Deep in the Weeds - A Food Podcast with Anthony Huckstep

Artisans arise When we last caught up with Pierre Issa, otherwise known as Pepe Saya, he’d lost 90% of his business and pivoted focus on retail and online sales. Now on the eve of Aussie Artisan Week he explains that things are looking a little bit rosier. https://instagram.com/pepesaya 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 farm affected by severe drought and the other damaged by floods third generation farmer Greg Kocanda (Block 11 organics) was already concerned about the year ahead before the pandemic landed. With the regular pipes to market impacted by the lockdown, he adapted with an online and delivery model to survive that will now form part of their regular business. https://block11organics.com.au https://www.instagram.com/block11organics/ 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 opening a new restaurant just four weeks before the pandemic landed Emma McCaskill (Chefs on Wheels) had to quickly re-energise herself and create a takeaway model. After chef Paul Baker reached out to get her onboard and contribute meals for his new Chefs on Wheels home delivery model the experience lead her to take a chance, quit a secure job and embark on a journey were cooking what’s close to her heart. https://www.instagram.com/emmajademccaskill/ https://www.instagram.com/chefsonwheelsadl/ 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/ Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en

After taking over the pans at an award-winning Brisbane restaurant and bar Adam Wolfers (Gerard’s Bistro and Gerard’s Bar) and his team planned a renovation and relaunch, but the pandemic stopped them in their tracks. They quickly switched to a set menu for takeaway to keep the engine running, and its success has not only transformed their perceptions of takeaway moving forward, but the offering in the restaurant as well. https://www.instagram.com/a.wolfers/?hl=en https://www.instagram.com/gerardsbistro/ 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 gaining momentum with the charcuterie and wholesale part of his business Luke Powell (LP’s Quality Meats) decided to close his restaurant and focus on smallgoods just before the pandemic landed. With a pizzeria (Bella Brutta) suited to takeaway and a new model focussed more on retail they’ve been busier than ever, but the period has not been without its extreme challenges. http://www.lpsqualitymeats.com https://www.instagram.com/lpsqualitymeats/ https://www.instagram.com/bellabruttapizza/ 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 restaurant closed since the first lock down Jo Barrett (Oakridge) turned her attention to launching a food magazine, Have a Go, sharing her food knowledge and embarked on a journey with Matt Stone called The Greenhouse by Joost Bakker – where Jo and Matt will live in a zero waste, fully sustainably house in Federation Square on show to the public for 9 months. https://www.instagram.com/jobarrett/ 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/

Matt Stone is one of Australia’s most celebrated chefs. He’s forged a career as a champion of native ingredients and the most sustainable practises possible, but underlying it all is his appetite to explore new things and give anything a go. This is EPISODE 2 our new podcast called The Crackling, in partnership with PorkStar where we share the stories of Australia’s best chefs, butchers, artisans and pork producers. We’ll be releasing new episodes weekly so search for The Crackling in your favourite podcast App to subscribe. We’ll be back with a new episode of Deep in the Weeds on Monday - in the meantime, enjoy the secondt episode of The Crackling. SUBSCRIBE HERE https://linktr.ee/thecrackling

After 17 years building her award-winning restaurant Danielle Gjestland (Wasabi) closed the restaurant and was about to board a plane to Japan for good when the pandemic stopped her in her tracks. With international travel postponed and an empty venue she connected with notable chef Alanna Sapwell who gave a new life to the waterfront venue. https://www.instagram.com/dan_gjestland/ https://www.instagram.com/wasabi_noosa/ 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 changing our perceptions of contemporary dining in the suburbs young restaurateur Tristan Rosier (Arthur Restaurant) not only had to convert to takeaway and re-structure his menu at a higher price point to survive, he’s also juggled the challenges of becoming a father for the first time too.

With no choice but to change his restaurant model Michael Rantissi (Kepos Street Kitchen) converted his hatted restaurant to a deli, serving breakfast lunch and heat and serve home meals. With a new sustainable business model he has his nights free and revelling in the chance to feel normal and re-connect with family and friends. https://www.instagram.com/keposstreetkitchen/ 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 Michael Ryan he was about to open his award-winning restaurant after being lockdown for a few weeks. After six weeks of fantastic trade from punters keen to explore regional restaurants Michael Ryan (Provenance) has had to close his doors once again as Victoria comes to grips with escalating Covid-19 cases, but he’s using the moment to take a break and re-invigorate his dining room. 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 family in Sardinia impacted by the pandemic and an award-winning restaurant forced to operate in ways never before considered, Giovanni Pilu (Pilu at Freshwater) found solace in an Italian saying “Non tutti i mali vengono per nuocere” which translates as ‘not all things come to hurt you’. It’s allowed him and his team to discover pockets of optimism when they needed it most. https://pilu.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/

This is something a bit different for Deep in the Weeds because we wanted to introduce you to our new podcast. It’s called The Crackling, in partnership with PorkStar where we share the stories of Australia’s best chefs, butchers, artisans and pork producers. This is the first episode in the series where we feature Louis Tikaram from Stanley Brisbane. We’ll be releasing new episodes weekly so search for The Crackling in your favourite podcast App to subscribe. We’ll be back with a new episode of Deep in the Weeds on Monday - in the meantime, enjoy the first episode of The Crackling. SUBSCRIBE HERE https://linktr.ee/thecrackling

With hospitality and food media on their knees, award-winning brand specialist Jeanine Bribosia (The Cru) lost over 80% of business and feared the business she’d built over a decade could end literally overnight. But her belief in her staff and the restaurant industry helped her realise how important the people you work and connect with are in ensuring an open, honest and prosperous future for all.

With lockdown allowing many to take a breath and use the time to reflect, Anna Pavoni (Ormeggio) has been busier than ever – first renovating and re-launching their award-winning restaurant, before turning her hand to launch an extravagant Italian fine diner, a’mare this December.

After losing her father during the pandemic, Sandra Foti (Piccolina Gelateria) drew inspiration from his work ethic, and belief that whenever you are confronted with adversity and everyone else is scared, that is the time to be brave. It’s not only helped her overcome her challenges, but allowed her to be there for her team too.

With only one of his three French Bistros trading because of the pandemic award-winning chef and restaurateur Guillaume Brahami (Bistro Guillaume) has spent more time cooking at home and falling in love with cooking all over again. The impact of such has him rethinking his future with a dream to open a small, intimate venue where the offering changes weekly and there is no menu – just beautiful food cooked by the man himself.

Feeling burnt out after years of setting one of the highest levels of dining standards down under Kylie Javier Ashton (Momofuku Seiobo) discovered that the restaurant’s forced closure gave her a chance to catch her breath, regroup and discover what made her happy. With the restaurant about to open its doors again, she is bringing a renewed energy to a new era of one of Australia’s best. https://www.instagram.com/kyliejavierashton/?hl=en https://www.instagram.com/momofukuseiobo/?hl=en https://seiobo.momofuku.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/

In his first year as a restaurateur Matt Binney (Heartswood) experienced the joy of fatherhood and the throes of a global pandemic. With a restaurant on the periphery of Melbourne, he was forced into a second lock down, but the new model he built with the influence of locals, has set his young restaurant on a new path, and the Yarra Glen residents are cheering. https://www.heartswood.com.au https://www.instagram.com/heartswooddining/ https://www.instagram.com/chefmattbinney/ 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 restaurant (Almond Bar) in Sydney’s CBD and a café (3 tomatoes) in Sydney West Sharon Salloum and her sister Carol had to formulate very different plans to ensure both businesses survived lockdown. While the café in the suburbs boomed, their award-winning Syrian restaurant remained closed for three months – but it’s opened its doors again and allowing her to do what she loves – cook in abundance for people. https://www.almondbar.com.au https://www.instagram.com/almondbar/ 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 years of believing in his idea and product, Peter Gunn (Ides, Melbourne) found the perfect hospitality model where he could showcase is interpretation of contemporary Australian cuisine in an environment befitting of the new wave of dining. Although the pandemic is a set back he’s determined to get things back on track and re-ignite the model he spent so long getting right. https://www.idesmelbourne.com.au https://www.instagram.com/idesmelbourne/ https://www.instagram.com/petergunn501/ 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 years of running award-winning restaurants, Susan Sullivan (Boronia Kitchen) decided to take her hospitality nous to the suburbs and created a venue that quickly became a hit with locals. On the eve of its second birthday the pandemic hit and changed the entire operations, but thanks to the support of Gladesville residents, it’s become an integral hub of the community. https://boroniakitchen.com.au https://www.instagram.com/boroniakitchen/ 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/

When the first lockdown shook the foundations of the industry Scott Pickett (Estelle, Matilda) sort comfort in an alt-ego character Digger, who went ‘rogue’ with a series of hilarious and inspiring videos that captured the attention of the industry. With a second lockdown in place, the high-octane, emotional experience has set him on a new path focussing on the things that truly matter. https://www.pickettandco.com https://www.instagram.com/scottpickettchef/ 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 being forced to close the doors for the first lockdown Brooke Adey (Coogee Wine Room) and her team decided the best option was to remain closed until they could serve guests in the dining room again. Nine weeks away from the restaurant made her realise how out of balance her life was, so after re-opening she changed habits and brought a new regime to the operations of the restaurant too.

The pandemic has forced operators to do whatever they can to survive, and others do things they never imagined. With the restaurant shut and the world spinning out of control Adam Liston (Shobosho) launched an initiative to feed medical professionals, another to feed homeless people, and even opened a new restaurant – ShoSho. https://www.instagram.com/adam_liston/?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/

After leaving the world of fine dining disillusioned and starting a family, Mary Macintyre (Superhero Banh Mi) made a come back with a simple, seamless and profitable Vietnamese eatery reliant on Melbourne and a loyal local Castlemaine market. With visitors in town dwindling due to Melbourne’s lockdown she refined her offering, and the impact has seen even more people queuing for her food, and a much better work/life balance too.

After closing the restaurant in the first lockdown and trying a take away model, Hugh Allen (Vue de Monde) only had his restaurant open to sit-in diners for one week before the second lockdown came into effect. With uncertainty ahead he’s finding avenues to keep his staff employed and formulating a new business model to ensure his fine dining establishment blossoms in Spring.

When we last caught up with Matt Moran, Aria was closed and his brigade of head chefs where churning out Chiswick at Home meals. That was a few months ago, and now he’s on the verge of re-opening Aria again – and as he tells Huck he’s even donning the whites again. https://www.ariasydney.com.au https://www.instagram.com/chefmattmoran/ 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/

During lockdown the value of the local butcher and bakery as important hubs of the community saw a boom in trade for some, but James White (Bourke Street Bakery) had to think quickly and reshape their operations and offering to ensure they remained open and kept staff employed.

With sharp rises in daily Covid-19 cases forcing the government’s hand to lockdown Melbourne for another 6 weeks, Rob Kabboord (Lekker) is bouncing from angry, to disappointed and heart-broken about closing the restaurant again. But with the experience of the first lockdown under his belt he’s taking the time to get some air in the lungs and make sure his and his staff’s mental health is number one priority.

After switching to a takeaway model dishing up $16 dishes reminiscent of staff dinners Mark Jensen (Red Lantern) discovered a means to streamline his award-winning restaurant once the doors re-opened. The impact may be less revenue, but with far less costs, he's found a new model he believes could give him back some life/work balance. https://www.redlantern.com.au https://www.instagram.com/redlanterngroup/ 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 becoming disillusioned with the hospitality industry and keen to find a new path Zoe Birch (Greasy Zoe’s) launched a tiny sustainable restaurant championing hyperlocal produce. Just when business was booming the pandemic threatened everything until the support of the local community and some clever tweaks to create a 6-seat restaurant re-invigorated her belief in venue.

With his restaurants forced to close, and his contemporaries experiencing the same fate, Shane Delia (Delia Group) looked at the positives and began to see opportunities. Not satisfied with a quick stopgap solution he created a new business called Providoor – delivering the food from the best restaurants to Melburnian's front door. https://www.deliagroup.com.au https://www.instagram.com/shanedelia/?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/

After a brutal summer with bushfires Troy Rhoades-Brown (Muse Restaurant) was hoping that Easter would bring a swell of visitors to the Hunter Valley, but the pandemic landed closing the doors indefinitely. With some forward planning and incredible business acumen he’s survived the shutdown and is certain a honeymoon period in the Hunter is looming as restrictions ease and consumers start to travel again. 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/

The Doomsday Plan After building an artisan award-winning brand supplying airlines, stadiums, cinemas and clubs with a best-in-class product over 20 years Karen Lavecky (Land of Plenty Food Co.) lost 90% of business overnight. But a Doomsday document her husband and business partner wrote a few years ago ‘just in case there’s a catastrophe’ set a plan in motion immediately to ensure their business made it through the toughest period of its history.

With many people working from home due to the pandemic, restaurant precincts like Barangaroo that are normally packed with office workers have become ghost towns on weekdays. But Rebecca Lines (Banksii Vermouth Bar and Bistro) explains that consumers are out on force on weekends and spending big – offering a much-needed lifeline to area.

After a few years struggling to make ends meet, an opportunity to change the offering at Barzaari saw co-owner Darryl Martin renovate and re-launch just two weeks before the pandemic hit leaving his new vision potentially in tatters. But, the family banded together, and through luck or good fortune his new restaurant model has paved a new road to success.

After building their dream restaurant in the country and receiving a string of accolades as one of Australia’s best regional restaurants the pandemic came along and put everything Adam Bantock (Clementine, Yass) and his wife Brooke had built in jeopardy. But sometimes, tragic circumstances can give rise to a positive change in a new direction.

Last time we caught up with Ben Liebmann, the borders in Denmark were closed, and Noma was on the verge of re-opening as a wine bar to welcome back the Danes. Now with the borders opening again and restaurants open he shares some exciting news with Huck.

With corporate clients leaving the city in droves after lockdown, Jan McKenzie (Café Sydney) had no choice but to mothball the iconic CBD restaurant Café Sydney and stand down almost 140 staff. With restriction easing in New South Wales, the beating heart of Sydney’s dining scene finally opened its doors again – and almost the entire team is back together too.

When the pandemic hit many operators believed the road to recovery was through everyday, heart-warming eats, and that fine dining may have finally had its day. But award-winning chef Peter Gilmore (Quay & Bennelong) believes our shared traumatic experience and realisation that nothing is forever may result in a golden era for special occasion establishments that remind us to live for the moment.

When the pandemic landed Victor Liong (Lee Ho Fook) was on the verge of opening a new site at Marvel Stadium, and had successful restaurants in Sydney and Melbourne altering our perceptions of Chinese cuisine downunder. Although it threw everything into turmoil, Liong isn’t one to worry about the past, and believes a bright future lies in a finer dining expression of Chinese cuisine at Lee Ho Fook, in the new dawn of Australian hospitality.

With no one flying and the restaurant sector shut down Rowie Dillon (Rowie’s Cakes) lost all business literally overnight. After spending 20 years building her award-winning offering of award-winning 100% wheat, gluten and dairy free cakes and desserts she’s diversifying her offering to survive. https://www.rowiescakes.com.au https://www.instagram.com/rowiescakes/ 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 Annie Smithers, she had closed du Fermier and was yearning to be with her team again. Well, the restaurant is open again and Annie is back on the pans but, but as she tells Huck, things are a little different. https://anniesmithers.com.au https://www.instagram.com/kittensmithers/?hl=en https://www.instagram.com/du_fermier/?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/

Last time we caught up with Jackie Middleton, she had temporarily closed all Earl Canteen sites and was running a takeaway model from her catering arm. With the industry allowed to trade again, they’ve re-opened and she joins Huck to share how it’s going. https://www.earlcanteen.com.au https://www.instagram.com/earlcanteenmel/ https://www.instagram.com/eatingwithjack/ 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 viability of almost every restaurant in the country under pressure due to the pandemic, how crazy would you need to be to open a restaurant during lockdown? Renowned chef and restaurateur David Tsirekas (Homer on Homer) went against the grain and did just that. https://www.instagram.com/dtsirekas/ https://www.facebook.com/homeronhomer/ Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/

In England the pandemic spread so quickly the government closed down restaurants and it’s put the future of the industry in doubt for many. But Michelin Starred chef Nathan Outlaw (Restaurant Nathan Outlaw and Outlaw’s Fish Kitchen) is seeing this as an opportunity to change his restaurants to a more accessible model that shines a light on seafood and cooking it simply. https://nathan-outlaw.com https://www.instagram.com/nathanoutlaw/ 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/

The true impact of the pandemic is beginning to take its toll on many operators. After 20 years, Teage Ezard has closed the doors on award-winning Melbourne institution, Ezard. Even though it’s one of the most devastating moments of his career, the influential restaurateur is already planning something new. 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 restaurants and international markets shut down Scott De Bruin (Mayura Station Limestone Coast, South Australia) saw sales of his award-winning full-blooded wagyu drop to zero literally overnight. But some clever thinking and initiatives he managed to hold on until businesses could open up again. http://www.mayurastation.com https://www.instagram.com/mayurastation/ 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 so many operators pivoting to take away, veg boxes or grocers Joel Valvasori (Perth’s Lulu La Delizia) thought the best chance to maintain his restaurant’s identity and reputation was to hang on, ride out the storm, and get back to normal as soon as possible.