For the Culture is a podcast about how food shapes us - and how we shape food. Hosted by food writer Jess Ho, this six-part series explores how migration, memory, and the politics of the plate invite us to rethink what “Australian food” really is. Each episode questions the myth of authenticity and other fictions we feast on. Part cultural critique, part history lesson, and part food tour, the series brings together voices challenging how we see and taste food - asking how they’re doing it "For the Culture."
Podcast Overview
For the Culture is a podcast about how food shapes us - and how we shape food. Hosted by food writer Jess Ho, this six-part series explores how migration, memory, and the politics of the plate invite us to rethink what “Australian food” really is. Each episode questions the myth of authenticity and other fictions we feast on. Part cultural critique, part history lesson, and part food tour, the series brings together voices challenging how we see and taste food - asking how they’re doing it "For the Culture."
Language
🇺🇲
Publishing Since
5/11/2022
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Recent Episodes
April 22, 2026
Food Without Borders
Jess Ho gets lost - metaphorically and literally - while exploring Indian cuisine with chef Helly Raichura. After leaving her successful corporate career, Raichura began cooking for people in her home, on a mission to raise awareness of what Indian cuisine is and reimagine what it can be. Through storytelling, history and cooking her work create ties between Indian and Australian cuisine. And in our fast-paced, commercialised, and ever-changing world, Jess asks, how do we honour history and stay tied to our heritage through food? How can looking back inform our future?
April 15, 2026
Balancing Acts
After years of cooking in some of the world’s most celebrated kitchens chef Lorcán Kan is intimately aware of the predominantly white audiences they serve. As the head chef of Etta, Kan weaves Malaysian flavours into a Melbourne institution, balancing culture with approachability. How much can you challenge your diners without alienating them? Where’s the line? Kan joins Jess Ho to reflect on what it means to cook for an audience that isn’t always fluent in your food - and what it takes to challenge those boundaries.
April 9, 2026
Who Gets To Experiment?
Australia is full of white chefs who often receive critical acclaim for cooking cuisines they have no personal connection to, while migrant chefs are expected to stay in their lane. Why do some chefs get the creative freedom to experiment while others are seen as gatekeepers of tradition? Who is allowed to play and innovate? Jess Ho chats with chef Eun Hee An, owner of Moon Mart, to examine the structural barriers that limit who gets to cook “their” food and have it taken seriously.
14 total episodes available
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