Deep in the Weeds - A Food Podcast with Anthony Huckstep

Some chefs recognise that the link to great produce and quality butchering enables them to create the very best eating experiences. For Scott Pickett (Scott Pickett Group) the chance to create his own butchery to supply his restaurants was too much to resist was too much to resist as his restaurant group grew. https://www.scottpickettgroup.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 PODCASTS https://linktr.ee/DeepintheWeedsNetwork

For Luke Buchholz, turning his passion into a profession didn’t come with generations of experience in commercial fishing but from a desire to bring the best quality fish to the best kitchens including Josh Niland….. https://www.instagram.com/nauticalwholesaleseafood/?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 PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After more than a decade running the kitchens of Gordon Ramsay restaurants from London to New York and Melbourne, Josh Emett (Onslow, the Oyster Inn) returned home to New Zealand to co-host New Zealand’s Masterchef and cement himself as one of the most influential chefs and restaurateurs. Although the pandemic continues to be challenging with lockdowns, his optimistic nature has seen him taking on a thriving existing restaurant, and for the first time ever build his own restaurant from the ground up to give New Zealanders a true taste of the food he loves to cook. https://www.instagram.com/joshemett/?hl=en

With a job in the events industry Litsa Ward (Lunch Bar, Woy Woy) lost her job when the pandemic landed. With insight into the food industry early on in her career and a life-long yearning to open her own café paying heritage to her Greek heritage, she had nothing to lose and found a site on the NSW Central Coast. Although she’s only known trade through the pandemic, she has quickly become a hub of the community. https://www.instagram.com/lunchbarbakehouse/?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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

If one thing defines Jonas Widjaja (Fair Game Wild Venison), it's a passionate dislike for waste. After discovering he was unable to donate excess meat after a hunting trip, he realized he could make a difference. With wild deer being culled and left in the field to go to waste in Northern New South Wales, he embarked on a journey to bring wild venison to the plates of diners down under. https://www.fairgame.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

Although his restaurants have been impacted by lockdown after lockdown in Melbourne, Joseph Vargetto (Mister Bianco and Massi, Melbourne) believes the greater sense of community and life-long connections has kept him optimistic about a new dawn for hospitality when Melbourne’s dining scene begins to open again. https://misterbianco.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Fishermen are opportunistic hunters by nature, aware and respectful of their surrounds and their prey. Ryan Nienaber operates in one of the most unique places in the world. https://greenfish.co.za 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 Deep In The Weeds with Anthony Huckstep https://linktr.ee/DeepintheWeeds Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

The melting pot of different cuisines, cooking techniques and cultural backgrounds has given Australia’s culinary landscape a unique, yet rich tapestry. For Victor Liong (Lee Ho Fook), the world of fine dining gave him a different lens to look at the food of his Malaysian and Chinese heritage, and its helped him create one of Australia’s best restaurants. https://www.instagram.com/smokeystevenson/?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

Vinny Milburn's family have been in the fish business for more than 100 years. His great-great-grandfather became a fisherman when he immigrated from Ireland to Massachusetts in the USA in the 1840s, and Vinny worked for the multi-generational wholesale fish company in America's seafood hub for most of his life before opening the iconic Greenpoint Fish and Lobster in Brooklyn, New York. https://greenpointfish.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 Deep In The Weeds on Instagram https://linktr.ee/DeepintheWeeds Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After growing up in Auckland, and carving out a career in big cities Sarah Swan (100 Mile Table, Bay Grocer) had yearned for a tree change but had never truly known a life outside of the hustle and bustle of inner city life. But as she stepped away from a career on the pans, the potential to move to Byron Bay grew stronger until she finally bit the bullet. Keen to earn a crust and become part of the community she started catering events and soon i=enough it turned into bricks and mortar as her connections to producers of the region and food-loving consumers grew. Now with a café and a boutique grocer she’s been one of the key figures in the evolution of the region's food scene. https://www.baygrocer.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast Fishtales, a Seafood Podcast with John Susman https://linktr.ee/FishtalesPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Dream on hold After building a career in the front of house of some of Sydney’s most influential restaurants, Eric Morris (Bistro Clementine, Sydney) knew it was time to open his own establishment. After finding a hole in the wall and creating an energetic café, the space next door became available and he grabbed it and began to build his dream restaurant. Opening the same year as the bushfires, followed closely by the pandemic, he has not known peace or profit since opening, but through will, sacrifice and dedication is clinging on until he can welcome back his regulars to dine again. https://bistroclementine.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After a career private cheffing for Kate Moss and Margaret Thatcher, Aaron Teece (Valley Estate) retuned to Australia and began one of the most forward-thinking events company Studio Neon, with food centred around the producer and foraging. But as Covid hit, the events industry was crippled, and after 8 years Aaron was forced to end his dream business and relocate to Queensland for new opportunities, where he is now flourishing. https://www.instagram.com/aaron_teece_/ 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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast Follow Fishtales, a Seafood Podcast on Instagram https://www.instagram.com/fishtalesseafoodpodcast/ The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Growing up in a family with incredible influence in the hospitality sector over generations, Carlo Grossi (Grossi Family) realised very young that the art of hospitality ran through his veins. Although the pandemic has hit the family hard across all of their venues, Carlo believes the connections forged with guests over generations and the greater sense of community in Melbourne will see a beautiful new dawn for hospitality when restaurants get the chance to open up again. http://www.grossi.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Having a greater connection with the land, the environment and our impact on it has always been a driving force behind the culinary career of Jo Barrett. But education, learning and sharing knowledge have been part of the foundation to let her explore what’s possible. With more time on her hands thanks to the pandemic, Jo Barrett (Future Food Systems) delved into the world of publishing to create bespoke food title to empower cooks to try new methods and techniques, and her salami issue is selling like hotcakes. https://www.instagram.com/jobarrett/?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

The Sydney Rock Oyster is a special and rare shellfish. There are oyster farmers and then there is Gary Rodely, oyster innovator, oyster lover, oyster whisperer https://www.tathraoysters.com.au

After winding down one of her restaurants in LA, Bonnie Shearston’s (Happy Fat Group, Brisbane) visa ran out just as the pandemic landed. With no way of getting to Australia, she headed to the United Kingdom where a heavy lockdown meant a long wait to get home. With her Australian restaurants headed into lockdown in Brisbane, Bonnie was left reeling with no way of helping her business partner through the uncertainty, and without knowing when she could come home she was running out of options until a close friend found her some work to bid her time until the day she can secure a flight and step foot in her restaurants again. https://happyfat.com.au

After becoming a father in 2019 Joey Ingram (Margan) and his partner decided it was time to make a tree change and settle down in the country. After spending every available weekend on their family’s property in the Hunter region, he pursued an opportunity with Lisa and Andrew Margan and they welcomed him with open arms. But as bushfires ravaged the region he wondered what he’d done putting his family in danger, but the storms came and instead he found it may have been a stroke of genius now he had his family and job safely tucked away in regional NSW when the pandemic hit. https://www.instagram.com/joseph_w_ingram/?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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After forging her career in Michelin starred restaurants in the United Kingdom, Lizzie Fiducia (MessySpoon) joined the Jamie Oliver Group and helped launch restaurants and train brigades all over Australia. But she couldn’t ignore the negative impact the lifestyle had on her own mental and physical wellbeing. Realising the poor diets and eating habits of many in the industry she set about creating a food production business with a focus on wholesome, nutritious and natural food that's delicious too. https://www.messyspoon.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

While working as an apprentice at Melbourne's famous Stokehouse Restaurant Tom Sarafian discovered Greg Malouf's cookbooks and was thrilled to see the traditional cuisine of his Armenian-Egyptian grandparents being presented with such modern finesse. It inspired him to work for Malouf in Australia and the UK, and pursuing his passion for middle eastern cooking leading him back to Australia where he ran the kitchens of award-winning modern Middle Eastern restaurants. https://www.sarafian.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Louis Tikaram (Stanley, Brisbane) grew up in the NSW country town of Mullumbimby. When he turned 18 he took a chance on gut instinct and it set him on a culinary path he’d never imagined. The Crackling is a Deep in the Weeds production in partnership with PorkStar, that dispels the myths, discovers, shares and celebrates the stories of Australia’s best chefs and pork producers. https://www.instagram.com/the_lou_dad/ https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/

Inspired by her Maltese heritage, Clare Falzon (Hentley Farm) knew she wanted to be a chef at a very young age. She set of the UK and Europe to immerse herself in some of the world’s best kitchens, but it wasn’t until she returned to Australia and worked under Jacqui Challinor at Nomad that she discovered a great connection with producers. Now, after building those foundations she’s the executive chef one of South Australia’s best restaurants with the ethos of using the very best local producers. https://www.instagram.com/clare.falzon/?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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After rising the ranks and becoming part owner of one of Adelaide’s best restaurants, Nikki Friedli (Templo, Hobart) was honoured with the Australian Service Award in the Good Food Guide. Even though she was considered to be at the pinnacle of her craft, the long hours and complete dedication to her venue was taking a toll on her mental health. Realising she needed help, she stepped aside, took time out and began a long process of healing away from the industry. But after time away, she feared her time in hospitality was over until she stepped back onto the floor in a quaint restaurant in Hobart and discovered why she loves the art of great service and the incredible connections it brings. https://templo.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After growing up in a family that produced, foraged or caught their food from the land and sea, Ben Shewry (Attica, Melbourne) began a deep connection with food, culture and its importance in our lives. It created the foundation to go on and build his own restaurant that would receive world acclaim, but lockdown after lockdown in Melbourne made him rethink the energy it took to create the unique experience he and his team where creating. But some time away from the restaurant has given him pause to realise that Attica post-covid could be even better than he ever imagined. https://www.attica.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After spending his early career in corporate sales and being part of a dot com start up, Anthony Iacono (Bertoni, Balmain) felt a yearning for change, and together with his brother Albert rolled the dice on creating their own café. Inspired by his Italian heritage and his parents love of food and coffee they soon became the hub of the community, noticed a gap in the market and quickly grew to 8 stores around Sydney. But the rapid growth was at odds with the 'family core' of the brand, so they sold all but the original, which continues to be one of the most renowned and loved cafes in Sydney. https://bertoni.com.au/balmain/ 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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Having been accepted into the Culinary Institute of America Israeli-born Roy Ner (Jeru, London) had to wait 9 months for a visa. Keen to get his cooking career kick-started he changed tact and headed to Australia where he trained and scored a gig at Aria with Matt Moran. It lead to a suite of roles, including creating the opening menu for Nour where he took Middle Eastern cuisine to new heights in Sydney. But when the chance to open his very own restaurant emerged, he packed his bags and flew to the United Kingdom where he’s on the verge of opening a Middle Eastern and Australian influenced restaurant and bakery in the heart of Mayfair. https://www.instagram.com/chefroyner/?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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After joining the Rockpool Group as a young chef Daniel Masters (The Standard Hotel, Bangkok) learnt early about the importance of not only great produce, but the connections and friendships fostered with producers. Although he built up his career to run one of WA’s most successful restaurants, he yearned for a new challenge and when the opportunity to cook in Bangkok presented itself he couldn't resist. Now, as restrictions ease in Thailand, he’s on the cusp of opening a new restaurant celebrating the best produce of the land, and hero Australian beef too. 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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Growing up in the family restaurant in far North Queensland Buddha Lo (Huso, Marky’s Caviar) was inspired by his father’s work ethic and ability to find balance, harmony and big flavours in simple combinations. It started him on a path that’s lead to time in some of the best restaurants in Melbourne, London and all the way to New York where he joined the brigade of the world’s number 1 restaurant. Now at the age of 30 he’s cooking up a storm at a tiny 14-seat restaurant in the Big Apple. https://www.instagram.com/buddha__lo/ 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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Growing up in a small town in a family of 12 children Damian Brabender (Otis Dining Hall, The Truffle Farm) learnt at a young age that if you do the cooking, someone else does the dishes. He soon fell in love with food, but wasn’t taking his career seriously until his brother drowned in a tragic accident on the very day on the day he qualified as a chef. With his world turned upside down he packed up everything and set off to explore the world and enjoy every day. It led to extraordinary cheffing moments in influential establishments, and all the way to Australia’s capital where he has created one of Canberra’s most awarded establishments. https://otisdininghall.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After growing up on the family farm in regional Victoria, Jo Youl (On Island Time, Flinders Island) developed a great connection with the land, animals and produce. That connection inspired her to move to Flinders Island with her young family where together with her husband, they run a cattle farm, run luxury accommodation and restaurant where they dish up food celebrating the unique produce of the island. https://www.onislandtime.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Leaving Hobart early on in his career, Simon Fenwick (Monsieur Pierre, Kyneton, Victoria) set his sights on England where time in some of the country’s best kitchens that changed the way he saw his profession. After decades in some of the best restaurants home and abroad, he set the GPS to regional Victoria where he’s created a French-inspired eatery with a cult following. https://www.monsieurpierre.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Exhausted, broken and tired of watching the hospitality industry suffer from ongoing lockdowns and restrictions with no clear end in sight, some of Australia's best creative minds have teamed up with hospitality's best-loved chefs and restaurateurs to plead with people to do the only thing that will save their industry- get vaccinated as soon as possible. Industry legend Guillaume Brahimi (Bistro Guillaume, Crown) joins us to discuss the state of the industry as he and many of his contemporaries kick start a campaign aptly called 'Put a Jab on the Menu'. https://vimeo.com/589138069 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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After asking for a job washing dishes in his local Chinese restaurant at the age of 14 to earn pocket money Joel Bickford (Fort Denison, Shell House) got swept up in the energy of a commercial kitchen. It triggered a career running the food and beverage operations of some of Australia’s best hotels, and manning the pans of some of the most highly regarded restaurants in the land. As lockdown in Sydney continues he’s planning perhaps the biggest move of his career as culinary director of one of Sydney’s boldest new restaurant developments. https://www.instagram.com/chefjoelbickford/?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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After starting her career as a aerodynamicist for formula 1 racing, Kate Reid (Lune) starting baking and exploring the exact science of croissants. She became obsessed with procuring the perfect croissant and it led her to use her skills and reverse engineer how they were made traditionally. Her commitment has created one of Australia’s best croissants, and a cult following to boot. https://www.lunecroissanterie.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After turning one of the country’s most awarded restaurants into a takeaway, finish at home operation Corey Costelloe (Rockpool Bar and Grill, Sydney) believes the time has come to do whatever it takes to get the hospitality industry back on its feet. Inspired by his overseas fellow hospitality workers in Europe and the US, he’s calling on the government to introduce a green pass for hospitality – meaning eligible vaccinated workers can go back to work, and vaccinated guests with proof of vaccination can enjoy dining out again too. https://www.instagram.com/coreycostelloe/?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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Working in some of the best restaurants, under incredible mentors can give you the grounding to go on to great success as a chef. But, for some, delving into the world of professional butchery, as well as learning the cheffing trade, has given a greater understanding of the anatomy of an animal and the best ways to not only cook it, but use every little bit too. This is the building blocks that created the foundation for Darren Templeman (Botswana Butchery) to take his nose to tail approach to his craft, and its lead to a new gig, where the best quality meat is front and centre. https://www.botswanabutchery.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

After growing up at the foot of one of Australia’s most influential hospitality professionals, Sam Gowing (Gowing's Food Health Wealth) cut her teeth in one of the family hotels. It triggered an award-winning career, but after the death of her father she started thinking about our connection with food and how it fuels our bodies. She left her fast-paced career as a hat-winning restaurateur to become a clinical nutritionist consulting to some of the largest hotels and resorts on the planet bringing her unique blend of nutrition, fine dining and business expertise to help put ‘food as medicine’ on the map in Australia. https://www.foodhealthwealth.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Growing up in Bogata, Colombia food was always at the centre of every family get together for Julian Velasquez (El Estanco) but he set out on a path to study Politics and International Relations at University. When he moved to England to improve his English he found part time work as a kitchen hand and it sparked a passion for hospitality he didn’t know he held. He eventually found his way to Australia, and while cooking on The Ghan and Indian Pacific he was offered to chance to open his very own restaurant in the Barossa where he now pays homage to the food of his youth. https://www.elestanco.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After working as a line cook in her mother’s restaurant Lindsay Krahenbring (Darvella patisserie, Brisbane) got a taste for hospitality and headed straight to Sydney to gain as much experience as possible. She soon discovered a whole new world of creativity in the pastry section, and it led her on a journey through some of Sydney’s best restaurants, and all the way to running one of the hottest patisseries in the country. https://darvellapatisserie.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After starting an apprenticeship at St Kilda’s iconic Stokehouse while completing high school Oliver Gould (Asado and Palermo’s) rose the ranks over 8 years to become head chef, winning a string of accolades along the way. But after taking a role in Western Australia he found a greater connection with producers, and the experience steered him back to Melbourne where he’s leading two large brigades of chefs exploring the diversity of Argentinian cuisine through the lense of best in class produce. https://www.instagram.com/chef_oliver_gould/?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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Inspired by the focus on quality produce during his time cheffing in the United Kingdom, Philip Johnson (E’cco Bistro, Brisbane) returned to Australia determined to create a restaurant serving the very best produce cooked simply. Within two years, his vision was rewarded with the covet restaurant of the year award. Some 26 years later and E’cco has become a Brisbane institution that’s continually evolving and leading the sunshine state down a new culinary path. https://eccobistro.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

When it comes to food the importance and value of connections, from farmer to chef can not only change the way one cooks, but the evolution of the culinary landscape too. For Ben Williamson (Agnes, Bianca) that connection has been vital to not only know and understand where food comes from, but to be able to push the boundaries of his own cooking. The ethos has lead him to a career defining restaurant, where cooking over fire and the very best produce cooked simply is at the heart of everything they do. https://www.instagram.com/mrbenwilliamson/?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

The lure of a career in food was too much and following in his brothers footsteps Fabio Stefanelli (La Favola) was hooked on making people happy with food. It lead to a journey around the globe cooking in Michelin star restaurant in Italy, to London Russia and finally in Australia where he’s opened an everyday Italian eatery cooking dishes inspired by his mother and nonna, but the road to this hub of the community has been anything but smooth. http://www.favola.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

While sorting through his late grandparents belongings renowned chef Luke Wakefield (Balthazar, Perth) discovered a rich tapestry of recipes and food memories that weaved through his family’s history. When lockdown forced him to stay home for 6 weeks, the extended period of time with his young family not only forged greater bonds and lasting food memories, but made him reminisce of those he’d experienced with his parents as a child, and how they’ve helped shape the chef he is today. https://www.instagram.com/chefluke.wakefield/?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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After creating some of Sydney’s most adored hole in the wall Italian eateries and wine bars, Andrew Cibej (Morocco) took his wine bar concept to Hong Kong expecting to take on the world, but the endeavour cost him financially, personally and put pressure on his restaurants back in Australia. After more than a decade of influence his businesses closed, but an opportunity to recuperate and heal in Morocco working as a chef has given him a little space to breathe. 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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After moving to Australia to begin an audio engineering course Anton Hughes (The Corner, Woy Woy) earnt a crust Djing and almost hit the big time playing kids music until the opportunities started drying up. But an intense fascination in American BBQ led to a prime gig running the Smokehouse at Vic’s Meat Market and triggered a wave of fascination with American BBQ downunder. Never too far from the smoker, Anton now finds himself on the New South Wales Central Coast, and on the verge of opening his very first solo project. https://www.instagram.com/antonhughesbbq/ 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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After creating some of Sydney’s most unique cafes Jen Shaw (Two Good Co.) landed a gig with a craft brewer where she immersed herself in the role of creating bespoke events that gave her a greater connection with the local community and those in need. The deeper connections led to the most rewarding and challenging job of her career training, educating and helping empower women using food as the medium. https://www.twogood.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

For almost one hundred years Swallow Rock Reach, on the banks of the Hawkesbury River has been the home of the Stones family, first as a citrus farm. But for a period of time the farm sat idle until third generation farmer Sue Simmons (Melanda Park) and her husband started growing Certified organic vegetables for the wholesale markets in Sydney. When help was needed to remove left over potatoes from the paddocks free range pigs were introduced and, it soon blossomed into a full time free range pig farm, producing some of Australia’s best pork. https://melandapark.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

After two years of planning his first restaurant, the pandemic hit England and Brendan Fong (Lilymu) had to close the doors on his dream before he had the chance to even open them. He flew back into lockdown in Sydney unsure of what his future would hold. He bided his time cooking private dinners until a chance meeting with a young, dynamic restaurant group presented a chance to bring a new level of dining to Parramatta. https://www.instagram.com/brendan.fong/ 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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After decades creating some of Sydney’s best restaurants and catering companies Rob Rubis (Manta, Molo Bar, Fisherman’s Wharf Seafood) took an opportunity to vertically integrate his food businesses by purchasing a fisherman’s co-op in response to the impact of the pandemic. The move has not only made him re-think the way he runs his restaurants moving forward, but has created one of the most unique seafood offerings in the country that is truly water to plate. https://mantarestaurant.com.au/dining/ 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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Becoming a mother at a young age, Alex Elliott-Howery (Cornersmith) realised she was throwing away a lot of her groceries that had turned before she had a chance to use them. It triggered deep research into other cultures and ways to reduce waste and opened a whole new world of pickling and preserving. Inspired to change the way we eat every day, she teamed up with her husband, a hospitality lifer, to open the seminal café that not only began a new conversation in food, but gathered a cult following too. https://cornersmith.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 PODCASTS Dirty Linen with Dani Valent https://linktr.ee/DirtyLinenPodcast The Crackling with Anthony Huckstep https://linktr.ee/thecrackling