Deep in the Weeds - A Food Podcast with Anthony Huckstep

After cutting his teeth in Michelin restaurants in Ireland, Steven Sinclair (Jacksons on George) set his sights on Australia. Soon enough he became part of the team of one of Sydney’s most influential establishments - Icebergs Dining Room and Bar. Now he’s leading the kitchen on an extraordinary re-development of one of the cities most iconic late night venues. https://jacksonsongeorge.com.au Foll...

Working at a restaurant with a profound signature dish can have a lasting impact on a chef. For Jason Saxby (Raes on Wategos), the hero suckling pig he mastered at Pilu lives on in spirit as he carves his own path in northern NSW. https://www.instagram.com/chefjasonsaxby/?ref=axnnroyd Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckster...

The pride of a young Indigenous man making a successful career in a specialized field like the oyster industry is a testament to his determination, resilience, and commitment to his heritage and community. Gerard "Doody" Dennis,is a proud Walbunja man from the South Coast of New South Wales - he’s also The Australian Oyster Shucking champion, en route to the World Shucking competition in Galway, I...

Clara Rubin is a UK based Sommelier and Wine Consultant. She is also the Wine Buyer for Hawksmoor restaurants. A talented educator and communicator, Clara is one of those people whose gravitational force is something to be reckoned with. https://www.clararubin.com Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive...

After learning his trade and rising the ranks of front of house in London for a decade Wilson Shawyer (Good Gilbert, Adelaide) returned home to Australia and it wasn't long before he opened his own venue that would become the heart of the community. But a year after opening he had an extreme road accident which changed his whole world, and the brain injury impacted his ability to smell and taste....

This is the fifth and final episode in a special series of The Producers. AgriCultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we get to know farmers caring for both land and community. Along the way we hear how strong local food systems and ethical farming not only foster delicious food. They also benefit farmers, eaters and the earth we all share. Mat...

25 years ago Gordon Ramsay opened his first solo restaurant and ever since has become one of the most influential food identities on the planet. As he releases a book celebrating two and a half decades of Restaurant Gordon Ramsay, he catches up with host Anthony Huckstep to shed light on the early years, longevity and chasing your dreams. https://www.gordonramsay.com BUY BOOK HERE https://www.amaz...

In the second part of our conversation with TK Walker, we dive even deeper into the thrilling worlds of tuna fishing expertise and social media stardom…….. https://tkoffshorefishing.com.au Follow Fishtales, a Seafood Podcast on Instagram  https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman  https://www.instagram.com/fisheads/?hl=en Follow Rob Locke (Executive Producer) https://ww...

After learning his craft under some leading Australian chefs Charlie Carrington (Atlas Dining) was keen to explore the world and take a break, but he soon found himself on a mission to stage in as many restaurants in as many countries as he could. The experience triggered an idea to create a restaurant where the menu and cuisine changes every quarter to keep the travelling the globe dream alive. S...

The Square in London was an establishment that was part of the new wave of modern British cuisine that changed it forever. For many chefs around the world time on the pans at this ground-breaking establishment were a formative part of their careers, but for chef and owner Phil Howard (Elystan Street) it was two and a half decades of his life that saw him lose himself, find a new direction and disc...

This is the second 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: a cattle farmer, cheesemaker, vegie growers and a winemaker. Along the way you’ll hear how strong local food systems and ethical farming do much more than create delicious food. Th...

Nicola Romano (Ostēr) grew up in a family of builders and wood-packers in Lombardy, Northern Italy, but went against the family grain to become a chef. It took him to commercial kitchens in Ireland, Spain, Greece, England, Dubai and finally Melbourne where he has been part of the culinary scene for a decade. Now with his own venue he’s making everything from scratch, and discovering the art of res...

Feeding a lot of people at a high standard takes a special person, and a big team. But for Jason Chan (Canton Kitchen), it’s become his forte as the young chef continues to push the limits on what’s possible when you set your mind to it. https://www.bankstownsports.com/cantonkitchen Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergr...

Peter Lloyd is the CEO of Coriole in McLaren Vale. A multi-generational winery that is steeped in history but also on the front foot on a changing landscape in Australian wine. https://www.coriole.com Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ Exec...

\He never envisaged a career in food but after starting in the restaurant industry at 18 in his family’s first restaurant Henry Tadevosian, (Anais Taste of Persia) had to learn the ropes fast. But with two head chefs willing to teach him he rose the family tree to run the kitchen. Now, 15 years later his family’s restaurant is the beating heart of the community, and unexpectedly his cooking show o...

From humble coastal beginnings to working with award winning chefs around the globe, Jo Ward has become one of Australia’s best pastry chefs. After creating show-stopping signature desserts at numerous venues she has shifted her focus inward and set her sights on building her own dessert empire. https://www.instagram.com/joward_pastrychef/?hl=en Follow Deep In The Weeds on Instagram    https://www...

This is the first episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of northern Tasmania. These stories come from Kanamaluka - the Tamar River - in Lutruwita. In five conversations, we celebrate farmers caring for both land and community: a cattle farmer, cheesemaker, vegie growers and a winemaker. Along the way you’ll hear how strong local food sys...

In the first of a two-part series, we dive deep into the extraordinary journey of TK Walker – from journeyman fisherman to social media sensation, unraveling the remarkable evolution of his life on the waves. https://tkoffshorefishing.com.au Follow Fishtales, a Seafood Podcast on Instagram  https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman  https://www.instagram.com/fisheads/?h...

Marcus Wareing’s (n) contribution to British food has made him one of the most respected and acclaimed chefs and restaurateurs in Britain, if not the world. After consolidating to his flagship restaurant, he’s now taking on the biggest challenge of his career – the next generation of chefs. https://www.marcusrestaurant.com Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepinth...

It’s often talked about trying to find life/work balance in the food industry. But given the nourishing, community and connecting element of food, it’s hard not to let it encapsulate your life. For Dominique Rizzo food is everything, and her immersion into food has lured many people along for the ride. https://dominiquerizzo.com/index-2/ Follow The Crackling https://www.instagram.com/thecracklingp...

Alice Davidson has a real sense of style; she is a globetrotting wanderer who isn’t afraid to forge her own path in life. Aunt Alice is her brand where she makes delicious, quaffable art from cool climate grape varieties in Tasmania. https://www.auntalice.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive P...

Growing up in Glasgow, Scotland Stephen Nairn (Omnia, Yugen) had a typical upbringing when it came to food, but it wasn’t until he stepped into a commercial kitchen that he realised a whole new world. It led him to Michelin star restaurant in the UK, to New York and finally Melbourne where he became part of the fabric of the culinary landscape. Now he’s at the helm of one of the most progressive a...

Growing up in regional Queensland Rhiann Mead (the Charles Grand Brasserie) didn’t really have a close connection to food, but while travelling in the UK she got a part time job in Harrod’s Food Hall, and the world of desserts and pastry opened up in front of her. She leapt straight into an apprenticeship. She returned to Australia and joined the Fink Group and rose the ranks to Head pastry chef a...

After more than 20 years as a professional chef Andy Hearnden (Andy Cooks) found himself unemployed and at a complete loss when the pandemic landed. He headed north for warmer climes to clear his head and with limited opportunities decided to start to post cooking videos. It was life changing and now he’s travelling the world and sharing his love of food in a way he never imagined. https://www.ins...

After looking to find a genuine purpose and help deal with post-natal depression, Jaimi Pennell (Forgotten Sound Farm) began growing food at home. With her hands in the soil, it wasn’t long before she yearned to have her own farm to feed the wider community, and one day supply restaurants. She’s now four months into her dream and making a huge impact in the scenic rim. Follow Fishtales, a Seafood...