Deep in the Weeds - A Food Podcast with Anthony Huckstep

Way out in the Southern Pacific Ocean, 800km from civilization could definitely be claimed as THE EDGE OF THE EARTH – it is also “the office” for fishmonger Delwyn Tuanui – hear his remarkable fish tale ….. https://chathamislandfood.com Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman https://www.instagram.com/fisheads/?hl=en Fo...

Inspired by his mother’s dedication, support and love through food to help him overcome childhood cancer, Josh Niland (St Peter, The Fish Butchery, and Charcoal Fish) realised the positive power of real food and the fleetingness of life at a young age. A determination to break boundaries and walk through walls began to emerge and he soon discovered the hospitality sector could be an ideal platform...

After spending time in Norway working on implementing zero waste in a 3 Michelin star Maaemo, the pandemic landed and left Emily Jones (Republic of Fremantle) stranded and stuck in lockdown in a studio apartment. After a few weeks she managed to secure a flight home to Perth, and has landed on her feet using the finest local produce on offer reflecting a ‘from scratch ethos’ at a boutique distille...

For farmer Angela Argyle (Argyle Australian Saffron), location was vital for the success of their foray into saffron. The regional New South Wales town Orange is perfect for Saffron, which demands four distinct seasons to thrive. In just five years Angela and Brendan are not only producing some of the best saffron in the world, but are living proof that belief, grit and determination fosters the m...

The youngest of a big family of boys, Joel Best (Besuto, Sydney) found safety and solace in the kitchen by his mothers side and it led him to seek a career in the professional kitchen. But from the outset he was thrown into a world of drug taking and excess alcohol consumption. He’d even trained himself to work under the influence without anyone knowing. But the cyclone of high energy kitchen life...

A yearning to have a deeper connection to food can open the most unexpected doors and lead you down a path you hadn’t even considered. As Marcus Papadopoulo (Whole Beast Butchery) completed a university degree he felt something wasn’t quite right, and when looking to do something more fulfilling he landed a job with Vic’s Meats and the skills and knowledge he garnered gave him the confidence to em...

Lance Forman is to smoked salmon what Remi Krug is to Champagne – from a long dynasty of fish smokers in London’s East End, Lance continues the artisan tradition at the world’s most famous salmon smokehouse, H. Forman & Sons. https://www.formans.co.uk/home https://www.formanandfield.com Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John...

After earning his stripes in some of the world’s best restaurants such as The Fat Duck, Per Se and Marque, Joachim Borenius (Mjolner), got the chance of a life time to lead a team in a restaurant that encapsulated his Swedish heritage to the core. Inspired by Thor mythology and the idea of Viking feasts he embarked on a journey to explore the fruits of the season and celebrate the unique technique...

While growing up in the regional NSW town of Cooma, Maddison Howes (Saga) took a part time job in a local café. Although destined for university and a career in another field the connections and camaraderie in hospitality. After she moved to Sydney and completing her degree, she realised the energy of the industry was calling her, and after managing one of the Sydney’s best new wave restaurants sh...

For Kim Kiss and her husband Bryan, Grassland Poultry is more than just producing chicken meat. For over 30 years they’ve practised regenerative farming, and in recent years they’ve added their prized Australian Heritage Breed Sommerlad Chickens to the mix – ethically grown, and free to roam – just as nature intended. https://grasslandpoultry.com.au Follow The Producers on Instagram https://www.in...

Although carving out an incredible career in the hospitality sector, Joel Bennetts (The Fish Shop) has fallen to drug and alcohol addiction at a young age and he’d even learnt how to work under the influence. Realising he barely knew who he was anymore and with his life was spinning out of control, he reached out to friends and began the brave, difficult path of becoming sober. Although it continu...

Since 1999, Ann-Marie Monda and Carla Meurs have been nurturing, creating and crafting at Sutton Grange Farm on Dja Dja Wurrung Country near Castlemaine in Victoria. The goats they milk to make their revered farmhouse cheese are central to the rhythm of their days. https://www.holygoatcheese.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent https...

Some chefs recognise that the link to great produce and quality butchering enables them to create the very best eating experiences. For Scott Pickett (Scott Pickett Group) the chance to create his own butchery to supply his restaurants was too much to resist was too much to resist as his restaurant group grew. https://www.scottpickettgroup.com.au Follow The Crackling https://www.instagram.com/thec...

For Luke Buchholz, turning his passion into a profession didn’t come with generations of experience in commercial fishing but from a desire to bring the best quality fish to the best kitchens including Josh Niland….. https://www.instagram.com/nauticalwholesaleseafood/?hl=en Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman https:...

After more than a decade running the kitchens of Gordon Ramsay restaurants from London to New York and Melbourne, Josh Emett (Onslow, the Oyster Inn) returned home to New Zealand to co-host New Zealand’s Masterchef and cement himself as one of the most influential chefs and restaurateurs. Although the pandemic continues to be challenging with lockdowns, his optimistic nature has seen him taking on...

With a job in the events industry Litsa Ward (Lunch Bar, Woy Woy) lost her job when the pandemic landed. With insight into the food industry early on in her career and a life-long yearning to open her own café paying heritage to her Greek heritage, she had nothing to lose and found a site on the NSW Central Coast. Although she’s only known trade through the pandemic, she has quickly become a hub o...

If one thing defines Jonas Widjaja (Fair Game Wild Venison), it's a passionate dislike for waste. After discovering he was unable to donate excess meat after a hunting trip, he realized he could make a difference. With wild deer being culled and left in the field to go to waste in Northern New South Wales, he embarked on a journey to bring wild venison to the plates of diners down under. https://w...

Although his restaurants have been impacted by lockdown after lockdown in Melbourne, Joseph Vargetto (Mister Bianco and Massi, Melbourne) believes the greater sense of community and life-long connections has kept him optimistic about a new dawn for hospitality when Melbourne’s dining scene begins to open again. https://misterbianco.com.au Follow Deep In The Weeds on Instagram https://www.instagram...

Fishermen are opportunistic hunters by nature, aware and respectful of their surrounds and their prey. Ryan Nienaber operates in one of the most unique places in the world. https://greenfish.co.za 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) http...

The melting pot of different cuisines, cooking techniques and cultural backgrounds has given Australia’s culinary landscape a unique, yet rich tapestry. For Victor Liong (Lee Ho Fook), the world of fine dining gave him a different lens to look at the food of his Malaysian and Chinese heritage, and its helped him create one of Australia’s best restaurants. https://www.instagram.com/smokeystevenson/...

Vinny Milburn's family have been in the fish business for more than 100 years. His great-great-grandfather became a fisherman when he immigrated from Ireland to Massachusetts in the USA in the 1840s, and Vinny worked for the multi-generational wholesale fish company in America's seafood hub for most of his life before opening the iconic Greenpoint Fish and Lobster in Brooklyn, New York. https://gr...

After growing up in Auckland, and carving out a career in big cities Sarah Swan (100 Mile Table, Bay Grocer) had yearned for a tree change but had never truly known a life outside of the hustle and bustle of inner city life. But as she stepped away from a career on the pans, the potential to move to Byron Bay grew stronger until she finally bit the bullet. Keen to earn a crust and become part of t...

Dream on hold After building a career in the front of house of some of Sydney’s most influential restaurants, Eric Morris (Bistro Clementine, Sydney) knew it was time to open his own establishment. After finding a hole in the wall and creating an energetic café, the space next door became available and he grabbed it and began to build his dream restaurant. Opening the same year as the bushfires, f...

After a career private cheffing for Kate Moss and Margaret Thatcher, Aaron Teece (Valley Estate) retuned to Australia and began one of the most forward-thinking events company Studio Neon, with food centred around the producer and foraging. But as Covid hit, the events industry was crippled, and after 8 years Aaron was forced to end his dream business and relocate to Queensland for new opportuniti...

Growing up in a family with incredible influence in the hospitality sector over generations, Carlo Grossi (Grossi Family) realised very young that the art of hospitality ran through his veins. Although the pandemic has hit the family hard across all of their venues, Carlo believes the connections forged with guests over generations and the greater sense of community in Melbourne will see a beautif...