Deep in the Weeds - A Food Podcast with Anthony Huckstep

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

With a job in the Hunter Valley and his family on the Sunshine Coast Cameron Matthews (Spicers Hunter Valley) had to choose between family and employment when the NSW and Qld borders shut. Opting to keep money coming in the door he spent 10 weeks away from his family, and the experience has set him on a new path to alter the negative culture and address the mental health of those in the industry. https://www.instagram.com/cameron__matthews/?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 forming an even stronger relationship with locals through takeaway during lockdown, Alex Munoz (Restaurant Labart) reopened only to have the Queensland borders shut. With a restaurant 15 minutes from the NSW border and a huge part of his clientele missing, he discovered the power of local goodwill that has changed the restaurant forever. https://www.restaurantlabart.com https://www.instagram.com/restaurantlabart/ 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 best friend and mentor to alcoholism, Amber Kaba realized her own issues were spiraling out of control and she too was using alcohol as a coping mechanism. She faced her demons and the process set her on a path to take on the deep-seeded issues in the industry and create the White Jacket Effect that focuses on changing culture, mindset and well-being of hospitality professionals. https://whitejacketeffect.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 creating a unique mobile bar and events company repurposing airline trolleys as cocktail bars Nicola and Byron Woolfrey (Trolley'd) lost all bookings overnight when the pandemic landed. But some quick thinking saw them pivot to online classes and launch a new event (Wild Feasts for a New Age) focussed on foraging, sustainability and having deeper conversations about our connection to nature. http://www.trolleyd.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

With the pandemic hitting the hospitality and aviation sectors hard high quality Australian Sea Salt producer Alex Olsson (Olsson’s Salt) saw 80% of foodservice business disappear overnight, but a quick pivot to online and retail and a determination to take Aussie salt to Europe has given her a new focus and resolve. https://www.olssons.com.au https://www.instagram.com/olssonssalt/?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

It was Spring in The UK when the pandemic forced a lockdown and it took until Autumn before renowned chef and restaurateur Skye Gyngell (Spring, London) opened her restaurant again. With the UK on the verge of a potential second lockdown Skye talks about the toughest period of her life, the impact it’s had and what the future holds for her restaurant and the English industry as a whole. https://springrestaurant.co.uk https://www.instagram.com/skyegyngell/ 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 detailing the trauma of losing all business and the changes he needed to implement to survive in part 1, Marty Boetz (Cooks Co-op) reflects on his career and what the future may hold. http://www.cooksco-op.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 completing an entire kitchen renovation just a week before the industry was locked down, industry legend Marty Boetz (Cooks Co-op) lost every booking, including 20 weddings, for the rest of the year. With no income, and uncertainty over when large scale events can start again he quickly shifted to doing Thai takeaway, produce boxes and turned his venue into a restaurant to survive. http://www.cooksco-op.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

During the pandemic we've seen new restaurants opened, and many closed forever, but Hayley Hardcastle (Saddles at Mount White) actually sold one of her restaurants during the toughest period ever. With the weight of two venues off her shoulders it has allowed her to focus and work on her restaurant to forge a new way forward for the regional restaurant. https://saddlesmtwhite.com.au https://www.instagram.com/saddlesmtwhite/ 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 business that grow specialty game birds like quail, squab and spatchcock for the restaurant sector Daniel Jalalaty (Game Farm) had to not only deal with a drop of 80% of business, but manage 1000s of birds coming off the farm. After calling on friends with large freezers, and some creating clever collaborations with industry profssionals he’s created a new model for the multigenerational family business moving forward. https://shop.gamefarm.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

Singapore has been a Covid-19 success story. It got on top of the wave fast, until a swell of cases forced tighter, longer restrictions that have helped quell its spread. With Melbourne in the throes of a second lockdown, Darren Farr (The Lokal, Singapore) sheds some light on Singapore’s Covid experience and the roadmap beyond it. https://thelokalsingapore.com https://www.instagram.com/thelokalsingapore/ 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

Collaborations are nothing new to hospitality, but during the pandemic some incredible collaborations have come to fruition between the most unlikely of professionals. With a unique restaurant model focussed on the community the pandemic delivered an even greater sense of connection for Nick Smith (Rising Sun Workshop) who found inspiration and hope in an astounding collaboration with artist Christopher Pearce. https://www.risingsunworkshop.com https://www.instagram.com/rising_sun_workshop/ 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

During the pandemic, and while the restaurant sector was in the throes of lockdown, Tara Medina (Discovered Wildfoods) launched her brand of wild-harvested Sambar venison. It posed many challenges but after years of getting the logistics right, she’s not only found a solution to help restore the pristine habitats being threatened by herds of wild venison, but deliver an ethically harvested meat to the food service market too. https://discoveredfoods.com https://www.instagram.com/discovered_foods/ 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

Making the top restaurant lists, and grabbing the attention of the world’s food loving community can make a restaurant a must-visit for tourists to a city. But with concerns over the future of international travel Josh Raine (Tetsuya’s) had to turn the focus on the local market with a different format to ensure the survival of the world-famous restaurant. https://tetsuyas.com https://www.instagram.com/chefjoshraine/?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 months and hundreds of thousands of dollars to launch a new restaurant, Richie Dolan (Hilltop Store and HillTop at the Lodge) was forced to put the project on hold. After changing business models four times just to survive he’s realised the work/life balance he’d sort in the country was vanishing before his eyes, but as he explains the desire for a greater connection with family is now paramount. https://www.instagram.com/richiedolan/?hl=en https://thehilltopstore.com.au https://www.bellingenvalleylodge.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 considering a move back to NSW to be closer to family just before the pandemic hit, Nick Raitt (Josef Chromy Wines, Tasmania) had to stand down all his staff and find a model that kept the business alive. After turning into a one-man band, cooking, packing, marketing and delivering food parcels, he found a greater connection with locals, locals producers and the team he’d fostered. https://josefchromy.com.au https://www.instagram.com/chefnickraitt/ 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 with a nod to classic British gastro pub grub at the Old Fitzroy Hotel the pandemic arrived and closed the doors on Nicholas Hill's (Smoke Trap Eels) vision. With over 200kg of Longfin Eel sitting in the cool room and potentially going to waste he turned his hand to smoking the fish and it set him on a new food path.

With two venues full of verve and energy by blurring the lines between wine bar and restaurant Almay Jordaan (Neighbourhood Wine and Old Palm Liquor) had to not only switch to takeaway but change her whole operations, including finding a way to sells thousands of litres of keg wine. As we approach the announcement of a roadmap out of covid, she is yearning for the days when her dining rooms can be rowdy with the hum of happy hearts and full bellys. https://www.instagram.com/almayj/?hl=en https://neighbourhoodwine.com https://oldpalmliquor.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/

It was Autumn when the pandemic landed like a thud. It’s now Spring but for operators in Melbourne a clear roadmap out of the pandemic is still unclear. In the 100th episode of Deep in the Weeds industry legend and award-winning chef and restaurateur Ian Curley (French Saloon, Kirk’s Wine Bar) pulls no punches detailing the issues that plague the industry and the solutions for a road map for industry success beyond covid-19. https://www.instagram.com/chefiancurley/?hl=en https://www.iancurley.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/

After restructuring her restaurant to adapt to restrictions Chrissy Flanagan (The Sausage Factory) found a new streamline operation providing a better margin. With energy to burn the Sydney Sausage Queen turned her focus on repurposing her not for profit organisation Dully Locals, originally set up to promote local Dulwich Hill food businesses, to be a distributor of their products. https://www.thesausagefactory.com.au https://www.instagram.com/chrissyscuts/?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/

Amongst all the heartache, the tragedy and the disbelief the fragility and viability of restaurants has come to the surface, but David Mackintosh (IDES, Lee Ho Fook, SPQR Pizzeria and Pope Joan) believes the new dawn of hospitality will see new technologies and ‘restaurant meals at home’ models become an essential part of creating a sustainable industry moving forward, beyond Covid-19. https://au.linkedin.com/in/david-mackintosh-86171448 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/

If farming in Australia didn’t have enough challenges due to drought, flooding and bushfires, the pandemic raised issues never before seen for those working the land. As a premium meat supplier James Madden (Flinders & Co) has had to address issues with pipes to market, panic buying, possible abattoir outbreaks and meat shortages, but believes the forced inner analysis will result in a better, more sustainable future for the meat industry. https://www.flinders.co https://www.instagram.com/flindersandco/ 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/

After the death of a close friend award-winning chef Lauren Murdoch (Bullo River Station) realised life was short and took a chance by applying for a remote job as a chef on a cattle station in the Northern Territory. After a few weeks in quarantine and some interesting experiences in the great outdoors she’s found joy in cooking simple food and embracing the natural wonders of the outback. https://www.instagram.com/lammmur/ https://bulloriver.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/

As society opens up and people look to get out of the big cities for a bit of country air, regional restaurants are experiencing a boom in trade. After creating a clever three course set menu highlighting the best produce of the region Sonia Greig (South on Albany, Berry) is having to turn punters away eager to get a taste of their quaint country offering. https://southonalbany.com.au https://www.instagram.com/southonalbany/ 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/

With restrictions for large public gatherings put on hold indefinitely, the events industry is reeling with no clear vision on a recovery. After losing months of work for events, some years in the making, Kasey Thompson (Blake’s Feast) and her team quickly pivoted to a home delivery model that’s not only saved their business, but could become part of the future of the events company too. https://www.blakesfeast.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/

With one restaurant at the high end and the other focussed on every day eats Clayton Wells (Automata + A1 Canteen) has had mixed fortunes coming out of lockdown. But, after putting his staff first and maintaining a ‘go-with-the-flow’ attitude he’s focussed on making his two restaurants even better, rather than open any more venues moving forward. https://www.instagram.com/c_j_wells/ https://www.automata.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/

Last time we caught up with John Blankenstein he had no market for his premium rock oysters due to the closure of restaurants, and was even contemplating throwing them away. After the most challenging period of his career, the pandemic has given rise to new problems on the eve of his new season oysters coming to market. https://www.mimosarockoysters.com.au https://www.instagram.com/mimosarockoysters/ 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/

With a family illness and the impending arrival of his first grandchild award-winning front of house professional Martin O’Conner put family first and stepped back from his busy role as restaurant manager to work casually. When the pandemic landed it put him in a precarious position with no employment, but with more time with his family and a new consulting role he’s looking at the future with new eyes. https://www.instagram.com/martin__oconnor/ 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/

With over 550 staff in the group, Jake Nicolson (Ghanem Group) had to get creative to not only keep the businesses afloat but staff employed too. He created a ghost kitchen to cook the varied cuisines in the group from the one site and although it was a success, the clever plan delivered more challenges than anyone could have foreseen. https://www.instagram.com/jake_nicolson/ https://www.ghanemgroup.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/

With the strict restrictions of the Stage 4 lockdown making it unviable to do takeaway, Rosa Mitchell (Rosa’s Canteen) had to close the doors on her eatery and hope for a Spring re-opening. With cases still in the hundreds she may have to wait until summer bring a wealth of amazing seasonal produce and a re-birth of the Melbourne hospitality sector too. http://www.rosamitchellcooks.com https://www.instagram.com/rosamitchellcooks/ 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/

With a high-end restaurant reliant on tourists and a workforce rich with international workers not supported by government, Jason Saxby thought the team he’d built in his dream restaurant (Raes on Wategos) could be disbanded and the dream shattered. But the owners moved their entire extended family into the boutique hotel and gave work to employees not supported by the government and it’s brought the team closer than ever. https://www.instagram.com/jasonmsaxby 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/

After spending 13 years making a name for himself as one of Australia’s best seafood chefs Colin Barker (The Boathouse on Blackwattle Bay) had an identity crisis when the restaurant closed its doors. With uncertainty around the future of the venue, he’s taken pause and realized how much he’d invested of himself into the business, and believes the forced separation will result in a better work/life balance moving forward. https://www.instagram.com/col_barker/ 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/