Deep in the Weeds - A Food Podcast with Anthony Huckstep

After learning to cook with an array of Tropical and Asian ingredients in far north Queensland Mitch Smith (Rice boi, Spero, Giddy Geisha, Piggyback, RB Dining) head back home to South East Queensland and launched a pan Asian restaurant that soon saw queues out the door after opening. Now with five modern restaurants on the Sunshine coast he is a huge part of the new wave of dining taking over the...

You might know Giaan Rooney as an Olympic swimmer - she won a gold medal for Australia in the 2004 Athens Olympics as part of the 4 x 100m medley relay team. And you might have seen her on TV, presenting everything from the weather to Postcards. But did you know this one time athlete is now also a macadamia farmer? Along with her fifth-generation farmer husband Sam and their kids, Giaan now lives...

Connecting with local farmers and producers is at the heart of great artisan food products. But what if you had the chance to make those connections with farmers in another country, utilizing their produce and create a local version of your product in another country. Today we’re joined by Pepe from Pepe Saya and Mervin King from Gap View Farm - an Amish community and farm, all the way from Lancas...

Jeff Schmucker, both commercial fisherman and big wave surfer, embodies the pure love and joy the ocean can bestow. His life, carved by the swell and the pull of the tide, reflects a profound connection to the sea, his passion for the ocean's vastness a mirror to the endless possibilities it presents to those who seek its embrace. https://instagram.com/schmuckerjeff?igshid=MWZpbWxyZm9oaXo3dQ== Fol...

Marcell Kustos is a modern-day wine professional and by that, I mean, he has had a varied and fascinating journey thus far. LUDO Wines is his brand, which produces organically farmed wines from Adelaide Hills and McLaren Vale in South Australia. I’m honoured to have him on the podcast to share his story. https://drinkludo.com Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shan...

With aspirations to become a musician, Toby Wilson (Rico’s Tacos) found part time employment in hospitality to get by. Enamored by the world of coffee he was lured in, before fate had him on the pans and shifting gears to the kitchen. After an inspiring trip to Mexico he returned to Australia with a mission and now he’s built a cult following with a unique taco offering. https://ricostacos.com.au...

Aquaculture now accounts for over 50% of global seafood production. Within the world of aquculture, Recirculating Aquaculture Systems are a sustainability game-changer. Paul Harrison is the founder of Mainstream Barramundi and is at the leading edge in the innovative world of RAS. https://www.mainstreamaquaculture.com/home/ Follow Fishtales, a Seafood Podcast on Instagram  https://www.instagram.co...

David Lowe or Lowie is about as legendary as your get in the Australian wine world. Winemakers idolise him; wine drinkers covet his bottles, and he has had a hand in the progress and development of the greater industry for years. Proprietor and winemaker at Lowe Family Wine Co in Mudgee, he joins us today to set me on the straight and narrow. https://lowefamilywineco.com.au Follow Over a Glass htt...

After two decades cooking in the far reaches of Europe, the Pacific and Asia, cooking on superyachts for celebrities, sports stars, and prominent business figures Ryan Fitzpatrick (Lanai, The Ohana Group) decided it was time to up anchor and head for land. He’s now running one of the most exciting boutique groups in Queensland - including a brand new restaurant in an iconic location. https://lanai...

Starting his culinary journey at renowned Lamont's in East Perth, Kim Brennan (State Buildings and COMO The Treasury) discovered his passion and honed his skills. It took him to incredible roles and experiences in London, Sydney and Fiji before an opportunity to return to his home state for one of the biggest operations in WA where he now leads the team of one of the most dynamic and multi-offerin...

Showcasing the culinary offerings from one’s heritage and presenting them in a modern context are a common feature of many restaurants in Australia. For chef Adrianne De Jesus Davo (Luna, Canberra), the chance to re-imagine food with complex umami flavours or fun twists is getting her recognised far and wide. https://lunabar.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast...

An enthusiastic and passionate fishmonger like Paul Gloftis is a linchpin in the seafood supply chain. His fervor bridges the gap between catcher and cook, ensuring quality and sustainability at every stage. His expertise influences sourcing decisions, while his passion educates and entices customers. Such dedication uplifts the entire industry, fostering trust, promoting ethical practices, and ce...

After earning his stripes at some of the UK’s best restaurants Josh Donachie (Re, Sydney) decided to mix things up and applied for Masterchef the professionals. It was transformative and led to a chance roll with renowned chef Adam Handling where the ins and outs of zero waste revolutionised his views of his craft. Now he’s running the kitchen at one of Australia’s most forward-thinking zero waste...

Andrew Jamieson is the owner and operator of Andrew Jamieson Wine Merchants. His business represents independent producers from all around Australia who blend trailblazing with tradition.  As far as Australian wine distribution goes, he has a portfolio of gems. http://www.ajwm.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehw...

Born to a Chinese Indonesian mother and English Scandinavian father Simon Lawson’s (Agape Organic Food Trucks) first experiences of food were through his Chinese grandmother, sitting on the kitchen bench watching and trying to help her cook. His family bought whole animals from farmers, and grew all their own vegetables. It’s hardly surprising that when he became a chef he headed down the organic...

Maurie Cafra owns Cafresco Organics in Koo Wee Rup in Victoria, a South Gippsland region remarkable for its black soil and suitability for growing food. Maurie grew up on the farm and still lives here so in some ways, things have stayed remarkably consistent. In other ways, a lot has changed. Maurie went against the grain and transitioned to organic farming, becoming certified in 1997. As he tells...

From just 10 years of age, Martino Pulito (Cucina Porto) would venture into the kitchen, learning his mother’s favourite recipes. In his teens he scored a job after school in a local bakery and it was there he knew he was destined to be a chef. After learning his craft in Italy he found his way down under and after roles with the likes of Jamie Oliver and Sean Connolly he’s now running one of the...

In aquaculture, enthusiasm drives passion and innovation, while knowledge ensures best practices and informed decision-making. When these elements converge, they propel the industry forward, optimizing production, ensuring sustainability, and enhancing product quality. This synergy of passion, expertise, and research fosters a thriving aquaculture environment, resulting in consistent, Dan Richards...

Growing up in a mixed family with different heritage and cultures is not uncommon to most people in Australia, but what impact does that have on a career and approach as a chef? For Adam D’Sylva (Decca and Boca Gelato) it’s about embracing the beauty of it all and nuancing it to create the best possible dining experience. https://www.instagram.com/adamdsylvachef/?hl=en Follow The Crackling https:/...

Growing up in Cornwall, England Dean Wood (Smallwater Estate Winery) had access to fresh produce, and particularly seafood from a young age. At the age of 13 he scored a job washing dishes and doing basic prep in a local restaurant and he knew he’d found his calling. After earning his stripes in the UK he ventured to Western Australia and a sea of new opportunity opened up for him, including six y...

Tom Ward is one of those characters that knows a little something about everything. He is the viticulturist, winemaker, business owner and operator of Swinging Bridge Wines.  Tom, simply doesn’t do anything by halves. He is one of the most down to earth and passionate people in wine and an esteemed voice in the industry. https://www.swingingbridge.com.au Follow Over a Glass https://www.instagram.c...

After starting his apprenticeship in a local pub and Indian restaurant Nick Bergin (Mercato, Adelaide) was hooked on life in hospitality. It led to roles in some of South Australia’s best restaurants where he fell in love with baking, sourdough and the art of pizza making. Now he leads the team of a South Australian intuition and beating heart of the Italian Australian community where he balances...

Combining her background in applied chemistry with gelato and ice cream training in Australia, Italy and Canada, Roz Kaldor-Aroni from Elato finessed her own formula and developed a patented technique to reduce sugars, remove chemicals and achieve important health star ratings in her ice cream – and it's a flavour bomb too. https://elato.com.au Follow The Producers on Instagram https://www.instagr...

After moving to Australia from Bangladesh Opel Khan (Metisse, Acqua E Farina, Pizza Boccone, Khanaa) jumped straight into hospitality and before he knew it he was running 6 Indian restaurants. Keen for more knowledge he trained under French chefs and then traversed the globe unerring in different cultures, cuisines before returning to Australia where he has built one of the most dynamic boutique g...

Born and raised for their entire lives in a stress-free, natural outdoor environment – Gooralie pigs are free to roam 24 hours a day and live their best lives. For farmer Charisse Ladner it’s an environment that also produces incredible pork too. https://www.gooraliefreerangepork.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckst...