Deep in the Weeds - A Food Podcast with Anthony Huckstep
Episodes
Jacqui Challinor (Nomad) - Spark of life
21 Mar 2021
Contributed by Lukas
In March 2020 she delivered such a raw and real account of the impact of lockdown in just the second episode of Deep in the Weeds, it set the tone for...
Jason Stephenson (Boston Bay Smallgoods) - A greater connection (The Crackling Season 3)
19 Mar 2021
Contributed by Lukas
After years of owning a construction company, Jason Stephenson (Boston Bay Smallgoods) was spending too much time away form family and feeling burnt o...
Rose Kentish (Sparkke Change Beverage Co) - hands full
18 Mar 2021
Contributed by Lukas
After securing on old pub to expand her Adelaide-based Sparkke brew pub concept into Melbourne the pandemic landed and stopped all Rose Kentish’s (S...
Nadine Ingram (Flour and Stone) - The healing power of cake
17 Mar 2021
Contributed by Lukas
After falling in love with baking as a child in regional New South Wales, Nadine Ingram (Flour and Stone) began a career working in the pastry section...
Millie Gosney (Bianca, Brisbane) - A new opportunity
16 Mar 2021
Contributed by Lukas
After being part of the ARC Dining team that took Brisbane and Australia by storm, sommelier Millie Gosney (Bianca, Brisbane) was on leave when news b...
RJ Lines (One Penny Red, Vernon’s Bar) - Community spirit
15 Mar 2021
Contributed by Lukas
With one of Sydney’s best local restaurants RJ Lines (One Penny Red, Vernon’s Bar) felt the full power of community spirit when his local communit...
Dave Verheul (Embla, Saison Vermouth) - From the ashes
14 Mar 2021
Contributed by Lukas
With people working from home and a natural wine bar with food centered around a hulking wood oven and grill in the heart of the CBD, Dave Verheul (Em...
Nicky Riemer (Bellota Wine Bar) - Keep it in the family (The Crackling Season 3)
12 Mar 2021
Contributed by Lukas
There are some that choose a life in hospitality, and there are others for whom hospitality choose them. Growing up in family run hospitality business...
Nick Honeyman (Paris Butter, New Zealand and Le petit Leon in France) - Family bond
11 Mar 2021
Contributed by Lukas
With a restaurant in New Zealand and another in France, Nick Honeyman (Paris Butter, New Zealand and Le petit Leon in France) came face to face with f...
Lucio De Falco (Lucio Pizzeria) - Making dough
10 Mar 2021
Contributed by Lukas
At the age of 14 Lucio De Falco (Lucio Pizzeria) began making pizzas at his Auntie’s pizzeria in Naples and it wasn’t long before he started to ma...
Danielle Alvarez (Fred’s) - Deeper connections
09 Mar 2021
Contributed by Lukas
While carving out a career in California’s restaurant industry a trip down under had Danielle Alvarez (Fred’s) intimating to friends that she woul...
Ibby Moubadder (Nour, Henrietta, Cuckoo Calley, Lilymu) - Land of opportunity
08 Mar 2021
Contributed by Lukas
After leaving war-torn Lebanon for a better life in Australia, Ibby Moubadder (Nour, Henrietta, Cuckoo Calley, Lilymu) completed a nursing degree and ...
Willa Arantz (Racine, Orange) - Big dreams in the country
07 Mar 2021
Contributed by Lukas
Just before COVID-19 hit, Willa Arantz (Racine, Orange) and her husband Shaun had over 40 staff, a flat out bakery, busy restaurant, two weddings a we...
Shaun Christie-David (Colombo Social, PlateitForward) - Plate it forward
04 Mar 2021
Contributed by Lukas
After starting a restaurant just a few months before the pandemic landed Shaun Christie-David (Colombo Social, PlateitForward) quickly realised how ma...
Tom Walton (Dolphin hotel, Bondi Beach Public bar, and Hotel Harrys) - Core strength
03 Mar 2021
Contributed by Lukas
After years in an absorbing role running three huge venues Tom Walton (Dolphin hotel, Bondi Beach Public bar, and Hotel Harrys) needed to re-energise ...
Ameer El-Issa (The Bearded Bakers, Knafeh Bakery) - When planets align
02 Mar 2021
Contributed by Lukas
After working in restaurants to earn a living while studying architecture, Ameer El-Issa (The Bearded Bakers, Knafeh Bakery), realised the energy and ...
Emmanuel Benardos (Fairmont Singapore and The Swisshotel the Stamford) - Island Escape
01 Mar 2021
Contributed by Lukas
With a lack of domestic tourism and a heavy reliance on international tourists, Singapore’s hospitality industry had to remodel itself. With differe...
Christine Manfield - Exploring Australia
28 Feb 2021
Contributed by Lukas
Leaving Sydney in early 2020 to settle into coastal life on the Tweed Coast just as the lockdown landed proved serendipitous for Australian culinary i...
Lisa Margan (Margan, Hunter Valley) - Golden era
25 Feb 2021
Contributed by Lukas
]The bushfires during the summer of 2020 not only saw a dramatic drop in tourism to the Hunter Valley, but smoke taint ruined most of the vintage too....
Mirinda Boaz-Cole (Private Chef/Caterer) - Bounce of the ball
24 Feb 2021
Contributed by Lukas
After the 2020 AFL Season went into hiatus due to Covid-19, Mirinda Boaz-Cole lost her job as the Sydney Swans chef. Feeling a bit disillusioned with ...
Colin Selwood (The Cottage Restaurant, Scone) - Breath of country air
22 Feb 2021
Contributed by Lukas
After carving out a career at some of Sydney’s best restaurants Colin Selwood (The Cottage Restaurant, Scone) was at the end of his tether and the d...
Ambrose Chiang (Project Ambrose Consultancy) - Making the most of it
21 Feb 2021
Contributed by Lukas
Fearing a serious outbreak of Covid-19 in Hong Kong Ambrose Chiang (Project Ambrose Consultancy) decided to move back to Sydney in March 2020. After j...
Corey Costelloe (Rockpool Bar & Grill, Sydney) - Pure and simple (The Crackling Series 2)
19 Feb 2021
Contributed by Lukas
When it comes to food the sophistication and celebration in simplicity means there is no place to hide. To find produce at its optimum, then let it sh...
Cuong Nguyen (Hello Auntie, Banh Meats + Co) - Raising the Banh
18 Feb 2021
Contributed by Lukas
After becoming a father at a very young age Cuong Nguyen (Hello Auntie, Banh Meats + Co) fell into the industry out of the necessity of a full time jo...
Mark Best (Chef) - Do you wear the mark
17 Feb 2021
Contributed by Lukas
To mark the 200th episode of Deep in the Weeds Australian culinary legend Mark Best shares kitchen tales from the pinnacle dining at Marque over 17 ye...
Will Mahusay (Sydney Cebu Lechon Native Filipino Eatery) - The whole hog
16 Feb 2021
Contributed by Lukas
At the age of 45 Will Mahusay (Sydney Cebu Lechon Native Filipino Eatery) left the corporate world and took over the Cebu Lechon family business that ...
Becky Khanthavongsa (Zaab Street Food, Braddon) - The saving grace of structure
15 Feb 2021
Contributed by Lukas
After working in the family Thai restaurant to get through university, Becky Khanthavongsa (Zaab Street Food) found work with a large restaurant franc...
Matt Dempsey (Conlan’s Wine Store) - Tree change temptations
14 Feb 2021
Contributed by Lukas
After traveling four hours a day trying to run a restaurant, award-winning chef and restaurateur Matt Dempsey started to burn out. With a yearning to ...
Melissa Palinkas (Young George) - Everyday eco warrior (The Crackling Series 2)
12 Feb 2021
Contributed by Lukas
Sustainability has become one of the most pressing issues of our generation. While many in the industry are only just now looking at new ways to chang...
Anthony Power (The Fitzroy Feast) - Upside down, down under
11 Feb 2021
Contributed by Lukas
After opening a successful restaurant in Liverpool, England during 2019 Anthony Power (The Fitzroy Feast) returned home to Melbourne in early March 20...
Naomi Lowry (Banksia Hotel) - Keep on fighting
10 Feb 2021
Contributed by Lukas
After a stellar career running some of Australia’s best restaurants Naomi Lowry (Banksia Hotel) discovered she had breast cancer. While dealing with...
Isobel Little (LP’s Quality Meats) - Long way home
09 Feb 2021
Contributed by Lukas
With the pandemic sending most of Europe into lockdown Isobel Little (LP’s Quality Meats) set her sights on heading back home to Australia to be clo...
Nick Hildebrandt (The Bentley Restaurant Group) - To the matter at hand
08 Feb 2021
Contributed by Lukas
After building a successful restaurant group, with four very different restaurants, Nick Hildebrandt (The Bentley Restaurant Group) took the opportuni...
Chase Kojima (Sokyo, Kiyomi, Chuuka) - Keep an open mind
07 Feb 2021
Contributed by Lukas
After learning the art of Japanese cookery from his father, Chase Kojima (Sokyo, Kiyomi, Chuuka) had an opportunity to open a Japanese restaurant in A...
Frank and Anne Marie Vigilante (Talucca Park) - a tree change (The Crackling Season 2)
05 Feb 2021
Contributed by Lukas
For many that grow up on the land, it’s hard to let go of the deep connection with the land and the great outdoors. After working as a builder and p...
Quick Bite - Lauren Murdoch (Bullo River Station) - Voyage to lockdown
04 Feb 2021
Contributed by Lukas
Last time we caught up with Lauren Murdoch (Bullo River Station) she had left Sydney, spent time in quarantine and was starting to work as a chef on a...
Andy Davies (Chef Andy Davies, Noosa) - A breath of fresh air
03 Feb 2021
Contributed by Lukas
After carving out a career at a landmark restaurant in Bondi Andy Davies (Chef Andy Davies) yearned for a quieter life and moved to Noosa to join a qu...
Stephen Clarke (Clarke’s of North Beach) - New life cycle
02 Feb 2021
Contributed by Lukas
After heading to England to attend the funeral of his father, award-winning chef and restaurateur Stephen Clarke (Clarke’s of North Beach) and his f...
Chris Howard (The Humble Onion, Perth) - The many layers of talent
01 Feb 2021
Contributed by Lukas
After plying his craft in Western Australia, Tasmania and Melbourne Chris Howard (The Humble Onion) returned home to Perth with an eye on opening his ...
Matt Abé (Restaurant Gordon Ramsay, London) - The finer details
31 Jan 2021
Contributed by Lukas
After 10 months with 4 lockdowns and a pandemic still out of control in London, Matt Abé (Restaurant Gordon Ramsay, London) has not only held onto hi...
Manu Feildel - Man behind the screen (The Crackling Season 2)
29 Jan 2021
Contributed by Lukas
They say fame can change people. But what is fame, and what image does it present? The notion of celebrity chef has become a driving force on televisi...
Amy Hamilton (Liberte restaurant) - Spooked by success
27 Jan 2021
Contributed by Lukas
After being given a second chance at cheffing Amy Hamilton (Liberte restaurant) travelled around Australia only to find herself in Albany at one of th...
Kane Pollard (Topiary and Sol Bar & Restaurant) - A sense of place
26 Jan 2021
Contributed by Lukas
After spending the last nine years turning his award-winning venue into the benchmark local sustainable restaurant Kane Pollard (Topiary and Sôl Bar ...
Tai Tate (Built to Spill Wines) - An octave higher
19 Jan 2021
Contributed by Lukas
After leaving his full time job right before the pandemic hit Tai Tate (Built to Spill Wines) decided the best plan of survival was to roll the dice o...
Daniel Duffy Sykes (Cabana Cafe & Bar) - Setting the pace
17 Jan 2021
Contributed by Lukas
While working at Barangaroo House Daniel Duffy Sykes had an accident on his way home and woke up face down on the ground. At the same time his Josh br...
JP Twomey (Carlton Wine Room) - Out of the shadow, into the light (The Crackling Season 2)
17 Jan 2021
Contributed by Lukas
After a decade working with one of Australia’s most influential chefs, Andrew McConnell, JP Twomey decided the time was right to go in search of his...
Jessica Pedemont (Chocolate Artisan and South Pacific Cacao) - A chocolate hit
14 Jan 2021
Contributed by Lukas
Cacao is one of the most sought after and traded commodities on the planet and is mostly grown in third-world countries in tropical zones, but is cons...
Max Walker (Paranormal Wines, ACT) - The truth is out there
12 Jan 2021
Contributed by Lukas
After plying his trade in award-winning restaurants in Melbourne and Sydney Max Walker (Paranormal Wines, ACT) moved to Canberra with plans to open hi...
Jad Nehmetallah (The Picnic) - Think big, stay true
10 Jan 2021
Contributed by Lukas
After a career in events and nightclubs, Jad Nehmetallah (The Picnic) turned a hole in the wall café into a thriving business. Keen to up the ante he...
Claire Van Vuuren (Bloodwood) - The hub of the community (The Crackling Season 2)
08 Jan 2021
Contributed by Lukas
When Claire Van Vuuren first opened Bloodwood in Newtown, all she hoped for was a restaurant of her own that got the support of the local community, b...
Analiese Gregory - How wild things are
07 Jan 2021
Contributed by Lukas
How wild things are After working in some of the world’s best restaurants including Quay and Mugaritz, Analiese Gregory found solace in regional Fra...
Colin Wood (Arimia Estate) - Coming home
05 Jan 2021
Contributed by Lukas
After making a name for himself as culinary director of three of New York’s best restaurants Colin Wood (Arimia Estate) returned home to Perth at th...
Alice Chugg (Templo, Hobart) - Apple Isle season
03 Jan 2021
Contributed by Lukas
With incredible produce and a young and dynamic restaurant scene Tasmania has become a destination for food-loving travellers. Sparked by a throng of ...
Mick Nunn (Salt Kitchen Charcuterie) - True Calling (The Crackling Season 2)
01 Jan 2021
Contributed by Lukas
While making small goods at one of Melbourne’s finest restaurants Mick Nunn (Salt Kitchen Charcuterie) discovered his calling and it set him on a pa...
Deep n Dirty New Year Special with Dani & Huck
30 Dec 2020
Contributed by Lukas
For the last day of 2020, Huck gets in a room with stablemate Dani Valent and our producer Rob Locke to record our first ever dual Dirty Linen / Deep ...
Lennox Hastie (Firedoor) - Burning Man - THE CRACKLING Season 2
25 Dec 2020
Contributed by Lukas
After cutting his teeth in some of the world’s best Michelin star restaurants that challenged the realms of gastronomy, Lennox Hastie felt he was lo...
Stephanie Alexander - The cook’s companion
23 Dec 2020
Contributed by Lukas
After one of the most challenging years, Australian culinary icon Stephanie Alexander talks about how much the culinary landscape has evolved, what it...
Daniel Patterson (Coi, Alta Group, San Fransisco) - The dawns early light
22 Dec 2020
Contributed by Lukas
With over 200,000 cases of covid-19 daily in the US and a government offering little to no support, award-winning Michelin star chef and restaurateur ...
Doug Fraser (Lovat, Newport) - Northern light
21 Dec 2020
Contributed by Lukas
As the cluster of covid-19 cases in Sydney’s Northern Beaches increased Doug Fraser’s (Lovat, Newport) restaurant appeared in the newspapers as a ...
Dan Puskas (Six Penny) - Find a penny, pick it up
20 Dec 2020
Contributed by Lukas
After turning his three hat restaurant into a bakery and breakfast takeaway, Dan Puskas (Six Penny) relished the time spent with his team and took a m...
Mike Murray (Prestige Foods) - The Yes Man
17 Dec 2020
Contributed by Lukas
After 40 years of business with one of Australia’s most successful food brands and export businesses, Mike Murray (Prestige Foods) saw everything he...
Julie Anderson (Parkesbourne Produce) - Fruits of your labour
16 Dec 2020
Contributed by Lukas
Drought and bushfires had a devastating impact on farming in Australia, and for soft fruit producer Julie Anderson (Parkesbourne Produce) the smoke ta...
Julian Cincotta (Butter Sydney and Thievery) - Fried then flying
15 Dec 2020
Contributed by Lukas
After some serious soul-searching and time to breathe, Julian Cincotta (Butter Sydney and Thievery) made sure all his staff were looked after and then...
Morgan Snow (Fins Restaurant and Fins at Plantation House) - Fins, scales and booming sales
14 Dec 2020
Contributed by Lukas
With an award-winning restaurant on the border of NSW and Queensland Morgan Snow (Fins Restaurant and Fins at Plantation House) lost half of her entir...
Palisa Anderson (Chat Thai, Boon Café and Jarern Chai Grocer, Boon Luck Farm) - A next generation boon
13 Dec 2020
Contributed by Lukas
After growing up in the family restaurant, Palisa Anderson (Chat Thai, Boon Café and Jarern Chai Grocer, Boon Luck Farm) ventured overseas for a care...
Andy Burns (Baby Face Kitchen, Wollongong) - The gong resonates
10 Dec 2020
Contributed by Lukas
After five years of trying to push the boundaries of food and wine in Wollongong the pandemic landed and gave Andy Burns (Baby Face Kitchen, Wollongon...
Simon Cancio (Brickfields Bakery, Sydney) - All you knead
08 Dec 2020
Contributed by Lukas
After building one of Australia’s best small artisan bakeries over the last decade targeting foodservice businesses, the pandemic landed and Simon C...
Bronwyn Kabboord (Du Fermier Trentham, Victoria) - The unicorn job
07 Dec 2020
Contributed by Lukas
After 30 years of pouring everything into her career, Bronwyn Kabboord (Du Fermier Trentham, Victoria) found her work life balance had little to do wi...
Ben Williamson (Agnes Restaurant, Brisbane) - Rise above
06 Dec 2020
Contributed by Lukas
After spending three years planning his next restaurant taking him in a new culinary direction the pandemic landed and stopped Ben Williamson (Agnes R...
Kim Teo (Mr Yum) - The tech revolution
04 Dec 2020
Contributed by Lukas
The hospitality industry is renowned for slim profit margins, a reliance on high turnover, and for being slow adapters to modern technology. With the ...
Alastair McLeod (Al’FreshCo) - Connecting at the core
03 Dec 2020
Contributed by Lukas
After seeing all of weddings and events cancelled or postponed Alastair McCleod (Al’FreshCo Catering) remodeled his catering business to create meal...
Sarah Scott (Joy, Brisbane) - For the joy of cooking
02 Dec 2020
Contributed by Lukas
After opening a dream, ten-seater restaurant and capturing the attention of the industry and food media in the very first year, Sarah and Tim Scott (J...
Julian Nikiel (Alala’s, Oaks Hotel, Neutral Bay) - New pub order
01 Dec 2020
Contributed by Lukas
After taking on a new role with a mission to raise the bar in regards to pub dining, Julian Nikiel (Alala’s, Oaks Hotel, Neutral Bay) saw all his pl...
Peter Manifis (Kailis Fish Market Café, Fremantle, WA) - The new WA
30 Nov 2020
Contributed by Lukas
Although the strict Western Australian lockdown restrictions felt over the top at first and the need for tourists is evident, Peter Manifis (Kailis Fi...
Katherine Bont (Punk Royale, Stockholm, Sweden) - Global gastronome
29 Nov 2020
Contributed by Lukas
After cutting her teeth in Australian restaurants, Katherine Bont (Punk Royale, Stockholm, Sweden) left Australia for the first time at the age of 21 ...
Darren Purchese (Burch & Purchese) - Sweet outcome
26 Nov 2020
Contributed by Lukas
After four years dealing with construction around his popular venue Darren Purchese (Burch & Purchese) felt like he had systems at the ready when the ...
Iain Todd (Saffire Freycinet, Tasmania) - Tassie re-born and bred
25 Nov 2020
Contributed by Lukas
Once the shock of lockdown wore off, Iain Todd (Saffire Freycinet, Tasmania) realised that he was emotionally and physically fatigued. After working h...
Mitch Tonks (The Seahorse restaurant and Rockfish restaurants) - Blighty will be back
24 Nov 2020
Contributed by Lukas
With winter fast approaching and the United Kingdom in the grips of a second lockdown, award-winning restaurateur Mitch Tonks (The Seahorse restaurant...
Jesse McTavish (Bar Elvina) - Captue the moment
23 Nov 2020
Contributed by Lukas
On a trip to Lakes Entrance with front of house pro Andy Emerson, Jesse McTavish (Bar Elvina) lit a fire and cooked local produce under the stars whil...
Trisha Greentree (10 William St & Fratelli Paradiso) - Born again
22 Nov 2020
Contributed by Lukas
After taking maternity leave following the birth of her first child, Trisha Greentree (10 William Street + Fratelli Paradiso) returned to lead the tea...
Quick Bite - Mark Jensen (Red Lantern) - Short back and sides
19 Nov 2020
Contributed by Lukas
Last time we caught up with Mark Jensen (Red Lantern) he was trying everything to keep the business alive, including hiring the help of Keith a part t...
Greg Feck (Vaporetto and Squid Inc) - A long build
18 Nov 2020
Contributed by Lukas
After spending a year building his dream restaurant in Bali, Greg Feck (Vaporetto and Squid Inc) had to fly home to help run his Melbourne restaurant ...
SOUTH AUSTRALIA SPECIAL EDITION - Paul Baker, Sali Sasi & Duncan Welgemoed - Locked Down
18 Nov 2020
Contributed by Lukas
Today the South Australian Premier sent the state into lockdown, closing schools, universities and stopping restaurants, takeaway shops, cafes and foo...
Tony Twitchett (Taxi Kitchen and Transit Bar) - On the meter
17 Nov 2020
Contributed by Lukas
With a restaurant and bar licensed for 1000 customers in the heart of Melbourne’s CBD, Tony Twitchett (Taxi Kitchen and Transit Bar) had reservation...
Gabrielle Webster (icebergs Dining Room snd Bar) - By the glass
15 Nov 2020
Contributed by Lukas
Just three weeks after restaurants opened and restrictions started to ease, Gabrielle Webster (Icebergs Dining Room) was in a high-speed head-on car a...
Dorothy Lee and Jarrod Walsh (Hartsyard, Newtown) - Sinking, then swimming
12 Nov 2020
Contributed by Lukas
After taking the plunge for the very first time as restaurateurs buying a successful, award-winning establishment Dorothy Lee and Jarrod Walsh (Hartsy...
Ceri Kidby-Salom (Alba Bar and Deli, Brisbane) - Cultural change
11 Nov 2020
Contributed by Lukas
After losing her job when Brisbane’s award-winning restaurant Arc Dining closed at the start of the pandemic, Ceri Kidby-Salom (Alba Bar and Deli, B...
Kylie Ball (Harvest Newrybar) - Destination dining
10 Nov 2020
Contributed by Lukas
For those in the industry, inspiration comes from travel and food experiences – but with international travel off the cards in the foreseeable futur...
George Kasimatis (George's on Waymouth) - A chance to change
09 Nov 2020
Contributed by Lukas
18 years ago George Kasimatis (George’s on Waymouth) opened the first restaurant on Waymouth Street Adelaide serving breakfast and lunch. It became ...
Mark Labrooy (Three Blue Ducks) - walk the earth
08 Nov 2020
Contributed by Lukas
After questioning how we eat and where our food comes from Mark LaBrooy (Three Blue Ducks) went on a journey to only eat food we either grew , caught ...
Monica Luppi (Lu Lu’s) - Cook from the heart
05 Nov 2020
Contributed by Lukas
After her mother passed away Monica Luppi (Lu Lu’s) realised the fleetingness of life and left the corporate world in search of a career focussed on...
Jowett Yu (Ho Lee Fook, Hong Kong) - Heart of Hong Kong
04 Nov 2020
Contributed by Lukas
As Hong Kong emerges from its third wave of covid-19 Jowett Yu (Ho Lee Fook, Hong Kong) delivers an incredible account of the toll from political tens...
Anthony Svilicich (Neighbourhood Specialty Coffee) - Caffeine hit
03 Nov 2020
Contributed by Lukas
With a small hole in the wall coffee shop in an area normally full of office workers Anthony Svilicich (Neighbourhood Specialty Coffee) lost in excess...
Nick Holloway (Nu Nu Restaurant, Palm Cove) - Eye of the storm
02 Nov 2020
Contributed by Lukas
With a restaurant in tropical North Queensland Nick Holloway (Nu Nu Restaurant, Palm Cove) has dealt with monsoons, cyclones and peaks and troughs of ...
Dan Barber (Blue Hill New York and Blue Hill Stone Barns) - Blue skies
01 Nov 2020
Contributed by Lukas
In one of the most powerful episodes of the series we caught up with Dan Barber (Blue Hill New York and Blue Hill Stone Barns) during service on the f...
Merna Taouk (Crumpets By Merna) - Nice bit of crumpet
29 Oct 2020
Contributed by Lukas
After spending the last few years supplying Qantas, boutique hotels and quality cafes her handmade, fermented Crumpets, the pandemic landed and Merna ...
Massimo Mele (Grain of the Silos, Launceston) - Coming back home
28 Oct 2020
Contributed by Lukas
After growing up in the family restaurant North of Hobart, Tasmania Massimo Mele (Grain of Silos) climbed the career ladder fast, winning Young chef o...
Shannon Craig (QT Canberra) - the new local
27 Oct 2020
Contributed by Lukas
With a heavy reliance on travellers, conventions and events that can take years in the making Shannon Craig (QT Canberra) not only had hotel occupanci...
Frankie Cox (Black Barn Farm) - Two hands, all heart
26 Oct 2020
Contributed by Lukas
She made a name for herself at New York's Two Hands but headed home for a new adventure, but when the pandemic landed Frankie Cox (Black Barn Farm) lo...
Frank Camorra (Movida restaurants) - Matador of morsels
25 Oct 2020
Contributed by Lukas
With just a few days until Melbourne can finally welcome guests like other Australian cities Frank Camorra (Movida restaurants) is hungrier than ever ...