Deep in the Weeds - A Food Podcast with Anthony Huckstep

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/

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/