Deep in the Weeds - A Food Podcast with Anthony Huckstep

The prawn fishery of Exmouth Gulf is located on the northwest coast of Western Australia, and is known for its diverse marine ecosystem and significant prawn populations. The life of a fisherman working in Exmouth Gulf is a blend of hard work, skill, and adaptability. They navigate the challenges of not only the remote location but of the unique seas, the need to collaborate with the small but com...

After considering a career shift into cheffing, Casey Wall (Bar Liberty, Capitano, Falco Bakery) had a car accident that changed his life. After months of rehabilitation he followed up an opportunity to work with April Bloomfield and it set him on his culinary journey. But while trying to balance burnout and life he headed down under for a small trip - and over a decade later he has been a driving...

Kirk McDonald has the exciting role of making cider at Willie Smith’s in Tasmania’s Huon Valley. Australia’s first certified organic cider, Willie Smith is a true orchard to bottle process and the taste experience is unlike anything you’ve sipped before https://www.williesmiths.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shanteh...

Although he’d plied his craft for years as a chef, Adam Woodfield (Salted Egg) got goosebumps when he first experienced the electrifying food of Jimmy Liks. He set about to join the brigade and the world of Thai and South East Asian food opened up in front of him. Forever a student of the craft, it lead to roles in some of Australia’s best restaurants and all the way to New York where he opened hi...

he lost art After building the foundations of his career in the United Kingdom, Pip Pratt (Bistecca, The Gidley, The Rover, Alfie’s) took a trip to Australia that changed his life. He ended up in the team at Bentley Restaurant and Bar, before joining a young group on the verge of something special. Now he’s leading the kitchen brigade of a specialist hospitality group with bespoke venues that have...

After more than 20 years involvement in scientific research Julie Martyn (Artisa) moved to Tasmania and began looking for opportunities where she could indulge in her foodie interests. A mix of opportunity and science lead her to exploring plant-based cheese, especially those that might incorporate some of the amazing Tasmanian produce. https://artisa.com.au Follow The Producers on Instagram https...

After learning his craft at some of Australia’s and the UK’s best restaurants, Brian Geraghty (Berowra Waters Inn) was working in a pub and figuring out his next move. He got a call from legend Tony Bilson about an opportunity at one of Australia’s most iconic venues, and more than a decade later he is the chef and owner of what has become, over many owners, the quintessential premium Australian r...

Gabriel Di Bella is the Wine Director at Eleven Madison Park, perhaps one of the most coveted wine roles in the world. Born into a family of restaurateurs, you could say hospitality is in his blood. Gabriel joins me today to discuss, what life is like, working at the top of the grapevine. https://www.elevenmadisonpark.com Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh...

Although she grew up in the food bowl of Orange, NSW by the time she left school Sarah Crowley (The Union Bank, Orange) couldn’t wait to leave the country and travel the world. She set off on a global journey and upon her return landed in Sydney and immersed herself in the hospitality sector. After learning her craft in some of the city’s best restaurants, and opportunity to return home to Orange...

Like many chefs, British-born chef Stephen Moore (Shelter, Bali) honed his skills amongst the old guard of cookery where learning proper technique was delivered in a military style of kitchen discipline. But although he thrived in the kitchen, it began to wear him down. Keen for a change a new perspective he headed to New Zealand and Australia where he worked for some of the most influential profe...

Mark Foletta grew up on a farm near Benalla, a couple of hours from Melbourne, and ended up buying the farm next door. Yin Barun is a diverse business with everything from cherries to pumpkins, pine mushrooms, wine and livestock. Mark has a focus on regeneration, soil health and strong human connections, not just in his regional area but also with prominent city chefs who use and appreciate the fo...

Chef Matais Cilloniz (Rafi, Sydney) grew up in the countryside on the central coast of Peru, harvesting the produce his family grew and helping his mother in the family kitchen. This gave him a deep sense of the seasons and an understanding of the hard work growers put into their produce. As he developed his career as a chef, he soon realised a natural instinctive nature to his cooking, and keen t...

Born in Nigeria and raised in Bologna, Italy Caleb Azuka (Restaurant Caleb) had a unique and diverse food upbringing. After carving a career as a chef in Italy and The US, love brought him to Perth. Australia where he is running one of the states best Italian restaurants and providing the training ground for the next generation of hospitality professionals too. https://restaurantcaleb.com.au Follo...

The name of Henschke is entrenched within our Australian cultural identity.  The family run winery is now in its sixth generation of custodians. The distinction of quality is in no doubt largely due to the care, attention, and prodigious vision of Prue Henschke.  Prue is a viticulturist, botanist, environmentalist and true guardian of the earth. https://www.henschke.com.au Follow Over a Glass http...

After learning the ropes of cheffing in Adelaide, Jesse Gerner (Bomba Tapas Bar and Rooftop) headed to London where he started work at Moro and it changed his views on food. Enamoured by Spanish and Mediterranean flavours he went on countless trips to Spain to immerse himself in all things food. Upon returning to Australia he delved into the world of Spanish cuisine and has been one of the driving...

After having an average experience eating Jamaican food at a festival Brian Johnson (Jammin’ Jerk) suddenly got an urge to try and do it better. He delved into the food of his heritage and soon discovered the complexities and challenges of dishing up food of a high standard. But after trial and error, he’s become one of the best producers of Jamaican Jerk spice rubs and hot sauces downunder. https...

After working in some of London’s and Melbourne’s best restaurants, Sam Prance-Smith (Angler) returned to South Australia on a mission to bring a purely sustainable seafood restaurant to the suburb he grew up in. Inspired by Australia’s incredible bounty of seafood, and a realisation that so many species are underutilised he created a venue that covers all spectrums – part fish monger, part fish n...

Growing up in his family’s restaurant Massimo Mele (Peppina, Grain of Silos) could have felt a career in food was probably inevitable. But he hasn’t taken the move lightly. After plying his craft in Sydney and Melbourne, he returned to his home state Tasmania where he’s helping take Tasmania into a new culinary era. https://massimomele.com Follow The Crackling https://www.instagram.com/thecracklin...

Last time we caught up with Chase Kojima (Sokyo, Senpai Concepts) we talked about how he learnt the art of Japanese cookery from his father, and how Australia changed his culinary career, now he’s up to something a bit different and it’s garnering a lot of attention. https://www.instagram.com/senpaiconcept/ Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?h...

Aaron Trotman is the founder of NON. A drinks brand that has revolutionised the non-alcoholic beverage industry. Located in Melbourne their dynamic drinks are being poured in the best bars, restaurants and retails stores across the country. https://www.non.world Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive P...

From a young age Imogen Czulowski (Off Piste 4WD tours, Africola) was blown away by her mother’s ability to bring people together with food. It fostered a deeper understanding of the connection with the land and the kitchen and led to a career in commercial kitchens. It took her to Noma, Dinner by Heston, and South Australian stalwart Africola, but when the pandemic landed it changed her perspecti...

After climbing the accolade mountain, reaching the pinnacle of his craft and being regarded as running the number one restaurant in the world, Daniel Humm (Eleven Madison Park, New York) was at somewhat at a loss of where to go next. In some quirk of fate the pandemic gave him the time and space to find that direction. With his world-renowned restaurant closed for two years, he turned it into a co...

Fourth generation farmer Charlie Scott was always going to return to the land but it’s fair to say he didn’t dream about quail farming as a boy. A combination of luck, nous, trial, error and endless hard work led to him developing a successful business around his own breed of quail. As he comes towards the end of his farming journey, Charlie looks back on a business that’s driven him hard and brou...

Mark Baulderstone is the Managing director of Riedel Australia and New Zealand, he is also one of the passionate and professional individuals I’ve come across in my time. Fiercely dedicated to his craft and a huge supporter of all people, places and spaces serving great drinks. If you can pour it, you can be sure Mark has a glass for it. https://www.riedel.com/en-au Follow Over a Glass https://www...

Growing up in India, Deepak Mishra (Pan Pacific Melbourne) had pressure on him to become a lawyer or doctor like his siblings, but deep down he knew food was his destiny. After getting his foot in the door of a five-star hotel, a whole world of travel and food experiences opened up in front of him and he built his career traversing the globe and working in resorts and five star hotels, before land...