Deep in the Weeds - A Food Podcast with Anthony Huckstep

Inspired to cook by his father, Simon Sandall (Boronia Kitchen) felt a natural magnetism to a career in hospitality. On a whim he set out on a global journey which landed him in Australia, and soon enough he became an important cog in the development of one of the country’s most important and influential restaurants, Aria. But as his role expanded accords the group he lost touch with the kitchen a...

After building a strong culinary foundation in pubs and restaurants in the United Kingdom, Neil Thompson (The Little Kitchen, The Annandale Hotel) headed to Australia with his wife to renew her Visa for what he thought would be a 6-month visit. Over a decade later, and he now owns one of Sydney’s best cafes and more recently revived one of the city’s most adored pubs – The Annandale Hotel, once a...

Georgie Rogers raises White Suffolk sheep on the edge of the Barossa Valley in South Australia. As a solo newbie hogget farmer, the four-year journey has been challenging but rewarding despite - and even because - she occasionally has her arm up to the elbow inside a pregnant ewe. https://www.rogersfarmbarossa.com Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host A...

Inspired by the learnings and recipes of his Grandmother and a strong of incredible mentors, Shayne Mansfield (The Flotilla, Newcastle) not only found his voice on the plate, but the manner in which to inspire and get the best out of his staff too. After a career that has spanned Brisbane and England, he finds himself in the regional city of Newcastle where he is part of the new wave of eateries p...

After 15 years working as a chef in some of the best kitchens in the world Michael Robinson (Hungerford Meat Co) knew what was required to cook the best meat and create the best charcuterie. So, in 2016 he took over a butchery with a long history and embarked on a new food journey. https://www.hungerfordmeatco.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck h...

Innovation in the wild catch seafood industry is mostly a forgotten concept - with the constant forces of nature, regulations and costs to battle, there are few truly innovative operators. Cloudy Bay Clams is an exception - their constant drive to “do better” whilst maintaining a laser focus on sustainability and culinary quality is a true inspiration. Leading by example, Isaac Piper drives Cloudy...

Ben Ranken has extensive experience in winemaking both in Australia and around the world. His label Wilimee, combines his vast experience in the cellars with his hands on approach as a vigneron. I’ve been following Ben’s career for numerous years and always look forward to what he unearths in his home of the Macedon Ranges. http://www.wilimeewines.com.au Follow Over a Glass https://www.instagram.c...

After falling into the industry through an offer to work at a restaurant her family frequented, Phoebe McWhirter (Stanbuli) fell in love with the art of genuine hospitality. She built a strong foundation of experience before landing a leading role as restaurant manager at Stanbuli – a ground-breaking Turkish. Some 6.5 years later, a strong of accolades and the throes of the pandemic, the restauran...

Driven by an ambition to learn from the very best, Rhys Connell spent much of his career under the wing of one of Australia’s most influential chefs, Martin Benn. After landing the dream job of head chef at Society in Melbourne, a major shake-up at the much-hyped venue had him re-thinking his career. With renewed vigour he returned to Sydney to take on the huge role at one of the city’s most iconi...

After a career in environmental management and finding more sustainable farming practises fourth generation farmer Lucy Dodd (Lowan Park Produce) returned to the farm in the Dodd family since the late 1920’s. Her passion to create and sustain regional communities through sustainable agriculture has seen her taking on the challenge of farming pasture-raised chickens with outstanding results. https:...

After growing up in a family doing travelling shows, Jade Tareha (Humble on Duke, Sunshine Coast) learnt the ropes of grassroots hospitality. It led to a career in all manner of bespoke roles, venues, and experiences before she landed in the sunshine coast with her chef partner. Opening a venue in the middle of the pandemic has had its challenges, but Jade has taken the bull by the horns to delive...

Growing up in a family with a rich Southern Italian ancestry, Danny Russo always had a wonderful connection to food. And at the heart of much of what they did was the celebration of the whole pig and using every part of it. So when he embarked on a career as a chef, the pig underpinned much of his culinary journey. https://russolini.com Follow The Crackling https://www.instagram.com/thecracklingpo...

The Sydney Rock Oyster is rightly enjoying a renaissance of appreciation with chefs and gourmands alike. It’s unique characteristics are a direct reflection of the Merroir from which it comes. Next generation oyster farmers are adopting husbandry, technology and deep appreciation for the end consumer to deliver premium quality, regional and seasonal rock oysters which are worlds best. John Blanken...

Adrian Sparks, has ignited plenty of energy at Mount Pleasant winery. One of the most important Wineries in the history of Australia, it speaks loudly to Spark’s talent and abilities that he joins the legacy as the 5th chief winemaker. As someone who speaks his mind and never misses a clock off beer, I am thrilled to have Adrian Sparks join me today. https://mountpleasantwines.com.au Follow Over a...

Unsure what he wanted to do for a career chef and restaurateur Tim Hardy (Van Bone, Tasmania) fell into the industry, but soon became enamoured by its energy and opportunity. He set about working in regional restaurants across the country that had made not only a mark on Australia’s culinary landscape, but captured that sense of place and gave a food identity to their region. Inspired by those tha...

When Russia began its invasion of Ukraine in February Russian food writer, author, and historian Anna Kharzeeva (The Soviet Diet Cookbook) joined protests in Moscow and publicly criticised the Putin administration. Almost overnight Russia’s society plunged back into the dark and troubled times she had spent the latter part of her career looking back at and writing about through a food lens. Concer...

After growing up in a New South Wales regional town spending half his time on the water fishing and the other half on his mother’s berry farm Kyle Nicol (Rascal Brunswick) felt a natural leaning towards a career in hospitality. He built his career home and abroad and now landed in a venue where there are no rules in the kitchen, and combined with a deep connection with producers he works with, is...

Pastry chef, chocolatier and chocolate maker Deniz Karaca is so embedded in the world of chocolate that he sees it as part of him: it’s his identity and passion, it’s who he is. But chocolate has also pushed Deniz to question, explore and change, as he’s transitioned from creative patissier to craft producer. Cuvee Chocolate, his bean-to-bar operation on the outskirts of Melbourne, has ethics at i...

Growing up in Baños de la Encina, a little village in the heart of Andalusia, South of Spain Ana Cortes Garcia (Lee Ho Fook) was surrounded by quality produce, and food grown on her uncle’s or neighbours farm. Even though everything was cooked from scratch by her mum and grandmas, a career in food was not considered a proper career path. But once she got the bug, she never looked back, and now wit...

Growing up in a family with a rich and diverse culinary background, Adrian Richardson always knew a career in hospitality would be much more than a job. Now with career that encompasses TV and his own restaurants he has placed whole beast butchery at the heart of everything he does. https://linktr.ee/AdrianRichardson Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck h...

The Coorong is a unique and beautiful wilderness. For that reason it is of inestimable value to South Australia It is an elemental region, a place of wind and water and vast skies, of sandhill and tussock, lagoon and waterweed, stone and scrub. Fishing in the lower Murray Lakes and Coorong region has been documented from as early as 1846. From a peak of some 150 fishers in the mid 20th century, cu...

Toby and Emmauelle Bekkers run Bekkers Wine in McLaren Vale, South Australia. Known as one of the most adored wine regions in the country, McLaren Vale’s reputation proceeds itself. When Bekkers wine first made its debut, it immediately turn heads and their aim of being an emblem for the region has developed into a reality. https://bekkerswine.com Follow Over a Glass https://www.instagram.com/over...

Growing up in a conservative Mennonite community in rural Canada Patrick Friesen (AppleJack Hospitality) grew up with a plain diet, so he spent a lot of time in the family kitchen trying to make things taste better. It led to a love of food and cooking, and when he stepped into a commercial kitchen he realised not only the potential for a career, but one that could take him around the world. He en...

After learning the ropes of running his own restaurant at Joy with Sarah Baldwin, gun chef Tim Scott (Exhibition Restaurant, Brisbane) needed a new challenge and hung up his apron for almost two years. During that time a vision for a new restaurant was bubbling away in his mind. A place where he has literally built every element and where the food, service, music and atmosphere is a reflection of...

Following the demise of Ansett in 2001, Marilyn Annecchini (Pilu at Freshwater, Acquafresca by Pilu) lost her long-term job in marketing and public relations. SHe joined chef and husband Giovanni Pilu at their restaurant, Cala Luna at The Spit, where her customer service skills were put to good use managing the floor as well as the office. Three years later the dynamic duo opened Sardinian-inspire...