Deep in the Weeds - A Food Podcast with Anthony Huckstep

After 15 years of a nomadic hospitality career, Denni Elyse (Pan’s Bottle’s and Cups) realised she needed change and moved home to Tasmania and be with her family. It led to a chance to open her on venue - a natural wine bar in a town with no wine bars or Natural Wine. Business, as they say, is booming. https://www.facebook.com/people/Pams-Bottles-Cups/100094664254629/?mibextid=LQQJ4d Follow Deep...

Many people agree that bacon possess one of the most alluring aromas and eating experiences on the planet, but how do you make the world’s best? For Luke Jensen at Meat Cellar in Toowoomba Queensland, it’s all about decades on the tools and a collaborative work environment. https://meatcellar.com.au/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instag...

Chesapeake Bay, located on the East Coast of the United States, is renowned for its blue crab fishery, a vital industry that has sustained local communities and become a cultural hallmark. The Chesapeake Bay blue crab is celebrated for its sweet, tender meat and is a staple in local cuisine, featured in dishes like crab cakes, crab soups, and the famous Maryland crab feast.  Meet CJ Canby, a dynam...

Glenn Goodall is the senior winemaker at Xanadu Wines in Margaret River. In his time, he has won countless trophies and awards for his craft. He joins me today, to fill me in on how a surfer from Northland New Zealand is now one of Australia’s most prolific winemakers. https://xanaduwines.com/ Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.co...

After being lured into the hospitality sector by his mum Vien Nguyen (Eddy and Wolf) discovered a new side to himself and took the plunge headfirst. After helping his mum create one of the Gold Coast’s most popular venues he and his wife opened a new venue that has helped the region take food on an exciting new path for hospitality. https://eddyandwolff.com.au/ Follow Deep In The Weeds on Instagra...

In a world where we can get just about anything just about anytime, it’s wonderfully exciting to have truly seasonal crops that mark a time of year. Cherries are certainly in that category. They’re a crop that signals summer, the festive season and a continuing connection to natural cycles. We talk all things cherries with Alison Jones, lifetime cherry farmer and CEO of Wandin Valley Farms. https:...

After carving out a career as a chef in award-winning establishments, Laura Hughes (Ragazzi) needed to find a new way to re-invigorate her love of hospitality. She decided to hang up the apron and head for the front of house, and the move has not only paid dividends, she’s thriving in a role where all her kitchen and front of house knowledge comes to the fore. https://ragazziwineandpasta.com/ Foll...

There are many pig breeds farmed in Australia, all delivering very different culinary experiences. For Shaun Blenkiron (Gumshire Pork) and his family, The Hampshire breed is central to their farm and business. https://www.instagram.com/gumshire_pork/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Execu...

Cheese has origins that predates recorded history. It is one of the great culinary creations. There’s an old saying “If you have cheese, you have a meal,” but how do you create a great cheese shop? Kaitlyn Towner (Le Cheeserie) joins us on the eve of the opening of Capital Food Market, Canberra https://capitalfoodmarket.com.au/ Follow Deep In The Weeds on Instagram    https://www.instagram.com/dee...

A shift in the way many people buy food has had a huge impact on traditional Butchers. As the supermarkets pushed in on that space, the importance of real butchers has become more evident. For people who care about where their food comes from, fresh food markets, and particularly butchers have become the beating heart of the food community. Bede Wright (Market Meats) joins us on the eve of the ope...

Skye Salter is one half the duo that bring us, Paralian Wines, some would say the better half.  She and her partner in crime, Charlie Seppelt launched their small batch brand in Willunga McLaren Vale in 2018. It was after a staggering 46 vintages between them, making wine for other people in other places that led them there. https://www.paralian.com.au/ Follow Over a Glass https://www.instagram.co...

There are few more enthralling food retail experiences than exploring a delicatessen. With an array of smallgoods, cheeses, condiments and pantry staples from Australia and Europe, there are few that do it better than today’s guest. Christa Potter (Deli Cravings, Mart Deli) joins us on the eve of the opening of Capital Food Market, Canberra. https://www.delicravings.com.au/ https://capitalfoodmark...

The first of its kind in Australia, Naturally Dried Prunes are the most sustainable prune farm down under, utilising prune drying tunnels that have reduced the carbon footprint by 95% during the drying process. But, as Ann Furner explains that’s just part of their story. https://naturallydriedprunes.com.au/ Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Val...

The sourdough revolution had an overwhelming impact on bakeries in Australia. Although Canberra had some great specialty bakeries, today’s guest has not only transformed the sector, but taken it onto a new path in the Capital as well. Jarrod Deaton (Three Mills Bakery) joins us on the eve of the opening of Capital Food Market, Canberra. https://threemillsbakery.com.au/ https://capitalfoodmarket.co...

Local, seasonal and sustainable food is central to many regional restaurants. And for Trevor Perkins (Hogget Kitchen) a nose to tail approach when it comes to meat and fish preparation is not only at the core of their local sustainability ethos, it’s just the tip of the I ever too. https://www.hogget.com.au/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://ww...

Mount Majura Vineyard has been shaking things up in the Canberra district since 1988. A stalwart winery of the zone, today they have a reputation for producing benchmark traditional and flagship varieties. Fergus McGhie joins me today to tell me more about the future of this small but grand estate. https://www.mountmajura.com.au/ Follow Deep In The Weeds on Instagram    https://www.instagram.com/d...

After rocking around the world in one of Australia’s most seminal ‘all-girl’ indie rock quintets 'Bridezilla', Daisy Tulley (Mucho Group) became pregnant and hung up her rock boots for family life. It led to a chance foray into the world of hospitality where she took on the challenge of turning around a struggling nightclub and it set her on a new path. Now she’s leading the team of one of the cou...

After working in various front of house positions at different venues, and discovering a love for cooking at home Matt Sinclair (Sum Yung Guys) had an urge to move back of house and work in the kitchen. While planning his first food truck a friend recommended him to the producers of Masterchef and before he knew it he was part of the show. He eventually fulfilled the food truck dream, and now with...

Katrina Myers and her husband Tim own Barham Avocados, on the Murray River in New South Wales. It’s Katrina’s family farm but she wasn’t always sure she’d return to it. As it turns out, she loves the beautiful green haven they’ve created in a mostly arid area, and she’s also a huge fan of the avocados they grow for themselves and lucky consumers. https://www.barhamavocados.com.au/ Follow The Produ...

After building the team and creating what became one of Australia’s best regional restaurants, Lachlan Colwill (Omotenashi) felt burnt out and began to feel like he wasn't being true to himself. He downed tools and left South Australia to Tasmania for some soul searching and discovered an oasis of extraordinary produce and creative opportunity. He’s now running a 10-seater restaurant that is true...

Destined for a career in food Alex Crawford's (The Sugar Man, Adelaide) culinary roots can be traced back to his teenage years when he took on the role of commis chef at Chloe's Restaurant in Kent Town, Adelaide. Although he cut his teeth in the savoury kitchen, a chance in the pastry kitchen opened his eyes to a whole new world of food. But along the way he experienced extreme burn out,. Throwing...

Growing up in a small town in Catalonia, Spain, Josep Espuga (Pt Leo Estate) was surrounded by fresh produce and farm to plate living. After cutting his teeth in the family restaurant he ventured to Spain’s famous Michelin star restaurants to work with the likes of Sergi Arola and Andoni Aduriz before taking on the world and landing in Australia. Now he leads the team in one of Australia’s very be...

Growing up in a Greek household in the northern suburbs of Melbourne Petros Dellidis (Adonis Catering) would watch his mother cook for hours on end and see the joy it would bring his family. During Easter feasts he discovered what the generosity and hospitality of the human spirit could provide to a family, and it triggered a career as a chef. After cutting his teeth at some of Melbourne’s best re...

In Australia the humble sandwich is part and parcel of many diets. But when it comes to sandwiches Italy’s panino and its many iterations are hard to beat. For Peter Mastro, the vision of his Panino bar began as a child. https://www.saluministi.com.au/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive...

Annette Lacey is one of Australia’s leading wine figures. Her sommelier career has reached the apex of this country’s restaurant scene. Today she holds the title of Group Beverage Manager for Solotel. Oh yeah, she is also a Master of Wine and one of the most likeable wine professionals I’ve met. https://www.instagram.com/annette.lacey/?hl=en Follow Over a Glass https://www.instagram.com/overthegla...