Episode 36

should you put pineapple on pizza?

Listen: ON SPOTIFY

Watch: ON YOUTUBE

Pizza, Wine & Small Town Dreams

In this episode of Behind, the crew tackles a hot topic submitted by a listener: “What should you know before opening a restaurant in a small or regional town?”

They dive deep into the unique challenges of these low-population areas—like sourcing ingredients, understanding your market, and avoiding ego-driven concepts that locals won’t vibe with. The key takeaway? You're not the customer—ask the community what they actually want.

Then, as expected, the convo spirals gloriously off-track into the magical world of pizza and wine. 🍕🍷 We get a passionate deep-dive into Clare Valley Riesling: why it’s misunderstood, why it tastes like biting into a cold Granny Smith apple, and why wine nerds argue about screw caps vs corks.

Even Corey starts picking out wine colours (and earns a gold star for “Yellow with green hues”). From there, the episode fully derails in the best way—Domino’s, deep dish, garlic crème fraîche, pineapple, seafood on pizza (blasphemy or brilliance?), and of course, who really deserves the chicken wing from a Woolies chook.

Expect:

• Outrage over Corey’s “disgusting” pizza order

• A wine masterclass disguised as friendly banter

• Advice for aspiring regional restaurateurs

• Emotional trauma over stolen leftovers

• And the timeless wisdom: “Even shit pizza is still good pizza.”

This one’s part business, part food fight, and all heart. If you've ever wondered whether pineapple belongs on pizza or if wine can really taste like lawn mowing day, this is your episode.

Got a question? – drop us a line here.