Andrew Griffiths is Australia’s #1 small business author with 11 books now sold in over 50 countries. He’s a writing and publishing expert, an international speaker and leading business advisor with over 20 years’ experience. Andrew presents around the world, sharing his ideas and expertise on all aspects of entrepreneurialism.
Considered an expert in entrepreneurship and an authority on building a profile as a thought leader through writing, publishing and speaking, Andrew is featured regularly in mainstream media globally. Andrew’s greatest strength is his ability to energise entrepreneurs to achieve extraordinary results.
His best selling books include: The Big Book of Small Business, The Me Myth, Bulletproof Your Business NOW, 101 Secrets to Building a Winning Business, 101 Ways to Sell More of Anything to Anyone, 101 Ways to Market Your Business and more.
In this episode we talk about:
- Andrew’s intention of why he wrote one of his best selling books “The Me Myth”
- My interpretation of the Me Myth and the best chapters in the book for me
- Being grateful and appreciation for the present
- How to celebrate milestones
- Why you should have a success board
- The culture around food and how I celebrate my milestones
- AG’s food story of how he met his ex-wife’s parents for the first time
- How to create great food with very little
- Andrew talks about his childhood and how eat ate very British growing up
- The evolution of Portuguese food
- Andrew talks about his trip to Mexico and how much food was intertwined into business life
- How closely the trends of the tobacco industry and the food industry are
- Paddock to Table concepts
- The food in Portland Oregon
- How the organic farmer invented a cow vacuum for the flies
- Dumpster diving
- Food wastage and the current state of food being wasted
- How things have changed
- Baking and how bakers interpret measurements
- Japanese food being Andrew’s favourite type of cuisine
- The fresh food markets around the world
- Food responsibility
- Traits of successful people
Nutrition and Meal Plans
Andrew’s fondest food memories
Andrew’s earliest memories of food was of his first foster mum, they were meat and 3 veg. And although there was plenty of it, it was cooked long and was cooked hard. Potatoes with every meal, and lots of rabbit.
Andrew talks about taking his girlfriend at 18 when he bought his first business to a good restaurant in Sydney and eating cray fish and seriously cool food
- The AG Special is risotto and he can make a wicked risotto. Cook a batch of risotto because it gets better and better with time.
- Use the right kind of white wine when you make a risotto. Use a dry white wine, and add a little bit to finish the dish.
- Use a turkey stock or duck stock instead or chicken stock
- Be organised before you get started
- Once its cooked let it sit for 20 minutes before eating
Quick dinner ideas
A quick stir fry with seafood
Know more about Andrew
Who would you love to have dinner with and where?
Anthony Robbins at one of the primo Japanese places in Kyoto
Last meal on the planet?
Beautiful plate of tuna sushi
- TV SERIES: Anthony Bourdain – Parts Unkown
- TV SERIES: Anthony Bourdain – No Reservations
- ORGANIC DAIRY FARM: Mungalli Dairy Farm
- PODCAST EPISODE: Nick Malgieri
- BOOK: MONEY – Master the game by Anthony Robbins
Where to find Andrew