Deep in the Weeds - A Food Podcast with Anthony Huckstep

Inspired by the farmers’ markets while working as scientists in the US, Stan Robert (Fat Carrot Farm, Tasmania) started forming a greater connection to the food that fuelled their bodies. It led to a yearning to grow their own, and now they have an organic vegetable farm that supplies some of Hobart’s best restaurants. https://www.instagram.com/fatcarrotfarm/?hl=en Follow The Producers on Instagra...

After working on some of Australia’s best kitchens Clinton Mciver (Amaru, Auterra Wine Bar) realised he was ready to open his own restaurant. Wanting to grow organically, become part of the local community and push the realms of gastronomy in equal measure he set his sights on Armadale with the helps from family and friends. Six years on and it’s one of the leaders amongst the new wave of Australi...

One of the benefits of a career in hospitality is a clearly defined career path. An opportunity to rise the ranks of the kitchen and one day lead it. For Troy Crisante (Quay), it’s led to a star role in one of the most influential restaurants in Australia’s culinary history – Quay. https://www.instagram.com/troy.crisante/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Fo...

The first of April is no joke in the world of wild caught Australian prawns. It is the opening day of the largest prawn fishery in Australia, the Banana prawn. The Northern Prawn Fishery, is Australia’s largest and most valuable prawn fishery, and is one of the most abundant, isolated and sustainable prawn fisheries in the world. It’s often referred to as Australia’s last ‘wild frontier’ and is si...

Husk Distillers was founded by Paul Messenger in 2009 situated in the Tweed Valley of Northern NSW. Pioneers of Cultivated Australia Rum, Husk has shed light on the production of the Pure Cane Spirit and been highly successful in developing Agricole rum of the highest quality and standards within Australia. Quentin Brival Head Distiller joins us today https://www.huskdistillers.com Follow Over a G...

While living in England to learn English before attending university back home in France, Francois Poulard (Manly Wharf Bar, The Tropic) thought it would be clever to pretend he was a qualified chef and lie on his resume. Just 20 minutes into his shift he was found out, but the chef gave him a chance. Within a week he had the hospitality bug and it led to positions in Michelin star restaurants in...

After a career rising the ranks of some of Australia’s best restaurant Peter Cooksley (Hamlet Community and Café, Hobart) had a yearning to return home to Tasmania and find a greater connection to food and the community. He landed a job that is not only giving unemployed, unskilled and disadvantaged people a chance to find a career in hospitality, it’s given him the most incredible work life balan...

After growing up - and running wild - on a dairy farm, Sallie Jones founded Gippsland Jersey in 2016. She ensures farmers are paid a fair price for milk, promotes mental health and wellbeing in rural communities and approaches every business situation with kindness foremost in mind. It's been a complex and challenging journey fortified by community at every step of the way. https://gippslandjersey...

Like many that found a home in hospitality, James Thorpe’s (Odd Culture Group)’ foray into hospitality happened by accident. While training to be an academic studying philosophy at the University of Sydney, he took a job picking up glasses at a pub in the city to pay rent. By the time he graduated, with an offer in hand for graduate studies at Oxford, he decided he liked kicking around kegs better...

Growing up on a winery in a coastal regional town, Nick Mahlook (Soda Fish Bar and restaurant) had a strong connection to producer and particularly seafood from a young age. After cutting his teeth at his sisters restaurant, he set his sights on Melbourne and carved a career all the way to executive chef of one of Australia’s most important seafood restaurants. Now, he’s returned to his roots in L...

Inspiration often comes from life experiences. A moment in time that changes the way you think and the way you want to live your life. For Damon Porter (Saison Smallgoods) that moment happened in the south of France where great charcuterie inspired him to take his career in a new direction. https://www.facebook.com/saisonsalumi/?ref=page_internal Follow The Crackling https://www.instagram.com/thec...

Tunas are the most commercially valuable fish species on Earth, playing a vital role in healthy ocean ecosystems and supporting livelihoods around the globe - Tuna is also one of the most misunderstood, opinion dividing and often exploited fisheries to be found. Dr. Alistair Douglas is using his deep knowledge of Tuna, Japan and Technology and his commitment to conservation; to change the way this...

Jane Lopes is a California-born sommelier, author, and importer. You may know Jane from her days working the floors at the likes of Eleven Madison Park, or here in Melbourne at Attica. Jane recently made waves down under releasing her first book Vignette and today she is co Founder of Australian wine imports company; Legend. As one of the most talented gracious and eloquent wine personalities I’ve...

Inspiration can come from any given moment. Influence can be acquired in many ways. But there are few that have had more influence on those in the industry, and home cooks, than Maggie Beer. She joins us to share stories of how it all started, the hurdles, the successes and what lies at the heart of a career in food. https://www.maggiebeer.com.au Follow Deep In The Weeds on Instagram https://www.i...

After working in kitchens where 80-hour weeks were common place Matt Adams (Timbre, Tasmania) had vision to create an eating place where it’s all about the people that work there. He found a site, and he’s not only created a great work-life balance for his staff, but forged and incredible working relationship with customers who trade backyard produce with him for restaurant experiences too. https:...

After learning the foundations of cooking at Bangalow Dining Rooms Dylan Cashman (The Blue Door) landed roles in some of Australia’s and Europe’s’ best restaurants. Although he learnt the technical precision require to cook at the top level, he felt a greater connection to producers and letting produce speak for itself – now the hallmark of his offering at his new restaurant in Sydney. https://www...

After a 20-year career in the food supply chain, manufacturing and adapting conventional processing techniques, Rosalin Virnik (Anchor Restaurant) felt a desire to embrace a more traditional foods lifestyle and begin to actively seek out quality foods. It lead to discover and befriend the people behind incredible Australian artisan brands, and opening her own food establishments where she now crea...

A career as a chef not only delivers the skill to cook many different cuisines, but also allows one to gain a deeper understanding and connection to their ancestry and the way food has played a part in their family’s history. For Danielle Alvarez (Fred's), food is at the centre of everything, and the rich Cuban and American background has given her a foundation to become one of the most unique che...

Wild caught seafood is special but rarely does a brand of wild caught seafood evoke such respect from buyers, distributors and chefs as Lee Fish. From its home port in the coastal hamlet of Leigh, New Zealand, Lee has become an icon worldwide as the definition of quality. Tom Searle is the current curator and manager of Lee fish - his story reflects the care, commitment and passion of this amazing...

When we speak about the Yarra Valley the name Yarra Yering inevitably comes up, and so too does the name Sarah Crowe. Sarah is a winemaker at the very top of her game, but we have been saying that for numerous years now. With one foot in the vineyard and the other in the barrel room Sarah is making some of the most important and talked about wines in Australia https://www.yarrayering.com Follow Ov...

When the chips are down, you’ve lost everything and your back is against the wall, there is nothing left but to go for it and fight for survival. When international workers were left out of the equation by government support Andrea Vignali (Al dente, Melbourne) either had to return hom to Italy or find money fast. He turned to what he knew – making pasta. He got busy in his home kitchen and posted...

Today our sister podcast Dirty Linen embarks on a special series focusing on fishing in Port Phillip Bay, the vast body of water that shapes Melbourne. Local food has never been so important - and Melbourne people love showing off their great food city. At the same time, supply chains are strained. Fuel is expensive. The pandemic, floods, droughts and fires have shown us that our stores are only a...

The floods in Southern Queensland and Northern New South Wales have left devastation in their wake. The true impact is yet to be determined, but it has been life altering for so many. Pip Sumbak (Pip’s Plate) was only 4 days into her first solo business as a caterer when the floods hit northern New south Wales. Together with a food colleague they set about trying to feed everyone who had lost ever...

While doing a degree in Psychology Rosheen Kaul (Etta, Melbourne) had a part time job in the hospitality sector and was slowly being lured in by its energy. When her parents agreed she could do whatever she wanted for a career, providing she finished her degree, she saw it as an opportunity to dive head first into a career in food. After working in some of Melbourne’s best restaurants, she now lan...

Greta Donaldson eased her way into confectionery as an escape and alternative from her stressful work in public relations. Slowly and surely, her passion has turned into a thriving sweet treat business that’s allowed her to make deep connections with her regional community, find balance and bring joy to brittle lovers all around Australia. https://www.bendigobrittle.com.au Follow The Producers on...