About the emotional space between why we cook and why we eat. Stories full of nostalgia and emotion. I have also cooked. Oh have I cooked!
My name is Bec and I’m a proud Italian, a long time caffeine abusing, whiskey drinking, chocolate treat creator, food obsessed, self proclaimed damn decent home cook and fitness fanatic. Throughout my life, I have fasted, dieted, depleted, gorged, binged, eaten some incredible street food, high flying food, home cooked food and crappy food. I have had the pleasure of cooking with relatives that ha
ve skills one would usually acquire at culinary school. I have cooked with friends, my grandparents, my mother and my baby boy. When it comes to food, I have found there is a huge amount of emotional space between why we cook and why we eat. There’s nostaligia and there’s profound memories. Sometimes it’s like you’re frozen in time when you’re eating something or cooking with someone. These food-induced emotional triggers have become my life passion. The emotion around food is something that has overwhelmed me and is a huge part of the essence of who I am. It is the way I honour the memory of relatives that have inspired my culinary journey and a huge nod to my Italian heritage, which keeps me focussed on what is at the heart of cooking and eating-love. This podcast is a journey of exploring nostalgia, emotional foodie memories and heartfelt reasons for cooking and eating.
I promised progress snippets from my writing... However, life happens and I’ve been quiet on here while I have focussed on the chaos that is raising my beautiful 3 children while working on my many interest projects and of course my book.
Today I landed on the perfect paragraph taken from chapter 1. Nonna Maria is the reason I started this journey. So, Nonna Maria features in this first glimpse ❤️
Episode 11 with is now available! What a way to get back behind the 🎤 after bringing my 3rd child into the world only 3 months ago.
Jess was so easy to talk to and much of what I learned about her was so incredibly relatable. Hearing Jess’s experiences makes me so grateful for the power food has in bringing people together.
Definitely one to listen to wrapped in a warm blanket with a whiskey in hand (or whatever your drink of preference). P.s that’s some serious insight into what my Saturday nights look like now 😅
Glad to be back! Enjoy this episode ✌🏻
My mamma delivered our traditional Italian Easter biscuits today. My kids got one each in the shape of their initial (what’s the deal, ma?! 🤨), but there’s so much weight in the heart shape one that mamma made for hubby and I…
My beautiful Nonna made them for years in this shape. She would make one each for all her children and grandchildren about 5x this size and a hard boiled egg would be nested on top. These delicious biscuits are called “cutsupi” in my maternal Nonni’s region. I don’t know if that’s the correct spelling considering I’m sure this is dialect, but all you need to know is they are delicious with beautiful scents of lemon, vanilla and anice. I miss my nonna… and I miss the way she would carry out these traditions so passionately and meaningfully…no one ever missed out 🥺
Have a blessed Easter, everyone ❤️
Episode 10 with Davide Tonucci is now live!
It’s so great to connect with likeminded people through mutual friends. I’m so glad introduced me to Davide. His authentic journey with traditional Italian food from his region and how this has poetically evolved since moving to Australia is inspiring. I love hearing about how simple dishes vary from region to region.
Davide shared some beautiful emotional connections with food, family and childhood memories that have shaped his culinary expertise.
Enjoy our chilled chat. You’ll want to be making pasta when your done listening ✌🏻
Today I had a wonderful chat with himself. Davide has such a genuine connection with food-it literally radiates from his very being. We spoke about pasta quite a bit. There is simply nothing quite like handmade fresh pasta and Davide’s dishes are simply beautiful. I can’t wait to share our chat in the next episode of For Fork Sake. Stay tuned!
For now, here’s a throwback to when I made Agnolotti filled with a sweet pumpkin cream with my Mamma ❤️
If you love sashimi and sushi as much as I do, then you’ll totally understand why I had a full blown hysterical meltdown yesterday…
I would usually consume tuna approximately 6 times a week. I love my Sirena tuna. However, it isn’t recommended to consume that amount while pregnant. So I stick to 3 cans a week.
Yesterday I didn’t know what to have for lunch having already hit my 3 tin quota. *commence totally unnecessary pregnancy hormone wave of hysteria* My dear husband asked what I’d like to eat to which I responded, “I really want sushi but I can’t forking have sushi”. *meltdown* (husband retreats).
I have about 4 weeks left until we meet Baby P number 3 and I’m struggling with food. Pregnancy safe food bores the fork out of me, particularly because I am quite partial to raw proteins.
Anywho, here’s a throwback to a beautiful Japanese inspired spread I put together pre-pregnancy… just because it sparks joy. Well, now that I’m thinking straight again 😂
BUON NATALE e grazie a tutti!
Swipe ➡️ to see what 2022 will bring.
Can’t wait to share a few glimpses into how my Calabrese side is doing Christmas feasting this year ❤️✌🏻🙏🏼
Tomorrow is one year since my maternal Nonna Maria passed away. As we approach Christmas, the sentiment in these words spoken by Dom in episode 9 has never been more profound.
Nonna always made Christmas feel special in many ways… but the way she poured her heart and soul into our festive lunch cannot be replicated..
When I think about food from the motherland, I think about the moments spent with Nonna either cooking or talking about cooking.
I miss her more than ever 💔
Such a wonderful conversation with Dom ✌🏻
Dom Panino founder Domenico Ruggeri recently sat down with Bec from For Fork Sake Podcast to talk all things nostalgia and food 💖 Such a fun convo touching on culture, passion for great food, and tradition.
Listen now >> https://open.spotify.com/show/6e0ALVa8DWCRje04mNV0vZ?si=6JJEGuWMRuetEDaigcpnGw&dl_branch=1
Episode 9 with Dom from is now live.
So much passion in this episode. So much connection, nostalgia and love. I’m blessed to have been able to sit with Dom for an epic chat.
The memories that we reflected upon and the family cultural traditions we expressed gratitude for, were the epitome of why I wanted to write my book and have these podcast chats. Grazie mille, Dom 👊🏾
Get amongst it, fam ✌🏻
Episode 8 with the entrepreneurial genius behind is now live!
Such a wonderful chat about food trucks, authentic food and our demand for quality. It was real, it was fun and it makes me happy knowing Sydney has someone pushing the boundaries in the food truck space!
Episode 8 with the wonderful JR from & drops this week!
Such a wonderful passionate conversation with a guy who’s making some delicious food pretty close to my heart.
I road tripped Texas back in 2016 and will pull up some photos from the archives of me demolishing all the Smokey goodness I could get. For now, here’s me over the years since then… eating all the meats and loving it (a lot of which, I smoked myself)😍
Episode 7 with .eat - a lean eating machine…
Such an intriguing chat with a wonderfully genuine guy. I really enjoyed hearing about James’ amazing appetite, his love for food and his journey so far in the world of food challenges.
Once you listen to our chat, you’ll be cheering for him alongside thousands of other loyal followers!
Episode 6 is now live!
I am so fortunate to have clicked with the incredible over the years. She has inspired me on so many levels! Gabi once operated an extremely successful Instagram page and food blog and she consistently reflected a positive space for cooking with wholefoods and the benefits of the Thermomix. She’s doing her thing again and I’m so thrilled to see such passion and flare in her kitchen once more!
Such a feel good interview for your drive to work in the morning ✌🏻❤️
Episode 6 with drops this week.
Gab and I love cheese, no doubt about that! But, there was a period in our friendship where for health reasons, Gab adopted a vegan lifestyle and I was totally dairy free. As neighbours and friends, we started making a variety of vegan nut based cheezes and playing with different spores…and then sharing some yummy cheeze platters. It was a fun time! Swipe to see some of our nut based cheeze platters and the process of developing a rind for Brie/Camembert style cheese.
Can’t wait for you all to hear about our different journey’s but ultimately, our shared love for good quality food, fermentation and our interest in the overlap of food and science ❤️
Please note, when I hang out with Gab these days, we eat all the dairy cheeses 🧀
In episode 5 with Mister Toast - When Heidi said making bread felt “biblical”… I felt that in my soul. Bread is the universal food but it is also spiritual food and one of life’s simple pleasures.
Here’s my little raviolino, Orelio. He made focaccia with my mamma.
The connection and pride is unreal 🙏🏼✌🏻
I’m whipping up a toastie with this for lunch today 🤤
Who doesn’t love a toastie? Who doesn’t love an epic pair of foodies making sensational toasties?
Zac Wolf & Heidi Abraham are the passionate duo behind
They make my fave mushroom toastie along with other epic creations.
Episode 5 captures our magical lockdown chat. Find Mister Toast at Kings Cross markets every Saturday and Marrickville markets every Sunday ✌🏻
Episode 4 with the inspiring Giulia Pantano is now up and ready for you.
G has spent years in the food industry. Her experiences have contributed to a wonderful wealth of knowledge when it comes to food trends. The innate but true gift that Giulia is, is how she connects with herself and her family through food. She is sunshine in human form and hearing about her connection with food always warms my heart 🌞❤️
Episode 4 drops this week. Giulia Pantano has had an incredible journey with food. I’m so excited for you to all hear how magically genuine her synergy with food is. It’s truly something that radiates from her very soul ❤️
I absolutely LOVED my competition days. But I have to be real, despite the process being amazing (thanks to the wonderful coach I had + my discipline), the food was boring. I also got trapped in eating the same thing day in and day out even when my comp days were well and truly over. I had all the support to increase my food intake and include variety but I just couldn’t take that leap. I was stubborn. Fast forward a few years where I really struggled… I met and he held my hand through a process of teaching me how I could be flexible with food and still achieve my new goals.
Swipe through to see how I went from shredded AF and rightfully so, 44kg, deadlift PB 75kg and no variety in my diet… to 55kg 7 months post partum (2 babies), enjoying a variety of food and moving 105kg like butter 💪
Episode 3 is about my fitness goals, my journey, Hayden’s goals and Hayden’s methods and how positive I believe him to be for the fitness industry.
NB: I am currently not tracking as I only weight train up to 2x a week and I’m pregnant with my 3rd child in Sydney lockdown.
Check out episode 3 with Coach
Hayden has completely altered my perspective on food - for the better! He is not just a great coach but a life-changing mentor 💪
I am ever-grateful for his commitment to helping me reach my strength goals and his patience as I learned how to include variety in my diet again 🙏🏼
This is Nonna Vita-the Queen of Italian sweets. She’s my hubby’s paternal Nonna and well, my Nonna too for the last 17 years. Nonna V taught me how to make Cassateddi-delicious fried pastries filled with a ricotta mix. They are like cannoli pockets and actually use the same pastry as is required for cannoli shells. The ricotta mix is similar to the one Nonna uses to fill her cannoli. You want to eat these babies cooked fresh…I’m telling you-SUBLIME! Today she was making biscuits with her son and I was transported to Easter weekend 2019 when we shared this special time. These moments are special and I cherish them in my heart ❤️
In episode 2, and I spoke about the wonderland that was/is our grandparents’ garden. In this first photo is my beloved maternal Nonna Maria. She was explaining how my Nonno grafted eggplant to grow on a wild shrub. The following photos are of my son, Orelio with his bisnonno Mario (my husband’s Nonno), picking lemons in his garden. Treasure for my little man.
These photos are special and sentimental. They take me back to being a young girl finding all kinds of goodies in my Nonni’s gardens.
I am enjoying reading all the lovely feedback from Episode 2 with Natalie Cittadino and how it has evoked so much nostalgia for you all. If you’re yet to listen, Nat is a force for inducing sentimental cravings. Check out her Instagram ✌🏻
I got it from my mamma!
Have you learned to cook something special from a loved one? I have a list! Would love to hear some of yours…please add your faves to the comments ✌🏻
Episode 1 is now LIVE!
In this first episode, get a glimpse of my love language - FOOD. I am so forking excited to share my emotional journey with you and introduce you to some legends who have had foodie moments that have shaped their personality and in some cases their careers.
https://open.spotify.com/episode/5m7wgVomTNshr5VMFgCruZ?si=0E9OPgGRR3KSOIim9UtYAA&dl_branch=1
Episode 1 is short, raw and real ✌
Wait until you hear how emotional I get over days in my family like Salami Day...a day as much about family and celebrating life as it is about preparing a year's worth of salami 🐖
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In episode 5 with Mister Toast - When Heidi said making bread felt “biblical”… I felt that in my soul. Bread is the universal food but it is also spiritual food and one of life’s simple pleasures. Here’s my little raviolino, Orelio. He made focaccia with my mamma. The connection and pride is unreal 🙏🏼✌🏻 I’m whipping up a toastie with this for lunch today 🤤
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