Deep in the Weeds - A Food Podcast with Anthony Huckstep

Last time we caught up with Ben Liebmann, the borders in Denmark were closed, and Noma was on the verge of re-opening as a wine bar to welcome back the Danes. Now with the borders opening again and restaurants open he shares some exciting news with Huck.

With corporate clients leaving the city in droves after lockdown, Jan McKenzie (Café Sydney) had no choice but to mothball the iconic CBD restaurant Café Sydney and stand down almost 140 staff. With restriction easing in New South Wales, the beating heart of Sydney’s dining scene finally opened its doors again – and almost the entire team is back together too.

When the pandemic hit many operators believed the road to recovery was through everyday, heart-warming eats, and that fine dining may have finally had its day. But award-winning chef Peter Gilmore (Quay & Bennelong) believes our shared traumatic experience and realisation that nothing is forever may result in a golden era for special occasion establishments that remind us to live for the moment.

When the pandemic landed Victor Liong (Lee Ho Fook) was on the verge of opening a new site at Marvel Stadium, and had successful restaurants in Sydney and Melbourne altering our perceptions of Chinese cuisine downunder. Although it threw everything into turmoil, Liong isn’t one to worry about the past, and believes a bright future lies in a finer dining expression of Chinese cuisine at Lee Ho Fook...

With no one flying and the restaurant sector shut down Rowie Dillon (Rowie’s Cakes) lost all business literally overnight. After spending 20 years building her award-winning offering of award-winning 100% wheat, gluten and dairy free cakes and desserts she’s diversifying her offering to survive. https://www.rowiescakes.com.au https://www.instagram.com/rowiescakes/ Follow Deep In The Weeds on Insta...

Last time we caught up with Annie Smithers, she had closed du Fermier and was yearning to be with her team again. Well, the restaurant is open again and Annie is back on the pans but, but as she tells Huck, things are a little different. https://anniesmithers.com.au https://www.instagram.com/kittensmithers/?hl=en https://www.instagram.com/du_fermier/?hl=en Follow Deep In The Weeds on Instagram htt...

Last time we caught up with Jackie Middleton, she had temporarily closed all Earl Canteen sites and was running a takeaway model from her catering arm. With the industry allowed to trade again, they’ve re-opened and she joins Huck to share how it’s going. https://www.earlcanteen.com.au https://www.instagram.com/earlcanteenmel/ https://www.instagram.com/eatingwithjack/ Follow Deep In The Weeds on I...

With the viability of almost every restaurant in the country under pressure due to the pandemic, how crazy would you need to be to open a restaurant during lockdown? Renowned chef and restaurateur David Tsirekas (Homer on Homer) went against the grain and did just that. https://www.instagram.com/dtsirekas/ https://www.facebook.com/homeronhomer/ Follow Deep In The Weeds on Instagram https://www.ins...

In England the pandemic spread so quickly the government closed down restaurants and it’s put the future of the industry in doubt for many. But Michelin Starred chef Nathan Outlaw (Restaurant Nathan Outlaw and Outlaw’s Fish Kitchen) is seeing this as an opportunity to change his restaurants to a more accessible model that shines a light on seafood and cooking it simply. https://nathan-outlaw.com h...

The true impact of the pandemic is beginning to take its toll on many operators. After 20 years, Teage Ezard has closed the doors on award-winning Melbourne institution, Ezard. Even though it’s one of the most devastating moments of his career, the influential restaurateur is already planning something new. Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=e...

With restaurants and international markets shut down Scott De Bruin (Mayura Station Limestone Coast, South Australia) saw sales of his award-winning full-blooded wagyu drop to zero literally overnight. But some clever thinking and initiatives he managed to hold on until businesses could open up again. http://www.mayurastation.com https://www.instagram.com/mayurastation/ Follow Deep In The Weeds on...

With so many operators pivoting to take away, veg boxes or grocers Joel Valvasori (Perth’s Lulu La Delizia) thought the best chance to maintain his restaurant’s identity and reputation was to hang on, ride out the storm, and get back to normal as soon as possible.

Food has become the major reason for travelling, but the global pandemic put an end to all travel, home and abroad. With a heavy reliance on a tourist trade and no realistic market for takeaway, Spencer Patrick (Harrisons, Port Douglas) and his staff have been in limbo until the borders open and tourists return. https://www.harrisonsrestaurant.com.au https://www.instagram.com/harrisonspd https://w...

Frustrated by the perception of Turkish food being just dips, pide and kebabs, Ibrahim Kasif changed the conversation of Turkish cuisine downunder at Stanbuli. When the pandemic landed he was forced into a take away model, and the outcome of such has even surprised him. https://stanbuli.com.au https://www.instagram.com/stanbulirestaurant/ Follow Deep In The Weeds on Instagram https://www.instagram...

Last time we caught up with critic turned activist Dani Valent she was yearning for the day to strap on the bib in a restaurant again. With the easing of restrictions in Victoria, that day finally arrived and she caught with Huck to share her first dining experience.

Renowned restaurateur Chloe Proud (Hobart’s Oddfellows Bar and Eatery) had finally found a viable restaurant model when the pandemic landed and forced the doors close, but the experience has given her new resolve to find solutions for the entire industry.

Last time we caught up with Paul Baker he’d started a new business called Chefs on Wheels because the entire team at Botanic gardens restaurant had been stood down. Today the restaurant opens again, but Paul is no longer manning the pans. https://chefsonwheels.com.au https://www.instagram.com/bakerpaul82/ Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en...

After award-winning restaurateur Pasquale Trimboli (Italian and Sons) pivoted to a takeaway and retail model to survive, it generated such good business and goodwill he’s created a conundrum he never thought he’d be facing. https://italianandsons.com.au https://www.instagram.com/italianandsons/ Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck...

Neil Perry was the very first guest to appear on Deep in the Weeds to discuss the devastating week the restaurant industry closed down. Today he re-opens Rockpool Bar and Grill in Sydney for the first time since and joins Huck for a quick update from the kitchen.

With the food and beverage operations of the entire hotel group stood down overnight, Vincent Lombino (Ovolo Hotel) and his team had to get creative to keep staff employed. One truly unique private dining initiative could change the use of hotel rooms forever. https://ovolohotels.com https://www.instagram.com/ovolohotels/ Follow Deep In The Weeds on Instagram https://www.instagram.com/deepinthewee...

From time to time we're going to catch up with the people who have shared their story on the show. We catch up with Dash Rumble at Pilot in Canberra, as they prepare to seat people in the restaurant for the first time, again. https://www.pilotrestaurant.com https://www.instagram.com/pilotrestaurant/ https://www.instagram.com/dashrum/?hl=en Follow Deep In The Weeds on Instagram https://www.instagra...

With a successful restaurant in the CBD, two at the international airport and a role as curator of Carriageworks Farmers Market, Mike McEnearney (Kitchen by Mike) was living the food dream, but the pandemic landed like a tornado, swept him off his feet and took everything with it. https://www.kitchenbymike.com.au https://www.instagram.com/kitchenbymike/ https://www.instagram.com/mikemcenearney/ Fo...

As restaurants began to open up with limited seats again the dreaded ‘no shows’ reared its head and left restaurants reeling. Given we happily pay for tickets to the movies, footy or a concert Sali Sasi (Leigh Street Wine Room) believes it’s time to rethink the booking model for restaurants. https://leighstreetwineroom.com https://www.instagram.com/leighstreetwineroom/?hl=en Follow Deep In The Wee...

A wave of new restaurants added colour, character and nuance to Brisbane’s culinary landscape, but the pandemic stopped it in its tracks. With closed borders and an industry reeling, Ben O’Donoghue (Billykart Kitchen) believes the sun is setting on the old restaurant model, and it's time to embrace a new, more viable way of operating. https://benodonoghue.com https://www.instagram.com/thebenodonog...

After losing everything in the bushfires and a huge drop in sales due to the pandemic. Now Prue Henschke, producer of one of the world’s best wines Hill of Grace, has found inspiration in the new shoots emerging from the remains. https://www.henschke.com.au https://www.instagram.com/henschke/?hl=en Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow...