Deep in the Weeds - A Food Podcast with Anthony Huckstep

After starting an apprenticeship at St Kilda’s iconic Stokehouse while completing high school Oliver Gould (Asado and Palermo’s) rose the ranks over 8 years to become head chef, winning a string of accolades along the way. But after taking a role in Western Australia he found a greater connection with producers, and the experience steered him back to Melbourne where he’s leading two large brigades...

Inspired by the focus on quality produce during his time cheffing in the United Kingdom, Philip Johnson (E’cco Bistro, Brisbane) returned to Australia determined to create a restaurant serving the very best produce cooked simply. Within two years, his vision was rewarded with the covet restaurant of the year award. Some 26 years later and E’cco has become a Brisbane institution that’s continually...

When it comes to food the importance and value of connections, from farmer to chef can not only change the way one cooks, but the evolution of the culinary landscape too. For Ben Williamson (Agnes, Bianca) that connection has been vital to not only know and understand where food comes from, but to be able to push the boundaries of his own cooking. The ethos has lead him to a career defining restau...

The lure of a career in food was too much and following in his brothers footsteps Fabio Stefanelli (La Favola) was hooked on making people happy with food. It lead to a journey around the globe cooking in Michelin star restaurant in Italy, to London Russia and finally in Australia where he’s opened an everyday Italian eatery cooking dishes inspired by his mother and nonna, but the road to this hub...

While sorting through his late grandparents belongings renowned chef Luke Wakefield (Balthazar, Perth) discovered a rich tapestry of recipes and food memories that weaved through his family’s history. When lockdown forced him to stay home for 6 weeks, the extended period of time with his young family not only forged greater bonds and lasting food memories, but made him reminisce of those he’d expe...

After creating some of Sydney’s most adored hole in the wall Italian eateries and wine bars, Andrew Cibej (Morocco) took his wine bar concept to Hong Kong expecting to take on the world, but the endeavour cost him financially, personally and put pressure on his restaurants back in Australia. After more than a decade of influence his businesses closed, but an opportunity to recuperate and heal in M...

After moving to Australia to begin an audio engineering course Anton Hughes (The Corner, Woy Woy) earnt a crust Djing and almost hit the big time playing kids music until the opportunities started drying up. But an intense fascination in American BBQ led to a prime gig running the Smokehouse at Vic’s Meat Market and triggered a wave of fascination with American BBQ downunder. Never too far from th...

After creating some of Sydney’s most unique cafes Jen Shaw (Two Good Co.) landed a gig with a craft brewer where she immersed herself in the role of creating bespoke events that gave her a greater connection with the local community and those in need. The deeper connections led to the most rewarding and challenging job of her career training, educating and helping empower women using food as the m...

For almost one hundred years Swallow Rock Reach, on the banks of the Hawkesbury River has been the home of the Stones family, first as a citrus farm. But for a period of time the farm sat idle until third generation farmer Sue Simmons (Melanda Park) and her husband started growing Certified organic vegetables for the wholesale markets in Sydney. When help was needed to remove left over potatoes fr...

After two years of planning his first restaurant, the pandemic hit England and Brendan Fong (Lilymu) had to close the doors on his dream before he had the chance to even open them. He flew back into lockdown in Sydney unsure of what his future would hold. He bided his time cooking private dinners until a chance meeting with a young, dynamic restaurant group presented a chance to bring a new level...

After decades creating some of Sydney’s best restaurants and catering companies Rob Rubis (Manta, Molo Bar, Fisherman’s Wharf Seafood) took an opportunity to vertically integrate his food businesses by purchasing a fisherman’s co-op in response to the impact of the pandemic. The move has not only made him re-think the way he runs his restaurants moving forward, but has created one of the most uniq...

Becoming a mother at a young age, Alex Elliott-Howery (Cornersmith) realised she was throwing away a lot of her groceries that had turned before she had a chance to use them. It triggered deep research into other cultures and ways to reduce waste and opened a whole new world of pickling and preserving. Inspired to change the way we eat every day, she teamed up with her husband, a hospitality lifer...

Originally from Paris, Antoine Moscovitz (Bellevue Cottage By Antoine) cut his teeth cooking under world-renowned chef Alain Ducasse before heading to Australia to work in one of the most progressive restaurants of its time Salt with Luke Mangan. But, after realising the opportunity for a great French bistro in the suburbs he opened his own restaurant that soon became one of Sydney’s Best French r...

After cooking in large scale events to in-house cheffing for an eccentric pop star in the United Kingdom, Chloe Watts (Tarte Bakery and Café, Burleigh Heads) had a major accident. During recovery she yearned to return to the region where she grew up in South Queensland, and seeing the positive changes in the food scene upon her return she set the wheels in motion to open her own venue. Once she fo...

As a child, Will Mahusay (Sydney Cebu Lechon) grew up helping his father deliver the colour and vibrancy of Filipino cuisine with his catering. As an adult, he’s taken the reigns of the family business, found bricks and mortar and is leading the charge to celebrate and take filipino food to a wider audience downunder. https://www.sydneycebulechon.com.au/ Follow The Crackling https://www.instagram....

With a love of food and a burning desire to learn how to cook, Kyle Zevenbergen (Zev’s Bistro) started a school based apprenticeship at the age of 13 in the Queensland regional town of Chinchilla at the local motel restaurant. Eager to broaden his horizon’s and learn more about his craft he moved to Toowoomba and embed himself in the local hospitality industry. Now with his own restaurant, he’s ch...

Growing up in Rome, food was at the centre of Francesco Balestrieri (Agostini’s, Canberra) universe. It led to a yearning to build a career as a chef and open his own restaurant in his home city. But love changed everything. Taking the plunge and moving with his wife to her home city Canberra, Australia. He immersed himself in his new home where he is now at the helm of one of the city’s best Ital...

Growing up in a family with a rich hospitality background, Grant Schooling (Louca’s) was polishing glasses by his mum’s side at famous restaurant Vines, McLaren Vale, at the age of seven. Inspired by his mother’s cooking prowess he started an apprenticeship and began to carve out a career in some of Adelaide’s best pubs. While taking pub grub to a new level he caught the eye of a successful restau...

Growing up in a family with an Italian mum and Indian father, Adam Dsylva (Coda, Tonka, Boca) experienced an abundance of incredible food as a kid. It ignited a passion to become a chef, and saw him rise the ranks of some of Australia’s best restaurants until he got the opportunity to open his own restaurant. Now with multiple award-winning venues focussing on modern Asian and Indian cuisines, he’...

While working at renowned three Michelin Star restaurant The Waterside Inn, Tommy Prosser (Berrima Vault House) found himself in the deep end and quickly realised he had to either sink or swim. Although his foundation in professional cookery has in fine dining restaurant, his move to Australia heralded a move into more casual operations that allowed him to utilise the techniques he’d learnt, but t...

After growing up in a regional New South Wales town on a mixed cropping and cattle stud farm, Lauren Mathers (Bundarra Berkshires) felt a real connection to the land. While running a small foodstore she realised she couldn’t source good local pork. Determined to stay local, she set about creating her own pig farm and now produces some of Australia’s best pork. https://bundarraberkshires.com.au Fol...

Not wanting to be a business casualty of covid-19, Leor Haimes (Saul’s Sandwiches) set about changing his entire business model to not only survive the pandemic but prosper too. Using the foundations of his successful café, he created a sandwich offering that started a life of its own and soon garnered cult status. Now with three stores in under a year, he’s looking to expand his elevated every da...

After studying Gastronomy and Fine Arts and finding her feet as a chef in her homeland Turkey, Ozge Kalvo (Ester, Sydney) knew she wanted to try something new and immerse herself in a new culture. After a chance meeting with an Australian in Turkey, she found herself in regional Victoria cooking at an Australian Turkish Anzac Friendship for 120 people. It led to roles in some of Sydney’s best kitc...

After traversing the globe working for award-winning chefs in Auckland, Adelaide and Dubai, Stacey Connor (Humble on Duke) found herself in Queensland and yearning to open her very own restaurant with her partner. After settling in Noosa she found a tiny 14-seater restaurant where the pair are not only in their element delivering an honest, bespoke dining experience, but have become an important h...

After dropping in and out of the hospitality industry for years trying different vocations Daniel Quinn (Baja Modern Mexican, Brisbane) realised the energy of a hospo life was too powerful to ignore. Not one to do anything in half measures he built a string of thriving restaurant, but after moving to Brisbane it was a crazy idea inside a shipping container that lead to his most challenging and suc...