Adrian Richardson’s culinary podcast returns for new season on LiSTNR

Celebrated chef Adrian Richardson has launched a new season of his step-by-step culinary podcast Cooking With Richo via Southern Cross Austereo’s LiSTNR platform.

The immersive podcast, produced alongside Mat Dwyer, will see Richardson provide a running guide to creating restaurant-ready meals, focusing on different cooking techniques and discovering new ingredients.

The new series will also offer expert tips to help amateurs use their senses effectively and develop their kitchen workflow, with episodes in the new season focusing on pan-frying, roasting, grilling and beyond.

Richardson said that he was thrilled to partner with LiSTNR for the return of the series and provide a source of entertainment for those in lockdown.

“Cooking with Richo has been a fantastic way for me to pass on the skills and some of the tips that I have picked up over 35 years of cooking,” Richardson said.

“I look forward to you joining me in my happy place and sharing my love of all things food with you in season 2 of Cooking with Richo.”

LiSTNR Original Podcasts’ head of content, Jen Goggin, celebrated Richardson’s talents in the kitchen and made note of the podcast’s immersive nature.

“When Richo told us that the best chefs in the world rely on smell, sound and texture, instead of sight to tell when their food is perfectly cooked, we decided to take this theory and put it to the test in podcast form,” Goggin said.

“The result is an engaging podcast that feels like you have your own personal chef in your ear, guiding you through the simple tricks and techniques for improving your cooking in real-time as you prepare your dish.

“And the best part of it is that at the end of each episode, you’ll have not only learned new cooking skills, but you’ll have also cooked a delicious, freshly prepared dish that you can enjoy. The entire LiSTNR team are now better cooks because of working on this series.”

Cooking with Richo is available to listen to now on the LiSTNR app.