Deep in the Weeds - A Food Podcast with Anthony Huckstep

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...

Joel Bennetts (The Fish Shop) - Fish, drugs and a new life role

26 Sep 2021

Contributed by Lukas

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...

The Producers - Ann-Marie Monda and Carla Meurs (Holy Goat Cheese) - nurturing, creating and crafting

25 Sep 2021

Contributed by Lukas

Since 1999, Ann-Marie Monda and Carla Meurs have been nurturing, creating and crafting at Sutton Grange Farm on Dja Dja Wurrung Country near Castlemai...

Scott Pickett (Scott Pickett Group) - Butchery backbone

24 Sep 2021

Contributed by Lukas

Some chefs recognise that the link to great produce and quality butchering enables them to create the very best eating experiences. For Scott Pickett ...

Luke Buchholz (Nautical Wholesale Seafood, Mid Nth Coast NSW, Australia) -

23 Sep 2021

Contributed by Lukas

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...

Josh Emett (Onslow, the Oyster Inn) - Believe in yourself

22 Sep 2021

Contributed by Lukas

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) ...

Litsa Ward (Lunch Bar, Woy Woy) - Nothing to lose

21 Sep 2021

Contributed by Lukas

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 ...

The Producers - Jonas Widjaja (Fair Game Wild Venison) - Wild ideas

20 Sep 2021

Contributed by Lukas

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 mea...

Joe Vargetto (Mister Bianco & Massi, Melbourne) - Soul of the city

19 Sep 2021

Contributed by Lukas

Although his restaurants have been impacted by lockdown after lockdown in Melbourne, Joseph Vargetto (Mister Bianco and Massi, Melbourne) believes the...

Ryan Nienaber (Ryan Nienaber, Cape Town, South Africa) - for the love of seafood. (Fishtales, a seafood podcast with John Susman)

18 Sep 2021

Contributed by Lukas

Fishermen are opportunistic hunters by nature, aware and respectful of their surrounds and their prey. Ryan Nienaber operates in one of the most uniqu...

Victor Liong (Lee Ho Fook) - Looking back, moving forward (The Crackling Season 5)

17 Sep 2021

Contributed by Lukas

The melting pot of different cuisines, cooking techniques and cultural backgrounds has given Australia’s culinary landscape a unique, yet rich tapes...

Vinny Milburn (Greenpoint Fish & Lobster, Brooklyn, New York) - A seafood state of mind (Fishtales, a seafood podcast with John Susman)

16 Sep 2021

Contributed by Lukas

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 ...

Sarah Swan (100 Mile Table, Bay Grocer) - A perfect Swan dive

15 Sep 2021

Contributed by Lukas

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 nev...

Eric Morris (Bistro Clementine, Sydney) - Dream on hold

14 Sep 2021

Contributed by Lukas

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...

Aaron Teece (Valley Estate) - Letting go, starting again

13 Sep 2021

Contributed by Lukas

After a career private cheffing for Kate Moss and Margaret Thatcher, Aaron Teece (Valley Estate) retuned to Australia and began one of the most forwar...

Carlo Grossi (Grossi Family) - Faith in the community

12 Sep 2021

Contributed by Lukas

Growing up in a family with incredible influence in the hospitality sector over generations, Carlo Grossi (Grossi Family) realised very young that the...

Jo Barrett (Future Food Systems) - Have a go (The Crackling Season 5)

10 Sep 2021

Contributed by Lukas

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 Barre...

Gary Rodely (Tathra Oysters) - the oyster whisperer (FISHTALES, a seafood podcast with John Susman)

09 Sep 2021

Contributed by Lukas

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...

Bonnie Shearston (Happy Fat Group, Brisbane) - Yearning for home

08 Sep 2021

Contributed by Lukas

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 wa...

Joey Ingram (Margan) - Regional rescue

07 Sep 2021

Contributed by Lukas

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 s...

Lizzie Fiducia (MessySpoon) - A spoon full of goodness

06 Sep 2021

Contributed by Lukas

After forging her career in Michelin starred restaurants in the United Kingdom, Lizzie Fiducia (MessySpoon) joined the Jamie Oliver Group and helped l...

Tom Sarafian - Hummus heart

05 Sep 2021

Contributed by Lukas

While working as an apprentice at Melbourne's famous Stokehouse Restaurant Tom Sarafian discovered Greg Malouf's cookbooks and was thrilled to see the...

Louis Tikaram (Stanley, Brisbane) - The New Dynasty (The Crackling)

03 Sep 2021

Contributed by Lukas

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...

Clare Falzon (Hentley Farm, Barossa Valley) - Meet the producers

02 Sep 2021

Contributed by Lukas

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 immers...

Nikki Friedli (Templo, Hobart) - Finding yourself again

01 Sep 2021

Contributed by Lukas

After rising the ranks and becoming part owner of one of Adelaide’s best restaurants, Nikki Friedli (Templo, Hobart) was honoured with the Australia...

Ben Shewry (Attica, Melbourne) - The power of learning

31 Aug 2021

Contributed by Lukas

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...

Anthony Iacono (Bertoni, Balmain) - Family at heart

30 Aug 2021

Contributed by Lukas

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,...

Roy Ner (Jeru, London) - Middle Eastern magic

29 Aug 2021

Contributed by Lukas

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 cooki...

Daniel Masters (The Standard Hotel, Bangkok) - Found a new home

26 Aug 2021

Contributed by Lukas

After joining the Rockpool Group as a young chef Daniel Masters (The Standard Hotel, Bangkok) learnt early about the importance of not only great prod...

Buddha Lo (Huso, Marky’s Caviar) - Like father, like son

25 Aug 2021

Contributed by Lukas

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 t...

Damian Brabender (Otis Dining Hall, The Truffle Farm) - The day that changed everything

24 Aug 2021

Contributed by Lukas

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 c...

Jo Youl (On Island Time, Flinders Island) - Island oasis

23 Aug 2021

Contributed by Lukas

After growing up on the family farm in regional Victoria, Jo Youl (On Island Time, Flinders Island) developed a great connection with the land, animal...

Simon Fenwick (Monsieur Pierre, Kyneton, Victoria) - Finding your foundations

22 Aug 2021

Contributed by Lukas

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’...

Guillaume Brahimi (Bistro Guillaume, Crown) - Put a jab on the menu

19 Aug 2021

Contributed by Lukas

Exhausted, broken and tired of watching the hospitality industry suffer from ongoing lockdowns and restrictions with no clear end in sight, some of Au...

Joel Bickford (Fort Denison, Shell House) - Take a chance, build a career

18 Aug 2021

Contributed by Lukas

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) ...

Kate Reid (Lune Croissanterie) - The F1 of croissants

16 Aug 2021

Contributed by Lukas

After starting her career as a aerodynamicist for formula 1 racing, Kate Reid (Lune) starting baking and exploring the exact science of croissants. Sh...

Corey Costelloe (Rockpool Bar & Grill) - Time for a Green Pass?

15 Aug 2021

Contributed by Lukas

After turning one of the country’s most awarded restaurants into a takeaway, finish at home operation Corey Costelloe (Rockpool Bar and Grill, Sydne...

Darren Templeman (Botswana Butchery) - Butchery backbone (The Crackling Season 4)

13 Aug 2021

Contributed by Lukas

Working in some of the best restaurants, under incredible mentors can give you the grounding to go on to great success as a chef. But, for some, delvi...

Sam Gowing (Gowing's Food Health Wealth) - Food as medicine

12 Aug 2021

Contributed by Lukas

After growing up at the foot of one of Australia’s most influential hospitality professionals, Sam Gowing (Gowing's Food Health Wealth) cut her teet...

Julian Velasquez (El Estanco) - Bogata to the Barossa

11 Aug 2021

Contributed by Lukas

Growing up in Bogata, Colombia food was always at the centre of every family get together for Julian Velasquez (El Estanco) but he set out on a path t...

Lindsay Krahenbring (Darvella Patisserie, Brisbane) - Patisserie passion

10 Aug 2021

Contributed by Lukas

After working as a line cook in her mother’s restaurant Lindsay Krahenbring (Darvella patisserie, Brisbane) got a taste for hospitality and headed s...

Oliver Gould (Asado and Palermo’s) - Meat the maker

09 Aug 2021

Contributed by Lukas

After starting an apprenticeship at St Kilda’s iconic Stokehouse while completing high school Oliver Gould (Asado and Palermo’s) rose the ranks ov...

Philip Johnson (E’cco Bistro, Brisbane) - Keep it simple

08 Aug 2021

Contributed by Lukas

Inspired by the focus on quality produce during his time cheffing in the United Kingdom, Philip Johnson (E’cco Bistro, Brisbane) returned to Austral...

Ben Williamson (Agnes, Bianca - Brisbane) - Farm to flame (The Crackling Season 4)

06 Aug 2021

Contributed by Lukas

When it comes to food the importance and value of connections, from farmer to chef can not only change the way one cooks, but the evolution of the cul...

Fabio Stefanelli (La Favola) - Al dente Aussie

05 Aug 2021

Contributed by Lukas

The lure of a career in food was too much and following in his brothers footsteps Fabio Stefanelli (La Favola) was hooked on making people happy with ...

Luke Wakefield (Balthazar, Perth) - Of past and present

04 Aug 2021

Contributed by Lukas

While sorting through his late grandparents belongings renowned chef Luke Wakefield (Balthazar, Perth) discovered a rich tapestry of recipes and food ...

Andrew Cibej (Marrakech, Morocco) - Tempted by a tagine

03 Aug 2021

Contributed by Lukas

After creating some of Sydney’s most adored hole in the wall Italian eateries and wine bars, Andrew Cibej (Morocco) took his wine bar concept to Hon...

Anton Hughes (The Corner - Woy Woy) - Where there’s smoke

02 Aug 2021

Contributed by Lukas

After moving to Australia to begin an audio engineering course Anton Hughes (The Corner, Woy Woy) earnt a crust Djing and almost hit the big time play...

Jen Shaw (Two Good Co.) - A shaw thing

01 Aug 2021

Contributed by Lukas

After creating some of Sydney’s most unique cafes Jen Shaw (Two Good Co.) landed a gig with a craft brewer where she immersed herself in the role of...

Sue Simmons (Melanda Park) - Organic evolution (The Crackling Season 4)

30 Jul 2021

Contributed by Lukas

For almost one hundred years Swallow Rock Reach, on the banks of the Hawkesbury River has been the home of the Stones family, first as a citrus farm. ...

Brendan Fong (Lilymu) - An unexpected opportunity

29 Jul 2021

Contributed by Lukas

After two years of planning his first restaurant, the pandemic hit England and Brendan Fong (Lilymu) had to close the doors on his dream before he had...

Rob Rubis (Rob Rubis (Manta, Molo Bar, Fisherman’s Wharf Seafood) - Water to plate

28 Jul 2021

Contributed by Lukas

After decades creating some of Sydney’s best restaurants and catering companies Rob Rubis (Manta, Molo Bar, Fisherman’s Wharf Seafood) took an opp...

Alex Elliot-Howery (Cornersmith) - Pickled pink

27 Jul 2021

Contributed by Lukas

Becoming a mother at a young age, Alex Elliott-Howery (Cornersmith) realised she was throwing away a lot of her groceries that had turned before she h...

Antoine Moscovitz (Bellevue Cottage By Antoine) - French connection

26 Jul 2021

Contributed by Lukas

Originally from Paris, Antoine Moscovitz (Bellevue Cottage By Antoine) cut his teeth cooking under world-renowned chef Alain Ducasse before heading to...