Deep in the Weeds - A Food Podcast with Anthony Huckstep

The life of a female working in the seafood industry can vary depending on her specific job and location. However, in general, women in the seafood industry often face challenges related to gender inequality, physical labor, and cultural norms. The role of the cook on a prawn boat is essential for maintaining the physical and mental well-being of the crew, and for creating a positive atmosphere on...

There are many restaurants renowned for a signature dish.  Some chefs see it as a blessing for repeat business, others see it as a curse of repetition, but few share the same word of mouth folklore as Giovanni Pilu’s suckling pig dish at his award-winning restaurant Pilu at Freshwater. https://pilu.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.i...

Growing up in a food-loving family in the industry Emile Avramides (Clove Lane) had first hand experience of the ins and outs of restaurants. After working in some of Australia’s and England’s best restaurants he set about building his own restaurant. Although it’s been under the radar from most media, it’s become one of the busiest neighborhood bistros in Sydney. And in typical Deep in the Weeds...

Aleks Balodis can be found swinging wine bottles at Siffredi’s Spaghetti Bar on most days of the week, unless it’s a Monday of course and then you’re out of luck cause he will be on the couch.  Aleks is an award winning Sommelier and joins me today to talk all things pasta and pinot. https://www.instagram.com/aleksbalodis/?hl=en Follow Over a Glass https://www.instagram.com/overtheglasspod  Host S...

It all started with washing dishes at the local RSL for a bit of cash, and cutting her teeth as a barista but little did Charlotte Martin (Lilac Wine) know she would soon be swept up in a career in hospitality. It lead to roles in some of Australia’s best restaurants that challenged her to go to a new level. Now she’s part of one of the country’s most exciting groups leading a venue where staff ha...

It’s become one of the most celebrated gelato brands in the country, but Gelato Messina has stayed true to its roots, ethics and offering to ensure the quality of its product. And as Donato Toce explains it has a cow to cone approach too. https://gelatomessina.com Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Ho...

After a stellar career at some of Australia’s restaurants - the likes of Tetsuya’s, Quay and Sepia - Terry Robinson (Old Salt Distillery) needed a free change. With a plan to open a regional restaurant and open a distillery as he moved into retirement the pandemic turned the plan on its head, and now together with his partner Michelle have opened one of the most exciting distillery and restaurant...

It’s not often that a corporate high flyers “sea change” results in a second career of fishing and seafood industry leadership. Markus Nolle is an exception - a Southern Rock Lobster fisherman who’s corporate leadership skills are stewarding a next generation approach to celebrating the fishing, the catch and the town of Apollo Bay. https://www.apollobayfishcoop.com.au Follow Fishtales, a Seafood...

In the food industry there are many Jack of all trades – because often small business requires such a hands on approach. For Steve Anderson (Wagga Free Range Pork) its business as usual as the free-range pig farmer is also a small good producer, marketing and sales person and all round inspiration too. https://www.instagram.com/wagga_free_range_pork/?hl=en Follow The Crackling https://www.instagra...

Holm Oak is a labour of love for the Duffy’s. Winemaker Bec Duffy and viticulturist Tim Duffy are living their dream crafting cool climate wines in the Tamar Valley of Tasmania. https://www.holmoakvineyards.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/foodw...

After leading the restaurant industry association during one of the toughest periods, Wes Lambert (Opentable) needed a change but still wanted to have a positive impact on the hospitality sector. Now he’s joined forces with one of the leading technology platforms to help streamline businesses, create efficiencies and increase profitability too. https://restaurant.opentable.com.au/ditw/ Follow Deep...

While at university studying Medical Science Caitlin Baker (Such and Such, Venus Vinifera, Canberra) had a dinner at Canberra institution Aubergine which changed her life. Having earnt a part time wage in cafes, she suddenly had an urge to explore a career in the front of house of great restaurants. It lead to roles at Pilot, and Aubergine, and now she is leading the team of one of the most exciti...

Lots of chefs talk about foraging these days but what about someone who makes foraging their business? Liam Spurrell grew up in the hills on Melbourne’s outskirts where he now forages consistently and carefully, picking hundreds of herbs, fruits and plants and delivering them to top restaurants. Up at dawn, he's able to gather in the morning and have ingredients on Melbourne restaurant tables in t...

Greta Wohlstadt (Arkhé) never had plans to work in hospitality, but after landing a gig at one of South Australia’s best restaurants she ditched her university course and dived head first into a career in the front of house. Over the last decade and a half she has been one of the important cogs in the wheel of evolution of the states culinary landscape, and now she leads the front of house in one...

For over 40 years Michael Wohlstadt (The Dairy Man Heritage Pork) has produced milk and meat in the Barossa Valley. But more recently he’s made a name for himself with the way he is farming pigs. Michael’s Jersey Milk is used for butter and cream, but it’s also used to raise free range Berkshire and Tamworth pigs. And it’s likely to be the only milk-fed pig herd in Australia. https://thedairyman.c...

If you work in wine chances are you know Dan Sims, if you don’t, I question your integrity.  Dan does it all, he is the Founder and CEO of Revel Global, the company behind those EPIC food and wine events. He is an ARTIST in communication and engagement. https://www.instagram.com/dan_sims/?hl=en Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.c...

Canberra’s culinary landscape is undergoing a dramatic evolution as young professionals bring new energy to the nation’s capital off the foundation built by some stalwarts before them. Leading the surge is a young hospitality group creating venues that could hold their own in any city, and in the engine room, chef Malcolm Hanslow (Pilot, Such and Such) is using a touch of nostalgia, and maturity b...

Growing up in Mexico Alejandro Huerta (El Primo Sanchez, Sydney) had the most incredible eating experiences through the food of his mother and grandmother, but no one was more surprised than his mother when he decided to start a career as a chef. He landed a job at lauded Mexican restaurant Pujol but when a friend lured him to Australia it gave him the chance to put authentic Mexican food in front...

The Fermentalists and its range of hot sauces was initially a weekend hobby but positive feedback from friends and family encouraged Kosta Papanikitas and his partners to continue developing new recipes and expanding the range. The team still make everything by hand in Sydney, but things are a little bit bigger than they envisaged. https://thefermentalists.com Follow The Producers on Instagram htt...

After setting up your own restaurant celebrating her interpretation of contemporary Australian in London, Alexis Noble (Wander, London) had visa complications. The pandemic landed and she had to leave her business idle in London and head home. After working through all the red tape, she finally gets a chance to fly back to London and re-open her dream restaurant. https://www.instagram.com/lexinobl...

The life of a small scale inshore fisherman in South Australia can be challenging, but also rewarding.  Inshore fishing refers to fishing that is done close to the shore, usually within a few kilometers of land, and involves fishing for species such as tommy rough, garfish, squid, and the famed King George whiting.  Bart Buston is a small scale inshore fisherman operating out of Port Wakefiled in...

Cooking over fire has been a real feature of the restaurant landscape in the last 5-10 years downunder. It’s where instinct comes to the for, but what is it like in a restaurant setting relying on the purest of heat sources? For Jake Kellie (Arkhé) the lure of the embers and open flame has resulted in one of the most exciting restaurants to open in Adelaide in recent history. https://www.instagram...

SoHi spirits are opening the gates of fab in the world of martinis. The Southern Highland spirit company was co-founded by Alex Doughty and Greg Logan. Together they are changing the way you construct your classic 5 o'clock cocktail. https://sohi.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer R...

From the moment he stepped into a commercial kitchen at the age of 14, Dayan Hartill-Law (HOTA, Gold Coast) caught the hospitality bug. After plying his trade in landmark establishments such as Quay, Dinner by Heston, and the Press Club he landed a dream job overseeing multiple food spaces and concepts at one of the most dynamic art gallery venues in the country. https://paletterestaurant.com.au F...

Growing up in a family that valued food but had a strict budget, Elizabeth Mitchell (Alberto’s Lounge) and her mum would borrow and pen through copies of Goirmet traveller form the local library. It sparked a great love for creating delicious food and a career in hospitality. After rising the ranks in some of Sydney’s best restaurants she is now part of the new wave of chefs taking australia down...