Hey, Milkstreet Radio listeners, for our Thanksgiving episode this year, we want to tackle your

greatest Thanksgiving cooking challenges, savory and sweet. So if you need a new side dish, for example,

or help with your pie dough, we're here to help. Email us at questions at milkstreetradio.com.

One more time. Thanksgiving questions, please send them to questions at milkstreetradio.com. Thanks.

Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website

177Milkstreet.com for our recipes, culinary ideas from around the world, or our latest cookbooks.

Now, here's this week's show.

This is Mostry Radio from PRX. I'm your host, Christopher Kimball.

I had a moment when I was walking up Madison Avenue and a woman in big fur coat said,

oh, darling, love your cookbooks.

And I said, thank you very much and kept going.

And about a block later, a truck driver pulled over and leaned out of his window and said,

Hey, babe, love your show.

And I thought that's what food is about.

It appeals to everybody.

That's Ina Garten. We sat down to discuss her early career and how she still finds inspiration in the kitchen. But first, we chat with

food writer Anthony Huckstep about the real Australian cuisine, one of the most culturally

diverse cuisines in the world. Anthony, how are you?

Fantastic, mate.

How's things over there?

Probably not as interesting as things where you are.

Based on your article, what is Australian food really?

...