We don’t know about you, but for us, food has been at the centre of how life has changed since the coronavirus shutdown. From more home cooking, to trying to support local businesses that have shifted to delivery-only, the pandemic has fundamentally changed the hospitality industry and its relationship with customers. In this episode, we are joined by Michael Ryan, Australia Chef of the Year and owner of Provenance Restaurant in Beechworth in regional Victoria. Michael talks us through the ways in which his professional life has changed since the lockdown began, and how he thinks the industry will have to rethink the way it does business. His comments are served thoughtfully and with large side-dish of insight. It was really great to speak with him. Bon app ...