Deep in the Weeds - A Food Podcast with Anthony Huckstep

Huw Kinch is the Estate Manager and Winemaker at Pyramid Valley Vineyards, a winery established by visionaries and brought to life through the many dedicated hands and minds of some of New Zealand’s most talented wine professionals. Here, the philosophy is clear: these are wines grown, not made—expressions that speak intimately of soil, place, and soul. ⁠https://www.pyramidvalley.co.nz⁠ SUBSCRIBE...

Syrian cuisine is not as prolific as some cuisines in our culinary landscape, but there are a few people showcasing its vibrant colours, flavours and textures. Today’s guest, Racha Abou Alchamat (Racha’s Syrian Kitchen) is on a quest to share the food of Syria one mouthful at a time. https://www.rachasyriankitchen.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIN...

Well, we love a catch up on Deep in the Weeds, and a lot has changed since we last caught up with one of the most influential restaurateurs downunder. Guillaume Brahimi, seems to be everywhere putting on big events, or filming TV shows, and now he’s bringing Bistro Guillaume back to Sydney for a very special and intimate pop up. https://www.instagram.com/guillaumebrahimi/?hl=en SUBSCRIBE TO OUR NE...

Genuine Mexican food is hard to come by in Australia, but if you look hard enough, you’ll find it. So, what exactly makes it authentic Mexican? And how do you create an offering that works in the culinary landscape, but stays true to its roots too? Alfie Perez from La Farmacia shares how the food of his homeland is making people move. https://www.lafarmaciasydney.com SUBSCRIBE TO OUR NEWSLETTER FO...

He’s run the engine room some of Sydney’s most popular venues, but these days Stephen Santucci (Moonacres Kitchen and Hearth by Moonacres) is living the dream hospo life of many. Utilising the produce grown on his doorstep to let the seasons speak for themselves. https://moonacres.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠https://deepinthewee...

In southwest Victoria lie the Otway Ranges, a place of rugged beauty shaped by coastland, beaches, and mountain ranges. Here, James Thomas and his wife, Eloise Thomas, took a punt on an established vineyard, renaming it “Heroes.” He joins me to share the story behind it. ⁠https://heroesvineyard.com⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠⁠⁠https:...

When times get tricky, those that survive look at ways to evolve, while accentuating what lies at the heart of their offering. How do you navigate challenging times, stay relevant and not only keep your regular clientele, but capture a new audience too? John Cassie (Jamsheed Winery) joins us to share how his food is evolving in a dynamic space. https://www.jamsheed.com.au SUBSCRIBE TO OUR NEWSLETT...

Many proclaim you need a huge space, turning over many people to succeed as a venue. But in recent times we have seen a swag of operators buck this trend to open small, intimate neighbourhood venues to great success. So, what elements do you need to get it right? Federico “Freddy” Carnevale (Little House) joins us just one week after opening an exciting new neighbourhood diner. https://www.instagr...

How do you transfer skills obtained in some of the world’s most influential restaurants into the embodied of a modern Artisanal Baker? Well today’s guest, Matt Forbes (Cobb Lane), has spent over a decade or so transferring his skills to transform our perceptions and expectations from Bakeries in Melbourne. https://www.instagram.com/cobblanebakery/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE AR...

With a challenging economic climate and competition as fierce as it’s ever been in hospitality, how do you stand out from the crowd and create unique events or offerings to not only draw in the crowds, but celebrate and emphasise the beauty of your offering too? Tresna Lee (Gemini Wine Bar) joins us to share her story, and the innovative ways she’s getting customers through the door. https://www.i...

What is the secret to winemaking success? Well it just might be Renae Hirsch. Oozing with talent, Renae is a consultant winemaking spanning many well-known and adored labels, throughout South Australia. There is one obvious link between these brands and that is the vineyards voice. ⁠https://au.linkedin.com/in/renae-hirsch-2a9a0424⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAY...

In an industry where reimagining a classic venue requires a delicate balance of history and innovation, meeting the market means understanding exactly what the community craves before they even know it themselves. So how do you do it? Michael Conlon (Flying Duck and O’Connell’s Hotel) is mastering that exact art—shattering the ceiling of standard pub fare by fusing approachable hospitality with th...

How important is knowing where your food comes from? What impact does that have on recipe development, the final outcome, profitability and guest satisfaction? Ian Oakes takes us through his tree change to northern NSW, and how its changed his approach to cooking. https://www.instagram.com/ianoakes_chef/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠htt...

What’s it like building up a new and unique business with someone to great success until tragedy comes along and threatens to derail everything. How do you push on, personally and professionally to continue the evolution and ensure the brand prospers. Jo Siahaan (Ume Burger and Best BBQ ever) takes us through the rollercoaster journey of his life in food. https://www.instagram.com/umeburger/ SUBSC...

The Royal Agricultural Society of New South Wales stands as a marker of our nation’s evolution and agricultural history. It has fostered progress through competition and education since its foundation in 1822. The Sydney Royal Wine Show plays an integral role within this legacy. As Australia’s oldest wine show, this year in 2026, it celebrates its 200th anniversary. I am delightful to have Sally E...

These days, it seems in order to survive in the hospitality game as an owner, you need to operate as a group, even a small one. But growing from one to three venues takes a lot of structure and certain skillsets, so how do you do it? Brett Sergeant (Sunday Co) joins us to talk about the build of their exciting third venue, Vito’s, to open later this year. https://sundayco.com SUBSCRIBE TO OUR NEWS...

It’s an absolute joy to catch up with former guests, especially when they have such positive news to share. Last time we caught up with Adam Wolfers he’d had some serious personal changes in his life, including a life altering medical experience, but a few years on and he’s embarking a huge new endeavour. https://www.instagram.com/a.wolfers/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS...

He’s had a huge impact on Australia’s culinary landscape, but Matt Moran grew up on a farm, and now runs his own in regional New South Wales. We catch up with Matt to talk of the adversities and triumphs of farming, as well as a new initiative Good & Fugly, where he’s teamed up with OzHarvest to help farmers bring all their produce to consumers’ doorstop, the good and the fugly. https://www.instag...

How do you build restaurants, run your own farm to supply them and grow a sense of community and connection too? Well, Today’s guest is doing just that. Mat Guthrie, co-owner of Bau Bau Dining, Bistro Elba, Patsy’s and Beer Garden Produce joins us to share the vision of his inspiring venues. https://www.baubaudining.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEH...

Natalie Johnson is the magician behind her eponymous label Tillie J. A viticulturist and winemaker, Tilly is a force of talent and ambition. With her own vineyard in Hoddles Creek Yarra Valley, The next summit for her brand is firmly in sight. ⁠https://www.tilliejwines.com.au⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠⁠⁠https://deepintheweeds.us6.li...

How do you create a venue that not only takes guests on a journey that breaks the shackles of everyday life, but feeds your own need for a deep connection to the land and allows the pursuit of authenticity? Well, today’s guest is doing just that, but how does he do it? Julian Hills (Restaurant Navi) joins us to share how he’s built a high level, suburban restaurant that is connected to the farming...

Louisa Dunn farms potatoes, beef and sheep in Blackwood, an hour north of Melbourne. A city girl from Brighton, who married into a fifth generation farming family, Louisa has learnt more about potatoes than she knew there was to know. There are more than 4000 types of potatoes and the Dunn family is proud to grow around 20 of them, both for chipping and sending to market. Louisa has become a keen...

Melbourne is renowned for its large Greek community, evident in how Greek and the Mediterranean has influenced its culinary landscape over many decades. But what does a modern interpretation of both look like in today’s industry? We catch up with Ioannis Kasidokostas (Aegli and Sowl) who has two award-winning Greek/Mediterranean venues and a third one the way. https://www.instagram.com/yianni.kas/...

Jenna Vaughan is the President and Founder of Hunter EmpowHER. She is a marketing specialist and works across a great number of projects in the wine sector. Today she represents Rootlings- A Wine Industry Youth Network, funded by Wine Australia and Australian Society of Viticulture and Oenology. This is a community that helps bridge the gap for young talent in the wine industry. ⁠https://www.hunte...

He grew up around oysters, flirted with other ambitions, and thankfully found his way back to the estuary before doing anything too sensible. Jimmy Wheeler is joining the upcoming Fishtales Seafood Podcast for a proper chat about oysters, quality, family legacy and the glorious obsession required to grow the really good ones. He’ll also be out and about in the flesh at the Narooma Oyster Festival...