Deep in the Weeds - A Food Podcast with Anthony Huckstep: Recent Episodes
A Deep in the Weeds Production
Food writer Anthony Huckstep in conversation with chefs, producers and members of the food industry.
Rowly Milhinch has a long family history in Rutherglen. The words deep roots, new shoots are used to describe Scion, his wine brand. But Scion is more than just another small winery, it’s a visionary beacon, one that is reimaging and reshaping a landscape and a legacy.
https://www.instagram.com/scionwine/?hl=en
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Host Shanteh Wale
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Executive Producer Anthony Huckstep
https://www.instagram.com/huckstergram/
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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
Feeling the need for change Aline de Freitas left her sport, science and elite handball career in Brazil behind her and boarded a plane to Australia. Not sure where life would take her, the need for money saw her land a job in hospitality and the whole world of food opened up in front of her. After years plying her trade and rising the ranks in some of Sydney’s best restaurants she’s taking time out to plan her next gastronomic move.
https://www.instagram.com/chef_alinedefreitas/?hl=en
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
“We produce flavour.” That’s a very nice mission statement from Killer Condiments’ Nathan Creary, a southern Sydney shopfitter turned farmer turned butcher turned condiment king. We dig in with Nathan and learn the story of the homestyle chimichurri that customers loved so much that he turned it into a jarred product, first as a side hustle and now as a growing business.
https://www.killercondiments.com.au
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Executive Producer Rob Locke
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Working at a restaurant with a profound signature dish can have a lasting impact on a chef. For Jason Saxby (Raes on Wategos), the hero suckling pig he mastered at Pilu lives on in spirit as he carves his own path in northern NSW.
https://www.instagram.com/chefjasonsaxby/?ref=axnnroyd
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This is the fifth and final episode in a special series of The Producers. AgriCultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we get to know farmers caring for both land and community. Along the way we hear how strong local food systems and ethical farming not only foster delicious food. They also benefit farmers, eaters and the earth we all share. Matthew Young owns Elphin Grove farm in northern Tasmania. With the climate consistent and the rainfall reliable, Matt has turned his undulating acres into an incredibly diverse business growing everything from pharmaceutical poppies, peas for processing and a mysterious ugly vegetable that was unknown to him before he started farming it himself. There are three generations of Youngs on this farm, whether they’re eight or 80, they all feel very tied to this patch of land in northern Tasmania.
https://www.facebook.com/elphingrovefarm/
https://www.agricultured.com.au
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
After learning his craft under some leading Australian chefs Charlie Carrington (Atlas Dining) was keen to explore the world and take a break, but he soon found himself on a mission to stage in as many restaurants in as many countries as he could. The experience triggered an idea to create a restaurant where the menu and cuisine changes every quarter to keep the travelling the globe dream alive. Some 8 years and 19 different cuisines later and he has one of the busiest and unique venues in Melbourne.
https://www.atlasdining.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
This is the second episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we celebrate farmers caring for both land and community: a cattle farmer, cheesemaker, vegie growers and a winemaker. Along the way you’ll hear how strong local food systems and ethical farming do much more than create delicious food. They also benefit the farmers themselves, people who enjoy food at home and in restaurants and the earth that we all share. Grass. Cow. You. That’s the approach at Ashgrove, where family-owned paddock to plate dairy delights are nurtured with full transparency and a sense of responsibility to land, animal and local Tasmanians.
https://www.ashgrovecheese.com.au
https://www.agricultured.com.au
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Executive Producer Rob Locke
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Nicola Romano (Ostēr) grew up in a family of builders and wood-packers in Lombardy, Northern Italy, but went against the family grain to become a chef. It took him to commercial kitchens in Ireland, Spain, Greece, England, Dubai and finally Melbourne where he has been part of the culinary scene for a decade. Now with his own venue he’s making everything from scratch, and discovering the art of restaurateuring requires a Jack of all trades mentality.
https://www.ostereatery.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Feeding a lot of people at a high standard takes a special person, and a big team. But for Jason Chan (Canton Kitchen), it’s become his forte as the young chef continues to push the limits on what’s possible when you set your mind to it.
https://www.bankstownsports.com/cantonkitchen
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Peter Lloyd is the CEO of Coriole in McLaren Vale. A multi-generational winery that is steeped in history but also on the front foot on a changing landscape in Australian wine.
https://www.coriole.com
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Executive Producer Anthony Huckstep
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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
\He never envisaged a career in food but after starting in the restaurant industry at 18 in his family’s first restaurant Henry Tadevosian, (Anais Taste of Persia) had to learn the ropes fast. But with two head chefs willing to teach him he rose the family tree to run the kitchen. Now, 15 years later his family’s restaurant is the beating heart of the community, and unexpectedly his cooking show on YouTube has taken his notoriety to a new level.
https://www.anaisrestaurant.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
From humble coastal beginnings to working with award winning chefs around the globe, Jo Ward has become one of Australia’s best pastry chefs. After creating show-stopping signature desserts at numerous venues she has shifted her focus inward and set her sights on building her own dessert empire.
https://www.instagram.com/joward_pastrychef/?hl=en
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
This is the first episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of north-western Tasmania. These stories come from Kanamaluka - the Tamar River - in Lutruwita. In five conversations, we celebrate farmers caring for both land and community: a cattle farmer, cheesemaker, vegie growers and a winemaker. Along the way you’ll hear how strong local food systems and ethical farming do much more than create delicious food. They also benefit the farmers themselves, people eating at home and in restaurants, and the earth as a whole. From good dirt comes good beef. That’s the motto at Glen Torrie Pastures, where Pippa Mills grows Black Angus beef for the local market. The farm is a deliberately small family enterprise run with sustainability and accountability - to the land, customers, the next generations, the world we share - at front of mind.
https://www.agricultured.com.au
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
In the first of a two-part series, we dive deep into the extraordinary journey of TK Walker – from journeyman fisherman to social media sensation, unraveling the remarkable evolution of his life on the waves.
https://tkoffshorefishing.com.au
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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world. A food podcast from the Deep in the Weeds Food Podcast Network.
Marcus Wareing’s (n) contribution to British food has made him one of the most respected and acclaimed chefs and restaurateurs in Britain, if not the world. After consolidating to his flagship restaurant, he’s now taking on the biggest challenge of his career – the next generation of chefs.
https://www.marcusrestaurant.com
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
It’s often talked about trying to find life/work balance in the food industry. But given the nourishing, community and connecting element of food, it’s hard not to let it encapsulate your life. For Dominique Rizzo food is everything, and her immersion into food has lured many people along for the ride.
https://dominiquerizzo.com/index-2/
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Growing up in Glasgow, Scotland Stephen Nairn (Omnia, Yugan) had a typical upbringing when it came to food, but it wasn’t until he stepped into a commercial kitchen that he realised a whole new world. It led him to Michelin star restaurant in the UK, to New York and finally Melbourne where he became part of the fabric of the culinary landscape. Now he’s at the helm of one of the most progressive and exciting restaurant groups in the city.
https://www.instagram.com/chefstevenairn/
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Growing up in regional Queensland Rhiann Mead (the Charles Grand Brasserie) didn’t really have a close connection to food, but while travelling in the UK she got a part time job in Harrod’s Food Hall, and the world of desserts and pastry opened up in front of her. She leapt straight into an apprenticeship. She returned to Australia and joined the Fink Group and rose the ranks to Head pastry chef at one of Australia’s best restaurant Bennelong. Now she’s in a new role where her creative side is being pushed to a new level.
https://thecharles.sydney
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
After looking to find a genuine purpose and help deal with post-natal depression, Jaimi Pennell (Forgotten Sound Farm) began growing food at home. With her hands in the soil, it wasn’t long before she yearned to have her own farm to feed the wider community, and one day supply restaurants. She’s now four months into her dream and making a huge impact in the scenic rim.
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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world. A food podcast from the Deep in the Weeds Food Podcast Network.
Taking things to the nth degree, nose to tail and a more sustainable approach has become the mantra du jour, but for Simon Furley (The Paddock) implementing protocols and being creative in the kitchen to fulfil that ethos is one of the joys of the trade.
https://beechmontestate.com.au
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Saint Helena is a remote volcanic island located in the South Atlantic Ocean, known for its rich history and unique fishing traditions. The history of fishing on Saint Helena dates back centuries and has played a significant role in shaping the island's culture and economy. The island's fishing industry primarily centers around the harvesting of various species of fish, including a range of premium yellowfin, big eye and skipjack tuna which thrive in the nutrient-rich waters of the South Atlantic. In recent times, Saint Helena has made efforts to balance the economic benefits of fishing with the need for sustainable practices to protect marine ecosystems. It is regarded as one of the most successful premium pole and line tuna fisheries in the world with the quality of the catch heralded globally. Johan Beizuidenhout is at the forefront of the renaissance of this amazing fishery, driven by a love of the ocean and of tuna, he is setting a new and exciting direction for this remote and unique fishery.
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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world. A food podcast from the Deep in the Weeds Food Podcast Network.
Remon Van De Kerkhof is a name and face you should be familiar with, he has been making wine dreams come true for over two decades in Europe and Australia. Today he goes by the title of Head of Beverage at Sofitel Noosa Pacific Resort.
https://noosabeachhouse.com.au
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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
After cutting his teeth at the Michelin starred Fischer’s of Baslow Hall in Derbyshire, England in his teens, Chris Hagan (Locale, Noosa) scored an opportunity to stage in a series of restaurants in New Zealand. He was hooked on the produce and comradely in the kitchen and forged a career there until he sort to further his career in Australia. After working is some of the best regional restaurants in Australia, he’s leading the team and a key part of the thriving Noosa hospitality scene.
https://www.localenoosa.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
After cutting his teeth at one of Sydney’s iconic seaside establishments Calvin Katz (Ripples Chowder Bay) got hooked on the processes and techniques of cooking, from breaking down whole fish and animals to using everything to connecting with growers. After working in some of Melbourne and Sydney’s best restaurants he now finds himself over-looking the deep blue again at another iconic restaurant, but tasked with running his own kitchen and taking it into a new era.
http://www.rippleschowderbay.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Food was always a huge part of Bret Cameron’s (Noosa Beach House) life growing up in New Zealand, but it wasn’t until he stepped into the commercial kitchen in Australia that he realized a profound love of cooking. After 25 years he’s managed to combine his love of surfing and cooking by heading up the kitchens sitting on stunning coastlines, and now he finds himself in one of the most complex roles of his career - to bring local and sustainable produce into a hotel setting.
https://noosabeachhouse.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
The Gospel is Australia's only dedicated rye whiskey distillery. It was the dream of founders Andrew Fitzgerald and Ben Bowles to bring the distinct Australian approach to a traditional American whiskey.
https://www.thegospelwhiskey.com
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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
Deep in the southern forests of Western Australia Judith Bennett and her husband Richard (Belvedere Valley) are raising Wagyu on a rotational grazing system. Grass pastures are paired with their own meadow hay to give their cows a happy healthy life completely raised on grass, and delivering a truly unique eating experience.
https://belvederevalley.com.au
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Growing up in a Chilean family Juan Hernandez (Loft Byron Bay) was always surrounded by great food and family. After struggling to find a clear career path, his parents suggested food and as soon as he started in a commercial kitchen he knew he’d found his calling. After cutting his teeth in Newcastle and Sydney he’s now become one of the leaders taking Byron Bay into a new era of hospitality.
https://loftbyronbay.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
While growing up Josh Gregory (Thermidor Oyster Bar and Brasserie) was a fussy eater and was never really interested in food, but after landing work as a kitchen hand the door to a life in food opened in front of him. After cutting his teeth in some of Australia’s and London’s best restaurants he is now on the verge of opening his first restaurant, and the challenge is far greater than he anticipated.
https://www.instagram.com/thermidor.brasserie/
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Dave Verheul is an acclaimed chef that has broadened his reach into the world of artisan Vermouths. Saison Aperitifs are more than Seasonal aromatized wines. They are bright, lively drinks designed to be drunk accompanying a meal, or paired alongside the ebbs and flows of life.
https://saisonaperitifs.com
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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
Born in Puglia, Southern Italy, Rosy Scatigna (Bar Morris) grew up enjoying the simple yet rich traditional cooking of her mother and grandma. She always loved cooking, and after finishing a law degree decided to follow her heart, and train to become a chef. After working in some of the best restaurants in Milan, London and Sydney she is now in her first head chef role where she is combining her skills, heritage and traditional Italian techniques to deliver something unique for Sydney.
https://www.barmorris.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
While growing up in England Nick Woolard (Jagga Daku, Perth) had relatives in Australia and always yearned to head downunder. When he arrived as an 18 year old, he immersed himself into the hospitality sector of Melbourne and started to rise the ranks. But soon the frenetic nature of the job lead to alcohol and substance abuse, and he saw only one way out - to get as far away from the city as possible. He landed in Karratha and it completely changed his life. Now he’s opening a new, exciting venue in Perth that hopes to change the conversation on Indian food.
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Although he was born and raised in Brescia, a town in North Italy, Andrea Sonnante (Martinez) never really fostered a great connection with food. In fact, by his own account when he landed in Australia he couldn’t even boil an egg, but working on a farm and connecting with people from different cultures changed everything. Soon enough he found himself a job as a kitchen hand and fell for the hospo life. Many moons, and many great venues later, he’s on the cusp of opening a venue with a hospitality group on the move, that pays homage to the French Riviera.
https://www.instagram.com/martinez__sydney/?hl=en
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Emelia Prendergast is known as the Queen of Conserves. Under her The Saucy Australian brand she produces and sells a vast range of 54 condiments from the familiar - tomato sauce, apple sauce - to the quirky - one is called Sweet Serendipity, another is a Crustacean dressing. No matter what, they all have Emelia’s mysterious secret ingredient. I wonder if she’ll tell us what it is...
https://emelias.com.au
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Jacqueline Doucette is the Head Sommelier of the three Michelin restaurant; Geranium, in Copenhagen. Originally from Massachusetts, her passion for food steered her towards a pathway of discovery… that has now journeyed into a love affair of wine.
https://www.instagram.com/dackiejoucette/?hl=en
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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
After a career traversing the globe as a photojournalist, Tim Wimborne and his family moved to regional NSW and his new food journey began, first with native mountain pepper, and now with an incredible pasta and flat bread offering under the banner of Braidwood Food Company.
https://www.braidwoodfood.com
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
The Eastern King Prawn Fishery based out of Mooloolaba in Queensland stands as a shining example of a small-scale, family-owned operation that values both the sustainable use of marine resources and the preservation of a cherished local tradition. Jacky and Allan Cartwright are one such fishing family, who have developed the Silver Sea Seafoods brand.
https://www.silverseaseafoods.com
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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world. A food podcast from the Deep in the Weeds Food Podcast Network.
Although she had experience working in cafes in Australia Jessica Jenkins (Mr Watkins) had a revelation while working in Michelin star restaurants in England. Learning every aspect of the business, she was destined for a long career in the UK hospitality scene. But her journey was cut short when her father died after a long illness. Returning home with her husband, a hospitality lifer too, they built a family, and the foundations of one of the most influential restaurants in Sydney’s western suburbs.
https://www.mrwatkins.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
After growing up on a dairy farm, Tiffany Jones (Tiffany Etc) experienced a unique connection to food. But it wasn't until she was at a crossroads that she chose cheffing as her career. It lead to gigs with some of the country’s best chefs, venues, behind the scenes on tv. and the most challenging adversity in her life when she finally landed her dream venue that couldn’t survive the whirlpool of covid. Now she’s back, with a strong revolve and a bag full of opportunity.
https://www.instagram.com/tiffanyetc.au/
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
While growing up in Glenn McCue’s (Old Young’s, WA) family would go on a yearly vacation to Greece where the sun, simple cooking and quality ingredients made a huge impact on his perceptions of good food. The experience spurred him to become a chef, and after rising the ranks of some of Dublin’s best restaurants, he headed to Western Australia where his food education took a dramatic turn. Now he’s part of a team at a venue working with indigenous communities and local growers to create a menu that truly speaks of the Swan Valley.
https://oldyoungs.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Jake Wolki and his wife Ann run Wolki farm and butchery in Albury in New South Wales. They started the farm in 2019 on a hobby block that his dad used for conventional cattle. Things changed very quickly, thanks to YouTube rabbitholes and a deepening commitment to doing things differently. The Wolkis farm according to five principles: animal welfare, environmental backbone, healing food, community and profit. It’s been a radical life shift for Jake from fast food and poor health to regenerative farming and vitality. He couldn’t love it more.
https://wolkifarm.com.au
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
The prawn fishery of Exmouth Gulf is located on the northwest coast of Western Australia, and is known for its diverse marine ecosystem and significant prawn populations. The life of a fisherman working in Exmouth Gulf is a blend of hard work, skill, and adaptability. They navigate the challenges of not only the remote location but of the unique seas, the need to collaborate with the small but competitive fleet, and their responsibility to the region's economy while respecting the delicate balance of the marine ecosystem. Lenny Franklin is a career Exmouth Gulf Prawn Fishermen who shares his office with whales, dolphins, sea snakes and more recently, the many tourists who visit one of the worlds most pristine marine environments.
Want to become a prawn star? Check out …….
https://www.australianwildprawns.com.au/video-library/
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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world. A food podcast from the Deep in the Weeds Food Podcast Network.
After considering a career shift into cheffing, Casey Wall (Bar Liberty, Capitano, Falco Bakery) had a car accident that changed his life. After months of rehabilitation he followed up an opportunity to work with April Bloomfield and it set him on his culinary journey. But while trying to balance burnout and life he headed down under for a small trip - and over a decade later he has been a driving force behind some of Melbourne’s best mid-level dining offerings.
https://www.instagram.com/rockwellandsons/?hl=en
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Kirk McDonald has the exciting role of making cider at Willie Smith’s in Tasmania’s Huon Valley. Australia’s first certified organic cider, Willie Smith is a true orchard to bottle process and the taste experience is unlike anything you’ve sipped before
https://www.williesmiths.com.au
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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
Although he’d plied his craft for years as a chef, Adam Woodfield (Salted Egg) got goosebumps when he first experienced the electrifying food of Jimmy Liks. He set about to join the brigade and the world of Thai and South East Asian food opened up in front of him. Forever a student of the craft, it lead to roles in some of Australia’s best restaurants and all the way to New York where he opened his own spin on the ingredient and techniques of South East Asia to much acclaim. Now he’s back in Australia changing perceptions of hotel dining at the Quincy Hotel.
https://saltedeggmelbourne.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
he lost art After building the foundations of his career in the United Kingdom, Pip Pratt (Bistecca, The Gidley, The Rover, Alfie’s) took a trip to Australia that changed his life. He ended up in the team at Bentley Restaurant and Bar, before joining a young group on the verge of something special. Now he’s leading the kitchen brigade of a specialist hospitality group with bespoke venues that have brought back some of the lost art and magic of Hospitality.
https://www.instagram.com/chef__pip/?hl=en
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
After more than 20 years involvement in scientific research Julie Martyn (Artisa) moved to Tasmania and began looking for opportunities where she could indulge in her foodie interests. A mix of opportunity and science lead her to exploring plant-based cheese, especially those that might incorporate some of the amazing Tasmanian produce.
https://artisa.com.au
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
After learning his craft at some of Australia’s and the UK’s best restaurants, Brian Geraghty (Berowra Waters Inn) was working in a pub and figuring out his next move. He got a call from legend Tony Bilson about an opportunity at one of Australia’s most iconic venues, and more than a decade later he is the chef and owner of what has become, over many owners, the quintessential premium Australian restaurant.
https://www.berowrawatersinn.com
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Gabriel Di Bella is the Wine Director at Eleven Madison Park, perhaps one of the most coveted wine roles in the world. Born into a family of restaurateurs, you could say hospitality is in his blood. Gabriel joins me today to discuss, what life is like, working at the top of the grapevine.
https://www.elevenmadisonpark.com
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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
Although she grew up in the food bowl of Orange, NSW by the time she left school Sarah Crowley (The Union Bank, Orange) couldn’t wait to leave the country and travel the world. She set off on a global journey and upon her return landed in Sydney and immersed herself in the hospitality sector. After learning her craft in some of the city’s best restaurants, and opportunity to return home to Orange was too good to pass up, and now she has one of the most iconic venues of the region.
https://www.theunionbank.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Like many chefs, British-born chef Stephen Moore (Shelter, Bali) honed his skills amongst the old guard of cookery where learning proper technique was delivered in a military style of kitchen discipline. But although he thrived in the kitchen, it began to wear him down. Keen for a change a new perspective he headed to New Zealand and Australia where he worked for some of the most influential professionals Australia has produced, that helped shape and sharpen his love to produce and cooking. Now he’s in Bali, a thriving metropolis of incredible restaurants, underpinned by amazing local produce that stars on the menu of his Middle Eastern inspired restaurant.
https://www.shelterbali.com
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Mark Foletta grew up on a farm near Benalla, a couple of hours from Melbourne, and ended up buying the farm next door. Yin Barun is a diverse business with everything from cherries to pumpkins, pine mushrooms, wine and livestock. Mark has a focus on regeneration, soil health and strong human connections, not just in his regional area but also with prominent city chefs who use and appreciate the food he grows and forages. Sustainability isn’t just about the environment, it’s about the people who tend and benefit from its bounty.
https://www.instagram.com/saffron_gramophone/?hl=en
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Chef Matais Cilloniz (Rafi, Sydney) grew up in the countryside on the central coast of Peru, harvesting the produce his family grew and helping his mother in the family kitchen. This gave him a deep sense of the seasons and an understanding of the hard work growers put into their produce. As he developed his career as a chef, he soon realised a natural instinctive nature to his cooking, and keen to explore it further he ventured down under where he leads a team that champions Australian produce, Peruvian technique and dishes all created in a collaborative environment fostering everyone’s instinct.
https://rafisydney.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Born in Nigeria and raised in Bologna, Italy Caleb Azuka (Restaurant Caleb) had a unique and diverse food upbringing. After carving a career as a chef in Italy and The US, love brought him to Perth. Australia where he is running one of the states best Italian restaurants and providing the training ground for the next generation of hospitality professionals too.
https://restaurantcaleb.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
The name of Henschke is entrenched within our Australian cultural identity. The family run winery is now in its sixth generation of custodians. The distinction of quality is in no doubt largely due to the care, attention, and prodigious vision of Prue Henschke. Prue is a viticulturist, botanist, environmentalist and true guardian of the earth.
https://www.henschke.com.au
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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
After learning the ropes of cheffing in Adelaide, Jesse Gerner (Bomba Tapas Bar and Rooftop) headed to London where he started work at Moro and it changed his views on food. Enamoured by Spanish and Mediterranean flavours he went on countless trips to Spain to immerse himself in all things food. Upon returning to Australia he delved into the world of Spanish cuisine and has been one of the driving forces of it downunder ever since.
https://bombabar.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
After having an average experience eating Jamaican food at a festival Brian Johnson (Jammin’ Jerk) suddenly got an urge to try and do it better. He delved into the food of his heritage and soon discovered the complexities and challenges of dishing up food of a high standard. But after trial and error, he’s become one of the best producers of Jamaican Jerk spice rubs and hot sauces downunder.
https://www.jamminjerk.com.au
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
After working in some of London’s and Melbourne’s best restaurants, Sam Prance-Smith (Angler) returned to South Australia on a mission to bring a purely sustainable seafood restaurant to the suburb he grew up in. Inspired by Australia’s incredible bounty of seafood, and a realisation that so many species are underutilised he created a venue that covers all spectrums – part fish monger, part fish n chipper and full restaurant to create one of the state’s most unique offerings.
https://www.instagram.com/chefprancesmith/
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Growing up in his family’s restaurant Massimo Mele (Peppina, Grain of Silos) could have felt a career in food was probably inevitable. But he hasn’t taken the move lightly. After plying his craft in Sydney and Melbourne, he returned to his home state Tasmania where he’s helping take Tasmania into a new culinary era.
https://massimomele.com
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https://www.porkstar.com.au
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Last time we caught up with Chase Kojima (Sokyo, Senpai Concepts) we talked about how he learnt the art of Japanese cookery from his father, and how Australia changed his culinary career, now he’s up to something a bit different and it’s garnering a lot of attention.
https://www.instagram.com/senpaiconcept/
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Aaron Trotman is the founder of NON. A drinks brand that has revolutionised the non-alcoholic beverage industry. Located in Melbourne their dynamic drinks are being poured in the best bars, restaurants and retails stores across the country.
https://www.non.world
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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
From a young age Imogen Czulowski (Off Piste 4WD tours, Africola) was blown away by her mother’s ability to bring people together with food. It fostered a deeper understanding of the connection with the land and the kitchen and led to a career in commercial kitchens. It took her to Noma, Dinner by Heston, and South Australian stalwart Africola, but when the pandemic landed it changed her perspective on everything and it led to yearning for a genuine connection to nature.
https://www.offpistetours.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
After climbing the accolade mountain, reaching the pinnacle of his craft and being regarded as running the number one restaurant in the world, Daniel Humm (Eleven Madison Park, New York) was at somewhat at a loss of where to go next. In some quirk of fate the pandemic gave him the time and space to find that direction. With his world-renowned restaurant closed for two years, he turned it into a community kitchen and soon discovered a deep, powerful connection to people, food and the planet. It set him on course for the boldest move of his career, turning his restaurant into a completely plant-based offering – and the impact has been stratospheric.
https://www.elevenmadisonpark.com
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Fourth generation farmer Charlie Scott was always going to return to the land but it’s fair to say he didn’t dream about quail farming as a boy. A combination of luck, nous, trial, error and endless hard work led to him developing a successful business around his own breed of quail. As he comes towards the end of his farming journey, Charlie looks back on a business that’s driven him hard and brought him enormous satisfaction.
http://www.redgatefarm.com.au
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Mark Baulderstone is the Managing director of Riedel Australia and New Zealand, he is also one of the passionate and professional individuals I’ve come across in my time. Fiercely dedicated to his craft and a huge supporter of all people, places and spaces serving great drinks. If you can pour it, you can be sure Mark has a glass for it.
https://www.riedel.com/en-au
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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.
Growing up in India, Deepak Mishra (Pan Pacific Melbourne) had pressure on him to become a lawyer or doctor like his siblings, but deep down he knew food was his destiny. After getting his foot in the door of a five-star hotel, a whole world of travel and food experiences opened up in front of him and he built his career traversing the globe and working in resorts and five star hotels, before landing in Melbourne where he has become an integral part of the evolution of hotel restaurant dining.
https://www.instagram.com/chefdeepakmishra/?hl=en
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
There aren’t many careers these days where generation after generation follows in the footsteps of their ancestors. Where skills, knowledge and tricks of the trade are passed on to the next generation, and taken forward into a new era, but for 3rd generation butcher Craig Munro (Munro’s Quality Meats), it’s what lured him in.
https://www.munrosqualitymeats.com.au
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https://www.porkstar.com.au
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Last time we caught up with Andrew Baturo he had realised his restaurants had veered away from their original identities by trying to be everything to everyone. So he set himself a mission to either strip them back to their original concept, or take them into a new model that suited the new dawn of hospitality. We catch up with Andrew and discover a new perspective and a brilliant new restaurant too.
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
At somewhat of a cross-roads in her life Isabella Greco (Stefano’s) left Italy for australia with a plan to travel and find some balance. She soon fell for life in Australia before landing a job in Mildura at one of Australia’s most renowned regional restaurants. Over the years she rose the ranks and is now leading the team to help take this incredible restaurant into a new era.
https://www.stefano.com.au
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
After growing up in a hospitality family Simon Denton (Kaku-Uchi, Izakaya Den) felt a natural lure to a career in hospitality. An icon of the Melbourne culinary landscape, he’s been responsible for some of the city’s most important venues, and helped carve a path for Japanese cuisine down under.https://www.izakayaden.com.au/kakuuchiFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With a Croatian heritage Daniel Dobra (Market Bistro, Queensland) grew up in a household where food was front and centre, It wasn't uncommon to eat anything from crayfish on the charcoal grill to a pig on the spit for family gatherings. It was only natural he’d end up carving out a career in the food industry.https://marketbistro.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With access to incredible produce and food from a young age in Northern France Alexis Besseau (Restaurant Hubert) knew he wanted to be a chef from the age of 7. After cutting his teeth in Paris, he set his sites on the world and landed in Australia. Buoyed and surprised by the standard of produce and opportunity afforded to chefs, he worked his way up the ranks, built a life in Australia, and now runs the kitchen of one of the most important restaurants of the last decade.
https://swillhouse.com/venues/restaurant-hubert/
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Growing up in Southern Tasmania, a region now widely celebrated for its incredible produce, Lilly Trewartha (LT Events, Tasmania) experienced a lifestyle built around appreciating the bounty of nature. Although she fought the urge to enter the food industry, she finally relented after finding inspiration from an unlikely place. It set off a series of connections that has led her to create her own events company that celebrates regional Tasmanian produce and Japanese technique in equal measure.
https://www.instagram.com/lilly_trewartha/
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One of the most under-utilised species in the world of seafood is the seafood marketer. Creating demand for seafood is a task that is mostly mis-understood by the entire seafood supply chain from catchers to cooks. Sally James is an Australian Chef who has been tirelessly promoting Australian Seafood for over 35 years, 22 years of which have been from her base in the United States. Sally’s knowledge, skills and commitment are only surpassed by her genuine love of seafood and a desire to see more people enjoy it. She is an Australian Seafood champion
https://www.linkedin.com/in/sallyajames?original_referer=https%3A%2F%2Fwww.google.com%2F
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Chooks At The Rooke is owned by Xavier Prime and Kimberley Burridge. Along with a small team, they produce Premium Pastured Eggs centred around Animal Welfare and Sustainable Farming Practises. But even more interestingly, they’re started rearing Cockerels that would not have otherwise had the full rich lives they’re now experiencing.
https://chooksattherooke.com
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After 20 years on the pans in some of Australia’s best restaurants, Nathan Sasi (Bar Copains, Surry Hills) headed to Adelaide with his wife to open a venue that celebrated wine as much as it did food. But when the pandemic hit the mental and financial strain was keeping him from vital time with his young family. He quit the industry he knows and loves. But after a 2 year sojourn, he’s back, teaming up with Morgan McGlone with a new concept in one of Sydney’s most popular food suburbs.
https://barcopains.com
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There are many paths to a career in food. Some come from families that place food at the heart of everything, others land on food out of necessity and discover a whole new enticing world. Jimmy Richardson’s (Leonard’s Bar and bistro, Brisbane) food journey began as a child, going home from school for lunch where he’d take control of the kitchen and create pasta or rice meals for himself while his mother was at work.
https://www.leonardsanddawn.com.au
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Ashley Huntington is an extraordinary soul, owner of Two Metre Tall Brewing he is a jack of all trades with a mind that works in truly fascinating ways. Today Ale is the tale told from his piece of land in the Derwent Valley of Tasmania, Ashley crafts some of the most thought provoking, interesting and downright tasty beverages in Australia.
https://2mt.com.au
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Needing to connect with produce and create a better life for his young family after a stellar career in some of Sydney’s best restaurants Tom Deadman (Bistro Moncur, Sydney) moved to regional France and began growing his own produce. But, when a call came through with an opportunity to run one of Australia’s most-respected French-inspired institutions, he couldn’t say no.
https://www.instagram.com/bigchefruss/?hl=en
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Food and celebrations around the table played an integral role in growing up in Israel, but Meira Harel (Another Kind, Adelaide) never dreamed of a career in hospitality. Set on a career in sport, it wasn't until an accident forced her to look for another field, and hospitality landed on her doorstep. In 2012 she moved to Melbourne and began an extraordinary journey in some of Australia’s best restaurants and fast becoming one of the best sommeliers downunder. Now she’s leading a small hospitality group focussed on a love of service, community and seeking to always be open to new ways of doing things.
https://www.anotherkind.au
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Yarrie Bangura is the founder and owner of Aunty’s Ginger Tonic. Her delicious beverage is a vehicle for her entrepreneurial ambitions and a tribute to something she grew up making and enjoying as a child in Sierra Leone. After the good times turned to hard times, Yarrie ended up coming to Australia as a 12-year-old refugee. She sees her business as a way of showcasing remembered joys of her birthplace and contributing to the country she now calls home.
https://www.auntysgingertonic.com.au
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Picking up a casual job washing dishes while at university David Swain (Fino Seppeltsfield, Fino Vino) felt a magnetic pull to the energy of the commercial kitchen. After being thrown the tongs and apron when more hands were needed in the kitchen, he never looked back. After cutting his teeth in the UK and Melbourne, he has become one of the most important chefs of the modern era, setting the agenda for regional dining and what it truly means to cook with local produce.
https://fino.net.au
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Peter Booth is not a chef, in fact Peter is a lawyer. Which is why we can’t show you his face on the airwaves. A few years ago he became interested in charcuterie and went on a journey into the art of charcuterie which culminated in the release of A Charcuterie Diary.
https://acharcuteriediary.com.au
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The fishermen of Burano are as special as the region itself. Whilst the creep of climate change, the demands of faster life and the inevitbable costs of being an artisan all impact their life, they are amongst the most passionate, enthusiastic and committed people I have met in the seafood industry. Fisherman Massimo Tagliapietra and artist Allison Zurfluh are locals from the island of Burano, the epicentre of artisanal fishing in the Northern area of the Venetian lagoons.
https://www.instagram.com/allisonzurfluh_artist/?hl=en
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Born in New Zealand, John Rankin (Taphouse, SA) moved to Melbourne as a young adult to begin his chef apprenticeship. With over 20 years manning the pans of hatted and award-winning venues in Singapore, the United Kingdom, Sydney and Adelaide he’s now taken up the challenge of connecting with local producers in McLaren Vale, South Australia and championing it on a menu that's truly his own.
https://www.valebrewing.com.au/taphouse/
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Trish Brew is the Brand Ambassador for the well known and loved Fever-Tree, one of the world’s premium mixer brands. Trish has extensive experience in hospitality and behind the bar, most notably as Bar Manager at Gin Palace
https://fever-tree.com/en_AU
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After working for over 20 years around the world in 5-star hotels and Michelin starred restaurants in Italy, Luca Ciano has bult an incredible career downunder. Inspired by the food of his family, and his experiences in Australia he has been able to create a presence on film, in print and with a retail line of sauces that combine all rely on his canny modern approach to traditional recipes.
https://www.lucaciano.com
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Byron Fermentary is the creation of Katerina Lazareva, a trained Chef living, farming and making in Byron Bay, Australia. Byron Fermentary is the manifestation of her experience and ancestral traditions in a range of unique fermented products made from seasonal organic produce.
https://byronfermentary.com.au
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Born in Adelaide to Lebanese migrant parents, Rose Adam (The Middle Store) grew up in a huge extended family where food was at the centre of everything. After spending 15 years pursuing her corporate career she pursued a dream to open a Middle Eastern inspired café with her siblings that shared her love of Lebanese food and hospitality. Greatly influenced by the food her mother would make growing up, her menu is a colourful celebration of the memories of childhood meals and family gatherings.
https://www.instagram.com/rose_adam_cooks/?hl=en
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Food is a language like no other. One that can be passed on, interpreted, and shared over generations in families that put food in the centre of the family. For Andrew Duong (Miss Vans, Canberra), family is at the core of everything he does, and it’s help him create one of the most exciting new restaurant’s in the nation’s capital.
https://www.missvans.com.au
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The inshore fishermen of New South Wales are a vital part of many regional communities, along with providing employment and economic benefit to their local towns, they supply a broad range of delicious, seasonal, sustainable seafood. Geoff Blackburn is an inspiring example of one such fisherman. From his base in Coffs Harbour he fishes the rivers and estuaries of Northern NSW, whilst always motivating, promoting and supporting the fishery he loves
https://coffsfishcoop.com.au/our-fishers/geoff-blackburn/
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At Clover Hill in Brooklyn Heights, you won’t find white tablecloths or hear the clinking of silverware and porcelain plates over hushed music. Ground-breaking young chef Charlie Mitchell believes that fine dining should be fun. Part of the New American Restaurant wave he brings together flavours of the seasons and creates an atmosphere influenced by the arts and forms of self-expression ingrained in New York City culture.
https://www.cloverhillbk.com
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Freshwater Brewing Company is located in Brookvale on the Northern Beaches. It was founded by a group of Industry mates, as most good ideas are. They’ve have recently launched their new Taproom and Restaurant, today I am joined by Co- Owner Jonny Bucknall and Head Brewer Brett Phillips.
https://freshwaterbrewing.com.au
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Today we continue our deep dive into the lives of people in food in New York with one of the city's most talented chefs. Growing up in a family that ran a non-profit community soup kitchen dining, Marjorie Meek-Bradley (Starr Restaurant Group, Pastis, New York) experienced an early immersion into a world defined by real ingredients and simple technique. Soon enough she began a career as a chef, that has seen her earn her stripes in some of the US’s best restaurants. Now she is leading the culinary charge of some of the most influential restaurants in New York, Washington DC and Miami, including one of the world’s most adored restaurants Pastis.
https://www.instagram.com/chefmarjie/?hl=en
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Today we continue our deep dive into the lives of people in food in New York. By her own account, Camari Mick (The Musket Room, Manhattan) got into pastry out of necessity. Her dad from Jamaica and her Mum from Brooklyn are both great cooks, but their talents did not include baking. Since she always wanted something sweet after dinner growing up, she begged her mum to start baking with her and became hooked. Now she’s leading the pastry team of one of Manhattan’s finest proponents of new American cuisine
https://www.instagram.com/camari_mick/?hl=en
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It’s hard to get your head around picking and packing half a million dollars worth of produce in a single day. But for the six weeks that Kensington Pride mangoes are in season, that’s exactly what happens on Matt Palise’s farm in the Northern Territory. Red Rich Fruits is a family farming business, with Matt part of the third generation. The family started in Victoria’s Yarra Valley but now farms much further afield, working through apples, pears, stone fruit, mandarins, mangoes and citrus to ensure a year-round fruity business.
https://www.instagram.com/kensingtonpridemangoes/
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The Producers comes from Deep In The Weeds, Australia's leading food podcast network. Listen to find out where your food comes from. Food journalist hosts Dani Valent and Anthony Huckstep share the stories of farmers and food artisans.
This week on Deep in the Weeds we are in New York City and we are kicking off with one of the most influential and inspirational restaurateurs of the modern era. With a father who plied his trade in the hospitality sector, Will Guidara (Unreasonable Hospitality, The Big Brunch) grew up learning the magic of, and the personal costs associated with a career in food. After years of cutting his teeth in some of the USA’s best restaurants he took Eleven Madison Park all the way to Number 1 restaurant in the world. As he releases his new book Unreasonable Hospitality - The Remarkable Power of Giving People More Than They Expect; he joins Huck for one of the most inspiring episodes we’ve had on the network.
https://www.instagram.com/wguidara/?hl=en
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After a career as an engineer in the mining industry, Scott Graham needed a change and to feel a greater connection to the land and food. After years of research he landed on pig farming and set about creating Mirrabooka Pork, a farm located at near the township of Lawrence in Northern NSW, where he is giving his pigs the best possible life.
https://mirrabookapork.com.au
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Bar Heather is the new Parisian-inspired, natural wine focused Restaurant and Bar on Jonson St in Byron Bay. Today I am joined by the notorious James Audas and Tom Sheer whose magnificent minds are behind the new venture.
https://www.barheather.com
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Sharing food and communal dining was at the heart of life growing up in Brazil for Rodrigo do Vale (Crown Melbourne), but he never envisaged a career in food. But, when he travelled to New Zealand to learn English, he found part time work in hospitals and he was hooked. He ended up in Australia where he now not only overseas one of the largest food offerings in the country, but has become a food ambassador for Brazil through an initiative with the Brazilian Embassy.
https://www.instagram.com/rodrigo_do_vale82/?hl=en
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After finishing a university degree, Clare Hammond (Chef by the Sea) took time out to spend winters cooking in ski chalets in the French Alps, while in summer catering for families in Scotland. She soon realised she wanted a career in food, and headed downunder to follow the surf and a career in the pans. These days she’s living the dream with her bespoke catering company, Chef by the Sea.
https://chefbythesea.com.au
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He may be renowned as one of Australia’s best chefs, but Giovanni Pilu (Pilu Bottarga di Muggine) is making a name for himself by producing Bottarga – a key ingredient of the food from his homeland Sardinia. The story of how it all started, is quite extraordinary.
https://pilu.com.au/product/pilu-bottarga-di-muggine/
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Coming from a family with a long lineage in agriculture, Luke Headon (Society, Lillian’s Brasserie) had a curiosity about food from a young age. After starting his trade in Australia he headed to the UK to work in some of the most renowned Michelin Starred restaurants, before manning the pans at London’s Restaurant Story. He returned home, and through luck, circumstance, and opportunity he’s at the helm of two of the largest new restaurants in Melbourne.
https://www.instagram.com/luke_headon23/?hl=en
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Nose to tail butchery has become a feature of many kitchens. The understanding and ability to use the entire beast – every last bit to not only deliver amazing eating experiences, but to be mindful of sustainability and respecting the beast too. It’s been a feature of Leigh McDivitt’s approach, who has carved out a career with an incredible knack of using every part of the pig.
https://www.instagram.com/leighmcdivitt/?hl=en
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Lalalas is one of Wollongong’s most tenacious live music venues. Describes as part dive bar, part art space and part live music venue. Lalalas is simply something you need to be PART of. I’m joined today by licensee, venue manager and all-round freakin legend Nathan Stratton.
https://www.lalalas.com.au
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Growing up in Italy in a farming family Marcello Segalina (Jetty Bar + Eats, WA) always had a strong connection with food. It lead to a career as a chef, working in Michelin star restaurants in Italy and England before a move to Perth changed his life. After burning out time after time, he landed on a job that allowed him to put as much energy into his career as he does his home life, and it’s making him even more creative.
https://www.instagram.com/chef_marcello_/?hl=en
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Born into a food-loving family in New Zealand Amber Doig (The Butler) always knew she wanted to have a career in food. Realising the scope of opportunities across the ditch in Australia she headed to Sydney where she worked under some of the most influential chefs of that era, such as James Viles, and later Vanessa Martin. But New York was calling her name and through a mutual friend she landed a gig with Alex Stupak at the Empellon restaurant group where she delved into traditional Ibero-American techniques, methods, and flavours – something she’s now making a name for herself with back in Sydney.
https://butlersydney.com.au
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Ian Fullerton is a second generation pineapple farmer on Queensland’s Sunshine Coast. Growing 1900 tonnes of pineapples a year is more than a business, it’s almost a calling. Unflappable and stoic, Ian has opinions on employment policy, farming tech and the economics of agriculture. But in the end, there’s one thing that makes it all worth it: juicy fresh pineapples grown with integrity and pride.
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With a father who owned and ran restaurants Marc Russo (Osteria di Russo & Russo) learnt the art of hospitality at a young age. But he also realized the impact long hours had on family life, with his father working long shifts. He set off and began to build his own career, and when the time came to open his own restaurant, he joined forces with his dad. The move not only gifted Sydney one of its most unique Italian-inspired restaurants, but brought Marc closer to his family as he became a dad and began to build his own.
https://www.russoandrusso.net.au
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Many people talk about seafood sustainability, few actually take affirmative action to back up their words. Standing Infront of the concept by recognising that the most powerful tool in moving popular opinion, is in delivering something that is nutritious, delicious and good for the planet. Charlotte’s venture Scout is at the forefront of this artisanal movement but is firmly anchored by her belief in delivering a working and delicious seafood sustainability business. Charlotte Langley is putting her fish where her mouth is, creating awareness and understanding one tin at a time.
https://www.chefcharlottelangley.com
https://enjoyscout.com
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There has been a lot of talk about chefs, sourcing local and creating a real paddock to plate ethos. It’s not often spoke of in terms of butchers, but for artisan butcher Joel Young (3J’s Butchers) paddock to plate, and complete traceability in Gippsland, is at the heart of everything he does.
https://3jsbutchers.com
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Tom Carson is General Manager and Chief Winemaker of Yabby Lake and Heathcote Estate. He is also one of the most competent, gifted and intelligent winemakers in Australia. His peers speak of him with respect and adoration and anyone who drinks his wines with awe and wonderment. I am honoured to have him on the podcast.
https://www.yabbylake.com
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With a goal to move to the US and try his luck as a baseball professional, Kazuki Tsuya (Kazuki’s) first moved to Australia to learn English. He needed to work and found a job as a kitchen hand and soon found himself on a path to learning from some of Victoria’s best chefs. It led to his first restaurant in regional Victoria and now, in Melbourne where is is dishing up his unique play on French and Japanese cuisine.
https://kazukis.com.au
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Although food and feasts were at the heart of her family celebrations while growing up Adele Pollard (The Topiary, South Australia) never envisaged a career in hospitality until a few key, and interwoven moments opened her eyes to a whole new world of connection. She was hooked and has since spent over a decade helping to build one of Australia’s archetypal examples of what it truly means to connect, cook and deliver local hospitality that is as in-tune with sustainability, as it is with staff pathways and consumer experience too.
https://www.topiary-dining.com
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Simon Schulz runs Schulz Organic Dairy, a family company with 50 years of history across three generations. Based in pretty Timboon west of Melbourne, Simon produces organic milk, yoghurt, cream and quark from a single herd of Friesian and Jersey cows. Focused on the impact he can have by putting climate positive operations at the heart of his ambitions, every creamy caffe latte, every dollop of yoghurt on a bowl of muesli is a vote of confidence in Simon Schulz’s small batch, grass-to-grass pathway.
https://schulzorganicdairy.com.au
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While working in London under Gordon Ramsay in numerous venues, Stephen Scott (The Lucky Hotel) learnt the value in quality gastro pub food and the art of cooking over fire. When he returned to Australia he began to carve a path in the pub food space, first learning the craft under some of Australia’s best chefs, and now delivering a new age pub food offering in Newcastle where the locals are raving.
https://theluckyhotel.com.au
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As a 13 year old David Refalo received a six week old piglet from his Father. He grew this piglet into a young gilt, and eventually it had a litter. After raising his first litter of piglets as a 14 year old, he discovered all he wanted to do was to grow Pigs and Refalo Free Range Pork was born. https://refalofreerangepork.com/ Follow The Crackling
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The regal looking, fast-swimming Spanish mackerel, is one of the fish at the top of the food chain, its sleek, powerful torso has the look of a fighter jet, built for speed with the persona of an aggressive hunter. It’s caught using hook and line trolling techniques, and its quality is generally excellent as a result. Mackerel fishers are among the most colourful on Australian waters. Fishing the tropical waters of Northern Australia, they spend long stints at sea, often tracking schools of these hardy fish for months on end, spending long hours under the searing sun in humid conditions. Bruce, Wildcard Davey is himself a legend. A fiercely proud, third generation professional fisher who started his career at 16 years old, in 1975, following his father and mother and Grandfather into the world of fishing. His love of fishing, his family and his beloved Spanish mackerel makes him a truly unique character in Australia’s fishing history.
https://www.wildcardluxurycruises.com.au
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Julian Langworthy is Chief Winemaker and General Manager of Deep Woods Estate in Margaret River. He is one of Australia’s most reputable new wave winemakers and leads a huge team of skilled workers to achieve great heights in internationally acclaimed wines.
https://www.deepwoods.wine
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After working his way through Michelin star restaurants in England and France Emrys Jones (Porter House Hotel) had a hankering for travel. After scouring potential moves he landed a job at luxury resort Qualia in Hamilton Island, Queensland and fell in love with the sea to plate access of seafood. It lead to role with one of the world’s most influential seafood chef Josh Niland, and finally to a dream role where he is now overseeing a huge new development with a multitude of offerings in the heart of Sydney.
https://www.instagram.com/chef_emrys_jones/?hl=en
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Growing up in the Sunshine State, Sav Sexton was introduced to an array of fantastic local produce and native ingredients while cooking in a family friends’ Thai restaurant. Sav was quickly instilled with a devotion to supporting local growers and makers. After carving a career in Brisbane, Sav set flight for Adelaide To take the reigns as Head Chef at community focused wine bar, Good Gilbert where the focus is in local produce and a simple and nostalgic cooking style.
https://goodgilbert.com
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After making a great connection with a local hydroponic farmer, former sparky John Gunn fostered a real interest in this intensive kind of farming. When the opportunity came to take over the farm at Cooroibah Greens, he jumped in with both feet.
https://www.cooroibahgreens.com/
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At the age of 12 Pieter Buijsse (Pt Leo Estate) stumbled onto a job washing dishes in a two Michelin star restaurant in Holland. He just wanted new football boots at the time, but little did he know how that part time job would open up a whole new food world to him. After cutting his teeth in some of Holland and Belgium’s best restaurants he set his sites on Melbourne where he is now one of the key members of the Pt Leo Estate brigade.
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Success rarely comes without hard work, sacrifice and setting goals and sticking to your guns. That striving to succeed, to be a better version of yourself, and create amazing experiences are a common road for many who make a career out of hospitality, and for Thi Le (Anchovy, Jeow, Ca Com Banh Mi) that fight for the better is part of her DNA.
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The Sydney Fishmarket is one of the most iconic fish markets in the world and is now the biggest in the southern hemisphere handling around 15,000 tonnes of seafood a year. As Australia’s ‘home of seafood’, Sydney Fish Market is the lifeblood for fishers, aquaculturalists and co-operatives from not only around the country but also New Zealand and even Indonesia and Malaysia . The Market is currently undergoing a redevelopment which, when completed in 2024 promises a state-of-the-art facility – befitting a waterfront icon on par with the Sydney Opera House. Gus Danoon is a 40 year veteran of not only the Sydney Fish market but of the Australian Seafood industry. Over his time at SFM Gus has been a driver of change, overseeing it’s transition from a rough and tumble clearing house to one of the most sophisticated and progressive seafood markets in the world.
https://www.sydneyfishmarket.com.au
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Samantha Payne is a Wine Consultant, Communicator and Sommelier. Sam has paved an extensive career for herself in journalism. Today she is Drinks Writer for Gourmet Traveller and has her own video channel 'How to Drink Wine with Samantha' on The Guardian She is also, one of the best value dining buddies, shop talkers and all-round great human in this part of the world.
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Last time we caught up with Adam Wolfers we explored his glorious culinary ancestry, and the new adventures at Gerard’s Bistro and Gerard’s Bar. Since then, he’s had some serious personal changes in his life, including a life altering medical experience, but we are so pleased to have him back on and see how things are going.
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Unsure of what he wanted to do for a career, Simon Palmer (E'cco Bistro, Brisbane) stumbled into hospitality in the regional city of Newcastle as a means to make money. He soon fell in love with the energy, and into kitchens where true mentorship from great chefs helped him begin to carve his own path. All roads led to Brisbane, and after working in some of the city’s best restaurants he’s now providing mentorship to the younger chefs in one of Brisbane’s most influential venues.
https://eccobistro.com.au
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Growing up in a huge family on a tiny island in Holland, Sander Nooij (Yellow, Sydney) had a limited experience of food in his childhood. But when the opportunity to travel and explore the world presented itself, he dived head-first into the hospitality sector. It took him to some amazing places, and by luck or chance he landed in Australia, and after working in some of Sydney’s best venues he finds himself leading the brigade and the best vegan restaurant in Australia.
https://www.instagram.com/yellowsydney/?hl=en
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For many in the hospitality industry food is much more than sustenance. For Alex Herbert it's always been a means of connection to the produce she uses, and to people she cooks for and cooks with.
https://alexherbert.com.au
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Eddie McDougall is the talented face behind The Flying Winemaker, he is also chairman of the AsianWine Review, wine judge and TV personality. Don’t be fool by his baby face, this man knows the wine business. Eddie joins us today to tell me more about his life, unrestricted by boundaries. https://www.instagram.com/theflyingwinemaker/?hl=en
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While cutting his teeth at Tetsuya’s Rodney Dunn (The Agrarian Kitchen, Tasmania) got a glimpse of what a career might be like in food media while on a trip to the US with Tetsuya Wakuda. He made a shift to work with some of the countries best food titles until a yearning to escape to the country saw him back his bags and moved to Tasmania to open The Agrarian Kitchen Cooking School in Lachlan in Tasmania’s beautiful Derwent Valley with his wife Séverine. It soon became one of the most celebrated food experiences and led to the opening of The Agrarian Kitchen Eatery that has helped lead the way for the blossoming culinary landscape of the Apple Isle.
https://www.theagrariankitchen.com
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Being 5th generation in hospitality, Martin Bouchier (Phat Mango, Darwin) always knew he’d live a life in food. After success with venues in the UK and Spain the global financial crisis landed and left him in ruins. Then a call from a friend in Adelaide saw him jump on a plane with the clothes on his back to to man the pans at a popular regional pub. The move helped him piece his life back together and now he is running one of the most influential restaurants in the Top End.
https://www.phatmango.com.au
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Looking to get a greater connection and understanding of her heritage Helly Raichura (Enter Via Laundry) began pop up dinners in her home that explored different regions of India. As she delved deeper, she realised the incredible depth and breadth of its culinary offering. With the success of her pop ups, came bricks and mortar, and now she is helping to carve a new path for the vibrant and colourful spice swagger of Indian cookery downunder.
https://entervialaundry.com.au
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A career as a chef gives you an opportunity to express yourself on the plate. Many have great careers running kitchens owned by others, but sometimes the chance to let go and do it on your own, can change the way you approach your craft, and for Cameron Matthews (Mapleton Public House, Mapleton) that opportunity came from the most incredible set of circumstances and a shared adversity. https://www.instagram.com/cameron__matthews/?hl=en
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Emma Norbiato is chief winemaker of Calabria Family Wines working with family owned vineyards and a large collection of growers throughout NSW and South Australia. It’s an impressive operation with labels such as Saint Petrie, Three Bridges and Pierre D’Amour to name a few, and Emma is one of the powerhouses of knowledge and talent behind it.
https://www.calabriawines.com.au
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He’d built a career managing large hospitality groups with a multitude of offerings, venues and staff, but when the pandemic landed Duncan Thomson (Kick On Group) realised and seized the opportunity to do things differently. He and a few other like-minded professionals set about creating a group with an ethos that if the staff are happy with clear career paths, and customers yearn to return, then profitability will take care of itself.
https://kickongroup.com
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Growing up in Australia in a family of Greek and Macedonian heritage Matt Germanchis (Lorne Hotel, Victoria) had a real connection with food, produce and family from a young age. It fostered a great love of sharing food and ignited a yearning to build a career in the food industry. From the Café Grossi to the UK’s The Fat Duck, Movida, Pei Modern and Captain Moonlite, he has made a major impact on the culinary landscape, and now he finds himself piecing together one of the biggest operations of his career in the regional town of Lorne.
https://www.instagram.com/mattgermanchis/?hl=en
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Not everyone grows up in a family were food, cooking and techniques are passed down from generation to generation, but for chef Richard Ousby this is exactly the environment he grew up in. Hooked on the magic in the kitchen from a young age it was an easy transition to an amazing career in food.
https://www.instagram.com/richardousby/?hl=en
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This the seventh and final episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this very special part of Tasmania. Mr Brown and Towns is an urban mushroom farm in the city of Launceston. Best mates Michael Townsend and Fergus Brown grow exotic mushrooms in an old abattoir that’s been given new life as a hub for small businesses and startups. Mushrooms are a business but growing them also offers a lifestyle: Michael and Fergus want work to be enjoyable and to gel with the lives they’re aiming to craft. The Producers in Launceston is a special seven-part series in partnership with AgriCULTURED.
https://www.instagram.com/btmushrooms/?hl=en
https://www.agricultured.com.au
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Alex Head fell in love with wine whilst travelling and has worked numerous roles in the industry since. It is his label HEAD wines that has beocme synonymous with the Barossa, where he crafts age worthy and site specific wines.
https://headwines.com.au
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He came to Australia from Nepal to study engineering, but Sushil Aryal (Miss Pearl Bar and Dining) fell in love with cooking while working part time in a renowned restaurant in Bondi. Fascinated by food and immersed in the energy of a commercial kitchen, he trained under some of the best chefs in Australia before securing a $50,000 loan and travelling the world for inspiration. Now, having built a new life and family in Australia he leads the team of an exciting new venue.
https://www.misspearl.com.au
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This the fifth episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this special part of Tasmania. Ian White is the cellar door manager at Clover Hill, a sparkling wine producer 50km northeast of Launceston in the Pipers River wine region. He talks about dismantling the elitism of the Champagne world with sparklingly inclusive experiences and explains why Tasmania is such a great place to do it. The Producers in Launceston special series is a partnership with AgriCULTURED, a food showcase of this rich, beautiful, innovative region.
https://cloverhillwines.com.au
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Creating your own restaurant, covid aside, has its challenges. Years of dreaming, creating, and overcoming many obstacles, and then, for some, to have something like a pandemic come along just as you prepare to swing the doors open has made the endeavour even more challenging. What’s it been like for businesses just getting started? For Sean Flannagan (Wildgrain, Mornington) it’s taken every ounce of his experiences, trust in locals and sense of belief to not only survive in a small community, but thrive.
https://www.wildgrain.com.au
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This is the fourth episode of The Producers in Launceston, a special series celebrating the producers and people of northern Tasmania, in partnership with AgriCULTURED. Liz and Rick Mahnken grow Angus beef on Summerlea Farm in north Lilydale, 35km north of Launceston. Their children are the 7th generation of Mahnkens on this farm. After a tragic start to their working life here, Liz and Rick are farming with purpose: it’s small scale with a focus on animal welfare and meat quality, and a keen eye on nurturing the land.
https://summerleafarmtasmania.com
https://www.agricultured.com.au
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The connection between grower and chef has in some ways become closer than ever. From the 100-mile movement, to slow food, kitchen gardens and farms creating their own accommodation and top class restaurants. What’s it like for a chef working on the farm and delivering exceptional dining experiences accessing produce literally on the doorstep. For Ally Waddell (Frida’s Field) it is a life, and career changing experience.
https://www.fridasfield.com
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Here is a postcard from Italy- delicious, local and just caught seafood is what we all dream about
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The ability to reach into the pantry of your parents, and grandparents has allowed many chefs to tell a unique tale on the plate. For some, like Jowett Yu (Merivale) his unique heritage, coupled with a myriad of travelling and life experiences has given him a truly unique context on the plate, and it’s hardly surprising that he leaves an indelible mark whether he cooks.
https://www.instagram.com/thejowski/?hl=en
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Sam Renzaglia is a third generation winemaker located out of Bathurst NSW, Sam and his father Mark have made great bounds for the uncharted wine region. Their reputation for quality wines continues to grow and expand.
https://renzagliawines.com.au
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Losing all work when the pandemic and lockdowns sent the catering industry into a spin, Marco Bevilacqua (Mi Scusi, Perth) saw a hole in the market and opportunity to jump into his own catering business once everything opened up again. The move proved pivotal and his unique approach to catering has seen his business grow exponentially from inception.
https://www.miscusifood.com.au
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For the second episode of The Producers in Launceston, we chat to Massimo Mele, a local chef and restaurateur who has made it a mission to nurture, highlight and champion local farmers and the produce they grow, make and coax into being. We talk about his transformation from a chef who ticked items off an order sheet for next-day delivery to a collaborator who plans menus months in advance alongside farmers.
The Producers in Launceston is a special series celebrating the farmers and produce of northern Tasmania.
These podcasts are a partnership with AgriCULTURED, a food showcase of this special region.
https://www.instagram.com/chefmassimomele/?hl=en
https://www.agricultured.com.au
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After earning his striped in the United Kingdom, Ludo Baulacky (The River Deck Café, Albury) took an opportunity to take his career in a new direction in Australia. It wasn’t long before he made the move to regional Victoria where he has made a significant influence on the culinary direction in multiple venues. And although running an establishment just over the border in Albury NSW and living in regional Victoria posed huge logistical headaches with the ongoing lockdowns of the pandemic, he found a new, more progress way to run the kitchen.
https://www.instagram.com/riverdeckalbury/?hl=en
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The Producers in Launceston is a special series celebrating the farmers and produce of northern Tasmania. Our first episode is with pig farmers Kim and Daniel Croker, who live and work on idyllic Fork It Farm in northern Tasmania. Their rare-breed Berkshire porkers forage, socialise and wallow their way around a small, pretty farm half an hour from Launceston. Their pork is incredibly tasty, rich and satisfying, with a golden crisp crackling. Kim and Daniel share the story behind this paragon of porchetta.
These podcasts are a partnership with AgriCULTURED, a food showcase of this special region.
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After years of cutting his teeth in Canada, London, New York and South Africa, Jason Staudt (Stokehouse, Melbourne) headed downunder to get a state for the Australian hospitality industry. He climbed the ranks of Matt Moran’s restaurant group before an opportunity to lead one of Melbourne’s culinary institutions landed at his feet. Now he’s steering the iconic venue into sustainable waters with a strong seafood focus, where work environment is as sustainable as the fish coming in the kitchen back door.
https://www.instagram.com/jasoncstaudt/?hl=en
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Our perception of quality in a hospitality sense has changed a lot over the decades. Traditionally fine dining was always spoken of as quality, and cafes and casual dining restaurants were generally not, but everyday eating has changed a lot after a throng of operators leapt into the market and elevated it. For Robert Lechowicz (Blackwood Café) leaving a career in finer dining and raising the stakes in the café culture has been life altering, not just for him, but for his customers too.
https://www.instagram.com/robert_lechowicz/?hl=en
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The quality, value and safety of seafood is determined by the efficiency of the freight used to get it to market. Of recent times there is also a growing importance of the freight system used in regards the sustainability of a seafood. Weather it is a small artisanal fisherman or a corporate aquaculture business, freight has an impact more than ever before on the commercial operations in seafood. The unique nuances of moving seafood around is a specialised business which demands an intimate knowledge, understanding and passion for seafood. Ricky Mezic is a unique, special and vital operator in the seafood industry.
https://www.saseafoodexpress.com.au
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Duncan Shouler is Chief winemaker at Giesen Wines in the beautiful Marlborough region of New Zealand. Head of a large operation of wine production, Giesen is also leading the way is non alcoholic wines. Ducan joins me today to tell me whats he’s been up to, just across the ditch.)
https://giesen.co.nz/people/duncan-shouler/
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While at university, Nathan Dalah (Fishbowl) was constantly searching for healthy, delicious and affordable meals on the go but found it hard to find. Keen to leave his degree and start his own company, he teamed up with two friends and leant on his love and passion for food. Inspired by his love for Japanese food and salads, Fishbowl was born in a hole in the walls in Bondi. Now, just 6 years later its grown into 32 stores in three states and is setting a new benchmark in sustainability and quality in the quickservice market downunder.
https://fishbowl.com.au
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Growing up on the NSW South Coast David Tinker (The Sandbar, Batemans Bay) loved the lifestyle of quite country town and the serenity of the sea. Unsure of what he wanted to do with his life, a job as a kitchen hand at a local restaurant swept him into the undertow of the hospitality sector where he suddenly felt at home. It lead to an incredible career with the likes of Serge Danserou and Pierre Gagnaire, but a yearning to start a family saw him head back to his roots. After such an intense and creative career the move home has a hard landing, but a chance to open his own restaurant and express himself through food re-invigorated his passion and has caught the attention of locals and travellers alike.
https://quayshotel.com.au/restaurant/
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The Reids, have been farming in Mimosa for over one hundred years. Six generations of sheep farmers that have perfected sustainable and low stress methods of farming. Lamb man Dan Reid (Mimosa Valley Lamb) and his family, farm in the heart of the Riverina in Southern NSW and supply Sydney with some of the best quality lamb in the country.
https://www.mimosavalleylamb.com.au
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Love, is a powerful thing. Although he had an incredible career in Turkey, Coskun Uysal (Tulum, Melbourne) moved to Australia for love. The move changed his life, and although the first few years of trade at his award-winning restaurant was filled with the challenge of educating diners of the diversity of Turkish cuisine, diners have fallen in love with his interpretation of one of the most exciting cuisines on the planet.
https://www.instagram.com/coskunuysaltulum/?hl=en
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Many in the hospitality dream of the day they can open their own restaurant. To build it from the ground up and execute their vision of what it means to dine and imbibe on their terms. But what are the challenges of nailing this vision, this dream? For Nigel Ward (Passegiatta) the last few years have been a journey of just that, and he’s just putting the finishing touches on a venue that is every bit of him and his experiences.
https://www.passeggiata.net.au
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Christy and Adam Barnes are Master Fisherman working from their home port of Port Broughton in South Australia their artisanal fishing practices produce some of the highest quality seafood to be found. https://www.instagram.com/ac_barnesseafoods/
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Teresa Heuzenroeder is Senior Winemaker at Petaluma Wines. If you drink Australia wine, chances are you’ve had the pleasure of tasting a wine from Petaluma in their well-recognised yellow label bottles. Petaluma is known for more than just exceptional wines, they are a distinguished brand and symbol of the Aussie wine industry.
https://www.petaluma.com.au
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Last time we caught up with Danny Russo (Sala, Sydney) we went on a journey of his career and delved into a lot of talk about Pork on our sibling podcast the Crackling. But today we’re talking seafood, as Danny has some huge news about an iconic location in Sydney.
https://www.instagram.com/therussolinigroup/?hl=en
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Last time we caught up with Guy Grossi (Settimo) it was on our special series The Luminaires, where he detailed the incredible influence the Grossi family has had for three generations. After a challenging period, Guy as ever is on the move again with something new.
http://www.grossi.com.au
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Wiradjuri man Zane McMillan is the co-CEO of Uncle Charlie's Tastes of Country, an Aboriginal-owned family company that makes popcorn seasoned with Indigenous flavours. Uncle Charlie's is a new company but it’s anchored in more than 60,000 years of Aboriginal connection to the land and has broad ambitions beyond offering a tasty commercial snack. It’s as much about storytelling, connection and understanding throughout Australia, and employment in rural New South Wales, as it is about balance sheets. Find Uncle Charlie's at Fine Food Australia in Melbourne September 5-8.
https://www.unclecharlies.com.au
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The culinary world often talks of Michelin stars, the drive to be the best, to aim for perfection and deliver excellence. And yet, we as people are fallible, and at times not so perfect. What does it take to not only strive to be the best in your craft, but when at the pinnacle. maintain the standards and stay true to yourself too. Clare Smyth is one of the world’s greatest chefs and restaurateurs, and owner of Core in London and now Oncore in Sydney Australia. She joins us and takes us on a journey of her career and what led to her first international restaurant, in Sydney. https://www.claresmyth.com
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It wasn't all that long ago that the idea of sustainability and care for the environment were marketing catch phrases and cliches. But times have changed. The notion of sustainability is not just about food waste, and for chef Jared Ingersoll it’s become a life ambition to not only change habits, actions, and ideals about the notion of sustainability, but how to put them into practise within venues, culture businesses to make a better planet for all of us.
https://www.instagram.com/jaredingersoll/?hl=en
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There are few 5th generation fishermen in Australia, fewer still who can claim they are fishing using the same methods for the same catch as their forefathers. Gary Hera-Singh is one such fisherman, who’s tireless commitment to the environmental protection of his beloved Coorong is as impressive as the delicious Yellow Eye Mullet he catches.
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Iain Riggs is one hell of a guy, his contribution to the Australia wine industry is momentous. Chief winemaker and managing director of Brokenwood wines for over 35 years, he has accumulated a list of accolades, awards and recognition that would make your eyes water. You name it Iain has done it and then some. More than that Iain is the first to lend a hand and encourage anyone whose shows dedication and passion for the Australian wine industry. A true veteran of Aussie wine, It’s an honour to have Iain on the podcast today.
https://www.instagram.com/iainriggs/?hl=en
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After a career spanning Australia Europe and even private cheffing for famous rockstars, Jez Wick (Refettorio OzHarvest Sydney) started to realise the incredible amount of food going to waste. Keen to change her own ideals she embarked on a journey connecting with likeminded food professionals, all leading her to Ozharvest where she now heads the team at an Australian-first, social impact collaboration between OzHarvest and Massimo Bottura's organisation Food for Soul born out of a shared vision to nurture the well-being of people and the health of the planet. https://www.ozharvest.org/refettorio-ozharvest-sydney/
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Last time we caught up with Jo Barrett (Little Picket at Lorne Bowls Club) she detailed the life and times of living in Future Food System, the Greenhouse by Joost in Federation Square and her publication Have a go. A lot has changed since then, and she now finds herself in Lorne, Victoria and with an exciting new project.
https://www.instagram.com/jobarrett/?hl=en
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Shima Wasabi is in northern Tasmania, and shares its latitude with southern Japan. Tasmania’s cool climate is the ideal year-round environment in which to grow this rare plant to create genuine wasabi products and for Esme Atkinson, working with this amazing plant has changed her life.
https://shimawasabi.com.au
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After starting his career and making a mark in his home town of Adelaide, Timothy Montgomery’s (Rascals, The Prince of Merewether) career took him to some of the most interesting parts of Australia and the world, but fate somehow saw him settle on Newcastle, New South Wales. After creating the ground-breaking and award-winning Bacchus producing a string of incredible alumni, he’s now heading up the most popular burger offering in town, and a newly renovated pub to boot. https://eatrascal.com.au
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One of the beautiful things about a career in food is the ability to immerse yourself in another culture and cuisine. To learn the produce, the techniques, and the way to break bread. For Mark Jensen (Red Lantern) a career in food eventually led to an exploration of Vietnamese food, and with the Nguyen siblings gave Sydney one of its very best Vietnamese offerings.https://www.instagram.com/markredlantern/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Fishing has been woven into the fabric of coastal communities throughout history.For hundreds of years, people have relied upon the resources that were bountiful around the coast of Australia, and over time, people built family businesses around commercial fishing and seafood production.Today, commercial fishing in the Australia provides sustainable seafood to consumers across the world. We are rebuilding and protecting our fisheries not just for the fishermen and consumers of today, but for future generations as well.This is why it's important to cultivate a strong base of young fishermen to carry on the legacy of today's fishery leaders.Jack Henderson is one such commercial fisher, who, whilst having been brought up in a dedicated and successful fishing family, has a burning drive and ambition for the future.https://www.hendersonseafoods.com.auFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Two friends Nav Grewal & Paul Hayes found they have a lifetime passion for tequila and so bang the story of Vivir.Recently launched in Australia and quickly collecting accolades across the world, premium tequila has a brand new star.https://www.vivirtequila.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Last time we caught up with Marty Boetz he dished up an incredible double episode account of his life in food, which all led to one of regional Australia’s best culinary offerings, but after 2 years of uncertainty Marty is calling it a day on the Cook’s Shed in the Hawkesbury, New South Wales.https://www.instagram.com/martinboetz/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Born and raised in Adelaide, Justin Miles (The Windy Point Restaurant, Adelaide) first refined his culinary skills under the direction of Ann Oliver at Mistress Augustine’s in North Adelaide. Continuing his craft, he travelled around the world, working in London, the NSW ski fields and Noosa Springs Golf Resort until an opportunity in his home city was too good to ignore. Some fourteen years later he’s the co-owner and chef of one of the country’s longest running restaurants, celebrating 40 years in the trade, and still setting the benchmark.https://windypoint.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Reuben Mardan is the founder and owner of Sample Coffee, a cafe, roastery, retailer and wholesaler in Sydney. Reuben first worked in coffee as a side job but his engagement grew as the specialty coffee scene burgeoned and the first Sample outlet opened in 2011. After a decade in the business, Reuben still finds the industry enriching, especially because it allows him to connect with people at the source of production right through to those who drink it.https://samplecoffee.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We caught up with Attila Yilmaz (Pazar Food Collective) way back in episode 8 of Deep in the Weeds more than two years ago. He took us on a journey from his father’s Turkish restaurant, to a career in the police force and the switch to successful restaurateur. We also spoke of the damage and uncertainty of the pandemic, and two years of that upheaval has resulted in a decision to close the doors.https://www.instagram.com/pazarfoodcollective/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The path to becoming a chef is different for everyone, but for Louis Couttoupes (Onzieme, Canberra) it came much later in life. After a decade in the public service, he handed in his resignation and went travelling and by luck or chance found a job in a kitchen in France. He quickly realised where he wanted his future to go.https://www.onzieme.com.auhttps://www.instagram.com/louiscouttoupes/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Wild Salmon is a truly unique and special fish.Regarded by chefs, environmentalists, gourmands and nutritionists alike as the best salmon to be found, it accounts for only 20% of the salmon consumed, the remainder being farmed.Each May to Septmber the wild salmon run on the West Coast of North America sees the fish migrate from the open ocean back up the rivers to the lakes of their birth to lay their eggs, completing the natural life cycle unique to wild salmon.The rivers throb and churn with the vast group of fish swimming upstream to spawn.Bristol Bay, is the Easternmost Arm of the Bering Sea and hosts the world’s largest commercial sockeye salmon fishery.The commercial fishing fleet is some 1,400 boats strong comprising some of the most passionate fishers in North America.Reba Temple comes from a family of fishermen. She is the captain of the F/V Cloud 9 and is going on her 14th year of fishing in Bristol Bay.https://bristolbaysockeye.org/reba-templeFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Adam Wadewitz is without a doubt is one of the most talented and capable winemakers in Australia. Known for his razor-sharp palate and a career that; so far, has been stratosphericHe role today is Chief winemaker and Joint CEO of Shaw + Smith.https://www.shawandsmith.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Life-long friendships are made in the hospitality industry. Long hours, the reliance on teamwork and genuine commitment to the trade help foster the strongest connections. Many go into business with friends, but what’s it like taking a friendship into a business relationship? Massimo Bonvegna (La Madia Pizzeria) and his best friend Fabio opened their very first restaurant together in Clovelly NSW, bringing a taste of Italy to the seaside suburb.https://instagram.com/lamadiapizzeria?igshid=YmMyMTA2M2Y=Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We’ve talked about the leaps and bounds plant-based eating and offerings have come in recent years. But in the UK the plant-based movement is much more evolved than in Australia, with an array of restaurants at all levels focussing on meat-free menus. Mildred’s in the UK has been leading by example for over 30 years. Sam Anstey (Mildred’s Restaurant Group) joins us to give a picture of one of the most mature vegetarian markets on the planet, and a group leading the way.https://www.mildreds.co.ukFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When the pandemic landed, it forced most in the food industry to re-think offering. With a handful of successful restaurants, the likes of Dear Saint Eloise, Love Tilly Devine and Ragazzi a young dynamic group began making fresh pasta to heat and serve at home. Cam Birt, a professional in the realms of artisan, bespoke food products saw an opportunity, not just as a stop gap, but to create a whole new brand and business, Fabbrica, and it has become one of the best quality retail heat and serve pasta offerings in the country.https://ciaofabbrica.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in the Swan Valley Caroline Taylor (Swan Valley food Ambassador) had the most incredible upbringing in regard to local food and produce. She never really had dreams of a career in food, but a unique set of circumstances led to her leading the team in a café in the house she grew up in. Now after a stellar career as a chef, she’s in a role that celebrates the produce, both farmed and native of the region she grew up in.https://www.creativefood.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Belinda Hagan (McIvor Farm Foods) and her Husband Jason left their careers on the land to take the reins of a family farm. Although they are farming pigs the Hagan’s consider themselves soil farmers who run pigs across the property to help regenerate the land to create a closed loop system. They grow as much of the food as they can for the pigs, and in turn the pigs help to aerate and turn the soil. It’s an amazing model of biodiversity and healthy land management.https://www.mcivorfarmfoods.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The small scale, artisanal fisherman is incredibly important to the supply of fresh, local, seasonal seafood. With a focus on seasonal species, they need to be adept at a range of fishing methods, demanding a range of skills. Through the training of Ocean Watch, a pro-fishing sustainability NGO, many artisanal fishers have become certified Master Fishermen - a recognition which ensures the highest standards of environmental best practice.Yamba based Troy Billin is one of the exciting next generation of Master Fishermen who are leading the artisanal fisherman charge.https://oceanwatchmasterfisherman.org.au/master-fishermen/troy-billin/Follow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Emily Zegar was born and raised in the Willamette Valley of Oregon, her journey in wine has taken her back and forth across the globe focusing on all aspects of sales and marketing. Today she heads up her role as 'Director of Sales for the West Division and Export’ for one of the pioneering families of Oregon wine, Sokol Blosserhttps://sokolblosser.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After being told to move to Melbourne if he wanted to go anywhere with his cheffing career, a world of opportunity opened up for Andy Ashby (C’est Bon). It led to working with one of Australia’s best chefs Scott Pickett, fine dining on an island and finally and unexpectedly to his own restaurant where he has become a big part of the new wave of dining in Brisbane.https://cestbon.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We’ve talked on many occasions about the boom in regional dining. About creating a voice in a region, and connecting with the growers to deliver their story on the plate. There are some that have made a tree-change to make these connections, and others that, over decades have been the beating culinary heart of a region and continue to share its story. Culinary legend Kim Currie (The Zin House, Lowe wines, The Pavilion and Althea by Zin) joins us for one of the most inspiring episodes of the podcast.https://lowefamilywineco.com.au/zinhouse/Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Third-generation farmer Catherine Velisha is the managing director of Velisha Farms, based in Werribee South on the outskirts of Melbourne. She’s also the founder of VegEducation, a training organisation that promotes the diverse opportunities in farm work, as well as extolling the virtues of veg to the broader community. The way she sees it, horticulture is nourishing in every way: a great business that’s good for the people who work in it and those who consume its products. In fact, according to Catherine, vegetables are going to save the planet.https://www.velishafarms.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After falling into the industry in Adelaide Tom Robinson (The Lane, SA) headed to Japan for what was meant to be a short-term TAFE exchange. He ended immersing himself for 2 years into Japans hospitality sector and it triggered a love for the craft of finer dining and put him on journey for a decade away from home to work with some of Australia’s best chefs. But home was calling, and an opportunity to return to his hometown, and become part of a dynamic venue drawing inspiration from local producers and allowing him to truly find his voice not only on the plate, but as a mentor for the next generation too.https://www.thelane.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Australia has one of the most colourful culinary landscapes on the planet. Our fascination with the many cuisines of Asia is no surprise given our proximity, but Filipino food is one that has taken longer to take hold than others. However, there is a throng of young, enthusiastic professionals, lead by chef Ross Magnaye who are exploring the bounty of the 7000+ islands of the Philippines.https://www.instagram.com/serai.melbourne/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
In Part 2 of Bering Sea King Crab Fisherman, Sean Dwyer, tells us how he fishes some of the roughest and most dangerous waters on the planet. Below freezing conditions, 100kmh ice laden winds, drifting ice-packs and 20 metre waves are just another day at the office. Hear his story of fishing, family and being a star of reality series “ Deadliest Catch”https://www.instagram.com/captseandwyer/?hl=enFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Andy Miller is the CEO and co-founder of Heaps Normal. He has a career that spans over 15 years working in a multitude of diverse industries. Today he joins us to tell us the story of how a designer, a brewer, a pro surfer and a ginger came to create one of the tastiest beverages known to man!https://heapsnormal.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Born into a family with a long history and association with the food industry, Rohan Park (Old Young’s Kitchen) had a unique upbringing in regards to food. After trying his hand in mining and viticulture he fell into and in love with the craft in a commercial kitchen. After years immersing himself in the industry, he’s landed a dream role where he can put his own voice on the plate through the lens of local, native ingredients.https://www.instagram.com/oldyoungskitchen/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After living in New York and embracing the deli culture Joel Mevissen (Westmont Pickles) saw an opportunity for quality Australian pickled cucumbers. Over a couple of beers in the backyard with good mate and chef Calvin Lidden they began working with a local farm network to develop and foster a local market for pickling cucumbers.https://www.westmontpickles.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With a successful career as a marine biologist in Mexico, Daniella Guevara Munoz (La Popular Taqueria, SA) dreamt of a job on the Great Barrier Reef, Australia. When the opportunity arose for her and her husband Kor, also a Marine Biologist, they leapt at the chance. All the while a career change was bubbling away in the back of her mind, and when they moved to Adelaide Daneilla jumped at the chance to start an underground guerrilla dinner party celebrating the traditional food of Mexico. It led to bricks and mortar, and is now considered one of the best Mexican offerings downunder.https://www.lapopulartaqueria.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Sean Dwyer began his career as a commercial crab fisherman whilst still a 13 year old school boy, at 23 he became the youngest Captain to command a boat fishing the incredibly dangerous and remote Bering Sea. Now, as a 30 year old he’s somewhat a veteran and star of TV series Deadliest Catch - hear part 1 of this truly incredible story now.https://www.instagram.com/captseandwyer/?hl=enFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Nadja Wallington was born into a family of wine, you could say its in her bloodline. Today she represents the next generation of talented young winemakers. Alongside her husband Steve, they run Chalou Wines in the region of Orange, New South Wales.https://www.chalouwines.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork*
After learning his craft at Michelin star restaurants in Paris and Madrid, Thomas Cauquil (Frenchies Bistro & Brewery) dreamed up a concept of a French bistro and craft Brewery with his best friend, and brewer Vincent De Soyres. The pair had plans to open the concept in France, but Vincent’s yearning to immerse himself in the booming craft beer scene in Australia saw the pair head downunder. Now, they have one of the most unique bistro and brewery offerings in Australia.https://frenchiesbistroandbrewery.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After leaving his job as head chef of Cirrus just before the pandemic, Anthony Schifilliti (Six Penny) took the time to consider the sort of restaurant he wanted to open himself. With time on his hands he started experimenting with Koji-based fermentation which has led to his own brand Cura, and a dream role at one of the most influential restaurants of the modern era.https://www.instagram.com/tonyskiff/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Other than water, tea is the most popular beverage in the world. We drink our share of tea in Australia but we are far from a major grower. Given that, it’s a surprise to learn that Nerada Tea in Queensland grows enough tea to make 750 million cuppas every year. Managing director Tony Poyner fell into the industry but working at Nerada soon swept him up and he became happily steeped in tea culture.https://neradatea.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After a successful career as a civil litigation lawyer, and then working for the Victorian government for 10 years as a senior policy adviser on red tape reduction in small businesses like restaurants Julia Picone (Pentolina Fresh Pasta and bar) felt like a career change. Completely in love with Italian food, culture and way of life she acted on the urge to jump into the hospitality sector with an Italian restaurant, where she is now juggling the red tape from the other side of the fence.https://www.pentolina.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Tuna are a prize fish. A top grade tuna, with bright red, nicely marbled meat, is worth thousands on the sashimi market.In Australia, tuna fishers have garnered a reputation of being the rockstars of the fishing community. It has long had a reputation of being a boom or bust fishery but there are several operators who, by applying contemporary business strategies have found themselves at the leading edge of this exciting industry.Pavo and Heidi Walker, of their eponymous Walker Seafoods Australia, own and operate one of the most dynamic and progressive fishing operations in Australia.From their home port of Mooloolaba in South East Queensland they fish the East Coast of Australia for premium quality fish that will ultimately be served in some of the best restaurants in Sydney, Tokyo and New Yorkhttps://www.walkerseafoods.com.auFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Simon Black is chief winemaker at Montalto Estate in the stunning Mornington Peninsula. He heads up an award-winning winemaking team at the 5 star winery and joins us today to talk about life at the edge of Victoria.https://montalto.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork*
Growing up on Lord Howe Island James Green (Manta, Molo Wine bar) had access to the most extraordinary seafood. After years of plying his trade he now finds himself running the ship of one of the country’s busiest seafood restaurants on Sydney Harbour.https://mantarestaurant.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We’ve spoken a few times about families that have influenced the culinary landscape over generations. But few families have the incredible impact that the Toppi family have had. With more than 40 years in the industry and many more for her family with her mother Giovanna, Paola Toppi (Bar M and Toppi Bar and Restaurant) takes us through an epic journey of her family, the restaurants such as La Strad and Machiavelli, and where hospitality is headed after a devastating couple of years.https://bar-m.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Having grown up on a farm, Tom Bjorksten (Misty Creek Agroforestry) witnessed the challenges of working the land and set his sites on a career in Sydney. But, after studying and landing a government job he had a yearning to be back on the land. Together with his wife Nicole, they headed to Northern New south Wales where they now run a Syntropic agroforestry farm.https://www.mistycreekagroforestry.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After receiving a call from two close friends to look at an empty restaurant site, AK Ramakrishna (XO, Ily) flew to Canberra to explore the opportunity. With a mission to plumb the depths of his parents pantry and shine a light on his heritage, he helped create a venue that not only sheds a new light on the staples of south east Asia but has become one of the most unique dining experiences downunder too.https://www.xo-restaurant.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
July 1 is opening day of the Spencer Gulf Blue Swimmer Crab Season4th generation crab fisherman Jarrad Barnes tells us his story as he drops the first pots of the year!https://www.instagram.com/barnesseafood/?hl=enFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Ed Nolle brews sour beer at Dollar Bill Brewing in the Australian beer capital of Ballarat. In 1870, as Australia’s gold rush tailed off, Ballarat had more than 500 pubs - panning for gold is clearly extremely thirsty work! The gold is mostly gone but Ballarat is still a beer centre, with a culture of brewing nurtured by local Federation University which offers courses in malting and brewing. Ed and wife Fiona are the people behind Dollar Bill Brewing - it’s craft beer by name and it’s also crafted with love, care and passion.https://dollarbill.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Frankland Estate is a family affair. Located in the remote Great Southern of Western Australia, their little slice of grape growing heaven is called the Frankland River region. Here the self-sufficient, pioneering family have established themselves as ONE of Australia’s most exciting wine Estates.https://www.franklandestate.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Last time we caught up with Jarrod Walsh he was taking Hartsyard into a new era with his partner Dorothy Lee after taking over the reins from Naomi Hart and Gregory Llewellyn. Now, the young couple are set for a new chapter again.https://hartsyard.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With a solid foundation of French technique under his belt, Scott Lord (New Quarter) was given the chance to learn new techniques and ingredient pairings at a Japanese restaurant. Soon enough he found himself cooking all manner of Cuisines from south east Asia and realised the potential of mixing French technique with the lighter side of Vietnamese cuisine.https://www.instagram.com/scott__lord/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Although he’s had a few head chef gigs at very different influential restaurants Toby Stansfield (Old Fitz Hotel) was always limited on how he could express his own ethos on a plate. But when the chance to to take on the roll as head chef for one of the country’s most dynamic young hospitality groups emerged, he realized it came with a license to take the food in which ever direction he saw fit.https://www.instagram.com/tobystansfield/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After landing the job as pastry chef at Hartsyard, Andy Bowden (Saga, Andy Bowdy Pastry) was given a license to do whatever he wanted on the dessert menu. It triggered an exploration with soft serve ice cream and impossible cakes that soon saw him garnering as much attention as the restaurant. He ventured out on his own and eventually led to opening his first ever cafe where he’s striking a balance between creativity and consumer demand.https://www.sagaenmore.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Longevity in the hospitality game is no mean feat. A career in the industry is one thing, but owning a venue for a decade or two, well that’s pretty rare. What does it take to not only run one of Australia’s best restaurants for two decades, but continually add more colour and nuance to the industry with new offerings too? As Icebergs undergoes a major renovation and nears 20 years in business, Maurice Terzini (Icebergs Dining Room and Bar) one of Australia’s best restaurateurs and entrepreneurs joins us to talk Icebergs and the new projects that have re-energised him.https://www.instagram.com/mauriceterzini/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Mike Brown is chief winemaker and managing director of Gemtree Wines in McLaren Vale, alongside his wonderful wife Melissa they are custodians of their land and farm biodynamically in harmony with nature and the unique environment in which they live.https://gemtreewines.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Although she built an amazing career over two decades as an academic, Sue Barclay (Piccolo Deli) always had a love of food and a yearning to open her own café one day. Satisfied she had taken her career as far as she could, she took a leap of faith into the hospitality sector, buying a small café in her village. She got the keys two weeks before the pandemic locked everything down, making her first foray in the industry challenging, but full of opportunity too.https://www.instagram.com/piccolo_deli_mt_vic/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After leading the team at the Agrarian Kitchen restaurant, Ali Currey-Voumard (Public Wine Shop) went to Europe to learn more about her craft. Arriving home not long before the pandemic landed, finding regular work was hard in her home state of Tasmania. She took a chance and ventured to Melbourne where she’s now dishing up food in a small wine bar that’s become a hub of the community.https://www.instagram.com/publicwineshop/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After years of having a few lamb on the vineyard to eat the weeds amongst the vines on their property, Brent Old (Coole Acres Organic Lamb) realised an opportunity. He set about finding the right breed of lamb, and the means needed to farm organic Dorper lamb that now not only services the local food-loving community but has caught the attention of chefs and butchers in Sydney too.https://instagram.com/cooleacresorganiclamb?igshid=YmMyMTA2M2Y=Follow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After working on some of Australia’s best restaurants Patrick Agostinelli (Bar Milano) get ready to open his own venue and pay homage to the food and culture of the region of Italy that he grew up in. He settled on the beachside suburb of Maroubra where he and his wife and taken cues from local Australian ingredients and combined it with traditional dishes and hospitality to create one of the most lively venues in Sydney.https://barmilano.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
As a third-generation restaurateur, hospitality is in Heaven Leigh's (Bodhi Restaurant and Bar) blood. After taking on a huge site in one of Sydney’s most famous parks, Heaven set about creating the latest plant-based restaurant in Australia. Two decades on and the plant-based movement has gained massive traction, and thanks to continually innovating and evolving, Bodhi remains at the forefront.https://heavenleigh.com.au
Is there a fish that invokes as much National pride as the mighty Barramundi?Although it is a species that occupies a wide geographic range, from the Arabian Gulf to China and Taiwan, Papua New Guinea and all across Northern Australia, it is the Northern Territory that is the cultural, some might say spiritual home of this mighty fish.Bob Richards and Julie Tyson are the tireless pioneers of Barramundi farming in the Northern Territory, their Humpty Doo farm, located on the Adelaide River is testimony to their vision…..https://www.humptydoobarramundi.com.auFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Nick Brown is a fourth generation vigneron at All Saints Estate, a true family owned and operated business. Nick joins me to tell me more about working in a tight knit family operation in one of the most important regions of Australian, The Rutherglen.https://www.allsaintswine.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After falling into the industry to earn a bit of money, Megan Rhoades-Brown (Muse Kitchen) fell in love with the energy and connections made in the hospital game. After learning her craft she was part of the dynamic duo that brought Muse Dining to life in the Hunter Valley and raised the bar for regional dining. Now she’s owns and runs two very different versions of Muse Kitchen in regional NSW and continues to elevate and evolve the regional culinary offering downunder.https://www.musekitchen.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It’s hard to fathom but it’s been almost 2 years since we last caught up with Sharon Salloum, who at the time was running award-winning Almond Bar and 3 Tomatoes Cafe with her sister. So much has changed for so many since 2020, including Sharon who has experienced some of the biggest changes in her life for the better.https://www.3tomatoescafe.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in a Greek family in South Australia Billy Petropoulos (Billy’s Table) experienced incredible feasts and stunning produce throughout his childhood. Although surrounded by quality food, he didn’t have a great interest in food and no one was more surprised than his parents when he announced he’d train to be a chef. But once he pulled on the chef whites something changed, and he began a journey that saw him cook, travel and understand many different cuisines all over the world. When it came time to open his own venue, he returned to Adelaide where he runs a small suburban venue that's become a hub of the community.https://www.billystable.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Nigel Wood grows truffles at Truffle Paddock, a small farm outside Melbourne where 600 trees coaxTuber melanosporum into existence. He also sources truffles to make products including truffle honey and truffle salt, and is the founder of the Truffle Melbourne festival. When Nigel bought his farm, he thought he might grow grapes for wine but the aroma, flavour and romance of truffles hooked him in and he became a pioneer in an Australian industry that’s grown exponentially in the past 20 years.https://trufflemelbourne.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in an Italian family Laura Baratto (Matt Moran Restaurants) had a strong connection to produce and food from a young age. Not really enjoying school she left to pursue a career in food and before lone landed an apprenticeship at Aria. Rising the ranks in multiple Matt Moran restaurants, she now finds herself in the dream role of group executive chef overseeing an array of different venues.https://mattmoran.com.au/restaurants/Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Virginia Willcock is a powerhouse of winemaking wisdom. As chief winemaker at Vasse Felix, her custodianship of this historic estate is not lost on her.In the haven of Wilyabrup, Virginia joins us today shine a light on one of Australia’s most coveted wine brands and tell us more from her 30 plus vintages in Margaret River.https://www.vassefelix.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Not really enjoying school and looking for a way out Joseph Abboud (Rumi, Brunswick East) took an opportunity to work in a commercial kitchen. It lead to a career in some of Melbourne’s best restaurants where he learnt a strong technical backbone of European cookery, until the yearning to explore the cuisine of his heritage got the better of him. He found a site in Brunswick East and set about elevating Lebanese cuisine. Some 16 years later he is now considered one of the most important purveyors of Lebanese cuisine downunder.https://www.rumirestaurant.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The The Marine Stewardship Council (MSC) has been lead by chief Executive Rupert Howes, since 2004.A lifelong committed environmentalist and a professionally qualified accountant; he has been at the helm of driving the MSC to become the most important eco-label in the world.Rupert Howes is a relentless optimist who’s passion and positivity are to be admired, his work driving the Marine Stewardship Council is an inspiration to all who care about seafood, care about our oceans and care for the future.https://www.msc.org/en-usFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up a proud Bundjalung woman of the Widjabul Wia Bul clan, Mindy Woods (Karkalla, Byron Bay) was immersed in a world where the native ingredients in the regions food bowl were commonplace every meal. After leaving home she built a career as a physiotherapist until a yearning for change saw her compete on Masterchef. The experience lead to a career change and she slowly rose the ranks in commercial kitchens. Now, back on her ancestral land, she’s opened her very own restaurant to celebrate and connect people with indigenous culture through food.https://www.karkalla.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After training under Gordon Ramsay for almost a decade, Scott Findlay (Flave) honed his plant-based recipes for over a decade as a private chef to legendary Sir Paul McCartney as well as ‘flexitarians’ Rihanna, Beyonce, Madonna, Elton John, and a bevy of other celebrities. After years of traversing the globe he headed to Australia where he is now at the forefront of everyday plant-based eating.https://www.flave.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Looking to find a better way to do things, Tim Eyes (The Food Farm) and his wife Hannah started to look at the world of farming differently. They devised a plan to lease a series of properties to move cattle and chickens around constantly to ensure a regenerative farming method and a real connection with the community in the region too.https://thefoodfarm.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After plying his craft in Europe and Japan Federico Zanellato (Lumi Dining, Restaurant Leo, Ele by Federico and Karl, Lode) made his way to Australia and soon became a vital cog in the early days of Ormeggio. When the opportunity to open his own restaurant presented itself, he explored the synergy, sophistication and simplicity of Japanese and Italian cuisines under the same roof. Now, with four unique venues he has become one of the most important culinary voices downunder.https://www.lumidining.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
What do you get when you cross a chef with a fishmonger, a sustainable seafood champion and an epic story teller - one amazing bloke! Hear Bart Ban Olphens storyhttps://bartvanolphen.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After launching a start-up in 2019 to offer a digital menu for hospitality businesses, Kim Teo (Mr Yum) and her small team realised they had a product that was fast becoming a much-sort-after commodity during the pandemic for businesses looking to use QR codes and deliver on contactless, socially-distanced offerings. In just three years Mr Yum has grown from a small idea to over 260 employees and they’re not only taking hospitality into a more profitable, streamlined and efficient future, but have become one of the real success stories in the Australian tech start-up space too.https://www.mryum.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Nick Spencer has been making wine for over 20 years. He is an extremely proud Australian winemaker who champions multiple regions throughout NSW. Nick’s passion for Gundagai and Tumbarumba has reinvigorated the excitement around these special places and his dedication to the entire wine industry is something to be commended.https://nickspencerwines.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When his career in the music industry was put on hold indefinitely thanks to the covid-19 pandemic, Dom Ruggeri (Dom Panino) found inspiration from his grand mothers cooking. Keen to find stability and a source of income he started a paninotecca that championed the humble panini, his grandmothers recipes, and food he enjoyed while travelling the world through music.https://www.dompanino.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After working in the front of house, Lorena Corso (Sig. Enzo) felt an urge to jump into a commercial kitchen. The colour, fragrant and flavours of India captured her imagination and set her on a path to learn cuisine other than that of her homeland Italy. It led to a move to Melbourne and jobs in the kitchens of some of the city’s best restaurants, until she landed a dream job to run her own kitchen and express herself, her original homeland Italy and her acquired knowledge under the one roof.https://www.instagram.com/lorien8723/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Anne Coote runs a small cattle station near Moree in northern New South Wales. The way she sees it, she’s farming soil and dung beetles as much as she’s farming cattle. Focusing on the soil and the carbon cycle that supports it is a necessary rethink, an essential mindset for our farming - and eating - future.https://www.facebook.com/anne.coote.75Follow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in Brescia, northern Italy, Alessandro Pavoni (A’mare, Ormeggio, Chiosco) had a wonderful appreciation for good food from a young age. After plying his trade in Michelin star restaurants he travelled downunder for a break and to learn English. Two decades later and he has become one of the most influential chefs downunder with three restaurants that span the divide of casual, path-carving and nostalgic homage too.https://www.alessandropavoni.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Today’s episode of The Crackling is a little bit different. We hit the road and headed to the west coast of Australia for Porkstars Perth 2022 - a celebration of the pig, farmers and some of WA’s best chef too. Join us as we jump into the kitchen with chefs Melissa Palinkas, Evan Hayter and Guy Jeffreys as they cook a feast celebrating the whole beast.Follow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While most 13-year-olds might spend their birthday with a party shared among family or friends, Andrew Mirosch was battling a gale in a small fishing boat.Always keen on fishing, as a young boy Andrew would try his luck on the beach or off the rocks at Stradbroke Island with his grandparents, or by himself at night.He always wanted to be a fishermanBut Andrew trained and has been a chef for more than 35 years.In 1995, he hung up the apron for a fishing rod to follow his first dream of becoming a professional fisherman.The kitchen lured him back however and still fishing during the day developed a successful seafood restaurant on Stradbroke Island selling plates of his catch - all of his catch, whatever the species or cut.Andrew is a fierce environmentalist, driven as much by sustainability as by cuisine.https://www.instagram.com/growerfisherchef/?hl=enFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Last time we spoke to Corey Costelloe (Rockpool Group) he was in the thick of an intense four month lockdown and we discussed the pros and cons of introducing a green card for vaccinated people. With the majority of Australian now vaccinated, things are looking a bit different – but so is life and career for Corey.https://www.instagram.com/coreycostelloe/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Stephanie Toole has been making wine in the Clare Valley of South Australia since the early 90’s. Always insisting on quality first and uncompromising in her pursuit of leaving the land better than she found it. Stephanie and her estate, Mount Horrocks form an integral part of the Clare Valley story.https://www.mounthorrocks.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While studying to be a lawyer, Blaze Young (Nieuw Ruin, WA) worked part time in the front of house to make ends meet. With a rich upbringing in food, she became more and more interested in what was going on in the kitchen. After twisting her bosses arm to let her do a service in the kitchen she fell for hospitality and left the field of law behind her. Now she’s become one of the leaders in the new wave of dining in WA hellbent and sharing the sense of place on the plate.https://www.nruin.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After growing up on a sheep and cattle property Jacki Hinchey (Blue Dog Farm) headed to the city to build a career. But the strong connection to the land drew her back and now she supplies salad leaves to the community and some of Queensland’s best chefs too.https://www.bluedogfarm.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The name McConnell is synonymous with success in the restaurant industry in Australia, with three brothers all making their own mark. For Matt McConnell (Bar Lourinha, Melbourne) hospitality formed a means to travel and explore new cultures, ingredients, techniques, and the different ways to break bread and connect with people. After working home and abroad, it was his time in the Mediterranean that set his heart on fire. Sixteen years ago he set about creating a venue with his wife that encapsulates everything he loves about food and hospitality in the one venue, and ts still one of the beating culinary hearts of Melbourne.https://www.instagram.com/chefmattmac/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After leaving home at the age of 15 to move to Sydney, Alex Prichard (Icebergs Dining Room & Bar) landed a job under the mentorship of Massimo Mele. The two formed a great friendship, and it helped Alex find his way in the hospitality sector. After dream gigs and some of the cities best venues, he’s now leading the team at one of Australia’s most important restaurants.https://www.instagram.com/alexsprichard/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in an Italian-Australian family, Nino Zoccali (Pendolino) experienced the most extraordinary food rituals, including the annual celebration of breaking down a whole pig and using every single part of it. It led to a career in food, where he now runs one of the most best Italian restaurants in Australia.https://www.pendolino.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Andrew Tobin, principal of Townsville based Tobin Fishtales is a catcher, wholesaler, retailer, academic and a researcher.He’s also a storyteller and a unique talent in the seafood industry.https://www.tobinfishtales.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Anthony Fikkers, is making his own way in wine in the sub region of Nillumbik Shire, located in Melbourne’s North East.Championing minimal intervention styles, he is a new generation of winemaker turning heads with his label Rising Wines.https://www.risingwines.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After a misspent youth Jamie Gannon (Laundy Hotels) found discipline, direction and connection in the navy. Along the way he earned his stripes in commercial kitchens and made an impact in the gastro pub sector. After losing his belief in cooking as a career, he found inspiration from Colin Fassnidge and it re-ignited his passion. Now he’s leading the team of one of the fastest growing pub groups in Australia .https://www.laundy.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Lured by the art of great pastry, Elena Rosa left her career and began the journey of training to be a chef. After visiting Shannon Martinez’s groundbreaking vegan restaurant Smith and Daighters, for a meal she was floored by the craft and creativity. She asked for a job and soon enough found herself on the pastry section figuring out how to make vegan pastries without the use of animal products. After lots of trial and error she found ways to not only deliver nostalgic interpretations of classic desserts and sweets, but proved she could make them just as good as the originals. After six years, she about to embark on a new journey.https://www.instagram.com/little.gnocchi/?igshid=YmMyMTA2M2Y=Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Nick Holliday runs Belvedere Farm on Jinibara country in the Sunshine Coast hinterland in Queensland. Nick was a lawyer and union organiser before buying a property he originally thought would be a fun weekender...but then he got more serious. Working alongside his wife Brydie, their approach goes beyond regenerative farming to agro-ecological principles with building community at its heart. It’s about beef, pork and eggs, but it’s also about land care, engagement with Indigenous owners and shaking up the system.https://www.facebook.com/belvederecedarton/Follow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With a long lineage of family in and around the hospitality sector Guillaume Zika (Burleigh Pavillion, The Tropic) was destined for a life in food. After cutting his teeth in Michelin star restaurants all over the globe he ventured down under. In his first year he earned an enviable chefs hat at an iconic Sydney location, and now finds himself upping the ante on regional dining in southern Queensland.https://burleighpavilion.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspired by trips to Rome, wine guru and restaurateur Dan Clark (1889 Enoteca, Rothwell’s Bar and Grill, Addley Clark wines) opened an Enoteca in Brisbane that brought new wines and way of dining to the Brisbane. Fourteen years on It’s still setting the agenda among the throng of new operators, and inspired by his wonderful dining experiences in the world’s great bar an grills he’s opened a new venue where the beverage offering is as much the drawcard as the food.https://www.instagram.com/danclark75/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
As a kid Ian Curley saw a career in hospitality as a way to get ahead and change his life. He built an incredible career of influence downunder, and amazing friendships with renowned chefs such as nose to tail king Fergus Henderson, but throughout it all at the heart of everything he does he's been mindful of finding career paths for disadvantaged and less fortunate members of the community too.https://www.instagram.com/chefiancurley/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The Spencer Gulf Prawn fishery is a truly remarkable fishery. It’s 39 participants are motivated professionals committed to best practice not only for today but tomorrow.Ashley Lukin is a 3rd generation fisherman who reflects the professionalism and commitment of both the fishery and the next generation of fishing professionals for whom the future is bright.https://www.instagram.com/ashlukin/?hl=enhttps://www.spencergulfkingprawns.com.auFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in Turkey tugging on the apron of his mother, a successful chef, Somer Sivrioğlu (Efendy, Anason, Maydanoz, Tombik) developed a natural love of food and desire to become a chef. At the age of 25 he flew to Australia and after a sting of jobs opened his first restaurant celebrating the food of his homeland. Through the years he has become one of the most influential purveyors of Turkish food in Australia. His endeavours led him to open a restaurant in Istanbul, and star as a judge on MasterChef Turkey. Back in Australia, he’s on the verge of opening two new venues paying homage to the depth and breadth of Turkish cuisine.https://www.instagram.com/somersivrioglu/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Julie Ashmead, was born into Campbells family of Rutherglen. Today her path in wine is solidified between two sacred places, The Rutherglen where she is fifth generation winemaker at Campbells Winery and in The Barossa Valley, as Head of Production at Elderton Wines.https://eldertonwines.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Honing her skills on the floor at some of the Melbourne’s most prestigious venues including 312, Cumulus, Jacques Reymond, Attica and Rosetta, Hannah Green (Etta) felt she was ready to go out on her own and open a restaurant. But the challenges were far greater than she’d imagined. Determined to create a venue that bestowed the warm, welcoming hospitality values she believes in, she pushed forward, and five years on she’s created not only an important connection with the local community but a restaurant that speaks of what it means to dine in Melbourne too.https://ettadining.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Just over a decade ago award-winning chef Chris Thornton returned to his home town Newcastle after a stint at one of the world’s best restaurant – the Ledbury. Inspired by everything he learned he set about building his own restaurant that would go on to set the benchmark for finer dining in Newcastle over the next decade. Now, with so many changes in the industry, within himself, he’s let go of the restaurant that become part of the community and a major voice in the regional centre. He joins Deep in the Weeds to take us on a journey of the incredible impact Restaurant Mason had.https://www.instagram.com/chefchristhornton/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After a long career in the city Lee Towle (Longview Garlic) had a yearning for an off-grid lifestyle. Lee and her husband set the GPS for the Southern Tablelands and not only built a sustainable off gird farm, but now produce some of the best garlic in the country too.https://www.longviewgarlic.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Starting his career in commercial kitchens in Canberra a few decades ago, Ben Willis (Aubergine, ACT) realised he needed to spread his wings and work in Sydney and London. The experience gave him a strong foundation to return to the capital and pave a new path for the city’s culinary landscape. As Canberra enjoys a throng of new and exciting venues, he contributes to set the benchmark in this evolving food destination.https://www.aubergine.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
A sustainable restaurant model, connecting with local producers and cooking delicious food seems like common place more and more, but for chef Evan Hayter (Arimia) food is an extension of the Arimia story, and in eating what they produce, you become part of his mission to give back to the land that gives so much to all of us.https://www.instagram.com/chefevanhayter/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
“The first man gets the oyster, the second man gets the shell” oyster shucking competitions attract a certain type of athlete, often wily, mostly secretive about their technique but collectively a quirky mob. Stephan Nolan is the reigning World Oyster Shucking Champion and is here for the Narooma Oyster Festival ……https://www.naroomaoysterfestival.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
If you drink Australian wine, then you know the name, Jeni Port, she is an authority on all things wine in this country and has contributed to every major wine publication such as The Age, Halliday Wine Companion as well as published three of her own books.The epitome of a true professional taster and communicator, Jeni’s impact on the Wine scene of Australia is something to behold.https://www.linkedin.com/in/jeni-port-23121811/Follow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
In Part 2 of our chat with Simon Sandall (Boronia Kitchen), he tells us about that first connection with Matt Moran and going on to help build the Aria brand over two decades, the creation of his first solo restaurant Boronia Kitchen and the extreme health scare that changed his life forever more.https://boroniakitchen.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspired to cook by his father, Simon Sandall (Boronia Kitchen) felt a natural magnetism to a career in hospitality. On a whim he set out on a global journey which landed him in Australia, and soon enough he became an important cog in the development of one of the country’s most important and influential restaurants, Aria. But as his role expanded accords the group he lost touch with the kitchen and embarked on a journey to open his own suburban restaurant where he has found a deeper connection, and thanks to a life-threatening health scare, is on an entirely new path toohttps://boroniakitchen.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After building a strong culinary foundation in pubs and restaurants in the United Kingdom, Neil Thompson (The Little Kitchen, The Annandale Hotel) headed to Australia with his wife to renew her Visa for what he thought would be a 6-month visit. Over a decade later, and he now owns one of Sydney’s best cafes and more recently revived one of the city’s most adored pubs – The Annandale Hotel, once a revered live music venue is now thriving with a casual food offering.https://www.instagram.com/neil.d.thompson/Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Georgie Rogers raises White Suffolk sheep on the edge of the Barossa Valley in South Australia. As a solo newbie hogget farmer, the four-year journey has been challenging but rewarding despite - and even because - she occasionally has her arm up to the elbow inside a pregnant ewe.https://www.rogersfarmbarossa.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspired by the learnings and recipes of his Grandmother and a strong of incredible mentors, Shayne Mansfield (The Flotilla, Newcastle) not only found his voice on the plate, but the manner in which to inspire and get the best out of his staff too. After a career that has spanned Brisbane and England, he finds himself in the regional city of Newcastle where he is part of the new wave of eateries putting the city of steel on the culinary map.https://www.theflotilla.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After 15 years working as a chef in some of the best kitchens in the world Michael Robinson (Hungerford Meat Co) knew what was required to cook the best meat and create the best charcuterie. So, in 2016 he took over a butchery with a long history and embarked on a new food journey.https://www.hungerfordmeatco.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Innovation in the wild catch seafood industry is mostly a forgotten concept - with the constant forces of nature, regulations and costs to battle, there are few truly innovative operators. Cloudy Bay Clams is an exception - their constant drive to “do better” whilst maintaining a laser focus on sustainability and culinary quality is a true inspiration. Leading by example, Isaac Piper drives Cloudy Bay Clams proudly into an exciting future.https://cloudybayclams.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Ben Ranken has extensive experience in winemaking both in Australia and around the world.His label Wilimee, combines his vast experience in the cellars with his hands on approach as a vigneron. I’ve been following Ben’s career for numerous years and always look forward to what he unearths in his home of the Macedon Ranges.http://www.wilimeewines.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After falling into the industry through an offer to work at a restaurant her family frequented, Phoebe McWhirter (Stanbuli) fell in love with the art of genuine hospitality. She built a strong foundation of experience before landing a leading role as restaurant manager at Stanbuli – a ground-breaking Turkish. Some 6.5 years later, a strong of accolades and the throes of the pandemic, the restaurant that helped pave the way for a greater understanding and appreciation for Turkish food will close its doors. Phoebe joins us to share stories of Stanbuli and her career too.https://stanbuli.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Driven by an ambition to learn from the very best, Rhys Connell spent much of his career under the wing of one of Australia’s most influential chefs, Martin Benn. After landing the dream job of head chef at Society in Melbourne, a major shake-up at the much-hyped venue had him re-thinking his career. With renewed vigour he returned to Sydney to take on the huge role at one of the city’s most iconic hotels.https://www.thegantry.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After a career in environmental management and finding more sustainable farming practises fourth generation farmer Lucy Dodd (Lowan Park Produce) returned to the farm in the Dodd family since the late 1920’s. Her passion to create and sustain regional communities through sustainable agriculture has seen her taking on the challenge of farming pasture-raised chickens with outstanding results.https://lowanparkproduce.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After growing up in a family doing travelling shows, Jade Tareha (Humble on Duke, Sunshine Coast) learnt the ropes of grassroots hospitality. It led to a career in all manner of bespoke roles, venues, and experiences before she landed in the sunshine coast with her chef partner. Opening a venue in the middle of the pandemic has had its challenges, but Jade has taken the bull by the horns to deliver the colour and magic of her own personality into the dining experience at this tiny diner.https://www.humbleonduke.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in a family with a rich Southern Italian ancestry, Danny Russo always had a wonderful connection to food. And at the heart of much of what they did was the celebration of the whole pig and using every part of it. So when he embarked on a career as a chef, the pig underpinned much of his culinary journey.https://russolini.comFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The Sydney Rock Oyster is rightly enjoying a renaissance of appreciation with chefs and gourmands alike. It’s unique characteristics are a direct reflection of the Merroir from which it comes. Next generation oyster farmers are adopting husbandry, technology and deep appreciation for the end consumer to deliver premium quality, regional and seasonal rock oysters which are worlds best. John Blankenstein is as inspiring as he is talented, an intuitive environmentalist who’s love of the water is reflected in the quality of the oysters he produces ……https://www.instagram.com/johnblankenstein/Follow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Adrian Sparks, has ignited plenty of energy at Mount Pleasant winery.One of the most important Wineries in the history of Australia, it speaks loudly to Spark’s talent and abilities that he joins the legacy as the 5th chief winemaker.As someone who speaks his mind and never misses a clock off beer,I am thrilled to have Adrian Sparks join me today.https://mountpleasantwines.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Unsure what he wanted to do for a career chef and restaurateur Tim Hardy (Van Bone, Tasmania) fell into the industry, but soon became enamoured by its energy and opportunity. He set about working in regional restaurants across the country that had made not only a mark on Australia’s culinary landscape, but captured that sense of place and gave a food identity to their region. Inspired by those that taught him, he headed back to Tasmania where he has created a stunning, bespoke dining experience that puts Tasmania on the plate.https://www.vanbone.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When Russia began its invasion of Ukraine in February Russian food writer, author, and historian Anna Kharzeeva (The Soviet Diet Cookbook) joined protests in Moscow and publicly criticised the Putin administration. Almost overnight Russia’s society plunged back into the dark and troubled times she had spent the latter part of her career looking back at and writing about through a food lens. Concerned about her safety she fled with her Australian husband to Sydney, and in one of the most powerful episodes of the podcast she shares her experiences and gives us a unique glimpse of food and society in Russia.https://www.instagram.com/anna.kharzeeva/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After growing up in a New South Wales regional town spending half his time on the water fishing and the other half on his mother’s berry farm Kyle Nicol (Rascal Brunswick) felt a natural leaning towards a career in hospitality. He built his career home and abroad and now landed in a venue where there are no rules in the kitchen, and combined with a deep connection with producers he works with, is allowing him to truly express his vision as a chef.https://www.rascalbrunswick.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Pastry chef, chocolatier and chocolate maker Deniz Karaca is so embedded in the world of chocolate that he sees it as part of him: it’s his identity and passion, it’s who he is. But chocolate has also pushed Deniz to question, explore and change, as he’s transitioned from creative patissier to craft producer. Cuvee Chocolate, his bean-to-bar operation on the outskirts of Melbourne, has ethics at its foundation and unique flavour and texture as its goal.https://cuveechocolate.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in Baños de la Encina, a little village in the heart of Andalusia, South of Spain Ana Cortes Garcia (Lee Ho Fook) was surrounded by quality produce, and food grown on her uncle’s or neighbours farm. Even though everything was cooked from scratch by her mum and grandmas, a career in food was not considered a proper career path. But once she got the bug, she never looked back, and now with her feet planted in Melbourne she’s become the president of the first Spanish Gastronomic Association in Australia where she is sharing the passion, produce and culinary cache of her homeland too.https://www.eatspanish.com.au/en/ana-garcia-cortes/Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in a family with a rich and diverse culinary background, Adrian Richardson always knew a career in hospitality would be much more than a job. Now with career that encompasses TV and his own restaurants he has placed whole beast butchery at the heart of everything he does.https://linktr.ee/AdrianRichardsonFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The Coorong is a unique and beautiful wilderness. For that reason it is of inestimable value to South Australia It is an elemental region, a place of wind and water and vast skies, of sandhill and tussock, lagoon and waterweed, stone and scrub.Fishing in the lower Murray Lakes and Coorong region has been documented from as early as 1846.From a peak of some 150 fishers in the mid 20th century, currently there are 37 licenses. The fishery retains an owner operator policy to ensure that those who understand the fishery and the environment are the ones who catch the fish. It is this that makes the Lakes and Coorong Fishery in South Australia so unique.Today the Coorong also has a 47,000 hectare National Park which is not only wild but isolated and remote, the same could be said of the small group of artisan fishers working these waters.Husband and wife team, Glen and Tracey Hill operate Coorong Wild Seafoods, they fish using low impact methods and are truly committed to working with the environment they are in.https://www.coorongwildseafood.com.auFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Toby and Emmauelle Bekkers run Bekkers Wine in McLaren Vale, South Australia.Known as one of the most adored wine regions in the country, McLaren Vale’s reputation proceeds itself.When Bekkers wine first made its debut, it immediately turn heads and their aim of being an emblem for the region has developed into a reality.https://bekkerswine.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in a conservative Mennonite community in rural Canada Patrick Friesen (AppleJack Hospitality) grew up with a plain diet, so he spent a lot of time in the family kitchen trying to make things taste better. It led to a love of food and cooking, and when he stepped into a commercial kitchen he realised not only the potential for a career, but one that could take him around the world. He ended up in Australia, and after some leading roles in some of Sydney’s best restaurants, he’s now running the food program of one of the country’s most dynamic hospitality groups.https://applejackhospitality.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After learning the ropes of running his own restaurant at Joy with Sarah Baldwin, gun chef Tim Scott (Exhibition Restaurant, Brisbane) needed a new challenge and hung up his apron for almost two years. During that time a vision for a new restaurant was bubbling away in his mind. A place where he has literally built every element and where the food, service, music and atmosphere is a reflection of him and the way he transcends the restaurant experience.https://www.instagram.com/exhibitionrestaurant/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspired by the farmers’ markets while working as scientists in the US, Stan Robert (Fat Carrot Farm, Tasmania) started forming a greater connection to the food that fuelled their bodies. It led to a yearning to grow their own, and now they have an organic vegetable farm that supplies some of Hobart’s best restaurants.https://www.instagram.com/fatcarrotfarm/?hl=enFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Following the demise of Ansett in 2001, Marilyn Annecchini (Pilu at Freshwater, Acquafresca by Pilu) lost her long-term job in marketing and public relations. SHe joined chef and husband Giovanni Pilu at their restaurant, Cala Luna at The Spit, where her customer service skills were put to good use managing the floor as well as the office. Three years later the dynamic duo opened Sardinian-inspired Pilu at Freshwater, and almost two decades later it’s not only become one of Australia’s most awarded establishments, it’s also helped pave the way for the new wave of Italian restaurants emerging in our dining landscape.https://pilu.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After working on some of Australia’s best kitchens Clinton Mciver (Amaru, Auterra Wine Bar) realised he was ready to open his own restaurant. Wanting to grow organically, become part of the local community and push the realms of gastronomy in equal measure he set his sights on Armadale with the helps from family and friends. Six years on and it’s one of the leaders amongst the new wave of Australian dining, but as Mciver explains, he’s just getting started.https://www.amarumelbourne.com.auThis episode is proudly supported by Square. Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
One of the benefits of a career in hospitality is a clearly defined career path. An opportunity to rise the ranks of the kitchen and one day lead it. For Troy Crisante (Quay), it’s led to a star role in one of the most influential restaurants in Australia’s culinary history – Quay.https://www.instagram.com/troy.crisante/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The first of April is no joke in the world of wild caught Australian prawns. It is the opening day of the largest prawn fishery in Australia, the Banana prawn.The Northern Prawn Fishery, is Australia’s largest and most valuable prawn fishery, and is one of the most abundant, isolated and sustainable prawn fisheries in the world.It’s often referred to as Australia’s last ‘wild frontier’ and is situated across Australia’s top end.Austral Fisheries is Australia’s largest fishing company with a range of diverse fishing interests from the Antarctic to the Gulf of Carpentaria. They are regarded as one of the worlds most progressive, vertically integrated fishing businesses but more impressively are at the vanguard of next generation fishing with sustainability a deep and real part of the business DNA.Dylan Skinns reflects the optimism, enthusiasm, and energy of Austral. As a 20 year veteran of the business and the Northern Prawn Fishery, he is both part of the vision and the delivery of this exciting fishery.https://www.australfisheries.com.au/our-brands/karumba-banana-prawnsFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Husk Distillers was founded by Paul Messenger in 2009 situated in the Tweed Valley of Northern NSW.Pioneers of Cultivated Australia Rum, Husk has shed light on the production of the Pure Cane Spirit and been highly successful in developing Agricole rum of the highest quality and standards within Australia.Quentin Brival Head Distiller joins us todayhttps://www.huskdistillers.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork*
While living in England to learn English before attending university back home in France, Francois Poulard (Manly Wharf Bar, The Tropic) thought it would be clever to pretend he was a qualified chef and lie on his resume. Just 20 minutes into his shift he was found out, but the chef gave him a chance. Within a week he had the hospitality bug and it led to positions in Michelin star restaurantsin the UK, Switzerland and Belgium before relocating to Australia where he worked his way up the ranks and now runs two of the most influential venues in Sydney’s north.https://www.instagram.com/cheffrancoispoulard/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After a career rising the ranks of some of Australia’s best restaurant Peter Cooksley (Hamlet Community and Café, Hobart) had a yearning to return home to Tasmania and find a greater connection to food and the community. He landed a job that is not only giving unemployed, unskilled and disadvantaged people a chance to find a career in hospitality, it’s given him the most incredible work life balance that has completely changed his life.https://www.instagram.com/peter_cooksley/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After growing up - and running wild - on a dairy farm, Sallie Jones founded Gippsland Jersey in 2016. She ensures farmers are paid a fair price for milk, promotes mental health and wellbeing in rural communities and approaches every business situation with kindness foremost in mind. It's been a complex and challenging journey fortified by community at every step of the way.https://gippslandjersey.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Like many that found a home in hospitality, James Thorpe’s (Odd Culture Group)’ foray into hospitality happened by accident. While training to be an academic studying philosophy at the University of Sydney, he took a job picking up glasses at a pub in the city to pay rent. By the time he graduated, with an offer in hand for graduate studies at Oxford, he decided he liked kicking around kegs better. Now, he’s part of the new wave of pub operators creating venues free from the clutches of pokies and gambling and focussed on amazing food and beverage offerings.https://oddculture.groupFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up on a winery in a coastal regional town, Nick Mahlook (Soda Fish Bar and restaurant) had a strong connection to producer and particularly seafood from a young age. After cutting his teeth at his sisters restaurant, he set his sights on Melbourne and carved a career all the way to executive chef of one of Australia’s most important seafood restaurants. Now, he’s returned to his roots in Lakes Entrance to open a restaurant that champions locals seafood.https://sodafish.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspiration often comes from life experiences. A moment in time that changes the way you think and the way you want to live your life. For Damon Porter (Saison Smallgoods) that moment happened in the south of France where great charcuterie inspired him to take his career in a new direction.https://www.facebook.com/saisonsalumi/?ref=page_internalFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Tunas are the most commercially valuable fish species on Earth, playing a vital role in healthy ocean ecosystems and supporting livelihoods around the globe - Tuna is also one of the most misunderstood, opinion dividing and often exploited fisheries to be found. Dr. Alistair Douglas is using his deep knowledge of Tuna, Japan and Technology and his commitment to conservation; to change the way this amazing fish is managed………https://eachmile.coFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Jane Lopes is a California-born sommelier, author, and importer.You may know Jane from her days working the floors at the likes of Eleven Madison Park, or here in Melbourne at Attica.Jane recently made waves down under releasing her first book Vignette and today she is co Founder of Australian wine imports company; Legend.As one of the most talented gracious and eloquent wine personalities I’ve had the pleasure to meet its with great excitement I welcome Jane onto the podcast.https://legendaustralia.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspiration can come from any given moment. Influence can be acquired in many ways. But there are few that have had more influence on those in the industry, and home cooks, than Maggie Beer. She joins us to share stories of how it all started, the hurdles, the successes and what lies at the heart of a career in food.https://www.maggiebeer.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After working in kitchens where 80-hour weeks were common place Matt Adams (Timbre, Tasmania) had vision to create an eating place where it’s all about the people that work there. He found a site, and he’s not only created a great work-life balance for his staff, but forged and incredible working relationship with customers who trade backyard produce with him for restaurant experiences too.https://www.timbrekitchen.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After learning the foundations of cooking at Bangalow Dining Rooms Dylan Cashman (The Blue Door) landed roles in some of Australia’s and Europe’s’ best restaurants. Although he learnt the technical precision require to cook at the top level, he felt a greater connection to producers and letting produce speak for itself – now the hallmark of his offering at his new restaurant in Sydney.https://www.thebluedoorsurryhills.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After a 20-year career in the food supply chain, manufacturing and adapting conventional processing techniques, Rosalin Virnik (Anchor Restaurant) felt a desire to embrace a more traditional foods lifestyle and begin to actively seek out quality foods. It lead to discover and befriend the people behind incredible Australian artisan brands, and opening her own food establishments where she now creates menus using their products.https://www.anchorelwood.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
A career as a chef not only delivers the skill to cook many different cuisines, but also allows one to gain a deeper understanding and connection to their ancestry and the way food has played a part in their family’s history. For Danielle Alvarez (Fred's), food is at the centre of everything, and the rich Cuban and American background has given her a foundation to become one of the most unique chefs down under.https://www.instagram.com/daniellemariealvarez/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Wild caught seafood is special but rarely does a brand of wild caught seafood evoke such respect from buyers, distributors and chefs as Lee Fish.From its home port in the coastal hamlet of Leigh, New Zealand, Lee has become an icon worldwide as the definition of quality. Tom Searle is the current curator and manager of Lee fish - his story reflects the care, commitment and passion of this amazing seafood brand.https://www.leighfish.co.nz/indexFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When we speak about the Yarra Valley the name Yarra Yering inevitably comes up, and so too does the name Sarah Crowe.Sarah is a winemaker at the very top of her game, but we have been saying that for numerous years now. With one foot in the vineyard and the other in the barrel room Sarah is making some of the most important and talked about wines in Australiahttps://www.yarrayering.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When the chips are down, you’ve lost everything and your back is against the wall, there is nothing left but to go for it and fight for survival. When international workers were left out of the equation by government support Andrea Vignali (Al dente, Melbourne) either had to return hom to Italy or find money fast. He turned to what he knew – making pasta. He got busy in his home kitchen and posted it in Instagram and immediately got a few customers. Before long it snowballed into a full-blown business. And now, with the help of two professionals he’s created bricks and mortar and realised the dream of owning his own restaurant.https://www.aldenteenoteca.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Today our sister podcast Dirty Linen embarks on a special series focusing on fishing in Port Phillip Bay, the vast body of water that shapes Melbourne. Local food has never been so important - and Melbourne people love showing off their great food city. At the same time, supply chains are strained. Fuel is expensive. The pandemic, floods, droughts and fires have shown us that our stores are only a few days from being empty. And yet, in amongst all this, Victorians are on the brink of losing access to sustainable, affordable, accessible seafood from our doorstep as a net fishing ban comes into effect. It's a decision that no one seems to really believe in and yet there's a lack of will to stop it.We'll be staying on this topic for a couple of weeks, talking to all stakeholders as we try to tease this important issue out. To kick us off, we chat to Phil McAdam, the last sardine fisher in Port Phillip Bay. Phil is passionate, knowledgeable and distressed: he believes in what he does and he loves catching healthy, abundant fish for all Victorians. He also doesn't know how to do anything else. Net fishing is banned on April 1 and Phil still has no plans for April 2 and beyond.Listen to Dirty Linen for the rest of the series https://linktr.ee/dirtylinenpodcasthttps://www.vancouverfisheries.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The floods in Southern Queensland and Northern New South Wales have left devastation in their wake. The true impact is yet to be determined, but it has been life altering for so many. Pip Sumbak (Pip’s Plate) was only 4 days into her first solo business as a caterer when the floods hit northern New south Wales. Together with a food colleague they set about trying to feed everyone who had lost everything. Within two weeks, thanks to a band of volunteers and the generosity of producers and suppliers they dished up more than $150,000 meals and helped formed the heart of the community. We caught up with Pip to see the impact and what it will take on the long road to recovery for an entire region destroyed by floods.https://www.pipsplate.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While doing a degree in Psychology Rosheen Kaul (Etta, Melbourne) had a part time job in the hospitality sector and was slowly being lured in by its energy. When her parents agreed she could do whatever she wanted for a career, providing she finished her degree, she saw it as an opportunity to dive head first into a career in food. After working in some of Melbourne’s best restaurants, she now landed a dream role where she gets to tell her story on the plate in one of Melbourne’s best new wave establishments.https://ettadining.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Greta Donaldson eased her way into confectionery as an escape and alternative from her stressful work in public relations. Slowly and surely, her passion has turned into a thriving sweet treat business that’s allowed her to make deep connections with her regional community, find balance and bring joy to brittle lovers all around Australia.https://www.bendigobrittle.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After starting his cooking at the age of 15, Stefano Marano (Le Foote) rose the ranks of Italian, English and French Michelin starred restaurants. But the long hours and dedication to the craft was taking a toll on him. He set his sights on Australia for a break and to immerse himself in the restaurant scene, and before long he found himself part of the on of the most influential groups in the modern era. When covid landed he took the chance to take a break, see family and travel and work in Denmark. The time away from Australia had him yearning to return where he is now in a leading role with one of the most dynamic young hospitality groups in the country.https://www.instagram.com/chefstefano/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Stumbling upon American farmer Joel Salatin and being overwhelmed by his production on such low acreage, Luke Winder (Tathra Place) purchased a small property and used his model of mimicking nature and a highly rotational template to start his own farm, and he is now producing what many believe are the best pigs in Australia.https://www.tathraplacefreerange.comFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When passion, storytelling and conservation interconnect something really special happens. Al McGlashan is a rare species in the world of seafood - his enthusiasm, optimism and absolute love of everything in the water is a truly inspiring story ……..https://almcglashan.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It's an understatement to say the last few years have caused an upheaval in our lives. From natural disasters to global pandemic, environmental and climate concerns, and political tensions the last few years have made us all think differently about what matters and the road forward. For those in the hospitality sector, the road has been a bumpy one, and there are still so many challenges ahead. Renowned as one of Australia’s most influential chefs and restaurateurs Mark Best joins us to dissect the last few years, the way forward and the bright future and opportunities that lie ahead for Australian culinary landscape.https://markbest.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Myffy Rigby is a name tantamount to great food, drinks and the hospitality venues of Australia.Last seen behind the wheel editing the Sydney Morning Herald and AGE Good Food GuideAnd previously, Chief food and drink editor of Timeout magazine.We often hear all about Myffy’s favourite haunts and recommendations but today I want to hear more about Myffy, the woman who always has her finger on the pulse.https://www.instagram.com/myffyrigby/?hl=enFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Who’d be a farmer? Drought, floods, insect plagues – it's a constant battle with the elements. We’ve caught up with Greg Kocanda (Block 11 Organics) a few times on the Deep in the Weeds Network, and given the impact of the recent floods, we thought we’d check in on Greg to see how the farm is.https://block11organics.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up on one of the 7000+ islands of the Philippines, food was at the heart of community and family for Adrianne de Jesus Davo (Queenies, ACT). Although she never imagined a career in food, a moment where she was thrown into a commercial kitchen lit a fire in her belly to explore her creative side in hospitality. She worked in hard kitchens, finding inspiration in some, but when a chef told her she would never make it as a chef, instead of giving up it drove her to a new level and now she is carving out her own name amongst the throng of new wave eateries to emerge in Canberra’s dining scene.https://www.queeniesatkingston.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After building a career in the hospitality sector, Jordan Sly (Wormticklers) had a yearning for a greater connection to produce. He set himself a mission to grow the best quality organic seedlings and he’s now become one of the most important parts in the organic food chain on the east coast of Australia.https://www.wormticklers.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After starting his career in his original homeland Peru, Alejandro Saravia (Farmer’s Daughter) headed to the United Kingdom to broaden his culinary skills. Although the experience was invaluable, the long hours were taking a toll. He headed to Australia for a break and was instantly blow away by the food culture and opportunities. It wasn’t long before he embarked on a journey to bring Peruvian food to the fore down under and he’s now known as the spark that lit a grass fire for this amazing cuisine. It’s all lead him to his latest restaurant where he’s fostered a deep connection with producers of Gippsland to hero them on the plate.https://www.instagram.com/chefalejandrosaravia/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
At the heart of most food cultures is a sense of sharing, giving and ensuring sustenance. To provide a communal feast, create connections and a sense of safety and comfort. For Terry Intarakhamhaeng (Soi 38) his journey from Monk to one of South Australia’s best chefs is all centred around community, giving and sharing.https://www.soi38.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Chris Bolton is The Chefs Fisherman.He has only ever wanted to do one thing - be a fisherman.As a third generation fisher, working the Great Barrier Reef to hunt mostly the mighty Coral Trout his philosophy that every fish that he takes is the most valuable when it’s in its best condition, drives a natural pursuit of excellence..,.,….https://www.cbfishing.com.auFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Macgregor Forbes more casually known as Mac, has been integral is shaping regionality within the renowned, Yarra Valley, more than that his label Mac Forbes has developed and maintained a cult following right from the beginning.Mac Forbes and his wines should definitely be on your hit list.https://macforbes.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Rolling the dice. Taking a chance. Nothing to lose.Some people have an amazing ability to maintain the mindset of “nothing to lose’, even though at times, they have everything to lose. But it's the mentality, the positive approach that can open doors and present the most extraordinary experiences. For those brave enough to risk it all for reward, the outcomes can be incredible. From the outset of his foray into food Louis Tikaram (Stanley, Brisbane) has thrown himself in the deep end, pushed the boundaries and learned to sink or swim. It took him upstream in the hospitality in the most incredible way, both home and aboard.https://www.instagram.com/the_lou_dad/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After building a career in some of Australia’s best kitchens and Daniel Dobra (Market Bistro, Maroochydore) got the wheels in motion to open his very own restaurant paying homage to his creation heritage. But covid landed and not only ended that dream but saw him search for anything for employment to survive. With nothing to lose, a spur of the moment decision to move states landed him not only the dream job he’d yearned for, but a lifestyle and balance he so desperately needed too.https://marketbistro.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dirty Linen with Dani Valent is marking International Women's Day by launching a series of podcasts centred on Pipit's 'Girl Gang' celebration of women in hospitality. Since we planned the series, the northern New South Wales region surrounding the Pottsville restaurant has been slammed by devastating floods. There's a lot to talk about. We kick off with Lily Pegus, pastry chef at Pipit.Follow the rest of the series this week on Dirty Linen.https://linktr.ee/dirtylinenpodcasthttps://www.pipitrestaurant.com/store-1/girl-gang-female-chefs-mentor-booklet-free-downloadFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up with a strong connection to her Italian and Croatian heritage Annita Potter (Viand, Sydney) knew a career in food was her destiny and set about building the foundation of her cheffing career. After a chance meeting with renowned chef David Thompson the endless wonder and excitement of Thai cuisine drew her in. It led to 2 decades of immersion in multiple countries under the guidance of one of the greats, until she finally landed on her very own restaurant, where she now gets the chance to tell her own story on the plate.https://www.viand.clubFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It was just a few weeks ago that we had Matt Bakker (Neighbourhood Farm) on The Producers to share the incredible story of their small farm in the centre of Brisbane. The floods of 2022 have had a devastating impact on so many lives, and for these inspiring young farmers it destroyed the entire farm and they will need to start all over again.Go Fund Me Pagehttps://www.gofundme.com/f/help-neighbourhood-farm-recover-from-floods?utm_campaign=p_cp+share-sheet&utm_medium=copy_link_all&utm_source=customerhttps://www.neighbourhoodfarm.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After building a career in some of Australia’s best kitchens, Guy Jeffreys (Fogarty Wine Group) began growing produce at home to sustain his own family. That deeper connection to produce led to a yearning to create that exact model in a commercial setting - Growing produce, connecting with hyper local producers and delivering the fruits of the land on a daily changing menu.https://www.instagram.com/veg_guy/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The Seafood Industry in Australia is facing some massive challenges -from global warming to fishery closures, whilst many are despondent there is Paul “ Nipper” Aquilina - he is a bright light, shining brightly on the Mighty Hawkesbury River - where his enthusiasm, optimism and energy is helping make this mighty suburban Sydney estuary great again ……https://www.instagram.com/nipper_eel_boy/?hl=enFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The Floods in Queensland and NSW have had a devastating impact on so many lives. Homes destroyed, lives taken, businesses ruined, people displaced. We caught up with Mal Meiers (Chef) in 2021 to hear his incredible journey as a chef, but in the last week the floods have turned his and his family’s entire world upside down. His story is extraordinary.Support Mal & Katehttps://www.gofundme.com/f/help-mal-kate-flood-affected-home?d=:signedDonationId&utm_medium=email&utm_source=product&utm_campaign=p_email_m_pd-5332-donation-receipt-adyen&utm_content=internalhttps://www.instagram.com/malmeiers/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After building a career under the watch of some of Australia’s best chefs, such as Alla Wolf-Tasker, Karen Martini and Kylie Kwong, Karena Armstrong (Salopian Inn) took a step back from the industry to focus on raising a family. But the energy, comradery and connections she experienced in the industry had her yearning to return – but she wanted to do it her way. When an opportunity rose to open a restaurant in regional South Australia, she leapt at the chance, and its not only given her the opportunity to truly express herself on the plate, but has become one of the most important restaurants of the modern era.https://www.instagram.com/karena_armstrong/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Feeling unfulfilled while working a 9-5 office job DJ Lee (Le Vietnam) took the plunge into his DJing hobby and before he knew it he was flying to different cities, headlining shows across the globe. Missing his family and the food of his Vietnamese heritage he set himself a task to find the best banh mi in each city he landed in. What first started out as a curious interest, grew to an addiction to discover the history of the famous sandwich, learning the craft, and taking his knowledge back to Perth where he now runs the busiest banh mi shop in the city.https://www.instagram.com/levietnamcafe/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After beginning her cooking career by accident O Tama Carey (Lankan Filling Station) fell in love with cooking and the connections made in hospitality. After years exploring the techniques, ingredients and cultures of French, Chinese and Italian she knew it was time to explore the food of her heritage - Sri Lankan. The journey has not only opened many diners eyes to the breadth and depth of the cuisine, but has emphasized why she is one of the most important chefs of the modern erahttps://www.lankanfillingstation.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Victorian producer Kerri Farrell and her spud sister Catherine farm potatoes, source potatoes and sell potatoes to fine dining restaurants, farmers’ markets and online. Third generation farmers and providores, Kerri loves being a spud specialist, enjoys the opportunities for connection and education and truly believes you can never be too enthusiastic about potatoes.https://spudsisters.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in a family where food and quality produce were at the centre of everything, Mate Herceg (Kyah Boutique Hotel) found real peace and joy in the family kitchen. It made for a simple transition into a career as a chef, and after rising the ranks in some of the biggest hotel brigades he found himself in the Blue Mountains where he’s forged connections with local growers and created a real sense of place on the plate and now running one of regions best boutique hotels too.https://www.thekyah.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in a multi-generational farming family in New Zealand, Jono Hurst (Brooklands Free Range Farms) always had a strong connection to the land. But lured by the big city lights he built a career in the hospitality sector until the magnetic pull of the country life was too much to ignore. Buoyed by his belief in quality food, he and his wife Nat created an incredible farm that not only produces quality meat and produce, but helps regenerate the land too.https://www.brooklandsfarms.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Phil Finshttp://www.finsseafood.com.auFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Over three generations the Grossi family have left an indelible mark not only on Melbourne’s culinary landscape, but that of Australia’s too. Inspired by the food of his family home, and time spent on the pans with his father, Guy Grossi (Grossi Restaurants) forged the way forward for Italian restaurants in Melbourne. From the early days of Quadri, Caffé Grossi to the rich history and evolution of Grossi Florentino, Guy takes us on a journey through the years of one of Australia’s most important food families.http://www.grossi.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After honing her skills as an artisan baker at one of the world’s top bakeries Christine Tran (Falco Bakery) returned to Australia keen to bring a new experience and energy to the bakery scene down under. She teamed up with a group of successful restaurateurs and together they created a hub of the community with a commitment to quality organic produce, and a focus on reducing business environmental impacts too.https://www.falcobakery.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in a single parent family, Tony Gibson (Sean Connolly Restaurants) learned to cook at a young age. Although he was a dab hand in the kitchen, it wasn’t until his mid-20s that he entertained the idea of a career in food. The impact was immediate as he jumped into some of the most influential kitchens of their era in the UK, before embarking on journey around the globe. He settled in Australia where he’s become a rare breed of chef, called upon to solve problems in the kitchen, and help launch new restaurants from scratch.Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspired by native haired sheep seen on their travels to South America, the Gilmore Brothers set out to breed a fully haired meat sheep intended for Australian conditions. Through years of careful breeding using the latest technology and techniques, they succeeded in their venture, developing a unique breed of lamb, certified as the Australian White, and as Tim Leahy (Margra Lamb) explains, some of Australia’s best chefs are taking note.https://www.margralamb.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After growing up in and around her father’s restaurants while growing up, Josephine Perry (Margaret) fell in love with the art of great hospitality. She found her home in the front of house, and the dream role of Maitre ‘D at her father’s first solo restaurant. But on the very day Margaret was set to open NSW went into a four-month lockdown. With time to build great connections with team members, she’s now managing the busiest restaurant in town.https://www.margaretdoublebay.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While working with famed Australian chef Shane Osborn in London, Paul Cooper (Edge Hospitality, Ferguson Winery, Bianchet Yarra Valley) was challenged to breakdown a whole pig and create a dish for the menu. The experience led to a new approach to his cooking, where whole beast butchery is at the heart of everything he does.https://www.edgehospitality.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The good thing about science is that it is true, whether or not you believe in it. The aim of science is to seek the simplest explanations of complex facts. Patrick Hone, is scientist who’s love of seafood, the environment and the seafood industry drives him to deliver science based facts about the state of Australian fisheries, their sustainability and their future. Hear why he believes the future is not only bright but exciting for seafood in our part of the world.https://www.frdc.com.auFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Jim Chatto is a name synonymous with experienced wine making in Australia.Group winemaker at McWilliams Wine for over 8 years and keeper of more than one Winemaker of the year award.Jim and his wife Daisy now lodge in Tasmania’s Huon valley. Their label Chatto has swiftly evolved into some of the most talked about Pinot Noir in this country.https://www.chattowines.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspired by the nose-to-tail no waste ethos of her mother while growing up Melissa Palinkas (Young George Bar, Ethos Deli) embarked on implementing sustainable practises into her craft at a young age. The approach not only helped carve a path for what’s possible in a commercial kitchen, but played a key role in developing her unique voice on the plate too.https://www.instagram.com/melisspalinkas/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in a coastal New South Wales Town Carla Jones (Hilltop Store) never really knew what she wanted to do for a career until the day she stepped into a commercial kitchen. It saw her work in Brisbane, London, and Sydney where she worked with some of Australia’s best chefs and even opened her own restaurant with Colin Fassnidge and Jane Hyland to critical acclaim. But with the beginnings of a young family, the country life looked more appealing, and she made the move back to the region she grew up where she has created a genuine hub of the community.https://www.thehilltopstore.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While attending a wedding with a friend, Ajoy Joshi (Nilgiri’s) became mesmerized by the knife skills of the chefs providing the feast. It gave him the inspiration to begin a career as a chef and led to chancing his arm on a career downunder. A few decades later and he’s become one of the most influential chefs exploring the depth and breadth of Indian cuisine in Australia.https://nilgiris.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
If you eat Australian-grown pumpkin seeds, you can be sure they’re from Pepo Farms, a unique farming and production business based in northern Victoria. For owner Sharan West Rivett, Pepo’s mission isn’t just growing and selling a product, but also advocating for its health benefits and culinary potential, and enriching the land which makes it all possible.https://pepofarms.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After immersing herself in the food and environments of tropical locations around the globe Simone Watts (Barragunda) had a yearning to be closer to family back in Victoria. She found a chef role that would connect her with the local produce of Mornington, but as the pandemic hit found her role transition from chef to farmer. Although she has missed the energy, being ‘kitchen-less’ has sparked a number of collaborations and a lot of thinking outside the box when it comes to hospitality offerings.https://www.instagram.com/simonewatts_chef/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Age should not be a barrier for change. Fear of failure should never stop you taking a chance on what you believe in. As the old saying goes, you only live once and for Danielle Dixon her passion for food drove her to take a chance at the age of 29, change careers and the decision altered her entire life.https://www.instagram.com/danielledixon/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With a busy lifestyle, Nick Lewis (Cookaborough) teamed up with a neighbour to take turns making meals for each other’s family and take to take pressure off during the week. Although they saw the value in the experience, it got challenging to manage until he discovered a local chef with a ready-to-eat meals business in his area. Seeing the value in her offering, and the support she needed to make her small business viable he teamed up with his wife and friend to create a platform that's designed for any home cook, local foodstore, chef, catering company or restaurant that provides an end-to-end solution to start, run and grow their own ready-made meals business. It’s not only revolutionising the way we eat at home but providing the foundation for small food businesses to thrive and connect with their local community too.https://cookaborough.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
As the worlds population is set to double in the next 50 years the demand for sustainable food production is becoming an imperative- AQUACULTURE offers an holistic solution head the story of one of the world’s leaders on sustainable fish farming.Lara Barazi Geroulana is the managing director of Kefalonia Fisheries a 40 year old Aquaculture company based on an idyllic Greek island which is part of the Ionian Islands group located right opposite the Gulf of Corinth, only 30 km from the coast of the Peloponnese.For her and her company, the journey of sustainability is one of tradition, they are dedicated to preserving the time-honoured way of life on a Greek island. Care, Love and Good Food.https://www.kefish.grFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Andrew Guard is one of Australia’s leading wine personalities.Sommelier at heart, Andrew‘s wine focus evolved into specialized wine imports in 2007.Today his portfolio represents some of the most sought-after labels from artisan producers.His dedication to representing the humans, behind the bottle is inspirational and wine culture in Australia is markedly more diverse because of his influence.https://www.andrewguard.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While working in a café during university, Sam Burns (Barrio Collective Coffee) started on a journey that began first in dabbling in roasting coffee, then connecting with the beans at the source. The further he dug, the more he valued the source and sort to find and create the best possible coffee experiences that speak of provenance in a cup. Although he’s still young, he has become one of the leaders taking coffee experiences to new heights in the nation’s capital, Canberra.https://www.barriocollective.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After starting his career as a chef in the late 1980s at the Sheraton Hotel in Saudi Arabia, Ashraf Saleh (Coya) embarked on a journey through Paris, London and Sweden in a quest to further refine his culinary expertise and immerse himself in different cultures. It led to an opportunity in Australia, and a few decades later he has built his own restaurant that strikes a clever balance between casual and finer dining in Sydney’s Northern suburbs and the locals are loving it.https://www.coyacromer.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The Achacha has been domestically cultivated for centuries in the tropical lowlands of the Amazon Basin. But after being introduced to the tropical fruit by a friend, Helen Hill and her husband Bruce (Achacha) set about creating the world’s first commercial plantation in Far North Queensland– and the world is taking note.https://www.achacha.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After a decade working as a chef, an opportunity to re-imagine her childhood through pastry and desserts lead Melanie Day (Sofitel, Gold Coast) on a career and life-changing journey. With tourism diminished, her workplace has become a quarantine hotel, shifting her from her beloved pastry to a position back on the pans temporarily, but she has found greater expression through her food and is now planning a dessert degustation dinner at an award-winning restaurant.https://www.instagram.com/melday15/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After growing up off the grid in a family that grew its own food, had no phone, no power and used creek water for cooking, Perry Hill (Bather’s Bistro) found a unique connection with seasonal produce. It triggered a yearning to become a chef, but even though he earned his stripes in some of Australia’s best restaurants it wasn’t until a few trips to Italy and time in the River Café London where he found his own produce driven style.https://www.instagram.com/chef_perryhill/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
All cuisines evolve, but globalisation of food often means many cuisines and cultures are stereotyped to appease the local palates. None more so than what we know of Greek food. But there are some chefs that not only dive deep into the rich culinary history of their ancestry but look to take it forward into a new era and take their guests along for the ride too. For David Tsirekas, that journey back is vital for every step forward when it comes to cooking.https://www.perama2.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Ben Pethick is part of the next generation “tour de force” of Australian fishermen. Passionate, committed and savvy. He respects the history of the industry and his heritage but is forging a sustainable future by engaging with his customers from water to plate………https://www.instagram.com/f.v_bowithick/Follow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Julian Grounds is Chief Winemaker at Craggy Range Winery, situated in the majestic North Island of New Zealand.Western Australian born he dived into wineries and vineyards at age 17 and has continued to globe trot and gain wine making experience ever since.Now at the Helm of such an iconic winery, Julian carries the responsibility with an effortless grace.https://craggyrange.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
As he hangs up the apron on an incredible journey at Sôl Bar & Restaurant Kane Pollard (Topiary, SA), one of Australia’s best young chefs and restaurateurs, joins us on The Luminaries to take us on a deep dive into what drives him. A chef that is mature beyond his years, and with a pure focus on sustainability from paddock or sea to plate, Pollard is a once in a generation chef with an innate ability to create a sense of place on a plate, and deliver exceptional dining experiences.https://www.instagram.com/chefkanepollard/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After running a small Michelin star establishment in the UK in his early 20s, Ben Brown (Isola Riva) yearned for experiences abroad. When an opportunity to head down under he jumped ship, and became a part of the foundation team to open one of Australia’s most important restaurants – Sepia. After a decade of excellence, he joined the young and dynamic Swillhouse Group to open the hottest place in town Alberto’s, but a calling to start a family has echoing in his mind. With fatherhood came the opportunity to move closer to his wife’s family and become part of a growing regional restaurant Group raising the bar of food and wine experiences out of the city.https://www.isolariva.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After exploring the food of his childhood in his very first restaurant in Sydney, Flavio Carnevale (Marta, Sydney) had an idea to capture the energy and heart of hospitality that lured him into the industry. Inspired by his foray into restaurant in Rome where he caught the bug on his very first shift in a restaurant, he set about to celebrate the simple cuisine, infectious energy, flavours and wine of Italia’s capital, and now it's considered by many as one of Sydney’s best Italian restaurants.https://marta.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Jason Cotter grows heritage wheat and mills it into flour at Tuerong Farm on the Mornington Peninsula. The Peninsula, an hour from Melbourne, is better known as a wine region but Jason's interest in local grain economies and his fascination with the fundamental place of wheat in the human story has taken him down a different path.https://www.tuerongfarm.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Falling into the industry at a young age in a regional town Dave Clarke (Sydney Collective Group) had no idea where his career could take him. But after time on the pans in Quay a whole new world of skill, commitment and connection opened up in front of him. It led to a role with Jamie Oliver’s group down under and some of the largest groups, including his current role where he is integral in taking pub dining to a new level down under.https://www.sydneycollective.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Key moments in life often drive significant change. It’s often a time when walking through a new door to new experiences makes us realise the thrill, but also the ease once we build up the courage. For Jim Casey (Little Acres Food), the moment to start a family had him yearning to move back to the region he grew up in and it triggered a shift in his career from chef to one of Australia’s best charcuteries.https://littleacrefoods.com.au/Follow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Matt Okine is an actor, writer and presenter. As well a one of Australia’s favourite comedians.His ability to find relatable humour in the everyday and his inclusive way of communication makes for a very hard to beat combo.With plenty of time in our ears over Triple J’s breakfast radio in the past and today on Matt and Alex’s all-day breakfast, it’s an honour, to have Matt keep the headphones on for a little bit longer to join us.http://www.mattokine.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Working in restaurants while studying at University began to alter the path Ross McQuinn (Pilot, ACT) thought his career was on. The energy, connections and opportunity to create your own vision was too much of a lure to ignore. Teaming up with two other young guns of the industry, they embarked on a journey to open their own restaurant in the nation’s capital, Canberra. Inspired by their favourite restaurants in Sydney and Melbourne, they’ve not only created a ground-breaking restaurant for Canberra, but have fast become one of the leading proponents of the new wave of Australian dining.https://www.pilotrestaurant.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Treading the boards at some of Australia’s best restaurants Sam Stafford (Mono-XO) felt it was time to start his own foray into restaurateuring. After landing on a site he could afford, he realised it was too small to deliver a full ala carte offering and devised a clever, compact Asian-inspired menu and delivered a small bar atmosphere. But the pandemic landed and he soon realised his business model was not suited to a takeaway concept. But, some quick thinking, and support from locals has seen the venue evolve and flourish in tough times.https://www.monoxo.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With a goal to create delicious food from sustainable produce, Tom Eadie (Berkelo) not only built one of the best sourdough bakeries in the country but actively supported healthier local communities in the process.https://berkelo.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Building his career in Queensland Scott Price (Yellowtail, Terrigal) yearned for experience further afield. He packed his bags and found a greater connection to seasonal produce in the United Kingdom under the watch of renowned restaurateur Sally Clarke. Buoyed by his experiences he ventured home, and inspired by the advice of a former boss, eventually to a seaside town an hour north of Sydney where he now has one of the best restaurants in the region that celebrates the bounty of both the local waters and land.https://yellowtailrestaurant.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Learning to cook, long hours mastering technique and gaining the confidence of your craft is one thing, but understanding to restraint on the plate and cooking with heart is something altogether different. For Jacqui Challinor (Nomad) food is about flavour first, and the rest will sort itself out.https://www.instagram.com/jacqueline_challinor/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Analiese Gregory is a force to be reckoned with.A trailblazing Australian chef, food personality, and seemingly fearless soul in her pursuit of all things nature and nurture.Her experiences have been abundant in Food, place, and people but also; in drinks.https://www.instagram.com/analiesegregory/?hl=enFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
A career in hospitality can be a fulfilling adventure – traversing the globe, influencing, and enhancing lives and creating experiences they’ll remember forever. But it’s also a hard slog. Countless hours and dedication, draining on the creative process and pressures to constantly evolve and stay relevant. But these things also bring out the best in people, and some not only create incredible careers, but leave an indelible mark on the culinary landscape too. Industry legend Christine Manfield joins us on the luminaries to share stories, experiences and insight into a career in hospitality.https://christinemanfield.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With fond memories of growing up in France and under the tutelage of his father, a renowned pastry chef, Sebastian Lutaud (LouLou Bistro) felt a natural magnetism to the hospitality industry. After years working in large groups with huge venues, he’s now reimagining the memories of his childhood in a venue that celebrates the sophisticated simplicity of French bistro cooking, charcuteries and, of course, baking too.https://loulou.sydneyFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
What makes someone go into vinegar production? And what keeps them in love with their business every single day? We talk to Ian Henderson, owner of Australian Vinegar and the artisan Lirah brand. Ian shares his extraordinary foundation story, the values that power his business and the reasons we should all be using and enjoying more vinegar.https://lirah.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After building the foundation of her career in Melbourne’s hospitality industry Reina Patrick (Harrisons, Taste Port Douglas Food & Drink Festival) decided to take a break and travel around Australia with her husband Spencer. But after landing in Far North Queensland a series of events saw them stay in the region, bed down and become the most influential food operators of the region – bringing high end dining and a festival that celebrates the far north like no other.https://www.harrisonsrestaurant.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After starting his career in a café in the Hunter Valley Frank Fawkner (EXP. Restaurant) ventured to the United Kingdom with friends and landed a job working for famed British chef Tom Aikens. The moment changed his perceptions of his career, and upon returning to Australia he became an integral part of the team at award-winning Muse, before venturing out with his wife Emma to create their very own interpretation of regional dining down under.https://www.exprestaurant.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Gili and Paul Lipscombe make exceptional wine in the Huon Valley of Southern Tasmania.The dream; was to establish a vineyard that would sustain the family, their lifestyle and focus on producing outstanding Pinot Noir and Chardonnay.I can confidently say, they have done just that.https://sailorseekshorse.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When growing up Scott McComas-Williams (Love Tilly Group) found joy penning through old cookbooks and cooking in the family kitchen. It led to a role with legendary Spanish chef Frank Camorra where he fell in love with tapas and Spanish Cuisine. But after a move to Sydney with the Movida Group ended quicker than expected, an opportunity to dive into Italian cuisine and the world of pasta saw him change paths as a cook. Now, part of one of Sydney’s most dynamic restaurant groups he’s exploring the beauty of both cuisines in unique, small venues.https://www.instagram.com/bigcatdiaries/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With four decades experience working in and running some of Sydney’s top restaurants, Todd Garratt (The Royal Richmond Hotel) landed a consulting role to help bring one of the country’s oldest pubs back to life. But as the pandemic rolled out it changed plans daily and now he finds himself in a role that requires every ounce of his acquired skills as general manager of this incredible restoration.https://www.instagram.com/tangoxray70/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Looking for a greater connection to the local community, Matt Bakker and Micah Oberon joined forces to create Neighbourhood Farm - a small-scale bio-intensive market garden based in Oxley, Brisbane. Using the best organic and regenerative farming practices they’ve not only captured the hearts of the neighbourhood, but the attention of some of Brisbane’s best chefs too.https://www.neighbourhoodfarm.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Over the summer we are going to catch up with previous guests and share yarns from their lives in food. While many of us are dreaming about travelling again Pierre Issa (Pepe Saya) spent three months abroad at the tail end of 2021, and he’s the experience has him re-thinking our food production system.https://pepesaya.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Today we’re doing something a little different on Over a Glass. We thought we’d turn the tables on host Shanteh Wale, and put her in the guest chair for a conversation with Deep in the Weeds host Anthony Huckstep. One of Australia’s leading sommeliers, a wine communicator, drinks nerd and all-round legend of the hospitality industry in Australia, Shanteh takes the deep dive and shares stories of her career, and what she has install for Over a Glass in 2022.https://www.instagram.com/myshoutshanteh/?hl=enFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
There are few more important topics than sustainability right now. Especially when it comes to our oceans, waterways and the way we manage our appetite for their glorious bounty. But for Mark Preece (New Zealand King Salmon) setting the standard, and creating best in class fish, by looking after the environment, and the sustainability of the community too is integral with everything they do.This episode of Deep in the Weeds is proudly supported by Ora King Salmon.https://orakingsalmon.co.nzFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Over the summer we are going to catch up with previous guests and share yarns from their lives in food. Cricket in Australia is summer, and with the Sydney test on today we thought it would be apt to catch up with chef and cricket tragic Mike Eggert (Totti’s, SCG) to tell us what Merivale has install with the food at the SCG.https://www.instagram.com/pinbone/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Jemal Murat founded Australian coffee company Jack Murat with his brothers and father. The Murats grow coffee beans in north Queensland on land previously used for tobacco and vegetables. With coffee, they’ve found a project promising enough to engage the whole family in a lifetime commitment - to the farm, the crop and a unique high quality product that will hopefully be enjoyed in cafes around the world.https://jackmurat.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Over the summer we are going to catch up with previous guests and share yarns from their lives in food. We caught up with Jared Ingersoll in episode 3 of Deep in the Weeds, and a lot has changed since then.https://www.instagram.com/jaredingersoll/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Kavita Faiella has paved an outstanding career for herself with thrilling experiences all over the globe. Her extensive knowledge and ability to communicate about wine in any setting is just one of her many talents. A true professional in all her pursuits, it's a privilege to have her spend some time Over A Glass with me.https://www.instagram.com/kavita.faiella/?hl=enFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Elizabeth Hewson is Head of Creative at Fink, published author and totally responsible for making mouths drool over her home cooking.Her thirst for knowledge and learning Lizzie has resulted in a vast repertoire of experiences that would ANY foodie envious.https://www.instagram.com/elizabethhewson/?hl=enFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Over the summer we are going to catch up with previous guests and share yarns from their lives in food. As she plans to open her new restaurant Dame, Jackie Middleton (Earl) joins us to share some summer stories and her plans for 2022.https://www.earlcanteen.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Over the summer we are going to catch up with previous guests and share yarns from their lives in food. As she puts the finishing touches on the program for Tasting Australia as co-festival director, Karena Armstrong (Salopian Inn) joins us to share some summer yarns.https://salopian.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Over the summer we are going to catch up with previous guests and share yarns from their lives in food. She’s been on a cattle station in the Northern Territory, and always one for a great yarn, Lauren Murdoch joins us to take us on a ride through the outback.https://www.instagram.com/lammmur/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Adrian Filiuta is one man that’s hard to get a hold of.One of Australia’s most coveted Master Sommeliers, The Group Sommelier of Merivale and father of twins, it’s no denying this talented man has his hands full.https://www.instagram.com/adrianfiliuta/?hl=enFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
There are some whose influence runs deep through the industry, others communicating across the food media, but there are few that can manage both and have an innate ability to influence and enhance the minds, hearts and sate the bellies of those that have the good fortune to break bread under their watch. As we plunge headfirst into the festive season, one of Australia’s best chefs and restaurateurs, Alex Herbert takes us on a journey through her incredible career.https://alexherbert.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Summer is here, Christmas is coming and there is the more optimism than we’ve seen in the last two years. Who better to talk summer and Xmas than a deep in the weeds favourite and one of Australia’s very best chefs and restaurateurs Annie Smithers (Du Fermier).https://anniesmithers.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Georgie Davidson-Brown is the Head Sommelier of Wyno x Bodega in Surry Hills.After falling into Hospitality at 18 and being coerced into wine by an enthusiastic Sommelier. Georgie has found her place in the next generation of Sydney’s wine professionals.https://www.instagram.com/georgieadeux/?hl=enFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Two decades ago Karen Sharman (Gingerbread Folk) left behind a corporate lifestyle to experience the beauty of the Australian outback. With freedom to visualise new directions, a small baking business was born inspired by her obsession with gingerbread and a yearning to have deeper meaning in everything she does.https://www.gingerbreadfolk.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
As the sun of summer warms our backs and we dive headfirst into the festive season there are few things that celebrate the joy of both than seafood. As we launch into Christmas with renewed optimism who better to plumb the depths and discover the bounty than one of the world’s leading authorities on seafood John Susman (Fishtales).https://www.instagram.com/fisheads/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When it comes to Christmas and the festive season pork is front of mind for many. Whether it's a glazed ham on the bone, roast pork, or a bacon sandwich the morning after the night before, pork has become a key to celebrating life during the festive season. And who better to talk about the pork this Christmas than Mr Pork himself Colin Fassnidge.https://www.instagram.com/cfassnidge/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When we consider family seafood dynasties, there’s probably few as quintessentially South Australian or as diverse, as the Tuna fishing Stehr family from the West Coast seafood town of Port Lincoln.They have been fishing 50 plus years across a range of fisheries but tuna is in their blood and that love of the Southern Bluefin has been handed down generationally.Being the prodigal son of one of the inimitable Hagen Stehr, one of Australia’s most innovative, determined and pioneering fishermen would be daunting for most, Marcus Stehr however has built on the family heritage adding his rare, natural gift for fishing to create one of the great fishing companies in Australia.https://www.stehrgroup.netFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
A fish fiend, wine nerd, journo activist and Santa look-a-like walk into Rockpool Bar & Grill…. And just like that we have a Christmas special where the hosts - John Susman, Shanteh Wale, Dani Valent & Anthony Huckstep (plus executive producer Rob Locke) - of all the shows on the Deep in the Weeds food podcast network are finally in the same room at the same time. Strap in for all the views on the year that was, the year to come and a few festive yarns too.https://linktr.ee/DeepintheWeedsNetworkFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After finding his feet in the bar industry Alen Nikolovski (Antico Wood Fired Pizza) rose the ranks to become integral in the creation and operations of some of Australia’s best bars. But feeling the need for a change he decided to go back to the family restaurant and work alongside his brother. Little did he know that big change was around the corner when a diagnoses for testicular cancer put everything that its important in perspective and altered the way he lives every single day.http://www.anticorestaurants.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
You know the Australian summer has arrived when cherries turn up in the markets. Third generation cherry farmer Stephen Riseborough is director of his family’s CherryHill Orchards. A spread of central and northern Victorian farms allow the Riseboroughs to produce cherries through the late spring and summer harvesting season. What are the rhythms of the seasons, the challenges of growing a temperamental crop in variable weather conditions and the satisfactions of producing a fruit that people anticipate with excitement and eat with passion and a fond sense of tradition?https://cherryhill.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After a stellar career jumping from front of house to back of house and even running his own businesses, Rowan Tihema (The Mermaid Beach House, Coffs Harbour) jumped as lockdown approached in Melbourne and moved to NSW to be closer to his family and try and make sense of what was going on. The move proved life-changing, and after finding the most extraordinary site sitting idle he embarked on a our journey to open his own vision of a regional restaurant that has evolved quickly to capture the appetite and interest of the locals, and tourist in equal measure.https://www.themermaid.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Although he’d carved out a career in some of Sydney’s best restaurants, making connections with quality producers, it wasn’t until he went on a trip to the United Kingdom that Mike McEnearney (Kitchen by Mike) discovered a more holistic approach to food. Buoyed by the impact of his new found view of food, he embarked on a journey to change his own conversation in food that put the focus on produce, shared meals, abundance, and most importantly connections.https://www.kitchenbymike.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Julie Qiu is an international oyster expert and founder of In A Half Shell, an oyster appreciation website. Based in Brooklyn, New York Julie shares her knowledge and love of half shell culture through masterclasses, bespoke events, original digital content, and products designed for like-minded oyster enthusiasts.In A Half Shell has become the worlds pre-eminent place for oyster celebration.Julie has become infatuated by all things oyster from growing to eating and all in between.https://www.inahalfshell.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Fred Siggins knows his drinks. He knows all about slinging booze and mixing them for thirsty customers. These days he is heavily involved in the spirit game of Australia and how it operates and thrives.He's a gun of the drinks world and a delight to chat to.https://www.instagram.com/fredsiggins/?hl=enFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After plying his trade in some of Sydney’s best restaurants Tristan Rosier (Arthur, Jane) he learnt valuable lessons of what to do, and what not to do. When the moment arrived to open his very own restaurant he embarked on a journey to give singular focus to quality ingredients and change our perceptions on how tasting menus and shared plates to create a template for a new way of dining. Now part of the new wave of Australian cuisine, he’s on the verge of opening his second venue where the DNA remains, but the incredible evolution continues.https://arthurrestaurant.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
At the age of 13, and a little too young to be employed Glenda Lau (Bayswater Kitchenette) forged her ID to land a job at McDonalds and join her friends for a summer job. Little did she know at the time but it planted a seed that over time blossomed into a hospitality career in some of Sydney’s and London’s best restaurants. But when an opportunity to open a small site of her own, she leapt at the chance to build a local hub of the community, that not only forged new relationships during lockdowns, but allowed the restaurant to flourish too.https://bayswaterkitchenette.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After traumatic health issue steered her towards healthy living and eating, Frankie Cox (Green-on, Victoria) reflected on her life as chef. The endless hours, the unhealthy eating and incredible stress, it led to a re-imagining of the way she looks at food, the connections with producers and ultimately the way she cooks and shares experiences. The path led to the beginning of a movement where nutrient rich, quality produce is leading the agenda of a menu in her very own forward-thinking food business that's changing the conversation in food.https://www.greenonco.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Coming from a 6th generation farming family and after a career as a journalist Sandra McCuaig (Bodalla Dairy) yearned to be on the land again. She found wonderment in the small town of Bodalla, a town once famous for its cheese, and set about celebrating of the region by producing award-winning cheese and ice cream.https://www.bodalladairy.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While completing her Masters in Theatre & Performance Studies at King’s College London, Zara Madrusan (Made in the Shade) worked as host and events manager at the Experimental Cocktail Club (London) alongside a role in production and marketing for popular immersive theatre/film company, Future Cinema. Keen to make an impact, her drive was soon taking a toll and she yearned for a different life and different opportunity. Melbourne beckoned, and after landing a job at The Everleigh, she utilised her unique skills to become part of the fabric of a growing group – where she has helped create some of Australia’s most important bars.https://madeintheshadegroup.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After working with some of Melbourne’s most influential chefs Mark Glenn (Pialligo Estate, Canberra) was building an appetite for charcuterie, and the best ways to connect with local producers. When the pandemic landed a unique opportunity presented itself where he could explore the virtues of both in a multi-faceted venue, and the connections and creations he’s helped fostered have created one of the country's most unique offerings.https://www.thepialligoestate.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dynasties are more often associated with money, mining and magnates. Fishing the wild, untamed wilderness of the Western Cape York in Far North Queensland, Katie Simmonds might be the last of one of Australia’s greatest fishing dynasties …….Follow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
David Murphy is one of Sydney's original wine and hospitality professionals. He's been there and done that, not that you'd know it by his humble attitude and gentlemanly grace. A drink and chat with Dave Murph is always a true pleasure.https://lyres.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After opening a café in a Melbourne University Salvatore Malatesta (St Ali, Melbourne) realised the need and opportunity to raise the bar in regards to café offerings and particularly coffee. Fuelled by his love of everything coffee he led a revolution in Australia’s dining capital that not only changed our perceptions on cafes, but helped steer Australia as one of the most mature coffee markets on the planet.https://stali.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When the pandemic hit and the industry went into lockdown it also put Nigel Ward’s (Passeggiata) dreams of opening his own restaurant on hold. He landed a job cooking in one of the city’s best kitchens but the yearning to explore his own venue gave him itchy feet. While looking at a venue to rent in his own neighborhood he discovered a beautiful old building for sale and before he knew it he had the keys and is now building his dream restaurant, with a few hurdles along the way.https://www.instagram.com/passeggiata_au/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After completing a Bachelor of Business Communications Carolyne Helmy (Sovereign, The Star Gold Coast) moved to the USA to begin a career in the corporate world. However, it was her stint in a San Diego-based food and beverage import company – where she was surrounded by leading restaurants and culinary entrepreneurs – that influenced her decision to return to the Gold Coast and begin an apprenticeship. A decade later and she is now drawing on her French culture to deliver a unique dining experience in one of the country’s most exclusive restaurants.https://www.star.com.au/goldcoast/restaurants/sovereign-diningFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Steve Robinson grew up on a farm but he didn't realise exactly how much made-from-scratch ethics influenced him until he was a stay-at-home dad making pasta for his young family. Steve's kitchen bench hobby slowly morphed into one of Australia's most prominent premium pasta companies. Otway Pasta has a focus on quality ingredients, traditional methods and looking after the people that work there.https://www.otwaypasta.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After growing up in a family where food was at the heart of everything, Jemma Whiteman (Ante, Newtown) felt a natural magnetism to the hospitality sector. After building her career surrounded by some of the most influential chefs of the modern era. Then she formed part of a duo that changed our perceptions of dining with the movable feast Pinbone, that they dished up in many different iterations in multiple sites. Now, she’s on the cups of a new adventure to change our perceptions of sake and prove its on par with wine when matching to cuisine – whether is Japanese cuisine or not.https://www.instagram.com/jemwhiteman/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Born into a family with a rich multi-generation farming background, Vaughn Schutlz (Schultz Family Farm) grew up in the most fascinating surrounds. When he became an adult he left to embrace city living, but when it came time to start his own family, the past pulled him back to the family farm where he now produces some of the most extraordinary pork in Australia.https://www.schultzfamilyfarms.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Spearfishing is a passion of Tim Barnett, the owner and founder of New Zealand commercial fishing operation, Ocean Speared.This family owned and operated business, combines Tim’s experience, both in the commercial diving industry, and as a passionate recreational spearfisherman.https://oceanspeared.co.nzFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susmanhttps://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Cathy Gairn epitomises true regional community spirit. One fo the first to grow grapes in Tumbarumba, she now can be found in the vines and welcoming travellers into Courabyra's cellar doors. Once you walk in you may never want to leave.https://courabyrawines.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in as a second-generation Italian-AustralianSharon Romeo (Fino Seppeltsfield, Fino Vino) had a strong connection to food at a young age, and believed her destiny was a career as a chef. But after work experience, she was declined the chance to do a chef apprenticeship. She headed to university to study psychology and all the while found work in the front of house. The experience of such swept her off her feet and she felt in her element on the floor of a restaurant. Soon enough her innate understanding of true hospitality was getting attention and it led to a string of gigs until she met chef David Swain. The pair combined their talents to open Fino and serve simple regional food, interesting wines and deliver thoughtful welcoming service. A few decades later and Fino is renowned as one of South Australia’s most influential brands, and Sharon has become one of the countries leading exponents of hospitality.https://www.instagram.com/shazarama/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Navigating through a new lensAfter falling in love with cooking and the world of hospitality Jason Roberts rose the ranks quickly to become head chef of one of Sydney’s most important restaurants of its time Bistro Moncur. But just when the physical and mental stress began to burn him out, and opportunity to cook on television transformed his life and opened up to a whole new world – both in Australia and the US. After decades traversing the globe, the pandemic landed, and for the first time he found solace in a home base, and set about building a community, connecting through food and rebuilding who he is. With a new outlook he’s now focussed on evolving creatively, becoming limitless and feeding off the collective energy he puts out into the world.http://www.chefjasonroberts.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While at University Andrew Duong (Miss Vans, ACT) opened an homage to the food of his Vietnamese heritage in a shipping container that soon garnered a cult following. Buoyed by its success he teamed up with some other young guns to open two modern Asian eateries that joined the throng of new wave diners, but in his heart he felt a magnetic pull to his past. After s series of set backs thanks to the uncertainty of Covid, he found a site and bricks and mortar iteration of his vision has come to life adding new colour to the evolving Canberra dining landscape.https://www.instagram.com/missvansfood/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
In Australia turkey often plays second fiddle to chickens, but things are changing. An idea to have a few turkeys on the farm led Claire Longbottom (Freshwater Turkeys, SA) down a path to breed and pasture-raise rare heritage turkeys in the Clare Valley, South Australia. These incredible birds grow slowly and are free to roam outside and embrace an active lifestyle, and the proof lies in some of the most sort after turkey in the country.https://www.facebook.com/groups/1690158811199302/Follow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Lured into the world of food Angela Hirst (Wandering Cooks) went on a mission incubating and mentoring an eclectic mix of local growers and producers, as well as fledgling and ambitious food makers in a venue where they could afford to follow their dream. It not only became the hub of the community, but a place with connection at its heart. But when the pandemic landed it turned everything on its head, but an opportunity to move the business and see Angela back on the pans has given her a new perspective and renewed passion for her love of food.https://wanderingcooks.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The paddock to plate ethos seems almost commonplace these days, but there are some that fostered a greater connection to those that produce our food and those that cook it long before it was widespread. Matt Moran (Aria, Chiswick, Moran Family Farm) is one of Australia’s most influential chefs and restaurateurs, and a firm believer in the ethos, but he is also a fourth generation farmer – who over the years has developed an even greater connection with the land – and now he’s even farming pigs.https://mattmoran.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
For 40 years Norm Hedditch has been fishing the warm tropical waters of the mystic north – from prawning for Tiger and Banana prawns to netting for Barra, he has pretty much worked every species. These days, he owns and operates his family business, Taroona Fishing, based out of the legendary “Duck Pond” in Darwin harbour. Now, with daughter Toni running the land based operations, and two vessels fishing out of Darwin, they proudly catch and sell line- caught Spanish Mackerel .https://www.taroonadarwin.com.auFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Chris Carpenter continues family tradition in his considerate and respectful winemaking.Lark Hill is paving the future for generations to come in Canberra's wine country.https://larkhill.wineFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The foundation to flourishAlthough his first experience as an owner of a restaurant (Movida) became one of the most successful restaurants in Melbourne’s culinary history, David Mackintosh (Lee Ho Fook, Ides, Pope Joan, SPQR Pizzeria) felt he didn’t learn any lessons because they got just about everything right. But the momentum created opportunities, and the rollercoaster of failure and success moving forward gave him the know-how to focus on the things he could control in his businesses, and manage the unpredictable moments as best as possible. It set him up to take a pragmatic approach to partner with highly creative people and give them the foundation to shine and deliver some of the most important restaurants of the modern era.https://au.linkedin.com/in/david-mackintosh-86171448Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After working for trailblazers such as Neil Perry, Kylie Kwong and Tetsuya Wakuda, renowned chef and restaurateur Dave Campbell (Shellharbour Club) discovered a greater connection to produce and a yearning to be closer to the source. But after running an all-day eatery that was ahead of its time, he realised it was hard to foster deep connections with producers while working in the centre of Sydney. It led to a move to the south coast of New South Wales, where he not only created to successful regional restaurants but forged incredible connections with producers, and even started growing his own food too. Now he’s taking his ethos to a club and re-inventing our perceptions of what it means to dine in a club down under.Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When she was about to embark on an engineering degree in Barcelona, Olivia Serrano (Lola Dining, Ballina) fell into a conversation with a friend who was beginning a commercial cookery class. Blown away that you could cook professionally and get paid for it, she changed course and left her engineering aspirations behind her. Sparked by a fascination with the many cuisines of Asia and opportunities to work in Australia, she boarded a plane and found herself immersed in the rich and diverse culinary playground of Sydney. And after plying her trade in some of Sydney’s best restaurants, she joined forces with her partner in northern New South Wales to open their very own restaurant that reaches deep into their heritage but explores the produce of the local area too.https://www.loladining.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
What if you farmed as much for beauty, joy and creativity as sustenance? Simone Jelley runs Pretty Produce, an edible flower grower in Queensland, supplying chefs and restaurants, and making value-added products that she offers direct to consumer. It's an endless journey of discovery, working with plants that aren't always appreciated for their edibility, that are strictly seasonal and extremely perishable.https://www.prettyproduce.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up as an Australian with Egyptian heritage Paul Farag (Nour, Aalia) always avoided the food of his heritage and family in a professional context. A chef with an innate desire to dig beneath the surface and uncover the finer details in technique, he explored nose-to-tail cooking at The Four in Hand, took a deep dive into charcuterie at Monopole and a plumbed the depths of a whole new perspective on seafood at the fish butchery. But it was all leading to his star role, first at Nour where he reached into the Middle Eastern pantries of his ancestors, and now at soon to be opened Aalia, where his research has led to the discovery of ingredients, combinations and techniques with a long history – but rarely considered a staple of the region.https://www.instagram.com/paul_farag/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While working as a chef, Amy Hamilton (Liberté, Albany) stopped into Albany on the far tip of south coast of Western Australia for what she thought was a quick visit. But realising its beauty and keen to find a greater connection she rolled the dice and took a chance to get skin in the game and build a restaurant of her own in a small regional town. Seven years on she’s created one of Australia’s most celebrated and unique regional restaurants.https://www.instagram.com/amy__hamilton/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
New Zealand is a 90% net exporter of it’s seafood, reknown world wide for the quality not only of what is caught and grown but also of the fisher folk. One such fisherman export is Mark Urwin of Vancouver Fishmongers 46 South – hear his Fish Tale………http://www.46south.caFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Harriet Leigh is Head of Hospitality at Archie Rose Distilling Company, her experience in some of Sydney's most influential venues is vast and full of vigor. The Australian spirits industry has never been more prosperous and Harriet Leigh is right in the thick of it.https://archierose.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After taking a leap of faith and buying a restaurant at the age of 21 Bianca Welsh (Stillwater, Black Cow Bistro, Seven Rooms) has become one of the most awarded and respected young restaurateurs in Australia. But as her businesses grew, she watched many of her industry colleagues struggle with mental health and after supporting a young staff member through a mental health crisis, Bianca came to the realisation that hospitality employers are uniquely positioned to help young people in this area. Keen to arm herself with as much knowledge as possible to support her team, Bianca headed back to university and graduated with a Bachelor of Behavioural Science and now runs From Experience - a pilot program specifically for the hospitality industry, the first of its kind in Australia.https://www.instagram.com/biancaleewelsh/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After cooking big batches of lasagne for a friend’s birthday Joey Kellock (1800 Lasagne), found himself with too much leftovers and decided to deliver it to friends the following day. Inspired by their positive response he dabbled in the odd lasagne delivery in-between working on big gigs in the music industry. But when Covid landed his job in music was put on hold, so he turned to what he knew might be able to bring money in. Soon enough he not only had a highly successful home delivery lasagne business, but momentum carried him to open bricks and mortar, and now has one of the liveliest Italian restaurants and wine bars in Melbourne.https://www.1800lasagne.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While studying at university Manny Spinola (Lola’s on Level 1, Grand Pacific Group), started a travel and tour guide business with a friend and fell in love with the connections and impact that great hospitality brings. Although he never had plans to work in the industry, the experience triggered a detour where opportunity and risk combined to let his natural flare flourish, first taking over the space to become The Tea Room, and beyond to build one of the most influential event and function businesses downunder. And after forging a strong relationship with industry professional Marco Ambrosino (10 William, Fratelli Paradiso) the pair stumbled upon a space to good to be true and have rolled the dice on their first venue together in the heart of one of Sydney’s most vibrant suburbs.https://lolaslevel1.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
For three generations Greg Kocanda’s (Block 11 Organics) family have had their hands in the soil producing organic fruit and vegetables on farms in New South Wales Central West and The Hawksbury. Organics isn’t a marketing catch cry for the Kocanda’s, for 80-odd years it’s simply the only way they have ever farmed.https://block11organics.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspired by his French culinary roots and working in the US with Sean Brock, Morgan McGlone (Sunday) returned to Australia keen to make his mark and showcase his skills. While carving out a career in modern restaurants he also combined his love of natural wine and food of America’s deep south he launched one of the most influential Fried chicken venues, Belles Hot Chicken, down under. Now, with a new approach to life, he’s sold out of the brand and re-igniting his strong connection with cooking and produce.https://www.instagram.com/morgygalinha/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Nose to tail butchery has become a real feature of the offering of chefs across the world ever since Fergus Henderson brought the approach to a wider audience. But as much of the world moves towards pre-butchered meat for efficiencies in kitchens, some like Nik Hill (Porcine), are finding rewards in whole beast butchery and the versatility it offers.https://www.porcine.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Sadie Samuels is a woman on a mission – to make the world love the lobsters she catches as much as she does. As a young, progressive and fiercely devoted fisherman, she is as impressive as she is an inspiration ……….https://www.instagram.com/sadiethesiren/Follow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Gilbert Family Wines have a long history of agriculture and winemaking within Australia.A father and son story of balancing tradition with natural progression and respect to site and season.https://www.gilbertfamilywines.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After plying his trade in one of Britain’s best restaurants, Darren Robertson (Three Blue Ducks) headed down under and found himself as part of the brigade of one of Australia’s most influential restaurants – Tetsuya’s. He rose the ranks to become head chef working alongside arguably the most incredible alumni of chefs a restaurant has ever produced, but he felt an urge to break the shackles of fine dining and explore produce and cook in a more relaxed, natural manner. It led to a partnership with a band of people who would go on to create one of the most iconic casual eateries that not only expanded to multiple locations, but triggered a movement that elevated everyday eats and brought us all closer to producers too.https://www.threeblueducks.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in his parent’s restaurant Taylor Cullen (Chiswick, Sydney) was washing dishes before he could reach the bottom of the sink, born and raised hospitality. Finding himself enamoured in the world of native ingredients, cooking and the genuine connections made through food he travelled the world surfing, eating, cooking and learning before heading to Australia to work with some of Australia’s best chefs. Inspired by the natural, relaxed cooking he experienced in Europe and a natural curiosity with refining the art of gastronomy, he now finds himself running the kitchen of a restaurant that allows him to strike a beautiful balance between the two.https://www.instagram.com/taystychef/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Born in Colombia but growing up in the United States, Daniel Giraldo (Delia Group) got an appetite to work in the hospitality from his father – a well-known chef in his own right. After years working under his father’s wings, be branched out and travelled through Europe and South and Central America which fuelled his appetite to travel further afield and ply his craft. It led him to Melbourne where he now manages huge brigades over multiple venues, in one of the countries busiest and most progressive restaurant groups.https://www.deliagroup.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Paul Righetti is a founder and owner of Honest Eggs, a central Victorian regenerative farm where they take pride in doing things differently. Paul grazes cattle, sheep and chickens, moving them through pastures in a nurturing cycle that works well for the produce and the land. Honest Eggs goes way beyond "free range" in terms of animal welfare, environmental impact and - crucially - flavour, and he reckons farming like this is good for the soul.https://honesteggsco.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After starting his career in the front of house in restaurants Michael Chiem (PS40, Sydney) felt the magnetic pull of the bar and rinks that underpinned the offering. Inspired by some of the great bars in the world, he set about creating a true locals bar that welcomed all, but also took people outside their comfort zone with drinks created much like dishes in a commercial kitchen.https://ps40bar.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Many chefs dream of making the big time. Carving out careers, building the foundation of skills and then hope to create their own restaurant or showcase their interpretation of great food. Many discover their style, but few take on the world and make a mark on the biggest food capitals on the planet. But for Paul Donnelly (Chinese Tuxedo, The Tyger) his career has taken him from Glasgow all the way to the Big Apple.https://www.instagram.com/pdonnelly1/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The seafood industry can be daunting, challenging and unrewarding – it can also be a place of immense reward. Ashley Mullenger is an office girl turned fisher in the UK, for whom the seafood industry has become her theatre of dreams.https://www.instagram.com/thefemalefisherman/?hl=enFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Over a Glass Podcast with Shanteh Wale The family name of Tyrrell’s is synonymous with the Hunter Valley. Chris and his siblings alongside his father run one of Australia’s most important wineries, from humble beginning to a legacy of craftmanship and lineage of majestic wines.https://tyrrells.com.auFollow Over a Glass with Shanteh Walehttps://www.instagram.com/overtheglasspodHost Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
As our culinary landscape has evolved, the proliferation of large restaurants became a real feature as operators turned to bums on seats to find profit. But with more staff, longer trading hours, high rents, and higher food costs it put greater pressure on the already slim margins. After a career in some of Australia’s best restaurants Sarah Baldwin (Joy, Brisbane) teamed up with chef Tim Scott began to create a sustainable restaurant model that not only took as many operational stresses out of the day to day as possible, but allowed them to share the joy in their cookery too. A few years on, and now Sarah as sole owner and chef Joy has become one of the most unique restaurants in the country and is regarded as one of Brisbane’s best.https://www.joyrestaurant.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Six years ago industry legend Matteo Pignatelli (Matteo’s, Melbourne) was diagnosed with cancer and the chance of survival was in the balance. Keen to ensure his family were looked after, and all business dealings were in the black he developed a disaster plan in the event that he died. In remission, the pandemic landed and he found himself in the unique position of not only having a disaster plan to use but with a disposition to look for the positives as it wasn’t the hardest thing he’d had faced. The perspective allowed him to look after staff, alter his business operations and embark on an endeavor to mentor and educate the next generationhttps://www.matteos.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Great cheese takes time, takes patience and takes a lot of care. For Nicole Gilliver (Grandvewe) it all starts with a great life for the sheep. Everything Nicole and her family do is founded on respect for their sheep, respect for the environment and a love of exceptional cheese.https://grandvewe.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After cutting his teeth in some of the Uk’s best restaurants, The Fat Duck and The Ledbury, Brendan Pratt (Vasse Felix, WA) returned home to Western Australia eager to make his mark on the culinary landscape. But in the whirlwind of trying to impress he got caught up in the old world of hospitality, where hard love in the kitchen was considered the only way to treat your team. But one day, when a colleague sat it him to express concerns, he realised his wrongs and it set him on a new path where nurturing, respect and collaborations let the entire brigade thrive, and the impact has been nothing short of incredible.https://www.vassefelix.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After decades as a horticulturist, Andrew Hearne (Near River Produce) had a yearning to get out to the country and grow nutrient rich, organic vegetables and help replenish the soil and land. It wasn’t long before he became enamoured by the teachings of organic pioneer, Joel Salatin who inspired him to introduce pigs to his farm. With the firm belief that it is important to connect with the food you eat, he is now producing some of Australia’s best pork.https://nearriverproduce.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
There are Captains who lead and Leaders who are also Captains. Stuart Richey is a leader who has been at the forefront of innovation in the Tasmanian seafood industry. From catching and handling to delivering practical sustainability, his Fish Tale is one of constant pioneering and improvement………https://richeyfishing.com.auFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Last time we caught up with Zoe Birch (Greasy Zoe’s) she’d reduced her restaurant to a 6-seat experience and made real connections with local producers. The very next day Victoria went into another lockdown, and its been back and forth ever since. As she prepares to open a lot has changed, she has a new family member, a clearer vision on her cooking and a yearning to connect and cook for people again.https://www.instagram.com/greasyzoes/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
In 2006 Nick Hildebrandt and chef Brent Savage opened Bentley Restaurant + Bar in a former pub in Surry Hills and began the new wave of dining in Sydney. One where the shackles of fine dining were removed, but the food and wine lured you out of your comfort and into new, magical experience. It laid the foundation for what would become one of the most important restaurant groups in our culinary history – lead by a humble, adventurous chef in Savage and Hildebrandt, a once in a lifetime sommelier keen to open the gateway to the incredible wine experiences we now find commonplace.https://www.thebentley.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The last time we caught up with David Mackintosh (IDES, Pope Joan, Lee Ho Fook, SPQR) he was in the throes of one of Melbourne’s lockdowns and looking to technology to help shape the new world of hospitality beyond covid, but a lot has changed since then and as he prepares to re-open he’s shares his thoughts about the new era of hospitality to emerge.https://www.instagram.com/davemackmelb/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After growing up in a family with a rich history in the hospitality sector fourth generation chef and restaurateur Mario Percuoco felt it would be a dishonour to his family to not carry on the name and influence. Even though he felt he was in the shadow of his father Armando Percuoco he rose the ranks to win many accolades in Sydney before moving back to Italy to make a name for himself. But with family back in Australia he soon got homesick as is now on the verge of opening his newest restaurant on Sydney’s iconic Woolloomoolo Wharf, he believes is a once in a lifetime opportunity.https://www.instagram.com/mario_percuoco_chef/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After completing her apprenticeship at a modern European restaurant in Hobart Bianca Johnston (Igni, Geelong) scored a gig at renowned gastro pub Tom McHugos which quickly began to shape how she cooked and her approach to food. Under the guidance of Tom Westcott, she gained skills in whole animal butchery, charcuterie, fermentation and cheesemaking and after garnering firsthand experience on Fat Carrot Farm, she realised and formed a new connection with quality produce and how to let it shine on the plate.https://www.instagram.com/biancajohnston_/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Ben Blackmore is a sixth generation farmer and the custodian of Blackmore Wagyu, launched by his father David more than 30 years ago. Their wagyu is one of the most respected and adored meat products in the world, a testament to genetics, breeding, feed, animal care and an unending commitment to quality. But what's it like to run a family farm in an arena that's stocked with corporates and in a world that's facing climate change?https://blackmorewagyu.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Last time we caught up with Shanteh Wale (Quay), she was leading the huge team of sommeliers out of a lockdown and back to normal operations, then the Sydney lockdown forced Quay to close yet again. As she and her team prepare to swing the doors, she joins us to talk about what has changed.https://www.instagram.com/shantehwale/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After moving to Australia in the 1970s, Peter Kuruvita (Alba, Noosa) ended up accidentally enrolling in ‘Home Science’ at school and soon discovered he was a natural. Not enjoying school, at 15 Peter begged his father to leave in Year 10 and start working, so his dad drove him to his local suburban restaurant and told him “you like cooking, go in that restaurant there and ask for a job then”. It sparked an incredible career working with some of Australia’s best restaurateurs, and opening restaurants of his own of influence to become one of the most important chefs of the modern era.https://albanoosa.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Arriving in Australia at the age of 16 Ashik Ahmed (Deputy) was the first in his family to land a job down under, at Hungry Jacks. He completed university before developing technology that changed the operations within the aviation sector, and with lessons learnt and the invaluable first-hand experience of the challenges for shift workers and managers too, he turned his attention to the hospitality sector where he has changed the lives of both operator and workers alike.https://www.deputy.com/auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After learning the craft of soft charcuterie such as terrines, rillettes and pates in kitchens in England and Australia Robbie Bell (City Larder) hung up his cheffing apron and began a career as a charcutier. Together with his wife, he’s created one of Australia’s most successful brands by utilising chefs in the production kitchen and creating connections across the country.https://city-larder.comFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Last time we caught up with Kent Nhan (XO, Ily), he’d consolidated on the changes made during lockdown and created a sharper, more profitable dining experience, then after 1 year without a single case, lockdown Canberra went into a two-month lockdown, but everything is about to open again, and he's wondering if things will return to normal again.https://www.xo-restaurant.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
How a chef thinks about seafood on the plate is as important as how a fisherman thinks about a fish on a hook.The insights from an intimate knowledge of the “last 9 feet” gives some fishmongers a unique advantage in helping curate seafood use and enjoyment. Martin Bosley is one such chef turned fishmonger, who’s influence on the seafood eating habits of New Zealand restaurant patrons is unmatched………https://www.yellowbkroad.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Last time we caught up with Ross Lusted, he’d opened his dream restaurant Woodcut, and was revelling in the hum of a busy restaurant. But then a four-month lockdown changed everything, as he prepares to open up again, he joins us and shares his concerns for staff and the future of the industry.https://www.crownsydney.com.au/indulge/woodcutFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While carving out a career in fine dining restaurants Jackie Middleton (Earl) and her partner Simon O’Regan, they dreamed of creating their own venue, a place where the quality food and service was paramount, but accessible to all. A place people could go to daily, perhaps even three times a day, and experience a new sense of elevated every day eats. Earl was born, and after 11 years and multiple stores, it has not only become a Melbourne institution, but it changed the expectation of casual eating for one of the world’s leading food capitals.https://www.earlcanteen.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Last time we caught up with Jane Strode (Dean and Nancy on 22) she was about to open a new restaurant. Well she did that, and just 5 weeks later Sydney went into a four-month lockdown in Sydney. Now, she’s assembled her team and getting ready to open again with renewed energy.https://www.instagram.com/favouritenumbersix/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With a finer dining restaurant in regional NSW Renee Wallace (Birch Restaurant, Moss Vale) took the bull by the horns when lockdown landed and diversified the offering to open a retail store, bespoke food in a box and started planning collaborative events around the regions. The move proved incredibly successful and now on the precipice of reopening they’re looking forward with this new model, rather than trying to go back to the way it was, and it’s delivered a sense of freedom, without limitation and a chance to do things they may not have ever considered in pre-covid times.https://birchrestaurant.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Last time we caught up with Neil Perry (Margaret) he was about to open his first solo restaurant, Margaret, but the Sydney lockdown landed the day he was meant to open. Some four months later, and he’s finally about to open the doors for the first time and welcome guests in.https://www.margaretdoublebay.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Adam Bray (Westside Mushies) never dreamed of being a farmer, he never even had an interest in mushrooms, but late one night while scanning the internet he stumbled on a video that changed his life, and that of many South Australian chefs too.https://www.instagram.com/westsidemushies/?hl=enFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Last time we caught up with Julian Nikiel (Slowhand), he was the head chef of one of Sydney’s largest pubs, but has since left to open a small, local café. After four months of lockdown, he’s about to welcome guests back in and he can’t wait to get this rolling again.https://www.instagram.com/slowhand_mascot/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With plans to find a base in Italy and start a winery, James Hird (Icebergs Dining Room & Bar) had to re-think his future when the pandemic landed. But time to reflect has made him realise that more than ever he wants to remain connected to the rich tapestry of cuisine and friends in the Sydney hospitality industry, even when he manages to live the dream in Italy.https://www.instagram.com/reschs/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Doug Brooke is owner and brewer at East Bendigo Brewing Company, an independent beer manufacturer in central Victoria. Some producers look for broad distribution networks and national - even international - acclaim and success. Doug prefers to think local: if you live here, or if you visit, he wants you to encounter and enjoy a beer that expresses and honours the region.https://www.ebbrewing.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Dani Valenthttps://www.instagram.com/danivalentHost Anthony Huckstephttps://www.instagram.com/huckstergram/Executive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in the regional Victoria town of Warrnambool, Jake Nicolson (Ghanem Group) had no idea of the level of skill, comradery and influence the world of cheffing could possibly have. But after beginning his apprenticeship with one of Australia’s most influential operators, Alla Wolftasker, he began a journey that has led him to run some of Brisbane’s best restaurants.https://www.instagram.com/jake_nicolson/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Way out in the Southern Pacific Ocean, 800km from civilization could definitely be claimed as THE EDGE OF THE EARTH – it is also “the office” for fishmonger Delwyn Tuanui – hear his remarkable fish tale …..https://chathamislandfood.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspired by his mother’s dedication, support and love through food to help him overcome childhood cancer, Josh Niland (St Peter, The Fish Butchery, and Charcoal Fish) realised the positive power of real food and the fleetingness of life at a young age. A determination to break boundaries and walk through walls began to emerge and he soon discovered the hospitality sector could be an ideal platform to harness his natural desire to question things and make them better. After plying his trade under the wing of some of Australia’s best chefs he has now made his mark on Australia’s culinary landscape - and the world is listening. A once in a generation chef who has not only changed the conversation on seafood, but turned it’s many myths on it’s head too.https://www.instagram.com/mrniland/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After spending time in Norway working on implementing zero waste in a 3 Michelin star Maaemo, the pandemic landed and left Emily Jones (Republic of Fremantle) stranded and stuck in lockdown in a studio apartment. After a few weeks she managed to secure a flight home to Perth, and has landed on her feet using the finest local produce on offer reflecting a ‘from scratch ethos’ at a boutique distillery.https://www.instagram.com/_chef_jones/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
For farmer Angela Argyle (Argyle Australian Saffron), location was vital for the success of their foray into saffron. The regional New South Wales town Orange is perfect for Saffron, which demands four distinct seasons to thrive. In just five years Angela and Brendan are not only producing some of the best saffron in the world, but are living proof that belief, grit and determination fosters the most fruitful outcomes.https://www.argyleaustraliansaffron.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The youngest of a big family of boys, Joel Best (Besuto, Sydney) found safety and solace in the kitchen by his mothers side and it led him to seek a career in the professional kitchen. But from the outset he was thrown into a world of drug taking and excess alcohol consumption. He’d even trained himself to work under the influence without anyone knowing. But the cyclone of high energy kitchen life and intoxication started taking its toll and soon enough he found himself in rehab, not once, but twice and the moment woke him enough to seek help, face his demons and go clean. After a year of clarity he’s about to embark on a new culinary journey that may never have happened if he was still on that damaging path.https://besutosydney.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
A yearning to have a deeper connection to food can open the most unexpected doors and lead you down a path you hadn’t even considered. As Marcus Papadopoulo (Whole Beast Butchery) completed a university degree he felt something wasn’t quite right, and when looking to do something more fulfilling he landed a job with Vic’s Meats and the skills and knowledge he garnered gave him the confidence to embark on his own journey and open a butchery focussed on Whole carcasses and aging meats.https://www.instagram.com/wholebeastbutchery/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Lance Forman is to smoked salmon what Remi Krug is to Champagne – from a long dynasty of fish smokers in London’s East End, Lance continues the artisan tradition at the world’s most famous salmon smokehouse, H. Forman & Sons.https://www.formans.co.uk/homehttps://www.formanandfield.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After earning his stripes in some of the world’s best restaurants such as The Fat Duck, Per Se and Marque, Joachim Borenius (Mjolner), got the chance of a life time to lead a team in a restaurant that encapsulated his Swedish heritage to the core. Inspired by Thor mythology and the idea of Viking feasts he embarked on a journey to explore the fruits of the season and celebrate the unique techniques and philosophies of Scandonavian cuisine with the abundance of Australian ingredients.https://mjolner.com.au/sydneyFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While growing up in the regional NSW town of Cooma, Maddison Howes (Saga) took a part time job in a local café. Although destined for university and a career in another field the connections and camaraderie in hospitality. After she moved to Sydney and completing her degree, she realised the energy of the industry was calling her, and after managing one of the Sydney’s best new wave restaurants she opened her own café with her husband, and pastry whiz Andy Bowdy to build one of Sydney’s most popular venues.https://www.instagram.com/maddsagram/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
For Kim Kiss and her husband Bryan, Grassland Poultry is more than just producing chicken meat. For over 30 years they’ve practised regenerative farming, and in recent years they’ve added their prized Australian Heritage Breed Sommerlad Chickens to the mix – ethically grown, and free to roam – just as nature intended.https://grasslandpoultry.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Although carving out an incredible career in the hospitality sector, Joel Bennetts (The Fish Shop) has fallen to drug and alcohol addiction at a young age and he’d even learnt how to work under the influence. Realising he barely knew who he was anymore and with his life was spinning out of control, he reached out to friends and began the brave, difficult path of becoming sober. Although it continues to be a challenging road, it’s given him clarity, purpose and a sense of being that he’s never experienced before.https://www.instagram.com/joelbennetts/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Since 1999, Ann-Marie Monda and Carla Meurs have been nurturing, creating and crafting at Sutton Grange Farm on Dja Dja Wurrung Country near Castlemaine in Victoria. The goats they milk to make their revered farmhouse cheese are central to the rhythm of their days.https://www.holygoatcheese.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Dani Valenthttps://www.instagram.com/danivalentHost Anthony Huckstephttps://www.instagram.com/huckstergram/Executive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Some chefs recognise that the link to great produce and quality butchering enables them to create the very best eating experiences. For Scott Pickett (Scott Pickett Group) the chance to create his own butchery to supply his restaurants was too much to resist was too much to resist as his restaurant group grew.https://www.scottpickettgroup.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
For Luke Buchholz, turning his passion into a profession didn’t come with generations of experience in commercial fishing but from a desire to bring the best quality fish to the best kitchens including Josh Niland…..https://www.instagram.com/nauticalwholesaleseafood/?hl=enFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susmanhttps://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After more than a decade running the kitchens of Gordon Ramsay restaurants from London to New York and Melbourne, Josh Emett (Onslow, the Oyster Inn) returned home to New Zealand to co-host New Zealand’s Masterchef and cement himself as one of the most influential chefs and restaurateurs. Although the pandemic continues to be challenging with lockdowns, his optimistic nature has seen him taking on a thriving existing restaurant, and for the first time ever build his own restaurant from the ground up to give New Zealanders a true taste of the food he loves to cook.https://www.instagram.com/joshemett/?hl=en
With a job in the events industry Litsa Ward (Lunch Bar, Woy Woy) lost her job when the pandemic landed. With insight into the food industry early on in her career and a life-long yearning to open her own café paying heritage to her Greek heritage, she had nothing to lose and found a site on the NSW Central Coast. Although she’s only known trade through the pandemic, she has quickly become a hub of the community.https://www.instagram.com/lunchbarbakehouse/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
If one thing defines Jonas Widjaja (Fair Game Wild Venison), it's a passionate dislike for waste. After discovering he was unable to donate excess meat after a hunting trip, he realized he could make a difference. With wild deer being culled and left in the field to go to waste in Northern New South Wales, he embarked on a journey to bring wild venison to the plates of diners down under.https://www.fairgame.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host: Anthony Huckstephttps://www.instagram.com/huckstergram/Host: Dani Valent https://www.instagram.com/danivalentExecutive Producer: Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Although his restaurants have been impacted by lockdown after lockdown in Melbourne, Joseph Vargetto (Mister Bianco and Massi, Melbourne) believes the greater sense of community and life-long connections has kept him optimistic about a new dawn for hospitality when Melbourne’s dining scene begins to open again.https://misterbianco.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Fishermen are opportunistic hunters by nature, aware and respectful of their surrounds and their prey. Ryan Nienaber operates in one of the most unique places in the world.https://greenfish.co.zaFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER PODCASTSDeep In The Weeds with Anthony Huckstephttps://linktr.ee/DeepintheWeedsDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
The melting pot of different cuisines, cooking techniques and cultural backgrounds has given Australia’s culinary landscape a unique, yet rich tapestry. For Victor Liong (Lee Ho Fook), the world of fine dining gave him a different lens to look at the food of his Malaysian and Chinese heritage, and its helped him create one of Australia’s best restaurants.https://www.instagram.com/smokeystevenson/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Vinny Milburn's family have been in the fish business for more than 100 years. His great-great-grandfather became a fisherman when he immigrated from Ireland to Massachusetts in the USA in the 1840s, and Vinny worked for the multi-generational wholesale fish company in America's seafood hub for most of his life before opening the iconic Greenpoint Fish and Lobster in Brooklyn, New York.https://greenpointfish.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER PODCASTSDeep In The Weeds on Instagramhttps://linktr.ee/DeepintheWeedsDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing up in Auckland, and carving out a career in big cities Sarah Swan (100 Mile Table, Bay Grocer) had yearned for a tree change but had never truly known a life outside of the hustle and bustle of inner city life. But as she stepped away from a career on the pans, the potential to move to Byron Bay grew stronger until she finally bit the bullet. Keen to earn a crust and become part of the community she started catering events and soon i=enough it turned into bricks and mortar as her connections to producers of the region and food-loving consumers grew. Now with a café and a boutique grocer she’s been one of the key figures in the evolution of the region's food scene.https://www.baygrocer.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastFishtales, a Seafood Podcast with John Susmanhttps://linktr.ee/FishtalesPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Dream on holdAfter building a career in the front of house of some of Sydney’s most influential restaurants, Eric Morris (Bistro Clementine, Sydney) knew it was time to open his own establishment. After finding a hole in the wall and creating an energetic café, the space next door became available and he grabbed it and began to build his dream restaurant. Opening the same year as the bushfires, followed closely by the pandemic, he has not known peace or profit since opening, but through will, sacrifice and dedication is clinging on until he can welcome back his regulars to dine again.https://bistroclementine.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a career private cheffing for Kate Moss and Margaret Thatcher, Aaron Teece (Valley Estate) retuned to Australia and began one of the most forward-thinking events company Studio Neon, with food centred around the producer and foraging. But as Covid hit, the events industry was crippled, and after 8 years Aaron was forced to end his dream business and relocate to Queensland for new opportunities, where he is now flourishing.https://www.instagram.com/aaron_teece_/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Growing up in a family with incredible influence in the hospitality sector over generations, Carlo Grossi (Grossi Family) realised very young that the art of hospitality ran through his veins. Although the pandemic has hit the family hard across all of their venues, Carlo believes the connections forged with guests over generations and the greater sense of community in Melbourne will see a beautiful new dawn for hospitality when restaurants get the chance to open up again.http://www.grossi.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Having a greater connection with the land, the environment and our impact on it has always been a driving force behind the culinary career of Jo Barrett.But education, learning and sharing knowledge have been part of the foundation to let her explore what’s possible.With more time on her hands thanks to the pandemic, Jo Barrett (Future Food Systems) delved into the world of publishing to create bespoke food title to empower cooks to try new methods and techniques, and her salami issue is selling like hotcakes.https://www.instagram.com/jobarrett/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
The Sydney Rock Oyster is a special and rare shellfish. There are oyster farmers and then there is Gary Rodely, oyster innovator, oyster lover, oyster whispererhttps://www.tathraoysters.com.au
After winding down one of her restaurants in LA, Bonnie Shearston’s (Happy Fat Group, Brisbane) visa ran out just as the pandemic landed. With no way of getting to Australia, she headed to the United Kingdom where a heavy lockdown meant a long wait to get home. With her Australian restaurants headed into lockdown in Brisbane, Bonnie was left reeling with no way of helping her business partner through the uncertainty, and without knowing when she could come home she was running out of options until a close friend found her some work to bid her time until the day she can secure a flight and step foot in her restaurants again.https://happyfat.com.au
After becoming a father in 2019 Joey Ingram (Margan) and his partner decided it was time to make a tree change and settle down in the country. After spending every available weekend on their family’s property in the Hunter region, he pursued an opportunity with Lisa and Andrew Margan and they welcomed him with open arms. But as bushfires ravaged the region he wondered what he’d done putting his family in danger, but the storms came and instead he found it may have been a stroke of genius now he had his family and job safely tucked away in regional NSW when the pandemic hit.https://www.instagram.com/joseph_w_ingram/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After forging her career in Michelin starred restaurants in the United Kingdom, Lizzie Fiducia (MessySpoon) joined the Jamie Oliver Group and helped launch restaurants and train brigades all over Australia. But she couldn’t ignore the negative impact the lifestyle had on her own mental and physical wellbeing. Realising the poor diets and eating habits of many in the industry she set about creating a food production business with a focus on wholesome, nutritious and natural food that's delicious too.https://www.messyspoon.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
While working as an apprentice at Melbourne's famous Stokehouse Restaurant Tom Sarafian discovered Greg Malouf's cookbooks and was thrilled to see the traditional cuisine of his Armenian-Egyptian grandparents being presented with such modern finesse. It inspired him to work for Malouf in Australia and the UK, and pursuing his passion for middle eastern cooking leading him back to Australia where he ran the kitchens of award-winning modern Middle Eastern restaurants.https://www.sarafian.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Louis Tikaram (Stanley, Brisbane) grew up in the NSW country town of Mullumbimby. When he turned 18 he took a chance on gut instinct and it set him on a culinary path he’d never imagined.The Crackling is a Deep in the Weeds production in partnership with PorkStar, that dispels the myths, discovers, shares and celebrates the stories of Australia’s best chefs and pork producers.https://www.instagram.com/the_lou_dad/https://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Inspired by her Maltese heritage, Clare Falzon (Hentley Farm) knew she wanted to be a chef at a very young age. She set of the UK and Europe to immerse herself in some of the world’s best kitchens, but it wasn’t until she returned to Australia and worked under Jacqui Challinor at Nomad that she discovered a great connection with producers. Now, after building those foundations she’s the executive chef one of South Australia’s best restaurants with the ethos of using the very best local producers.https://www.instagram.com/clare.falzon/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After rising the ranks and becoming part owner of one of Adelaide’s best restaurants, Nikki Friedli (Templo, Hobart) was honoured with the Australian Service Award in the Good Food Guide. Even though she was considered to be at the pinnacle of her craft, the long hours and complete dedication to her venue was taking a toll on her mental health. Realising she needed help, she stepped aside, took time out and began a long process of healing away from the industry. But after time away, she feared her time in hospitality was over until she stepped back onto the floor in a quaint restaurant in Hobart and discovered why she loves the art of great service and the incredible connections it brings.https://templo.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing up in a family that produced, foraged or caught their food from the land and sea, Ben Shewry (Attica, Melbourne) began a deep connection with food, culture and its importance in our lives. It created the foundation to go on and build his own restaurant that would receive world acclaim, but lockdown after lockdown in Melbourne made him rethink the energy it took to create the unique experience he and his team where creating. But some time away from the restaurant has given him pause to realise that Attica post-covid could be even better than he ever imagined.https://www.attica.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After spending his early career in corporate sales and being part of a dot com start up, Anthony Iacono (Bertoni, Balmain) felt a yearning for change, and together with his brother Albert rolled the dice on creating their own café. Inspired by his Italian heritage and his parents love of food and coffee they soon became the hub of the community, noticed a gap in the market and quickly grew to 8 stores around Sydney. But the rapid growth was at odds with the 'family core' of the brand, so they sold all but the original, which continues to be one of the most renowned and loved cafes in Sydney.https://bertoni.com.au/balmain/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Having been accepted into the Culinary Institute of America Israeli-born Roy Ner (Jeru, London) had to wait 9 months for a visa. Keen to get his cooking career kick-started he changed tact and headed to Australia where he trained and scored a gig at Aria with Matt Moran. It lead to a suite of roles, including creating the opening menu for Nour where he took Middle Eastern cuisine to new heights in Sydney. But when the chance to open his very own restaurant emerged, he packed his bags and flew to the United Kingdom where he’s on the verge of opening a Middle Eastern and Australian influenced restaurant and bakery in the heart of Mayfair.https://www.instagram.com/chefroyner/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After joining the Rockpool Group as a young chef Daniel Masters (The Standard Hotel, Bangkok) learnt early about the importance of not only great produce, but the connections and friendships fostered with producers. Although he built up his career to run one of WA’s most successful restaurants, he yearned for a new challenge and when the opportunity to cook in Bangkok presented itself he couldn't resist. Now, as restrictions ease in Thailand, he’s on the cusp of opening a new restaurant celebrating the best produce of the land, and hero Australian beef too.Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Growing up in the family restaurant in far North Queensland Buddha Lo (Huso, Marky’s Caviar) was inspired by his father’s work ethic and ability to find balance, harmony and big flavours in simple combinations. It started him on a path that’s lead to time in some of the best restaurants in Melbourne, London and all the way to New York where he joined the brigade of the world’s number 1 restaurant. Now at the age of 30 he’s cooking up a storm at a tiny 14-seat restaurant in the Big Apple.https://www.instagram.com/buddha__lo/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Growing up in a small town in a family of 12 children Damian Brabender (Otis Dining Hall, The Truffle Farm) learnt at a young age that if you do the cooking, someone else does the dishes. He soon fell in love with food, but wasn’t taking his career seriously until his brother drowned in a tragic accident on the very day on the day he qualified as a chef. With his world turned upside down he packed up everything and set off to explore the world and enjoy every day. It led to extraordinary cheffing moments in influential establishments, and all the way to Australia’s capital where he has created one of Canberra’s most awarded establishments.https://otisdininghall.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing up on the family farm in regional Victoria, Jo Youl (On Island Time, Flinders Island) developed a great connection with the land, animals and produce. That connection inspired her to move to Flinders Island with her young family where together with her husband, they run a cattle farm, run luxury accommodation and restaurant where they dish up food celebrating the unique produce of the island.https://www.onislandtime.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Leaving Hobart early on in his career, Simon Fenwick (Monsieur Pierre, Kyneton, Victoria) set his sights on England where time in some of the country’s best kitchens that changed the way he saw his profession. After decades in some of the best restaurants home and abroad, he set the GPS to regional Victoria where he’s created a French-inspired eatery with a cult following.https://www.monsieurpierre.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Exhausted, broken and tired of watching the hospitality industry suffer from ongoing lockdowns and restrictions with no clear end in sight, some of Australia's best creative minds have teamed up with hospitality's best-loved chefs and restaurateurs to plead with people to do the only thing that will save their industry- get vaccinated as soon as possible. Industry legend Guillaume Brahimi (Bistro Guillaume, Crown) joins us to discuss the state of the industry as he and many of his contemporaries kick start a campaign aptly called 'Put a Jab on the Menu'.https://vimeo.com/589138069Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After asking for a job washing dishes in his local Chinese restaurant at the age of 14 to earn pocket money Joel Bickford (Fort Denison, Shell House) got swept up in the energy of a commercial kitchen. It triggered a career running the food and beverage operations of some of Australia’s best hotels, and manning the pans of some of the most highly regarded restaurants in the land. As lockdown in Sydney continues he’s planning perhaps the biggest move of his career as culinary director of one of Sydney’s boldest new restaurant developments.https://www.instagram.com/chefjoelbickford/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After starting her career as a aerodynamicist for formula 1 racing, Kate Reid (Lune) starting baking and exploring the exact science of croissants. She became obsessed with procuring the perfect croissant and it led her to use her skills and reverse engineer how they were made traditionally. Her commitment has created one of Australia’s best croissants, and a cult following to boot.https://www.lunecroissanterie.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After turning one of the country’s most awarded restaurants into a takeaway, finish at home operation Corey Costelloe (Rockpool Bar and Grill, Sydney) believes the time has come to do whatever it takes to get the hospitality industry back on its feet. Inspired by his overseas fellow hospitality workers in Europe and the US, he’s calling on the government to introduce a green pass for hospitality – meaning eligible vaccinated workers can go back to work, and vaccinated guests with proof of vaccination can enjoy dining out again too.https://www.instagram.com/coreycostelloe/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Working in some of the best restaurants, under incredible mentors can give you the grounding to go on to great success as a chef.But, for some, delving into the world of professional butchery, as well as learning the cheffing trade, has given a greater understanding of the anatomy of an animal and the best ways to not only cook it, but use every little bit too.This is the building blocks that created the foundation for Darren Templeman (Botswana Butchery) to take his nose to tail approach to his craft, and its lead to a new gig, where the best quality meat is front and centre.https://www.botswanabutchery.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After growing up at the foot of one of Australia’s most influential hospitality professionals, Sam Gowing (Gowing's Food Health Wealth) cut her teeth in one of the family hotels. It triggered an award-winning career, but after the death of her father she started thinking about our connection with food and how it fuels our bodies. She left her fast-paced career as a hat-winning restaurateur to become a clinical nutritionist consulting to some of the largest hotels and resorts on the planet bringing her unique blend of nutrition, fine dining and business expertise to help put ‘food as medicine’ on the map in Australia.https://www.foodhealthwealth.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Growing up in Bogata, Colombia food was always at the centre of every family get together for Julian Velasquez (El Estanco) but he set out on a path to study Politics and International Relations at University. When he moved to England to improve his English he found part time work as a kitchen hand and it sparked a passion for hospitality he didn’t know he held. He eventually found his way to Australia, and while cooking on The Ghan and Indian Pacific he was offered to chance to open his very own restaurant in the Barossa where he now pays homage to the food of his youth.https://www.elestanco.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After working as a line cook in her mother’s restaurant Lindsay Krahenbring (Darvella patisserie, Brisbane) got a taste for hospitality and headed straight to Sydney to gain as much experience as possible. She soon discovered a whole new world of creativity in the pastry section, and it led her on a journey through some of Sydney’s best restaurants, and all the way to running one of the hottest patisseries in the country.https://darvellapatisserie.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After starting an apprenticeship at St Kilda’s iconic Stokehouse while completing high school Oliver Gould (Asado and Palermo’s) rose the ranks over 8 years to become head chef, winning a string of accolades along the way. But after taking a role in Western Australia he found a greater connection with producers, and the experience steered him back to Melbourne where he’s leading two large brigades of chefs exploring the diversity of Argentinian cuisine through the lense of best in class produce.https://www.instagram.com/chef_oliver_gould/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Inspired by the focus on quality produce during his time cheffing in the United Kingdom, Philip Johnson (E’cco Bistro, Brisbane) returned to Australia determined to create a restaurant serving the very best produce cooked simply. Within two years, his vision was rewarded with the covet restaurant of the year award. Some 26 years later and E’cco has become a Brisbane institution that’s continually evolving and leading the sunshine state down a new culinary path.https://eccobistro.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
When it comes to food the importance and value of connections, from farmer to chef can not only change the way one cooks, but the evolution of the culinary landscape too. For Ben Williamson (Agnes, Bianca) that connection has been vital to not only know and understand where food comes from, but to be able to push the boundaries of his own cooking. The ethos has lead him to a career defining restaurant, where cooking over fire and the very best produce cooked simply is at the heart of everything they do.https://www.instagram.com/mrbenwilliamson/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
The lure of a career in food was too much and following in his brothers footsteps Fabio Stefanelli (La Favola) was hooked on making people happy with food. It lead to a journey around the globe cooking in Michelin star restaurant in Italy, to London Russia and finally in Australia where he’s opened an everyday Italian eatery cooking dishes inspired by his mother and nonna, but the road to this hub of the community has been anything but smooth.http://www.favola.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
While sorting through his late grandparents belongings renowned chef Luke Wakefield (Balthazar, Perth) discovered a rich tapestry of recipes and food memories that weaved through his family’s history. When lockdown forced him to stay home for 6 weeks, the extended period of time with his young family not only forged greater bonds and lasting food memories, but made him reminisce of those he’d experienced with his parents as a child, and how they’ve helped shape the chef he is today.https://www.instagram.com/chefluke.wakefield/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After creating some of Sydney’s most adored hole in the wall Italian eateries and wine bars, Andrew Cibej (Morocco) took his wine bar concept to Hong Kong expecting to take on the world, but the endeavour cost him financially, personally and put pressure on his restaurants back in Australia. After more than a decade of influence his businesses closed, but an opportunity to recuperate and heal in Morocco working as a chef has given him a little space to breathe.Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After moving to Australia to begin an audio engineering course Anton Hughes (The Corner, Woy Woy) earnt a crust Djing and almost hit the big time playing kids music until the opportunities started drying up. But an intense fascination in American BBQ led to a prime gig running the Smokehouse at Vic’s Meat Market and triggered a wave of fascination with American BBQ downunder. Never too far from the smoker, Anton now finds himself on the New South Wales Central Coast, and on the verge of opening his very first solo project.https://www.instagram.com/antonhughesbbq/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After creating some of Sydney’s most unique cafes Jen Shaw (Two Good Co.) landed a gig with a craft brewer where she immersed herself in the role of creating bespoke events that gave her a greater connection with the local community and those in need. The deeper connections led to the most rewarding and challenging job of her career training, educating and helping empower women using food as the medium.https://www.twogood.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
For almost one hundred years Swallow Rock Reach, on the banks of the Hawkesbury River has been the home of the Stones family, first as a citrus farm. But for a period of time the farm sat idle until third generation farmer Sue Simmons (Melanda Park) and her husband started growing Certified organic vegetables for the wholesale markets in Sydney. When help was needed to remove left over potatoes from the paddocks free range pigs were introduced and, it soon blossomed into a full time free range pig farm, producing some of Australia’s best pork.https://melandapark.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After two years of planning his first restaurant, the pandemic hit England and Brendan Fong (Lilymu) had to close the doors on his dream before he had the chance to even open them. He flew back into lockdown in Sydney unsure of what his future would hold. He bided his time cooking private dinners until a chance meeting with a young, dynamic restaurant group presented a chance to bring a new level of dining to Parramatta.https://www.instagram.com/brendan.fong/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After decades creating some of Sydney’s best restaurants and catering companies Rob Rubis (Manta, Molo Bar, Fisherman’s Wharf Seafood) took an opportunity to vertically integrate his food businesses by purchasing a fisherman’s co-op in response to the impact of the pandemic. The move has not only made him re-think the way he runs his restaurants moving forward, but has created one of the most unique seafood offerings in the country that is truly water to plate.https://mantarestaurant.com.au/dining/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Becoming a mother at a young age, Alex Elliott-Howery (Cornersmith) realised she was throwing away a lot of her groceries that had turned before she had a chance to use them. It triggered deep research into other cultures and ways to reduce waste and opened a whole new world of pickling and preserving. Inspired to change the way we eat every day, she teamed up with her husband, a hospitality lifer, to open the seminal café that not only began a new conversation in food, but gathered a cult following too.https://cornersmith.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Originally from Paris, Antoine Moscovitz (Bellevue Cottage By Antoine) cut his teeth cooking under world-renowned chef Alain Ducasse before heading to Australia to work in one of the most progressive restaurants of its time Salt with Luke Mangan. But, after realising the opportunity for a great French bistro in the suburbs he opened his own restaurant that soon became one of Sydney’s Best French restaurants. These days he’s taking a heritage listed site, to lofty heights and the local community is right behind him.https://bellevuecottage.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After cooking in large scale events to in-house cheffing for an eccentric pop star in the United Kingdom, Chloe Watts (Tarte Bakery and Café, Burleigh Heads) had a major accident. During recovery she yearned to return to the region where she grew up in South Queensland, and seeing the positive changes in the food scene upon her return she set the wheels in motion to open her own venue. Once she found the ideal location, she had to wait seven years to get the keys to the building – and it’s not only become the realisation of a dream – but one of the best venues in the region too.https://www.instagram.com/tartebakery/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
As a child, Will Mahusay (Sydney Cebu Lechon) grew up helping his father deliver the colour and vibrancy of Filipino cuisine with his catering. As an adult, he’s taken the reigns of the family business, found bricks and mortar and is leading the charge to celebrate and take filipino food to a wider audience downunder.https://www.sydneycebulechon.com.au/Follow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
With a love of food and a burning desire to learn how to cook, Kyle Zevenbergen (Zev’s Bistro) started a school based apprenticeship at the age of 13 in the Queensland regional town of Chinchilla at the local motel restaurant. Eager to broaden his horizon’s and learn more about his craft he moved to Toowoomba and embed himself in the local hospitality industry. Now with his own restaurant, he’s changing the conversation and upping the ante on food in regional Queensland with a Bistro that’s become a destination diner, and an important hub of the community too.https://www.zevsbistro.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Growing up in Rome, food was at the centre of Francesco Balestrieri (Agostini’s, Canberra) universe. It led to a yearning to build a career as a chef and open his own restaurant in his home city. But love changed everything. Taking the plunge and moving with his wife to her home city Canberra, Australia. He immersed himself in his new home where he is now at the helm of one of the city’s best Italian restaurants.https://easthotel.com.au/eat-and-drink/agostinis/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Growing up in a family with a rich hospitality background, Grant Schooling (Louca’s) was polishing glasses by his mum’s side at famous restaurant Vines, McLaren Vale, at the age of seven. Inspired by his mother’s cooking prowess he started an apprenticeship and began to carve out a career in some of Adelaide’s best pubs. While taking pub grub to a new level he caught the eye of a successful restaurateur and the two have combined to create one of Australia’s best seafood restaurants.https://www.instagram.com/grantschooling/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Growing up in a family with an Italian mum and Indian father, Adam Dsylva (Coda, Tonka, Boca) experienced an abundance of incredible food as a kid. It ignited a passion to become a chef, and saw him rise the ranks of some of Australia’s best restaurants until he got the opportunity to open his own restaurant. Now with multiple award-winning venues focussing on modern Asian and Indian cuisines, he’s tapped into his Italian heritage with a top shelf gelato offering.https://www.instagram.com/adamdsylvachef/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
While working at renowned three Michelin Star restaurant The Waterside Inn, Tommy Prosser (Berrima Vault House) found himself in the deep end and quickly realised he had to either sink or swim. Although his foundation in professional cookery has in fine dining restaurant, his move to Australia heralded a move into more casual operations that allowed him to utilise the techniques he’d learnt, but the freedom to cook in a more relaxed manner. Now, after more than a decade downunder, he’s leading a team to take guests on a nostalgic journey through the food he loved as a kid.https://www.instagram.com/tommyprosser/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing up in a regional New South Wales town on a mixed cropping and cattle stud farm, Lauren Mathers (Bundarra Berkshires) felt a real connection to the land.While running a small foodstore she realised she couldn’t source good local pork. Determined to stay local, she set about creating her own pig farm and now produces some of Australia’s best pork.https://bundarraberkshires.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Not wanting to be a business casualty of covid-19, Leor Haimes (Saul’s Sandwiches) set about changing his entire business model to not only survive the pandemic but prosper too. Using the foundations of his successful café, he created a sandwich offering that started a life of its own and soon garnered cult status. Now with three stores in under a year, he’s looking to expand his elevated every day eats offering and realise the drem he had as a young kid.https://www.instagram.com/saulssandwiches/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After studying Gastronomy and Fine Arts and finding her feet as a chef in her homeland Turkey, Ozge Kalvo (Ester, Sydney) knew she wanted to try something new and immerse herself in a new culture. After a chance meeting with an Australian in Turkey, she found herself in regional Victoria cooking at an Australian Turkish Anzac Friendship for 120 people. It led to roles in some of Sydney’s best kitchens, where she’s dreaming of the day she can open her very own Turkish restaurant.https://www.instagram.com/ozgekalvo/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After traversing the globe working for award-winning chefs in Auckland, Adelaide and Dubai, Stacey Connor (Humble on Duke) found herself in Queensland and yearning to open her very own restaurant with her partner. After settling in Noosa she found a tiny 14-seater restaurant where the pair are not only in their element delivering an honest, bespoke dining experience, but have become an important hub of the community too.https://www.humbleonduke.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After dropping in and out of the hospitality industry for years trying different vocations Daniel Quinn (Baja Modern Mexican, Brisbane) realised the energy of a hospo life was too powerful to ignore. Not one to do anything in half measures he built a string of thriving restaurant, but after moving to Brisbane it was a crazy idea inside a shipping container that lead to his most challenging and successful restaurant.https://www.bajamodernmexican.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Almost a decade ago Gianluca Esposto (A’mare, Sydney) was bored of his job selling jewellery. He quit, bought a one-way to ticket from Milan, Italy to Sydney, Australia with a plan to immerse himself in the hospitality sector. Ten years on, he’s risen the ranks of some of the city’s best restaurants to find a role where the front of house team are delivering one of the most bespoke experiences downunder.https://www.instagram.com/gianluca_esposto/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Whether it be putting your hands in the soil to discover what it takes to farm or grow quality produce, or sharing food with friends and family. As a child Aaron Ward (Sixpenny) spent a lot of time on his Grand parents farm and it ignited a love for food that has seen him trail blaze a career as one of our best young chefs.https://www.instagram.com/aaronward88/?hl=enhttps://www.sixpenny.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After being stood down from his role as head chef at the start of the pandemic Sam Young (Juicy Banana) started a selling a range of dumplings inspired by his mother in local supermarkets. Inspired by its success he started doing private bespoke dining experiences in people’s homes, and although it was a hit, not everything always went to plan.https://www.instagram.com/bigsamyoung/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Working in restaurants while studying at University Leanne Altmann (Trader House) found herself falling for the energy of the hospitality sector. It lead to a trip to England where she cut her teeth at Three Michelin Star Restaurant Gordon Ramsay, before retuning home to rise the ranks in Andrew McConnell’s restaurants where she leads a team of sommeliers bringing different wine experiences across a portfolio of incredible restaurants.https://www.instagram.com/lea_alt_/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a long career in the meat industry, breaking new ground and initiating new and better ways to transport meat internationally, Blair Hayden (The Lord Nelson Brewery Hotel) saw an opportunity to brew real ale and change the way we drink down under. In 1986 he bought the freehold of The Lord Nelson Hotel to become The Lord Nelson Brewery Hotel - Sydney's oldest continually licensed Hotel and now Oldest Craft Brewery. It not only set the wheels in motion for change in beer offering downunder, but also ignited the boom in gastro pubs too.https://www.lordnelsonbrewery.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Growing up on a huge farm in New Zealand, Joe Pavlovich (Bondi Trattoria) had a strong connection to produce from a young age and it triggered an appetite for cooking. After starting his career in New Zealand he moved to Australia where he lead the team of some of Sydney’s best restaurants before an opportunity to own his own restaurant saw him takeover one of the city’s most iconic venues. After some early teething problems he’s managed to not only maintaining its success, but take it into a new era too.https://www.bonditrattoria.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Last time we caught up with Jesse McTavish he’d just opened his own restaurant Bar Elvina, on Sydney’s Northern Beaches. Sydney is currently in a lockdown, and although their has been government support announced, it's not available for every operator.https://www.barelvina.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Falling into a career as a butcher in a small border town on the Murray river, Troy Wheeler (Meatsmith) soon yearned for a greater understanding of where produce comes from. Eager for a greater understanding of his craft, he made the move to Melbourne and after rising the ranks at one of the city’s best butchers, he embarked on a journey with renowned chef Andrew McConnell to create one of Australia’s most bespoke butchers focusing on the best quality heritage meats.https://meatsmith.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Although he trained in the European Michelin star restaurants of London, Will Meyrick (Sarong Group) had a yearning to know more about Asian ingredients and cooking techniques. He jumped on a plane and headed to Sydney where he plied his trade in some of the city’s best modern Asian restaurants before an opportunity to cook in Bali changed his life. The move triggered a burning desire to immerse himself in different cultures to truly understand their food and create the platform for one of the country’s most influential restaurant groups. Now back in Australia, he’s cooking up something different in Perth.https://www.instagram.com/meyrickwill/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
While carving out a career in the front of house of pubs Hamish Watts (Applejack) had a yearning to start his own business and create a venue that delivered true hospitality and was considered a hub of the community. With nothing to lose, he teamed up with a friend, found a site in Bondi and rolled the dice. Ten years later and the pair have one of the most dynamic hospitality groups in Australia, where each venue has its own brand and identity, but the people and honest hospitality are at the core of everything they do.https://applejackhospitality.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Last time we caught up with Isobel Little (Lp’s Quality Meats), she’d taken six months to finally get a flight home from the UK, and had just started as head chef at LP’s Quality Meats. Although Sydney has just gone back into a 14-day lockdown, she remains positive, and has already seen and experienced change in the way we communicate and interact with each other that she believes may not have happened if we were not all connected through a common challenge.https://www.instagram.com/isobelittle/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After training as a baker back in her home country New Zealand Lucy Whitlow (Osteria Ilaria) soon found herself drawn to the science and service of restaurants in the pastry kitchen. It lead her all the way to Melbourne where plies her trade in one of the cities best Italian restaurants, but lockdown gave her pause for exploration. Fascinated with cheese and fermentation she started a cheese course and is discovering a whole new culinary adventure.https://www.instagram.com/lucywhitlow_/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
At the age of 14 Nelly Robinson (Nel, Sydney) began his career washing dishes at Michelin-starred restaurant Northcote Manor in the United Kingdom. At 15 he stepped into the kitchen and after rising the ranks in Michelin starred restaurants in the UK, he set his sites on Australia to create his own restaurant where the food tells a story like few other on the plate, inspired by anything from childhood to Disney films.https://nelrestaurant.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
When Andy Evans (Spice Temple, Sydney) first stepped into the kitchen at Rockpool it opened his eyes, not only to the potential for an amazing career in top level kitchens, but to the different lives, cultures and people that colour our culinary landscape. It set him on a chain events to be part of one of Australia’s most influential Asian restaurants ever.https://www.instagram.com/spice.temple/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Needing to earn cash while he was young Ben Sears (Ezra) got a job flipping pancakes, until an opportunity came along to work with one of Melbourne’s most influential chefs, Andrew McConnell. A chef with an innate ability to adapt and evolve, he moved to Sydney to work with Chui Lee Luk until the opportunity to open his own restaurant presented itself. With chef and partner Eun Hee An, and wine man Ned Brooks they found a run down site in Redfern and triggered a cult following for their modern take on Korean. Now, a few years on he’s exploring the food of Tel Aviv, and the queues are forming once again.https://www.instagram.com/bensearsishere/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Starting his career at just 10 years of age cutting chips for a local pub to earn pocket money, it wasn’t long before Michael Lambie found himself taking an apprenticeship at London’s luxury Claridge’s Hotel. He went on to work at 3 Michelin stared Waterside Inn in Berkshire and rise the ranks to work for Marco Pierre White in London for nearly four years as Head chef at the 2 Michelin star Harvey’s. On the cusp of opening a restaurant with Marco, he took an opportunity for a complete change of environment and headed to Melbourne where he has created some of Australia’s best restaurants.https://www.instagram.com/michael.lambie/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After meeting her future wife and business partner Melissa Palinkas while working in Dublin, Susan Whelan (Young George, Ethos Deli) thought the two would be destined to ope a restaurant in her home town. But when Melissa’s visa ran out, there were no same sex relationship visas at the time in Ireland and the pair decided to head downunder to Melissa’s home city Perth and explore their opportunities. Two decades later and they are one of the most dynamic duos in Australia’s culinary landscape, and with a new restaurant focussing on sustainability are aiming to set a new benchmark for a hospitality business downunder.https://www.younggeorge.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After beginning her career as a chef working in five star hotels around the world, Pip Anderson (Mona) took a spur of the moment wine course and it ignited a fire for wine she didn’t know was in her. Hanging up the apron she embarked on a journey that would see her become one of Australia’s best Sommeliers leading large teams of front of house professionals. But after needing a break from a busy lifestyle she moved to Tasmania to help a friend with a vintage and teach until the phone rang one day where she was offered one of the most unique wine and hospitality roles on the planet.https://www.instagram.com/pipples80/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a career working in hatted restaurants in Sydney, James Kidman (Café Sydney) moved to the nation’s capital to run large-scale caterers, and government sites like the National Gallery until family circumstances saw him return to Sydney. Unsure what his next step would be, the phone rang and it lead to a dream role leading the team of one of Sydney’s most iconic and busiest venues.https://www.instagram.com/jameskidman/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After landing a job in one of Canada’s best restaurants Shanteh Wale (Quay) discovered a whole new respect for the art of front of house and wine service. Keen to immerse herself in the culture of one of Australia’s very best restaurants she headed back to Sydney and found a way through the door and onto the floor. After years of rising the ranks learning every element of service she’s now leading the largest team of sommeliers for a single venue downunder to create one of the country’s most unique food and wine experiences.https://www.quay.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
While rising the ranks in some of Australia’s best restaurants, Malcolm Meiers (Food + Wine, Food for Thought fundraiser) was struggling with anxiety and would unknowingly disconnect himself from friends and family. A lack of work/life balance lead to self-destructive behaviour until the day he decided to reach out and ask for help. It not only set him on a path to heal, but one that addressed the stigma and raise awareness about mental health in the hospitality sector too.This episode of Deep in the Weeds touches on mental health issues, if you need help please contact your GP or contact lifeline on 131114.https://www.instagram.com/malmeiers/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After travelling to Naples to study his craft with the Associazione Verace Pizza Napoletana (AVPN) –experts widely considered the world authority on traditional Neapolitan pizza making, Johnny Di Francesco (400 Gradi) returned home to open his first restaurant. With that style of pizza relatively unknown in Australia business was really tough until a bad review by a renowned restaurant critic changed everything. With photos of his Neapolitan style pizza appearing in the paper, well-travelled food-lovers flooded his establishment for a taste of the real deal. He’s expanded to 11 restaurants; an Italian deli and gelato shop since and even took the title of best pizza maker on the planet.https://www.instagram.com/johnny.di.francesco/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing the child of publicans between the rolling pastures and industrial jungle of Barnsley, South Yorkshire in the North of England Matt Wilkinson (Montalto, Four Pillars) learnt his trade in the kitchens of London and Edinburgh. But a spur of the moment yearning to travel saw him pack his bags and head to Melbourne where he has spent the last two decades creating some of the most influential dining experiences in Melbourne, with a few crazy speed bumps along the way.https://www.instagram.com/mrwilkinsons/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After starting his apprenticeship at the age of 19 at Matteos Restaurant, Darren Mercaldi (Mamasita, Hotel Jesus) rose the ranks quickly to become a head chef at the age of 23. But as he soon discovered the role is far from being a great cook, and found it challenging to find ways to get the best out of his staff without crossing the line. But as he matured he realised that not only was it important for him to change his ways to nurture and get the best out of his team, but it was vital for his own development too.https://www.instagram.com/sepultura2019/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Starting his career in the '70s by winning Apprentice of the Year, legendary Australian chef Peter Doyle (Merivale) felt at home in the commercial kitchen. Inspired by the great French kitchens and their connection with great produce, he joined a band of chefs who actively worked with producers to help nurture artisan produce downunder to supply the best restaurants. It created a golden era of restaurants where Doyle starred in numerous venues over three decades that not only took Australia down a new culinary path but fostered some of the greatest hospitality talent Australia has ever seenhttps://merivale.com/chef-apprenticeship/?_ga=2.95473820.1613853171.1623225175-923164143.1623225175Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After working in kitchens in Australia and New Zealand Justin North (Concept Hospitality) followed his passion for French cuisine and travelled to Europe to work in the two Michelin Star kitchen of Le Manoir aux Quat’ Saisons with Raymond Blanc. The experience changed his focus and he returned to Australia to be part of one of Australia’s most seminal establishments Banc, and open his own restaurant, Becasse to global acclaim, After more than a decade at the top the restaurant closed, he lost everything, and slowly put his life back together, and the experience made him realise exactly what is important in life.https://www.instagram.com/chefjustinnorth/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Needing to earn an income while studying psychology, Louella Mathews (Bibo Wine Bar) cut her teeth at two of New South Wales best regional restaurants - Lolli Redini and Racine - in wine region, Orange. After grasping the opportunity to run the latter, and connecting with local wine makers she become inspired to move to Sydney where a job at Rockpool changed the way she understood wine, culture and dining experiences. It led to a dream gig creating her own wine menu and delivering unique food and wine experiences tailored to each guest and the sort of evening they’re after.https://www.instagram.com/louthesomm/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Leaving Canada for the Michelin starred restaurants in the United Kingdom not long after getting his chef qualifications Ron McKinlay (Canoe Restaurant, Toronto, Canada) discovered the bounty and importance of local ingredients. It set him on a journey to explore the unique ingredients of Scotland, Australia and then finally back home to Canada where his ethos have seen him acknowledged as Canada’s best proponents of farm-to-plate cooking.https://www.instagram.com/rwmckinlay/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With Italian roots, Stuart Toon (Rocker, Bondi) was introduced to food from a young age, with food and family being at the centre of his upbringing in Cheltenham UK. It led to a job in a butchery, breaking down game birds, that really ignited his love for food. But the kitchen was calling, and after working in a string of different restaurants he joined the Jamie Oliver Restaurant Group and over a decade became a key figure in its expansion downunder. He fell in love with the lifestyle in Sydney and decided to stay, teaming up with renowned chef Darren Robertson to open a restaurant of his own.https://www.rockerbondi.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Growing up as second oldest in household of seven in Port Lincoln in country South Australia Jenna North (Lucy Lui, Melbourne) started cooking at the age of 10 helping her mother feed the family. After starting her career cooking in he local pub, she took a chance and moved to Melbourne at the age of 18 having never experienced a big city. After finding her feet and learning her craft at hatted restaurants she hit a bumpy road until landing a job in a growing group where she has become the head chef of their flagship establishment.https://www.lucylius.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Growing up in Sydney North West Jeff Workman (Peacock and Jones, Hobart) had no interest in food and tried a number of vocations without luck, but as a last resort he started an apprenticeship at a local sports club that only lasted three weeks. Although convinced a career in hospitality wasn't for him, a kitchen hand job at a café led to a start in fine dining that soon jettisoned his career all the way to Tasmania, where he now runs one of the states most influential restaurants.https://peacockandjones.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
At the age of three Kay-Lene Tan (Tonka and Coda) moved to Singapore from Melbourne with her family, growing up amongst the colour and vibrancy of the multicultural food scene, and in a Peranakan household where food was the centre of everything. It triggered a love and passion for cooking, setting her on a culinary journey under some of the world’s most influential chefs Joel Rubuchon, Dominique Crenn, Andres Lara and Ana Ros and lead her back to the place of her birth, Melbourne, where she’s leading the teams of two of the cities most successful establishments.https://www.instagram.com/kaylenetan_/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After starting his career in a small restaurant on the NSW central Coast, Jake Kellie (Arkhé, Adelaide) rose the ranks to win a string of accolades which set him on our journey around the globe. During a stopover in Singapore he met fellow Aussie Dave Pynt (Burnt Ends) and landed the coveted role of head chef at one of the world’s best restaurant where the lure of cooking over fire set him on the path to open his own restaurant.https://www.instagram.com/jakekellie/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After working in some of Australia’s best fine dining restaurants Zachery Tan (Devon Café, Dopa, Commune) opened a café that raised the bar for everyday eating and placed an emphasis on quality producers. It became an instant hit with queues out the door, but the intensity of running a business led him to refine his own diet and discover the powerful healing benefits of a plant based diet. It’s led to a new venue focussed on bringing the community together with delicious sustainable vegetarian food.http://www.devoncafe.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After migrating to Australia in the 1960s from Lombardy, Italy with his family, Stefano Manfredi grew up in Western Sydney where Italian food was something new in Australian culture. Inspired by his grandmother and mother, he tasked himself with working some of Sydney’s best restaurants to understand what made them so successful, so one day he could open his own restaurant. He not only managed that but created some of the most influential Italian establishments in Australia’s culinary history, and as such is known fondly as the Godfather of Modern Italian cuisine.https://www.manfredi.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With a lack of appetite to study during school, and a penchant to break the rules Dan Hong (Mr Wong, Ms G’s, Sushi e, Queen Chow) was at a crossroads in regards to what vocation to explore until his mother, a chef and restaurateur herself, talked him into doing a chef apprenticeship. It not only led to a career in some of Australia’s best fine dining establishments, but has seen him create some of the country's most popular venues that prove some culinary rules were meant to be broken.https://www.instagram.com/hongsta_gram/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After being born and raised in Perú till migrating to Australia with his family as an eight year old Jose Alkon (Pepito’s) grew up with an appetite for adventure and it led him to the art of Cinematography in the Film & Television industry where he carved out a career over two decades. But feeling the need to assimilate his whole life he always distanced himself from his heritage, but the older he got the more he realised the magnetic pulled of his Peruvian past. It led to a drive to open a 'taberna', an ode to his home country and his neighbourhood of Marrickville.https://pepitos.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing up in a small country town, Adriano Zumbo was inspired at a young age by sweets, lollies, and cakes his parents sold in their supermarket. With a yearning to get out and see the world he headed to Sydney to start an apprenticeship as a pastry chef and it planted the seed for the growth of one of Australia’s most influential pastry chefs.https://www.instagram.com/thesweetassassin/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
While on a trip to Chicago where his wife was receiving treatment for an illness, Tom Tilbury (Gather at Coriole) realized that life back in Australia needed to change and they needed to ensure a seamless life work balance. It lead to the opening of Gather Food & Wine in Robe where he found a greater connection to producers of the region. But as his small family started to grow, and a yearning to be closer to extended family, and opportunity to work with the famed Lloyd family at Coriole saw his food and dining philosophies merge seamlessly to reflect the estate, the region, our countries native ingredients’ and first and foremost...celebrates the ingredient too.https://www.instagram.com/tomtilbury/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After feeling burnt out from the long hours and intensity of fine dining restaurants Ashley Maree (Cross-Eyed Mary’s, Coolangatta) made a shift to work in bakeries, including a year at world-famous Tartine in San Francisco. But soon enough she was missing the atmosphere and energy of service. Keen to strike a balance between her love of working with dough and being in service she opened a tiny Italian restaurant championing pasta and is thriving in her element.https://www.instagram.com/ashleymareekent/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Moving to the UK just after finishing his apprenticeship Shannon Bennett (Burnham Beeches) immersed himself into the kitchen and culture of the most influential Michelin Starred restaurants of that era working with the likes of John Burton Race, Marco Pierre White and Alain Ducasse. He returned to Melbourne keen to connect with producers and create a restaurant never before seen downunder. Vue de Monde became the number one restaurant in the land, and produced an incredible alumnus of professionals, but the pursuit to be the very best turned Bennett’s passion into obsession along the way.https://www.instagram.com/chefbennett23/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing up in the family restaurant, Thao Nguyen (Eddy and Wolff) tried everything in her powers to ensure she didn’t follow in her mother’s footsteps with a career in hospitality so her kids would have a different upbringing to her. But after moving to the Gold Coast to help her mum with a new restaurant, she took a break with her husband and chef Vien to Melbourne where the restaurant scene swept her off her feet. The experience was so overwhelming she returned home the two of them created one of the states most exciting modern Asian eateries.https://eddyandwolff.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After years travelling the globe exploring new cultures and cooking different cuisines, Stephen Seckold (Hinchcliff House and Housemade Hospitality) came back to Sydney to run one of Sydney’s most popular venues Flying Fish. After a working at the top level he felt burnt out and took four years out away from the pans. The decision proved pivotal, not only in regards to the way he runs his kitchens and nurtures staff, but how he manages time away from work too.https://www.instagram.com/sseckold/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
At the age of 15 Jessica Arnott (Foxtrot Unicorn Bar, WA) had a random, impulse to enroll in a barista course. Although she never envisaged a career in the industry, that small spur of the moment lead to a career in hospitality, countless awards as a cocktail bartender, management roles in iconic venues and a move into the back of house manning the pans.https://www.instagram.com/jessicarette/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Starting her career in the pastry section of Marque, Lauren Eldridge (Berowra Waters Inn) plied her trade alongside some of the best talent of a generation. After winning the Josephine Pignolet award she travelled the world and worked in a trio of Three Michelin Star restaurants, and returned home and took on the group pastry chef role of the Van Haandle Group. All of which have primed her for perhaps the biggest role of her career at one of Australia’s most iconic establishments.https://www.instagram.com/lauren.eldridge/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a traumatic childhood Clinton Park (Bridge Hotel) thought he’d never escape the tough world he lived in, until as a teen he stepped into a commercial kitchen for the first time. Inspired by the energy and camaraderie of the hospitality industry he took a chance and left his home state of Western Australia at the age of 16 and moved to Melbourne to begin career that would span multiple cities and change his life forever.https://www.instagram.com/chefclintonpark/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
An incrennible lifeEarly on in her life renowned chef Dominique Crenn (Atelier Crenn, Petit Crenn and Bar Crenn) realised the connection and power of food to make connections. It drew her to the industry and with the pandemic leaving her restaurant shut for over a year, and the fight to overcome triple negative breast cancer, food, the people and connections found within it have not only helped her overcome the challenges, but given her energy to make change moving forward.https://www.instagram.com/dominiquecrenn/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After running one of the world’s best restaurants and reaching number 10 in the world, Brett Graham (The Ledbury) realised what he had worked so hard to build was jeopardy when the pandemic landed. With a venue incapable of function with social distancing in any form and uncertainty around the opening up of society he was left with no choice but to close. But with a never-say-die attitude he has taken the opportunity to explore new ingredients, and the agricultural side associated with food production with astounding results.https://www.theledbury.com/the-chef/https://www.tafensw.edu.au/enrol/payment-funding/scholarships/brett-graham-scholarshipFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a career in some of Australia’s best restaurants Anna Ugarte (The Old Fitzroy) won the Josephine Pignolet award – recognising the best young chefs in Australia. All set to fly to Spain and the Basque country to stage at one of the world’s best restaurants Asador Etxebarri as part of her prize, the pandemic hit and put everything on hold. At a loss and unsure what to do next, a chance meeting lead to the opportunity for her very first head chef role at one of Sydney’s most loved old pubs.https://www.instagram.com/trupunx/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Living in Paris, a city normally filled with colour, life and the citizens enjoying the good life in the bras and restaurants, Hanz Gueco (Verjus, Paris) has seen it become a ghost town over the last year. As the pandemic rages through Europe, his restaurant has still not re-opened since closing its doors in March 2020. But inspired by artists of other eras, he’s tried to take the positives of a compulsory gap year in his career and the time has allowed him to fall in love with the simple art of cooking again.https://www.instagram.com/hanzgueco/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a successful career as an AFL footballer Daniel Motlop (Something Wild, Native Co., Seven Seasons) started a native Australian food company with his brothers and father. After building strong relationships with Indigenous communities around Australia, Daniel, a proud Larrakia man, set about promoting the ethical, sustainable and permitted use of native Australian ingredients and the impact has changed the way we know and understand these incredible ingredients.https://www.somethingwild.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After spending his early childhood in Melbourne, then his teens in Italy, Maurice Terzini (Iceberg’s Dining Group) returned to Australia and threw himself into the hospitality sector. Although successful he felt unsettled until a chance move to Sydney created a stepping stone to one of Australia’s best restaurants, and more importantly gave him a sense of stability and a true sense of purpose on the planet.https://www.instagram.com/mauriceterzini/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
For the last six months, award-winning chef Matt Stone (Future Food System) and his partner Jo Barrett have attempted to live solely off the food and resources produced by futurefoodsystem – a self-sustaining, zero waste, productive house that demonstrates the potential of our homes to provide shelter, produce food and generate energy in Federation Square Melbourne. The project has raised many concerns, discovered opportunities and cemented his belief in the fact that the smallest change can have a huge impact on the environment and the way we live.Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
The Huon Valley is one of Tasmania’s most picturesque regions and famous for Apples and cherries. But it’s fast becoming famous for incredible free range Berkshire pork, fed a vegetarian diet that includes the best fruits of the valley. For pig farmer Lillian Reardon (Mimosa Park Pork), the lifestyle, genetics and diet of these incredible pigs is producing an outstanding top of class fresh pork.https://www.instagram.com/mimosaparktas/Follow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After working with some of Australia’s best pastry chefs, Phil Khoury (Harrods) found himself a job making pastries daily in one of the world’s most magical dessert and pastry institutions – Harrods, London. After creating incredible afternoon tea offerings that had to consider all manner of dietaries he started to explore plant-based pastries, that were as good as, if not better than those relaying on animal products. The exploration has opened up a whole new world of opportunity and creativity.https://www.instagram.com/philkhoury/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With a long line of influential chefs in her family, Daniela Maiorano spent her childhood rolling gnocchi in the restaurant opened by her great-grandfather after the second world war, and now run by her father Clemente in Sulmona, Abruzzo, Italy. Although she’s been surrounded by food all her life, she fell into the wrong crowd, became addicted to heroin and battled with it for a decade. But finding solace in hospitality, and new avenues to release negative energy she beat her addiction and is now building her own restaurant and organic farm in Northern New South Wales.https://www.instagram.com/daniela.maiorano/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a career in some of the world’s best restaurants, Ben Devlin (Pipit Restaurant) was drawn back to the region he grew up in, in the New South Wales Northern Rivers to run a restaurant. Expecting it to be a short pit stop to something in a major city, he soon fell in love with the more laidback lifestyle and different mode of operation in a restaurant. It lead to a yearning to settle, and together with his wife they opened their very own restaurant, and within the first year it was named Australia’s best regional restaurant.https://www.pipitrestaurant.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a career building the foundation of many of Brisbane’s most successful restaurants Peter Marchant (Market Bistro + Wine Store) discovered early on what it takes to create a successful front of house offering, and in particular how to deliver the sommelier experience – free of pretension, and focused on what consumers like, not what the sommelier wants to sell. As Queensland’s culinary landscape continues to evolve, he’s found his unique skill set is ideal for a brand new offering in one of Queensland’s fastest growing areas.https://marketbistro.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After learning his craft in some of Australia’s best restaurants, Banjo Harris Plane (Good Pair Days) became one of Australia’s best Sommeliers. Keen for change and always with education in mind he began an event to bring hospitality professionals together and started an online wine store that assesses the tastes of each buyer to create personalised recommendations and it’s changed the way we order wine.https://www.goodpairdays.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
While running a dessert business, Pierre Issa (Pepe Saya) found himself with 10 litres of cream leftover heading into the holiday season. Not wanting to waste it, he decided to attempt to make butter. The moment triggered an appetite to create the very best Australian cultured butter, batch churned from single origin cream that is no not only found in restaurants, cafes and on Qantas, but has become the foundation of pastry offerings from the country’s best bakeries too.This episode of Deep in the Weeds was made in partnership with Pepe Saya.https://pepesaya.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After feeling out of his depth as a leader in a kitchen while working as a chef, Darren O’Rourke (Vic’s Meats) decided to reassess his career in the food industry. The moment led him to move into butchery, and a decade later he’s become one of Australia’s very best.https://www.instagram.com/darren.x.orourke/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After taking maternity leave for the birth of her first child Penny Grant (Shaw + Smith) returned to work only to find her role as Group Sommelier had changed. While grappling with parenthood and a role that wasn’t as fulfilling as she had been used to, the pandemic landed and gave her a chance for change. Now she’s in a role that utilises all of her skills obtained working as a sommelier, and allowing her to educate the next generation of somms too.https://www.shawandsmith.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After plying her trade in three states at some of Australia’s best restaurants, Eileen Horsnell (Napier Quarter) found the lure to work with former colleagues too powerful to ignore. The connection has spawned one of Australia’s most unique and popular venues, built on the foundation of a shared vision and strong connection with the producers that underpin the food menu.http://napierquarter.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing up in a low socio-economic neighbourhood in Toronto, Canada Jesse Orleans (Happyfield), thought the only way to get ahead was to find an illegal side hustle, but when his mother saved enough money to get him into cooking school he started to see his future differently. When an Australian friend spoke of opportunities down under, he bought a plane ticket and nine years later and he’s opened his own diner, and its become the hub of the community.https://www.happyfield.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After an incredible career with some of Sydney’s best restaurants in tandem with her husband Jeremy, Jane Strode’s (A by Adina) world fell apart when he died by suicide. With time to understand the impact, she’s found a way to put herself back together and it’s resulted in perhaps the biggest moment in her career, heading the food team of a new hotel and restaurant that, for the first time in her life, has given her the chance to tell her own food story.This episode of Deep in the Weeds touches on mental health issues, if you need help please contact your GP or contact lifeline on 131114.https://www.instagram.com/favouritenumbersix/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After opening their dream modern Korean restaurant Illa Kim and Daero Lee (Soul Dining and Soul Deli) felt the impact from loss of trade due to the construction of light rail on their street, and then the pandemic hit. With less than a month’s cash in the bank, the two took a chance on an empty site a few doors down and launched the first Korean deli in Australia.https://souldining.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing up in a Vietnamese family in Brisbane, Jerry Mai got an appetite for cooking the cuisine of her heritage. After years of plying her trade learning many other cuisines she embarked on a journey in Melbourne to explore the authentic flavours and combinations of her family home, and her impact on Melbourne’s culinary landscape has been monumental.https://www.instagram.com/chefjerrymai/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Leading the team of a renowned family-owned restaurant in Western Australia, Jake Atkinson (Mojo’s) has changed the brand and offering many times to ensure viability and stay relevant. In 2019, long before the pandemic, he created a unique in restaurant bottle shop to make a point of difference, and when the lockdown hit the restaurant sector it not only saved the business from going under, but has put the 20-year old venue in the spotlight again.https://www.mojosrestaurant.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing up in the family hospitality business, Kristy Austin (We are Neighbourgood) learned the art of catering large events early on in her childhood. After building a career in the events industry and being behind some of Australia’s very best food festivals, the pandemic landed and took all of her business away. After time to download, she’s finding a greater sense of purpose and connection with new events including the launch of drinks and food festival Naturellement, in Newcastle, NSW.https://www.instagram.com/weareneighbourgood/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After working in kitchens all over Italy, Orazio D’Elia (Matteo Double Bay and Downtown) returned home to Pomigliano d’Arco, Naples, to join his family business selling baby supplies. Realising that trading potties for pasta was not in his heart, he embarked on a trip to Australia to make his mark as a chef. After running the kitchen of some award-winning venues for other operators he built up the courage to go out on his and build his own restaurants, and the locals are loving it.https://matteosydney.com/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After carving out a career in some of Sydney and London’s best restaurants Joel Humphreys (Scotties, Lost Boys Kebabs, Maitland Growers Market) left the big cities for a quieter life and ply his craft in in the country. After finding his feet with a 40-seater restaurant he scored a job curating the local growers market and it’s changed the way he cooks.https://www.instagram.com/joelhumphreys/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After building the foundation of his career in influential, iconic venues in Melbourne David Moyle (Harvest, Barrio, Sparrow Coffee) moved to Byron Bay for work and it triggered a connection with produce of the local land and sea. Ever since he’s been on a journey across Australia to find a greater connection to the produce he cooks, and exploring the challenges and rewards of hunting and sourcing wild foods. The momentum has had life altering changes on perspective, ego and his food focus in the venues he works in.https://www.instagram.com/moyle_david/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After buying a large property in the Hunter near his award-winning restaurant Troy Rhoades-Brown (Muse) started growing vegetables, housing chickens and soon enough fulfilled a long-time dream of having his own pigs. Although he’d always had great connections with local pig producers, the personal experience of raising pigs was life changing.https://musedining.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After funding and growing a wine venture entirely on front of house fine-dining paychecks in Northern California, Australian Erin Frances Pooley (Little Frances Wines) began her quest to make wine inspired by affordable, food–friendly wines she remembered from Australia. After the pandemic landed she made her way back to Australia and chanced her arm on connecting with local Victorian grape producers to continue her mission and she’s starting to get attention.https://www.littlefrances.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With border closures and a venue housing multiple high-end venues and a boutique hotel Emma Farrelly (State Buildings and Como Treasury, WA) had to not only change their target market, but how they construct the wine program for the across the board. But the changes have brought them closer to locals, and with a clearer perspective on how they’ll cater for international tourists beyond Covid-19.Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After building and delivering some of the best eating experiences in Australia with the likes of Momofuku Seiōbo and the Merivale Group Ben Greeno (Hotel Centennial and The Paddington Precinct) decided to focus on how he was fuelling his own body. He challenged himself to cut out alcohol, meat and fish and the positive impact is driving him to create incredible vegetarian and vegan offerings in his venues.https://www.instagram.com/bgreeno/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After 19 years operating one of Western Australia’s very best restaurants Russell Blaikie (Must Wine Bar, WA) decided the time was right to close the doors. Although the pandemic gave him pause to remodel and rejuvenate the space to much success, the events of the last year have him hungry for a new challenge.https://www.instagram.com/russellblaikie/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After years out of the hospitality game to raise a young family Karena Armstrong (The Salopian Inn) found herself cooking more and more extravagant meals at home, before she realised she missed the connection and joy of working in the hospitality industry. When an offer to run her own restaurant popped up, it was too good to refuse and 8 years on she’s created one of Australia’s best restaurants where guests feel relaxed, comfortable, and eat in their own way.https://www.instagram.com/salopianinn/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Last time we caught up with Rowie Dillon (Food & Heart Co.) her company Rowie’s Cakes had lost 90% of business, and with the airlines grounded she wasn’t sure how things would pan out. By late 2020 her dream was over, and the trauma of losing an award-winning gluten-free brand she’d spent over 20 years building took a monumental toll on her. But with her trademark never say die attitude she put the pieces of her life back together and is on the verge of launching something quite special and its already getting attention.https://www.instagram.com/foodandheartco/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a career working in and launching some of Australia’s best restaurants Nic Wong (Cicciabella) was feeling burnt out and took time out to travel to his fathers homeland of Burma (Myanmar). A country his parents had fled from decades early the connection with his cultural heritage and time with his father made him realise what maters and triggered a huge change in direction for his career.https://www.instagram.com/_nic_wong_/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With over a role looking after the food offerings for over 30 venues across the country Telina Menzies (Australian Venue Co.) had to navigate border closures, restrictions and multiple product offering shifts to ensure the venues remained viable and hold onto as many staff as possible. But it took its toll. With extended lockdowns and more time on her hands, she turned to the pans to cook for staff and support those in need. The experience rekindled her love for hospitality and is taking her on a new journey.https://www.instagram.com/telina_menzies/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Within a week of meeting in Italy Oskar Rossi and Federica Andrisani (Fico, Hobart) knew they wanted to open a restaurant together. After a series of pop ups, and considering options in Italy and Australia, they settled on Hobart and they’ve not only been a huge part of the new wave of dining sweeping the Apple Isle, they’ve created an incredible connection with local producers who star on their menu too.https://www.ficofico.netFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After creating some of Australia’s very best regional restaurants, industry legend Sharon Romeo (Fino Seppeltsfield, Fino Vino) opened a restaurant in Adelaide’s CBD only months before the pandemic hit. After the challenge of lockdown her regional outpost has been booming as people escape the city and hit the regions, but in the CBD things are quiet, and although its meant she’s back running the floor full time to ensure the business remains viable, it’s reminded her of why she fell in love with hospitality in the first place.https://www.finovino.net.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
When Khanh Nguyen (Sunda Dining) was a child, picking herbs and helping in the kitchen was his mother’s way of disciplining him for errant behaviour. But he grew to love the connection he was forming with both the ingredients and techniques that underpin the food of his Vietnamese heritage. It lead to a career in food and a determination to take Vietnamese and South East Asian cuisine to new heights downunder.https://www.instagram.com/genghiskhanh/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
A year ago to the day we launched the very first episode of Deep in the Weeds. I rang one of Australia’s culinary legends Neil Perry and two hours later we hit record. We had no idea what Deep in the Weeds would become, but back then Neil tried to make sense of the lockdowns and processed the heavy impact that loomed like a dark shadow over the hospitality sector.A year on it’s episode 225 and Neil is a changed man. In this exclusive interview, he talks about retirement, the impact of producing 300,000 meals for international workers on visas with Hope Delivery, and why for the very first time he is investing all of his own capital into a local restaurant named after his mother, Margaret.https://www.instagram.com/chefneilperry/?hl=enhttps://www.instagram.com/margaretdoublebay/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After the initial shock of the lockdown, and keeping the doors shut for months Kylie Javier Ashton (Momofuku Seiōbo) re-opened the restaurant with new energy and enthusiasm, but a year since the pandemic hit down under comes news of the closure of one of Australia’s very best restaurants. Having run the restaurant from inception she takes us on a journey through the years, reveals why its time to close the doors, and how learning to let go of special things in one’s life is sometimes important for personal growth.https://seiobo.momofuku.comhttps://www.instagram.com/kyliejavierashton/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Part 2In Part 1 Ross Lusted (Woodcut) took us on a journey through his career from South Africa to Australia and all over the globe. In Part 2 he tells us what lured him home to Australia and the challenges of running a fine dining, multi-awarding restaurant with the Bridge Room and how its success lead to what may be the defining moment in his career, Woodcut Restaurant.https://www.crownsydney.com.au/indulge/woodcutFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Part 1After falling into the wrong crowd as a teen, Ross Lusted (Woodcut) found the energy and opportunity of the hospitality as a means to pull him out of bad habits and a life that was heading in the wrong direction. After building his career in hotels a chance dinner at David Thompson’s Darley Street Bistro changed his focus as a chef, and triggered a series of events that would see him create some of the most incredible experiences across the globe.https://www.crownsydney.com.au/indulge/woodcutFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
In March 2020 she delivered such a raw and real account of the impact of lockdown in just the second episode of Deep in the Weeds, it set the tone for the podcast series thereafter. In a year that included 6 months without work, Jacqui Challinor (Nomad) came face to face with her demons. In one of the bravest, open and inspiring episodes of the series she reveals how sweeping changes in her life have not only changed who she is, but how she lives her life too.This episode of Deep in the Weeds is proudly supported by Olsson’s Salt, Australia’s oldest family-owned salt company.https://nomad.sydneyhttps://www.instagram.com/jacqueline_challinor/?hl=enhttp://www.olssons.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After years of owning a construction company, Jason Stephenson (Boston Bay Smallgoods) was spending too much time away form family and feeling burnt out. Wanting a greater connection to his loved ones and the region he lives in, he invested in a pig farm, and began to revolutionise pork production best practices with their extensive natural bush grazing systems, and chefs are taking note.http://bostonbaysmallgoods.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After securing on old pub to expand her Adelaide-based Sparkke brew pub concept into Melbourne the pandemic landed and stopped all Rose Kentish’s (Sparkke Change Beverage Co) hopes and plans in their tracks. A year on and Rose still hasn’t been to Melbourne to fitout the new space, but with a new vintage in McClaren Vale on the go, a new 4 bedroom luxury retreat to open, and having recently taken ownership of a regenerative farm on Kangaroo Island, she’s busier than ever.https://sparkke.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After falling in love with baking as a child in regional New South Wales, Nadine Ingram (Flour and Stone) began a career working in the pastry section of some of London’s best establishments. But it wasn’t until a stint at Bourke Street Bakery where she realised a whole new side to her craft – the connection and interaction with customers and the joy cakes bring people. It inspired her to go out on her own and create one of Australia’s best artisan bakeries underpinned by community and human connection through the medium of cake.https://flourandstone.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After being part of the ARC Dining team that took Brisbane and Australia by storm, sommelier Millie Gosney (Bianca, Brisbane) was on leave when news broke of its closure as the pandemic struck. Without a job she began working as a wine rep but felt like a fish out of water, until an offer to join on of the states most active and dynamic groups came along and it’s renewed her faith in her craft.https://www.instagram.com/milliegosney/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With one of Sydney’s best local restaurants RJ Lines (One Penny Red, Vernon’s Bar) felt the full power of community spirit when his local community got behind their restaurant and supported it through the tough times of 2020. Even with that support they had to remodel and alter everything they do, and the changes have not only helped streamline the offering, but locals are loving the offering even more and its given them pause to broaden their horizons.https://onepennyred.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With people working from home and a natural wine bar with food centered around a hulking wood oven and grill in the heart of the CBD, Dave Verheul (Embla, Saison Vermouth) knew he had to get creative and to stay afloat. He devised an at home model, opened a rooftop bar and cinema and started his own vermouth brand too.https://embla.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
There are some that choose a life in hospitality, and there are others for whom hospitality choose them. Growing up in family run hospitality businesses, Nicky Riemer found the lure to carve out her own career in the industry was so strong it has felt like second nature.https://www.instagram.com/nickyriemer/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
With a restaurant in New Zealand and another in France, Nick Honeyman (Paris Butter, New Zealand and Le petit Leon in France) came face to face with failure and had to fight to save his establishments. He found solace in his family and realised everything would be ok if he lost the restaurants, because he had his family. The turning point and clarity allowed him to make better decisions and it’s changed the way he cooks, and forced him to relinquish control and its made running his restaurants a lot more enjoyable.https://parisbutter.co.nzFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
At the age of 14 Lucio De Falco (Lucio Pizzeria) began making pizzas at his Auntie’s pizzeria in Naples and it wasn’t long before he started to make a name for himself. At the age of 21 he was approached by a Sydney-based chef scout to work in Sydney for one year cooking Neapolitan pizzas at a new pizzeria. Thirteen years later and he now owns two of Sydney’s best pizzerias and has been crowned Australia’s best Pizza maker and rang the bell at number 5 in the world too.https://luciopizzeria.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
While carving out a career in California’s restaurant industry a trip down under had Danielle Alvarez (Fred’s) intimating to friends that she would love to work in Australia’s thriving food scene. It set off a chain of events that led to an offer by the Merivale Group to build her dream in Sydney - a farm to table style restaurant. Rather than doing it gratuitously. she set about forming connections and strong bonds with the people growing the produce she intended to use in the restaurant and its not only allowed her a greater ability to let produce shine on the plate, but has fostered and formed part of what is now considered one of Australia’s premier dining experiences.https://www.instagram.com/daniellemariealvarez/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After leaving war-torn Lebanon for a better life in Australia, Ibby Moubadder (Nour, Henrietta, Cuckoo Calley, Lilymu) completed a nursing degree and was studying to become a doctor when we decided to buy a hole in the wall café to make ends meet. He soon fell in love with hospitality, let go of his dreams of becoming a doctor and jumped into the industry feet first. He now has four successful venues, and even more on the horizon.https://noursydney.comhttps://www.instagram.com/ibby.moubadder/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Just before COVID-19 hit, Willa Arantz (Racine, Orange) and her husband Shaun had over 40 staff, a flat out bakery, busy restaurant, two weddings a week and sometimes up to 4 functions a week too. The next week, everything came to a stand still. But being forced to close made her re-evaluate what they were doing, and why they’re in hospitality, cut out what wasn’t working and get back a work life balance.https://www.instagram.com/racineorange/?utm_source=ig_embed&hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After starting a restaurant just a few months before the pandemic landed Shaun Christie-David (Colombo Social, PlateitForward) quickly realised how many people in his community needed support. It become a huge turning point and he started a movement called PlateitForward - a meal donation program of 1,000 meals per week to vulnerable community members, a training school for people from vulnerable communities, a restaurant, a Community Kitchen as well as best-in-class venues where those from vulnerable communities are be given the skills and education to run all aspects of a kitchen.https://colombosocial.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After years in an absorbing role running three huge venues Tom Walton (Dolphin hotel, Bondi Beach Public bar, and Hotel Harrys) needed to re-energise creatively, emotionally and physically. With time away from his busy hospitality life, he’s spent more time with family and realised that hospitality is not a career, but a lifestyle and your family are along for all the bumps in the road. The break has allowed him to re-connect, rebuild and come back stronger and with a new perspective.https://www.instagram.com/cheftomwalton/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After working in restaurants to earn a living while studying architecture,Ameer El-Issa (The Bearded Bakers, Knafeh Bakery), realised the energy and passion of the hospitality industry was too much to ignore. Combining his two passions he bought a shipping container, decked it out and launched a food offering based around one single offering - Knafeh, and its not only been a resounding success but has added vibrant colour, and unbridled energy to the culinary landscape.http://www.thebeardedbakers.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With a lack of domestic tourism and a heavy reliance on international tourists, Singapore’s hospitality industry had to remodel itself. With different types of licensing introduced Emmanuel Benardos (Fairmont Singapore and The Swisshotel the Stamford) had to find new opportunities for the huge food and beverage offering over multiple sites with off premise wine sales and afternoon tea booming.https://www.instagram.com/ebenardos/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Leaving Sydney in early 2020 to settle into coastal life on the Tweed Coast just as the lockdown landed proved serendipitous for Australian culinary icon Christine Manfield. Having the time to settle into her new lifestyle gave her time to reflect and focus on how to move forward, to be grounded, to connect with her new community in a more meaningful way, finding what’s most important and how she can express that in her work.https://christinemanfield.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
]The bushfires during the summer of 2020 not only saw a dramatic drop in tourism to the Hunter Valley, but smoke taint ruined most of the vintage too. Then the pandemic hit, and while the initial lockdown was hard, Lisa Margan (Margan, Hunter Valley) and many in the region experienced a huge uplift in tourism to the area. She believes that while international travel off the cards that it’s the perfect time for Australian’s to explore their own backyard.https://www.margan.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After the 2020 AFL Season went into hiatus due to Covid-19, Mirinda Boaz-Cole lost her job as the Sydney Swans chef. Feeling a bit disillusioned with life in Sydney and with no employment she decided to head back to the town she grew up in, Byron, and get a closer connection to produce and enjoy a more peaceful, less chaotic lifestyle and she’s reaping the benefits already.https://www.instagram.com/chef_mirinsta/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After carving out a career at some of Sydney’s best restaurants Colin Selwood (The Cottage Restaurant, Scone) was at the end of his tether and the desire to regularly breathe the country air was too strong. When an opportunity to open a restaurant of his own in a beautifully restored 1860’s cottage nestled in the main street of a country town he jumped at the chance and the move not only restored helped him manage his work and life balance, but is putting the tiny regional town on the culinary map too.http://www.thecottagescone.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Fearing a serious outbreak of Covid-19 in Hong Kong Ambrose Chiang (Project Ambrose Consultancy) decided to move back to Sydney in March 2020. After just three weeks where he opened bank accounts and found an apartment he ventured back to Hong Kong for a Three-day trip to celebrate his mother's birthday the same weekend Australia went into lockdown and he became stuck in Hong Kong. With uncertainty of when he could return and a need to pay the rent on his Sydney apartment he established a wine consultancy business and, trade is booming.https://www.projectambroseconsultancy.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
When it comes to food the sophistication and celebration in simplicity means there is no place to hide. To find produce at its optimum, then let it shine on the plate without too much interference takes bravery, knowledge and years of dedication to master. As the right hand man to one of Australia’s most celebrated chefs Neil Perry, Corey Costelloe is an unsung, talented chef with an uncanny ability to reveal the true character of quality ingredients.http://www.rockpoolbarandgrill.com.auhttps://www.instagram.com/coreycostelloe/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After becoming a father at a very young age Cuong Nguyen (Hello Auntie, Banh Meats + Co) fell into the industry out of the necessity of a full time job and a means to put food on the table. But after years playing his trade in some of Australia’s best restaurants, he’s now one of the leading purveyors of Vietnamese cuisine down under and is on a mission to change perceptions of it being ‘cheap eats’.https://www.hello-auntie.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
To mark the 200th episode of Deep in the Weeds Australian culinary legend Mark Best shares kitchen tales from the pinnacle dining at Marque over 17 years, why degustations are off the menu, the eternal dissatisfaction of creative minds, and how hard it is to balance perfection, push the realms of gastronomy and ensure profitability in the hospitality game. An extraordinary chat with one of Australia’s most influential chefs.https://markbest.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
At the age of 45 Will Mahusay (Sydney Cebu Lechon Native Filipino Eatery) left the corporate world and took over the Cebu Lechon family business that was started in 1991 by his father. Serving arguably the best Filipino food down under he’s undertaken a mission to bring Filipino cuisine, culture & community to the hearts and taste buds of Australians.https://linktr.ee/sydneycebulechonFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After working in the family Thai restaurant to get through university, Becky Khanthavongsa (Zaab Street Food) found work with a large restaurant franchise group, and, even opened her own franchise restaurant too. Buoyed by the skills she obtained from both she set about opening her very own restaurant to pay homage to Thai and Lao food, in a fun and vibrant atmosphere. When the pandemic hit the systems and structure she learnt in franchising helped her streamline her restaurant and its not only changed the way the business operates, but has set it up to expand too.https://zaabstreetfood.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After traveling four hours a day trying to run a restaurant, award-winning chef and restaurateur Matt Dempsey started to burn out. With a yearning to be closer to family, a heritage-listed building in Port Fairy became available and he knew he could create something special closer to home. Six years later and he’s not only running two successful restaurants, but evidence that a tree change can offer as many spoils as the city for hospitality professionals.https://www.conlanswinestore.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Sustainability has become one of the most pressing issues of our generation. While many in the industry are only just now looking at new ways to change, ethically sourced food and sustainability practises are nothing new to WA chef Melissa Palinkas. having grown up in a household where nose-to-tail cooking and eating where everyday practises, she has made sustainability the backbone of everything that she does in her restaurants too.https://www.younggeorge.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After opening a successful restaurant in Liverpool, England during 2019 Anthony Power (The Fitzroy Feast) returned home to Melbourne in early March 2020 to host a series of pop-up dinners and see family. Then the lockdown hit and he not only got stuck in Australia, but as lock down after lock down hit the UK he had to let go of and walk away from his restaurant and life in the UK. He decided to self-fund and launch The Fitzroy Feast - a live-fire BBQ and bar in Melbourne, but just as things were looking good, an accident put his plans on ice.https://www.anthpower.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a stellar career running some of Australia’s best restaurants Naomi Lowry (Banksia Hotel) discovered she had breast cancer. While dealing with the trauma and sickness of chemotherapy, the industry rallied around her and guided her towards the light on the other side of the tunnel. As she got back on her feet she scored a job as food producer on TV show Plate of Origin, and it’s lead to a new role where she’s happier than ever as head chef working alongside industry legend Colin Fassnidge.https://www.instagram.com/chef_naomi_lowry/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With the pandemic sending most of Europe into lockdown Isobel Little (LP’s Quality Meats) set her sights on heading back home to Australia to be closer to family and to take up an opportunity at one of Sydney’s best restaurants. But with flight after flight cancelled it took 6 months to finally make it back home. She’s not only realized the importance of family, and how lucky it is to live in Australia, but full of nervous energy as she embarks on her very first head chef role.https://www.instagram.com/isobelittle/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After building a successful restaurant group, with four very different restaurants, Nick Hildebrandt (The Bentley Restaurant Group) took the opportunity to move award winning wine bar Monopole to the city and launch Ria Pizza and Wine - a local pizza bar in the small Potts Point site. After one of the toughest years on record, he’s discovered that ‘relevance’, no matter what level your offering, is the key not only to the location and demographic, but to viability and longevity too.https://www.thebentley.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After learning the art of Japanese cookery from his father, Chase Kojima (Sokyo, Kiyomi, Chuuka) had an opportunity to open a Japanese restaurant in Australia. He knew nothing about Australia and knew no one down under, but he jumped on a plane and got swept of his feet by not only in our food landscape, but the culture too. After almost a decade he’s become one of our most influential proponents of modern Japanese food.https://www.instagram.com/chasekojima/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
For many that grow up on the land, it’s hard to let go of the deep connection with the land and the great outdoors.After working as a builder and personal trainer Frank and Anne Marie Vigilante (Talucca Park) found themselves heading to their south coast farm every weekend to escape the big smoke. Two days turned to 3, then 4 until finally they bit the bullet and made a tree change to become full time farmers.The decision has resulted in a greter connection with their kids and their pork has got the attention of some of Australia’s best chefs, who champion it on their menuFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Last time we caught up with Lauren Murdoch (Bullo River Station) she had left Sydney, spent time in quarantine and was starting to work as a chef on a cattle station in the Northern Territory. Well, she’s still working there, but currently stuck in WA in a lockdown on Voyager Estate. In one of the funniest Quick Bites, she shares tales of milking bulls, confrontations with buffalos and breaking down in the middle of the outback.https://www.instagram.com/lammmur/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After carving out a career at a landmark restaurant in Bondi Andy Davies (Chef Andy Davies) yearned for a quieter life and moved to Noosa to join a quality restaurant group and embed himself in the local community. After the pandemic hit he turned his hand to cooking extravagant dinners for people at home and its set him off on a new path that has not only re-invigorated his passion a for cooking, but given him more time with his family too.https://chefandydavies.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After heading to England to attend the funeral of his father, award-winning chef and restaurateur Stephen Clarke (Clarke’s of North Beach) and his family had to go into hotel quarantine to get home because the pandemic had landed down under. With a venue closed and time to think he teamed up with his wife to comb through every element of their restaurant and they’ve not only discovered a better work/life balance and higher profit margin, but embraced a new energy for their 18 year old establishment too.http://www.clarkesofnorthbeach.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After plying his craft in Western Australia, Tasmania and Melbourne Chris Howard (The Humble Onion) returned home to Perth with an eye on opening his own venue. The pandemic hit and in order to keep busy and creative he started a youtube channel sharing recipes. It soon gained notoriety and lead to an opportunity to begin his very first venue – with just one minor set back. He was due to open the very day WA went back into lockdown.https://www.instagram.com/the.humble.onion/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After 10 months with 4 lockdowns and a pandemic still out of control in London, Matt Abé (Restaurant Gordon Ramsay, London) has not only held onto his entire team but, was awarded with Three Stars Michelin for the 20th consecutive year. With the majority of 2020 in lockdown he was afforded the rare opportunity to not only re-invigorate his love for food and re-think his craft, but found a greater connection with his brigade too.https://www.instagram.com/chef.mattabe/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
They say fame can change people. But what is fame, and what image does it present? The notion of celebrity chef has become a driving force on television, but for most that make a crust in the limelight, it came after years of hard work learning their craft. Who is Manu Feildel?http://manufeildel.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After being given a second chance at cheffing Amy Hamilton (Liberte restaurant) travelled around Australia only to find herself in Albany at one of the most southern tips of Western Australia. Keen to begin a family and anchor herself in the region, she bought a local haunted wine bar housed in one of the oldest buildings in the state and turned it into one of WA’s leading restaurants.https://libertealbany.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After spending the last nine years turning his award-winning venue into the benchmark local sustainable restaurant Kane Pollard (Topiary and Sôl Bar & Restaurant) he took the opportunity to take his knowledge and ideas to a larger scale at a brand new restaurant on top of Skycity Adelaide. With a determination to create a sense of place on the plate and ensure a perfect circle of sustainability, its proving to be the most challenging and fulfilling challenge he’s had.https://www.instagram.com/chefkanepollard/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After leaving his full time job right before the pandemic hit Tai Tate (Built to Spill Wines) decided the best plan of survival was to roll the dice on a dream business. With no money and no income he withdrew money from his superannuation account and joined forces Crowbar and Unified Music Group to start a unique music and wine project connecting some of Australia's best musicians and wine makers, and business is booming.https://builttospill.wineFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
While working at Barangaroo House Daniel Duffy Sykes had an accident on his way home and woke up face down on the ground. At the same time his Josh brother was having problems with his heart in his sleep. After seeing specialists they became the youngest brothers in Australia to receive pacemakers. With a new lease on life and an opportunity they couldn’t refuse, the pair joined forced and open a café in their hometown.https://www.facebook.com/CABANACAFEBARFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a decade working with one of Australia’s most influential chefs, Andrew McConnell, JP Twomey decided the time was right to go in search of his own identity, his own style of cookery. As he soon discovered the incredible foundation built over the last decade gave him the confidence to not only step out of his comfort zone, but deliver Melbourne one of its very best restaurants too.https://www.instagram.com/jp.twomey/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Cacao is one of the most sought after and traded commodities on the planet and is mostly grown in third-world countries in tropical zones, but is consumed in large amounts in the first world in the form of Chocolate. After working in plantations in the South Pacific and connecting with growers, workers and chefs of the region leading chocolatier Jessica Pedemont (Chocolate Artisan and South Pacific Cacao) started a social enterprise dedicated to helping the people in the South Pacific through cacao and the impact is changing lives.http://www.chocolateartisan.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After plying his trade in award-winning restaurants in Melbourne and Sydney Max Walker (Paranormal Wines, ACT) moved to Canberra with plans to open his very first venue aimed at taking the fear and intimidation out of the wine experience. Inspired by visits to Paris' caves à manger and Venice's bacaros, and lessons learnt from the industry’s need to adapt, survive and run a resilient business, he’s created a unique wine shop and bar where customers can grab a great bottle to take home or take a seat and enjoy interesting wines, great snacks and feel right at home in an informal setting.https://www.instagram.com/paranormalwines/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After a career in events and nightclubs, Jad Nehmetallah (The Picnic) turned a hole in the wall café into a thriving business. Keen to up the ante he drew inspiration from his family to create one of Sydney’s busiest hospitality venues, but in an exclusive for Deep in the Weeds, things are about to change dramatically.https://www.instagram.com/jadfunk/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
When Claire Van Vuuren first opened Bloodwood in Newtown, all she hoped for was a restaurant of her own that got the support of the local community, but little did she know her restaurant would trigger the beginnings of one of the countries most vibrant, diverse and creative food hubs.https://www.bloodwoodnewtown.comFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
How wild things areAfter working in some of the world’s best restaurants including Quay and Mugaritz, Analiese Gregory found solace in regional France foraging food, connecting with nature and cooking produce of the season. Inspired by a real connection with nature she moved to Tasmania, started renovating her 110-year-old farmhouse in the Huon Valley and began a life of foraging, diving, hunting, cooking on beaches, and connecting with the people whose life work it is to grow our food.https://www.instagram.com/analiesegregory/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After making a name for himself as culinary director of three of New York’s best restaurants Colin Wood (Arimia Estate) returned home to Perth at the beginning of March when the pandemic was taking hold. A chef that’s been more willing to learn than seek the limelight, he’s re-engaged with the Perth scene to help train and mentor the next generation of young chefs, explored the art of cheese making and is embarking on a culinary adventure in Margaret River that most chefs dream about.https://www.instagram.com/colejwood/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With incredible produce and a young and dynamic restaurant scene Tasmania has become a destination for food-loving travellers. Sparked by a throng of well-travelled and highly skilled local professionals, Alice Chugg (Templo, Hobart) believes the regional and local travel focus could shine a light on some of the Apple Islands best kept secrets.https://www.instagram.com/templohobart/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
While making small goods at one of Melbourne’s finest restaurants Mick Nunn (Salt Kitchen Charcuterie) discovered his calling and it set him on a path of discovery through Spain, and France to his hometown of Ballarat where he is producing some of Australia’s best charcuterie.https://saltkitchen.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
For the last day of 2020, Huck gets in a room with stablemate Dani Valent and our producer Rob Locke to record our first ever dual Dirty Linen / Deep in the Weeds episode. From Huck's Canberra recording studio (ie dining room), we reflect on the year that was and look forward to the year ahead. And then we go out for dinner! The last bit of this episode is recorded at Pilot restaurant, at the end of an astonishingly good degustation. We haul owner Dash Rumble over to the mic and do an on-the-spot restaurant review.Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After cutting his teeth in some of the world’s best Michelin star restaurants that challenged the realms of gastronomy, Lennox Hastie felt he was losing touch with ingredients in their purest form. After a trip to San Sebastian it set a fire in his belly and sent him on a journey to discover the art of cooking over fire, where ingredients are left to show their true character.https://www.firedoor.com.auFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After one of the most challenging years, Australian culinary icon Stephanie Alexander talks about how much the culinary landscape has evolved, what it takes to overcome adversity when running a restaurant, and the importance of quality ingredients and care when cooking. Celebrating 80 years this year, her work is not done as she has more plans for the incredible Stephanie Alexander Kitchen Garden Foundation in 2021.https://www.stephaniealexander.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With over 200,000 cases of covid-19 daily in the US and a government offering little to no support, award-winning Michelin star chef and restaurateur Daniel Patterson (Coi, Alta Group, San Fransisco) believes the restaurant industry has undergone irreparable damage. Although the new Biden government offers hope, he says the road to recovery could take decades, but he’s starting with the most vulnerable and disadvantaged with a program to get them back on their feet and find clear career paths.https://www.coirestaurant.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
As the cluster of covid-19 cases in Sydney’s Northern Beaches increased Doug Fraser’s (Lovat, Newport) restaurant appeared in the newspapers as a restaurant linked to a case. The impact of such was sudden. All staff members sent home to be tested, a restaurant deep clean and closure of the restaurant at the busiest time of year. But with a positive outlook they’re working on Christmas packs for local residents and planning to open New Years Eve if the cluster cases drop.https://www.lovat.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After turning his three hat restaurant into a bakery and breakfast takeaway, Dan Puskas (Six Penny) relished the time spent with his team and took a moment to relax without the pressure of reviews, expectation of three hat dining and holding onto them too. With a business that has evolved daily since inception, he’s giving his staff more license than ever to take Six Penny into the next decade and, following the success of the bakery, he’s eyeing off sites to bring it back too.https://www.sixpenny.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After 40 years of business with one of Australia’s most successful food brands and export businesses, Mike Murray (Prestige Foods) saw everything he’d built come to a grinding halt in March – with his Maldives business alone going from $2M sales per month to zero overnight. But the ultimate optimist and a man to never say no, he set about planning and re-organising the business that meant he not only replaced lost income, but held onto all of his huge workforce too.https://prestigefoods.com.auhttps://www.stocksmatter.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Drought and bushfires had a devastating impact on farming in Australia, and for soft fruit producer Julie Anderson (Parkesbourne Produce) the smoke taint and drought meant some crops will take 18 months to recover. But the fruits of her labour, that include the stunning Alpine Strawberry, over 30 plum varieties and many more rare berries, make the hardship and challenges all worth it, and Australia's best chefs are taking note.https://www.facebook.com/ParkesbourneProduce/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After some serious soul-searching and time to breathe, Julian Cincotta (Butter Sydney and Thievery) made sure all his staff were looked after and then set about running through his business with a fine tooth comb. The result is a tighter operation, smoother systems and the ability to expand with new sites, even while navigating the toughest year on record.https://buttersydney.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With an award-winning restaurant on the border of NSW and Queensland Morgan Snow (Fins Restaurant and Fins at Plantation House) lost half of her entire team after a three-month closure due to the pandemic and a lack of tourists. Just when she thought the business was in jeopardy, she put together an entirely new team, reopened and with a huge influx of Australian tourists, trade is up 800% on the previous year with the promise of the best summer on record.https://www.fins.com.au/weddings-functions-fins-seafood-restaurant-kingscliff/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing up in the family restaurant, Palisa Anderson (Chat Thai, Boon Café and Jarern Chai Grocer, Boon Luck Farm) ventured overseas for a career far from hospitality. But after starting her own family, she returned to the fold and set up a farm to grow the ingredients vital to Thai cuisine. The impact has not only transformed the offering in her restaurants, but given her a greater connection to food too.https://www.instagram.com/palisaanderson/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After five years of trying to push the boundaries of food and wine in Wollongong the pandemic landed and gave Andy Burns (Baby Face Kitchen, Wollongong) the time to not only assess everything they do, but the confidence to chance their arm with a set menu offering that allows creativity to flow through the kitchen and onto the floor with the dining staff. The impact has been swift with Sydney-siders venturing south just to get a taste enjoy their hospitality, and the restaurant has never been busier.http://www.babyfacekitchen.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After building one of Australia’s best small artisan bakeries over the last decade targeting foodservice businesses, the pandemic landed and Simon Cancio (Brickfields, Chippendale) quickly pivoted his operations to a heavier retail focus. Grateful to see an uplift in business, he’s taken the opportunity to expand the business to give it the capability to grow while retaining its bespoke artisan heart.https://www.brickfields.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After 30 years of pouring everything into her career, Bronwyn Kabboord (Du Fermier Trentham, Victoria) found her work life balance had little to do with balance at all, and she was headed down a path of no return. But after moving to the country and taking a job with Annie Smithers, she not only found equilibrium, but has found the ‘unicorn’ hospo job that has her as excited to head to work, as it does to spend time with family and friends too.https://www.instagram.com/bronkabb/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After spending three years planning his next restaurant taking him in a new culinary direction the pandemic landed and stopped Ben Williamson (Agnes Restaurant, Brisbane), and his team in his tracks literally a week befoe they were due to open. Without an audience, and with a concept that doesn’t suit takeaway, they put the wood-fire ovens to work baking bread and it proved so popular, it’s become an extension of their business.https://agnesrestaurant.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
The hospitality industry is renowned for slim profit margins, a reliance on high turnover, and for being slow adapters to modern technology. With the pandemic changing the way we think and operate, could technology save restaurants, cafes and pubs, and even make them prosper from adversity? A clever online platform developed by Kim Teo (Mr Yum) is part of the throng of start ups not only changing the way hospitality businesses function, but ensuring they maintain their true hospitality nature too.This episode of Deep in the Weeds was made in partnership with Mr Yum.https://about.mryum.com/#headerFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After seeing all of weddings and events cancelled or postponed Alastair McCleod (Al’FreshCo Catering) remodeled his catering business to create meals for the local community. The impact of such has created a new path for his business, where a greater connection to the growers, farmers and food lovers of the region has become an integral part of the business moving forward.https://alastairmcleod.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After opening a dream, ten-seater restaurant and capturing the attention of the industry and food media in the very first year, Sarah and Tim Scott (Joy, Brisbane) had no option but to close the quaint restaurant for 6 months once the pandemic hit because social distancing and restrictions meant it was impossible to seat guests. After deciding to go their separate ways, Sarah took over the business and with the help of a front of house pro, she’s not only keeping the essence of Joy as they intended, but finding and exploring a new creative side that she’d never tapped into.https://www.joyrestaurant.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After taking on a new role with a mission to raise the bar in regards to pub dining, Julian Nikiel (Alala’s, Oaks Hotel, Neutral Bay) saw all his plans scuppered when the pandemic landed. In a venue used to 1500 guests at a time and a huge kitchen crew, they not only had to let almost the entire brigade go, but devise a menu that could keep money coming in and customers happy too. Now with restrictions easing, Nikiel’s ethos of quality produce cooked simply is back on the agenda with the heavy momentum of promise into 2021.https://www.oakshotel.com.au/alalas/https://www.instagram.com/juliannikiel/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Although the strict Western Australian lockdown restrictions felt over the top at first and the need for tourists is evident, Peter Manifis (Kailis Fish Market Café, Fremantle, WA) believes the short term pain has enabled the state to get back on its feet faster than most. After cooking at a festival for 120 people, he’s preparing for a huge outdoor feast for a staggering 650 people. This is the ‘new norm’ in Western Australia, shut off from the rest of Australia but with life almost back to normal.https://www.instagram.com/chefpetermano/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After cutting her teeth in Australian restaurants, Katherine Bont (Punk Royale, Stockholm, Sweden) left Australia for the first time at the age of 21 on a global culinary adventure that saw her work in Thailand, the Caribbean, Japan and at the world’s number one restaurant, Noma in Denmark. Now part of one of Sweden’s most Avant-garde restaurant groups she’s relishing the new challenge, but with no sign of international travel, she’s missing her family in Australia more than ever.https://www.instagram.com/katherinebont/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After four years dealing with construction around his popular venue Darren Purchese (Burch & Purchese) felt like he had systems at the ready when the pandemic landed to deal with another huge impact on his business. Switching to completely online and closing the walk in retail store to survive he’s realised not only the financial benefits but the personal freedoms it’s giving him too. As a result, the new changes are here to stay.https://www.burchandpurchese.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Once the shock of lockdown wore off, Iain Todd (Saffire Freycinet, Tasmania) realised that he was emotionally and physically fatigued. After working his entire career, putting every ounce of energy into cheffing, the chance to get some rest sent his body into shock and he ended up in hospital with pneumonia during the peak of the pandemic. But, invaluable time with family, including attending his sons first birthday made him realise the value of work/life balance, and it’s shaping the way he runs the restaurant.https://saffire-freycinet.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With winter fast approaching and the United Kingdom in the grips of a second lockdown, award-winning restaurateur Mitch Tonks (The Seahorse restaurant and Rockfish restaurants) knows that tough times lie ahead. But inspired by the industry’s will, determination, and innate ability to adapt and evolve he believes a new dawn of the hospitality will emerge from tragic circumstances.https://www.mitchtonks.co.ukFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
On a trip to Lakes Entrance with front of house pro Andy Emerson, Jesse McTavish (Bar Elvina) lit a fire and cooked local produce under the stars while they reminisced about old school hospitality. In that moment the two hatched a plan to not only capture the heart of hospitality, but ensure a new working model that will keep it viable long into the future too.https://www.barelvina.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After taking maternity leave following the birth of her first child, Trisha Greentree (10 William Street + Fratelli Paradiso) returned to lead the team just three weeks before lock down. Although the experience was tough, she found strength in being with her team to pull through its toughest period, and it’s lead to new role of executive chef across two of Sydney’s most celebrated venues.http://10williamst.com.auhttps://www.instagram.com/tgreentree/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Last time we caught up with Mark Jensen (Red Lantern) he was trying everything to keep the business alive, including hiring the help of Keith a part time restaurant manager and full time mannequin. Jensen had found what he believed to be a new, sustainable restaurant model, but things have evolved even further since and he's cutting out a new career on the side.https://www.redlantern.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After spending a year building his dream restaurant in Bali, Greg Feck (Vaporetto and Squid Inc) had to fly home to help run his Melbourne restaurant in Australia when the pandemic landed, leaving a restaurant half built overseas. Although the financial strain has been heavy, the community support, including their Hawthorn Neighbour ANZ letting them use its car park for outdoor dining, has been so overwhelming it’s given him new energy to not only ensure the longevity of his restaurant in Australia, but open the doors in Bali once borders open.https://www.instagram.com/chefgregfeck/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Today the South Australian Premier sent the state into lockdown, closing schools, universities and stopping restaurants, takeaway shops, cafes and food courts from trading for 6 days. It’s a heart breaking blow for the industry and we caught up with three of the most influential hospitality professionals in South Australia as news broke to get their take on the impact it will have on the industry.https://chefsonwheels.com.auhttps://leighstreetwineroom.comhttps://www.africola.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With a restaurant and bar licensed for 1000 customers in the heart of Melbourne’s CBD, Tony Twitchett (Taxi Kitchen and Transit Bar) had reservations about opening the doors without the foot traffic and inner city workers. But keen to get out after extended lockdown, Melbournians have not only been queuing to get into his popular venue, but have been keen to stick to the rules to ensure Melbourne’s safe passage away from a possible third lockdown.https://taxikitchen.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Just three weeks after restaurants opened and restrictions started to ease, Gabrielle Webster (Icebergs Dining Room) was in a high-speed head-on car accident and almost died. After being airlifted to hospital and multiple surgeries, she’s undergoing intensive rehabilitation. Feeling partly lucky to be alive, and dealing with the throes of recovery, the time has given her pause to realise just how important the hospitality industry is, and how much she is yearning to get back on the floor to ply her trade.https://www.instagram.com/mistressofthevine/https://idrb.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After taking the plunge for the very first time as restaurateurs buying a successful, award-winning establishment Dorothy Lee and Jarrod Walsh (Hartsyard, Newtown) found it hard finding their own identity. But when the pandemic landed it allowed them to stop everything and rethink their business model and for the first time the restaurant feels like a true extension of their personalities and has become a testing grounds for future endeavours.https://hartsyard.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After losing her job when Brisbane’s award-winning restaurant Arc Dining closed at the start of the pandemic, Ceri Kidby-Salom (Alba Bar and Deli, Brisbane) took a moment to pause and reflect on her time in the industry, what she wanted to get out of and, importantly what she wanted to put into the industry. The time has made her realize that now, more than ever, the mental and physical health of those in the hospitality sector needs to be addressed and she’s determined to break old habits and create a new, healthy culture for hospitality.https://www.instagram.com/healthypartygirl/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
For those in the industry, inspiration comes from travel and food experiences – but with international travel off the cards in the foreseeable future Kylie Ball (Harvest, Newrybar) worried not only how our industry professionals will find inspiration and vital global experience, but how so many restaurants will survive in Australia without the influx of vital tourists too. After an incredible and high energy career as general manager of Quay, to organising the World’s Best Restaurant awards down under, circumstances caused by the pandemic found her moving to regional New South Wales, where she’s thriving in a new way of life that’s changed her for good.https://harvestnewrybar.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
18 years ago George Kasimatis (George’s on Waymouth) opened the first restaurant on Waymouth Street Adelaide serving breakfast and lunch. It became one of the most influential restaurants in the City of Churches, but when the pandemic landed he almost saw his life’s work disappear overnight. After some clever pivots and time to plan he’s changed the restaurant operations to not only give the restaurant new air in the lungs, but a new future full of promise too.https://www.georgesonwaymouth.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After questioning how we eat and where our food comes from Mark LaBrooy (Three Blue Ducks) went on a journey to only eat food we either grew , caught or harvested. When the pandemic landed it put the financial strain took its toll but becoming a father for the first time not only delivered the clarity of what’s important but it made him more determined than ever to find a greater connection with the land, sea and what we consume from it.https://www.threeblueducks.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After her mother passed away Monica Luppi (Lu Lu’s) realised the fleetingness of life and left the corporate world in search of a career focussed on her true passion – food. She landed a dream job at Oz Harvest and built a successful pop food business, but the pandemic landed and halted everything. But after too many chillies she got busy turning them into chilli oil which, through a few turn of events, caught the eye of food lovers and set her on a new food journey.https://www.instagram.com/lulus.sydney/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
As Hong Kong emerges from its third wave of covid-19 Jowett Yu (Ho Lee Fook, Hong Kong) delivers an incredible account of the toll from political tension, impact of the pandemic and the concerns about the future of the restaurant industry in one the world’s great food destinations.https://www.holeefook.com.hkFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With a small hole in the wall coffee shop in an area normally full of office workers Anthony Svilicich (Neighbourhood Specialty Coffee) lost in excess of 70% of trade when the pandemic landed. With support from locals in the area and some workers back in the city, things picked up marginally but it meant the government support ended. With turnover still way below normal it has forced him to either let go of staff and run the business solo, or potentially close the doors for good.https://www.instagram.com/neighbourhoodspecialty/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With a restaurant in tropical North Queensland Nick Holloway (Nu Nu Restaurant, Palm Cove) has dealt with monsoons, cyclones and peaks and troughs of tourists as the seasons change. One to look for the positives and opportunities, the pandemic landed and although it had extreme challenges he’s approached it as simply just another hurdle with its own set of solutions and the period has delivered amazing opportunities and a chance to entrench his offering further into the local community.https://www.nunu.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
In one of the most powerful episodes of the series we caught up with Dan Barber (Blue Hill New York and Blue Hill Stone Barns) during service on the first night he welcomed guests back into his restaurant since the lockdown in March. With the country on the edge of a precipice thanks to the most important election of its history, he shares a road map forward, and how the pandemic has changed him forever.https://www.bluehillfarm.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After spending the last few years supplying Qantas, boutique hotels and quality cafes her handmade, fermented Crumpets, the pandemic landed and Merna Taouk (Crumpets by Merna) saw 80% of her business disappear overnight. After some soul-searching she teamed up with Pepe Saya and launched an online retail offering which sent her business on a new trajectory – including one week of 24-hour around the clock production where she handmade 20,000 crumpets to keep up with demand.https://crumpetsbymerna.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After growing up in the family restaurant North of Hobart, Tasmania Massimo Mele (Grain of Silos) climbed the career ladder fast, winning Young chef of the year and making a name for himself in Sydney. But keen to settle with his young family he returned to his home state and found that the Tasmania he left behind had evolved into a vibrant food hub, that has brought him closer to ingredients, those who produce them and setting him on a nostalgic path set by his family.https://www.instagram.com/chefmassimomele/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With a heavy reliance on travellers, conventions and events that can take years in the making Shannon Craig (QT Canberra) not only had hotel occupancies fall off a cliff, but forward bookings major events ruled out too. With one of the company pillars focussed on locals, they further entrenched themselves in the local community with the restaurant full of locals every night. With a new found focus, she’s steering the QT in a new direction with a stronger sense of place.https://www.qthotels.com/canberra/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
She made a name for herself at New York's Two Hands but headed home for a new adventure, but when the pandemic landed Frankie Cox (Black Barn Farm) lost what she considered was a pandemic-proof job. With a need to keep money coming in she created a tuckshop model to help families doing home schooling, but after major health complications, she went in search of solutions, first at a regenerative farm and with a soon-to-be launched project focussing on connection, seasons and nourishment.https://instagram.com/coxfrankie?igshid=x4opuwp1qbf6Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With just a few days until Melbourne can finally welcome guests like other Australian cities Frank Camorra (Movida restaurants) is hungrier than ever to restore the dining landscape to its former beauty. After spending more time in the kitchen with his team than ever, he’s realised a greater connection with his staff and a renewed love for cooking again.https://www.movida.com.au/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Ten years ago Matteo Magriotta (Pino’s vino e cucina) had a marriage break up, left his homeland Italy with $3000 and flew to Australia dreaming big. Although the pandemic tested his resolve, he’s feeling blessed that he not only had the chance to own a little homage Italy tucked away in a Sydney suburb but become a father for the very first time too.https://www.pinosvinoecucina.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After working a year in her dream restaurant Blue Hill Stone Barns, New york with Dan Barber the pandemic hit and saw Kylie Millar (Shane’s Quality Butchery) on the next plane home to Australia before the international borders closed. With no job, she discovered her local butcher was trading busier than ever and needed more hands on deck, so the award-winning chef put her hand up and has been mastering a new art ever since.https://www.instagram.com/kyliemillar/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After the longest lockdown in Australia, Melbourne finally has a date in which restaurants can welcome in guests in again. After trying multiple avenues to keep revenue coming in and hold onto staff Angie Giannakodakis (Epocha and Elyros) is overwhelmed with emotions of joy and anxiousness, and although she knows her team will click into gear to deliver the magic, she’s cautious about the long road ahead.https://epocha.com.auhttp://elyros.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After putting staff and the local community ahead of the business when the pandemic landed, Kent Nhan (XO Restaurant, Morning Glory) realised that hospitality isn’t just about feeding people, its about looking out for everyone – whether they’re washing dishes, on the floor or a guest walking through the door. As the industry comes to grips with the impact of the pandemic, As part of the new wave of he’s pushing for a new dawn of hospitality where everyone is welcome and looked after too.https://www.xo-restaurant.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After putting everything they own into moving the much-loved local seafood restaurant to the banks of Barangaroo Michelle Grand- Milkovic (Love.Fish) and her husband Michael created one of Australia’s most successful seafood restaurants. When the pandemic landed the heavy reliance on tourists and CBD workers, not only meant takeaway was not an option, but put a question mark on the future of their restaurant too.https://www.lovefish.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With the US in the throes of arguably the most important election in its history, and a pandemic that's still threatening the lives of many, the US restaurant sector is in disarray. After helping those in need with food packages, and sending their world-famous wood-fired roast chicken out as takeaway for the very first time Nathan Norris (Zuni Café, San Francisco) has finally re-opened the doors and welcomed in diners at the legendary establishment with a view to not only help facilitate change in his community, but the hospitality industry too.http://zunicafe.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After spending seven years building the restaurant and food program for a boutique hotel, the pandemic landed and turned everything Bethany Finn (Lifecare) had created on its head. With a new perspective of what’s important the award-winning chef took up an opportunity to step out of her comfort zone and make a difference to the food offering in the aged care sector, and she's more determined than ever.https://www.instagram.com/bethany_finn/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
When the pandemic landed New Zealand embarked on the elimination strategy. After a strict lockdown, society began to open up and with his contemporaries pivoting to takeaway Al Brown (Depot Eatery & Oyster bar, Federal Delicatessen, Best Ugly Bagels) decided to take a step back and see how things unfolded before opening again. Now with his venues open again, his model of dining centred on conviviality and informal but special experiences epitomises where the New Zealand restaurant sector is heading.https://albrown.co.nzFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After setting up a foodservice business reliant on selling quality meals to fund meals for the community's most vulnerable Rob Caslick (Two Good Co) found his model in disarray with the restaurant sector forced into lockdown. With the pandemic magnifying homelessness among mature aged women, he had to scramble to not only ensure those in need received support, but so the business survives moving forward too.https://www.twogood.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After spending a decade offering disadvantaged youth a supported pathway from the street to a sustainable livelihood with her café and catering business Rebecca Scott (Streat) not only had to pivot her hospitality model but find a way to continue to look after those in need. Given the slim margins in hospitality and more below the poverty line she’s embarking on a new model to use the power of food to save lives.https://www.streat.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After signing a lease and paying a deposit award-winning chef Nigel Ward (Uccello) was set to exchange just two days after the government shut down the restaurant industry. With the plans on his dream restaurant falling through, he fell on dark times and found solace cooking for friends and neighbours before an opportunity rose to run the biggest kitchen he’s ever worked in.https://merivale.com/venues/uccello/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After the first lockdown Andrew Baturo (DAP & Co Venues) realised his restaurants had veered away from their original identities by trying to be everything to everyone. With time to plan, he set about stripping some back to their original ideas and taking others to a new model that have become stronger, more profitable and consistent offerings.http://www.dapandco.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Last time we caught up with Kathryn Russack she was driving all over the Victorian countryside delivering ready to heat meals, instead of feeding people in her beloved restaurant Colenso. After a second lock down and time to re-evaluate she’s created a membership-based food offering that she sees being transferred to the restaurant, once it opens again.https://www.colenso.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With supermarkets announcing record profits during the restaurant lockdown, Melbourne’s Farmers Markets was sent into turmoil when the Government announced they were no longer an essential business. Mustering all the energy that saw her create the markets decades ago Miranda Sharp (Melbourne Farmers Markets) not only got them re-instated, but has them headed in a new direction to become an important part of everyday life.https://mfm.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After bushfires destroyed the summer trade and a receiving severe injuries in a car accident, chef Maria Kabal (Tokar Estate) saw the closure of restaurants as a time to draw breath and re-evaluate her life. On the eve of re-opening the regional restaurant, she is implementing changes not only to the way she cooks, but the way she operates as a chef too.https://tokarestate.com.au/restaurant/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After decades of influencing Melbourne’s culinary landscape Paul Wilson (Mr Wilson Consulting) headed for the country to change the fortunes of Morgan’s Sorrento. After delivering a unique offering that garnered a lot of attention, the pandemic stopped everything. But after developing a shorter gastro pub and wine offering he’s now seeing the benefits of a slipstream, quality offering that could become the restaurant model of the future.https://www.instagram.com/by_paulwilson/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After his landlord passed away and the new owners upped the rents to unmanageable levels Karl Firla (Oscillate Wildly) was forced to close the Sydney fine dining institution he’d spent a decade building. But after teaming up with a close friend and fellow chef Federico Zanellato (LuMi dining) to launch Restaurant Leo during the pandemic, a new dawn has broken for one of Australia’s most talented chefs.https://www.instagram.com/karl_firla/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With a job in the Hunter Valley and his family on the Sunshine Coast Cameron Matthews (Spicers Hunter Valley) had to choose between family and employment when the NSW and Qld borders shut. Opting to keep money coming in the door he spent 10 weeks away from his family, and the experience has set him on a new path to alter the negative culture and address the mental health of those in the industry.https://www.instagram.com/cameron__matthews/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After forming an even stronger relationship with locals through takeaway during lockdown, Alex Munoz (Restaurant Labart) reopened only to have the Queensland borders shut. With a restaurant 15 minutes from the NSW border and a huge part of his clientele missing, he discovered the power of local goodwill that has changed the restaurant forever.https://www.restaurantlabart.comhttps://www.instagram.com/restaurantlabart/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After losing her best friend and mentor to alcoholism, Amber Kaba realized her own issues were spiraling out of control and she too was using alcohol as a coping mechanism. She faced her demons and the process set her on a path to take on the deep-seeded issues in the industry and create the White Jacket Effect that focuses on changing culture, mindset and well-being of hospitality professionals.https://whitejacketeffect.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After creating a unique mobile bar and events company repurposing airline trolleys as cocktail bars Nicola and Byron Woolfrey (Trolley'd) lost all bookings overnight when the pandemic landed. But some quick thinking saw them pivot to online classes and launch a new event (Wild Feasts for a New Age) focussed on foraging, sustainability and having deeper conversations about our connection to nature.http://www.trolleyd.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With the pandemic hitting the hospitality and aviation sectors hard high quality Australian Sea Salt producer Alex Olsson (Olsson’s Salt) saw 80% of foodservice business disappear overnight, but a quick pivot to online and retail and a determination to take Aussie salt to Europe has given her a new focus and resolve.https://www.olssons.com.auhttps://www.instagram.com/olssonssalt/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
It was Spring in The UK when the pandemic forced a lockdown and it took until Autumn before renowned chef and restaurateur Skye Gyngell (Spring, London) opened her restaurant again. With the UK on the verge of a potential second lockdown Skye talks about the toughest period of her life, the impact it’s had and what the future holds for her restaurant and the English industry as a whole.https://springrestaurant.co.ukhttps://www.instagram.com/skyegyngell/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After detailing the trauma of losing all business and the changes he needed to implement to survive in part 1, Marty Boetz (Cooks Co-op) reflects on his career and what the future may hold.http://www.cooksco-op.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After completing an entire kitchen renovation just a week before the industry was locked down, industry legend Marty Boetz (Cooks Co-op) lost every booking, including 20 weddings, for the rest of the year. With no income, and uncertainty over when large scale events can start again he quickly shifted to doing Thai takeaway, produce boxes and turned his venue into a restaurant to survive.http://www.cooksco-op.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
During the pandemic we've seen new restaurants opened, and many closed forever, but Hayley Hardcastle (Saddles at Mount White) actually sold one of her restaurants during the toughest period ever. With the weight of two venues off her shoulders it has allowed her to focus and work on her restaurant to forge a new way forward for the regional restaurant.https://saddlesmtwhite.com.auhttps://www.instagram.com/saddlesmtwhite/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
With a business that grow specialty game birds like quail, squab and spatchcock for the restaurant sector Daniel Jalalaty (Game Farm) had to not only deal with a drop of 80% of business, but manage 1000s of birds coming off the farm. After calling on friends with large freezers, and some creating clever collaborations with industry profssionals he’s created a new model for the multigenerational family business moving forward.https://shop.gamefarm.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Singapore has been a Covid-19 success story. It got on top of the wave fast, until a swell of cases forced tighter, longer restrictions that have helped quell its spread. With Melbourne in the throes of a second lockdown, Darren Farr (The Lokal, Singapore) sheds some light on Singapore’s Covid experience and the roadmap beyond it.https://thelokalsingapore.comhttps://www.instagram.com/thelokalsingapore/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Collaborations are nothing new to hospitality, but during the pandemic some incredible collaborations have come to fruition between the most unlikely of professionals. With a unique restaurant model focussed on the community the pandemic delivered an even greater sense of connection for Nick Smith (Rising Sun Workshop) who found inspiration and hope in an astounding collaboration with artist Christopher Pearce.https://www.risingsunworkshop.comhttps://www.instagram.com/rising_sun_workshop/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
During the pandemic, and while the restaurant sector was in the throes of lockdown, Tara Medina (Discovered Wildfoods) launched her brand of wild-harvested Sambar venison. It posed many challenges but after years of getting the logistics right, she’s not only found a solution to help restore the pristine habitats being threatened by herds of wild venison, but deliver an ethically harvested meat to the food service market too.https://discoveredfoods.comhttps://www.instagram.com/discovered_foods/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Making the top restaurant lists, and grabbing the attention of the world’s food loving community can make a restaurant a must-visit for tourists to a city. But with concerns over the future of international travel Josh Raine (Tetsuya’s) had to turn the focus on the local market with a different format to ensure the survival of the world-famous restaurant.https://tetsuyas.comhttps://www.instagram.com/chefjoshraine/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After spending months and hundreds of thousands of dollars to launch a new restaurant, Richie Dolan (Hilltop Store and HillTop at the Lodge) was forced to put the project on hold. After changing business models four times just to survive he’s realised the work/life balance he’d sort in the country was vanishing before his eyes, but as he explains the desire for a greater connection with family is now paramount.https://www.instagram.com/richiedolan/?hl=enhttps://thehilltopstore.com.auhttps://www.bellingenvalleylodge.com.au/restaurant/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After considering a move back to NSW to be closer to family just before the pandemic hit, Nick Raitt (Josef Chromy Wines, Tasmania) had to stand down all his staff and find a model that kept the business alive. After turning into a one-man band, cooking, packing, marketing and delivering food parcels, he found a greater connection with locals, locals producers and the team he’d fostered.https://josefchromy.com.auhttps://www.instagram.com/chefnickraitt/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
After making a name for himself with a nod to classic British gastro pub grub at the Old Fitzroy Hotel the pandemic arrived and closed the doors on Nicholas Hill's (Smoke Trap Eels) vision. With over 200kg of Longfin Eel sitting in the cool room and potentially going to waste he turned his hand to smoking the fish and it set him on a new food path.
With two venues full of verve and energy by blurring the lines between wine bar and restaurant Almay Jordaan (Neighbourhood Wine and Old Palm Liquor) had to not only switch to takeaway but change her whole operations, including finding a way to sells thousands of litres of keg wine. As we approach the announcement of a roadmap out of covid, she is yearning for the days when her dining rooms can be rowdy with the hum of happy hearts and full bellys.https://www.instagram.com/almayj/?hl=enhttps://neighbourhoodwine.comhttps://oldpalmliquor.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
It was Autumn when the pandemic landed like a thud. It’s now Spring but for operators in Melbourne a clear roadmap out of the pandemic is still unclear. In the 100th episode of Deep in the Weeds industry legend and award-winning chef and restaurateur Ian Curley (French Saloon, Kirk’s Wine Bar) pulls no punches detailing the issues that plague the industry and the solutions for a road map for industry success beyond covid-19.https://www.instagram.com/chefiancurley/?hl=enhttps://www.iancurley.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After restructuring her restaurant to adapt to restrictions Chrissy Flanagan (The Sausage Factory) found a new streamline operation providing a better margin. With energy to burn the Sydney Sausage Queen turned her focus on repurposing her not for profit organisation Dully Locals, originally set up to promote local Dulwich Hill food businesses, to be a distributor of their products.https://www.thesausagefactory.com.auhttps://www.instagram.com/chrissyscuts/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Amongst all the heartache, the tragedy and the disbelief the fragility and viability of restaurants has come to the surface, but David Mackintosh (IDES, Lee Ho Fook, SPQR Pizzeria and Pope Joan) believes the new dawn of hospitality will see new technologies and ‘restaurant meals at home’ models become an essential part of creating a sustainable industry moving forward, beyond Covid-19.https://au.linkedin.com/in/david-mackintosh-86171448Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
If farming in Australia didn’t have enough challenges due to drought, flooding and bushfires, the pandemic raised issues never before seen for those working the land. As a premium meat supplier James Madden (Flinders & Co) has had to address issues with pipes to market, panic buying, possible abattoir outbreaks and meat shortages, but believes the forced inner analysis will result in a better, more sustainable future for the meat industry.https://www.flinders.cohttps://www.instagram.com/flindersandco/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After the death of a close friend award-winning chef Lauren Murdoch (Bullo River Station) realised life was short and took a chance by applying for a remote job as a chef on a cattle station in the Northern Territory. After a few weeks in quarantine and some interesting experiences in the great outdoors she’s found joy in cooking simple food and embracing the natural wonders of the outback.https://www.instagram.com/lammmur/https://bulloriver.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
As society opens up and people look to get out of the big cities for a bit of country air, regional restaurants are experiencing a boom in trade. After creating a clever three course set menu highlighting the best produce of the region Sonia Greig (South on Albany, Berry) is having to turn punters away eager to get a taste of their quaint country offering.https://southonalbany.com.auhttps://www.instagram.com/southonalbany/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With restrictions for large public gatherings put on hold indefinitely, the events industry is reeling with no clear vision on a recovery. After losing months of work for events, some years in the making, Kasey Thompson (Blake’s Feast) and her team quickly pivoted to a home delivery model that’s not only saved their business, but could become part of the future of the events company too.https://www.blakesfeast.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With one restaurant at the high end and the other focussed on every day eats Clayton Wells (Automata + A1 Canteen) has had mixed fortunes coming out of lockdown. But, after putting his staff first and maintaining a ‘go-with-the-flow’ attitude he’s focussed on making his two restaurants even better, rather than open any more venues moving forward.https://www.instagram.com/c_j_wells/https://www.automata.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Last time we caught up with John Blankenstein he had no market for his premium rock oysters due to the closure of restaurants, and was even contemplating throwing them away.After the most challenging period of his career, the pandemic has given rise to new problems on the eve of his new season oysters coming to market.https://www.mimosarockoysters.com.auhttps://www.instagram.com/mimosarockoysters/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With a family illness and the impending arrival of his first grandchild award-winning front of house professional Martin O’Conner put family first and stepped back from his busy role as restaurant manager to work casually. When the pandemic landed it put him in a precarious position with no employment, but with more time with his family and a new consulting role he’s looking at the future with new eyes.https://www.instagram.com/martin__oconnor/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With over 550 staff in the group, Jake Nicolson (Ghanem Group) had to get creative to not only keep the businesses afloat but staff employed too. He created a ghost kitchen to cook the varied cuisines in the group from the one site and although it was a success, the clever plan delivered more challenges than anyone could have foreseen.https://www.instagram.com/jake_nicolson/https://www.ghanemgroup.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With the strict restrictions of the Stage 4 lockdown making it unviable to do takeaway, Rosa Mitchell (Rosa’s Canteen) had to close the doors on her eatery and hope for a Spring re-opening. With cases still in the hundreds she may have to wait until summer bring a wealth of amazing seasonal produce and a re-birth of the Melbourne hospitality sector too.http://www.rosamitchellcooks.comhttps://www.instagram.com/rosamitchellcooks/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With a high-end restaurant reliant on tourists and a workforce rich with international workers not supported by government, Jason Saxby thought the team he’d built in his dream restaurant (Raes on Wategos) could be disbanded and the dream shattered. But the owners moved their entire extended family into the boutique hotel and gave work to employees not supported by the government and it’s brought the team closer than ever.https://www.instagram.com/jasonmsaxbyFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After spending 13 years making a name for himself as one of Australia’s best seafood chefs Colin Barker (The Boathouse on Blackwattle Bay) had an identity crisis when the restaurant closed its doors. With uncertainty around the future of the venue, he’s taken pause and realized how much he’d invested of himself into the business, and believes the forced separation will result in a better work/life balance moving forward.https://www.instagram.com/col_barker/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Artisans arise When we last caught up with Pierre Issa, otherwise known as Pepe Saya, he’d lost 90% of his business and pivoted focus on retail and online sales. Now on the eve of Aussie Artisan Week he explains that things are looking a little bit rosier.https://instagram.com/pepesayaFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With one farm affected by severe drought and the other damaged by floods third generation farmer Greg Kocanda (Block 11 organics) was already concerned about the year ahead before the pandemic landed. With the regular pipes to market impacted by the lockdown, he adapted with an online and delivery model to survive that will now form part of their regular business.https://block11organics.com.auhttps://www.instagram.com/block11organics/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After opening a new restaurant just four weeks before the pandemic landed Emma McCaskill (Chefs on Wheels) had to quickly re-energise herself and create a takeaway model. After chef Paul Baker reached out to get her onboard and contribute meals for his new Chefs on Wheels home delivery model the experience lead her to take a chance, quit a secure job and embark on a journey were cooking what’s close to her heart.https://www.instagram.com/emmajademccaskill/https://www.instagram.com/chefsonwheelsadl/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=en
After taking over the pans at an award-winning Brisbane restaurant and bar Adam Wolfers (Gerard’s Bistro and Gerard’s Bar) and his team planned a renovation and relaunch, but the pandemic stopped them in their tracks. They quickly switched to a set menu for takeaway to keep the engine running, and its success has not only transformed their perceptions of takeaway moving forward, but the offering in the restaurant as well.https://www.instagram.com/a.wolfers/?hl=enhttps://www.instagram.com/gerardsbistro/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After gaining momentum with the charcuterie and wholesale part of his business Luke Powell (LP’s Quality Meats) decided to close his restaurant and focus on smallgoods just before the pandemic landed. With a pizzeria (Bella Brutta) suited to takeaway and a new model focussed more on retail they’ve been busier than ever, but the period has not been without its extreme challenges.http://www.lpsqualitymeats.comhttps://www.instagram.com/lpsqualitymeats/https://www.instagram.com/bellabruttapizza/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With the restaurant closed since the first lock down Jo Barrett (Oakridge) turned her attention to launching a food magazine, Have a Go, sharing her food knowledge and embarked on a journey with Matt Stone called The Greenhouse by Joost Bakker – where Jo and Matt will live in a zero waste, fully sustainably house in Federation Square on show to the public for 9 months.https://www.instagram.com/jobarrett/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Matt Stone is one of Australia’s most celebrated chefs. He’s forged a career as a champion of native ingredients and the most sustainable practises possible, but underlying it all is his appetite to explore new things and give anything a go.This is EPISODE 2 our new podcast called The Crackling, in partnership with PorkStar where we share the stories of Australia’s best chefs, butchers, artisans and pork producers.We’ll be releasing new episodes weekly so search for The Crackling in your favourite podcast App to subscribe. We’ll be back with a new episode of Deep in the Weeds on Monday - in the meantime, enjoy the secondt episode of The Crackling.SUBSCRIBE HEREhttps://linktr.ee/thecrackling
After 17 years building her award-winning restaurant Danielle Gjestland (Wasabi) closed the restaurant and was about to board a plane to Japan for good when the pandemic stopped her in her tracks. With international travel postponed and an empty venue she connected with notable chef Alanna Sapwell who gave a new life to the waterfront venue.https://www.instagram.com/dan_gjestland/https://www.instagram.com/wasabi_noosa/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After changing our perceptions of contemporary dining in the suburbs young restaurateur Tristan Rosier (Arthur Restaurant) not only had to convert to takeaway and re-structure his menu at a higher price point to survive, he’s also juggled the challenges of becoming a father for the first time too.
With no choice but to change his restaurant model Michael Rantissi (Kepos Street Kitchen) converted his hatted restaurant to a deli, serving breakfast lunch and heat and serve home meals. With a new sustainable business model he has his nights free and revelling in the chance to feel normal and re-connect with family and friends.https://www.instagram.com/keposstreetkitchen/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Last time we caught up with Michael Ryan he was about to open his award-winning restaurant after being lockdown for a few weeks. After six weeks of fantastic trade from punters keen to explore regional restaurants Michael Ryan (Provenance) has had to close his doors once again as Victoria comes to grips with escalating Covid-19 cases, but he’s using the moment to take a break and re-invigorate his dining room.Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With family in Sardinia impacted by the pandemic and an award-winning restaurant forced to operate in ways never before considered, Giovanni Pilu (Pilu at Freshwater) found solace in an Italian saying “Non tutti i mali vengono per nuocere” which translates as ‘not all things come to hurt you’. It’s allowed him and his team to discover pockets of optimism when they needed it most.https://pilu.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
This is something a bit different for Deep in the Weeds because we wanted to introduce you to our new podcast.It’s called The Crackling, in partnership with PorkStar where we share the stories of Australia’s best chefs, butchers, artisans and pork producers.This is the first episode in the series where we feature Louis Tikaram from Stanley Brisbane. We’ll be releasing new episodes weekly so search for The Crackling in your favourite podcast App to subscribe. We’ll be back with a new episode of Deep in the Weeds on Monday - in the meantime, enjoy the first episode of The Crackling.SUBSCRIBE HEREhttps://linktr.ee/thecrackling
With hospitality and food media on their knees, award-winning brand specialist Jeanine Bribosia (The Cru) lost over 80% of business and feared the business she’d built over a decade could end literally overnight. But her belief in her staff and the restaurant industry helped her realise how important the people you work and connect with are in ensuring an open, honest and prosperous future for all.
With lockdown allowing many to take a breath and use the time to reflect, Anna Pavoni (Ormeggio) has been busier than ever – first renovating and re-launching their award-winning restaurant, before turning her hand to launch an extravagant Italian fine diner, a’mare this December.
After losing her father during the pandemic, Sandra Foti (Piccolina Gelateria) drew inspiration from his work ethic, and belief that whenever you are confronted with adversity and everyone else is scared, that is the time to be brave. It’s not only helped her overcome her challenges, but allowed her to be there for her team too.
With only one of his three French Bistros trading because of the pandemic award-winning chef and restaurateur Guillaume Brahami (Bistro Guillaume) has spent more time cooking at home and falling in love with cooking all over again. The impact of such has him rethinking his future with a dream to open a small, intimate venue where the offering changes weekly and there is no menu – just beautiful food cooked by the man himself.
Feeling burnt out after years of setting one of the highest levels of dining standards down under Kylie Javier Ashton (Momofuku Seiobo) discovered that the restaurant’s forced closure gave her a chance to catch her breath, regroup and discover what made her happy. With the restaurant about to open its doors again, she is bringing a renewed energy to a new era of one of Australia’s best.https://www.instagram.com/kyliejavierashton/?hl=enhttps://www.instagram.com/momofukuseiobo/?hl=enhttps://seiobo.momofuku.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
In his first year as a restaurateur Matt Binney (Heartswood) experienced the joy of fatherhood and the throes of a global pandemic. With a restaurant on the periphery of Melbourne, he was forced into a second lock down, but the new model he built with the influence of locals, has set his young restaurant on a new path, and the Yarra Glen residents are cheering.https://www.heartswood.com.auhttps://www.instagram.com/heartswooddining/https://www.instagram.com/chefmattbinney/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With a restaurant (Almond Bar) in Sydney’s CBD and a café (3 tomatoes) in Sydney West Sharon Salloum and her sister Carol had to formulate very different plans to ensure both businesses survived lockdown. While the café in the suburbs boomed, their award-winning Syrian restaurant remained closed for three months – but it’s opened its doors again and allowing her to do what she loves – cook in abundance for people.https://www.almondbar.com.auhttps://www.instagram.com/almondbar/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After years of believing in his idea and product, Peter Gunn (Ides, Melbourne) found the perfect hospitality model where he could showcase is interpretation of contemporary Australian cuisine in an environment befitting of the new wave of dining. Although the pandemic is a set back he’s determined to get things back on track and re-ignite the model he spent so long getting right.https://www.idesmelbourne.com.auhttps://www.instagram.com/idesmelbourne/https://www.instagram.com/petergunn501/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After years of running award-winning restaurants, Susan Sullivan (Boronia Kitchen) decided to take her hospitality nous to the suburbs and created a venue that quickly became a hit with locals. On the eve of its second birthday the pandemic hit and changed the entire operations, but thanks to the support of Gladesville residents, it’s become an integral hub of the community.https://boroniakitchen.com.auhttps://www.instagram.com/boroniakitchen/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
When the first lockdown shook the foundations of the industry Scott Pickett (Estelle, Matilda) sort comfort in an alt-ego character Digger, who went ‘rogue’ with a series of hilarious and inspiring videos that captured the attention of the industry. With a second lockdown in place, the high-octane, emotional experience has set him on a new path focussing on the things that truly matter.https://www.pickettandco.comhttps://www.instagram.com/scottpickettchef/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After being forced to close the doors for the first lockdown Brooke Adey (Coogee Wine Room) and her team decided the best option was to remain closed until they could serve guests in the dining room again. Nine weeks away from the restaurant made her realise how out of balance her life was, so after re-opening she changed habits and brought a new regime to the operations of the restaurant too.
The pandemic has forced operators to do whatever they can to survive, and others do things they never imagined. With the restaurant shut and the world spinning out of control Adam Liston (Shobosho) launched an initiative to feed medical professionals, another to feed homeless people, and even opened a new restaurant – ShoSho.https://www.instagram.com/adam_liston/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After leaving the world of fine dining disillusioned and starting a family, Mary Macintyre (Superhero Banh Mi) made a come back with a simple, seamless and profitable Vietnamese eatery reliant on Melbourne and a loyal local Castlemaine market. With visitors in town dwindling due to Melbourne’s lockdown she refined her offering, and the impact has seen even more people queuing for her food, and a much better work/life balance too.
After closing the restaurant in the first lockdown and trying a take away model, Hugh Allen (Vue de Monde) only had his restaurant open to sit-in diners for one week before the second lockdown came into effect. With uncertainty ahead he’s finding avenues to keep his staff employed and formulating a new business model to ensure his fine dining establishment blossoms in Spring.
When we last caught up with Matt Moran, Aria was closed and his brigade of head chefs where churning out Chiswick at Home meals. That was a few months ago, and now he’s on the verge of re-opening Aria again – and as he tells Huck he’s even donning the whites again.https://www.ariasydney.com.auhttps://www.instagram.com/chefmattmoran/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
During lockdown the value of the local butcher and bakery as important hubs of the community saw a boom in trade for some, but James White (Bourke Street Bakery) had to think quickly and reshape their operations and offering to ensure they remained open and kept staff employed.
With sharp rises in daily Covid-19 cases forcing the government’s hand to lockdown Melbourne for another 6 weeks, Rob Kabboord (Lekker) is bouncing from angry, to disappointed and heart-broken about closing the restaurant again. But with the experience of the first lockdown under his belt he’s taking the time to get some air in the lungs and make sure his and his staff’s mental health is number one priority.
After switching to a takeaway model dishing up $16 dishes reminiscent of staff dinners Mark Jensen (Red Lantern) discovered a means to streamline his award-winning restaurant once the doors re-opened. The impact may be less revenue, but with far less costs, he's found a new model he believes could give him back some life/work balance.https://www.redlantern.com.auhttps://www.instagram.com/redlanterngroup/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After becoming disillusioned with the hospitality industry and keen to find a new path Zoe Birch (Greasy Zoe’s) launched a tiny sustainable restaurant championing hyperlocal produce. Just when business was booming the pandemic threatened everything until the support of the local community and some clever tweaks to create a 6-seat restaurant re-invigorated her belief in venue.
With his restaurants forced to close, and his contemporaries experiencing the same fate, Shane Delia (Delia Group) looked at the positives and began to see opportunities. Not satisfied with a quick stopgap solution he created a new business called Providoor – delivering the food from the best restaurants to Melburnian's front door.https://www.deliagroup.com.auhttps://www.instagram.com/shanedelia/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After a brutal summer with bushfires Troy Rhoades-Brown (Muse Restaurant) was hoping that Easter would bring a swell of visitors to the Hunter Valley, but the pandemic landed closing the doors indefinitely. With some forward planning and incredible business acumen he’s survived the shutdown and is certain a honeymoon period in the Hunter is looming as restrictions ease and consumers start to travel again.Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
The Doomsday PlanAfter building an artisan award-winning brand supplying airlines, stadiums, cinemas and clubs with a best-in-class product over 20 years Karen Lavecky (Land of Plenty Food Co.) lost 90% of business overnight. But a Doomsday document her husband and business partner wrote a few years ago ‘just in case there’s a catastrophe’ set a plan in motion immediately to ensure their business made it through the toughest period of its history.
With many people working from home due to the pandemic, restaurant precincts like Barangaroo that are normally packed with office workers have become ghost towns on weekdays. But Rebecca Lines (Banksii Vermouth Bar and Bistro) explains that consumers are out on force on weekends and spending big – offering a much-needed lifeline to area.
After a few years struggling to make ends meet, an opportunity to change the offering at Barzaari saw co-owner Darryl Martin renovate and re-launch just two weeks before the pandemic hit leaving his new vision potentially in tatters. But, the family banded together, and through luck or good fortune his new restaurant model has paved a new road to success.
After building their dream restaurant in the country and receiving a string of accolades as one of Australia’s best regional restaurants the pandemic came along and put everything Adam Bantock (Clementine, Yass) and his wife Brooke had built in jeopardy. But sometimes, tragic circumstances can give rise to a positive change in a new direction.
Last time we caught up with Ben Liebmann, the borders in Denmark were closed, and Noma was on the verge of re-opening as a wine bar to welcome back the Danes. Now with the borders opening again and restaurants open he shares some exciting news with Huck.
With corporate clients leaving the city in droves after lockdown, Jan McKenzie (Café Sydney) had no choice but to mothball the iconic CBD restaurant Café Sydney and stand down almost 140 staff. With restriction easing in New South Wales, the beating heart of Sydney’s dining scene finally opened its doors again – and almost the entire team is back together too.
When the pandemic hit many operators believed the road to recovery was through everyday, heart-warming eats, and that fine dining may have finally had its day. But award-winning chef Peter Gilmore (Quay & Bennelong) believes our shared traumatic experience and realisation that nothing is forever may result in a golden era for special occasion establishments that remind us to live for the moment.
When the pandemic landed Victor Liong (Lee Ho Fook) was on the verge of opening a new site at Marvel Stadium, and had successful restaurants in Sydney and Melbourne altering our perceptions of Chinese cuisine downunder. Although it threw everything into turmoil, Liong isn’t one to worry about the past, and believes a bright future lies in a finer dining expression of Chinese cuisine at Lee Ho Fook, in the new dawn of Australian hospitality.
With no one flying and the restaurant sector shut down Rowie Dillon (Rowie’s Cakes) lost all business literally overnight. After spending 20 years building her award-winning offering of award-winning 100% wheat, gluten and dairy free cakes and desserts she’s diversifying her offering to survive.https://www.rowiescakes.com.auhttps://www.instagram.com/rowiescakes/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Last time we caught up with Annie Smithers, she had closed du Fermier and was yearning to be with her team again. Well, the restaurant is open again and Annie is back on the pans but, but as she tells Huck, things are a little different.https://anniesmithers.com.auhttps://www.instagram.com/kittensmithers/?hl=enhttps://www.instagram.com/du_fermier/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Last time we caught up with Jackie Middleton, she had temporarily closed all Earl Canteen sites and was running a takeaway model from her catering arm. With the industry allowed to trade again, they’ve re-opened and she joins Huck to share how it’s going.https://www.earlcanteen.com.auhttps://www.instagram.com/earlcanteenmel/https://www.instagram.com/eatingwithjack/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With the viability of almost every restaurant in the country under pressure due to the pandemic, how crazy would you need to be to open a restaurant during lockdown? Renowned chef and restaurateur David Tsirekas (Homer on Homer) went against the grain and did just that.https://www.instagram.com/dtsirekas/https://www.facebook.com/homeronhomer/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
In England the pandemic spread so quickly the government closed down restaurants and it’s put the future of the industry in doubt for many. But Michelin Starred chef Nathan Outlaw (Restaurant Nathan Outlaw and Outlaw’s Fish Kitchen) is seeing this as an opportunity to change his restaurants to a more accessible model that shines a light on seafood and cooking it simply.https://nathan-outlaw.comhttps://www.instagram.com/nathanoutlaw/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
The true impact of the pandemic is beginning to take its toll on many operators. After 20 years, Teage Ezard has closed the doors on award-winning Melbourne institution, Ezard. Even though it’s one of the most devastating moments of his career, the influential restaurateur is already planning something new.Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With restaurants and international markets shut down Scott De Bruin (Mayura Station Limestone Coast, South Australia) saw sales of his award-winning full-blooded wagyu drop to zero literally overnight. But some clever thinking and initiatives he managed to hold on until businesses could open up again.http://www.mayurastation.comhttps://www.instagram.com/mayurastation/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
With so many operators pivoting to take away, veg boxes or grocers Joel Valvasori (Perth’s Lulu La Delizia) thought the best chance to maintain his restaurant’s identity and reputation was to hang on, ride out the storm, and get back to normal as soon as possible.
Food has become the major reason for travelling, but the global pandemic put an end to all travel, home and abroad. With a heavy reliance on a tourist trade and no realistic market for takeaway, Spencer Patrick (Harrisons, Port Douglas) and his staff have been in limbo until the borders open and tourists return.https://www.harrisonsrestaurant.com.auhttps://www.instagram.com/harrisonspdhttps://www.instagram.com/spencer_patrick/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Frustrated by the perception of Turkish food being just dips, pide and kebabs, Ibrahim Kasif changed the conversation of Turkish cuisine downunder at Stanbuli. When the pandemic landed he was forced into a take away model, and the outcome of such has even surprised him.https://stanbuli.com.auhttps://www.instagram.com/stanbulirestaurant/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Last time we caught up with critic turned activist Dani Valent she was yearning for the day to strap on the bib in a restaurant again. With the easing of restrictions in Victoria, that day finally arrived and she caught with Huck to share her first dining experience.
Renowned restaurateur Chloe Proud (Hobart’s Oddfellows Bar and Eatery) had finally found a viable restaurant model when the pandemic landed and forced the doors close, but the experience has given her new resolve to find solutions for the entire industry.
Last time we caught up with Paul Baker he’d started a new business called Chefs on Wheels because the entire team at Botanic gardens restaurant had been stood down. Today the restaurant opens again, but Paul is no longer manning the pans.https://chefsonwheels.com.auhttps://www.instagram.com/bakerpaul82/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
After award-winning restaurateur Pasquale Trimboli (Italian and Sons) pivoted to a takeaway and retail model to survive, it generated such good business and goodwill he’s created a conundrum he never thought he’d be facing.https://italianandsons.com.auhttps://www.instagram.com/italianandsons/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Neil Perry was the very first guest to appear on Deep in the Weeds to discuss the devastating week the restaurant industry closed down. Today he re-opens Rockpool Bar and Grill in Sydney for the first time since and joins Huck for a quick update from the kitchen.
With the food and beverage operations of the entire hotel group stood down overnight, Vincent Lombino (Ovolo Hotel) and his team had to get creative to keep staff employed. One truly unique private dining initiative could change the use of hotel rooms forever.https://ovolohotels.comhttps://www.instagram.com/ovolohotels/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
From time to time we're going to catch up with the people who have shared their story on the show. We catch up with Dash Rumble at Pilot in Canberra, as they prepare to seat people in the restaurant for the first time, again.https://www.pilotrestaurant.comhttps://www.instagram.com/pilotrestaurant/https://www.instagram.com/dashrum/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
With a successful restaurant in the CBD, two at the international airport and a role as curator of Carriageworks Farmers Market, Mike McEnearney (Kitchen by Mike) was living the food dream, but the pandemic landed like a tornado, swept him off his feet and took everything with it.https://www.kitchenbymike.com.auhttps://www.instagram.com/kitchenbymike/https://www.instagram.com/mikemcenearney/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
As restaurants began to open up with limited seats again the dreaded ‘no shows’ reared its head and left restaurants reeling. Given we happily pay for tickets to the movies, footy or a concert Sali Sasi (Leigh Street Wine Room) believes it’s time to rethink the booking model for restaurants.https://leighstreetwineroom.comhttps://www.instagram.com/leighstreetwineroom/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
A wave of new restaurants added colour, character and nuance to Brisbane’s culinary landscape, but the pandemic stopped it in its tracks. With closed borders and an industry reeling, Ben O’Donoghue (Billykart Kitchen) believes the sun is setting on the old restaurant model, and it's time to embrace a new, more viable way of operating.https://benodonoghue.comhttps://www.instagram.com/thebenodonoghue/?hl=enhttps://billykart.com.auhttps://www.instagram.com/billykart/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
After losing everything in the bushfires and a huge drop in sales due to the pandemic. Now Prue Henschke, producer of one of the world’s best wines Hill of Grace, has found inspiration in the new shoots emerging from the remains.https://www.henschke.com.auhttps://www.instagram.com/henschke/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
After winning multiple awards in its first year, 30,000-seat Bank West Stadium and it’s sibling venues closed their doors and stood down over 3000 casual hospitality workers. But chef Martin Dulke put his kitchens to work to help feed quarantined people returning to Australia and our frontline medical, military and police workers.https://www.instagram.com/chefmartindulke/?hl=enhttps://bankweststadium.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
Honey Bees are the world's most important pollinator of food crops. One third of the food we consume each day relies on pollination mainly by bees, but with storms, drought, bushfires, floods, a grasshopper plague and a pandemic for good measure, Tim Malfroy (Malfroy’s Gold) one of Australia’s best wild honey producers, discusses the impact it is having.https://www.malfroysgold.com.auhttps://www.instagram.com/malfroys_wild_honey/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
As operators try to work out just when to swing the doors open, chef and restaurateur Kathryn Russack (Colenso, Kyneton) discovered a new connection with her community that has her considering a new beginning.http://www.colenso.com.au/#menuhttps://www.instagram.com/mrscolenso/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
After a decade launching multiple venues, the pandemic threatened to take away everything Darren Robertson and the team behind Three Blue Ducks had built. Now with the easing of travel and restaurant restrictions it could mark an opportunity to peg back what was lost and become an integral part of the community for all of their venues.https://www.threeblueducks.comhttps://rockerbondi.com.au/restaurant.htmlhttps://www.instagram.com/darrenrobertsonfood/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
Over a decade ago one of Australia’s best chefs Brent Savage (Bentley Restaurant & Bar, Monopole, Yellow, Cirrus) joined forces with sommelier Nick Hildebrandt to build a restaurant group of vastly different award-winning establishments. With the restaurants booming the pandemic landed and not only forced them to re-think each venue, but saw them working harder than ever before to save them.https://www.instagram.com/brent_savage/?hl=enhttps://www.thebentley.com.auhttps://www.bentleygroupathome.com.au/menuhttps://www.instagram.com/bentleyrestaurantbar/https://www.instagram.com/nick.hildebrandt/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
In the wake of the pandemic Duncan Welgemoed (Africola) saw business drop by 83% overnight, but as devastating as it was he realised it delivered a rare moment to let go of all the things that don’t matter, and create a new restaurant model as an essential business.https://www.africola.com.auhttps://www.instagram.com/africola_soundsystem/https://www.instagram.com/afropunkoz/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
With 250,000 people about to descend upon Melbourne to celebrate our incredible food culture, Pat Nourse (The Melbourne Food and Wine Festival) had to postpone Australia’s largest food festival just a week out from launch. But an online initiative will bring the festival to life until restrictions on large gatherings ease.https://www.melbournefoodandwine.com.auFollow Pat on Instagram https://www.instagram.com/patnourse/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
Pierre Issa, otherwise known as Pepe Saya, is one of the world’s best butter producers, but with almost 90% of his business supplying the Hospitality sector & Qantas he had to whip up a new business model to survive.Follow Pepe Sayahttps://www.instagram.com/pepesaya/?hl=enLearn more and buy online from Pepe Sayahttps://pepesaya.net.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
With the world facing a crisis like never before, will our diets come into question too? Shannon Martinez (Smith and Daughters and Smith and Deli) believes the time is nigh to consider a paradigm shift in the way we grow, purchase and consume food.Follow Shannon on Instagram https://www.instagram.com/shannon_martinez/?hl=enhttps://linktr.ee/shannon_martinezhttps://www.instagram.com/smithanddaughters/?hl=enhttps://www.instagram.com/smithanddeli/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
Just as award-winning restaurateur Stuart Knox (Fix Wine Bar + Restaurant) was raising doubts over his passion and commitment to the hospitality sector, the global pandemic hit him like a Tyson right hook and put things in perspective. Ever since he’s been fighting like a heavy weight underdog to save his business.Follow Stuart on Instagramhttps://www.instagram.com/fixwinebar/?hl=enAll of the Fix links herehttps://linktr.ee/fixwineFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
Tasmania has been isolated from the rest of Australia since shutting its borders. With a small population and a hospitality sector that traditionally needs tourist trade restaurateur Bianca Welsh (Stillwater and Black Cow Bistro, Launceston) discusses the impact of the pandemic and how a new sense of community has emerged.Follow Bianca on Instagram https://www.instagram.com/biancaleewelsh/?hl=enhttps://www.stillwater.com.auhttps://blackcowbistro.com.auhttps://www.instagram.com/stillwater_tas/https://www.instagram.com/blackcowbistro/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/
With the financial situation for most restaurants in the balance Nino Zoccali (The Restaurant Pendolino) believes the next year will test the resolve of everyone in the industry, because as he explains, the problem is much bigger than many may realise.
In a turning of the tables Dani Valent takes the wheel of Deep in the Weeds to interview host Anthony ‘Huck’ Huckstep about how the series came to light and whats been involved in pulling it together. In a moving episode Huck talks of the future of hospitality, food media and delves deep into his own adversities to explain that clarity and purpose can come from even the most devastating trauma.
Devastating drought, brutal bushfires and a global pandemic. It’s the stuff of Hollywood blockbusters, but a very harsh reality for many Australian producers. Small producer Westerly Isbaih (Alto Olives) discusses the hardship involved in farming downunder, but delivers an inspiring assessment of the amazing people in our food industry and why the future is bright post-Covid.
Fish fiend John Susman (Fishtales) has been the connective tissue between catchers and cooks for over three decades and is credited for helping bring some of the most special seafood brands to market. With restaurants unable to pay bills, he paints a picture of the impact on those upstream as well as the positive impact this pandemic has had on our consumption of seafood.
Australian chef Monty Koludrovic is best known for steering the ship at Icebergs Dining Room overlooking Bondi Beach. Now in Los Angeles with his young family, he was in the process of opening a new restaurant (Grandmaster Recorders) when the global pandemic changed everything.
Chef and restaurateur Josh Niland (Saint Peter) not only put seafood back on the table, but changed the conversation too and the world was taking note. It became known as The Niland Effect. Like many in this pandemic, Josh saw everything he’d worked for was disappearing overnight, but this isn’t the first time adversity has challenged his resolve.
With the only pipeline to market (restaurants) shut down literally overnight, duck farmer Jodi Clarke (Great Ocean Ducks) had to think outside the box to adapt and survive, and a prominent journalist and swag of chefs got on-board to make it happen.
Dan Hunter’s award-winning restaurant Brae in the tiny regional Victorian town of Birregurra rang the bell at number 44 in The World’s Best restaurant list. With international travel in doubt for a long period, one of the world’s most celebrated chefs believes a unique opportunity may emerge for regional restaurants as restrictions ease.
Aria's Matt Moran had to close all of his venues temporarily to give them a fighting chance when the industry re-opens. The experience has given one of Australia’s most influential chefs and restaurateurs a chance to reflect on the past, adapt to the present and consider new business models for restaurants.
Vicki Wild is one of the world’s best restaurateurs. Together with one of the world’s best chefs Martin Benn, they took Sepia to dizzying heights. In the middle of creating their next big restaurant at 80 Collins Street, the global pandemic changed the landscape underneath their feet.https://www.lucas.online/80-collins/HUCKhttps://www.instagram.com/huckstergram/https://twitter.com/AntHuckstepTHE PRODUCERhttps://www.instagram.com/foodwinedine/https://twitter.com/FoodWineDine
The language of food has no borders. Australian Ben Liebmann is the COO of Noma, arguably the most influential restaurant of our generation. With Noma dependent on international travellers and with a workforce of mostly international workers he delivers incredible insights into what Noma may look like post-Covid, and what it's like as an international worker being supported by the Danish government.
With restaurants limited to takeaway, many small wine producers lost their only pipe to market. Just when wine maker Charlotte Hardy (Charlotte Dalton Wines) thought her business may have to close for good, the initiatives triggered by some in the South Australian restaurant industry helped save her business.CHARLOTTE DALTON WINEShttps://charlottedaltonwines.com.auhttps://www.facebook.com/charlottedaltonwines/https://www.instagram.com/charlotte_dalton_wines/?hl=enHUCKhttps://www.instagram.com/huckstergram/https://twitter.com/AntHuckstepTHE PRODUCERhttps://www.instagram.com/foodwinedine/https://twitter.com/FoodWineDine*
With takeaway not an option for a restaurant in the middle of Adelaide’s Botanic Gardens, chef Paul Baker joined forces with his wife to create Chefs on Wheels – a service delivering ready-to-heat meals to the public, and surprisingly, business is booming.
With no restaurants to review, food writer Dani Valent lost her regular food review column, and in turn her voice. But as it turns out, we’re hearing from her more than ever, as the journo turned activist helps give a voice to those without one.DANI'S LINKShttps://linktr.ee/danivalenthttps://danivalent.comhttps://twitter.com/danivalenthttps://www.instagram.com/danivalentDEEP IN THE WEEDShttps://www.instagram.com/deepintheweedspodcast/https://twitter.com/deepintheweeds_https://deepintheweeds.com.auHUCKhttps://www.instagram.com/huckstergram/https://twitter.com/AntHuckstepTHE PRODUCERhttps://www.instagram.com/foodwinedine/https://twitter.com/FoodWineDine
Award-winning restaurateur Michael Ryan [The Provenance Restaurant & Accommodation] explains that although the pandemic has had devastating impact on the industry, we are now in a unique position to address the issues and create a new dawn for the industry.http://www.theprovenance.com.auhttps://www.instagram.com/theprovenance/?hl=enhttps://www.instagram.com/huckstergram/https://www.instagram.com/foodwinedine/
In just their first year Dash Rumble, with partner Ross McQuinn, made the top ten list of the nation’s best restaurants with Pilot, and just as quickly they almost shut their doors for good. Rumble shares the story of the craziest first year of suburban Canberra restaurant.
With restaurants forced into closure, what has happened to the front of house? Chris Morrison (Group Wine Director of QT Hotels) is one of Australia’s leading sommeliers, but like most front of house workers there are no dining rooms in which to ply his craft. He explores the impact of the pandemic and what it means for the sommelier profession and the art of great service.
Attila Yilmaz was a police officer during the SARS epidemic, but following an injury sustained in an on the job incident he left the force and found solace in food. Now owner of one of Western Sydney’s best eateries, Pazar Food Collective, he offers a truly unique perspective on work/life balance during the Covid-19 pandemic.
They take the limelight, but hospitality isn’t just about the pointy end. The cafes and casual eateries help fuel the majority of the populace. Jackie Middleton, gifted Melbourne a form of everyday eats like never before with Earl Canteen, but like many, the pandemic changed everything.
After his venues were closed and his tv gig cancelled, chef Colin Fassnidge turned his focus to a soup kitchen to help feed out of work hospitality workers.Colin Fassnidgehttps://www.colinfassnidge.com.auhttps://www.instagram.com/cfassnidge/?hl=enAnthony Huckstephttps://www.instagram.com/huckstergram/?hl=enhttps://twitter.com/AntHuckstepThe Producerhttps://www.instagram.com/foodwinedine/
Rock Oysters are one of life’s most luxurious eating experiences, and often enjoyed in finer surrounds. But with restaurants forced to sell only takeaway, and peak season oysters coming out of the water right now, oyster farmer John Blankenstein from Mimosa Rock Oysters says he needs to get innovative to save the family business.https://www.mimosarockoysters.com.auhttps://www.instagram.com/mimosarockoysters/?hl=enEmail John: mimosarockoysters@gmail.comhttps://www.instagram.com/deepintheweedspodcast/https://www.instagram.com/huckstergram/?hl=enhttps://www.instagram.com/foodwinedine/?hl=en
Regional restaurants provide a platform for local producers and although they’ve been hit hard by the COVID-19 pandemic, Annie Smithers believes the light will shine brightly on the brave new world of restaurants to emerge from the darkness.
On the brink of a potential food scarcity crisis, chef and data analyst Jared Ingersoll dives deep into the detail and shines a light on the ways operators are evolving and the opportunities that lay ahead.
Jacqui Challinor from Nomad Restaurant joins us to discuss the worst week of her career, what she hopes will come out of this current situation, and a lot more.
Chef Neil Perry joins us to discuss the impact of COVID-19 on his restaurants, staff, suppliers, and the industry as a whole.