Deep in the Weeds - A Food Podcast with Anthony Huckstep

After winning multiple awards in its first year, 30,000-seat Bank West Stadium and it’s sibling venues closed their doors and stood down over 3000 casual hospitality workers. But chef Martin Dulke put his kitchens to work to help feed quarantined people returning to Australia and our frontline medical, military and police workers. https://www.instagram.com/chefmartindulke/?hl=en https://bankwestst...

Honey Bees are the world's most important pollinator of food crops. One third of the food we consume each day relies on pollination mainly by bees, but with storms, drought, bushfires, floods, a grasshopper plague and a pandemic for good measure, Tim Malfroy (Malfroy’s Gold) one of Australia’s best wild honey producers, discusses the impact it is having. https://www.malfroysgold.com.au https://www...

As operators try to work out just when to swing the doors open, chef and restaurateur Kathryn Russack (Colenso, Kyneton) discovered a new connection with her community that has her considering a new beginning. http://www.colenso.com.au/#menu https://www.instagram.com/mrscolenso/?hl=en Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://w...

After a decade launching multiple venues, the pandemic threatened to take away everything Darren Robertson and the team behind Three Blue Ducks had built. Now with the easing of travel and restaurant restrictions it could mark an opportunity to peg back what was lost and become an integral part of the community for all of their venues. https://www.threeblueducks.com https://rockerbondi.com.au/rest...

Over a decade ago one of Australia’s best chefs Brent Savage (Bentley Restaurant & Bar, Monopole, Yellow, Cirrus) joined forces with sommelier Nick Hildebrandt to build a restaurant group of vastly different award-winning establishments. With the restaurants booming the pandemic landed and not only forced them to re-think each venue, but saw them working harder than ever before to save them. https...

In the wake of the pandemic Duncan Welgemoed (Africola) saw business drop by 83% overnight, but as devastating as it was he realised it delivered a rare moment to let go of all the things that don’t matter, and create a new restaurant model as an essential business. https://www.africola.com.au https://www.instagram.com/africola_soundsystem/ https://www.instagram.com/afropunkoz/?hl=en Follow Deep I...

With 250,000 people about to descend upon Melbourne to celebrate our incredible food culture, Pat Nourse (The Melbourne Food and Wine Festival) had to postpone Australia’s largest food festival just a week out from launch. But an online initiative will bring the festival to life until restrictions on large gatherings ease. https://www.melbournefoodandwine.com.au Follow Pat on Instagram https://www...

Pierre Issa, otherwise known as Pepe Saya, is one of the world’s best butter producers, but with almost 90% of his business supplying the Hospitality sector & Qantas he had to whip up a new business model to survive. Follow Pepe Saya https://www.instagram.com/pepesaya/?hl=en Learn more and buy online from Pepe Saya https://pepesaya.net.au Follow Deep In The Weeds on Instagram https://www.instagram...

With the world facing a crisis like never before, will our diets come into question too? Shannon Martinez (Smith and Daughters and Smith and Deli) believes the time is nigh to consider a paradigm shift in the way we grow, purchase and consume food. Follow Shannon on Instagram https://www.instagram.com/shannon_martinez/?hl=en https://linktr.ee/shannon_martinez https://www.instagram.com/smithanddaug...

Just as award-winning restaurateur Stuart Knox (Fix Wine Bar + Restaurant) was raising doubts over his passion and commitment to the hospitality sector, the global pandemic hit him like a Tyson right hook and put things in perspective. Ever since he’s been fighting like a heavy weight underdog to save his business. Follow Stuart on Instagram https://www.instagram.com/fixwinebar/?hl=en All of the F...

Tasmania has been isolated from the rest of Australia since shutting its borders. With a small population and a hospitality sector that traditionally needs tourist trade restaurateur Bianca Welsh (Stillwater and Black Cow Bistro, Launceston) discusses the impact of the pandemic and how a new sense of community has emerged. Follow Bianca on Instagram https://www.instagram.com/biancaleewelsh/?hl=en...

With the financial situation for most restaurants in the balance Nino Zoccali (The Restaurant Pendolino) believes the next year will test the resolve of everyone in the industry, because as he explains, the problem is much bigger than many may realise.

In a turning of the tables Dani Valent takes the wheel of Deep in the Weeds to interview host Anthony ‘Huck’ Huckstep about how the series came to light and whats been involved in pulling it together. In a moving episode Huck talks of the future of hospitality, food media and delves deep into his own adversities to explain that clarity and purpose can come from even the most devastating trauma.

Devastating drought, brutal bushfires and a global pandemic. It’s the stuff of Hollywood blockbusters, but a very harsh reality for many Australian producers. Small producer Westerly Isbaih (Alto Olives) discusses the hardship involved in farming downunder, but delivers an inspiring assessment of the amazing people in our food industry and why the future is bright post-Covid.

Fish fiend John Susman (Fishtales) has been the connective tissue between catchers and cooks for over three decades and is credited for helping bring some of the most special seafood brands to market. With restaurants unable to pay bills, he paints a picture of the impact on those upstream as well as the positive impact this pandemic has had on our consumption of seafood.

Australian chef Monty Koludrovic is best known for steering the ship at Icebergs Dining Room overlooking Bondi Beach. Now in Los Angeles with his young family, he was in the process of opening a new restaurant (Grandmaster Recorders) when the global pandemic changed everything.

Chef and restaurateur Josh Niland (Saint Peter) not only put seafood back on the table, but changed the conversation too and the world was taking note. It became known as The Niland Effect. Like many in this pandemic, Josh saw everything he’d worked for was disappearing overnight, but this isn’t the first time adversity has challenged his resolve.

With the only pipeline to market (restaurants) shut down literally overnight, duck farmer Jodi Clarke (Great Ocean Ducks) had to think outside the box to adapt and survive, and a prominent journalist and swag of chefs got on-board to make it happen.

Dan Hunter’s award-winning restaurant Brae in the tiny regional Victorian town of Birregurra rang the bell at number 44 in The World’s Best restaurant list. With international travel in doubt for a long period, one of the world’s most celebrated chefs believes a unique opportunity may emerge for regional restaurants as restrictions ease.

Aria's Matt Moran had to close all of his venues temporarily to give them a fighting chance when the industry re-opens. The experience has given one of Australia’s most influential chefs and restaurateurs a chance to reflect on the past, adapt to the present and consider new business models for restaurants.

Vicki Wild is one of the world’s best restaurateurs. Together with one of the world’s best chefs Martin Benn, they took Sepia to dizzying heights. In the middle of creating their next big restaurant at 80 Collins Street, the global pandemic changed the landscape underneath their feet. https://www.lucas.online/80-collins/ HUCK https://www.instagram.com/huckstergram/ https://twitter.com/AntHuckstep...

The language of food has no borders. Australian Ben Liebmann is the COO of Noma, arguably the most influential restaurant of our generation. With Noma dependent on international travellers and with a workforce of mostly international workers he delivers incredible insights into what Noma may look like post-Covid, and what it's like as an international worker being supported by the Danish governmen...

With restaurants limited to takeaway, many small wine producers lost their only pipe to market. Just when wine maker Charlotte Hardy (Charlotte Dalton Wines) thought her business may have to close for good, the initiatives triggered by some in the South Australian restaurant industry helped save her business. CHARLOTTE DALTON WINES https://charlottedaltonwines.com.au https://www.facebook.com/charl...

With takeaway not an option for a restaurant in the middle of Adelaide’s Botanic Gardens, chef Paul Baker joined forces with his wife to create Chefs on Wheels – a service delivering ready-to-heat meals to the public, and surprisingly, business is booming.

With no restaurants to review, food writer Dani Valent lost her regular food review column, and in turn her voice. But as it turns out, we’re hearing from her more than ever, as the journo turned activist helps give a voice to those without one. DANI'S LINKS https://linktr.ee/danivalent https://danivalent.com https://twitter.com/danivalent https://www.instagram.com/danivalent DEEP IN THE WEEDS htt...