Deep in the Weeds - A Food Podcast with Anthony Huckstep

After starting his cooking at the age of 15, Stefano Marano (Le Foote) rose the ranks of Italian, English and French Michelin starred restaurants. But the long hours and dedication to the craft was taking a toll on him. He set his sights on Australia for a break and to immerse himself in the restaurant scene, and before long he found himself part of the on of the most influential groups in the mod...

Stumbling upon American farmer Joel Salatin and being overwhelmed by his production on such low acreage, Luke Winder (Tathra Place) purchased a small property and used his model of mimicking nature and a highly rotational template to start his own farm, and he is now producing what many believe are the best pigs in Australia. https://www.tathraplacefreerange.com Follow The Crackling https://www.in...

When passion, storytelling and conservation interconnect something really special happens. Al McGlashan is a rare species in the world of seafood - his enthusiasm, optimism and absolute love of everything in the water is a truly inspiring story …….. https://almcglashan.com Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman https:/...

Myffy Rigby is a name tantamount to great food, drinks and the hospitality venues of Australia. Last seen behind the wheel editing the Sydney Morning Herald and AGE Good Food Guide And previously, Chief food and drink editor of Timeout magazine. We often hear all about Myffy’s favourite haunts and recommendations but today I want to hear more about Myffy, the woman who always has her finger on the...

It's an understatement to say the last few years have caused an upheaval in our lives. From natural disasters to global pandemic, environmental and climate concerns, and political tensions the last few years have made us all think differently about what matters and the road forward. For those in the hospitality sector, the road has been a bumpy one, and there are still so many challenges ahead. Re...

Who’d be a farmer? Drought, floods, insect plagues – it's a constant battle with the elements. We’ve caught up with Greg Kocanda (Block 11 Organics) a few times on the Deep in the Weeds Network, and given the impact of the recent floods, we thought we’d check in on Greg to see how the farm is. https://block11organics.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepinthew...

Growing up on one of the 7000+ islands of the Philippines, food was at the heart of community and family for Adrianne de Jesus Davo (Queenies, ACT). Although she never imagined a career in food, a moment where she was thrown into a commercial kitchen lit a fire in her belly to explore her creative side in hospitality. She worked in hard kitchens, finding inspiration in some, but when a chef told h...

After building a career in the hospitality sector, Jordan Sly (Wormticklers) had a yearning for a greater connection to produce. He set himself a mission to grow the best quality organic seedlings and he’s now become one of the most important parts in the organic food chain on the east coast of Australia. https://www.wormticklers.com Follow The Producers on Instagram https://www.instagram.com/prod...

After starting his career in his original homeland Peru, Alejandro Saravia (Farmer’s Daughter) headed to the United Kingdom to broaden his culinary skills. Although the experience was invaluable, the long hours were taking a toll. He headed to Australia for a break and was instantly blow away by the food culture and opportunities. It wasn’t long before he embarked on a journey to bring Peruvian fo...

At the heart of most food cultures is a sense of sharing, giving and ensuring sustenance. To provide a communal feast, create connections and a sense of safety and comfort. For Terry Intarakhamhaeng (Soi 38) his journey from Monk to one of South Australia’s best chefs is all centred around community, giving and sharing. https://www.soi38.com.au Follow The Crackling https://www.instagram.com/thecra...

Chris Bolton is The Chefs Fisherman. He has only ever wanted to do one thing - be a fisherman. As a third generation fisher, working the Great Barrier Reef to hunt mostly the mighty Coral Trout his philosophy that every fish that he takes is the most valuable when it’s in its best condition, drives a natural pursuit of excellence..,.,…. https://www.cbfishing.com.au Follow Fishtales, a Seafood Podc...

Rolling the dice. Taking a chance. Nothing to lose. Some people have an amazing ability to maintain the mindset of “nothing to lose’, even though at times, they have everything to lose. But it's the mentality, the positive approach that can open doors and present the most extraordinary experiences. For those brave enough to risk it all for reward, the outcomes can be incredible. From the outset of...

Macgregor Forbes more casually known as Mac, has been integral is shaping regionality within the renowned, Yarra Valley, more than that his label Mac Forbes has developed and maintained a cult following right from the beginning. Mac Forbes and his wines should definitely be on your hit list. https://macforbes.com Follow Over a Glass https://www.instagram.com/overtheglasspod Host Shanteh Wale https...

After building a career in some of Australia’s best kitchens and Daniel Dobra (Market Bistro, Maroochydore) got the wheels in motion to open his very own restaurant paying homage to his creation heritage. But covid landed and not only ended that dream but saw him search for anything for employment to survive. With nothing to lose, a spur of the moment decision to move states landed him not only th...

Dirty Linen with Dani Valent is marking International Women's Day by launching a series of podcasts centred on Pipit's 'Girl Gang' celebration of women in hospitality. Since we planned the series, the northern New South Wales region surrounding the Pottsville restaurant has been slammed by devastating floods. There's a lot to talk about. We kick off with Lily Pegus, pastry chef at Pipit. Follow th...

Growing up with a strong connection to her Italian and Croatian heritage Annita Potter (Viand, Sydney) knew a career in food was her destiny and set about building the foundation of her cheffing career. After a chance meeting with renowned chef David Thompson the endless wonder and excitement of Thai cuisine drew her in. It led to 2 decades of immersion in multiple countries under the guidance of...

It was just a few weeks ago that we had Matt Bakker (Neighbourhood Farm) on The Producers to share the incredible story of their small farm in the centre of Brisbane. The floods of 2022 have had a devastating impact on so many lives, and for these inspiring young farmers it destroyed the entire farm and they will need to start all over again. Go Fund Me Page https://www.gofundme.com/f/help-neighbo...

After building a career in some of Australia’s best kitchens, Guy Jeffreys (Fogarty Wine Group) began growing produce at home to sustain his own family. That deeper connection to produce led to a yearning to create that exact model in a commercial setting - Growing produce, connecting with hyper local producers and delivering the fruits of the land on a daily changing menu. https://www.instagram.c...

The Seafood Industry in Australia is facing some massive challenges -from global warming to fishery closures, whilst many are despondent there is Paul “ Nipper” Aquilina - he is a bright light, shining brightly on the Mighty Hawkesbury River - where his enthusiasm, optimism and energy is helping make this mighty suburban Sydney estuary great again …… https://www.instagram.com/nipper_eel_boy/?hl=en...

The Floods in Queensland and NSW have had a devastating impact on so many lives. Homes destroyed, lives taken, businesses ruined, people displaced. We caught up with Mal Meiers (Chef) in 2021 to hear his incredible journey as a chef, but in the last week the floods have turned his and his family’s entire world upside down. His story is extraordinary. Support Mal & Kate https://www.gofundme.com/f/h...

After building a career under the watch of some of Australia’s best chefs, such as Alla Wolf-Tasker, Karen Martini and Kylie Kwong, Karena Armstrong (Salopian Inn) took a step back from the industry to focus on raising a family. But the energy, comradery and connections she experienced in the industry had her yearning to return – but she wanted to do it her way. When an opportunity rose to open a...

Feeling unfulfilled while working a 9-5 office job DJ Lee (Le Vietnam) took the plunge into his DJing hobby and before he knew it he was flying to different cities, headlining shows across the globe. Missing his family and the food of his Vietnamese heritage he set himself a task to find the best banh mi in each city he landed in. What first started out as a curious interest, grew to an addiction...

Victorian producer Kerri Farrell and her spud sister Catherine farm potatoes, source potatoes and sell potatoes to fine dining restaurants, farmers’ markets and online. Third generation farmers and providores, Kerri loves being a spud specialist, enjoys the opportunities for connection and education and truly believes you can never be too enthusiastic about potatoes. https://spudsisters.com.au Fol...

After beginning her cooking career by accident O Tama Carey (Lankan Filling Station) fell in love with cooking and the connections made in hospitality. After years exploring the techniques, ingredients and cultures of French, Chinese and Italian she knew it was time to explore the food of her heritage - Sri Lankan. The journey has not only opened many diners eyes to the breadth and depth of the cu...

Growing up in a family where food and quality produce were at the centre of everything, Mate Herceg (Kyah Boutique Hotel) found real peace and joy in the family kitchen. It made for a simple transition into a career as a chef, and after rising the ranks in some of the biggest hotel brigades he found himself in the Blue Mountains where he’s forged connections with local growers and created a real s...