Deep in the Weeds - A Food Podcast with Anthony Huckstep

Great cheese takes time, takes patience and takes a lot of care. For Nicole Gilliver (Grandvewe) it all starts with a great life for the sheep. Everything Nicole and her family do is founded on respect for their sheep, respect for the environment and a love of exceptional cheese. https://grandvewe.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en F...

After cutting his teeth in some of the Uk’s best restaurants, The Fat Duck and The Ledbury, Brendan Pratt (Vasse Felix, WA) returned home to Western Australia eager to make his mark on the culinary landscape. But in the whirlwind of trying to impress he got caught up in the old world of hospitality, where hard love in the kitchen was considered the only way to treat your team. But one day, when a...

After decades as a horticulturist, Andrew Hearne (Near River Produce) had a yearning to get out to the country and grow nutrient rich, organic vegetables and help replenish the soil and land. It wasn’t long before he became enamoured by the teachings of organic pioneer, Joel Salatin who inspired him to introduce pigs to his farm. With the firm belief that it is important to connect with the food y...

There are Captains who lead and Leaders who are also Captains. Stuart Richey is a leader who has been at the forefront of innovation in the Tasmanian seafood industry. From catching and handling to delivering practical sustainability, his Fish Tale is one of constant pioneering and improvement……… https://richeyfishing.com.au Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.co...

Last time we caught up with Zoe Birch (Greasy Zoe’s) she’d reduced her restaurant to a 6-seat experience and made real connections with local producers. The very next day Victoria went into another lockdown, and its been back and forth ever since. As she prepares to open a lot has changed, she has a new family member, a clearer vision on her cooking and a yearning to connect and cook for people ag...

In 2006 Nick Hildebrandt and chef Brent Savage opened Bentley Restaurant + Bar in a former pub in Surry Hills and began the new wave of dining in Sydney. One where the shackles of fine dining were removed, but the food and wine lured you out of your comfort and into new, magical experience. It laid the foundation for what would become one of the most important restaurant groups in our culinary his...

The last time we caught up with David Mackintosh (IDES, Pope Joan, Lee Ho Fook, SPQR) he was in the throes of one of Melbourne’s lockdowns and looking to technology to help shape the new world of hospitality beyond covid, but a lot has changed since then and as he prepares to re-open he’s shares his thoughts about the new era of hospitality to emerge. https://www.instagram.com/davemackmelb/?hl=en...

After growing up in a family with a rich history in the hospitality sector fourth generation chef and restaurateur Mario Percuoco felt it would be a dishonour to his family to not carry on the name and influence. Even though he felt he was in the shadow of his father Armando Percuoco he rose the ranks to win many accolades in Sydney before moving back to Italy to make a name for himself. But with...

After completing her apprenticeship at a modern European restaurant in Hobart Bianca Johnston (Igni, Geelong) scored a gig at renowned gastro pub Tom McHugos which quickly began to shape how she cooked and her approach to food. Under the guidance of Tom Westcott, she gained skills in whole animal butchery, charcuterie, fermentation and cheesemaking and after garnering firsthand experience on Fat C...

Ben Blackmore is a sixth generation farmer and the custodian of Blackmore Wagyu, launched by his father David more than 30 years ago. Their wagyu is one of the most respected and adored meat products in the world, a testament to genetics, breeding, feed, animal care and an unending commitment to quality. But what's it like to run a family farm in an arena that's stocked with corporates and in a wo...

Last time we caught up with Shanteh Wale (Quay), she was leading the huge team of sommeliers out of a lockdown and back to normal operations, then the Sydney lockdown forced Quay to close yet again. As she and her team prepare to swing the doors, she joins us to talk about what has changed. https://www.instagram.com/shantehwale/?hl=en Follow Deep In The Weeds on Instagram https://www.instagram.com...

After moving to Australia in the 1970s, Peter Kuruvita (Alba, Noosa) ended up accidentally enrolling in ‘Home Science’ at school and soon discovered he was a natural. Not enjoying school, at 15 Peter begged his father to leave in Year 10 and start working, so his dad drove him to his local suburban restaurant and told him “you like cooking, go in that restaurant there and ask for a job then”. It s...

Arriving in Australia at the age of 16 Ashik Ahmed (Deputy) was the first in his family to land a job down under, at Hungry Jacks. He completed university before developing technology that changed the operations within the aviation sector, and with lessons learnt and the invaluable first-hand experience of the challenges for shift workers and managers too, he turned his attention to the hospitalit...

After learning the craft of soft charcuterie such as terrines, rillettes and pates in kitchens in England and Australia Robbie Bell (City Larder) hung up his cheffing apron and began a career as a charcutier. Together with his wife, he’s created one of Australia’s most successful brands by utilising chefs in the production kitchen and creating connections across the country. https://city-larder.co...

Last time we caught up with Kent Nhan (XO, Ily), he’d consolidated on the changes made during lockdown and created a sharper, more profitable dining experience, then after 1 year without a single case, lockdown Canberra went into a two-month lockdown, but everything is about to open again, and he's wondering if things will return to normal again. https://www.xo-restaurant.com.au Follow Deep In The...

How a chef thinks about seafood on the plate is as important as how a fisherman thinks about a fish on a hook. The insights from an intimate knowledge of the “last 9 feet” gives some fishmongers a unique advantage in helping curate seafood use and enjoyment. Martin Bosley is one such chef turned fishmonger, who’s influence on the seafood eating habits of New Zealand restaurant patrons is unmatched...

Last time we caught up with Ross Lusted, he’d opened his dream restaurant Woodcut, and was revelling in the hum of a busy restaurant. But then a four-month lockdown changed everything, as he prepares to open up again, he joins us and shares his concerns for staff and the future of the industry. https://www.crownsydney.com.au/indulge/woodcut Follow Deep In The Weeds on Instagram https://www.instagr...

While carving out a career in fine dining restaurants Jackie Middleton (Earl) and her partner Simon O’Regan, they dreamed of creating their own venue, a place where the quality food and service was paramount, but accessible to all. A place people could go to daily, perhaps even three times a day, and experience a new sense of elevated every day eats. Earl was born, and after 11 years and multiple...

Last time we caught up with Jane Strode (Dean and Nancy on 22) she was about to open a new restaurant. Well she did that, and just 5 weeks later Sydney went into a four-month lockdown in Sydney. Now, she’s assembled her team and getting ready to open again with renewed energy. https://www.instagram.com/favouritenumbersix/?hl=en Follow Deep In The Weeds on Instagram https://www.instagram.com/deepin...

With a finer dining restaurant in regional NSW Renee Wallace (Birch Restaurant, Moss Vale) took the bull by the horns when lockdown landed and diversified the offering to open a retail store, bespoke food in a box and started planning collaborative events around the regions. The move proved incredibly successful and now on the precipice of reopening they’re looking forward with this new model, rat...

Last time we caught up with Neil Perry (Margaret) he was about to open his first solo restaurant, Margaret, but the Sydney lockdown landed the day he was meant to open. Some four months later, and he’s finally about to open the doors for the first time and welcome guests in. https://www.margaretdoublebay.com Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=...

Last time we caught up with Julian Nikiel (Slowhand), he was the head chef of one of Sydney’s largest pubs, but has since left to open a small, local café. After four months of lockdown, he’s about to welcome guests back in and he can’t wait to get this rolling again. https://www.instagram.com/slowhand_mascot/?hl=en Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodc...

With plans to find a base in Italy and start a winery, James Hird (Icebergs Dining Room & Bar) had to re-think his future when the pandemic landed. But time to reflect has made him realise that more than ever he wants to remain connected to the rich tapestry of cuisine and friends in the Sydney hospitality industry, even when he manages to live the dream in Italy. https://www.instagram.com/reschs/...

Doug Brooke is owner and brewer at East Bendigo Brewing Company, an independent beer manufacturer in central Victoria. Some producers look for broad distribution networks and national - even international - acclaim and success. Doug prefers to think local: if you live here, or if you visit, he wants you to encounter and enjoy a beer that expresses and honours the region. https://www.ebbrewing.com....

Growing up in the regional Victoria town of Warrnambool, Jake Nicolson (Ghanem Group) had no idea of the level of skill, comradery and influence the world of cheffing could possibly have. But after beginning his apprenticeship with one of Australia’s most influential operators, Alla Wolftasker, he began a journey that has led him to run some of Brisbane’s best restaurants. https://www.instagram.co...