Deep in the Weeds - A Food Podcast with Anthony Huckstep

Nose to tail butchery has become a real feature of the offering of chefs across the world ever since Fergus Henderson brought the approach to a wider audience. But as much of the world moves towards pre-butchered meat for efficiencies in kitchens, some like Nik Hill (Porcine), are finding rewards in whole beast butchery and the versatility it offers. https://www.porcine.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Sadie Samuels is a woman on a mission – to make the world love the lobsters she catches as much as she does. As a young, progressive and fiercely devoted fisherman, she is as impressive as she is an inspiration ………. https://www.instagram.com/sadiethesiren/ Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman https://www.instagram.com/fisheads/?hl=en Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Gilbert Family Wines have a long history of agriculture and winemaking within Australia. A father and son story of balancing tradition with natural progression and respect to site and season. https://www.gilbertfamilywines.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ Executive Producer Anthony Huckstep https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After plying his trade in one of Britain’s best restaurants, Darren Robertson (Three Blue Ducks) headed down under and found himself as part of the brigade of one of Australia’s most influential restaurants – Tetsuya’s. He rose the ranks to become head chef working alongside arguably the most incredible alumni of chefs a restaurant has ever produced, but he felt an urge to break the shackles of fine dining and explore produce and cook in a more relaxed, natural manner. It led to a partnership with a band of people who would go on to create one of the most iconic casual eateries that not only expanded to multiple locations, but triggered a movement that elevated everyday eats and brought us all closer to producers too. https://www.threeblueducks.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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Growing up in his parent’s restaurant Taylor Cullen (Chiswick, Sydney) was washing dishes before he could reach the bottom of the sink, born and raised hospitality. Finding himself enamoured in the world of native ingredients, cooking and the genuine connections made through food he travelled the world surfing, eating, cooking and learning before heading to Australia to work with some of Australia’s best chefs. Inspired by the natural, relaxed cooking he experienced in Europe and a natural curiosity with refining the art of gastronomy, he now finds himself running the kitchen of a restaurant that allows him to strike a beautiful balance between the two. https://www.instagram.com/taystychef/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Born in Colombia but growing up in the United States, Daniel Giraldo (Delia Group) got an appetite to work in the hospitality from his father – a well-known chef in his own right. After years working under his father’s wings, be branched out and travelled through Europe and South and Central America which fuelled his appetite to travel further afield and ply his craft. It led him to Melbourne where he now manages huge brigades over multiple venues, in one of the countries busiest and most progressive restaurant groups. https://www.deliagroup.com.au 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Paul Righetti is a founder and owner of Honest Eggs, a central Victorian regenerative farm where they take pride in doing things differently. Paul grazes cattle, sheep and chickens, moving them through pastures in a nurturing cycle that works well for the produce and the land. Honest Eggs goes way beyond "free range" in terms of animal welfare, environmental impact and - crucially - flavour, and he reckons farming like this is good for the soul. https://honesteggsco.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Anthony Huckstep https://www.instagram.com/huckstergram/ Host Dani Valent https://www.instagram.com/danivalent Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After starting his career in the front of house in restaurants Michael Chiem (PS40, Sydney) felt the magnetic pull of the bar and rinks that underpinned the offering. Inspired by some of the great bars in the world, he set about creating a true locals bar that welcomed all, but also took people outside their comfort zone with drinks created much like dishes in a commercial kitchen. https://ps40bar.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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Many chefs dream of making the big time. Carving out careers, building the foundation of skills and then hope to create their own restaurant or showcase their interpretation of great food. Many discover their style, but few take on the world and make a mark on the biggest food capitals on the planet. But for Paul Donnelly (Chinese Tuxedo, The Tyger) his career has taken him from Glasgow all the way to the Big Apple. https://www.instagram.com/pdonnelly1/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

The seafood industry can be daunting, challenging and unrewarding – it can also be a place of immense reward. Ashley Mullenger is an office girl turned fisher in the UK, for whom the seafood industry has become her theatre of dreams. https://www.instagram.com/thefemalefisherman/?hl=en Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman https://www.instagram.com/fisheads/?hl=en Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Over a Glass Podcast with Shanteh Wale The family name of Tyrrell’s is synonymous with the Hunter Valley. Chris and his siblings alongside his father run one of Australia’s most important wineries, from humble beginning to a legacy of craftmanship and lineage of majestic wines. https://tyrrells.com.au Follow Over a Glass with Shanteh Wale https://www.instagram.com/overtheglasspod Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ Executive Producer Anthony Huckstep https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

As our culinary landscape has evolved, the proliferation of large restaurants became a real feature as operators turned to bums on seats to find profit. But with more staff, longer trading hours, high rents, and higher food costs it put greater pressure on the already slim margins. After a career in some of Australia’s best restaurants Sarah Baldwin (Joy, Brisbane) teamed up with chef Tim Scott began to create a sustainable restaurant model that not only took as many operational stresses out of the day to day as possible, but allowed them to share the joy in their cookery too. A few years on, and now Sarah as sole owner and chef Joy has become one of the most unique restaurants in the country and is regarded as one of Brisbane’s best. https://www.joyrestaurant.com.au 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Six years ago industry legend Matteo Pignatelli (Matteo’s, Melbourne) was diagnosed with cancer and the chance of survival was in the balance. Keen to ensure his family were looked after, and all business dealings were in the black he developed a disaster plan in the event that he died. In remission, the pandemic landed and he found himself in the unique position of not only having a disaster plan to use but with a disposition to look for the positives as it wasn’t the hardest thing he’d had faced. The perspective allowed him to look after staff, alter his business operations and embark on an endeavor to mentor and educate the next generation https://www.matteos.com.au 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Great cheese takes time, takes patience and takes a lot of care. For Nicole Gilliver (Grandvewe) it all starts with a great life for the sheep. Everything Nicole and her family do is founded on respect for their sheep, respect for the environment and a love of exceptional cheese. https://grandvewe.com.au 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After cutting his teeth in some of the Uk’s best restaurants, The Fat Duck and The Ledbury, Brendan Pratt (Vasse Felix, WA) returned home to Western Australia eager to make his mark on the culinary landscape. But in the whirlwind of trying to impress he got caught up in the old world of hospitality, where hard love in the kitchen was considered the only way to treat your team. But one day, when a colleague sat it him to express concerns, he realised his wrongs and it set him on a new path where nurturing, respect and collaborations let the entire brigade thrive, and the impact has been nothing short of incredible. https://www.vassefelix.com.au 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After decades as a horticulturist, Andrew Hearne (Near River Produce) had a yearning to get out to the country and grow nutrient rich, organic vegetables and help replenish the soil and land. It wasn’t long before he became enamoured by the teachings of organic pioneer, Joel Salatin who inspired him to introduce pigs to his farm. With the firm belief that it is important to connect with the food you eat, he is now producing some of Australia’s best pork. https://nearriverproduce.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

There are Captains who lead and Leaders who are also Captains. Stuart Richey is a leader who has been at the forefront of innovation in the Tasmanian seafood industry. From catching and handling to delivering practical sustainability, his Fish Tale is one of constant pioneering and improvement……… https://richeyfishing.com.au Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman https://www.instagram.com/fisheads/?hl=en Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Last time we caught up with Zoe Birch (Greasy Zoe’s) she’d reduced her restaurant to a 6-seat experience and made real connections with local producers. The very next day Victoria went into another lockdown, and its been back and forth ever since. As she prepares to open a lot has changed, she has a new family member, a clearer vision on her cooking and a yearning to connect and cook for people again. https://www.instagram.com/greasyzoes/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

In 2006 Nick Hildebrandt and chef Brent Savage opened Bentley Restaurant + Bar in a former pub in Surry Hills and began the new wave of dining in Sydney. One where the shackles of fine dining were removed, but the food and wine lured you out of your comfort and into new, magical experience. It laid the foundation for what would become one of the most important restaurant groups in our culinary history – lead by a humble, adventurous chef in Savage and Hildebrandt, a once in a lifetime sommelier keen to open the gateway to the incredible wine experiences we now find commonplace. https://www.thebentley.com.au 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

The last time we caught up with David Mackintosh (IDES, Pope Joan, Lee Ho Fook, SPQR) he was in the throes of one of Melbourne’s lockdowns and looking to technology to help shape the new world of hospitality beyond covid, but a lot has changed since then and as he prepares to re-open he’s shares his thoughts about the new era of hospitality to emerge. https://www.instagram.com/davemackmelb/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After growing up in a family with a rich history in the hospitality sector fourth generation chef and restaurateur Mario Percuoco felt it would be a dishonour to his family to not carry on the name and influence. Even though he felt he was in the shadow of his father Armando Percuoco he rose the ranks to win many accolades in Sydney before moving back to Italy to make a name for himself. But with family back in Australia he soon got homesick as is now on the verge of opening his newest restaurant on Sydney’s iconic Woolloomoolo Wharf, he believes is a once in a lifetime opportunity. https://www.instagram.com/mario_percuoco_chef/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After completing her apprenticeship at a modern European restaurant in Hobart Bianca Johnston (Igni, Geelong) scored a gig at renowned gastro pub Tom McHugos which quickly began to shape how she cooked and her approach to food. Under the guidance of Tom Westcott, she gained skills in whole animal butchery, charcuterie, fermentation and cheesemaking and after garnering firsthand experience on Fat Carrot Farm, she realised and formed a new connection with quality produce and how to let it shine on the plate. https://www.instagram.com/biancajohnston_/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Ben Blackmore is a sixth generation farmer and the custodian of Blackmore Wagyu, launched by his father David more than 30 years ago. Their wagyu is one of the most respected and adored meat products in the world, a testament to genetics, breeding, feed, animal care and an unending commitment to quality. But what's it like to run a family farm in an arena that's stocked with corporates and in a world that's facing climate change? https://blackmorewagyu.com Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Anthony Huckstep https://www.instagram.com/huckstergram/ Host Dani Valent https://www.instagram.com/danivalent Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Last time we caught up with Shanteh Wale (Quay), she was leading the huge team of sommeliers out of a lockdown and back to normal operations, then the Sydney lockdown forced Quay to close yet again. As she and her team prepare to swing the doors, she joins us to talk about what has changed. https://www.instagram.com/shantehwale/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After moving to Australia in the 1970s, Peter Kuruvita (Alba, Noosa) ended up accidentally enrolling in ‘Home Science’ at school and soon discovered he was a natural. Not enjoying school, at 15 Peter begged his father to leave in Year 10 and start working, so his dad drove him to his local suburban restaurant and told him “you like cooking, go in that restaurant there and ask for a job then”. It sparked an incredible career working with some of Australia’s best restaurateurs, and opening restaurants of his own of influence to become one of the most important chefs of the modern era. https://albanoosa.com.au 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Arriving in Australia at the age of 16 Ashik Ahmed (Deputy) was the first in his family to land a job down under, at Hungry Jacks. He completed university before developing technology that changed the operations within the aviation sector, and with lessons learnt and the invaluable first-hand experience of the challenges for shift workers and managers too, he turned his attention to the hospitality sector where he has changed the lives of both operator and workers alike. https://www.deputy.com/au 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After learning the craft of soft charcuterie such as terrines, rillettes and pates in kitchens in England and Australia Robbie Bell (City Larder) hung up his cheffing apron and began a career as a charcutier. Together with his wife, he’s created one of Australia’s most successful brands by utilising chefs in the production kitchen and creating connections across the country. https://city-larder.com Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Last time we caught up with Kent Nhan (XO, Ily), he’d consolidated on the changes made during lockdown and created a sharper, more profitable dining experience, then after 1 year without a single case, lockdown Canberra went into a two-month lockdown, but everything is about to open again, and he's wondering if things will return to normal again. https://www.xo-restaurant.com.au 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

How a chef thinks about seafood on the plate is as important as how a fisherman thinks about a fish on a hook. The insights from an intimate knowledge of the “last 9 feet” gives some fishmongers a unique advantage in helping curate seafood use and enjoyment. Martin Bosley is one such chef turned fishmonger, who’s influence on the seafood eating habits of New Zealand restaurant patrons is unmatched……… https://www.yellowbkroad.com Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman https://www.instagram.com/fisheads/?hl=en Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Last time we caught up with Ross Lusted, he’d opened his dream restaurant Woodcut, and was revelling in the hum of a busy restaurant. But then a four-month lockdown changed everything, as he prepares to open up again, he joins us and shares his concerns for staff and the future of the industry. https://www.crownsydney.com.au/indulge/woodcut 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

While carving out a career in fine dining restaurants Jackie Middleton (Earl) and her partner Simon O’Regan, they dreamed of creating their own venue, a place where the quality food and service was paramount, but accessible to all. A place people could go to daily, perhaps even three times a day, and experience a new sense of elevated every day eats. Earl was born, and after 11 years and multiple stores, it has not only become a Melbourne institution, but it changed the expectation of casual eating for one of the world’s leading food capitals. https://www.earlcanteen.com.au 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Last time we caught up with Jane Strode (Dean and Nancy on 22) she was about to open a new restaurant. Well she did that, and just 5 weeks later Sydney went into a four-month lockdown in Sydney. Now, she’s assembled her team and getting ready to open again with renewed energy. https://www.instagram.com/favouritenumbersix/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

With a finer dining restaurant in regional NSW Renee Wallace (Birch Restaurant, Moss Vale) took the bull by the horns when lockdown landed and diversified the offering to open a retail store, bespoke food in a box and started planning collaborative events around the regions. The move proved incredibly successful and now on the precipice of reopening they’re looking forward with this new model, rather than trying to go back to the way it was, and it’s delivered a sense of freedom, without limitation and a chance to do things they may not have ever considered in pre-covid times. https://birchrestaurant.com.au 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Last time we caught up with Neil Perry (Margaret) he was about to open his first solo restaurant, Margaret, but the Sydney lockdown landed the day he was meant to open. Some four months later, and he’s finally about to open the doors for the first time and welcome guests in. https://www.margaretdoublebay.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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Last time we caught up with Julian Nikiel (Slowhand), he was the head chef of one of Sydney’s largest pubs, but has since left to open a small, local café. After four months of lockdown, he’s about to welcome guests back in and he can’t wait to get this rolling again. https://www.instagram.com/slowhand_mascot/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

With plans to find a base in Italy and start a winery, James Hird (Icebergs Dining Room & Bar) had to re-think his future when the pandemic landed. But time to reflect has made him realise that more than ever he wants to remain connected to the rich tapestry of cuisine and friends in the Sydney hospitality industry, even when he manages to live the dream in Italy. https://www.instagram.com/reschs/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Doug Brooke is owner and brewer at East Bendigo Brewing Company, an independent beer manufacturer in central Victoria. Some producers look for broad distribution networks and national - even international - acclaim and success. Doug prefers to think local: if you live here, or if you visit, he wants you to encounter and enjoy a beer that expresses and honours the region. https://www.ebbrewing.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Growing up in the regional Victoria town of Warrnambool, Jake Nicolson (Ghanem Group) had no idea of the level of skill, comradery and influence the world of cheffing could possibly have. But after beginning his apprenticeship with one of Australia’s most influential operators, Alla Wolftasker, he began a journey that has led him to run some of Brisbane’s best restaurants. https://www.instagram.com/jake_nicolson/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Way out in the Southern Pacific Ocean, 800km from civilization could definitely be claimed as THE EDGE OF THE EARTH – it is also “the office” for fishmonger Delwyn Tuanui – hear his remarkable fish tale ….. https://chathamislandfood.com Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman https://www.instagram.com/fisheads/?hl=en Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Inspired by his mother’s dedication, support and love through food to help him overcome childhood cancer, Josh Niland (St Peter, The Fish Butchery, and Charcoal Fish) realised the positive power of real food and the fleetingness of life at a young age. A determination to break boundaries and walk through walls began to emerge and he soon discovered the hospitality sector could be an ideal platform to harness his natural desire to question things and make them better. After plying his trade under the wing of some of Australia’s best chefs he has now made his mark on Australia’s culinary landscape - and the world is listening. A once in a generation chef who has not only changed the conversation on seafood, but turned it’s many myths on it’s head too. https://www.instagram.com/mrniland/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After spending time in Norway working on implementing zero waste in a 3 Michelin star Maaemo, the pandemic landed and left Emily Jones (Republic of Fremantle) stranded and stuck in lockdown in a studio apartment. After a few weeks she managed to secure a flight home to Perth, and has landed on her feet using the finest local produce on offer reflecting a ‘from scratch ethos’ at a boutique distillery. https://www.instagram.com/_chef_jones/ 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

For farmer Angela Argyle (Argyle Australian Saffron), location was vital for the success of their foray into saffron. The regional New South Wales town Orange is perfect for Saffron, which demands four distinct seasons to thrive. In just five years Angela and Brendan are not only producing some of the best saffron in the world, but are living proof that belief, grit and determination fosters the most fruitful outcomes. https://www.argyleaustraliansaffron.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Anthony Huckstep https://www.instagram.com/huckstergram/ Host Dani Valent https://www.instagram.com/danivalent Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER PODCASTS https://linktr.ee/DeepintheWeedsNetwork

The youngest of a big family of boys, Joel Best (Besuto, Sydney) found safety and solace in the kitchen by his mothers side and it led him to seek a career in the professional kitchen. But from the outset he was thrown into a world of drug taking and excess alcohol consumption. He’d even trained himself to work under the influence without anyone knowing. But the cyclone of high energy kitchen life and intoxication started taking its toll and soon enough he found himself in rehab, not once, but twice and the moment woke him enough to seek help, face his demons and go clean. After a year of clarity he’s about to embark on a new culinary journey that may never have happened if he was still on that damaging path. https://besutosydney.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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

A yearning to have a deeper connection to food can open the most unexpected doors and lead you down a path you hadn’t even considered. As Marcus Papadopoulo (Whole Beast Butchery) completed a university degree he felt something wasn’t quite right, and when looking to do something more fulfilling he landed a job with Vic’s Meats and the skills and knowledge he garnered gave him the confidence to embark on his own journey and open a butchery focussed on Whole carcasses and aging meats. https://www.instagram.com/wholebeastbutchery/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Lance Forman is to smoked salmon what Remi Krug is to Champagne – from a long dynasty of fish smokers in London’s East End, Lance continues the artisan tradition at the world’s most famous salmon smokehouse, H. Forman & Sons. https://www.formans.co.uk/home https://www.formanandfield.com Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman https://www.instagram.com/fisheads/?hl=en Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After earning his stripes in some of the world’s best restaurants such as The Fat Duck, Per Se and Marque, Joachim Borenius (Mjolner), got the chance of a life time to lead a team in a restaurant that encapsulated his Swedish heritage to the core. Inspired by Thor mythology and the idea of Viking feasts he embarked on a journey to explore the fruits of the season and celebrate the unique techniques and philosophies of Scandonavian cuisine with the abundance of Australian ingredients. https://mjolner.com.au/sydney 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

While growing up in the regional NSW town of Cooma, Maddison Howes (Saga) took a part time job in a local café. Although destined for university and a career in another field the connections and camaraderie in hospitality. After she moved to Sydney and completing her degree, she realised the energy of the industry was calling her, and after managing one of the Sydney’s best new wave restaurants she opened her own café with her husband, and pastry whiz Andy Bowdy to build one of Sydney’s most popular venues. https://www.instagram.com/maddsagram/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

For Kim Kiss and her husband Bryan, Grassland Poultry is more than just producing chicken meat. For over 30 years they’ve practised regenerative farming, and in recent years they’ve added their prized Australian Heritage Breed Sommerlad Chickens to the mix – ethically grown, and free to roam – just as nature intended. https://grasslandpoultry.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Anthony Huckstep https://www.instagram.com/huckstergram/ Host Dani Valent https://www.instagram.com/danivalent Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Although carving out an incredible career in the hospitality sector, Joel Bennetts (The Fish Shop) has fallen to drug and alcohol addiction at a young age and he’d even learnt how to work under the influence. Realising he barely knew who he was anymore and with his life was spinning out of control, he reached out to friends and began the brave, difficult path of becoming sober. Although it continues to be a challenging road, it’s given him clarity, purpose and a sense of being that he’s never experienced before. https://www.instagram.com/joelbennetts/?hl=en 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) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Since 1999, Ann-Marie Monda and Carla Meurs have been nurturing, creating and crafting at Sutton Grange Farm on Dja Dja Wurrung Country near Castlemaine in Victoria. The goats they milk to make their revered farmhouse cheese are central to the rhythm of their days. https://www.holygoatcheese.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER PODCASTS https://linktr.ee/DeepintheWeedsNetwork