Deep in the Weeds - A Food Podcast with Anthony Huckstep

After two decades at the helm of one of Canberras dining institutions John Leverink (The Boathouse Restaurant, Canteen) has been helped build the foundation for the new wave of restaurants emerging in the capital to thrive. Not one to rest on his laurels he’s now become part of the new wave too with an electric ramen bar too.  https://www.instagram.com/chefjohn_cbr/?hl=en Follow Deep In The Weeds...

James Dickson-Hoyle is the Group beverage director of Such and Such. After originally stumbling into hospitality he now strides and slides around some of Canberra’s hottest venues, curating wine lists and sharing his passion of wine with avid diners. https://andsuchandsuch.com Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl...

Last time we caught up with Martin Dulke (Merrick’s General Store) he was dealing with the logistics of feeding people in Quarantine and readying to open and manage the food and beverage operations for huge sports stadiums. But after a move to the Victorian seaside game day is looking a little different. https://www.instagram.com/chefmartindulke/?hl=en Follow Deep In The Weeds on Instagram    http...

Andrew Yeo (Yeo Farm) runs a small lamb operation on 100 acres in Bulahdelah on the Mid North Coast of NSW. It’s a small farm dedicated to the locals where Andrew runs 160 Australian White Sheep to bring fresh pasture raised lamb to the area. https://www.yeofarm.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivale...

Some thirteen years ago Claire Van Vuuren (Bloodwood) rolled the dice and aimed to raise the level of dining in Sydney’s Newtown. Already in love with its array of accessible global eateries, she wanted to create a local in her own neighborhood that changed the perception of ‘local’. It’s had its challenges, but Bloodwood has become one of the most important neighbourhood eateries that has helped...

What does it mean to be the very best. Many in the hospitality sector strive to be the best in their field, to be recognised by their peers, by the critics, and by their guests. But for Justin North (Concept Hospitality), aiming for the pinnacle and the vision of the best - changes as quickly as the culinary landscape. https://www.instagram.com/chefjustinnorth/?hl=en Follow The Crackling https://w...

Seafood is arguably the toughest of all the food groups to retail. Consumer expectations are that retailers will carry a full range of everything that swims, regardless of season, region and fishing conditions- Angelo Vaxevani manages 2 of Australia’s largest retail seafood stores - hear his story of balancing volume, quality and customer expectations, always with a smile 😃 In this episode we are...

Born in Orange NSW, Sarah Bailey (Chef Sarah) grew up on a pig farm in Orange, NSW with 5 brothers, surrounded by orchards. Food was always at the centre of everything she did, even proclaiming at the age of five that she wanted to be a chef. She fulfilled her childhood dream and it took her all over the world, from Brazil to China and Malaysia, and now she’s found a home on the NSW mid north coas...

Recently on Over A Glass you heard the dulcet tones of Nav Singh, today I have his partner in crime, the ying to his yang and the wildly talented Louise Radman. Louise is the director of Radpublic, Domaine Simha wines, Sud Polaire spirits and Institut Polaire. She has over 20 years experience in the wine and luxury goods sector and a career that would make your eyes water with delight. https://www...

After moving to Australia to broaden his culinary horizon Sam McCallum (St Siandra) landed a job at Nomad Sydney. Over six years he worked his way up to the role of head chef until a fire in the restaurant and the pandemic changed everything. As Nomad re-built an opportunity to help build a coastal seafood restaurant from scratch emerged and he grabbed it with both hands. https://stsiandra.com.au...

In 2012, the Australian culinary landscape was experiencing a Mexican food wave. But there were a few things missing. Mexican-born Gerardo Lopez especially lamented the lack of traditional corn tortillas. He got busy researching, testing, and eventually making tortillas from locally grown grain. The vision has since expanded from a small-scale side hustle to La Tortilleria, a factory that processe...

While growing up Sunny Lusted (Woodcut) had dreams of becoming a pilot, or professional pianist. Although quality food and restaurants were a big part of her life, it wasn’t until she landed a part time job in hospitality that it swept her off her feet. After travelling the globe opening resorts in exotic locations, she moved back to Australia with her husband Ross Lusted and the pair opened the r...

Oyster farming on Wapengo Lake, located on the south coast of New South Wales, is a thriving industry that has been operating for over a century. Wapengo Lake is a pristine estuary system that is known for producing some of the highest quality oysters in Australia. The oysters grown in Wapengo Lake are the Rock Oyster, which are known for their briny, mineral rich flavour flavor and creamy meatmea...

The warm climate, incredible seafood and bounty of tropical fruit and vegetables all drive the menu and ambiance at award-winning restaurant Nu Nu in far North Qld, but for owner Nick Holloway, pork weaves a vital web through the menu to bring balance and depth too. https://www.nunu.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huc...

After immersing herself in the food culture in Uluru early on in her career, Amanda Fuller (The Sam Prince Hospitality Group) not only gained an appreciation of indigenous ingredients, but with food deliveries few and far between, she learnt how to how to spark creativity on limited resources too. Her unique skillset led her to London, where she spent a decade plying her craft until she returned h...

If you think about avant- garde fine wine, micro batches and Tasmania you’ll probably think of Nav Singh. He is one half of Domaine Simha along with his wife Louise Radman. Together they shape living wines based on ancient knowledge and intuition. https://www.domainesimha.com Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=...

Three years ago, Jared Ingersoll shared some of the staggering statistics on the impact of covid, and now Jared finds himself looking at the statistics in a different light in regional New South Wales. https://www.instagram.com/jaredingersoll/?hl=en Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Fo...

Coolamon Cheese Company is located in the heart of the Riverina, an area renowned for its abundance of high-quality produce, especially dairy products. It’s here that cheese maker Jenn Nestor creates an innovative range of handcrafted cheeses that are a sensual delight. https://www.coolamoncheese.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent ...

Well, it's a very special day for a few reasons. Today’s guest was our third ever guest on Deep in the Weeds, 3 years ago. And as we celebrate three years of the Deep in the Weeds podcast network, National Treasure Annie Smithers is celebrating 10 years of Du Fermier. https://anniesmithers.com.au Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow...

Building a brand can give you the ability to branch out into other areas and explore new and exciting initiatives, for renowned chef Matt Wilkinson the solid foundation of successful hospitality businesses has spring boarded him into a raft of exciting food offerings, not just in hospitality. https://www.instagram.com/mrwilkinsons/?hl=en Follow The Crackling https://www.instagram.com/thecracklingp...

Growing up in a small country town near the Riverina Jeff Schroeter (Beckett’s) discovered a deep connection to the produce of the region at a young age. It naturally lead to a career in food and took him to London, Manhattan and into the kitchens of some of Sydney’s best restaurants. Now is leaning on his natural passion for seasonal produce in one of the most exciting bistros to open in Sydney....

Tony Love has a way with words. He is a South Australian-based professional wine reviewer, writer and editorial content creator. A true career journalist and lover of things vine and wine. https://tonylove.com.au 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/foodwi...

Donning a suit and working in the finance sector was taking its toll on James Brownrigg (The Boathouse Group), so he hung up the suit and went on a European exploration inspired by the fond feasts he remembered as a kid. It lead to roles in the hospitals sector, and ultimately a move to Australia where he now leads the brigades of on if Sydney’s most exciting groups.  https://www.theboathousegroup...

Cecilia 'CC' Diaz-Petersen grows one of Australia’s only commercial crops of wild hibiscus - also known as rosella - alongside an eclectic mix of Asian and Mexican vegetables and exotic fruits on her family’s 50-acre farm at Woolooga, three hours north of Brisbane. Born in the Philippines, CC was a real estate agent when she was swept up by the world of food. Obsessed with sustainability, communit...

After two decades of running his own restaurants, Craig Macindoe (Darling Crackles) saw a change in the restaurant industry - particularly in regards to technology and social media. He saw it as an opportunity to change his path and hung up the apron and began consulting. Now he finds himself helping to provide the foundation for some of the country’s most exciting restaurant precincts. https://da...