"I was blindfolded the whole time, and I could hear the screams of other people they were torturing." - Simon Ostrovsky

In this episode of Three Food Memories, Savva sits down with Emmy Award–winning journalist Simon Ostrovsky, who's not only investigated some of the world’s toughest stories — he’s also been investigated himself. Read: abducted and tortured.

Despite the intensity of his work, he still keeps reporting with his thoughtful demeanor and dry wit.

On Simon's menu is: Burek, homemade pasta sauce, and Frito [pron: FREE-doh] Pie alongside a side of rookie reporting amongst Putin's early years, what's the real deal with the war on Ukraine, and the joy of suddenly being able to cook for other people. 

Simon's social cause is Ukraine-based organisation, Saint Javelin, who manufacture high-quality clothing and gear in Ukraine, providing jobs, and donating proceeds to humanitarian and Ukrainian military aid efforts. 

You can find them here: saintjavelin.com

**NOTE: this episode contains some confronting material** 

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To find out more about the project and Savva - head to threefoodmemories.com
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Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

🥫On PBS journalist Simon Ostrovsky's menu: Burek, homemade pasta sauce, and Frito Pie 

If you liked this - make sure you catch the full episode, out tomorrow! (and tell your friends to listen too!) 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I remember my dad chasing a brown snake through the back yard in his underwear" - Jamie Durie 

In this episode of Three Food Memories, Savva sits down with Jamie Durie at his house in Avalon, surrounded by 50 guests (and more than 250 indoor plants). 

On the menu is tuna sashimi in Kyoto, caribou carpaccio in Hudson Bay, and risotto alla Milanese, along with fond recollections of his youth in Tom Price, his acrobatic Manpower days, fatherhood, meeting Barack Obama, working with Oprah, his landscape and furniture design, how we can all make our homes a little more environmentally friendly, as well as the moment that took him from hot pants to pot plants (which may or may not have something to do with Molly Meldrum).

Jamie's social cause is the Children's Cancer Institute, because every child should get the chance to grow up and grow old. But cancer cuts life short for hundreds of children every year. In Australia alone, every week, three young lives will be lost to the disease. For over 40 years, Children’s Cancer Institute has been researching the causes, prevention and cure of childhood cancer.

This episode is thanks to the team at Saint Cloche Atelier - saintcloche.com/pages/atelier

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On designer Jamie Durie’s menu; tuna sashimi in Kyoto, caribou carpaccio in Hudson Bay, and risotto alla Milanese

If you liked this - make sure you catch the full episode, out tomorrow! (and tell your friends to listen too!) 

This episode was recorded in front of a live audience at Jamie's house in Avalon, NSW

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On media personality Yvie Jones's menu: Pork buns, chicken noodle soup, steak and three veg, and ham, tomato and cheese sandwiches

If you like this - go back and listen to the full episode released February 14, 2022 - or just search Yvie Jones Three Food Memories!  

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

🍓On politician Tanya Plibersek's menu: strudel, warm fruit from the tree, and home-made Slovenian party treats🍏

If you want to hear more of Tanya's story - listen to the full episode released November 25, 2021

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On sport's journo Andrew Webster's menu: Brazilian churrasco, king prawns, and Maggie Beer's burnt fig ice-cream. 

If you liked this, listen to the full episode released December 14, 2021

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On artist Sally Scales menu: Mum's damper, pork and plum vodka, and honey ants 

If you liked this, listen to the full episode released January 21, 2022

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

🐟On playwright Melanie Tait's menu: Sardines in Lagos, Cod in the Southern Highlands, and High Tea at home. 🥪

If you liked this - listen to the full episode released August 9, 2022

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On 94-year-old Joy Jobbins' menu: all of the chips, oysters, and shandy

If you liked this - listen to the full episode March 31, 2022

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

🍜On actor and satirist Garry McDonald's menu: all of the Chinese meals 🥟

Listen to the full episode, released January 11, 2022

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

Coming up in Season 10...

Jamie Durie! 

Blanche D'Alpuget!

Kenji Morimoto! 

Mike McEnearney!

Sophie Muller!

plus so many more... 

make sure you like, subscribe, follow and tell ya friends to stay up to date with all the Three Food Memories action!!! 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I didn't appreciate how strong the pull for human connection would be." - Corinne Ooms 

In this episode of Three Food Memories, you’ll meet a forager, food scientist, and the longest‑lasting female contestant on Alone Australia, who endured 70 days in the Tasmanian wilderness before tapping out. 

We should mention - she didn’t tap out because she’d run out of food, or her shelter had blown away…it was for another, far more important reason. 

On the menu is: the wallaby and fern soup that got her through 70 days in the wilderness, Scottish potato scones, and Filipino pancit, along with musings on foraging, life, losing a parent, and becoming a parent for the first time. 

Corinne's social cause is food waste and food security, because working in the food industry, she sees firsthand how much perfectly good food gets thrown out every day from farms, factories, retailers, hospitality, all the way to households! Corinne believes it is heartbreaking and there needs to be more consumer awareness and policy changes in regards to this issue. 

Some food rescue organisations to check out are: 

OzHarvest

FoodBank

This episode was recorded while Corinne was back in her childhood bedroom in Inverness, Scotland. 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On runner-up of Alone Season 3 Corinne Ooms' menu: Wallaby and fern soup, Scottish potato scones, and Filipino pancit 

If you liked this - make sure you listen to the full episode out tomorrow, and tell your friends! 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"My sister told me that if you stare into the stereo speakers, you can see ABBA singing.  I so believed it." - Hetty Lui McKinnon 

Acclaimed cookbook author and self-confessed George Michael superfan, Hetty Lui McKinnon shares the secrets behind her new book Linger (out now!), her love of buffet restaurants, and why Chinatown feels like home no matter where you are in the world. 

Hetty’s social cause is community and connection…because everyone needs more of it, and we're more alike than we are different. 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On Hetty's menu: Sundays in Chinatown, Revolving restaurants and hotel buffets, Jin dieu - (Mum’s deep-fried glutinous rice balls)

Be sure to listen to the full episode, out tomorrow (and tell your friends)! 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On this episode you'll meet comedian and former accountant cum heart attack survivor Dilruk Jayasinha. 

Over the 15 years since his first stand-up, this Sri Lankan born Aussie has become one of the country's most sought-after comedians. 

On the menu is: Sri Lankan Maccas, the concoction formerly known as Beroffee (ooh I reckon you can figure out what this is made of), and mum's parathas. 

Dilruk's social cause is “Shake it up Australia” Foundation for Parkinson’s research.

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On comedian and former accountant Dilruk Jayasinha's menu: Sri Lankan Maccas, the concoction formerly known as Beroffee, and mum's parathas. 

Be sure to listen to the full episode, out tomorrow! 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I grew up in Western Sydney. It wasn't a good thing to be an Arab. It meant you were naughty." - Karima Hazim

On the menu: Eid feasts, home-tailored Vietnamese meals, and fresh figs and chick peas along with musings on motherhood, lashings of childhood memories from holidays in Lebanon, and what it means to be an Arab in a Western world. 

Karimas social cause is MAP Medical Aid for Palestinians: map.org.uk

**This episode was recorded on August 12th, 2025**

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

🍜On Karima Hazim from Sunday Kitchen's menu: Eid feasts, home-cooked Vietnamese meals, and fresh figs and chick peas🫛

If you like this - make sure to listen to the full episode, out tomorrow

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"The waiter brings out this gazpacho soup, and in the bowl were these tiny little eels trying to swim up the edge" - Adam Keith

The phrase “if you know, you know” has never applied more to a guest on Three Food Memories. 

From fine arts and fashion to adult action (both in front of, and behind, the camera), his works are founded in aesthetics and style. 

Today, Adam Keith (AKA Adam Russo) is still classical, and creating - having stepped into the role of spiritual warrior, mentor, and tarot card reader. 

Join the conversation as Savva chats with Adam from his colourful home in LA, and enjoy a meal of scrippelle, gazpacho with a wiggly twist, and a dinner at Lake Como 🤌

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

🥣On former porn-star turned Tarot reader Adam Keith’s menu: Scrippelle, Gazpacho with a wiggly twist, and a dinner at Lake Como 🤌

If you like this - make sure to listen to the full episode, out tomorrow

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"If we go to Greece and we pass ten different bakeries, I will have ten pieces of spanakopita." - Alex Perry

In this episode of Three Food Memories recorded at the Bleach Festival on the Gold Coast, you meet fashion designer Alex Perry - whose sharp tailoring, glamorous red-carpet gowns, and signature sunnies have become known worldwide. 

But before his stratospheric international career in the rag trade, Alex Perry was your average kid of Greek immigrant parents growing up in Matraville, in Sydney. 

So how did the kid from Syd become a global force on the runway, and how did fashion become the flame that lit something inside him?

On the menu is spanakopita, keftedes, and halva. 

Alex's social cause is the AEIOU FOUNDATION - aeiou.org.au 

The AEIOU Foundation for Children with Autism provides early intervention that enables children with autism to live their best lives. AEIOU delivers high-quality therapy and care for children aged 2-6. You can find out more at the link above. 

This episode of Three Food Memories was presented by Home of the Arts, Gold Coast, host of the 2025 Bleach Festival.

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On fashion icon Alex Perry's menu:  Spanakopita, Keftedes, and Halva 

If you like this - make sure to listen to the full episode, out tomorrow

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I stopped eating meat when I was about 16, but when I returned to Greece a decade later, I couldn't resist the smell of grilled meat on charcoals." - Carolina Doriti

In this episode, you meet Carolina Doriti - author of The Greek Islands Cookbook, and Salt of the Earth, as she takes Savva to visit some of her favourite spots in Athens in the middle of a European heat wave. While the sound of cicadas and air conditioners hum in the background, you'll discover what makes Greece, the Greeks, and their food so fabulous. On the menu is: Kifissia at Varsos, Piraeus fish market, and tavernas in the centre of Athens. 

Carolina's social cause is the Melissa Network, Greece which is a network for migrant and refugee women living in Greece. It aims to promote their empowerment and active citizenship while building a bridge of communication with the host society. Find our more here: melissanetwork.org

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.