Deep in the Weeds - A Food Podcast with Anthony Huckstep

Almost a decade ago Gianluca Esposto (A’mare, Sydney) was bored of his job selling jewellery. He quit, bought a one-way to ticket from Milan, Italy to Sydney, Australia with a plan to immerse himself in the hospitality sector. Ten years on, he’s risen the ranks of some of the city’s best restaurants to find a role where the front of house team are delivering one of the most bespoke experiences dow...

Whether it be putting your hands in the soil to discover what it takes to farm or grow quality produce, or sharing food with friends and family. As a child Aaron Ward (Sixpenny) spent a lot of time on his Grand parents farm and it ignited a love for food that has seen him trail blaze a career as one of our best young chefs. https://www.instagram.com/aaronward88/?hl=en https://www.sixpenny.com.au F...

After being stood down from his role as head chef at the start of the pandemic Sam Young (Juicy Banana) started a selling a range of dumplings inspired by his mother in local supermarkets. Inspired by its success he started doing private bespoke dining experiences in people’s homes, and although it was a hit, not everything always went to plan. https://www.instagram.com/bigsamyoung/?hl=en Follow D...

Working in restaurants while studying at University Leanne Altmann (Trader House) found herself falling for the energy of the hospitality sector. It lead to a trip to England where she cut her teeth at Three Michelin Star Restaurant Gordon Ramsay, before retuning home to rise the ranks in Andrew McConnell’s restaurants where she leads a team of sommeliers bringing different wine experiences across...

After a long career in the meat industry, breaking new ground and initiating new and better ways to transport meat internationally, Blair Hayden (The Lord Nelson Brewery Hotel) saw an opportunity to brew real ale and change the way we drink down under. In 1986 he bought the freehold of The Lord Nelson Hotel to become The Lord Nelson Brewery Hotel - Sydney's oldest continually licensed Hotel and no...

Growing up on a huge farm in New Zealand, Joe Pavlovich (Bondi Trattoria) had a strong connection to produce from a young age and it triggered an appetite for cooking. After starting his career in New Zealand he moved to Australia where he lead the team of some of Sydney’s best restaurants before an opportunity to own his own restaurant saw him takeover one of the city’s most iconic venues. After...

Last time we caught up with Jesse McTavish he’d just opened his own restaurant Bar Elvina, on Sydney’s Northern Beaches. Sydney is currently in a lockdown, and although their has been government support announced, it's not available for every operator. https://www.barelvina.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.i...

Falling into a career as a butcher in a small border town on the Murray river, Troy Wheeler (Meatsmith) soon yearned for a greater understanding of where produce comes from. Eager for a greater understanding of his craft, he made the move to Melbourne and after rising the ranks at one of the city’s best butchers, he embarked on a journey with renowned chef Andrew McConnell to create one of Austral...

Although he trained in the European Michelin star restaurants of London, Will Meyrick (Sarong Group) had a yearning to know more about Asian ingredients and cooking techniques. He jumped on a plane and headed to Sydney where he plied his trade in some of the city’s best modern Asian restaurants before an opportunity to cook in Bali changed his life. The move triggered a burning desire to immerse h...

While carving out a career in the front of house of pubs Hamish Watts (Applejack) had a yearning to start his own business and create a venue that delivered true hospitality and was considered a hub of the community. With nothing to lose, he teamed up with a friend, found a site in Bondi and rolled the dice. Ten years later and the pair have one of the most dynamic hospitality groups in Australia,...

Last time we caught up with Isobel Little (Lp’s Quality Meats), she’d taken six months to finally get a flight home from the UK, and had just started as head chef at LP’s Quality Meats. Although Sydney has just gone back into a 14-day lockdown, she remains positive, and has already seen and experienced change in the way we communicate and interact with each other that she believes may not have hap...

After training as a baker back in her home country New Zealand Lucy Whitlow (Osteria Ilaria) soon found herself drawn to the science and service of restaurants in the pastry kitchen. It lead her all the way to Melbourne where plies her trade in one of the cities best Italian restaurants, but lockdown gave her pause for exploration. Fascinated with cheese and fermentation she started a cheese cours...

At the age of 14 Nelly Robinson (Nel, Sydney) began his career washing dishes at Michelin-starred restaurant Northcote Manor in the United Kingdom. At 15 he stepped into the kitchen and after rising the ranks in Michelin starred restaurants in the UK, he set his sites on Australia to create his own restaurant where the food tells a story like few other on the plate, inspired by anything from child...

When Andy Evans (Spice Temple, Sydney) first stepped into the kitchen at Rockpool it opened his eyes, not only to the potential for an amazing career in top level kitchens, but to the different lives, cultures and people that colour our culinary landscape. It set him on a chain events to be part of one of Australia’s most influential Asian restaurants ever. https://www.instagram.com/spice.temple/?...

Needing to earn cash while he was young Ben Sears (Ezra) got a job flipping pancakes, until an opportunity came along to work with one of Melbourne’s most influential chefs, Andrew McConnell. A chef with an innate ability to adapt and evolve, he moved to Sydney to work with Chui Lee Luk until the opportunity to open his own restaurant presented itself. With chef and partner Eun Hee An, and wine ma...

Starting his career at just 10 years of age cutting chips for a local pub to earn pocket money, it wasn’t long before Michael Lambie found himself taking an apprenticeship at London’s luxury Claridge’s Hotel. He went on to work at 3 Michelin stared Waterside Inn in Berkshire and rise the ranks to work for Marco Pierre White in London for nearly four years as Head chef at the 2 Michelin star Harvey...

After meeting her future wife and business partner Melissa Palinkas while working in Dublin, Susan Whelan (Young George, Ethos Deli) thought the two would be destined to ope a restaurant in her home town. But when Melissa’s visa ran out, there were no same sex relationship visas at the time in Ireland and the pair decided to head downunder to Melissa’s home city Perth and explore their opportuniti...

After beginning her career as a chef working in five star hotels around the world, Pip Anderson (Mona) took a spur of the moment wine course and it ignited a fire for wine she didn’t know was in her. Hanging up the apron she embarked on a journey that would see her become one of Australia’s best Sommeliers leading large teams of front of house professionals. But after needing a break from a busy l...

After a career working in hatted restaurants in Sydney, James Kidman (Café Sydney) moved to the nation’s capital to run large-scale caterers, and government sites like the National Gallery until family circumstances saw him return to Sydney. Unsure what his next step would be, the phone rang and it lead to a dream role leading the team of one of Sydney’s most iconic and busiest venues. https://www...

After landing a job in one of Canada’s best restaurants Shanteh Wale (Quay) discovered a whole new respect for the art of front of house and wine service. Keen to immerse herself in the culture of one of Australia’s very best restaurants she headed back to Sydney and found a way through the door and onto the floor. After years of rising the ranks learning every element of service she’s now leading...

While rising the ranks in some of Australia’s best restaurants, Malcolm Meiers (Food + Wine, Food for Thought fundraiser) was struggling with anxiety and would unknowingly disconnect himself from friends and family. A lack of work/life balance lead to self-destructive behaviour until the day he decided to reach out and ask for help. It not only set him on a path to heal, but one that addressed the...

After travelling to Naples to study his craft with the Associazione Verace Pizza Napoletana (AVPN) –experts widely considered the world authority on traditional Neapolitan pizza making, Johnny Di Francesco (400 Gradi) returned home to open his first restaurant. With that style of pizza relatively unknown in Australia business was really tough until a bad review by a renowned restaurant critic chan...

After growing the child of publicans between the rolling pastures and industrial jungle of Barnsley, South Yorkshire in the North of England Matt Wilkinson (Montalto, Four Pillars) learnt his trade in the kitchens of London and Edinburgh. But a spur of the moment yearning to travel saw him pack his bags and head to Melbourne where he has spent the last two decades creating some of the most influen...

After starting his apprenticeship at the age of 19 at Matteos Restaurant, Darren Mercaldi (Mamasita, Hotel Jesus) rose the ranks quickly to become a head chef at the age of 23. But as he soon discovered the role is far from being a great cook, and found it challenging to find ways to get the best out of his staff without crossing the line. But as he matured he realised that not only was it importa...

Starting his career in the '70s by winning Apprentice of the Year, legendary Australian chef Peter Doyle (Merivale) felt at home in the commercial kitchen. Inspired by the great French kitchens and their connection with great produce, he joined a band of chefs who actively worked with producers to help nurture artisan produce downunder to supply the best restaurants. It created a golden era of res...