Deep in the Weeds - A Food Podcast with Anthony Huckstep

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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

The Producers: Louisa Dunn (Potato Farmer - Blackwood, Victoria) - Spud Fest.

Mon, 20 Apr 2026 18:00:00 -0000

Louisa Dunn farms potatoes, beef and sheep in Blackwood, an hour north of Melbourne. A city girl from Brighton, who married into a fifth generation farming family, Louisa has learnt more about potatoes than she knew there was to know. There are more than 4000 types of potatoes and the Dunn family is proud to grow around 20 of them, both for chipping and sending to market.

Louisa has become a keen advocate for regional farming communities such as hers; she’s a huge wrap for the Great Trentham Spudfest (May 2 & 3), which celebrates local potato farming families every autumn.

Go to Spudfest: ⁠⁠trenthamspudfest.org.au⁠⁠

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Host Dani Valent

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https://www.instagram.com/yianni.kas/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Ioannis Kasidokostas (Aegli and Sowl) - Greek gods

Sun, 19 Apr 2026 18:00:00 -0000

Melbourne is renowned for its large Greek community, evident in how Greek and the Mediterranean has influenced its culinary landscape over many decades. But what does a modern interpretation of both look like in today’s industry?

We catch up with Ioannis Kasidokostas (Aegli and Sowl) who has two award-winning Greek/Mediterranean venues and a third one the way.

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⁠https://www.hunterempowher.org/⁠

Over a Glass: Jenna Vaughan (Hunter EmpowHER) - making a difference

Fri, 17 Apr 2026 18:00:00 -0000

Jenna Vaughan is the President and Founder of Hunter EmpowHER. She is a marketing specialist and works across a great number of projects in the wine sector. Today she represents Rootlings- A Wine Industry Youth Network, funded by Wine Australia and Australian Society of Viticulture and Oenology. This is a community that helps bridge the gap for young talent in the wine industry.

⁠https://www.rootlings.com.au/⁠

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Host Shanteh Wale

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⁠https://www.wheelersoysterfarm.com.au⁠

Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.

Fishtales: James Wheeler (Wheeler's Oyster Farm, Merimbula) - Sharp oysters, sharp minds

Thu, 16 Apr 2026 23:11:00 -0000

He grew up around oysters, flirted with other ambitions, and thankfully found his way back to the estuary before doing anything too sensible.

Jimmy Wheeler is joining the upcoming Fishtales Seafood Podcast for a proper chat about oysters, quality, family legacy and the glorious obsession required to grow the really good ones.

He’ll also be out and about in the flesh at the Narooma Oyster Festival and at Oysters in the House at Shell House on June 7 — so there are multiple opportunities to hear him talk oysters and, ideally, eat a few while you’re at it.

Sharp oysters, sharp minds, and only the right sort of shellfish behaviour.

⁠https://www.naroomaoysterfestival.com⁠

⁠https://events.humanitix.com/oysters-in-the-house⁠

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Adam Micola (Anyway Hospitality) - From small things

Thu, 16 Apr 2026 01:37:00 -0000

From small things

From the team behind local staples Bobbys and Bangor Tavern comes a new era for Cronulla’s dining scene under the Anyway Hospitality banner. Their latest venture, Meadow, is a French bistro and joining us to discuss the evolution of his small hospitality group is owner Adam Micola.

https://bobbyscronulla.com.au

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⁠https://charlesheidsieck.com/en⁠

Over a Glass: Stephen Leroux (Charles Heidsieck) - a legacy of wisdom shaped by time

Thu, 09 Apr 2026 18:00:00 -0000

Stephen Leroux is the executive director of Champagne Charles Heidsieck, a maison founded in Reims in 1851. This is more than a story of some of the world's finest champagne. It is a legacy of wisdom shaped by time and the ancient expertise passed down through the centuries.

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https://www.instagram.com/tablemannersbronte/

Alex Cameron (Table Manners & Fishnets) - Second coming

Mon, 06 Apr 2026 18:00:00 -0000

Taking the leap from one venue to two is often tricker than many imagine, so how do you do it successfully and maintain the single identity of each venue?

Alex Cameron (Table Manners) joins us on the eve of the opening of his second venue - Fishnets.

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⁠⁠https://www.nicholasseafood.com.au/⁠⁠

Fishtales: Angelo Vaxevani (Nicholas Seafood) - Easter at the Sydney Fish Market

Wed, 01 Apr 2026 20:35:00 -0000

Angelo Vaxevani, manager of Nicholas Seafood at the Sydney Fish Market takes us on a tour of what's good for Easter.

From prawns, lobsters, live fish and more.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Charles Chang (Linla, Sydney) - Raise a glass

Tue, 31 Mar 2026 17:00:00 -0000

The vibrant energy of Taiwanese street culture and the soulful ritual of raising a glass have found a new home in the heart of Surry Hills, Sydney. How do you translate the spirit of the Taiwanese toast into a multifunctional social hub?

We catch up with Charles Chang about his new Taiwanese social dining bar Linla.

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Tracy Keeley (Lunetta, Lunetta Trattoria and Pollen) - In the family

Mon, 30 Mar 2026 03:07:00 -0000

Canberra’s hospitality landscape has really evolved over the last decade thanks to a throng of new blood with their individual spin on hospitality. But today’s guest has made a huge impact across the board from catering to cafes and finer dining too.

Tracy Keeley (Lunetta, Lunetta Trattoria and Pollen) joins us to share how her family is helping to transform the Canberra culinary landscape from café to fine dining.

https://www.lunetta.au

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⁠https://www.temata.co.nz/?srsltid=AfmBOor0ypQg3cwXPSC_TbybyLbjRvSf3REjW9LTwemP_WO345tEZBLY⁠

Over a Glass: Nick Buck (Te Mata Estate, Hawke’s Bay NZ) - some of New Zealand’s oldest vineyards

Thu, 26 Mar 2026 23:57:00 -0000

Nick Buck is the Chief Executive of Te Mata Estate in Hawke’s Bay. Established in 1896, Te Mata Estate is home to some of New Zealand’s oldest vineyards. Nick joins me, to tell me about what the many generations have learned, from their time on the land.

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https://www.instagram.com/chef_damian_brabender/

Damien Brabender - Time, Space, movement

Tue, 24 Mar 2026 17:00:00 -0000

We love catching up with former guests here on Deep in the Weeds, but often the catch up is about new and exciting endeavours. Today’s guest, Damien Brabender - a regular on our airwaves - has faced extreme adversity over the last year, today he joins us to share how he has navigated through the toughest of times.

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https://www.instagram.com/shannon_martinez/

Shannon Martinez (Smith and Daughters, Smith and Deli) - Vegan victory

Sun, 22 Mar 2026 17:00:00 -0000

Well, it’s been a long time since we last caught up with Shannon Martinez (Smith and Daughters, Smith and Deli) , who is one of the most successful path carvers down under. She joins us to share the news of the very exciting, multi-layered expansion of her top shelf brand.

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⁠https://www.instagram.com/dan_sims/⁠

Over a Glass: Dan Sims (Chair of Wine Victoria) - a good news story.

Thu, 19 Mar 2026 17:00:00 -0000

Today we have our first-ever returning guest on Over a Glass — the charismatic Dan Sims. Now wearing a brand-new hat as Chair of Wine Victoria, Dan joins us with something we don’t hear often enough… a good news story.

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https://www.abhisindian.com.au/menu

Kumar Mahadevan (Abhi’s, Sydney) - The guru of Indian Downunder

Tue, 17 Mar 2026 17:00:00 -0000

We’ve talked about the modern influence of Indian food in Australia a few times on Deep in the Weeds but few have had the impact of today’s guest. Kumar Mahadevan (Abhi’s) is known as the guru of Indian cuisine in Australia, he joins us to share some yarns of his extraordinary career.

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⁠https://www.bonniedoone.com.au⁠

The Producers: Carly Baker-Burnham (Bonnie Doone Organic Beef) - Winds of change

Mon, 16 Mar 2026 22:55:00 -0000

Carbon neutral climate positive agriculture is not the first thing many people think of when it comes to cattle farming but in Queensland Carly Baker-Burnham and her family from Bonnie Doone Organic Beef have an incredible story of evolution, generational change and now Australia’s first and largest soil carbon sequestration.

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https://zengalgroup.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

James Gallagher (Zengal Hospitality) - Luck of the Irish

Sun, 15 Mar 2026 17:00:00 -0000

In Australia whenever we think of Irish hospitality we generally think of pubs, but there is an operator among the key figures shaping how Irish hospitality and culture are experienced in Melbourne today.

James Gallagher (Zengal Hospitality which has venues Jimmy O’Neils, Naughty Nancy’s, Aunty Annie’s and Enbarr) joins us to share how Irish food and culture in Melbourne has evolved beyond a pub-only identity.

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⁠https://www.tregole.com/index.php/en/⁠

Over a Glass: Sophie Conte (Tregole Estate) - a great time to be a winemaker

Thu, 12 Mar 2026 17:00:00 -0000

Sophie Conte is the winemaker of Tregole Estate, located in the Chianti Classico region.

She joins me today, to tell me about life in Tuscany and working with the fragrant, age worthy and sophisticated Sangiovese grape.

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https://www.instagram.com/tinkerbellpt/

Margie Harris - A true independent

Tue, 10 Mar 2026 17:00:00 -0000

Margie Harris is part of one of Australia’s most dynamic hospitality duos. From the days of the golden era of Adelaide’s restaurant scene to creating (with partner Chrissie Manfield) one of the most important restaurants to help build the foundation of the industry we see today. Margie joins us to talk shop and take a deep dive down food memory lane.

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https://www.tulumrestaurant.com.au

Coskun Uysal (Tulum, Melbourne) - Ten out of ten

Mon, 09 Mar 2026 01:02:00 -0000

Ten years in business is amazing for any restaurant, let alone one that has pushed the boundaries and changed the conversation for a cuisine down under.

Well today’s guest has done just that, taking Turkish cuisine to dramatic heights in Melbourne. Tulum’s Coskun Uysal joins us to share yarns of the last decade, the exciting future for the restaurant and an incredible dinner series he has arranged to celebrate a decade of service.

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⁠https://bosworthwines.com.au/battle-of-bosworth/⁠

Over a Glass: Joch Bosworth (Battle of Bosworth, McLaren Vale) - crafting high quality organic wines

Thu, 05 Mar 2026 00:11:00 -0000

Joch Bosworth is the founder of Battle of Bosworth winery in McLaren Vale region of South Australia. Alongside his partner Louise Hemsley-Smith they craft high quality organic wines in their own unique way

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https://www.instagram.com/chefjeffschroeter/?hl=en

Jeff Schroeter (Darling Glebe) - Back home

Tue, 03 Mar 2026 17:00:00 -0000

What’s it like letting go of a venue for other opportunities, only to return a few years later with full control? We catch up with journeyman Jeff Schroeter (Darling Glebe), who takes us inside a historic building where he’s dishing up his unique brand of hospitality.

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Dave Pynt (Burnt Ends, Singapore) - Can stand the heat

Sun, 01 Mar 2026 17:00:00 -0000

Mastering the humble Aussie backyard BBQ is a rite of passage downunder, but how do you elevate that and foster nuances that help take a restaurant to the best lists in the world?

Dave Pynt (Burnt Ends, Singapore) joins us to share yarns of the wild ride from suburbia Perth to the world’s best restaurant lists.

https://burntends.com.sg

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⁠https://www.quartzreef.co.nz/⁠

Over a Glass: Rudi Bauer (Quartz Reef, NZ) - dedication, enthusiasm, and talent

Thu, 26 Feb 2026 17:00:00 -0000

Rudi Bauer is an Austrian-born winemaker who has made his home in Central Otago, New Zealand. As the winemaker and artisan behind Quartz Reef, his dedication, enthusiasm, and talent are recognised far and wide.

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https://www.instagram.com/simondrolzcox/

Simon Drolz-Cox (Old Mates, NYC) - Old Mates in the Big Apple

Thu, 26 Feb 2026 00:33:00 -0000

Making your mark in one of the world’s most influential food cities is the goal of many chefs. But how do you actually do it, especially with an offering that pays homage to the hub of the community down under - the Aussie pub.

We catch up with Simon Drolz-Cox, head chef of Old Mates in New York City to see how it’s become one of the city’s most popular venues.

https://www.oldmates.com

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Anthony Healy (Chef) - Edge of the map

Sun, 22 Feb 2026 17:00:00 -0000

From the high-octane kitchens of Europe to running luxury resorts and private cheffing for royalty, few chefs understand the true meaning of "sourcing" like today’s guest. Anthony Healy has built a career on the edge of the map, turning the isolation of private islands into a canvas for culinary excellence, he joins us to share yarns from his global life in food.

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https://www.thestinkingbishops.com

Stefano Voltattorni (The Stinking Bishops, Sydney) - Home away from home

Tue, 17 Feb 2026 17:00:00 -0000

What’s it like taking over an existing business with a great reputation, making it your own and taking it on a new culinary journey too? Well today’s guest has done just that with one of Sydney’s most unique venues. Stefano Voltattorni of The Stinking Bishops in Enmore, Sydney joins us to share the story of how he found his slice of Italy downunder.

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https://www.firepop.com.au/

Raymond Hou (Fire Pop) - Stick to it

Sun, 15 Feb 2026 17:00:00 -0000

It started with a mission to bring a famous cumin lamb skewer from his home region in China to the Australian consumer. From a single pop up, to multiple locations and now bricks and mortar Raymond Hou (Fire Pop) has one of the most exciting small restaurants in Sydney right now.

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Brendan Hill (Tintino, Canberra) - Best of both

Tue, 10 Feb 2026 17:00:00 -0000

After making a name for himself in Sydney at high end restaurants, Brendan Hill (Tintino, Canberra) moved to the capital for family reasons. Although he never imagined himself in Canberra, he has been integral to the success of multiple large establishments, but now he’s turned his hand to something a little more intimate with a wineshop-cum-restaurant.

https://tintino.com.au

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https://www.instagram.com/monty_koludrovic/?hl=en

Monty Koludrovic (Victor Churchill, Melbourne) - High steaks

Sun, 08 Feb 2026 17:00:00 -0000

After setting the culinary world alight in LA, Monty Koludrovic has returned home to Australia to begin the biggest gig of his life, and immerse his family back into Australian culture. We catch up with Monty to get the low down on his plans downunder.

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⁠https://www.werkstatt.wine⁠

Over a Glass: Bridget Mac (Werkstatt Wine) - an evolving journey

Thu, 05 Feb 2026 17:00:00 -0000

Bridget Mac is the driving force behind every facet of Werkstatt Wine, a progressive winemaking venture sourcing fruit from Mount Gambier and the King Valley—regions central to an evolving journey. The word of Werkstatt is spreading far and wide.

Support the Go Fund Me

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https://www.instagram.com/elias_salo/?hl=en

Elias Salomonsson (Circl, Melbourne) - First class, free from the fluff

Wed, 04 Feb 2026 17:00:00 -0000

Transferring skills acquired in fine dining kitchens can have its challenges on pushing boundaries while showing restraint, so how do you do it and deliver an exceptional dining experience, free from the trappings of top-level hospitality?

Elias Salomonsson from Circl in Melbourne joins us to discuss how he’s share yarns of growing up in Sweden, working in Ireland and making his mark downunder.

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https://www.instagram.com/chefrickstein/

Rick Stein (Cook, TV presenter, author. restaurateur and seafood savant) - The Stein effect

Sun, 01 Feb 2026 17:00:00 -0000

DJ, cook, tv presenter, author. restaurateur and seafood savant, today’s guest is a living legend, one of Huck’s food heroes and a damn good bloke to-boot. The one and only Rick Stein joins us to share yarns of his life in food, his love of Australia and his new restaurant in Coogee, Sydney as well.

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⁠https://www.smallacrescyder.com.au⁠

Over a Glass: Nick Geoghegan (Small Acres Cyder) - making something special in the glass

Thu, 29 Jan 2026 21:41:00 -0000

Nick Geoghegan is the owner of Small Acres Cyder in Orange New South Wales. After moving to the region for a tree change, he and his wife Jannene took a chance on a small cider business.

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https://www.p48.com.au/venues-garaku/

Derek Kim (Garaku, Sydney) - A change in focus

Wed, 28 Jan 2026 22:38:00 -0000

He was the final head chef of legendary Australian restaurant Tetsuya’s and now he’s leading the team of one of the country’s best Kaiseki’s. Join us as Derek Kim (Garaku, Sydney) takes us into his kitchen to discuss his incredible career and how he’s creating a modern Kaiseki with a touch of Korean influence too.

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https://www.instagram.com/chefandrewmccrea/

Andrew McCrea (Perspective Dining, Brisbane) - Clear perspective

Mon, 26 Jan 2026 23:06:00 -0000

Pushing the boundaries in terms of flavour, textures and balance on a plate can test many a chef, but what if your own senses were a little different to most? What impact does that have on a chef’s creations?

Andrew McCrea has 6% vision and yet somehow is knocking it out of the park as chef patron of Perspective dining in Brisbane, Queensland. Tune in and hear his incredible story.

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https://www.instagram.com/mlk.deli/?hl=en

Myra Karakelle (MLK Deli) - I like big Baahhtts

Tue, 20 Jan 2026 17:00:00 -0000

She opened one of the most unique delis downunder, but today on the summer series of Deep in the Weeds Myra Karakelle (MLK Deli) shares yarns about sheep with big butts, trying a rarely eaten meat and a very special kebab.

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⁠https://www.bassandflindersdistillery.com⁠

Over a Glass: Holly Klintworth (Bass and Flinders Distillery) - a leader of the Australian spirits industry

Mon, 19 Jan 2026 17:00:00 -0000

Holly Klintworth is the Managing Director and Head Distiller of family-owned and operated Bass and Flinders Distillery. She is a leader of the Australian spirits industry and second-generation distiller of the renown Mornington Peninsula business.

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⁠⁠https://www.instagram.com/foodwinedine/⁠⁠

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⁠https://www.instagram.com/ross_lusted/⁠

Ross Lusted (Woodcut and Marmello) - Working with locals

Sun, 18 Jan 2026 21:59:00 -0000

It's the summer series on Deep in the Weeds where we catch up with past guests to share a few travel yarns from their life in food, and today we catch up with one of Australia’s most influential operators the one and only Ross Lusted who takes us to Bhutan, Japan and India.

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https://www.instagram.com/olympic.meats/?hl=en

Tim Cassimatis (Olympic Meats, Sydney) - Ancestral awakening

Tue, 06 Jan 2026 17:00:00 -0000

It's the summer series of Deep in the Weeds where we catch up with past guests to share some of their favourite travel and food yarns. Today it’s a pleasure to welcome back Tim Cassimatis from Olympic Meats on the show, who takes us on a journey to the birthplace of his father.

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https://www.fodastrategy.com

Jared Ingersoll (Chef and Consultant) - Feeling crabby

Sun, 04 Jan 2026 17:00:00 -0000

It’s the summer series on Deep in the Weeds and Today’s guest was one of the originals on the show, racking up the third episode of the show over 5 and a half years ago. Join us as Jared Ingersoll shares yarns about cooking mishaps, scoring killer crabs and kitchen prep nightmares.

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https://www.instagram.com/alex.munoz.labart/?hl=en

Alex Munoz (LaBart) - Family at the core

Tue, 30 Dec 2025 17:00:00 -0000

Welcome back to another episode of our Summer Series on Deep in the Weeds where we catch up with past guests to share yarns from their life in food. And today we head to Queensland with Alex Munoz from LaBart who shares yarns of inspiring meals, near misses, and the importance of family when you work in hospitality.

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https://www.stillwater.net.au

Bianca Welsh (Stillwater Launceston) - Top of your game

Sun, 28 Dec 2025 17:00:00 -0000

It’s the summer series on Deep in the Weeds and today we head to Tassie to catch up with friend of the show Bianca Welsh who shares yarns about the ongoing endeavour of finding child friendly venues while abroad, to inspiring your team with immersive food trips.

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https://www.instagram.com/chef_mcleod/?hl=en

Alastair McLeod (Chef) - The miracle brown trout

Tue, 23 Dec 2025 17:00:00 -0000

And the summer series continues here on Deep in the Weeds and today chef Alastair McLeod takes us on a global journey to his homeland Ireland, across to France and New York where he experienced the true art of hospitality.

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https://www.instagram.com/birdcowfish/?hl=en

Alex Herbert (Vivid Sydney) - Something in the water

Sun, 21 Dec 2025 17:00:00 -0000

It's the summer series on Deep in the Weeds and the last time we caught up with today’s guest she dished up a Christmas special for us, and as always, it’s an absolute joy to welcome back legendary chef and restaurateur Alex Herbert who shares yarns of hidden gems in Japan, making a pilgrimage and how food weaves a web through one’s life.

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⁠https://www.nicholasseafood.com.au/⁠

Fishtales: Angelo Vaxevani (Nicholas Seafood at Sydney Fish Market) - Christmas Seafood

Thu, 18 Dec 2025 22:04:00 -0000

Angelo Vaxevani, manager of Nicholas Seafood at the Sydney Fish Market takes us on a tour of what's good for the festive season in 2025.

From prawns, oysters, lobsters, live fish and more.

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https://www.instagram.com/darrenrobertsonfood/?hl=en

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Darren Robertson (Three Blue Ducks) - Buy the ticket, take the ride

Tue, 16 Dec 2025 17:00:00 -0000

It's the summer series and today we catch up with a chef who once led the team of one of Australia’s best restaurants, before elevating everyday eats.Darren Robertson joins us to share tales of Tokyo with Tetsuya, Pilgrimage to St John, a wild New York ride and going off track in Indonesia.

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https://www.hyatt.com/brands/caption-by-hyatt

Yammi Cheung (Caption by Hyatt) - Take a chance

Sun, 14 Dec 2025 17:00:00 -0000

After finding her feet in hospitality in Hong Kong, Yammi Cheung (Caption by Hyatt) yearned for a new adventure in a city that offered not only a great career but the lifestyle she was after. She headed downunder to Sydney, and now she is leading the team at a new venue delivering a menu that strikes a balance between healthy eating and guilty pleasures.

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⁠https://www.polperrowines.com.au⁠

Over a Glass: Sam Coverdale (Polperro and Even Keel Wines, Mornington Peninsula) - a passion for cool climate wines

Thu, 11 Dec 2025 23:27:00 -0000

Sam Coverdale is the owner/winemaker of Polperro and Even Keel wines located on the Mornington Peninsula. Here the sea wraps the lands on three sides, fuelling his passion for cool- climate wines and his enduring search for the perfect wave.

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⁠⁠https://www.instagram.com/foodwinedine/⁠⁠

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https://www.instagram.com/markredlantern/?hl=en

Mark Jensen (Red Lantern) - Lights out, but the memories

Tue, 09 Dec 2025 17:00:00 -0000

Today’s guest has appeared on the show a few times, including one of our special Christmas episodes. But this time it’s to reflect on what has been an extraordinary run of influence for his restaurant Red Lantern, which after 23 years, he’s pulled up stumps on. Mark Jensen joins us to share yarns from one of Sydney’s most influential establishments.

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https://www.instagram.com/ross_lusted/?hl=en

Ross Lusted (Woodcut and Marmello) - The traveller

Sun, 07 Dec 2025 17:00:00 -0000

Last time we caught up with Ross Lusted he took us on a journey through his career and Woodcut, an establishment that was over a decade in the making. With Woodcut firing, he’s also launched his first Melbourne venue, Portuguese-inspired Marmello, and taken on the challenge of raising the bar on inflight meals with Qatar.

Ross joins us to share yarns of his global travels and how he keeps every new venture operating at the highest levels.

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⁠⁠https://www.burrumbiodynamics.com.au⁠⁠

The Producers: Tania Walter (Burrum Biodynamics) - a life of creativity, variety, challenge and meaningful rewards

Thu, 04 Dec 2025 00:48:00 -0000

Tania and Stephen Walter are biodynamic grain farmers in north-western Victoria. Burrum Biodynamics is a place of dark cracking soil and grey loam, red clay and sand, underpinning fields and wildlife reserves which attract native birds. The Walters grow oats, wheat, barley, lentils and rye according to biodynamic principles. It’s a life of creativity, variety, challenge and meaningful rewards that go beyond yield and balance sheets.

This episode is part of our miniseries around Grainz, a gathering of producers, bakers, brewers and sourdough enthusiasts. Listen to our episodes with Nick Shelley and Laura Valli, which are also centred on Grainz.

⁠⁠https://www.grainz.org.au⁠⁠

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https://www.flaminia.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Giovanni Pilu (Flaminia, Sydney) - They came by sea

Tue, 02 Dec 2025 19:37:00 -0000

Legends Giovanni Pilu and Marilyn Annecchini open their brand new restaurant Flaminia today and we were lucky enough to catch up with chef Giovanni in the restaurant on the eve of swinging the doors open. Join us a Giovanni shares the story behind his new restaurant and what to expect on the menu that explores the port cities of Italy.

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https://www.instagram.com/fugazzi.bdr/?hl=en

Max Sharrad (Nido Bar and Pasta, Fugazzi) - Growing up on the go

Sun, 30 Nov 2025 17:00:00 -0000

After falling in with the wrong crowd as a teenager, Max Sharrad (Nido Bar and Pasta, Fugazzi), found his feet in the commercial kitchen. His young, over-confident personality helped him open the door to some of the world’s best kitchens, but rising the ranks so quickly had its drawbacks. With maturity has come a different view of hospitality and what he wants to get out of it.

https://www.instagram.com/max.sharrad/?hl=en

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https://www.instagram.com/eatingwithjack/?hl=en

Jackie Middleton (Earl & Dame, Melbourne) - journey of evolution

Tue, 25 Nov 2025 17:00:00 -0000

She was one of our very first guests way back in 2020 when the world was upside down coping with covid. Since then her business model, and perspective of hospitality has evolved exponentially. We catch up with legend Jackie Middleton (Earl, Dame) to discuss the modern art of hospitality.

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https://www.1hotels.com/melbourne/taste/from-here-by-mike

Mike McEnearney (From Here by Mike) - Hands in the soil

Mon, 24 Nov 2025 04:00:00 -0000

The epitome of a farm to table approach to cooking, Mike McEnearney (From Here by Mike) has played a huge role in elevating everyday eats and bringing consumers closer to the source. We catch up with Mike to discuss his new projects and how he finds the right offering for the right market while continually evolving.

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https://www.pilotrestaurant.com

Dash Rumble (Pilot, Such and Such, Canberra) - A dash of this

Tue, 18 Nov 2025 17:00:00 -0000

It’s been four years since we last caught up with Dash Rumble (Pilot, Such and Such) and like many of us a lot of water has gone under the bridge since then, including the size and shape of her businesses. We catch up with one of the Capital’s best restaurateurs to see how she’s built the foundations to not only let her business’s grow but nurture a creative and inclusive culture in the workplace too.

https://www.andsuchandsuch.com

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⁠⁠https://sellardairy.com.au⁠⁠

The Producers: Tess Sellar (Sellar Farmhouse Creamery) - making a go of dairy farming

Mon, 17 Nov 2025 20:45:00 -0000

How many cows do you need to milk to call yourself a dairy farmer?

Tess Sellar has 10 friendly girls at her farm on Dja Dja Wurrung country in central Victoria. As Sellar Farmhouse Creamery, she bottles milk and makes yoghurt, selling both directly to local customers who value short supply chains and delicious dairy.

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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Dion Cohen (Single O) - Brewed awakening

Sun, 16 Nov 2025 17:00:00 -0000

Australia is considered by many to have the most mature coffee market in the world all thanks to a bevy of operators who laid the foundations and changed the game many years ago.

Single O is one of the foundations of this movement, and after more than two decades of influencing how we drink our daily brew, co-founder Dion Cohen joins us to share just how they did, and how their making the future more sustainable too.

https://singleo.com.au

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⁠https://www.josephperrier.com/en/⁠

Over a Glass: Ben Fourmon (Joseph Perrier) - celebrating 200 years.

Wed, 12 Nov 2025 17:00:00 -0000

Ben Fourmon is Chairman and CEO of Joseph Perrier. The champagne house was founded in Châlons in 1825. This year they celebrate their 200th Anniversary and Ben joins me to unravel some of the legacy of the past two centuries.

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https://www.nottinghillhotel.com.au'

Andy Tsai (Notting Hill Hotel, Melbourne) - Going down the local

Tue, 11 Nov 2025 17:00:00 -0000

What makes a great pub? The food, the atmosphere, the beers on tap or the local community who gather there. How do you tick every box, especially a layered food offering that can cover everyday eats and a special night out too.

Andy Tsai (Notting Hill Hotel) joins us to discuss how he and is teamed have created one of Australia’s best pubs.

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https://www.braerestaurant.com

Dan Hunter (Brae) - Shattered glass moments

Sun, 09 Nov 2025 17:00:00 -0000

From smashing a glass door as a dish washer to fibbing on a CV to get a start as a chef and climbing the ranks of the world’s best establishments, Dan Hunter (Brae) has become one of the most influential chefs and restaurateurs down under.

In this episode Dan digs deep to share never told yarns of his incredible career, as well as sage advice on creating positive culture and providing a knowledge fountain in your venue.

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⁠https://handpickedwines.com.au/⁠

Over a Glass: Peter Dillon (Handpicked Wines) - passion for the craft

Thu, 06 Nov 2025 17:00:00 -0000

Peter Dillon is the Chief Winemaker at Handpicked Wines. Born into a winemaking family, Peter’s passion for the craft runs deep. Alongside his work in the winery, he’s equally at home in the vineyard as Director of Viticulture as well. Peter’s hands-on approach and curiosity for terroir keep him constantly engaged in the art and science of great wine.

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The Producers: Royce Akers (Pep) - adding some spice

Wed, 05 Nov 2025 17:00:00 -0000

Royce Akers is one third of Pep, a peppy new Australian brand shaking up the world of pepper. Even though pepper has a dramatic and storied history, a driver of fortunes and cross-cultural connection, Royce and his friends thought it had lost its way a little: ubiquitous but under appreciated, rarely elevated or feted in the same way that salt is, for example.

From lack comes opportunity…

⁠⁠https://eatpep.com/⁠⁠

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https://www.instagram.com/dandy_allambie/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Anthony Svilicich (Dandy) - Back in the game

Tue, 04 Nov 2025 17:00:00 -0000

Today’s guest made a name for himself running multiple award-winning cafes over more than a decade. But a few years back he sold up and got out of the game.

Well, he’s been lured back and has opened a new café in Sydney’s north. Anthony Svilicich joins us to talk about his new project Dandy in Allambie Heights, Sydney.

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https://www.barneyspizzaandwildgame.com.au

Mark Labrooy (Barney’s takeaway pizza & Wild Game Butchery) - Spinning his own discs

Sun, 02 Nov 2025 17:00:00 -0000

It’s always great to catch up with former guests, especially when they make such life altering decisions. Last time we caught up with Mark Labrooy he had left the famed Three Blue Ducks for a new challenge at The Boathouse Group, now he’s back on the show again to discuss a very exciting new project - Barney’s takeaway pizza and Wild Game Butchery.

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⁠https://www.yangarra.com⁠

Over a Glass: Peter Fraser (Yangarra Estate Vineyard) - benchmark for quality

Thu, 30 Oct 2025 17:00:00 -0000

Peter Fraser is the winemaker and driving force behind Yangarra Estate Vineyard. Located in Blewitt Springs, Yangarra’s wines have set the benchmark for quality and their translation of site within McLaren Vale. The reputation of their fine wines extends far beyond Australia...

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https://www.arnoldskensington.com

Scott Eddington (Arnold’s, Kensington) - When you are the local

Tue, 28 Oct 2025 17:00:00 -0000

While scouting for sites and ideas for you own venue, what if an opportunity arises to fill a gap in your own suburb. Not only creating your first venue, but adding an offering much needed in your own community too?

Scott Eddington from Arnold’s in Kensington Melbourne joins us to talk about the wild ride of opening his first restaurant in his own neighbourhood.

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https://riverlandgroup.com.au

Michael Smith (Riverland Group) - Big team, bigger outcome

Mon, 27 Oct 2025 17:00:00 -0000

After running the engine room of some of Melbourne’s most influential restaurants over a few decades, Michael Smith (Riverland Group) has taken on one of the biggest challenges of his life – leading the team of seven huge venues across Victoria.

But how do you step into a new role overseeing so many venues with systems in place, a certain culture and then take things to a new level? Join us as we delve into all things hospitality with Michael.

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⁠https://eastcoastbeverages.com.au⁠

The Producers: Sam Lentini (Eastcoast Beverages) - Tree to bottle

Sun, 26 Oct 2025 17:00:00 -0000

For six decades the Lentini Family citrus farm has been passed down through three generations, squeezing love and care into their range of fresh juices. Sam Lentini from Eastcoast Beverages has been a key figure in the longevity of one of Australia’s most influential farming families.

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⁠https://www.awri.com.au⁠

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Over a Glass: Dr. Mark Krstic (Australian Wine Research Institute) - supporting the wine sector

Thu, 23 Oct 2025 17:00:00 -0000

Dr. Mark Krstic is the Managing Director of the Australian Wine Research Institute (AWRI). With more than 28 years of experience in grape and wine research and development, he is also a Professor at Macquarie University, a published author, and a respected leader across numerous boards, committees, and industry programs.

His breadth of expertise positions him as one of the most influential figures in the advancement of Australian wine.

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⁠https://www.philterbrewing.com⁠

Over a Glass: Mick Neil (Philter Brewing) - seriously tasty brews

Thu, 16 Oct 2025 17:00:00 -0000

Mick Neil and Stef Constantoulas are the co-founders of Philter Brewing based in Marrickville. Recently crowned Australia's number one independent brewery, Philter manages to blend nostalgia, modern flair and top tier brewing techniques to create some seriously tasty brews.

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https://www.instagram.com/mattblackwell6/

Matt Blackwell (Chef) - Letting go

Tue, 14 Oct 2025 17:00:00 -0000

Having creative freedom on a project can help you refine your voice on a plate, but what happens when that journey is over?

How do you find a new platform to do what you love?

After closing his first venue Pneuma earlier this year, Matt Blackwell joins us to reflect on his creative outlet, and what he has planned next.

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⁠https://www.instagram.com/humantabasco/?hl=en⁠

Over a Glass: James Coburn (Human Tabasco) - a distinctive voice

Mon, 13 Oct 2025 20:12:00 -0000

James Coburn is an old hat in hospitality. Hosting and making coffee are no doubt as easy as breathing, yet he has also carved out a distinctive voice in content creation. Through his social media personality, Human Tabasco, James shines a witty and unflinching light on the many colourful—and sometimes all-too-familiar—characters who walk through the venue doors.

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https://www.bistroebony.com.au

Joey Commerford (Bistro Ebony) - First solo venture

Mon, 13 Oct 2025 01:34:00 -0000

For years, Joey Commerford was front-of-house at some of Australia's most respected restaurants, like Vue de Monde and The Press Club. Now, he's opened his first solo spot, Bistro Ebony, with a clear goal: to swap the fine-dining fuss for a more casual, everyday experience.

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https://tartesbyamanda.com.au

Amanda Yong (Tarte's by Amanda) - a passion for pastry

Thu, 09 Oct 2025 09:11:00 -0000

Today’s guest spent many years honing her skills in Perth’s finest kitchens, including Rockpool and Wildflower, all driven by an unwavering passion for pastry. That ambition led her to launch her own brand and become actively part of change too. Amanda Yong (Tarte's by Amanda) joins us to talk about Project WOMN Inc, Healthy Mind Menu and supporting others in a career in hospitality.

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⁠https://sodasmith.com.au⁠

Over a Glass: Monica Callinan (Sodasmith) - flair, precision and charisma

Thu, 02 Oct 2025 01:17:00 -0000

Monica Callinan is the founder of SodaSmith, a refreshing range of premium soft drinks and mixes inspired by Australia's abundant natural resources and native ingredients. She has created what the country has long been waiting for, delivering it with flair, precision and a charisma all of her own.

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https://www.northerngit.com.au

Michael Slade (Northern Git, Melbourne) - The new dart

Wed, 01 Oct 2025 00:11:00 -0000

After training in the kitchens of London, our guest brought his vision of a true British gastropub to Australia, creating a unique culinary experience that honours his roots while celebrating his new home. Michael Slade (Northern Git, Melbourne) joins us to share his vision of modern British food downunder.

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⁠https://callingtonmilldistillery.com⁠

Over a Glass: John Ibrahim (Callington Mill Distillery, Tasmania) - a Tasmanian whisky story

Sun, 28 Sep 2025 18:00:00 -0000

John Ibrahim is the founder of Callington Mill Distillery in Oatlands, Tasmania. With a background in business and commercial property development, John has always held a quiet love for open spaces and working the land. That passion ultimately led him to Tasmanian whisky—where his story, and the building of Callington Mill, truly begins.

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https://www.instagram.com/norniebero/?hl=en'

Nornie Bero (Mabu Mabu) - Unlocking native ingredients

Tue, 23 Sep 2025 18:00:00 -0000

Today, we welcome a true visionary who has spent her life celebrating and sharing Indigenous Australian ingredients. With over 25 years of experience as a professional chef, Nornie Bero founded the Mabu Mabu brand, Tuckshop, and Big Esso. She is now a driving force in educating Australians on how to unlock the power of native ingredients in their kitchens.

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https://www.instagram.com/thestorytellerchef/?hl=en

Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.

Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Zach Green (The Storyteller Chef) - Back to country

Mon, 22 Sep 2025 03:57:00 -0000

For many chefs, cooking is a craft, a passion, or even a business, but for today's guest, it became a way to heal and reconnect with his roots. After a personal tragedy, Zach Green (The Storyteller Chef) turned to his Indigenous heritage and native ingredients of the Top End to create something truly special.

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⁠https://www.instagram.com/sisuwines/?hl=en⁠

Over a Glass: Jake Sheedy (Sisu Wines) - Warm, genuine, and full of ambition

Fri, 19 Sep 2025 07:13:00 -0000

Jake Sheedy is the driving force behind Sisu Wines in Tasmania’s Upper Coal River Valley. In 2020, he made the bold move to establish a dream from the ground up, embracing both the challenges and rewards of building a vineyard in one of Australia’s most exciting cool-climate regions.

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https://www.olympicmeats.shop

Timothy Cassimatis (Olympic Meats, Marrickville) - Against the odds

Tue, 16 Sep 2025 18:00:00 -0000

A car accident, induced coma and over 20 operations almost derailed Timothy Cassimatis (Olympic Meats, Marrickville) dream of one day owning a restaurant that honoured his Greek heritage. But time, patience and family helped him find a way through adversity and now he runs one of the most popular venues in Sydney where the food of his family is front and centre.

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https://www.cognoscentifoodandwine.com

Emma D'Alessandro (Cognoscenti Food and Wine, Belgrave Dandenong Ranges) - The heart of the kitchen

Sun, 14 Sep 2025 18:00:00 -0000

A true culinary force whose passion for food began with her Italian heritage. Emma D'Alessandro’s (Cognoscenti Food and Wine, Belgrave Dandenong Ranges) remarkable career included over 16 years at the iconic Donovan’s in St Kilda. Now, together with her husband Kevin, she’s embracing new creative outlets in regional Victoria where family and their restaurant help balance the scales of a rich life in food.

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⁠https://houseofarras.com.au⁠

Over a Glass: Ed Carr (House of Arras) - A pioneer of fine wine

Wed, 10 Sep 2025 18:00:00 -0000

Ed Carr is a bit of an enigma, there is no one quite like him. Chief winemaker at the House of Arras, Ed has quite literally put the buzz into the Australian Sparkling wine scene. A pioneer of fine wine, I am thrilled to have Ed join me today.

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https://www.kitakafe.com.au

Zac Young (Kita, Canberra) - All-nighter

Tue, 09 Sep 2025 18:00:00 -0000

Today, we're talking with Zac Young, the visionary behind Canberra's only overnight café, Kita. A café open 6pm-6am and feeding shift-workers, party goers and families alike. We explore how his vision to create a welcoming space for the uncatered became a thriving, family-run business with a powerful community spirit.

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https://www.babasplace.com.au

Alexander Kelly (Baba's Place, Corner 75) - Community hubs

Sun, 07 Sep 2025 18:00:00 -0000

Today, we are joined by Alexander Kelly, a restaurateur dedicated to revitalizing local institutions.

As the co-owner of Baba's Place, he has a deep understanding of what makes a neighbourhood venue special. More recently he’s taken on the challenge of reopening Corner 75, preserving its legacy while infusing it with new life for the community.

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Over a Glass: Dylan Grigg (Vinya Vella) - devoted guardian of the vine

Wed, 03 Sep 2025 18:00:00 -0000

Dylan Grigg is a viticulturist and devoted guardian of the vine. Through his consultancy, Meristem Viticulture, and his own label, Vinya Vella, he has earned a reputation for excellence and deep respect for the land. His commitment was recently recognised with the McWilliam’s Excellence in Action Award presented at the Australian Wine Industry Awards.

⁠https://vinyavella.com⁠

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https://finefoodaustralia.com.au/speaker/tim-greaves/

Tim Greaves (Chef Consultant) - More with less

Tue, 02 Sep 2025 18:00:00 -0000

What happens when a fine dining chef discovers a new passion? Chef Tim Greaves shifted his focus from exclusive kitchens to a mission of sustainability, embracing practices like foraging and fermentation. He joins us to discuss how he helps chefs create a more mindful food system by teaching them how to do more with less.

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https://www.nearmint.com.au/longplay-bistro

Calum Horn (Longplay Bistro) - Garage days re-visited

Sun, 31 Aug 2025 18:00:00 -0000

From Edinburgh to Spain and now to the heart of South Australia, our guest today is a chef whose culinary path is as rich and flavourful as his cooking. He's known for his honest, unpretentious style and his passion for local produce. Today, the head chef of Longplay Bistro, Calum Horn joins us to take us on his culinary journey.

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⁠https://www.instagram.com/andrewcaillardmw/?hl=en⁠

Over a Glass: Andrew Caillard MW (The Australian Ark) - grace, humility, and honour

Wed, 27 Aug 2025 18:00:00 -0000

Andrew Caillard MW is the embodiment of a true wine professional. He carries himself with grace, humility, and honour, and holds a global reputation as one of the most dedicated wine scholars of our time. Master of Wine, author of The Australian Ark, co-founder of Langton’s Fine Wine Auctions, and associate producer of acclaimed wine films such as Red Obsession and Blind Ambition. Andrew is a respected historian and all-round authoritative voice of the wine world.

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Jess Gregory, (Thermidor Oyster Bar & Brasserie, Newcastle) - Reading the room

Tue, 26 Aug 2025 18:00:00 -0000

How do you create a venue that fulfils your dreams of a restaurant and acts as a kind of love letter to diners. A venue that become a part of the community and part of people’s lives and puts your sense of hospitality on display. Today, we're joined by Jess Gregory, co-owner of Thermidor Oyster Bar & Brasserie, who together with her partner Josh has done just that.

https://thermidor.com.au

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https://www.homerroguetaverna.com.au

Harry Kapoulas (Harry Kapoulas, Cronulla) - Gone rogue

Sun, 24 Aug 2025 18:00:00 -0000

Homer Rogue Taverna is a gritty, raw Athenian eatery that's challenging Sydney's fine-dining scene with its laidback, casual approach. Today’s guest, co-founder Harry Kapoulas, has put his heritage front and centre with this new venue, which aims to be a boundary-pushing mix of the past and present.

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⁠https://www.hickinbothamwines.com.au/?preferred_domain=AU⁠

Over a Glass: Christopher Carpenter (Hickinbotham Clarendon Vineyard) - a busy man

Thu, 21 Aug 2025 02:14:00 -0000

Christopher Carpenter is the winemaker at Hickinbotham Clarendon Vineyard. Based in California, he is also the talent behind the wines of Cardinale, Lokoya, La Jota, and Mt. Brave. Safe to say, he’s a busy man—and I’m thrilled he’s carved out some time to join me while he’s in Australia today.

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Tom Sarafian (Zareh, Melbourne) - Family dream

Tue, 19 Aug 2025 18:00:00 -0000

It’s been four years since we caught up with Tom Sarafian who took us on a wild and colourful journey through his family’s culinary history and his incredible career. Back then he hinted at a special project, and now Zareh, his new restaurant is here.

https://www.zareh.com.au

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⁠https://www.oliverstaranga.com/shop/?gad_source=1&gad_campaignid=21347313269&gbraid=0AAAAA9zGJ8w8eK2uhe9tP02DmWCPLtsY4&gclid=EAIaIQobChMIyLzn2bGVjwMV7xCDAx3CsTcaEAAYASAAEgJDR_D_BwE⁠

Over a Glass: Corrina Wright (Oliver's Taranga) - a true voice for change

Mon, 18 Aug 2025 22:23:00 -0000

Corrina Wright is the winemaker and the face of Oliver’s Taranga in McLaren Vale. She is a sixth-generation farmer whose passion infuses everything she touches. Immensely respected and a true voice for change, I’m thrilled to have finally bribed, coerced, and pleaded my way into getting her on the show.

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https://www.instagram.com/oliviacasson/?hl=en

Olivia Casson (Hospitality consultant) - Be prepared

Sun, 17 Aug 2025 23:32:00 -0000

Running your own hospitality business has its challenges, but what’s it like peering through the window and finding the right solutions to help other businesses?

With passion and an extreme sense of self in most hospitality offerings, is it hard to instil change in a venue to help it prosper, and prepare for a possible sudden exit?

Culinary director turned Hospitality consultant Olivia Casson joins us to discuss how to prepare yourself and your business for success and any unexpected situations.

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Luffy Koh (Azuma Den, Canberra) - Where there’s smoke

Wed, 13 Aug 2025 18:00:00 -0000

Many establishments explore the intersection of tradition and innovation in the culinary world. But how about this approach while trying to straddle two cuisines too? Today, we're diving into the celebration of Japanese and Korean cuisines brought together over the fiery hibachi grill in the Nation’s capital by chef Luffy Koh at new restaurant Azuma Den.

https://azumaden.com.au

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https://www.radishevents.com.au

Henri Turra (Radish Events) - In the numbers

Mon, 11 Aug 2025 06:13:00 -0000

Catering for large events and scaled business conferences can have its challenges, but how do you ensure sustainability is at the core of everything too. Reducing landfill, selective sourcing and a means to cut emissions all while pleasing everyone at the event too. Henri Turra the owner of Radish Events, a B Corp-certified leader in sustainable catering, joins us to discuss a sustainable future for hospitality.

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https://rockpoolbarandgrill.com.au

Santiago Aristizabal (24 York, Rockpool Bar and Grill) - Steak frites please

Tue, 05 Aug 2025 20:16:00 -0000

Can you run a restaurant based on one dish. Not a signature dish amongst many others, but one dish? Well today’s guest has helped create just that, all the while looking after one of the world’s best restaurants with one of the country’s largest menus.

Santiago Aristizabal, executive chef of Rockpool Bar and Grill Sydney, and new restaurant 24 York to talk about his new 200-seater with only one main meal.

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https://www.instagram.com/thediningroomredhill/?hl=en

Nick McGonigal (The Dining Room at Lancemore Lindenderry) - A new perspective

Mon, 04 Aug 2025 06:15:00 -0000

From Melbourne's vibrant culinary scene to the Michelin-starred kitchens of London, Nick McGonigal (The Dining Room at Lancemore Lindenderry) has honed his craft at some of the world's most prestigious establishments. Now, back on the Mornington Peninsula, he's embracing new challenges and a new way of life.

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⁠https://marnongestate.com.au⁠

Over a Glass: Alex Beckett (Marnong Estate, Victoria) - championing the region’s potential

Wed, 30 Jul 2025 18:00:00 -0000

Alex Beckett is the Head Winemaker at Marnong Estate, located in the Sunbury region of Victoria’s Port Phillip Zone. After making waves in the Hunter Valley, Alex is now focused on cool-climate winemaking and championing the region’s potential.

Chapters

00:00 Introduction and Acknowledgment of Traditional Custodians

00:28 Alex Beckett's Journey into Winemaking

02:55 The Influence of Tyrrell's and Early Experiences

05:54 Transitioning to Cool Climate Winemaking

08:48 The Move to Manong Estate

11:48 Exploring the Sunbury Region

15:00 Community Focus and Future Aspirations

17:53 Winemaking Philosophy and Techniques

20:43 Innovations in Sangiovese and Other Varieties

23:47 Inspiration and Mentorship in the Industry

29:41 Personal Preferences and Closing Thoughts

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https://www.instagram.com/rosa__aus/?hl=en

Ben and Emily Calabro (Rosa, Quick Brown Fox and District Eatery) - Journey back home

Sun, 27 Jul 2025 18:00:00 -0000

From sleeping on the floor of their first coffee shop to now owning three venues, Ben and Emily Calabro (Rosa, Quick Brown Fox and District Eatery) have faced the highs and lows of the hospitality world together as siblings. Now they’ve made a return to their roots.

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⁠https://www.gibbstonvalley.com/au/⁠

Over a Glass: Christopher Keys (Gibbston Valley Winery, NZ) - unlocking Central Otago wine

Fri, 25 Jul 2025 01:16:00 -0000

Christopher Keys is the winemaker at Gibbston Valley Winery, located just east of Queenstown in the magnificent Central Otago region of New Zealand's South Island. With close to two decades of experience, I'm delighted to have Christopher join me to share more of his story.

Chapters

00:00 Introduction and Acknowledgments

03:00 Christopher's Journey into Winemaking

05:53 Early Experiences in the Wine Industry

08:51 Transitioning to Central Otago and Gibson Valley

11:48 The Philosophy of Winemaking and Organics

14:46 Challenges and Triumphs in Winemaking

17:40 The Unique Terroir of Gibson Valley

20:34 Reflections on Two Decades in Winemaking

23:46 The Art of Wine Tasting and Appreciation

26:49 Final Thoughts and Future Aspirations

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Brooke Silk (Dine In by Brooke and Capture the Chef) - Capture the chef

Tue, 22 Jul 2025 18:00:00 -0000

Today’s guest has forged a dynamic culinary career on her own terms, moving beyond fine dining to launch successful food ventures. How do you make a transition from the commercial kitchen to a life in hospitality on your own terms to deliver unique experiences? Brooke Silk (Dine In by Brooke and Capture the Chef) joins us to talk of her amazing transition.

https://dine-in.com.au

Chapters

00:00 Rediscovering Passion During COVID

04:59 The Journey into the Culinary World

10:00 Navigating Challenges in Hospitality

15:00 Future Aspirations and Giving Back

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⁠⁠https://www.fruitwest.com.au/index.htm⁠⁠

The Producers: Ann Lyster (Apple grower) - bravo to great apples

Mon, 21 Jul 2025 18:00:00 -0000

West Australian apple grower Ann Lyster is also the chairperson of Fruit West Co-operative. She didn’t start life as a farmer but she finds it extraordinarily satisfying, rich and diverse. Not only is there the joy of feeding people, there are also the challenges and learning opportunities of digging into everything from soil to marketing to intellectual property.

Chapters

00:00 Introduction to Lister Orchards

02:59 The Seasonal Cycle of Apple Farming

05:53 Transitioning to Farming Life

08:52 The Bravo Apple: A New Variety

11:33 The Role of Cooperatives in Farming

14:59 Marketing and Exporting Apples

17:33 The Science and Art of Apple Farming

20:48 The Joy of Apples and Their Versatility

23:30 The Beauty of Apple Trees

25:39 Conclusion and Reflections on Farming

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⁠⁠https://www.instagram.com/producerspodcast/⁠⁠

Host Dani Valent

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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Rob Judd (Akti, Sydney) - The team is everything

Sun, 20 Jul 2025 18:00:00 -0000

Akti, an elevated contemporary Greek restaurant by Sydney Restaurant Group, has opened at the Woolloomooloo Finger Wharf. This new establishment will bring a fresh culinary perspective to the landmark location, formerly home to Manta. Today We are joined by Akti's Head Chef, Rob Judd.

https://www.akti.com.au

Chapters

00:00 Introduction to Acty and Chef Rob Judd

00:57 Transformation from Manta to Acty

02:19 Culinary Offerings and Signature Dishes

03:39 Moving from Brisbane to Sydney

05:08 Early Influences and Family Background

06:16 Career Path and Becoming a Chef

07:43 Key Mentors and Influences in the Culinary World

09:33 Decision to Move to Australia

10:43 Initial Experiences in the Australian Culinary Scene

11:49 Building a Career in Australia

13:44 Managing High-Volume Restaurants

15:04 Transitioning to Fine Dining

17:16 Challenges of Leading an Established Team

18:56 Differences in Fine Dining Across Cultures

20:08 Building Respect and Team Dynamics

22:39 Access to Local Produce and Seafood

23:55 The Atmosphere at Acty

25:06 Passion for Culinary Arts and Team Success

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https://www.instagram.com/mlk.deli/?hl=en

Myra Karakelle (MLK Deli) - The art of being happy

Tue, 15 Jul 2025 18:00:00 -0000

Growing up in 1990s Sydney, Myra Karakelle rarely met others who shared her unique cultural food combinations, blending her Uzbek and Afghan heritage. Her family's dinner table, however, was a vibrant celebration of these two Central Asian cultures through food. Today, Myra brings these traditions, along with a love for Australian sandwiches, to her deli, MLK Deli.

Chapters

00:00 Cultural Heritage and Culinary Roots

08:54 The Journey of a Unique Deli

16:19 From Teaching to Culinary Passion

18:31 Rediscovering Passion for Food and Creativity

19:48 Taking the Leap: Quitting the Job

21:03 Building the Dream: Opening a Sandwich Shop

26:05 Family Support and Overcoming Doubts

26:33 Unexpected Connections in Hospitality

28:06 Expanding the Vision: Opening a Second Venue

31:34 Understanding Different Clientele

32:43 Navigating Business Dynamics with Family

34:00 Embracing Risks and Finding Happiness

35:13 Future Aspirations and Contentment

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https://www.illocalepizza.com.au

Mathieu Bourget ( Il Locale Pizza) - Everyone loves pizza

Mon, 14 Jul 2025 03:50:00 -0000

Today, we're talking about building something from nothing, with pure hustle and a clear vision. Our guest, Mathieu Bourget, is the founder of Il Locale Pizza, a fast-growing independent brand that started in the backstreets of Perth and is now helping other operators scale smarter.

Chapters

00:00 Building a Brand from Scratch

06:15 The Journey of Scaling a Business

11:18 Cultural Influences and Culinary Roots

17:17 Overcoming Early Challenges

20:39 Operational Strategies for Growth

27:00 Innovative Marketing and Customer Engagement

30:29 The Vision for the Future

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https://www.instagram.com/chef_declanmcgovern?igsh=MW1lY2hhcGt1cHNpeA==

Declan McGovern (Crown Resorts) - A taste of Ireland

Thu, 10 Jul 2025 20:24:00 -0000

Declan McGovern’s culinary journey began in rural Ireland, leading him to refine his skills in London before becoming a champion of local produce in the West of Ireland. He made a significant move to Australia, where he honed his craft with acclaimed chefs and at iconic venues like Opera Kitchen. Now, in Melbourne, he's making his mark with a successful private dining business and a commitment to showcasing Irish flavours.

Chapters

00:00 Catering on a Grand Scale

02:44 The Art of Private Dinners

05:41 Culinary Roots and Inspirations

08:29 Career Journey: From Ireland to Australia

11:01 Mentorship and Growth in the Kitchen

14:02 Exploring Irish Cuisine in Australia

16:44 Future Aspirations and Projects

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https://www.portphillipestate.com.au

Over a Glass: Tim Perrin (Port Phillip Estate and Kooyong Wines) - driven by passion

Wed, 09 Jul 2025 18:00:00 -0000

Tim Perrin is the Chief Winemaker at Port Phillip Estate, which also encompasses the renowned Kooyong vineyards in the Mornington Peninsula. A talented and ambitious winemaker, Tim is driven by a passion for crafting authentic wines while continually challenging the status quo.

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Jay Boyle (Maaemo, Oslo) - Organically wild

Tue, 08 Jul 2025 18:48:00 -0000

We've talked about the challenges of sustainability, sourcing local and running a business that’s profitable and keeps coming back for more. But what’s it like running a restaurant considered one of the very best in the world with modus operandi of only using organic, biodynamic and wild foods. Jay Boyle from Maaemo in Oslo, Norway joins us to talk about this incredible restaurant and his upcoming return to Australia.

https://maaemo.no

Chapters

00:00 Sustainability in Fine Dining

02:39 Exploring Australian Ingredients

05:13 The Journey of Maimo

07:32 The Pressure of Michelin Stars

10:03 Creative Process in the Kitchen

12:46 Early Influences and Career Beginnings

17:07 Learning from the Best

20:38 The Evolution of Nordic Cuisine

24:45 Advice for Aspiring Chefs

27:59 Anticipation for Upcoming Dinners

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Over a Glass: Jen Parr (Valli Vineyards, Otago) - deeply rooted in place

Wed, 02 Jul 2025 18:00:00 -0000

Her name is spoken with reverence and respect—across the region, and throughout the country.

She has either won or been nominated for nearly every major winemaking award, and she carries it all with quiet elegance and grace.

I am, of course, talking about Jen Parr of Valli Vineyards, where she crafts wines so deeply rooted in place, they feel like they could shake the earth beneath your feet.

⁠https://valliwine.com⁠

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https://wheresnick.com.au/food/

Bridget Raffal (Where’s Nick Bar) - The times are a-changing

Tue, 01 Jul 2025 18:00:00 -0000

We’ve talked with many guests about change in the hospitality sector. How kitchens and workplace environments are different to how they used to be, but how different are they? What avenues are there to carve a career, and what support is out there to help provide those pathways? Today we catch up with Bridget Raffal owner Where’s Nick Wine Bar, president of Women and Revolution and the Vice president of Sommeliers Australia.

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https://cafesteppingstone.com

Hannah Costello (Café Stepping Stone, Canberra) - Changing lives

Mon, 30 Jun 2025 01:40:00 -0000

Running a café creates a bevy of adversities and triumphs. Adding further layers to that, as a social enterprise that but provides support and career pathways makes for an even more complex business. What does it take to run a successful food business and have a vital social impact as well?

2025 Australian of the Year Local Hero Hannah Costello, Co-Founder of Café Stepping Stone in the ACT joins us to share the story of how a café can become a work integration social enterprise that provides employment and training opportunities to migrant and refugee women.

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⁠https://domainenaturaliste.com.au⁠

Over a Glass: Bruce Dukes (Domaine Naturaliste) - a true creative at heart

Wed, 25 Jun 2025 18:00:00 -0000

Bruce Dukes is the mastermind behind Domaine Naturaliste. He is a true creative at heart with a deep understanding of the soils and unique characteristics of his special corner in Wilyabrup, Margaret River.

His wines sing with purity, joy, and remarkable detail.

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https://www.instagram.com/chefpaulpitcher/?hl=en

Paul Pitcher (The Woodhouse and Le Foyer French Brasserie, Bendigo) - Staying local

Tue, 24 Jun 2025 18:00:00 -0000

What’s it like being part of a regional food soon for many decades. Seeing the town grow, the food offerings expand and being a huge part of that evolution?

Well today’s guest has had and continues to have a huge impact on the town of Bendigo. Paul Pitcher, chef and co-owner of The Woodhouse and Le Foyer French Brasserie shares the wisdom behind a successful regional restaurant.

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https://www.crownsydney.com.au/restaurants/oncore-by-clare-smyth

Michael Stoddart (Oncore by Clare Smyth) - Hospo to the core

Sun, 22 Jun 2025 18:00:00 -0000

Running a world-class restaurant in any city has many ongoing challenges, especially if it’s off the back of the success of a sibling restaurant on the other side of the planet.

How do you constantly stay at the top of your game, and keep staff and guests alike satisfied?

Michael Stoddart, Restaurant General Manager of Oncore by Clare Smyth in Sydney joins us to share yarns over his career and some invaluable front of house tips.

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⁠https://www.margan.com.au⁠

Over a Glass: Andrew Margan (Margan Wines) - stalwarts of the wine industry

Thu, 19 Jun 2025 18:00:00 -0000

You can't talk about the Hunter Valley without acknowledging the remarkable work and dedication of the Margan family. Andrew Margan and his wife, Lisa, are true stalwarts of the wine industry. Together with their talented children, they have played a leading role in shaping the region’s wine scene through their expertise, innovation, and professionalism.

Located in Broke, Margan is more than just a cellar door—it's an institution of holistic well-being and genuine hospitality.

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https://www.instagram.com/chefjoshharris/?hl=en

Josh Harris (Kilcoy Global Foods) - Until the cows come home

Wed, 18 Jun 2025 18:00:00 -0000

We all know that cheffing is the great global vocation, with skills learnt on the tools adaptable to just about any kitchen on earth. But commercial kitchens and restaurants are not necessarily the only avenue for a career as a chef. Josh Harris head chef of Kilcoy Global Foods joins us to talk beef, transitions and inspiration.

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⁠https://www.islandradio.sydney⁠

The Crackling: Andy Wirya (Island Radio) - Honouring the homeland

Sat, 07 Jun 2025 18:00:00 -0000

He is one of the most exciting young talents on the culinary scene, and one of the humblest. This week Andy Wirya (Island Radio) talks family, old recipes, news recipes and taking the new age diner on a journey of joy.

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Over a Glass: Melanie Chester (Giant Steps, Yarra Valley) - innovation and excellence

Wed, 04 Jun 2025 18:00:00 -0000

Melanie Chester is the General Manager at Giant Steps, where she also leads Winemaking and Viticulture. Her vision and expertise are what truly set her apart, complemented by her quick wit and unwavering dedication to her craft. With a career marked by innovation and excellence, Mel continues to make waves with wines that are nothing short of show-stopping.

⁠https://www.giantstepswine.com.au⁠

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⁠https://freshtracksfarm.com.au⁠

The Producers: Astrid Birt (Fresh Tracks Farm) - Raise the kids

Tue, 03 Jun 2025 04:25:00 -0000

Keen to escape the city life, Astrid Birt (Fresh Tracks Farm) took over the family property in rural Western Australia where she is now raising a young family, cattle, sheep and chickens on a small-scale regenerative farm.

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⁠https://www.instagram.com/producerspodcast/⁠

Host Dani Valent

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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Ali Chebbani (Chebbo’s Burgers) - Built by burgers

Sun, 01 Jun 2025 22:20:00 -0000

Going from food truck to bricks and mortar is an exciting development for small operators, but it also comes with a whole raft of new challenges. How do you convert a mobile offering to a fixed location and enjoy heater success? Ali Chebbani from (Chebbo’s Burgers) joins us to share his incre4dible journey so far.

https://www.chebbos.com

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https://bloodwoodnewtown.com

The Crackling: Claire Van Vuuren (Bloodwood, Sydney) - Heartbeat of Newtown

Fri, 30 May 2025 20:42:00 -0000

Newton is one of the most vibrant hospitality hubs in Sydney with just about every cuisine in earth on offer. But there is one restaurant, Bloodwood, that not only paved the way for elevated dining, but has stood the test of time and become a hub of the community too. Owner and chef Claire Van Vuuren joins us to share yarns from an incredible innings, with many more to come.

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Over a Glass: Angus Hughson (Writer and Publisher) - mentor to many and friend to most

Fri, 30 May 2025 00:31:00 -0000

Angus Hughson has played a pivotal role in shaping the voice of Australian wine.

As a respected wine writer and publisher, he possesses a keen understanding of what the local wine scene needs to evolve—and he takes deliberate action to make it happen.

A mentor to many and friend to most.

⁠https://winepilot.com/author/angus-hughson/⁠

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⁠⁠https://www.theage.com.au/national/in-100-years-one-wheat-farming-family-had-never-tasted-their-own-flour-until-now-20250428-p5luos.html?ref=rss&utm_medium=rss&utm_source=rss_feed⁠⁠

The Producers: Bruce Maynard (Wheat and Sheep farmer) - valuing diversity and soil health

Mon, 26 May 2025 18:00:00 -0000

Bruce Maynard isn’t farming like those around him. His fields at Willydah, west of Dubbo in NSW, look different, greener, wilder, a little more chaotic. He’s a wheat and sheep farmer like many in the region, but he’s just as interested in lizards, migratory birds and native legumes as grain yield. Where the system pushes for simplicity, he’s valuing diversity and soil health, and looking for ways that agriculture can be both profitable and sustainable.

Read my story about Bruce Maynard and another wheat farmer and previous podcast guest, Jason Cotter.

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⁠⁠https://www.instagram.com/producerspodcast/⁠⁠

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⁠https://www.bentleyrestaurantgroup.com.au/elevenbarrack⁠

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

The Crackling: Aiden Stevens (Eleven Barrack) - Quiet achiever

Fri, 23 May 2025 18:00:00 -0000

The Bentley Group is one of the most influential hospitality offerings of the last two decades downunder, with a throng of unique personalised restaurants. Although he shies away from the limelight, Group Executive Chef Aiden Stevens took us behind the scenes to share how he gets the best out of his team to keep customers coming back.

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Jess Pryles (Hardcore Carnivore) - meat nerd

Thu, 22 May 2025 18:00:00 -0000

How our food is raised, farmed, caught and harvested has become more and more important to our everyday lives.

It’s allowed the production of meat to find better ways, and in turn created a posse of passionate meat-eaters along the way. Hardcore Carnivore Jess Pryles is an Australian-born “meat nerd” who is now based in Texas, but back downunder to head up the Fire Kitchen at Vivid. She joins us for a truly carnivorous episode.

https://jesspryles.com

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⁠https://www.tysonstelzer.com/⁠

Over a Glass: Tyson Stelzer (The Champagne Guide) - a true steward of his craft

Wed, 21 May 2025 18:00:00 -0000

Tyson Stelzer is the acclaimed author of The Champagne Guide — a monumental work now in its seventh edition and widely regarded as the definitive manual on all things Champagne. Alongside this, Tyson has dedicated his career to communicating the stories of land, people, and time with impassioned articulation and poise.

He is a true steward of his craft.

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https://www.blakeaway.com.au/?srsltid=AfmBOop9E0lWR9ogfHd_6XPKp3m6pVUtuyGj_O4Zt1-6sLcSVSLNyZ9L

Andrew Blake (Blakeaway) - Warts and all

Sun, 18 May 2025 19:12:00 -0000

We’ve had a few legends of Australian hospitality on Deep in the Weeds, and although I’ve never met today’s guest, I feel like I’ve known him forever off the back of all the yarns other industry people have shared. He has been part of the fabric of Melbourne’s dining landscape for decades. It is an absolute pleasure today to have Andrew Blake (Blakeaway) on the show.

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⁠https://www.dalzotto.com.au⁠

Over a Glass: Michael Dal Zotto (Dal Zotto, King Valley) - passion and loyal commitment

Thu, 15 May 2025 18:00:00 -0000

Michael Dal Zotto is the second-generation winemaker and co-owner of Dal Zotto, in the King Valley of Victoria. Along with his brother Christian they are continuing the work the pioneering work of their parents Otto and Elena the only way they know how, with passion and loyal commitment.

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⁠https://catclarke.com.au/⁠

Grampians Wimmera Mallee Special Dirty Linen Episode - Cat Clarke (Dimboola Golf Club) - hospo culture, country food and meaningful life

Wed, 14 May 2025 20:10:00 -0000

What does a caterer do when she gets too big for her home kitchen? Maybe she moves into the under-used local golf club kitchen and semi-accidentally turns it into a restaurant. That’s more or less the story with Cat Clarke, chef, teacher, Dimboola gamechanger. We enjoy a delicious chef’s table country lunch with plenty of native ingredients then sit down with Cat to talk hospo culture, country food and meaningful life.

This episode is part of a special Dirty Linen series about the Grampians, Wimmera and Mallee regions in western Victoria. We drove the roads, saw the sights, said hello to the roos and emus, met the people, ate the food, drank the wine and generally soaked up the delights.

Listen to more episodes about the Grampians Wimmera Mallee. We hope you’ll plan a trip to the region and listen to stories of this fun, fascinating part of the world as you travel. The series is supported by Visit Victoria.

⁠https://www.visitvictoria.com/regions/grampians⁠

⁠https://grampiansgrapeescape.com.au/⁠

⁠https://www.visitgrampians.com.au/⁠

⁠https://visitwimmeramallee.com.au/⁠

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https://huntersthospitality.com.au

Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Frank Tucker (Pacific Hunter Group) - On the hunt

Sun, 11 May 2025 19:33:00 -0000

Hospitality Groups come in many forms and are a large part of the culinary landscape these days. What impact do they have on the evolution of the dining scene? And how do ensure each offering in the group holds its own identity? Frank Tucker (Pacific Hunter Group) joins us to talk about his fascinating career, and how he steers the ship of one of the most interesting restaurant groups in the country.

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⁠https://www.instagram.com/viand.club/?hl=en⁠

Annita Potter (Viand) - My time

Sat, 10 May 2025 02:38:00 -0000

After years working one of the world’s great proponents of Thai, Annita Potter (Viand) decided to return to Australia and take diners on her own journey through Thai cuisine through a different lense. The result is a dining experience where the guests and the food are the show in equal measure.

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Grampians Wimmera Mallee Special Dirty Linen Episode - Robin Wickens (Wickens at the Royal Mail) - a complete and engaging dining experience

Thu, 08 May 2025 18:00:00 -0000

At the southern end of the Grampians, chef Robin Wickens uses the Royal Mail’s market garden to supply produce for his pub bistro and fine dining restaurant Wickens, which is set in bushland in a glassed pavilion. We meet up with Robin for a garden tour, before heading back to the restaurant for a 10-course degustation with matched wines. Dinner is creative, exciting and fun, one of regional Australia’s most complete and engaging dining experiences.

⁠https://royalmail.com.au/dining/wickens/⁠

⁠https://www.visitvictoria.com/regions/grampians⁠

⁠https://grampiansgrapeescape.com.au/⁠

⁠https://www.visitgrampians.com.au/⁠

⁠https://visitwimmeramallee.com.au/⁠

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Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Duan Wong (The Malaya, Sydney) - Longevity magnified

Thu, 08 May 2025 09:00:00 -0000

Institutions in hospitality are a rarity these days, with longevity one of the holy grails of the industry. Today we are very excited to be joined by the third generation of one of Sydney’s most loved and visited venues that started all the way back in 1963. Duan Wong co-owner of the Malaya in Sydney shares yarns of its incredible influence and the new era for this institution.

https://themalaya.com.au

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https://www.chiswickwoollahra.com.au

Samuel Rozsnyoi (Chiswick) - Keep learning

Sun, 04 May 2025 18:00:00 -0000

Leaving school at a young age, Samuel Rozsnyoi (Chiswick) found a home and direction in the hospitality sector. First as a means to pay the rent and buy groceries, he soon discovered a never-ending world to explore if he pushed himself. He set about bouncing from venue to venue learning his craft from some of the very best chefs.

That insatiable appetite to continually evolve his food knowledge has led to a huge role in a Sydney institution where he is walking the tightrope of creativity and repeat business.

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⁠https://lpsqualitymeats.com⁠

The Crackling: Luke Powell ( LP’s Quality Meats) - The sausage king

Fri, 02 May 2025 18:00:00 -0000

One of the country’s most influential chefs hung up the whites and donned a butcher’s apron and soon enough obtained a cult following. We catch up with former Tetsuya’s head chef and now LP’s Quality Meats maestro Luke Powell to hear his story, some tricks and tips on making the best charcuterie and what it takes to transition a career.

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Over a Glass: Clive Jones (Nautilus Estate, NZ) - wisdom of decades

Thu, 01 May 2025 18:00:00 -0000

Clive Jones joined Nautilus Estate as Winemaker in 1998. Today, he still holds that title, now carrying the wisdom of decades on his shoulders. It’s no surprise, then, that he is crafting some of the most captivating wines in New Zealand

⁠https://www.nautilusestate.com⁠

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https://www.edgarsinn.com.au

Elliot Gotovac (The Inn, Canberra) - Evolutionary path

Wed, 30 Apr 2025 23:29:00 -0000

The opportunity to take ownership of a kitchen and menu is an exciting moment in a chef’s career, but what’s it like being given the chance to express yourself on the plate but ensure the offering lures people in and keeps them coming back too?

Elliot Gotovac (The Inn, Ainslie ACT) is taking the popular and unassuming venue into a new era and joins us to roadmap the evolution.

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https://www.instagram.com/andyallencooks/?hl=en

Andy Allen (Three Blue Ducks, Masterchef Host) - Take every opportunity

Sun, 27 Apr 2025 18:00:00 -0000

We’ve had a few guests on Deep in the Weeds that have made the successful transition from TV show Masterchef into a career in Hospitality, but perhaps none quiet like today’s guest. An early winner on the series, then part of the Three Blue Ducks empire, Andy Allen is now celebrating 6 years hosting the show that opened the door into life in food for him.

https://www.instagram.com/masterchefau/?hl=en

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https://aphelionwine.com.au/

Over a Glass: Rob Mack (Aphelion Wine Co, McLaren Vale) - an obsessiveness with quality and value

Fri, 25 Apr 2025 01:01:00 -0000

Rob Mack is the winemaker and co-owner of Aphelion Wine Co, based in McLaren Vale.

Since launching in 2014 he has gained a reputation for his affinity with Grenache and his obsessiveness with quality and value.

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https://www.hotelcanberra.au/

Pete Dillon (Hotel Canberra, Ballarat) - Back and brighter than ever

Wed, 23 Apr 2025 03:24:00 -0000

Although he started his career in the hospitality sector that took him into the some of the best hotels around the world, an opportunity for change saw Pete Dillon (Hotel Canberra, Ballarat) carve out an influential career in media and brand development in and around the food sector.

But a yearning to get back to a simpler life in the country saw him chance his arm in the very sector that he got a start in – hospitality.

Now, with his partner Jigs Liwanag, Pete has rejuvenated Hotel Canberra in the regional town of Ballarat where his flair, mischief, and unmatched love for people now shine brightest.

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https://www.trenthamspudfest.org.au/

The Producers: Rob Lockhart (Potato Farmer) - celebrating the spud.

Tue, 22 Apr 2025 00:02:00 -0000

Central Victorian farmer Rob Lockhart grows wheat, oats, lambs and beef but potatoes are his main deal. We talk about the ups and downs of farming, small town life and SpudFest, a festival that takes over Trentham on the first weekend in May.

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https://www.wynns.com.au/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Sue Hodder (Wynns Coonawarra Estate) - renowned and respected

Fri, 18 Apr 2025 21:45:00 -0000

Sue Hodder is one of Australia’s most renowned and respected winemakers. For over three decades, she has crafted some of the country’s most collectible and long-lived wines at Wynns Coonawarra Estate in South Australia.

Her achievements are remarkable—on paper, in person, and of course, in the glass.

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Diego Cardenas (Pincho Disco, Collingwood) - Hit the disco

Thu, 17 Apr 2025 00:07:00 -0000

We don’t talk about Latin-American cuisine much in Australia, because in truth it isn’t very prevalent in the culinary landscape. Today’s guest however, is flying the Latin-American flag high and garnering a lot of attention.

Diego Cardenas, head chef of Pincho Disco in Collingwood, joins us to take us on a journey through his heritage.

https://pinchodisco.com/

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https://www.mounthenryhoney.com.au/

The Producers: Gemma Deavin (Mount Henry Honey) - A new story to tell

Mon, 07 Apr 2025 18:00:00 -0000

At the base of the Blue Mountains former journalist Gemma Deavin and her family are producing Mount Henry Honey that truly captures a sense of time and place in each jar.

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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Over a Glass: Chris Morrison (The Wine Bite) - a mover and shaker

Wed, 02 Apr 2025 17:00:00 -0000

Chris Morrison is a name synonymous with Australia's beverage and hospitality scene. You name it, he’s done it—quite literally.

He is a mover and shaker and has been at the forefront of the industry, for as long as I can remember.

And just when you think he might be ready to step back, he reinvents himself once again, challenging us to rethink how we operate in this industry.

In case you can’t tell I am a huge fan, with oodles of respect for this man who also happens to be a really nice guy

https://www.winebite.io/

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https://www.instagram.com/cheffabianlehmann/?hl=en

Fabian Lehmann (Maxwell Restaurant, McLaren Vale, South Australia) - Old ways, new ways

Tue, 01 Apr 2025 17:00:00 -0000

How do you transfer the skills, technique and approach of European Michelin star restaurants – the old and the new, into a regional setting in South Australia that not only delivers a top shelf dining experience, but taps into the local producer network too? Well today’s guest Fabian Lehmann (Maxwell Restaurant, McLaren Vale, South Australia) is doing just that.

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https://www.stillwater.com.au/

Craig Will (Stillwater, Launceston) - Quarter century

Sun, 30 Mar 2025 17:00:00 -0000

A long life in food is one thing, but being an integral part of the success and longevity of an establishment is another thing altogether. As Tasmania’s incredible Stillwater restaurant and Seven Rooms hotel celebrates 25 years, today we catch up with Craig Will, co-owner and executive chef of Stillwater in Launceston.

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https://www.tathraplacefreerange.com/

Luke Winder (Tathra Place) - Farm to plate

Wed, 26 Mar 2025 00:31:00 -0000

Regenerative farming is becoming more prevalent in Australia as small operators aim to look after the land, the ecosystem and give animals the best life all while working together. But what happens when you change the scale of things, from farmer – going direct to market with your very own butcher too?

Luke Winder owner of Tathra Place farm is opening his first full butcher, Tathra Place Belconnen at Capital Food Markets where he will be the very definition of farm to plate.

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https://buonoparkdale.com.au/

Fabio Magliano (Buono and Sincero) - Suburban success

Sun, 23 Mar 2025 17:00:00 -0000

Raised in a wine-producing family near the Amalfi Coast, Italy Fabio Magliano (Buono and Sincero) cut his teeth in his uncles restaurant from the age of 14. It set him on a journey to some of Italy’s and England’s best restaurants before a move to Australia changed his approach to his craft. Now he is at the helm of two of the most exciting suburban Italian restaurants in Melbourne.

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https://www.tartufo.com.au/

Tony Percuoco (Tartufo, Brisbane) - Born to cook

Thu, 20 Mar 2025 17:00:00 -0000

Born into a multi-generational hospitality family, Tony Percuoco (Tartufo, Brisbane) always knew he was going to be a chef. Following in his father’s and brothers’ footsteps he created a swag of successful Italian restaurants in Sydney and The Gold Coast that paid homage to both his broth home Naples, Italy. Now he’s celebrating 15 years as one of the institutions of Brisbane dining that helped lay the foundation for the incredible culinary evolution we see today.

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https://stargazerwine.com.au/

Over a Glass: Samantha Connew (Stargazer Wines, Tasmania) - a force in the wine industry

Fri, 14 Mar 2025 17:00:00 -0000

Samantha Connew is a force in the wine industry. A highly respected and admired winemaker, she is carving her own path with Stargazer Wines in Tasmania’s Coal River Valley. Her talent and expertise are evident in the numerous awards and accolades she has earned. And I’m pretty chuffed she is joining me today.

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https://percyplunkett.com/

Phil Hallani (Percy Plunkett) - Treat them like family

Thu, 13 Mar 2025 17:00:00 -0000

After growing up in his parents much-loved Milkbar, Phil Hallani was unaware of the strong hospitality skills he was developing. As an adult he understood the strong bond a hospitality venue can have with the community and set about to create venues that resonated with all walks of life in his home suburb of Penrith. Now he has four very different venues and one of the key operators in the ever evolving food scene of Sydney’s west.

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https://www.arthurrestaurant.com/

Bec Fanning (Arthur/Jane - Surry Hills) - Understand the brief

Thu, 13 Mar 2025 01:17:00 -0000

Surry Hills in Sydney is renowned as a dining destination and throughout its history has played host to some of Australia’s very best establishments. What’s it like creating successful restaurants in a suburb of such notoriety and then create something deep in suburban Sydney – is the model different? Bec Fanning co-owner of Arthur and Jane restaurants in Surry Hills and Fior Restaurant in Gymea joins us to share how to nail very different markets.

https://www.janesurryhills.com/

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https://www.circlwinehouse.com.au/

Over a Glass: Xavier Vigier (Circl Wine House, Melbourne) - knows his stuff

Thu, 06 Mar 2025 04:09:36 -0000

Xavier Vigier has gained a reputation for knowing his stuff. The acclaimed sommelier has dominated wine list awards across the country and is now reinventing how we experience wine at Circl Wine House, located on Punch Lane in Melbourne's CBD.

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https://www.ennuipittstreet.com/

Tom Bromwich (Ennui) - The underdogs

Tue, 04 Mar 2025 17:00:00 -0000

Opening your very own restaurant can often be years in the making. Can send you in directions you never expected, and that path can alter the original vision you once had to adapt into the right location, context and market. After years of searching, Tom Bromwich (Ennui) and his business partners stumbled on a historic site in an unassuming suburb, and their vision took on a life of its own to create one of the most exciting and under-rated venues in Sydney.

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Pierre Issa (Pepe Saya Butter Co.) - Butter born in the USA

Sun, 02 Mar 2025 17:00:00 -0000

One of our favourite things about covering food for my career is seeing small, artisan producers thrive and become part of the fabric of our food culture. Well, today’s guest is an inspiration in that manner and its always an absolute pleasure to catch up with long-time friend of the show Pepe from Pepe Saya, who is taking the US by storm.

https://pepesaya.com.au/

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https://karudistillery.com.au/

Over a Glass: Ally Ayres (Karu Distillery, NSW) - stepping onto the global stage

Wed, 26 Feb 2025 17:00:00 -0000

Ally Ayres and her husband, Nick, launched Karu Distillery in 2018 in the Devil's Wilderness, NSW. In a short time, they have stepped onto the global stage, winning awards at the International Wine and Spirits Competition and multiple others, and now, well, there is no stopping them.

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https://www.linchpinhospitality.com/

Terry Soukoulis (Linchpin Hospitality) - The modern pub

Sun, 23 Feb 2025 17:00:00 -0000

The pub scene in Australia has changed a lot over the years as operators take old, run down hubs of the community and give them a new life, and far better food offering. But how do you get that right so the pub can thrive and be all and everything to the community around it? After re-developing the food offering of The Empire in Sydney with Double Happy and Dale’s Pizza renowned restaurateur Terry Soukoulis (Linchpin Hospitality) joins us to talk about the ongoing transformation of a swag of iconic Sydney pubs under his brand.

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https://www.vinteloper.com.au/

Over a Glass: David Bowley (Vinteloper, Adelaide Hills) - An optimist at heart

Wed, 19 Feb 2025 23:42:00 -0000

David Bowley is the founder of Vinteloper, a wine brand located in the Adelaide hills. An optimist at heart and gumption through his bones. David’s story is travels through the many highs and lows of farm life, coming out the other side with silver linings.

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https://www.saintpeter.com.au/

Julie Niland (Saint Peter at The Grand National, Fish Butchery) - Learn from your failings

Wed, 19 Feb 2025 21:11:59 -0000

The industry is full of couples and duos who combine their skills and professional nous to create top shelf dining experiences, but there are few that have had the impact and influence of the Niland’s over the last 5-10 years. We’ve had fish fiend Josh Niland on the show a few times, and it is with great pleasure that today we will finally hear from the other half of this dynamic duo, restaurateur Julie Niland (Saint Peter at The Grand National, Fish Butchery).

https://www.instagram.com/julieniland/?hl=en

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https://www.instagram.com/chefiancurley?igsh=MWNzenBlZm5mbmkzbw==

Ian Curley (81 Bay and Baix) - On the floor and back up fighting

Fri, 14 Feb 2025 00:11:49 -0000

After a tough period the city of Melbourne has slowly come back to life over the last few years, and now we are seeing a throng of successful operators swing the doors open on new venues bringing real optimism with it. Ian Curley (81 Bay and Baix) joins us to talk about his latest venue that's nearing the finish line to open.

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https://aravinaestate.com/Home

Over a Glass: Trent Kelly (Aravina Estate) - putting a smile on the dial.

Wed, 12 Feb 2025 23:25:25 -0000

Trent Kelly has one of those faces, you know the ones where you feel you’ve met him before. It’s his open smile and ability to make anyone feel at ease. Trent has over 20 years in the wine industry, he now finds himself at Aravina Estate in Margaret River as their senior winemaker.

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https://woodstockflour.com.au/

The Producers: Courtney Young (Woodstock Flour) - the flavour of flour

Wed, 12 Feb 2025 03:16:19 -0000

Flour isn’t just the stuff that makes a loaf of bread stand up. It’s an ingredient of provenance, with its own flavour and backstory. At least, that’s how it’s done at Courtney Young’s Woodstock Flour. With husband Ian, she nurtures soil, grows and sources quality grain, and stone-mills it into flour of great character.

https://growfestival.au/

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https://www.instagram.com/enrico_sgarbossa_/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Enrico Sgarbossa (Master Pizza Maker) - Slow down and find a connection

Sun, 09 Feb 2025 17:00:00 -0000

We’ve had guests across the network talking about initiatives that bring in sustainable practises, to make kitchens as close to zero waste as possible, but it remains quite the challenge. Today’s guest, Enrico Sgarbossa is a master pizza maker, flour technician, creator of zero waste bread and is entrenched in the slow food movement. Tune in for some amazing yarns and sagely advice for those looking to reduce waste and find greater connection to producers too.

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https://www.langtons.com.au/

Over a Glass: Tamara Grischy (Langton’s Fine Wines) - an esteemed operation

Wed, 05 Feb 2025 17:00:00 -0000

Tamara Grischy is the General Manager of Langton’s Fine Wines. Now you might be familiar with Langton’s as a wine auction house, but did you know, that they have advanced into many avenues within the Australian wine industry. Tamara joins me to talk about the importance of this esteemed operation.

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https://www.cherrymoongeneralstore.com.au/

Kimmy Gastmeier (Cherry Moon) - Fire in the belly

Tue, 04 Feb 2025 17:00:00 -0000

Finding your true calling in life doesn’t come to everyone, but for some there are key moments that capture the imagination and set you off on a journey far more fulfilling than perhaps you may have anticipated. Today’s guest, Kimmy Gastmeier (Cherry Moon) has created her dream food store where fermentation and fire are at the very heart of everything she does.

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https://brazenbrownies.com.au/

The Producers: Caroline Kropack (Brazen Brownies) - Fortune favours the brave

Mon, 03 Feb 2025 22:50:00 -0000

After working their entire careers in the corporate world, Caroline Kropack and her husband George decided to throw it all in and do something they love. After years of experimentation they took the leap and Brazen Brownies was born.

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https://www.instagram.com/jacksteinchef/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Jack Stein (Rick Stein Restaurants) - Like father, like son

Sun, 02 Feb 2025 21:27:30 -0000

Following in your father’s footsteps is an adage, but given the family run nature of most hospitality businesses it’ happens a lot in the restaurant sector. Of course, few have the added pressure to succeed as today’s guest whose father is one of the most loved food professionals on the planet. Jack Stein (Rick Stein Restaurants) joins us for some incredible yarns, and a bit of wisdom thrown in too.

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https://bricklanebrewing.com/

Over a Glass: Andy Emans (Brick Lane Brewing) - a love of hospitality

Wed, 29 Jan 2025 23:01:14 -0000

Andy Emans holds the role of Experience Manager at Brick Lane Brewing; what does that entail you might ask? Well, a love of hospitality is sure a good place to start, and Andy has that in spades.

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https://www.instagram.com/siciliansmokeout?igsh=NW1nc2ppa2Y0ejBl

Lorena Corso (Chef) - Winds of change

Fri, 24 Jan 2025 01:19:00 -0000

It is the summer series of Deep in the Weeds and today we are joined by a chef Lorena Corso who has appeared on Dirty Linen and Deep in the Weeds and dished up some inspired conversations and she’s back again to deliver some more from her travels.

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https://www.inpraiseofshadows.com.au/

Over a Glass: Brett Trewartha (In Praise of Shadows) - jack of all trades

Fri, 24 Jan 2025 00:57:58 -0000

Brett Trewartha is a jack of all trades when it comes to his wine brand, In Praise of Shadows. It’s an intriguing name, for sure, but what’s even more interesting is what’s in the bottle and how it makes you feel.

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https://howardparkwines.com.au/

Over a Glass: Nic Bowen (Howard Park Wines) - born into it

Fri, 10 Jan 2025 00:27:35 -0000

Nic Bowen is the chief winemaker for Howard Park wines. Nic was born into a winemaking family and in a short time has made valuable contributions to the Western Australian wine industry.

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https://www.instagram.com/anna.kharzeeva/

Anna Kharzeeva (Writer) - Untravelled paths

Sun, 05 Jan 2025 19:40:19 -0000

The summer series continues Deep in the Weeds and today we catch up with award-winning food writer Anna Kharzeeva who takes us on a food journey like no other.

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Evan Marlor (Laggan Pantry) - The unexpected dog detective

Sun, 29 Dec 2024 23:44:46 -0000

This is the summer series of Deep in the Weeds and although we had Evan Marlor (Laggan Pantry) on only recently, it was clear he had more travel yarns in his rucksack. He shares some ripping yarns worth tuning in for.

https://laggan.com.au/#1

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https://www.instagram.com/martinbosley1/?hl=en

Fishtales: Martin Bosley (Yellow Brick Road, NZ) - reflections on seafood

Thu, 26 Dec 2024 17:00:00 -0000

Martin Bosley (Yellow Brick Road, NZ) - reflections on seafood

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Crackling: Marco Balzanelli (Four Bees and Balzanelli Smallgoods) - Through the family

Sun, 22 Dec 2024 17:00:00 -0000

It all started on the Balzanelli family homestead where traditions and smallgoods has been passed down the generations. Marco Balzanelli (Four Bees and Balzanelli Smallgoods) is at the helm of this extraordinary third-generation strong smallgoods specialist and joins us to share yarns of the family and the art of great charcuterie.

https://www.instagram.com/balzanellismallgoods/

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Jacqui Challinor (Chef) - New life

Sun, 22 Dec 2024 17:00:00 -0000

It was just the second episode of Deep in the Weeds back in 2020 when we first caught up with Jacqui Challinor, and we’ve had her on the show a few times since, and every time there is a huge shift in her life, and today is no different. Join us as she shares travel yarns and some Christmas joy.

https://www.instagram.com/jacqueline_challinor/?hl=en

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https://www.edgarsinn.com.au/theinn

The Crackling: Wayne Algar (The Inn, Ainslie) - Elevated dining

Fri, 20 Dec 2024 17:00:00 -0000

Pub restaurants have changed dramatically in the last decade or so, but it’s tricky to find the right balance between pub grub and an elevated dining offering. We catch up with Wayne Algar (The Inn, Ainslie) who is leading the team of on the first floor of one of Canberra’s best pubs.

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Fishtales: Angelo Vaxevani (Nicholas & Peters Fish) & Frank Theodore (Get Fish) - Christmas countdown

Fri, 20 Dec 2024 00:03:13 -0000

Join us for a deep dive into the seafood industry with two of Australia’s most influential experts. Angelo Vaxevani, manager of Nicholas & Peters Fish Stores—the country’s largest independent seafood retailer—and Frank Theodore, the driving force behind Get Fish, Sydney’s premier fishmonger for top restaurants, share their reflections on the year that was in 2024. From emerging trends and changing consumer preferences to festive season favorites, Angelo and Frank offer unique perspectives on the current market and their predictions for what lies ahead in 2025.

https://www.nicholasseafood.com.au/

https://getfish.com.au/

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Mischa Tropp (Kolkata Cricket Club & Toddy Shop) - Indian inspiration

Mon, 16 Dec 2024 17:00:00 -0000

We caught up with Mischa Tropp earlier this year to talk Toddy Shop, but his world has become a little bit busier since with the opening of Kolkata Cricket Club. He joins us today to share a few food yarns from his travels.

https://www.instagram.com/wearekerala/?hl=en

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https://www.onzieme.com.au/

The Crackling: Louis Couttoupes (Onzieme) - Old is new

Fri, 13 Dec 2024 20:58:45 -0000

He left the public service and followed his love of food, and now Louis Couttoupes (Onzieme) has one of the most dynamic and exciting restaurants in Canberra. He joins us to share his gifted approach to cooking over fire and old school hospitality.

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Over a Glass: Michael Hill Smith (Shaw + Smith) - one of Australia’s most influential and ground-breaking wine figures

Wed, 11 Dec 2024 20:28:14 -0000

Michael Hill Smith was the first Australian to become a Master of Wine (MW). Since achieving this milestone in 1988, he hasn’t slowed down in any way, shape, or form. He is the co-founder of Shaw + Smith, Tolpuddle, and MMAD Vineyard, and stands as one of Australia’s most influential and ground-breaking wine figures. Today, he joins me to share what’s new and exciting in the world of Michael Hill Smith.

https://www.shawandsmith.com/

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https://www.dewsburyspork.com.au/

The Crackling: Eli Bailey (Dewsbury Pork) - Preserving the breed

Sat, 07 Dec 2024 00:53:00 -0000

It all started when Eli Bailey (Dewsbury Pork) was collecting firewood from a neighbour who offered him some pigs. Now after years of hard work he is dedicated to preserving and promoting the Hampshire and Duroc breeds and their genetics within Australia.

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The Crackling: Mal Hanslow (Pilot and Such and Such) - New wave

Fri, 29 Nov 2024 22:12:43 -0000

He is one of the most talented young chefs in the country, but Mal Hanslow (Pilot and Such and Such) is also one of the most humble. He’s not only showing restraint beyond his years, he’s inspiring his young team to do special things in the nation’s capital.

https://www.andsuchandsuch.com/

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A Glass of Gippsland Special Series with Shanteh Wale: Lisa Jenkins (Fleet Wines) - redefining delicious

Wed, 27 Nov 2024 17:00:00 -0000

In today’s episode, we are in South Gippsland to speak with Lisa Jenkins from Fleet Wines. Together with her talented husband Justin, they are redefining delicious wines in unconventional and refreshing ways.

https://www.fleetwines.com.au/

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https://www.littleblackpigandsons.com/

David Lakhi (Little Black Pig and Sons) - Keeping it truly local

Tue, 26 Nov 2024 17:00:00 -0000

David Lakhi (Little Black Pig and Sons) flew to Australia to chance his arm as a chef, but found it hard to get his foot in the door until he met an Italian legend who took him under her wing. After years rising the ranks he’s now he’s running his own Italian restaurant that has a very special connection to locals.

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https://yarravalleycherries.com.au/

The Producers: Andrew Fairley (Yarra Valley Cherries) - multi-generational fruit producer

Mon, 25 Nov 2024 17:00:00 -0000

There aren’t many truly seasonal products but cherries are one of those fruits that only appear as the weather warms up. By January they are more or less gone again. For me, they are more exciting than Christmas.

Andrew Fairley is a lawyer and cherry farmer. Yarra Valley Cherries is home to 20,000 trees that provide up to 200 tonnes of cherries every year. This will be Andrew’s 10th harvest on this farm but he is honouring a multi-generational heritage as a fruit producer.

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https://eleniskitchen.com.au/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Eleftheria Amanatidis (Eleni’s Kitchen + Bar, Yarraville) - Burning heart

Sun, 24 Nov 2024 21:22:32 -0000

After a fire ripped through her restaurant Eleftheria Amanatidis (Eleni’s Kitchen + Bar, Yarraville) thought her livelihood and dream restaurant could be over. But after a tough rebuild, the doors have swung open again. She joins us to share tales of a family with a long history in food, and what it takes to rebuild a business.

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Matteo Zamboni (Civico 47) - New life

Wed, 20 Nov 2024 17:00:00 -0000

A native of northern Italy, Matteo Zamboni (Civico 47) began his culinary journey in some of Italy’s finest kitchens, including the Michelin-starred La Pergola in Rome and Ristorante Cracco in Milan. After traversing the globe he landed in Sydney where he joined the kitchens of some of Australias best restaurants until the opportunity to take on the challenge of opening a new restaurant in the building that formerly housed Lucios - one of Australia’s institutions. It is here where he is now finding his voice on the plate and breathing new life into the iconic location.

https://civico47.com/

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https://www.bluegables.com.au/

A Glass of Gippsland Special Series with Shanteh Wale: Alistair Hicks (Blue Gables, Gippsland) - boutique style and excellent quality

Wed, 20 Nov 2024 17:00:00 -0000

In today’s episode, we are in East Gippsland with Alistair Hicks, who, together with his wife Catherine, made a lifestyle change that now sees them as the proud owners of Blue Gables—a winery that, from the start, made a name for itself with its boutique style and excellent quality.

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https://www.naldhamhouse.com.au/

Doug Keyte (Naldham House) - To good to ignore

Sun, 17 Nov 2024 18:43:27 -0000

To good to ignore

After making a home in Melbourne and running the kitchen of one of Melbourne’s busiest restaurants Doug Keyte (Naldham House) got an opportunity too good to ignore in Brisbane. So he packed up the family and headed north he for the very first time he’s putting his own food on the plate and creating one of the most exciting news brasseries down under.

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https://www.bassriverwinery.com/

A Glass of Gippsland Special Series with Shanteh Wale: Frank Butera (Bass River Winery, Gippsland) - a place to call home

Wed, 13 Nov 2024 18:22:00 -0000

In this episode, we are on the Bass Coast, where idyllic coastlines and picturesque hinterlands make for popular holiday retreats. For a lucky few, it’s a place to call home. Frank Butera and his family, from Bass River Winery, join me today.

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https://www.westholme.com/

Mary Vaughan (Senior Station Manager Anthony Lagoon, Westholme Wagyu) - station life

Tue, 12 Nov 2024 21:21:20 -0000

Mary Vaughan is the Senior Station Manager of Anthony Lagoon, part of the Westholme Wagyu supply chain for cattle company AACo. Known to all as Brumby, she spent her early years on the land and was always drawn to horses and station life. Brumby’s workplace is about 400km north east of Tennant Creek on a historic stock route in the Northern Territory’s Barkly Tablelands. Their role is to breed the heifers - female cows - who will be crossed with wagyu sires to produce the F1 cattle that end up on the plate.

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https://coastofgold.com.au/

Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

The Producers: Genevieve Muir (Coast of Gold) - Shito Hot

Tue, 12 Nov 2024 02:02:52 -0000

After losing her business during Covid, Genevieve Muir spent more time in the kitchen cooking the food of her West African heritage. Keen to master a prized condiment, she spent months tweaking the recipe until her extended family approved. And now, Coast of Gold Shitto is on shelves across the country.

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https://thewinefarm.com.au/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

A Glass of Gippsland Special Series with Shanteh Wale: Neil Hawkins ( The Wine Farm) - a farm of wonder

Wed, 06 Nov 2024 17:00:00 -0000

In this episode, we are meandering down to South Gippsland to visit a special place made even more incredible by the people who inhabit it. The Wine Farm is home to the Hawkins family—Neil and his wife Anna—who have turned their property into a farm of wonder.

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https://www.happys.com.au/

Gavin Chan (Happy’s, Canberra) - 6-decades strong

Tue, 05 Nov 2024 22:26:00 -0000

We’ve had guests on from restaurants that have racked up 10, 20 and even 30 years in the industry, but today’s guest is part of a multi-generational restaurant family that has fed Canberrans for 6 decades. Gavin Chan, third generation owner of Canberran institution Happy’s joins us to share yarns of this incredible family and restaurant.

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https://lightfootwines.com

A Glass of Gippsland Special Series with Shanteh Wale: Rob Lightfoot ( Lightfoot Wines) - plenty of heart and soul

Thu, 31 Oct 2024 17:00:00 -0000

In today’s episode, we head into East Gippsland to visit Rob Lightfoot from Lightfoot Wines. Together with his brother Tom and their founding father, the family is making an array of modern and classic wines, all crafted with plenty of heart and soul.

http://winegippsland.com/

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https://www.westholme.com/

Joel Murray (Station Manager Westholme Wagyu) - nurturing cattle

Thu, 31 Oct 2024 00:24:34 -0000

We’re heading to the rangelands of northern Australia today. Joel Murray is the station manager at Wylarah, a key cattle station for Westholme Wagyu. Wylarah is about 500 km west of Brisbane, in river country with rolling hills, and runs up to 10,000 cattle at a time. The rhythm of the year is set by the seasons but life on Wylarah is as bound up in technology as it is in nature: it’s a modern approach to an old-timer craft of nurturing cattle.

This episode is one of three sponsored episodes from Westholme.

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https://www.pastarami.com.au/

Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Peter Roddy (Pastarami) - Casual change

Tue, 29 Oct 2024 17:00:00 -0000

After years of delivering a hospitality offering and winning coveted chefs hats Peter Roddy (Pastarami) knew he needed a sweeping change to his venue. A dramatic transformation to the offering and promotion of key staff has given the venue a new lease on life, and also allowed him to branch out and open more venues too.

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https://www.aviarestaurant.com/

Jack Reid (Avia) - My time

Sun, 27 Oct 2024 20:24:00 -0000

After a decade running someone else’s restaurant, Jack Reid (Avia) joined forces with a former colleague to open their very own establishment. It’s been a fast and bumpy road to opening, and Jack joins us on the eve of swinging the doors open to discuss the pitfalls and little triumphs of opening a restaurant.

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https://www.dirtythreewines.com.au/

A Glass of Gippsland Special Series with Shanteh Wale: Marcus Satchell (Dirty Three Wines) - the spirit of Gippsland

Wed, 23 Oct 2024 17:00:00 -0000

In this episode, we head to Bass Coast Shire, located in Southern Gippsland. There, we will find Marcus Satchell and his wife, Lisa Sartori—the dynamic duo behind Dirty Three Wines. Marcus embodies the spirit of Gippsland: rugged, full of possibilities, and you can’t help but feel a little cooler just for knowing him.

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Evan Marler (Laggan Pantry, Laggan Village) - Welcome to our home

Tue, 22 Oct 2024 17:21:24 -0000

After two decades working the snow fields in Colorado and Australia, Evan Marler (Laggan Pantry, Laggan Village) and his partner Sally decided to make a home back in Australia. Settling in the familiar Snowy Mountains they ran a small hotel, café and restaurants until they had the money to step out on their own. They settled on a tony town in regional NSW, and over a decade later have built one of the most off-grid, inspired and unique zero waste, biodynamic farm, restaurant and accommodation in Australia.

https://laggan.com.au/

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https://emeraldcityhealesville.com/

Joel Alderdice (Emerald City, Healesville) - Four top

Sun, 20 Oct 2024 17:00:00 -0000

When we talk about hidden gems, we are often referring to a venue hidden down a laneway, through a secret door in the city. It’s not often considered in a regional location. But there is somewhere in regional Victoria that's tucked away and doing things very differently to most. Joel Alderdice (Emerald City, Healesville) joins us to talk about his miniscule 4 seat restaurant.

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https://www.cannibalcreek.com.au/

A Glass of Gippsland Special Series with Shanteh Wale: Kirsten Hardiker (Cannibal Creek Wines) - classic and modern wines

Thu, 17 Oct 2024 21:20:00 -0000

In this episode, we are staying in West Gippsland as we chat with winemaker Kirsten Hardiker of Cannibal Creek Wines. Just a one-hour drive from Melbourne, Cannibal Creek is a must-stop destination to experience their classic and modern wines, alongside truly delightful dining in Tynong North.

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https://www.williamdownie.com.au/

A Glass of Gippsland Special Series with Shanteh Wale: William Downie (William Downie Wines) – philosophies, practises, and artisan Pinot Noir

Wed, 09 Oct 2024 23:35:22 -0000

The sheer size of Gippsland is impressive. The quality of wine produced throughout its diverse landscape has earned a reputation for some of Australia’s finest offerings. Join us as we explore the remarkable terroir of Gippsland.

In this episode, we are traveling to West Gippsland to talk to the notorious William Downie, affectionately known as Bill. He shares his farm, Guendulian, with his talented wife Rachael in the Baw Baw Shire. William Downie Wines has more than just a few followers; he has a dedicated cult following of fans who respect his philosophies, practices, and his artisan Pinot Noir.

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https://sinclairsrestaurant.com.au/

Scott Mills (Sinclair’s and The Log Cabin) - Build the team

Tue, 08 Oct 2024 17:00:00 -0000

Working under some very influential mentors throughout his career Scott Mills (Sinclair’s and The Log Cabin) decided when he got the chance to run his own kitchen that he’d create a plan to not only build a great workplace culture but get the best out of his staff too and help them take their careers to the next level. Now, at one of western Sydney’s busiest venues, he’s creating something special.

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https://www.eliosplace.com.au/

Matilde Razzoli (Elio’s Place, Melbourne) - Ready for it

Mon, 07 Oct 2024 17:00:00 -0000

Growing up in a food-loving family near Florence, Italy Matilde Razzoli (Elio’s Place) had a natural inclination to become a chef. After rising the ranks in some of Italy’s best restaurants, she ventured to Australia on a visa for a break and fell in love with it. Now she’s taking on the biggest role of her life at an all-day bistro that's making waves in Melbourne.

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https://www.instagram.com/tasdavea?igsh=MXh1dzNvY2V3Mm1lZA==

Fishtales: Dave Allen - Sea Urchin Godfather

Thu, 03 Oct 2024 23:41:57 -0000

Dave Allen, known as the "Sea Urchin Godfather," is a pioneer of the Australian sea urchin industry. With over 25 years of dedication, he has mastered the craft of harvesting, processing, and promoting premium uni, becoming a key figure in elevating Australia's sea urchin to global recognition.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Giorgina Venzin (Venzin Group) - In your father’s footsteps

Wed, 02 Oct 2024 18:00:00 -0000

When her dad quite his corporate job and picked up an apron and knife Giorgina Venzin’s (The Venzin Group) childhood was suddenly immersed into the world of hospitality. She grew up in restaurants, and it was only natural that one day she would go out on her own and create her own offerings. Now in her mid-30s she has a family-run group with six venues that have become genuine hubs of the community.

https://www.venzingroup.com.au/

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https://www.housemadehospitality.com.au/

Elliott Pinn (House Made Hospitality) - Made in-house

Tue, 01 Oct 2024 18:00:00 -0000

After cutting his teeth and rising the ranks at some of Sydney’s and Melbourne’s best restaurants Elliott Pinn (House Made Hospitality) had an opportunity to join an exciting new hospitality group. In a short period of time the group has grown exponentially, and so too has Pinn’s approach to the art of hospitality.

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The Producers AgriCULTURED Special Series Episode 4: Annette Reed (Tasmanian Natural Garlic and Tomatoes) - grown with passion and care.

Tue, 01 Oct 2024 00:07:00 -0000

Welcome to the final episode in our miniseries collaboration between Producers podcast and AgriCULTURED, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture.

So far, we’ve heard from duck farmer Bec Rumble, vegetable grower Wouter Sels, winemaker Linda Morice and finally we’re chatting to Annette Reed from Tasmanian Natural Garlic and Tomatoes. With her husband Nevil, she farms tomatoes and garlic half an hour from Launceston.

https://www.tngt.com.au/

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https://www.shortgrain.com.au/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

The Crackling: Martin Boetz (Shortgrain, Brisbane) - Head north

Fri, 27 Sep 2024 18:00:00 -0000

One of Australia’s most celebrated chefs, Martin Boetz (Shortgrain) has had pork at the centre of many of his creations in the kitchen. After years wowing Sydneysiders with Longrain, and putting on feasts to remember in the Hawksbury he’s now making his mark on the Brisbane landscape – and Brisbanites can’t get enough of him.

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Over a Glass: Mitchell Taylor (Taylors Wines) - an esteemed estate

Thu, 26 Sep 2024 07:28:00 -0000

The name of Taylors is deeply embedded in the minds and hands of Aussie wine drinkers. You’ve most likely bought a bottle, been gifted one or seen them adorned a dining table somewhere, sometime.

Mitchell Taylor is the third-generation winemaker and managing director of this esteemed estate and joins me to tell me more

https://www.taylorswines.com.au/

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The Producers AgriCULTURED Special Series Episode 3: Linda Morice (Sinapius Vineyard) - determination, strong values, tragedy and resilience

Mon, 23 Sep 2024 21:38:00 -0000

Welcome to the third collaboration between Deep in the Weeds’ Producers podcast and AgriCULTURED, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. So far, we’ve heard from duck farmer Bec Rumble, vegetable grower Wouter Sels and today we’re talking to winemaker Linda Morice, of Sinapius.

Sinapius is in the Pipers Brook wine region, north of Launceston and inland from Bass Strait. It’s a closely-planted vineyard, with mostly pinot noir, chardonnay and gamay, produced with low intervention techniques to express the region.

Working this land and living in this community has been a story of determination, strong values, tragedy and resilience.

https://sinapius.com.au/

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https://otisdininghall.com.au/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Damian Brabender (Otis Dining Hall, Canberra) - Look after yourself, and your custom

Sun, 22 Sep 2024 18:00:00 -0000

Everyone’s budgets are thin. The economy is at snail’s pace and mortgage rates are through the roof. Whenever things are tight, dining out is the first thing consumers cut back on. Even worse, they’re booking and not turning up. It’s challenging in hospitality, but what is the grim reality for most right now, and what are the solutions to find a way through the weeds? Industry legend Damian Brabender (Otis Dining Hall, Canberra) goes deep and delivers some refreshing wisdom about the path ahead.

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https://saisonsmallgoods.com.au/

The Crackling: Damon Porter (Saison Smallgoods) - Well hung

Fri, 20 Sep 2024 18:00:00 -0000

After dabbling with smallgoods as a chef, Damon Porter (Saison Smallgoods) took a leap of faith and chanced his arm on a career detour as a charcutier. The shift has been nothing short of monumental, with his smallgoods considered some of the best in Australia.

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Dan Arnold (RDA, La Cache a Vin, Pneuma) - A new home

Fri, 20 Sep 2024 02:40:30 -0000

After finding his feet and excelling in kitchens in France, Dan Arnold (RDA, La Cache a Vin, Pneuma) felt he was ready to come home to Brisbane and open his first restaurant. Inspired by the culinary evolution and his own learnings he created a restaurant that spoke of the seasons, and simple but refined dishes. With three restaurants, he is now part of the new wave of dining taking the Queensland Capital on a new path.

https://www.instagram.com/danarnold87/?hl=en

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https://www.canobolaswines.com.au/

Over a Glass: Jonathon Mattick (Canobolas Wines, Orange) - doing great things with the humble grape

Wed, 18 Sep 2024 23:11:18 -0000

Jonathon Mattick is the viticulturist and winemaker for Canobolas Wines in Orange, New South Wales. Jonathon is a gentleman, a friend to many, and one of those people you just know is good to their core. In a very short time since launching Canobolas Wines, Jonathon has been doing great things with the humble grape.

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https://www.modarestaurant.com.au/

The Crackling: Javier Cordina (Moda Restaurant) - In the blood

Fri, 13 Sep 2024 18:00:00 -0000

Renowned for his unwavering dedication to quality produce, Javier Cordina (Moda Restaurant) meticulously selects the freshest ingredients each morning, personally visiting local markets to ensure only the best finds its way onto his plates. His pork creations are no different, where he uses local pigs and best in class produce of the day to create something special.

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Over a Glass: John Hughes (Rieslingfreak) - a dedicated artisan

Thu, 12 Sep 2024 04:50:34 -0000

John Hughes is known as a bit of freak, a Rieslingfreak to be exact. He is an authority on Riesling in Australia and one of the most dedicated artisans, I’ve ever met. Located in the Barossa Valley, you’ll find their brand-new cellar door is open for business. Pop on in, to try some of the most exquisite white wine on the planet.

https://rieslingfreak.com/

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https://littletuna.com.au/

Fishtales: Kate Lamason (Little Tuna) - celebrating the art of seafood preservation

Wed, 11 Sep 2024 00:00:53 -0000

Kate Lamason is the owner of Little Tuna, a sustainable tuna preserving business in Cairns, North Queensland. Building on her family's fishing legacy, Kate combines tradition with innovation, offering high-quality, sustainably sourced tuna products that celebrate the art of seafood preservation.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Producers AgriCULTURED Special Series Episode 2 - Wouter Sels (Seven Springs Farm) - an isolated life, rich in connection

Mon, 09 Sep 2024 18:00:00 -0000

Today, we meet Wouter Sels from Seven Springs Farm. Wouter farms pretty, hilly country nestled in forest almost two hours west of Launceston. Born into a Belgian farming family, Wouter, his wife and their three young children live off-grid, feeding themselves and supplying the community and a select group of chefs with delicious and nutritious produce. Life is somewhat isolated, but it’s rich in connection.

https://www.sevenspringsfarm.com.au/

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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Phil Marchant (Essa) - Respect the ingredient

Mon, 09 Sep 2024 01:10:00 -0000

After working in some of England and New Zealand’s best restaurants Phil Marchant (Essa) made his way to South East Asia for some time out, before making his way to Brisbane to link up with a cheffing friend. He soon joined the team of one of Brisbane’s new wave diners Gauge before Covid forced a change. He started to explore ingredients, farming and cooking differently and now in his new venture is taking his ethos down an interesting new path.

https://essa.restaurant/

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https://anyday.com.au/agnes-venue-page

The Crackling: Ryan Carlson (Agnes, Brisbane) - Over the embers

Fri, 06 Sep 2024 18:50:32 -0000

Cooking over fire is the most primal form of cookery, but it also demands instinct, awareness and a willingness to read the elements and produce accordingly. Ryan Carlson (Agnes) is leading the kitchen of one of Australia’s most exciting establishments where they have an exciting pork program that challenges the team to think differently when cooking pork over fire.

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Over a Glass: Dean Martelozzo (Headlands Distilling Co) - on the rocks

Thu, 05 Sep 2024 02:00:00 -0000

Dean Martelozzo, together with his three friends founded Wollongong’s first distillery, its called Headlands Distilling Co and named after the coastal rock shelf that extends to the sea, on the south coast of Sydney. It’s a beautiful place to live and to craft a range of premium spirits.

https://headlands.com.au/

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https://www.thelittlerickshaw.com.au/

Trinh Richards (The Little Rickshaw) - Force of nature

Wed, 04 Sep 2024 18:00:00 -0000

Tired of her 9-5 corporate career, Trinh Richards (The Little Rickshaw) decided to lean into the rich culinary history of her family and start a market pop-up selling Banh Mi. Soon enough it turned into bricks and mortar, and now is considered one of the most exciting regional restaurants in the country.

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https://lonegoosefarm.com.au/

The Producers AgriCULTURED Special Series Episode 1 - Bec Rumble (Lone Goose Farm) - a fascinating farming story

Tue, 03 Sep 2024 04:00:00 -0000

Welcome to the third collaboration between Deep in the Weeds’ Producers podcast and AgriCULTURED, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. Many farmers are on generational properties but others - like today’s guest - are producer newbies.

Our first podcast in this series is with duck farmer Bec Rumble, from Lone Goose Farm in the Meander Valley. Like many small farmers in northern Tassie, she’s a corporate escapee from the ‘big island’, having moved from Melbourne with her husband Paul, and learning a lot about Muscovy ducks very, very quickly. Join us as we meet their ‘lone goose’ Gayle and hear a fascinating farming story.

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https://bronteroadbistro.com.au/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Matt Barnett (Bronte Road Bistro) - Listen to your diners

Mon, 02 Sep 2024 18:47:55 -0000

Throughout the ups and downs of his career, Matt Barnett (Bronte Road Bistro) always found solace and inspiration in French cooking and quality seasonal produce. His commitment to rustic simplicity has been the backbone of one of Sydney’s most-loved neighbourhood bistros, and after 17 years its powering along stronger than ever.

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https://www.instagram.com/revolution_fisheries/?locale=fr&hl=en

Fishtales: Anthony Heslewood (Revolution Fisheries, Western Australia) - where sustainability and quality are paramount.

Sat, 31 Aug 2024 18:00:00 -0000

Anthony Heslewood is an artisanal fisherman from Busselton, Western Australia, dedicated to sustainable, high-quality fishing. With a deep passion for the ocean and a commitment to excellence, Anthony meticulously harvests his catch, preserving the traditions of his craft while embracing innovative practices. His work reflects the future of Australian seafood, where sustainability and quality are paramount.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Crackling: Vaughn Schultz (Schultz Family Farm) - The good life

Fri, 30 Aug 2024 18:00:00 -0000

The Schultz Family Farm has been operating since 1894, with the fifth generation currently growing up on the property and raising pigs. Vaughn Schultz is passionate about ethical husbandry and believes animals deserve to be treated with appreciation and respect. The animals have constant access to the outdoors; forest and pasture, to turn stones, dig in soil and wallow, to see the sky and express natural instincts. This amazing natural environment and a quality diet is the key to flavour.

https://www.schultzfamilyfarms.com.au/

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Danilo Tozzi (Caffe Roma) - Just keep going

Tue, 27 Aug 2024 18:00:00 -0000

There have been many good and bad economic times over the last 40 years, many food trends to come and go, and new directions and cuisines emerging. How do you run a family business over many decades and stay true to your offering as the world around you constantly changes? After 38 years running Caffe Roma, Danilo Tozzi has just about seen it all. He joins us to share some restaurant wisdom and a few yarns from over the years as well.

https://www.cafferoma.com.au/

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https://www.flourbar.com.au/

Ben Shephard (Flour Bar) - Do it for the locals

Sun, 25 Aug 2024 18:00:00 -0000

After years of working with some of Australia’s best restaurants Ben Shephard (Flour Bar) decided to bite the bullet and open his own venue in a regional town. On a tight budget and at a time that many are finding business challenging he’s created a multi-faceted eatery that’s become a hub of the community.

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https://www.instagram.com/mattwoodhousechef/?hl=en

Matt Woodhouse (Botellon, Hunter and Scout) - A few morsels and more

Wed, 21 Aug 2024 18:00:00 -0000

After 25 years on the pans in Europe, New Zealand and Australia Matt Woodhouse (Botellon, Hunter and Scout) found his way to the warmer climes of Brisbane. It’s the perfect setting for his latest gig where he is dishing up one of the most exciting tapas menus in the country.

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https://jacksonsongeorge.com.au/bistro-george/

Steven Sinclair (Bistro George) - Best in class

Sun, 18 Aug 2024 18:00:00 -0000

Last time we caught up with Steven Sinclair he was on the cusp of opening the redeveloped Jackson’s on George which includes Bistro George. Now the huge venue has been steaming along and the talk of Sydney as Steven and his team place the utmost importance on best-in-class producers.

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https://www.alkinawine.com/

Over a Glass: Amelia Nolan (Alkina Wine Estate) - gathering momentum

Fri, 16 Aug 2024 03:03:16 -0000

Amelia Nolan is the managing director and winemaker of Alkina Wine Estate, Barossa Valley. An ambitious project that launched into the Australian wine scene with one hell of a bang. From the get-go its clear Amelia means business and Alkina wines has been gathering momentum ever since.

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https://www.instagram.com/reedhouse.melbourne/

Mark Hannell (Reed House) - Doing your own thing

Thu, 15 Aug 2024 00:00:34 -0000

From the moment he landed his first job in hospitality at Ottolenghi in London, Mark Hannell (Reed House) was destined for a fulfilling career. After moving to Australia over a decade ago he earnt his stripes working for the likes of Casey Wall, Annie Smithers and the Three Blue Ducks, but now it’s his turn. Together with his partner Rebecca Baker, they’re opening their first restaurant with a mission to make every guest feel like they’re dining in their home.

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https://www.grazing.com.au/

Kurt Neumann (Grazing, Gundaroo) - Welcome to my home

Mon, 12 Aug 2024 23:43:38 -0000

After cutting his teeth in Australia and Canada, Kurt Neumann (Grazing) decided to take the leap and open his own venue. Together with his partner Tanya, they took over a 160 year old building in the regional New South Wales town of Gunderoo and over the last decade or so have created one of Australia’s most successful regional restaurants that has found a unique balance of feeding the locals and travellers alike.

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https://www.harringtonbjugard.com/

Over a Glass: Nick Logan (Harrington Bjugård Distilling) - a shared devotion to crafting extraordinary spirits

Mon, 05 Aug 2024 03:54:00 -0000

Harrington Bjugård Distilling has recently released their Dry Gin. This is the brainchild of co-founded Ellinor Bjugård and Nick Logan. Hailing from Sweden and the sunshine Coast this duo has a shared devotion to crafting extraordinary spirits.

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https://eccobistro.com.au/

Mary Randles (e'cco bistro, Brisbane) - Making the cut

Tue, 30 Jul 2024 18:00:00 -0000

From a young age Mary Randles (E’cco Bistro) was intrigued by food and loved the energy and joy of the experience. Although she enamored by hospitality she built a career as a successful business woman owning a number of hair salons. But somehow hospitality lured her in. Now, together with life and business partner Philip Johnson, she is leading the front of house team at one of Australia’s best bistros.

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https://gamzesmokehouse.com.au/

The Producers: Brendan Gamze (Gamze Smokehouse) - full of pride

Mon, 29 Jul 2024 18:00:00 -0000

Brendan Gamze is part of Gamze Smokehouse, a family-run smallgoods company in north-east Victoria. Building on his father Felix’s work as a butcher, Gamze turns free-range whole beasts into small-batch chemical-free smoked products, working with local farmers, distributors, and retailers near and far to build an ethical business they can stand behind with pride.

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https://www.windowsestate.com/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Over a Glass: Joanna Davies (Windows Estate, Margaret River) - the peace and hustle of family country life

Fri, 26 Jul 2024 06:18:45 -0000

Joanna Davies and her husband Chris are the owners of Windows Estate, a small, certified organic wine producer in Margaret River. Their value lies in regenerative farming coupled with the peace and hustle of family country life.

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https://www.thecosmopolitanhotel.com.au/

Priya Ranjan (The Cosmopolitan Hotel) - Not quite pub grub

Wed, 24 Jul 2024 18:00:00 -0000

Ensuring dishes and combinations are sound, while taking food on an evolutionary path has its challenges. It’s a real balancing act to not over play your hand. How do you strike a balance between innovations and tradition? Priya Ranjan (Cosmopolitan Hotel, Trentham) joins us to share his wisdom on dishing up one of the most creative pub menus in the country.

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https://overstory.com.au/

Over a Glass: Leah Clearwater (Overstory Wine) - a wonderful world

Wed, 17 Jul 2024 18:00:00 -0000

Leah Clearwater is the Business Manager of Overstory Wine but to pigeonhole her into one role seems sacrilegious, so instead I’ll let her tell you more about her wonderful world and the many hats she wears.

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https://www.instagram.com/markylabrooy/

Mark Labrooy (Boathouse Group) - A new path

Tue, 16 Jul 2024 18:00:00 -0000

Being part of a team and running a multi-venue business is the dream of many, but what toll does it take on you and where does it leave creativity? Letting go is one of the hardest calls businesses are making right now, but how do you let go of something you built and move forward? After leaving the Three Blue Ducks, Mark Labrooy joins us to talk about his new adventures The Boathouse Group, Co-owner Wild pie, and Discovered Foods.

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https://www.instagram.com/joshsmiththirkell/?hl=en

Josh Smith-Thirkell (Qt Canberra) - True connections

Sun, 14 Jul 2024 18:00:00 -0000

Josh Smith-Thirkell (Qt Canberra) fell in love with cooking at a young age, but it wasn’t until he was thrown in the deep end at Gowings in the QT Sydney that he started to find his place. An undying passion for quality produce and the simplest and best cooking methods has seen him elevated to leading the team in the nations Capital where he is showcasing some of the regions, and Australia’s best produce.

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https://jensensrestaurant.com.au/

Brooke Jensen (Jensens Group) - Locals first

Tue, 09 Jul 2024 18:00:00 -0000

Over the last two decades Brooke Jensen (Jensens Group) and her husband Carl have been running arguably the best restaurants in the Sutherland shire. After letting go of their first - Summer Salt earlier this year, Brooke joins us to discuss their other two venues, how to mail longevity in hospitality and how the culinary offering in the shire has blossomed in the last few years.

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https://www.mountainsgourmet.com/

The Producers: Rhiannon Phillips (Mountain’s Gourmet) - do it yourself

Mon, 08 Jul 2024 18:00:00 -0000

Disillusioned with conventional farming practises, Rhiannon Phillips set off on a journey to make a change. She started her own farm – Mountains Gourmet where she is committed to growing healthy produce for residents of the Blue Mountains of NSW.

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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Steven (Snowy) Snow (Fins Restaurant, Fins at Plantation House) - Surf and turf

Sun, 07 Jul 2024 18:00:00 -0000

Lured by the sea and commercial kitchens, Steven (Snowy) Snow (Fins Restaurant, Fins at Plantation House) discovered his passion and fostered a talent for cooking seafood. It’s taken him all over the world, and to ultimately northern New South Wales where he has run one of Australia’s best seafood restaurants for three decades. He joins us for a special episode where we discover how he became one of the best fish cooks on the planet.

https://www.fins.com.au/

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https://www.winefordudes.com/

Over a Glass: John O’Connor (Wine for Dudes) - chief dude

Thu, 04 Jul 2024 00:30:01 -0000

John O’Connor is the chief dude of Wine for Dudes. The owner operator of the very successful and totally unique Margaret River wine tour company. Johnno name is like folklore and travelling with him through the region is a trip you, just, MUST take!

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https://www.instagram.com/louiscouttoupes/?hl=en

Louis Couttoupes (Onzieme, Canberra) - Taking it to the Capital

Wed, 03 Jul 2024 18:00:00 -0000

We’ve seen a raft of closures this year and with winter settling in it’s going to test the mettle of just about every operator. How can government help the industry, what positive moves can be made to help the most vibrant industry come back to life? What chance to the single venue, independent operators have? Louis Couttoupes (Onzieme, ACT) is taking these questions to Canberra to find career paths and better solutions for independent restaurant and hospitality staff across the board.

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https://www.wotsyacaper.com.au/

The Producers: Narie Preston (Wot’s Ya Caper) - growing, picking and processing

Mon, 01 Jul 2024 23:39:41 -0000

Narie Preston owns the delightfully named Wot’s Ya Caper, a caper and caperberry farm in Bealiba in central Victoria. Narie and her partner Mark didn’t plan to get into capers but somehow this curious plant found them and turned their retirement into a period of dawn rising and hard toil. They’re busy growing, picking and processing a crop that turns into a product they love for its versatility, nourishment and opportunity to share and communicate.

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https://www.thehappywombat.com/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Luke Tilse (The Happy Wombat, The Young Street Hotel) - Never say die

Sun, 30 Jun 2024 18:00:00 -0000

Although Covid had an impact on his two popular pubs in Newcastle Luke Tilse (The Happy Wombat, The Young Street Hotel) has seen nothing like the current economic downturn. Although he’d like some solutions from government, he’s putting his best foot forward with some innovative ways to increase average spend, get more bums on seats and become a real hub of the community.

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https://www.picardy.com.au/

Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Over a Glass: Dan Pannell (Picardy Wines) - pioneers of the Margaret River region

Fri, 28 Jun 2024 00:05:19 -0000

Picardy Wines has been producing world class, fine wines at their estate in Pemberton, Western Australia since 1996. But their story hails back much further than that with William & Sandra Pannell pioneers of the Margaret River region. Today their son Dan Pannell joins me to tell the story of Picardy.

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https://www.instagram.com/restaurantbotanic_adl/?hl=en

Jamie Musgrave (Restaurant Botanic, Adelaide) - Time to make your mark

Tue, 25 Jun 2024 18:00:00 -0000

While cooking on a whim in Hong Kong, chef Jamie Musgrave (Restaurant Botanic, Adelaide) decided it was time to return to Australia for a new challenge. An opportunity to join the team at one of Australia’s most progressive fine diners soon saw him cooking outside his comfort zone and eager to learn more. The commitment has lead to a rising of the ranks, and now he’s leading the team in a new direction.

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https://www.instagram.com/fabiodorevino/

Fabio Dore (Sella Sardinian Wine Bar and Restaurant) - A bit of home

Sun, 23 Jun 2024 18:00:00 -0000

He only planned a short 6-month working holiday in Australia but over the last decade or so Fabio Dore (Sella Sardinian Wine Bar and Restaurant) has help create some of Sydney’s most influential Italian restaurants. Now he’s putting everything he has into an homage to his homeland Sardinia and putting old school hospitality front and centre.

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https://mountainyuzu.com.au/

The Producers: Jane Casey (Mountain Yuzu) - if life gives you yuzu

Wed, 19 Jun 2024 18:00:00 -0000

Mountain Yuzu is located on the foothills of the Australian Alps in North East Victoria. It is here where Jane Casey and her husband Brian grow an array of unique cold climate culinary citrus including Yuzu, Sudachi, Bergamot and Chinotto.

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https://www.instagram.com/chefshaunpresland/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Shaun Presland (Mr Duncans, Brisbane) - Bigger the better

Sun, 16 Jun 2024 23:29:00 -0000

Shaun Presland was destined for a career as a food and beverage manager before a snap decision to go to Japan changed everything. Italian set him on a path to learn Japanese cookery, and help steer the ship of some of Australia’s most popular Japanese restaurants. Now he’s back in Queensland doing something a bit different.

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https://restaurant-ka.com.au/

Zac Ng (Restaurant Ka) - Welcome home

Mon, 10 Jun 2024 18:00:00 -0000

Teaching himself to cook at a young age, Zac Ng (Restaurant Ka) knew he wanted to have a career in food. After leaving Hong Kong for Australia to study at university, he took the leap and opportunity to explore the Australian hospitality industry. After years working in some of Sydney’s most influential establishments he has opened his own 12-seater restaurant where he is exploring his heritage in a modern Australian context.

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https://www.instagram.com/fastedmedia/?hl=en

Ed Halmagyi (Avners) - Back with a bang

Tue, 04 Jun 2024 21:44:51 -0000

After decades away from the commercial kitchen, and in the limelight on our TV screens, Ed Halmagyi (Avners) has been lured back into hospitality with his new bakery Avners. A venue that leans into his heritage as much as it fosters good will in the local community. After so long away from the day to day at the coalface, what’s it like being in the industry again?

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https://www.instagram.com/christian867/

Christian Ryan (Aloft and Maria’s) - Something in the water

Sun, 02 Jun 2024 18:00:00 -0000

After cutting his teeth in hospitality in one of Hobart’s busiest and longest-running kitchens, Da Angelo’s, Christian Ryan headed to Melbourne’s Taxi Dining Room before a move to London to join the team at Gordon Ramsay Group who opened the prestigious Savoy Grill within the Savoy Hotel. On his return to Tasmania, he discovered a reinvigorated Hobart and soon joined the throng of exciting new venues with his own, Aloft. Now, after some serious ups and down and almost a decade later he has opened a second venue where his love for Mediterranean food is on show.

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https://www.bestswines.com/

Over a Glass: Viv Thompson (Best’s Wines Great Western) - an industry icon

Thu, 30 May 2024 06:03:00 -0000

Viv Thompson is the fourth-generation vigneron at Best’s Wines Great Western. With over 60 consecutive vintage experiences, Viv is considered by many as an industry icon. He joins me today for a glimpse into his world and I am truly honoured to have him on the podcast.

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https://spicetemple.com.au/

Andy Evans (Spice Temple) - 15 not out

Tue, 28 May 2024 21:40:43 -0000

Given the challenges in turning a profit in hospitality, its always astounding to hear of venues that raise the bat on a decade of trade and beyond. Spice Temple hidden beneath the legendary Rockpool Bar and Grill has been dishing up an array of Chinese feasts for 15 years now. Andy Evans is the executive chef of Spice Temple in Sydney joins us to share a few yarns over the years.

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Giulia Treuner (Giuls and Harry’s by Giuls) - Take the bait

Thu, 23 May 2024 18:00:00 -0000

After growing up in the world of hospitality in a family that owned a restaurant in Germany, Giulia Treuner (Giuls and Harry’s by Giuls) decided a career in food was not for her, but after needing to find a job in Australia it re-shaped her thinking. Landing in a restaurant group that reminded her of home and gave her a sense of family she rose the ranks and embraced a life in food. It’s led to stepping out on her own with one of the country’s smallest, but most popular community restaurant – and she’s just getting started.

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https://mishyssydney.com.au/

Michelle Powell (Mishy’s) - Build it and they will come

Wed, 22 May 2024 18:00:00 -0000

Michelle Powell (Mishy’s) never envisaged having her own restaurant but after the success of her jar sauces and condiments created during Covid she needed to find her own commercial kitchen space. Landing on a site in a back street of Sydney’s Surry Hills, the opportunity to do something special for the local community soon revealed itself. Now, after a lot of hard toil she’s created a restaurant that champions best in class seasonal produce and feeds the need of the local community too.

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https://stokehouse.com.au/melbourne/

Over a Glass: Wil Martin (Stokehouse Precinct) - delivering exceptional restaurant experiences

Wed, 22 May 2024 17:56:00 -0000

Wil Martin serves as the Group Sommelier at Stokehouse Precinct. As a leader in hospitality, Wil oversees the beverage program and a team of sommeliers to deliver exceptional restaurant experiences. Today, he joins me to tell me what it's like to be the one who brings the drinks.

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https://castlerockestate.com.au/

Over a Glass: Rob Diletti (Castle Rock Estate) - making wine in style

Thu, 16 May 2024 18:00:00 -0000

Rob Diletti is the winemaker at Castle Rock Estate in the Great Southern subregion of Porongurup, Western Australia. Rob has been making fine wines for many years and doing so in style. I am looking forward to hearing more about this hidden gem of the West Coast.

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https://www.instagram.com/jedgerrard/?hl=en

Jed Gerrard (Wills Domain Winery, White Horse) - Back to the land

Wed, 15 May 2024 18:00:00 -0000

Growing up in a commune in a small regional town Jed Gerrard (Wills Domain Winery, White Horse) learnt about growing food and making things from scratch at a young age. Italian would eventually lead to a career in food, and after climbing the ranks and leading big brigades he yearned to have a greater connection to the land like in his youth. Now he’s leading the brigades of two very different and unique venues, but at the heart of both is a reliance on small boutique, best in class producers.

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The Producers: Robert Jones (Tuki) - diversification is key

Mon, 13 May 2024 18:00:00 -0000

Robert Jones was born on Stoney Rises, the third generation on his family’s sheep farm in central Victoria. In 1985, he saw the need for diversification in a traditional livestock enterprise so he launched Tuki, a trout fishing venue where visitors could come to catch a fish and - if they wanted - have it cooked for them on the property. Nearly 40 years later, Tuki is a restaurant, farm and accommodation destination, with an exciting new dining chapter underway.

https://tuki.com.au/

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https://www.instagram.com/thelmapiccadilly/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Thomas Campbell (Thelma, Adelaide Hills) - Let produce shine

Sun, 12 May 2024 18:00:00 -0000

Growing up in the Fleurieu Peninsula, Thomas Campbell (Thelma) was surrounded by food and produce, a lot of which stemmed from Greek Cypriot grandparents. After asking for a job at Adelaide’s Africola, the commercial food world opened before his eyes and soon enough he climbed the ranks in some of Britain’s and South Australia’s most forward-thinking venues. Now he’s on the verge of opening his own venue where produce shines and simplicity thrives.

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Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

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https://www.redman.com.au/

Over a Glass: Dan Redman (Redman Wines) - endured the test of time

Wed, 08 May 2024 18:00:00 -0000

Dan Redman is the fourth-generation winemaker at Redman Wines. Redman stands as one of the founding estates of Coonawarra, boasting a rich history interwoven throughout the region.

Dan is here to share how Redman has endured the test of time.

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Over a Glass: Annelies Nijskens (Madocke Beer Brewing Company, Gold Coast) - yearning, passion and resilience

Wed, 01 May 2024 23:42:50 -0000

Annelies Nijskens operates Madocke Beer Brewing Company with her husband Jimmy in the Gold Coast of Queensland. The tale of this Independent small brewery’s creation is anything but ordinary, it’s a story of yearning, passion and resilience.

https://www.madocke.com.au/

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Alessandro Tintori (Sosta) - Aussie Azzurri

Wed, 01 May 2024 18:00:00 -0000

Growing up in Tuscany, Italy Alessandro Tintori (Sosta) learnt that food was the foundation of family. He grew up eating the spoils of the family farm and it spurred him to carve a career as a chef. He cut his teeth in Italy and London before finding a home in Melbourne where he has been an active part of the Italian food scene for over a decade. Now he has his own restaurant and he’s treating the menu and approach with a mindset that Australia is another region of Italy.

https://www.instagram.com/tintori_alex/

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Ronith Arlikatti (Hopper Joint) - Look, listen, learn

Sun, 28 Apr 2024 18:00:00 -0000

After convincing his parents that he didn’t want to be a doctor and he could carve out a great career in food, Ronith Arlikatti (Hopper Joint) set his sites on Melbourne eager to immerse himself in all things food. He set himself a goal to work at different venues to acquire new skills, both in technique and in managing a kitchen and it led him to some of Victoria’s best. Now he’s leading the brigade of one of the most exciting new venues to open this year.

https://www.instagram.com/ronit_victor/?hl=en

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Over a Glass: Justin Jarrett (See Saw Wine, Orange) - pioneer of organic viticulture

Wed, 24 Apr 2024 18:00:00 -0000

Justin Jarrett has had close to 30 years with his feet firmly embedded in the ground. A pioneer of organic viticulture, he and his wife Pip have moved mountains to farm sustainably. Their sanctuary is See Saw wines in Orange of NSW.

https://seesawwine.com/

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https://www.marriott.com/en-us/hotels/bnewi-the-westin-brisbane/dining/

Shannon Batten (Westin Brisbane) - World on a plate

Tue, 23 Apr 2024 18:00:00 -0000

After traversing the globe running the kitchens of some of the most luxurious hotels and resorts, to cooking for The Rolling Stones, Rod Stewart and many more VIPs, Shannon Batten started a young family and decided Brisbane was the best place for kids to grow up. He ventured to the Queenies city of the north and is now running two hotels and making a name for himself in the process.

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https://www.instagram.com/chefkonnyk/

Konstantin Putkin (The Good Shed, Ballarat) - Know your producer

Sun, 21 Apr 2024 18:00:00 -0000

After cutting his teeth and learning solid technique in Canada, Russia and London it wasn’t until he landed in Australia that Konstantin Putkin (The Good Shed, Ballarat) discovered the profound relationship between produce and cooking. Inspired by a throng of Australian venues that places emphasis on simplicity in cookery while using the best produce, he’s now running one of the largest regional venues - and celebrating the region producers to-boot.

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https://www.instagram.com/sarahandrewwine/?hl=en

Over a Glass: Sarah Andrew (WSET education) - a huge contributor to academic learning

Wed, 17 Apr 2024 18:00:00 -0000

Sarah Andrew operates in almost all important educational and scholarly sectors within the Australian drinks scene. She is a huge contributor to academic learning in this country, and I am thrilled to have her on the podcast to discuss more.

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https://www.instagram.com/daviddellai/?hl=en

David Dellai (Il Bacaro, Melbourne) - Stay loyal

Tue, 16 Apr 2024 18:00:00 -0000

Growing up in an Italian Australian family, Dave Dellai (il Bacaro) was surrounded by amazing food and festivities. It lead to a yearning to live a life in food, and after finding his way in commercial kitchens he became part of the team of one of Melbourne’s institutions. Now he’s become a key component to its longevity.

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https://yaalasparkling.com/

The Producers: Tara Croker (Yaala Sparkling) - changing the game

Mon, 15 Apr 2024 18:00:00 -0000

Wiradjuri woman Tara Croker is the founder of Yaala Sparkling, a purpose-driven flavoured mineral water company that uses native ingredients to create healthy and delicious drinks. Ethics are at the heart of the business: Tara aims to change the game when it comes to the economic pathways of indigenous foods and as Yaala grows, she hopes to create employment for Indigenous people too.

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https://www.instagram.com/jakeahrens86/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Jake Ahrens (Nomad, Sydney) - Earn your keep

Sun, 14 Apr 2024 18:00:00 -0000

\While studying at university Jake Ahrens (Nomad Sydney) needed to earn some money, so his father offered a deal - cook dinner three nights a week and he’d pay him for it. Soon enough a love of cooking took over and he found himself veering from university and into a commercial kitchen. After working is way through some of Sydney’s best establishments, he’s now leading one of the largest kitchen teams at one of Sydney’s institutions.

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https://www.strangenaturegin.com/

Over a Glass: Rhys Julian (Strange Nature Distilling) - rewired in wonderful ways

Wed, 10 Apr 2024 18:00:00 -0000

Rhys Julian is the General Manager of Strange Nature Distilling, based in New Zealand. Their signature gin is rewired in wonderful ways. Today Rhys joins me to uncover if Strange Nature is in fact by name, nature or flavour.

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https://www.instagram.com/jspreds/

James Spreadbury (Chef) - Driven by desire

Tue, 09 Apr 2024 18:00:00 -0000

Growing up in a family that placed great importance on good food, James Spreadbury began a fascination with wine and service from a young age. Driven by a deep desire to learn, perfect his service skills and expand his world knowledge of wine, he ventured to Europe, where he eventually earned the role of Service Director at the world renowned restaurant, noma. After returning to South Australia to immerse himself back home for a few years, he’s now off for another European adventure.

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https://www.thewhatifsociety.com/

Eilish Maloney (The What if Society) - What if?

Sun, 07 Apr 2024 18:00:00 -0000

After plying her craft in some of London’s and Sydney’s most influential establishment Eilish Maloney (The What if Society) knew she was ready to open her own establishment. Lured by the connection to producers in the region she grew up in, she began to build a business that connects producers to consumers, focuses on zero waste, and with a goal to not only change a few lives, but take on the world too.

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https://www.instagram.com/brendan.fong/?hl=en

the Crackling: Brendan Fong (Hubert) - Trot on

Fri, 05 Apr 2024 17:00:00 -0000

It’s not uncommon to see signature dishes in the spotlight, but rarely do we see a hero dish using an animals extremities so widely championed in the media as we have with today’s guest Brendan Fong (Hubert) who has put pig’s totters well and truly in the spotlight.

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https://www.instagram.com/leetranlam/?hl=en

Over a Glass: Lee Tran Lam (Food Journalist) - a fascinating curiosity

Thu, 04 Apr 2024 02:42:27 -0000

Lee Tran Lam is a freelance journalist. She has a fascinating curiosity about the culinary world and goes about documenting it with wild enthusiasm. She has written for every worthy food publication in Australia is also the host of many a podcast.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Joshua Mason (Quoi Dining) - Build it

Tue, 02 Apr 2024 17:00:00 -0000

After growing up in a hospital family it seemed only natural that Joshua Mason (Quoi Dining, Ciel wines) would venture into the kitchen for a career in food. After cutting his teeth in some well-known venues the likes of Atelier Crenn, Mason saw an opportunity to bring a finer dining establishment to the Hills District of Sydney. Now a few years later he has the only hatter restaurant in the district and some big plans ahead too.

https://quoidining.com/

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https://www.instagram.com/chef_nabeela_scrapbook/?hl=en

Nabila Kadri (Supernormal) - Don’t hold back

Mon, 01 Apr 2024 17:00:00 -0000

Tossing up a career as an aeronautical engineering or cooking Nabila Kadri (Supernormal) chose the latter and flew to Australia to immerse herself in the hospitality scene. Gradually she worked her way through some of the most influential restaurants of the modern era. Then she got pregnant and in Italy thought her career could be in jeopardy while juggling parenthood, but instead she discovered a new role at one of Melbournes busiest establishments and it’s changed her perceptions of her life in food.

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Over a Glass: Pierre Toumanoff (Stay N Sip) - re-wiring the wine experience.

Thu, 28 Mar 2024 05:13:52 -0000

Pierre Toumanoff is one half of the duo that created Stay n Sip, with his partner Mercedes Mendoza they have re-wired how you enjoy your wine experience in the Hunter Valley.

https://staynsip.com.au/

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https://www.racinerestaurant.com.au/

Willa Arantz (Racine Bakery) - Resilience and recovery

Tue, 26 Mar 2024 17:00:00 -0000

Last time we caught up with Willa Arantz (Racine Bakery) we talked of the incredible impact her regional business has had on the dining landscape and the adversity and little triumphs of negating covid. But Willa has had much greater adversities since then, diagnosed with a rare brain tumour.

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https://ratiococoa.com.au/

The Producers: Debb Makin (Ratio Cocoa Roasters) - chocolate lover

Mon, 25 Mar 2024 17:00:00 -0000

Anyone who’s making 7 different types of chocolate gelato deserves our attention. Debb Makin is a chocolate lover, craftsperson, educator and determined small business owner at Ratio Cocoa Roasters, expanding ideas of how to appreciate and enjoy chocolate. Along the way, she’s also empowering consumers: once people understand the issues embedded in this complicated and often opaque international industry, they are also able to be part of a swing towards ethical consumption and clear-eyed enjoyment.

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https://www.instagram.com/earlsjukejoint/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Pasan Wijesena (Earl’s Duke Joint, Jacoby’s Tiki Bar, The Trocadero Room, The Magpie of Enmore) - What’ll it be?

Sun, 24 Mar 2024 17:00:00 -0000

While at university Pasan Wijesena (Earl’s Duke Joint, Jacoby’s Tiki Bar, The Trocadero Room, The Magpie of Enmore) picked up part time bar work to get by. He soon became enamored with the world of cocktails and small bars and began to dream of bringing the small bar experience to Sydney’s inner west. Over a decade later and he has four of the most influential small bars in Sydney’s suburbs, all with their own identity.

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https://www.instagram.com/drinkingwithmagellan/

Over a Glass: Anthony Pieri (Gimlet) - a deep thinker

Wed, 20 Mar 2024 21:52:24 -0000

Anthony Pieri has poured his fair share of unicorn wines. As a sommelier that has worked in some of Australia’s best restaurants. He is a deep thinking and even better articulator of all things wine, I am thrilled to have him on the podcast

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https://www.instagram.com/relish_highfields_/

Hayley Hammond (Relish Café, Toowoomba) - Dream big

Tue, 19 Mar 2024 17:00:00 -0000

After a career in food working for others, Hayley Hammond (Relish Café, Toowoomba) dreamt of opening her own café – a place where locals felt at home, and it served as a hub of the community. When an opportunity arose out of covid she leapt at the chance, and although its been a bumpy road, she’s got one of the busiest regional cafes in Queensland.

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https://www.joshsrainboweggs.com.au/

The Producers: Josh Murray (Josh’s Rainbow Eggs) - the boy with a bunch of happy chickens

Mon, 18 Mar 2024 17:00:00 -0000

I remember when Josh’s Rainbow Eggs first arrived at my local supermarket 14 or 15 years ago. The brightly coloured box promised free range eggs and the packaging had a photo of a young boy’s face on it - how great to be able to support a kid in his ethical business, I thought. Josh Murray was nine then and he’s 23 now. What is the backstory to this boy with a bunch of happy chickens?

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https://www.instagram.com/chefjustinjames/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Justin James (Restaurant Botanic, Adelaide) - A song from the garden

Sun, 17 Mar 2024 17:00:00 -0000

Justin James (Restaurant Botanic) cut his teeth in classic American bar and grills to get by but soon discovered in insatiable appetite for hospitality. Driven to learn from the best he made it into the kitchens of Eleven Maddison Park, Blue Hill at Stone Barns and all the way to executive chef of Australia’s own Vue de Monde. Now he’s leading the team of one of Australia’s most fascinating restaurants, surrounded by the most unique kitchen garden on the planet.

https://www.restaurantbotanic.com.au/

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https://www.robertstein.com.au/

Over a Glass: Jacob Stein (Robert Stein Winery, Mudgee) - one of Australia’s pioneering winemaking families

Sun, 17 Mar 2024 04:17:36 -0000

Jacob Stein is chief winemaker at Robert Stein Winery in Mudgee. He stands as the third generation of one of Australia’s pioneering winemaking families. He joins me today to shed some light on the iconic estate.

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https://temporada.com.au/

Dave Young (Temporada, Canberra) - Time for change

Wed, 13 Mar 2024 17:00:00 -0000

After building his career in a throng of Sydney institutions such as Rockpool, Fratelli Fresh and Café Nice, Dave Young (Temporada) decided to uproots, and move to Canberra to be closer to family. He landed a gig at one of the Capital’s most influential establishments Aubergine before a chance to run and own one of the new wave restaurants presented itself. On the eve of closing after a decade of business, he joins us to share stories of the past, and what’s next for the talented chef.

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Lee Carroll (Queen Margherita) - Your calling in life

Sun, 10 Mar 2024 17:00:00 -0000

Growing up in a family that worked in the hospitalty sector, Lee Carroll (Queen Margherita) was destined to be a Hospo lifer. But after two decades on the pans, it wasn’t until he took a trip to Naples that his true destiny unfolded - Neapolitan pizza. He’s now recognized as not only one of Australia’s best, but in the top fifty of the Asia pacific region too.

https://www.qmos.com.au/

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Over a Glass: Kate Goodman (Penley Estate) - one talented operator

Thu, 07 Mar 2024 17:00:00 -0000

Kate Goodman is one talented operator. Named Winemaker of the year twice over, her love for the grape is demonstrated in her creativity, dedication, and sheer mastery in winemaking at Penley Estate Coonawarra.

https://penley.com.au/

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https://www.billybuttonwines.com.au/

Over a Glass: Joanna Marsh (Billy Button Wines) - setting tongues wagging

Thu, 29 Feb 2024 17:00:00 -0000

Joanna Marsh hit the Australian wine scene running and she hasn’t stopped since, in her slip stream is a wealth of awards and accomplishments. Her progressive work under her own brand Billy Button Wines in the Alpine Valleys of Victoria has set tongues wagging. Let’s find out why.

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https://www.smallvines.com/

Over a Glass: Paul Sloan (Small Vines Wines, Sonoma County) - meticulously grown

Wed, 21 Feb 2024 17:00:00 -0000

Paul Sloan is the winemaker at Small Vines in Sonoma County. Here he and his wife Kathryn work with estate grown, organic fruit planted in high density vineyards.

Paul joins me today to me more about making wine in California’s North Coast.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Adriano Matteoni (Cafe Operator) - taking on challenges head on

Mon, 19 Feb 2024 01:17:35 -0000

Everyone at some stage in their life experiences, adversity, trauma, and monumental challenges, how we react to them and how they impact our lives is different for everyone. How do you take those challenges head on and turn your life around in a positive direction?

Adriano Mattione is a renowned cafe operator, opening over 15 cafes and even more over his career.

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http://www.ravensworthwines.com.au/

Over a Glass: Bryan Martin (Ravensworth Wines) - natural talent with the grape

Wed, 14 Feb 2024 22:51:02 -0000

Bryan Martin is one of Australia’s nicest winemakers. Known for his natural talent with the grape and a smile that would soften any frown. His Ravensworth Wines made in the Canberra district will win you over with their character and finesse.

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https://www.instagram.com/wearekerala/?hl=en

Mischa Tropp (Toddy Shop) - Honouring heritage

Tue, 13 Feb 2024 17:00:00 -0000

After cutting his teeth in his father’s hospitality business, Mischa Topp (Toddy Shop) yearned to explore the culture and cuisine of his mother – Kerala, India. Taking a deep dive into his heritage over many years, and learning the nuances of the cuisine he returned to Melbourne where he now runs one of the busiest holes in the wall in Melbourne, serving up his much-loved Keralan cuisine.

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https://www.herbies.com.au/

The Producers: Ian ‘Herbie’ Hemphill (Herbie’s Spices) - Enthusiastic and endlessly interested

Mon, 12 Feb 2024 17:00:00 -0000

When you talk about herbs and spices in Australia, it won’t be long before you talk about Ian ‘Herbie’ Hemphill. The co-owner of Herbie’s SpiceS has been immersed in food since he was a small child and he’s built a life and career in flavour that’s been fruitful not just for himself but for all those who have learnt and enjoyed alongside him. Enthusiastic and endlessly interested, Herbie is as adept at chatting about the history of cloves or coriander as he is about how to use them.

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https://www.penfolds.com/en-au/visit/executive-chef-scott-huggins.html

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Scott Huggins (Magill Estate Restaurant and Kitchen) - Make your own path.

Sun, 11 Feb 2024 17:00:00 -0000

Although he dropped out of school at a young age, Scott Huggins (Magill Estate Restaurant and Kitchen) found himself at home in a commercial kitchen. It led to amazing experiences home and abroad before the chance to take over one of the most renowned establishments downunder. A decade later and he’s become one of the nation’s best chefs and restaurateurs.

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Over a Glass: Louisa Rose (Hill-Smith Family Estates) - loving what she does.

Thu, 08 Feb 2024 17:00:00 -0000

Louisa Rose is the Head of Sustainability and Brand Ambassador for Hill- Smith Family Estates, this is my no means a small operation they represents some of Australia’s most exemplary names in wine. Her role is one of huge responsibility and dedication and today she is here to tell me why she loves what she does.

https://www.hsfe.com/

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https://www.stillwater.com.au/

Jimmy Welsh (Stillwater and Seven Rooms, Launceston)- The perfect Somm

Wed, 07 Feb 2024 17:00:00 -0000

At a young age Jimmy Welsh (Stillwater and Seven Rooms) fostered a fascination in wine and all thing hospitality, it led him to eventually own and run not only one of Tasmania’s best restaurants but one of Australia’s most awarded venues - especially for its wine list under his stewardship. One of the most humble and knowledgeable sommeliers down under joins us to share a journey through the Apple Isles wondrous produce and wine in a powerful, vulnerable and deeply personal chat.

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https://www.gardnersbayfarm.com.au/

The Producers: James Zerella (Gardner’s Bay Farm) - A gardeners life

Mon, 05 Feb 2024 17:00:00 -0000

After years plying his trade as a chef, James Zerella needed a change but wanted to continue to make a difference in the food industry. It led him to the land where he is part owner of Gardner’s Bay Farm in Southern Tasmania.

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https://printhiewines.com.au/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Over a Glass: Drew Tuckwell (Printhie Wines, Orange) - adventures with the grape

Wed, 31 Jan 2024 22:50:00 -0000

Drew Tuckwell has been making exceptional wine for over 30 years. Perhaps best known for his meticulous skills in sparkling winemaking, he is also someone who also just ‘gets on with it’.

From the beautiful views at Printhie Winery, Drew is here to tell me more about his adventures with the grape.

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https://www.instagram.com/mattgolinski/?hl=en

Matt Golinski (Chef) - Each day as it come

Sun, 28 Jan 2024 17:00:00 -0000

A leading light in Queensland’s hospitality sector, Matt Golinski was also a familiar face on our TV screens. But in 2011 unfathomable tragedy unfolded when a house fire took his entire family and left him in a coma with burns to 40 percent of his body. His journey to reclaim himself, build a new life and career over the last decade is one of the most unimaginable and inspiring journeys that encapsulates the power and will of the human spirit.

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https://chefsonwheels.com.au/

Paul Baker (Chefs on Wheels) - World ticket

Wed, 24 Jan 2024 17:00:00 -0000

It’s the summer series of Deep in the Weeds and today we catch up with one of our very first guests, Paul Baker (Chefs on Wheels) who completely changed his life and career during covid in such a way that it impact on so many too. Today he takes us on a journey around the globe to share some of his worldly adventures.

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https://www.andy-cooks.com/

Andy Hearnden (Andy Cooks) - Global gastronome

Tue, 23 Jan 2024 17:00:00 -0000

He cooked up a storm on social media in 2023, and as part of the summer series on Deep in the Weeds we see what Andy Hearnden (Andy Cooks) has cooking for 2024, and how some of his travels have changed the way he cooks.

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https://www.holygoatcheese.com.au

The Producers: Ann-Marie Monda and Carla Meurs (Holy Goat Cheese) - life choices, connection and commitment

Tue, 23 Jan 2024 01:50:08 -0000

The Producers Podcast visited Holy Goat's Ann-Marie Monda and Carla Meurs in 2021. We sat on the deck at Sutton Grange Farm with their kelpie and a pot of tea, talking about ethics, pathways and - of course - cheese. Like every meeting with these two, it was a conversation with impact, provoking consideration of life choices, connection and commitment. To commemorate, the announcement of Holy Goat's cessation, we re-share this episode.

Since 1999, Ann-Marie Monda and Carla Meurs have been nurturing, creating and crafting at Sutton Grange Farm on Dja Dja Wurrung Country near Castlemaine in Victoria. The goats they milk to make their revered farmhouse cheese are central to the rhythm of their days.

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https://www.stillwater.com.au/

Bianca Welsh (Stillwater) - Buy a ticket

Sun, 21 Jan 2024 17:00:00 -0000

As the summer series continues on Deep in the Weeds we head south to Tasmania to hear a few yarns from award-winning restaurateur Bianca Welsh (Stillwater) and how they changed her approach to hospitality.

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https://www.instagram.com/coreycostelloe/

Corey Costelloe (Hunter Street Hospitality) - Top me up

Wed, 17 Jan 2024 20:35:16 -0000

The summer series on Deep in the Weeds continues today and jet-setting chef Corey Costelloe (Hunter Street Hospitality) takes us to WA, and northern China where learning new customs had him seeing the world through a glass half full.

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https://www.humbleonduke.com.au/

Jade Tareha (Humble on Duke) - Expand your horizons

Sun, 14 Jan 2024 17:00:00 -0000

It’s the summer series on Deep in the Weeds and front of house legend Jade Tareha (Humble on Duke) joins us to talk mum salads, life near the beach and the advetnures that lay ahead for 2024.

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https://www.instagram.com/dtsirekas/?hl=en

David Tsirekis (Chef) - Greek summer

Sun, 07 Jan 2024 17:00:00 -0000

The summer series continues on Deep in the weeds and it wouldn’t be a special series without a yarn or two from one of our favourite guests David Tsirekis who after a life-altering health scare, has gone global again.

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https://otisdininghall.com.au/

Damien Brabender (Otis Dining Hall, Canberra) - How’s that?!

Wed, 03 Jan 2024 17:00:00 -0000

The summer series continues on Deep in the weeds and Canberra legend Damien Brabender (Otis Dining) joins us for some yarns about Cricket, Canberra region and classic Aussie summers.

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https://www.joyrestaurant.com.au/

Sarah Baldwin (Joy, Brisbane) - Joy to the world

Tue, 02 Jan 2024 17:00:00 -0000

It’s the summer series on Deep in the weeds where we catch up with past guests to hear yarns from their travels, and what we might be looking forward to this year in 2024. Today we have the inspiring Sarah Baldwin (Joy), who had a life-changing 2023 and is set to take 2024 by the horns.

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https://www.inahalfshell.com/

Fishtales: Julie Qiu (In A Half Shell) - Queen of the half shell

Thu, 21 Dec 2023 20:10:00 -0000

Join us as we dive into the festive season with Julie Qiu, renowned Oyster Sommelier, Oyster Educator and Queen of the half shell , in our Christmas Special, 'The Year in Oysters'. Discover how Julie's expertise and passion have transformed the world of oyster cuisine, offering unique insights that celebrate the beauty of the bivalve.

https://www.oystermasterguild.com/

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Deep in the Weeds Podcast Network Christmas Special - Stocking fillers

Wed, 20 Dec 2023 19:48:00 -0000

It’s the Deep in the Weeds podcast network Christmas episode and we’ve rounded up all our hosts - Dani Valent, Shanteh Wale, John Susman and Anthony Huckstep for a good old chin wag on the year that was, what were hoping for in 2024 and a few Christmas yarns too. Tune in!

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https://www.sydneyfishmarket.com.au/

Fishtales: Angelo Vaxevani (Peter’s and Nicholas Seafood) - what's good for Christmas.

Tue, 19 Dec 2023 17:00:00 -0000

Angelo Vaxevani (Peter’s and Nicholas Seafood) gives us insights into the best seafood options for Christmas and what to expect at the markets this year.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Producers: Michelle Morgan (Zokoko Chocolate) - bean to bar

Mon, 18 Dec 2023 23:41:34 -0000

In 2006, Michelle Morgan and her husband Dean founded Zokoko with a shared vision to create artisan chocolate with natural flavours that showcased their origin, retained their natural flavours and seasonal characteristics. Since then, they’ve created one of the world’s most unique premium chocolates that is truly bean to bar.

https://www.zokoko.com/

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https://greenpointfish.com/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Fishtales: Vinnie Milburn (Greenpoint Fish and Lobster) - thoughts and predictions

Mon, 18 Dec 2023 17:00:00 -0000

Taking a deep dive into what’s been hot in seafood in The Big Apple this year we join Vinnie Milburn of Brooklyns Greenpoint Fish and Lobster and hear his thoughts and predictions about this year and next….

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https://www.facebook.com/people/Pams-Bottles-Cups/100094664254629/?mibextid=LQQJ4d

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Denni Elyse (Pam's Bottles and Cups Wine Bar, Devonport) - Cup overflows

Sun, 17 Dec 2023 17:00:00 -0000

After 15 years of a nomadic hospitality career, Denni Elyse (Pan’s Bottle’s and Cups) realised she needed change and moved home to Tasmania and be with her family. It led to a chance to open her on venue - a natural wine bar in a town with no wine bars or Natural Wine. Business, as they say, is booming.

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https://meatcellar.com.au/

The Crackling: Luke Jensen (Meat Cellar,Toowoomba) - Collaboration is king

Fri, 15 Dec 2023 19:52:30 -0000

Many people agree that bacon possess one of the most alluring aromas and eating experiences on the planet, but how do you make the world’s best? For Luke Jensen at Meat Cellar in Toowoomba Queensland, it’s all about decades on the tools and a collaborative work environment.

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https://www.instagram.com/fvmisspaula/?hl=en

Fishtales: CJ Canby (Chesapeake Bay blue crab fisherman) - championing a local tradition

Thu, 14 Dec 2023 17:00:00 -0000

Chesapeake Bay, located on the East Coast of the United States, is renowned for its blue crab fishery, a vital industry that has sustained local communities and become a cultural hallmark.

The Chesapeake Bay blue crab is celebrated for its sweet, tender meat and is a staple in local cuisine, featured in dishes like crab cakes, crab soups, and the famous Maryland crab feast.

Meet CJ Canby, a dynamic next-generation Chesapeake Bay blue crab fisherman. Born and bred on the Bay, CJ blends time-honored techniques with modern sustainability practices, ensuring the legacy and vitality of this iconic trade. His dedication not only champions a local tradition but also stewards the bay's ecological future.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Over a Glass: Glenn Goodall (Xanadu Wines, Margaret River) - one of Australia’s most prolific winemakers

Thu, 14 Dec 2023 08:29:16 -0000

Glenn Goodall is the senior winemaker at Xanadu Wines in Margaret River. In his time, he has won countless trophies and awards for his craft. He joins me today, to fill me in on how a surfer from Northland New Zealand is now one of Australia’s most prolific winemakers.

https://xanaduwines.com/

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https://eddyandwolff.com.au/

Vien Nguyen (Eddy and Wolf) - Road of gold

Wed, 13 Dec 2023 17:00:00 -0000

After being lured into the hospitality sector by his mum Vien Nguyen (Eddy and Wolf) discovered a new side to himself and took the plunge headfirst. After helping his mum create one of the Gold Coast’s most popular venues he and his wife opened a new venue that has helped the region take food on an exciting new path for hospitality.

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https://www.wandinvalleyfarms.com.au/

The Producers: Alison Jones (Wandin Valley Farms) - all things cherries

Mon, 11 Dec 2023 17:00:00 -0000

In a world where we can get just about anything just about anytime, it’s wonderfully exciting to have truly seasonal crops that mark a time of year. Cherries are certainly in that category. They’re a crop that signals summer, the festive season and a continuing connection to natural cycles. We talk all things cherries with Alison Jones, lifetime cherry farmer and CEO of Wandin Valley Farms.

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https://ragazziwineandpasta.com/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Laura Hughes (Ragazzi) - Back to front

Sun, 10 Dec 2023 17:00:00 -0000

After carving out a career as a chef in award-winning establishments, Laura Hughes (Ragazzi) needed to find a new way to re-invigorate her love of hospitality. She decided to hang up the apron and head for the front of house, and the move has not only paid dividends, she’s thriving in a role where all her kitchen and front of house knowledge comes to the fore.

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https://www.instagram.com/gumshire_pork/?hl=en

The Crackling: Shaun Blenkiron (Gumshire Pork) - Betting on a breed

Fri, 08 Dec 2023 17:00:00 -0000

There are many pig breeds farmed in Australia, all delivering very different culinary experiences. For Shaun Blenkiron (Gumshire Pork) and his family, The Hampshire breed is central to their farm and business.

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Kaitlyn Towner (Le Cheeserie) - Where’s the cheese?

Thu, 07 Dec 2023 17:00:00 -0000

Cheese has origins that predates recorded history. It is one of the great culinary creations. There’s an old saying “If you have cheese, you have a meal,” but how do you create a great cheese shop? Kaitlyn Towner (Le Cheeserie) joins us on the eve of the opening of Capital Food Market, Canberra

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https://www.paralian.com.au/

Over a Glass: Skye Salter (Paralian Wines) - the road to McLaren Vale

Wed, 06 Dec 2023 17:00:00 -0000

Skye Salter is one half the duo that bring us, Paralian Wines, some would say the better half.

She and her partner in crime, Charlie Seppelt launched their small batch brand in Willunga McLaren Vale in 2018. It was after a staggering 46 vintages between them, making wine for other people in other places that led them there.

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Bede Wright (Market Meats) - Butcher’s block

Wed, 06 Dec 2023 17:00:00 -0000

A shift in the way many people buy food has had a huge impact on traditional Butchers. As the supermarkets pushed in on that space, the importance of real butchers has become more evident. For people who care about where their food comes from, fresh food markets, and particularly butchers have become the beating heart of the food community. Bede Wright (Market Meats) joins us on the eve of the opening of Capital Food Market, Canberra.

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https://www.delicravings.com.au/

Christa Potter (Deli Cravings, Mart Deli) - Strong bloodlines

Tue, 05 Dec 2023 17:00:00 -0000

There are few more enthralling food retail experiences than exploring a delicatessen. With an array of smallgoods, cheeses, condiments and pantry staples from Australia and Europe, there are few that do it better than today’s guest.

Christa Potter (Deli Cravings, Mart Deli) joins us on the eve of the opening of Capital Food Market, Canberra.

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https://naturallydriedprunes.com.au/

The Producers: Ann Furner (Naturally Dried Prunes) - Nice plums

Mon, 04 Dec 2023 17:00:00 -0000

The first of its kind in Australia, Naturally Dried Prunes are the most sustainable prune farm down under, utilising prune drying tunnels that have reduced the carbon footprint by 95% during the drying process. But, as Ann Furner explains that’s just part of their story.

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https://threemillsbakery.com.au/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Jarrod Deaton (Three Mills Bakery) - Breaking bread barriers

Sun, 03 Dec 2023 17:00:00 -0000

The sourdough revolution had an overwhelming impact on bakeries in Australia. Although Canberra had some great specialty bakeries, today’s guest has not only transformed the sector, but taken it onto a new path in the Capital as well. Jarrod Deaton (Three Mills Bakery) joins us on the eve of the opening of Capital Food Market, Canberra.

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https://www.hogget.com.au/

The Crackling: Trevor Perkins (Hogget Kitchen) - The real kitchen

Fri, 01 Dec 2023 17:00:00 -0000

Local, seasonal and sustainable food is central to many regional restaurants. And for Trevor Perkins (Hogget Kitchen) a nose to tail approach when it comes to meat and fish preparation is not only at the core of their local sustainability ethos, it’s just the tip of the I ever too.

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https://www.mountmajura.com.au/

Over a Glass: Fergus McGhie (Mount Majura) - shaking things up

Thu, 30 Nov 2023 05:36:28 -0000

Mount Majura Vineyard has been shaking things up in the Canberra district since 1988. A stalwart winery of the zone, today they have a reputation for producing benchmark traditional and flagship varieties. Fergus McGhie joins me today to tell me more about the future of this small but grand estate.

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https://www.muchogroup.com.au/

Daisy Tulley (Mucho Group) - Organised chaos

Wed, 29 Nov 2023 17:00:00 -0000

After rocking around the world in one of Australia’s most seminal ‘all-girl’ indie rock quintets 'Bridezilla', Daisy Tulley (Mucho Group) became pregnant and hung up her rock boots for family life. It led to a chance foray into the world of hospitality where she took on the challenge of turning around a struggling nightclub and it set her on a new path. Now she’s leading the team of one of the country’s most dynamic bar groups that have helped transform Sydney’s night life.

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https://www.instagram.com/_matt_sinclair/?hl=en

Matt Sinclair (Sum Yung Guys) - Make it happen

Tue, 28 Nov 2023 17:00:00 -0000

After working in various front of house positions at different venues, and discovering a love for cooking at home Matt Sinclair (Sum Yung Guys) had an urge to move back of house and work in the kitchen. While planning his first food truck a friend recommended him to the producers of Masterchef and before he knew it he was part of the show. He eventually fulfilled the food truck dream, and now with bricks and mortar he’s created a venue that has paved the way for many in the south east of Queensland.

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https://www.barhamavocados.com.au/

The Producers: Katrina Myers (Barham Avocados) - for the love of the avo

Mon, 27 Nov 2023 21:20:27 -0000

Katrina Myers and her husband Tim own Barham Avocados, on the Murray River in New South Wales. It’s Katrina’s family farm but she wasn’t always sure she’d return to it. As it turns out, she loves the beautiful green haven they’ve created in a mostly arid area, and she’s also a huge fan of the avocados they grow for themselves and lucky consumers.

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https://www.instagram.com/lachlan_colwill/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Lachlan Colwill (Omotenashi , Hobart) - Be yourself

Sun, 26 Nov 2023 17:00:00 -0000

After building the team and creating what became one of Australia’s best regional restaurants, Lachlan Colwill (Omotenashi) felt burnt out and began to feel like he wasn't being true to himself. He downed tools and left South Australia to Tasmania for some soul searching and discovered an oasis of extraordinary produce and creative opportunity. He’s now running a 10-seater restaurant that is true to local ingredients, and the spirit of creativity.

https://www.omotenashihobart.com/

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https://www.thesugarman.com.au/

Alex Crawford (The Sugar Man, Adelaide) - Bake it ‘til you make it

Thu, 23 Nov 2023 17:00:00 -0000

Destined for a career in food Alex Crawford's (The Sugar Man, Adelaide) culinary roots can be traced back to his teenage years when he took on the role of commis chef at Chloe's Restaurant in Kent Town, Adelaide. Although he cut his teeth in the savoury kitchen, a chance in the pastry kitchen opened his eyes to a whole new world of food. But along the way he experienced extreme burn out,. Throwing himself into a spiral of thirst for knowledge. Just when he was about to throw it away, a food icon inspired him to pick up the whisk again and now he’s running one of South Australia’s most exciting chocolate and patisserie operations.

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https://www.ptleoestate.com.au/

Josep Espuga (Pt Leo Estate) - Family at the core

Wed, 22 Nov 2023 17:00:00 -0000

Growing up in a small town in Catalonia, Spain, Josep Espuga (Pt Leo Estate) was surrounded by fresh produce and farm to plate living. After cutting his teeth in the family restaurant he ventured to Spain’s famous Michelin star restaurants to work with the likes of Sergi Arola and Andoni Aduriz before taking on the world and landing in Australia. Now he leads the team in one of Australia’s very best regional dining destinations where the ethos of his family’s connection with food plays out in the Mornington Peninsula in a restaurant setting.

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https://www.instagram.com/chefpetrosdellidis/?hl=en

Petros Dellidis (Adonis Catering) - Penalty shootout

Sun, 19 Nov 2023 17:00:00 -0000

Growing up in a Greek household in the northern suburbs of Melbourne Petros Dellidis (Adonis Catering) would watch his mother cook for hours on end and see the joy it would bring his family. During Easter feasts he discovered what the generosity and hospitality of the human spirit could provide to a family, and it triggered a career as a chef. After cutting his teeth at some of Melbourne’s best restaurants he branched out on his own with a catering company targeting sporting teams and institutions, carving out a unique niche that requires every ounce of cheffing nous and a new understanding of nutrition too.

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https://www.saluministi.com.au/

Peter Mastro (Saluministi) - Pork is at the heart of panino

Fri, 17 Nov 2023 19:26:58 -0000

In Australia the humble sandwich is part and parcel of many diets. But when it comes to sandwiches Italy’s panino and its many iterations are hard to beat. For Peter Mastro, the vision of his Panino bar began as a child.

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https://www.instagram.com/annette.lacey/?hl=en

Annette Lacey MW (Group Beverage Manager for Solotel) - loves a challenge

Wed, 15 Nov 2023 23:47:00 -0000

Annette Lacey is one of Australia’s leading wine figures. Her sommelier career has reached the apex of this country’s restaurant scene. Today she holds the title of Group Beverage Manager for Solotel. Oh yeah, she is also a Master of Wine and one of the most likeable wine professionals I’ve met.

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https://www.instagram.com/chefmitchsmith/?hl=en

Mitch Smith (Rice boi, Spero, Giddy Geisha, Piggyback, RB Dining) - Go with your gut

Wed, 15 Nov 2023 17:00:00 -0000

After learning to cook with an array of Tropical and Asian ingredients in far north Queensland Mitch Smith (Rice boi, Spero, Giddy Geisha, Piggyback, RB Dining) head back home to South East Queensland and launched a pan Asian restaurant that soon saw queues out the door after opening. Now with five modern restaurants on the Sunshine coast he is a huge part of the new wave of dining taking over the popular holiday destination.

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https://www.instagram.com/giaan.rooney/

The Producers: Giaan Rooney (Macadamia Farmer) - from medals to macadamias

Mon, 13 Nov 2023 17:00:00 -0000

You might know Giaan Rooney as an Olympic swimmer - she won a gold medal for Australia in the 2004 Athens Olympics as part of the 4 x 100m medley relay team. And you might have seen her on TV, presenting everything from the weather to Postcards. But did you know this one time athlete is now also a macadamia farmer? Along with her fifth-generation farmer husband Sam and their kids, Giaan now lives on a farm in the Northern Rivers region of New South Wales.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Pierre Issa (Pepe Saya Butter Co) and Mervin King (Gap View Farm, Pennsylvania) - Cultured by a different culture

Sun, 12 Nov 2023 17:00:00 -0000

Connecting with local farmers and producers is at the heart of great artisan food products. But what if you had the chance to make those connections with farmers in another country, utilizing their produce and create a local version of your product in another country. Today we’re joined by Pepe from Pepe Saya and Mervin King from Gap View Farm - an Amish community and farm, all the way from Lancaster County, Pennsylvania, USA for and incredible chat.

https://pepesaya.com.au/

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https://instagram.com/schmuckerjeff?igshid=MWZpbWxyZm9oaXo3dQ==

Fishtales: Jeff Schmucker (Commercial Fisherman, Streaky Bay, South Australia) - big fish and big waves

Thu, 09 Nov 2023 17:00:00 -0000

Jeff Schmucker, both commercial fisherman and big wave surfer, embodies the pure love and joy the ocean can bestow. His life, carved by the swell and the pull of the tide, reflects a profound connection to the sea, his passion for the ocean's vastness a mirror to the endless possibilities it presents to those who seek its embrace.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Over a Glass: Marcell Kustos (LUDO Wines) - a varied and fascinating journey

Wed, 08 Nov 2023 17:00:00 -0000

Marcell Kustos is a modern-day wine professional and by that, I mean, he has had a varied and fascinating journey thus far. LUDO Wines is his brand, which produces organically farmed wines from Adelaide Hills and McLaren Vale in South Australia. I’m honoured to have him on the podcast to share his story.

https://drinkludo.com

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https://ricostacos.com.au

Toby Wilson (Rico’s Tacos) - Taco temptation

Sun, 05 Nov 2023 17:00:00 -0000

With aspirations to become a musician, Toby Wilson (Rico’s Tacos) found part time employment in hospitality to get by. Enamored by the world of coffee he was lured in, before fate had him on the pans and shifting gears to the kitchen. After an inspiring trip to Mexico he returned to Australia with a mission and now he’s built a cult following with a unique taco offering.

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https://www.mainstreamaquaculture.com/home/

Fishtales: Paul Harrison (Mainstream Barramundi) - a sustainability game-changer

Fri, 03 Nov 2023 17:00:00 -0000

Aquaculture now accounts for over 50% of global seafood production.

Within the world of aquculture, Recirculating Aquaculture Systems are a sustainability game-changer. Paul Harrison is the founder of Mainstream Barramundi and is at the leading edge in the innovative world of RAS.

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https://lanainoosa.com.au

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Ryan Fitzpatrick (Lanai, The Ohana Group) - Up anchor

Wed, 01 Nov 2023 17:00:00 -0000

After two decades cooking in the far reaches of Europe, the Pacific and Asia, cooking on superyachts for celebrities, sports stars, and prominent business figures Ryan Fitzpatrick (Lanai, The Ohana Group) decided it was time to up anchor and head for land. He’s now running one of the most exciting boutique groups in Queensland - including a brand new restaurant in an iconic location.

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https://lowefamilywineco.com.au

Over a Glass: David Lowe (Lowe Family Wines, Mudgee) - progress and development

Wed, 01 Nov 2023 17:00:00 -0000

David Lowe or Lowie is about as legendary as your get in the Australian wine world. Winemakers idolise him; wine drinkers covet his bottles, and he has had a hand in the progress and development of the greater industry for years. Proprietor and winemaker at Lowe Family Wine Co in Mudgee, he joins us today to set me on the straight and narrow.

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https://www.instagram.com/chefkimbrennan/?hl=en

Kim Brennan (State Buildings and COMO The Treasury) - All roads lead to home

Sun, 29 Oct 2023 17:00:00 -0000

Starting his culinary journey at renowned Lamont's in East Perth, Kim Brennan (State Buildings and COMO The Treasury) discovered his passion and honed his skills. It took him to incredible roles and experiences in London, Sydney and Fiji before an opportunity to return to his home state for one of the biggest operations in WA where he now leads the team of one of the most dynamic and multi-offering venues in Australia.

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The Crackling: Adrianne De Jesus Davo (Luna, Canberra) - Finding your voice

Fri, 27 Oct 2023 17:00:00 -0000

Showcasing the culinary offerings from one’s heritage and presenting them in a modern context are a common feature of many restaurants in Australia. For chef Adrianne De Jesus Davo (Luna, Canberra), the chance to re-imagine food with complex umami flavours or fun twists is getting her recognised far and wide.

https://lunabar.com.au

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https://miamifishmarket.com.au

Fishtales: Paul Gloftis (Miami Fish Market) - energy and commitment

Thu, 26 Oct 2023 17:00:00 -0000

An enthusiastic and passionate fishmonger like Paul Gloftis is a linchpin in the seafood supply chain. His fervor bridges the gap between catcher and cook, ensuring quality and sustainability at every stage. His expertise influences sourcing decisions, while his passion educates and entices customers. Such dedication uplifts the entire industry, fostering trust, promoting ethical practices, and celebrating the culinary richness of the sea. Everyone benefits from the energy and commitment of a devoted fishmonger. Hear his story ……

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Josh Donachie (Re, Sydney) - Zero time to waste

Wed, 25 Oct 2023 17:01:00 -0000

After earning his stripes at some of the UK’s best restaurants Josh Donachie (Re, Sydney) decided to mix things up and applied for Masterchef the professionals. It was transformative and led to a chance roll with renowned chef Adam Handling where the ins and outs of zero waste revolutionised his views of his craft. Now he’s running the kitchen at one of Australia’s most forward-thinking zero waste venues producing a dynamic menu many restaurants could aspire to.

https://wearere.com.au

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Over a Glass: Andrew Jamieson (Andrew Jamieson Wine Merchants) - a portfolio of gems

Wed, 25 Oct 2023 17:00:00 -0000

Andrew Jamieson is the owner and operator of Andrew Jamieson Wine Merchants. His business represents independent producers from all around Australia who blend trailblazing with tradition.

As far as Australian wine distribution goes, he has a portfolio of gems.

http://www.ajwm.com.au

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https://www.agapeorganic.com.au

Simon Lawson (Agape Organic Foodtruck) - Grow organically

Tue, 24 Oct 2023 17:00:00 -0000

Born to a Chinese Indonesian mother and English Scandinavian father Simon Lawson’s (Agape Organic Food Trucks) first experiences of food were through his Chinese grandmother, sitting on the kitchen bench watching and trying to help her cook. His family bought whole animals from farmers, and grew all their own vegetables. It’s hardly surprising that when he became a chef he headed down the organic path long before it became in vogue. One of the most influential chefs in Australia’s culinary history in regards to organic food, he’s now taking this message to the streets with a group of cult foodtrucks.

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http://www.cafrescoorganics.com.au/home

The Producers: Maurie Cafra (Cafresco Organics) - remarkably consistent

Mon, 23 Oct 2023 17:00:00 -0000

Maurie Cafra owns Cafresco Organics in Koo Wee Rup in Victoria, a South Gippsland region remarkable for its black soil and suitability for growing food. Maurie grew up on the farm and still lives here so in some ways, things have stayed remarkably consistent. In other ways, a lot has changed. Maurie went against the grain and transitioned to organic farming, becoming certified in 1997. As he tells us, he didn’t get pats on the back from his neighbours, but the proof is in his viable business and the increasing biodiversity on his farm.

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https://www.star.com.au/sydney/eat-and-drink/casual-dining/cucina-porto

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Martino Pulito (Cucina Porto) - Destined to cook

Sun, 22 Oct 2023 17:00:00 -0000

From just 10 years of age, Martino Pulito (Cucina Porto) would venture into the kitchen, learning his mother’s favourite recipes. In his teens he scored a job after school in a local bakery and it was there he knew he was destined to be a chef. After learning his craft in Italy he found his way down under and after roles with the likes of Jamie Oliver and Sean Connolly he’s now running one of the biggest Italian kitchens in the country.

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https://www.humptydoobarramundi.com.au

Fishtales: Dan Richards (Humpty Doo Barramundi) - passionate and professional

Sat, 21 Oct 2023 05:22:00 -0000

In aquaculture, enthusiasm drives passion and innovation, while knowledge ensures best practices and informed decision-making. When these elements converge, they propel the industry forward, optimizing production, ensuring sustainability, and enhancing product quality. This synergy of passion, expertise, and research fosters a thriving aquaculture environment, resulting in consistent, Dan Richards of Humpty Doo Barramundi is reflective of the next generation of fish farmers - passionate and professional……

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https://www.instagram.com/adamdsylvachef/?hl=en

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Crackling: Adam D’Sylva (Decca and Boca Gelato) - Best of both worlds

Fri, 20 Oct 2023 17:00:00 -0000

Growing up in a mixed family with different heritage and cultures is not uncommon to most people in Australia, but what impact does that have on a career and approach as a chef? For Adam D’Sylva (Decca and Boca Gelato) it’s about embracing the beauty of it all and nuancing it to create the best possible dining experience.

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https://www.swingingbridge.com.au

Over a Glass: Tom Ward (Swinging Bridge Wines) - not doing anything by halves

Wed, 18 Oct 2023 17:00:00 -0000

Tom Ward is one of those characters that knows a little something about everything. He is the viticulturist, winemaker, business owner and operator of Swinging Bridge Wines.

Tom, simply doesn’t do anything by halves. He is one of the most down to earth and passionate people in wine and an esteemed voice in the industry.

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https://www.instagram.com/chef_deanwood/?hl=en

Dean Wood (Smallwater Estate Cellar Door and Restaurant) - One man band

Wed, 18 Oct 2023 17:00:00 -0000

Growing up in Cornwall, England Dean Wood (Smallwater Estate Winery) had access to fresh produce, and particularly seafood from a young age. At the age of 13 he scored a job washing dishes and doing basic prep in a local restaurant and he knew he’d found his calling. After earning his stripes in the UK he ventured to Western Australia and a sea of new opportunity opened up for him, including six years at Taylor St Quarters in the old Tearooms in Esperance with his partner Sophie. Now he’s taken on the biggest challenge of his life bringing one of the state’s best winery restaurants back to life.

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https://www.instagram.com/chefnickbergin/

Nick Bergin (Mercato, Adelaide) - Simple is best

Tue, 17 Oct 2023 17:00:00 -0000

After starting his apprenticeship in a local pub and Indian restaurant Nick Bergin (Mercato, Adelaide) was hooked on life in hospitality. It led to roles in some of South Australia’s best restaurants where he fell in love with baking, sourdough and the art of pizza making. Now he leads the team of a South Australian intuition and beating heart of the Italian Australian community where he balances a mix of tradition and a modern spin on a menu that champions best in class produce with simple techniques.

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The Producers: Roz Kaldor-Aroni (Elato ice Cream) - The mathematics of ice cream

Mon, 16 Oct 2023 17:00:00 -0000

Combining her background in applied chemistry with gelato and ice cream training in Australia, Italy and Canada, Roz Kaldor-Aroni from Elato finessed her own formula and developed a patented technique to reduce sugars, remove chemicals and achieve important health star ratings in her ice cream – and it's a flavour bomb too.

https://elato.com.au

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https://www.instagram.com/opel.khan/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Opel Khan (Metisse, Acqua E Farina, Pizza Boccone, Khanaa) - Bengali boom

Sun, 15 Oct 2023 17:00:00 -0000

After moving to Australia from Bangladesh Opel Khan (Metisse, Acqua E Farina, Pizza Boccone, Khanaa) jumped straight into hospitality and before he knew it he was running 6 Indian restaurants. Keen for more knowledge he trained under French chefs and then traversed the globe unerring in different cultures, cuisines before returning to Australia where he has built one of the most dynamic boutique groups in Sydney. Now he has finally opened his dream restaurant - shedding new light on the Bengali food of his heritage.

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https://www.gooraliefreerangepork.com.au

The Crackling: Charisse Ladner (Gooralie Free Range Pork) - Pig’s paradise

Fri, 13 Oct 2023 17:00:00 -0000

Born and raised for their entire lives in a stress-free, natural outdoor environment – Gooralie pigs are free to roam 24 hours a day and live their best lives. For farmer Charisse Ladner it’s an environment that also produces incredible pork too.

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https://whalebridge.com.au

James Elliot (Whalebridge) - Simple pleasures

Wed, 11 Oct 2023 17:00:00 -0000

While working with famed chef Alex Herbert at Bird Cow Fish James Elliot (Whalebridge) discovered a love and passion for quality produce and letting the ingredient speak for itself. After working in some of Sydney’s best restaurants over two decades he’s now applying the same ethos and championing small producers just as he learnt as a young chef at a huge venue on Sydney Harbour.

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https://www.instagram.com/chefhamishingham/?hl=en

Hamish Ingham (Redbird Chinese and Tequila Daisy) - A bird in the hand

Tue, 10 Oct 2023 17:00:00 -0000

After cutting his teeth in contemporary Australian restaurants Hamish Ingham (Redbird Chinese and Tequila Daisy) felt an urge to explore his great love of eating Chinese in a professional context. He scored a job at famed Billy Kwong where he rose the ranks to become head chef and part of one of the most dynamic alumni. After a string of highly successful ventures with partner Bec Lines, the pair are at it again with a suburban Chinese restaurant that's fast becoming a hub of the community.

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https://www.fruitforestfarm.com.au

The Producers: Peter Salleras (Fruit Forest Farm) - farmer, trailblazer and durian lover

Mon, 09 Oct 2023 17:00:00 -0000

Peter and Alison Salleras both grew up on north Queensland cane farms but they took a different path for their own careers - a somewhat radical path, according to many of their contemporaries. Fruit Forest Farm grows dozens of types of tropical fruit - it’s not only the product range that’s different though, it’s also the unique trellised style of caring for trees which is more resistant to cyclone damage. We check in with Peter Salleras, farmer, trailblazer and durian lover.

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https://goldencentury.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Billy Wong (Golden Century) - The golden touch

Sun, 08 Oct 2023 17:00:00 -0000

Legend is a term easily bandied around Australia. It’s become part of the local tongue. But when it comes to restaurants and families of influence in food, few could handle the moniker better than the Wong’s of Golden Century fame. Billy Wong (Golden Century BBQ, XOPP by Golden Century, The Century by Golden Century) joins us for a special episode looking over the family’s incredible influence on the chef fraternity and culinary landscape.

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https://www.echovalley.com.au

The Crackling: Randal Breen (Eco Valley Farm) - Express your inner pig

Fri, 06 Oct 2023 17:00:00 -0000

At Eco Valley Farm pigs are pasture raised in small groups and rotationally grazed in a combination of open grazing grass country and native forest bushland. Farmer Randal Breen believes this results in happy, healthy pigs that are free to express their inner piggyness.

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https://www.instagram.com/fishtalesseafoodpodcast/

Fishtales: Mark Horne (Lobster Fisherman) - passion and integrity.

Thu, 05 Oct 2023 17:00:00 -0000

The Eastern Rock Lobster Fishery of New South Wales stands as one of the most significant and long-standing commercial fisheries in the State

Operating the length of coastline along NSW, this fishery targets the Eastern Rock Lobster, known colloquially as a “local” is a species known for its uniqe taste and distinctive appearance.

This week, the fishery celebrates achieving the coveted Marine Stewardship Council sustainability certification, in recognition of the fisheries management and good practice.

Mark Horne is a 20 year veteran of the fishery, from his home port of Wombara, just North of Wollongong.

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https://www.crittendenwines.com.au

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Over a Glass: Rollo Crittenden (Crittenden Wines) - jack of all trades

Thu, 05 Oct 2023 02:22:09 -0000

Rollo Crittenden is the jack of all trades for Crittenden Wines in the Mornington Peninsula. General Manager, Winemaker and Vineyard Manager, I can’t image he has much free time. But Rollo is a family man at heart and today is here to tell me HOW is manages to do it all.

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https://www.zaffisydney.com.au

Chady Khouzame (Zaffi, Sydney) - The night life

Wed, 04 Oct 2023 17:00:00 -0000

After growing up on the tools, washing dishes and helping out in his parents Lebanese catering company Chady Khouzame (Zaffi) was always destined for a career in hospitality. After creating one of the country’s most infamous late night bars, he has now opened a Lebanese restaurant and late night venue where he hopes to bring a bit of Lebanese culture to the the beating heart of Sydney’s cbd.

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https://www.instagram.com/fillmytummy/?hl=en

Sarah Tiong (Ogni) - Everything and a bit more

Tue, 03 Oct 2023 17:00:00 -0000

Although she was carving out a successful career as a lawyer Sarah Tiong (Ogni) had an itch she needed to scratch. That itch was food. She loved cooking, feeding people and sharing the joy of feasting so she took the leap into the unknown, first by entering masterchef and now, years later she’s on the verge of opening her very first restaurant.

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https://www.hearthrestaurant.com.au

Brian Cole (Hearth Restaurant, Perth) - Of home and the heart

Mon, 02 Oct 2023 17:00:00 -0000

After moving to Australia from Sierra Leone with his family as part of a refuge program Brian Cole (Hearth Restaurant, Perth) grew up immersed in Australian suburban life but enjoyed the rich diversity of cooking from his mother and grandmother that celebrated their original homeland. After rising the ranks as a chef, he’s now leading the team of one of WA’s best restaurants with food that takes cues from West African cuisine, contemporary Australian and native ingredients too.

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https://www.instagram.com/happypigpork/

The Crackling: Helen Jones (Happy Pig Farm) - Happy accident

Fri, 29 Sep 2023 18:00:00 -0000

Many pig farmers are 2nd or third generation, some get into it to be on the land, and others because they love pigs, but for Helen Jones and her husband Grant from Happy Pig Farm, it was a happy accident.

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https://www.loganwines.com.au

Over a Glass: Peter Logan (Logan Wines) - quality and pedigree

Thu, 28 Sep 2023 05:39:00 -0000

Peter Logan has never kowtowed to others will. He followed his nose & taste, which has landed him in the Central Ranges of NSW telling his own unique tale of adventure. Logan wines is the first cellar door you’ll see as you drive from Sydney and it sets the scene for quality and pedigree in the wine region of Mudgee.

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https://www.instagram.com/chef_luca_guiotto/

Luca Guiotto (Enoteca Lounge and Cucina) - Over the charcoal

Tue, 26 Sep 2023 18:00:00 -0000

Although he grew up in northern Italy Luca Guiotto (Enoteca Lounge and Cucina) didn’t have a strong connection to food and feasting in his family. But his very first job was in a one Michelin star restaurant in his home town and all of a sudden the world of food opened in front of him. It brought him to Australia and to some of Sydney’s best restaurants, and now he’s in Adelaide and on the verge of opening a new restaurant putting a modern and Smokey accent on Italian

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https://firebreakfarm.com.au

The Producers: Ace Hodgkinson-Jones (Firebreak Farm) - Set sail for land

Tue, 26 Sep 2023 17:55:00 -0000

After a career in the Navy, Ace Hodgkinson-Jones returned home to take over the family farm. Firebreak Farm is situated in the foothills of the Bunya Mountains, where Ace and his family are raising quality pasture-fed lamb and beef, as well as free-range pork and poultry, using regenerative agricultural practices.

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https://catalinarosebay.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Alan O’Keeffe (Catalina) - A part of history

Sun, 24 Sep 2023 18:00:00 -0000

After studying hospitality and tourism in his hometown of Dublin, Alan O’Keeffe (Catalina) cut his teeth in Dublin’s famous 5 star Merrion Hotel. Wanting to travel the world, he landed in Australia and scored a job in one of Sydney’s most iconic venues. Some 15 years later and he’s become a part of the fabric of a waterfront establishment that’s been a huge influence on the culinary landscape over three decades.

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https://lululadelizia.com.au

The Crackling: Joel Valvasori (Lulu La Delizia) - The Venetian spice trail

Fri, 22 Sep 2023 18:00:00 -0000

Pasta is one of the most beautiful crafts in the world and one of many gastronomic gifts from Italy. And for Joel Valvasori (Lulu La Delizia) specialising in the premium fresh pasta and the delights of Friuli and the Venetian spice route sets his restaurant apart from the pack.

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https://www.instagram.com/thirroulwino/?hl=en

Over a Glass: Rory O'Carroll (Thirroul Cellars) - a neighbourhood place

Thu, 21 Sep 2023 02:48:05 -0000

Rory O’Carroll runs Thirroul Cellars, an independent liquor store located in the idyllic suburb on the South Coast of NSW. Thirroul Cellars is more than just a bottle-O, it’s a community hub that brings together those that seeks the gourmet, a bit of luxury and the artisanal beverage. In truth, we need a heck more of these kinds of places in our neighbourhoods.

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https://www.instagram.com/babs_pops_up/

Ellie Hayes O’Brien (Babs Pops Up) - The way we were

Wed, 20 Sep 2023 18:00:00 -0000

Rather than dwell on an uncertain future when the Covid-19 pandemic landed, Ellie Hayes O’Brien (Babs Pops Up) saw it as an opportunity to launch her own food offering. She teamed up with a friend and fellow food professional and launched a pop up that allowed both of them to express themselves and do what they do best. Now, in bricks and mortar for the very first time they’re discovering the challenges and opportunities owning your own restaurant delivers.

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Daniel Crossman (Salt House, Cairns) - Find yourself

Tue, 19 Sep 2023 18:00:00 -0000

With a rich food upbringing especially from his grand mother, Daniel Crossman (Salthouse, Cairns) knew from a young age that he was going to be a chef. Although he’s Esber his stripes at some of Australias best restaurants he battled with maintaining a work life balance, faith in his abilities and his own mental health. But after moving his family to Cairns and connecting with producers and embedding himself in the local hospitality scene he’s not only leading the team of one of north Queensland’s most exciting venues, but he’s found his balance in life too.

https://salthouse.com.au

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https://open.spotify.com/playlist/5vDDxSXqdKRLrBNDD4TcVZ?si=3f71a26063804337&nd=1

The Producers Northern Tasmania Special Series Episode 3: Cynthea Semmens (Marion’s Vineyard) - the view in every bottle

Tue, 19 Sep 2023 00:20:08 -0000

This is the third episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we celebrate farmers caring for both land and community. Along the way you’ll hear how strong local food systems and ethical farming do much more than create delicious food. They also benefit farmers, eaters and the earth we all share.

Marion’s Vineyard is a love story, an immigrant tale, a family legend and an example of what can happen when passion meets philosophy and an appreciation of soil, heritage and legacy. Cynthea Semmens is the second generation to be making wine at this special vineyard overlooking the Tamar River - Kanamaluka, 35km north of Launceston. Her approach: trying to get the view in every bottle.

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https://marionsvineyard.com.au

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https://rendezvousmelbourne.com.au/mr-tompkins/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Eric Kwek (Mr Tompkins) - Work the blade

Sun, 17 Sep 2023 18:00:00 -0000

After winning a prestigious butchery competition in Singapore Eric Kwek (Mr Tompkins) was awarded a trip to Australia to stage at some of the country’s best butchers and restaurants. It lead to an offer of work, and over a decade of plying his trade in some of Melbourne’s best restaurants. Now he’s leading the team of an exciting new venue where he’s adding a native Australian touch to classic European dishes.

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https://www.instagram.com/robkabboord/

The Crackling: Rob Kabboord (Surly Goat) - Pull back, move forward

Fri, 15 Sep 2023 18:00:00 -0000

When chefs are young they’re often eager to impress, do a little too much to dishes and over-work produce to stand out on the plate. As renowned chef Rob Kabboord has matured he’s realised the true mastering of your craft lies in restraint and bringing maximum flavour to each and every dish.

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https://www.instagram.com/scionwine/?hl=en

Over a Glass: Rowly Milhinch (Scion) - a visionary beacon

Wed, 13 Sep 2023 18:25:42 -0000

Rowly Milhinch has a long family history in Rutherglen. The words deep roots, new shoots are used to describe Scion, his wine brand. But Scion is more than just another small winery, it’s a visionary beacon, one that is reimaging and reshaping a landscape and a legacy.

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https://www.instagram.com/chef_alinedefreitas/?hl=en

Aline de Freitas (Chef) - Life in food.

Wed, 13 Sep 2023 18:00:00 -0000

Feeling the need for change Aline de Freitas left her sport, science and elite handball career in Brazil behind her and boarded a plane to Australia. Not sure where life would take her, the need for money saw her land a job in hospitality and the whole world of food opened up in front of her. After years plying her trade and rising the ranks in some of Sydney’s best restaurants she’s taking time out to plan her next gastronomic move.

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https://www.killercondiments.com.au

The Producers: Nathan Creary (Killer Condiments) - We produce flavour

Mon, 11 Sep 2023 21:49:22 -0000

“We produce flavour.” That’s a very nice mission statement from Killer Condiments’ Nathan Creary, a southern Sydney shopfitter turned farmer turned butcher turned condiment king. We dig in with Nathan and learn the story of the homestyle chimichurri that customers loved so much that he turned it into a jarred product, first as a side hustle and now as a growing business.

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https://jacksonsongeorge.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Steven Sinclair (Jacksons on George) - New lease on life

Sun, 10 Sep 2023 18:00:00 -0000

After cutting his teeth in Michelin restaurants in Ireland, Steven Sinclair (Jacksons on George) set his sights on Australia. Soon enough he became part of the team of one of Sydney’s most influential establishments - Icebergs Dining Room and Bar. Now he’s leading the kitchen on an extraordinary re-development of one of the cities most iconic late night venues.

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https://www.instagram.com/chefjasonsaxby/?ref=axnnroyd

The Crackling: Jason Saxby (Raes on Wategos) - Take your own road

Fri, 08 Sep 2023 18:00:00 -0000

Working at a restaurant with a profound signature dish can have a lasting impact on a chef. For Jason Saxby (Raes on Wategos), the hero suckling pig he mastered at Pilu lives on in spirit as he carves his own path in northern NSW.

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https://au.linkedin.com/in/gerard-dennis-73baa8125

Fishtales: Gerard 'Doody' Dennis (Australian Oyster Shucking Champion) - profound connection

Thu, 07 Sep 2023 18:00:00 -0000

The pride of a young Indigenous man making a successful career in a specialized field like the oyster industry is a testament to his determination, resilience, and commitment to his heritage and community.

Gerard "Doody" Dennis,is a proud Walbunja man from the South Coast of New South Wales - he’s also The Australian Oyster Shucking champion, en route to the World Shucking competition in Galway, Ireland - GO DOODY!

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https://www.clararubin.com

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Over a Glass: Clara Rubin (Wine Buyer Hawksmoor Restaurants) - Wine Slinger

Wed, 06 Sep 2023 18:00:00 -0000

Clara Rubin is a UK based Sommelier and Wine Consultant. She is also the Wine Buyer for Hawksmoor restaurants. A talented educator and communicator, Clara is one of those people whose gravitational force is something to be reckoned with.

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Wilson Shawyer (Good Gilbert) - Life is a gift

Tue, 05 Sep 2023 19:16:04 -0000

After learning his trade and rising the ranks of front of house in London for a decade Wilson Shawyer (Good Gilbert, Adelaide) returned home to Australia and it wasn't long before he opened his own venue that would become the heart of the community. But a year after opening he had an extreme road accident which changed his whole world, and the brain injury impacted his ability to smell and taste. Undeterred by the trauma and life change, he' found a new approach to running the business and it’s resulted in being named Australian Wine bar of the year 2023.

https://goodgilbert.com

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https://www.facebook.com/elphingrovefarm/

The Producers: Northern Tasmania Special Series Episode 5 - Matthew Young (Elphin Grove Farm) - the King of Celeriac

Mon, 04 Sep 2023 18:00:00 -0000

This is the fifth and final episode in a special series of The Producers. AgriCultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we get to know farmers caring for both land and community. Along the way we hear how strong local food systems and ethical farming not only foster delicious food. They also benefit farmers, eaters and the earth we all share.

Matthew Young owns Elphin Grove farm in northern Tasmania. With the climate consistent and the rainfall reliable, Matt has turned his undulating acres into an incredibly diverse business growing everything from pharmaceutical poppies, peas for processing and a mysterious ugly vegetable that was unknown to him before he started farming it himself. There are three generations of Youngs on this farm, whether they’re eight or 80, they all feel very tied to this patch of land in northern Tasmania.

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https://www.gordonramsay.com

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Gordon Ramsay (Restaurant Gordon Ramsay) - The Gordon Effect

Sun, 03 Sep 2023 18:00:00 -0000

25 years ago Gordon Ramsay opened his first solo restaurant and ever since has become one of the most influential food identities on the planet. As he releases a book celebrating two and a half decades of Restaurant Gordon Ramsay, he catches up with host Anthony Huckstep to shed light on the early years, longevity and chasing your dreams.

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https://www.amazon.com/Restaurant-Gordon-Ramsay-Story-Excellence/dp/1473652316/ref=sr_1_15?crid=JCVOL4020ND0&keywords=gordon+ramsay&qid=1693727702&sprefix=gordon+ramsay%2Caps%2C184&sr=8-15

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https://tkoffshorefishing.com.au

Fishtales: TK Walker Part 2 (TK Offshore Fishing) - a life on the waves.

Thu, 31 Aug 2023 18:00:00 -0000

In the second part of our conversation with TK Walker, we dive even deeper into the thrilling worlds of tuna fishing expertise and social media stardom……..

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https://www.atlasdining.com.au

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Charlie Carrington (Atlas Dining) - Around the globe in one place

Thu, 31 Aug 2023 01:57:09 -0000

After learning his craft under some leading Australian chefs Charlie Carrington (Atlas Dining) was keen to explore the world and take a break, but he soon found himself on a mission to stage in as many restaurants in as many countries as he could. The experience triggered an idea to create a restaurant where the menu and cuisine changes every quarter to keep the travelling the globe dream alive. Some 8 years and 19 different cuisines later and he has one of the busiest and unique venues in Melbourne.

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https://www.elystanstreet.com

Phil Howard ((Elystan Street) - Rite of passage

Mon, 28 Aug 2023 18:00:00 -0000

The Square in London was an establishment that was part of the new wave of modern British cuisine that changed it forever. For many chefs around the world time on the pans at this ground-breaking establishment were a formative part of their careers, but for chef and owner Phil Howard (Elystan Street) it was two and a half decades of his life that saw him lose himself, find a new direction and discover what truly makes him tick. Now he’s exploring a simpler approach to his craft and mentoring a whole new generation of cooks.

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https://www.ashgrovecheese.com.au

The Producers Northern Tasmania Special Series Episode 2: Paul Bennett (Ashgrove Cheese) - paddock to plate dairy delights

Mon, 28 Aug 2023 18:00:00 -0000

This is the second episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we celebrate farmers caring for both land and community: a cattle farmer, cheesemaker, vegie growers and a winemaker. Along the way you’ll hear how strong local food systems and ethical farming do much more than create delicious food. They also benefit the farmers themselves, people who enjoy food at home and in restaurants and the earth that we all share.

Grass. Cow. You. That’s the approach at Ashgrove, where family-owned paddock to plate dairy delights are nurtured with full transparency and a sense of responsibility to land, animal and local Tasmanians.

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https://www.ostereatery.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Nicola Romano (Ostēr) - DIY

Sun, 27 Aug 2023 18:00:00 -0000

Nicola Romano (Ostēr) grew up in a family of builders and wood-packers in Lombardy, Northern Italy, but went against the family grain to become a chef. It took him to commercial kitchens in Ireland, Spain, Greece, England, Dubai and finally Melbourne where he has been part of the culinary scene for a decade. Now with his own venue he’s making everything from scratch, and discovering the art of restaurateuring requires a Jack of all trades mentality.

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https://www.bankstownsports.com/cantonkitchen

The Crackling: Jason Chan (Canton Kitchen) - Bigger is better

Fri, 25 Aug 2023 19:19:38 -0000

Feeding a lot of people at a high standard takes a special person, and a big team. But for Jason Chan (Canton Kitchen), it’s become his forte as the young chef continues to push the limits on what’s possible when you set your mind to it.

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Over a Glass: Peter Lloyd (Coriole, McLaren Vale) - steeped in history

Thu, 24 Aug 2023 23:22:21 -0000

Peter Lloyd is the CEO of Coriole in McLaren Vale. A multi-generational winery that is steeped in history but also on the front foot on a changing landscape in Australian wine.

https://www.coriole.com

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https://www.anaisrestaurant.com.au

Henry Tadevosian, (Anais Taste of Persia) - Family pride

Wed, 23 Aug 2023 18:00:00 -0000

\He never envisaged a career in food but after starting in the restaurant industry at 18 in his family’s first restaurant Henry Tadevosian, (Anais Taste of Persia) had to learn the ropes fast. But with two head chefs willing to teach him he rose the family tree to run the kitchen. Now, 15 years later his family’s restaurant is the beating heart of the community, and unexpectedly his cooking show on YouTube has taken his notoriety to a new level.

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https://www.instagram.com/joward_pastrychef/?hl=en

Jo Ward (Pastry Chef) - Sweet ending

Tue, 22 Aug 2023 18:00:00 -0000

From humble coastal beginnings to working with award winning chefs around the globe, Jo Ward has become one of Australia’s best pastry chefs. After creating show-stopping signature desserts at numerous venues she has shifted her focus inward and set her sights on building her own dessert empire.

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The Producers: Northern Tasmania Special Series Episode 1: Pippa Mills (Glen Torrie Pastures) - sustainability and accountability

Mon, 21 Aug 2023 18:00:00 -0000

This is the first episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of northern Tasmania. These stories come from Kanamaluka - the Tamar River - in Lutruwita. In five conversations, we celebrate farmers caring for both land and community: a cattle farmer, cheesemaker, vegie growers and a winemaker. Along the way you’ll hear how strong local food systems and ethical farming do much more than create delicious food. They also benefit the farmers themselves, people eating at home and in restaurants, and the earth as a whole.

From good dirt comes good beef. That’s the motto at Glen Torrie Pastures, where Pippa Mills grows Black Angus beef for the local market. The farm is a deliberately small family enterprise run with sustainability and accountability - to the land, customers, the next generations, the world we share - at front of mind.

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https://tkoffshorefishing.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Fishtales: TK Walker (TK Offshore Fishing) - a life on the waves.

Sun, 20 Aug 2023 20:06:11 -0000

In the first of a two-part series, we dive deep into the extraordinary journey of TK Walker – from journeyman fisherman to social media sensation, unraveling the remarkable evolution of his life on the waves.

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https://www.marcusrestaurant.com

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Marcus Wareing (Marcus, London) - Forward, and beyond

Sun, 20 Aug 2023 18:00:00 -0000

Marcus Wareing’s (n) contribution to British food has made him one of the most respected and acclaimed chefs and restaurateurs in Britain, if not the world. After consolidating to his flagship restaurant, he’s now taking on the biggest challenge of his career – the next generation of chefs.

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https://dominiquerizzo.com/index-2/

The Crackling: Dominique Rizzo - Food is life

Fri, 18 Aug 2023 18:00:00 -0000

It’s often talked about trying to find life/work balance in the food industry. But given the nourishing, community and connecting element of food, it’s hard not to let it encapsulate your life. For Dominique Rizzo food is everything, and her immersion into food has lured many people along for the ride.

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https://www.auntalice.com.au

Over a Glass: Alice Davidson (Aunt Alice) - delicious, quaffable art

Thu, 17 Aug 2023 01:34:34 -0000

Alice Davidson has a real sense of style; she is a globetrotting wanderer who isn’t afraid to forge her own path in life. Aunt Alice is her brand where she makes delicious, quaffable art from cool climate grape varieties in Tasmania.

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https://www.instagram.com/chefstevenairn/

Stephen Nairn (Omnia, Yugen) - New movement

Wed, 16 Aug 2023 18:00:00 -0000

Growing up in Glasgow, Scotland Stephen Nairn (Omnia, Yugen) had a typical upbringing when it came to food, but it wasn’t until he stepped into a commercial kitchen that he realised a whole new world. It led him to Michelin star restaurant in the UK, to New York and finally Melbourne where he became part of the fabric of the culinary landscape. Now he’s at the helm of one of the most progressive and exciting restaurant groups in the city.

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https://thecharles.sydney

Rhiann Mead (The Charles Grand Brasserie) - The sweet life

Tue, 15 Aug 2023 18:00:00 -0000

Growing up in regional Queensland Rhiann Mead (the Charles Grand Brasserie) didn’t really have a close connection to food, but while travelling in the UK she got a part time job in Harrod’s Food Hall, and the world of desserts and pastry opened up in front of her. She leapt straight into an apprenticeship. She returned to Australia and joined the Fink Group and rose the ranks to Head pastry chef at one of Australia’s best restaurant Bennelong. Now she’s in a new role where her creative side is being pushed to a new level.

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https://www.instagram.com/andyhearnden/

Andy Hearnden (Andy Cooks) - The digital chef

Mon, 14 Aug 2023 20:19:23 -0000

After more than 20 years as a professional chef Andy Hearnden (Andy Cooks) found himself unemployed and at a complete loss when the pandemic landed. He headed north for warmer climes to clear his head and with limited opportunities decided to start to post cooking videos. It was life changing and now he’s travelling the world and sharing his love of food in a way he never imagined.

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The Producers: Jaimi Pennell (Forgotten Sound Farm) - Piece of mind

Mon, 14 Aug 2023 18:00:00 -0000

After looking to find a genuine purpose and help deal with post-natal depression, Jaimi Pennell (Forgotten Sound Farm) began growing food at home. With her hands in the soil, it wasn’t long before she yearned to have her own farm to feed the wider community, and one day supply restaurants. She’s now four months into her dream and making a huge impact in the scenic rim.

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https://beechmontestate.com.au

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Crackling: Simon Furley (The Paddock) - Hyper Local

Fri, 11 Aug 2023 18:00:00 -0000

Taking things to the nth degree, nose to tail and a more sustainable approach has become the mantra du jour, but for Simon Furley (The Paddock) implementing protocols and being creative in the kitchen to fulfil that ethos is one of the joys of the trade.

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Fishtales: Johan Beizuidenhout (Saints Tuna Corporation - St Helena) - a love of the ocean and tuna

Thu, 10 Aug 2023 20:06:00 -0000

Saint Helena is a remote volcanic island located in the South Atlantic Ocean, known for its rich history and unique fishing traditions.

The history of fishing on Saint Helena dates back centuries and has played a significant role in shaping the island's culture and economy.

The island's fishing industry primarily centers around the harvesting of various species of fish, including a range of premium yellowfin, big eye and skipjack tuna which thrive in the nutrient-rich waters of the South Atlantic.

In recent times, Saint Helena has made efforts to balance the economic benefits of fishing with the need for sustainable practices to protect marine ecosystems. It is regarded as one of the most successful premium pole and line tuna fisheries in the world with the quality of the catch heralded globally.

Johan Beizuidenhout is at the forefront of the renaissance of this amazing fishery, driven by a love of the ocean and of tuna, he is setting a new and exciting direction for this remote and unique fishery.

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https://www.localenoosa.com.au

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Chris Hagan (Locale, Noosa) - For tourists and locals alike

Wed, 09 Aug 2023 18:00:00 -0000

After cutting his teeth at the Michelin starred Fischer’s of Baslow Hall in Derbyshire, England in his teens, Chris Hagan (Locale, Noosa) scored an opportunity to stage in a series of restaurants in New Zealand. He was hooked on the produce and comradely in the kitchen and forged a career there until he sort to further his career in Australia. After working is some of the best regional restaurants in Australia, he’s leading the team and a key part of the thriving Noosa hospitality scene.

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https://noosabeachhouse.com.au

Over a Glass: Remon Van De Kerkhof (Sofitel Noosa Pacific Resort) - making wine dreams come true

Wed, 09 Aug 2023 18:00:00 -0000

Remon Van De Kerkhof is a name and face you should be familiar with, he has been making wine dreams come true for over two decades in Europe and Australia. Today he goes by the title of Head of Beverage at Sofitel Noosa Pacific Resort.

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http://www.rippleschowderbay.com.au

Calvin Katz (Ripples Chowder Bay) - By the seaside

Tue, 08 Aug 2023 18:00:00 -0000

After cutting his teeth at one of Sydney’s iconic seaside establishments Calvin Katz (Ripples Chowder Bay) got hooked on the processes and techniques of cooking, from breaking down whole fish and animals to using everything to connecting with growers. After working in some of Melbourne and Sydney’s best restaurants he now finds himself over-looking the deep blue again at another iconic restaurant, but tasked with running his own kitchen and taking it into a new era.

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https://noosabeachhouse.com.au

Bret Cameron (Noosa Beach House) - On a wave

Sun, 06 Aug 2023 18:00:00 -0000

Food was always a huge part of Bret Cameron’s (Noosa Beach House) life growing up in New Zealand, but it wasn’t until he stepped into the commercial kitchen in Australia that he realized a profound love of cooking. After 25 years he’s managed to combine his love of surfing and cooking by heading up the kitchens sitting on stunning coastlines, and now he finds himself in one of the most complex roles of his career - to bring local and sustainable produce into a hotel setting.

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https://www.thegospelwhiskey.com

Over a Glass: Andrew Fitzgerald (The Gospel Whiskey) - singing its praises

Thu, 03 Aug 2023 01:03:46 -0000

The Gospel is Australia's only dedicated rye whiskey distillery. It was the dream of founders Andrew Fitzgerald and Ben Bowles to bring the distinct Australian approach to a traditional American whiskey.

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Ahana Dutt (Raja) - Now and then

Wed, 02 Aug 2023 18:00:00 -0000

After venturing downunder to learn her trade Ahana Dutt (Raja) found herself in the kitchens of some of Sydney’s best restaurants. After years of rising the kitchen ranks an opportunity arose to lead a team and explore the food of her family and heritage in a modern setting, which she describes as ‘unapologetically Indian’.

https://www.raja.sydney

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https://belvederevalley.com.au

The Producers: Judith Bennett (Belvedere Valley) - Grass is greener

Wed, 02 Aug 2023 00:07:33 -0000

Deep in the southern forests of Western Australia Judith Bennett and her husband Richard (Belvedere Valley) are raising Wagyu on a rotational grazing system. Grass pastures are paired with their own meadow hay to give their cows a happy healthy life completely raised on grass, and delivering a truly unique eating experience.

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https://loftbyronbay.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Juan Hernandez (Loft Byron Bay) - Keep learning, keep smiling

Tue, 01 Aug 2023 21:39:00 -0000

Growing up in a Chilean family Juan Hernandez (Loft Byron Bay) was always surrounded by great food and family. After struggling to find a clear career path, his parents suggested food and as soon as he started in a commercial kitchen he knew he’d found his calling. After cutting his teeth in Newcastle and Sydney he’s now become one of the leaders taking Byron Bay into a new era of hospitality.

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https://www.instagram.com/thermidor.brasserie/

Josh Gregory (Thermidor Oyster Bar and Brasserie) - Kick the door down

Mon, 31 Jul 2023 18:00:00 -0000

While growing up Josh Gregory (Thermidor Oyster Bar and Brasserie) was a fussy eater and was never really interested in food, but after landing work as a kitchen hand the door to a life in food opened in front of him. After cutting his teeth in some of Australia’s and London’s best restaurants he is now on the verge of opening his first restaurant, and the challenge is far greater than he anticipated.

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https://saisonaperitifs.com

Over a Glass: Dave Verheul (Saison Aperitifs) - bright, lively drinks

Fri, 28 Jul 2023 07:31:30 -0000

Dave Verheul is an acclaimed chef that has broadened his reach into the world of artisan Vermouths. Saison Aperitifs are more than Seasonal aromatized wines. They are bright, lively drinks designed to be drunk accompanying a meal, or paired alongside the ebbs and flows of life.

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https://www.barmorris.com.au

Rosy Scatigna (Bar Morris) - All heart

Wed, 26 Jul 2023 18:00:00 -0000

Born in Puglia, Southern Italy, Rosy Scatigna (Bar Morris) grew up enjoying the simple yet rich traditional cooking of her mother and grandma. She always loved cooking, and after finishing a law degree decided to follow her heart, and train to become a chef. After working in some of the best restaurants in Milan, London and Sydney she is now in her first head chef role where she is combining her skills, heritage and traditional Italian techniques to deliver something unique for Sydney.

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Nick Woolard (Jagga Daku, Perth) - Escape to a better life

Tue, 25 Jul 2023 18:00:00 -0000

While growing up in England Nick Woolard (Jagga Daku, Perth) had relatives in Australia and always yearned to head downunder. When he arrived as an 18 year old, he immersed himself into the hospitality sector of Melbourne and started to rise the ranks. But soon the frenetic nature of the job lead to alcohol and substance abuse, and he saw only one way out - to get as far away from the city as possible. He landed in Karratha and it completely changed his life. Now he’s opening a new, exciting venue in Perth that hopes to change the conversation on Indian food.

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The Producers: Emelia Prendergast (The Saucy Australian) - Queen of Conserves

Mon, 24 Jul 2023 18:00:00 -0000

Emelia Prendergast is known as the Queen of Conserves. Under her The Saucy Australian brand she produces and sells a vast range of 54 condiments from the familiar - tomato sauce, apple sauce - to the quirky - one is called Sweet Serendipity, another is a Crustacean dressing. No matter what, they all have Emelia’s mysterious secret ingredient. I wonder if she’ll tell us what it is...

https://emelias.com.au

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https://www.instagram.com/martinez__sydney/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Andrea Sonnante (Martinez) - All your eggs in one basket

Mon, 24 Jul 2023 18:00:00 -0000

Although he was born and raised in Brescia, a town in North Italy, Andrea Sonnante (Martinez) never really fostered a great connection with food. In fact, by his own account when he landed in Australia he couldn’t even boil an egg, but working on a farm and connecting with people from different cultures changed everything. Soon enough he found himself a job as a kitchen hand and fell for the hospo life. Many moons, and many great venues later, he’s on the cusp of opening a venue with a hospitality group on the move, that pays homage to the French Riviera.

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https://www.instagram.com/dackiejoucette/?hl=en

Over a Glass: Jacqueline Doucette (Geranium, Copenhagen) - a love affair of wine

Wed, 19 Jul 2023 18:00:00 -0000

Jacqueline Doucette is the Head Sommelier of the three Michelin restaurant; Geranium, in Copenhagen. Originally from Massachusetts, her passion for food steered her towards a pathway of discovery… that has now journeyed into a love affair of wine.

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https://au.sodexo.com/home.html

John Howie (Sodexo) - Remote control

Tue, 18 Jul 2023 18:00:00 -0000

Coming from a long line of chefs in the family John Howie (Sodexo) was destined for a career in hospitality. After finding his feet he found running large venues and feeding huge numbers of people quite a fulfilling challenge. After working all over the world in remote locations he now finds himself working in remote WA in a role few could master

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https://www.braidwoodfood.com

The Producers: Tim Wimborne (Braidwood Food Company) - Flour and water

Tue, 18 Jul 2023 08:13:41 -0000

After a career traversing the globe as a photojournalist, Tim Wimborne and his family moved to regional NSW and his new food journey began, first with native mountain pepper, and now with an incredible pasta and flat bread offering under the banner of Braidwood Food Company.

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https://www.silverseaseafoods.com

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Fishtales: Jacky Cartwright (Silver Sea Seafoods) - small-scale, family-owned

Sun, 16 Jul 2023 20:38:07 -0000

The Eastern King Prawn Fishery based out of Mooloolaba in Queensland stands as a shining example of a small-scale, family-owned operation that values both the sustainable use of marine resources and the preservation of a cherished local tradition. Jacky and Allan Cartwright are one such fishing family, who have developed the Silver Sea Seafoods brand.

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https://www.mrwatkins.com.au

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Jessica Jenkins (Mr Watkins) - Carving a path

Sun, 16 Jul 2023 18:00:00 -0000

Although she had experience working in cafes in Australia Jessica Jenkins (Mr Watkins) had a revelation while working in Michelin star restaurants in England. Learning every aspect of the business, she was destined for a long career in the UK hospitality scene. But her journey was cut short when her father died after a long illness. Returning home with her husband, a hospitality lifer too, they built a family, and the foundations of one of the most influential restaurants in Sydney’s western suburbs.

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https://www.instagram.com/tiffanyetc.au/

Tiffany Jones (Tiffany Etc) - Never give in

Wed, 12 Jul 2023 18:00:00 -0000

After growing up on a dairy farm, Tiffany Jones (Tiffany Etc) experienced a unique connection to food. But it wasn't until she was at a crossroads that she chose cheffing as her career. It lead to gigs with some of the country’s best chefs, venues, behind the scenes on tv. and the most challenging adversity in her life when she finally landed her dream venue that couldn’t survive the whirlpool of covid. Now she’s back, with a strong revolve and a bag full of opportunity.

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https://www.wineselectors.com.au

Over a Glass: Adam Walls (Wine Selectors) - a killer palate

Wed, 12 Jul 2023 14:00:00 -0000

Adam Walls stumbled into the world of wine and found the industry was just where he needed to be. He has since hit his stride as the Wine Buyer for Wine Selectors, tv personality and wine show judge. More importantly he’s an excellent human with a killer palate and personality you’ll never forget.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Glenn McCue, (Old Young’s, Perth) - The simple things

Tue, 11 Jul 2023 18:00:00 -0000

While growing up in Glenn McCue’s (Old Young’s, WA) family would go on a yearly vacation to Greece where the sun, simple cooking and quality ingredients made a huge impact on his perceptions of good food. The experience spurred him to become a chef, and after rising the ranks of some of Dublin’s best restaurants, he headed to Western Australia where his food education took a dramatic turn. Now he’s part of a team at a venue working with indigenous communities and local growers to create a menu that truly speaks of the Swan Valley.

https://oldyoungs.com.au

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The Producers: Jake Wolki (Wolki Farm) - couldn’t love it more

Mon, 10 Jul 2023 18:01:00 -0000

Jake Wolki and his wife Ann run Wolki farm and butchery in Albury in New South Wales.

They started the farm in 2019 on a hobby block that his dad used for conventional cattle. Things changed very quickly, thanks to YouTube rabbitholes and a deepening commitment to doing things differently. The Wolkis farm according to five principles: animal welfare, environmental backbone, healing food, community and profit. It’s been a radical life shift for Jake from fast food and poor health to regenerative farming and vitality. He couldn’t love it more.

https://wolkifarm.com.au

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https://www.australianwildprawns.com.au/video-library/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Fishtales: Len Franklin (Prawn Fisherman Exmouth Gulf) - hard work, skill, and adaptability

Mon, 10 Jul 2023 18:00:00 -0000

The prawn fishery of Exmouth Gulf is located on the northwest coast of Western Australia, and is known for its diverse marine ecosystem and significant prawn populations.

The life of a fisherman working in Exmouth Gulf is a blend of hard work, skill, and adaptability. They navigate the challenges of not only the remote location but of the unique seas, the need to collaborate with the small but competitive fleet, and their responsibility to the region's economy while respecting the delicate balance of the marine ecosystem.

Lenny Franklin is a career Exmouth Gulf Prawn Fishermen who shares his office with whales, dolphins, sea snakes and more recently, the many tourists who visit one of the worlds most pristine marine environments.

Want to become a prawn star? Check out …….

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https://www.instagram.com/rockwellandsons/?hl=en

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Casey Wall (Bar Liberty, Capitano, Falco Bakery) - Career in Hospo is no accident

Sun, 09 Jul 2023 18:00:00 -0000

After considering a career shift into cheffing, Casey Wall (Bar Liberty, Capitano, Falco Bakery) had a car accident that changed his life. After months of rehabilitation he followed up an opportunity to work with April Bloomfield and it set him on his culinary journey. But while trying to balance burnout and life he headed down under for a small trip - and over a decade later he has been a driving force behind some of Melbourne’s best mid-level dining offerings.

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https://www.williesmiths.com.au

Over a Glass: Kirk McDonald (Willie Smith Cider) - a true orchard to bottle process

Wed, 05 Jul 2023 22:50:09 -0000

Kirk McDonald has the exciting role of making cider at Willie Smith’s in Tasmania’s Huon Valley. Australia’s first certified organic cider, Willie Smith is a true orchard to bottle process and the taste experience is unlike anything you’ve sipped before

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https://saltedeggmelbourne.com.au

Adam Woodfield (Salted Egg) - So good it gives you goosebumps

Wed, 05 Jul 2023 18:00:00 -0000

Although he’d plied his craft for years as a chef, Adam Woodfield (Salted Egg) got goosebumps when he first experienced the electrifying food of Jimmy Liks. He set about to join the brigade and the world of Thai and South East Asian food opened up in front of him. Forever a student of the craft, it lead to roles in some of Australia’s best restaurants and all the way to New York where he opened his own spin on the ingredient and techniques of South East Asia to much acclaim. Now he’s back in Australia changing perceptions of hotel dining at the Quincy Hotel.

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https://www.instagram.com/chef__pip/?hl=en

Pip Pratt (Bistecca, The Gidley, The Rover, Alfie’s) - The lost art

Tue, 04 Jul 2023 18:00:00 -0000

he lost art

After building the foundations of his career in the United Kingdom, Pip Pratt (Bistecca, The Gidley, The Rover, Alfie’s) took a trip to Australia that changed his life. He ended up in the team at Bentley Restaurant and Bar, before joining a young group on the verge of something special. Now he’s leading the kitchen brigade of a specialist hospitality group with bespoke venues that have brought back some of the lost art and magic of Hospitality.

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The Producers: Julie Martyn (Artisa) - Where’s the cheese?

Tue, 04 Jul 2023 01:19:49 -0000

After more than 20 years involvement in scientific research Julie Martyn (Artisa) moved to Tasmania and began looking for opportunities where she could indulge in her foodie interests. A mix of opportunity and science lead her to exploring plant-based cheese, especially those that might incorporate some of the amazing Tasmanian produce.

https://artisa.com.au

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https://www.berowrawatersinn.com

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Brian Geraghty, (Berowra Waters Inn) - Australia on a plate

Sun, 02 Jul 2023 18:00:00 -0000

After learning his craft at some of Australia’s and the UK’s best restaurants, Brian Geraghty (Berowra Waters Inn) was working in a pub and figuring out his next move. He got a call from legend Tony Bilson about an opportunity at one of Australia’s most iconic venues, and more than a decade later he is the chef and owner of what has become, over many owners, the quintessential premium Australian restaurant.

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https://www.elevenmadisonpark.com

Over a Glass: Gabriel Di Bella (Eleven Madison Park) - hospitality is in his blood

Wed, 28 Jun 2023 22:10:21 -0000

Gabriel Di Bella is the Wine Director at Eleven Madison Park, perhaps one of the most coveted wine roles in the world. Born into a family of restaurateurs, you could say hospitality is in his blood. Gabriel joins me today to discuss, what life is like, working at the top of the grapevine.

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https://www.theunionbank.com.au

Sarah Crowley (The Union Bank, Orange) - Returning home

Wed, 28 Jun 2023 18:00:00 -0000

Although she grew up in the food bowl of Orange, NSW by the time she left school Sarah Crowley (The Union Bank, Orange) couldn’t wait to leave the country and travel the world. She set off on a global journey and upon her return landed in Sydney and immersed herself in the hospitality sector. After learning her craft in some of the city’s best restaurants, and opportunity to return home to Orange was too good to pass up, and now she has one of the most iconic venues of the region.

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https://www.shelterbali.com

Stephen Moore (Shelter, Bali) - Learn from the best

Tue, 27 Jun 2023 18:00:00 -0000

Like many chefs, British-born chef Stephen Moore (Shelter, Bali) honed his skills amongst the old guard of cookery where learning proper technique was delivered in a military style of kitchen discipline. But although he thrived in the kitchen, it began to wear him down. Keen for a change a new perspective he headed to New Zealand and Australia where he worked for some of the most influential professionals Australia has produced, that helped shape and sharpen his love to produce and cooking. Now he’s in Bali, a thriving metropolis of incredible restaurants, underpinned by amazing local produce that stars on the menu of his Middle Eastern inspired restaurant.

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https://www.instagram.com/saffron_gramophone/?hl=en

The Producers: Mark Foletta (Yin Barun Farm) - a focus on regeneration

Mon, 26 Jun 2023 18:00:00 -0000

Mark Foletta grew up on a farm near Benalla, a couple of hours from Melbourne, and ended up buying the farm next door. Yin Barun is a diverse business with everything from cherries to pumpkins, pine mushrooms, wine and livestock. Mark has a focus on regeneration, soil health and strong human connections, not just in his regional area but also with prominent city chefs who use and appreciate the food he grows and forages. Sustainability isn’t just about the environment, it’s about the people who tend and benefit from its bounty.

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https://rafisydney.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Matais Cilloniz (Rafi, Sydney) - Go with your gut

Sun, 25 Jun 2023 18:00:00 -0000

Chef Matais Cilloniz (Rafi, Sydney) grew up in the countryside on the central coast of Peru, harvesting the produce his family grew and helping his mother in the family kitchen. This gave him a deep sense of the seasons and an understanding of the hard work growers put into their produce. As he developed his career as a chef, he soon realised a natural instinctive nature to his cooking, and keen to explore it further he ventured down under where he leads a team that champions Australian produce, Peruvian technique and dishes all created in a collaborative environment fostering everyone’s instinct.

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https://restaurantcaleb.com.au

Caleb Azuka (Restaurant Caleb) - For the love of it

Wed, 21 Jun 2023 18:00:00 -0000

Born in Nigeria and raised in Bologna, Italy Caleb Azuka (Restaurant Caleb) had a unique and diverse food upbringing. After carving a career as a chef in Italy and The US, love brought him to Perth. Australia where he is running one of the states best Italian restaurants and providing the training ground for the next generation of hospitality professionals too.

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https://www.henschke.com.au

Over a Glass: Prue Henschke (Henschke) - care, attention, and prodigious vision

Wed, 21 Jun 2023 17:59:00 -0000

The name of Henschke is entrenched within our Australian cultural identity.

The family run winery is now in its sixth generation of custodians. The distinction of quality is in no doubt largely due to the care, attention, and prodigious vision of Prue Henschke.

Prue is a viticulturist, botanist, environmentalist and true guardian of the earth.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Jesse Gerner (Bomba Tapas Bar & Rooftop) - One morsel at a time

Tue, 20 Jun 2023 18:00:00 -0000

After learning the ropes of cheffing in Adelaide, Jesse Gerner (Bomba Tapas Bar and Rooftop) headed to London where he started work at Moro and it changed his views on food. Enamoured by Spanish and Mediterranean flavours he went on countless trips to Spain to immerse himself in all things food. Upon returning to Australia he delved into the world of Spanish cuisine and has been one of the driving forces of it downunder ever since.

https://bombabar.com.au

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https://www.jamminjerk.com.au

The Producers: Brian Johnson (Jammin’ Jerk) - A new Jam

Mon, 19 Jun 2023 18:00:00 -0000

After having an average experience eating Jamaican food at a festival Brian Johnson (Jammin’ Jerk) suddenly got an urge to try and do it better. He delved into the food of his heritage and soon discovered the complexities and challenges of dishing up food of a high standard. But after trial and error, he’s become one of the best producers of Jamaican Jerk spice rubs and hot sauces downunder.

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https://www.instagram.com/chefprancesmith/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Sam Prance-Smith (Angler) - Love of the lessor known

Sun, 18 Jun 2023 18:00:00 -0000

After working in some of London’s and Melbourne’s best restaurants, Sam Prance-Smith (Angler) returned to South Australia on a mission to bring a purely sustainable seafood restaurant to the suburb he grew up in. Inspired by Australia’s incredible bounty of seafood, and a realisation that so many species are underutilised he created a venue that covers all spectrums – part fish monger, part fish n chipper and full restaurant to create one of the state’s most unique offerings.

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The Crackling: Massimo Mele (Peppina, Grain of Silos) - Making your family proud

Fri, 16 Jun 2023 20:10:41 -0000

Growing up in his family’s restaurant Massimo Mele (Peppina, Grain of Silos) could have felt a career in food was probably inevitable. But he hasn’t taken the move lightly. After plying his craft in Sydney and Melbourne, he returned to his home state Tasmania where he’s helping take Tasmania into a new culinary era.

https://massimomele.com

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Over a Glass: Aaron Trotman (NON) - revolutionising the non-alcoholic beverage industry

Wed, 14 Jun 2023 18:00:00 -0000

Aaron Trotman is the founder of NON. A drinks brand that has revolutionised the non-alcoholic beverage industry. Located in Melbourne their dynamic drinks are being poured in the best bars, restaurants and retails stores across the country.

https://www.non.world

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https://www.instagram.com/senpaiconcept/

Chase Kojima (Sokyo, Senpai Concepts) - Find your skillset

Wed, 14 Jun 2023 18:00:00 -0000

Last time we caught up with Chase Kojima (Sokyo, Senpai Concepts) we talked about how he learnt the art of Japanese cookery from his father, and how Australia changed his culinary career, now he’s up to something a bit different and it’s garnering a lot of attention.

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https://www.offpistetours.com.au

Imogen Czulowski (Off Piste 4WD tours, Africola) - Off grid

Tue, 13 Jun 2023 18:00:00 -0000

From a young age Imogen Czulowski (Off Piste 4WD tours, Africola) was blown away by her mother’s ability to bring people together with food. It fostered a deeper understanding of the connection with the land and the kitchen and led to a career in commercial kitchens. It took her to Noma, Dinner by Heston, and South Australian stalwart Africola, but when the pandemic landed it changed her perspective on everything and it led to yearning for a genuine connection to nature.

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https://www.elevenmadisonpark.com

Daniel Humm (Eleven Madison Park, New York) - Climb every mountain

Mon, 12 Jun 2023 18:00:00 -0000

After climbing the accolade mountain, reaching the pinnacle of his craft and being regarded as running the number one restaurant in the world, Daniel Humm (Eleven Madison Park, New York) was at somewhat at a loss of where to go next. In some quirk of fate the pandemic gave him the time and space to find that direction. With his world-renowned restaurant closed for two years, he turned it into a community kitchen and soon discovered a deep, powerful connection to people, food and the planet. It set him on course for the boldest move of his career, turning his restaurant into a completely plant-based offering – and the impact has been stratospheric.

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http://www.redgatefarm.com.au

The Producers: Charlie Scott (Redgate Farm Quail) - a remarkable bird

Mon, 12 Jun 2023 17:59:00 -0000

Fourth generation farmer Charlie Scott was always going to return to the land but it’s fair to say he didn’t dream about quail farming as a boy. A combination of luck, nous, trial, error and endless hard work led to him developing a successful business around his own breed of quail. As he comes towards the end of his farming journey, Charlie looks back on a business that’s driven him hard and brought him enormous satisfaction.

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https://www.riedel.com/en-au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Over a Glass: Mark Baulderstone (Riedel Australia) - passionate and professional

Fri, 09 Jun 2023 06:35:05 -0000

Mark Baulderstone is the Managing director of Riedel Australia and New Zealand, he is also one of the passionate and professional individuals I’ve come across in my time. Fiercely dedicated to his craft and a huge supporter of all people, places and spaces serving great drinks. If you can pour it, you can be sure Mark has a glass for it.

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https://www.instagram.com/chefdeepakmishra/?hl=en

Deepak Mishra (Pan Pacific Melbourne) - Bowled over by food

Wed, 07 Jun 2023 18:00:00 -0000

Growing up in India, Deepak Mishra (Pan Pacific Melbourne) had pressure on him to become a lawyer or doctor like his siblings, but deep down he knew food was his destiny. After getting his foot in the door of a five-star hotel, a whole world of travel and food experiences opened up in front of him and he built his career traversing the globe and working in resorts and five star hotels, before landing in Melbourne where he has become an integral part of the evolution of hotel restaurant dining.

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https://www.tillerman.com.au/

Suwisa Phoonsang-Robbs (Tillerman Seafood) - Family favourites

Tue, 06 Jun 2023 18:00:00 -0000

Food was always central to her family growing up in Thailand but Suwisa Phoonsang-Robbs (Tillerman Seafood) never really considered a career in food - until she discovered that she could make a career out of it. While studying in Brisbane she landed work in a local restaurant and soon enough found herself rising the ranks and landing career-changing jobs. Now she’s a huge part of one of the most influential groups in Brisbane and putting her own mark on the city too.

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https://thatsamorecheese.com.au

The Producers: Giorgio Linguanti (That’s Amore) - For the love

Tue, 06 Jun 2023 01:36:27 -0000

After arriving in Australia in 2004 Giorgio Linguanti (That’s Amore) wanted to create something different that not only fulfilled his creative side, but added to the evolving culinary landscape. He became a cheese maker for the love of creating almost an unlimited number of cheese products from just one simple ingredient, milk.

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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Jamie Pearce (Gambero Group) - In the blood

Sun, 04 Jun 2023 18:00:00 -0000

Growing up on a farm in regional Queensland, Jamie Pearce (Gambero Group) knew from a young age that he wanted to be a chef. Once he stepped foot in a commercial kitchen, he went on a wild ride in some of Brisbane and Sydney’s best restaurants, before landing the dream role of his career where he is taking one of Brisbane’s best groups into a new era.

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https://www.munrosqualitymeats.com.au

The Crackling: Craig Munro (Munro’s Quality Meats) - Over generations

Fri, 02 Jun 2023 18:00:00 -0000

There aren’t many careers these days where generation after generation follows in the footsteps of their ancestors. Where skills, knowledge and tricks of the trade are passed on to the next generation, and taken forward into a new era, but for 3rd generation butcher Craig Munro (Munro’s Quality Meats), it’s what lured him in.

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https://www.brighterlater.com.au

Over a Glass: Marshall King (Brighter Later. Drinks) - enhancing each moment

Thu, 01 Jun 2023 01:45:00 -0000

Marshall King is one of the co-founders of Clever Little Tailor and Pink Moon Saloon, located in Adelaide. If that doesn’t keep him busy enough together with his colleagues Dana Whyte and Henry Holland, the trio have now created Brighter Later. Drinks, that enhance each moment.

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Andrew Baturo (Tillerman, Libertine, The Gresham, Popolo) - Time to consider

Wed, 31 May 2023 18:00:00 -0000

Last time we caught up with Andrew Baturo he had realised his restaurants had veered away from their original identities by trying to be everything to everyone. So he set himself a mission to either strip them back to their original concept, or take them into a new model that suited the new dawn of hospitality. We catch up with Andrew and discover a new perspective and a brilliant new restaurant too.

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https://www.stefano.com.au

Isabella Greco (Stefano's Mildura) - On a whim

Tue, 30 May 2023 18:00:00 -0000

At somewhat of a cross-roads in her life Isabella Greco (Stefano’s) left Italy for australia with a plan to travel and find some balance. She soon fell for life in Australia before landing a job in Mildura at one of Australia’s most renowned regional restaurants. Over the years she rose the ranks and is now leading the team to help take this incredible restaurant into a new era.

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https://www.bippifoods.com

The Producers: Ben Circosta (Bippi) - infused with pride

Mon, 29 May 2023 18:00:00 -0000

Growing up in the Victorian produce hub of Mildura, Ben Circosta’s family pantry was always well-stocked with ‘bippi’. The Calabrian word for chilli is now the name of his brand of Italian chilli pastes, based on the recipe that his Nonna Emilia brought with her from Calabria. Ben’s pandemic project has turned into a thriving young business infused with pride, not just in Italian culinary traditions but also in migrant endeavour and enterprise.

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https://www.karitonsorbetes.com

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

John Rivera (Kariton Sorbetes) - Two scoops

Sun, 28 May 2023 18:00:00 -0000

While growing up John Rivera ( Kariton Sorbettes) fell in love with food by watching cooking shows - especially shows with Neil Perry. It lead to a chance start in Perry’s restaurants that triggered a career in fiber dining in some of Melbourne’s best restaurants. But when the pandemic landed he searched for a way to pivot and took a dive into the sweeter side of his culinary ancestry. Now he has one of the most unique gelato offerings in the country.

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https://www.instagram.com/trupunx/?hl=en

The Crackling: Anna Ugarte (Chef) - Immerse yourself

Fri, 26 May 2023 18:00:00 -0000

There are many that have dreams and aspirations of becoming a chef. Of rising the ranks and getting the opportunity to express themselves on the plate and bring joy, through food, to people’s lives. For Anna Ugarte the journey of discovering herself on the plate finds her in some of the most amazing restaurants on the planet.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Anthony Iacono (Bertoni) - New traditions

Wed, 24 May 2023 18:00:00 -0000

When we last caught up with industry legend Anthony Iacono (Bertoni) he shared the tale of moving from the corporate world into cafes and sharing his family heritage. He shared the realities of growing to eight stores, and the benefit of peeling back to just one – the original Bertoni. He joins us for an inspiring chat to discuss where he’s taking his business, the opportunities for everyone moving forward and what has emerged from the covid bubble.

https://bertoni.com.au

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https://www.instagram.com/francomichienzi/?hl=en

Over a Glass: Franco Michienzi (Elisas Steak, Vancouver) - the top tier of wine professionals

Wed, 24 May 2023 17:59:00 -0000

Franco Michienzi has been looking after people in Vancouver, British Columbia, Canada for many years. He has earned his place in the top tier of wine professionals in the city, In fact he was recently named Vancouver Magazine’s 2023 Sommelier of the year. Today you’ll finds him at pouring wine at Elizas Steak House.

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https://www.chinchin.melbourne

Benjamin Cooper (Chin Chin) - Take nothing for granted

Tue, 23 May 2023 18:00:00 -0000

While taking a gap year to consider his future Benjamin Cooper’s (Chin Chin) world was turned upside down with the passing of his mother. Forever inspired by her cooking, he landed a part time job in the industry and soon fell in love with life in a commercial kitchen. It lead to gigs at some of London’s and Australia’s best restaurants before an opportunity to lead the kitchen of what would become one of Australia’s busiest restaurants changed his life.

https://www.chinchin.sydney

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https://aurumpoultryco.au

The Producers: Henning Skallebaek (Aurum Poultry Co.) - Passion for poultry

Mon, 22 May 2023 18:00:00 -0000

Victorian-based Aurum poultry are specialists that focus on producing the finest chicken, cockerel, ducks and game birds for avid cooks who appreciate the flavours and textures of traditionally raised birds. And according to Henning Skallebaek they have become the go to poultry supplier for some of Australia’s most influential chefs too.

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https://linktr.ee/noaeatdrinkshare

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Sam Byrd (NOA, Guerrilla and Palooka) - In the blood

Sun, 21 May 2023 18:00:00 -0000

Growing up as a hoteliers son, Sam Byrd (NOA, Guerrilla and Palooka ) understood that the focal point was always the restaurant and more specifically the kitchen. It gave him a strong grounding in the art of hospitality from a young age, and a natural knack of knowing what people want when they dine out. And he’s become a leading light in the culinary offering in Cairns, Queensland.

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https://www.instagram.com/fishtalesseafoodpodcast/

Fishtales: Lance Wiffen (Sea Bounty Mussels) - the “Grandfather” of mussels

Sun, 21 May 2023 17:59:00 -0000

Land farming and sea farming are interconnected sectors that play vital roles in food production and sustainability. Both sectors require responsible resource management and sustainable practices to minimize environmental impact. Gaining an intimate understanding for the marine environment through careers in both land farming and wild catch fishing give the Australian mussel industry’s “Grandfather” Lance Wiffen a unique understanding…….

https://seabounty.com.au

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https://www.instagram.com/lukeleyson/?hl=en

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Crackling: Luke Leyson (Goodwood Quality Meats) - the world is your pork oyster shoulder

Fri, 19 May 2023 18:00:00 -0000

A career in food is alluring for many. Some find their place on the tools and learning the art and craft of butchery, and there are some, like Luke Leyson, that hone those skills and take on the world.

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https://www.instagram.com/chefshanemidds/?hl=en

Shane Middleton (6Head, Perth) - Head full of steam

Wed, 17 May 2023 18:00:00 -0000

After cutting his teeth at renowned Perth restaurant Clarke’s of North Beach, Shane Middleton (6Head, Perth) made his way to London - and more specifically with a goal to work with Heston Blumenthal. He realized this not only in London, but in Melbourne to at Dinner by Heston. When family circumstance saw him move home to Perth he set about running the kitchens of some of the city’s most important venues, and now he’s joined a large group and part of the biggest projects of his life.

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https://www.thomaswines.com.au

Over a Glass: Andrew Thomas (Thomas Wines, Hunter Valley) - a yardstick of quality

Wed, 17 May 2023 17:59:00 -0000

Andrew Thomas or more affectionately known as Thommo, is a personality in the Hunter Valley like no other. Known for his meticulous craftmanship of Semillon and Shiraz, his brand Thomas Wines are a yardstick of quality in the region.

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https://printhiewines.com.au

Jack Brown (Printhie Wines Restaurant, Orange) - Who I am

Tue, 16 May 2023 18:00:00 -0000

Although good food was at the heart of his family growing up it wasn't until his family moved to Singapore for his high school years hat Jack Brown (Printhie Wines restaurant) was swept up in food and culture. It help launch him into a career as a chef, and although he cut his teeth at some of Australia’s best restaurant, it wasn't until a personal revelation changed his approach to food entirely. Discovering his biological father was a first nation person, he soon had a whole world of culture, native food and a new family opening up a new perspective on food.

https://www.instagram.com/chefjackbrown/?hl=en

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https://www.blackduckfoods.com.au

The Producers: Caley Callope (Black Duck Foods) - generosity and community

Mon, 15 May 2023 18:00:00 -0000

Caley Callope works with Black Duck Foods, an Indigenous produce enterprise that encompasses farming, learning, connection and culture on Yuin Country in East Gippsland, Victoria. Caley brings her whole self to her role: there’s her rich and proud Aboriginal heritage, the complexity in how she was raised in generosity and community, and an academic lens which also informs her intention and ambition.

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https://megalongrestaurant.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

The Crackling: Colin Barker (Megalong) - Fins, scales and pigs tails

Fri, 12 May 2023 18:00:00 -0000

Chef Colin Barker (Megalong) spent years at the Boathouse as one of the countries best fish cooks, but now in the Megalong Valley he’s exploring land-based proteins much more, and in particular the whole pig.

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https://capellahotels.com/en/capella-sydney/dining

Niro Richards (Brasserie 1930) - Always learning

Wed, 10 May 2023 18:00:00 -0000

Niro Richards (Brasserie 1930) grew up in a food-loving family with both parents dishing up cracking feasts every night. Soon enough he was on the pans in the family kitchen and it lead, quite naturally into a career in food. Wanting to learn from the very best he scored a gig at New Zealand’s only three hat restaurant of the time before jetting to Sydney to up his game and soon landed a key role at hot restaurant LP’s Quality Meats. Now he’s joined one of the most exciting groups in the country that’s bringing back the magic of brasseries of the past, in a modern context.

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https://patinawines.com.au

Over a Glass: Gerald Naef (Patina Wines) - pursuing his dream across the globe

Wed, 10 May 2023 17:59:00 -0000

Gerald Naef is the owner, winemaker and viticulturist behind Patina Wines. His love of the vine has seen him pursue his dream across the globe. Patina is a family-owned estate and has been consistently producing world class wines since inception.

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https://instagram.com/sofiki_?igshid=NTc4MTIwNjQ2YQ==

Sofika Boulton (Chef) - Deferred for a better life

Tue, 09 May 2023 18:00:00 -0000

While at university Sofika Boulton began washing dishes and running food at a friend’s restaurant to make ends meet. She soon fell for the atmosphere and lifestyle of hospitality, and before she knew it she’d deferred university and found herself enamoured with work in a commercial kitchen. Soon enough she found herself in some of the most progressive restaurants of the west, before the chance to become a head chef changed her approach to cooking entirely.

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https://www.givewhereyoulive.com.au

The Producers: Kim Turner (The Paddock) - Grow and thrive

Mon, 08 May 2023 18:00:00 -0000

For the last 18 years, The Paddock in Leopold has offered people with a disability the chance to learn new skills, and thanks to The Paddock’s Kim Turner the fruits of their labour are now appearing on restaurant menus across the region.

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https://www.tuliprestaurant.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Michael Jaques (Tulip Restaurant, Geelong) - The food world is your oyster

Sun, 07 May 2023 18:00:00 -0000

Growing up on a sheep farm, Michael Jaques (Tulip Restaurant, Geelong) had a strong connection to the land and food from a young age. Although he loved being in the kitchen a career in food wasn’t a consideration until to took an opportunity to work on an oyster farm in Chile. The experience opened his eye to a career in food and upon his return to Australia he went head first into a career in hospitality. After working in some of Australia’s and England’s best restaurants he now has his own restaurant making its own mark.

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https://www.martinsridgefarm.com.au

The Crackling: Ian Martin (Martin's Ridge Farm) - From plate to paddock

Fri, 05 May 2023 18:00:00 -0000

Sustainably farmed free-range pork is something that we expect these days, but what does it take to create a lifestyle for the pigs to give them their best life, and look after the environment too? For pig farmer Ian Martin (Martin’s Ridge Farm), it’s just a normal way of life to work with the land, the animals and the natural elements to find a synergy between them all.

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Fiahtales: Cath Peachey (Narooma Oyster Festival) - rocking and shucking

Thu, 04 May 2023 18:00:00 -0000

The Narooma Oyster Festival is an annual celebration of oysters that takes place in Narooma, New South Wales, Australia.

The festival showcases the region's famous oysters and promotes the local seafood industry. It features a range of events and activities, including oyster shucking competitions, cooking demonstrations, live music, and seafood tastings. Visitors can sample fresh oysters from local farms and learn about the oyster farming process. The Narooma Oyster Festival attracts visitors from all over Australia and has become a significant event on the local tourism calendar.

Cath Peachey is the tireless organiser of the Narooma Oyster Festival.

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https://www.instagram.com/batemansbay_oysters/?hl=en

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Fishtales: Jim Yiannaros (Batemans Bay Oysters) - champion shucker

Thu, 04 May 2023 00:00:00 -0000

Ladies and gentlemen, put on your fancy hats and grab a glass of champagne because today we're talking about the Phar Lap, Makybe Diva, and Winx of oyster shucking - Jimmy Yiannaros! This shucking legend has left his competitors in the dust with his lightning-fast speed and surgical precision, making him a force to be reckoned with in the oyster world. Just like those famous racehorses, Jimmy has become a household name in his field, inspiring awe and admiration in all who witness his shucking prowess. So, saddle up and get ready to dive into the exciting world of Jimmy Yiannaros……….

https://www.instagram.com/fishtalesseafoodpodcast/

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https://www.safranrestaurant.com.au

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Suleyman Kirbancioglu (Safran) - Game changer

Wed, 03 May 2023 18:00:00 -0000

Suleyman Kirbancioglu (Safran) grew up in Mengen, by the Black Sea, a region renowned for producing the best chefs in Turkey. Coming from a long line of culinary excellence, with the majority of his family working in the hospitality sector, he was destined to do the same. After years of experience working in some of the finest dining establishments in Istanbul, he ventured downunder and to the NSW Central Coast where he is changing perceptions of Turkish cuisine.

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https://www.instagram.com/martin_hudak/?hl=en

Over a Glass: Martin Hudak (Maybe Sammy/Spiritual Coffee) - coffee and cocktails

Wed, 03 May 2023 18:00:00 -0000

Martin Hudak is passionate about two art forms, coffee and cocktails. He is a world renowned bartender, spirit ambassador, author and co-owner of Maybe Sammy in Sydney.

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https://www.banjosoysters.com

Fishtales: Michael ‘Banjo’ Young (Banjos Oysters) - creating something unique and valuable

Wed, 03 May 2023 00:11:00 -0000

While the two professions of music and oyster farming may seem vastly different, they both require dedication, hard work, and a passion for creating something unique and valuable.

Michael ‘Banjo’ Young is a unique character in the world of oysters & music …..

https://www.instagram.com/fishtalesseafoodpodcast/

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https://www.brewdog.com/au

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Calvin McDonald (Brewdog) - Dog with a bone

Tue, 02 May 2023 18:00:00 -0000

While studying politics at university in the UK Calvin McDonald (Brewdog) landed a part time job in a bar. Soon enough, he found the comradery infectious, and soon enough he was rising the ranks of a boutique craft beer company and leaving his university days behind him. He moved to London and become an integral part of the growth of one of the biggest craft beer and hospitality brands on the planet. When an opportunity to bring it to Brisbane emerged, he leapt into action, and has not only created four incredible hospitality venues downunder, but tailored them to fit in with Australian culture and expectations too.

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https://www.unearthedco.com.au

The Producers: John Ford (Unearthed Mushrooms) - The Mushroom Guy

Mon, 01 May 2023 18:00:00 -0000

John Ford and his team at Unearthed Mushrooms grow gourmet culinary mushrooms in Victoria’s Yarra Valley, supplying restaurants and a few retailers in Melbourne, Sydney and Adelaide. John has loved mushrooms since he was a teenager and eventually turned his hobby into a business. It’s been far from easy but he’s as curious and passionate about fungi as he ever was and is very happy to wear the mantle of ‘The Mushroom Guy’.

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https://www.theunionbank.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Dom Aboud (The Union Bank, Orange) - Flourishing in the food bowl

Sun, 30 Apr 2023 18:00:00 -0000

At the age of 8 Dom Aboud (The Union Bank, Orange) took every chance he could to hang out in his uncles restaurant. Enamoured by food and cooking from a young age it lead to a start in the hospitality sector, but it wasn't until a chance meeting with Neil Perry and Corey Costello that Dom’s career took a sharp detour. Now he’s running the kitchen of one of Australia’s most-renowned regional restaurants.

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https://www.porkfat.com.au

Narin Kulasai (PorkFat) - The basis of everything

Fri, 28 Apr 2023 18:00:00 -0000

In Thailand the pig is considered a lucky animal, and for Narin Kulasai (Porkfat) pork was at the heart of many of his family meals. Inspired by his grandmother’s ability to utilise porkfat in almost every dish, he opened his first restaurant that explores the food passed down through generations in his family, and the food he loves to cook at home.

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https://www.instagram.com/audreys.sorrento/?hl=en

Nick Deligiannis (Audrey's) - Swim your own race

Wed, 26 Apr 2023 18:00:00 -0000

Since working his first service at six years old in his father’s restaurant, Nick Deligiannis (Audrey's) was destined for a career in hospitality. He embarked on a journey committed to learning and constantly taking on new challenges in some of melbourne and Longdon’s best restaurants until a yearning for a sea change saw him head for the Mornington Peninsula where he is showing maturity on the plate beyond his years in a seafood-centric finer diner that’s garnering a lot of attention.

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https://www.adelaidehillswine.com.au

The Adelaide Hills Feature Episode - the hills are alive

Wed, 26 Apr 2023 17:59:00 -0000

The Adelaide Hills is a reservoir of discovery and adventure in South Australia.

You can lose yourself in its land of twists and turns and be back again in the city before you know it. Then again you might just want to stay.

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https://www.levenvalefarm.com.au

The Producers: Georgina Baker (Bello Beef) - Bringing back local food systems

Mon, 24 Apr 2023 18:00:00 -0000

Levenvale Farm is a place that nourishes the soil, the plants, the animals and where farmer Georgina Baker (Bello Beef) and her husband Sam are rearing the amazing cattle to produce grass fed Bello Beef. A farm that helps build community and bring back localised food systems.

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https://thewoodhouse.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Tony Panetta (The Woodhouse restaurant) - Love what you do

Sun, 23 Apr 2023 18:00:00 -0000

After running the largest foodservice operations in the country, Tony Panetta (The Woodhouse restaurant) felt the full impact of the pandemic seeing all events cancelled and having to let go of one of the biggest hospitality workforces in the country. The time out made him realise a need for change and headed back to his home state of Victoria, where things are at a much smaller scale, but he is now doing what he does best - delivering on the value of flavoursome, fresh and seasonal ingredients, and supporting some of the best boutique producers in the country.

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https://blackcattruffles.au

The Crackling: Liam Downes (Black Cat Truffles) - Favourite ingredient

Fri, 21 Apr 2023 18:00:00 -0000

In food, people often want to know what someone’s favourite restaurant is, their favourite dish, and sometimes even favourite ingredient to cook with. For Liam Downes (Black Cat Truffles) it’s an absolute no brainer. The pig offers too many opportunities to pass up as his favourite.

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https://polancocaviar.com

Fishtales: Facundo Márquez (Polanco Caviar) - a commitment to quality

Thu, 20 Apr 2023 18:00:00 -0000

Caviar consumption is increasing world wide, with the definitive shift from wild to farmed caviar the global supply and quality is at an all time high. With the recent advances in sturgeon aquaculture and the expansion of luxury consumers, there remains vast potential in the category.

Facundo Maequez, a native of Uruguay is the founder and ceo of one of the worlds most interesting caviar producers, Polanco.

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https://www.instagram.com/kimvenusfly/?hl=en

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Kim-Maree Moore (Oko Restaurant, Oko Rooftop cafe) - On the stage

Wed, 19 Apr 2023 18:00:00 -0000

After growing up on the country Kim-Maree Moore (Oko Restaurant, Oko Rooftop cafe) had a great connection with food. It lead to a career on commercial kitchens and onto the big stage - literally. She landed a gig cooking for some of the biggest music acts in the world. When the tour was over she came back to earth with a thud, but she found her spark in Asian cookery and went on to be part of many to grace the Melbourne culinary landscape. Now she’s going back to her roots and exploring the flavours of the Mediterranean again.

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https://instagram.com/nickryanwine?igshid=YmMyMTA2M2Y=

Over a Glass: Nick Ryan (Journalist) - an authoritative voice

Wed, 19 Apr 2023 17:59:00 -0000

Nick Ryan is an extremely well-spoken and authoritative voice of the Australian Wine industry. Writer, judge, presenter and communicator. Nick is a self employed and self-effacing career journalist, he also happens to have some of the best bed hair in the business.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Kristian Vale (China Lane) - Follow the spice trail

Tue, 18 Apr 2023 18:00:00 -0000

Spending time in the family kitchen and learning to bake from the age of six meant Kristian Vale (China Lane) was destined for a career in food. He left his homeland New Zealand in search of experience and landed in Sydney where he become completely mesmerized by the depth and nuances of the myriad cuisines of Asia and set himself a mission to learn. Now he runs one of the busiest modern Asian restaurants in Sydney.

https://chinalane.com.au

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https://hownowdairy.com.au

The Producers: Cathy Palmer (How Now Dairy) - from music to milk

Mon, 17 Apr 2023 18:00:00 -0000

Cathy Palmer is just about getting used to the idea that she’s a dairy farmer. After a career in music management she followed a passion for animal welfare into ethical milk production. On her northern Victorian dairy farm, calves aren’t ripped away from their mums soon after birth. Instead, cows and calves stay together through to weaning. Cathy ensures a calm, happy life for her own cows, and she gets rave reviews for her milk, but How Now is also a showpiece, proving that dairy can be done differently, with kindness as a driving principle.

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https://www.instagram.com/chefzacsykes/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Zac Sykes (Libertine) - Home coming

Sun, 16 Apr 2023 18:00:00 -0000

After leaving Brisbane in the 1990s for a gig in Sydney’s thriving hospitality sector, Zac Sykes (Libertine) fell for the pace and excitement of a commercial kitchen. It lead to roles in some of the city’s best restaurants over two decades but the lifestyle was taking its toll. So he made a home-coming to Brisbane to make huge changes in his life where he now runs the kitchen of one of Brisbane’s best.

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https://www.instagram.com/da_orazio/?hl=en

The Crackling: Orazio D’Elia (Da Orazio) - Pizza and porchetta

Fri, 14 Apr 2023 18:00:00 -0000

Porchetta is a thing of beauty, the wonderfully soft, seasoned meat, the crips crackling, it’s one of the best ways to celebrate the pig. And few is any do it better than Orazio D’Elia (Da Orazio).

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https://nautisistersseafarm.com

Fishtales: Alicia Gaiero (Nauti Sisters Sea Farm - Maine) - next generation oyster farmer

Thu, 13 Apr 2023 18:00:00 -0000

Maine is home to a thriving oyster farming industry, with over 100 oyster farms located along the coast. The state's cold, clean waters and unique tidal patterns provide ideal growing conditions for high-quality oysters.

.As a rookie oyster farmer, one can expect to work closely with experienced growers to learn the ins and outs of the trade.

Alicia Gaiero is one such rookie, for whom her home state of Maine has provided not only the opportunity to become an oyster farmer but for her to develop a thriving business.

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https://www.instagram.com/chefjohn_cbr/?hl=en

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

John Leverink (The Boathouse Restaurant, Canteen) - Push the boat out

Wed, 12 Apr 2023 18:00:00 -0000

After two decades at the helm of one of Canberras dining institutions John Leverink (The Boathouse Restaurant, Canteen) has been helped build the foundation for the new wave of restaurants emerging in the capital to thrive. Not one to rest on his laurels he’s now become part of the new wave too with an electric ramen bar too.

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https://andsuchandsuch.com

Over a Glass: James Dickson-Hoyle (Such and Such, Pilot- Canberra) - sharing a passion for wine

Wed, 12 Apr 2023 18:00:00 -0000

James Dickson-Hoyle is the Group beverage director of Such and Such. After originally stumbling into hospitality he now strides and slides around some of Canberra’s hottest venues, curating wine lists and sharing his passion of wine with avid diners.

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https://www.instagram.com/chefmartindulke/?hl=en

Martin Dulke (Merrick’s General Store) - The sea change

Tue, 11 Apr 2023 18:00:00 -0000

Last time we caught up with Martin Dulke (Merrick’s General Store) he was dealing with the logistics of feeding people in Quarantine and readying to open and manage the food and beverage operations for huge sports stadiums. But after a move to the Victorian seaside game day is looking a little different.

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https://www.yeofarm.com.au

The Producers: Andrew Yeo (Yeo Farm) - For the locals

Mon, 10 Apr 2023 18:00:00 -0000

Andrew Yeo (Yeo Farm) runs a small lamb operation on 100 acres in Bulahdelah on the Mid North Coast of NSW. It’s a small farm dedicated to the locals where Andrew runs 160 Australian White Sheep to bring fresh pasture raised lamb to the area.

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https://bloodwoodnewtown.com

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Claire Van Vuuren (Bloodwood) - In the blood

Sun, 09 Apr 2023 18:00:00 -0000

Some thirteen years ago Claire Van Vuuren (Bloodwood) rolled the dice and aimed to raise the level of dining in Sydney’s Newtown. Already in love with its array of accessible global eateries, she wanted to create a local in her own neighborhood that changed the perception of ‘local’. It’s had its challenges, but Bloodwood has become one of the most important neighbourhood eateries that has helped pave the way for so many that have come after it.

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https://www.instagram.com/chefjustinnorth/?hl=en

The Crackling: Justin North (Chef) - Aiming for the top

Fri, 07 Apr 2023 18:00:00 -0000

What does it mean to be the very best. Many in the hospitality sector strive to be the best in their field, to be recognised by their peers, by the critics, and by their guests. But for Justin North (Concept Hospitality), aiming for the pinnacle and the vision of the best - changes as quickly as the culinary landscape.

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https://www.nicholasseafood.com.au

Fishtales: Angelo Vaxevani (Peter's and Nicholas Seafood) - balancing volume, quality and customer expectations

Thu, 06 Apr 2023 00:05:32 -0000

Seafood is arguably the toughest of all the food groups to retail. Consumer expectations are that retailers will carry a full range of everything that swims, regardless of season, region and fishing conditions- Angelo Vaxevani manages 2 of Australia’s largest retail seafood stores - hear his story of balancing volume, quality and customer expectations, always with a smile 😃

In this episode we are love on location from the Sydney Fish Market.

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https://www.facebook.com/chefsarahw/

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Sarah Bailey (Chef Sarah) - Natural born chef

Wed, 05 Apr 2023 18:00:00 -0000

Born in Orange NSW, Sarah Bailey (Chef Sarah) grew up on a pig farm in Orange, NSW with 5 brothers, surrounded by orchards. Food was always at the centre of everything she did, even proclaiming at the age of five that she wanted to be a chef. She fulfilled her childhood dream and it took her all over the world, from Brazil to China and Malaysia, and now she’s found a home on the NSW mid north coast where she runs a small, but dynamic catering business.

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https://www.instagram.com/LouiseRadman/

Over a Glass: Louise Radman (institut Polaire) - a delightful career

Wed, 05 Apr 2023 17:59:00 -0000

Recently on Over A Glass you heard the dulcet tones of Nav Singh, today I have his partner in crime, the ying to his yang and the wildly talented Louise Radman. Louise is the director of Radpublic, Domaine Simha wines, Sud Polaire spirits and Institut Polaire. She has over 20 years experience in the wine and luxury goods sector and a career that would make your eyes water with delight.

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Sam McCallum (St Siandra) - Sea change

Tue, 04 Apr 2023 18:00:00 -0000

After moving to Australia to broaden his culinary horizon Sam McCallum (St Siandra) landed a job at Nomad Sydney. Over six years he worked his way up to the role of head chef until a fire in the restaurant and the pandemic changed everything. As Nomad re-built an opportunity to help build a coastal seafood restaurant from scratch emerged and he grabbed it with both hands.

https://stsiandra.com.au

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https://latortilleria.com.au

The Producers: Gerardo Lopez (La Tortilleria) - pride, commitment and the joys of maize

Mon, 03 Apr 2023 18:00:00 -0000

In 2012, the Australian culinary landscape was experiencing a Mexican food wave. But there were a few things missing. Mexican-born Gerardo Lopez especially lamented the lack of traditional corn tortillas. He got busy researching, testing, and eventually making tortillas from locally grown grain. The vision has since expanded from a small-scale side hustle to La Tortilleria, a factory that processes hundreds of tonnes of corn annually, sends tortillas all around Australia and exports them to Asia too. It’s a company built on pride, commitment and the joys of maize.

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https://www.crownsydney.com.au/indulge/woodcut

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Sunny Lusted (Woodcut) - A cut above

Sun, 02 Apr 2023 18:00:00 -0000

While growing up Sunny Lusted (Woodcut) had dreams of becoming a pilot, or professional pianist. Although quality food and restaurants were a big part of her life, it wasn’t until she landed a part time job in hospitality that it swept her off her feet. After travelling the globe opening resorts in exotic locations, she moved back to Australia with her husband Ross Lusted and the pair opened the restaurant Sydney never knew it needed - The Bridge Room. Now she’s at the helm of their new restaurant - five times the size of their first restaurant, and offering one of the most unique experiences in the country.

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https://wapengorocks.com.au

Fishtales: Shane Buckley (Wapengo Rocks) - wild organic oysters

Sun, 02 Apr 2023 17:59:00 -0000

Oyster farming on Wapengo Lake, located on the south coast of New South Wales, is a thriving industry that has been operating for over a century. Wapengo Lake is a pristine estuary system that is known for producing some of the highest quality oysters in Australia.

The oysters grown in Wapengo Lake are the Rock Oyster, which are known for their briny, mineral rich flavour flavor and creamy meatmeat. The oysters are farmed using ta range of traditional and modern techniques.

Shane Buckley is a well-known oyster farmer based in Wapengo Lake, on the south coast of New South Wales, Australia. He is the owner and operator of the Wapengo Orgasnic Rocks oyster farm, which has been producing high-quality rock oysters for nearly two decades.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Crackling: Nick Holloway (Nu Nu Restaurant) - Temptation in the tropics

Fri, 31 Mar 2023 17:00:00 -0000

The warm climate, incredible seafood and bounty of tropical fruit and vegetables all drive the menu and ambiance at award-winning restaurant Nu Nu in far North Qld, but for owner Nick Holloway, pork weaves a vital web through the menu to bring balance and depth too.

https://www.nunu.com.au

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Amanda Fuller (The Sam Prince Hospitality Group) - Immersed in diversity

Wed, 29 Mar 2023 17:00:00 -0000

After immersing herself in the food culture in Uluru early on in her career, Amanda Fuller (The Sam Prince Hospitality Group) not only gained an appreciation of indigenous ingredients, but with food deliveries few and far between, she learnt how to how to spark creativity on limited resources too. Her unique skillset led her to London, where she spent a decade plying her craft until she returned home where she now leads one of the most diverse and innovative groups in Australia.

https://www.tsphg.com.au

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https://www.domainesimha.com

Over a Glass: Navneet Singh (Domaine Simha) - ancient knowledge and intuition

Wed, 29 Mar 2023 16:59:00 -0000

If you think about avant- garde fine wine, micro batches and Tasmania you’ll probably think of Nav Singh. He is one half of Domaine Simha along with his wife Louise Radman. Together they shape living wines based on ancient knowledge and intuition.

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https://www.instagram.com/jaredingersoll/?hl=en

Jared ingersoll - Regional refresher

Tue, 28 Mar 2023 17:00:00 -0000

Three years ago, Jared Ingersoll shared some of the staggering statistics on the impact of covid, and now Jared finds himself looking at the statistics in a different light in regional New South Wales.

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https://www.coolamoncheese.com.au

The Producers: Jenn Nestor (Coolamon Cheese Company) - The cool hand

Mon, 27 Mar 2023 17:00:00 -0000

Coolamon Cheese Company is located in the heart of the Riverina, an area renowned for its abundance of high-quality produce, especially dairy products. It’s here that cheese maker Jenn Nestor creates an innovative range of handcrafted cheeses that are a sensual delight.

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https://anniesmithers.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Annie Smithers (Du Fermier) - A decade of Du Fermier

Sun, 26 Mar 2023 17:00:00 -0000

Well, it's a very special day for a few reasons. Today’s guest was our third ever guest on Deep in the Weeds, 3 years ago. And as we celebrate three years of the Deep in the Weeds podcast network, National Treasure Annie Smithers is celebrating 10 years of Du Fermier.

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https://www.instagram.com/mrwilkinsons/?hl=en

The Crackling: Matt Wilkinson - branch out

Fri, 24 Mar 2023 17:00:00 -0000

Building a brand can give you the ability to branch out into other areas and explore new and exciting initiatives, for renowned chef Matt Wilkinson the solid foundation of successful hospitality businesses has spring boarded him into a raft of exciting food offerings, not just in hospitality.

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https://www.beckettsbardining.com.au

Jeff Schroeter (Beckett’s) - Paddock to plating up

Wed, 22 Mar 2023 17:00:00 -0000

Growing up in a small country town near the Riverina Jeff Schroeter (Beckett’s) discovered a deep connection to the produce of the region at a young age. It naturally lead to a career in food and took him to London, Manhattan and into the kitchens of some of Sydney’s best restaurants. Now is leaning on his natural passion for seasonal produce in one of the most exciting bistros to open in Sydney.

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Over a Glass: Tony Love (Wine Journalist) - lover of things vine and wine.

Wed, 22 Mar 2023 16:59:00 -0000

Tony Love has a way with words. He is a South Australian-based professional wine reviewer, writer and editorial content creator. A true career journalist and lover of things vine and wine.

https://tonylove.com.au

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https://www.theboathousegroup.com.au

James Brownrigg (The Boathouse Group) - Hooked on hospo

Tue, 21 Mar 2023 17:00:00 -0000

Donning a suit and working in the finance sector was taking its toll on James Brownrigg (The Boathouse Group), so he hung up the suit and went on a European exploration inspired by the fond feasts he remembered as a kid. It lead to roles in the hospitals sector, and ultimately a move to Australia where he now leads the brigades of on if Sydney’s most exciting groups.

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https://www.ccskitchen.com.au

The Producers: Cecilia 'CC' Diaz-Petersen (CC's Kitchen) - sustainability, community and legacy

Mon, 20 Mar 2023 17:00:00 -0000

Cecilia 'CC' Diaz-Petersen grows one of Australia’s only commercial crops of wild hibiscus - also known as rosella - alongside an eclectic mix of Asian and Mexican vegetables and exotic fruits on her family’s 50-acre farm at Woolooga, three hours north of Brisbane. Born in the Philippines, CC was a real estate agent when she was swept up by the world of food. Obsessed with sustainability, community and legacy, CC is a grower and maker, passionate about connecting consumers with the land.

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https://darlingcrackles.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Craig Macindoe (Darling Crackles) - Change in the wind

Sun, 19 Mar 2023 17:00:00 -0000

After two decades of running his own restaurants, Craig Macindoe (Darling Crackles) saw a change in the restaurant industry - particularly in regards to technology and social media. He saw it as an opportunity to change his path and hung up the apron and began consulting. Now he finds himself helping to provide the foundation for some of the country’s most exciting restaurant precincts.

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https://www.australfisheries.com.au

Fishtales: Ashley Prendergast (Austral Fisheries) - the love of her life

Sun, 19 Mar 2023 16:59:00 -0000

The life of a female working in the seafood industry can vary depending on her specific job and location. However, in general, women in the seafood industry often face challenges related to gender inequality, physical labor, and cultural norms.

The role of the cook on a prawn boat is essential for maintaining the physical and mental well-being of the crew, and for creating a positive atmosphere on board. It can also be an opportunity to travel and see new places, and to form close bonds with fellow crew members. For Ash Prendergast it has become the love of her life.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Crackling: Giovanni Pilu (Pilu at Freshwater) - The best seller

Fri, 17 Mar 2023 17:00:00 -0000

There are many restaurants renowned for a signature dish.

Some chefs see it as a blessing for repeat business, others see it as a curse of repetition, but few share the same word of mouth folklore as Giovanni Pilu’s suckling pig dish at his award-winning restaurant Pilu at Freshwater.

https://pilu.com.au

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https://www.clovelane.com.au

Emile Avramides (Clove Lane) - Build it and they will come

Wed, 15 Mar 2023 17:00:00 -0000

Growing up in a food-loving family in the industry Emile Avramides (Clove Lane) had first hand experience of the ins and outs of restaurants. After working in some of Australia’s and England’s best restaurants he set about building his own restaurant. Although it’s been under the radar from most media, it’s become one of the busiest neighborhood bistros in Sydney. And in typical Deep in the Weeds fashion, Emile drops breaking news that’s going to surprise many too.

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https://www.instagram.com/aleksbalodis/?hl=en

Over a Glass: Aleks Balodis (Siffredi’s Spaghetti Bar) - all things pasta and pinot

Wed, 15 Mar 2023 16:59:00 -0000

Aleks Balodis can be found swinging wine bottles at Siffredi’s Spaghetti Bar on most days of the week, unless it’s a Monday of course and then you’re out of luck cause he will be on the couch.

Aleks is an award winning Sommelier and joins me today to talk all things pasta and pinot.

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https://lilacwinebar.com.au

Charlotte Martin (Lilac Wine) - From the dish bay to the dining room

Tue, 14 Mar 2023 17:00:00 -0000

It all started with washing dishes at the local RSL for a bit of cash, and cutting her teeth as a barista but little did Charlotte Martin (Lilac Wine) know she would soon be swept up in a career in hospitality. It lead to roles in some of Australia’s best restaurants that challenged her to go to a new level. Now she’s part of one of the country’s most exciting groups leading a venue where staff happiness and opportunity lies at the heart of everything they do.

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https://gelatomessina.com

The Producers: Donato Toce (Gelato Messina) - Cow to cone

Mon, 13 Mar 2023 17:00:00 -0000

It’s become one of the most celebrated gelato brands in the country, but Gelato Messina has stayed true to its roots, ethics and offering to ensure the quality of its product. And as Donato Toce explains it has a cow to cone approach too.

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https://oldsaltdistillery.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Terry Robinson (Old Salt Distillery) - Distill your dreams

Sun, 12 Mar 2023 17:00:00 -0000

After a stellar career at some of Australia’s restaurants - the likes of Tetsuya’s, Quay and Sepia - Terry Robinson (Old Salt Distillery) needed a free change. With a plan to open a regional restaurant and open a distillery as he moved into retirement the pandemic turned the plan on its head, and now together with his partner Michelle have opened one of the most exciting distillery and restaurant in the country.

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https://www.apollobayfishcoop.com.au

Fishtales: Markus Nolle (Southern Rock Lobster Fisherman, Apollo Bay) - celebrating the fishing & the catch

Sun, 12 Mar 2023 16:59:00 -0000

It’s not often that a corporate high flyers “sea change” results in a second career of fishing and seafood industry leadership. Markus Nolle is an exception - a Southern Rock Lobster fisherman who’s corporate leadership skills are stewarding a next generation approach to celebrating the fishing, the catch and the town of Apollo Bay.

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https://www.instagram.com/wagga_free_range_pork/?hl=en

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Crackling: Steve Anderson (Wagga Free Range Pork) - All or nothing

Fri, 10 Mar 2023 17:00:00 -0000

In the food industry there are many Jack of all trades – because often small business requires such a hands on approach. For Steve Anderson (Wagga Free Range Pork) its business as usual as the free-range pig farmer is also a small good producer, marketing and sales person and all round inspiration too.

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https://www.holmoakvineyards.com.au

Over a Glass: Bec Duffy (Holm Oak) - living the dream

Wed, 08 Mar 2023 17:00:00 -0000

Holm Oak is a labour of love for the Duffy’s. Winemaker Bec Duffy and viticulturist Tim Duffy are living their dream crafting cool climate wines in the Tamar Valley of Tasmania.

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https://restaurant.opentable.com.au/ditw/

Wes Lambert (OpenTable) - A fresh start up

Wed, 08 Mar 2023 17:00:00 -0000

After leading the restaurant industry association during one of the toughest periods, Wes Lambert (Opentable) needed a change but still wanted to have a positive impact on the hospitality sector. Now he’s joined forces with one of the leading technology platforms to help streamline businesses, create efficiencies and increase profitability too.

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https://andsuchandsuch.com

Caitlin Baker (Such and Such, Venus Vinifera, Canberra) - Lead by example

Tue, 07 Mar 2023 17:00:00 -0000

While at university studying Medical Science Caitlin Baker (Such and Such, Venus Vinifera, Canberra) had a dinner at Canberra institution Aubergine which changed her life. Having earnt a part time wage in cafes, she suddenly had an urge to explore a career in the front of house of great restaurants. It lead to roles at Pilot, and Aubergine, and now she is leading the team of one of the most exciting venues to open in the nation’s capital, and running a not-for-profit organisation that aims to provide a supportive educational environment focusing on developing wine, spirit & beer knowledge of women.

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https://spurrellforaging.com.au

The Producers: Liam Spurrell (Spurrell Foraging) - a tangible connection to nature.

Mon, 06 Mar 2023 17:00:00 -0000

Lots of chefs talk about foraging these days but what about someone who makes foraging their business? Liam Spurrell grew up in the hills on Melbourne’s outskirts where he now forages consistently and carefully, picking hundreds of herbs, fruits and plants and delivering them to top restaurants. Up at dawn, he's able to gather in the morning and have ingredients on Melbourne restaurant tables in time for lunch. It’s about flavour, creativity, a narrative and - more than anything - a tangible connection to nature.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Greta Wohlstadt (Arkhé, Adelaide) - Dream career

Sun, 05 Mar 2023 17:00:00 -0000

Greta Wohlstadt (Arkhé) never had plans to work in hospitality, but after landing a gig at one of South Australia’s best restaurants she ditched her university course and dived head first into a career in the front of house. Over the last decade and a half she has been one of the important cogs in the wheel of evolution of the states culinary landscape, and now she leads the front of house in one of the most exciting venues downunder.

https://arkhe.com.au

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https://thedairyman.com.au/heritage-pork/

The Crackling: Michael Wohlstadt (The Dairy Man Heritage Pork) - Milk it

Fri, 03 Mar 2023 17:00:00 -0000

For over 40 years Michael Wohlstadt (The Dairy Man Heritage Pork) has produced milk and meat in the Barossa Valley. But more recently he’s made a name for himself with the way he is farming pigs. Michael’s Jersey Milk is used for butter and cream, but it’s also used to raise free range Berkshire and Tamworth pigs. And it’s likely to be the only milk-fed pig herd in Australia.

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https://www.pilotrestaurant.com

Malcolm Hanslow (Pilot, Such and Such) - Capital’s new dawn

Wed, 01 Mar 2023 17:00:00 -0000

Canberra’s culinary landscape is undergoing a dramatic evolution as young professionals bring new energy to the nation’s capital off the foundation built by some stalwarts before them. Leading the surge is a young hospitality group creating venues that could hold their own in any city, and in the engine room, chef Malcolm Hanslow (Pilot, Such and Such) is using a touch of nostalgia, and maturity beyond his years to dish up food that’s capturing the essence of the new wave.

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https://www.instagram.com/dan_sims/?hl=en

Over a Glass: Dan Sims (Revel Global) - communication and engagement

Wed, 01 Mar 2023 17:00:00 -0000

If you work in wine chances are you know Dan Sims, if you don’t, I question your integrity.

Dan does it all, he is the Founder and CEO of Revel Global, the company behind those EPIC food and wine events. He is an ARTIST in communication and engagement.

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https://www.instagram.com/elprimosanchezsydney/?hl=en

Alejandro Huerta (El Primo Sanchez, Sydney) - A new wave

Tue, 28 Feb 2023 17:00:00 -0000

Growing up in Mexico Alejandro Huerta (El Primo Sanchez, Sydney) had the most incredible eating experiences through the food of his mother and grandmother, but no one was more surprised than his mother when he decided to start a career as a chef. He landed a job at lauded Mexican restaurant Pujol but when a friend lured him to Australia it gave him the chance to put authentic Mexican food in front of a new audience.

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https://thefermentalists.com

The Producers: Kosta Papanikitas (The Fermentalists) - some like it hot

Mon, 27 Feb 2023 17:00:00 -0000

The Fermentalists and its range of hot sauces was initially a weekend hobby but positive feedback from friends and family encouraged Kosta Papanikitas and his partners to continue developing new recipes and expanding the range. The team still make everything by hand in Sydney, but things are a little bit bigger than they envisaged.

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https://www.instagram.com/lexinoble/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Alexis Noble (Wander, London) - Going home

Sun, 26 Feb 2023 17:00:00 -0000

After setting up your own restaurant celebrating her interpretation of contemporary Australian in London, Alexis Noble (Wander, London) had visa complications. The pandemic landed and she had to leave her business idle in London and head home. After working through all the red tape, she finally gets a chance to fly back to London and re-open her dream restaurant.

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https://www.instagram.com/bartbutson/?hl=af

Fishtales: Bart Butson (Net Fisherman, South Australia) - an enthusiast for the region and its seafood

Fri, 24 Feb 2023 17:01:00 -0000

The life of a small scale inshore fisherman in South Australia can be challenging, but also rewarding.

Inshore fishing refers to fishing that is done close to the shore, usually within a few kilometers of land, and involves fishing for species such as tommy rough, garfish, squid, and the famed King George whiting.

Bart Buston is a small scale inshore fisherman operating out of Port Wakefiled in the upper Saint Vincents Gulf in in South Australia. As a 3rd generation fisherman, working the same waters, he is an enthusiast for the region, the seafood and the market he supplies.

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https://www.instagram.com/arkhe_restaurant/?hl=en

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Crackling: Jake Kellie (Arkhé) - Caught the fire bug

Fri, 24 Feb 2023 17:00:00 -0000

Cooking over fire has been a real feature of the restaurant landscape in the last 5-10 years downunder. It’s where instinct comes to the for, but what is it like in a restaurant setting relying on the purest of heat sources? For Jake Kellie (Arkhé) the lure of the embers and open flame has resulted in one of the most exciting restaurants to open in Adelaide in recent history.

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Over A Glass: Alex Doughty (SoHi Spirits) - the spirit of the Highlands.

Thu, 23 Feb 2023 01:17:00 -0000

SoHi spirits are opening the gates of fab in the world of martinis. The Southern Highland spirit company was co-founded by Alex Doughty and Greg Logan. Together they are changing the way you construct your classic 5 o'clock cocktail.

https://sohi.com.au

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https://paletterestaurant.com.au

Dayan Hartill-Law (HOTA, Gold Coast) - It’s an art form

Wed, 22 Feb 2023 17:00:00 -0000

From the moment he stepped into a commercial kitchen at the age of 14, Dayan Hartill-Law (HOTA, Gold Coast) caught the hospitality bug. After plying his trade in landmark establishments such as Quay, Dinner by Heston, and the Press Club he landed a dream job overseeing multiple food spaces and concepts at one of the most dynamic art gallery venues in the country.

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https://swillhouse.com/venues/albertos-lounge/

Elizabeth Mitchell (Alberto’s Lounge) - Inspired to cook

Tue, 21 Feb 2023 17:00:00 -0000

Growing up in a family that valued food but had a strict budget, Elizabeth Mitchell (Alberto’s Lounge) and her mum would borrow and pen through copies of Goirmet traveller form the local library. It sparked a great love for creating delicious food and a career in hospitality. After rising the ranks in some of Sydney’s best restaurants she is now part of the new wave of chefs taking australia down a new path.

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https://www.torellofarm.com.au

The Producers: Sophie O’Neil (Torello Farm) - creating connections

Mon, 20 Feb 2023 17:00:00 -0000

Sophie O’Neil is an owner of Torello Farm, a mixed business and farm gate on Victoria’s Mornington Peninsula. Founded in 2016, Torello sells Sophie’s own beef and lamb as well as curating produce from around 70 other local growers. It’s a bountiful business that creates connection and brings nourishment and joy as well as offering an ethical model for contemporary food systems.

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https://thecharles.sydney

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Billy Hannigan (The Charles Grand Brasserie & Bar) - The Renaissance

Sun, 19 Feb 2023 17:00:00 -0000

After almost a decade at London’s famed The Ledbury, Billy Hannigan (The Charles Grand Brasserie and Bar) headed back to Australia and immersed himself in the French restaurant renaissance in Sydney. After helping launch a French bistro in North Sydney, he’s now leading the team that's reviving the grand brasserie experience in a modern Australian context.

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https://lpsqualitymeats.com

The Crackling: Luke Powell (LP's Quality Meats) - The sausage king

Fri, 17 Feb 2023 17:00:00 -0000

There have been many people that have taken skills and lessons learnt in one vocation and used them as the backbone of another, but few have done it quite like Luke Powell. The former head chef of Tetsuya’s now has one of the most exciting smallgoods brands in the country, with LP’s Quality Meats.

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https://www.epseafoods.com.au

Fishtales: Andrew Puglisi (Eyre Peninsula Seafoods) Part 3 - Mussel baron

Thu, 16 Feb 2023 17:00:00 -0000

In our 3rd part of the series, we follow Port Lincoln fisherman, Andy Puglisi through his career from prawn fisherman in the Spencer Gulf, to Tuna wrangler in the Great Australian Bight to Mussel farming baron in port lincoln - hear how, driven by a passion for the sea he has been at the forefront of each of these fisheries.

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https://www.epseafoods.com.au

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Fishtales: Andrew Puglisi (Eyre Peninsula Seafoods) Part 2 - Tuna wrangling

Thu, 16 Feb 2023 06:49:00 -0000

In the 2nd part of our special series on one of the great characters of Australian seafood, we hear how Andy Puglisi moves from being a Prawn Fisherman to a Tuna wrangler and how the family’s foray into a new fishery brought a range of experiences and challenges

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https://www.cullenwines.com.au

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Over a Glass: Vanya Cullen (Cullen Wines) - custodian of the land

Wed, 15 Feb 2023 17:00:00 -0000

Vanya Cullen is the daughter of pioneers, she is a highly awarded viticulturist, Chief Winemaker of Cullen Wines and devoted custodian of the land in Wilyabrup, Margaret River.

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https://merivale.com/venues/sushie/

Michael Fox (Sushi-e, Sydney) - Chef’s choice

Wed, 15 Feb 2023 17:00:00 -0000

After cutting his teeth in some of London and Melbourne’s best restaurants, Michael Fox (Sushi-e, Sydney) landed a dream role in the Hong Kong outpost of New York Italian restaurant Carbone. While weighing up his options for a new journey an opportunity to run one of Sydney’s most successful Japanese restaurants arose, where he is now leading a team focussed on quality produce and taking a modern spin on Japanese techniques and ingredients.

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https://barvincent.com.au

Laura Rheinlander (Bar Vincent, Sydney). - A chance to shine

Tue, 14 Feb 2023 17:00:00 -0000

Although the importance of food and connection ran a thread thorough her family life, food as a career was never really considered by Laura Rheinlander (Bar Vincent, Sydney). But while studying bias a biomedical student she landed a job as a barista at one of Brisbane’s hottest restaurants, it opened the door to a shift in the kitchen and she’s never looked back. Now she’s part of the team at one of the most under-rated, local Sydney restaurants that epitomises exactly what hospitality is all about.

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https://www.basikchocolates.com.au

The Producers: Krsna Rajalingam (Basik Chocolates) - For the love of chocolate

Mon, 13 Feb 2023 18:29:00 -0000

Basik Chocolates was founded by Krsna Rajalingam with a simple belief: That every chocoholic deserves a perfect bonbon that speaks to them. After painstaking research, and trial and error he’s creating some of the most stunning chocolates in Australia – and they’re delicious too.

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https://www.instagram.com/cam_taysty/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Cameron Tay-Yap (Amaru, Melbourne) - Like mother, like son

Sun, 12 Feb 2023 17:00:00 -0000

After scanning the internet and landing on images of Grant Achatz food at Alinea, Cameron Tay-Yap (Amaru, Melbourne) became obsessed with food and the possibilities on the plate. He set himself a goal to work at Attica under the guidance of Ben Shewry, where he not only discovered the bounty of native ingredients but explored his own heritage further with his mum. Now he’s part of one of the most exciting new wave restaurants in the country.

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http://www.barrochford.com

The Crackling: Josh Lundy (Bar Rochford, Canberra) - Blurred vision

Fri, 10 Feb 2023 17:00:00 -0000

One of the beautiful elements of the evolution of Australia’s culinary landscape is the blurring of the lines between restaurant and Bar. And few have managed to nail that balance from a food perspective better than Josh Lundy (Bar Rochford, Canberra) in the nation’s Capital.

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https://www.kinkawookashellfish.com.au

Fishtales: Andrew Puglisi (Kinkawooka Mussels) Part 1 - a 5th generation fisherman

Thu, 09 Feb 2023 17:00:00 -0000

For Andrew Puglisi, growing up as a 5th generation fisherman in Port Lincoln, South Australia, gave him a unique and rich cultural heritage, as well as a deep connection to the sea and the environment. Throughout his career he and his family business, Kinkawooka have moved from Prawn Fishing to Tuna Ranching and Mussel Farming, in this special 3 part interview, we hear about Puggsys life as a Port Lincoln waterman.

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https://www.instagram.com/giorge__/?hl=en

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Giorgia McAllister Forte (Monforte Viennoiserie) - Between the layers

Wed, 08 Feb 2023 17:00:00 -0000

After spending school half term in the kitchen of the London’s Eyre Brothers Giorgia McAllister Forte (Monforte Viennoiserie) knew she wanted to forge a career in food. While cutting her teeth the world of pastry lured her in, and so too living a life in Australia. After assisting Boris Portnoy with the opening of All Are Welcome she set out on her own and now has one of the most unique and popular viennoiserie Pasticceria in Melbourne.

https://www.monforteviennoiserie.com

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Over a Glass: Sam Watkins (Watkins, South Australia) - man with a plan

Wed, 08 Feb 2023 17:00:00 -0000

Sam Watkins is the man with a plan, he is also the Winemaking Director of Watkins. With a long history in growing, making and selling grapes in the family business, he now stands beside his sister Jo and brother Ben, pursuing their love of wine.

https://www.watkins.wine

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Alex Wong (Lana Dining, Sydney) - From Italy to Asia

Tue, 07 Feb 2023 17:00:00 -0000

Growing up in a Chinese-Vietnamese family, Alex Wong (Lana dining, Sydney) was privy to the world of Italian food through his best friend’s mother, and his own mum who would dish up Asian remixes of Italian staples on weekends. Little did he know at the time but it would build the foundation and understanding to cook Italian food professionally underpinning it with Asian ingredients and techniques, to make dishes sing, and the critics are taking note.

https://lana.sydney

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https://tahinineri.com.au

The Producers: Rikki Goldman (Tahini Neri) - from small beginnings

Mon, 06 Feb 2023 17:00:00 -0000

Founded in Melbourne in 2016, the Tahini Neri vision is tahini schmeared on just about everything. From small beginnings selling homemade tahini on the pavement, Rikki Goldman and her husband Neri’s products are now stocked in major supermarkets in Australia and even overseas. The early impetus was to take tahini from a niche dip to an everyday staple. Along the way, they’ve expanded the range to a bestselling hummus and become somewhat accustomed to the highs and lows of running a family business.

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https://www.hojiak.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Junda Khoo (Hojiak, Sydney) - Family and the future

Sun, 05 Feb 2023 17:00:00 -0000

Growing up in Malaysia Junda Khoo (Hojiak, Sydney) was surrounded by traditional, scrumptious home-cooked food, often prepared by his late grandmother. At the age of 15 his parents sent him to school in Australia and it lead to university and a career in the banking sector. But the pull of food and his heritage was too strong. Now he’s carving a new path for Malaysian food in Australia – all inspired by his grandmothers cooking.

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https://www.instagram.com/butcher_lawsy/?hl=en

The Crackling: Brett Laws (Pryde Meats) - Natural born butcher

Fri, 03 Feb 2023 17:00:00 -0000

There is always talk about the impact big supermarkets have had on a career as a butcher, on the local hub of the community and the art of incredible butchery. But there are some, like Brett Laws that have turned those thoughts on their head with incredible skill, determination, and dedication to the incredible craft.

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https://www.wildbarra.com

Fishtales: Cameron Berryman (Wild Barra Fisheries) - making wild Barra great again

Fri, 03 Feb 2023 04:43:43 -0000

The first of February marks a number of memorable occasions - the day buddy holly died, the day Facebook launched and the day the first temperance society meeting was held, for me though it marks the start of the wild barramundi season. Cameron Berryman is a next generation barramundi fisherman who aims to make wild Barra great again.

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https://www.thecoastalitalian.com

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Davide Tonucci (The Coastal Italian) - a passion for food

Wed, 01 Feb 2023 17:00:00 -0000

Born and raised in a seaside town on the Italian east coast, Davide Tonucci’s (The Coastal Italian) passion for food was ignited while helping his mamma and nonna making fresh pasta. Carving a career in seafood restaurants he formed a strong connection to the sea, and after finding a home down under he’s bringing his unique approach to Italian to a swathe of Australian food lovers.

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https://glebepointdiner.com.au

Alex Kearns (Glebe Point Diner) - Heart and soul

Tue, 31 Jan 2023 17:00:00 -0000

After cutting his teeth and some of Australia’s best restaurants, Alex Kearns (Glebe Point Diner) set about building his own restaurant that, after 15 years has become the archetypal restaurant hub and heart of the community.

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https://www.playingwithfire.com.au

The Producers: Rebecca Barnes (Playing With Fire Native Foods) - playing with fire

Mon, 30 Jan 2023 17:00:00 -0000

After moving to Bundjalung country - Byron Bay Rebecca Barnes started to explore Native Ingredients. Twenty years later and Playing with Fire Native Foods is not only showcasing the culinary possibilities of native foods, but is helping create career pathways for first nations people too.

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https://www.instagram.com/cantonkitchen_bankstown/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Jason Chan (Canton Kitchen, Bankstown) - Gone clubbing

Sun, 29 Jan 2023 17:00:00 -0000

Traditionally clubs have been better known for a budget feed, than culinary excellence, but they have become a hub of the community for many Australian families. Changes are afoot in club dining with chef Jason Chan (Canton Kitchen, Bankstown) leading the way with an exceptional food offering that leans into his heritage and creative side.

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https://www.apollobayseafoodfestival.com

Fishtales: Bill Hurley-Fraser (Apollo Bay Seafood Festival) - one of the great regional food festivals

Sun, 29 Jan 2023 00:29:24 -0000

The Apollo Bay Seafood Festival is a special, regional celebration of the bounty from the seas of Western Victoria. It’s as much a celebration for the locals as the visitors with the whole community from catchers to cooks on board. Festival director, Bill Hurley-Fraser is a local lad who after travelling the world was drawn back to his home of Apollo Bay to help build one of the great regional food festivals …….

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https://www.instagram.com/chefbrendanpratt/?hl=en

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Crackling: Brendan Pratt (Vasse Felix, Western Australia) - The wild west

Fri, 27 Jan 2023 17:00:00 -0000

We used to think of it as the wild West. Western Australia was once considered a culinary wasteland, but a swag of professionals have come along to explore nature’s bounty and deliver some of Australia’s best restaurants, and for Brendan Pratt (Vasse Felix, Western Australia) he wouldn’t want it any other way.

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https://www.instagram.com/janeeyrewines/?hl=en

Over a Glass: Jane Eyre (Jane Eyre Wines) - wines of Burgundy

Thu, 26 Jan 2023 04:28:36 -0000

Jane Eyre is a micro-nègociant, she is also an Aussie making more than just finger waves in the world of wine. Originally hailing from Gippsland Jane has been turning heads with her seemingly effortless wines of Burgundy.

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https://kadotarestaurant.com.au

Aaron Schembri (Kadota, Daylesford) - Land for the rising son

Wed, 25 Jan 2023 17:00:00 -0000

With a challenging upbringing, Aaron Schembri (Kadota, Daylesford) was distracted at school and fell into the wrong crowd. When he landed a job in hospitality, it grabbed his attention, and he found focus and direction for the first time. After working in some of Melbourne’s best restaurants, he fell in love with his now partner in life and business. Her Japanese heritage, and countless trips to Japan completely changed his focus as a chef, and now the pair have created one of the most fascinating regional Japanese restaurants in Australia.

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https://www.dirtymoesmooloolaba.com

Hazel Burns (Dirty Moe’s, Sunshine Coast) - Smokin’ hot idea

Tue, 24 Jan 2023 17:00:00 -0000

Although she grew up in a family with a thirst for exploring different cultures and cuisines, Hazel Burns (Dirty Moe’s, Sunshine Coast) built a career as a paramedic on Queensland’s Sunshine Coast. But after countless inspiring visits to Melbourne with her chef partner, the two hatched a plan to bring a bit of southern smoked meat inspiration to their hometown. Now they’ve created a thriving at home model, allowing consumers to heat and serve their famous smoked meats at will, and the move is paying huge dividends.

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https://www.gamila.com.au

The Producers: Gamila MacRury (Gamila at Beechworth) - connected to the land

Mon, 23 Jan 2023 17:00:00 -0000

How would you go farming for a year to end up with 200 grams of product? That’s life - in a good year! - for saffron farmer Gamila MacRury. As well as saffron, Gamila grows olives in Victoria’s High Country. She’s always been connected to the land - and especially this part of north-eastern Victoria - but Gamila trained as an engineer and worked in Melbourne before buying a 12-acre block. She’s steadily built an agribusiness around her two boutique crops and has found that the problem solving aspects of engineering have been a boon in her new life as a farmer.

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https://www.instagram.com/col_barker/?hl=en

Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Colin Barker (Megalong at Lot 101, Megalong Valley) - Back in a big way

Sun, 22 Jan 2023 17:00:00 -0000

Last time we last caught up with Colin Barker (Megalong at Lot 101, Megalong Valley) The Boathouse on Blackwattle Bay had closed and he was weighing up where his future might lie. After making a name for himself as one of Australia best seafood chefs, he’s now embarking on the biggest project of his career that will give a huge voice to a little-known food region.

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https://www.instagram.com/bobbysoysters/?hl=en

Fishtales: Bobby Groves (Head of Oysters, Chiltern Firehouse, London) - a true oyster professional

Fri, 20 Jan 2023 17:00:00 -0000

Is the oyster not the quintessential seafood?

Defining of its origin, luxurious, sweet, salty, rich and delicious.

Bobby Groves is an acclaimed oysterman, author and enthusiast. Born in Maldon, Essex, Bobby began working at his local oyster farm, Maldon Oysters, in the early 2000’s learning the art of oyster farming, preparation and serving, literally from the water to the plate.

He’s worked across the world as an oyster shucker for various restaurants, markets and oyster bars, shucking thousands of oysters per day. These days, as the Head of Oysters at London restaurant group Chiltern Firehouse he is one of the worlds leading authorities on this amazing bivalve.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Crackling: Annita Potter (Viand, Sydney) - Thai turning point

Fri, 20 Jan 2023 17:00:00 -0000

For many chefs that start to build a career, there is a moment that they find their voice, and it ignites something special from within them. For Annita Potter (Viand, Sydney) it was moving to Thailand, and her culinary world was turned on its head.

https://www.viand.club

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https://www.ausvenueco.com.au

Christian Abbott (Australian Venue Co) - A sustainable career

Wed, 18 Jan 2023 17:00:00 -0000

After earning his stripes in pub kitchens in the UK, Christian Abbott (Australian Venue Co) had a yearning to travel the world. All roads led to Australia where he is now leading huge teams in one of the largest hospitality groups in the country.

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Over a Glass: Jan Taborsky and Mark Kirkby (Topper’s Mountain) - anything but ordinary

Wed, 18 Jan 2023 16:59:00 -0000

Topper’s Mountain wines are single vineyard wines from close to heaven; in case you are wondering where that is, its located in New England in the Northern Slopes of NSW.

Wine Manager Jan Taborsky and Owner and Vigneron Mark Kirkby join me today to share their story, which is anything but ordinary.

https://toppers.com.au

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https://www.instagram.com/alan.stuart/?hl=en

Alan Stuart (Encore by Clare Smyth, Sydney) - Cooking at its core

Tue, 17 Jan 2023 17:00:00 -0000

After humble beginnings to his career in New Zealand, Alan Stuart (Encore by Clare Smyth Sydney) set his sights on working for one of the best chefs on the planet – Gordon Ramsay. It led many years in some of the enigmatic chef’s best restaurants including the mothership Three Michelin Star Restaurant Gordon Ramsay where he fell under the tutelage of Clare Smyth. Many moons later, and he finds himself leading the team at Clare’s first restaurant outside the UK, which has captured the attention of the leading critics.

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https://cromwellfarms.com

The Producers: Greg Cromwell (Cromwell Farms) - Family first

Mon, 16 Jan 2023 19:25:00 -0000

With farming roots that go back many generations Greg Cromwell (Cromwell Farms) is carrying on the tradition in the Byron Bay Hinterland with wife and daughters where they are using regenerative practises to pasture-raise rare heritage breeds of animals.

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https://www.vrc.com.au/visit-us/experience-flemington/josh-pelham-crown-executive-chef-at-vrc/

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Josh Pelham (Crown Executive Chef at VRC) - First past the post

Sun, 15 Jan 2023 17:00:00 -0000

After cutting his teeth in one of the United Kingdom’s most influential restaurants, The Square, Josh Pelham returned to Australia to make his mark. After finding his feet back home he is now leading the team that produces a staggering 41,000 meals a dat at Australia’s most famous racecourse.

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Over a Glass: Ben Marx (Gertie Wines) - a very big heart

Thu, 12 Jan 2023 22:26:00 -0000

Gertie Wines is the epitome of a micro wine operation with a very big heart. Ben Marx is the cheeky fellow behind the label with over 20 years in the industry. Marxy is known for his knowledge of growing grapes and making wine.

https://gertiewines.com

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https://www.mitchtonks.co.uk

Fishtales: Mitch Tonks (Seahorse Restaurant) - enthusiasm and commitment to seafood

Thu, 12 Jan 2023 17:00:00 -0000

Mitch Tonks is one of the most respected and knowledgeable seafood people in the UK and an acclaimed restaurateur, chef and author in the process. His Seahorse restaurant has won many awards, his Rockfish takeaway restaurant chain is equally acclaimed.

Whilst there are many hard working, committed and talented individuals working in every area from catching to cooking, there are few who have as much involvement in all aspects of the seafood industry from Catching to Cooking.

Today, we catch up with Mitch again after 18 months where his businesses, based in the South West of the UK have gone through the most turbulent period in history.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Monica Luppi (Lu Lu’s, Sydney) - Nostalgic road trip

Wed, 11 Jan 2023 17:00:00 -0000

It’s the summer series of Deep in the Weeds and today we are welcome back Monica Luppi (Lu Lu’s, Sydney) who takes us on a nostalgic road trip through Italy, America and Australia.

https://lulussydney.com

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https://www.greenonco.com.au

Frankie Cox (Green on) - Well-seasoned

Tue, 10 Jan 2023 17:00:00 -0000

It’s the summer series of Deep in the Weeds where we welcome back previous guests to share a few yarns from their lives in food. Today it is an absolute pleasure to have Frankie Cox (Green on) who takes us to Italy, The Us and back down under too.

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The Producers: Rowan Little (Montague Plums) - delighting consumers with wonderful flavour

Mon, 09 Jan 2023 17:00:00 -0000

Rowan Little is the Chief Innovation Officer at Montague, a family-owned fruit growing company headquartered in Victoria and now into its third generation. Montague started with an apple orchard in the 1950s and has more recently expanded into stone fruit. Today, the company tends five million trees spread across south-eastern Australia with the focus squarely on delighting consumers with wonderful flavour.

This episode is proudly supported by Montague Plums, hand-picked for you.

https://montague.com.au

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https://www.instagram.com/kyliejavierashton/?hl=en

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Kylie Javiar Ashton - Family to the core

Sun, 08 Jan 2023 17:00:00 -0000

The summer series of Deep in the Weeds continues today and we have the amazing Kylie Javiar Ashton who takes us through the US, Caribbean and the Philippines with some incredible food stories of family and connection.

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Fishtales: Martin Bosley (Yellow Brick Road, New Zealand) - an eternal seafood optimist

Thu, 05 Jan 2023 17:00:00 -0000

We re-visit with Martin Bosley, famed New Zealand Chef turned fishmonger at Yellow Brick Road.

From his base in Wellington New Zealand, Boz services the who’s who of New Zealand restaurants with a range of seafood sourced directly from fishermen throughout New Zealand.

Along with working with a broad group of fishers to maximise the quality, his knowledgeable personalized service is highly regarded by chefs. He is genuinely passionate about the products he sells and is eternally eager to share his knowledge with customers.

We catch up with Boz to hear how the past few years have been in seafood in New Zealand and to seek his thoughts on whats to come in 2023.

https://ybr.nz

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Over a Glass: Matt Sutherland (Dog Point Vineyard, New Zealand) - spreading the word and wine of his family

Wed, 04 Jan 2023 17:00:00 -0000

Matthew Sutherland is General Manager of Dog Point Vineyard in Marlborough, New Zealand. It’s one of the most recognisable wine brands and New Zealand's largest certified organic vineyard. Today I’m joined by Matt who works tirelessly to spread the word and wine of his family, across the globe.

https://dogpoint.co.nz

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https://www.instagram.com/thebenodonoghue/?hl=en

Ben O'Donoghue (Billykart Kitchen, West End) - BBQ King

Wed, 04 Jan 2023 17:00:00 -0000

It’s the summer series of Deep in the Weeds and it is an absolute pleasure to welcome back the man, the myth the legend Ben O’Donoghue who takes us to regional Australia, through Europe and into the crazy world of cooking for global leaders.

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https://www.instagram.com/mrscolenso/?hl=en

Kathryn Russack - Russack’s rucksack

Tue, 03 Jan 2023 17:00:00 -0000

It’s the summer series of Deep in the Weeds and it is an absolute pleasure to welcome back one of the network’s favourite guests Kathryn Russack who shares some incredible stories of her food travels across the globe.

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https://www.duckfootfarm.com

The Producers: Justin Hartley (Duck Foot Farm) - A big change

Mon, 02 Jan 2023 17:00:00 -0000

Duck Foot Farm owned by Justin Hartley is the ultimate example of small-scale farming that relies on land share arrangements between young farmers and landowners. It proves that small scale farming has a big role to play in the future food system and ultimately, the health of people too.

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https://greenpointfish.com

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Fishtales: Vinnie Milburn (Greenpoint Fish and Lobster, New York) - motivated and inspired for 2023

Thu, 29 Dec 2022 23:05:00 -0000

As we move into the New Year, we catch up with Vinnie Milburn, owner of Greenpoint Fish and Lobster, who remains positive and excited about the future for his business. Although hesitant and circumspect about what lies ahead, with a naturally more cautious view, his enthusiasm for both his local wild seafood and the emerging range and quality of some of the new aquaculture seafoods, is keeping him motivated and inspired for 2023.

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Deep in the Weeds Network New Year's Special

Wed, 28 Dec 2022 17:00:00 -0000

As we rocket towards 2023, the Deep in the Weeds team gathers in a barbershop man cave to look forward. What are our hopes and predictions for the New Year? We're joined by special guest Mark Jensen from Sydney's Red Lantern who brings an insider's perspective from the hospitality (and hairdressing!) frontline.

The whole Deep crew thanks you for your listening ears throughout 2022 and wishes you a beautiful and bountiful New Year!

Huck, Dani, Shanteh, John and Rob

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Christmas at the Sydney Fish Market featuring Angelo Vaxevani (Nicholas Seafoods), Frank Theodore (Get Fish) & Narito Ishii (Wellstone Seafoods)

Thu, 22 Dec 2022 16:00:00 -0000

In this episode, we will be discussing what's happening at the Sydney Fishmarkets this Christmas. We have three expert guests joining us: Angelo Vaxevani of Nicholas Seafoods, Frank Theodore from Get Fish, and Narito Ishii of Wellstone Seafoods. These veteran market retailers and foodservice distributors will give us insights into the best seafood options for Christmas and what to expect at the markets this year.

Angelo Vaxevani has been a retailer at the Sydney Fishmarkets for over 20 years and knows all the ins and outs of the market. Frank Theodore is a foodservice distributor with a wealth of knowledge about the seafood industry, and Narito Ishii is a Japanese fishmonger who brings a unique perspective to the conversation.

We hope you enjoy this special holiday episode of the Fishtales Seafood Podcast and get some great ideas for your Christmas seafood feast!

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The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

The Deep in the Weeds Network Summer Drinks Special

Tue, 20 Dec 2022 17:00:00 -0000

We're talking drinks across the Deep in the Weeds network today in a podcast tripleplay with Over A Glass host Shanteh Wale, Deep in the Weeds maestro Anthony Huckstep and Dirty Linen's Dani Valent. What is the crew loving for summer? How important is it to match drinks with seasonal food? And if you're keen to gift something wet, how on earth do you choose the right drop?

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The Producers: Lisa Valmormida (Pidapipo Gelato, Melbourne) - scooping smiles day after day.

Mon, 19 Dec 2022 17:00:00 -0000

Is there anything better than gelato? Lisa Valmormida and her brother Jamie come from an entrepreneurial food-loving Italian family, so when Lisa identified a gap in the Australian market for high quality gelato, it set them on the pathway to Pidapipo. Ten years later, there are three popular Melbourne stores and a new Laboratorio making small batch and bespoke flavours. Pidapipo is one of the city’s leading artisanal gelato businesses, scooping smiles day after day.

https://pidapipo.com

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https://www.redlantern.com.au

The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

The Deep in the Weeds Network Christmas Special

Mon, 19 Dec 2022 03:00:00 -0000

It’s that time of year again! Yes, it is Christmas, but it’s also the magical moment when we get the entire Deep in the Weeds podcast network in one room for a good old yarn about the year that was. Join Anthony Huckstep (Deep in the Weeds), Dani Valent (Dirty Linen), Shanteh Wale (Over a Glass), John Susman (Fishtales - a seafood podcast) and special guest Mark Jensen (Red Lantern) in the private dining room-cum-Barbershop at Red Lantern for a few curly stories.

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https://www.fergusonaustralia.com

Fishtales: Andrew Ferguson (Ferguson Australia - Southern Rock Lobster) - creativity, professionalism and innovation

Thu, 15 Dec 2022 17:00:00 -0000

The southern rock lobster (Jasus edwardsii)—also called red rock lobster or spiny rock lobster, is a species of spiny lobster found throughout the coastal waters of southern Australia and New Zealand.

Trade in live exports of rock lobster exploded in the early 1980’s as the lobsters were discovered by discerning diners in China and Hong Kong. and now accounts for the majority of shipments out of Australia.

It is a fishery with a proud tradition of being at the forefront of innovation in both catching, handling and marketing.

Andrew Ferguson is a career lobsterman who typifies the creativity, professionalism and innovation of this exciting fishery.

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https://www.scarboroughwine.com.au

The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.

Over a Glass: Jerome Scarborough and Liz Riley (Scarborough Winery) - one hell of a team.

Wed, 14 Dec 2022 19:55:00 -0000

Jerome Scarborough and Liz Riley- Scarborough Winery

Scarborough Winery is an institution of the Hunter Valley. Perhaps its due to its long history and foundations in the region or maybe in part because Jerome Scarborough and Liz Riley make one hell of a team. Today I am joined by the dynamic duo.

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Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business

The Deep in the Weeds Network Summer Seafood Special

Wed, 14 Dec 2022 17:00:00 -0000

Summer is here and it’s such a great time of year. Few things enhance a celebration during summer quite like seafood. Join Anthony Huckstep (Deep in the Weeds), Dani Valent (Dirty Linen) and seafood guru John Susman (Fishtales) as they plumb the depths of the deep blue to give you the ultimate preview to your summer of seafood.

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https://www.barelvina.com.au

Andy Emerson (Bar Elvina, Randy’s Wine Bar) - Hooked on Hospo

Tue, 13 Dec 2022 17:00:00 -0000

While completing his degree in Marine Science, Andy Emerson (Bar Elvina, Randy’s Wine Bar) picked up work behind the bar. A few shifts turned into more and then full-time work, and soon enough he found himself submerged in the world of hospitality. His love of great wine, good food and fun times led to him opening a throng of venues that blurred the lines between bar and restaurant. These days, he's taken his model to the northern beaches of Sydney, where he’s finding time to plumb the depths of the deep blue, and connect with locals and share his vision of hospitality.

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https://www.pudforallseasons.com.au

The Producers: Karen Kelly (Pud For All Seasons) - Good bit of pud

Mon, 12 Dec 2022 17:00:00 -0000

It might be hot downunder, but Christmas pudding is still a key feature for so many when the festive season arrives. There are few better than Pud For All Seasons, owned by Karen Kelly who started it all with her grandmother’s secret recipe 22 years ago.

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https://www.instagram.com/chefdangedge/?hl=en

Dan Gedge (Leeuwin Estate, WA) - Great escape

Sun, 11 Dec 2022 17:00:00 -0000

While he was a teenager, Dan Gedge’s (Leeuwin Estate, WA) uncle suggested he should escape London for the summer and spend it down in Cornwell by the sea. He leapt at the chance and soon found his way as a pot-wash with one of Britain’s most influential chefs – Rick Stein. He rose the ranks, began to carve an incredible career but wanted more. He set sail for Australia where he has become one of the leading voices of regional dining in Western Australia.

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https://www.bentleyrestaurantgroup.com.au/bentley-restaurant-bar

Brent Savage (The Bentley Group) - Uncharted places

Fri, 09 Dec 2022 17:00:00 -0000

There are many that carve out incredible careers in the hospitality sector, but few have an ability to re-imagine food and carve a new path for Australian cuisine. Brent Savage (The Bentley Group) had humble beginnings, but his fascination in cooking methods, and natural creative flair have taken many guests to new, uncharted places on the plate.

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:Over a Glass: Will Ziebell (Crafty Pint) - the culture of craft beer

Wed, 07 Dec 2022 19:55:00 -0000

Will Ziebell is the senior journalist at The Crafty Pint and has been covering the ebbs and flows of Australia’s craft beer industry since 2016. Today he joins me to enlighten us on the culture of craft beer and its place here in the land down under.

https://craftypint.com

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https://www.basindining.com.au

Doug Fraser (The Basin Dining Room) - Fill the basin

Wed, 07 Dec 2022 17:00:00 -0000

Last time we caught up with Doug Fraser we spoke of the intense local down of Sydney’s northern suburbs, namely around his restaurant Lovat. A lot has changed, including the opening of a new restaurant, the Basin Dining Room.

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https://www.instagram.com/lisavanhaandel/?hl=en

Lisa Van Haandel - For the next gen

Tue, 06 Dec 2022 17:00:00 -0000

For anyone carving a path, mentors that have done it all before can help the emerging talent navigate the challenges. What does it take to have a meaningful and rich career in the industry and leave an indelible mark too. Industry legend Lisa Van Haandel joins us to share a few yarns from an incredible career spanning 3.5 decades.

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https://www.instagram.com/ugoose.aus/?hl=en

The Producers: Lucy Mackenzie (U Goose) - a geese freak

Mon, 05 Dec 2022 17:00:00 -0000

Lucy Mackenzie and her husband Herb were running a drought-affected cattle farm with cashflow issues when they decided to branch out into free-range geese. It’s been hard. It’s been huge. They moved the whole operation from northern New South Wales to southern Victoria on the eve of the pandemic, reestablishing both farm and family. Along the way U Goose has pleased discerning poultry purveyors, won the hearts of some of Australia’s top chefs and turned Lucy Mackenzie into a huge geese freak.

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https://www.instagram.com/fishtalesseafoodpodcast/

Fishtales: Ryan Nienaber (Greenfish, Cape Town) - commitment to the ocean

Mon, 05 Dec 2022 16:00:00 -0000

2 years ago, in one of the first Fishtales Seafood Podcast broadcasts, we caught up with Greenfish, a South African supplier of sustainable, fresh fish.

Born of Founder Ryan Nienaber's love for fishing and the ocean, Greenfish the family run business services restaurant, hospitality and wholesale seafood businesses with high quality, seasonal and locally-sourced seafood, much of it, literally caught on handline by Ryan. As the onset of covid ravaged the foodservice industry, Ryan and his team needed to move their business model to focus on the consumer market.

Today we catch up with him to hear how the past few years have treated him, how his catching and wholesaling business transitioned to serving home cooks and what will be on his dinner table this Christmas.

https://greenfish.co.za

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https://www.izakayaden.com.au/kakuuchi

Simon Denton (Kaku-Uchi, Izakaya Den) - From the heart, and soul

Sun, 04 Dec 2022 17:00:00 -0000

After growing up in a hospitality family Simon Denton (Kaku-Uchi, Izakaya Den) felt a natural lure to a career in hospitality. An icon of the Melbourne culinary landscape, he’s been responsible for some of the city’s most important venues, and helped carve a path for Japanese cuisine down under.

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https://marketbistro.com.au

The Crackling: Daniel Dobra (Market Bistro, Queensland) - What comes naturally

Fri, 02 Dec 2022 17:00:00 -0000

With a Croatian heritage Daniel Dobra (Market Bistro, Queensland) grew up in a household where food was front and centre, It wasn't uncommon to eat anything from crayfish on the charcoal grill to a pig on the spit for family gatherings. It was only natural he’d end up carving out a career in the food industry.

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https://swillhouse.com/venues/restaurant-hubert/

Alexis Besseau (Restaurant Hubert) - Cook what you want

Wed, 30 Nov 2022 17:00:00 -0000

With access to incredible produce and food from a young age in Northern France Alexis Besseau (Restaurant Hubert) knew he wanted to be a chef from the age of 7. After cutting his teeth in Paris, he set his sites on the world and landed in Australia. Buoyed and surprised by the standard of produce and opportunity afforded to chefs, he worked his way up the ranks, built a life in Australia, and now runs the kitchen of one of the most important restaurants of the last decade.

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https://www.hentleyfarm.com.au

Over a Glass: Andrew Quin (Hentley Farm Wines) - exceptional wines and memorable experiences.

Wed, 30 Nov 2022 16:59:00 -0000

Andrew Quin is chief winemaker of Hentley Farm Wines in the Barossa Valley, their focus is on exceptional wines and more importantly memorable experiences. Andrew joins me to chat about life and making wine in Australia’s most renowned wine region.

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https://www.instagram.com/lilly_trewartha/

Lilly Trewartha (LT Events, Tasmania) - Take the bait

Tue, 29 Nov 2022 17:00:00 -0000

Growing up in Southern Tasmania, a region now widely celebrated for its incredible produce, Lilly Trewartha (LT Events, Tasmania) experienced a lifestyle built around appreciating the bounty of nature. Although she fought the urge to enter the food industry, she finally relented after finding inspiration from an unlikely place. It set off a series of connections that has led her to create her own events company that celebrates regional Tasmanian produce and Japanese technique in equal measure.

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https://www.linkedin.com/in/sallyajames?original_referer=https%3A%2F%2Fwww.google.com%2F

Fishtales: Sally James (Seafood Marketer, USA) - tirelessly promoting seafood

Mon, 28 Nov 2022 21:37:35 -0000

One of the most under-utilised species in the world of seafood is the seafood marketer. Creating demand for seafood is a task that is mostly mis-understood by the entire seafood supply chain from catchers to cooks.

Sally James is an Australian Chef who has been tirelessly promoting Australian Seafood for over 35 years, 22 years of which have been from her base in the United States. Sally’s knowledge, skills and commitment are only surpassed by her genuine love of seafood and a desire to see more people enjoy it.

She is an Australian Seafood champion

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https://chooksattherooke.com

The Producers: Xavier Prime (Chooks At The Rooke) - A new lease on life

Mon, 28 Nov 2022 17:00:00 -0000

Chooks At The Rooke is owned by Xavier Prime and Kimberley Burridge. Along with a small team, they produce Premium Pastured Eggs centred around Animal Welfare and Sustainable Farming Practises. But even more interestingly, they’re started rearing Cockerels that would not have otherwise had the full rich lives they’re now experiencing.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Nathan Sasi (Bar Copains, Surry Hills) - Welcome back

Sun, 27 Nov 2022 17:00:00 -0000

After 20 years on the pans in some of Australia’s best restaurants, Nathan Sasi (Bar Copains, Surry Hills) headed to Adelaide with his wife to open a venue that celebrated wine as much as it did food. But when the pandemic hit the mental and financial strain was keeping him from vital time with his young family. He quit the industry he knows and loves. But after a 2 year sojourn, he’s back, teaming up with Morgan McGlone with a new concept in one of Sydney’s most popular food suburbs.

https://barcopains.com

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https://www.leonardsanddawn.com.au

The Crackling: Jimmy Richardson (Leonard’s Brasserie, Brisbane) - Learn for yourself

Fri, 25 Nov 2022 17:00:00 -0000

There are many paths to a career in food. Some come from families that place food at the heart of everything, others land on food out of necessity and discover a whole new enticing world. Jimmy Richardson’s (Leonard’s Bar and bistro, Brisbane) food journey began as a child, going home from school for lunch where he’d take control of the kitchen and create pasta or rice meals for himself while his mother was at work.

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Over a Glass: Ashley Huntington (Two Metre Tall Brewing) - an extraordinary soul

Wed, 23 Nov 2022 20:41:17 -0000

Ashley Huntington is an extraordinary soul, owner of Two Metre Tall Brewing he is a jack of all trades with a mind that works in truly fascinating ways. Today Ale is the tale told from his piece of land in the Derwent Valley of Tasmania, Ashley crafts some of the most thought provoking, interesting and downright tasty beverages in Australia.

https://2mt.com.au

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https://www.instagram.com/bigchefruss/?hl=en

Tom Deadman (Bistro Moncur, Sydney) - Beckon the French call

Wed, 23 Nov 2022 17:00:00 -0000

Needing to connect with produce and create a better life for his young family after a stellar career in some of Sydney’s best restaurants Tom Deadman (Bistro Moncur, Sydney) moved to regional France and began growing his own produce. But, when a call came through with an opportunity to run one of Australia’s most-respected French-inspired institutions, he couldn’t say no.

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https://www.anotherkind.au

Meira Harel (Another Kind, Adelaide) - A new way of doing things

Tue, 22 Nov 2022 17:00:00 -0000

Food and celebrations around the table played an integral role in growing up in Israel, but Meira Harel (Another Kind, Adelaide) never dreamed of a career in hospitality. Set on a career in sport, it wasn't until an accident forced her to look for another field, and hospitality landed on her doorstep. In 2012 she moved to Melbourne and began an extraordinary journey in some of Australia’s best restaurants and fast becoming one of the best sommeliers downunder. Now she’s leading a small hospitality group focussed on a love of service, community and seeking to always be open to new ways of doing things.

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https://www.auntysgingertonic.com.au

The Producers: Yarrie Bangura (Aunty’s Ginger Tonic) - showcasing remembered joys

Mon, 21 Nov 2022 17:00:00 -0000

Yarrie Bangura is the founder and owner of Aunty’s Ginger Tonic. Her delicious beverage is a vehicle for her entrepreneurial ambitions and a tribute to something she grew up making and enjoying as a child in Sierra Leone. After the good times turned to hard times, Yarrie ended up coming to Australia as a 12-year-old refugee. She sees her business as a way of showcasing remembered joys of her birthplace and contributing to the country she now calls home.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

David Swain (Fino Seppeltsfield, Fino Vino) - Country crusader

Sun, 20 Nov 2022 17:00:00 -0000

Picking up a casual job washing dishes while at university David Swain (Fino Seppeltsfield, Fino Vino) felt a magnetic pull to the energy of the commercial kitchen. After being thrown the tongs and apron when more hands were needed in the kitchen, he never looked back. After cutting his teeth in the UK and Melbourne, he has become one of the most important chefs of the modern era, setting the agenda for regional dining and what it truly means to cook with local produce.

https://fino.net.au

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https://acharcuteriediary.com.au

The Crackling: Peter Booth (A Charcuterie Diary) - Caught on Charcuterie

Fri, 18 Nov 2022 17:00:00 -0000

Peter Booth is not a chef, in fact Peter is a lawyer. Which is why we can’t show you his face on the airwaves. A few years ago he became interested in charcuterie and went on a journey into the art of charcuterie which culminated in the release of A Charcuterie Diary.

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https://www.instagram.com/allisonzurfluh_artist/?hl=en

Fishtales: Allison Zurfluh (Burano, Venice Lagoon) - passionate, enthusiastic and committed

Thu, 17 Nov 2022 17:00:00 -0000

The fishermen of Burano are as special as the region itself. Whilst the creep of climate change, the demands of faster life and the inevitbable costs of being an artisan all impact their life, they are amongst the most passionate, enthusiastic and committed people I have met in the seafood industry.

Fisherman Massimo Tagliapietra and artist Allison Zurfluh are locals from the island of Burano, the epicentre of artisanal fishing in the Northern area of the Venetian lagoons.

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https://www.valebrewing.com.au/taphouse/

John Rankin (Taphouse, McLaren Vale) - Tap into your creative side

Wed, 16 Nov 2022 17:00:00 -0000

Born in New Zealand, John Rankin (Taphouse, SA) moved to Melbourne as a young adult to begin his chef apprenticeship. With over 20 years manning the pans of hatted and award-winning venues in Singapore, the United Kingdom, Sydney and Adelaide he’s now taken up the challenge of connecting with local producers in McLaren Vale, South Australia and championing it on a menu that's truly his own.

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https://fever-tree.com/en_AU

Over a Glass: Trish Brew (Fever-Tree) - mixing and matching

Tue, 15 Nov 2022 17:00:00 -0000

Trish Brew is the Brand Ambassador for the well known and loved Fever-Tree, one of the world’s premium mixer brands. Trish has extensive experience in hospitality and behind the bar, most notably as Bar Manager at Gin Palace

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Luca Ciano (Chef) - From Milan with love

Tue, 15 Nov 2022 17:00:00 -0000

After working for over 20 years around the world in 5-star hotels and Michelin starred restaurants in Italy, Luca Ciano has bult an incredible career downunder. Inspired by the food of his family, and his experiences in Australia he has been able to create a presence on film, in print and with a retail line of sauces that combine all rely on his canny modern approach to traditional recipes.

https://www.lucaciano.com

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https://byronfermentary.com.au

The Producers: Katerina Lazareva (Byron Fermentery) - for the future

Mon, 14 Nov 2022 17:00:00 -0000

Byron Fermentary is the creation of Katerina Lazareva, a trained Chef living, farming and making in Byron Bay, Australia. Byron Fermentary is the manifestation of her experience and ancestral traditions in a range of unique fermented products made from seasonal organic produce.

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https://www.instagram.com/rose_adam_cooks/?hl=en

Rose Adam (The Middle Store) - In the middle of everything

Sun, 13 Nov 2022 17:00:00 -0000

Born in Adelaide to Lebanese migrant parents, Rose Adam (The Middle Store) grew up in a huge extended family where food was at the centre of everything. After spending 15 years pursuing her corporate career she pursued a dream to open a Middle Eastern inspired café with her siblings that shared her love of Lebanese food and hospitality. Greatly influenced by the food her mother would make growing up, her menu is a colourful celebration of the memories of childhood meals and family gatherings.

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https://www.missvans.com.au

The Crackling: Andrew Duong (Miss Van's, Canberra) - Banh mi backbone

Fri, 11 Nov 2022 17:00:00 -0000

Food is a language like no other. One that can be passed on, interpreted, and shared over generations in families that put food in the centre of the family. For Andrew Duong (Miss Vans, Canberra), family is at the core of everything he does, and it’s help him create one of the most exciting new restaurant’s in the nation’s capital.

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https://coffsfishcoop.com.au/our-fishers/geoff-blackburn/

Fishtales: Geoff Blackburn (Commercial Fisherman, Coffs Harbour) - star of the sea

Thu, 10 Nov 2022 17:00:00 -0000

The inshore fishermen of New South Wales are a vital part of many regional communities, along with providing employment and economic benefit to their local towns, they supply a broad range of delicious, seasonal, sustainable seafood.

Geoff Blackburn is an inspiring example of one such fisherman. From his base in Coffs Harbour he fishes the rivers and estuaries of Northern NSW, whilst always motivating, promoting and supporting the fishery he loves

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https://www.cloverhillbk.com

Charlie Mitchell (Clover Hill, Brooklyn Heights) - the new wave

Thu, 10 Nov 2022 17:00:00 -0000

At Clover Hill in Brooklyn Heights, you won’t find white tablecloths or hear the clinking of silverware and porcelain plates over hushed music. Ground-breaking young chef Charlie Mitchell believes that fine dining should be fun. Part of the New American Restaurant wave he brings together flavours of the seasons and creates an atmosphere influenced by the arts and forms of self-expression ingrained in New York City culture.

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https://freshwaterbrewing.com.au

Over a Glass: Jonny Bucknall and Brett Phillips (Freshwater Brewing Company) - beachy vibes in Brookie

Wed, 09 Nov 2022 17:01:00 -0000

Freshwater Brewing Company is located in Brookvale on the Northern Beaches. It was founded by a group of Industry mates, as most good ideas are.

They’ve have recently launched their new Taproom and Restaurant, today I am joined by Co- Owner Jonny Bucknall and Head Brewer Brett Phillips.

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https://www.instagram.com/chefmarjie/?hl=en

Marjorie Meek-Bradley (Pastis, New York) - Keeping it real

Wed, 09 Nov 2022 17:00:00 -0000

Today we continue our deep dive into the lives of people in food in New York with one of the city's most talented chefs.

Growing up in a family that ran a non-profit community soup kitchen dining, Marjorie Meek-Bradley (Starr Restaurant Group, Pastis, New York) experienced an early immersion into a world defined by real ingredients and simple technique. Soon enough she began a career as a chef, that has seen her earn her stripes in some of the US’s best restaurants. Now she is leading the culinary charge of some of the most influential restaurants in New York, Washington DC and Miami, including one of the world’s most adored restaurants Pastis.

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https://www.instagram.com/camari_mick/?hl=en

Camari Mick (The Musket Room, Manhattan) - You’re gonna bake it

Tue, 08 Nov 2022 17:00:00 -0000

Today we continue our deep dive into the lives of people in food in New York.

By her own account, Camari Mick (The Musket Room, Manhattan) got into pastry out of necessity. Her dad from Jamaica and her Mum from Brooklyn are both great cooks, but their talents did not include baking. Since she always wanted something sweet after dinner growing up, she begged her mum to start baking with her and became hooked. Now she’s leading the pastry team of one of Manhattan’s finest proponents of new American cuisine

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https://www.instagram.com/kensingtonpridemangoes/

The Producers: Matt Palise (Kensington Pride Mangoes) - fruity business

Mon, 07 Nov 2022 17:00:00 -0000

It’s hard to get your head around picking and packing half a million dollars worth of produce in a single day. But for the six weeks that Kensington Pride mangoes are in season, that’s exactly what happens on Matt Palise’s farm in the Northern Territory. Red Rich Fruits is a family farming business, with Matt part of the third generation. The family started in Victoria’s Yarra Valley but now farms much further afield, working through apples, pears, stone fruit, mandarins, mangoes and citrus to ensure a year-round fruity business.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

The Producers comes from Deep In The Weeds, Australia's leading food podcast network. Listen to find out where your food comes from. Food journalist hosts Dani Valent and Anthony Huckstep share the stories of farmers and food artisans.

Will Guidara (Unreasonable Hospitality, The Big Brunch) - The art of unreasonable hospitality

Sun, 06 Nov 2022 17:00:00 -0000

This week on Deep in the Weeds we are in New York City and we are kicking off with one of the most influential and inspirational restaurateurs of the modern era.

With a father who plied his trade in the hospitality sector, Will Guidara (Unreasonable Hospitality, The Big Brunch) grew up learning the magic of, and the personal costs associated with a career in food. After years of cutting his teeth in some of the USA’s best restaurants he took Eleven Madison Park all the way to Number 1 restaurant in the world. As he releases his new book Unreasonable Hospitality - The Remarkable Power of Giving People More Than They Expect; he joins Huck for one of the most inspiring episodes we’ve had on the network.

https://www.instagram.com/wguidara/?hl=en

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https://mirrabookapork.com.au

The Crackling: Scott Graham (Mirrabooka Pork) - For the love of pigs

Fri, 04 Nov 2022 17:00:00 -0000

After a career as an engineer in the mining industry, Scott Graham needed a change and to feel a greater connection to the land and food. After years of research he landed on pig farming and set about creating Mirrabooka Pork, a farm located at near the township of Lawrence in Northern NSW, where he is giving his pigs the best possible life.

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https://www.barheather.com

Over a Glass: James Audas and Tom Sheer (Bar Heather, Byron Bay) - Parisian-inspired & natural wine focused

Wed, 02 Nov 2022 17:01:00 -0000

Bar Heather is the new Parisian-inspired, natural wine focused Restaurant and Bar on Jonson St in Byron Bay.

Today I am joined by the notorious James Audas and Tom Sheer whose magnificent minds are behind the new venture.

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https://www.instagram.com/rodrigo_do_vale82/?hl=en

Rodrigo do Vale (Crown Melbourne), - Sharing your culture

Wed, 02 Nov 2022 17:00:00 -0000

Sharing food and communal dining was at the heart of life growing up in Brazil for Rodrigo do Vale (Crown Melbourne), but he never envisaged a career in food. But, when he travelled to New Zealand to learn English, he found part time work in hospitals and he was hooked. He ended up in Australia where he now not only overseas one of the largest food offerings in the country, but has become a food ambassador for Brazil through an initiative with the Brazilian Embassy.

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https://chefbythesea.com.au

Clare Hammond (Chef by the Sea) - On the crest of a wave

Tue, 01 Nov 2022 17:00:00 -0000

After finishing a university degree, Clare Hammond (Chef by the Sea) took time out to spend winters cooking in ski chalets in the French Alps, while in summer catering for families in Scotland. She soon realised she wanted a career in food, and headed downunder to follow the surf and a career in the pans. These days she’s living the dream with her bespoke catering company, Chef by the Sea.

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https://pilu.com.au/product/pilu-bottarga-di-muggine/

The Producers: Giovanni Pilu (Pilu Bottarga di Muggine) - Hand and heart

Mon, 31 Oct 2022 17:00:00 -0000

He may be renowned as one of Australia’s best chefs, but Giovanni Pilu (Pilu Bottarga di Muggine) is making a name for himself by producing Bottarga – a key ingredient of the food from his homeland Sardinia. The story of how it all started, is quite extraordinary.

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https://www.instagram.com/luke_headon23/?hl=en

Luke Headon (Society, Lillian’s Brasserie) - Take to opportunity

Sun, 30 Oct 2022 17:00:00 -0000

Coming from a family with a long lineage in agriculture, Luke Headon (Society, Lillian’s Brasserie) had a curiosity about food from a young age. After starting his trade in Australia he headed to the UK to work in some of the most renowned Michelin Starred restaurants, before manning the pans at London’s Restaurant Story. He returned home, and through luck, circumstance, and opportunity he’s at the helm of two of the largest new restaurants in Melbourne.

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https://www.instagram.com/leighmcdivitt/?hl=en

The Crackling: Leigh McDivitt - Wooed by the whole beast

Fri, 28 Oct 2022 17:00:00 -0000

Nose to tail butchery has become a feature of many kitchens. The understanding and ability to use the entire beast – every last bit to not only deliver amazing eating experiences, but to be mindful of sustainability and respecting the beast too. It’s been a feature of Leigh McDivitt’s approach, who has carved out a career with an incredible knack of using every part of the pig.

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https://www.lalalas.com.au

Over a Glass: Nathan Stratton (Lalalas , Wollongong) - diving in

Thu, 27 Oct 2022 03:45:12 -0000

Lalalas is one of Wollongong’s most tenacious live music venues. Describes as part dive bar, part art space and part live music venue. Lalalas is simply something you need to be PART of.

I’m joined today by licensee, venue manager and all-round freakin legend Nathan Stratton.

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https://www.instagram.com/chef_marcello_/?hl=en

Marcello Segalina (Jetty Bar + Eats, Perth) - Time to grow

Wed, 26 Oct 2022 17:00:00 -0000

Growing up in Italy in a farming family Marcello Segalina (Jetty Bar + Eats, WA) always had a strong connection with food. It lead to a career as a chef, working in Michelin star restaurants in Italy and England before a move to Perth changed his life. After burning out time after time, he landed on a job that allowed him to put as much energy into his career as he does his home life, and it’s making him even more creative.

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https://butlersydney.com.au

Amber Doig (The Butler, Sydney) - Cooking from the heart

Tue, 25 Oct 2022 17:00:00 -0000

Born into a food-loving family in New Zealand Amber Doig (The Butler) always knew she wanted to have a career in food. Realising the scope of opportunities across the ditch in Australia she headed to Sydney where she worked under some of the most influential chefs of that era, such as James Viles, and later Vanessa Martin. But New York was calling her name and through a mutual friend she landed a gig with Alex Stupak at the Empellon restaurant group where she delved into traditional Ibero-American techniques, methods, and flavours – something she’s now making a name for herself with back in Sydney.

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The Producers: Ian Fullerton (Pineapple Farmer) - grown with integrity and pride

Mon, 24 Oct 2022 17:00:00 -0000

Ian Fullerton is a second generation pineapple farmer on Queensland’s Sunshine Coast. Growing 1900 tonnes of pineapples a year is more than a business, it’s almost a calling. Unflappable and stoic, Ian has opinions on employment policy, farming tech and the economics of agriculture. But in the end, there’s one thing that makes it all worth it: juicy fresh pineapples grown with integrity and pride.

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https://www.russoandrusso.net.au

Marc Russo (Osteria di Russo and Russo) - Like father, like son

Sun, 23 Oct 2022 17:00:00 -0000

With a father who owned and ran restaurants Marc Russo (Osteria di Russo & Russo) learnt the art of hospitality at a young age. But he also realized the impact long hours had on family life, with his father working long shifts. He set off and began to build his own career, and when the time came to open his own restaurant, he joined forces with his dad. The move not only gifted Sydney one of its most unique Italian-inspired restaurants, but brought Marc closer to his family as he became a dad and began to build his own.

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https://www.chefcharlottelangley.com

Fishtales Podcast: Charlotte Langley (Scout Canning, Canada) - creating awareness and understanding one tin at a time

Sat, 22 Oct 2022 17:00:00 -0000

Many people talk about seafood sustainability, few actually take affirmative action to back up their words. Standing Infront of the concept by recognising that the most powerful tool in moving popular opinion, is in delivering something that is nutritious, delicious and good for the planet.

Charlotte’s venture Scout is at the forefront of this artisanal movement but is firmly anchored by her belief in delivering a working and delicious seafood sustainability business.

Charlotte Langley is putting her fish where her mouth is, creating awareness and understanding one tin at a time.

https://enjoyscout.com

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The Crackling: Joel Young (3J’s Butchers) - Championing the region

Fri, 21 Oct 2022 17:00:00 -0000

There has been a lot of talk about chefs, sourcing local and creating a real paddock to plate ethos. It’s not often spoke of in terms of butchers, but for artisan butcher Joel Young (3J’s Butchers) paddock to plate, and complete traceability in Gippsland, is at the heart of everything he does.

https://3jsbutchers.com

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https://www.yabbylake.com

Over a Glass: Tom Carson (Yabby Lake/ Heathcote Estate) - awe and wonderment

Wed, 19 Oct 2022 17:01:00 -0000

Tom Carson is General Manager and Chief Winemaker of Yabby Lake and Heathcote Estate. He is also one of the most competent, gifted and intelligent winemakers in Australia. His peers speak of him with respect and adoration and anyone who drinks his wines with awe and wonderment. I am honoured to have him on the podcast.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Kazuki Tsuya (Kazuki's, Melbourne) - Hitting a home run

Wed, 19 Oct 2022 17:00:00 -0000

With a goal to move to the US and try his luck as a baseball professional, Kazuki Tsuya (Kazuki’s) first moved to Australia to learn English. He needed to work and found a job as a kitchen hand and soon found himself on a path to learning from some of Victoria’s best chefs. It led to his first restaurant in regional Victoria and now, in Melbourne where is is dishing up his unique play on French and Japanese cuisine.

https://kazukis.com.au

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https://www.topiary-dining.com

Adele Pollard (Topiary, South Australia) - The turning point

Tue, 18 Oct 2022 17:00:00 -0000

Although food and feasts were at the heart of her family celebrations while growing up Adele Pollard (The Topiary, South Australia) never envisaged a career in hospitality until a few key, and interwoven moments opened her eyes to a whole new world of connection. She was hooked and has since spent over a decade helping to build one of Australia’s archetypal examples of what it truly means to connect, cook and deliver local hospitality that is as in-tune with sustainability, as it is with staff pathways and consumer experience too.

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https://schulzorganicdairy.com.au

The Producers: Simon Schulz (Schulz Organic Dairy) - grass to glass

Mon, 17 Oct 2022 17:00:00 -0000

Simon Schulz runs Schulz Organic Dairy, a family company with 50 years of history across three generations. Based in pretty Timboon west of Melbourne, Simon produces organic milk, yoghurt, cream and quark from a single herd of Friesian and Jersey cows. Focused on the impact he can have by putting climate positive operations at the heart of his ambitions, every creamy caffe latte, every dollop of yoghurt on a bowl of muesli is a vote of confidence in Simon Schulz’s small batch, grass-to-grass pathway.

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https://theluckyhotel.com.au

Stephen Scott (The Lucky Hotel) - New level local

Sun, 16 Oct 2022 17:00:00 -0000

While working in London under Gordon Ramsay in numerous venues, Stephen Scott (The Lucky Hotel) learnt the value in quality gastro pub food and the art of cooking over fire. When he returned to Australia he began to carve a path in the pub food space, first learning the craft under some of Australia’s best chefs, and now delivering a new age pub food offering in Newcastle where the locals are raving.

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https://refalofreerangepork.com/

David Refalo (Refalo Free Range Pork) - Born to Farm

Fri, 14 Oct 2022 22:01:23 -0000

As a 13 year old David Refalo received a six week old piglet from his Father. He grew this piglet into a young gilt, and eventually it had a litter. After raising his first litter of piglets as a 14 year old, he discovered all he wanted to do was to grow Pigs and Refalo Free Range Pork was born.

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https://www.wildcardluxurycruises.com.au

Fishtales: Bruce 'Wildcard" Davey (FV Wildcard) - fiercely proud

Thu, 13 Oct 2022 17:00:00 -0000

The regal looking, fast-swimming Spanish mackerel, is one of the fish at the top of the food chain, its sleek, powerful torso has the look of a fighter jet, built for speed with the persona of an aggressive hunter.

It’s caught using hook and line trolling techniques, and its quality is generally excellent as a result.

Mackerel fishers are among the most colourful on Australian waters. Fishing the tropical waters of Northern Australia, they spend long stints at sea, often tracking schools of these hardy fish for months on end, spending long hours under the searing sun in humid conditions.

Bruce, Wildcard Davey is himself a legend. A fiercely proud, third generation professional fisher who started his career at 16 years old, in 1975, following his father and mother and Grandfather into the world of fishing.

His love of fishing, his family and his beloved Spanish mackerel makes him a truly unique character in Australia’s fishing history.

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https://www.deepwoods.wine

Julian Langworthy (Deep Woods Estate, Margaret River)) - the new wave

Wed, 12 Oct 2022 22:04:03 -0000

Julian Langworthy is Chief Winemaker and General Manager of Deep Woods Estate in Margaret River. He is one of Australia’s most reputable new wave winemakers and leads a huge team of skilled workers to achieve great heights in internationally acclaimed wines.

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https://www.instagram.com/chef_emrys_jones/?hl=en

Emrys Jones (The Porter House Hotel) - Hooked on Australia

Wed, 12 Oct 2022 17:00:00 -0000

After working his way through Michelin star restaurants in England and France Emrys Jones (Porter House Hotel) had a hankering for travel. After scouring potential moves he landed a job at luxury resort Qualia in Hamilton Island, Queensland and fell in love with the sea to plate access of seafood. It lead to role with one of the world’s most influential seafood chef Josh Niland, and finally to a dream role where he is now overseeing a huge new development with a multitude of offerings in the heart of Sydney.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Sav Sexton (Good Gilbert, Adelaide) - Keeping it local

Tue, 11 Oct 2022 17:00:00 -0000

Growing up in the Sunshine State, Sav Sexton was introduced to an array of fantastic local produce and native ingredients while cooking in a family friends’ Thai restaurant. Sav was quickly instilled with a devotion to supporting local growers and makers. After carving a career in Brisbane, Sav set flight for Adelaide To take the reigns as Head Chef at community focused wine bar, Good Gilbert where the focus is in local produce and a simple and nostalgic cooking style.

https://goodgilbert.com

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https://www.cooroibahgreens.com/

The Producers: John Gunn (Cooroibah Greens) - Change of the better

Mon, 10 Oct 2022 17:00:00 -0000

After making a great connection with a local hydroponic farmer, former sparky John Gunn fostered a real interest in this intensive kind of farming. When the opportunity came to take over the farm at Cooroibah Greens, he jumped in with both feet.

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https://www.instagram.com/pieterbuijsse/?hl=en

Pieter Buijsse (Pt. Leo Estate) - All roads to Melbourne

Sun, 09 Oct 2022 17:00:00 -0000

At the age of 12 Pieter Buijsse (Pt Leo Estate) stumbled onto a job washing dishes in a two Michelin star restaurant in Holland. He just wanted new football boots at the time, but little did he know how that part time job would open up a whole new food world to him. After cutting his teeth in some of Holland and Belgium’s best restaurants he set his sites on Melbourne where he is now one of the key members of the Pt Leo Estate brigade.

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https://www.instagram.com/thiteatee/?hl=en

The Crackling: Thi Le (Anchovy, Jeow, Ca Com Banh Mi) - In your DNA

Fri, 07 Oct 2022 17:00:00 -0000

Success rarely comes without hard work, sacrifice and setting goals and sticking to your guns. That striving to succeed, to be a better version of yourself, and create amazing experiences are a common road for many who make a career out of hospitality, and for Thi Le (Anchovy, Jeow, Ca Com Banh Mi) that fight for the better is part of her DNA.

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https://www.sydneyfishmarket.com.au

Fishtales: Gus Dannoun (Sydney Fish Market) - for the love of seafood

Thu, 06 Oct 2022 17:00:00 -0000

The Sydney Fishmarket is one of the most iconic fish markets in the world and is now the biggest in the southern hemisphere handling around 15,000 tonnes of seafood a year.

As Australia’s ‘home of seafood’, Sydney Fish Market is the lifeblood for fishers, aquaculturalists and co-operatives from not only around the country but also New Zealand and even Indonesia and Malaysia . The Market is currently undergoing a redevelopment which, when completed in 2024 promises a state-of-the-art facility – befitting a waterfront icon on par with the Sydney Opera House.

Gus Danoon is a 40 year veteran of not only the Sydney Fish market but of the Australian Seafood industry. Over his time at SFM Gus has been a driver of change, overseeing it’s transition from a rough and tumble clearing house to one of the most sophisticated and progressive seafood markets in the world.

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https://www.instagram.com/sl_payne/?hl=en

Over a Glass: Samantha Payne (Wine Communicator) - talking shop

Wed, 05 Oct 2022 17:01:00 -0000

Samantha Payne is a Wine Consultant, Communicator and Sommelier.

Sam has paved an extensive career for herself in journalism. Today she is Drinks Writer for Gourmet Traveller and has her own video channel 'How to Drink Wine with Samantha' on The Guardian

She is also, one of the best value dining buddies, shop talkers and all-round great human in this part of the world.

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https://www.instagram.com/a.wolfers/?hl=en

Adam Wolfers (Gerard’s Bistro) - The lion heart

Wed, 05 Oct 2022 17:00:00 -0000

Last time we caught up with Adam Wolfers we explored his glorious culinary ancestry, and the new adventures at Gerard’s Bistro and Gerard’s Bar. Since then, he’s had some serious personal changes in his life, including a life altering medical experience, but we are so pleased to have him back on and see how things are going.

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https://eccobistro.com.au

Simon Palmer (E'cco Bistro, Brisbane) - Building their future

Tue, 04 Oct 2022 17:00:00 -0000

Unsure of what he wanted to do for a career, Simon Palmer (E'cco Bistro, Brisbane) stumbled into hospitality in the regional city of Newcastle as a means to make money. He soon fell in love with the energy, and into kitchens where true mentorship from great chefs helped him begin to carve his own path. All roads led to Brisbane, and after working in some of the city’s best restaurants he’s now providing mentorship to the younger chefs in one of Brisbane’s most influential venues.

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https://www.instagram.com/yellowsydney/?hl=en

Sander Nooij (Yellow, Sydney) - The world is your oyster

Sun, 02 Oct 2022 17:00:00 -0000

Growing up in a huge family on a tiny island in Holland, Sander Nooij (Yellow, Sydney) had a limited experience of food in his childhood. But when the opportunity to travel and explore the world presented itself, he dived head-first into the hospitality sector. It took him to some amazing places, and by luck or chance he landed in Australia, and after working in some of Sydney’s best venues he finds himself leading the brigade and the best vegan restaurant in Australia.

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https://alexherbert.com.au

The Crackling: Alex Herbert - Life in food

Fri, 30 Sep 2022 18:00:00 -0000

For many in the hospitality industry food is much more than sustenance. For Alex Herbert it's always been a means of connection to the produce she uses, and to people she cooks for and cooks with.

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https://www.instagram.com/theflyingwinemaker/?hl=en

Over a Glass: Eddie McDougall (The Flying Winemaker) - a life unrestricted by boundaries

Thu, 29 Sep 2022 18:00:00 -0000

Eddie McDougall is the talented face behind The Flying Winemaker, he is also chairman of the AsianWine Review, wine judge and TV personality. Don’t be fool by his baby face, this man knows the wine business. Eddie joins us today to tell me more about his life, unrestricted by boundaries.

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https://www.theagrariankitchen.com

Rodney Dunn (The Agrarian Kitchen, Tasmania) - From garden to kitchen

Wed, 28 Sep 2022 21:12:00 -0000

While cutting his teeth at Tetsuya’s Rodney Dunn (The Agrarian Kitchen, Tasmania) got a glimpse of what a career might be like in food media while on a trip to the US with Tetsuya Wakuda. He made a shift to work with some of the countries best food titles until a yearning to escape to the country saw him back his bags and moved to Tasmania to open The Agrarian Kitchen Cooking School in Lachlan in Tasmania’s beautiful Derwent Valley with his wife Séverine. It soon became one of the most celebrated food experiences and led to the opening of The Agrarian Kitchen Eatery that has helped lead the way for the blossoming culinary landscape of the Apple Isle.

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https://www.phatmango.com.au

Martin Bouchier (Phat Mango, Darwin) - Born to cook

Tue, 27 Sep 2022 18:00:00 -0000

Being 5th generation in hospitality, Martin Bouchier (Phat Mango, Darwin) always knew he’d live a life in food. After success with venues in the UK and Spain the global financial crisis landed and left him in ruins. Then a call from a friend in Adelaide saw him jump on a plane with the clothes on his back to to man the pans at a popular regional pub. The move helped him piece his life back together and now he is running one of the most influential restaurants in the Top End.

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https://entervialaundry.com.au

Helly Raichura (Enter Via Laundry) - Spice of life

Sun, 25 Sep 2022 18:00:00 -0000

Looking to get a greater connection and understanding of her heritage Helly Raichura (Enter Via Laundry) began pop up dinners in her home that explored different regions of India. As she delved deeper, she realised the incredible depth and breadth of its culinary offering. With the success of her pop ups, came bricks and mortar, and now she is helping to carve a new path for the vibrant and colourful spice swagger of Indian cookery downunder.

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https://www.instagram.com/cameron__matthews/?hl=en

Cameron Matthews (Mapleton Public House) - Old dogs can learn new tricks

Fri, 23 Sep 2022 18:00:00 -0000

A career as a chef gives you an opportunity to express yourself on the plate. Many have great careers running kitchens owned by others, but sometimes the chance to let go and do it on your own, can change the way you approach your craft, and for Cameron Matthews (Mapleton Public House, Mapleton) that opportunity came from the most incredible set of circumstances and a shared adversity.

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https://www.calabriawines.com.au

Emma Norbiato (Calabria Family Wines) - knowledge and talent

Wed, 21 Sep 2022 18:00:00 -0000

Emma Norbiato is chief winemaker of Calabria Family Wines working with family owned vineyards and a large collection of growers throughout NSW and South Australia.

It’s an impressive operation with labels such as Saint Petrie, Three Bridges and Pierre D’Amour to name a few, and Emma is one of the powerhouses of knowledge and talent behind it.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Duncan Thomson (Kickon Group) - Kicking goals in the new world

Tue, 20 Sep 2022 18:00:00 -0000

He’d built a career managing large hospitality groups with a multitude of offerings, venues and staff, but when the pandemic landed Duncan Thomson (Kick On Group) realised and seized the opportunity to do things differently. He and a few other like-minded professionals set about creating a group with an ethos that if the staff are happy with clear career paths, and customers yearn to return, then profitability will take care of itself.

https://kickongroup.com

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https://www.instagram.com/mattgermanchis/?hl=en

Matt Germanchis (Lorne Hotel, Victoria) - Learning from failures and success

Mon, 19 Sep 2022 18:00:00 -0000

Growing up in Australia in a family of Greek and Macedonian heritage Matt Germanchis (Lorne Hotel, Victoria) had a real connection with food, produce and family from a young age. It fostered a great love of sharing food and ignited a yearning to build a career in the food industry. From the Café Grossi to the UK’s The Fat Duck, Movida, Pei Modern and Captain Moonlite, he has made a major impact on the culinary landscape, and now he finds himself piecing together one of the biggest operations of his career in the regional town of Lorne.

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https://www.instagram.com/richardousby/?hl=en

The Crackling: Richard Ousby (Cru Bar + Cellar) - In your bones

Fri, 16 Sep 2022 18:00:00 -0000

Not everyone grows up in a family were food, cooking and techniques are passed down from generation to generation, but for chef Richard Ousby this is exactly the environment he grew up in. Hooked on the magic in the kitchen from a young age it was an easy transition to an amazing career in food.

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https://www.instagram.com/btmushrooms/?hl=en

The Producers in Launceston: Michael Townsend and Fergus Brown (Mr Brown and Towns Mushrooms) - a business and lifestyle

Thu, 15 Sep 2022 18:49:00 -0000

This the seventh and final episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this very special part of Tasmania.

Mr Brown and Towns is an urban mushroom farm in the city of Launceston. Best mates Michael Townsend and Fergus Brown grow exotic mushrooms in an old abattoir that’s been given new life as a hub for small businesses and startups. Mushrooms are a business but growing them also offers a lifestyle: Michael and Fergus want work to be enjoyable and to gel with the lives they’re aiming to craft.

The Producers in Launceston is a special seven-part series in partnership with AgriCULTURED.

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Alex Head (Head Wines) - synonymous with the Barossa

Wed, 14 Sep 2022 18:01:00 -0000

Alex Head fell in love with wine whilst travelling and has worked numerous roles in the industry since.

It is his label HEAD wines that has beocme synonymous with the Barossa, where he crafts age worthy and site specific wines.

https://headwines.com.au

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https://www.misspearl.com.au

Sushil Aryal (Miss Pearl Bar and Dining) - Engineering a career in food

Wed, 14 Sep 2022 18:00:00 -0000

He came to Australia from Nepal to study engineering, but Sushil Aryal (Miss Pearl Bar and Dining) fell in love with cooking while working part time in a renowned restaurant in Bondi. Fascinated by food and immersed in the energy of a commercial kitchen, he trained under some of the best chefs in Australia before securing a $50,000 loan and travelling the world for inspiration. Now, having built a new life and family in Australia he leads the team of an exciting new venue.

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https://cloverhillwines.com.au

The Producers in Launceston: Ian White (Clover Hill) - a sparkling region

Tue, 13 Sep 2022 18:01:00 -0000

This the fifth episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this special part of Tasmania.

Ian White is the cellar door manager at Clover Hill, a sparkling wine producer 50km northeast of Launceston in the Pipers River wine region. He talks about dismantling the elitism of the Champagne world with sparklingly inclusive experiences and explains why Tasmania is such a great place to do it.

The Producers in Launceston special series is a partnership with AgriCULTURED, a food showcase of this rich, beautiful, innovative region.

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https://www.wildgrain.com.au

Sean Flannagan (Wildgrain, Mornington) - Prepare for change

Tue, 13 Sep 2022 18:00:00 -0000

Creating your own restaurant, covid aside, has its challenges. Years of dreaming, creating, and overcoming many obstacles, and then, for some, to have something like a pandemic come along just as you prepare to swing the doors open has made the endeavour even more challenging. What’s it been like for businesses just getting started? For Sean Flannagan (Wildgrain, Mornington) it’s taken every ounce of his experiences, trust in locals and sense of belief to not only survive in a small community, but thrive.

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https://summerleafarmtasmania.com

The Producers in Launceston: Liz Mahnken (Summerlea Farm) - nurturing the land

Mon, 12 Sep 2022 20:03:12 -0000

This is the fourth episode of The Producers in Launceston, a special series celebrating the producers and people of northern Tasmania, in partnership with AgriCULTURED.

Liz and Rick Mahnken grow Angus beef on Summerlea Farm in north Lilydale, 35km north of Launceston. Their children are the 7th generation of Mahnkens on this farm. After a tragic start to their working life here, Liz and Rick are farming with purpose: it’s small scale with a focus on animal welfare and meat quality, and a keen eye on nurturing the land.

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https://www.fridasfield.com

Ally Waddell (Frida’s Field) - Escape to the country

Sun, 11 Sep 2022 18:00:00 -0000

The connection between grower and chef has in some ways become closer than ever. From the 100-mile movement, to slow food, kitchen gardens and farms creating their own accommodation and top class restaurants. What’s it like for a chef working on the farm and delivering exceptional dining experiences accessing produce literally on the doorstep. For Ally Waddell (Frida’s Field) it is a life, and career changing experience.

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https://www.instagram.com/fishtalesseafoodpodcast/

Fiahtales: A Postcard from Italy (Santa Margherita Ligure) - delicious, local and just caught seafood

Fri, 09 Sep 2022 18:00:00 -0000

Here is a postcard from Italy- delicious, local and just caught seafood is what we all dream about

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https://www.instagram.com/thejowski/?hl=en

The Crackling: Jowett Yu (Merivale) - Back with a bang

Fri, 09 Sep 2022 18:00:00 -0000

The ability to reach into the pantry of your parents, and grandparents has allowed many chefs to tell a unique tale on the plate. For some, like Jowett Yu (Merivale) his unique heritage, coupled with a myriad of travelling and life experiences has given him a truly unique context on the plate, and it’s hardly surprising that he leaves an indelible mark whether he cooks.

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https://www.miscusifood.com.au

Marco Bevilacqua (Mi Scusi, Perth) - Go for it

Wed, 07 Sep 2022 18:00:00 -0000

Losing all work when the pandemic and lockdowns sent the catering industry into a spin, Marco Bevilacqua (Mi Scusi, Perth) saw a hole in the market and opportunity to jump into his own catering business once everything opened up again. The move proved pivotal and his unique approach to catering has seen his business grow exponentially from inception.

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https://renzagliawines.com.au

Over a Glass: Sam Renzaglia (Renzaglia Wines) - an uncharted wine region

Wed, 07 Sep 2022 18:00:00 -0000

Sam Renzaglia is a third generation winemaker located out of Bathurst NSW, Sam and his father Mark have made great bounds for the uncharted wine region. Their reputation for quality wines continues to grow and expand.

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https://www.instagram.com/chefmassimomele/?hl=en

The Producers in Launceston: Massimo Mele (Grains of Silo) - nurture, highlight and champion

Tue, 06 Sep 2022 18:01:00 -0000

For the second episode of The Producers in Launceston, we chat to Massimo Mele, a local chef and restaurateur who has made it a mission to nurture, highlight and champion local farmers and the produce they grow, make and coax into being. We talk about his transformation from a chef who ticked items off an order sheet for next-day delivery to a collaborator who plans menus months in advance alongside farmers.

The Producers in Launceston is a special series celebrating the farmers and produce of northern Tasmania.

These podcasts are a partnership with AgriCULTURED, a food showcase of this special region.

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https://www.instagram.com/riverdeckalbury/?hl=en

Ludo Baulacky (The River Deck Café, Albury) - Border control

Tue, 06 Sep 2022 18:00:00 -0000

After earning his striped in the United Kingdom, Ludo Baulacky (The River Deck Café, Albury) took an opportunity to take his career in a new direction in Australia. It wasn’t long before he made the move to regional Victoria where he has made a significant influence on the culinary direction in multiple venues. And although running an establishment just over the border in Albury NSW and living in regional Victoria posed huge logistical headaches with the ongoing lockdowns of the pandemic, he found a new, more progress way to run the kitchen.

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The Producers in Launceston: Kim and Daniel Croker (Fork It Farm) - forking good pork

Mon, 05 Sep 2022 23:12:00 -0000

The Producers in Launceston is a special series celebrating the farmers and produce of northern Tasmania.

Our first episode is with pig farmers Kim and Daniel Croker, who live and work on idyllic Fork It Farm in northern Tasmania. Their rare-breed Berkshire porkers forage, socialise and wallow their way around a small, pretty farm half an hour from Launceston. Their pork is incredibly tasty, rich and satisfying, with a golden crisp crackling. Kim and Daniel share the story behind this paragon of porchetta.

These podcasts are a partnership with AgriCULTURED, a food showcase of this special region.

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https://www.instagram.com/jasoncstaudt/?hl=en

Jason Staudt (Stokehouse, Melbourne) - Steering a new ship

Sun, 04 Sep 2022 18:00:00 -0000

After years of cutting his teeth in Canada, London, New York and South Africa, Jason Staudt (Stokehouse, Melbourne) headed downunder to get a state for the Australian hospitality industry. He climbed the ranks of Matt Moran’s restaurant group before an opportunity to lead one of Melbourne’s culinary institutions landed at his feet. Now he’s steering the iconic venue into sustainable waters with a strong seafood focus, where work environment is as sustainable as the fish coming in the kitchen back door.

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https://www.instagram.com/robert_lechowicz/?hl=en

The Crackling: Robert Lechowicz (Blackwood Café) - A new level

Fri, 02 Sep 2022 18:12:00 -0000

Our perception of quality in a hospitality sense has changed a lot over the decades. Traditionally fine dining was always spoken of as quality, and cafes and casual dining restaurants were generally not, but everyday eating has changed a lot after a throng of operators leapt into the market and elevated it. For Robert Lechowicz (Blackwood Café) leaving a career in finer dining and raising the stakes in the café culture has been life altering, not just for him, but for his customers too.

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https://www.saseafoodexpress.com.au

Fishtales: Ricky Mezic (SA Seafood Express) - an intimate knowledge, understanding and passion for seafood

Thu, 01 Sep 2022 19:04:00 -0000

The quality, value and safety of seafood is determined by the efficiency of the freight used to get it to market. Of recent times there is also a growing importance of the freight system used in regards the sustainability of a seafood. Weather it is a small artisanal fisherman or a corporate aquaculture business, freight has an impact more than ever before on the commercial operations in seafood.

The unique nuances of moving seafood around is a specialised business which demands an intimate knowledge, understanding and passion for seafood. Ricky Mezic is a unique, special and vital operator in the seafood industry.

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https://giesen.co.nz/people/duncan-shouler/

Duncan Shouler (Giesen Wines) - across the ditch

Thu, 01 Sep 2022 06:59:00 -0000

Duncan Shouler is Chief winemaker at Giesen Wines in the beautiful Marlborough region of New

Zealand. Head of a large operation of wine production, Giesen is also leading the way is non

alcoholic wines. Ducan joins me today to tell me whats he’s been up to, just across the ditch.)

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Nathan Dalah (Fishbowl) - Bowl of goodness

Wed, 31 Aug 2022 18:00:00 -0000

While at university, Nathan Dalah (Fishbowl) was constantly searching for healthy, delicious and affordable meals on the go but found it hard to find. Keen to leave his degree and start his own company, he teamed up with two friends and leant on his love and passion for food. Inspired by his love for Japanese food and salads, Fishbowl was born in a hole in the walls in Bondi. Now, just 6 years later its grown into 32 stores in three states and is setting a new benchmark in sustainability and quality in the quickservice market downunder.

https://fishbowl.com.au

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https://quayshotel.com.au/restaurant/

David Tinker (The Sandbar, Batemans Bay) - Finding your place

Mon, 29 Aug 2022 18:00:00 -0000

Growing up on the NSW South Coast David Tinker (The Sandbar, Batemans Bay) loved the lifestyle of quite country town and the serenity of the sea. Unsure of what he wanted to do with his life, a job as a kitchen hand at a local restaurant swept him into the undertow of the hospitality sector where he suddenly felt at home. It lead to an incredible career with the likes of Serge Danserou and Pierre Gagnaire, but a yearning to start a family saw him head back to his roots. After such an intense and creative career the move home has a hard landing, but a chance to open his own restaurant and express himself through food re-invigorated his passion and has caught the attention of locals and travellers alike.

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https://www.mimosavalleylamb.com.au

The Producers: Dan Reid (Mimosa Valley Lamb) - The Lamb man and his ute

Mon, 29 Aug 2022 18:00:00 -0000

The Reids, have been farming in Mimosa for over one hundred years. Six generations of sheep farmers that have perfected sustainable and low stress methods of farming. Lamb man Dan Reid (Mimosa Valley Lamb) and his family, farm in the heart of the Riverina in Southern NSW and supply Sydney with some of the best quality lamb in the country.

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https://www.instagram.com/coskunuysaltulum/?hl=en

Coskun Uysal (Tulum, Melbourne) - The power of love

Sun, 28 Aug 2022 18:00:00 -0000

Love, is a powerful thing. Although he had an incredible career in Turkey, Coskun Uysal (Tulum, Melbourne) moved to Australia for love. The move changed his life, and although the first few years of trade at his award-winning restaurant was filled with the challenge of educating diners of the diversity of Turkish cuisine, diners have fallen in love with his interpretation of one of the most exciting cuisines on the planet.

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https://www.passeggiata.net.au

The Crackling: Nigel Ward (Passegiatta) - Building the dream

Fri, 26 Aug 2022 18:00:00 -0000

Many in the hospitality dream of the day they can open their own restaurant. To build it from the ground up and execute their vision of what it means to dine and imbibe on their terms. But what are the challenges of nailing this vision, this dream? For Nigel Ward (Passegiatta) the last few years have been a journey of just that, and he’s just putting the finishing touches on a venue that is every bit of him and his experiences.

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https://www.instagram.com/ac_barnesseafoods/

Fishtales: Adam Barnes (5th generation fisherman, Port Broughton) - every day is different

Fri, 26 Aug 2022 02:40:15 -0000

Christy and Adam Barnes are Master Fisherman working from their home port of Port Broughton in South Australia their artisanal fishing practices produce some of the highest quality seafood to be found.

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https://www.petaluma.com.au

Over a Glass: Teresa Heuzenroeder (Petaluma Wines) - a distinguished brand

Wed, 24 Aug 2022 18:01:00 -0000

Teresa Heuzenroeder is Senior Winemaker at Petaluma Wines. If you drink Australia wine, chances are you’ve had the pleasure of tasting a wine from Petaluma in their well-recognised yellow label bottles.

Petaluma is known for more than just exceptional wines, they are a distinguished brand and symbol of the Aussie wine industry.

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https://www.instagram.com/therussolinigroup/?hl=en

Danny Russo (Sala, Sydney) - Room with a view

Wed, 24 Aug 2022 18:00:00 -0000

Last time we caught up with Danny Russo (Sala, Sydney) we went on a journey of his career and delved into a lot of talk about Pork on our sibling podcast the Crackling. But today we’re talking seafood, as Danny has some huge news about an iconic location in Sydney.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Guy Grossi (Settimo) - Head for the ocean

Tue, 23 Aug 2022 18:00:00 -0000

Last time we caught up with Guy Grossi (Settimo) it was on our special series The Luminaires, where he detailed the incredible influence the Grossi family has had for three generations. After a challenging period, Guy as ever is on the move again with something new.

http://www.grossi.com.au

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https://www.unclecharlies.com.au

Zane McMillan (Uncle Charlie's Tastes of Country) - storytelling, connection and understanding

Mon, 22 Aug 2022 18:00:00 -0000

Wiradjuri man Zane McMillan is the co-CEO of Uncle Charlie's Tastes of Country, an Aboriginal-owned family company that makes popcorn seasoned with Indigenous flavours. Uncle Charlie's is a new company but it’s anchored in more than 60,000 years of Aboriginal connection to the land and has broad ambitions beyond offering a tasty commercial snack. It’s as much about storytelling, connection and understanding throughout Australia, and employment in rural New South Wales, as it is about balance sheets. Find Uncle Charlie's at Fine Food Australia in Melbourne September 5-8.

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https://www.claresmyth.com

Clare Smyth (Oncore, Sydney) - Passionate to the core

Sun, 21 Aug 2022 19:40:47 -0000

The culinary world often talks of Michelin stars, the drive to be the best, to aim for perfection and deliver excellence. And yet, we as people are fallible, and at times not so perfect. What does it take to not only strive to be the best in your craft, but when at the pinnacle. maintain the standards and stay true to yourself too. Clare Smyth is one of the world’s greatest chefs and restaurateurs, and owner of Core in London and now Oncore in Sydney Australia. She joins us and takes us on a journey of her career and what led to her first international restaurant, in Sydney.

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https://www.instagram.com/jaredingersoll/?hl=en

The Crackling: Jared Ingersoll (Chef) - The time to change is now

Fri, 19 Aug 2022 18:00:00 -0000

It wasn't all that long ago that the idea of sustainability and care for the environment were marketing catch phrases and cliches. But times have changed. The notion of sustainability is not just about food waste, and for chef Jared Ingersoll it’s become a life ambition to not only change habits, actions, and ideals about the notion of sustainability, but how to put them into practise within venues, culture businesses to make a better planet for all of us.

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https://www.instagram.com/fishtalesseafoodpodcast/

Fishtales: Gary Hera-Singh (Commercial fisher Lower Lakes and Coorong) - an artisanal fishery

Thu, 18 Aug 2022 18:00:00 -0000

There are few 5th generation fishermen in Australia, fewer still who can claim they are fishing using the same methods for the same catch as their forefathers. Gary Hera-Singh is one such fisherman, who’s tireless commitment to the environmental protection of his beloved Coorong is as impressive as the delicious Yellow Eye Mullet he catches.

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https://www.instagram.com/iainriggs/?hl=en

Over a Glass: Iain Riggs (Wine Industry Consultant) - dedication and passion

Wed, 17 Aug 2022 18:01:00 -0000

Iain Riggs is one hell of a guy, his contribution to the Australia wine industry is momentous.

Chief winemaker and managing director of Brokenwood wines for over 35 years, he has accumulated a list of accolades, awards and recognition that would make your eyes water.

You name it Iain has done it and then some.

More than that Iain is the first to lend a hand and encourage anyone whose shows dedication and passion for the Australian wine industry.

A true veteran of Aussie wine, It’s an honour to have Iain on the podcast today.

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https://www.ozharvest.org/refettorio-ozharvest-sydney/

Jez Wick (Refettorio OzHarvest Sydney) - Changing mindset

Wed, 17 Aug 2022 18:00:00 -0000

After a career spanning Australia Europe and even private cheffing for famous rockstars, Jez Wick (Refettorio OzHarvest Sydney) started to realise the incredible amount of food going to waste. Keen to change her own ideals she embarked on a journey connecting with likeminded food professionals, all leading her to Ozharvest where she now heads the team at an Australian-first, social impact collaboration between OzHarvest and Massimo Bottura's organisation Food for Soul born out of a shared vision to nurture the well-being of people and the health of the planet.

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https://www.instagram.com/jobarrett/?hl=en

Jo Barrett (Little Picket at Lorne Bowls Club) - Going low key

Tue, 16 Aug 2022 18:00:00 -0000

Last time we caught up with Jo Barrett (Little Picket at Lorne Bowls Club) she detailed the life and times of living in Future Food System, the Greenhouse by Joost in Federation Square and her publication Have a go. A lot has changed since then, and she now finds herself in Lorne, Victoria and with an exciting new project.

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https://shimawasabi.com.au

The Producers: Esme Atkinson (Shima Wasabi) - The real deal

Mon, 15 Aug 2022 18:00:00 -0000

Shima Wasabi is in northern Tasmania, and shares its latitude with southern Japan. Tasmania’s cool climate is the ideal year-round environment in which to grow this rare plant to create genuine wasabi products and for Esme Atkinson, working with this amazing plant has changed her life.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Timothy Montgomery (Rascals, The Prince of Merewether) - Life, work and finding balance

Mon, 15 Aug 2022 02:37:40 -0000

After starting his career and making a mark in his home town of Adelaide, Timothy Montgomery’s (Rascals, The Prince of Merewether) career took him to some of the most interesting parts of Australia and the world, but fate somehow saw him settle on Newcastle, New South Wales. After creating the ground-breaking and award-winning Bacchus producing a string of incredible alumni, he’s now heading up the most popular burger offering in town, and a newly renovated pub to boot.

https://eatrascal.com.au

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https://www.instagram.com/markredlantern/?hl=en

Mark Jensen (Red Lantern) - Family secrets

Fri, 12 Aug 2022 18:00:00 -0000

One of the beautiful things about a career in food is the ability to immerse yourself in another culture and cuisine. To learn the produce, the techniques, and the way to break bread. For Mark Jensen (Red Lantern) a career in food eventually led to an exploration of Vietnamese food, and with the Nguyen siblings gave Sydney one of its very best Vietnamese offerings.

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https://www.hendersonseafoods.com.au

Fishtales: Jack Henderson (Henderson Seafoods) - burning drive and ambition for the future

Thu, 11 Aug 2022 19:00:00 -0000

Fishing has been woven into the fabric of coastal communities throughout history.

For hundreds of years, people have relied upon the resources that were bountiful around the coast of Australia, and over time, people built family businesses around commercial fishing and seafood production.

Today, commercial fishing in the Australia provides sustainable seafood to consumers across the world. We are rebuilding and protecting our fisheries not just for the fishermen and consumers of today, but for future generations as well.

This is why it's important to cultivate a strong base of young fishermen to carry on the legacy of today's fishery leaders.

Jack Henderson is one such commercial fisher, who, whilst having been brought up in a dedicated and successful fishing family, has a burning drive and ambition for the future.

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https://www.vivirtequila.com

Over a Glass: Nav Grewal & Paul Hayes (Vivir Tequila) - Tequila but not as you know it

Wed, 10 Aug 2022 18:32:00 -0000

Two friends, Nav Grewal & Paul Hayes found they have a lifetime passion for tequila and so began the story of Vivir.

Recently launched in Australia and quickly collecting accolades across the world, premium tequila has a brand new star.

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https://www.instagram.com/martinboetz/?hl=en

Marty Boetz (Cook’s Shed) - Letting go

Wed, 10 Aug 2022 18:00:00 -0000

Last time we caught up with Marty Boetz he dished up an incredible double episode account of his life in food, which all led to one of regional Australia’s best culinary offerings, but after 2 years of uncertainty Marty is calling it a day on the Cook’s Shed in the Hawkesbury, New South Wales.

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https://windypoint.com.au

Justin Miles (The Windy Point Restaurant, Adelaide) - The long and windy road

Tue, 09 Aug 2022 18:00:00 -0000

Born and raised in Adelaide, Justin Miles (The Windy Point Restaurant, Adelaide) first refined his culinary skills under the direction of Ann Oliver at Mistress Augustine’s in North Adelaide. Continuing his craft, he travelled around the world, working in London, the NSW ski fields and Noosa Springs Golf Resort until an opportunity in his home city was too good to ignore. Some fourteen years later he’s the co-owner and chef of one of the country’s longest running restaurants, celebrating 40 years in the trade, and still setting the benchmark.

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https://samplecoffee.com.au

The Producers: Reuben Mardan (Sample Coffee) - an enriching industry

Mon, 08 Aug 2022 18:15:00 -0000

Reuben Mardan is the founder and owner of Sample Coffee, a cafe, roastery, retailer and wholesaler in Sydney. Reuben first worked in coffee as a side job but his engagement grew as the specialty coffee scene burgeoned and the first Sample outlet opened in 2011. After a decade in the business, Reuben still finds the industry enriching, especially because it allows him to connect with people at the source of production right through to those who drink it.

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https://www.instagram.com/pazarfoodcollective/?hl=en

Attila Yilmaz (PAZAR Food Collective) - Time to rest

Sun, 07 Aug 2022 18:00:00 -0000

We caught up with Attila Yilmaz (Pazar Food Collective) way back in episode 8 of Deep in the Weeds more than two years ago. He took us on a journey from his father’s Turkish restaurant, to a career in the police force and the switch to successful restaurateur. We also spoke of the damage and uncertainty of the pandemic, and two years of that upheaval has resulted in a decision to close the doors.

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https://www.onzieme.com.au

The Crackling: Louis Couttoupes (Onzieme, Canberra) - Public service

Fri, 05 Aug 2022 18:00:00 -0000

The path to becoming a chef is different for everyone, but for Louis Couttoupes (Onzieme, Canberra) it came much later in life. After a decade in the public service, he handed in his resignation and went travelling and by luck or chance found a job in a kitchen in France. He quickly realised where he wanted his future to go.

https://www.instagram.com/louiscouttoupes/?hl=en

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https://bristolbaysockeye.org/reba-temple

Reba Temple (Captain F/V Cloud 9, Bristol Bay) - chasing a truly unique and special fish.

Thu, 04 Aug 2022 18:00:00 -0000

Wild Salmon is a truly unique and special fish.

Regarded by chefs, environmentalists, gourmands and nutritionists alike as the best salmon to be found, it accounts for only 20% of the salmon consumed, the remainder being farmed.

Each May to Septmber the wild salmon run on the West Coast of North America sees the fish migrate from the open ocean back up the rivers to the lakes of their birth to lay their eggs, completing the natural life cycle unique to wild salmon.

The rivers throb and churn with the vast group of fish swimming upstream to spawn.

Bristol Bay, is the Easternmost Arm of the Bering Sea and hosts the world’s largest commercial sockeye salmon fishery.

The commercial fishing fleet is some 1,400 boats strong comprising some of the most passionate fishers in North America.

Reba Temple comes from a family of fishermen. She is the captain of the F/V Cloud 9 and is going on her 14th year of fishing in Bristol Bay.

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https://www.shawandsmith.com

Over a Glass: Adam Wadewitz (Shaw + Smith) - a razor-sharp palate

Wed, 03 Aug 2022 18:01:00 -0000

Adam Wadewitz is without a doubt is one of the most talented and capable winemakers in Australia. Known for his razor-sharp palate and a career that; so far, has been stratospheric

He role today is Chief winemaker and Joint CEO of Shaw + Smith.

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https://instagram.com/lamadiapizzeria?igshid=YmMyMTA2M2Y=

Massimo Bonvegna (La Madia Pizzeria) - Pizza to share

Wed, 03 Aug 2022 18:00:00 -0000

Life-long friendships are made in the hospitality industry. Long hours, the reliance on teamwork and genuine commitment to the trade help foster the strongest connections. Many go into business with friends, but what’s it like taking a friendship into a business relationship? Massimo Bonvegna (La Madia Pizzeria) and his best friend Fabio opened their very first restaurant together in Clovelly NSW, bringing a taste of Italy to the seaside suburb.

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https://www.mildreds.co.uk

Sam Anstey (Mildred’s Restaurant Group) - Viva Las Vegans

Tue, 02 Aug 2022 18:00:00 -0000

We’ve talked about the leaps and bounds plant-based eating and offerings have come in recent years. But in the UK the plant-based movement is much more evolved than in Australia, with an array of restaurants at all levels focussing on meat-free menus. Mildred’s in the UK has been leading by example for over 30 years. Sam Anstey (Mildred’s Restaurant Group) joins us to give a picture of one of the most mature vegetarian markets on the planet, and a group leading the way.

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The Producers: Cam Birt, (Fabbrica Pasta) - Power of pasta

Mon, 01 Aug 2022 18:00:00 -0000

When the pandemic landed, it forced most in the food industry to re-think offering. With a handful of successful restaurants, the likes of Dear Saint Eloise, Love Tilly Devine and Ragazzi a young dynamic group began making fresh pasta to heat and serve at home. Cam Birt, a professional in the realms of artisan, bespoke food products saw an opportunity, not just as a stop gap, but to create a whole new brand and business, Fabbrica, and it has become one of the best quality retail heat and serve pasta offerings in the country.

https://ciaofabbrica.com

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https://www.creativefood.com.au

Caroline Taylor (Swan Valley Food Ambassador) - Perfect swan dive

Sun, 31 Jul 2022 18:00:00 -0000

Growing up in the Swan Valley Caroline Taylor (Swan Valley food Ambassador) had the most incredible upbringing in regard to local food and produce. She never really had dreams of a career in food, but a unique set of circumstances led to her leading the team in a café in the house she grew up in. Now after a stellar career as a chef, she’s in a role that celebrates the produce, both farmed and native of the region she grew up in.

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https://www.mcivorfarmfoods.com.au

The Crackling: Belinda Hagan (McIvor Food Farm) - The soil farmers

Fri, 29 Jul 2022 18:00:00 -0000

Belinda Hagan (McIvor Farm Foods) and her Husband Jason left their careers on the land to take the reins of a family farm. Although they are farming pigs the Hagan’s consider themselves soil farmers who run pigs across the property to help regenerate the land to create a closed loop system. They grow as much of the food as they can for the pigs, and in turn the pigs help to aerate and turn the soil. It’s an amazing model of biodiversity and healthy land management.

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https://oceanwatchmasterfisherman.org.au/master-fishermen/troy-billin/

Fishtales: Troy Billin (Crab Fisherman) - leading the artisanal fisherman charge

Fri, 29 Jul 2022 00:15:00 -0000

The small scale, artisanal fisherman is incredibly important to the supply of fresh, local, seasonal seafood. With a focus on seasonal species, they need to be adept at a range of fishing methods, demanding a range of skills. Through the training of Ocean Watch, a pro-fishing sustainability NGO, many artisanal fishers have become certified Master Fishermen - a recognition which ensures the highest standards of environmental best practice.

Yamba based Troy Billin is one of the exciting next generation of Master Fishermen who are leading the artisanal fisherman charge.

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Over a Glass: Emily Zegar (Sokol Blosser) - a taste of Oregon

Wed, 27 Jul 2022 18:01:00 -0000

Emily Zegar was born and raised in the Willamette Valley of Oregon, her journey in wine has taken her back and forth across the globe focusing on all aspects of sales and marketing. Today she heads up her role as 'Director of Sales for the West Division and Export’ for one of the pioneering families of Oregon wine, Sokol Blosser

https://sokolblosser.com

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Andy Ashby (C'est Bon, Brisbane) - That’s good

Wed, 27 Jul 2022 18:00:00 -0000

After being told to move to Melbourne if he wanted to go anywhere with his cheffing career, a world of opportunity opened up for Andy Ashby (C’est Bon). It led to working with one of Australia’s best chefs Scott Pickett, fine dining on an island and finally and unexpectedly to his own restaurant where he has become a big part of the new wave of dining in Brisbane.

https://cestbon.com.au

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https://lowefamilywineco.com.au/zinhouse/

Kim Currie (The Zin House, Lowe wines, The Pavilion and Althea by Zin) - Heart of the country

Tue, 26 Jul 2022 18:00:00 -0000

We’ve talked on many occasions about the boom in regional dining. About creating a voice in a region, and connecting with the growers to deliver their story on the plate. There are some that have made a tree-change to make these connections, and others that, over decades have been the beating culinary heart of a region and continue to share its story. Culinary legend Kim Currie (The Zin House, Lowe wines, The Pavilion and Althea by Zin) joins us for one of the most inspiring episodes of the podcast.

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https://www.velishafarms.com

The Producers: Catherine Velisha (Velisha Farms) - nourishing in every way

Mon, 25 Jul 2022 18:00:00 -0000

Third-generation farmer Catherine Velisha is the managing director of Velisha Farms, based in Werribee South on the outskirts of Melbourne. She’s also the founder of VegEducation, a training organisation that promotes the diverse opportunities in farm work, as well as extolling the virtues of veg to the broader community. The way she sees it, horticulture is nourishing in every way: a great business that’s good for the people who work in it and those who consume its products. In fact, according to Catherine, vegetables are going to save the planet.

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https://www.thelane.com.au

Tom Robinson (The Lane Vineyard, SA) - Keep in your lane

Sun, 24 Jul 2022 18:00:00 -0000

After falling into the industry in Adelaide Tom Robinson (The Lane, SA) headed to Japan for what was meant to be a short-term TAFE exchange. He ended immersing himself for 2 years into Japans hospitality sector and it triggered a love for the craft of finer dining and put him on journey for a decade away from home to work with some of Australia’s best chefs. But home was calling, and an opportunity to return to his hometown, and become part of a dynamic venue drawing inspiration from local producers and allowing him to truly find his voice not only on the plate, but as a mentor for the next generation too.

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https://www.instagram.com/serai.melbourne/?hl=en

The Crackling: Ross Magnaye (Serai, Melbourne) - heritage breed

Fri, 22 Jul 2022 18:00:00 -0000

Australia has one of the most colourful culinary landscapes on the planet. Our fascination with the many cuisines of Asia is no surprise given our proximity, but Filipino food is one that has taken longer to take hold than others. However, there is a throng of young, enthusiastic professionals, lead by chef Ross Magnaye who are exploring the bounty of the 7000+ islands of the Philippines.

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https://www.instagram.com/captseandwyer/?hl=en

Fishtales: Sean Dwyer Part 2 (Captain of the FV Brenna A) - deadliest catch

Thu, 21 Jul 2022 18:00:00 -0000

In Part 2 of Bering Sea King Crab Fisherman, Sean Dwyer, tells us how he fishes some of the roughest and most dangerous waters on the planet. Below freezing conditions, 100kmh ice laden winds, drifting ice-packs and 20 metre waves are just another day at the office. Hear his story of fishing, family and being a star of reality series “ Deadliest Catch”

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Over a Glass: Andy Miller (Heaps Normal) - a non alcoholic journey

Wed, 20 Jul 2022 18:00:00 -0000

Andy Miller is the CEO and co-founder of Heaps Normal. He has a career that spans over 15 years working in a multitude of diverse industries. Today he joins us to tell us the story of how a designer, a brewer, a pro surfer and a ginger came to create one of the tastiest beverages known to man!

https://heapsnormal.com

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https://www.instagram.com/oldyoungskitchen/?hl=en

Rohan Park (Old Young’s Kitchen) - Born to cook

Tue, 19 Jul 2022 18:00:00 -0000

Born into a family with a long history and association with the food industry, Rohan Park (Old Young’s Kitchen) had a unique upbringing in regards to food. After trying his hand in mining and viticulture he fell into and in love with the craft in a commercial kitchen. After years immersing himself in the industry, he’s landed a dream role where he can put his own voice on the plate through the lens of local, native ingredients.

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https://www.westmontpickles.com

The Producers: Joel Mevissen (Westmont Pickles) - in a pickle

Mon, 18 Jul 2022 18:00:00 -0000

After living in New York and embracing the deli culture Joel Mevissen (Westmont Pickles) saw an opportunity for quality Australian pickled cucumbers. Over a couple of beers in the backyard with good mate and chef Calvin Lidden they began working with a local farm network to develop and foster a local market for pickling cucumbers.

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https://www.lapopulartaqueria.com.au

Daniella Guevara Munoz (La Popular Taqueria, SA) - Plumbing the depths of your heritage

Sun, 17 Jul 2022 18:00:00 -0000

With a successful career as a marine biologist in Mexico, Daniella Guevara Munoz (La Popular Taqueria, SA) dreamt of a job on the Great Barrier Reef, Australia. When the opportunity arose for her and her husband Kor, also a Marine Biologist, they leapt at the chance. All the while a career change was bubbling away in the back of her mind, and when they moved to Adelaide Daneilla jumped at the chance to start an underground guerrilla dinner party celebrating the traditional food of Mexico. It led to bricks and mortar, and is now considered one of the best Mexican offerings downunder.

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https://www.instagram.com/captseandwyer/?hl=en

Fishtales: Sean Dwyer Part 1 (Captain of the FV Brenna A) - deadliest catch

Fri, 15 Jul 2022 01:47:00 -0000

Sean Dwyer began his career as a commercial crab fisherman whilst still a 13 year old school boy, at 23 he became the youngest Captain to command a boat fishing the incredibly dangerous and remote Bering Sea. Now, as a 30 year old he’s somewhat a veteran and star of TV series Deadliest Catch - hear part 1 of this truly incredible story now.

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https://www.chalouwines.com.au

Over a Glass: Nadja Wallington (Chalou Wines, Orange) - the next generation

Wed, 13 Jul 2022 18:01:00 -0000

Nadja Wallington was born into a family of wine, you could say its in her bloodline. Today she represents the next generation of talented young winemakers. Alongside her husband Steve, they run Chalou Wines in the region of Orange, New South Wales.

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https://frenchiesbistroandbrewery.com.au

Thomas Cauquil (Frenchies Bistro and Brewery) - About the craft

Wed, 13 Jul 2022 18:00:00 -0000

After learning his craft at Michelin star restaurants in Paris and Madrid, Thomas Cauquil (Frenchies Bistro & Brewery) dreamed up a concept of a French bistro and craft Brewery with his best friend, and brewer Vincent De Soyres. The pair had plans to open the concept in France, but Vincent’s yearning to immerse himself in the booming craft beer scene in Australia saw the pair head downunder. Now, they have one of the most unique bistro and brewery offerings in Australia.

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https://www.instagram.com/tonyskiff/?hl=en

Tony Schifilliti (Six Penny) - Time to ferment

Tue, 12 Jul 2022 18:00:00 -0000

After leaving his job as head chef of Cirrus just before the pandemic, Anthony Schifilliti (Six Penny) took the time to consider the sort of restaurant he wanted to open himself. With time on his hands he started experimenting with Koji-based fermentation which has led to his own brand Cura, and a dream role at one of the most influential restaurants of the modern era.

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The Producers: Tony Poyner (Nerada Tea) - steeped in tea culture

Mon, 11 Jul 2022 18:00:00 -0000

Other than water, tea is the most popular beverage in the world. We drink our share of tea in Australia but we are far from a major grower. Given that, it’s a surprise to learn that Nerada Tea in Queensland grows enough tea to make 750 million cuppas every year. Managing director Tony Poyner fell into the industry but working at Nerada soon swept him up and he became happily steeped in tea culture.

https://neradatea.com.au

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https://www.pentolina.com.au

Julia Picone (Pentolina Fresh Pasta & Bar) - Red tape and real dreams

Sun, 10 Jul 2022 18:00:00 -0000

After a successful career as a civil litigation lawyer, and then working for the Victorian government for 10 years as a senior policy adviser on red tape reduction in small businesses like restaurants Julia Picone (Pentolina Fresh Pasta and bar) felt like a career change. Completely in love with Italian food, culture and way of life she acted on the urge to jump into the hospitality sector with an Italian restaurant, where she is now juggling the red tape from the other side of the fence.

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https://www.walkerseafoods.com.au

Fishtales: Heidi Walker (Walker Seafoods Australia) - dynamic and progressive

Thu, 07 Jul 2022 18:00:00 -0000

Tuna are a prize fish. A top grade tuna, with bright red, nicely marbled meat, is worth thousands on the sashimi market.

In Australia, tuna fishers have garnered a reputation of being the rockstars of the fishing community. It has long had a reputation of being a boom or bust fishery but there are several operators who, by applying contemporary business strategies have found themselves at the leading edge of this exciting industry.

Pavo and Heidi Walker, of their eponymous Walker Seafoods Australia, own and operate one of the most dynamic and progressive fishing operations in Australia.

From their home port of Mooloolaba in South East Queensland they fish the East Coast of Australia for premium quality fish that will ultimately be served in some of the best restaurants in Sydney, Tokyo and New York

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Over a Glass: Simon Black (Montalto) - life at the edge of Victoria

Thu, 07 Jul 2022 06:21:00 -0000

Simon Black is chief winemaker at Montalto Estate in the stunning Mornington Peninsula. He heads up an award-winning winemaking team at the 5 star winery and joins us today to talk about life at the edge of Victoria.

https://montalto.com.au

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https://mantarestaurant.com.au

James Green (Manta, Molo Wine Bar) - Hook, line and sinker

Wed, 06 Jul 2022 18:00:00 -0000

Growing up on Lord Howe Island James Green (Manta, Molo Wine bar) had access to the most extraordinary seafood. After years of plying his trade he now finds himself running the ship of one of the country’s busiest seafood restaurants on Sydney Harbour.

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Paola Toppi (Bar M, Rushcutters Bay) - Family secrets

Tue, 05 Jul 2022 18:00:00 -0000

We’ve spoken a few times about families that have influenced the culinary landscape over generations. But few families have the incredible impact that the Toppi family have had. With more than 40 years in the industry and many more for her family with her mother Giovanna, Paola Toppi (Bar M and Toppi Bar and Restaurant) takes us through an epic journey of her family, the restaurants such as La Strad and Machiavelli, and where hospitality is headed after a devastating couple of years.

https://bar-m.com.au

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https://www.mistycreekagroforestry.com.au

The Producers: Tom Bjorksten (Misty Creek Agroforestry) - Let nature do its thing

Tue, 05 Jul 2022 03:15:00 -0000

Having grown up on a farm, Tom Bjorksten (Misty Creek Agroforestry) witnessed the challenges of working the land and set his sites on a career in Sydney. But, after studying and landing a government job he had a yearning to be back on the land. Together with his wife Nicole, they headed to Northern New south Wales where they now run a Syntropic agroforestry farm.

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https://www.xo-restaurant.com.au

AK Ramakrishna (XO, Ily Canberra) - Reaching into your parents pantry

Sun, 03 Jul 2022 18:00:00 -0000

After receiving a call from two close friends to look at an empty restaurant site, AK Ramakrishna (XO, Ily) flew to Canberra to explore the opportunity. With a mission to plumb the depths of his parents pantry and shine a light on his heritage, he helped create a venue that not only sheds a new light on the staples of south east Asia but has become one of the most unique dining experiences downunder too.

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https://www.instagram.com/barnesseafood/?hl=en

Fishtales: Jarrad Barnes (Barnes Seafood) - 4th generation crab fisherman

Fri, 01 Jul 2022 00:45:00 -0000

July 1 is opening day of the Spencer Gulf Blue Swimmer Crab Season

4th generation crab fisherman Jarrad Barnes tells us his story as he drops the first pots of the year!

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https://dollarbill.com.au

The Producers: Ed Nolle (Dollar Bill Brewing) - crafted with love, care and passion

Wed, 29 Jun 2022 18:02:00 -0000

Ed Nolle brews sour beer at Dollar Bill Brewing in the Australian beer capital of Ballarat. In 1870, as Australia’s gold rush tailed off, Ballarat had more than 500 pubs - panning for gold is clearly extremely thirsty work! The gold is mostly gone but Ballarat is still a beer centre, with a culture of brewing nurtured by local Federation University which offers courses in malting and brewing. Ed and wife Fiona are the people behind Dollar Bill Brewing - it’s craft beer by name and it’s also crafted with love, care and passion.

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https://www.franklandestate.com.au

Over a Glass: Hunter Smith (Frankland Estate) - a family affair

Wed, 29 Jun 2022 18:01:00 -0000

Frankland Estate is a family affair. Located in the remote Great Southern of Western Australia, their little slice of grape growing heaven is called the Frankland River region. Here the self-sufficient, pioneering family have established themselves as ONE of Australia’s most exciting wine Estates.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Quick Bite: Jarrod Walsh (Hartsyard, Newtown) - Heart of Harts

Wed, 29 Jun 2022 18:00:00 -0000

Last time we caught up with Jarrod Walsh he was taking Hartsyard into a new era with his partner Dorothy Lee after taking over the reins from Naomi Hart and Gregory Llewellyn. Now, the young couple are set for a new chapter again.

https://hartsyard.com.au

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https://www.instagram.com/scott__lord/?hl=en

Scott Lord (New Quarter) - Vietnam via France

Tue, 28 Jun 2022 18:00:00 -0000

With a solid foundation of French technique under his belt, Scott Lord (New Quarter) was given the chance to learn new techniques and ingredient pairings at a Japanese restaurant. Soon enough he found himself cooking all manner of Cuisines from south east Asia and realised the potential of mixing French technique with the lighter side of Vietnamese cuisine.

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https://www.instagram.com/tobystansfield/?hl=en

Toby Stansfield (BIstro Fitz) - Make a statement

Mon, 27 Jun 2022 18:00:00 -0000

Although he’s had a few head chef gigs at very different influential restaurants Toby Stansfield (Old Fitz Hotel) was always limited on how he could express his own ethos on a plate. But when the chance to to take on the roll as head chef for one of the country’s most dynamic young hospitality groups emerged, he realized it came with a license to take the food in which ever direction he saw fit.

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https://www.sagaenmore.com

Andy Bowdy (Saga, Enmore) - Let them eat cake

Sun, 26 Jun 2022 18:00:00 -0000

After landing the job as pastry chef at Hartsyard, Andy Bowden (Saga, Andy Bowdy Pastry) was given a license to do whatever he wanted on the dessert menu. It triggered an exploration with soft serve ice cream and impossible cakes that soon saw him garnering as much attention as the restaurant. He ventured out on his own and eventually led to opening his first ever cafe where he’s striking a balance between creativity and consumer demand.

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https://www.instagram.com/mauriceterzini/?hl=en

Maurice Terzini (Icebergs Dining Room and Bar) - Hit an Iceberg

Thu, 23 Jun 2022 18:00:00 -0000

Longevity in the hospitality game is no mean feat. A career in the industry is one thing, but owning a venue for a decade or two, well that’s pretty rare. What does it take to not only run one of Australia’s best restaurants for two decades, but continually add more colour and nuance to the industry with new offerings too? As Icebergs undergoes a major renovation and nears 20 years in business, Maurice Terzini (Icebergs Dining Room and Bar) one of Australia’s best restaurateurs and entrepreneurs joins us to talk Icebergs and the new projects that have re-energised him.

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Over a Glass: Mike Brown (Gemtree Wines, McLaren Vale) - in harmony with nature

Wed, 22 Jun 2022 18:01:00 -0000

Mike Brown is chief winemaker and managing director of Gemtree Wines in McLaren Vale, alongside his wonderful wife Melissa they are custodians of their land and farm biodynamically in harmony with nature and the unique environment in which they live.

https://gemtreewines.com

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https://www.instagram.com/piccolo_deli_mt_vic/?hl=en

Sue Barclay (Piccolo Deli - Mt Victoria) - Leap of faith

Wed, 22 Jun 2022 18:00:00 -0000

Although she built an amazing career over two decades as an academic, Sue Barclay (Piccolo Deli) always had a love of food and a yearning to open her own café one day. Satisfied she had taken her career as far as she could, she took a leap of faith into the hospitality sector, buying a small café in her village. She got the keys two weeks before the pandemic locked everything down, making her first foray in the industry challenging, but full of opportunity too.

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https://www.instagram.com/publicwineshop/?hl=en

Ali Currey-Voumard (Public Wine Shop) - Be willing to grow

Tue, 21 Jun 2022 18:30:00 -0000

After leading the team at the Agrarian Kitchen restaurant, Ali Currey-Voumard (Public Wine Shop) went to Europe to learn more about her craft. Arriving home not long before the pandemic landed, finding regular work was hard in her home state of Tasmania. She took a chance and ventured to Melbourne where she’s now dishing up food in a small wine bar that’s become a hub of the community.

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https://instagram.com/cooleacresorganiclamb?igshid=YmMyMTA2M2Y=

The Producers: Brent Old (Coole Acres Organic Lamb) - Lamb and a glass of red

Tue, 21 Jun 2022 18:00:00 -0000

After years of having a few lamb on the vineyard to eat the weeds amongst the vines on their property, Brent Old (Coole Acres Organic Lamb) realised an opportunity. He set about finding the right breed of lamb, and the means needed to farm organic Dorper lamb that now not only services the local food-loving community but has caught the attention of chefs and butchers in Sydney too.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Patrick Agostinelli (BarMilano) - From my homeland to you

Mon, 20 Jun 2022 18:00:00 -0000

After working on some of Australia’s best restaurants Patrick Agostinelli (Bar Milano) get ready to open his own venue and pay homage to the food and culture of the region of Italy that he grew up in. He settled on the beachside suburb of Maroubra where he and his wife and taken cues from local Australian ingredients and combined it with traditional dishes and hospitality to create one of the most lively venues in Sydney.

https://barmilano.com.au

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https://heavenleigh.com.au

Heaven Leigh (Bodhi Restaurant and Bar) - Stick to your roots

Sun, 19 Jun 2022 18:00:00 -0000

As a third-generation restaurateur, hospitality is in Heaven Leigh's (Bodhi Restaurant and Bar) blood. After taking on a huge site in one of Sydney’s most famous parks, Heaven set about creating the latest plant-based restaurant in Australia. Two decades on and the plant-based movement has gained massive traction, and thanks to continually innovating and evolving, Bodhi remains at the forefront.

Fishtales: Bob Richards (Humpty Doo Barramundi) - a tireless pioneer

Thu, 16 Jun 2022 18:00:00 -0000

Is there a fish that invokes as much National pride as the mighty Barramundi?

Although it is a species that occupies a wide geographic range, from the Arabian Gulf to China and Taiwan, Papua New Guinea and all across Northern Australia, it is the Northern Territory that is the cultural, some might say spiritual home of this mighty fish.

Bob Richards and Julie Tyson are the tireless pioneers of Barramundi farming in the Northern Territory, their Humpty Doo farm, located on the Adelaide River is testimony to their vision…..

https://www.humptydoobarramundi.com.au

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https://www.allsaintswine.com.au

Over a Glass: Nick Brown (All Saints Estate) - a tight knit family operation

Wed, 15 Jun 2022 18:01:00 -0000

Nick Brown is a fourth generation vigneron at All Saints Estate, a true family owned and operated business. Nick joins me to tell me more about working in a tight knit family operation in one of the most important regions of Australian, The Rutherglen.

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https://www.musekitchen.com.au

Megan Rhoades-Brown (Muse Kitchen) - A source of inspiration

Wed, 15 Jun 2022 18:00:00 -0000

After falling into the industry to earn a bit of money, Megan Rhoades-Brown (Muse Kitchen) fell in love with the energy and connections made in the hospital game. After learning her craft she was part of the dynamic duo that brought Muse Dining to life in the Hunter Valley and raised the bar for regional dining. Now she’s owns and runs two very different versions of Muse Kitchen in regional NSW and continues to elevate and evolve the regional culinary offering downunder.

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https://www.3tomatoescafe.com

Sharon Salloum (3 Tomatoes Cafe) - A whole new perspective

Tue, 14 Jun 2022 18:00:00 -0000

It’s hard to fathom but it’s been almost 2 years since we last caught up with Sharon Salloum, who at the time was running award-winning Almond Bar and 3 Tomatoes Cafe with her sister. So much has changed for so many since 2020, including Sharon who has experienced some of the biggest changes in her life for the better.

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https://www.billystable.com.au

Billy Petropoulos (Billy’s Table) - One bite and all is forgiven

Mon, 13 Jun 2022 21:49:00 -0000

Growing up in a Greek family in South Australia Billy Petropoulos (Billy’s Table) experienced incredible feasts and stunning produce throughout his childhood. Although surrounded by quality food, he didn’t have a great interest in food and no one was more surprised than his parents when he announced he’d train to be a chef. But once he pulled on the chef whites something changed, and he began a journey that saw him cook, travel and understand many different cuisines all over the world. When it came time to open his own venue, he returned to Adelaide where he runs a small suburban venue that's become a hub of the community.

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https://trufflemelbourne.com

The Producers: Nigel Wood (Truffle Melbourne) - flavour and romance

Mon, 13 Jun 2022 18:00:00 -0000

Nigel Wood grows truffles at Truffle Paddock, a small farm outside Melbourne where 600 trees coax

Tuber melanosporum into existence. He also sources truffles to make products including truffle honey and truffle salt, and is the founder of the Truffle Melbourne festival. When Nigel bought his farm, he thought he might grow grapes for wine but the aroma, flavour and romance of truffles hooked him in and he became a pioneer in an Australian industry that’s grown exponentially in the past 20 years.

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https://mattmoran.com.au/restaurants/

Laura Baratto (Matt Moran Restaurants) - Keep it in the family

Sun, 12 Jun 2022 18:00:00 -0000

Growing up in an Italian family Laura Baratto (Matt Moran Restaurants) had a strong connection to produce and food from a young age. Not really enjoying school she left to pursue a career in food and before lone landed an apprenticeship at Aria. Rising the ranks in multiple Matt Moran restaurants, she now finds herself in the dream role of group executive chef overseeing an array of different venues.

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https://www.vassefelix.com.au

Over a Glass: Virginia Willcock (Vasse Felix) - a powerhouse of winemaking wisdom

Wed, 08 Jun 2022 18:01:00 -0000

Virginia Willcock is a powerhouse of winemaking wisdom. As chief winemaker at Vasse Felix, her custodianship of this historic estate is not lost on her.

In the haven of Wilyabrup, Virginia joins us today shine a light on one of Australia’s most coveted wine brands and tell us more from her 30 plus vintages in Margaret River.

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https://www.rumirestaurant.com.au

Joseph Abboud (Rumi, Brunswick) - The quiet achiever

Wed, 08 Jun 2022 18:00:00 -0000

Not really enjoying school and looking for a way out Joseph Abboud (Rumi, Brunswick East) took an opportunity to work in a commercial kitchen. It lead to a career in some of Melbourne’s best restaurants where he learnt a strong technical backbone of European cookery, until the yearning to explore the cuisine of his heritage got the better of him. He found a site in Brunswick East and set about elevating Lebanese cuisine. Some 16 years later he is now considered one of the most important purveyors of Lebanese cuisine downunder.

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https://www.msc.org/en-us

Fishtales: Rupert Howes (MSC) - passion and positivity

Tue, 07 Jun 2022 18:01:00 -0000

The The Marine Stewardship Council (MSC) has been lead by chief Executive Rupert Howes, since 2004.

A lifelong committed environmentalist and a professionally qualified accountant; he has been at the helm of driving the MSC to become the most important eco-label in the world.

Rupert Howes is a relentless optimist who’s passion and positivity are to be admired, his work driving the Marine Stewardship Council is an inspiration to all who care about seafood, care about our oceans and care for the future.

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https://www.karkalla.com.au

Mindy Woods (Karkalla, Byron Bay) - A call to country

Tue, 07 Jun 2022 18:00:00 -0000

Growing up a proud Bundjalung woman of the Widjabul Wia Bul clan, Mindy Woods (Karkalla, Byron Bay) was immersed in a world where the native ingredients in the regions food bowl were commonplace every meal. After leaving home she built a career as a physiotherapist until a yearning for change saw her compete on Masterchef. The experience lead to a career change and she slowly rose the ranks in commercial kitchens. Now, back on her ancestral land, she’s opened her very own restaurant to celebrate and connect people with indigenous culture through food.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Scott Findlay (Flave) - Bring the (plant-based) noise

Mon, 06 Jun 2022 18:01:00 -0000

After training under Gordon Ramsay, Scott Findlay (Flave) honed his plant-based recipes for over a decade as a private chef to legendary Sir Paul McCartney as well as ‘flexitarians’ Rihanna, Beyonce, Madonna, Elton John, and a bevy of other celebrities. After years of traversing the globe he headed to Australia where he is now at the forefront of everyday plant-based eating.

https://www.flave.com

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https://thefoodfarm.com.au

The Producers: Tim Eyes (The Food Farm) - For the region

Mon, 06 Jun 2022 18:00:00 -0000

Looking to find a better way to do things, Tim Eyes (The Food Farm) and his wife Hannah started to look at the world of farming differently. They devised a plan to lease a series of properties to move cattle and chickens around constantly to ensure a regenerative farming method and a real connection with the community in the region too.

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https://www.lumidining.com

Federico Zanellato (Lumi Dining, Restaurant Leo, Ele by Federico and Karl, Lode) - Honing your craft

Sun, 05 Jun 2022 18:00:00 -0000

After plying his craft in Europe and Japan Federico Zanellato (Lumi Dining, Restaurant Leo, Ele by Federico and Karl, Lode) made his way to Australia and soon became a vital cog in the early days of Ormeggio. When the opportunity to open his own restaurant presented itself, he explored the synergy, sophistication and simplicity of Japanese and Italian cuisines under the same roof. Now, with four unique venues he has become one of the most important culinary voices downunder.

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https://bartvanolphen.com

Fishtales: Bart van Olphen (Bart's Fish Tales) -a sustainable storyteller

Thu, 02 Jun 2022 18:01:00 -0000

What do you get when you cross a chef with a fishmonger, a sustainable seafood champion and an epic story teller - one amazing bloke! Hear Bart Ban Olphens story

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Kim Teo (Mr Yum) -Breaking the mould

Thu, 02 Jun 2022 18:00:00 -0000

After launching a start-up in 2019 to offer a digital menu for hospitality businesses, Kim Teo (Mr Yum) and her small team realised they had a product that was fast becoming a much-sort-after commodity during the pandemic for businesses looking to use QR codes and deliver on contactless, socially-distanced offerings. In just three years Mr Yum has grown from a small idea to over 260 employees and they’re not only taking hospitality into a more profitable, streamlined and efficient future, but have become one of the real success stories in the Australian tech start-up space too.

https://www.mryum.com

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https://nickspencerwines.com.au

Over a Glass: Nick Spencer (Nick Spencer Wines) - passion and dedication

Wed, 01 Jun 2022 18:00:00 -0000

Nick Spencer has been making wine for over 20 years. He is an extremely proud Australian winemaker who champions multiple regions throughout NSW. Nick’s passion for Gundagai and Tumbarumba has reinvigorated the excitement around these special places and his dedication to the entire wine industry is something to be commended.

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https://www.dompanino.com.au

Dom Ruggeri (Dom Panino) - Sandwich with soul

Tue, 31 May 2022 18:00:00 -0000

When his career in the music industry was put on hold indefinitely thanks to the covid-19 pandemic, Dom Ruggeri (Dom Panino) found inspiration from his grand mothers cooking. Keen to find stability and a source of income he started a paninotecca that championed the humble panini, his grandmothers recipes, and food he enjoyed while travelling the world through music.

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https://www.instagram.com/lorien8723/?hl=en

Lorena Corso (Sig. Enzo) - Finding your voice on the plate

Mon, 30 May 2022 18:01:00 -0000

After working in the front of house, Lorena Corso (Sig. Enzo) felt an urge to jump into a commercial kitchen. The colour, fragrant and flavours of India captured her imagination and set her on a path to learn cuisine other than that of her homeland Italy. It led to a move to Melbourne and jobs in the kitchens of some of the city’s best restaurants, until she landed a dream job to run her own kitchen and express herself, her original homeland Italy and her acquired knowledge under the one roof.

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https://www.facebook.com/anne.coote.75

The Producers: Anne Coote (Cattle Farmer) - a necessary rethink

Mon, 30 May 2022 18:00:00 -0000

Anne Coote runs a small cattle station near Moree in northern New South Wales. The way she sees it, she’s farming soil and dung beetles as much as she’s farming cattle. Focusing on the soil and the carbon cycle that supports it is a necessary rethink, an essential mindset for our farming - and eating - future.

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https://www.alessandropavoni.com.au

Alessandro Pavoni (A’mare, Ormeggio, Chiosco) - Heart and soul

Sun, 29 May 2022 18:00:00 -0000

Growing up in Brescia, northern Italy, Alessandro Pavoni (A’mare, Ormeggio, Chiosco) had a wonderful appreciation for good food from a young age. After plying his trade in Michelin star restaurants he travelled downunder for a break and to learn English. Two decades later and he has become one of the most influential chefs downunder with three restaurants that span the divide of casual, path-carving and nostalgic homage too.

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The Crackling: Porkstars Perth 2022 - Perth porcine party

Fri, 27 May 2022 18:00:00 -0000

Today’s episode of The Crackling is a little bit different. We hit the road and headed to the west coast of Australia for Porkstars Perth 2022 - a celebration of the pig, farmers and some of WA’s best chef too. Join us as we jump into the kitchen with chefs Melissa Palinkas, Evan Hayter and Guy Jeffreys as they cook a feast celebrating the whole beast.

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https://www.instagram.com/growerfisherchef/?hl=en

Fishtales: Andrew Mirosch (Chef and Commercial Fisherman) - following his fishing dream

Thu, 26 May 2022 18:01:00 -0000

While most 13-year-olds might spend their birthday with a party shared among family or friends, Andrew Mirosch was battling a gale in a small fishing boat.

Always keen on fishing, as a young boy Andrew would try his luck on the beach or off the rocks at Stradbroke Island with his grandparents, or by himself at night.

He always wanted to be a fisherman

But Andrew trained and has been a chef for more than 35 years.

In 1995, he hung up the apron for a fishing rod to follow his first dream of becoming a professional fisherman.

The kitchen lured him back however and still fishing during the day developed a successful seafood restaurant on Stradbroke Island selling plates of his catch - all of his catch, whatever the species or cut.

Andrew is a fierce environmentalist, driven as much by sustainability as by cuisine.

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https://www.instagram.com/coreycostelloe/?hl=en

Corey Costelloe (Rockpool Group) - A new direction

Thu, 26 May 2022 18:00:00 -0000

Last time we spoke to Corey Costelloe (Rockpool Group) he was in the thick of an intense four month lockdown and we discussed the pros and cons of introducing a green card for vaccinated people. With the majority of Australian now vaccinated, things are looking a bit different – but so is life and career for Corey.

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https://www.mounthorrocks.com

Stephanie Toole (Mount Horrocks Wines) - quality first

Wed, 25 May 2022 18:01:00 -0000

Stephanie Toole has been making wine in the Clare Valley of South Australia since the early 90’s. Always insisting on quality first and uncompromising in her pursuit of leaving the land better than she found it. Stephanie and her estate, Mount Horrocks form an integral part of the Clare Valley story.

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Blaze Young (Nieuw Ruin, WA) - Nieuw guard

Wed, 25 May 2022 18:00:00 -0000

While studying to be a lawyer, Blaze Young (Nieuw Ruin, WA) worked part time in the front of house to make ends meet. With a rich upbringing in food, she became more and more interested in what was going on in the kitchen. After twisting her bosses arm to let her do a service in the kitchen she fell for hospitality and left the field of law behind her. Now she’s become one of the leaders in the new wave of dining in WA hellbent and sharing the sense of place on the plate.

https://www.nruin.com

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https://www.bluedogfarm.com.au

The Producers: Jacki Hinchey (Blue Dog Farm) - To the salad bar

Mon, 23 May 2022 18:01:00 -0000

After growing up on a sheep and cattle property Jacki Hinchey (Blue Dog Farm) headed to the city to build a career. But the strong connection to the land drew her back and now she supplies salad leaves to the community and some of Queensland’s best chefs too.

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https://www.instagram.com/chefmattmac/?hl=en

Matt McConnell (Bar Lourinhã, Melbourne) - Home is where your heart is

Mon, 23 May 2022 18:00:00 -0000

The name McConnell is synonymous with success in the restaurant industry in Australia, with three brothers all making their own mark. For Matt McConnell (Bar Lourinha, Melbourne) hospitality formed a means to travel and explore new cultures, ingredients, techniques, and the different ways to break bread and connect with people. After working home and abroad, it was his time in the Mediterranean that set his heart on fire. Sixteen years ago he set about creating a venue with his wife that encapsulates everything he loves about food and hospitality in the one venue, and ts still one of the beating culinary hearts of Melbourne.

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https://www.instagram.com/alexsprichard/?hl=en

Alex Prichard (Icebergs Dining Room & Bar) - Adapt, evolve, excel

Sun, 22 May 2022 18:00:00 -0000

After leaving home at the age of 15 to move to Sydney, Alex Prichard (Icebergs Dining Room & Bar) landed a job under the mentorship of Massimo Mele. The two formed a great friendship, and it helped Alex find his way in the hospitality sector. After dream gigs and some of the cities best venues, he’s now leading the team at one of Australia’s most important restaurants.

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https://www.pendolino.com.au

The Crackling: Nino Zoccali (Pendolino) - The pig is central

Fri, 20 May 2022 18:00:00 -0000

Growing up in an Italian-Australian family, Nino Zoccali (Pendolino) experienced the most extraordinary food rituals, including the annual celebration of breaking down a whole pig and using every single part of it. It led to a career in food, where he now runs one of the most best Italian restaurants in Australia.

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https://www.tobinfishtales.com

Fishtales: Andrew Tobin (Tobin Fish Tales) - a unique talent

Thu, 19 May 2022 18:00:00 -0000

Andrew Tobin, principal of Townsville based Tobin Fishtales is a catcher, wholesaler, retailer, academic and a researcher.

He’s also a storyteller and a unique talent in the seafood industry.

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https://www.risingwines.com.au

Over a Glass: Anthony Fikkers (Rising Wines) - turning heads

Wed, 18 May 2022 18:01:00 -0000

Anthony Fikkers, is making his own way in wine in the sub region of Nillumbik Shire, located in Melbourne’s North East.

Championing minimal intervention styles, he is a new generation of winemaker turning heads with his label Rising Wines.

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https://www.laundy.com.au

Jamie Gannon (Laundy Hotels) - pub life

Wed, 18 May 2022 18:00:00 -0000

After a misspent youth Jamie Gannon (Laundy Hotels) found discipline, direction and connection in the navy. Along the way he earned his stripes in commercial kitchens and made an impact in the gastro pub sector. After losing his belief in cooking as a career, he found inspiration from Colin Fassnidge and it re-ignited his passion. Now he’s leading the team of one of the fastest growing pub groups in Australia .

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https://www.instagram.com/little.gnocchi/?igshid=YmMyMTA2M2Y=

Elena Rosa (Pastry Chef) - Plant-based patissier

Tue, 17 May 2022 18:00:00 -0000

Lured by the art of great pastry, Elena Rosa left her career and began the journey of training to be a chef. After visiting Shannon Martinez’s groundbreaking vegan restaurant Smith and Daighters, for a meal she was floored by the craft and creativity. She asked for a job and soon enough found herself on the pastry section figuring out how to make vegan pastries without the use of animal products. After lots of trial and error she found ways to not only deliver nostalgic interpretations of classic desserts and sweets, but proved she could make them just as good as the originals. After six years, she about to embark on a new journey.

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https://www.facebook.com/belvederecedarton/

The Producers: Nick Holliday (Belvedere Farm) - shaking up the system

Mon, 16 May 2022 18:01:00 -0000

Nick Holliday runs Belvedere Farm on Jinibara country in the Sunshine Coast hinterland in Queensland. Nick was a lawyer and union organiser before buying a property he originally thought would be a fun weekender...but then he got more serious. Working alongside his wife Brydie, their approach goes beyond regenerative farming to agro-ecological principles with building community at its heart. It’s about beef, pork and eggs, but it’s also about land care, engagement with Indigenous owners and shaking up the system.

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https://burleighpavilion.com

Guillaume Zika (Burleigh Pavilion) - Finding your place

Mon, 16 May 2022 18:00:00 -0000

With a long lineage of family in and around the hospitality sector Guillaume Zika (Burleigh Pavillion, The Tropic) was destined for a life in food. After cutting his teeth in Michelin star restaurants all over the globe he ventured down under. In his first year he earned an enviable chefs hat at an iconic Sydney location, and now finds himself upping the ante on regional dining in southern Queensland.

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https://www.instagram.com/danclark75/?hl=en

Dan Clark (Addley Clark Fine Wines, 1889 Enoteca, Rothwell’s Bar & Grill) - First, we drink!

Sun, 15 May 2022 18:00:00 -0000

Inspired by trips to Rome, wine guru and restaurateur Dan Clark (1889 Enoteca, Rothwell’s Bar and Grill, Addley Clark wines) opened an Enoteca in Brisbane that brought new wines and way of dining to the Brisbane. Fourteen years on It’s still setting the agenda among the throng of new operators, and inspired by his wonderful dining experiences in the world’s great bar an grills he’s opened a new venue where the beverage offering is as much the drawcard as the food.

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https://www.instagram.com/chefiancurley/?hl=en

The Crackling: Ian Curley (The French Saloon/Kirk's Wine Bar) - Skin and bone

Fri, 13 May 2022 18:00:00 -0000

As a kid Ian Curley saw a career in hospitality as a way to get ahead and change his life. He built an incredible career of influence downunder, and amazing friendships with renowned chefs such as nose to tail king Fergus Henderson, but throughout it all at the heart of everything he does he's been mindful of finding career paths for disadvantaged and less fortunate members of the community too.

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https://www.instagram.com/ashlukin/?hl=en

Fishtales: Ashley Lukin (Spencer Gulf King Prawns) - committed to best practice

Thu, 12 May 2022 18:00:00 -0000

The Spencer Gulf Prawn fishery is a truly remarkable fishery. It’s 39 participants are motivated professionals committed to best practice not only for today but tomorrow.

Ashley Lukin is a 3rd generation fisherman who reflects the professionalism and commitment of both the fishery and the next generation of fishing professionals for whom the future is bright.

https://www.spencergulfkingprawns.com.au

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https://www.instagram.com/somersivrioglu/?hl=en

Somer Sivrioğlu (Efendy, Anason, Maydanoz, Tombik) - A tale of Two countries

Wed, 11 May 2022 18:01:00 -0000

Growing up in Turkey tugging on the apron of his mother, a successful chef, Somer Sivrioğlu (Efendy, Anason, Maydanoz, Tombik) developed a natural love of food and desire to become a chef. At the age of 25 he flew to Australia and after a sting of jobs opened his first restaurant celebrating the food of his homeland. Through the years he has become one of the most influential purveyors of Turkish food in Australia. His endeavours led him to open a restaurant in Istanbul, and star as a judge on MasterChef Turkey. Back in Australia, he’s on the verge of opening two new venues paying homage to the depth and breadth of Turkish cuisine.

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https://eldertonwines.com.au

Over a Glass: Julie Ashmead (Elderton Wines) - a wine life

Wed, 11 May 2022 18:00:00 -0000

Julie Ashmead, was born into Campbells family of Rutherglen. Today her path in wine is solidified between two sacred places, The Rutherglen where she is fifth generation winemaker at Campbells Winery and in The Barossa Valley, as Head of Production at Elderton Wines.

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https://ettadining.com.au

Hannah Green (Etta) - Finding your voice

Tue, 10 May 2022 18:00:00 -0000

Honing her skills on the floor at some of the Melbourne’s most prestigious venues including 312, Cumulus, Jacques Reymond, Attica and Rosetta, Hannah Green (Etta) felt she was ready to go out on her own and open a restaurant. But the challenges were far greater than she’d imagined. Determined to create a venue that bestowed the warm, welcoming hospitality values she believes in, she pushed forward, and five years on she’s created not only an important connection with the local community but a restaurant that speaks of what it means to dine in Melbourne too.

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https://www.instagram.com/chefchristhornton/?hl=en

Chris Thornton (Chef, Newcastle) - Part of me

Mon, 09 May 2022 18:01:00 -0000

Just over a decade ago award-winning chef Chris Thornton returned to his home town Newcastle after a stint at one of the world’s best restaurant – the Ledbury. Inspired by everything he learned he set about building his own restaurant that would go on to set the benchmark for finer dining in Newcastle over the next decade. Now, with so many changes in the industry, within himself, he’s let go of the restaurant that become part of the community and a major voice in the regional centre. He joins Deep in the Weeds to take us on a journey of the incredible impact Restaurant Mason had.

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https://www.longviewgarlic.com.au

The Producers: Lee Towle (Longview Garlic) - A new perspective

Mon, 09 May 2022 18:00:00 -0000

After a long career in the city Lee Towle (Longview Garlic) had a yearning for an off-grid lifestyle. Lee and her husband set the GPS for the Southern Tablelands and not only built a sustainable off gird farm, but now produce some of the best garlic in the country too.

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https://www.aubergine.com.au

Ben Willis (Aubergine, ACT) - Building a foundation

Sun, 08 May 2022 18:00:00 -0000

Starting his career in commercial kitchens in Canberra a few decades ago, Ben Willis (Aubergine, ACT) realised he needed to spread his wings and work in Sydney and London. The experience gave him a strong foundation to return to the capital and pave a new path for the city’s culinary landscape. As Canberra enjoys a throng of new and exciting venues, he contributes to set the benchmark in this evolving food destination.

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https://www.instagram.com/chefevanhayter/?hl=en

The Crackling: Evan Hayter (Arimia) - Giving back

Fri, 06 May 2022 18:00:00 -0000

A sustainable restaurant model, connecting with local producers and cooking delicious food seems like common place more and more, but for chef Evan Hayter (Arimia) food is an extension of the Arimia story, and in eating what they produce, you become part of his mission to give back to the land that gives so much to all of us.

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Stephen Nolan (World Champion Oyster Shucker) - Narooma, a shucking great oyster festival

Thu, 05 May 2022 18:00:00 -0000

“The first man gets the oyster, the second man gets the shell” oyster shucking competitions attract a certain type of athlete, often wily, mostly secretive about their technique but collectively a quirky mob. Stephan Nolan is the reigning World Oyster Shucking Champion and is here for the Narooma Oyster Festival ……

https://www.instagram.com/fishtalesseafoodpodcast/

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https://www.linkedin.com/in/jeni-port-23121811/

Over a Glass: Jeni Port (Wine Writer) - something to behold

Wed, 04 May 2022 18:01:00 -0000

If you drink Australian wine, then you know the name, Jeni Port, she is an authority on all things wine in this country and has contributed to every major wine publication such as The Age, Halliday Wine Companion as well as published three of her own books.

The epitome of a true professional taster and communicator, Jeni’s impact on the Wine scene of Australia is something to behold.

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https://boroniakitchen.com.au

Simon Sandall (Boronia Kitchen) Part 2 - A second chance

Wed, 04 May 2022 18:00:00 -0000

In Part 2 of our chat with Simon Sandall (Boronia Kitchen), he tells us about that first connection with Matt Moran and going on to help build the Aria brand over two decades, the creation of his first solo restaurant Boronia Kitchen and the extreme health scare that changed his life forever more.

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https://boroniakitchen.com.au

Simon Sandall (Boronia Kitchen) Part 1 - Naturally gifted

Tue, 03 May 2022 18:00:00 -0000

Inspired to cook by his father, Simon Sandall (Boronia Kitchen) felt a natural magnetism to a career in hospitality. On a whim he set out on a global journey which landed him in Australia, and soon enough he became an important cog in the development of one of the country’s most important and influential restaurants, Aria. But as his role expanded accords the group he lost touch with the kitchen and embarked on a journey to open his own suburban restaurant where he has found a deeper connection, and thanks to a life-threatening health scare, is on an entirely new path too

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https://www.instagram.com/neil.d.thompson/

Neil Thompson (The Annandale/The Little Kitchen) - To the beat of a new drum

Mon, 02 May 2022 18:01:00 -0000

After building a strong culinary foundation in pubs and restaurants in the United Kingdom, Neil Thompson (The Little Kitchen, The Annandale Hotel) headed to Australia with his wife to renew her Visa for what he thought would be a 6-month visit. Over a decade later, and he now owns one of Sydney’s best cafes and more recently revived one of the city’s most adored pubs – The Annandale Hotel, once a revered live music venue is now thriving with a casual food offering.

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https://www.rogersfarmbarossa.com

The Producers: Georgie Rogers (Rogers Farm, Barossa) - provenance and flavour

Mon, 02 May 2022 18:00:00 -0000

Georgie Rogers raises White Suffolk sheep on the edge of the Barossa Valley in South Australia. As a solo newbie hogget farmer, the four-year journey has been challenging but rewarding despite - and even because - she occasionally has her arm up to the elbow inside a pregnant ewe.

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https://www.theflotilla.com.au

Shayne Mansfield (The Flotilla, Newcastle) - Grandma knows best

Mon, 02 May 2022 01:30:00 -0000

Inspired by the learnings and recipes of his Grandmother and a strong of incredible mentors, Shayne Mansfield (The Flotilla, Newcastle) not only found his voice on the plate, but the manner in which to inspire and get the best out of his staff too. After a career that has spanned Brisbane and England, he finds himself in the regional city of Newcastle where he is part of the new wave of eateries putting the city of steel on the culinary map.

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https://www.hungerfordmeatco.com.au

The Crackling: Michael Robinson (Hungerford Meat Co) - A new food journey

Fri, 29 Apr 2022 18:00:00 -0000

After 15 years working as a chef in some of the best kitchens in the world Michael Robinson (Hungerford Meat Co) knew what was required to cook the best meat and create the best charcuterie. So, in 2016 he took over a butchery with a long history and embarked on a new food journey.

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https://cloudybayclams.com

Fishtales: Isaac Piper (Cloudy Bay Clams) - true seafood evangelist

Thu, 28 Apr 2022 18:00:00 -0000

Innovation in the wild catch seafood industry is mostly a forgotten concept - with the constant forces of nature, regulations and costs to battle, there are few truly innovative operators. Cloudy Bay Clams is an exception - their constant drive to “do better” whilst maintaining a laser focus on sustainability and culinary quality is a true inspiration. Leading by example, Isaac Piper drives Cloudy Bay Clams proudly into an exciting future.

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http://www.wilimeewines.com.au

Over a Glass: Ben Ranken (Wilimee Wines) - hands on approach

Wed, 27 Apr 2022 18:00:00 -0000

Ben Ranken has extensive experience in winemaking both in Australia and around the world.

His label Wilimee, combines his vast experience in the cellars with his hands on approach as a vigneron. I’ve been following Ben’s career for numerous years and always look forward to what he unearths in his home of the Macedon Ranges.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Phoebe McWhirter (Stanbuli) - Being grateful for the journey

Tue, 26 Apr 2022 18:00:00 -0000

After falling into the industry through an offer to work at a restaurant her family frequented, Phoebe McWhirter (Stanbuli) fell in love with the art of genuine hospitality. She built a strong foundation of experience before landing a leading role as restaurant manager at Stanbuli – a ground-breaking Turkish. Some 6.5 years later, a strong of accolades and the throes of the pandemic, the restaurant that helped pave the way for a greater understanding and appreciation for Turkish food will close its doors. Phoebe joins us to share stories of Stanbuli and her career too.

https://stanbuli.com.au

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https://www.thegantry.com.au

Rhys Connell (The Gantry Restaurant) - The foundation to succeed

Mon, 25 Apr 2022 18:01:00 -0000

Driven by an ambition to learn from the very best, Rhys Connell spent much of his career under the wing of one of Australia’s most influential chefs, Martin Benn. After landing the dream job of head chef at Society in Melbourne, a major shake-up at the much-hyped venue had him re-thinking his career. With renewed vigour he returned to Sydney to take on the huge role at one of the city’s most iconic hotels.

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https://lowanparkproduce.com.au

The Producers: Lucy Dodd (Lowan Park Produce) - Back to the farm

Mon, 25 Apr 2022 18:00:00 -0000

After a career in environmental management and finding more sustainable farming practises fourth generation farmer Lucy Dodd (Lowan Park Produce) returned to the farm in the Dodd family since the late 1920’s. Her passion to create and sustain regional communities through sustainable agriculture has seen her taking on the challenge of farming pasture-raised chickens with outstanding results.

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https://www.humbleonduke.com.au

Jade Tareha (Humble on Duke, Sunshine Coast) - Be yourself

Sun, 24 Apr 2022 18:00:00 -0000

After growing up in a family doing travelling shows, Jade Tareha (Humble on Duke, Sunshine Coast) learnt the ropes of grassroots hospitality. It led to a career in all manner of bespoke roles, venues, and experiences before she landed in the sunshine coast with her chef partner. Opening a venue in the middle of the pandemic has had its challenges, but Jade has taken the bull by the horns to deliver the colour and magic of her own personality into the dining experience at this tiny diner.

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The Crackling: Danny Russo (Russolini Group) - The Italian table

Fri, 22 Apr 2022 18:00:00 -0000

Growing up in a family with a rich Southern Italian ancestry, Danny Russo always had a wonderful connection to food. And at the heart of much of what they did was the celebration of the whole pig and using every part of it. So when he embarked on a career as a chef, the pig underpinned much of his culinary journey.

https://russolini.com

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https://www.instagram.com/johnblankenstein/

Fishtales: John Blankenstein (Australia's Oyster Coast) - a deep appreciation of the rock oyster

Thu, 21 Apr 2022 18:00:00 -0000

The Sydney Rock Oyster is rightly enjoying a renaissance of appreciation with chefs and gourmands alike. It’s unique characteristics are a direct reflection of the Merroir from which it comes. Next generation oyster farmers are adopting husbandry, technology and deep appreciation for the end consumer to deliver premium quality, regional and seasonal rock oysters which are worlds best. John Blankenstein is as inspiring as he is talented, an intuitive environmentalist who’s love of the water is reflected in the quality of the oysters he produces ……

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https://mountpleasantwines.com.au

Over a Glass: Adrian Sparks (Mount Pleasant Wines) - igniting plenty of energy

Wed, 20 Apr 2022 18:01:00 -0000

Adrian Sparks, has ignited plenty of energy at Mount Pleasant winery.

One of the most important Wineries in the history of Australia, it speaks loudly to Spark’s talent and abilities that he joins the legacy as the 5th chief winemaker.

As someone who speaks his mind and never misses a clock off beer,

I am thrilled to have Adrian Sparks join me today.

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https://www.vanbone.com.au

Tim Hardy (Van Bone, Tasmania) - Tasmania on a plate

Wed, 20 Apr 2022 18:00:00 -0000

Unsure what he wanted to do for a career chef and restaurateur Tim Hardy (Van Bone, Tasmania) fell into the industry, but soon became enamoured by its energy and opportunity. He set about working in regional restaurants across the country that had made not only a mark on Australia’s culinary landscape, but captured that sense of place and gave a food identity to their region. Inspired by those that taught him, he headed back to Tasmania where he has created a stunning, bespoke dining experience that puts Tasmania on the plate.

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https://www.instagram.com/anna.kharzeeva/?hl=en

Anna Kharzeeva (The Soviet Diet Cookbook) - Plunged back into darkness

Tue, 19 Apr 2022 18:00:00 -0000

When Russia began its invasion of Ukraine in February Russian food writer, author, and historian Anna Kharzeeva (The Soviet Diet Cookbook) joined protests in Moscow and publicly criticised the Putin administration. Almost overnight Russia’s society plunged back into the dark and troubled times she had spent the latter part of her career looking back at and writing about through a food lens. Concerned about her safety she fled with her Australian husband to Sydney, and in one of the most powerful episodes of the podcast she shares her experiences and gives us a unique glimpse of food and society in Russia.

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https://www.rascalbrunswick.com

Kyle Nicol (Rascal) - Rascal chef

Mon, 18 Apr 2022 18:01:00 -0000

After growing up in a New South Wales regional town spending half his time on the water fishing and the other half on his mother’s berry farm Kyle Nicol (Rascal Brunswick) felt a natural leaning towards a career in hospitality. He built his career home and abroad and now landed in a venue where there are no rules in the kitchen, and combined with a deep connection with producers he works with, is allowing him to truly express his vision as a chef.

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https://cuveechocolate.com.au

The Producers: Deniz Karaca (Cuvee Chocolate) - the world of chocolate

Mon, 18 Apr 2022 18:00:00 -0000

Pastry chef, chocolatier and chocolate maker Deniz Karaca is so embedded in the world of chocolate that he sees it as part of him: it’s his identity and passion, it’s who he is. But chocolate has also pushed Deniz to question, explore and change, as he’s transitioned from creative patissier to craft producer. Cuvee Chocolate, his bean-to-bar operation on the outskirts of Melbourne, has ethics at its foundation and unique flavour and texture as its goal.

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https://www.eatspanish.com.au/en/ana-garcia-cortes/

Ana Cortes Garcia (Lee Ho Fook) - Eat Spanish

Sun, 17 Apr 2022 18:00:00 -0000

Growing up in Baños de la Encina, a little village in the heart of Andalusia, South of Spain Ana Cortes Garcia (Lee Ho Fook) was surrounded by quality produce, and food grown on her uncle’s or neighbours farm. Even though everything was cooked from scratch by her mum and grandmas, a career in food was not considered a proper career path. But once she got the bug, she never looked back, and now with her feet planted in Melbourne she’s become the president of the first Spanish Gastronomic Association in Australia where she is sharing the passion, produce and culinary cache of her homeland too.

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https://linktr.ee/AdrianRichardson

The Crackling: Adrian Richardson (La Luna Bistro) - Baron of bacon

Fri, 15 Apr 2022 18:00:00 -0000

Growing up in a family with a rich and diverse culinary background, Adrian Richardson always knew a career in hospitality would be much more than a job. Now with career that encompasses TV and his own restaurants he has placed whole beast butchery at the heart of everything he does.

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https://www.coorongwildseafood.com.au

Glen and Tracy Hill (Coorong Wild Seafood) - committed to ongoing sustainability

Thu, 14 Apr 2022 18:00:00 -0000

The Coorong is a unique and beautiful wilderness. For that reason it is of inestimable value to South Australia It is an elemental region, a place of wind and water and vast skies, of sandhill and tussock, lagoon and waterweed, stone and scrub.

Fishing in the lower Murray Lakes and Coorong region has been documented from as early as 1846.

From a peak of some 150 fishers in the mid 20th century, currently there are 37 licenses. The fishery retains an owner operator policy to ensure that those who understand the fishery and the environment are the ones who catch the fish. It is this that makes the Lakes and Coorong Fishery in South Australia so unique.

Today the Coorong also has a 47,000 hectare National Park which is not only wild but isolated and remote, the same could be said of the small group of artisan fishers working these waters.

Husband and wife team, Glen and Tracey Hill operate Coorong Wild Seafoods, they fish using low impact methods and are truly committed to working with the environment they are in.

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Over a Glass: Toby Bekkers (Bekkers Wine) - turning heads

Wed, 13 Apr 2022 18:01:00 -0000

Toby and Emmauelle Bekkers run Bekkers Wine in McLaren Vale, South Australia.

Known as one of the most adored wine regions in the country, McLaren Vale’s reputation proceeds itself.

When Bekkers wine first made its debut, it immediately turn heads and their aim of being an emblem for the region has developed into a reality.

https://bekkerswine.com

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https://applejackhospitality.com.au

Patrick Friesen (AppleJack Hospitality) - World is your oyster

Wed, 13 Apr 2022 18:00:00 -0000

Growing up in a conservative Mennonite community in rural Canada Patrick Friesen (AppleJack Hospitality) grew up with a plain diet, so he spent a lot of time in the family kitchen trying to make things taste better. It led to a love of food and cooking, and when he stepped into a commercial kitchen he realised not only the potential for a career, but one that could take him around the world. He ended up in Australia, and after some leading roles in some of Sydney’s best restaurants, he’s now running the food program of one of the country’s most dynamic hospitality groups.

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https://www.instagram.com/exhibitionrestaurant/?hl=en

Tim Scott (Exhibition Restaurant, Brisbane) - The Exhibitionist

Tue, 12 Apr 2022 18:00:00 -0000

After learning the ropes of running his own restaurant at Joy with Sarah Baldwin, gun chef Tim Scott (Exhibition Restaurant, Brisbane) needed a new challenge and hung up his apron for almost two years. During that time a vision for a new restaurant was bubbling away in his mind. A place where he has literally built every element and where the food, service, music and atmosphere is a reflection of him and the way he transcends the restaurant experience.

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https://www.instagram.com/fatcarrotfarm/?hl=en

Stan Robert (Fat Carrot Farm) - Dangle a carrot

Mon, 11 Apr 2022 18:00:00 -0000

Inspired by the farmers’ markets while working as scientists in the US, Stan Robert (Fat Carrot Farm, Tasmania) started forming a greater connection to the food that fuelled their bodies. It led to a yearning to grow their own, and now they have an organic vegetable farm that supplies some of Hobart’s best restaurants.

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Marilyn Annecchini (Pilu at Freshwater, Acquafresca by Pilu) - The power of two

Mon, 11 Apr 2022 18:00:00 -0000

Following the demise of Ansett in 2001, Marilyn Annecchini (Pilu at Freshwater, Acquafresca by Pilu) lost her long-term job in marketing and public relations. SHe joined chef and husband Giovanni Pilu at their restaurant, Cala Luna at The Spit, where her customer service skills were put to good use managing the floor as well as the office. Three years later the dynamic duo opened Sardinian-inspired Pilu at Freshwater, and almost two decades later it’s not only become one of Australia’s most awarded establishments, it’s also helped pave the way for the new wave of Italian restaurants emerging in our dining landscape.

https://pilu.com.au

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https://www.amarumelbourne.com.au

Clinton McIver (Amaru, Melbourne) - Grow organically

Sun, 10 Apr 2022 18:00:00 -0000

After working on some of Australia’s best kitchens Clinton Mciver (Amaru, Auterra Wine Bar) realised he was ready to open his own restaurant. Wanting to grow organically, become part of the local community and push the realms of gastronomy in equal measure he set his sights on Armadale with the helps from family and friends. Six years on and it’s one of the leaders amongst the new wave of Australian dining, but as Mciver explains, he’s just getting started.

This episode is proudly supported by Square.

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https://www.instagram.com/troy.crisante/?hl=en

The Crackling: Troy Crisante (Quay) - Quay to success

Fri, 08 Apr 2022 18:00:00 -0000

One of the benefits of a career in hospitality is a clearly defined career path. An opportunity to rise the ranks of the kitchen and one day lead it. For Troy Crisante (Quay), it’s led to a star role in one of the most influential restaurants in Australia’s culinary history – Quay.

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https://www.australfisheries.com.au/our-brands/karumba-banana-prawns

Fishtales: Dylan Skinns (Karumba Banana Prawns) - prawn star

Thu, 07 Apr 2022 18:00:00 -0000

The first of April is no joke in the world of wild caught Australian prawns. It is the opening day of the largest prawn fishery in Australia, the Banana prawn.

The Northern Prawn Fishery, is Australia’s largest and most valuable prawn fishery, and is one of the most abundant, isolated and sustainable prawn fisheries in the world.

It’s often referred to as Australia’s last ‘wild frontier’ and is situated across Australia’s top end.

Austral Fisheries is Australia’s largest fishing company with a range of diverse fishing interests from the Antarctic to the Gulf of Carpentaria. They are regarded as one of the worlds most progressive, vertically integrated fishing businesses but more impressively are at the vanguard of next generation fishing with sustainability a deep and real part of the business DNA.

Dylan Skinns reflects the optimism, enthusiasm, and energy of Austral. As a 20 year veteran of the business and the Northern Prawn Fishery, he is both part of the vision and the delivery of this exciting fishery.

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https://www.huskdistillers.com

Quentin Brival (Husk Distillers) - the highest quality and standards

Wed, 06 Apr 2022 18:01:00 -0000

Husk Distillers was founded by Paul Messenger in 2009 situated in the Tweed Valley of Northern NSW.

Pioneers of Cultivated Australia Rum, Husk has shed light on the production of the Pure Cane Spirit and been highly successful in developing Agricole rum of the highest quality and standards within Australia.

Quentin Brival Head Distiller joins us today

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https://www.instagram.com/cheffrancoispoulard/?hl=en

Francois Poulard (Manly Wharf Bar, The Tropic) - Caught the bug

Wed, 06 Apr 2022 18:00:00 -0000

While living in England to learn English before attending university back home in France, Francois Poulard (Manly Wharf Bar, The Tropic) thought it would be clever to pretend he was a qualified chef and lie on his resume. Just 20 minutes into his shift he was found out, but the chef gave him a chance. Within a week he had the hospitality bug and it led to positions in Michelin star restaurants

in the UK, Switzerland and Belgium before relocating to Australia where he worked his way up the ranks and now runs two of the most influential venues in Sydney’s north.

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https://www.instagram.com/peter_cooksley/?hl=en

Peter Cooksley (Hamlet, Hobart) - For the community

Tue, 05 Apr 2022 18:00:00 -0000

After a career rising the ranks of some of Australia’s best restaurant Peter Cooksley (Hamlet Community and Café, Hobart) had a yearning to return home to Tasmania and find a greater connection to food and the community. He landed a job that is not only giving unemployed, unskilled and disadvantaged people a chance to find a career in hospitality, it’s given him the most incredible work life balance that has completely changed his life.

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https://gippslandjersey.com.au

The Producers: Sallie Jones (Gippsland Jersey) - kindness foremost in mind

Mon, 04 Apr 2022 18:01:00 -0000

After growing up - and running wild - on a dairy farm, Sallie Jones founded Gippsland Jersey in 2016. She ensures farmers are paid a fair price for milk, promotes mental health and wellbeing in rural communities and approaches every business situation with kindness foremost in mind. It's been a complex and challenging journey fortified by community at every step of the way.

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James Thorpe (Odd Culture Group) - Religious about the pub experience

Mon, 04 Apr 2022 18:00:00 -0000

Like many that found a home in hospitality, James Thorpe’s (Odd Culture Group)’ foray into hospitality happened by accident. While training to be an academic studying philosophy at the University of Sydney, he took a job picking up glasses at a pub in the city to pay rent. By the time he graduated, with an offer in hand for graduate studies at Oxford, he decided he liked kicking around kegs better. Now, he’s part of the new wave of pub operators creating venues free from the clutches of pokies and gambling and focussed on amazing food and beverage offerings.

https://oddculture.group

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Nick Mahlook (Soda Fish Bar and Restaurant) - On the hook

Sun, 03 Apr 2022 18:00:00 -0000

Growing up on a winery in a coastal regional town, Nick Mahlook (Soda Fish Bar and restaurant) had a strong connection to producer and particularly seafood from a young age. After cutting his teeth at his sisters restaurant, he set his sights on Melbourne and carved a career all the way to executive chef of one of Australia’s most important seafood restaurants. Now, he’s returned to his roots in Lakes Entrance to open a restaurant that champions locals seafood.

https://sodafish.com.au

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https://www.facebook.com/saisonsalumi/?ref=page_internal

The Crackling: Damon Porter (Saison Smallgoods) - It’s a pig’s life

Fri, 01 Apr 2022 17:00:00 -0000

Inspiration often comes from life experiences. A moment in time that changes the way you think and the way you want to live your life. For Damon Porter (Saison Smallgoods) that moment happened in the south of France where great charcuterie inspired him to take his career in a new direction.

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https://www.instagram.com/fishtalesseafoodpodcast/

Fishtales: Alistair Douglas (Eachmile) - a tuna tale

Thu, 31 Mar 2022 17:00:00 -0000

Tunas are the most commercially valuable fish species on Earth, playing a vital role in healthy ocean ecosystems and supporting livelihoods around the globe - Tuna is also one of the most misunderstood, opinion dividing and often exploited fisheries to be found. Dr. Alistair Douglas is using his deep knowledge of Tuna, Japan and Technology and his commitment to conservation; to change the way this amazing fish is managed………

https://eachmile.co

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https://legendaustralia.com

Over a Glass: Jane Lopes (Legend Australian Wine Imports) - gracious and eloquent

Wed, 30 Mar 2022 17:01:00 -0000

Jane Lopes is a California-born sommelier, author, and importer.

You may know Jane from her days working the floors at the likes of Eleven Madison Park, or here in Melbourne at Attica.

Jane recently made waves down under releasing her first book Vignette and today she is co Founder of Australian wine imports company; Legend.

As one of the most talented gracious and eloquent wine personalities I’ve had the pleasure to meet its with great excitement I welcome Jane onto the podcast.

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https://www.maggiebeer.com.au

The Luminaries: Maggie Beer - For the love of food

Wed, 30 Mar 2022 17:00:00 -0000

Inspiration can come from any given moment. Influence can be acquired in many ways. But there are few that have had more influence on those in the industry, and home cooks, than Maggie Beer. She joins us to share stories of how it all started, the hurdles, the successes and what lies at the heart of a career in food.

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https://www.timbrekitchen.com

Matt Adams (Timbre, Tasmania) - About the people

Tue, 29 Mar 2022 17:00:00 -0000

After working in kitchens where 80-hour weeks were common place Matt Adams (Timbre, Tasmania) had vision to create an eating place where it’s all about the people that work there. He found a site, and he’s not only created a great work-life balance for his staff, but forged and incredible working relationship with customers who trade backyard produce with him for restaurant experiences too.

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https://www.thebluedoorsurryhills.com.au

Dylan Cashman (The Blue Door) - What comes through the back door

Mon, 28 Mar 2022 17:00:00 -0000

After learning the foundations of cooking at Bangalow Dining Rooms Dylan Cashman (The Blue Door) landed roles in some of Australia’s and Europe’s’ best restaurants. Although he learnt the technical precision require to cook at the top level, he felt a greater connection to producers and letting produce speak for itself – now the hallmark of his offering at his new restaurant in Sydney.

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https://www.anchorelwood.com.au

Rosalin Virnik (Anchor Restaurant) - Dropping Anchor for Artisans

Sun, 27 Mar 2022 17:00:00 -0000

After a 20-year career in the food supply chain, manufacturing and adapting conventional processing techniques, Rosalin Virnik (Anchor Restaurant) felt a desire to embrace a more traditional foods lifestyle and begin to actively seek out quality foods. It lead to discover and befriend the people behind incredible Australian artisan brands, and opening her own food establishments where she now creates menus using their products.

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https://www.instagram.com/daniellemariealvarez/?hl=en

The Crackling: Danielle Alvarez (Fred's) - Farm to plate

Fri, 25 Mar 2022 17:00:00 -0000

A career as a chef not only delivers the skill to cook many different cuisines, but also allows one to gain a deeper understanding and connection to their ancestry and the way food has played a part in their family’s history. For Danielle Alvarez (Fred's), food is at the centre of everything, and the rich Cuban and American background has given her a foundation to become one of the most unique chefs down under.

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https://www.leighfish.co.nz/index

Fishtales: Tom Searle (Lee Fish, New Zealand) - a story of provenance and quality

Thu, 24 Mar 2022 17:00:00 -0000

Wild caught seafood is special but rarely does a brand of wild caught seafood evoke such respect from buyers, distributors and chefs as Lee Fish.

From its home port in the coastal hamlet of Leigh, New Zealand, Lee has become an icon worldwide as the definition of quality. Tom Searle is the current curator and manager of Lee fish - his story reflects the care, commitment and passion of this amazing seafood brand.

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https://www.yarrayering.com

Over a Glass: Sarah Crowe (Yarra Yering) - top of her game

Wed, 23 Mar 2022 17:01:00 -0000

When we speak about the Yarra Valley the name Yarra Yering inevitably comes up, and so too does the name Sarah Crowe.

Sarah is a winemaker at the very top of her game, but we have been saying that for numerous years now. With one foot in the vineyard and the other in the barrel room Sarah is making some of the most important and talked about wines in Australia

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https://www.aldenteenoteca.com

Andrea Vignali (Al Dente, Melbourne) - Patience and pasta

Wed, 23 Mar 2022 17:00:00 -0000

When the chips are down, you’ve lost everything and your back is against the wall, there is nothing left but to go for it and fight for survival. When international workers were left out of the equation by government support Andrea Vignali (Al dente, Melbourne) either had to return hom to Italy or find money fast. He turned to what he knew – making pasta. He got busy in his home kitchen and posted it in Instagram and immediately got a few customers. Before long it snowballed into a full-blown business. And now, with the help of two professionals he’s created bricks and mortar and realised the dream of owning his own restaurant.

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https://linktr.ee/dirtylinenpodcast

Dirty Linen: Phil McAdam (Sardine Fisher, Port Phillip Bay) - passionate, knowledgeable and distressed

Wed, 23 Mar 2022 05:25:00 -0000

Today our sister podcast Dirty Linen embarks on a special series focusing on fishing in Port Phillip Bay, the vast body of water that shapes Melbourne. Local food has never been so important - and Melbourne people love showing off their great food city. At the same time, supply chains are strained. Fuel is expensive. The pandemic, floods, droughts and fires have shown us that our stores are only a few days from being empty. And yet, in amongst all this, Victorians are on the brink of losing access to sustainable, affordable, accessible seafood from our doorstep as a net fishing ban comes into effect. It's a decision that no one seems to really believe in and yet there's a lack of will to stop it.

We'll be staying on this topic for a couple of weeks, talking to all stakeholders as we try to tease this important issue out. To kick us off, we chat to Phil McAdam, the last sardine fisher in Port Phillip Bay. Phil is passionate, knowledgeable and distressed: he believes in what he does and he loves catching healthy, abundant fish for all Victorians. He also doesn't know how to do anything else. Net fishing is banned on April 1 and Phil still has no plans for April 2 and beyond.

Listen to Dirty Linen for the rest of the series

https://www.vancouverfisheries.com

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https://www.pipsplate.com.au

Pip Sumbak (Pip's Plate) - Heart of the community

Tue, 22 Mar 2022 17:00:00 -0000

The floods in Southern Queensland and Northern New South Wales have left devastation in their wake. The true impact is yet to be determined, but it has been life altering for so many. Pip Sumbak (Pip’s Plate) was only 4 days into her first solo business as a caterer when the floods hit northern New south Wales. Together with a food colleague they set about trying to feed everyone who had lost everything. Within two weeks, thanks to a band of volunteers and the generosity of producers and suppliers they dished up more than $150,000 meals and helped formed the heart of the community. We caught up with Pip to see the impact and what it will take on the long road to recovery for an entire region destroyed by floods.

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https://ettadining.com.au

Rosheen Kaul (Etta, Melbourne) - Permission granted

Mon, 21 Mar 2022 17:01:00 -0000

While doing a degree in Psychology Rosheen Kaul (Etta, Melbourne) had a part time job in the hospitality sector and was slowly being lured in by its energy. When her parents agreed she could do whatever she wanted for a career, providing she finished her degree, she saw it as an opportunity to dive head first into a career in food. After working in some of Melbourne’s best restaurants, she now landed a dream role where she gets to tell her story on the plate in one of Melbourne’s best new wave establishments.

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https://www.bendigobrittle.com.au

The Producers: Greta Donaldson (Bendigo Brittle) - finding balance and bringing joy

Mon, 21 Mar 2022 17:00:00 -0000

Greta Donaldson eased her way into confectionery as an escape and alternative from her stressful work in public relations. Slowly and surely, her passion has turned into a thriving sweet treat business that’s allowed her to make deep connections with her regional community, find balance and bring joy to brittle lovers all around Australia.

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https://www.instagram.com/chefstefano/?hl=en

Stefano Marano (Le Foote) - Foote in the door

Sun, 20 Mar 2022 17:00:00 -0000

After starting his cooking at the age of 15, Stefano Marano (Le Foote) rose the ranks of Italian, English and French Michelin starred restaurants. But the long hours and dedication to the craft was taking a toll on him. He set his sights on Australia for a break and to immerse himself in the restaurant scene, and before long he found himself part of the on of the most influential groups in the modern era. When covid landed he took the chance to take a break, see family and travel and work in Denmark. The time away from Australia had him yearning to return where he is now in a leading role with one of the most dynamic young hospitality groups in the country.

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https://www.tathraplacefreerange.com

The Crackling: Luke Winder (Tathra Place) - The regenerative farmer

Fri, 18 Mar 2022 17:00:00 -0000

Stumbling upon American farmer Joel Salatin and being overwhelmed by his production on such low acreage, Luke Winder (Tathra Place) purchased a small property and used his model of mimicking nature and a highly rotational template to start his own farm, and he is now producing what many believe are the best pigs in Australia.

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https://www.instagram.com/fishtalesseafoodpodcast/

Fishtales: Al McGlashan (McGlashan Media) - passion, storytelling and conservation

Thu, 17 Mar 2022 17:00:00 -0000

When passion, storytelling and conservation interconnect something really special happens. Al McGlashan is a rare species in the world of seafood - his enthusiasm, optimism and absolute love of everything in the water is a truly inspiring story ……..

https://almcglashan.com

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The Luminaries: Mark Best (Chef) - New opportunities

Wed, 16 Mar 2022 17:00:00 -0000

It's an understatement to say the last few years have caused an upheaval in our lives. From natural disasters to global pandemic, environmental and climate concerns, and political tensions the last few years have made us all think differently about what matters and the road forward. For those in the hospitality sector, the road has been a bumpy one, and there are still so many challenges ahead. Renowned as one of Australia’s most influential chefs and restaurateurs Mark Best joins us to dissect the last few years, the way forward and the bright future and opportunities that lie ahead for Australian culinary landscape.

https://markbest.com.au

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https://www.instagram.com/myffyrigby/?hl=en

Over a Glass: Myffy Rigby (Swill Magazine) - finger on the pulse

Wed, 16 Mar 2022 17:00:00 -0000

Myffy Rigby is a name tantamount to great food, drinks and the hospitality venues of Australia.

Last seen behind the wheel editing the Sydney Morning Herald and AGE Good Food Guide

And previously, Chief food and drink editor of Timeout magazine.

We often hear all about Myffy’s favourite haunts and recommendations but today I want to hear more about Myffy, the woman who always has her finger on the pulse.

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https://block11organics.com.au

Greg Kocanda (Block 11 Organics) - Rain, rain go away

Tue, 15 Mar 2022 17:00:00 -0000

Who’d be a farmer? Drought, floods, insect plagues – it's a constant battle with the elements. We’ve caught up with Greg Kocanda (Block 11 Organics) a few times on the Deep in the Weeds Network, and given the impact of the recent floods, we thought we’d check in on Greg to see how the farm is.

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https://www.queeniesatkingston.com.au

Adrianne de Jesus Davo (Queenies, ACT) - You can do it

Mon, 14 Mar 2022 17:01:00 -0000

Growing up on one of the 7000+ islands of the Philippines, food was at the heart of community and family for Adrianne de Jesus Davo (Queenies, ACT). Although she never imagined a career in food, a moment where she was thrown into a commercial kitchen lit a fire in her belly to explore her creative side in hospitality. She worked in hard kitchens, finding inspiration in some, but when a chef told her she would never make it as a chef, instead of giving up it drove her to a new level and now she is carving out her own name amongst the throng of new wave eateries to emerge in Canberra’s dining scene.

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https://www.wormticklers.com

The Producers: Jordan Sly (Wormticklers) - As the worm turns

Mon, 14 Mar 2022 17:00:00 -0000

After building a career in the hospitality sector, Jordan Sly (Wormticklers) had a yearning for a greater connection to produce. He set himself a mission to grow the best quality organic seedlings and he’s now become one of the most important parts in the organic food chain on the east coast of Australia.

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https://www.instagram.com/chefalejandrosaravia/?hl=en

Alejandro Saravia (Farmer’s Daughters) - From Peru to you

Sun, 13 Mar 2022 17:00:00 -0000

After starting his career in his original homeland Peru, Alejandro Saravia (Farmer’s Daughter) headed to the United Kingdom to broaden his culinary skills. Although the experience was invaluable, the long hours were taking a toll. He headed to Australia for a break and was instantly blow away by the food culture and opportunities. It wasn’t long before he embarked on a journey to bring Peruvian food to the fore down under and he’s now known as the spark that lit a grass fire for this amazing cuisine. It’s all lead him to his latest restaurant where he’s fostered a deep connection with producers of Gippsland to hero them on the plate.

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The Crackling: Terry Intarakhamhaeng (Soi.38, Adelaide) - Heart and soul

Fri, 11 Mar 2022 17:00:00 -0000

At the heart of most food cultures is a sense of sharing, giving and ensuring sustenance. To provide a communal feast, create connections and a sense of safety and comfort. For Terry Intarakhamhaeng (Soi 38) his journey from Monk to one of South Australia’s best chefs is all centred around community, giving and sharing.

https://www.soi38.com.au

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https://www.cbfishing.com.au

Fishtales: Chris Bolton (Chris Bolton Fishing) - the chefs fisherman

Thu, 10 Mar 2022 17:00:00 -0000

Chris Bolton is The Chefs Fisherman.

He has only ever wanted to do one thing - be a fisherman.

As a third generation fisher, working the Great Barrier Reef to hunt mostly the mighty Coral Trout his philosophy that every fish that he takes is the most valuable when it’s in its best condition, drives a natural pursuit of excellence..,.,….

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https://www.instagram.com/the_lou_dad/?hl=en

The Luminaries: Louis Tikaram (Stanley Restaurant, Brisbane) - What have you got to lose?

Wed, 09 Mar 2022 17:00:00 -0000

Rolling the dice. Taking a chance. Nothing to lose.

Some people have an amazing ability to maintain the mindset of “nothing to lose’, even though at times, they have everything to lose. But it's the mentality, the positive approach that can open doors and present the most extraordinary experiences. For those brave enough to risk it all for reward, the outcomes can be incredible. From the outset of his foray into food Louis Tikaram (Stanley, Brisbane) has thrown himself in the deep end, pushed the boundaries and learned to sink or swim. It took him upstream in the hospitality in the most incredible way, both home and aboard.

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Over a Glass: Mac Forbes (Mac Forbes Wines) - a cult following

Wed, 09 Mar 2022 17:00:00 -0000

Macgregor Forbes more casually known as Mac, has been integral is shaping regionality within the renowned, Yarra Valley, more than that his label Mac Forbes has developed and maintained a cult following right from the beginning.

Mac Forbes and his wines should definitely be on your hit list.

https://macforbes.com

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https://marketbistro.com.au

Daniel Dobra (Market Bistro, Maroochydore) - Finding your home

Tue, 08 Mar 2022 17:00:00 -0000

After building a career in some of Australia’s best kitchens and Daniel Dobra (Market Bistro, Maroochydore) got the wheels in motion to open his very own restaurant paying homage to his creation heritage. But covid landed and not only ended that dream but saw him search for anything for employment to survive. With nothing to lose, a spur of the moment decision to move states landed him not only the dream job he’d yearned for, but a lifestyle and balance he so desperately needed too.

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https://linktr.ee/dirtylinenpodcast

Dirty Linen: Lily Pegus (Pipit Restaurant) - a lot to talk about

Mon, 07 Mar 2022 22:29:00 -0000

Dirty Linen with Dani Valent is marking International Women's Day by launching a series of podcasts centred on Pipit's 'Girl Gang' celebration of women in hospitality. Since we planned the series, the northern New South Wales region surrounding the Pottsville restaurant has been slammed by devastating floods. There's a lot to talk about. We kick off with Lily Pegus, pastry chef at Pipit.

Follow the rest of the series this week on Dirty Linen.

https://www.pipitrestaurant.com/store-1/girl-gang-female-chefs-mentor-booklet-free-download

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Annita Potter (Viand, Sydney) - All leading to this moment

Mon, 07 Mar 2022 17:00:00 -0000

Growing up with a strong connection to her Italian and Croatian heritage Annita Potter (Viand, Sydney) knew a career in food was her destiny and set about building the foundation of her cheffing career. After a chance meeting with renowned chef David Thompson the endless wonder and excitement of Thai cuisine drew her in. It led to 2 decades of immersion in multiple countries under the guidance of one of the greats, until she finally landed on her very own restaurant, where she now gets the chance to tell her own story on the plate.

https://www.viand.club

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https://www.gofundme.com/f/help-neighbourhood-farm-recover-from-floods?utm_campaign=p_cp+share-sheet&utm_medium=copy_link_all&utm_source=customer

Matt Bakker (Neighbourhood Farm) - Build it again

Sun, 06 Mar 2022 17:00:00 -0000

It was just a few weeks ago that we had Matt Bakker (Neighbourhood Farm) on The Producers to share the incredible story of their small farm in the centre of Brisbane. The floods of 2022 have had a devastating impact on so many lives, and for these inspiring young farmers it destroyed the entire farm and they will need to start all over again.

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https://www.neighbourhoodfarm.com.au

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https://www.instagram.com/veg_guy/?hl=en

Guy Jeffreys (Fogarty Wine Group) - From the garden

Fri, 04 Mar 2022 17:00:00 -0000

After building a career in some of Australia’s best kitchens, Guy Jeffreys (Fogarty Wine Group) began growing produce at home to sustain his own family. That deeper connection to produce led to a yearning to create that exact model in a commercial setting - Growing produce, connecting with hyper local producers and delivering the fruits of the land on a daily changing menu.

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https://www.instagram.com/nipper_eel_boy/?hl=en

Paul “ Nipper” Aquilina (Hawkesbury River Fisherman) - enthusiasm, optimism and energy

Thu, 03 Mar 2022 17:01:00 -0000

The Seafood Industry in Australia is facing some massive challenges -from global warming to fishery closures, whilst many are despondent there is Paul “ Nipper” Aquilina - he is a bright light, shining brightly on the Mighty Hawkesbury River - where his enthusiasm, optimism and energy is helping make this mighty suburban Sydney estuary great again ……

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https://www.gofundme.com/f/help-mal-kate-flood-affected-home?d=:signedDonationId&utm_medium=email&utm_source=product&utm_campaign=p_email_m_pd-5332-donation-receipt-adyen&utm_content=internal

Mal Meiers (Chef) - Lost it all, but found a greater community

Thu, 03 Mar 2022 17:00:00 -0000

The Floods in Queensland and NSW have had a devastating impact on so many lives. Homes destroyed, lives taken, businesses ruined, people displaced. We caught up with Mal Meiers (Chef) in 2021 to hear his incredible journey as a chef, but in the last week the floods have turned his and his family’s entire world upside down. His story is extraordinary.

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https://www.instagram.com/karena_armstrong/?hl=en

The Luminaries: Karena Armstrong (Salopian Inn) - Believe in yourself

Wed, 02 Mar 2022 17:00:00 -0000

After building a career under the watch of some of Australia’s best chefs, such as Alla Wolf-Tasker, Karen Martini and Kylie Kwong, Karena Armstrong (Salopian Inn) took a step back from the industry to focus on raising a family. But the energy, comradery and connections she experienced in the industry had her yearning to return – but she wanted to do it her way. When an opportunity rose to open a restaurant in regional South Australia, she leapt at the chance, and its not only given her the opportunity to truly express herself on the plate, but has become one of the most important restaurants of the modern era.

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https://www.instagram.com/levietnamcafe/?hl=en

DJ Lee (Le Vietnam) - Bustin’ out tunes to Banh mi

Tue, 01 Mar 2022 17:00:00 -0000

Feeling unfulfilled while working a 9-5 office job DJ Lee (Le Vietnam) took the plunge into his DJing hobby and before he knew it he was flying to different cities, headlining shows across the globe. Missing his family and the food of his Vietnamese heritage he set himself a task to find the best banh mi in each city he landed in. What first started out as a curious interest, grew to an addiction to discover the history of the famous sandwich, learning the craft, and taking his knowledge back to Perth where he now runs the busiest banh mi shop in the city.

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https://spudsisters.com.au

Kerri Farrell (Spud Sisters) - Spud specialists

Mon, 28 Feb 2022 17:00:00 -0000

Victorian producer Kerri Farrell and her spud sister Catherine farm potatoes, source potatoes and sell potatoes to fine dining restaurants, farmers’ markets and online. Third generation farmers and providores, Kerri loves being a spud specialist, enjoys the opportunities for connection and education and truly believes you can never be too enthusiastic about potatoes.

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https://www.lankanfillingstation.com.au

O Tama Carey (Lankan Filling Station) - Fill me up

Mon, 28 Feb 2022 17:00:00 -0000

After beginning her cooking career by accident O Tama Carey (Lankan Filling Station) fell in love with cooking and the connections made in hospitality. After years exploring the techniques, ingredients and cultures of French, Chinese and Italian she knew it was time to explore the food of her heritage - Sri Lankan. The journey has not only opened many diners eyes to the breadth and depth of the cuisine, but has emphasized why she is one of the most important chefs of the modern era

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https://www.thekyah.com.au

Mate Herceg (Kyah Boutique Hotel) - It all starts with producers

Sun, 27 Feb 2022 17:00:00 -0000

Growing up in a family where food and quality produce were at the centre of everything, Mate Herceg (Kyah Boutique Hotel) found real peace and joy in the family kitchen. It made for a simple transition into a career as a chef, and after rising the ranks in some of the biggest hotel brigades he found himself in the Blue Mountains where he’s forged connections with local growers and created a real sense of place on the plate and now running one of regions best boutique hotels too.

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https://www.brooklandsfarms.com.au

The Crackling: Jono Hurst (Brooklands Free Range Farms) - Back to the farm

Fri, 25 Feb 2022 17:00:00 -0000

Growing up in a multi-generational farming family in New Zealand, Jono Hurst (Brooklands Free Range Farms) always had a strong connection to the land. But lured by the big city lights he built a career in the hospitality sector until the magnetic pull of the country life was too much to ignore. Buoyed by his belief in quality food, he and his wife Nat created an incredible farm that not only produces quality meat and produce, but helps regenerate the land too.

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http://www.finsseafood.com.au

Fishtales: Phil Clark (Fins Seafood) -

Thu, 24 Feb 2022 17:00:00 -0000

Phil Fins

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https://www.instagram.com/deepintheweedspodcast/?hl=en

The Luminaries: Guy Grossi (Grossi Restaurants) - Over the years

Wed, 23 Feb 2022 17:00:00 -0000

Over three generations the Grossi family have left an indelible mark not only on Melbourne’s culinary landscape, but that of Australia’s too. Inspired by the food of his family home, and time spent on the pans with his father, Guy Grossi (Grossi Restaurants) forged the way forward for Italian restaurants in Melbourne. From the early days of Quadri, Caffé Grossi to the rich history and evolution of Grossi Florentino, Guy takes us on a journey through the years of one of Australia’s most important food families.

http://www.grossi.com.au

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https://www.falcobakery.com

Christine Tran (Falco Bakery) - New age baker

Tue, 22 Feb 2022 17:00:00 -0000

After honing her skills as an artisan baker at one of the world’s top bakeries Christine Tran (Falco Bakery) returned to Australia keen to bring a new experience and energy to the bakery scene down under. She teamed up with a group of successful restaurateurs and together they created a hub of the community with a commitment to quality organic produce, and a focus on reducing business environmental impacts too.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Tony Gibson (Sean Connolly Restaurants) - The fixer

Mon, 21 Feb 2022 17:01:00 -0000

Growing up in a single parent family, Tony Gibson (Sean Connolly Restaurants) learned to cook at a young age. Although he was a dab hand in the kitchen, it wasn’t until his mid-20s that he entertained the idea of a career in food. The impact was immediate as he jumped into some of the most influential kitchens of their era in the UK, before embarking on journey around the globe. He settled in Australia where he’s become a rare breed of chef, called upon to solve problems in the kitchen, and help launch new restaurants from scratch.

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https://www.margralamb.com

The Producers: Tim Leahy (Margra Lamb) - Making your Margra

Mon, 21 Feb 2022 17:00:00 -0000

Inspired by native haired sheep seen on their travels to South America, the Gilmore Brothers set out to breed a fully haired meat sheep intended for Australian conditions. Through years of careful breeding using the latest technology and techniques, they succeeded in their venture, developing a unique breed of lamb, certified as the Australian White, and as Tim Leahy (Margra Lamb) explains, some of Australia’s best chefs are taking note.

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https://www.margaretdoublebay.com

Josephine Perry (Margaret) - Live the life you love

Sun, 20 Feb 2022 17:00:00 -0000

After growing up in and around her father’s restaurants while growing up, Josephine Perry (Margaret) fell in love with the art of great hospitality. She found her home in the front of house, and the dream role of Maitre ‘D at her father’s first solo restaurant. But on the very day Margaret was set to open NSW went into a four-month lockdown. With time to build great connections with team members, she’s now managing the busiest restaurant in town.

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https://www.edgehospitality.com.au

The Crackling: Paul Cooper (Edge Hospitality, Ferguson Winery, Bianchet Yarra Valley) - nose to tail

Fri, 18 Feb 2022 17:00:00 -0000

While working with famed Australian chef Shane Osborn in London, Paul Cooper (Edge Hospitality, Ferguson Winery, Bianchet Yarra Valley) was challenged to breakdown a whole pig and create a dish for the menu. The experience led to a new approach to his cooking, where whole beast butchery is at the heart of everything he does.

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https://www.instagram.com/fishtalesseafoodpodcast/

Patrick Hone (FRDC) - the future is bright

Thu, 17 Feb 2022 17:00:00 -0000

The good thing about science is that it is true, whether or not you believe in it. The aim of science is to seek the simplest explanations of complex facts. Patrick Hone, is scientist who’s love of seafood, the environment and the seafood industry drives him to deliver science based facts about the state of Australian fisheries, their sustainability and their future. Hear why he believes the future is not only bright but exciting for seafood in our part of the world.

https://www.frdc.com.au

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https://www.chattowines.com

Jim Chatto (Chatto Wines)

Wed, 16 Feb 2022 17:01:00 -0000

Jim Chatto is a name synonymous with experienced wine making in Australia.

Group winemaker at McWilliams Wine for over 8 years and keeper of more than one Winemaker of the year award.

Jim and his wife Daisy now lodge in Tasmania’s Huon valley. Their label Chatto has swiftly evolved into some of the most talked about Pinot Noir in this country.

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https://www.instagram.com/melisspalinkas/?hl=en

The Luminaries: Melissa Palinkas (Young George Bar, Ethos Deli) - Old is new again

Wed, 16 Feb 2022 17:00:00 -0000

Inspired by the nose-to-tail no waste ethos of her mother while growing up Melissa Palinkas (Young George Bar, Ethos Deli) embarked on implementing sustainable practises into her craft at a young age. The approach not only helped carve a path for what’s possible in a commercial kitchen, but played a key role in developing her unique voice on the plate too.

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https://www.thehilltopstore.com.au

Carla Jones (Hilltop Store, Sawtell) - Back to where it began

Tue, 15 Feb 2022 17:00:00 -0000

Growing up in a coastal New South Wales Town Carla Jones (Hilltop Store) never really knew what she wanted to do for a career until the day she stepped into a commercial kitchen. It saw her work in Brisbane, London, and Sydney where she worked with some of Australia’s best chefs and even opened her own restaurant with Colin Fassnidge and Jane Hyland to critical acclaim. But with the beginnings of a young family, the country life looked more appealing, and she made the move back to the region she grew up where she has created a genuine hub of the community.

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Ajoy Joshi (Nilgiri’s) - Bowled over

Mon, 14 Feb 2022 17:01:00 -0000

While attending a wedding with a friend, Ajoy Joshi (Nilgiri’s) became mesmerized by the knife skills of the chefs providing the feast. It gave him the inspiration to begin a career as a chef and led to chancing his arm on a career downunder. A few decades later and he’s become one of the most influential chefs exploring the depth and breadth of Indian cuisine in Australia.

https://nilgiris.com.au

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Sharan West Rivett (Pepo Farms) - health benefits and culinary potential

Mon, 14 Feb 2022 17:00:00 -0000

If you eat Australian-grown pumpkin seeds, you can be sure they’re from Pepo Farms, a unique farming and production business based in northern Victoria. For owner Sharan West Rivett, Pepo’s mission isn’t just growing and selling a product, but also advocating for its health benefits and culinary potential, and enriching the land which makes it all possible.

https://pepofarms.com.au

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https://www.instagram.com/simonewatts_chef/?hl=en

Simone Watts (Barragunda) - Outside the box

Sun, 13 Feb 2022 17:00:00 -0000

After immersing herself in the food and environments of tropical locations around the globe Simone Watts (Barragunda) had a yearning to be closer to family back in Victoria. She found a chef role that would connect her with the local produce of Mornington, but as the pandemic hit found her role transition from chef to farmer. Although she has missed the energy, being ‘kitchen-less’ has sparked a number of collaborations and a lot of thinking outside the box when it comes to hospitality offerings.

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https://www.instagram.com/danielledixon/?hl=en

The Crackling: Danielle Dixon (Institute of Culinary Excellence) - Follow your passion

Fri, 11 Feb 2022 17:00:00 -0000

Age should not be a barrier for change. Fear of failure should never stop you taking a chance on what you believe in. As the old saying goes, you only live once and for Danielle Dixon her passion for food drove her to take a chance at the age of 29, change careers and the decision altered her entire life.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Nick Lewis (Cookaborough) - Connecting through food

Thu, 10 Feb 2022 17:01:00 -0000

With a busy lifestyle, Nick Lewis (Cookaborough) teamed up with a neighbour to take turns making meals for each other’s family and take to take pressure off during the week. Although they saw the value in the experience, it got challenging to manage until he discovered a local chef with a ready-to-eat meals business in his area. Seeing the value in her offering, and the support she needed to make her small business viable he teamed up with his wife and friend to create a platform that's designed for any home cook, local foodstore, chef, catering company or restaurant that provides an end-to-end solution to start, run and grow their own ready-made meals business. It’s not only revolutionising the way we eat at home but providing the foundation for small food businesses to thrive and connect with their local community too.

https://cookaborough.com

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Lara Barazi Geroulana (Kefalonia Fisheries, Greece) - Care, Love and Good Food

Thu, 10 Feb 2022 17:00:00 -0000

As the worlds population is set to double in the next 50 years the demand for sustainable food production is becoming an imperative- AQUACULTURE offers an holistic solution head the story of one of the world’s leaders on sustainable fish farming.

Lara Barazi Geroulana is the managing director of Kefalonia Fisheries a 40 year old Aquaculture company based on an idyllic Greek island which is part of the Ionian Islands group located right opposite the Gulf of Corinth, only 30 km from the coast of the Peloponnese.

For her and her company, the journey of sustainability is one of tradition, they are dedicated to preserving the time-honoured way of life on a Greek island. Care, Love and Good Food.

https://www.kefish.gr

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https://www.andrewguard.com.au

Andrew Guard (Andrew Guard Wine Imports) - an importing influence

Wed, 09 Feb 2022 17:01:00 -0000

Andrew Guard is one of Australia’s leading wine personalities.

Sommelier at heart, Andrew‘s wine focus evolved into specialized wine imports in 2007.

Today his portfolio represents some of the most sought-after labels from artisan producers.

His dedication to representing the humans, behind the bottle is inspirational and wine culture in Australia is markedly more diverse because of his influence.

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https://www.barriocollective.com

The Luminaries: Sam Burns (Barrio Collective Coffee) - A new bean scene

Wed, 09 Feb 2022 17:00:00 -0000

While working in a café during university, Sam Burns (Barrio Collective Coffee) started on a journey that began first in dabbling in roasting coffee, then connecting with the beans at the source. The further he dug, the more he valued the source and sort to find and create the best possible coffee experiences that speak of provenance in a cup. Although he’s still young, he has become one of the leaders taking coffee experiences to new heights in the nation’s capital, Canberra.

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https://www.coyacromer.com.au

Ashraf Saleh (Coya) - Travel the world

Tue, 08 Feb 2022 17:00:00 -0000

After starting his career as a chef in the late 1980s at the Sheraton Hotel in Saudi Arabia, Ashraf Saleh (Coya) embarked on a journey through Paris, London and Sweden in a quest to further refine his culinary expertise and immerse himself in different cultures. It led to an opportunity in Australia, and a few decades later he has built his own restaurant that strikes a clever balance between casual and finer dining in Sydney’s Northern suburbs and the locals are loving it.

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https://www.achacha.com.au

Helen Hill (Achacha) - Tropical treasures

Mon, 07 Feb 2022 17:01:00 -0000

The Achacha has been domestically cultivated for centuries in the tropical lowlands of the Amazon Basin. But after being introduced to the tropical fruit by a friend, Helen Hill and her husband Bruce (Achacha) set about creating the world’s first commercial plantation in Far North Queensland– and the world is taking note.

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https://www.instagram.com/melday15/?hl=en

Melanie Day (Sofitel, Gold Coast) - Dessert storm

Mon, 07 Feb 2022 17:00:00 -0000

After a decade working as a chef, an opportunity to re-imagine her childhood through pastry and desserts lead Melanie Day (Sofitel, Gold Coast) on a career and life-changing journey. With tourism diminished, her workplace has become a quarantine hotel, shifting her from her beloved pastry to a position back on the pans temporarily, but she has found greater expression through her food and is now planning a dessert degustation dinner at an award-winning restaurant.

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https://www.instagram.com/chef_perryhill/?hl=en

Perry Hill (Bather’s Bistro) - Off grid, on track

Sun, 06 Feb 2022 17:00:00 -0000

After growing up off the grid in a family that grew its own food, had no phone, no power and used creek water for cooking, Perry Hill (Bather’s Bistro) found a unique connection with seasonal produce. It triggered a yearning to become a chef, but even though he earned his stripes in some of Australia’s best restaurants it wasn’t until a few trips to Italy and time in the River Café London where he found his own produce driven style.

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https://www.perama2.com.au

David Tsirekas (Perama 2.0) - Greece lightning

Fri, 04 Feb 2022 17:00:00 -0000

All cuisines evolve, but globalisation of food often means many cuisines and cultures are stereotyped to appease the local palates. None more so than what we know of Greek food. But there are some chefs that not only dive deep into the rich culinary history of their ancestry but look to take it forward into a new era and take their guests along for the ride too. For David Tsirekas, that journey back is vital for every step forward when it comes to cooking.

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https://www.instagram.com/f.v_bowithick/

Ben Pethick (F.V. Bowithick - Abrolhos Islands, Western Australia) - passionate, committed and savvy

Thu, 03 Feb 2022 17:00:00 -0000

Ben Pethick is part of the next generation “tour de force” of Australian fishermen. Passionate, committed and savvy. He respects the history of the industry and his heritage but is forging a sustainable future by engaging with his customers from water to plate………

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Over a Glass: Julian Grounds (Craggy Range Winery) - effortless grace

Wed, 02 Feb 2022 17:01:00 -0000

Julian Grounds is Chief Winemaker at Craggy Range Winery, situated in the majestic North Island of New Zealand.

Western Australian born he dived into wineries and vineyards at age 17 and has continued to globe trot and gain wine making experience ever since.

Now at the Helm of such an iconic winery, Julian carries the responsibility with an effortless grace.

https://craggyrange.com

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https://www.instagram.com/chefkanepollard/?hl=en

The Luminaries: Kane Pollard (Topiary, SA) - The right time

Wed, 02 Feb 2022 17:00:00 -0000

As he hangs up the apron on an incredible journey at Sôl Bar & Restaurant Kane Pollard (Topiary, SA), one of Australia’s best young chefs and restaurateurs, joins us on The Luminaries to take us on a deep dive into what drives him. A chef that is mature beyond his years, and with a pure focus on sustainability from paddock or sea to plate, Pollard is a once in a generation chef with an innate ability to create a sense of place on a plate, and deliver exceptional dining experiences.

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https://www.isolariva.com.au

Ben Brown (Isola Riva) - Family at heart

Tue, 01 Feb 2022 17:00:00 -0000

After running a small Michelin star establishment in the UK in his early 20s, Ben Brown (Isola Riva) yearned for experiences abroad. When an opportunity to head down under he jumped ship, and became a part of the foundation team to open one of Australia’s most important restaurants – Sepia. After a decade of excellence, he joined the young and dynamic Swillhouse Group to open the hottest place in town Alberto’s, but a calling to start a family has echoing in his mind. With fatherhood came the opportunity to move closer to his wife’s family and become part of a growing regional restaurant Group raising the bar of food and wine experiences out of the city.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Flavio Carnevale (MARTA Osteria + Bakery) - All meals lead to Rome

Mon, 31 Jan 2022 17:00:00 -0000

After exploring the food of his childhood in his very first restaurant in Sydney, Flavio Carnevale (Marta, Sydney) had an idea to capture the energy and heart of hospitality that lured him into the industry. Inspired by his foray into restaurant in Rome where he caught the bug on his very first shift in a restaurant, he set about to celebrate the simple cuisine, infectious energy, flavours and wine of Italia’s capital, and now it's considered by many as one of Sydney’s best Italian restaurants.

https://marta.com.au

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https://www.tuerongfarm.com.au

The Producers: Jason Cotter (Tuerong Farm, Mornington Peninsula) - a different path

Mon, 31 Jan 2022 17:00:00 -0000

Jason Cotter grows heritage wheat and mills it into flour at Tuerong Farm on the Mornington Peninsula. The Peninsula, an hour from Melbourne, is better known as a wine region but Jason's interest in local grain economies and his fascination with the fundamental place of wheat in the human story has taken him down a different path.

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https://www.sydneycollective.com.au

Dave Clarke (Sydney Collective Group) - New age of pub dining

Sun, 30 Jan 2022 17:00:00 -0000

Falling into the industry at a young age in a regional town Dave Clarke (Sydney Collective Group) had no idea where his career could take him. But after time on the pans in Quay a whole new world of skill, commitment and connection opened up in front of him. It led to a role with Jamie Oliver’s group down under and some of the largest groups, including his current role where he is integral in taking pub dining to a new level down under.

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https://littleacrefoods.com.au/

The Crackling: Jim Casey (Little Acres Food) - Chef to Charcutier

Fri, 28 Jan 2022 17:00:00 -0000

Key moments in life often drive significant change. It’s often a time when walking through a new door to new experiences makes us realise the thrill, but also the ease once we build up the courage. For Jim Casey (Little Acres Food), the moment to start a family had him yearning to move back to the region he grew up in and it triggered a shift in his career from chef to one of Australia’s best charcuteries.

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Over a Glass: Matt Okine (Actor, Writer, Comedian and Presenter)

Thu, 27 Jan 2022 01:00:00 -0000

Matt Okine is an actor, writer and presenter. As well a one of Australia’s favourite comedians.

His ability to find relatable humour in the everyday and his inclusive way of communication makes for a very hard to beat combo.

With plenty of time in our ears over Triple J’s breakfast radio in the past and today on Matt and Alex’s all-day breakfast, it’s an honour, to have Matt keep the headphones on for a little bit longer to join us.

http://www.mattokine.com

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https://www.pilotrestaurant.com

The Luminaries: Ross McQuinn (Pilot, ACT) - First restaurant, lasting impact

Wed, 26 Jan 2022 20:30:00 -0000

Working in restaurants while studying at University began to alter the path Ross McQuinn (Pilot, ACT) thought his career was on. The energy, connections and opportunity to create your own vision was too much of a lure to ignore. Teaming up with two other young guns of the industry, they embarked on a journey to open their own restaurant in the nation’s capital, Canberra. Inspired by their favourite restaurants in Sydney and Melbourne, they’ve not only created a ground-breaking restaurant for Canberra, but have fast become one of the leading proponents of the new wave of Australian dining.

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https://www.monoxo.com.au

Sam Stafford (Mono-XO) - Edible evolution

Mon, 24 Jan 2022 17:00:00 -0000

Treading the boards at some of Australia’s best restaurants Sam Stafford (Mono-XO) felt it was time to start his own foray into restaurateuring. After landing on a site he could afford, he realised it was too small to deliver a full ala carte offering and devised a clever, compact Asian-inspired menu and delivered a small bar atmosphere. But the pandemic landed and he soon realised his business model was not suited to a takeaway concept. But, some quick thinking, and support from locals has seen the venue evolve and flourish in tough times.

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The Producers: Tom Eadie (Berkelo) - rise as one

Mon, 24 Jan 2022 17:00:00 -0000

With a goal to create delicious food from sustainable produce, Tom Eadie (Berkelo) not only built one of the best sourdough bakeries in the country but actively supported healthier local communities in the process.

https://berkelo.com.au

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https://yellowtailrestaurant.com.au

Scott Price (Yellowtail, Terrigal) - The Price is right

Sun, 23 Jan 2022 17:00:00 -0000

Building his career in Queensland Scott Price (Yellowtail, Terrigal) yearned for experience further afield. He packed his bags and found a greater connection to seasonal produce in the United Kingdom under the watch of renowned restaurateur Sally Clarke. Buoyed by his experiences he ventured home, and inspired by the advice of a former boss, eventually to a seaside town an hour north of Sydney where he now has one of the best restaurants in the region that celebrates the bounty of both the local waters and land.

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https://www.instagram.com/jacqueline_challinor/?hl=en

The Crackling: Jacqui Challinor (Nomad) - Flavour First

Fri, 21 Jan 2022 17:00:00 -0000

Learning to cook, long hours mastering technique and gaining the confidence of your craft is one thing, but understanding to restraint on the plate and cooking with heart is something altogether different. For Jacqui Challinor (Nomad) food is about flavour first, and the rest will sort itself out.

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https://www.instagram.com/analiesegregory/?hl=en

Analiese Gregory (Chef) - a trailblazer

Thu, 20 Jan 2022 01:00:00 -0000

Analiese Gregory is a force to be reckoned with.

A trailblazing Australian chef, food personality, and seemingly fearless soul in her pursuit of all things nature and nurture.

Her experiences have been abundant in Food, place, and people but also; in drinks.

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https://christinemanfield.com

The Luminaries - Christine Manfield - Paramount to success

Wed, 19 Jan 2022 17:00:00 -0000

A career in hospitality can be a fulfilling adventure – traversing the globe, influencing, and enhancing lives and creating experiences they’ll remember forever. But it’s also a hard slog. Countless hours and dedication, draining on the creative process and pressures to constantly evolve and stay relevant. But these things also bring out the best in people, and some not only create incredible careers, but leave an indelible mark on the culinary landscape too. Industry legend Christine Manfield joins us on the luminaries to share stories, experiences and insight into a career in hospitality.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Sebastian Lutaud (LouLou Bistro) - Like father, like son

Tue, 18 Jan 2022 17:00:00 -0000

With fond memories of growing up in France and under the tutelage of his father, a renowned pastry chef, Sebastian Lutaud (LouLou Bistro) felt a natural magnetism to the hospitality industry. After years working in large groups with huge venues, he’s now reimagining the memories of his childhood in a venue that celebrates the sophisticated simplicity of French bistro cooking, charcuteries and, of course, baking too.

https://loulou.sydney

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https://www.harrisonsrestaurant.com.au

Reina Patrick (Harrisons, Taste Port Douglas) - A taste of the tropics

Mon, 17 Jan 2022 17:00:00 -0000

After building the foundation of her career in Melbourne’s hospitality industry Reina Patrick (Harrisons, Taste Port Douglas Food & Drink Festival) decided to take a break and travel around Australia with her husband Spencer. But after landing in Far North Queensland a series of events saw them stay in the region, bed down and become the most influential food operators of the region – bringing high end dining and a festival that celebrates the far north like no other.

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Ian Henderson (Lirah Australian Vinegar) - values of vinegar

Mon, 17 Jan 2022 17:00:00 -0000

What makes someone go into vinegar production? And what keeps them in love with their business every single day? We talk to Ian Henderson, owner of Australian Vinegar and the artisan Lirah brand. Ian shares his extraordinary foundation story, the values that power his business and the reasons we should all be using and enjoying more vinegar.

https://lirah.com.au

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https://www.exprestaurant.com.au

Frank Fawkner (EXP. Restaurant) - For the experience

Sun, 16 Jan 2022 17:00:00 -0000

After starting his career in a café in the Hunter Valley Frank Fawkner (EXP. Restaurant) ventured to the United Kingdom with friends and landed a job working for famed British chef Tom Aikens. The moment changed his perceptions of his career, and upon returning to Australia he became an integral part of the team at award-winning Muse, before venturing out with his wife Emma to create their very own interpretation of regional dining down under.

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https://sailorseekshorse.com.au

Gili Lipscombe (Sailor Seeks Horse) - a Tasmanian dream

Thu, 13 Jan 2022 01:00:00 -0000

Gili and Paul Lipscombe make exceptional wine in the Huon Valley of Southern Tasmania.

The dream; was to establish a vineyard that would sustain the family, their lifestyle and focus on producing outstanding Pinot Noir and Chardonnay.

I can confidently say, they have done just that.

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https://www.instagram.com/bigcatdiaries/?hl=en

Scott McComas-Williams (Love Tilly Group) - Barcelona to the lady’s boot

Wed, 12 Jan 2022 17:00:00 -0000

When growing up Scott McComas-Williams (Love Tilly Group) found joy penning through old cookbooks and cooking in the family kitchen. It led to a role with legendary Spanish chef Frank Camorra where he fell in love with tapas and Spanish Cuisine. But after a move to Sydney with the Movida Group ended quicker than expected, an opportunity to dive into Italian cuisine and the world of pasta saw him change paths as a cook. Now, part of one of Sydney’s most dynamic restaurant groups he’s exploring the beauty of both cuisines in unique, small venues.

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https://www.instagram.com/tangoxray70/?hl=en

Todd Garratt (The Royal Richmond Hotel) - What’s old is new again

Tue, 11 Jan 2022 17:00:00 -0000

With four decades experience working in and running some of Sydney’s top restaurants, Todd Garratt (The Royal Richmond Hotel) landed a consulting role to help bring one of the country’s oldest pubs back to life. But as the pandemic rolled out it changed plans daily and now he finds himself in a role that requires every ounce of his acquired skills as general manager of this incredible restoration.

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https://www.neighbourhoodfarm.com.au

Matt Bakker and Micah Oberon (Neighbourhood Farm, Brisbane) - capturing hearts

Mon, 10 Jan 2022 17:00:00 -0000

Looking for a greater connection to the local community, Matt Bakker and Micah Oberon joined forces to create Neighbourhood Farm - a small-scale bio-intensive market garden based in Oxley, Brisbane. Using the best organic and regenerative farming practices they’ve not only captured the hearts of the neighbourhood, but the attention of some of Brisbane’s best chefs too.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Pierre Issa (Pepe Saya) - Learning from those with less

Sun, 09 Jan 2022 17:00:00 -0000

Over the summer we are going to catch up with previous guests and share yarns from their lives in food. While many of us are dreaming about travelling again Pierre Issa (Pepe Saya) spent three months abroad at the tail end of 2021, and he’s the experience has him re-thinking our food production system.

https://pepesaya.com.au

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https://www.instagram.com/myshoutshanteh/?hl=en

Shanteh Wale (Over a Glass Podcast) - Wale of a time

Thu, 06 Jan 2022 01:00:00 -0000

Today we’re doing something a little different on Over a Glass. We thought we’d turn the tables on host Shanteh Wale, and put her in the guest chair for a conversation with Deep in the Weeds host Anthony Huckstep. One of Australia’s leading sommeliers, a wine communicator, drinks nerd and all-round legend of the hospitality industry in Australia, Shanteh takes the deep dive and shares stories of her career, and what she has install for Over a Glass in 2022.

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https://orakingsalmon.co.nz

Mark Preece (Ora King Salmon) - Best of breed

Wed, 05 Jan 2022 17:00:00 -0000

There are few more important topics than sustainability right now. Especially when it comes to our oceans, waterways and the way we manage our appetite for their glorious bounty. But for Mark Preece (New Zealand King Salmon) setting the standard, and creating best in class fish, by looking after the environment, and the sustainability of the community too is integral with everything they do.

This episode of Deep in the Weeds is proudly supported by Ora King Salmon.

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https://www.instagram.com/pinbone/?hl=en

Mike Eggert (Totti’s, SCG) - Six and out

Tue, 04 Jan 2022 17:00:00 -0000

Over the summer we are going to catch up with previous guests and share yarns from their lives in food. Cricket in Australia is summer, and with the Sydney test on today we thought it would be apt to catch up with chef and cricket tragic Mike Eggert (Totti’s, SCG) to tell us what Merivale has install with the food at the SCG.

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Jemal Murat (Jack Murat Coffee) - a lifetime commitment

Mon, 03 Jan 2022 17:00:00 -0000

Jemal Murat founded Australian coffee company Jack Murat with his brothers and father. The Murats grow coffee beans in north Queensland on land previously used for tobacco and vegetables. With coffee, they’ve found a project promising enough to engage the whole family in a lifetime commitment - to the farm, the crop and a unique high quality product that will hopefully be enjoyed in cafes around the world.

https://jackmurat.com

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https://www.instagram.com/jaredingersoll/?hl=en

Jared Ingersoll (Chef) - Get outdoors

Sun, 02 Jan 2022 17:00:00 -0000

Over the summer we are going to catch up with previous guests and share yarns from their lives in food. We caught up with Jared Ingersoll in episode 3 of Deep in the Weeds, and a lot has changed since then.

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https://www.instagram.com/kavita.faiella/?hl=en

Kavita Faiella (Shaw + Smith) - global experience

Thu, 30 Dec 2021 17:00:00 -0000

Kavita Faiella has paved an outstanding career for herself with thrilling experiences all over the globe. Her extensive knowledge and ability to communicate about wine in any setting is just one of her many talents. A true professional in all her pursuits, it's a privilege to have her spend some time Over A Glass with me.

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https://www.instagram.com/elizabethhewson/?hl=en

Elizabeth Hewson (Head of Creative - Fink) - a thirst for knowledge

Thu, 30 Dec 2021 01:00:00 -0000

Elizabeth Hewson is Head of Creative at Fink, published author and totally responsible for making mouths drool over her home cooking.

Her thirst for knowledge and learning Lizzie has resulted in a vast repertoire of experiences that would ANY foodie envious.

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https://www.earlcanteen.com.au

Jackie Middleton (Earl, Dame) - Welcome Dame

Wed, 29 Dec 2021 17:00:00 -0000

Over the summer we are going to catch up with previous guests and share yarns from their lives in food. As she plans to open her new restaurant Dame, Jackie Middleton (Earl) joins us to share some summer stories and her plans for 2022.

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Karena Armstrong (Salopian Inn) - smells of summer

Tue, 28 Dec 2021 17:00:00 -0000

Over the summer we are going to catch up with previous guests and share yarns from their lives in food. As she puts the finishing touches on the program for Tasting Australia as co-festival director, Karena Armstrong (Salopian Inn) joins us to share some summer yarns.

https://salopian.com.au

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https://www.instagram.com/lammmur/

Lauren Murdoch (Chef) - In a dream

Mon, 27 Dec 2021 17:00:00 -0000

Over the summer we are going to catch up with previous guests and share yarns from their lives in food. She’s been on a cattle station in the Northern Territory, and always one for a great yarn, Lauren Murdoch joins us to take us on a ride through the outback.

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https://www.instagram.com/adrianfiliuta/?hl=en

Adrian Filiuta (Group Sommelier, Merivale) - has his hands full

Thu, 23 Dec 2021 01:00:00 -0000

Adrian Filiuta is one man that’s hard to get a hold of.

One of Australia’s most coveted Master Sommeliers, The Group Sommelier of Merivale and father of twins, it’s no denying this talented man has his hands full.

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https://alexherbert.com.au

Alex Herbert (Chef) - Good, Simple, Delicious

Wed, 22 Dec 2021 17:00:00 -0000

There are some whose influence runs deep through the industry, others communicating across the food media, but there are few that can manage both and have an innate ability to influence and enhance the minds, hearts and sate the bellies of those that have the good fortune to break bread under their watch. As we plunge headfirst into the festive season, one of Australia’s best chefs and restaurateurs, Alex Herbert takes us on a journey through her incredible career.

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https://anniesmithers.com.au

Annie Smithers (Du Fermier) - Christmas with a side of Covid-19

Tue, 21 Dec 2021 17:00:00 -0000

Summer is here, Christmas is coming and there is the more optimism than we’ve seen in the last two years. Who better to talk summer and Xmas than a deep in the weeds favourite and one of Australia’s very best chefs and restaurateurs Annie Smithers (Du Fermier).

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https://www.instagram.com/georgieadeux/?hl=en

Georgie Davidson-Brown (Wyno x Bodega) - next generation

Tue, 21 Dec 2021 01:00:00 -0000

Georgie Davidson-Brown is the Head Sommelier of Wyno x Bodega in Surry Hills.

After falling into Hospitality at 18 and being coerced into wine by an enthusiastic Sommelier. Georgie has found her place in the next generation of Sydney’s wine professionals.

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https://www.gingerbreadfolk.com.au

Karen Sharman (Gingerbread Folk) - Building the gingerbread house

Mon, 20 Dec 2021 17:00:00 -0000

Two decades ago Karen Sharman (Gingerbread Folk) left behind a corporate lifestyle to experience the beauty of the Australian outback. With freedom to visualise new directions, a small baking business was born inspired by her obsession with gingerbread and a yearning to have deeper meaning in everything she does.

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John Susman (Fishtales) - Summer of seafood

Sun, 19 Dec 2021 17:00:00 -0000

As the sun of summer warms our backs and we dive headfirst into the festive season there are few things that celebrate the joy of both than seafood. As we launch into Christmas with renewed optimism who better to plumb the depths and discover the bounty than one of the world’s leading authorities on seafood John Susman (Fishtales).

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https://www.instagram.com/cfassnidge/?hl=en

Colin Fassnidge - A Porky Christmas

Fri, 17 Dec 2021 17:00:00 -0000

When it comes to Christmas and the festive season pork is front of mind for many. Whether it's a glazed ham on the bone, roast pork, or a bacon sandwich the morning after the night before, pork has become a key to celebrating life during the festive season. And who better to talk about the pork this Christmas than Mr Pork himself Colin Fassnidge.

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https://www.stehrgroup.net

Fishtales: Marcus Stehr (Tuna Fisherman, Port Lincoln, South Australia) - a rare, natural gift for fishing

Thu, 16 Dec 2021 17:00:00 -0000

When we consider family seafood dynasties, there’s probably few as quintessentially South Australian or as diverse, as the Tuna fishing Stehr family from the West Coast seafood town of Port Lincoln.

They have been fishing 50 plus years across a range of fisheries but tuna is in their blood and that love of the Southern Bluefin has been handed down generationally.

Being the prodigal son of one of the inimitable Hagen Stehr, one of Australia’s most innovative, determined and pioneering fishermen would be daunting for most, Marcus Stehr however has built on the family heritage adding his rare, natural gift for fishing to create one of the great fishing companies in Australia.

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The Deep in the Weeds Network Christmas Special - Deep in the mistletoe

Wed, 15 Dec 2021 17:00:00 -0000

A fish fiend, wine nerd, journo activist and Santa look-a-like walk into Rockpool Bar & Grill…. And just like that we have a Christmas special where the hosts - John Susman, Shanteh Wale, Dani Valent & Anthony Huckstep (plus executive producer Rob Locke) - of all the shows on the Deep in the Weeds food podcast network are finally in the same room at the same time. Strap in for all the views on the year that was, the year to come and a few festive yarns too.

https://www.instagram.com/deepintheweedspodcast/?hl=en

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http://www.anticorestaurants.com.au

Alen Nikolovski (Antico Woodfired Pizza) - Family matters most

Tue, 14 Dec 2021 17:00:00 -0000

After finding his feet in the bar industry Alen Nikolovski (Antico Wood Fired Pizza) rose the ranks to become integral in the creation and operations of some of Australia’s best bars. But feeling the need for a change he decided to go back to the family restaurant and work alongside his brother. Little did he know that big change was around the corner when a diagnoses for testicular cancer put everything that its important in perspective and altered the way he lives every single day.

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https://cherryhill.com.au

Stephen Riseborough (CherryHill Orchards) - cherish the cherry.

Mon, 13 Dec 2021 17:00:00 -0000

You know the Australian summer has arrived when cherries turn up in the markets. Third generation cherry farmer Stephen Riseborough is director of his family’s CherryHill Orchards. A spread of central and northern Victorian farms allow the Riseboroughs to produce cherries through the late spring and summer harvesting season. What are the rhythms of the seasons, the challenges of growing a temperamental crop in variable weather conditions and the satisfactions of producing a fruit that people anticipate with excitement and eat with passion and a fond sense of tradition?

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https://www.themermaid.com.au

Rowan Tihema (The Mermaid Beach House, Coffs Harbour) - Don’t sit idle

Sun, 12 Dec 2021 17:00:00 -0000

After a stellar career jumping from front of house to back of house and even running his own businesses, Rowan Tihema (The Mermaid Beach House, Coffs Harbour) jumped as lockdown approached in Melbourne and moved to NSW to be closer to his family and try and make sense of what was going on. The move proved life-changing, and after finding the most extraordinary site sitting idle he embarked on a our journey to open his own vision of a regional restaurant that has evolved quickly to capture the appetite and interest of the locals, and tourist in equal measure.

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https://www.kitchenbymike.com.au

Mike McEnearney (Kitchen by Mike) - The communal table

Fri, 10 Dec 2021 17:00:00 -0000

Although he’d carved out a career in some of Sydney’s best restaurants, making connections with quality producers, it wasn’t until he went on a trip to the United Kingdom that Mike McEnearney (Kitchen by Mike) discovered a more holistic approach to food. Buoyed by the impact of his new found view of food, he embarked on a journey to change his own conversation in food that put the focus on produce, shared meals, abundance, and most importantly connections.

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https://www.inahalfshell.com

Fishtales: Julie Qiu (Oyster Sommelier, In A Half Shell) - an oyster celebration

Thu, 09 Dec 2021 17:00:00 -0000

Julie Qiu is an international oyster expert and founder of In A Half Shell, an oyster appreciation website. Based in Brooklyn, New York Julie shares her knowledge and love of half shell culture through masterclasses, bespoke events, original digital content, and products designed for like-minded oyster enthusiasts.

In A Half Shell has become the worlds pre-eminent place for oyster celebration.

Julie has become infatuated by all things oyster from growing to eating and all in between.

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https://www.instagram.com/fredsiggins/?hl=en

Over A Glass: Fred Siggins (Mighty Craft Spirits) - knows his drinks

Thu, 09 Dec 2021 01:00:00 -0000

Fred Siggins knows his drinks. He knows all about slinging booze and mixing them for thirsty customers. These days he is heavily involved in the spirit game of Australia and how it operates and thrives.

He's a gun of the drinks world and a delight to chat to.

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https://arthurrestaurant.com

The Luminaries: Tristan Rosier (Arthur, Jane) - Know what not to do

Wed, 08 Dec 2021 17:00:00 -0000

After plying his trade in some of Sydney’s best restaurants Tristan Rosier (Arthur, Jane) he learnt valuable lessons of what to do, and what not to do. When the moment arrived to open his very own restaurant he embarked on a journey to give singular focus to quality ingredients and change our perceptions on how tasting menus and shared plates to create a template for a new way of dining. Now part of the new wave of Australian cuisine, he’s on the verge of opening his second venue where the DNA remains, but the incredible evolution continues.

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https://bayswaterkitchenette.com

Glenda Lau (Bayswater Kitchenette) - It’s just a kitchen

Tue, 07 Dec 2021 17:00:00 -0000

At the age of 13, and a little too young to be employed Glenda Lau (Bayswater Kitchenette) forged her ID to land a job at McDonalds and join her friends for a summer job. Little did she know at the time but it planted a seed that over time blossomed into a hospitality career in some of Sydney’s and London’s best restaurants. But when an opportunity to open a small site of her own, she leapt at the chance to build a local hub of the community, that not only forged new relationships during lockdowns, but allowed the restaurant to flourish too.

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https://www.greenonco.com.au

Frankie Cox (Green-on, Melbourne) - On the green bus

Mon, 06 Dec 2021 17:01:00 -0000

After traumatic health issue steered her towards healthy living and eating, Frankie Cox (Green-on, Victoria) reflected on her life as chef. The endless hours, the unhealthy eating and incredible stress, it led to a re-imagining of the way she looks at food, the connections with producers and ultimately the way she cooks and shares experiences. The path led to the beginning of a movement where nutrient rich, quality produce is leading the agenda of a menu in her very own forward-thinking food business that's changing the conversation in food.

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https://www.bodalladairy.com.au

The Producers: Sandra McCuaig (Bodalla Dairy) - From cow to ice cream

Mon, 06 Dec 2021 17:00:00 -0000

Coming from a 6th generation farming family and after a career as a journalist Sandra McCuaig (Bodalla Dairy) yearned to be on the land again. She found wonderment in the small town of Bodalla, a town once famous for its cheese, and set about celebrating of the region by producing award-winning cheese and ice cream.

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https://madeintheshadegroup.com.au

Zara Madrusan (Made in the Shade) - Under a new sun

Sun, 05 Dec 2021 17:00:00 -0000

While completing her Masters in Theatre & Performance Studies at King’s College London, Zara Madrusan (Made in the Shade) worked as host and events manager at the Experimental Cocktail Club (London) alongside a role in production and marketing for popular immersive theatre/film company, Future Cinema. Keen to make an impact, her drive was soon taking a toll and she yearned for a different life and different opportunity. Melbourne beckoned, and after landing a job at The Everleigh, she utilised her unique skills to become part of the fabric of a growing group – where she has helped create some of Australia’s most important bars.

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https://www.thepialligoestate.com.au

Mark Glenn (Pialligo Estate, Canberra) - Where there's smoke

Fri, 03 Dec 2021 17:00:00 -0000

After working with some of Melbourne’s most influential chefs Mark Glenn (Pialligo Estate, Canberra) was building an appetite for charcuterie, and the best ways to connect with local producers. When the pandemic landed a unique opportunity presented itself where he could explore the virtues of both in a multi-faceted venue, and the connections and creations he’s helped fostered have created one of the country's most unique offerings.

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https://www.instagram.com/fishtalesseafoodpodcast/

Katie Simmonds (Barramundi Fisher, Far North Queensland) - one of the last great fishing dynasties

Thu, 02 Dec 2021 17:00:00 -0000

Dynasties are more often associated with money, mining and magnates. Fishing the wild, untamed wilderness of the Western Cape York in Far North Queensland, Katie Simmonds might be the last of one of Australia’s greatest fishing dynasties …….

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David Murphy (Lyre's Spirit Co/One Penny Red) - a true pleasure.

Thu, 02 Dec 2021 01:00:00 -0000

David Murphy is one of Sydney's original wine and hospitality professionals. He's been there and done that, not that you'd know it by his humble attitude and gentlemanly grace. A drink and chat with Dave Murph is always a true pleasure.

https://lyres.com.au

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https://www.instagram.com/deepintheweedspodcast/?hl=en

The Luminaries: Salvatore Malatesta (St Ali) - Double ristretto

Wed, 01 Dec 2021 17:00:00 -0000

After opening a café in a Melbourne University Salvatore Malatesta (St Ali, Melbourne) realised the need and opportunity to raise the bar in regards to café offerings and particularly coffee. Fuelled by his love of everything coffee he led a revolution in Australia’s dining capital that not only changed our perceptions on cafes, but helped steer Australia as one of the most mature coffee markets on the planet.

https://stali.com.au

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https://www.instagram.com/passeggiata_au/?hl=en

Nigel Ward (Passeggiata) - Back on track

Tue, 30 Nov 2021 17:00:00 -0000

When the pandemic hit and the industry went into lockdown it also put Nigel Ward’s (Passeggiata) dreams of opening his own restaurant on hold. He landed a job cooking in one of the city’s best kitchens but the yearning to explore his own venue gave him itchy feet. While looking at a venue to rent in his own neighborhood he discovered a beautiful old building for sale and before he knew it he had the keys and is now building his dream restaurant, with a few hurdles along the way.

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https://www.star.com.au/goldcoast/restaurants/sovereign-dining

Carolyne Helmy (Sovereign, The Star Gold Coast) - Career change

Mon, 29 Nov 2021 17:01:00 -0000

After completing a Bachelor of Business Communications Carolyne Helmy (Sovereign, The Star Gold Coast) moved to the USA to begin a career in the corporate world. However, it was her stint in a San Diego-based food and beverage import company – where she was surrounded by leading restaurants and culinary entrepreneurs – that influenced her decision to return to the Gold Coast and begin an apprenticeship. A decade later and she is now drawing on her French culture to deliver a unique dining experience in one of the country’s most exclusive restaurants.

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https://www.otwaypasta.com.au

The Producers: Steve Robinson (Otway Pasta) - premium pasta

Mon, 29 Nov 2021 17:00:00 -0000

Steve Robinson grew up on a farm but he didn't realise exactly how much made-from-scratch ethics influenced him until he was a stay-at-home dad making pasta for his young family. Steve's kitchen bench hobby slowly morphed into one of Australia's most prominent premium pasta companies. Otway Pasta has a focus on quality ingredients, traditional methods and looking after the people that work there.

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https://www.instagram.com/jemwhiteman/?hl=en

Jemma Whiteman (Ante, Newtown) - Think outside the square

Sun, 28 Nov 2021 17:00:00 -0000

After growing up in a family where food was at the heart of everything, Jemma Whiteman (Ante, Newtown) felt a natural magnetism to the hospitality sector. After building her career surrounded by some of the most influential chefs of the modern era. Then she formed part of a duo that changed our perceptions of dining with the movable feast Pinbone, that they dished up in many different iterations in multiple sites. Now, she’s on the cups of a new adventure to change our perceptions of sake and prove its on par with wine when matching to cuisine – whether is Japanese cuisine or not.

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https://www.schultzfamilyfarms.com.au

Vaughn Schultz (Schultz Family Farm) - back to the land

Fri, 26 Nov 2021 17:00:00 -0000

Born into a family with a rich multi-generation farming background, Vaughn Schutlz (Schultz Family Farm) grew up in the most fascinating surrounds. When he became an adult he left to embrace city living, but when it came time to start his own family, the past pulled him back to the family farm where he now produces some of the most extraordinary pork in Australia.

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https://oceanspeared.co.nz

Fihtales: Tim Barnett (Ocean Speared, New Zealand) - viewed, selected, harvested.

Thu, 25 Nov 2021 17:00:00 -0000

Spearfishing is a passion of Tim Barnett, the owner and founder of New Zealand commercial fishing operation, Ocean Speared.

This family owned and operated business, combines Tim’s experience, both in the commercial diving industry, and as a passionate recreational spearfisherman.

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https://courabyrawines.com

Cathy Gairn (Courabyra Wines) - regional community spirit

Thu, 25 Nov 2021 01:00:00 -0000

Cathy Gairn epitomises true regional community spirit. One fo the first to grow grapes in Tumbarumba, she now can be found in the vines and welcoming travellers into Courabyra's cellar doors. Once you walk in you may never want to leave.

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https://www.instagram.com/shazarama/?hl=en

The Luminaries: Sharon Romeo (Fino Seppeltsfield, Fino Vino) - look after people

Wed, 24 Nov 2021 17:00:00 -0000

Growing up in as a second-generation Italian-Australian

Sharon Romeo (Fino Seppeltsfield, Fino Vino) had a strong connection to food at a young age, and believed her destiny was a career as a chef. But after work experience, she was declined the chance to do a chef apprenticeship. She headed to university to study psychology and all the while found work in the front of house. The experience of such swept her off her feet and she felt in her element on the floor of a restaurant. Soon enough her innate understanding of true hospitality was getting attention and it led to a string of gigs until she met chef David Swain. The pair combined their talents to open Fino and serve simple regional food, interesting wines and deliver thoughtful welcoming service. A few decades later and Fino is renowned as one of South Australia’s most influential brands, and Sharon has become one of the countries leading exponents of hospitality.

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http://www.chefjasonroberts.com

Jason Roberts - Navigating through a new lens

Tue, 23 Nov 2021 17:00:00 -0000

Navigating through a new lens

After falling in love with cooking and the world of hospitality Jason Roberts rose the ranks quickly to become head chef of one of Sydney’s most important restaurants of its time Bistro Moncur. But just when the physical and mental stress began to burn him out, and opportunity to cook on television transformed his life and opened up to a whole new world – both in Australia and the US. After decades traversing the globe, the pandemic landed, and for the first time he found solace in a home base, and set about building a community, connecting through food and rebuilding who he is. With a new outlook he’s now focussed on evolving creatively, becoming limitless and feeding off the collective energy he puts out into the world.

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https://www.instagram.com/missvansfood/?hl=en

Andrew Duong (Miss Vans, ACT) - Follow your heart

Mon, 22 Nov 2021 17:01:00 -0000

While at University Andrew Duong (Miss Vans, ACT) opened an homage to the food of his Vietnamese heritage in a shipping container that soon garnered a cult following. Buoyed by its success he teamed up with some other young guns to open two modern Asian eateries that joined the throng of new wave diners, but in his heart he felt a magnetic pull to his past. After s series of set backs thanks to the uncertainty of Covid, he found a site and bricks and mortar iteration of his vision has come to life adding new colour to the evolving Canberra dining landscape.

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https://www.facebook.com/groups/1690158811199302/

The Producers: Claire Longbottom (Freshwater Turkeys) - Turkey takeover

Mon, 22 Nov 2021 17:00:00 -0000

In Australia turkey often plays second fiddle to chickens, but things are changing. An idea to have a few turkeys on the farm led Claire Longbottom (Freshwater Turkeys, SA) down a path to breed and pasture-raise rare heritage turkeys in the Clare Valley, South Australia. These incredible birds grow slowly and are free to roam outside and embrace an active lifestyle, and the proof lies in some of the most sort after turkey in the country.

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https://wanderingcooks.com.au

Angela Hirst (Wandering Cooks) - A new chance

Sun, 21 Nov 2021 17:00:00 -0000

Lured into the world of food Angela Hirst (Wandering Cooks) went on a mission incubating and mentoring an eclectic mix of local growers and producers, as well as fledgling and ambitious food makers in a venue where they could afford to follow their dream. It not only became the hub of the community, but a place with connection at its heart. But when the pandemic landed it turned everything on its head, but an opportunity to move the business and see Angela back on the pans has given her a new perspective and renewed passion for her love of food.

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Matt Moran (Aria, Chiswick, Moran Family Farm) - Paddock to plate

Fri, 19 Nov 2021 17:00:00 -0000

The paddock to plate ethos seems almost commonplace these days, but there are some that fostered a greater connection to those that produce our food and those that cook it long before it was widespread. Matt Moran (Aria, Chiswick, Moran Family Farm) is one of Australia’s most influential chefs and restaurateurs, and a firm believer in the ethos, but he is also a fourth generation farmer – who over the years has developed an even greater connection with the land – and now he’s even farming pigs.

https://mattmoran.com.au

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https://www.taroonadarwin.com.au

Norm and Toni Hedditch (Taroona Fishing, Darwin) - the mighty mackerel

Thu, 18 Nov 2021 17:00:00 -0000

For 40 years Norm Hedditch has been fishing the warm tropical waters of the mystic north – from prawning for Tiger and Banana prawns to netting for Barra, he has pretty much worked every species. These days, he owns and operates his family business, Taroona Fishing, based out of the legendary “Duck Pond” in Darwin harbour. Now, with daughter Toni running the land based operations, and two vessels fishing out of Darwin, they proudly catch and sell line- caught Spanish Mackerel .

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Over a Glass: Chris Carpenter (Lark Hill Winery - Canberra) - considerate and respectful

Thu, 18 Nov 2021 01:00:00 -0000

Chris Carpenter continues family tradition in his considerate and respectful winemaking.

Lark Hill is paving the future for generations to come in Canberra's wine country.

https://larkhill.wine

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https://au.linkedin.com/in/david-mackintosh-86171448

The Luminaries: David Mackintosh (IDES, Lee Ho Fook, SPQR Pizzeria and Pope Joan) - The foundation to flourish

Wed, 17 Nov 2021 17:00:00 -0000

The foundation to flourish

Although his first experience as an owner of a restaurant (Movida) became one of the most successful restaurants in Melbourne’s culinary history, David Mackintosh (Lee Ho Fook, Ides, Pope Joan, SPQR Pizzeria) felt he didn’t learn any lessons because they got just about everything right. But the momentum created opportunities, and the rollercoaster of failure and success moving forward gave him the know-how to focus on the things he could control in his businesses, and manage the unpredictable moments as best as possible. It set him up to take a pragmatic approach to partner with highly creative people and give them the foundation to shine and deliver some of the most important restaurants of the modern era.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Dave Campbell (Shellharbour Club) - Straight to the source

Tue, 16 Nov 2021 17:00:00 -0000

After working for trailblazers such as Neil Perry, Kylie Kwong and Tetsuya Wakuda, renowned chef and restaurateur Dave Campbell (Shellharbour Club) discovered a greater connection to produce and a yearning to be closer to the source. But after running an all-day eatery that was ahead of its time, he realised it was hard to foster deep connections with producers while working in the centre of Sydney. It led to a move to the south coast of New South Wales, where he not only created to successful regional restaurants but forged incredible connections with producers, and even started growing his own food too. Now he’s taking his ethos to a club and re-inventing our perceptions of what it means to dine in a club down under.

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https://www.loladining.com.au

Olivia Serrano (Lola Dining, Ballina) - Italy via Spain

Mon, 15 Nov 2021 17:01:00 -0000

When she was about to embark on an engineering degree in Barcelona, Olivia Serrano (Lola Dining, Ballina) fell into a conversation with a friend who was beginning a commercial cookery class. Blown away that you could cook professionally and get paid for it, she changed course and left her engineering aspirations behind her. Sparked by a fascination with the many cuisines of Asia and opportunities to work in Australia, she boarded a plane and found herself immersed in the rich and diverse culinary playground of Sydney. And after plying her trade in some of Sydney’s best restaurants, she joined forces with her partner in northern New South Wales to open their very own restaurant that reaches deep into their heritage but explores the produce of the local area too.

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https://www.prettyproduce.com.au

The Producers: Simone Jelley (Pretty Produce) - an endless journey of discovery

Mon, 15 Nov 2021 17:00:00 -0000

What if you farmed as much for beauty, joy and creativity as sustenance? Simone Jelley runs Pretty Produce, an edible flower grower in Queensland, supplying chefs and restaurants, and making value-added products that she offers direct to consumer. It's an endless journey of discovery, working with plants that aren't always appreciated for their edibility, that are strictly seasonal and extremely perishable.

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https://www.instagram.com/paul_farag/?hl=en

Paul Farag (Nour, Aalia) - All roads lead home

Sun, 14 Nov 2021 17:00:00 -0000

Growing up as an Australian with Egyptian heritage Paul Farag (Nour, Aalia) always avoided the food of his heritage and family in a professional context. A chef with an innate desire to dig beneath the surface and uncover the finer details in technique, he explored nose-to-tail cooking at The Four in Hand, took a deep dive into charcuterie at Monopole and a plumbed the depths of a whole new perspective on seafood at the fish butchery. But it was all leading to his star role, first at Nour where he reached into the Middle Eastern pantries of his ancestors, and now at soon to be opened Aalia, where his research has led to the discovery of ingredients, combinations and techniques with a long history – but rarely considered a staple of the region.

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https://www.instagram.com/amy__hamilton/?hl=en

Amy Hamilton (Liberté, Albany) - Skin and bone

Fri, 12 Nov 2021 17:00:00 -0000

While working as a chef, Amy Hamilton (Liberté, Albany) stopped into Albany on the far tip of south coast of Western Australia for what she thought was a quick visit. But realising its beauty and keen to find a greater connection she rolled the dice and took a chance to get skin in the game and build a restaurant of her own in a small regional town. Seven years on she’s created one of Australia’s most celebrated and unique regional restaurants.

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https://www.instagram.com/fishtalesseafoodpodcast/

Fishtales: Mark Urwin (46 South Fish Co. - Vancouver) - from south to north.

Thu, 11 Nov 2021 17:00:00 -0000

New Zealand is a 90% net exporter of it’s seafood, reknown world wide for the quality not only of what is caught and grown but also of the fisher folk. One such fisherman export is Mark Urwin of Vancouver Fishmongers 46 South – hear his Fish Tale………

http://www.46south.ca

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https://archierose.com.au

Harriet Leigh (Archie Rose Distilling Company) - right in the thick of it

Thu, 11 Nov 2021 01:00:00 -0000

Harriet Leigh is Head of Hospitality at Archie Rose Distilling Company, her experience in some of Sydney's most influential venues is vast and full of vigor. The Australian spirits industry has never been more prosperous and Harriet Leigh is right in the thick of it.

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https://www.instagram.com/biancaleewelsh/?hl=en

The Luminaries: Bianca Welsh (Stillwater, Black Cow Bistro, Seven Rooms) - Breaking taboos, providing support

Wed, 10 Nov 2021 17:00:00 -0000

After taking a leap of faith and buying a restaurant at the age of 21 Bianca Welsh (Stillwater, Black Cow Bistro, Seven Rooms) has become one of the most awarded and respected young restaurateurs in Australia. But as her businesses grew, she watched many of her industry colleagues struggle with mental health and after supporting a young staff member through a mental health crisis, Bianca came to the realisation that hospitality employers are uniquely positioned to help young people in this area. Keen to arm herself with as much knowledge as possible to support her team, Bianca headed back to university and graduated with a Bachelor of Behavioural Science and now runs From Experience - a pilot program specifically for the hospitality industry, the first of its kind in Australia.

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https://www.1800lasagne.com.au

Joey Kellock (1800 Lasagne) - When life gives you a disaster, make lasagne

Tue, 09 Nov 2021 17:00:00 -0000

After cooking big batches of lasagne for a friend’s birthday Joey Kellock (1800 Lasagne), found himself with too much leftovers and decided to deliver it to friends the following day. Inspired by their positive response he dabbled in the odd lasagne delivery in-between working on big gigs in the music industry. But when Covid landed his job in music was put on hold, so he turned to what he knew might be able to bring money in. Soon enough he not only had a highly successful home delivery lasagne business, but momentum carried him to open bricks and mortar, and now has one of the liveliest Italian restaurants and wine bars in Melbourne.

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https://lolaslevel1.com.au

Manny Spinola (Lola’s on Level 1, Grand Pacific Group) - In the event of an opportunity

Mon, 08 Nov 2021 17:01:00 -0000

While studying at university Manny Spinola (Lola’s on Level 1, Grand Pacific Group), started a travel and tour guide business with a friend and fell in love with the connections and impact that great hospitality brings. Although he never had plans to work in the industry, the experience triggered a detour where opportunity and risk combined to let his natural flare flourish, first taking over the space to become The Tea Room, and beyond to build one of the most influential event and function businesses downunder. And after forging a strong relationship with industry professional Marco Ambrosino (10 William, Fratelli Paradiso) the pair stumbled upon a space to good to be true and have rolled the dice on their first venue together in the heart of one of Sydney’s most vibrant suburbs.

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https://block11organics.com.au

The Producers: Greg Kocanda (Block 11 Organics) - The way it is

Mon, 08 Nov 2021 17:00:00 -0000

For three generations Greg Kocanda’s (Block 11 Organics) family have had their hands in the soil producing organic fruit and vegetables on farms in New South Wales Central West and The Hawksbury. Organics isn’t a marketing catch cry for the Kocanda’s, for 80-odd years it’s simply the only way they have ever farmed.

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https://www.instagram.com/morgygalinha/?hl=en

Morgan McGlone (Sunday) - For whom the belles toll

Sun, 07 Nov 2021 17:00:00 -0000

Inspired by his French culinary roots and working in the US with Sean Brock, Morgan McGlone (Sunday) returned to Australia keen to make his mark and showcase his skills. While carving out a career in modern restaurants he also combined his love of natural wine and food of America’s deep south he launched one of the most influential Fried chicken venues, Belles Hot Chicken, down under. Now, with a new approach to life, he’s sold out of the brand and re-igniting his strong connection with cooking and produce.

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https://www.porcine.com.au

Nik Hill (Porcine) - Go’in whole hog

Fri, 05 Nov 2021 17:00:00 -0000

Nose to tail butchery has become a real feature of the offering of chefs across the world ever since Fergus Henderson brought the approach to a wider audience. But as much of the world moves towards pre-butchered meat for efficiencies in kitchens, some like Nik Hill (Porcine), are finding rewards in whole beast butchery and the versatility it offers.

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https://www.instagram.com/sadiethesiren/

Sadie Samuels (Lobsterwoman, Maine) - on a mission

Thu, 04 Nov 2021 17:00:00 -0000

Sadie Samuels is a woman on a mission – to make the world love the lobsters she catches as much as she does. As a young, progressive and fiercely devoted fisherman, she is as impressive as she is an inspiration ……….

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https://www.gilbertfamilywines.com.au

Over a Glass: Will Gilbert (Gilbert Family Wines, Mudgee) - balancing tradition with natural progression

Thu, 04 Nov 2021 01:00:00 -0000

Gilbert Family Wines have a long history of agriculture and winemaking within Australia.

A father and son story of balancing tradition with natural progression and respect to site and season.

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https://www.threeblueducks.com

The Luminaries: Darren Robertson (Three Blue Ducks) - All your ducks in a row

Wed, 03 Nov 2021 17:00:00 -0000

After plying his trade in one of Britain’s best restaurants, Darren Robertson (Three Blue Ducks) headed down under and found himself as part of the brigade of one of Australia’s most influential restaurants – Tetsuya’s. He rose the ranks to become head chef working alongside arguably the most incredible alumni of chefs a restaurant has ever produced, but he felt an urge to break the shackles of fine dining and explore produce and cook in a more relaxed, natural manner. It led to a partnership with a band of people who would go on to create one of the most iconic casual eateries that not only expanded to multiple locations, but triggered a movement that elevated everyday eats and brought us all closer to producers too.

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https://www.instagram.com/taystychef/?hl=en

Taylor Cullen (Chiswick, Sydney) - Finding your home

Tue, 02 Nov 2021 17:00:00 -0000

Growing up in his parent’s restaurant Taylor Cullen (Chiswick, Sydney) was washing dishes before he could reach the bottom of the sink, born and raised hospitality. Finding himself enamoured in the world of native ingredients, cooking and the genuine connections made through food he travelled the world surfing, eating, cooking and learning before heading to Australia to work with some of Australia’s best chefs. Inspired by the natural, relaxed cooking he experienced in Europe and a natural curiosity with refining the art of gastronomy, he now finds himself running the kitchen of a restaurant that allows him to strike a beautiful balance between the two.

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https://www.deliagroup.com.au

Daniel Giraldo (Delia Group) - Born to cook

Mon, 01 Nov 2021 17:05:00 -0000

Born in Colombia but growing up in the United States, Daniel Giraldo (Delia Group) got an appetite to work in the hospitality from his father – a well-known chef in his own right. After years working under his father’s wings, be branched out and travelled through Europe and South and Central America which fuelled his appetite to travel further afield and ply his craft. It led him to Melbourne where he now manages huge brigades over multiple venues, in one of the countries busiest and most progressive restaurant groups.

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https://honesteggsco.com.au

The Producers: Paul Righetti (Honest Eggs) - doing things differently

Mon, 01 Nov 2021 17:00:00 -0000

Paul Righetti is a founder and owner of Honest Eggs, a central Victorian regenerative farm where they take pride in doing things differently. Paul grazes cattle, sheep and chickens, moving them through pastures in a nurturing cycle that works well for the produce and the land. Honest Eggs goes way beyond "free range" in terms of animal welfare, environmental impact and - crucially - flavour, and he reckons farming like this is good for the soul.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Michael Chiem (PS40, Sydney) - A place everyone calls home

Sun, 31 Oct 2021 17:00:00 -0000

After starting his career in the front of house in restaurants Michael Chiem (PS40, Sydney) felt the magnetic pull of the bar and rinks that underpinned the offering. Inspired by some of the great bars in the world, he set about creating a true locals bar that welcomed all, but also took people outside their comfort zone with drinks created much like dishes in a commercial kitchen.

https://ps40bar.com

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https://www.instagram.com/pdonnelly1/?hl=en

Paul Donnelly (Chinese Tuxedo, The Tyger, NYC) - Tyger in a tuxedo

Fri, 29 Oct 2021 17:00:00 -0000

Many chefs dream of making the big time. Carving out careers, building the foundation of skills and then hope to create their own restaurant or showcase their interpretation of great food. Many discover their style, but few take on the world and make a mark on the biggest food capitals on the planet. But for Paul Donnelly (Chinese Tuxedo, The Tyger) his career has taken him from Glasgow all the way to the Big Apple.

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https://www.instagram.com/thefemalefisherman/?hl=en

Ashley Mullenger (The Female Fisherman, UK) - theatre of dreams (Fishtales, a Seafood Podcast with John Susman)

Thu, 28 Oct 2021 17:00:00 -0000

The seafood industry can be daunting, challenging and unrewarding – it can also be a place of immense reward. Ashley Mullenger is an office girl turned fisher in the UK, for whom the seafood industry has become her theatre of dreams.

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Over a Glass Podcast: Chris Tyrrell (Tyrrell's Family Winemakers, Hunter Valley) - from humble beginnings.

Thu, 28 Oct 2021 02:30:00 -0000

Over a Glass Podcast with Shanteh Wale

The family name of Tyrrell’s is synonymous with the Hunter Valley. Chris and his siblings alongside his father run one of Australia’s most important wineries, from humble beginning to a legacy of craftmanship and lineage of majestic wines.

https://tyrrells.com.au

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https://www.joyrestaurant.com.au

The Luminaries: Sarah Baldwin (Joy, Brisbane) - Bundle of joy

Wed, 27 Oct 2021 17:00:00 -0000

As our culinary landscape has evolved, the proliferation of large restaurants became a real feature as operators turned to bums on seats to find profit. But with more staff, longer trading hours, high rents, and higher food costs it put greater pressure on the already slim margins. After a career in some of Australia’s best restaurants Sarah Baldwin (Joy, Brisbane) teamed up with chef Tim Scott began to create a sustainable restaurant model that not only took as many operational stresses out of the day to day as possible, but allowed them to share the joy in their cookery too. A few years on, and now Sarah as sole owner and chef Joy has become one of the most unique restaurants in the country and is regarded as one of Brisbane’s best.

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https://www.matteos.com.au

Matteo Pignatelli (Matteo’s, Melbourne) - The disaster plan

Tue, 26 Oct 2021 17:00:00 -0000

Six years ago industry legend Matteo Pignatelli (Matteo’s, Melbourne) was diagnosed with cancer and the chance of survival was in the balance. Keen to ensure his family were looked after, and all business dealings were in the black he developed a disaster plan in the event that he died. In remission, the pandemic landed and he found himself in the unique position of not only having a disaster plan to use but with a disposition to look for the positives as it wasn’t the hardest thing he’d had faced. The perspective allowed him to look after staff, alter his business operations and embark on an endeavor to mentor and educate the next generation

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https://www.instagram.com/deepintheweedspodcast/?hl=en

The Producers: Nicole Gilliver (Grandvewe Cheese, Tasmania) - For the love of cheese

Mon, 25 Oct 2021 17:00:00 -0000

Great cheese takes time, takes patience and takes a lot of care. For Nicole Gilliver (Grandvewe) it all starts with a great life for the sheep. Everything Nicole and her family do is founded on respect for their sheep, respect for the environment and a love of exceptional cheese.

https://grandvewe.com.au

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https://www.vassefelix.com.au

Brendan Pratt (Vasse Felix, Margaret River) - The awakening

Sun, 24 Oct 2021 17:00:00 -0000

After cutting his teeth in some of the Uk’s best restaurants, The Fat Duck and The Ledbury, Brendan Pratt (Vasse Felix, WA) returned home to Western Australia eager to make his mark on the culinary landscape. But in the whirlwind of trying to impress he got caught up in the old world of hospitality, where hard love in the kitchen was considered the only way to treat your team. But one day, when a colleague sat it him to express concerns, he realised his wrongs and it set him on a new path where nurturing, respect and collaborations let the entire brigade thrive, and the impact has been nothing short of incredible.

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https://nearriverproduce.com.au

Andrew Hearne (Near River Produce) - Replenish the land (The Crackling, Season 5)

Fri, 22 Oct 2021 17:00:00 -0000

After decades as a horticulturist, Andrew Hearne (Near River Produce) had a yearning to get out to the country and grow nutrient rich, organic vegetables and help replenish the soil and land. It wasn’t long before he became enamoured by the teachings of organic pioneer, Joel Salatin who inspired him to introduce pigs to his farm. With the firm belief that it is important to connect with the food you eat, he is now producing some of Australia’s best pork.

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https://richeyfishing.com.au

Stuart Richey (Scallop Fisherman, Richey Fishing Co, Tasmania) - at the forefront of innovation (Fishtales - a Seafood Podcast with John Susman)

Thu, 21 Oct 2021 17:00:00 -0000

There are Captains who lead and Leaders who are also Captains. Stuart Richey is a leader who has been at the forefront of innovation in the Tasmanian seafood industry. From catching and handling to delivering practical sustainability, his Fish Tale is one of constant pioneering and improvement………

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https://www.instagram.com/greasyzoes/?hl=en

Quick Bite: Zoe Birch (Greasy Zoe’s) - Yearning to cook again

Thu, 21 Oct 2021 03:00:00 -0000

Last time we caught up with Zoe Birch (Greasy Zoe’s) she’d reduced her restaurant to a 6-seat experience and made real connections with local producers. The very next day Victoria went into another lockdown, and its been back and forth ever since. As she prepares to open a lot has changed, she has a new family member, a clearer vision on her cooking and a yearning to connect and cook for people again.

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https://www.thebentley.com.au

The Luminaries: Nick Hildebrandt (Bentley Group) - Don’t be afraid

Wed, 20 Oct 2021 17:00:00 -0000

In 2006 Nick Hildebrandt and chef Brent Savage opened Bentley Restaurant + Bar in a former pub in Surry Hills and began the new wave of dining in Sydney. One where the shackles of fine dining were removed, but the food and wine lured you out of your comfort and into new, magical experience. It laid the foundation for what would become one of the most important restaurant groups in our culinary history – lead by a humble, adventurous chef in Savage and Hildebrandt, a once in a lifetime sommelier keen to open the gateway to the incredible wine experiences we now find commonplace.

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https://www.instagram.com/davemackmelb/?hl=en

Quick Bite: David Mackintosh (IDES, Pope Joan, Lee Ho Fook, SPQR) - What will the future hold?

Wed, 20 Oct 2021 03:00:00 -0000

The last time we caught up with David Mackintosh (IDES, Pope Joan, Lee Ho Fook, SPQR) he was in the throes of one of Melbourne’s lockdowns and looking to technology to help shape the new world of hospitality beyond covid, but a lot has changed since then and as he prepares to re-open he’s shares his thoughts about the new era of hospitality to emerge.

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https://www.instagram.com/mario_percuoco_chef/?hl=en

Mario Percuoco (Il Pontile, Sydney) - Like father, like son

Tue, 19 Oct 2021 17:00:00 -0000

After growing up in a family with a rich history in the hospitality sector fourth generation chef and restaurateur Mario Percuoco felt it would be a dishonour to his family to not carry on the name and influence. Even though he felt he was in the shadow of his father Armando Percuoco he rose the ranks to win many accolades in Sydney before moving back to Italy to make a name for himself. But with family back in Australia he soon got homesick as is now on the verge of opening his newest restaurant on Sydney’s iconic Woolloomoolo Wharf, he believes is a once in a lifetime opportunity.

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https://www.instagram.com/biancajohnston_/?hl=en

Bianca Johnston (Igni, Geelong) - Produce to plate

Mon, 18 Oct 2021 17:05:00 -0000

After completing her apprenticeship at a modern European restaurant in Hobart Bianca Johnston (Igni, Geelong) scored a gig at renowned gastro pub Tom McHugos which quickly began to shape how she cooked and her approach to food. Under the guidance of Tom Westcott, she gained skills in whole animal butchery, charcuterie, fermentation and cheesemaking and after garnering firsthand experience on Fat Carrot Farm, she realised and formed a new connection with quality produce and how to let it shine on the plate.

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https://blackmorewagyu.com

Ben Blackmore (Blackmore Wagyu) - an unending commitment to quality

Mon, 18 Oct 2021 17:00:00 -0000

Ben Blackmore is a sixth generation farmer and the custodian of Blackmore Wagyu, launched by his father David more than 30 years ago. Their wagyu is one of the most respected and adored meat products in the world, a testament to genetics, breeding, feed, animal care and an unending commitment to quality. But what's it like to run a family farm in an arena that's stocked with corporates and in a world that's facing climate change?

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https://www.instagram.com/shantehwale/?hl=en

Shanteh Wale (Quay Restaurant) - A different view

Mon, 18 Oct 2021 03:00:00 -0000

Last time we caught up with Shanteh Wale (Quay), she was leading the huge team of sommeliers out of a lockdown and back to normal operations, then the Sydney lockdown forced Quay to close yet again. As she and her team prepare to swing the doors, she joins us to talk about what has changed.

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Peter Kuruvita (Alba, Noosa) - Don't look back

Sun, 17 Oct 2021 17:00:00 -0000

After moving to Australia in the 1970s, Peter Kuruvita (Alba, Noosa) ended up accidentally enrolling in ‘Home Science’ at school and soon discovered he was a natural. Not enjoying school, at 15 Peter begged his father to leave in Year 10 and start working, so his dad drove him to his local suburban restaurant and told him “you like cooking, go in that restaurant there and ask for a job then”. It sparked an incredible career working with some of Australia’s best restaurateurs, and opening restaurants of his own of influence to become one of the most important chefs of the modern era.

https://albanoosa.com.au

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https://www.deputy.com/au

Ashik Ahmed (Deputy) - Second in charge

Sat, 16 Oct 2021 17:00:00 -0000

Arriving in Australia at the age of 16 Ashik Ahmed (Deputy) was the first in his family to land a job down under, at Hungry Jacks. He completed university before developing technology that changed the operations within the aviation sector, and with lessons learnt and the invaluable first-hand experience of the challenges for shift workers and managers too, he turned his attention to the hospitality sector where he has changed the lives of both operator and workers alike.

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Robbie Bell (City Larder) - Paté on the back (The Crackling Season 5)

Fri, 15 Oct 2021 17:00:00 -0000

After learning the craft of soft charcuterie such as terrines, rillettes and pates in kitchens in England and Australia Robbie Bell (City Larder) hung up his cheffing apron and began a career as a charcutier. Together with his wife, he’s created one of Australia’s most successful brands by utilising chefs in the production kitchen and creating connections across the country.

https://city-larder.com

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https://www.xo-restaurant.com.au

Quick Bite: Kent Nhan (XO, Ily) - Can’t wait

Fri, 15 Oct 2021 06:36:00 -0000

Last time we caught up with Kent Nhan (XO, Ily), he’d consolidated on the changes made during lockdown and created a sharper, more profitable dining experience, then after 1 year without a single case, lockdown Canberra went into a two-month lockdown, but everything is about to open again, and he's wondering if things will return to normal again.

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https://www.yellowbkroad.com

Martin Bosley (Yellow Brick Road, New Zealand) - a seafood journey.

Thu, 14 Oct 2021 17:00:00 -0000

How a chef thinks about seafood on the plate is as important as how a fisherman thinks about a fish on a hook.

The insights from an intimate knowledge of the “last 9 feet” gives some fishmongers a unique advantage in helping curate seafood use and enjoyment. Martin Bosley is one such chef turned fishmonger, who’s influence on the seafood eating habits of New Zealand restaurant patrons is unmatched………

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https://www.crownsydney.com.au/indulge/woodcut

Quick Bite: Ross Lusted (Woodcut Restaurant) - A cut above

Thu, 14 Oct 2021 03:00:00 -0000

Last time we caught up with Ross Lusted, he’d opened his dream restaurant Woodcut, and was revelling in the hum of a busy restaurant. But then a four-month lockdown changed everything, as he prepares to open up again, he joins us and shares his concerns for staff and the future of the industry.

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https://www.earlcanteen.com.au

The Luminaries: Jackie Middleton (Earl, Melbourne) - Elevating every day eating

Wed, 13 Oct 2021 17:00:00 -0000

While carving out a career in fine dining restaurants Jackie Middleton (Earl) and her partner Simon O’Regan, they dreamed of creating their own venue, a place where the quality food and service was paramount, but accessible to all. A place people could go to daily, perhaps even three times a day, and experience a new sense of elevated every day eats. Earl was born, and after 11 years and multiple stores, it has not only become a Melbourne institution, but it changed the expectation of casual eating for one of the world’s leading food capitals.

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https://www.instagram.com/favouritenumbersix/?hl=en

Quick Bite: Jane Strode (Dean and Nancy on 22) - Take 2

Wed, 13 Oct 2021 03:00:00 -0000

Last time we caught up with Jane Strode (Dean and Nancy on 22) she was about to open a new restaurant. Well she did that, and just 5 weeks later Sydney went into a four-month lockdown in Sydney. Now, she’s assembled her team and getting ready to open again with renewed energy.

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https://birchrestaurant.com.au

Renée Wallace (Birch Restaurant, Moss Vale) - Regional re-birth

Tue, 12 Oct 2021 17:00:00 -0000

With a finer dining restaurant in regional NSW Renee Wallace (Birch Restaurant, Moss Vale) took the bull by the horns when lockdown landed and diversified the offering to open a retail store, bespoke food in a box and started planning collaborative events around the regions. The move proved incredibly successful and now on the precipice of reopening they’re looking forward with this new model, rather than trying to go back to the way it was, and it’s delivered a sense of freedom, without limitation and a chance to do things they may not have ever considered in pre-covid times.

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https://www.margaretdoublebay.com

Quick Bite: Neil Perry (Margaret, Double Bay) - Margaret is born

Tue, 12 Oct 2021 03:45:00 -0000

Last time we caught up with Neil Perry (Margaret) he was about to open his first solo restaurant, Margaret, but the Sydney lockdown landed the day he was meant to open. Some four months later, and he’s finally about to open the doors for the first time and welcome guests in.

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https://www.instagram.com/slowhand_mascot/?hl=en

Quick Bite: Julian Nikiel (Slowhand) - Hands and heart

Mon, 11 Oct 2021 03:00:00 -0000

Last time we caught up with Julian Nikiel (Slowhand), he was the head chef of one of Sydney’s largest pubs, but has since left to open a small, local café. After four months of lockdown, he’s about to welcome guests back in and he can’t wait to get this rolling again.

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https://www.instagram.com/reschs/?hl=en

James Hird (Icebergs Dining Room & Bar) - A simpler life

Sun, 10 Oct 2021 17:00:00 -0000

With plans to find a base in Italy and start a winery, James Hird (Icebergs Dining Room & Bar) had to re-think his future when the pandemic landed. But time to reflect has made him realise that more than ever he wants to remain connected to the rich tapestry of cuisine and friends in the Sydney hospitality industry, even when he manages to live the dream in Italy.

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https://www.ebbrewing.com.au

Doug Brooke (East Bendigo Brewing Company) - thinking local

Sat, 09 Oct 2021 17:00:00 -0000

Doug Brooke is owner and brewer at East Bendigo Brewing Company, an independent beer manufacturer in central Victoria. Some producers look for broad distribution networks and national - even international - acclaim and success. Doug prefers to think local: if you live here, or if you visit, he wants you to encounter and enjoy a beer that expresses and honours the region.

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https://www.instagram.com/jake_nicolson/?hl=en

Jake Nicolson (Ghanem Group) - From the ‘Bool to Brissie

Fri, 08 Oct 2021 17:00:00 -0000

Growing up in the regional Victoria town of Warrnambool, Jake Nicolson (Ghanem Group) had no idea of the level of skill, comradery and influence the world of cheffing could possibly have. But after beginning his apprenticeship with one of Australia’s most influential operators, Alla Wolftasker, he began a journey that has led him to run some of Brisbane’s best restaurants.

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https://chathamislandfood.com

Delwyn Tuanui (Chatham Island Food Co.) - the edge of the earth (Fishtales - a Seafood Podcast with John Susman)

Thu, 07 Oct 2021 17:00:00 -0000

Way out in the Southern Pacific Ocean, 800km from civilization could definitely be claimed as THE EDGE OF THE EARTH – it is also “the office” for fishmonger Delwyn Tuanui – hear his remarkable fish tale …..

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https://www.instagram.com/mrniland/?hl=en

The Luminaries - Josh Niland (St Peter, The Fish Butchery, and Charcoal Fish) - think differently

Wed, 06 Oct 2021 17:00:00 -0000

Inspired by his mother’s dedication, support and love through food to help him overcome childhood cancer, Josh Niland (St Peter, The Fish Butchery, and Charcoal Fish) realised the positive power of real food and the fleetingness of life at a young age. A determination to break boundaries and walk through walls began to emerge and he soon discovered the hospitality sector could be an ideal platform to harness his natural desire to question things and make them better. After plying his trade under the wing of some of Australia’s best chefs he has now made his mark on Australia’s culinary landscape - and the world is listening. A once in a generation chef who has not only changed the conversation on seafood, but turned it’s many myths on it’s head too.

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https://www.instagram.com/_chef_jones/

Emily Jones (Republic of Fremantle) - Double shot

Tue, 05 Oct 2021 17:00:00 -0000

After spending time in Norway working on implementing zero waste in a 3 Michelin star Maaemo, the pandemic landed and left Emily Jones (Republic of Fremantle) stranded and stuck in lockdown in a studio apartment. After a few weeks she managed to secure a flight home to Perth, and has landed on her feet using the finest local produce on offer reflecting a ‘from scratch ethos’ at a boutique distillery.

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https://www.argyleaustraliansaffron.com.au

The Producers: Angela Argyle (Argyle Australian Saffron) - By the gram

Mon, 04 Oct 2021 17:00:00 -0000

For farmer Angela Argyle (Argyle Australian Saffron), location was vital for the success of their foray into saffron. The regional New South Wales town Orange is perfect for Saffron, which demands four distinct seasons to thrive. In just five years Angela and Brendan are not only producing some of the best saffron in the world, but are living proof that belief, grit and determination fosters the most fruitful outcomes.

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https://www.instagram.com/deepintheweedspodcast/?hl=en

Joel Best (Besuto, Sydney) - Give your best

Sun, 03 Oct 2021 17:00:00 -0000

The youngest of a big family of boys, Joel Best (Besuto, Sydney) found safety and solace in the kitchen by his mothers side and it led him to seek a career in the professional kitchen. But from the outset he was thrown into a world of drug taking and excess alcohol consumption. He’d even trained himself to work under the influence without anyone knowing. But the cyclone of high energy kitchen life and intoxication started taking its toll and soon enough he found himself in rehab, not once, but twice and the moment woke him enough to seek help, face his demons and go clean. After a year of clarity he’s about to embark on a new culinary journey that may never have happened if he was still on that damaging path.

https://besutosydney.com

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https://www.instagram.com/wholebeastbutchery/?hl=en

Marcus Papadopoulo (Whole Beast Butchery) - Blade runner

Fri, 01 Oct 2021 18:00:00 -0000

A yearning to have a deeper connection to food can open the most unexpected doors and lead you down a path you hadn’t even considered. As Marcus Papadopoulo (Whole Beast Butchery) completed a university degree he felt something wasn’t quite right, and when looking to do something more fulfilling he landed a job with Vic’s Meats and the skills and knowledge he garnered gave him the confidence to embark on his own journey and open a butchery focussed on Whole carcasses and aging meats.

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https://www.formans.co.uk/home

Lance Forman (H. Forman & Sons Smoked Salmon, London) - the world’s most famous salmon smokehouse (Fishtales, A Seafood Podcast with John Susman)

Thu, 30 Sep 2021 18:00:00 -0000

Lance Forman is to smoked salmon what Remi Krug is to Champagne – from a long dynasty of fish smokers in London’s East End, Lance continues the artisan tradition at the world’s most famous salmon smokehouse, H. Forman & Sons.

https://www.formanandfield.com

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https://mjolner.com.au/sydney

Joachim Borenius (Mjolner) - The hammer and the heart

Wed, 29 Sep 2021 18:00:00 -0000

After earning his stripes in some of the world’s best restaurants such as The Fat Duck, Per Se and Marque, Joachim Borenius (Mjolner), got the chance of a life time to lead a team in a restaurant that encapsulated his Swedish heritage to the core. Inspired by Thor mythology and the idea of Viking feasts he embarked on a journey to explore the fruits of the season and celebrate the unique techniques and philosophies of Scandonavian cuisine with the abundance of Australian ingredients.

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https://www.instagram.com/maddsagram/?hl=en

Maddison Howes (Saga, Enmore) - From Cooma with love

Tue, 28 Sep 2021 18:00:00 -0000

While growing up in the regional NSW town of Cooma, Maddison Howes (Saga) took a part time job in a local café. Although destined for university and a career in another field the connections and camaraderie in hospitality. After she moved to Sydney and completing her degree, she realised the energy of the industry was calling her, and after managing one of the Sydney’s best new wave restaurants she opened her own café with her husband, and pastry whiz Andy Bowdy to build one of Sydney’s most popular venues.

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https://grasslandpoultry.com.au

The Producers - Kim Kiss (Grassland Poultry) - The way they used to taste

Mon, 27 Sep 2021 18:00:00 -0000

For Kim Kiss and her husband Bryan, Grassland Poultry is more than just producing chicken meat. For over 30 years they’ve practised regenerative farming, and in recent years they’ve added their prized Australian Heritage Breed Sommerlad Chickens to the mix – ethically grown, and free to roam – just as nature intended.

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https://www.instagram.com/joelbennetts/?hl=en

Joel Bennetts (The Fish Shop) - Fish, drugs and a new life role

Sun, 26 Sep 2021 18:00:00 -0000

Although carving out an incredible career in the hospitality sector, Joel Bennetts (The Fish Shop) has fallen to drug and alcohol addiction at a young age and he’d even learnt how to work under the influence. Realising he barely knew who he was anymore and with his life was spinning out of control, he reached out to friends and began the brave, difficult path of becoming sober. Although it continues to be a challenging road, it’s given him clarity, purpose and a sense of being that he’s never experienced before.

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https://www.holygoatcheese.com.au

The Producers - Ann-Marie Monda and Carla Meurs (Holy Goat Cheese) - nurturing, creating and crafting

Sat, 25 Sep 2021 18:00:00 -0000

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https://www.scottpickettgroup.com.au

Scott Pickett (Scott Pickett Group) - Butchery backbone

Fri, 24 Sep 2021 18:00:00 -0000

Some chefs recognise that the link to great produce and quality butchering enables them to create the very best eating experiences. For Scott Pickett (Scott Pickett Group) the chance to create his own butchery to supply his restaurants was too much to resist was too much to resist as his restaurant group grew.

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https://www.instagram.com/nauticalwholesaleseafood/?hl=en

Luke Buchholz (Nautical Wholesale Seafood, Mid Nth Coast NSW, Australia) -

Thu, 23 Sep 2021 18:00:00 -0000

For Luke Buchholz, turning his passion into a profession didn’t come with generations of experience in commercial fishing but from a desire to bring the best quality fish to the best kitchens including Josh Niland…..

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https://www.instagram.com/joshemett/?hl=en

Josh Emett (Onslow, the Oyster Inn) - Believe in yourself

Wed, 22 Sep 2021 18:00:00 -0000

After more than a decade running the kitchens of Gordon Ramsay restaurants from London to New York and Melbourne, Josh Emett (Onslow, the Oyster Inn) returned home to New Zealand to co-host New Zealand’s Masterchef and cement himself as one of the most influential chefs and restaurateurs. Although the pandemic continues to be challenging with lockdowns, his optimistic nature has seen him taking on a thriving existing restaurant, and for the first time ever build his own restaurant from the ground up to give New Zealanders a true taste of the food he loves to cook.

Litsa Ward (Lunch Bar, Woy Woy) - Nothing to lose

Tue, 21 Sep 2021 18:00:00 -0000

With a job in the events industry Litsa Ward (Lunch Bar, Woy Woy) lost her job when the pandemic landed. With insight into the food industry early on in her career and a life-long yearning to open her own café paying heritage to her Greek heritage, she had nothing to lose and found a site on the NSW Central Coast. Although she’s only known trade through the pandemic, she has quickly become a hub of the community.

https://www.instagram.com/lunchbarbakehouse/?hl=en

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https://www.instagram.com/fishtalesseafoodpodcast/

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https://www.fairgame.com.au

The Producers - Jonas Widjaja (Fair Game Wild Venison) - Wild ideas

Mon, 20 Sep 2021 18:00:00 -0000

If one thing defines Jonas Widjaja (Fair Game Wild Venison), it's a passionate dislike for waste. After discovering he was unable to donate excess meat after a hunting trip, he realized he could make a difference. With wild deer being culled and left in the field to go to waste in Northern New South Wales, he embarked on a journey to bring wild venison to the plates of diners down under.

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https://misterbianco.com.au

Joe Vargetto (Mister Bianco & Massi, Melbourne) - Soul of the city

Sun, 19 Sep 2021 18:00:00 -0000

Although his restaurants have been impacted by lockdown after lockdown in Melbourne, Joseph Vargetto (Mister Bianco and Massi, Melbourne) believes the greater sense of community and life-long connections has kept him optimistic about a new dawn for hospitality when Melbourne’s dining scene begins to open again.

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Ryan Nienaber (Ryan Nienaber, Cape Town, South Africa) - for the love of seafood. (Fishtales, a seafood podcast with John Susman)

Sat, 18 Sep 2021 18:00:00 -0000

Fishermen are opportunistic hunters by nature, aware and respectful of their surrounds and their prey. Ryan Nienaber operates in one of the most unique places in the world.

https://greenfish.co.za

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Victor Liong (Lee Ho Fook) - Looking back, moving forward (The Crackling Season 5)

Fri, 17 Sep 2021 18:00:00 -0000

The melting pot of different cuisines, cooking techniques and cultural backgrounds has given Australia’s culinary landscape a unique, yet rich tapestry. For Victor Liong (Lee Ho Fook), the world of fine dining gave him a different lens to look at the food of his Malaysian and Chinese heritage, and its helped him create one of Australia’s best restaurants.

https://www.instagram.com/smokeystevenson/?hl=en

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https://greenpointfish.com

Vinny Milburn (Greenpoint Fish & Lobster, Brooklyn, New York) - A seafood state of mind (Fishtales, a seafood podcast with John Susman)

Thu, 16 Sep 2021 18:00:00 -0000

Vinny Milburn's family have been in the fish business for more than 100 years. His great-great-grandfather became a fisherman when he immigrated from Ireland to Massachusetts in the USA in the 1840s, and Vinny worked for the multi-generational wholesale fish company in America's seafood hub for most of his life before opening the iconic Greenpoint Fish and Lobster in Brooklyn, New York.

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https://www.baygrocer.com

Sarah Swan (100 Mile Table, Bay Grocer) - A perfect Swan dive

Wed, 15 Sep 2021 18:00:00 -0000

After growing up in Auckland, and carving out a career in big cities Sarah Swan (100 Mile Table, Bay Grocer) had yearned for a tree change but had never truly known a life outside of the hustle and bustle of inner city life. But as she stepped away from a career on the pans, the potential to move to Byron Bay grew stronger until she finally bit the bullet. Keen to earn a crust and become part of the community she started catering events and soon i=enough it turned into bricks and mortar as her connections to producers of the region and food-loving consumers grew. Now with a café and a boutique grocer she’s been one of the key figures in the evolution of the region's food scene.

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https://bistroclementine.com

Eric Morris (Bistro Clementine, Sydney) - Dream on hold

Tue, 14 Sep 2021 18:00:00 -0000

Dream on hold

After building a career in the front of house of some of Sydney’s most influential restaurants, Eric Morris (Bistro Clementine, Sydney) knew it was time to open his own establishment. After finding a hole in the wall and creating an energetic café, the space next door became available and he grabbed it and began to build his dream restaurant. Opening the same year as the bushfires, followed closely by the pandemic, he has not known peace or profit since opening, but through will, sacrifice and dedication is clinging on until he can welcome back his regulars to dine again.

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Aaron Teece (Valley Estate) - Letting go, starting again

Mon, 13 Sep 2021 18:00:00 -0000

After a career private cheffing for Kate Moss and Margaret Thatcher, Aaron Teece (Valley Estate) retuned to Australia and began one of the most forward-thinking events company Studio Neon, with food centred around the producer and foraging. But as Covid hit, the events industry was crippled, and after 8 years Aaron was forced to end his dream business and relocate to Queensland for new opportunities, where he is now flourishing.

https://www.instagram.com/aaron_teece_/

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Carlo Grossi (Grossi Family) - Faith in the community

Sun, 12 Sep 2021 18:00:00 -0000

Growing up in a family with incredible influence in the hospitality sector over generations, Carlo Grossi (Grossi Family) realised very young that the art of hospitality ran through his veins. Although the pandemic has hit the family hard across all of their venues, Carlo believes the connections forged with guests over generations and the greater sense of community in Melbourne will see a beautiful new dawn for hospitality when restaurants get the chance to open up again.

http://www.grossi.com.au

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https://www.instagram.com/jobarrett/?hl=en

Jo Barrett (Future Food Systems) - Have a go (The Crackling Season 5)

Fri, 10 Sep 2021 18:00:00 -0000

Having a greater connection with the land, the environment and our impact on it has always been a driving force behind the culinary career of Jo Barrett.

But education, learning and sharing knowledge have been part of the foundation to let her explore what’s possible.

With more time on her hands thanks to the pandemic, Jo Barrett (Future Food Systems) delved into the world of publishing to create bespoke food title to empower cooks to try new methods and techniques, and her salami issue is selling like hotcakes.

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https://www.tathraoysters.com.au

Gary Rodely (Tathra Oysters) - the oyster whisperer (FISHTALES, a seafood podcast with John Susman)

Thu, 09 Sep 2021 18:00:00 -0000

The Sydney Rock Oyster is a special and rare shellfish. There are oyster farmers and then there is Gary Rodely, oyster innovator, oyster lover, oyster whisperer

Bonnie Shearston (Happy Fat Group, Brisbane) - Yearning for home

Wed, 08 Sep 2021 18:00:00 -0000

After winding down one of her restaurants in LA, Bonnie Shearston’s (Happy Fat Group, Brisbane) visa ran out just as the pandemic landed. With no way of getting to Australia, she headed to the United Kingdom where a heavy lockdown meant a long wait to get home. With her Australian restaurants headed into lockdown in Brisbane, Bonnie was left reeling with no way of helping her business partner through the uncertainty, and without knowing when she could come home she was running out of options until a close friend found her some work to bid her time until the day she can secure a flight and step foot in her restaurants again.

https://happyfat.com.au

Joey Ingram (Margan) - Regional rescue

Tue, 07 Sep 2021 18:00:00 -0000

After becoming a father in 2019 Joey Ingram (Margan) and his partner decided it was time to make a tree change and settle down in the country. After spending every available weekend on their family’s property in the Hunter region, he pursued an opportunity with Lisa and Andrew Margan and they welcomed him with open arms. But as bushfires ravaged the region he wondered what he’d done putting his family in danger, but the storms came and instead he found it may have been a stroke of genius now he had his family and job safely tucked away in regional NSW when the pandemic hit.

https://www.instagram.com/joseph_w_ingram/?hl=en

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https://www.messyspoon.com.au

Lizzie Fiducia (MessySpoon) - A spoon full of goodness

Mon, 06 Sep 2021 18:00:00 -0000

After forging her career in Michelin starred restaurants in the United Kingdom, Lizzie Fiducia (MessySpoon) joined the Jamie Oliver Group and helped launch restaurants and train brigades all over Australia. But she couldn’t ignore the negative impact the lifestyle had on her own mental and physical wellbeing. Realising the poor diets and eating habits of many in the industry she set about creating a food production business with a focus on wholesome, nutritious and natural food that's delicious too.

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https://www.sarafian.com.au

Tom Sarafian - Hummus heart

Sun, 05 Sep 2021 18:00:00 -0000

While working as an apprentice at Melbourne's famous Stokehouse Restaurant Tom Sarafian discovered Greg Malouf's cookbooks and was thrilled to see the traditional cuisine of his Armenian-Egyptian grandparents being presented with such modern finesse. It inspired him to work for Malouf in Australia and the UK, and pursuing his passion for middle eastern cooking leading him back to Australia where he ran the kitchens of award-winning modern Middle Eastern restaurants.

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https://www.instagram.com/the_lou_dad/

Louis Tikaram (Stanley, Brisbane) - The New Dynasty (The Crackling)

Fri, 03 Sep 2021 18:00:00 -0000

Louis Tikaram (Stanley, Brisbane) grew up in the NSW country town of Mullumbimby. When he turned 18 he took a chance on gut instinct and it set him on a culinary path he’d never imagined.

The Crackling is a Deep in the Weeds production in partnership with PorkStar, that dispels the myths, discovers, shares and celebrates the stories of Australia’s best chefs and pork producers.

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https://www.instagram.com/clare.falzon/?hl=en

Clare Falzon (Hentley Farm, Barossa Valley) - Meet the producers

Thu, 02 Sep 2021 18:00:00 -0000

Inspired by her Maltese heritage, Clare Falzon (Hentley Farm) knew she wanted to be a chef at a very young age. She set of the UK and Europe to immerse herself in some of the world’s best kitchens, but it wasn’t until she returned to Australia and worked under Jacqui Challinor at Nomad that she discovered a great connection with producers. Now, after building those foundations she’s the executive chef one of South Australia’s best restaurants with the ethos of using the very best local producers.

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Nikki Friedli (Templo, Hobart) - Finding yourself again

Wed, 01 Sep 2021 18:00:00 -0000

After rising the ranks and becoming part owner of one of Adelaide’s best restaurants, Nikki Friedli (Templo, Hobart) was honoured with the Australian Service Award in the Good Food Guide. Even though she was considered to be at the pinnacle of her craft, the long hours and complete dedication to her venue was taking a toll on her mental health. Realising she needed help, she stepped aside, took time out and began a long process of healing away from the industry. But after time away, she feared her time in hospitality was over until she stepped back onto the floor in a quaint restaurant in Hobart and discovered why she loves the art of great service and the incredible connections it brings.

https://templo.com.au

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https://www.attica.com.au

Ben Shewry (Attica, Melbourne) - The power of learning

Tue, 31 Aug 2021 18:00:00 -0000

After growing up in a family that produced, foraged or caught their food from the land and sea, Ben Shewry (Attica, Melbourne) began a deep connection with food, culture and its importance in our lives. It created the foundation to go on and build his own restaurant that would receive world acclaim, but lockdown after lockdown in Melbourne made him rethink the energy it took to create the unique experience he and his team where creating. But some time away from the restaurant has given him pause to realise that Attica post-covid could be even better than he ever imagined.

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https://bertoni.com.au/balmain/

Anthony Iacono (Bertoni, Balmain) - Family at heart

Mon, 30 Aug 2021 18:00:00 -0000

After spending his early career in corporate sales and being part of a dot com start up, Anthony Iacono (Bertoni, Balmain) felt a yearning for change, and together with his brother Albert rolled the dice on creating their own café. Inspired by his Italian heritage and his parents love of food and coffee they soon became the hub of the community, noticed a gap in the market and quickly grew to 8 stores around Sydney. But the rapid growth was at odds with the 'family core' of the brand, so they sold all but the original, which continues to be one of the most renowned and loved cafes in Sydney.

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https://www.instagram.com/chefroyner/?hl=en

Roy Ner (Jeru, London) - Middle Eastern magic

Sun, 29 Aug 2021 18:00:00 -0000

Having been accepted into the Culinary Institute of America Israeli-born Roy Ner (Jeru, London) had to wait 9 months for a visa. Keen to get his cooking career kick-started he changed tact and headed to Australia where he trained and scored a gig at Aria with Matt Moran. It lead to a suite of roles, including creating the opening menu for Nour where he took Middle Eastern cuisine to new heights in Sydney. But when the chance to open his very own restaurant emerged, he packed his bags and flew to the United Kingdom where he’s on the verge of opening a Middle Eastern and Australian influenced restaurant and bakery in the heart of Mayfair.

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Daniel Masters (The Standard Hotel, Bangkok) - Found a new home

Thu, 26 Aug 2021 18:00:00 -0000

After joining the Rockpool Group as a young chef Daniel Masters (The Standard Hotel, Bangkok) learnt early about the importance of not only great produce, but the connections and friendships fostered with producers. Although he built up his career to run one of WA’s most successful restaurants, he yearned for a new challenge and when the opportunity to cook in Bangkok presented itself he couldn't resist. Now, as restrictions ease in Thailand, he’s on the cusp of opening a new restaurant celebrating the best produce of the land, and hero Australian beef too.

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https://www.instagram.com/buddha__lo/

Buddha Lo (Huso, Marky’s Caviar) - Like father, like son

Wed, 25 Aug 2021 18:00:00 -0000

Growing up in the family restaurant in far North Queensland Buddha Lo (Huso, Marky’s Caviar) was inspired by his father’s work ethic and ability to find balance, harmony and big flavours in simple combinations. It started him on a path that’s lead to time in some of the best restaurants in Melbourne, London and all the way to New York where he joined the brigade of the world’s number 1 restaurant. Now at the age of 30 he’s cooking up a storm at a tiny 14-seat restaurant in the Big Apple.

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https://otisdininghall.com.au

Damian Brabender (Otis Dining Hall, The Truffle Farm) - The day that changed everything

Tue, 24 Aug 2021 18:00:00 -0000

Growing up in a small town in a family of 12 children Damian Brabender (Otis Dining Hall, The Truffle Farm) learnt at a young age that if you do the cooking, someone else does the dishes. He soon fell in love with food, but wasn’t taking his career seriously until his brother drowned in a tragic accident on the very day on the day he qualified as a chef. With his world turned upside down he packed up everything and set off to explore the world and enjoy every day. It led to extraordinary cheffing moments in influential establishments, and all the way to Australia’s capital where he has created one of Canberra’s most awarded establishments.

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https://www.onislandtime.com.au

Jo Youl (On Island Time, Flinders Island) - Island oasis

Mon, 23 Aug 2021 18:00:00 -0000

After growing up on the family farm in regional Victoria, Jo Youl (On Island Time, Flinders Island) developed a great connection with the land, animals and produce. That connection inspired her to move to Flinders Island with her young family where together with her husband, they run a cattle farm, run luxury accommodation and restaurant where they dish up food celebrating the unique produce of the island.

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https://www.monsieurpierre.com.au

Simon Fenwick (Monsieur Pierre, Kyneton, Victoria) - Finding your foundations

Sun, 22 Aug 2021 18:00:00 -0000

Leaving Hobart early on in his career, Simon Fenwick (Monsieur Pierre, Kyneton, Victoria) set his sights on England where time in some of the country’s best kitchens that changed the way he saw his profession. After decades in some of the best restaurants home and abroad, he set the GPS to regional Victoria where he’s created a French-inspired eatery with a cult following.

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https://vimeo.com/589138069

Guillaume Brahimi (Bistro Guillaume, Crown) - Put a jab on the menu

Thu, 19 Aug 2021 18:00:00 -0000

Exhausted, broken and tired of watching the hospitality industry suffer from ongoing lockdowns and restrictions with no clear end in sight, some of Australia's best creative minds have teamed up with hospitality's best-loved chefs and restaurateurs to plead with people to do the only thing that will save their industry- get vaccinated as soon as possible. Industry legend Guillaume Brahimi (Bistro Guillaume, Crown) joins us to discuss the state of the industry as he and many of his contemporaries kick start a campaign aptly called 'Put a Jab on the Menu'.

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https://www.instagram.com/chefjoelbickford/?hl=en

Joel Bickford (Fort Denison, Shell House) - Take a chance, build a career

Wed, 18 Aug 2021 18:00:00 -0000

After asking for a job washing dishes in his local Chinese restaurant at the age of 14 to earn pocket money Joel Bickford (Fort Denison, Shell House) got swept up in the energy of a commercial kitchen. It triggered a career running the food and beverage operations of some of Australia’s best hotels, and manning the pans of some of the most highly regarded restaurants in the land. As lockdown in Sydney continues he’s planning perhaps the biggest move of his career as culinary director of one of Sydney’s boldest new restaurant developments.

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