Deep in the Weeds - A Food Podcast with Anthony Huckstep

Adrian Filiuta (Group Sommelier, Merivale) - has his hands full

23 Dec 2021

Contributed by Lukas

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 fat...

Alex Herbert (Chef) - Good, Simple, Delicious

22 Dec 2021

Contributed by Lukas

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 ...

Annie Smithers (Du Fermier) - Christmas with a side of Covid-19

21 Dec 2021

Contributed by Lukas

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 ...

Georgie Davidson-Brown (Wyno x Bodega) - next generation

21 Dec 2021

Contributed by Lukas

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 e...

Karen Sharman (Gingerbread Folk) - Building the gingerbread house

20 Dec 2021

Contributed by Lukas

Two decades ago Karen Sharman (Gingerbread Folk) left behind a corporate lifestyle to experience the beauty of the Australian outback. With freedom to...

John Susman (Fishtales) - Summer of seafood

19 Dec 2021

Contributed by Lukas

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. A...

Colin Fassnidge - A Porky Christmas

17 Dec 2021

Contributed by Lukas

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 sandwi...

Fishtales: Marcus Stehr (Tuna Fisherman, Port Lincoln, South Australia) - a rare, natural gift for fishing

16 Dec 2021

Contributed by Lukas

When we consider family seafood dynasties, there’s probably few as quintessentially South Australian or as diverse, as the Tuna fishing Stehr family...

The Deep in the Weeds Network Christmas Special - Deep in the mistletoe

15 Dec 2021

Contributed by Lukas

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...

Alen Nikolovski (Antico Woodfired Pizza) - Family matters most

14 Dec 2021

Contributed by Lukas

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 ...

Stephen Riseborough (CherryHill Orchards) - cherish the cherry.

13 Dec 2021

Contributed by Lukas

You know the Australian summer has arrived when cherries turn up in the markets. Third generation cherry farmer Stephen Riseborough is director of his...

Rowan Tihema (The Mermaid Beach House, Coffs Harbour) - Don’t sit idle

12 Dec 2021

Contributed by Lukas

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 ...

Mike McEnearney (Kitchen by Mike) - The communal table

10 Dec 2021

Contributed by Lukas

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 ...

Fishtales: Julie Qiu (Oyster Sommelier, In A Half Shell) - an oyster celebration

09 Dec 2021

Contributed by Lukas

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 h...

Over A Glass: Fred Siggins (Mighty Craft Spirits) - knows his drinks

09 Dec 2021

Contributed by Lukas

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 spiri...

The Luminaries: Tristan Rosier (Arthur, Jane) - Know what not to do

08 Dec 2021

Contributed by Lukas

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 ...

Glenda Lau (Bayswater Kitchenette) - It’s just a kitchen

07 Dec 2021

Contributed by Lukas

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 frien...

Frankie Cox (Green-on, Melbourne) - On the green bus

06 Dec 2021

Contributed by Lukas

After traumatic health issue steered her towards healthy living and eating, Frankie Cox (Green-on, Victoria) reflected on her life as chef. The endles...

The Producers: Sandra McCuaig (Bodalla Dairy) - From cow to ice cream

06 Dec 2021

Contributed by Lukas

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 fou...

Zara Madrusan (Made in the Shade) - Under a new sun

05 Dec 2021

Contributed by Lukas

While completing her Masters in Theatre & Performance Studies at King’s College London, Zara Madrusan (Made in the Shade) worked as host and events ...

Mark Glenn (Pialligo Estate, Canberra) - Where there's smoke

03 Dec 2021

Contributed by Lukas

After working with some of Melbourne’s most influential chefs Mark Glenn (Pialligo Estate, Canberra) was building an appetite for charcuterie, and t...

Katie Simmonds (Barramundi Fisher, Far North Queensland) - one of the last great fishing dynasties

02 Dec 2021

Contributed by Lukas

Dynasties are more often associated with money, mining and magnates. Fishing the wild, untamed wilderness of the Western Cape York in Far North Queens...

David Murphy (Lyre's Spirit Co/One Penny Red) - a true pleasure.

02 Dec 2021

Contributed by Lukas

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 attit...

The Luminaries: Salvatore Malatesta (St Ali) - Double ristretto

01 Dec 2021

Contributed by Lukas

After opening a café in a Melbourne University Salvatore Malatesta (St Ali, Melbourne) realised the need and opportunity to raise the bar in regards ...

Nigel Ward (Passeggiata) - Back on track

30 Nov 2021

Contributed by Lukas

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 la...

Carolyne Helmy (Sovereign, The Star Gold Coast) - Career change

29 Nov 2021

Contributed by Lukas

After completing a Bachelor of Business Communications Carolyne Helmy (Sovereign, The Star Gold Coast) moved to the USA to begin a career in the corpo...

The Producers: Steve Robinson (Otway Pasta) - premium pasta

29 Nov 2021

Contributed by Lukas

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...

Jemma Whiteman (Ante, Newtown) - Think outside the square

28 Nov 2021

Contributed by Lukas

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 sec...

Vaughn Schultz (Schultz Family Farm) - back to the land

26 Nov 2021

Contributed by Lukas

Born into a family with a rich multi-generation farming background, Vaughn Schutlz (Schultz Family Farm) grew up in the most fascinating surrounds. Wh...

Fihtales: Tim Barnett (Ocean Speared, New Zealand) - viewed, selected, harvested.

25 Nov 2021

Contributed by Lukas

Spearfishing is a passion of Tim Barnett, the owner and founder of New Zealand commercial fishing operation, Ocean Speared. This family owned and oper...

Cathy Gairn (Courabyra Wines) - regional community spirit

25 Nov 2021

Contributed by Lukas

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 ...

The Luminaries: Sharon Romeo (Fino Seppeltsfield, Fino Vino) - look after people

24 Nov 2021

Contributed by Lukas

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, a...

Jason Roberts - Navigating through a new lens

23 Nov 2021

Contributed by Lukas

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...

Andrew Duong (Miss Vans, ACT) - Follow your heart

22 Nov 2021

Contributed by Lukas

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...

The Producers: Claire Longbottom (Freshwater Turkeys) - Turkey takeover

22 Nov 2021

Contributed by Lukas

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 (F...

Angela Hirst (Wandering Cooks) - A new chance

21 Nov 2021

Contributed by Lukas

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,...

Matt Moran (Aria, Chiswick, Moran Family Farm) - Paddock to plate

19 Nov 2021

Contributed by Lukas

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 a...

Norm and Toni Hedditch (Taroona Fishing, Darwin) - the mighty mackerel

18 Nov 2021

Contributed by Lukas

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 ...

Over a Glass: Chris Carpenter (Lark Hill Winery - Canberra) - considerate and respectful

18 Nov 2021

Contributed by Lukas

Chris Carpenter continues family tradition in his considerate and respectful winemaking. Lark Hill is paving the future for generations to come in Can...

The Luminaries: David Mackintosh (IDES, Lee Ho Fook, SPQR Pizzeria and Pope Joan) - The foundation to flourish

17 Nov 2021

Contributed by Lukas

The foundation to flourish Although his first experience as an owner of a restaurant (Movida) became one of the most successful restaurants in Melbou...

Dave Campbell (Shellharbour Club) - Straight to the source

16 Nov 2021

Contributed by Lukas

After working for trailblazers such as Neil Perry, Kylie Kwong and Tetsuya Wakuda, renowned chef and restaurateur Dave Campbell (Shellharbour Club) di...

Olivia Serrano (Lola Dining, Ballina) - Italy via Spain

15 Nov 2021

Contributed by Lukas

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 w...

The Producers: Simone Jelley (Pretty Produce) - an endless journey of discovery

15 Nov 2021

Contributed by Lukas

What if you farmed as much for beauty, joy and creativity as sustenance? Simone Jelley runs Pretty Produce, an edible flower grower in Queensland, sup...

Paul Farag (Nour, Aalia) - All roads lead home

14 Nov 2021

Contributed by Lukas

Growing up as an Australian with Egyptian heritage Paul Farag (Nour, Aalia) always avoided the food of his heritage and family in a professional conte...

Amy Hamilton (Liberté, Albany) - Skin and bone

12 Nov 2021

Contributed by Lukas

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 w...

Fishtales: Mark Urwin (46 South Fish Co. - Vancouver) - from south to north.

11 Nov 2021

Contributed by Lukas

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 fo...

Harriet Leigh (Archie Rose Distilling Company) - right in the thick of it

11 Nov 2021

Contributed by Lukas

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...

The Luminaries: Bianca Welsh (Stillwater, Black Cow Bistro, Seven Rooms) - Breaking taboos, providing support

10 Nov 2021

Contributed by Lukas

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 m...

Joey Kellock (1800 Lasagne) - When life gives you a disaster, make lasagne

09 Nov 2021

Contributed by Lukas

After cooking big batches of lasagne for a friend’s birthday Joey Kellock (1800 Lasagne), found himself with too much leftovers and decided to deliv...

Manny Spinola (Lola’s on Level 1, Grand Pacific Group) - In the event of an opportunity

08 Nov 2021

Contributed by Lukas

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...

The Producers: Greg Kocanda (Block 11 Organics) - The way it is

08 Nov 2021

Contributed by Lukas

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 ...

Morgan McGlone (Sunday) - For whom the belles toll

07 Nov 2021

Contributed by Lukas

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 s...

Nik Hill (Porcine) - Go’in whole hog

05 Nov 2021

Contributed by Lukas

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 ...

Sadie Samuels (Lobsterwoman, Maine) - on a mission

04 Nov 2021

Contributed by Lukas

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 de...

Over a Glass: Will Gilbert (Gilbert Family Wines, Mudgee) - balancing tradition with natural progression

04 Nov 2021

Contributed by Lukas

Gilbert Family Wines have a long history of agriculture and winemaking within Australia. A father and son story of balancing tradition with natural pr...

The Luminaries: Darren Robertson (Three Blue Ducks) - All your ducks in a row

03 Nov 2021

Contributed by Lukas

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 ...

Taylor Cullen (Chiswick, Sydney) - Finding your home

02 Nov 2021

Contributed by Lukas

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 rai...

Daniel Giraldo (Delia Group) - Born to cook

01 Nov 2021

Contributed by Lukas

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 we...

The Producers: Paul Righetti (Honest Eggs) - doing things differently

01 Nov 2021

Contributed by Lukas

Paul Righetti is a founder and owner of Honest Eggs, a central Victorian regenerative farm where they take pride in doing things differently. Paul gra...

Michael Chiem (PS40, Sydney) - A place everyone calls home

31 Oct 2021

Contributed by Lukas

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 underpinn...

Paul Donnelly (Chinese Tuxedo, The Tyger, NYC) - Tyger in a tuxedo

29 Oct 2021

Contributed by Lukas

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 showca...

Ashley Mullenger (The Female Fisherman, UK) - theatre of dreams (Fishtales, a Seafood Podcast with John Susman)

28 Oct 2021

Contributed by Lukas

The seafood industry can be daunting, challenging and unrewarding – it can also be a place of immense reward. Ashley Mullenger is an office girl tur...

Over a Glass Podcast: Chris Tyrrell (Tyrrell's Family Winemakers, Hunter Valley) - from humble beginnings.

28 Oct 2021

Contributed by Lukas

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 fat...

The Luminaries: Sarah Baldwin (Joy, Brisbane) - Bundle of joy

27 Oct 2021

Contributed by Lukas

As our culinary landscape has evolved, the proliferation of large restaurants became a real feature as operators turned to bums on seats to find profi...

Matteo Pignatelli (Matteo’s, Melbourne) - The disaster plan

26 Oct 2021

Contributed by Lukas

Six years ago industry legend Matteo Pignatelli (Matteo’s, Melbourne) was diagnosed with cancer and the chance of survival was in the balance. Keen ...

The Producers: Nicole Gilliver (Grandvewe Cheese, Tasmania) - For the love of cheese

25 Oct 2021

Contributed by Lukas

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. Everyt...

Brendan Pratt (Vasse Felix, Margaret River) - The awakening

24 Oct 2021

Contributed by Lukas

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...

Andrew Hearne (Near River Produce) - Replenish the land (The Crackling, Season 5)

22 Oct 2021

Contributed by Lukas

After decades as a horticulturist, Andrew Hearne (Near River Produce) had a yearning to get out to the country and grow nutrient rich, organic vegetab...

Stuart Richey (Scallop Fisherman, Richey Fishing Co, Tasmania) - at the forefront of innovation (Fishtales - a Seafood Podcast with John Susman)

21 Oct 2021

Contributed by Lukas

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 ...

Quick Bite: Zoe Birch (Greasy Zoe’s) - Yearning to cook again

21 Oct 2021

Contributed by Lukas

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 prod...

The Luminaries: Nick Hildebrandt (Bentley Group) - Don’t be afraid

20 Oct 2021

Contributed by Lukas

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 Sydn...

Quick Bite: David Mackintosh (IDES, Pope Joan, Lee Ho Fook, SPQR) - What will the future hold?

20 Oct 2021

Contributed by Lukas

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 looki...

Mario Percuoco (Il Pontile, Sydney) - Like father, like son

19 Oct 2021

Contributed by Lukas

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 d...

Bianca Johnston (Igni, Geelong) - Produce to plate

18 Oct 2021

Contributed by Lukas

After completing her apprenticeship at a modern European restaurant in Hobart Bianca Johnston (Igni, Geelong) scored a gig at renowned gastro pub Tom ...

Ben Blackmore (Blackmore Wagyu) - an unending commitment to quality

18 Oct 2021

Contributed by Lukas

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 o...

Shanteh Wale (Quay Restaurant) - A different view

18 Oct 2021

Contributed by Lukas

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...

Peter Kuruvita (Alba, Noosa) - Don't look back

17 Oct 2021

Contributed by Lukas

After moving to Australia in the 1970s, Peter Kuruvita (Alba, Noosa) ended up accidentally enrolling in ‘Home Science’ at school and soon discover...

Ashik Ahmed (Deputy) - Second in charge

16 Oct 2021

Contributed by Lukas

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 univer...

Robbie Bell (City Larder) - Paté on the back (The Crackling Season 5)

15 Oct 2021

Contributed by Lukas

After learning the craft of soft charcuterie such as terrines, rillettes and pates in kitchens in England and Australia Robbie Bell (City Larder) hung...

Quick Bite: Kent Nhan (XO, Ily) - Can’t wait

15 Oct 2021

Contributed by Lukas

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...

Martin Bosley (Yellow Brick Road, New Zealand) - a seafood journey.

14 Oct 2021

Contributed by Lukas

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...

Quick Bite: Ross Lusted (Woodcut Restaurant) - A cut above

14 Oct 2021

Contributed by Lukas

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 fou...

The Luminaries: Jackie Middleton (Earl, Melbourne) - Elevating every day eating

13 Oct 2021

Contributed by Lukas

While carving out a career in fine dining restaurants Jackie Middleton (Earl) and her partner Simon O’Regan, they dreamed of creating their own venu...

Quick Bite: Jane Strode (Dean and Nancy on 22) - Take 2

13 Oct 2021

Contributed by Lukas

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 Sydne...

Renée Wallace (Birch Restaurant, Moss Vale) - Regional re-birth

12 Oct 2021

Contributed by Lukas

With a finer dining restaurant in regional NSW Renee Wallace (Birch Restaurant, Moss Vale) took the bull by the horns when lockdown landed and diversi...

Quick Bite: Neil Perry (Margaret, Double Bay) - Margaret is born

12 Oct 2021

Contributed by Lukas

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 ...

Quick Bite: Julian Nikiel (Slowhand) - Hands and heart

11 Oct 2021

Contributed by Lukas

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, loca...

James Hird (Icebergs Dining Room & Bar) - A simpler life

10 Oct 2021

Contributed by Lukas

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. Bu...

Doug Brooke (East Bendigo Brewing Company) - thinking local

09 Oct 2021

Contributed by Lukas

Doug Brooke is owner and brewer at East Bendigo Brewing Company, an independent beer manufacturer in central Victoria. Some producers look for broad d...

Jake Nicolson (Ghanem Group) - From the ‘Bool to Brissie

08 Oct 2021

Contributed by Lukas

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 w...

Delwyn Tuanui (Chatham Island Food Co.) - the edge of the earth (Fishtales - a Seafood Podcast with John Susman)

07 Oct 2021

Contributed by Lukas

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” fo...

The Luminaries - Josh Niland (St Peter, The Fish Butchery, and Charcoal Fish) - think differently

06 Oct 2021

Contributed by Lukas

Inspired by his mother’s dedication, support and love through food to help him overcome childhood cancer, Josh Niland (St Peter, The Fish Butchery, ...

Emily Jones (Republic of Fremantle) - Double shot

05 Oct 2021

Contributed by Lukas

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 Fr...

The Producers: Angela Argyle (Argyle Australian Saffron) - By the gram

04 Oct 2021

Contributed by Lukas

For farmer Angela Argyle (Argyle Australian Saffron), location was vital for the success of their foray into saffron. The regional New South Wales tow...

Joel Best (Besuto, Sydney) - Give your best

03 Oct 2021

Contributed by Lukas

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 c...

Marcus Papadopoulo (Whole Beast Butchery) - Blade runner

01 Oct 2021

Contributed by Lukas

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 Pap...

Lance Forman (H. Forman & Sons Smoked Salmon, London) - the world’s most famous salmon smokehouse (Fishtales, A Seafood Podcast with John Susman)

30 Sep 2021

Contributed by Lukas

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 ar...

Joachim Borenius (Mjolner) - The hammer and the heart

29 Sep 2021

Contributed by Lukas

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 chanc...

Maddison Howes (Saga, Enmore) - From Cooma with love

28 Sep 2021

Contributed by Lukas

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 ...

The Producers - Kim Kiss (Grassland Poultry) - The way they used to taste

27 Sep 2021

Contributed by Lukas

For Kim Kiss and her husband Bryan, Grassland Poultry is more than just producing chicken meat. For over 30 years they’ve practised regenerative far...