Deep in the Weeds - A Food Podcast with Anthony Huckstep

While working with famed chef Alex Herbert at Bird Cow Fish James Elliot (Whalebridge) discovered a love and passion for quality produce and letting the ingredient speak for itself. After working in some of Sydney’s best restaurants over two decades he’s now applying the same ethos and championing small producers just as he learnt as a young chef at a huge venue on Sydney Harbour. https://whalebri...

After cutting his teeth in contemporary Australian restaurants Hamish Ingham (Redbird Chinese and Tequila Daisy) felt an urge to explore his great love of eating Chinese in a professional context. He scored a job at famed Billy Kwong where he rose the ranks to become head chef and part of one of the most dynamic alumni. After a string of highly successful ventures with partner Bec Lines, the pair...

Peter and Alison Salleras both grew up on north Queensland cane farms but they took a different path for their own careers - a somewhat radical path, according to many of their contemporaries. Fruit Forest Farm grows dozens of types of tropical fruit - it’s not only the product range that’s different though, it’s also the unique trellised style of caring for trees which is more resistant to cyclon...

Legend is a term easily bandied around Australia. It’s become part of the local tongue. But when it comes to restaurants and families of influence in food, few could handle the moniker better than the Wong’s of Golden Century fame. Billy Wong (Golden Century BBQ, XOPP by Golden Century, The Century by Golden Century) joins us for a special episode looking over the family’s incredible influence on...

At Eco Valley Farm pigs are pasture raised in small groups and rotationally grazed in a combination of open grazing grass country and native forest bushland. Farmer Randal Breen believes this results in happy, healthy pigs that are free to express their inner piggyness. https://www.echovalley.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagr...

The Eastern Rock Lobster Fishery of New South Wales stands as one of the most significant and long-standing commercial fisheries in the State Operating the length of coastline along NSW, this fishery targets the Eastern Rock Lobster, known colloquially as a “local” is a species known for its uniqe taste and distinctive appearance. This week, the fishery celebrates achieving the coveted Marine Stew...

Rollo Crittenden is the jack of all trades for Crittenden Wines in the Mornington Peninsula. General Manager, Winemaker and Vineyard Manager, I can’t image he has much free time. But Rollo is a family man at heart and today is here to tell me HOW is manages to do it all. https://www.crittendenwines.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www....

After growing up on the tools, washing dishes and helping out in his parents Lebanese catering company Chady Khouzame (Zaffi) was always destined for a career in hospitality. After creating one of the country’s most infamous late night bars, he has now opened a Lebanese restaurant and late night venue where he hopes to bring a bit of Lebanese culture to the the beating heart of Sydney’s cbd. https...

Although she was carving out a successful career as a lawyer Sarah Tiong (Ogni) had an itch she needed to scratch. That itch was food. She loved cooking, feeding people and sharing the joy of feasting so she took the leap into the unknown, first by entering masterchef and now, years later she’s on the verge of opening her very first restaurant. https://www.instagram.com/fillmytummy/?hl=en Follow D...

After moving to Australia from Sierra Leone with his family as part of a refuge program Brian Cole (Hearth Restaurant, Perth) grew up immersed in Australian suburban life but enjoyed the rich diversity of cooking from his mother and grandmother that celebrated their original homeland. After rising the ranks as a chef, he’s now leading the team of one of WA’s best restaurants with food that takes c...

Many pig farmers are 2nd or third generation, some get into it to be on the land, and others because they love pigs, but for Helen Jones and her husband Grant from Happy Pig Farm, it was a happy accident. https://www.instagram.com/happypigpork/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Produce...

Peter Logan has never kowtowed to others will. He followed his nose & taste, which has landed him in the Central Ranges of NSW telling his own unique tale of adventure. Logan wines is the first cellar door you’ll see as you drive from Sydney and it sets the scene for quality and pedigree in the wine region of Mudgee. https://www.loganwines.com.au Follow Over a Glass https://www.instagram.com/overt...

Although he grew up in northern Italy Luca Guiotto (Enoteca Lounge and Cucina) didn’t have a strong connection to food and feasting in his family. But his very first job was in a one Michelin star restaurant in his home town and all of a sudden the world of food opened in front of him. It brought him to Australia and to some of Sydney’s best restaurants, and now he’s in Adelaide and on the verge o...

After a career in the Navy, Ace Hodgkinson-Jones returned home to take over the family farm. Firebreak Farm is situated in the foothills of the Bunya Mountains, where Ace and his family are raising quality pasture-fed lamb and beef, as well as free-range pork and poultry, using regenerative agricultural practices. https://firebreakfarm.com.au Follow The Producers on Instagram https://www.instagram...

After studying hospitality and tourism in his hometown of Dublin, Alan O’Keeffe (Catalina) cut his teeth in Dublin’s famous 5 star Merrion Hotel. Wanting to travel the world, he landed in Australia and scored a job in one of Sydney’s most iconic venues. Some 15 years later and he’s become a part of the fabric of a waterfront establishment that’s been a huge influence on the culinary landscape over...

Pasta is one of the most beautiful crafts in the world and one of many gastronomic gifts from Italy. And for Joel Valvasori (Lulu La Delizia) specialising in the premium fresh pasta and the delights of Friuli and the Venetian spice route sets his restaurant apart from the pack. https://lululadelizia.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www....

Rory O’Carroll runs Thirroul Cellars, an independent liquor store located in the idyllic suburb on the South Coast of NSW. Thirroul Cellars is more than just a bottle-O, it’s a community hub that brings together those that seeks the gourmet, a bit of luxury and the artisanal beverage. In truth, we need a heck more of these kinds of places in our neighbourhoods. https://www.instagram.com/thirroulwi...

Rather than dwell on an uncertain future when the Covid-19 pandemic landed, Ellie Hayes O’Brien (Babs Pops Up) saw it as an opportunity to launch her own food offering. She teamed up with a friend and fellow food professional and launched a pop up that allowed both of them to express themselves and do what they do best. Now, in bricks and mortar for the very first time they’re discovering the chal...

With a rich food upbringing especially from his grand mother, Daniel Crossman (Salthouse, Cairns) knew from a young age that he was going to be a chef. Although he’s Esber his stripes at some of Australias best restaurants he battled with maintaining a work life balance, faith in his abilities and his own mental health. But after moving his family to Cairns and connecting with producers and embedd...

This is the third 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. Along the way you’ll hear how strong local food systems and ethical farming do much more than create delicious food. They also benefit farmers, eaters and the earth we all share. Ma...

After winning a prestigious butchery competition in Singapore Eric Kwek (Mr Tompkins) was awarded a trip to Australia to stage at some of the country’s best butchers and restaurants. It lead to an offer of work, and over a decade of plying his trade in some of Melbourne’s best restaurants. Now he’s leading the team of an exciting new venue where he’s adding a native Australian touch to classic Eur...

When chefs are young they’re often eager to impress, do a little too much to dishes and over-work produce to stand out on the plate. As renowned chef Rob Kabboord has matured he’s realised the true mastering of your craft lies in restraint and bringing maximum flavour to each and every dish. https://www.instagram.com/robkabboord/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/...

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 Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https:...

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 o...

“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.killercondimen...