Deep in the Weeds - A Food Podcast with Anthony Huckstep

Stephanie Toole has been making wine in the Clare Valley of South Australia since the early 90’s. Always insisting on quality first and uncompromising in her pursuit of leaving the land better than she found it. Stephanie and her estate, Mount Horrocks form an integral part of the Clare Valley story. https://www.mounthorrocks.com Follow Over a Glass https://www.instagram.com/overtheglasspod Host S...

While studying to be a lawyer, Blaze Young (Nieuw Ruin, WA) worked part time in the front of house to make ends meet. With a rich upbringing in food, she became more and more interested in what was going on in the kitchen. After twisting her bosses arm to let her do a service in the kitchen she fell for hospitality and left the field of law behind her. Now she’s become one of the leaders in the ne...

After growing up on a sheep and cattle property Jacki Hinchey (Blue Dog Farm) headed to the city to build a career. But the strong connection to the land drew her back and now she supplies salad leaves to the community and some of Queensland’s best chefs too. https://www.bluedogfarm.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Anthony Huckstep https://w...

The name McConnell is synonymous with success in the restaurant industry in Australia, with three brothers all making their own mark. For Matt McConnell (Bar Lourinha, Melbourne) hospitality formed a means to travel and explore new cultures, ingredients, techniques, and the different ways to break bread and connect with people. After working home and abroad, it was his time in the Mediterranean th...

After leaving home at the age of 15 to move to Sydney, Alex Prichard (Icebergs Dining Room & Bar) landed a job under the mentorship of Massimo Mele. The two formed a great friendship, and it helped Alex find his way in the hospitality sector. After dream gigs and some of the cities best venues, he’s now leading the team at one of Australia’s most important restaurants. https://www.instagram.com/al...

Growing up in an Italian-Australian family, Nino Zoccali (Pendolino) experienced the most extraordinary food rituals, including the annual celebration of breaking down a whole pig and using every single part of it. It led to a career in food, where he now runs one of the most best Italian restaurants in Australia. https://www.pendolino.com.au Follow The Crackling https://www.instagram.com/thecrack...

Andrew Tobin, principal of Townsville based Tobin Fishtales is a catcher, wholesaler, retailer, academic and a researcher. He’s also a storyteller and a unique talent in the seafood industry. https://www.tobinfishtales.com Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman https://www.instagram.com/fisheads/?hl=en Follow Rob Locke...

Anthony Fikkers, is making his own way in wine in the sub region of Nillumbik Shire, located in Melbourne’s North East. Championing minimal intervention styles, he is a new generation of winemaker turning heads with his label Rising Wines. https://www.risingwines.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Exec...

After a misspent youth Jamie Gannon (Laundy Hotels) found discipline, direction and connection in the navy. Along the way he earned his stripes in commercial kitchens and made an impact in the gastro pub sector. After losing his belief in cooking as a career, he found inspiration from Colin Fassnidge and it re-ignited his passion. Now he’s leading the team of one of the fastest growing pub groups...

Lured by the art of great pastry, Elena Rosa left her career and began the journey of training to be a chef. After visiting Shannon Martinez’s groundbreaking vegan restaurant Smith and Daighters, for a meal she was floored by the craft and creativity. She asked for a job and soon enough found herself on the pastry section figuring out how to make vegan pastries without the use of animal products....

Nick Holliday runs Belvedere Farm on Jinibara country in the Sunshine Coast hinterland in Queensland. Nick was a lawyer and union organiser before buying a property he originally thought would be a fun weekender...but then he got more serious. Working alongside his wife Brydie, their approach goes beyond regenerative farming to agro-ecological principles with building community at its heart. It’s...

With a long lineage of family in and around the hospitality sector Guillaume Zika (Burleigh Pavillion, The Tropic) was destined for a life in food. After cutting his teeth in Michelin star restaurants all over the globe he ventured down under. In his first year he earned an enviable chefs hat at an iconic Sydney location, and now finds himself upping the ante on regional dining in southern Queensl...

Inspired by trips to Rome, wine guru and restaurateur Dan Clark (1889 Enoteca, Rothwell’s Bar and Grill, Addley Clark wines) opened an Enoteca in Brisbane that brought new wines and way of dining to the Brisbane. Fourteen years on It’s still setting the agenda among the throng of new operators, and inspired by his wonderful dining experiences in the world’s great bar an grills he’s opened a new ve...

As a kid Ian Curley saw a career in hospitality as a way to get ahead and change his life. He built an incredible career of influence downunder, and amazing friendships with renowned chefs such as nose to tail king Fergus Henderson, but throughout it all at the heart of everything he does he's been mindful of finding career paths for disadvantaged and less fortunate members of the community too. h...

The Spencer Gulf Prawn fishery is a truly remarkable fishery. It’s 39 participants are motivated professionals committed to best practice not only for today but tomorrow. Ashley Lukin is a 3rd generation fisherman who reflects the professionalism and commitment of both the fishery and the next generation of fishing professionals for whom the future is bright. https://www.instagram.com/ashlukin/?hl...

Growing up in Turkey tugging on the apron of his mother, a successful chef, Somer Sivrioğlu (Efendy, Anason, Maydanoz, Tombik) developed a natural love of food and desire to become a chef. At the age of 25 he flew to Australia and after a sting of jobs opened his first restaurant celebrating the food of his homeland. Through the years he has become one of the most influential purveyors of Turkish...

Julie Ashmead, was born into Campbells family of Rutherglen. Today her path in wine is solidified between two sacred places, The Rutherglen where she is fifth generation winemaker at Campbells Winery and in The Barossa Valley, as Head of Production at Elderton Wines. https://eldertonwines.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod Host Shanteh Wale https://www.instagram.c...

Honing her skills on the floor at some of the Melbourne’s most prestigious venues including 312, Cumulus, Jacques Reymond, Attica and Rosetta, Hannah Green (Etta) felt she was ready to go out on her own and open a restaurant. But the challenges were far greater than she’d imagined. Determined to create a venue that bestowed the warm, welcoming hospitality values she believes in, she pushed forward...

Just over a decade ago award-winning chef Chris Thornton returned to his home town Newcastle after a stint at one of the world’s best restaurant – the Ledbury. Inspired by everything he learned he set about building his own restaurant that would go on to set the benchmark for finer dining in Newcastle over the next decade. Now, with so many changes in the industry, within himself, he’s let go of t...

After a long career in the city Lee Towle (Longview Garlic) had a yearning for an off-grid lifestyle. Lee and her husband set the GPS for the Southern Tablelands and not only built a sustainable off gird farm, but now produce some of the best garlic in the country too. https://www.longviewgarlic.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Anthony Hucks...

Starting his career in commercial kitchens in Canberra a few decades ago, Ben Willis (Aubergine, ACT) realised he needed to spread his wings and work in Sydney and London. The experience gave him a strong foundation to return to the capital and pave a new path for the city’s culinary landscape. As Canberra enjoys a throng of new and exciting venues, he contributes to set the benchmark in this evol...

A sustainable restaurant model, connecting with local producers and cooking delicious food seems like common place more and more, but for chef Evan Hayter (Arimia) food is an extension of the Arimia story, and in eating what they produce, you become part of his mission to give back to the land that gives so much to all of us. https://www.instagram.com/chefevanhayter/?hl=en Follow The Crackling htt...

“The first man gets the oyster, the second man gets the shell” oyster shucking competitions attract a certain type of athlete, often wily, mostly secretive about their technique but collectively a quirky mob. Stephan Nolan is the reigning World Oyster Shucking Champion and is here for the Narooma Oyster Festival …… https://www.naroomaoysterfestival.com Follow Fishtales, a Seafood Podcast on Instag...

If you drink Australian wine, then you know the name, Jeni Port, she is an authority on all things wine in this country and has contributed to every major wine publication such as The Age, Halliday Wine Companion as well as published three of her own books. The epitome of a true professional taster and communicator, Jeni’s impact on the Wine scene of Australia is something to behold. https://www.l...

In Part 2 of our chat with Simon Sandall (Boronia Kitchen), he tells us about that first connection with Matt Moran and going on to help build the Aria brand over two decades, the creation of his first solo restaurant Boronia Kitchen and the extreme health scare that changed his life forever more. https://boroniakitchen.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepint...