Deep in the Weeds - A Food Podcast with Anthony Huckstep

Amongst all the heartache, the tragedy and the disbelief the fragility and viability of restaurants has come to the surface, but David Mackintosh (IDES, Lee Ho Fook, SPQR Pizzeria and Pope Joan) believes the new dawn of hospitality will see new technologies and ‘restaurant meals at home’ models become an essential part of creating a sustainable industry moving forward, beyond Covid-19. https://au....

If farming in Australia didn’t have enough challenges due to drought, flooding and bushfires, the pandemic raised issues never before seen for those working the land. As a premium meat supplier James Madden (Flinders & Co) has had to address issues with pipes to market, panic buying, possible abattoir outbreaks and meat shortages, but believes the forced inner analysis will result in a better, mor...

After the death of a close friend award-winning chef Lauren Murdoch (Bullo River Station) realised life was short and took a chance by applying for a remote job as a chef on a cattle station in the Northern Territory. After a few weeks in quarantine and some interesting experiences in the great outdoors she’s found joy in cooking simple food and embracing the natural wonders of the outback. https:...

As society opens up and people look to get out of the big cities for a bit of country air, regional restaurants are experiencing a boom in trade. After creating a clever three course set menu highlighting the best produce of the region Sonia Greig (South on Albany, Berry) is having to turn punters away eager to get a taste of their quaint country offering. https://southonalbany.com.au https://www....

With restrictions for large public gatherings put on hold indefinitely, the events industry is reeling with no clear vision on a recovery. After losing months of work for events, some years in the making, Kasey Thompson (Blake’s Feast) and her team quickly pivoted to a home delivery model that’s not only saved their business, but could become part of the future of the events company too. https://w...

With one restaurant at the high end and the other focussed on every day eats Clayton Wells (Automata + A1 Canteen) has had mixed fortunes coming out of lockdown. But, after putting his staff first and maintaining a ‘go-with-the-flow’ attitude he’s focussed on making his two restaurants even better, rather than open any more venues moving forward. https://www.instagram.com/c_j_wells/ https://www.au...

Last time we caught up with John Blankenstein he had no market for his premium rock oysters due to the closure of restaurants, and was even contemplating throwing them away. After the most challenging period of his career, the pandemic has given rise to new problems on the eve of his new season oysters coming to market. https://www.mimosarockoysters.com.au https://www.instagram.com/mimosarockoyste...

With a family illness and the impending arrival of his first grandchild award-winning front of house professional Martin O’Conner put family first and stepped back from his busy role as restaurant manager to work casually. When the pandemic landed it put him in a precarious position with no employment, but with more time with his family and a new consulting role he’s looking at the future with new...

With over 550 staff in the group, Jake Nicolson (Ghanem Group) had to get creative to not only keep the businesses afloat but staff employed too. He created a ghost kitchen to cook the varied cuisines in the group from the one site and although it was a success, the clever plan delivered more challenges than anyone could have foreseen. https://www.instagram.com/jake_nicolson/ https://www.ghanemgro...

With the strict restrictions of the Stage 4 lockdown making it unviable to do takeaway, Rosa Mitchell (Rosa’s Canteen) had to close the doors on her eatery and hope for a Spring re-opening. With cases still in the hundreds she may have to wait until summer bring a wealth of amazing seasonal produce and a re-birth of the Melbourne hospitality sector too. http://www.rosamitchellcooks.com https://www...

With a high-end restaurant reliant on tourists and a workforce rich with international workers not supported by government, Jason Saxby thought the team he’d built in his dream restaurant (Raes on Wategos) could be disbanded and the dream shattered. But the owners moved their entire extended family into the boutique hotel and gave work to employees not supported by the government and it’s brought...

After spending 13 years making a name for himself as one of Australia’s best seafood chefs Colin Barker (The Boathouse on Blackwattle Bay) had an identity crisis when the restaurant closed its doors. With uncertainty around the future of the venue, he’s taken pause and realized how much he’d invested of himself into the business, and believes the forced separation will result in a better work/life...

Artisans arise When we last caught up with Pierre Issa, otherwise known as Pepe Saya, he’d lost 90% of his business and pivoted focus on retail and online sales. Now on the eve of Aussie Artisan Week he explains that things are looking a little bit rosier. https://instagram.com/pepesaya Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https:/...

With one farm affected by severe drought and the other damaged by floods third generation farmer Greg Kocanda (Block 11 organics) was already concerned about the year ahead before the pandemic landed. With the regular pipes to market impacted by the lockdown, he adapted with an online and delivery model to survive that will now form part of their regular business. https://block11organics.com.au ht...

After opening a new restaurant just four weeks before the pandemic landed Emma McCaskill (Chefs on Wheels) had to quickly re-energise herself and create a takeaway model. After chef Paul Baker reached out to get her onboard and contribute meals for his new Chefs on Wheels home delivery model the experience lead her to take a chance, quit a secure job and embark on a journey were cooking what’s clo...

After taking over the pans at an award-winning Brisbane restaurant and bar Adam Wolfers (Gerard’s Bistro and Gerard’s Bar) and his team planned a renovation and relaunch, but the pandemic stopped them in their tracks. They quickly switched to a set menu for takeaway to keep the engine running, and its success has not only transformed their perceptions of takeaway moving forward, but the offering i...

After gaining momentum with the charcuterie and wholesale part of his business Luke Powell (LP’s Quality Meats) decided to close his restaurant and focus on smallgoods just before the pandemic landed. With a pizzeria (Bella Brutta) suited to takeaway and a new model focussed more on retail they’ve been busier than ever, but the period has not been without its extreme challenges. http://www.lpsqual...

With the restaurant closed since the first lock down Jo Barrett (Oakridge) turned her attention to launching a food magazine, Have a Go, sharing her food knowledge and embarked on a journey with Matt Stone called The Greenhouse by Joost Bakker – where Jo and Matt will live in a zero waste, fully sustainably house in Federation Square on show to the public for 9 months. https://www.instagram.com/jo...

Matt Stone is one of Australia’s most celebrated chefs. He’s forged a career as a champion of native ingredients and the most sustainable practises possible, but underlying it all is his appetite to explore new things and give anything a go. This is EPISODE 2 our new podcast called The Crackling, in partnership with PorkStar where we share the stories of Australia’s best chefs, butchers, artisans...

After 17 years building her award-winning restaurant Danielle Gjestland (Wasabi) closed the restaurant and was about to board a plane to Japan for good when the pandemic stopped her in her tracks. With international travel postponed and an empty venue she connected with notable chef Alanna Sapwell who gave a new life to the waterfront venue. https://www.instagram.com/dan_gjestland/ https://www.ins...

After changing our perceptions of contemporary dining in the suburbs young restaurateur Tristan Rosier (Arthur Restaurant) not only had to convert to takeaway and re-structure his menu at a higher price point to survive, he’s also juggled the challenges of becoming a father for the first time too.

With no choice but to change his restaurant model Michael Rantissi (Kepos Street Kitchen) converted his hatted restaurant to a deli, serving breakfast lunch and heat and serve home meals. With a new sustainable business model he has his nights free and revelling in the chance to feel normal and re-connect with family and friends. https://www.instagram.com/keposstreetkitchen/ Follow Deep In The Wee...

Last time we caught up with Michael Ryan he was about to open his award-winning restaurant after being lockdown for a few weeks. After six weeks of fantastic trade from punters keen to explore regional restaurants Michael Ryan (Provenance) has had to close his doors once again as Victoria comes to grips with escalating Covid-19 cases, but he’s using the moment to take a break and re-invigorate his...

With family in Sardinia impacted by the pandemic and an award-winning restaurant forced to operate in ways never before considered, Giovanni Pilu (Pilu at Freshwater) found solace in an Italian saying “Non tutti i mali vengono per nuocere” which translates as ‘not all things come to hurt you’. It’s allowed him and his team to discover pockets of optimism when they needed it most. https://pilu.com....

This is something a bit different for Deep in the Weeds because we wanted to introduce you to our new podcast. It’s called The Crackling, in partnership with PorkStar where we share the stories of Australia’s best chefs, butchers, artisans and pork producers. This is the first episode in the series where we feature Louis Tikaram from Stanley Brisbane. We’ll be releasing new episodes weekly so sear...