Deep in the Weeds - A Food Podcast with Anthony Huckstep

Award-winning restaurateur Michael Ryan [The Provenance Restaurant & Accommodation] explains that although the pandemic has had devastating impact on the industry, we are now in a unique position to address the issues and create a new dawn for the industry. http://www.theprovenance.com.au https://www.instagram.com/theprovenance/?hl=en https://www.instagram.com/huckstergram/ https://www.instagram.c...

In just their first year Dash Rumble, with partner Ross McQuinn, made the top ten list of the nation’s best restaurants with Pilot, and just as quickly they almost shut their doors for good. Rumble shares the story of the craziest first year of suburban Canberra restaurant.

With restaurants forced into closure, what has happened to the front of house? Chris Morrison (Group Wine Director of QT Hotels) is one of Australia’s leading sommeliers, but like most front of house workers there are no dining rooms in which to ply his craft. He explores the impact of the pandemic and what it means for the sommelier profession and the art of great service.

Attila Yilmaz was a police officer during the SARS epidemic, but following an injury sustained in an on the job incident he left the force and found solace in food. Now owner of one of Western Sydney’s best eateries, Pazar Food Collective, he offers a truly unique perspective on work/life balance during the Covid-19 pandemic.

They take the limelight, but hospitality isn’t just about the pointy end. The cafes and casual eateries help fuel the majority of the populace. Jackie Middleton, gifted Melbourne a form of everyday eats like never before with Earl Canteen, but like many, the pandemic changed everything.

After his venues were closed and his tv gig cancelled, chef Colin Fassnidge turned his focus to a soup kitchen to help feed out of work hospitality workers. Colin Fassnidge https://www.colinfassnidge.com.au https://www.instagram.com/cfassnidge/?hl=en Anthony Huckstep https://www.instagram.com/huckstergram/?hl=en https://twitter.com/AntHuckstep The Producer https://www.instagram.com/foodwinedine/

Rock Oysters are one of life’s most luxurious eating experiences, and often enjoyed in finer surrounds. But with restaurants forced to sell only takeaway, and peak season oysters coming out of the water right now, oyster farmer John Blankenstein from Mimosa Rock Oysters says he needs to get innovative to save the family business. https://www.mimosarockoysters.com.au https://www.instagram.com/mimos...

Regional restaurants provide a platform for local producers and although they’ve been hit hard by the COVID-19 pandemic, Annie Smithers believes the light will shine brightly on the brave new world of restaurants to emerge from the darkness.

On the brink of a potential food scarcity crisis, chef and data analyst Jared Ingersoll dives deep into the detail and shines a light on the ways operators are evolving and the opportunities that lay ahead.

Jacqui Challinor from Nomad Restaurant joins us to discuss the worst week of her career, what she hopes will come out of this current situation, and a lot more.

Chef Neil Perry joins us to discuss the impact of COVID-19 on his restaurants, staff, suppliers, and the industry as a whole.