Deep in the Weeds - A Food Podcast with Anthony Huckstep

Coming from a family with a long lineage in agriculture, Luke Headon (Society, Lillian’s Brasserie) had a curiosity about food from a young age. After starting his trade in Australia he headed to the UK to work in some of the most renowned Michelin Starred restaurants, before manning the pans at London’s Restaurant Story. He returned home, and through luck, circumstance, and opportunity he’s at th...

Nose to tail butchery has become a feature of many kitchens. The understanding and ability to use the entire beast – every last bit to not only deliver amazing eating experiences, but to be mindful of sustainability and respecting the beast too. It’s been a feature of Leigh McDivitt’s approach, who has carved out a career with an incredible knack of using every part of the pig. https://www.instagr...

Lalalas is one of Wollongong’s most tenacious live music venues. Describes as part dive bar, part art space and part live music venue. Lalalas is simply something you need to be PART of. I’m joined today by licensee, venue manager and all-round freakin legend Nathan Stratton. https://www.lalalas.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.ins...

Growing up in Italy in a farming family Marcello Segalina (Jetty Bar + Eats, WA) always had a strong connection with food. It lead to a career as a chef, working in Michelin star restaurants in Italy and England before a move to Perth changed his life. After burning out time after time, he landed on a job that allowed him to put as much energy into his career as he does his home life, and it’s mak...

Born into a food-loving family in New Zealand Amber Doig (The Butler) always knew she wanted to have a career in food. Realising the scope of opportunities across the ditch in Australia she headed to Sydney where she worked under some of the most influential chefs of that era, such as James Viles, and later Vanessa Martin. But New York was calling her name and through a mutual friend she landed a...

Ian Fullerton is a second generation pineapple farmer on Queensland’s Sunshine Coast. Growing 1900 tonnes of pineapples a year is more than a business, it’s almost a calling. Unflappable and stoic, Ian has opinions on employment policy, farming tech and the economics of agriculture. But in the end, there’s one thing that makes it all worth it: juicy fresh pineapples grown with integrity and pride....

With a father who owned and ran restaurants Marc Russo (Osteria di Russo & Russo) learnt the art of hospitality at a young age. But he also realized the impact long hours had on family life, with his father working long shifts. He set off and began to build his own career, and when the time came to open his own restaurant, he joined forces with his dad. The move not only gifted Sydney one of its m...

Many people talk about seafood sustainability, few actually take affirmative action to back up their words. Standing Infront of the concept by recognising that the most powerful tool in moving popular opinion, is in delivering something that is nutritious, delicious and good for the planet. Charlotte’s venture Scout is at the forefront of this artisanal movement but is firmly anchored by her belie...

There has been a lot of talk about chefs, sourcing local and creating a real paddock to plate ethos. It’s not often spoke of in terms of butchers, but for artisan butcher Joel Young (3J’s Butchers) paddock to plate, and complete traceability in Gippsland, is at the heart of everything he does. https://3jsbutchers.com Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck h...

Tom Carson is General Manager and Chief Winemaker of Yabby Lake and Heathcote Estate. He is also one of the most competent, gifted and intelligent winemakers in Australia. His peers speak of him with respect and adoration and anyone who drinks his wines with awe and wonderment. I am honoured to have him on the podcast. https://www.yabbylake.com Follow Over a Glass https://www.instagram.com/overthe...

With a goal to move to the US and try his luck as a baseball professional, Kazuki Tsuya (Kazuki’s) first moved to Australia to learn English. He needed to work and found a job as a kitchen hand and soon found himself on a path to learning from some of Victoria’s best chefs. It led to his first restaurant in regional Victoria and now, in Melbourne where is is dishing up his unique play on French an...

Although food and feasts were at the heart of her family celebrations while growing up Adele Pollard (The Topiary, South Australia) never envisaged a career in hospitality until a few key, and interwoven moments opened her eyes to a whole new world of connection. She was hooked and has since spent over a decade helping to build one of Australia’s archetypal examples of what it truly means to conne...

Simon Schulz runs Schulz Organic Dairy, a family company with 50 years of history across three generations. Based in pretty Timboon west of Melbourne, Simon produces organic milk, yoghurt, cream and quark from a single herd of Friesian and Jersey cows. Focused on the impact he can have by putting climate positive operations at the heart of his ambitions, every creamy caffe latte, every dollop of y...

While working in London under Gordon Ramsay in numerous venues, Stephen Scott (The Lucky Hotel) learnt the value in quality gastro pub food and the art of cooking over fire. When he returned to Australia he began to carve a path in the pub food space, first learning the craft under some of Australia’s best chefs, and now delivering a new age pub food offering in Newcastle where the locals are ravi...

As a 13 year old David Refalo received a six week old piglet from his Father. He grew this piglet into a young gilt, and eventually it had a litter. After raising his first litter of piglets as a 14 year old, he discovered all he wanted to do was to grow Pigs and Refalo Free Range Pork was born. https://refalofreerangepork.com/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Fo...

The regal looking, fast-swimming Spanish mackerel, is one of the fish at the top of the food chain, its sleek, powerful torso has the look of a fighter jet, built for speed with the persona of an aggressive hunter. It’s caught using hook and line trolling techniques, and its quality is generally excellent as a result. Mackerel fishers are among the most colourful on Australian waters. Fishing the...

Julian Langworthy is Chief Winemaker and General Manager of Deep Woods Estate in Margaret River. He is one of Australia’s most reputable new wave winemakers and leads a huge team of skilled workers to achieve great heights in internationally acclaimed wines. https://www.deepwoods.wine Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shanteh...

After working his way through Michelin star restaurants in England and France Emrys Jones (Porter House Hotel) had a hankering for travel. After scouring potential moves he landed a job at luxury resort Qualia in Hamilton Island, Queensland and fell in love with the sea to plate access of seafood. It lead to role with one of the world’s most influential seafood chef Josh Niland, and finally to a d...

Growing up in the Sunshine State, Sav Sexton was introduced to an array of fantastic local produce and native ingredients while cooking in a family friends’ Thai restaurant. Sav was quickly instilled with a devotion to supporting local growers and makers. After carving a career in Brisbane, Sav set flight for Adelaide To take the reigns as Head Chef at community focused wine bar, Good Gilbert wher...

After making a great connection with a local hydroponic farmer, former sparky John Gunn fostered a real interest in this intensive kind of farming. When the opportunity came to take over the farm at Cooroibah Greens, he jumped in with both feet. https://www.cooroibahgreens.com/ Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com...

At the age of 12 Pieter Buijsse (Pt Leo Estate) stumbled onto a job washing dishes in a two Michelin star restaurant in Holland. He just wanted new football boots at the time, but little did he know how that part time job would open up a whole new food world to him. After cutting his teeth in some of Holland and Belgium’s best restaurants he set his sites on Melbourne where he is now one of the ke...

Success rarely comes without hard work, sacrifice and setting goals and sticking to your guns. That striving to succeed, to be a better version of yourself, and create amazing experiences are a common road for many who make a career out of hospitality, and for Thi Le (Anchovy, Jeow, Ca Com Banh Mi) that fight for the better is part of her DNA. https://www.instagram.com/thiteatee/?hl=en Follow The...

The Sydney Fishmarket is one of the most iconic fish markets in the world and is now the biggest in the southern hemisphere handling around 15,000 tonnes of seafood a year. As Australia’s ‘home of seafood’, Sydney Fish Market is the lifeblood for fishers, aquaculturalists and co-operatives from not only around the country but also New Zealand and even Indonesia and Malaysia . The Market is current...

Samantha Payne is a Wine Consultant, Communicator and Sommelier. Sam has paved an extensive career for herself in journalism. Today she is Drinks Writer for Gourmet Traveller and has her own video channel 'How to Drink Wine with Samantha' on The Guardian She is also, one of the best value dining buddies, shop talkers and all-round great human in this part of the world. https://www.instagram.com/sl...

Last time we caught up with Adam Wolfers we explored his glorious culinary ancestry, and the new adventures at Gerard’s Bistro and Gerard’s Bar. Since then, he’s had some serious personal changes in his life, including a life altering medical experience, but we are so pleased to have him back on and see how things are going. https://www.instagram.com/a.wolfers/?hl=en Follow Deep In The Weeds on In...