We love to talk about food just much as we love to eat food. In this podcast we talk everything food, eating food, all the latest food news from snack brands to fast food, and debates on foods you love and hate.
We host some of the food industries biggest names, business owners and just all in food lovers.
Join Dub Eats Everything and Nectorious Papi as we give you laughter, banter, fights and even have some of our foodie friends join us!
Hosted on Acast. See acast.com/privacy for more information.
We love to talk about food just much as we love to eat food. In this podcast we talk everything food, eating food, all the latest food news from snack brands to fast food, and debates on foods you love and hate.
We host some of the food industries biggest names, business owners and just all in food lovers.
Join Dub Eats Everything and Nectorious Papi as we give you laughter, banter, fights and even have some of our foodie friends join us!
Hosted on Acast. See acast.com/privacy for more information.
This week we’re joined by Italian comedian, MC, and TV host James Liotta, a man who’s been performing since the age of eight from school plays to TV screens to hosting some of Australia’s biggest weddings.
We dive into Italian family life, the chaos and charm of Italian weddings, and the non-negotiables of a true Italian feast. From antipasto towers to dessert spreads that never end, James gives us his take on what makes an Italian celebration truly unforgettable and hilariously unpredictable.
We talk growing up in Italian comedy, his favourite family dishes, and what it’s like being the man behind the mic at weddings where food and family reign supreme. Plus, we tackle the most important debates: Pizza or pasta? Cannoli or tiramisù? Pistachio or Nutella?
If you love Italians, weddings, and comedy served with a side of food talk, this episode is a feast.
Follow James @jamesliottaentertainer
Thanks to Royal Stacks for sponsoring the podcast!
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Hosted on Acast. See acast.com/privacy for more information.
Nectro and Dub sit down with Italian presenter, MC, and comedian Massimo Corrente (@masscorrente) for a hilarious, but also serious chat about how Italians are trending, growing up Italian in Melbourne, the food that shaped him, and why Sicily is having its global moment.
From Christmas at the Corrente house to his ultimate panino fillings and his hot takes on the “panini movement,” this episode is packed with laughs, nostalgia, and mouthwatering Italian food talk.
We also find out what Massimo thinks of Italian restaurants, and what he'd choose in This or That, Italian edition.
Thanks to Royal Stacks for sponsoring the podcast. Check out their new store OPEN late night at CROWN CASINO Melbourne!
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This week we sit down with Anthony Randello-Jahn, the sweet tooth behind Levain Doughnuts, better known as The Donut Daddy 🍩.
From his viral, cheeky donut videos, steamy baked goods recipes, to crafting some of Melbourne’s most indulgent donuts, Anthony shares how he built his dessert empire, the art behind the perfect donut, and the flavours that shocked him most. We also talk crazy experiments, dream collabs, and his upcoming cookbook plus, a rapid-fire round that’ll test just how deep his dessert love really goes.
Join as as we talk, sweet treats, seduction and a six pack of Donuts with The Donut Daddy.
Thanks to Royal Stacks for sponsoring the podcast.
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Thousands of years ago, Greek royals guarded this olive oil like treasure because it came from olive trees over a thousand years old.
Now, that same ancient oil is being bottled in Greece and enjoyed right here in Australia, thanks to Evan Karavitis, founder of The Wild Olive.
In this episode, Dub and Nectro dive into the story behind one of Australia’s most unique olive oils, from the groves of Laconia, Greece, to Melbourne kitchens. They talk flavour, health benefits, the science behind the oil, and why this isn’t your average supermarket blend. Plus, Evan shares his favourite Greek dishes, Melbourne food spots, and even weighs in on the viral olive oil–on–ice cream trend.
Thanks to Royal Stacks for sponsoring the podcast, check out their new store at Crown Casino Melbourne! STACKS ON!
Follow us @dub.eats.everything and @nectoriouspapi
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This week on The Food Guys, things get turned upside down when Nectro surprises Dub with a full-blown interview about Dub himself.
Usually the one steering the food chat, Dub finds himself in the hot seat as Nectro digs into the story behind @dub.eats.everything, from his passion for food content creation to how he’s built a brand that stretches across Instagram, TikTok, YouTube, and beyond.
The conversation peels back the layers on Dub’s journey as a Melbourne food influencer, his wildest food experiences, the origins of “Dub Eats Everything,” and what it’s like balancing podcasting, social media, and everyday life.
Expect laughs, real talk, and plenty of behind-the-scenes stories that fans have never heard before.
If you’ve ever wanted to know the guy behind the cannoli, the burger reviews, and the food finds, this episode is the ultimate deep dive into Dub: unfiltered and straight from the source.
Thanks to Royal Stacks for sponsoring the podcast!
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This week we’re joined by Ross aka Bangin Sangas, better known as the Chief Sandwich Officer.
From his early days as a baker in the UK to eating some of Melbourne’s most creative sangas, Ross shares what makes a sandwich truly bangin and why Aussies have embraced his style.
We dive into the differences between the UK and Aussie food scenes, his favourite eats both here and back home, and how collabs with Nando’s and Royal Stacks came about. Along the way, Ross talks about his cereal obsession, why he’s blending more lifestyle into his content, and what his dream collaboration would be.
Plus, we put him through a UK “This or That” showdown (Full English Breakfast vs Sunday Roast?) before wrapping up with a rapid-fire round on Melbourne’s best sandwiches, croissants, scrolls and more.
Thanks to Royal Stacks for sponsoring the podcast, get your burgers around Melbourne now!
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Dub and Nectro dive into the world’s top 10 BEST chocolate desserts. From the delicate French chocolate delicacies, to gooey Swedish delights, rich Italian cakes, and a creation out of Brazil leaving our mouths watering.
We cover the textures, traditions, and flavours that make these chocolate classics unforgettable. Plenty of laughs, nostalgia, and debate as we compare what makes each dessert stand out, which ones we’ve tried (or desperately want to try), and how these global treats connect back to our own chocolate cravings here in Australia.
Thanks to Taste Atlas for the list.
Thanks to Royal Stacks for sponsoring the podcast, get your burgers now, STACKS ON!
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This week we are joined by TikTok mum, Irene (@wifeoflucifer_) and things get deliciously relatable. From her viral caramel hack to genius leftover creations like the hot chip frittata, Irene opens up about how she started posting online and why so many mums connect with her content.
We talk about life as a mum, her go-to coffee ritual, family grocery runs, and the nightly struggle of trying to eat dinner in peace once the kids are asleep. Plus, we dive into school lunches, favourite snacks, and her favourite greek dishes, and maybe some family mishaps with recipes along the way.
Expect laughs, hacks, and food nostalgia in this funny, heartwarming chat that proves food isn’t just about what’s on the plate, it’s about family, culture, and finding moments for yourself.
Follow Irene @wifeoflucifer_
Thanks to Royal Stacks for sponsoring the podcast, check out their new store at Crown Casino in Melbourne and grab yourself a Royal Stacks Burger!
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This week we tackle a spicy snack debate sparked by a Timeout survey, which beloved Aussie treats do expats miss the most when they leave the country? What Australian classic snacks do you expect to see on the list? Tim Tams? Lamingtons?
We share our thoughts on what made the cut and more importantly, what should’ve made it but didn’t (ahem, cough, fairy bread).
It’s nostalgic. It’s delicious. And it might make you want to raid your pantry, because these have to be the best Aussie snacks ever.
Thanks to Royal Stacks for sponsoring the podcast! Get your burgers now!
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Join The Food Guys on a hilarious, heartwarming adventure with Lebanese-Australian comedian Sarah Michaels, the hilarious voice behind viral skits like Dating Outside Your Ethnicity and Lebanese Mum!
In this episode, we dive into how Sarah began posting her comedy online, and why her content resonates across ethnic boundaries. The role of food in multicultural dating, her cooking habits, everyday dinners, and her thoughts on the ultimate Lebanese party spread. We also dive into her background and love for food, which comes from somewhere you wouldn't expect!
We talk lebanese culture at weddings, and gatherings alike and what they look like, what the best Lebanese food is in Melbourne and her favourite dishes!
We finish off with her favourite childhood foods, current cravings, what she's choosing from Biscoff or Nutella.
Expect laughs, cultural layers, and foodie nostalgia—Sarah Michaels style.
Find here @sarah_michales_show
Thanks to Royal Stacks for sponsoring the podcast!
Follow @dub.eats.everything & @nectoriouspapi
Follow us @thefoodguyspod
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The Food Guys are joined by one of Australia’s most honest and entertaining food reviewers Russ Eats. From viral snack reviews to hot takes on Australia’s fast food scene, Russ brings his signature no-nonsense energy to the pod.
We dive into:
🍟 How Russ started reviewing food and what brought on his love for snacks!
🥤 Why zero sugar drinks cop hate.
🍫 His ultimate go-to snack picks, chips, crackers, chocolate bars, biscuits & more!
🇦🇺 The truth about Aussie food products and their manufacturing secrets!
🍔 The fast food chains Australia is missing out on (and which one he’d open himself)
One of our funniest, most unfiltered chats yet, this is Russ Eats, unleashed.
Thanks to Royal Stacks for sponsoring the podcast! Get your burgers today!
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We’re stacking up 60 years of history with The Pancake Parlour CEO Mandy.
From the brand’s humble beginnings and name changes to the fancy interiors, late-night chess games, and dishes that have never left the menu, Mandy reveals how this Melbourne icon has stayed a favourite for generations.
She shares how the menu has evolved with changing tastes, the multigenerational customers who keep coming back, and the little details that make each store unique. We also talk about memorable customer moments, celebrity visits, and what’s next for the Parlour, plus, the inside scoop on the special 60th anniversary deals dropping 19th August.
Special thanks to Pancake Parlour Highpoint for hosting us at their location.
Special thanks to Royal Stacks for sponsoring the podcast! Get your burger fix like Dub and Nectro!
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This week, The Food Guys stir the pot with the most divisive food debates ever. From parmesan on seafood pasta (Italians, look away) to the eternal war over crispy bacon, toastie shapes, and whether food is fuel or pleasure, nothing’s off the table.
We also cover:
🥒 Why pickles might be ruining your burger
🥩 Steak doneness judgment
🍗 The ultimate meat ranking (yes, we said beef is king)
🇲🇽 A wild Caesar Salad fact that’ll blow your mind
Plus fan questions include
🍕 Pizza styles go head-to-head — is NY, Neapolitan or Aussie supreme?
😬 The worst thing Dub ate in the US
Special Thanks to Royal Stacks for sponsoring the podcast!
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The Food Guys hit Sydney for the grand opening of Australia’s first Auntie Anne’s, but was the journey from Melbourne worth it?
We also checked out Tyra Banks’ ice cream shop ‘Smize & Dream’ and tried to figure out of America's next top model and a celebrity could actually make good Ice Cream?!
Plus we dive into the ever debated topic of USA Fast Food brands making their way down under, whether Wendy's Burgers are coming to Melbourne and what other chains Aussie's are waiting for!
Thanks to Royal Stacks, Melbourne's own Burger Spot for making this podcast possible!
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In this trend-packed episode of The Food Guys, Dub and Nectro break down the biggest food trends of 2025 so far from Dubai Chocolate taking over dessert menus to the cinnamon roll explosion and the rise of matcha everything.
We deep-dive into the protein-obsessed snack aisle, Biscoff’s surprising staying power, and supermarket favourites driving food culture.
Then, the boys look ahead: Could pistachio be the new Biscoff? Is cookie dough making a nostalgic comeback? And are we finally ready for a pretzel takeover in Australia? Plus, why Wingstop’s success could spark a chicken wing boom and how US frozen food and ice cream collabs might influence what hits our shelves this summer.
If you love watching what’s hot before it hits your feed this one’s for you.
Special thanks to Royal Stacks! Where The Food Guys get their burger fix!
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We’re back with a big ol’ food catch-up — and this one’s loaded. From Macca’s first-ever global burger launch (hello, Big Arch 👀), to Hungry Jack’s Nutella Storm, and Domino’s new Italian pizza range, we break down what’s been hitting menus lately across Australia.
Plus:
🧁 Biscoff Lamingtons from Woolies?!
🍫 Sweet finds at Coles and ALDI
🍟 Dub shows off his new Charcoal Chicken Series, chasing the best chicken, chips & gravy combo in Melbourne,
Also in this ep:
📚 Did you know Kmart used to have its own café serving Aussie classics?
🌽 Snack of the Week: a new Doritos drop you’ll want to hunt down
It’s all your food news in one juicy, crunchy, nostalgia-loaded bite.
Thanks to Royal Stacks.
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This week on The Food Guys, we’re joined by one of Australia’s funniest creators Money Mitch
Mitch takes us for a wild ride through Aussie food nostalgia, schoolyard chaos, and what he thinks of the Australian hospitality scene after travelling the world.
From tuck shop chicken rolls, sushi at the school canteen and suss foods while travelling, Mitch brings the laughs and the unlocks Aussie core memories.
We also dig into the stories behind some of his most iconic skits — from the Pope’s first meal to the Token Canteen Lady and the rules of a proper country town.
Plus:
✈️ Airplane food confessions
🥪 Lazy Aussie dinners
🇦🇺 His take on the ultimate Australian meal
⚡ Our rapid-fire food round (Biscoff vs. Nutella, fast food for life & more)
🍝 Final question: Greek or Italian?
You can find Mitch here on socials.
This episode is proudly sponsored by Royal Stacks. Where Dub and Nectro get their burger fix.
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This week on The Food Guys, we bring back Chef Anfa to settle the age-old food debate: Sydney vs Melbourne, who really does it better? From fine dining to late night eats, we break down the key differences between the two cities' food scenes.
Is Sydney more about flash and tourists? Is Melbourne the true multicultural melting pot? We ask:
🍜 Which city has the better variety?
👨🍳 Where do chefs actually prefer to work?
🔥 And which city wins the flavour battle?
Plus, we go deep on:
📉 The worst food trends Anfa’s seen in kitchens
🇫🇷 Why France is the Nutella capital of the world (and what name they banned because of it!)
🍽️ A nostalgic throwback to our favourite childhood restaurants
🍫 Snack of the Week returns with another hit!
The Food Guys podcast is all thanks to Royal Stacks! Where Nectro and Dub get their burgers!
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This week, The Food Guys are joined by a seasoned Australian chef, Anfa, and no question is off the table.
Do chefs actually eat their own food? Are they whipping up fine dining meals at home… or just zapping leftovers in the microwave like the rest of us? From hectic kitchen services to home cooking realities, Chef Anfa keeps it real.
Anfa has worked in restaurants all over the world, and notably Grossi Florentino, Gazi, Hotel Sorrento to name a few in Australia.
We cover:
🔥 The craziest off-menu dish he’s ever made (and eaten)
🏠 What chefs really cook at home
💣 The biggest misconceptions about being a chef
🍴 The one thing chefs do that would shock everyday people
Plus:
🥘 Anfa’s underrated restaurant pick
🍫 Biscoff vs. Nutella
⚡ Quick-fire food takes
🇬🇷 VS 🇮🇹 — the final showdown: Greek or Italian?
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In this episode, The Food Guys dive into the latest addition to McDonald’s Australia’s menu: the McWings. Dub and Nectro give a live review of these crispy, golden chicken wings, now a permanent fixture after a successful trial that captivated social media.
Join us as we discuss the flavour, texture, and overall experience of a VIP night we had at McDonald's HQ in Sydney with fellow food creators and what this means for the future of chicken offerings at Macca's. Is this the beginning of a new era for fast-food chicken in Australia? How did other food creators like them? What's next for McDonald's?
Made from 100% Australian, RSPCA-approved chicken, McWings are available in three or five-piece servings, either solo or as part of a meal. They come with a choice of dipping sauces, including the new Ranch Sauce and Spicy Buffalo Sauce. Try them today!
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