Deep in the Weeds - A Food Podcast with Anthony Huckstep

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.

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/