Deep in the Weeds - A Food Podcast with Anthony Huckstep
Episodes
Ibrahim Kasif (Stanbuli) - A quick refreshing dip
09 Jun 2020
Contributed by Lukas
Frustrated by the perception of Turkish food being just dips, pide and kebabs, Ibrahim Kasif changed the conversation of Turkish cuisine downunder at ...
Quick Bite - Dani Valent - Breaking bread again
09 Jun 2020
Contributed by Lukas
Last time we caught up with critic turned activist Dani Valent she was yearning for the day to strap on the bib in a restaurant again. With the easing...
Chloe Proud (Oddfellows Bar and Eatery - Hobart) - Do proud
08 Jun 2020
Contributed by Lukas
Renowned restaurateur Chloe Proud (Hobart’s Oddfellows Bar and Eatery) had finally found a viable restaurant model when the pandemic landed and forc...
Quick Bite - Paul Baker (Chefs on Wheels) - A new journey
05 Jun 2020
Contributed by Lukas
Last time we caught up with Paul Baker he’d started a new business called Chefs on Wheels because the entire team at Botanic gardens restaurant had ...
Pasquale Trimboli (Italian and Sons) - The Italian Job
04 Jun 2020
Contributed by Lukas
After award-winning restaurateur Pasquale Trimboli (Italian and Sons) pivoted to a takeaway and retail model to survive, it generated such good busine...
Quick Bite - Neil Perry (Rockpool Group) - Light the fire
04 Jun 2020
Contributed by Lukas
Neil Perry was the very first guest to appear on Deep in the Weeds to discuss the devastating week the restaurant industry closed down. Today he re-op...
Vincent Lombino (Ovolo Hotels) - New vacancy
03 Jun 2020
Contributed by Lukas
With the food and beverage operations of the entire hotel group stood down overnight, Vincent Lombino (Ovolo Hotel) and his team had to get creative t...
Quick Bite - Dash Rumble (Pilot, Canberra) - Dinner time
03 Jun 2020
Contributed by Lukas
From time to time we're going to catch up with the people who have shared their story on the show. We catch up with Dash Rumble at Pilot in Canberra, ...
Mike McEnearney (Kitchen By Mike) - the perfect storm
02 Jun 2020
Contributed by Lukas
With a successful restaurant in the CBD, two at the international airport and a role as curator of Carriageworks Farmers Market, Mike McEnearney (Kitc...
Sali Sasi (Leigh St Wine Room) - Buy the ticket, take the ride
01 Jun 2020
Contributed by Lukas
As restaurants began to open up with limited seats again the dreaded ‘no shows’ reared its head and left restaurants reeling. Given we happily pay...
Ben O'Donoghue (Billykart Kitchen) - Seeking a new sunrise
31 May 2020
Contributed by Lukas
A wave of new restaurants added colour, character and nuance to Brisbane’s culinary landscape, but the pandemic stopped it in its tracks. With close...
Prue Henschke (Henschke) - Grace under fire
30 May 2020
Contributed by Lukas
After losing everything in the bushfires and a huge drop in sales due to the pandemic. Now Prue Henschke, producer of one of the world’s best wines ...
Martin Dulke (Bankwest & ANZ Stadiums)
29 May 2020
Contributed by Lukas
After winning multiple awards in its first year, 30,000-seat Bank West Stadium and it’s sibling venues closed their doors and stood down over 3000 c...
Tim Malfroy (Malfroy's Gold Honey) - Nectar of the gods
28 May 2020
Contributed by Lukas
Honey Bees are the world's most important pollinator of food crops. One third of the food we consume each day relies on pollination mainly by bees, bu...
Kathryn Russack (Colenso, Kyneton) - A new beginning
27 May 2020
Contributed by Lukas
As operators try to work out just when to swing the doors open, chef and restaurateur Kathryn Russack (Colenso, Kyneton) discovered a new connection w...
Darren Robertson (Three Blue Ducks) - Blue sky dreaming
26 May 2020
Contributed by Lukas
After a decade launching multiple venues, the pandemic threatened to take away everything Darren Robertson and the team behind Three Blue Ducks had bu...
Brent Savage (Bentley Group) - Savage impact
25 May 2020
Contributed by Lukas
Over a decade ago one of Australia’s best chefs Brent Savage (Bentley Restaurant & Bar, Monopole, Yellow, Cirrus) joined forces with sommelier Nick ...
Duncan Welgemoed (Africola) - Essential food businesses
24 May 2020
Contributed by Lukas
In the wake of the pandemic Duncan Welgemoed (Africola) saw business drop by 83% overnight, but as devastating as it was he realised it delivered a ra...
Pat Nourse (Melbourne Food & Wine Festival) - Big day in
22 May 2020
Contributed by Lukas
With 250,000 people about to descend upon Melbourne to celebrate our incredible food culture, Pat Nourse (The Melbourne Food and Wine Festival) had to...
Pierre Issa (Pepe Saya Butter Company) - Buttered not bruised
21 May 2020
Contributed by Lukas
Pierre Issa, otherwise known as Pepe Saya, is one of the world’s best butter producers, but with almost 90% of his business supplying the Hospitalit...
Shannon Martinez (Smith and Daughters and Smith and Deli) - time for change
20 May 2020
Contributed by Lukas
With the world facing a crisis like never before, will our diets come into question too? Shannon Martinez (Smith and Daughters and Smith and Deli) bel...
Stuart Knox (Fix Wine Bar + Restaurant) - still swinging
19 May 2020
Contributed by Lukas
Just as award-winning restaurateur Stuart Knox (Fix Wine Bar + Restaurant) was raising doubts over his passion and commitment to the hospitality secto...
Bianca Welsh (Stillwater & Black Cow Bistro, Launceston) - Aspirations on the Apple Isle
18 May 2020
Contributed by Lukas
Tasmania has been isolated from the rest of Australia since shutting its borders. With a small population and a hospitality sector that traditionally ...
Nino Zoccali (The Restaurant Pendolino) - The profit/loss pendulum
17 May 2020
Contributed by Lukas
With the financial situation for most restaurants in the balance Nino Zoccali (The Restaurant Pendolino) believes the next year will test the resolve ...
Anthony Huckstep (Deep in the Weeds) - Food for thought
14 May 2020
Contributed by Lukas
In a turning of the tables Dani Valent takes the wheel of Deep in the Weeds to interview host Anthony ‘Huck’ Huckstep about how the series came to...
Westerly Isbaih (Alto Olives) - Extending an olive branch
13 May 2020
Contributed by Lukas
Devastating drought, brutal bushfires and a global pandemic. It’s the stuff of Hollywood blockbusters, but a very harsh reality for many Australian ...
John Susman (Fishtales) - Reel it in
12 May 2020
Contributed by Lukas
Fish fiend John Susman (Fishtales) has been the connective tissue between catchers and cooks for over three decades and is credited for helping bring ...
Monty Koludrovic (Grandmaster Recorders) - Lockdown in LA
11 May 2020
Contributed by Lukas
Australian chef Monty Koludrovic is best known for steering the ship at Icebergs Dining Room overlooking Bondi Beach. Now in Los Angeles with his youn...
Josh Niland (Saint Peter/Fish Butchery) - The Niland Effect
10 May 2020
Contributed by Lukas
Chef and restaurateur Josh Niland (Saint Peter) not only put seafood back on the table, but changed the conversation too and the world was taking note...
Jodi Clarke (Great Ocean Ducks) - Get your ducks in a row
07 May 2020
Contributed by Lukas
With the only pipeline to market (restaurants) shut down literally overnight, duck farmer Jodi Clarke (Great Ocean Ducks) had to think outside the box...
Dan Hunter (Brae Restaurant) - Regional revival
05 May 2020
Contributed by Lukas
Dan Hunter’s award-winning restaurant Brae in the tiny regional Victorian town of Birregurra rang the bell at number 44 in The World’s Best restau...
Matt Moran (Chef & Restaurateur) - a new restaurant model
04 May 2020
Contributed by Lukas
Aria's Matt Moran had to close all of his venues temporarily to give them a fighting chance when the industry re-opens. The experience has given one o...
Vicki Wild (80 Collins) - A return to real restaurants
03 May 2020
Contributed by Lukas
Vicki Wild is one of the world’s best restaurateurs. Together with one of the world’s best chefs Martin Benn, they took Sepia to dizzying heights....
Ben Liebmann (COO Noma Copenhagen) - Great Danes
30 Apr 2020
Contributed by Lukas
The language of food has no borders. Australian Ben Liebmann is the COO of Noma, arguably the most influential restaurant of our generation. With Noma...
Charlotte Hardy (Charlotte Dalton Wines) - A promising vintage
30 Apr 2020
Contributed by Lukas
With restaurants limited to takeaway, many small wine producers lost their only pipe to market. Just when wine maker Charlotte Hardy (Charlotte Dalton...
Paul Baker (Botanic Gardens Restaurant Adelaide & Chefs on Wheels) - Burnt out to burning rubber
25 Apr 2020
Contributed by Lukas
With takeaway not an option for a restaurant in the middle of Adelaide’s Botanic Gardens, chef Paul Baker joined forces with his wife to create Chef...
Dani Valent (Food Writer) - from Journo to Activist
23 Apr 2020
Contributed by Lukas
With no restaurants to review, food writer Dani Valent lost her regular food review column, and in turn her voice. But as it turns out, we’re hearin...
Michael Ryan (Provenance Restaurant - Beechworth) - A time to reflect
21 Apr 2020
Contributed by Lukas
Award-winning restaurateur Michael Ryan [The Provenance Restaurant & Accommodation] explains that although the pandemic has had devastating impact on ...
Dash Rumble (Pilot Restaurant) - Piloting Through a Pandemic
20 Apr 2020
Contributed by Lukas
In just their first year Dash Rumble, with partner Ross McQuinn, made the top ten list of the nation’s best restaurants with Pilot, and just as quic...
Chris Morrison (Group Wine Director QT Hotels) - Punch drunk, but still standing
15 Apr 2020
Contributed by Lukas
With restaurants forced into closure, what has happened to the front of house? Chris Morrison (Group Wine Director of QT Hotels) is one of Australia’...
Attila Yilmaz (Pazar Food Collective) - Out in force (from the Police to Pazar to a Pandemic)
14 Apr 2020
Contributed by Lukas
Attila Yilmaz was a police officer during the SARS epidemic, but following an injury sustained in an on the job incident he left the force and found s...
Jackie Middleton (Earl Canteen) - We were on a roll, and then...
09 Apr 2020
Contributed by Lukas
They take the limelight, but hospitality isn’t just about the pointy end. The cafes and casual eateries help fuel the majority of the populace. Jack...
Colin Fassnidge - the glass is half full.
08 Apr 2020
Contributed by Lukas
After his venues were closed and his tv gig cancelled, chef Colin Fassnidge turned his focus to a soup kitchen to help feed out of work hospitality wo...
John Blankenstein (Mimosa Rock Oysters) - not completely shucked yet
06 Apr 2020
Contributed by Lukas
Rock Oysters are one of life’s most luxurious eating experiences, and often enjoyed in finer surrounds. But with restaurants forced to sell only tak...
Annie Smithers (Du Fermier) - The brave new world.
02 Apr 2020
Contributed by Lukas
Regional restaurants provide a platform for local producers and although they’ve been hit hard by the COVID-19 pandemic, Annie Smithers believes the...
Jared Ingersoll - It’s a crisis, but it’s not hopeless.
01 Apr 2020
Contributed by Lukas
On the brink of a potential food scarcity crisis, chef and data analyst Jared Ingersoll dives deep into the detail and shines a light on the ways oper...
Jacqui Challinor (Nomad Restaurant) - Fire, floods and a side of perspective.
26 Mar 2020
Contributed by Lukas
Jacqui Challinor from Nomad Restaurant joins us to discuss the worst week of her career, what she hopes will come out of this current situation, and a...
Neil Perry (Rockpool Dining) - the week that changed everything
25 Mar 2020
Contributed by Lukas
Chef Neil Perry joins us to discuss the impact of COVID-19 on his restaurants, staff, suppliers, and the industry as a whole.