Deep in the Weeds - A Food Podcast with Anthony Huckstep

After 30 years of pouring everything into her career, Bronwyn Kabboord (Du Fermier Trentham, Victoria) found her work life balance had little to do with balance at all, and she was headed down a path of no return. But after moving to the country and taking a job with Annie Smithers, she not only found equilibrium, but has found the ‘unicorn’ hospo job that has her as excited to head to work, as it does to spend time with family and friends too. https://www.instagram.com/bronkabb/?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 spending three years planning his next restaurant taking him in a new culinary direction the pandemic landed and stopped Ben Williamson (Agnes Restaurant, Brisbane), and his team in his tracks literally a week befoe they were due to open. Without an audience, and with a concept that doesn’t suit takeaway, they put the wood-fire ovens to work baking bread and it proved so popular, it’s become an extension of their business. https://agnesrestaurant.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

The hospitality industry is renowned for slim profit margins, a reliance on high turnover, and for being slow adapters to modern technology. With the pandemic changing the way we think and operate, could technology save restaurants, cafes and pubs, and even make them prosper from adversity? A clever online platform developed by Kim Teo (Mr Yum) is part of the throng of start ups not only changing the way hospitality businesses function, but ensuring they maintain their true hospitality nature too. This episode of Deep in the Weeds was made in partnership with Mr Yum. https://about.mryum.com/#header 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 seeing all of weddings and events cancelled or postponed Alastair McCleod (Al’FreshCo Catering) remodeled his catering business to create meals for the local community. The impact of such has created a new path for his business, where a greater connection to the growers, farmers and food lovers of the region has become an integral part of the business moving forward. https://alastairmcleod.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 opening a dream, ten-seater restaurant and capturing the attention of the industry and food media in the very first year, Sarah and Tim Scott (Joy, Brisbane) had no option but to close the quaint restaurant for 6 months once the pandemic hit because social distancing and restrictions meant it was impossible to seat guests. After deciding to go their separate ways, Sarah took over the business and with the help of a front of house pro, she’s not only keeping the essence of Joy as they intended, but finding and exploring a new creative side that she’d never tapped into. https://www.joyrestaurant.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER 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 taking on a new role with a mission to raise the bar in regards to pub dining, Julian Nikiel (Alala’s, Oaks Hotel, Neutral Bay) saw all his plans scuppered when the pandemic landed. In a venue used to 1500 guests at a time and a huge kitchen crew, they not only had to let almost the entire brigade go, but devise a menu that could keep money coming in and customers happy too. Now with restrictions easing, Nikiel’s ethos of quality produce cooked simply is back on the agenda with the heavy momentum of promise into 2021. https://www.oakshotel.com.au/alalas/ https://www.instagram.com/juliannikiel/?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

Although the strict Western Australian lockdown restrictions felt over the top at first and the need for tourists is evident, Peter Manifis (Kailis Fish Market Café, Fremantle, WA) believes the short term pain has enabled the state to get back on its feet faster than most. After cooking at a festival for 120 people, he’s preparing for a huge outdoor feast for a staggering 650 people. This is the ‘new norm’ in Western Australia, shut off from the rest of Australia but with life almost back to normal. https://www.instagram.com/chefpetermano/?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 cutting her teeth in Australian restaurants, Katherine Bont (Punk Royale, Stockholm, Sweden) left Australia for the first time at the age of 21 on a global culinary adventure that saw her work in Thailand, the Caribbean, Japan and at the world’s number one restaurant, Noma in Denmark. Now part of one of Sweden’s most Avant-garde restaurant groups she’s relishing the new challenge, but with no sign of international travel, she’s missing her family in Australia more than ever. https://www.instagram.com/katherinebont/?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 four years dealing with construction around his popular venue Darren Purchese (Burch & Purchese) felt like he had systems at the ready when the pandemic landed to deal with another huge impact on his business. Switching to completely online and closing the walk in retail store to survive he’s realised not only the financial benefits but the personal freedoms it’s giving him too. As a result, the new changes are here to stay. https://www.burchandpurchese.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

Once the shock of lockdown wore off, Iain Todd (Saffire Freycinet, Tasmania) realised that he was emotionally and physically fatigued. After working his entire career, putting every ounce of energy into cheffing, the chance to get some rest sent his body into shock and he ended up in hospital with pneumonia during the peak of the pandemic. But, invaluable time with family, including attending his sons first birthday made him realise the value of work/life balance, and it’s shaping the way he runs the restaurant. https://saffire-freycinet.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 winter fast approaching and the United Kingdom in the grips of a second lockdown, award-winning restaurateur Mitch Tonks (The Seahorse restaurant and Rockfish restaurants) knows that tough times lie ahead. But inspired by the industry’s will, determination, and innate ability to adapt and evolve he believes a new dawn of the hospitality will emerge from tragic circumstances. https://www.mitchtonks.co.uk 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

On a trip to Lakes Entrance with front of house pro Andy Emerson, Jesse McTavish (Bar Elvina) lit a fire and cooked local produce under the stars while they reminisced about old school hospitality. In that moment the two hatched a plan to not only capture the heart of hospitality, but ensure a new working model that will keep it viable long into the future too. 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

After taking maternity leave following the birth of her first child, Trisha Greentree (10 William Street + Fratelli Paradiso) returned to lead the team just three weeks before lock down. Although the experience was tough, she found strength in being with her team to pull through its toughest period, and it’s lead to new role of executive chef across two of Sydney’s most celebrated venues. http://10williamst.com.au https://www.instagram.com/tgreentree/?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

Last time we caught up with Mark Jensen (Red Lantern) he was trying everything to keep the business alive, including hiring the help of Keith a part time restaurant manager and full time mannequin. Jensen had found what he believed to be a new, sustainable restaurant model, but things have evolved even further since and he's cutting out a new career on the side. https://www.redlantern.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 a year building his dream restaurant in Bali, Greg Feck (Vaporetto and Squid Inc) had to fly home to help run his Melbourne restaurant in Australia when the pandemic landed, leaving a restaurant half built overseas. Although the financial strain has been heavy, the community support, including their Hawthorn Neighbour ANZ letting them use its car park for outdoor dining, has been so overwhelming it’s given him new energy to not only ensure the longevity of his restaurant in Australia, but open the doors in Bali once borders open. https://www.instagram.com/chefgregfeck/ 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

Today the South Australian Premier sent the state into lockdown, closing schools, universities and stopping restaurants, takeaway shops, cafes and food courts from trading for 6 days. It’s a heart breaking blow for the industry and we caught up with three of the most influential hospitality professionals in South Australia as news broke to get their take on the impact it will have on the industry. https://chefsonwheels.com.au https://leighstreetwineroom.com https://www.africola.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 restaurant and bar licensed for 1000 customers in the heart of Melbourne’s CBD, Tony Twitchett (Taxi Kitchen and Transit Bar) had reservations about opening the doors without the foot traffic and inner city workers. But keen to get out after extended lockdown, Melbournians have not only been queuing to get into his popular venue, but have been keen to stick to the rules to ensure Melbourne’s safe passage away from a possible third lockdown. https://taxikitchen.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

Just three weeks after restaurants opened and restrictions started to ease, Gabrielle Webster (Icebergs Dining Room) was in a high-speed head-on car accident and almost died. After being airlifted to hospital and multiple surgeries, she’s undergoing intensive rehabilitation. Feeling partly lucky to be alive, and dealing with the throes of recovery, the time has given her pause to realise just how important the hospitality industry is, and how much she is yearning to get back on the floor to ply her trade. https://www.instagram.com/mistressofthevine/ https://idrb.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 taking the plunge for the very first time as restaurateurs buying a successful, award-winning establishment Dorothy Lee and Jarrod Walsh (Hartsyard, Newtown) found it hard finding their own identity. But when the pandemic landed it allowed them to stop everything and rethink their business model and for the first time the restaurant feels like a true extension of their personalities and has become a testing grounds for future endeavours. https://hartsyard.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 losing her job when Brisbane’s award-winning restaurant Arc Dining closed at the start of the pandemic, Ceri Kidby-Salom (Alba Bar and Deli, Brisbane) took a moment to pause and reflect on her time in the industry, what she wanted to get out of and, importantly what she wanted to put into the industry. The time has made her realize that now, more than ever, the mental and physical health of those in the hospitality sector needs to be addressed and she’s determined to break old habits and create a new, healthy culture for hospitality. https://www.instagram.com/healthypartygirl/?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 those in the industry, inspiration comes from travel and food experiences – but with international travel off the cards in the foreseeable future Kylie Ball (Harvest, Newrybar) worried not only how our industry professionals will find inspiration and vital global experience, but how so many restaurants will survive in Australia without the influx of vital tourists too. After an incredible and high energy career as general manager of Quay, to organising the World’s Best Restaurant awards down under, circumstances caused by the pandemic found her moving to regional New South Wales, where she’s thriving in a new way of life that’s changed her for good. https://harvestnewrybar.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

18 years ago George Kasimatis (George’s on Waymouth) opened the first restaurant on Waymouth Street Adelaide serving breakfast and lunch. It became one of the most influential restaurants in the City of Churches, but when the pandemic landed he almost saw his life’s work disappear overnight. After some clever pivots and time to plan he’s changed the restaurant operations to not only give the restaurant new air in the lungs, but a new future full of promise too. https://www.georgesonwaymouth.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 questioning how we eat and where our food comes from Mark LaBrooy (Three Blue Ducks) went on a journey to only eat food we either grew , caught or harvested. When the pandemic landed it put the financial strain took its toll but becoming a father for the first time not only delivered the clarity of what’s important but it made him more determined than ever to find a greater connection with the land, sea and what we consume from it. https://www.threeblueducks.com Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER 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 her mother passed away Monica Luppi (Lu Lu’s) realised the fleetingness of life and left the corporate world in search of a career focussed on her true passion – food. She landed a dream job at Oz Harvest and built a successful pop food business, but the pandemic landed and halted everything. But after too many chillies she got busy turning them into chilli oil which, through a few turn of events, caught the eye of food lovers and set her on a new food journey. https://www.instagram.com/lulus.sydney/?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

As Hong Kong emerges from its third wave of covid-19 Jowett Yu (Ho Lee Fook, Hong Kong) delivers an incredible account of the toll from political tension, impact of the pandemic and the concerns about the future of the restaurant industry in one the world’s great food destinations. https://www.holeefook.com.hk 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 small hole in the wall coffee shop in an area normally full of office workers Anthony Svilicich (Neighbourhood Specialty Coffee) lost in excess of 70% of trade when the pandemic landed. With support from locals in the area and some workers back in the city, things picked up marginally but it meant the government support ended. With turnover still way below normal it has forced him to either let go of staff and run the business solo, or potentially close the doors for good. https://www.instagram.com/neighbourhoodspecialty/?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 a restaurant in tropical North Queensland Nick Holloway (Nu Nu Restaurant, Palm Cove) has dealt with monsoons, cyclones and peaks and troughs of tourists as the seasons change. One to look for the positives and opportunities, the pandemic landed and although it had extreme challenges he’s approached it as simply just another hurdle with its own set of solutions and the period has delivered amazing opportunities and a chance to entrench his offering further into the local community. https://www.nunu.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

In one of the most powerful episodes of the series we caught up with Dan Barber (Blue Hill New York and Blue Hill Stone Barns) during service on the first night he welcomed guests back into his restaurant since the lockdown in March. With the country on the edge of a precipice thanks to the most important election of its history, he shares a road map forward, and how the pandemic has changed him forever. https://www.bluehillfarm.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 spending the last few years supplying Qantas, boutique hotels and quality cafes her handmade, fermented Crumpets, the pandemic landed and Merna Taouk (Crumpets by Merna) saw 80% of her business disappear overnight. After some soul-searching she teamed up with Pepe Saya and launched an online retail offering which sent her business on a new trajectory – including one week of 24-hour around the clock production where she handmade 20,000 crumpets to keep up with demand. https://crumpetsbymerna.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 growing up in the family restaurant North of Hobart, Tasmania Massimo Mele (Grain of Silos) climbed the career ladder fast, winning Young chef of the year and making a name for himself in Sydney. But keen to settle with his young family he returned to his home state and found that the Tasmania he left behind had evolved into a vibrant food hub, that has brought him closer to ingredients, those who produce them and setting him on a nostalgic path set by his family. https://www.instagram.com/chefmassimomele/?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 a heavy reliance on travellers, conventions and events that can take years in the making Shannon Craig (QT Canberra) not only had hotel occupancies fall off a cliff, but forward bookings major events ruled out too. With one of the company pillars focussed on locals, they further entrenched themselves in the local community with the restaurant full of locals every night. With a new found focus, she’s steering the QT in a new direction with a stronger sense of place. https://www.qthotels.com/canberra/ 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

She made a name for herself at New York's Two Hands but headed home for a new adventure, but when the pandemic landed Frankie Cox (Black Barn Farm) lost what she considered was a pandemic-proof job. With a need to keep money coming in she created a tuckshop model to help families doing home schooling, but after major health complications, she went in search of solutions, first at a regenerative farm and with a soon-to-be launched project focussing on connection, seasons and nourishment. https://instagram.com/coxfrankie?igshid=x4opuwp1qbf6 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 just a few days until Melbourne can finally welcome guests like other Australian cities Frank Camorra (Movida restaurants) is hungrier than ever to restore the dining landscape to its former beauty. After spending more time in the kitchen with his team than ever, he’s realised a greater connection with his staff and a renewed love for cooking again. https://www.movida.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

Ten years ago Matteo Magriotta (Pino’s vino e cucina) had a marriage break up, left his homeland Italy with $3000 and flew to Australia dreaming big. Although the pandemic tested his resolve, he’s feeling blessed that he not only had the chance to own a little homage Italy tucked away in a Sydney suburb but become a father for the very first time too. https://www.pinosvinoecucina.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 working a year in her dream restaurant Blue Hill Stone Barns, New york with Dan Barber the pandemic hit and saw Kylie Millar (Shane’s Quality Butchery) on the next plane home to Australia before the international borders closed. With no job, she discovered her local butcher was trading busier than ever and needed more hands on deck, so the award-winning chef put her hand up and has been mastering a new art ever since. https://www.instagram.com/kyliemillar/?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 the longest lockdown in Australia, Melbourne finally has a date in which restaurants can welcome in guests in again. After trying multiple avenues to keep revenue coming in and hold onto staff Angie Giannakodakis (Epocha and Elyros) is overwhelmed with emotions of joy and anxiousness, and although she knows her team will click into gear to deliver the magic, she’s cautious about the long road ahead. https://epocha.com.au http://elyros.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 putting staff and the local community ahead of the business when the pandemic landed, Kent Nhan (XO Restaurant, Morning Glory) realised that hospitality isn’t just about feeding people, its about looking out for everyone – whether they’re washing dishes, on the floor or a guest walking through the door. As the industry comes to grips with the impact of the pandemic, As part of the new wave of he’s pushing for a new dawn of hospitality where everyone is welcome and looked after too. https://www.xo-restaurant.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER 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 putting everything they own into moving the much-loved local seafood restaurant to the banks of Barangaroo Michelle Grand- Milkovic (Love.Fish) and her husband Michael created one of Australia’s most successful seafood restaurants. When the pandemic landed the heavy reliance on tourists and CBD workers, not only meant takeaway was not an option, but put a question mark on the future of their restaurant too. https://www.lovefish.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 the US in the throes of arguably the most important election in its history, and a pandemic that's still threatening the lives of many, the US restaurant sector is in disarray. After helping those in need with food packages, and sending their world-famous wood-fired roast chicken out as takeaway for the very first time Nathan Norris (Zuni Café, San Francisco) has finally re-opened the doors and welcomed in diners at the legendary establishment with a view to not only help facilitate change in his community, but the hospitality industry too. http://zunicafe.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 spending seven years building the restaurant and food program for a boutique hotel, the pandemic landed and turned everything Bethany Finn (Lifecare) had created on its head. With a new perspective of what’s important the award-winning chef took up an opportunity to step out of her comfort zone and make a difference to the food offering in the aged care sector, and she's more determined than ever. https://www.instagram.com/bethany_finn/?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 the pandemic landed New Zealand embarked on the elimination strategy. After a strict lockdown, society began to open up and with his contemporaries pivoting to takeaway Al Brown (Depot Eatery & Oyster bar, Federal Delicatessen, Best Ugly Bagels) decided to take a step back and see how things unfolded before opening again. Now with his venues open again, his model of dining centred on conviviality and informal but special experiences epitomises where the New Zealand restaurant sector is heading. https://albrown.co.nz 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 setting up a foodservice business reliant on selling quality meals to fund meals for the community's most vulnerable Rob Caslick (Two Good Co) found his model in disarray with the restaurant sector forced into lockdown. With the pandemic magnifying homelessness among mature aged women, he had to scramble to not only ensure those in need received support, but so the business survives moving forward too. https://www.twogood.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER PODCASTS Dirty Linen with Dani Valent https://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 a decade offering disadvantaged youth a supported pathway from the street to a sustainable livelihood with her café and catering business Rebecca Scott (Streat) not only had to pivot her hospitality model but find a way to continue to look after those in need. Given the slim margins in hospitality and more below the poverty line she’s embarking on a new model to use the power of food to save lives. https://www.streat.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 signing a lease and paying a deposit award-winning chef Nigel Ward (Uccello) was set to exchange just two days after the government shut down the restaurant industry. With the plans on his dream restaurant falling through, he fell on dark times and found solace cooking for friends and neighbours before an opportunity rose to run the biggest kitchen he’s ever worked in. https://merivale.com/venues/uccello/ 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 first lockdown Andrew Baturo (DAP & Co Venues) realised his restaurants had veered away from their original identities by trying to be everything to everyone. With time to plan, he set about stripping some back to their original ideas and taking others to a new model that have become stronger, more profitable and consistent offerings. http://www.dapandco.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 Kathryn Russack she was driving all over the Victorian countryside delivering ready to heat meals, instead of feeding people in her beloved restaurant Colenso. After a second lock down and time to re-evaluate she’s created a membership-based food offering that she sees being transferred to the restaurant, once it opens again. https://www.colenso.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 supermarkets announcing record profits during the restaurant lockdown, Melbourne’s Farmers Markets was sent into turmoil when the Government announced they were no longer an essential business. Mustering all the energy that saw her create the markets decades ago Miranda Sharp (Melbourne Farmers Markets) not only got them re-instated, but has them headed in a new direction to become an important part of everyday life. https://mfm.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 bushfires destroyed the summer trade and a receiving severe injuries in a car accident, chef Maria Kabal (Tokar Estate) saw the closure of restaurants as a time to draw breath and re-evaluate her life. On the eve of re-opening the regional restaurant, she is implementing changes not only to the way she cooks, but the way she operates as a chef too. https://tokarestate.com.au/restaurant/ 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 decades of influencing Melbourne’s culinary landscape Paul Wilson (Mr Wilson Consulting) headed for the country to change the fortunes of Morgan’s Sorrento. After delivering a unique offering that garnered a lot of attention, the pandemic stopped everything. But after developing a shorter gastro pub and wine offering he’s now seeing the benefits of a slipstream, quality offering that could become the restaurant model of the future. https://www.instagram.com/by_paulwilson/?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 his landlord passed away and the new owners upped the rents to unmanageable levels Karl Firla (Oscillate Wildly) was forced to close the Sydney fine dining institution he’d spent a decade building. But after teaming up with a close friend and fellow chef Federico Zanellato (LuMi dining) to launch Restaurant Leo during the pandemic, a new dawn has broken for one of Australia’s most talented chefs. https://www.instagram.com/karl_firla/?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