Deep in the Weeds - A Food Podcast with Anthony Huckstep

Leaving Sydney in early 2020 to settle into coastal life on the Tweed Coast just as the lockdown landed proved serendipitous for Australian culinary icon Christine Manfield. Having the time to settle into her new lifestyle gave her time to reflect and focus on how to move forward, to be grounded, to connect with her new community in a more meaningful way, finding what’s most important and how she can express that in her work. https://christinemanfield.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

]The bushfires during the summer of 2020 not only saw a dramatic drop in tourism to the Hunter Valley, but smoke taint ruined most of the vintage too. Then the pandemic hit, and while the initial lockdown was hard, Lisa Margan (Margan, Hunter Valley) and many in the region experienced a huge uplift in tourism to the area. She believes that while international travel off the cards that it’s the perfect time for Australian’s to explore their own backyard. https://www.margan.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 the 2020 AFL Season went into hiatus due to Covid-19, Mirinda Boaz-Cole lost her job as the Sydney Swans chef. Feeling a bit disillusioned with life in Sydney and with no employment she decided to head back to the town she grew up in, Byron, and get a closer connection to produce and enjoy a more peaceful, less chaotic lifestyle and she’s reaping the benefits already. https://www.instagram.com/chef_mirinsta/?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 carving out a career at some of Sydney’s best restaurants Colin Selwood (The Cottage Restaurant, Scone) was at the end of his tether and the desire to regularly breathe the country air was too strong. When an opportunity to open a restaurant of his own in a beautifully restored 1860’s cottage nestled in the main street of a country town he jumped at the chance and the move not only restored helped him manage his work and life balance, but is putting the tiny regional town on the culinary map too. http://www.thecottagescone.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

Fearing a serious outbreak of Covid-19 in Hong Kong Ambrose Chiang (Project Ambrose Consultancy) decided to move back to Sydney in March 2020. After just three weeks where he opened bank accounts and found an apartment he ventured back to Hong Kong for a Three-day trip to celebrate his mother's birthday the same weekend Australia went into lockdown and he became stuck in Hong Kong. With uncertainty of when he could return and a need to pay the rent on his Sydney apartment he established a wine consultancy business and, trade is booming. https://www.projectambroseconsultancy.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

When it comes to food the sophistication and celebration in simplicity means there is no place to hide. To find produce at its optimum, then let it shine on the plate without too much interference takes bravery, knowledge and years of dedication to master. As the right hand man to one of Australia’s most celebrated chefs Neil Perry, Corey Costelloe is an unsung, talented chef with an uncanny ability to reveal the true character of quality ingredients. http://www.rockpoolbarandgrill.com.au https://www.instagram.com/coreycostelloe/?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

After becoming a father at a very young age Cuong Nguyen (Hello Auntie, Banh Meats + Co) fell into the industry out of the necessity of a full time job and a means to put food on the table. But after years playing his trade in some of Australia’s best restaurants, he’s now one of the leading purveyors of Vietnamese cuisine down under and is on a mission to change perceptions of it being ‘cheap eats’. https://www.hello-auntie.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

To mark the 200th episode of Deep in the Weeds Australian culinary legend Mark Best shares kitchen tales from the pinnacle dining at Marque over 17 years, why degustations are off the menu, the eternal dissatisfaction of creative minds, and how hard it is to balance perfection, push the realms of gastronomy and ensure profitability in the hospitality game. An extraordinary chat with one of Australia’s most influential chefs. https://markbest.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 45 Will Mahusay (Sydney Cebu Lechon Native Filipino Eatery) left the corporate world and took over the Cebu Lechon family business that was started in 1991 by his father. Serving arguably the best Filipino food down under he’s undertaken a mission to bring Filipino cuisine, culture & community to the hearts and taste buds of Australians. https://linktr.ee/sydneycebulechon 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 the family Thai restaurant to get through university, Becky Khanthavongsa (Zaab Street Food) found work with a large restaurant franchise group, and, even opened her own franchise restaurant too. Buoyed by the skills she obtained from both she set about opening her very own restaurant to pay homage to Thai and Lao food, in a fun and vibrant atmosphere. When the pandemic hit the systems and structure she learnt in franchising helped her streamline her restaurant and its not only changed the way the business operates, but has set it up to expand too. https://zaabstreetfood.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 traveling four hours a day trying to run a restaurant, award-winning chef and restaurateur Matt Dempsey started to burn out. With a yearning to be closer to family, a heritage-listed building in Port Fairy became available and he knew he could create something special closer to home. Six years later and he’s not only running two successful restaurants, but evidence that a tree change can offer as many spoils as the city for hospitality professionals. https://www.conlanswinestore.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

Sustainability has become one of the most pressing issues of our generation. While many in the industry are only just now looking at new ways to change, ethically sourced food and sustainability practises are nothing new to WA chef Melissa Palinkas. having grown up in a household where nose-to-tail cooking and eating where everyday practises, she has made sustainability the backbone of everything that she does in her restaurants too. https://www.younggeorge.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 opening a successful restaurant in Liverpool, England during 2019 Anthony Power (The Fitzroy Feast) returned home to Melbourne in early March 2020 to host a series of pop-up dinners and see family. Then the lockdown hit and he not only got stuck in Australia, but as lock down after lock down hit the UK he had to let go of and walk away from his restaurant and life in the UK. He decided to self-fund and launch The Fitzroy Feast - a live-fire BBQ and bar in Melbourne, but just as things were looking good, an accident put his plans on ice. https://www.anthpower.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

After a stellar career running some of Australia’s best restaurants Naomi Lowry (Banksia Hotel) discovered she had breast cancer. While dealing with the trauma and sickness of chemotherapy, the industry rallied around her and guided her towards the light on the other side of the tunnel. As she got back on her feet she scored a job as food producer on TV show Plate of Origin, and it’s lead to a new role where she’s happier than ever as head chef working alongside industry legend Colin Fassnidge. https://www.instagram.com/chef_naomi_lowry/?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

With the pandemic sending most of Europe into lockdown Isobel Little (LP’s Quality Meats) set her sights on heading back home to Australia to be closer to family and to take up an opportunity at one of Sydney’s best restaurants. But with flight after flight cancelled it took 6 months to finally make it back home. She’s not only realized the importance of family, and how lucky it is to live in Australia, but full of nervous energy as she embarks on her very first head chef role. 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 building a successful restaurant group, with four very different restaurants, Nick Hildebrandt (The Bentley Restaurant Group) took the opportunity to move award winning wine bar Monopole to the city and launch Ria Pizza and Wine - a local pizza bar in the small Potts Point site. After one of the toughest years on record, he’s discovered that ‘relevance’, no matter what level your offering, is the key not only to the location and demographic, but to viability and longevity too. 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 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 learning the art of Japanese cookery from his father, Chase Kojima (Sokyo, Kiyomi, Chuuka) had an opportunity to open a Japanese restaurant in Australia. He knew nothing about Australia and knew no one down under, but he jumped on a plane and got swept of his feet by not only in our food landscape, but the culture too. After almost a decade he’s become one of our most influential proponents of modern Japanese food. https://www.instagram.com/chasekojima/?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

For many that grow up on the land, it’s hard to let go of the deep connection with the land and the great outdoors. After working as a builder and personal trainer Frank and Anne Marie Vigilante (Talucca Park) found themselves heading to their south coast farm every weekend to escape the big smoke. Two days turned to 3, then 4 until finally they bit the bullet and made a tree change to become full time farmers. The decision has resulted in a greter connection with their kids and their pork has got the attention of some of Australia’s best chefs, who champion it on their menu 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

Last time we caught up with Lauren Murdoch (Bullo River Station) she had left Sydney, spent time in quarantine and was starting to work as a chef on a cattle station in the Northern Territory. Well, she’s still working there, but currently stuck in WA in a lockdown on Voyager Estate. In one of the funniest Quick Bites, she shares tales of milking bulls, confrontations with buffalos and breaking down in the middle of the outback. https://www.instagram.com/lammmur/ 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 carving out a career at a landmark restaurant in Bondi Andy Davies (Chef Andy Davies) yearned for a quieter life and moved to Noosa to join a quality restaurant group and embed himself in the local community. After the pandemic hit he turned his hand to cooking extravagant dinners for people at home and its set him off on a new path that has not only re-invigorated his passion a for cooking, but given him more time with his family too. https://chefandydavies.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 heading to England to attend the funeral of his father, award-winning chef and restaurateur Stephen Clarke (Clarke’s of North Beach) and his family had to go into hotel quarantine to get home because the pandemic had landed down under. With a venue closed and time to think he teamed up with his wife to comb through every element of their restaurant and they’ve not only discovered a better work/life balance and higher profit margin, but embraced a new energy for their 18 year old establishment too. http://www.clarkesofnorthbeach.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

After plying his craft in Western Australia, Tasmania and Melbourne Chris Howard (The Humble Onion) returned home to Perth with an eye on opening his own venue. The pandemic hit and in order to keep busy and creative he started a youtube channel sharing recipes. It soon gained notoriety and lead to an opportunity to begin his very first venue – with just one minor set back. He was due to open the very day WA went back into lockdown. https://www.instagram.com/the.humble.onion/ 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 10 months with 4 lockdowns and a pandemic still out of control in London, Matt Abé (Restaurant Gordon Ramsay, London) has not only held onto his entire team but, was awarded with Three Stars Michelin for the 20th consecutive year. With the majority of 2020 in lockdown he was afforded the rare opportunity to not only re-invigorate his love for food and re-think his craft, but found a greater connection with his brigade too. https://www.instagram.com/chef.mattabe/?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

They say fame can change people. But what is fame, and what image does it present? The notion of celebrity chef has become a driving force on television, but for most that make a crust in the limelight, it came after years of hard work learning their craft. Who is Manu Feildel? http://manufeildel.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 given a second chance at cheffing Amy Hamilton (Liberte restaurant) travelled around Australia only to find herself in Albany at one of the most southern tips of Western Australia. Keen to begin a family and anchor herself in the region, she bought a local haunted wine bar housed in one of the oldest buildings in the state and turned it into one of WA’s leading restaurants. https://libertealbany.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 spending the last nine years turning his award-winning venue into the benchmark local sustainable restaurant Kane Pollard (Topiary and Sôl Bar & Restaurant) he took the opportunity to take his knowledge and ideas to a larger scale at a brand new restaurant on top of Skycity Adelaide. With a determination to create a sense of place on the plate and ensure a perfect circle of sustainability, its proving to be the most challenging and fulfilling challenge he’s had. https://www.instagram.com/chefkanepollard/?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 leaving his full time job right before the pandemic hit Tai Tate (Built to Spill Wines) decided the best plan of survival was to roll the dice on a dream business. With no money and no income he withdrew money from his superannuation account and joined forces Crowbar and Unified Music Group to start a unique music and wine project connecting some of Australia's best musicians and wine makers, and business is booming. https://builttospill.wine 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 working at Barangaroo House Daniel Duffy Sykes had an accident on his way home and woke up face down on the ground. At the same time his Josh brother was having problems with his heart in his sleep. After seeing specialists they became the youngest brothers in Australia to receive pacemakers. With a new lease on life and an opportunity they couldn’t refuse, the pair joined forced and open a café in their hometown. https://www.facebook.com/CABANACAFEBAR 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 decade working with one of Australia’s most influential chefs, Andrew McConnell, JP Twomey decided the time was right to go in search of his own identity, his own style of cookery. As he soon discovered the incredible foundation built over the last decade gave him the confidence to not only step out of his comfort zone, but deliver Melbourne one of its very best restaurants too. https://www.instagram.com/jp.twomey/?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

Cacao is one of the most sought after and traded commodities on the planet and is mostly grown in third-world countries in tropical zones, but is consumed in large amounts in the first world in the form of Chocolate. After working in plantations in the South Pacific and connecting with growers, workers and chefs of the region leading chocolatier Jessica Pedemont (Chocolate Artisan and South Pacific Cacao) started a social enterprise dedicated to helping the people in the South Pacific through cacao and the impact is changing lives. http://www.chocolateartisan.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 plying his trade in award-winning restaurants in Melbourne and Sydney Max Walker (Paranormal Wines, ACT) moved to Canberra with plans to open his very first venue aimed at taking the fear and intimidation out of the wine experience. Inspired by visits to Paris' caves à manger and Venice's bacaros, and lessons learnt from the industry’s need to adapt, survive and run a resilient business, he’s created a unique wine shop and bar where customers can grab a great bottle to take home or take a seat and enjoy interesting wines, great snacks and feel right at home in an informal setting. https://www.instagram.com/paranormalwines/?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 in events and nightclubs, Jad Nehmetallah (The Picnic) turned a hole in the wall café into a thriving business. Keen to up the ante he drew inspiration from his family to create one of Sydney’s busiest hospitality venues, but in an exclusive for Deep in the Weeds, things are about to change dramatically. https://www.instagram.com/jadfunk/?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

When Claire Van Vuuren first opened Bloodwood in Newtown, all she hoped for was a restaurant of her own that got the support of the local community, but little did she know her restaurant would trigger the beginnings of one of the countries most vibrant, diverse and creative food hubs. https://www.bloodwoodnewtown.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

How wild things are After working in some of the world’s best restaurants including Quay and Mugaritz, Analiese Gregory found solace in regional France foraging food, connecting with nature and cooking produce of the season. Inspired by a real connection with nature she moved to Tasmania, started renovating her 110-year-old farmhouse in the Huon Valley and began a life of foraging, diving, hunting, cooking on beaches, and connecting with the people whose life work it is to grow our food. https://www.instagram.com/analiesegregory/?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 making a name for himself as culinary director of three of New York’s best restaurants Colin Wood (Arimia Estate) returned home to Perth at the beginning of March when the pandemic was taking hold. A chef that’s been more willing to learn than seek the limelight, he’s re-engaged with the Perth scene to help train and mentor the next generation of young chefs, explored the art of cheese making and is embarking on a culinary adventure in Margaret River that most chefs dream about. https://www.instagram.com/colejwood/ 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 incredible produce and a young and dynamic restaurant scene Tasmania has become a destination for food-loving travellers. Sparked by a throng of well-travelled and highly skilled local professionals, Alice Chugg (Templo, Hobart) believes the regional and local travel focus could shine a light on some of the Apple Islands best kept secrets. https://www.instagram.com/templohobart/?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 making small goods at one of Melbourne’s finest restaurants Mick Nunn (Salt Kitchen Charcuterie) discovered his calling and it set him on a path of discovery through Spain, and France to his hometown of Ballarat where he is producing some of Australia’s best charcuterie. https://saltkitchen.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

For the last day of 2020, Huck gets in a room with stablemate Dani Valent and our producer Rob Locke to record our first ever dual Dirty Linen / Deep in the Weeds episode. From Huck's Canberra recording studio (ie dining room), we reflect on the year that was and look forward to the year ahead. And then we go out for dinner! The last bit of this episode is recorded at Pilot restaurant, at the end of an astonishingly good degustation. We haul owner Dash Rumble over to the mic and do an on-the-spot restaurant review. 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 cutting his teeth in some of the world’s best Michelin star restaurants that challenged the realms of gastronomy, Lennox Hastie felt he was losing touch with ingredients in their purest form. After a trip to San Sebastian it set a fire in his belly and sent him on a journey to discover the art of cooking over fire, where ingredients are left to show their true character. https://www.firedoor.com.au 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 one of the most challenging years, Australian culinary icon Stephanie Alexander talks about how much the culinary landscape has evolved, what it takes to overcome adversity when running a restaurant, and the importance of quality ingredients and care when cooking. Celebrating 80 years this year, her work is not done as she has more plans for the incredible Stephanie Alexander Kitchen Garden Foundation in 2021. https://www.stephaniealexander.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 over 200,000 cases of covid-19 daily in the US and a government offering little to no support, award-winning Michelin star chef and restaurateur Daniel Patterson (Coi, Alta Group, San Fransisco) believes the restaurant industry has undergone irreparable damage. Although the new Biden government offers hope, he says the road to recovery could take decades, but he’s starting with the most vulnerable and disadvantaged with a program to get them back on their feet and find clear career paths. https://www.coirestaurant.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

As the cluster of covid-19 cases in Sydney’s Northern Beaches increased Doug Fraser’s (Lovat, Newport) restaurant appeared in the newspapers as a restaurant linked to a case. The impact of such was sudden. All staff members sent home to be tested, a restaurant deep clean and closure of the restaurant at the busiest time of year. But with a positive outlook they’re working on Christmas packs for local residents and planning to open New Years Eve if the cluster cases drop. https://www.lovat.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 turning his three hat restaurant into a bakery and breakfast takeaway, Dan Puskas (Six Penny) relished the time spent with his team and took a moment to relax without the pressure of reviews, expectation of three hat dining and holding onto them too. With a business that has evolved daily since inception, he’s giving his staff more license than ever to take Six Penny into the next decade and, following the success of the bakery, he’s eyeing off sites to bring it back too. https://www.sixpenny.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 40 years of business with one of Australia’s most successful food brands and export businesses, Mike Murray (Prestige Foods) saw everything he’d built come to a grinding halt in March – with his Maldives business alone going from $2M sales per month to zero overnight. But the ultimate optimist and a man to never say no, he set about planning and re-organising the business that meant he not only replaced lost income, but held onto all of his huge workforce too. https://prestigefoods.com.au https://www.stocksmatter.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

Drought and bushfires had a devastating impact on farming in Australia, and for soft fruit producer Julie Anderson (Parkesbourne Produce) the smoke taint and drought meant some crops will take 18 months to recover. But the fruits of her labour, that include the stunning Alpine Strawberry, over 30 plum varieties and many more rare berries, make the hardship and challenges all worth it, and Australia's best chefs are taking note. https://www.facebook.com/ParkesbourneProduce/ 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 some serious soul-searching and time to breathe, Julian Cincotta (Butter Sydney and Thievery) made sure all his staff were looked after and then set about running through his business with a fine tooth comb. The result is a tighter operation, smoother systems and the ability to expand with new sites, even while navigating the toughest year on record. https://buttersydney.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 an award-winning restaurant on the border of NSW and Queensland Morgan Snow (Fins Restaurant and Fins at Plantation House) lost half of her entire team after a three-month closure due to the pandemic and a lack of tourists. Just when she thought the business was in jeopardy, she put together an entirely new team, reopened and with a huge influx of Australian tourists, trade is up 800% on the previous year with the promise of the best summer on record. https://www.fins.com.au/weddings-functions-fins-seafood-restaurant-kingscliff/ 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 up in the family restaurant, Palisa Anderson (Chat Thai, Boon Café and Jarern Chai Grocer, Boon Luck Farm) ventured overseas for a career far from hospitality. But after starting her own family, she returned to the fold and set up a farm to grow the ingredients vital to Thai cuisine. The impact has not only transformed the offering in her restaurants, but given her a greater connection to food too. https://www.instagram.com/palisaanderson/?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 five years of trying to push the boundaries of food and wine in Wollongong the pandemic landed and gave Andy Burns (Baby Face Kitchen, Wollongong) the time to not only assess everything they do, but the confidence to chance their arm with a set menu offering that allows creativity to flow through the kitchen and onto the floor with the dining staff. The impact has been swift with Sydney-siders venturing south just to get a taste enjoy their hospitality, and the restaurant has never been busier. http://www.babyfacekitchen.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 building one of Australia’s best small artisan bakeries over the last decade targeting foodservice businesses, the pandemic landed and Simon Cancio (Brickfields, Chippendale) quickly pivoted his operations to a heavier retail focus. Grateful to see an uplift in business, he’s taken the opportunity to expand the business to give it the capability to grow while retaining its bespoke artisan heart. https://www.brickfields.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