Deep in the Weeds - A Food Podcast with Anthony Huckstep

After plying his trade in some of Sydney’s best restaurants Tristan Rosier (Arthur, Jane) he learnt valuable lessons of what to do, and what not to do. When the moment arrived to open his very own restaurant he embarked on a journey to give singular focus to quality ingredients and change our perceptions on how tasting menus and shared plates to create a template for a new way of dining. Now part...

At the age of 13, and a little too young to be employed Glenda Lau (Bayswater Kitchenette) forged her ID to land a job at McDonalds and join her friends for a summer job. Little did she know at the time but it planted a seed that over time blossomed into a hospitality career in some of Sydney’s and London’s best restaurants. But when an opportunity to open a small site of her own, she leapt at the...

After traumatic health issue steered her towards healthy living and eating, Frankie Cox (Green-on, Victoria) reflected on her life as chef. The endless hours, the unhealthy eating and incredible stress, it led to a re-imagining of the way she looks at food, the connections with producers and ultimately the way she cooks and shares experiences. The path led to the beginning of a movement where nutr...

Coming from a 6th generation farming family and after a career as a journalist Sandra McCuaig (Bodalla Dairy) yearned to be on the land again. She found wonderment in the small town of Bodalla, a town once famous for its cheese, and set about celebrating of the region by producing award-winning cheese and ice cream. https://www.bodalladairy.com.au Follow The Producers on Instagram https://www.inst...

While completing her Masters in Theatre & Performance Studies at King’s College London, Zara Madrusan (Made in the Shade) worked as host and events manager at the Experimental Cocktail Club (London) alongside a role in production and marketing for popular immersive theatre/film company, Future Cinema. Keen to make an impact, her drive was soon taking a toll and she yearned for a different life and...

After working with some of Melbourne’s most influential chefs Mark Glenn (Pialligo Estate, Canberra) was building an appetite for charcuterie, and the best ways to connect with local producers. When the pandemic landed a unique opportunity presented itself where he could explore the virtues of both in a multi-faceted venue, and the connections and creations he’s helped fostered have created one of...

Dynasties are more often associated with money, mining and magnates. Fishing the wild, untamed wilderness of the Western Cape York in Far North Queensland, Katie Simmonds might be the last of one of Australia’s greatest fishing dynasties ……. Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman https://www.instagram.com/fisheads/?hl=...

David Murphy is one of Sydney's original wine and hospitality professionals. He's been there and done that, not that you'd know it by his humble attitude and gentlemanly grace. A drink and chat with Dave Murph is always a true pleasure. https://lyres.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Produce...

After opening a café in a Melbourne University Salvatore Malatesta (St Ali, Melbourne) realised the need and opportunity to raise the bar in regards to café offerings and particularly coffee. Fuelled by his love of everything coffee he led a revolution in Australia’s dining capital that not only changed our perceptions on cafes, but helped steer Australia as one of the most mature coffee markets o...

When the pandemic hit and the industry went into lockdown it also put Nigel Ward’s (Passeggiata) dreams of opening his own restaurant on hold. He landed a job cooking in one of the city’s best kitchens but the yearning to explore his own venue gave him itchy feet. While looking at a venue to rent in his own neighborhood he discovered a beautiful old building for sale and before he knew it he had t...

After completing a Bachelor of Business Communications Carolyne Helmy (Sovereign, The Star Gold Coast) moved to the USA to begin a career in the corporate world. However, it was her stint in a San Diego-based food and beverage import company – where she was surrounded by leading restaurants and culinary entrepreneurs – that influenced her decision to return to the Gold Coast and begin an apprentic...

Steve Robinson grew up on a farm but he didn't realise exactly how much made-from-scratch ethics influenced him until he was a stay-at-home dad making pasta for his young family. Steve's kitchen bench hobby slowly morphed into one of Australia's most prominent premium pasta companies. Otway Pasta has a focus on quality ingredients, traditional methods and looking after the people that work there....

After growing up in a family where food was at the heart of everything, Jemma Whiteman (Ante, Newtown) felt a natural magnetism to the hospitality sector. After building her career surrounded by some of the most influential chefs of the modern era. Then she formed part of a duo that changed our perceptions of dining with the movable feast Pinbone, that they dished up in many different iterations i...

Born into a family with a rich multi-generation farming background, Vaughn Schutlz (Schultz Family Farm) grew up in the most fascinating surrounds. When he became an adult he left to embrace city living, but when it came time to start his own family, the past pulled him back to the family farm where he now produces some of the most extraordinary pork in Australia. https://www.schultzfamilyfarms.co...

Spearfishing is a passion of Tim Barnett, the owner and founder of New Zealand commercial fishing operation, Ocean Speared. This family owned and operated business, combines Tim’s experience, both in the commercial diving industry, and as a passionate recreational spearfisherman. https://oceanspeared.co.nz Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodp...

Cathy Gairn epitomises true regional community spirit. One fo the first to grow grapes in Tumbarumba, she now can be found in the vines and welcoming travellers into Courabyra's cellar doors. Once you walk in you may never want to leave. https://courabyrawines.com Follow Over a Glass https://www.instagram.com/overtheglasspod Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive...

Growing up in as a second-generation Italian-Australian Sharon Romeo (Fino Seppeltsfield, Fino Vino) had a strong connection to food at a young age, and believed her destiny was a career as a chef. But after work experience, she was declined the chance to do a chef apprenticeship. She headed to university to study psychology and all the while found work in the front of house. The experience of suc...

Navigating through a new lens After falling in love with cooking and the world of hospitality Jason Roberts rose the ranks quickly to become head chef of one of Sydney’s most important restaurants of its time Bistro Moncur. But just when the physical and mental stress began to burn him out, and opportunity to cook on television transformed his life and opened up to a whole new world – both in Aust...

While at University Andrew Duong (Miss Vans, ACT) opened an homage to the food of his Vietnamese heritage in a shipping container that soon garnered a cult following. Buoyed by its success he teamed up with some other young guns to open two modern Asian eateries that joined the throng of new wave diners, but in his heart he felt a magnetic pull to his past. After s series of set backs thanks to th...

In Australia turkey often plays second fiddle to chickens, but things are changing. An idea to have a few turkeys on the farm led Claire Longbottom (Freshwater Turkeys, SA) down a path to breed and pasture-raise rare heritage turkeys in the Clare Valley, South Australia. These incredible birds grow slowly and are free to roam outside and embrace an active lifestyle, and the proof lies in some of t...

Lured into the world of food Angela Hirst (Wandering Cooks) went on a mission incubating and mentoring an eclectic mix of local growers and producers, as well as fledgling and ambitious food makers in a venue where they could afford to follow their dream. It not only became the hub of the community, but a place with connection at its heart. But when the pandemic landed it turned everything on its...

The paddock to plate ethos seems almost commonplace these days, but there are some that fostered a greater connection to those that produce our food and those that cook it long before it was widespread. Matt Moran (Aria, Chiswick, Moran Family Farm) is one of Australia’s most influential chefs and restaurateurs, and a firm believer in the ethos, but he is also a fourth generation farmer – who over...

For 40 years Norm Hedditch has been fishing the warm tropical waters of the mystic north – from prawning for Tiger and Banana prawns to netting for Barra, he has pretty much worked every species. These days, he owns and operates his family business, Taroona Fishing, based out of the legendary “Duck Pond” in Darwin harbour. Now, with daughter Toni running the land based operations, and two vessels...

Chris Carpenter continues family tradition in his considerate and respectful winemaking. Lark Hill is paving the future for generations to come in Canberra's wine country. https://larkhill.wine Follow Over a Glass https://www.instagram.com/overtheglasspod Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ Executive Pr...

The foundation to flourish Although his first experience as an owner of a restaurant (Movida) became one of the most successful restaurants in Melbourne’s culinary history, David Mackintosh (Lee Ho Fook, Ides, Pope Joan, SPQR Pizzeria) felt he didn’t learn any lessons because they got just about everything right. But the momentum created opportunities, and the rollercoaster of failure and success...