#279 Caitlin Koether | Little Molli
The role of Head of Fermentation is not something you come across every day. In fact, Caitlin Koether is somewhat of a pioneer in this space and holds one of the first such positions in Australia, a role with The Mulberry Group which was uniquely crafted around her expertise. Caitlin’s work is all about preservation, finding ways to extend the life of seasonal produce, create new flavours, and reduce waste. Her approach balances creativity and science, turning sometimes imperfect ingredients into something extraordinary. With the resources of Common Ground farm on the Bellarine Peninsula, she works closely with the chefs in the group as well as the farmers to use ingredients that enhance menus in thoughtful ways. From condiments to non-alcoholic beverages, her creations are seamlessly integrated into dishes, showcasing how fermentation can elevate flavour while supporting the planet. I sat down to chat with Caitlin at Little Molli in Abbotsford and then ate a delicious smoked chicken tartine with chickpea miso mayo and pickled celery and drank a striking Miso Wave which is a blue spirulina shake inspired by the look of the Erewhon Coconut Cloud Smoothie. As the first Conversation with a chef for the year, Caitlin has set the bar high. Passionate, articulate and a joy to talk to, Caitlin is one to watch and if I were you, dear listener, I would be getting to Little Molli as quickly as you can to experience the goodness for yourself.
Conversation with a chef
Ever wondered what goes on in the kitchens of Melbourne’s restaurants? Conversation with a chef gives the back story of our city’s favourite eating spots. This is not a slick podcast, in fact it's pretty rustic. I'm Jo Rittey. I'm a French teacher and food writer and not that great on the technology. What you'll hear is the conversation how it happened, with no bells and whistles. I'll work on that!
- No. of episodes: 302
- Latest episode: 2025-07-14
- Society & Culture
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