While running a dessert business, Pierre Issa (Pepe Saya) found himself with 10 litres of cream leftover heading into the holiday season. Not wanting to waste it, he decided to attempt to make butter. The moment triggered an appetite to create the very best Australian cultured butter, batch churned from single origin cream that is no not only found in restaurants, cafes and on Qantas, but has become the foundation of pastry offerings from the country’s best bakeries too.
This episode of Deep in the Weeds was made in partnership with Pepe Saya.
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The Deep in the Weeds podcast with Anthony Huckstep features conversations with chefs, food producers and the hospitality industry.
Deep in the Weeds is Australia’s leading food, drinks and hospitality podcast network with an audience comprising of the most engaged and influential food professionals based in Australia and also abroad.
From chefs to restaurateurs, sommeliers, waiters, farmers, fishers, wine makers and growers the Deep in the Weeds network reaches the whole industry through their in-depth conversations with the leaders and pioneers of our culinary landscape.
