Deep in the Weeds - A Food Podcast with Anthony Huckstep

Growing up in a multi-generational farming family in New Zealand, Jono Hurst (Brooklands Free Range Farms) always had a strong connection to the land. But lured by the big city lights he built a career in the hospitality sector until the magnetic pull of the country life was too much to ignore. Buoyed by his belief in quality food, he and his wife Nat created an incredible farm that not only produ...

Phil Fins http://www.finsseafood.com.au 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 (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr...

Over three generations the Grossi family have left an indelible mark not only on Melbourne’s culinary landscape, but that of Australia’s too. Inspired by the food of his family home, and time spent on the pans with his father, Guy Grossi (Grossi Restaurants) forged the way forward for Italian restaurants in Melbourne. From the early days of Quadri, Caffé Grossi to the rich history and evolution of...

After honing her skills as an artisan baker at one of the world’s top bakeries Christine Tran (Falco Bakery) returned to Australia keen to bring a new experience and energy to the bakery scene down under. She teamed up with a group of successful restaurateurs and together they created a hub of the community with a commitment to quality organic produce, and a focus on reducing business environmenta...

Growing up in a single parent family, Tony Gibson (Sean Connolly Restaurants) learned to cook at a young age. Although he was a dab hand in the kitchen, it wasn’t until his mid-20s that he entertained the idea of a career in food. The impact was immediate as he jumped into some of the most influential kitchens of their era in the UK, before embarking on journey around the globe. He settled in Aust...

Inspired by native haired sheep seen on their travels to South America, the Gilmore Brothers set out to breed a fully haired meat sheep intended for Australian conditions. Through years of careful breeding using the latest technology and techniques, they succeeded in their venture, developing a unique breed of lamb, certified as the Australian White, and as Tim Leahy (Margra Lamb) explains, some o...

After growing up in and around her father’s restaurants while growing up, Josephine Perry (Margaret) fell in love with the art of great hospitality. She found her home in the front of house, and the dream role of Maitre ‘D at her father’s first solo restaurant. But on the very day Margaret was set to open NSW went into a four-month lockdown. With time to build great connections with team members,...

While working with famed Australian chef Shane Osborn in London, Paul Cooper (Edge Hospitality, Ferguson Winery, Bianchet Yarra Valley) was challenged to breakdown a whole pig and create a dish for the menu. The experience led to a new approach to his cooking, where whole beast butchery is at the heart of everything he does. https://www.edgehospitality.com.au Follow The Crackling https://www.insta...

The good thing about science is that it is true, whether or not you believe in it. The aim of science is to seek the simplest explanations of complex facts. Patrick Hone, is scientist who’s love of seafood, the environment and the seafood industry drives him to deliver science based facts about the state of Australian fisheries, their sustainability and their future. Hear why he believes the futur...

Jim Chatto is a name synonymous with experienced wine making in Australia. Group winemaker at McWilliams Wine for over 8 years and keeper of more than one Winemaker of the year award. Jim and his wife Daisy now lodge in Tasmania’s Huon valley. Their label Chatto has swiftly evolved into some of the most talked about Pinot Noir in this country. https://www.chattowines.com Follow Over a Glass https:...

Inspired by the nose-to-tail no waste ethos of her mother while growing up Melissa Palinkas (Young George Bar, Ethos Deli) embarked on implementing sustainable practises into her craft at a young age. The approach not only helped carve a path for what’s possible in a commercial kitchen, but played a key role in developing her unique voice on the plate too. https://www.instagram.com/melisspalinkas/...

Growing up in a coastal New South Wales Town Carla Jones (Hilltop Store) never really knew what she wanted to do for a career until the day she stepped into a commercial kitchen. It saw her work in Brisbane, London, and Sydney where she worked with some of Australia’s best chefs and even opened her own restaurant with Colin Fassnidge and Jane Hyland to critical acclaim. But with the beginnings of...

While attending a wedding with a friend, Ajoy Joshi (Nilgiri’s) became mesmerized by the knife skills of the chefs providing the feast. It gave him the inspiration to begin a career as a chef and led to chancing his arm on a career downunder. A few decades later and he’s become one of the most influential chefs exploring the depth and breadth of Indian cuisine in Australia. https://nilgiris.com.au...

If you eat Australian-grown pumpkin seeds, you can be sure they’re from Pepo Farms, a unique farming and production business based in northern Victoria. For owner Sharan West Rivett, Pepo’s mission isn’t just growing and selling a product, but also advocating for its health benefits and culinary potential, and enriching the land which makes it all possible. https://pepofarms.com.au Follow The Prod...

After immersing herself in the food and environments of tropical locations around the globe Simone Watts (Barragunda) had a yearning to be closer to family back in Victoria. She found a chef role that would connect her with the local produce of Mornington, but as the pandemic hit found her role transition from chef to farmer. Although she has missed the energy, being ‘kitchen-less’ has sparked a n...

Age should not be a barrier for change. Fear of failure should never stop you taking a chance on what you believe in. As the old saying goes, you only live once and for Danielle Dixon her passion for food drove her to take a chance at the age of 29, change careers and the decision altered her entire life. https://www.instagram.com/danielledixon/?hl=en Follow The Crackling https://www.instagram.com...

With a busy lifestyle, Nick Lewis (Cookaborough) teamed up with a neighbour to take turns making meals for each other’s family and take to take pressure off during the week. Although they saw the value in the experience, it got challenging to manage until he discovered a local chef with a ready-to-eat meals business in his area. Seeing the value in her offering, and the support she needed to make...

As the worlds population is set to double in the next 50 years the demand for sustainable food production is becoming an imperative- AQUACULTURE offers an holistic solution head the story of one of the world’s leaders on sustainable fish farming. Lara Barazi Geroulana is the managing director of Kefalonia Fisheries a 40 year old Aquaculture company based on an idyllic Greek island which is part of...

Andrew Guard is one of Australia’s leading wine personalities. Sommelier at heart, Andrew‘s wine focus evolved into specialized wine imports in 2007. Today his portfolio represents some of the most sought-after labels from artisan producers. His dedication to representing the humans, behind the bottle is inspirational and wine culture in Australia is markedly more diverse because of his influence....

While working in a café during university, Sam Burns (Barrio Collective Coffee) started on a journey that began first in dabbling in roasting coffee, then connecting with the beans at the source. The further he dug, the more he valued the source and sort to find and create the best possible coffee experiences that speak of provenance in a cup. Although he’s still young, he has become one of the le...

After starting his career as a chef in the late 1980s at the Sheraton Hotel in Saudi Arabia, Ashraf Saleh (Coya) embarked on a journey through Paris, London and Sweden in a quest to further refine his culinary expertise and immerse himself in different cultures. It led to an opportunity in Australia, and a few decades later he has built his own restaurant that strikes a clever balance between casu...

The Achacha has been domestically cultivated for centuries in the tropical lowlands of the Amazon Basin. But after being introduced to the tropical fruit by a friend, Helen Hill and her husband Bruce (Achacha) set about creating the world’s first commercial plantation in Far North Queensland– and the world is taking note. https://www.achacha.com.au Follow The Producers on Instagram https://www.ins...

After a decade working as a chef, an opportunity to re-imagine her childhood through pastry and desserts lead Melanie Day (Sofitel, Gold Coast) on a career and life-changing journey. With tourism diminished, her workplace has become a quarantine hotel, shifting her from her beloved pastry to a position back on the pans temporarily, but she has found greater expression through her food and is now p...

After growing up off the grid in a family that grew its own food, had no phone, no power and used creek water for cooking, Perry Hill (Bather’s Bistro) found a unique connection with seasonal produce. It triggered a yearning to become a chef, but even though he earned his stripes in some of Australia’s best restaurants it wasn’t until a few trips to Italy and time in the River Café London where he...

All cuisines evolve, but globalisation of food often means many cuisines and cultures are stereotyped to appease the local palates. None more so than what we know of Greek food. But there are some chefs that not only dive deep into the rich culinary history of their ancestry but look to take it forward into a new era and take their guests along for the ride too. For David Tsirekas, that journey ba...