Deep in the Weeds - A Food Podcast with Anthony Huckstep

Food was always central to her family growing up in Thailand but Suwisa Phoonsang-Robbs (Tillerman Seafood) never really considered a career in food - until she discovered that she could make a career out of it. While studying in Brisbane she landed work in a local restaurant and soon enough found herself rising the ranks and landing career-changing jobs. Now she’s a huge part of one of the most i...

After arriving in Australia in 2004 Giorgio Linguanti (That’s Amore) wanted to create something different that not only fulfilled his creative side, but added to the evolving culinary landscape. He became a cheese maker for the love of creating almost an unlimited number of cheese products from just one simple ingredient, milk. https://thatsamorecheese.com.au Follow The Producers on Instagram http...

Growing up on a farm in regional Queensland, Jamie Pearce (Gambero Group) knew from a young age that he wanted to be a chef. Once he stepped foot in a commercial kitchen, he went on a wild ride in some of Brisbane and Sydney’s best restaurants, before landing the dream role of his career where he is taking one of Brisbane’s best groups into a new era. Follow Deep In The Weeds on Instagram    https...

There aren’t many careers these days where generation after generation follows in the footsteps of their ancestors. Where skills, knowledge and tricks of the trade are passed on to the next generation, and taken forward into a new era, but for 3rd generation butcher Craig Munro (Munro’s Quality Meats), it’s what lured him in. https://www.munrosqualitymeats.com.au Follow The Crackling https://www.i...

Marshall King is one of the co-founders of Clever Little Tailor and Pink Moon Saloon, located in Adelaide. If that doesn’t keep him busy enough together with his colleagues Dana Whyte and Henry Holland, the trio have now created Brighter Later. Drinks, that enhance each moment. https://www.brighterlater.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https:/...

Last time we caught up with Andrew Baturo he had realised his restaurants had veered away from their original identities by trying to be everything to everyone. So he set himself a mission to either strip them back to their original concept, or take them into a new model that suited the new dawn of hospitality. We catch up with Andrew and discover a new perspective and a brilliant new restaurant t...

At somewhat of a cross-roads in her life Isabella Greco (Stefano’s) left Italy for australia with a plan to travel and find some balance. She soon fell for life in Australia before landing a job in Mildura at one of Australia’s most renowned regional restaurants. Over the years she rose the ranks and is now leading the team to help take this incredible restaurant into a new era. https://www.stefan...

Growing up in the Victorian produce hub of Mildura, Ben Circosta’s family pantry was always well-stocked with ‘bippi’. The Calabrian word for chilli is now the name of his brand of Italian chilli pastes, based on the recipe that his Nonna Emilia brought with her from Calabria. Ben’s pandemic project has turned into a thriving young business infused with pride, not just in Italian culinary traditio...

While growing up John Rivera ( Kariton Sorbettes) fell in love with food by watching cooking shows - especially shows with Neil Perry. It lead to a chance start in Perry’s restaurants that triggered a career in fiber dining in some of Melbourne’s best restaurants. But when the pandemic landed he searched for a way to pivot and took a dive into the sweeter side of his culinary ancestry. Now he has...

There are many that have dreams and aspirations of becoming a chef. Of rising the ranks and getting the opportunity to express themselves on the plate and bring joy, through food, to people’s lives. For Anna Ugarte the journey of discovering herself on the plate finds her in some of the most amazing restaurants on the planet. https://www.instagram.com/trupunx/?hl=en Follow The Crackling https://ww...

When we last caught up with industry legend Anthony Iacono (Bertoni) he shared the tale of moving from the corporate world into cafes and sharing his family heritage. He shared the realities of growing to eight stores, and the benefit of peeling back to just one – the original Bertoni. He joins us for an inspiring chat to discuss where he’s taking his business, the opportunities for everyone movin...

Franco Michienzi has been looking after people in Vancouver, British Columbia, Canada for many years. He has earned his place in the top tier of wine professionals in the city, In fact he was recently named Vancouver Magazine’s 2023 Sommelier of the year. Today you’ll finds him at pouring wine at Elizas Steak House. https://www.instagram.com/francomichienzi/?hl=en Follow Over a Glass https://www.i...

While taking a gap year to consider his future Benjamin Cooper’s (Chin Chin) world was turned upside down with the passing of his mother. Forever inspired by her cooking, he landed a part time job in the industry and soon fell in love with life in a commercial kitchen. It lead to gigs at some of London’s and Australia’s best restaurants before an opportunity to lead the kitchen of what would becom...

Victorian-based Aurum poultry are specialists that focus on producing the finest chicken, cockerel, ducks and game birds for avid cooks who appreciate the flavours and textures of traditionally raised birds. And according to Henning Skallebaek they have become the go to poultry supplier for some of Australia’s most influential chefs too. https://aurumpoultryco.au Follow The Producers on Instagram...

Growing up as a hoteliers son, Sam Byrd (NOA, Guerrilla and Palooka ) understood that the focal point was always the restaurant and more specifically the kitchen. It gave him a strong grounding in the art of hospitality from a young age, and a natural knack of knowing what people want when they dine out. And he’s become a leading light in the culinary offering in Cairns, Queensland. https://linktr...

Land farming and sea farming are interconnected sectors that play vital roles in food production and sustainability. Both sectors require responsible resource management and sustainable practices to minimize environmental impact. Gaining an intimate understanding for the marine environment through careers in both land farming and wild catch fishing give the Australian mussel industry’s “Grandfathe...

A career in food is alluring for many. Some find their place on the tools and learning the art and craft of butchery, and there are some, like Luke Leyson, that hone those skills and take on the world. https://www.instagram.com/lukeleyson/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Produc...

After cutting his teeth at renowned Perth restaurant Clarke’s of North Beach, Shane Middleton (6Head, Perth) made his way to London - and more specifically with a goal to work with Heston Blumenthal. He realized this not only in London, but in Melbourne to at Dinner by Heston. When family circumstance saw him move home to Perth he set about running the kitchens of some of the city’s most important...

Andrew Thomas or more affectionately known as Thommo, is a personality in the Hunter Valley like no other. Known for his meticulous craftmanship of Semillon and Shiraz, his brand Thomas Wines are a yardstick of quality in the region. https://www.thomaswines.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive...

Although good food was at the heart of his family growing up it wasn't until his family moved to Singapore for his high school years hat Jack Brown (Printhie Wines restaurant) was swept up in food and culture. It help launch him into a career as a chef, and although he cut his teeth at some of Australia’s best restaurant, it wasn't until a personal revelation changed his approach to food entirely....

Caley Callope works with Black Duck Foods, an Indigenous produce enterprise that encompasses farming, learning, connection and culture on Yuin Country in East Gippsland, Victoria. Caley brings her whole self to her role: there’s her rich and proud Aboriginal heritage, the complexity in how she was raised in generosity and community, and an academic lens which also informs her intention and ambitio...

Chef Colin Barker (Megalong) spent years at the Boathouse as one of the countries best fish cooks, but now in the Megalong Valley he’s exploring land-based proteins much more, and in particular the whole pig. https://megalongrestaurant.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer)...

Niro Richards (Brasserie 1930) grew up in a food-loving family with both parents dishing up cracking feasts every night. Soon enough he was on the pans in the family kitchen and it lead, quite naturally into a career in food. Wanting to learn from the very best he scored a gig at New Zealand’s only three hat restaurant of the time before jetting to Sydney to up his game and soon landed a key role...

Gerald Naef is the owner, winemaker and viticulturist behind Patina Wines. His love of the vine has seen him pursue his dream across the globe. Patina is a family-owned estate and has been consistently producing world class wines since inception. https://patinawines.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en...

While at university Sofika Boulton began washing dishes and running food at a friend’s restaurant to make ends meet. She soon fell for the atmosphere and lifestyle of hospitality, and before she knew it she’d deferred university and found herself enamoured with work in a commercial kitchen. Soon enough she found herself in some of the most progressive restaurants of the west, before the chance to...