Deep in the Weeds - A Food Podcast with Anthony Huckstep

Food has become the major reason for travelling, but the global pandemic put an end to all travel, home and abroad. With a heavy reliance on a tourist trade and no realistic market for takeaway, Spencer Patrick (Harrisons, Port Douglas) and his staff have been in limbo until the borders open and tourists return. https://www.harrisonsrestaurant.com.au https://www.instagram.com/harrisonspd https://www.instagram.com/spencer_patrick/ 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/

Frustrated by the perception of Turkish food being just dips, pide and kebabs, Ibrahim Kasif changed the conversation of Turkish cuisine downunder at Stanbuli. When the pandemic landed he was forced into a take away model, and the outcome of such has even surprised him. https://stanbuli.com.au https://www.instagram.com/stanbulirestaurant/ 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 critic turned activist Dani Valent she was yearning for the day to strap on the bib in a restaurant again. With the easing of restrictions in Victoria, that day finally arrived and she caught with Huck to share her first dining experience.

Renowned restaurateur Chloe Proud (Hobart’s Oddfellows Bar and Eatery) had finally found a viable restaurant model when the pandemic landed and forced the doors close, but the experience has given her new resolve to find solutions for the entire industry.

Last time we caught up with Paul Baker he’d started a new business called Chefs on Wheels because the entire team at Botanic gardens restaurant had been stood down. Today the restaurant opens again, but Paul is no longer manning the pans. https://chefsonwheels.com.au https://www.instagram.com/bakerpaul82/ 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 award-winning restaurateur Pasquale Trimboli (Italian and Sons) pivoted to a takeaway and retail model to survive, it generated such good business and goodwill he’s created a conundrum he never thought he’d be facing. https://italianandsons.com.au https://www.instagram.com/italianandsons/ 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/

Neil Perry was the very first guest to appear on Deep in the Weeds to discuss the devastating week the restaurant industry closed down. Today he re-opens Rockpool Bar and Grill in Sydney for the first time since and joins Huck for a quick update from the kitchen.

With the food and beverage operations of the entire hotel group stood down overnight, Vincent Lombino (Ovolo Hotel) and his team had to get creative to keep staff employed. One truly unique private dining initiative could change the use of hotel rooms forever. https://ovolohotels.com https://www.instagram.com/ovolohotels/ Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (The Producer) https://www.instagram.com/foodwinedine/

From time to time we're going to catch up with the people who have shared their story on the show. We catch up with Dash Rumble at Pilot in Canberra, as they prepare to seat people in the restaurant for the first time, again. https://www.pilotrestaurant.com https://www.instagram.com/pilotrestaurant/ https://www.instagram.com/dashrum/?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 (The Producer) https://www.instagram.com/foodwinedine/

With a successful restaurant in the CBD, two at the international airport and a role as curator of Carriageworks Farmers Market, Mike McEnearney (Kitchen by Mike) was living the food dream, but the pandemic landed like a tornado, swept him off his feet and took everything with it. https://www.kitchenbymike.com.au https://www.instagram.com/kitchenbymike/ https://www.instagram.com/mikemcenearney/ Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (The Producer) https://www.instagram.com/foodwinedine/

As restaurants began to open up with limited seats again the dreaded ‘no shows’ reared its head and left restaurants reeling. Given we happily pay for tickets to the movies, footy or a concert Sali Sasi (Leigh Street Wine Room) believes it’s time to rethink the booking model for restaurants. https://leighstreetwineroom.com https://www.instagram.com/leighstreetwineroom/?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 (The Producer) https://www.instagram.com/foodwinedine/

A wave of new restaurants added colour, character and nuance to Brisbane’s culinary landscape, but the pandemic stopped it in its tracks. With closed borders and an industry reeling, Ben O’Donoghue (Billykart Kitchen) believes the sun is setting on the old restaurant model, and it's time to embrace a new, more viable way of operating. https://benodonoghue.com https://www.instagram.com/thebenodonoghue/?hl=en https://billykart.com.au https://www.instagram.com/billykart/?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 (The Producer) https://www.instagram.com/foodwinedine/

After losing everything in the bushfires and a huge drop in sales due to the pandemic. Now Prue Henschke, producer of one of the world’s best wines Hill of Grace, has found inspiration in the new shoots emerging from the remains. https://www.henschke.com.au https://www.instagram.com/henschke/?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 (The Producer) https://www.instagram.com/foodwinedine/

After winning multiple awards in its first year, 30,000-seat Bank West Stadium and it’s sibling venues closed their doors and stood down over 3000 casual hospitality workers. But chef Martin Dulke put his kitchens to work to help feed quarantined people returning to Australia and our frontline medical, military and police workers. https://www.instagram.com/chefmartindulke/?hl=en https://bankweststadium.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 (The Producer) https://www.instagram.com/foodwinedine/

Honey Bees are the world's most important pollinator of food crops. One third of the food we consume each day relies on pollination mainly by bees, but with storms, drought, bushfires, floods, a grasshopper plague and a pandemic for good measure, Tim Malfroy (Malfroy’s Gold) one of Australia’s best wild honey producers, discusses the impact it is having. https://www.malfroysgold.com.au https://www.instagram.com/malfroys_wild_honey/ Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (The Producer) https://www.instagram.com/foodwinedine/

As operators try to work out just when to swing the doors open, chef and restaurateur Kathryn Russack (Colenso, Kyneton) discovered a new connection with her community that has her considering a new beginning. http://www.colenso.com.au/#menu https://www.instagram.com/mrscolenso/?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 (The Producer) https://www.instagram.com/foodwinedine/

After a decade launching multiple venues, the pandemic threatened to take away everything Darren Robertson and the team behind Three Blue Ducks had built. Now with the easing of travel and restaurant restrictions it could mark an opportunity to peg back what was lost and become an integral part of the community for all of their venues. https://www.threeblueducks.com https://rockerbondi.com.au/restaurant.html https://www.instagram.com/darrenrobertsonfood/?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 (The Producer) https://www.instagram.com/foodwinedine/

Over a decade ago one of Australia’s best chefs Brent Savage (Bentley Restaurant & Bar, Monopole, Yellow, Cirrus) joined forces with sommelier Nick Hildebrandt to build a restaurant group of vastly different award-winning establishments. With the restaurants booming the pandemic landed and not only forced them to re-think each venue, but saw them working harder than ever before to save them. https://www.instagram.com/brent_savage/?hl=en https://www.thebentley.com.au https://www.bentleygroupathome.com.au/menu https://www.instagram.com/bentleyrestaurantbar/ https://www.instagram.com/nick.hildebrandt/?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 (The Producer) https://www.instagram.com/foodwinedine/

In the wake of the pandemic Duncan Welgemoed (Africola) saw business drop by 83% overnight, but as devastating as it was he realised it delivered a rare moment to let go of all the things that don’t matter, and create a new restaurant model as an essential business. https://www.africola.com.au https://www.instagram.com/africola_soundsystem/ https://www.instagram.com/afropunkoz/?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 (The Producer) https://www.instagram.com/foodwinedine/

With 250,000 people about to descend upon Melbourne to celebrate our incredible food culture, Pat Nourse (The Melbourne Food and Wine Festival) had to postpone Australia’s largest food festival just a week out from launch. But an online initiative will bring the festival to life until restrictions on large gatherings ease. https://www.melbournefoodandwine.com.au Follow Pat on Instagram https://www.instagram.com/patnourse/?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 (The Producer) https://www.instagram.com/foodwinedine/

Pierre Issa, otherwise known as Pepe Saya, is one of the world’s best butter producers, but with almost 90% of his business supplying the Hospitality sector & Qantas he had to whip up a new business model to survive. Follow Pepe Saya https://www.instagram.com/pepesaya/?hl=en Learn more and buy online from Pepe Saya https://pepesaya.net.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 (The Producer) https://www.instagram.com/foodwinedine/

With the world facing a crisis like never before, will our diets come into question too? Shannon Martinez (Smith and Daughters and Smith and Deli) believes the time is nigh to consider a paradigm shift in the way we grow, purchase and consume food. Follow Shannon on Instagram https://www.instagram.com/shannon_martinez/?hl=en https://linktr.ee/shannon_martinez https://www.instagram.com/smithanddaughters/?hl=en https://www.instagram.com/smithanddeli/?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 (The Producer) https://www.instagram.com/foodwinedine/

Just as award-winning restaurateur Stuart Knox (Fix Wine Bar + Restaurant) was raising doubts over his passion and commitment to the hospitality sector, the global pandemic hit him like a Tyson right hook and put things in perspective. Ever since he’s been fighting like a heavy weight underdog to save his business. Follow Stuart on Instagram https://www.instagram.com/fixwinebar/?hl=en All of the Fix links here https://linktr.ee/fixwine Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (The Producer) https://www.instagram.com/foodwinedine/

Tasmania has been isolated from the rest of Australia since shutting its borders. With a small population and a hospitality sector that traditionally needs tourist trade restaurateur Bianca Welsh (Stillwater and Black Cow Bistro, Launceston) discusses the impact of the pandemic and how a new sense of community has emerged. Follow Bianca on Instagram https://www.instagram.com/biancaleewelsh/?hl=en https://www.stillwater.com.au https://blackcowbistro.com.au https://www.instagram.com/stillwater_tas/ https://www.instagram.com/blackcowbistro/ Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (The Producer) https://www.instagram.com/foodwinedine/

With the financial situation for most restaurants in the balance Nino Zoccali (The Restaurant Pendolino) believes the next year will test the resolve of everyone in the industry, because as he explains, the problem is much bigger than many may realise.

In a turning of the tables Dani Valent takes the wheel of Deep in the Weeds to interview host Anthony ‘Huck’ Huckstep about how the series came to light and whats been involved in pulling it together. In a moving episode Huck talks of the future of hospitality, food media and delves deep into his own adversities to explain that clarity and purpose can come from even the most devastating trauma.

Devastating drought, brutal bushfires and a global pandemic. It’s the stuff of Hollywood blockbusters, but a very harsh reality for many Australian producers. Small producer Westerly Isbaih (Alto Olives) discusses the hardship involved in farming downunder, but delivers an inspiring assessment of the amazing people in our food industry and why the future is bright post-Covid.

Fish fiend John Susman (Fishtales) has been the connective tissue between catchers and cooks for over three decades and is credited for helping bring some of the most special seafood brands to market. With restaurants unable to pay bills, he paints a picture of the impact on those upstream as well as the positive impact this pandemic has had on our consumption of seafood.

Australian chef Monty Koludrovic is best known for steering the ship at Icebergs Dining Room overlooking Bondi Beach. Now in Los Angeles with his young family, he was in the process of opening a new restaurant (Grandmaster Recorders) when the global pandemic changed everything.

Chef and restaurateur Josh Niland (Saint Peter) not only put seafood back on the table, but changed the conversation too and the world was taking note. It became known as The Niland Effect. Like many in this pandemic, Josh saw everything he’d worked for was disappearing overnight, but this isn’t the first time adversity has challenged his resolve.

With the only pipeline to market (restaurants) shut down literally overnight, duck farmer Jodi Clarke (Great Ocean Ducks) had to think outside the box to adapt and survive, and a prominent journalist and swag of chefs got on-board to make it happen.

Dan Hunter’s award-winning restaurant Brae in the tiny regional Victorian town of Birregurra rang the bell at number 44 in The World’s Best restaurant list. With international travel in doubt for a long period, one of the world’s most celebrated chefs believes a unique opportunity may emerge for regional restaurants as restrictions ease.

Aria's Matt Moran had to close all of his venues temporarily to give them a fighting chance when the industry re-opens. The experience has given one of Australia’s most influential chefs and restaurateurs a chance to reflect on the past, adapt to the present and consider new business models for restaurants.

Vicki Wild is one of the world’s best restaurateurs. Together with one of the world’s best chefs Martin Benn, they took Sepia to dizzying heights. In the middle of creating their next big restaurant at 80 Collins Street, the global pandemic changed the landscape underneath their feet. https://www.lucas.online/80-collins/ HUCK https://www.instagram.com/huckstergram/ https://twitter.com/AntHuckstep THE PRODUCER https://www.instagram.com/foodwinedine/ https://twitter.com/FoodWineDine

The language of food has no borders. Australian Ben Liebmann is the COO of Noma, arguably the most influential restaurant of our generation. With Noma dependent on international travellers and with a workforce of mostly international workers he delivers incredible insights into what Noma may look like post-Covid, and what it's like as an international worker being supported by the Danish government.

With restaurants limited to takeaway, many small wine producers lost their only pipe to market. Just when wine maker Charlotte Hardy (Charlotte Dalton Wines) thought her business may have to close for good, the initiatives triggered by some in the South Australian restaurant industry helped save her business. CHARLOTTE DALTON WINES https://charlottedaltonwines.com.au https://www.facebook.com/charlottedaltonwines/ https://www.instagram.com/charlotte_dalton_wines/?hl=en HUCK https://www.instagram.com/huckstergram/ https://twitter.com/AntHuckstep THE PRODUCER https://www.instagram.com/foodwinedine/ https://twitter.com/FoodWineDine

With takeaway not an option for a restaurant in the middle of Adelaide’s Botanic Gardens, chef Paul Baker joined forces with his wife to create Chefs on Wheels – a service delivering ready-to-heat meals to the public, and surprisingly, business is booming.

With no restaurants to review, food writer Dani Valent lost her regular food review column, and in turn her voice. But as it turns out, we’re hearing from her more than ever, as the journo turned activist helps give a voice to those without one. DANI'S LINKS https://linktr.ee/danivalent https://danivalent.com https://twitter.com/danivalent https://www.instagram.com/danivalent DEEP IN THE WEEDS https://www.instagram.com/deepintheweedspodcast/ https://twitter.com/deepintheweeds_ https://deepintheweeds.com.au HUCK https://www.instagram.com/huckstergram/ https://twitter.com/AntHuckstep THE PRODUCER https://www.instagram.com/foodwinedine/ https://twitter.com/FoodWineDine

Award-winning restaurateur Michael Ryan [The Provenance Restaurant & Accommodation] explains that although the pandemic has had devastating impact on the industry, we are now in a unique position to address the issues and create a new dawn for the industry. http://www.theprovenance.com.au https://www.instagram.com/theprovenance/?hl=en https://www.instagram.com/huckstergram/ https://www.instagram.com/foodwinedine/

In just their first year Dash Rumble, with partner Ross McQuinn, made the top ten list of the nation’s best restaurants with Pilot, and just as quickly they almost shut their doors for good. Rumble shares the story of the craziest first year of suburban Canberra restaurant.

With restaurants forced into closure, what has happened to the front of house? Chris Morrison (Group Wine Director of QT Hotels) is one of Australia’s leading sommeliers, but like most front of house workers there are no dining rooms in which to ply his craft. He explores the impact of the pandemic and what it means for the sommelier profession and the art of great service.

Attila Yilmaz was a police officer during the SARS epidemic, but following an injury sustained in an on the job incident he left the force and found solace in food. Now owner of one of Western Sydney’s best eateries, Pazar Food Collective, he offers a truly unique perspective on work/life balance during the Covid-19 pandemic.

They take the limelight, but hospitality isn’t just about the pointy end. The cafes and casual eateries help fuel the majority of the populace. Jackie Middleton, gifted Melbourne a form of everyday eats like never before with Earl Canteen, but like many, the pandemic changed everything.

After his venues were closed and his tv gig cancelled, chef Colin Fassnidge turned his focus to a soup kitchen to help feed out of work hospitality workers. Colin Fassnidge https://www.colinfassnidge.com.au https://www.instagram.com/cfassnidge/?hl=en Anthony Huckstep https://www.instagram.com/huckstergram/?hl=en https://twitter.com/AntHuckstep The Producer https://www.instagram.com/foodwinedine/

Rock Oysters are one of life’s most luxurious eating experiences, and often enjoyed in finer surrounds. But with restaurants forced to sell only takeaway, and peak season oysters coming out of the water right now, oyster farmer John Blankenstein from Mimosa Rock Oysters says he needs to get innovative to save the family business. https://www.mimosarockoysters.com.au https://www.instagram.com/mimosarockoysters/?hl=en Email John: [email protected] https://www.instagram.com/deepintheweedspodcast/ https://www.instagram.com/huckstergram/?hl=en https://www.instagram.com/foodwinedine/?hl=en

Regional restaurants provide a platform for local producers and although they’ve been hit hard by the COVID-19 pandemic, Annie Smithers believes the light will shine brightly on the brave new world of restaurants to emerge from the darkness.

On the brink of a potential food scarcity crisis, chef and data analyst Jared Ingersoll dives deep into the detail and shines a light on the ways operators are evolving and the opportunities that lay ahead.

Jacqui Challinor from Nomad Restaurant joins us to discuss the worst week of her career, what she hopes will come out of this current situation, and a lot more.

Chef Neil Perry joins us to discuss the impact of COVID-19 on his restaurants, staff, suppliers, and the industry as a whole.