Deep in the Weeds - A Food Podcast with Anthony Huckstep

The Producers in Launceston is a special series celebrating the farmers and produce of northern Tasmania.  Our first episode is with pig farmers Kim and Daniel Croker, who live and work on idyllic Fork It Farm in northern Tasmania. Their rare-breed Berkshire porkers forage, socialise and wallow their way around a small, pretty farm half an hour from Launceston. Their pork is incredibly tasty, rich...

After years of cutting his teeth in Canada, London, New York and South Africa, Jason Staudt (Stokehouse, Melbourne) headed downunder to get a state for the Australian hospitality industry. He climbed the ranks of Matt Moran’s restaurant group before an opportunity to lead one of Melbourne’s culinary institutions landed at his feet. Now he’s steering the iconic venue into sustainable waters with a...

Our perception of quality in a hospitality sense has changed a lot over the decades. Traditionally fine dining was always spoken of as quality, and cafes and casual dining restaurants were generally not, but everyday eating has changed a lot after a throng of operators leapt into the market and elevated it. For Robert Lechowicz (Blackwood Café) leaving a career in finer dining and raising the stak...

The quality, value and safety of seafood is determined by the efficiency of the freight used to get it to market. Of recent times there is also a growing importance of the freight system used in regards the sustainability of a seafood. Weather it is a small artisanal fisherman or a corporate aquaculture business, freight has an impact more than ever before on the commercial operations in seafood....

Duncan Shouler is Chief winemaker at Giesen Wines in the beautiful Marlborough region of New  Zealand. Head of a large operation of wine production, Giesen is also leading the way is non  alcoholic wines. Ducan joins me today to tell me whats he’s been up to, just across the ditch.) https://giesen.co.nz/people/duncan-shouler/ Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shan...

While at university, Nathan Dalah (Fishbowl) was constantly searching for healthy, delicious and affordable meals on the go but found it hard to find. Keen to leave his degree and start his own company, he teamed up with two friends and leant on his love and passion for food. Inspired by his love for Japanese food and salads, Fishbowl was born in a hole in the walls in Bondi. Now, just 6 years lat...

Growing up on the NSW South Coast David Tinker (The Sandbar, Batemans Bay) loved the lifestyle of quite country town and the serenity of the sea. Unsure of what he wanted to do with his life, a job as a kitchen hand at a local restaurant swept him into the undertow of the hospitality sector where he suddenly felt at home. It lead to an incredible career with the likes of Serge Danserou and Pierre...

The Reids, have been farming in Mimosa for over one hundred years. Six generations of sheep farmers that have perfected sustainable and low stress methods of farming. Lamb man Dan Reid (Mimosa Valley Lamb) and his family, farm in the heart of the Riverina in Southern NSW and supply Sydney with some of the best quality lamb in the country. https://www.mimosavalleylamb.com.au Follow The Producers on...

Love, is a powerful thing. Although he had an incredible career in Turkey, Coskun Uysal (Tulum, Melbourne) moved to Australia for love. The move changed his life, and although the first few years of trade at his award-winning restaurant was filled with the challenge of educating diners of the diversity of Turkish cuisine, diners have fallen in love with his interpretation of one of the most exciti...

Many in the hospitality dream of the day they can open their own restaurant. To build it from the ground up and execute their vision of what it means to dine and imbibe on their terms. But what are the challenges of nailing this vision, this dream? For Nigel Ward (Passegiatta) the last few years have been a journey of just that, and he’s just putting the finishing touches on a venue that is every...

Christy and Adam Barnes are Master Fisherman working from their home port of Port Broughton in South Australia their artisanal fishing practices produce some of the highest quality seafood to be found. https://www.instagram.com/ac_barnesseafoods/ Follow Fishtales, a Seafood Podcast on Instagram  https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman  https://www.instagram.com/fishea...

Teresa Heuzenroeder is Senior Winemaker at Petaluma Wines. If you drink Australia wine, chances are you’ve had the pleasure of tasting a wine from Petaluma in their well-recognised yellow label bottles.  Petaluma is known for more than just exceptional wines, they are a distinguished brand and symbol of the Aussie wine industry. https://www.petaluma.com.au Follow Over a Glass https://www.instagram...

Last time we caught up with Danny Russo (Sala, Sydney) we went on a journey of his career and delved into a lot of talk about Pork on our sibling podcast the Crackling. But today we’re talking seafood, as Danny has some huge news about an iconic location in Sydney. https://www.instagram.com/therussolinigroup/?hl=en Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspo...

Last time we caught up with Guy Grossi (Settimo) it was on our special series The Luminaires, where he detailed the incredible influence the Grossi family has had for three generations. After a challenging period, Guy as ever is on the move again with something new. http://www.grossi.com.au Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck...

Wiradjuri man Zane McMillan is the co-CEO of Uncle Charlie's Tastes of Country, an Aboriginal-owned family company that makes popcorn seasoned with Indigenous flavours. Uncle Charlie's is a new company but it’s anchored in more than 60,000 years of Aboriginal connection to the land and has broad ambitions beyond offering a tasty commercial snack. It’s as much about storytelling, connection and und...

The culinary world often talks of Michelin stars, the drive to be the best, to aim for perfection and deliver excellence. And yet, we as people are fallible, and at times not so perfect. What does it take to not only strive to be the best in your craft, but when at the pinnacle. maintain the standards and stay true to yourself too. Clare Smyth is one of the world’s greatest chefs and restaurateurs...

It wasn't all that long ago that the idea of sustainability and care for the environment were marketing catch phrases and cliches. But times have changed. The notion of sustainability is not just about food waste, and for chef Jared Ingersoll it’s become a life ambition to not only change habits, actions, and ideals about the notion of sustainability, but how to put them into practise within venue...

There are few 5th generation fishermen in Australia, fewer still who can claim they are fishing using the same methods for the same catch as their forefathers. Gary Hera-Singh is one such fisherman, who’s tireless commitment to the environmental protection of his beloved Coorong is as impressive as the delicious Yellow Eye Mullet he catches. Follow Fishtales, a Seafood Podcast on Instagram https:/...

Iain Riggs is one hell of a guy, his contribution to the Australia wine industry is momentous.  Chief winemaker and managing director of Brokenwood wines for over 35 years, he has accumulated a list of accolades, awards and recognition that would make your eyes water.  You name it Iain has done it and then some.  More than that Iain is the first to lend a hand and encourage anyone whose shows dedi...

After a career spanning Australia Europe and even private cheffing for famous rockstars, Jez Wick (Refettorio OzHarvest Sydney) started to realise the incredible amount of food going to waste. Keen to change her own ideals she embarked on a journey connecting with likeminded food professionals, all leading her to Ozharvest where she now heads the team at an Australian-first, social impact collabor...

Last time we caught up with Jo Barrett (Little Picket at Lorne Bowls Club) she detailed the life and times of living in Future Food System, the Greenhouse by Joost in Federation Square and her publication Have a go. A lot has changed since then, and she now finds herself in Lorne, Victoria and with an exciting new project. https://www.instagram.com/jobarrett/?hl=en Follow Deep In The Weeds on Inst...

Shima Wasabi is in northern Tasmania, and shares its latitude with southern Japan. Tasmania’s cool climate is the ideal year-round environment in which to grow this rare plant to create genuine wasabi products and for Esme Atkinson, working with this amazing plant has changed her life. https://shimawasabi.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Ant...

After starting his career and making a mark in his home town of Adelaide, Timothy Montgomery’s (Rascals, The Prince of Merewether) career took him to some of the most interesting parts of Australia and the world, but fate somehow saw him settle on Newcastle, New South Wales. After creating the ground-breaking and award-winning Bacchus producing a string of incredible alumni, he’s now heading up th...

One of the beautiful things about a career in food is the ability to immerse yourself in another culture and cuisine. To learn the produce, the techniques, and the way to break bread. For Mark Jensen (Red Lantern) a career in food eventually led to an exploration of Vietnamese food, and with the Nguyen siblings gave Sydney one of its very best Vietnamese offerings. https://www.instagram.com/markre...

Fishing has been woven into the fabric of coastal communities throughout history. For hundreds of years, people have relied upon the resources that were bountiful around the coast of Australia, and over time, people built family businesses around commercial fishing and seafood production. Today, commercial fishing in the Australia provides sustainable seafood to consumers across the world. We are...