Food Rebels

Packing a Flavour Punch

In this episode of Food Rebels, AJ is joined again by Dhruv Baker, on a flavour odyssey with two rebels from Ujamaa Spice and SuperPlant, two extraordinary purveyors of flavour that packs a punch. Ujamaa Spice takes the spotlight with their real spices, each with a unique single origin, offering a sensory journey where aromas and flavours vary from one batch to the next.
SuperPlant, on the other hand, is making waves with their delectable vegan bouillon powders, redefining the way we enjoy savoury delights. They've also introduced a healthier gourmet twist to the classic convenience food with their posh Pot Noodle. 
Sparks of creativity fly as Dhruv's imagination runs wild with dessert ideas inspired by Ujamaa's spices, while AJ is captivated by the rich and diverse flavours of SuperPlant's products. Join us, as we unravel their delicious journeys.

Smokin’ Rebels

Get ready to be inspired to think differently about your food and its journey to your plate. AJ is joined by guest presenter and founder of Tempus Foods Dhruv Baker and guests, Icaopo and Vincenzo, from Smokin' Brothers. They talk all things smoked fish and cured meats. We learn about Vincenzo's unwavering determination to source only the best salmon and how they utilise all of the fish to make the most mouth-watering flavours.
 
Both Dhruv and the Smokin' Brothers are championing the ethos of being a food rebel: They push boundaries, challenge suppliers, and advocate for a deeper understanding of food origins. This episode is a deep dive into the world of cured and smoked meats, showcasing the meticulous techniques they employ to create exceptional culinary delights.

The Original Food Rebel

Craig Sams, the original Food Rebel, has a wealth of tales to share, and we faced the impossible task of condensing them into a captivating 30-minute episode.
 
As we reach the 30th anniversary of the FairTrade mark, Craig reflects on the groundbreaking moment when Green & Black's chocolate became the very first to earn this prestigious designation, marking a pivotal milestone in the world of fair and ethical trade.
 
But it doesn't stop there. Craig's adventures take us across the globe for his ever-evolving business ventures. He delves into the fascinating narrative of Gusto, a drink he crafted back in 1987, which evolved into a thriving business, creating waves in Holland and Amsterdam's coffee shops.
 
Join our host, AJ Sharp, and guest presenter and former MasterChef winner Dhruv Baker as they listen in awe to Craig's tales of resilience, innovation, and an unwavering commitment to doing things differently.

Designing Vinegar 2.0

What does design, jam and vinegar have in common? On this episode, we meet Labaika Ashiru the new owner of Womersley Foods, and hear about his journey from corporate designer to owning a 40 year old business making Great Taste award-winning, artisan fruit and herb vinegars and jams.
Host AJ Sharp and guest presenter Rebecca Woollard are really excited by all the different recipes they could include the vinegars and jams in, with AJ thinking about the cocktail possibilities!

How to Milk a Pea

No really, how can you actually milk a pea? On this week’s episode of Food Rebels, AJ Sharp and Rebecca Woollard ask how can you milk a pea? They chat with the co-founders of The Good Pea Co., Suhani Bhudia and Nikki Garg who share the story of their journey from mums to entrepreneurs. And we hear their plans for revolutionising the alternative milk industry with an allergen safe, high protein drink.

Drink to Thrive

What does tomato leaf infused kombunca taste like? We discover in this week's episode, with Food Rebel's host AJ Sharp and guest presenter Rebecca Woollard as they dive into the drinks! But these are drinks with a difference.
They discuss how to drink more water and what fig leaves do to kombucha. We hear about more about Kristal Baker's Great Taste award-winning range Luxwells, and Zak Tozer's innovative and environmentally friendly kombucha. But no one sounds sure about tasting the tomato lead infused kombucha.

A-Peeling Fruit Snacks

On this episode of Food Rebels, our host AJ Sharp is joined by our new guest presenter Rebecca Woollard, a food editor, writer, stylist and consultant. Together they get under the skin of the natural fruit snacking category with guests Dan Twiss from Soul Fruit and Laurie Fermor from Freddie's Farm.
 
The episode explores the art of snacking and what makes a satisfying snack. Both Soul Fruit and Freddie's Farm have produced healthy fruit snacks that are high in fibre and good for both you and your gut. But the real question is: are you a cruncher or a chewer?

Sweet Treats

On this episode of Food Rebels, our host AJ Sharp is joined one final time by guest presenter Colin Mordi from Food Sauce Media as they chat with Toni Ehrnreich from Mallow & Marsh and Evie Waxman from D*mn Good about their devilish sides.
From sampling their delicious sweet treats the chat turns to mental wellbeing and setting impossible standards for ourselves. Our guests are all in agreement that allowing yourself to indulge in a treat, accepting that you're good enough, celebrating your mistakes and embracing your devilish side is the antidote to social pressures.