show episodes
 
We’re bringing the old school into the new school. Inspired by Norman ‘Sailor Jerry’ Collins’ KTRG radio show Old Ironsides, we’ve created THE SAILOR JERRY PODCAST. The Sailor Jerry Podcast pays homage to all the things we love most, from tattooing and travel, to food, music and beyond. We’ve teamed up with long-time bud of Sailor Jerry and the Bronx frontman Matt Caughthran, to tell these stories our own damn way. Stay tuned to interviews with tattooers, mixologists, musicians and more folk ...
 
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show series
 
Jordan Buckley is a rock ’n' roll guru. In this week’s jam packed episode, we discuss the incredible new @everytimeidie double album “RADICAL” (out Oct. 22). We also discuss ETID’s triumphant return to the live stage, Jordan’s flourishing art career, betting on yourself, creating beyond fear, spiritual awakenings, and the meaning of life! A serious…
 
In this wild episode, we talk with vocalist Amy Taylor and guitarist Declan Martens about the new Sniffers record “Comfort to me,” releasing worldwide on September 10! We break the album down and dive into the writing and recording process. We also take a quick look back at the band’s history, their Australian heritage, and the raw sound and style …
 
Tattooer Rose Hardy is seriously living it up. In this fun episode, we discuss her brand new series “Tattoo Redo.” Rose reminisces about growing up in New Zealand, traveling the world, tattooing around Europe, then finally settling down in NYC! Plus, we discuss the growth and expansion of her incredible Tenderthorn ceramics company! — Brought to yo…
 
On this extraordinary episode of the Podcast, Matt takes a stroll down memory lane to celebrate the 15th anniversary of The Bronx’s 2nd studio album and major-label debut. He reunites with legendary record producer Michael Beinhorn (Red Hot Chili Peppers, Sound Garden, Hole, Social Distortion) to discuss the arduous recording process. He also break…
 
Don’t mess with Sergio Hernandez AKA @splurgeo! The proud owner of @popstattooshop in San Diego California is not only a killer tattoo artist, but he’s also a Jiu Jitsu blackbelt! In the this episode we discuss the similarities and nuances of both art forms, plus the influence of graffiti in Sergios traditional tattooing style. We also rap about li…
 
Koe Wetzel is a Texas-based singer, songwriter, party animal, and lifelong rule breaker. In this episode, we discuss the writing process behind Koe’s incredible third studio album, “Sellout.” We also talk about the current state of country music, the return of live concerts, and getting George Strait songs tattooed on your ass! - Brought to you by …
 
We guarantee once you see @sopopomo's sculptures, you'll never forget 'em! While she's busy shaking up American sculpture, her work is busy breaking the internet. In this awesome episode we celebrate her unmistakable style & unique background. We also explore her latest works, bond over our mutual appreciation for the unexpected, and discuss the im…
 
In this extraordinary Fleet Week episode of the podcast, we celebrate our relationship with the USO and their 80 years of assistance to our country's active-duty soldiers and military veterans! Plus, we dive deep into the warrior mindset with "The Warmaster" himself, UFC champion, and heavy metal maniac Josh Barnett! - Brought to you, of course, by…
 
Frank Carter is a creative JUGGERNAUT. With one hand holding a tattoo gun and the other a microphone, he creates his path, shattering standards and reinventing rules as he goes. This rad episode discusses the long-awaited opening of Frank's East London-based tattoo studio @rosesofmercy, his new @andtherattlesnakes record, how to push artistic bound…
 
GRACELAND is a London-born artist best known for her bold use of color in vibrant illustrations and paintings that detail the darker side of human nature. In this episode, we discuss the nuances of Grace’s creative process, her love for the old masters, embracing your artistic ego, meditation, mental health, and setting goals worthy of your best se…
 
Keith Underwood is a old school tattoo artist, bad ass boxing promoter, and natural-born hustler. In this episode we dissect Keith's true love for tattooing, how his amateur boxing hobby turned into a full blown business, and how his personal connection with Mike Malone helped him continue Sailor Jerry's legacy. This one's a rowdy episode, to say t…
 
Keith Buckley is best known as the lead singer for Buffalo, NY hardcore legends: “Every Time I Die.” In this episode, we dive deep into ETID’s discography, Keith’s songwriting process, and their yet-to-be-released ninth studio album. Matt and Keith haven’t caught up in a while, so you guys are in for a real treat. You’re welcome -Sailor Jerry.…
 
“I literally got here and the first two weeks, everybody quit." Despite this challenging start to becoming Momofuku Seiobo's executive chef, Paul Carmichael has since scored many awards (both Gourmet Traveller and Time Out named him Chef of the Year) and he's been called one of the world's greatest chefs by his boss, David Chang. The restaurant has…
 
INCOMING!!! In today's episode, we sat down with Matt Gondek, who you may know as one of the world's first deconstructive pop artists. We discuss NFT's (non-fungible tokens), the increasing popularity of digital art, and Matt's humble beginnings designing band merch while studying Andy Warhol's work in his Pittsburgh home. Matt also speaks out abou…
 
Michelle Myles is a total badass with over 30 years of tattooing experience. She co-owns and operates the iconic Daredevil Tattoo and Daredevil Tattoo Museum in NYC with Brad Fink. In this episode, we talk with her about growing up as a young punk in St. Louis, illegal tattooing in 90's New York, falling in love with history, and opening the Darede…
 
Wes Eisold. Writer. Poet. Hardcore Hero, Darkwave Demigod, and this week’s podcast guest. In this episode, we cover the divine discovery of punk and hardcore, the genesis of Cold Cave and Heartworm press, the highs and lows of growing up in a military family, and MORE. Wes closes out with a surprise live reading of “The Iron Youth Has Rusted” from …
 
Tattoos are obviously our bread and butter, and for Finnish born artist Sara Fabel, it’s no different. Known for her sick original illustrative blackwork and infectious personality, Sara has a lot of stories to share. In this episode we chat about what life is like growing up in Finland, learning to tattoo in Australia, and coming into her own in L…
 
Don't know Big Freedia? You're missing out. The world record winning twerker is a legendary performer, collaborating with the likes of Beyonce and Drake over her long career. In this episode, we’re taking a look back with the Queen of bounce music to her 2011 performance at FUN FUN FUN fest in Austin, discussing the importance of kick-ass energy in…
 
Pelle Almqvist is the legendary lead singer of the worldwide rock 'n' roll phenomenon known as "The Hives." In this episode, we talk about Pelle's journey in music, the realities of Covid-19 in Sweden, writing a new record, being friends with Jack White, touring with AC/DC, and why most of the time it's better to entertain than sing good—brought to…
 
Reporting from murder scenes and interviewing Lorde live at the Grammys – that's what Joanna Hunkin did before she became editor at Gourmet Traveller. Enduring these high-pressure situations meant she wasn't too shaken by her first year at the magazine – which has been incredibly eventful and challenging, and involved her relocating from Auckland t…
 
They're not obvious candidates for making beer: wattle, strawberry gum and leftover sourdough from Ester. Topher Boehm turns to flower cuttings and other NSW-only ingredients to create wild ales for Wildflower, the Sydney brewery he runs with brother-in-law Chris Allen. They've named beers after their children – including the wild-raspberry-flavour…
 
Natalie Paull once pointed a brûlée torch flame in the wrong direction – and accidentally set a whole docket rail of dessert orders on fire. She's endured brownie explosions and baking disasters, too. But people rightly associate Natalie with oven-baked triumphs – like the brilliant sweets from her popular Beatrix bakery in Melbourne. Think passion…
 
Shinobu Namae runs one of Tokyo's best restaurants: L'Effervescence. It has two Michelin stars and is known for its sustainable focus (nearly everything served to diners comes from Japan, even the cheese) and the menu is inspired by everything from McDonald's fried apple pie to world peace. Even the dish names are memorable (you can order something…
 
Charlotte Ree once ate 30 different kinds of croissants during a trip to France – then got a croissant tattoo afterwards. She's so dedicated to pastries that she'll stay up until 5:30am to finish a baking marathon. Pulling 120 cakes out of the oven during the hours people reserve for sleeping – and then going to work the next day, as communications…
 
Angie Prendergast-Sceats once was an olive oil judge, where she had to watch out for vintages that tasted like "rancid feet" and "baby vomit" (such references really did appear on the flavour chart that's deployed in these contests). But for the last three years, she's been the culinary director and head chef of Two Good, which used recipes by top …
 
“I was the guy who had the cream gun explode, trying to top the iced coffee.” Monty Koludrovic's early days in hospitality were "pretty calamitous", but one triumph was ending up in the kitchen of The Boathouse at Blackwattle Bay. It was a meal there, at age 12 (that he can still recap with incredible accuracy), that inspired him to pursue a career…
 
Josh Niland can make fish scales taste like sugary cereal and fish eyeballs resemble prawn crackers. In his hands, seafood can become Christmas ham, mortadella and caramel slice. He can even turn calamari sperm into something you'd want to eat (no really)! His creative, waste-free approach to using every fin and scale is a response to the typical m…
 
Jordan Toft has been a chef for Saudi royalty and he's run a chalet in the Haute-Savoie in the French Alps. In Sydney, he's known for his work at Bert's (which was nominated for New Restaurant of the Year in the last Gourmet Traveller restaurant awards), The Collaroy, Bar Topa and Coogee Pavilion. His next venture – a restaurant on the middle floor…
 
Sweet and sour cane-toad legs. Multiple cat recipes. A deadly cocktail you’re not meant to serve. These are some of the fascinating (and deliberately provocative) things you’ll find in Eat The Problem, the 544-page book by American artist and curator Kirsha Kaechele. It’s part cookbook and art project, with an impressive list of collaborators (incl…
 
Eating near a nuclear submarine base on a Chinese island and dining with Tamil tea pickers in Sri Lanka – these are some of the memorable meals that Ardyn Bernoth and Roslyn Grundy have experienced over the years. Given their many years covering food (Ardyn is currently the national editor of Good Food, Ros is the deputy print editor of Good Food –…
 
Tokyo isn't the most obvious place to seek out pizza, but the wood-fired slices here are better than anything you'd find in Italy. That's what chef Luke Burgess believes – and it's a case he makes in Only In Tokyo, the new book he's co-authored with fellow chef (and Japan-o-phile) Michael Ryan. In the podcast, we really nerd out about Tokyo's best …
 
You don't need a roof or floor to run a great restaurant – that's what Hugh Allen learnt while working at Noma's Mexico pop-up. And yes, there were issues. "If it rained, the guests had to come sit in the kitchen," he says. Simple things, like boiling water, became a mission that could take hours. And yet, this ended up being one of the best workin…
 
Imagine being a 16-year-old working in a Western Australian gold mine. This was Mark Best's life, straight after high school. It was a tough way to earn money as an electrician, so he eventually left. “I arrived in Sydney and found myself unqualified for above-ground work.” He ended up even deeper underground, claustrophobic and covered in fibregla…
 
Tim Watkins' parents needed a cooking course to learn how to use a microwave (which led to one Christmas turkey disaster) and he didn't eat broccoli or cauliflower until he was an adult. So life in the restaurant world might not have been the most obvious career path. After a few detours (including a stint as a shoe salesman), he ended up serving d…
 
Would you line up at two AM in zero-degree weather, just for a croissant? People would regularly do that all the time, purely for the chance to try Kate Reid's pastries. The New York Times, after all, said her croissants are "the finest you will find anywhere in the world, and alone worth a trip across the dateline". Other fans include René Redzepi…
 
Daniel Puskas started his career slicing tomatoes, but eventually ended up in the kitchen of Alinea, the acclaimed Chicago restaurant known for turning mozzarella curds into balloons filled with tomato foam. His experience there was part of his Josephine Pignolet Young Chef of the Year prize. It's one of many honours he's earned throughout his care…
 
How to make cider from 300-year-old pear trees, what it's like to work alongside Dan Barber at one of the world's best restaurants and how it feels scoring Gourmet Traveller's Sommelier of the Year award – Caitlyn Rees can give you a first-hand account of all of these standout experiences. When she was at Fred's in Sydney (where she served fascinat…
 
A near-death experience in Australia plays a surprising role in the launch of Roberta's, the much-loved New York pizzeria. When Carlo Mirarchi almost drowned on the NSW coastline, it inspired him to rethink his career path – and galvanised him to help start Roberta's in Bushwick. In 2007, it opened with such a minimal set-up (there was no gas and s…
 
"You can't f--k with the matzo ball soup." That's what Adam Wolfers learnt from his grandmother. Etelek, his pop-up restaurant, is inspired by the chef's Eastern European background. It's a history that draws on memories of his grandmother tending to six pots on the stove at a time, as well as his grandfather Julius' time as a concentration camp su…
 
People actively smuggle Smith & Deli's food onto planes – that's how addictive the dishes are. Interstate regulars even bring their own Tupperware containers and cooler bags, so they can enjoy the food at home. That's the power of what Shannon Martinez, Mo Wyse and El Rosa are doing at the popular Melbourne vegan deli – which is the subject of thei…
 
Jowett Yu was working at Tetsuya's – then in the Top 5 of the World’s 50 Best Restaurants – but couldn’t even afford a bed. It was a wild time (just listen to the memorable "pep talk" that head chef Martin Benn gave when the restaurant reached #4 on the list) and the kitchen was full of upcoming stars: Daniel Puskas (Sixpenny), Clayton Wells (Autom…
 
$10,099 – that's how much someone is asking for their copy of Christine Manfield's Tasting India cookbook on Amazon. Sure, India Today called it the book to give native newlywed couples once they head overseas, so it's a prized publication – but luckily, the new updated version of the award-winning book is much more budget-friendly (and includes ne…
 
"The most interesting place in Europe to eat” – that's how Noma's René Redzepi described Bo Bech's first restaurant, Paustian. The Copenhagen venue was located in the last building Jørn Utzon ever designed – and the Sydney Opera House architect was one of Bech's regular diners. (You need to hear the story behind the dish that Bech created for Utzon…
 
“It was probably the singular worst experience of my life, because Noodle Bar will kick your ass.” Sure, Su Wong Ruiz's first go at working for David Chang's Momofuku restaurant empire wasn't exactly a success. (“My ass was completely flattened by that experience,” she says.) But over time, she became part of the acclaimed, three-hat-earning launch…
 
They’ve worked in Sri Lanka, Bhutan, Croatia, Greece, Bali and the Carribean. At one point, Ross had a job in Singapore while Sunny was in Chicago – and somehow, they ended up commuting and making it work. The couple were drawn back to Australia, though, because Ross had his eye on a restaurant location in Sydney: it had been his dream venue for 10…
 
Kylie Javier Ashton has dealt with forged bookings and martini glass accidents; she's disguised Alex Atala with garbage bags, and endured countless people throwing up when she's been on the job (“you could see the frequency of the voms go up when the scampi dish was on” is one of the most memorable lines from this interview). Having survived all th…
 
Turning unwanted coconuts into 2000 curries, 10 tonnes of donated squash into soup, leftover egg yolks from 16,000 Black Star Pastry watermelon-strawberry cakes into banana curd and working out what to do with 800 kilograms of airplane food picked up from the domestic airport gate – these are just some of the things that Travis Harvey handles as ex…
 
Joe Beddia makes "America's best pizza", according to Bon Appétit magazine. The chef/owner of Philadelphia’s Pizzeria Beddia has also been referred to as Pizza Jesus and the Jiro of Pizza. He shrugs off what he does as "just pizza", but people would line up many hours (sometimes even arriving before Joe got to work!) just to try his pies. He only m…
 
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