Deep in the Weeds - A Food Podcast with Anthony Huckstep

Originally from Paris, Antoine Moscovitz (Bellevue Cottage By Antoine) cut his teeth cooking under world-renowned chef Alain Ducasse before heading to Australia to work in one of the most progressive restaurants of its time Salt with Luke Mangan. But, after realising the opportunity for a great French bistro in the suburbs he opened his own restaurant that soon became one of Sydney’s Best French restaurants. These days he’s taking a heritage listed site, to lofty heights and the local community is right behind him. https://bellevuecottage.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 cooking in large scale events to in-house cheffing for an eccentric pop star in the United Kingdom, Chloe Watts (Tarte Bakery and Café, Burleigh Heads) had a major accident. During recovery she yearned to return to the region where she grew up in South Queensland, and seeing the positive changes in the food scene upon her return she set the wheels in motion to open her own venue. Once she found the ideal location, she had to wait seven years to get the keys to the building – and it’s not only become the realisation of a dream – but one of the best venues in the region too. https://www.instagram.com/tartebakery/?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

As a child, Will Mahusay (Sydney Cebu Lechon) grew up helping his father deliver the colour and vibrancy of Filipino cuisine with his catering. As an adult, he’s taken the reigns of the family business, found bricks and mortar and is leading the charge to celebrate and take filipino food to a wider audience downunder. https://www.sydneycebulechon.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

With a love of food and a burning desire to learn how to cook, Kyle Zevenbergen (Zev’s Bistro) started a school based apprenticeship at the age of 13 in the Queensland regional town of Chinchilla at the local motel restaurant. Eager to broaden his horizon’s and learn more about his craft he moved to Toowoomba and embed himself in the local hospitality industry. Now with his own restaurant, he’s changing the conversation and upping the ante on food in regional Queensland with a Bistro that’s become a destination diner, and an important hub of the community too. https://www.zevsbistro.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 Rome, food was at the centre of Francesco Balestrieri (Agostini’s, Canberra) universe. It led to a yearning to build a career as a chef and open his own restaurant in his home city. But love changed everything. Taking the plunge and moving with his wife to her home city Canberra, Australia. He immersed himself in his new home where he is now at the helm of one of the city’s best Italian restaurants. https://easthotel.com.au/eat-and-drink/agostinis/ 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 family with a rich hospitality background, Grant Schooling (Louca’s) was polishing glasses by his mum’s side at famous restaurant Vines, McLaren Vale, at the age of seven. Inspired by his mother’s cooking prowess he started an apprenticeship and began to carve out a career in some of Adelaide’s best pubs. While taking pub grub to a new level he caught the eye of a successful restaurateur and the two have combined to create one of Australia’s best seafood restaurants. https://www.instagram.com/grantschooling/?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

Growing up in a family with an Italian mum and Indian father, Adam Dsylva (Coda, Tonka, Boca) experienced an abundance of incredible food as a kid. It ignited a passion to become a chef, and saw him rise the ranks of some of Australia’s best restaurants until he got the opportunity to open his own restaurant. Now with multiple award-winning venues focussing on modern Asian and Indian cuisines, he’s tapped into his Italian heritage with a top shelf gelato offering. https://www.instagram.com/adamdsylvachef/?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

While working at renowned three Michelin Star restaurant The Waterside Inn, Tommy Prosser (Berrima Vault House) found himself in the deep end and quickly realised he had to either sink or swim. Although his foundation in professional cookery has in fine dining restaurant, his move to Australia heralded a move into more casual operations that allowed him to utilise the techniques he’d learnt, but the freedom to cook in a more relaxed manner. Now, after more than a decade downunder, he’s leading a team to take guests on a nostalgic journey through the food he loved as a kid. https://www.instagram.com/tommyprosser/ 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 regional New South Wales town on a mixed cropping and cattle stud farm, Lauren Mathers (Bundarra Berkshires) felt a real connection to the land. While running a small foodstore she realised she couldn’t source good local pork. Determined to stay local, she set about creating her own pig farm and now produces some of Australia’s best pork. https://bundarraberkshires.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

Not wanting to be a business casualty of covid-19, Leor Haimes (Saul’s Sandwiches) set about changing his entire business model to not only survive the pandemic but prosper too. Using the foundations of his successful café, he created a sandwich offering that started a life of its own and soon garnered cult status. Now with three stores in under a year, he’s looking to expand his elevated every day eats offering and realise the drem he had as a young kid. https://www.instagram.com/saulssandwiches/?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 studying Gastronomy and Fine Arts and finding her feet as a chef in her homeland Turkey, Ozge Kalvo (Ester, Sydney) knew she wanted to try something new and immerse herself in a new culture. After a chance meeting with an Australian in Turkey, she found herself in regional Victoria cooking at an Australian Turkish Anzac Friendship for 120 people. It led to roles in some of Sydney’s best kitchens, where she’s dreaming of the day she can open her very own Turkish restaurant. https://www.instagram.com/ozgekalvo/?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 traversing the globe working for award-winning chefs in Auckland, Adelaide and Dubai, Stacey Connor (Humble on Duke) found herself in Queensland and yearning to open her very own restaurant with her partner. After settling in Noosa she found a tiny 14-seater restaurant where the pair are not only in their element delivering an honest, bespoke dining experience, but have become an important hub of the community too. https://www.humbleonduke.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 dropping in and out of the hospitality industry for years trying different vocations Daniel Quinn (Baja Modern Mexican, Brisbane) realised the energy of a hospo life was too powerful to ignore. Not one to do anything in half measures he built a string of thriving restaurant, but after moving to Brisbane it was a crazy idea inside a shipping container that lead to his most challenging and successful restaurant. https://www.bajamodernmexican.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

Almost a decade ago Gianluca Esposto (A’mare, Sydney) was bored of his job selling jewellery. He quit, bought a one-way to ticket from Milan, Italy to Sydney, Australia with a plan to immerse himself in the hospitality sector. Ten years on, he’s risen the ranks of some of the city’s best restaurants to find a role where the front of house team are delivering one of the most bespoke experiences downunder. https://www.instagram.com/gianluca_esposto/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Whether it be putting your hands in the soil to discover what it takes to farm or grow quality produce, or sharing food with friends and family. As a child Aaron Ward (Sixpenny) spent a lot of time on his Grand parents farm and it ignited a love for food that has seen him trail blaze a career as one of our best young chefs. https://www.instagram.com/aaronward88/?hl=en https://www.sixpenny.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 being stood down from his role as head chef at the start of the pandemic Sam Young (Juicy Banana) started a selling a range of dumplings inspired by his mother in local supermarkets. Inspired by its success he started doing private bespoke dining experiences in people’s homes, and although it was a hit, not everything always went to plan. https://www.instagram.com/bigsamyoung/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Working in restaurants while studying at University Leanne Altmann (Trader House) found herself falling for the energy of the hospitality sector. It lead to a trip to England where she cut her teeth at Three Michelin Star Restaurant Gordon Ramsay, before retuning home to rise the ranks in Andrew McConnell’s restaurants where she leads a team of sommeliers bringing different wine experiences across a portfolio of incredible restaurants. https://www.instagram.com/lea_alt_/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After a long career in the meat industry, breaking new ground and initiating new and better ways to transport meat internationally, Blair Hayden (The Lord Nelson Brewery Hotel) saw an opportunity to brew real ale and change the way we drink down under. In 1986 he bought the freehold of The Lord Nelson Hotel to become The Lord Nelson Brewery Hotel - Sydney's oldest continually licensed Hotel and now Oldest Craft Brewery. It not only set the wheels in motion for change in beer offering downunder, but also ignited the boom in gastro pubs too. https://www.lordnelsonbrewery.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Growing up on a huge farm in New Zealand, Joe Pavlovich (Bondi Trattoria) had a strong connection to produce from a young age and it triggered an appetite for cooking. After starting his career in New Zealand he moved to Australia where he lead the team of some of Sydney’s best restaurants before an opportunity to own his own restaurant saw him takeover one of the city’s most iconic venues. After some early teething problems he’s managed to not only maintaining its success, but take it into a new era too. https://www.bonditrattoria.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Last time we caught up with Jesse McTavish he’d just opened his own restaurant Bar Elvina, on Sydney’s Northern Beaches. Sydney is currently in a lockdown, and although their has been government support announced, it's not available for every operator. https://www.barelvina.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Falling into a career as a butcher in a small border town on the Murray river, Troy Wheeler (Meatsmith) soon yearned for a greater understanding of where produce comes from. Eager for a greater understanding of his craft, he made the move to Melbourne and after rising the ranks at one of the city’s best butchers, he embarked on a journey with renowned chef Andrew McConnell to create one of Australia’s most bespoke butchers focusing on the best quality heritage meats. https://meatsmith.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

Although he trained in the European Michelin star restaurants of London, Will Meyrick (Sarong Group) had a yearning to know more about Asian ingredients and cooking techniques. He jumped on a plane and headed to Sydney where he plied his trade in some of the city’s best modern Asian restaurants before an opportunity to cook in Bali changed his life. The move triggered a burning desire to immerse himself in different cultures to truly understand their food and create the platform for one of the country’s most influential restaurant groups. Now back in Australia, he’s cooking up something different in Perth. https://www.instagram.com/meyrickwill/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

While carving out a career in the front of house of pubs Hamish Watts (Applejack) had a yearning to start his own business and create a venue that delivered true hospitality and was considered a hub of the community. With nothing to lose, he teamed up with a friend, found a site in Bondi and rolled the dice. Ten years later and the pair have one of the most dynamic hospitality groups in Australia, where each venue has its own brand and identity, but the people and honest hospitality are at the core of everything they do. https://applejackhospitality.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Last time we caught up with Isobel Little (Lp’s Quality Meats), she’d taken six months to finally get a flight home from the UK, and had just started as head chef at LP’s Quality Meats. Although Sydney has just gone back into a 14-day lockdown, she remains positive, and has already seen and experienced change in the way we communicate and interact with each other that she believes may not have happened if we were not all connected through a common challenge. https://www.instagram.com/isobelittle/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After training as a baker back in her home country New Zealand Lucy Whitlow (Osteria Ilaria) soon found herself drawn to the science and service of restaurants in the pastry kitchen. It lead her all the way to Melbourne where plies her trade in one of the cities best Italian restaurants, but lockdown gave her pause for exploration. Fascinated with cheese and fermentation she started a cheese course and is discovering a whole new culinary adventure. https://www.instagram.com/lucywhitlow_/ 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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

At the age of 14 Nelly Robinson (Nel, Sydney) began his career washing dishes at Michelin-starred restaurant Northcote Manor in the United Kingdom. At 15 he stepped into the kitchen and after rising the ranks in Michelin starred restaurants in the UK, he set his sites on Australia to create his own restaurant where the food tells a story like few other on the plate, inspired by anything from childhood to Disney films. https://nelrestaurant.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

When Andy Evans (Spice Temple, Sydney) first stepped into the kitchen at Rockpool it opened his eyes, not only to the potential for an amazing career in top level kitchens, but to the different lives, cultures and people that colour our culinary landscape. It set him on a chain events to be part of one of Australia’s most influential Asian restaurants ever. https://www.instagram.com/spice.temple/?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

Needing to earn cash while he was young Ben Sears (Ezra) got a job flipping pancakes, until an opportunity came along to work with one of Melbourne’s most influential chefs, Andrew McConnell. A chef with an innate ability to adapt and evolve, he moved to Sydney to work with Chui Lee Luk until the opportunity to open his own restaurant presented itself. With chef and partner Eun Hee An, and wine man Ned Brooks they found a run down site in Redfern and triggered a cult following for their modern take on Korean. Now, a few years on he’s exploring the food of Tel Aviv, and the queues are forming once again. https://www.instagram.com/bensearsishere/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Starting his career at just 10 years of age cutting chips for a local pub to earn pocket money, it wasn’t long before Michael Lambie found himself taking an apprenticeship at London’s luxury Claridge’s Hotel. He went on to work at 3 Michelin stared Waterside Inn in Berkshire and rise the ranks to work for Marco Pierre White in London for nearly four years as Head chef at the 2 Michelin star Harvey’s. On the cusp of opening a restaurant with Marco, he took an opportunity for a complete change of environment and headed to Melbourne where he has created some of Australia’s best restaurants. https://www.instagram.com/michael.lambie/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After meeting her future wife and business partner Melissa Palinkas while working in Dublin, Susan Whelan (Young George, Ethos Deli) thought the two would be destined to ope a restaurant in her home town. But when Melissa’s visa ran out, there were no same sex relationship visas at the time in Ireland and the pair decided to head downunder to Melissa’s home city Perth and explore their opportunities. Two decades later and they are one of the most dynamic duos in Australia’s culinary landscape, and with a new restaurant focussing on sustainability are aiming to set a new benchmark for a hospitality business downunder. https://www.younggeorge.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After beginning her career as a chef working in five star hotels around the world, Pip Anderson (Mona) took a spur of the moment wine course and it ignited a fire for wine she didn’t know was in her. Hanging up the apron she embarked on a journey that would see her become one of Australia’s best Sommeliers leading large teams of front of house professionals. But after needing a break from a busy lifestyle she moved to Tasmania to help a friend with a vintage and teach until the phone rang one day where she was offered one of the most unique wine and hospitality roles on the planet. https://www.instagram.com/pipples80/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After a career working in hatted restaurants in Sydney, James Kidman (Café Sydney) moved to the nation’s capital to run large-scale caterers, and government sites like the National Gallery until family circumstances saw him return to Sydney. Unsure what his next step would be, the phone rang and it lead to a dream role leading the team of one of Sydney’s most iconic and busiest venues. https://www.instagram.com/jameskidman/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After landing a job in one of Canada’s best restaurants Shanteh Wale (Quay) discovered a whole new respect for the art of front of house and wine service. Keen to immerse herself in the culture of one of Australia’s very best restaurants she headed back to Sydney and found a way through the door and onto the floor. After years of rising the ranks learning every element of service she’s now leading the largest team of sommeliers for a single venue downunder to create one of the country’s most unique food and wine experiences. https://www.quay.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

While rising the ranks in some of Australia’s best restaurants, Malcolm Meiers (Food + Wine, Food for Thought fundraiser) was struggling with anxiety and would unknowingly disconnect himself from friends and family. A lack of work/life balance lead to self-destructive behaviour until the day he decided to reach out and ask for help. It not only set him on a path to heal, but one that addressed the stigma and raise awareness about mental health in the hospitality sector too. This episode of Deep in the Weeds touches on mental health issues, if you need help please contact your GP or contact lifeline on 131114. https://www.instagram.com/malmeiers/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After travelling to Naples to study his craft with the Associazione Verace Pizza Napoletana (AVPN) –experts widely considered the world authority on traditional Neapolitan pizza making, Johnny Di Francesco (400 Gradi) returned home to open his first restaurant. With that style of pizza relatively unknown in Australia business was really tough until a bad review by a renowned restaurant critic changed everything. With photos of his Neapolitan style pizza appearing in the paper, well-travelled food-lovers flooded his establishment for a taste of the real deal. He’s expanded to 11 restaurants; an Italian deli and gelato shop since and even took the title of best pizza maker on the planet. https://www.instagram.com/johnny.di.francesco/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After growing the child of publicans between the rolling pastures and industrial jungle of Barnsley, South Yorkshire in the North of England Matt Wilkinson (Montalto, Four Pillars) learnt his trade in the kitchens of London and Edinburgh. But a spur of the moment yearning to travel saw him pack his bags and head to Melbourne where he has spent the last two decades creating some of the most influential dining experiences in Melbourne, with a few crazy speed bumps along the way. https://www.instagram.com/mrwilkinsons/ 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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After starting his apprenticeship at the age of 19 at Matteos Restaurant, Darren Mercaldi (Mamasita, Hotel Jesus) rose the ranks quickly to become a head chef at the age of 23. But as he soon discovered the role is far from being a great cook, and found it challenging to find ways to get the best out of his staff without crossing the line. But as he matured he realised that not only was it important for him to change his ways to nurture and get the best out of his team, but it was vital for his own development too. https://www.instagram.com/sepultura2019/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Starting his career in the '70s by winning Apprentice of the Year, legendary Australian chef Peter Doyle (Merivale) felt at home in the commercial kitchen. Inspired by the great French kitchens and their connection with great produce, he joined a band of chefs who actively worked with producers to help nurture artisan produce downunder to supply the best restaurants. It created a golden era of restaurants where Doyle starred in numerous venues over three decades that not only took Australia down a new culinary path but fostered some of the greatest hospitality talent Australia has ever seen https://merivale.com/chef-apprenticeship/?_ga=2.95473820.1613853171.1623225175-923164143.1623225175 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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After working in kitchens in Australia and New Zealand Justin North (Concept Hospitality) followed his passion for French cuisine and travelled to Europe to work in the two Michelin Star kitchen of Le Manoir aux Quat’ Saisons with Raymond Blanc. The experience changed his focus and he returned to Australia to be part of one of Australia’s most seminal establishments Banc, and open his own restaurant, Becasse to global acclaim, After more than a decade at the top the restaurant closed, he lost everything, and slowly put his life back together, and the experience made him realise exactly what is important in life. https://www.instagram.com/chefjustinnorth/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Needing to earn an income while studying psychology, Louella Mathews (Bibo Wine Bar) cut her teeth at two of New South Wales best regional restaurants - Lolli Redini and Racine - in wine region, Orange. After grasping the opportunity to run the latter, and connecting with local wine makers she become inspired to move to Sydney where a job at Rockpool changed the way she understood wine, culture and dining experiences. It led to a dream gig creating her own wine menu and delivering unique food and wine experiences tailored to each guest and the sort of evening they’re after. https://www.instagram.com/louthesomm/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Leaving Canada for the Michelin starred restaurants in the United Kingdom not long after getting his chef qualifications Ron McKinlay (Canoe Restaurant, Toronto, Canada) discovered the bounty and importance of local ingredients. It set him on a journey to explore the unique ingredients of Scotland, Australia and then finally back home to Canada where his ethos have seen him acknowledged as Canada’s best proponents of farm-to-plate cooking. https://www.instagram.com/rwmckinlay/ 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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

With Italian roots, Stuart Toon (Rocker, Bondi) was introduced to food from a young age, with food and family being at the centre of his upbringing in Cheltenham UK. It led to a job in a butchery, breaking down game birds, that really ignited his love for food. But the kitchen was calling, and after working in a string of different restaurants he joined the Jamie Oliver Restaurant Group and over a decade became a key figure in its expansion downunder. He fell in love with the lifestyle in Sydney and decided to stay, teaming up with renowned chef Darren Robertson to open a restaurant of his own. https://www.rockerbondi.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Growing up as second oldest in household of seven in Port Lincoln in country South Australia Jenna North (Lucy Lui, Melbourne) started cooking at the age of 10 helping her mother feed the family. After starting her career cooking in he local pub, she took a chance and moved to Melbourne at the age of 18 having never experienced a big city. After finding her feet and learning her craft at hatted restaurants she hit a bumpy road until landing a job in a growing group where she has become the head chef of their flagship establishment. https://www.lucylius.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

Growing up in Sydney North West Jeff Workman (Peacock and Jones, Hobart) had no interest in food and tried a number of vocations without luck, but as a last resort he started an apprenticeship at a local sports club that only lasted three weeks. Although convinced a career in hospitality wasn't for him, a kitchen hand job at a café led to a start in fine dining that soon jettisoned his career all the way to Tasmania, where he now runs one of the states most influential restaurants. https://peacockandjones.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

At the age of three Kay-Lene Tan (Tonka and Coda) moved to Singapore from Melbourne with her family, growing up amongst the colour and vibrancy of the multicultural food scene, and in a Peranakan household where food was the centre of everything. It triggered a love and passion for cooking, setting her on a culinary journey under some of the world’s most influential chefs Joel Rubuchon, Dominique Crenn, Andres Lara and Ana Ros and lead her back to the place of her birth, Melbourne, where she’s leading the teams of two of the cities most successful establishments. https://www.instagram.com/kaylenetan_/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After starting his career in a small restaurant on the NSW central Coast, Jake Kellie (Arkhé, Adelaide) rose the ranks to win a string of accolades which set him on our journey around the globe. During a stopover in Singapore he met fellow Aussie Dave Pynt (Burnt Ends) and landed the coveted role of head chef at one of the world’s best restaurant where the lure of cooking over fire set him on the path to open his own restaurant. https://www.instagram.com/jakekellie/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After working in some of Australia’s best fine dining restaurants Zachery Tan (Devon Café, Dopa, Commune) opened a café that raised the bar for everyday eating and placed an emphasis on quality producers. It became an instant hit with queues out the door, but the intensity of running a business led him to refine his own diet and discover the powerful healing benefits of a plant based diet. It’s led to a new venue focussed on bringing the community together with delicious sustainable vegetarian food. http://www.devoncafe.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After migrating to Australia in the 1960s from Lombardy, Italy with his family, Stefano Manfredi grew up in Western Sydney where Italian food was something new in Australian culture. Inspired by his grandmother and mother, he tasked himself with working some of Sydney’s best restaurants to understand what made them so successful, so one day he could open his own restaurant. He not only managed that but created some of the most influential Italian establishments in Australia’s culinary history, and as such is known fondly as the Godfather of Modern Italian cuisine. https://www.manfredi.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

With a lack of appetite to study during school, and a penchant to break the rules Dan Hong (Mr Wong, Ms G’s, Sushi e, Queen Chow) was at a crossroads in regards to what vocation to explore until his mother, a chef and restaurateur herself, talked him into doing a chef apprenticeship. It not only led to a career in some of Australia’s best fine dining establishments, but has seen him create some of the country's most popular venues that prove some culinary rules were meant to be broken. https://www.instagram.com/hongsta_gram/?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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling

After being born and raised in Perú till migrating to Australia with his family as an eight year old Jose Alkon (Pepito’s) grew up with an appetite for adventure and it led him to the art of Cinematography in the Film & Television industry where he carved out a career over two decades. But feeling the need to assimilate his whole life he always distanced himself from his heritage, but the older he got the more he realised the magnetic pulled of his Peruvian past. It led to a drive to open a 'taberna', an ode to his home country and his neighbourhood of Marrickville. https://pepitos.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://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986 The Crackling with Anthony Huckstep https://linktr.ee/thecrackling