Deep in the Weeds - A Food Podcast with Anthony Huckstep

For those in the industry, inspiration comes from travel and food experiences – but with international travel off the cards in the foreseeable future Kylie Ball (Harvest, Newrybar) worried not only how our industry professionals will find inspiration and vital global experience, but how so many restaurants will survive in Australia without the influx of vital tourists too. After an incredible and...

18 years ago George Kasimatis (George’s on Waymouth) opened the first restaurant on Waymouth Street Adelaide serving breakfast and lunch. It became one of the most influential restaurants in the City of Churches, but when the pandemic landed he almost saw his life’s work disappear overnight. After some clever pivots and time to plan he’s changed the restaurant operations to not only give the resta...

After questioning how we eat and where our food comes from Mark LaBrooy (Three Blue Ducks) went on a journey to only eat food we either grew , caught or harvested. When the pandemic landed it put the financial strain took its toll but becoming a father for the first time not only delivered the clarity of what’s important but it made him more determined than ever to find a greater connection with t...

After her mother passed away Monica Luppi (Lu Lu’s) realised the fleetingness of life and left the corporate world in search of a career focussed on her true passion – food. She landed a dream job at Oz Harvest and built a successful pop food business, but the pandemic landed and halted everything. But after too many chillies she got busy turning them into chilli oil which, through a few turn of e...

As Hong Kong emerges from its third wave of covid-19 Jowett Yu (Ho Lee Fook, Hong Kong) delivers an incredible account of the toll from political tension, impact of the pandemic and the concerns about the future of the restaurant industry in one the world’s great food destinations. https://www.holeefook.com.hk Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?h...

With a small hole in the wall coffee shop in an area normally full of office workers Anthony Svilicich (Neighbourhood Specialty Coffee) lost in excess of 70% of trade when the pandemic landed. With support from locals in the area and some workers back in the city, things picked up marginally but it meant the government support ended. With turnover still way below normal it has forced him to either...

With a restaurant in tropical North Queensland Nick Holloway (Nu Nu Restaurant, Palm Cove) has dealt with monsoons, cyclones and peaks and troughs of tourists as the seasons change. One to look for the positives and opportunities, the pandemic landed and although it had extreme challenges he’s approached it as simply just another hurdle with its own set of solutions and the period has delivered am...

In one of the most powerful episodes of the series we caught up with Dan Barber (Blue Hill New York and Blue Hill Stone Barns) during service on the first night he welcomed guests back into his restaurant since the lockdown in March. With the country on the edge of a precipice thanks to the most important election of its history, he shares a road map forward, and how the pandemic has changed him f...

After spending the last few years supplying Qantas, boutique hotels and quality cafes her handmade, fermented Crumpets, the pandemic landed and Merna Taouk (Crumpets by Merna) saw 80% of her business disappear overnight. After some soul-searching she teamed up with Pepe Saya and launched an online retail offering which sent her business on a new trajectory – including one week of 24-hour around th...

After growing up in the family restaurant North of Hobart, Tasmania Massimo Mele (Grain of Silos) climbed the career ladder fast, winning Young chef of the year and making a name for himself in Sydney. But keen to settle with his young family he returned to his home state and found that the Tasmania he left behind had evolved into a vibrant food hub, that has brought him closer to ingredients, tho...

With a heavy reliance on travellers, conventions and events that can take years in the making Shannon Craig (QT Canberra) not only had hotel occupancies fall off a cliff, but forward bookings major events ruled out too. With one of the company pillars focussed on locals, they further entrenched themselves in the local community with the restaurant full of locals every night. With a new found focus...

She made a name for herself at New York's Two Hands but headed home for a new adventure, but when the pandemic landed Frankie Cox (Black Barn Farm) lost what she considered was a pandemic-proof job. With a need to keep money coming in she created a tuckshop model to help families doing home schooling, but after major health complications, she went in search of solutions, first at a regenerative fa...

With just a few days until Melbourne can finally welcome guests like other Australian cities Frank Camorra (Movida restaurants) is hungrier than ever to restore the dining landscape to its former beauty. After spending more time in the kitchen with his team than ever, he’s realised a greater connection with his staff and a renewed love for cooking again. https://www.movida.com.au/ Follow Deep In T...

Ten years ago Matteo Magriotta (Pino’s vino e cucina) had a marriage break up, left his homeland Italy with $3000 and flew to Australia dreaming big. Although the pandemic tested his resolve, he’s feeling blessed that he not only had the chance to own a little homage Italy tucked away in a Sydney suburb but become a father for the very first time too. https://www.pinosvinoecucina.com.au Follow Dee...

After working a year in her dream restaurant Blue Hill Stone Barns, New york with Dan Barber the pandemic hit and saw Kylie Millar (Shane’s Quality Butchery) on the next plane home to Australia before the international borders closed. With no job, she discovered her local butcher was trading busier than ever and needed more hands on deck, so the award-winning chef put her hand up and has been mast...

After the longest lockdown in Australia, Melbourne finally has a date in which restaurants can welcome in guests in again. After trying multiple avenues to keep revenue coming in and hold onto staff Angie Giannakodakis (Epocha and Elyros) is overwhelmed with emotions of joy and anxiousness, and although she knows her team will click into gear to deliver the magic, she’s cautious about the long roa...

After putting staff and the local community ahead of the business when the pandemic landed, Kent Nhan (XO Restaurant, Morning Glory) realised that hospitality isn’t just about feeding people, its about looking out for everyone – whether they’re washing dishes, on the floor or a guest walking through the door. As the industry comes to grips with the impact of the pandemic, As part of the new wave o...

After putting everything they own into moving the much-loved local seafood restaurant to the banks of Barangaroo Michelle Grand- Milkovic (Love. Fish) and her husband Michael created one of Australia’s most successful seafood restaurants. When the pandemic landed the heavy reliance on tourists and CBD workers, not only meant takeaway was not an option, but put a question mark on the future of thei...

With the US in the throes of arguably the most important election in its history, and a pandemic that's still threatening the lives of many, the US restaurant sector is in disarray. After helping those in need with food packages, and sending their world-famous wood-fired roast chicken out as takeaway for the very first time Nathan Norris (Zuni Café, San Francisco) has finally re-opened the doors a...

After spending seven years building the restaurant and food program for a boutique hotel, the pandemic landed and turned everything Bethany Finn (Lifecare) had created on its head. With a new perspective of what’s important the award-winning chef took up an opportunity to step out of her comfort zone and make a difference to the food offering in the aged care sector, and she's more determined than...

When the pandemic landed New Zealand embarked on the elimination strategy. After a strict lockdown, society began to open up and with his contemporaries pivoting to takeaway Al Brown (Depot Eatery & Oyster bar, Federal Delicatessen, Best Ugly Bagels) decided to take a step back and see how things unfolded before opening again. Now with his venues open again, his model of dining centred on convivia...

After setting up a foodservice business reliant on selling quality meals to fund meals for the community's most vulnerable Rob Caslick (Two Good Co) found his model in disarray with the restaurant sector forced into lockdown. With the pandemic magnifying homelessness among mature aged women, he had to scramble to not only ensure those in need received support, but so the business survives moving f...

After spending a decade offering disadvantaged youth a supported pathway from the street to a sustainable livelihood with her café and catering business Rebecca Scott (Streat) not only had to pivot her hospitality model but find a way to continue to look after those in need. Given the slim margins in hospitality and more below the poverty line she’s embarking on a new model to use the power of foo...

After signing a lease and paying a deposit award-winning chef Nigel Ward (Uccello) was set to exchange just two days after the government shut down the restaurant industry. With the plans on his dream restaurant falling through, he fell on dark times and found solace cooking for friends and neighbours before an opportunity rose to run the biggest kitchen he’s ever worked in. https://merivale.com/v...

After the first lockdown Andrew Baturo (DAP & Co Venues) realised his restaurants had veered away from their original identities by trying to be everything to everyone. With time to plan, he set about stripping some back to their original ideas and taking others to a new model that have become stronger, more profitable and consistent offerings. http://www.dapandco.com.au Follow Deep In The Weeds o...