Deep in the Weeds - A Food Podcast with Anthony Huckstep

In this episode, we head to Bass Coast Shire, located in Southern Gippsland. There, we will find Marcus Satchell and his wife, Lisa Sartori—the dynamic duo behind Dirty Three Wines. Marcus embodies the spirit of Gippsland: rugged, full of possibilities, and you can’t help but feel a little cooler just for knowing him. https://www.dirtythreewines.com.au/ https://www.winegippsland.com/ SUBSCRIBE TO...

After two decades working the snow fields in Colorado and Australia, Evan Marler (Laggan Pantry, Laggan Village) and his partner Sally decided to make a home back in Australia. Settling in the familiar Snowy Mountains they ran a small hotel, café and restaurants until they had the money to step out on their own. They settled on a tony town in regional NSW, and over a decade later have built one of...

When we talk about hidden gems, we are often referring to a venue hidden down a laneway, through a secret door in the city. It’s not often considered in a regional location. But there is somewhere in regional Victoria that's tucked away and doing things very differently to most. Joel Alderdice (Emerald City, Healesville) joins us to talk about his miniscule 4 seat restaurant. https://emeraldcityhe...

In this episode, we are staying in West Gippsland as we chat with winemaker Kirsten Hardiker of Cannibal Creek Wines. Just a one-hour drive from Melbourne, Cannibal Creek is a must-stop destination to experience their classic and modern wines, alongside truly delightful dining in Tynong North. https://www.cannibalcreek.com.au/ https://www.winegippsland.com/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIV...

The sheer size of Gippsland is impressive. The quality of wine produced throughout its diverse landscape has earned a reputation for some of Australia’s finest offerings. Join us as we explore the remarkable terroir of Gippsland. In this episode, we are traveling to West Gippsland to talk to the notorious William Downie, affectionately known as Bill. He shares his farm, Guendulian, with his talent...

Working under some very influential mentors throughout his career Scott Mills (Sinclair’s and The Log Cabin) decided when he got the chance to run his own kitchen that he’d create a plan to not only build a great workplace culture but get the best out of his staff too and help them take their careers to the next level. Now, at one of western Sydney’s busiest venues, he’s creating something special...

Growing up in a food-loving family near Florence, Italy Matilde Razzoli (Elio’s Place) had a natural inclination to become a chef. After rising the ranks in some of Italy’s best restaurants, she ventured to Australia on a visa for a break and fell in love with it. Now she’s taking on the biggest role of her life at an all-day bistro that's making waves in Melbourne. https://www.eliosplace.com.au/...

Dave Allen, known as the "Sea Urchin Godfather," is a pioneer of the Australian sea urchin industry. With over 25 years of dedication, he has mastered the craft of harvesting, processing, and promoting premium uni, becoming a key figure in elevating Australia's sea urchin to global recognition. https://www.instagram.com/tasdavea?igsh=MXh1dzNvY2V3Mm1lZA== Follow Fishtales, a Seafood Podcast on Inst...

When her dad quite his corporate job and picked up an apron and knife Giorgina Venzin’s (The Venzin Group) childhood was suddenly immersed into the world of hospitality. She grew up in restaurants, and it was only natural that one day she would go out on her own and create her own offerings. Now in her mid-30s she has a family-run group with six venues that have become genuine hubs of the communit...

After cutting his teeth and rising the ranks at some of Sydney’s and Melbourne’s best restaurants Elliott Pinn (House Made Hospitality) had an opportunity to join an exciting new hospitality group. In a short period of time the group has grown exponentially, and so too has Pinn’s approach to the art of hospitality. https://www.housemadehospitality.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE...

Welcome to the final episode in our miniseries collaboration between Producers podcast and AgriCULTURED, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. So far, we’ve heard from duck farmer Bec Rumble, vegetable grower Wouter Sels, winemaker Linda Morice and finally we’re chatting to Annette Reed from Tasmanian...

One of Australia’s most celebrated chefs, Martin Boetz (Shortgrain) has had pork at the centre of many of his creations in the kitchen. After years wowing Sydneysiders with Longrain, and putting on feasts to remember in the Hawksbury he’s now making his mark on the Brisbane landscape – and Brisbanites can’t get enough of him. https://www.shortgrain.com.au/ Follow The Crackling https://www.instagra...

The name of Taylors is deeply embedded in the minds and hands of Aussie wine drinkers. You’ve most likely bought a bottle, been gifted one or seen them adorned a dining table somewhere, sometime.  Mitchell Taylor is the third-generation winemaker and managing director of this esteemed estate and joins me to tell me more https://www.taylorswines.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ART...

Welcome to the third collaboration between Deep in the Weeds’ Producers podcast and AgriCULTURED, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. So far, we’ve heard from duck farmer Bec Rumble, vegetable grow...

Everyone’s budgets are thin. The economy is at snail’s pace and mortgage rates are through the roof. Whenever things are tight, dining out is the first thing consumers cut back on. Even worse, they’re booking and not turning up. It’s challenging in hospitality, but what is the grim reality for most right now, and what are the solutions to find a way through the weeds? Industry legend Damian Braben...

After dabbling with smallgoods as a chef, Damon Porter (Saison Smallgoods) took a leap of faith and chanced his arm on a career detour as a charcutier. The shift has been nothing short of monumental, with his smallgoods considered some of the best in Australia. https://saisonsmallgoods.com.au/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com...

After finding his feet and excelling in kitchens in France, Dan Arnold (RDA, La Cache a Vin, Pneuma) felt he was ready to come home to Brisbane and open his first restaurant. Inspired by the culinary evolution and his own learnings he created a restaurant that spoke of the seasons, and simple but refined dishes. With three restaurants, he is now part of the new wave of dining taking the Queensland...

Jonathon Mattick is the viticulturist and winemaker for Canobolas Wines in Orange, New South Wales. Jonathon is a gentleman, a friend to many, and one of those people you just know is good to their core. In a very short time since launching Canobolas Wines, Jonathon has been doing great things with the humble grape. https://www.canobolaswines.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTIC...

Renowned for his unwavering dedication to quality produce, Javier Cordina (Moda Restaurant) meticulously selects the freshest ingredients each morning, personally visiting local markets to ensure only the best finds its way onto his plates. His pork creations are no different, where he uses local pigs and best in class produce of the day to create something special. https://www.modarestaurant.com....

John Hughes is known as a bit of freak, a Rieslingfreak to be exact. He is an authority on Riesling in Australia and one of the most dedicated artisans, I’ve ever met. Located in the Barossa Valley, you’ll find their brand-new cellar door is open for business. Pop on in, to try some of the most exquisite white wine on the planet. https://rieslingfreak.com/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE...

Kate Lamason is the owner of Little Tuna, a sustainable tuna preserving business in Cairns, North Queensland. Building on her family's fishing legacy, Kate combines tradition with innovation, offering high-quality, sustainably sourced tuna products that celebrate the art of seafood preservation. https://littletuna.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHI...

Welcome to the third collaboration between Deep in the Weeds’ Producers podcast and AgriCULTURED, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions.  Today, we meet Wouter Sels from Seven Springs Farm. Wouter far...

After working in some of England and New Zealand’s best restaurants Phil Marchant (Essa) made his way to South East Asia for some time out, before making his way to Brisbane to link up with a cheffing friend. He soon joined the team of one of Brisbane’s new wave diners Gauge before Covid forced a change. He started to explore ingredients, farming and cooking differently and now in his new venture...

Cooking over fire is the most primal form of cookery, but it also demands instinct, awareness and a willingness to read the elements and produce accordingly. Ryan Carlson (Agnes) is leading the kitchen of one of Australia’s most exciting establishments where they have an exciting pork program that challenges the team to think differently when cooking pork over fire. https://anyday.com.au/agnes-ven...

Dean Martelozzo, together with his three friends founded Wollongong’s first distillery, its called Headlands Distilling Co and named after the coastal rock shelf that extends to the sea, on the south coast of Sydney. It’s a beautiful place to live and to craft a range of premium spirits. https://headlands.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SC...