Deep in the Weeds - A Food Podcast with Anthony Huckstep

Last time we caught up with Kathryn Russack she was driving all over the Victorian countryside delivering ready to heat meals, instead of feeding people in her beloved restaurant Colenso. After a second lock down and time to re-evaluate she’s created a membership-based food offering that she sees being transferred to the restaurant, once it opens again. https://www.colenso.com.au Follow Deep In Th...

With supermarkets announcing record profits during the restaurant lockdown, Melbourne’s Farmers Markets was sent into turmoil when the Government announced they were no longer an essential business. Mustering all the energy that saw her create the markets decades ago Miranda Sharp (Melbourne Farmers Markets) not only got them re-instated, but has them headed in a new direction to become an importa...

After bushfires destroyed the summer trade and a receiving severe injuries in a car accident, chef Maria Kabal (Tokar Estate) saw the closure of restaurants as a time to draw breath and re-evaluate her life. On the eve of re-opening the regional restaurant, she is implementing changes not only to the way she cooks, but the way she operates as a chef too. https://tokarestate.com.au/restaurant/ Foll...

After decades of influencing Melbourne’s culinary landscape Paul Wilson (Mr Wilson Consulting) headed for the country to change the fortunes of Morgan’s Sorrento. After delivering a unique offering that garnered a lot of attention, the pandemic stopped everything. But after developing a shorter gastro pub and wine offering he’s now seeing the benefits of a slipstream, quality offering that could b...

After his landlord passed away and the new owners upped the rents to unmanageable levels Karl Firla (Oscillate Wildly) was forced to close the Sydney fine dining institution he’d spent a decade building. But after teaming up with a close friend and fellow chef Federico Zanellato (LuMi dining) to launch Restaurant Leo during the pandemic, a new dawn has broken for one of Australia’s most talented c...

With a job in the Hunter Valley and his family on the Sunshine Coast Cameron Matthews (Spicers Hunter Valley) had to choose between family and employment when the NSW and Qld borders shut. Opting to keep money coming in the door he spent 10 weeks away from his family, and the experience has set him on a new path to alter the negative culture and address the mental health of those in the industry....

After forming an even stronger relationship with locals through takeaway during lockdown, Alex Munoz (Restaurant Labart) reopened only to have the Queensland borders shut. With a restaurant 15 minutes from the NSW border and a huge part of his clientele missing, he discovered the power of local goodwill that has changed the restaurant forever. https://www.restaurantlabart.com https://www.instagram...

After losing her best friend and mentor to alcoholism, Amber Kaba realized her own issues were spiraling out of control and she too was using alcohol as a coping mechanism. She faced her demons and the process set her on a path to take on the deep-seeded issues in the industry and create the White Jacket Effect that focuses on changing culture, mindset and well-being of hospitality professionals....

After creating a unique mobile bar and events company repurposing airline trolleys as cocktail bars Nicola and Byron Woolfrey (Trolley'd) lost all bookings overnight when the pandemic landed. But some quick thinking saw them pivot to online classes and launch a new event (Wild Feasts for a New Age) focussed on foraging, sustainability and having deeper conversations about our connection to nature....

With the pandemic hitting the hospitality and aviation sectors hard high quality Australian Sea Salt producer Alex Olsson (Olsson’s Salt) saw 80% of foodservice business disappear overnight, but a quick pivot to online and retail and a determination to take Aussie salt to Europe has given her a new focus and resolve. https://www.olssons.com.au https://www.instagram.com/olssonssalt/?hl=en Follow De...

It was Spring in The UK when the pandemic forced a lockdown and it took until Autumn before renowned chef and restaurateur Skye Gyngell (Spring, London) opened her restaurant again. With the UK on the verge of a potential second lockdown Skye talks about the toughest period of her life, the impact it’s had and what the future holds for her restaurant and the English industry as a whole. https://sp...

After detailing the trauma of losing all business and the changes he needed to implement to survive in part 1, Marty Boetz (Cooks Co-op) reflects on his career and what the future may hold. http://www.cooksco-op.com Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) h...

After completing an entire kitchen renovation just a week before the industry was locked down, industry legend Marty Boetz (Cooks Co-op) lost every booking, including 20 weddings, for the rest of the year. With no income, and uncertainty over when large scale events can start again he quickly shifted to doing Thai takeaway, produce boxes and turned his venue into a restaurant to survive. http://ww...

During the pandemic we've seen new restaurants opened, and many closed forever, but Hayley Hardcastle (Saddles at Mount White) actually sold one of her restaurants during the toughest period ever. With the weight of two venues off her shoulders it has allowed her to focus and work on her restaurant to forge a new way forward for the regional restaurant. https://saddlesmtwhite.com.au https://www.in...

With a business that grow specialty game birds like quail, squab and spatchcock for the restaurant sector Daniel Jalalaty (Game Farm) had to not only deal with a drop of 80% of business, but manage 1000s of birds coming off the farm. After calling on friends with large freezers, and some creating clever collaborations with industry profssionals he’s created a new model for the multigenerational fa...

Singapore has been a Covid-19 success story. It got on top of the wave fast, until a swell of cases forced tighter, longer restrictions that have helped quell its spread. With Melbourne in the throes of a second lockdown, Darren Farr (The Lokal, Singapore) sheds some light on Singapore’s Covid experience and the roadmap beyond it. https://thelokalsingapore.com https://www.instagram.com/thelokalsin...

Collaborations are nothing new to hospitality, but during the pandemic some incredible collaborations have come to fruition between the most unlikely of professionals. With a unique restaurant model focussed on the community the pandemic delivered an even greater sense of connection for Nick Smith (Rising Sun Workshop) who found inspiration and hope in an astounding collaboration with artist Chris...

During the pandemic, and while the restaurant sector was in the throes of lockdown, Tara Medina (Discovered Wildfoods) launched her brand of wild-harvested Sambar venison. It posed many challenges but after years of getting the logistics right, she’s not only found a solution to help restore the pristine habitats being threatened by herds of wild venison, but deliver an ethically harvested meat to...

Making the top restaurant lists, and grabbing the attention of the world’s food loving community can make a restaurant a must-visit for tourists to a city. But with concerns over the future of international travel Josh Raine (Tetsuya’s) had to turn the focus on the local market with a different format to ensure the survival of the world-famous restaurant. https://tetsuyas.com https://www.instagram...

After spending months and hundreds of thousands of dollars to launch a new restaurant, Richie Dolan (Hilltop Store and HillTop at the Lodge) was forced to put the project on hold. After changing business models four times just to survive he’s realised the work/life balance he’d sort in the country was vanishing before his eyes, but as he explains the desire for a greater connection with family is...

After considering a move back to NSW to be closer to family just before the pandemic hit, Nick Raitt (Josef Chromy Wines, Tasmania) had to stand down all his staff and find a model that kept the business alive. After turning into a one-man band, cooking, packing, marketing and delivering food parcels, he found a greater connection with locals, locals producers and the team he’d fostered. https://j...

After making a name for himself with a nod to classic British gastro pub grub at the Old Fitzroy Hotel the pandemic arrived and closed the doors on Nicholas Hill's (Smoke Trap Eels) vision. With over 200kg of Longfin Eel sitting in the cool room and potentially going to waste he turned his hand to smoking the fish and it set him on a new food path.

With two venues full of verve and energy by blurring the lines between wine bar and restaurant Almay Jordaan (Neighbourhood Wine and Old Palm Liquor) had to not only switch to takeaway but change her whole operations, including finding a way to sells thousands of litres of keg wine. As we approach the announcement of a roadmap out of covid, she is yearning for the days when her dining rooms can be...

It was Autumn when the pandemic landed like a thud. It’s now Spring but for operators in Melbourne a clear roadmap out of the pandemic is still unclear. In the 100th episode of Deep in the Weeds industry legend and award-winning chef and restaurateur Ian Curley (French Saloon, Kirk’s Wine Bar) pulls no punches detailing the issues that plague the industry and the solutions for a road map for indus...

After restructuring her restaurant to adapt to restrictions Chrissy Flanagan (The Sausage Factory) found a new streamline operation providing a better margin. With energy to burn the Sydney Sausage Queen turned her focus on repurposing her not for profit organisation Dully Locals, originally set up to promote local Dulwich Hill food businesses, to be a distributor of their products. https://www.th...