Deep in the Weeds - A Food Podcast with Anthony Huckstep

Ben Pethick is part of the next generation “tour de force” of Australian fishermen. Passionate, committed and savvy. He respects the history of the industry and his heritage but is forging a sustainable future by engaging with his customers from water to plate……… https://www.instagram.com/f.v_bowithick/ Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodc...

Julian Grounds is Chief Winemaker at Craggy Range Winery, situated in the majestic North Island of New Zealand. Western Australian born he dived into wineries and vineyards at age 17 and has continued to globe trot and gain wine making experience ever since. Now at the Helm of such an iconic winery, Julian carries the responsibility with an effortless grace. https://craggyrange.com Follow Over a G...

As he hangs up the apron on an incredible journey at Sôl Bar & Restaurant Kane Pollard (Topiary, SA), one of Australia’s best young chefs and restaurateurs, joins us on The Luminaries to take us on a deep dive into what drives him. A chef that is mature beyond his years, and with a pure focus on sustainability from paddock or sea to plate, Pollard is a once in a generation chef with an innate abil...

After running a small Michelin star establishment in the UK in his early 20s, Ben Brown (Isola Riva) yearned for experiences abroad. When an opportunity to head down under he jumped ship, and became a part of the foundation team to open one of Australia’s most important restaurants – Sepia. After a decade of excellence, he joined the young and dynamic Swillhouse Group to open the hottest place in...

After exploring the food of his childhood in his very first restaurant in Sydney, Flavio Carnevale (Marta, Sydney) had an idea to capture the energy and heart of hospitality that lured him into the industry. Inspired by his foray into restaurant in Rome where he caught the bug on his very first shift in a restaurant, he set about to celebrate the simple cuisine, infectious energy, flavours and win...

Jason Cotter grows heritage wheat and mills it into flour at Tuerong Farm on the Mornington Peninsula. The Peninsula, an hour from Melbourne, is better known as a wine region but Jason's interest in local grain economies and his fascination with the fundamental place of wheat in the human story has taken him down a different path. https://www.tuerongfarm.com.au Follow The Producers on Instagram ht...

Falling into the industry at a young age in a regional town Dave Clarke (Sydney Collective Group) had no idea where his career could take him. But after time on the pans in Quay a whole new world of skill, commitment and connection opened up in front of him. It led to a role with Jamie Oliver’s group down under and some of the largest groups, including his current role where he is integral in taki...

Key moments in life often drive significant change. It’s often a time when walking through a new door to new experiences makes us realise the thrill, but also the ease once we build up the courage. For Jim Casey (Little Acres Food), the moment to start a family had him yearning to move back to the region he grew up in and it triggered a shift in his career from chef to one of Australia’s best char...

Matt Okine is an actor, writer and presenter. As well a one of Australia’s favourite comedians. His ability to find relatable humour in the everyday and his inclusive way of communication makes for a very hard to beat combo. With plenty of time in our ears over Triple J’s breakfast radio in the past and today on Matt and Alex’s all-day breakfast, it’s an honour, to have Matt keep the headphones on...

Working in restaurants while studying at University began to alter the path Ross McQuinn (Pilot, ACT) thought his career was on. The energy, connections and opportunity to create your own vision was too much of a lure to ignore. Teaming up with two other young guns of the industry, they embarked on a journey to open their own restaurant in the nation’s capital, Canberra. Inspired by their favourit...

With a goal to create delicious food from sustainable produce, Tom Eadie (Berkelo) not only built one of the best sourdough bakeries in the country but actively supported healthier local communities in the process. https://berkelo.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Anthony Huckstep https://www.instagram.com/huckstergram/ Host Dani Valent https...

Treading the boards at some of Australia’s best restaurants Sam Stafford (Mono-XO) felt it was time to start his own foray into restaurateuring. After landing on a site he could afford, he realised it was too small to deliver a full ala carte offering and devised a clever, compact Asian-inspired menu and delivered a small bar atmosphere. But the pandemic landed and he soon realised his business mo...

Building his career in Queensland Scott Price (Yellowtail, Terrigal) yearned for experience further afield. He packed his bags and found a greater connection to seasonal produce in the United Kingdom under the watch of renowned restaurateur Sally Clarke. Buoyed by his experiences he ventured home, and inspired by the advice of a former boss, eventually to a seaside town an hour north of Sydney whe...

Learning to cook, long hours mastering technique and gaining the confidence of your craft is one thing, but understanding to restraint on the plate and cooking with heart is something altogether different. For Jacqui Challinor (Nomad) food is about flavour first, and the rest will sort itself out. https://www.instagram.com/jacqueline_challinor/?hl=en Follow The Crackling https://www.instagram.com/...

Analiese Gregory is a force to be reckoned with. A trailblazing Australian chef, food personality, and seemingly fearless soul in her pursuit of all things nature and nurture. Her experiences have been abundant in Food, place, and people but also; in drinks. https://www.instagram.com/analiesegregory/?hl=en Follow Over a Glass https://www.instagram.com/overtheglasspod Host Shanteh Wale https://www....

A career in hospitality can be a fulfilling adventure – traversing the globe, influencing, and enhancing lives and creating experiences they’ll remember forever. But it’s also a hard slog. Countless hours and dedication, draining on the creative process and pressures to constantly evolve and stay relevant. But these things also bring out the best in people, and some not only create incredible care...

With fond memories of growing up in France and under the tutelage of his father, a renowned pastry chef, Sebastian Lutaud (LouLou Bistro) felt a natural magnetism to the hospitality industry. After years working in large groups with huge venues, he’s now reimagining the memories of his childhood in a venue that celebrates the sophisticated simplicity of French bistro cooking, charcuteries and, of...

What makes someone go into vinegar production? And what keeps them in love with their business every single day? We talk to Ian Henderson, owner of Australian Vinegar and the artisan Lirah brand. Ian shares his extraordinary foundation story, the values that power his business and the reasons we should all be using and enjoying more vinegar. https://lirah.com.au Follow The Producers on Instagram h...

After building the foundation of her career in Melbourne’s hospitality industry Reina Patrick (Harrisons, Taste Port Douglas Food & Drink Festival) decided to take a break and travel around Australia with her husband Spencer. But after landing in Far North Queensland a series of events saw them stay in the region, bed down and become the most influential food operators of the region – bringing hig...

After starting his career in a café in the Hunter Valley Frank Fawkner (EXP. Restaurant) ventured to the United Kingdom with friends and landed a job working for famed British chef Tom Aikens. The moment changed his perceptions of his career, and upon returning to Australia he became an integral part of the team at award-winning Muse, before venturing out with his wife Emma to create their very ow...

Gili and Paul Lipscombe make exceptional wine in the Huon Valley of Southern Tasmania. The dream; was to establish a vineyard that would sustain the family, their lifestyle and focus on producing outstanding Pinot Noir and Chardonnay. I can confidently say, they have done just that. https://sailorseekshorse.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod Host Shanteh Wale http...

When growing up Scott McComas-Williams (Love Tilly Group) found joy penning through old cookbooks and cooking in the family kitchen. It led to a role with legendary Spanish chef Frank Camorra where he fell in love with tapas and Spanish Cuisine. But after a move to Sydney with the Movida Group ended quicker than expected, an opportunity to dive into Italian cuisine and the world of pasta saw him c...

With four decades experience working in and running some of Sydney’s top restaurants, Todd Garratt (The Royal Richmond Hotel) landed a consulting role to help bring one of the country’s oldest pubs back to life. But as the pandemic rolled out it changed plans daily and now he finds himself in a role that requires every ounce of his acquired skills as general manager of this incredible restoration....

Looking for a greater connection to the local community, Matt Bakker and Micah Oberon joined forces to create Neighbourhood Farm - a small-scale bio-intensive market garden based in Oxley, Brisbane. Using the best organic and regenerative farming practices they’ve not only captured the hearts of the neighbourhood, but the attention of some of Brisbane’s best chefs too. https://www.neighbourhoodfar...

Over the summer we are going to catch up with previous guests and share yarns from their lives in food. While many of us are dreaming about travelling again Pierre Issa (Pepe Saya) spent three months abroad at the tail end of 2021, and he’s the experience has him re-thinking our food production system. https://pepesaya.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepinth...