Deep in the Weeds - A Food Podcast with Anthony Huckstep

Ashley Huntington is an extraordinary soul, owner of Two Metre Tall Brewing he is a jack of all trades with a mind that works in truly fascinating ways. Today Ale is the tale told from his piece of land in the Derwent Valley of Tasmania, Ashley crafts some of the most thought provoking, interesting and downright tasty beverages in Australia. https://2mt.com.au Follow Over a Glass https://www.insta...

Needing to connect with produce and create a better life for his young family after a stellar career in some of Sydney’s best restaurants Tom Deadman (Bistro Moncur, Sydney) moved to regional France and began growing his own produce. But, when a call came through with an opportunity to run one of Australia’s most-respected French-inspired institutions, he couldn’t say no. https://www.instagram.com...

Food and celebrations around the table played an integral role in growing up in Israel, but Meira Harel (Another Kind, Adelaide) never dreamed of a career in hospitality. Set on a career in sport, it wasn't until an accident forced her to look for another field, and hospitality landed on her doorstep. In 2012 she moved to Melbourne and began an extraordinary journey in some of Australia’s best res...

Yarrie Bangura is the founder and owner of Aunty’s Ginger Tonic. Her delicious beverage is a vehicle for her entrepreneurial ambitions and a tribute to something she grew up making and enjoying as a child in Sierra Leone. After the good times turned to hard times, Yarrie ended up coming to Australia as a 12-year-old refugee. She sees her business as a way of showcasing remembered joys of her birth...

Picking up a casual job washing dishes while at university David Swain (Fino Seppeltsfield, Fino Vino) felt a magnetic pull to the energy of the commercial kitchen. After being thrown the tongs and apron when more hands were needed in the kitchen, he never looked back. After cutting his teeth in the UK and Melbourne, he has become one of the most important chefs of the modern era, setting the agen...

Peter Booth is not a chef, in fact Peter is a lawyer. Which is why we can’t show you his face on the airwaves. A few years ago he became interested in charcuterie and went on a journey into the art of charcuterie which culminated in the release of A Charcuterie Diary. https://acharcuteriediary.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instag...

The fishermen of Burano are as special as the region itself. Whilst the creep of climate change, the demands of faster life and the inevitbable costs of being an artisan all impact their life, they are amongst the most passionate, enthusiastic and committed people I have met in the seafood industry. Fisherman Massimo Tagliapietra and artist Allison Zurfluh are locals from the island of Burano, the...

Born in New Zealand, John Rankin (Taphouse, SA) moved to Melbourne as a young adult to begin his chef apprenticeship. With over 20 years manning the pans of hatted and award-winning venues in Singapore, the United Kingdom, Sydney and Adelaide he’s now taken up the challenge of connecting with local producers in McLaren Vale, South Australia and championing it on a menu that's truly his own. https:...

After working for over 20 years around the world in 5-star hotels and Michelin starred restaurants in Italy, Luca Ciano has bult an incredible career downunder. Inspired by the food of his family, and his experiences in Australia he has been able to create a presence on film, in print and with a retail line of sauces that combine all rely on his canny modern approach to traditional recipes. https:...

Trish Brew is the Brand Ambassador for the well known and loved Fever-Tree, one of the world’s premium mixer brands. Trish has extensive experience in hospitality and behind the bar, most notably as Bar Manager at Gin Palace https://fever-tree.com/en_AU Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer R...

Byron Fermentary is the creation of Katerina Lazareva, a trained Chef living, farming and making in Byron Bay, Australia. Byron Fermentary is the manifestation of her experience and ancestral traditions in a range of unique fermented products made from seasonal organic produce. https://byronfermentary.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Va...

Born in Adelaide to Lebanese migrant parents, Rose Adam (The Middle Store) grew up in a huge extended family where food was at the centre of everything. After spending 15 years pursuing her corporate career she pursued a dream to open a Middle Eastern inspired café with her siblings that shared her love of Lebanese food and hospitality. Greatly influenced by the food her mother would make growing...

Food is a language like no other. One that can be passed on, interpreted, and shared over generations in families that put food in the centre of the family. For Andrew Duong (Miss Vans, Canberra), family is at the core of everything he does, and it’s help him create one of the most exciting new restaurant’s in the nation’s capital. https://www.missvans.com.au Follow The Crackling https://www.insta...

The inshore fishermen of New South Wales are a vital part of many regional communities, along with providing employment and economic benefit to their local towns, they supply a broad range of delicious, seasonal, sustainable seafood.  Geoff Blackburn is an inspiring example of one such fisherman. From his base in Coffs Harbour he fishes the rivers and estuaries of Northern NSW, whilst always motiv...

At Clover Hill in Brooklyn Heights, you won’t find white tablecloths or hear the clinking of silverware and porcelain plates over hushed music. Ground-breaking young chef Charlie Mitchell believes that fine dining should be fun. Part of the New American Restaurant wave he brings together flavours of the seasons and creates an atmosphere influenced by the arts and forms of self-expression ingrained...

Freshwater Brewing Company is located in Brookvale on the Northern Beaches. It was founded by a group of Industry mates, as most good ideas are.  They’ve have recently launched their new Taproom and Restaurant, today I am joined by Co- Owner Jonny Bucknall and Head Brewer Brett Phillips. https://freshwaterbrewing.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wa...

Today we continue our deep dive into the lives of people in food in New York with one of the city's most talented chefs. Growing up in a family that ran a non-profit community soup kitchen dining, Marjorie Meek-Bradley (Starr Restaurant Group, Pastis, New York) experienced an early immersion into a world defined by real ingredients and simple technique. Soon enough she began a career as a chef, th...

Today we continue our deep dive into the lives of people in food in New York. By her own account, Camari Mick (The Musket Room, Manhattan) got into pastry out of necessity. Her dad from Jamaica and her Mum from Brooklyn are both great cooks, but their talents did not include baking. Since she always wanted something sweet after dinner growing up, she begged her mum to start baking with her and bec...

It’s hard to get your head around picking and packing half a million dollars worth of produce in a single day. But for the six weeks that Kensington Pride mangoes are in season, that’s exactly what happens on Matt Palise’s farm in the Northern Territory. Red Rich Fruits is a family farming business, with Matt part of the third generation. The family started in Victoria’s Yarra Valley but now farms...

This week on Deep in the Weeds we are in New York City and we are kicking off with one of the most influential and inspirational restaurateurs of the modern era.  With a father who plied his trade in the hospitality sector, Will Guidara (Unreasonable Hospitality, The Big Brunch) grew up learning the magic of, and the personal costs associated with a career in food. After years of cutting his teeth...

After a career as an engineer in the mining industry, Scott Graham needed a change and to feel a greater connection to the land and food. After years of research he landed on pig farming and set about creating Mirrabooka Pork, a farm located at near the township of Lawrence in Northern NSW, where he is giving his pigs the best possible life.  https://mirrabookapork.com.au Follow The Crackling http...

Bar Heather is the new Parisian-inspired, natural wine focused Restaurant and Bar on Jonson St in Byron Bay.  Today I am joined by the notorious James Audas and Tom Sheer whose magnificent minds are behind the new venture. https://www.barheather.com Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer Rob L...

Sharing food and communal dining was at the heart of life growing up in Brazil for Rodrigo do Vale (Crown Melbourne), but he never envisaged a career in food. But, when he travelled to New Zealand to learn English, he found part time work in hospitals and he was hooked. He ended up in Australia where he now not only overseas one of the largest food offerings in the country, but has become a food a...

After finishing a university degree, Clare Hammond (Chef by the Sea) took time out to spend winters cooking in ski chalets in the French Alps, while in summer catering for families in Scotland. She soon realised she wanted a career in food, and headed downunder to follow the surf and a career in the pans. These days she’s living the dream with her bespoke catering company, Chef by the Sea. https:/...

He may be renowned as one of Australia’s best chefs, but Giovanni Pilu (Pilu Bottarga di Muggine) is making a name for himself by producing Bottarga – a key ingredient of the food from his homeland Sardinia. The story of how it all started, is quite extraordinary. https://pilu.com.au/product/pilu-bottarga-di-muggine/ Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Hos...