#022: How to be a better writer; be a good listener - Rita Erlich
Uncommon
English - July 11, 2017 00:00 - 1 hour - 72.4 MB - ★★★★★ - 3 ratingsMarketing Business Entrepreneurship interview show neuralle melbourne interview self improvement melbourne podcast business uncommon neuralle uncommon podcast Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
For show notes and links: neuralle.com/podcast
Rita Erlich (
@ritaerlich
) is a food writer, former co-editor of the The Age Good Food Guide, and author of multiple books including:
Melbourne by Menu; Scott Pickett: A Cook’s Story
; and
The Makers: A Story of Food, Family and Foreigners
. Holding a brilliant reputation for over thirty years in journalism, Rita is also a passionate cook in her own right, reflecting on her early childhood as the reason for where she is today - where not eating her vegetables managed to blossom into a love of all things culinary. That, and her experience with The Age Good Food Guide, has given her the chance to not only assess, but work alongside great chefs such as Philippe Mouchel and Scott Pickett.
In this episode we talked about:
How Rita came to write for the The Age Good Food Guide
Core principles of her writing
How to be a good listener
On Dining in the Dark and the senses
Lessons learnt from her parents, family history
How her fascination with food came about
The importance of a humble dining experience
How Rita cooks
The industry: then vs now
The food culture of Melbourne
Commonalities amongst the good restaurants
Cookbooks worth gifting
Enjoy the episode,
Jordan & Lauren
<p>For show notes and links: neuralle.com/podcast </p><p>Rita Erlich (<a href="#">@ritaerlich</a>) is a food writer, former co-editor of the The Age Good Food Guide, and author of multiple books including: Melbourne by Menu; Scott Pickett: A Cook’s Story; and The Makers: A Story of Food, Family and Foreigners. Holding a brilliant reputation for over thirty years in journalism, Rita is also a passionate cook in her own right, reflecting on her early childhood as the reason for where she is today - where not eating her vegetables managed to blossom into a love of all things culinary. That, and her experience with The Age Good Food Guide, has given her the chance to not only assess, but work alongside great chefs such as Philippe Mouchel and Scott Pickett. </p><p>In this episode we talked about:</p><ul><li>How Rita came to write for the The Age Good Food Guide</li><li>Core principles of her writing</li><li>How to be a good listener</li><li>On Dining in the Dark and the senses</li><li>Lessons learnt from her parents, family history</li><li>How her fascination with food came about</li><li>The importance of a humble dining experience</li><li>How Rita cooks</li><li>The industry: then vs now </li><li>The food culture of Melbourne</li><li>Commonalities amongst the good restaurants</li><li>Cookbooks worth gifting</li></ul>
Enjoy the episode, Jordan & Lauren