Deep in the Weeds - A Food Podcast with Anthony Huckstep

In this episode, we will be discussing what's happening at the Sydney Fishmarkets this Christmas. We have three expert guests joining us: Angelo Vaxevani of Nicholas Seafoods, Frank Theodore from Get Fish, and Narito Ishii of Wellstone Seafoods. These veteran market retailers and foodservice distributors will give us insights into the best seafood options for Christmas and what to expect at the ma...

We're talking drinks across the Deep in the Weeds network today in a podcast tripleplay with Over A Glass host Shanteh Wale, Deep in the Weeds maestro Anthony Huckstep and Dirty Linen's Dani Valent. What is the crew loving for summer? How important is it to match drinks with seasonal food? And if you're keen to gift something wet, how on earth do you choose the right drop? Follow Deep In The Weeds...

Is there anything better than gelato? Lisa Valmormida and her brother Jamie come from an entrepreneurial food-loving Italian family, so when Lisa identified a gap in the Australian market for high quality gelato, it set them on the pathway to Pidapipo. Ten years later, there are three popular Melbourne stores and a new Laboratorio making small batch and bespoke flavours. Pidapipo is one of the cit...

It’s that time of year again! Yes, it is Christmas, but it’s also the magical moment when we get the entire Deep in the Weeds podcast network in one room for a good old yarn about the year that was. Join Anthony Huckstep (Deep in the Weeds), Dani Valent (Dirty Linen), Shanteh Wale (Over a Glass), John Susman (Fishtales - a seafood podcast) and special guest Mark Jensen (Red Lantern) in the private...

The southern rock lobster (Jasus edwardsii)—also called red rock lobster or spiny rock lobster, is a species of spiny lobster found throughout the coastal waters of southern Australia and New Zealand. Trade in live exports of rock lobster exploded in the early 1980’s as the lobsters were discovered by discerning diners in China and Hong Kong. and now accounts for the majority of shipments out of A...

Jerome Scarborough and Liz Riley- Scarborough Winery Scarborough Winery is an institution of the Hunter Valley. Perhaps its due to its long history and foundations in the region or maybe in part because Jerome Scarborough and Liz Riley make one hell of a team. Today I am joined by the dynamic duo. https://www.scarboroughwine.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Hos...

Summer is here and it’s such a great time of year. Few things enhance a celebration during summer quite like seafood. Join Anthony Huckstep (Deep in the Weeds), Dani Valent (Dirty Linen) and seafood guru John Susman (Fishtales) as they plumb the depths of the deep blue to give you the ultimate preview to your summer of seafood. Follow Deep In The Weeds on Instagram    https://www.instagram.com/dee...

While completing his degree in Marine Science, Andy Emerson (Bar Elvina, Randy’s Wine Bar) picked up work behind the bar. A few shifts turned into more and then full-time work, and soon enough he found himself submerged in the world of hospitality. His love of great wine, good food and fun times led to him opening a throng of venues that blurred the lines between bar and restaurant. These days, he...

It might be hot downunder, but Christmas pudding is still a key feature for so many when the festive season arrives. There are few better than Pud For All Seasons, owned by Karen Kelly who started it all with her grandmother’s secret recipe 22 years ago. https://www.pudforallseasons.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.i...

While he was a teenager, Dan Gedge’s (Leeuwin Estate, WA) uncle suggested he should escape London for the summer and spend it down in Cornwell by the sea. He leapt at the chance and soon found his way as a pot-wash with one of Britain’s most influential chefs – Rick Stein. He rose the ranks, began to carve an incredible career but wanted more. He set sail for Australia where he has become one of t...

There are many that carve out incredible careers in the hospitality sector, but few have an ability to re-imagine food and carve a new path for Australian cuisine. Brent Savage (The Bentley Group) had humble beginnings, but his fascination in cooking methods, and natural creative flair have taken many guests to new, uncharted places on the plate. https://www.bentleyrestaurantgroup.com.au/bentley-r...

Will Ziebell is the senior journalist at The Crafty Pint and has been covering the ebbs and flows of Australia’s craft beer industry since 2016. Today he joins me to enlighten us on the culture of craft beer and its place here in the land down under. https://craftypint.com Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en...

Last time we caught up with Doug Fraser we spoke of the intense local down of Sydney’s northern suburbs, namely around his restaurant Lovat. A lot has changed, including the opening of a new restaurant, the Basin Dining Room. https://www.basindining.com.au Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/hucksterg...

For anyone carving a path, mentors that have done it all before can help the emerging talent navigate the challenges. What does it take to have a meaningful and rich career in the industry and leave an indelible mark too. Industry legend Lisa Van Haandel joins us to share a few yarns from an incredible career spanning 3.5 decades. https://www.instagram.com/lisavanhaandel/?hl=en Follow Deep In The...

Lucy Mackenzie and her husband Herb were running a drought-affected cattle farm with cashflow issues when they decided to branch out into free-range geese. It’s been hard. It’s been huge. They moved the whole operation from northern New South Wales to southern Victoria on the eve of the pandemic, reestablishing both farm and family. Along the way U Goose has pleased discerning poultry purveyors, w...

2 years ago, in one of the first Fishtales Seafood Podcast broadcasts, we caught up with Greenfish, a South African supplier of sustainable, fresh fish.  Born of Founder Ryan Nienaber's love for fishing and the ocean, Greenfish the family run business services restaurant, hospitality and wholesale seafood businesses with high quality, seasonal and locally-sourced seafood, much of it, literally cau...

After growing up in a hospitality family Simon Denton (Kaku-Uchi, Izakaya Den) felt a natural lure to a career in hospitality. An icon of the Melbourne culinary landscape, he’s been responsible for some of the city’s most important venues, and helped carve a path for Japanese cuisine down under. https://www.izakayaden.com.au/kakuuchi Follow Deep In The Weeds on Instagram    https://www.instagram.c...

With a Croatian heritage Daniel Dobra (Market Bistro, Queensland) grew up in a household where food was front and centre, It wasn't uncommon to eat anything from crayfish on the charcoal grill to a pig on the spit for family gatherings. It was only natural he’d end up carving out a career in the food industry. https://marketbistro.com.au Follow The Crackling https://www.instagram.com/thecracklingp...

With access to incredible produce and food from a young age in Northern France Alexis Besseau (Restaurant Hubert) knew he wanted to be a chef from the age of 7. After cutting his teeth in Paris, he set his sites on the world and landed in Australia. Buoyed and surprised by the standard of produce and opportunity afforded to chefs, he worked his way up the ranks, built a life in Australia, and now...

Andrew Quin is chief winemaker of Hentley Farm Wines in the Barossa Valley, their focus is on exceptional wines and more importantly memorable experiences. Andrew joins me to chat about life and making wine in Australia’s most renowned wine region. https://www.hentleyfarm.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?...

Growing up in Southern Tasmania, a region now widely celebrated for its incredible produce, Lilly Trewartha (LT Events, Tasmania) experienced a lifestyle built around appreciating the bounty of nature. Although she fought the urge to enter the food industry, she finally relented after finding inspiration from an unlikely place. It set off a series of connections that has led her to create her own...

One of the most under-utilised species in the world of seafood is the seafood marketer. Creating demand for seafood is a task that is mostly mis-understood by the entire seafood supply chain from catchers to cooks. Sally James is an Australian Chef who has been tirelessly promoting Australian Seafood for over 35 years, 22 years of which have been from her base in the United States. Sally’s knowled...

Chooks At The Rooke is owned by Xavier Prime and Kimberley Burridge. Along with a small team, they produce Premium Pastured Eggs centred around Animal Welfare and Sustainable Farming Practises. But even more interestingly, they’re started rearing Cockerels that would not have otherwise had the full rich lives they’re now experiencing. https://chooksattherooke.com Follow The Producers on Instagram...

After 20 years on the pans in some of Australia’s best restaurants, Nathan Sasi (Bar Copains, Surry Hills) headed to Adelaide with his wife to open a venue that celebrated wine as much as it did food. But when the pandemic hit the mental and financial strain was keeping him from vital time with his young family. He quit the industry he knows and loves. But after a 2 year sojourn, he’s back, teamin...

There are many paths to a career in food. Some come from families that place food at the heart of everything, others land on food out of necessity and discover a whole new enticing world. Jimmy Richardson’s (Leonard’s Bar and bistro, Brisbane) food journey began as a child, going home from school for lunch where he’d take control of the kitchen and create pasta or rice meals for himself while his...