Deep in the Weeds - A Food Podcast with Anthony Huckstep

Michael Jaques (Tulip Restaurant, Geelong) - The food world is your oyster

07 May 2023

Contributed by Lukas

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 love...

The Crackling: Ian Martin (Martin's Ridge Farm) - From plate to paddock

05 May 2023

Contributed by Lukas

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...

Fiahtales: Cath Peachey (Narooma Oyster Festival) - rocking and shucking

04 May 2023

Contributed by Lukas

The Narooma Oyster Festival is an annual celebration of oysters that takes place in Narooma, New South Wales, Australia. The festival showcases the re...

Fishtales: Jim Yiannaros (Batemans Bay Oysters) - champion shucker

04 May 2023

Contributed by Lukas

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 oy...

Suleyman Kirbancioglu (Safran) - Game changer

03 May 2023

Contributed by Lukas

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 ...

Over a Glass: Martin Hudak (Maybe Sammy/Spiritual Coffee) - coffee and cocktails

03 May 2023

Contributed by Lukas

Martin Hudak is passionate about two art forms, coffee and cocktails. He is a world renowned bartender, spirit ambassador, author and co-owner of May...

Fishtales: Michael ‘Banjo’ Young (Banjos Oysters) - creating something unique and valuable

03 May 2023

Contributed by Lukas

While the two professions of music and oyster farming may seem vastly different, they both require dedication, hard work, and a passion for creating s...

Calvin McDonald (Brewdog) - Dog with a bone

02 May 2023

Contributed by Lukas

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 infecti...

The Producers: John Ford (Unearthed Mushrooms) - The Mushroom Guy

01 May 2023

Contributed by Lukas

John Ford and his team at Unearthed Mushrooms grow gourmet culinary mushrooms in Victoria’s Yarra Valley, supplying restaurants and a few retailers ...

Dom Aboud (The Union Bank, Orange) - Flourishing in the food bowl

30 Apr 2023

Contributed by Lukas

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...

Narin Kulasai (PorkFat) - The basis of everything

28 Apr 2023

Contributed by Lukas

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 g...

Nick Deligiannis (Audrey's) - Swim your own race

26 Apr 2023

Contributed by Lukas

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. H...

The Adelaide Hills Feature Episode - the hills are alive

26 Apr 2023

Contributed by Lukas

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 aga...

The Producers: Georgina Baker (Bello Beef) - Bringing back local food systems

24 Apr 2023

Contributed by Lukas

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 rearin...

Tony Panetta (The Woodhouse restaurant) - Love what you do

23 Apr 2023

Contributed by Lukas

After running the largest foodservice operations in the country, Tony Panetta (The Woodhouse restaurant) felt the full impact of the pandemic seeing a...

The Crackling: Liam Downes (Black Cat Truffles) - Favourite ingredient

21 Apr 2023

Contributed by Lukas

In food, people often want to know what someone’s favourite restaurant is, their favourite dish, and sometimes even favourite ingredient to cook wit...

Fishtales: Facundo Márquez (Polanco Caviar) - a commitment to quality

20 Apr 2023

Contributed by Lukas

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...

Kim-Maree Moore (Oko Restaurant, Oko Rooftop cafe) - On the stage

19 Apr 2023

Contributed by Lukas

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...

Over a Glass: Nick Ryan (Journalist) - an authoritative voice

19 Apr 2023

Contributed by Lukas

Nick Ryan is an extremely well-spoken and authoritative voice of the Australian Wine industry. Writer, judge, presenter and communicator. Nick is a se...

Kristian Vale (China Lane) - Follow the spice trail

18 Apr 2023

Contributed by Lukas

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 le...

The Producers: Cathy Palmer (How Now Dairy) - from music to milk

17 Apr 2023

Contributed by Lukas

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 ...

Zac Sykes (Libertine) - Home coming

16 Apr 2023

Contributed by Lukas

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 c...

The Crackling: Orazio D’Elia (Da Orazio) - Pizza and porchetta

14 Apr 2023

Contributed by Lukas

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...

Fishtales: Alicia Gaiero (Nauti Sisters Sea Farm - Maine) - next generation oyster farmer

13 Apr 2023

Contributed by Lukas

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 tid...

John Leverink (The Boathouse Restaurant, Canteen) - Push the boat out

12 Apr 2023

Contributed by Lukas

After two decades at the helm of one of Canberras dining institutions John Leverink (The Boathouse Restaurant, Canteen) has been helped build the foun...

Over a Glass: James Dickson-Hoyle (Such and Such, Pilot- Canberra) - sharing a passion for wine

12 Apr 2023

Contributed by Lukas

James Dickson-Hoyle is the Group beverage director of Such and Such. After originally stumbling into hospitality he now strides and slides around som...

Martin Dulke (Merrick’s General Store) - The sea change

11 Apr 2023

Contributed by Lukas

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...

The Producers: Andrew Yeo (Yeo Farm) - For the locals

10 Apr 2023

Contributed by Lukas

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 local...

Claire Van Vuuren (Bloodwood) - In the blood

09 Apr 2023

Contributed by Lukas

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 wi...

The Crackling: Justin North (Chef) - Aiming for the top

07 Apr 2023

Contributed by Lukas

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 cr...

Fishtales: Angelo Vaxevani (Peter's and Nicholas Seafood) - balancing volume, quality and customer expectations

06 Apr 2023

Contributed by Lukas

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...

Sarah Bailey (Chef Sarah) - Natural born chef

05 Apr 2023

Contributed by Lukas

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 ce...

Over a Glass: Louise Radman (institut Polaire) - a delightful career

05 Apr 2023

Contributed by Lukas

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 Loui...

Sam McCallum (St Siandra) - Sea change

04 Apr 2023

Contributed by Lukas

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...

The Producers: Gerardo Lopez (La Tortilleria) - pride, commitment and the joys of maize

03 Apr 2023

Contributed by Lukas

In 2012, the Australian culinary landscape was experiencing a Mexican food wave. But there were a few things missing. Mexican-born Gerardo Lopez espec...

Sunny Lusted (Woodcut) - A cut above

02 Apr 2023

Contributed by Lukas

While growing up Sunny Lusted (Woodcut) had dreams of becoming a pilot, or professional pianist. Although quality food and restaurants were a big part...

Fishtales: Shane Buckley (Wapengo Rocks) - wild organic oysters

02 Apr 2023

Contributed by Lukas

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. Wape...

The Crackling: Nick Holloway (Nu Nu Restaurant) - Temptation in the tropics

31 Mar 2023

Contributed by Lukas

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 ...

Amanda Fuller (The Sam Prince Hospitality Group) - Immersed in diversity

29 Mar 2023

Contributed by Lukas

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 appre...

Over a Glass: Navneet Singh (Domaine Simha) - ancient knowledge and intuition

29 Mar 2023

Contributed by Lukas

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...

Jared ingersoll - Regional refresher

28 Mar 2023

Contributed by Lukas

Three years ago, Jared Ingersoll shared some of the staggering statistics on the impact of covid, and now Jared finds himself looking at the statistic...

The Producers: Jenn Nestor (Coolamon Cheese Company) - The cool hand

27 Mar 2023

Contributed by Lukas

Coolamon Cheese Company is located in the heart of the Riverina, an area renowned for its abundance of high-quality produce, especially dairy products...

Annie Smithers (Du Fermier) - A decade of Du Fermier

26 Mar 2023

Contributed by Lukas

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...

The Crackling: Matt Wilkinson - branch out

24 Mar 2023

Contributed by Lukas

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 th...

Jeff Schroeter (Beckett’s) - Paddock to plating up

22 Mar 2023

Contributed by Lukas

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...

Over a Glass: Tony Love (Wine Journalist) - lover of things vine and wine.

22 Mar 2023

Contributed by Lukas

Tony Love has a way with words. He is a South Australian-based professional wine reviewer, writer and editorial content creator. A true career journal...

James Brownrigg (The Boathouse Group) - Hooked on hospo

21 Mar 2023

Contributed by Lukas

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 Eu...

The Producers: Cecilia 'CC' Diaz-Petersen (CC's Kitchen) - sustainability, community and legacy

20 Mar 2023

Contributed by Lukas

Cecilia 'CC' Diaz-Petersen grows one of Australia’s only commercial crops of wild hibiscus - also known as rosella - alongside an eclectic mix of As...

Craig Macindoe (Darling Crackles) - Change in the wind

19 Mar 2023

Contributed by Lukas

After two decades of running his own restaurants, Craig Macindoe (Darling Crackles) saw a change in the restaurant industry - particularly in regards ...

Fishtales: Ashley Prendergast (Austral Fisheries) - the love of her life

19 Mar 2023

Contributed by Lukas

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 in...

The Crackling: Giovanni Pilu (Pilu at Freshwater) - The best seller

17 Mar 2023

Contributed by Lukas

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 repetitio...

Emile Avramides (Clove Lane) - Build it and they will come

15 Mar 2023

Contributed by Lukas

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 wo...

Over a Glass: Aleks Balodis (Siffredi’s Spaghetti Bar) - all things pasta and pinot

15 Mar 2023

Contributed by Lukas

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...

Charlotte Martin (Lilac Wine) - From the dish bay to the dining room

14 Mar 2023

Contributed by Lukas

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)...

The Producers: Donato Toce (Gelato Messina) - Cow to cone

13 Mar 2023

Contributed by Lukas

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 ...

Terry Robinson (Old Salt Distillery) - Distill your dreams

12 Mar 2023

Contributed by Lukas

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...

Fishtales: Markus Nolle (Southern Rock Lobster Fisherman, Apollo Bay) - celebrating the fishing & the catch

12 Mar 2023

Contributed by Lukas

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 ...

The Crackling: Steve Anderson (Wagga Free Range Pork) - All or nothing

10 Mar 2023

Contributed by Lukas

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 F...

Over a Glass: Bec Duffy (Holm Oak) - living the dream

08 Mar 2023

Contributed by Lukas

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 ...

Wes Lambert (OpenTable) - A fresh start up

08 Mar 2023

Contributed by Lukas

After leading the restaurant industry association during one of the toughest periods, Wes Lambert (Opentable) needed a change but still wanted to have...

Caitlin Baker (Such and Such, Venus Vinifera, Canberra) - Lead by example

07 Mar 2023

Contributed by Lukas

While at university studying Medical Science Caitlin Baker (Such and Such, Venus Vinifera, Canberra) had a dinner at Canberra institution Aubergine wh...

The Producers: Liam Spurrell (Spurrell Foraging) - a tangible connection to nature.

06 Mar 2023

Contributed by Lukas

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...

Greta Wohlstadt (Arkhé, Adelaide) - Dream career

05 Mar 2023

Contributed by Lukas

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 he...

The Crackling: Michael Wohlstadt (The Dairy Man Heritage Pork) - Milk it

03 Mar 2023

Contributed by Lukas

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 na...

Malcolm Hanslow (Pilot, Such and Such) - Capital’s new dawn

01 Mar 2023

Contributed by Lukas

Canberra’s culinary landscape is undergoing a dramatic evolution as young professionals bring new energy to the nation’s capital off the foundatio...

Over a Glass: Dan Sims (Revel Global) - communication and engagement

01 Mar 2023

Contributed by Lukas

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 Gl...

Alejandro Huerta (El Primo Sanchez, Sydney) - A new wave

28 Feb 2023

Contributed by Lukas

Growing up in Mexico Alejandro Huerta (El Primo Sanchez, Sydney) had the most incredible eating experiences through the food of his mother and grandmo...

The Producers: Kosta Papanikitas (The Fermentalists) - some like it hot

27 Feb 2023

Contributed by Lukas

The Fermentalists and its range of hot sauces was initially a weekend hobby but positive feedback from friends and family encouraged Kosta Papanikitas...

Alexis Noble (Wander, London) - Going home

26 Feb 2023

Contributed by Lukas

After setting up your own restaurant celebrating her interpretation of contemporary Australian in London, Alexis Noble (Wander, London) had visa compl...

Fishtales: Bart Butson (Net Fisherman, South Australia) - an enthusiast for the region and its seafood

24 Feb 2023

Contributed by Lukas

The life of a small scale inshore fisherman in South Australia can be challenging, but also rewarding.  Inshore fishing refers to fishing that is don...

The Crackling: Jake Kellie (Arkhé) - Caught the fire bug

24 Feb 2023

Contributed by Lukas

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 wh...

Over A Glass: Alex Doughty (SoHi Spirits) - the spirit of the Highlands.

23 Feb 2023

Contributed by Lukas

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...

Dayan Hartill-Law (HOTA, Gold Coast) - It’s an art form

22 Feb 2023

Contributed by Lukas

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 h...

Elizabeth Mitchell (Alberto’s Lounge) - Inspired to cook

21 Feb 2023

Contributed by Lukas

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 copi...

The Producers: Sophie O’Neil (Torello Farm) - creating connections

20 Feb 2023

Contributed by Lukas

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 Sophi...

Billy Hannigan (The Charles Grand Brasserie & Bar) - The Renaissance

19 Feb 2023

Contributed by Lukas

After almost a decade at London’s famed The Ledbury, Billy Hannigan (The Charles Grand Brasserie and Bar) headed back to Australia and immersed hims...

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

17 Feb 2023

Contributed by Lukas

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 q...

Fishtales: Andrew Puglisi (Eyre Peninsula Seafoods) Part 3 - Mussel baron

16 Feb 2023

Contributed by Lukas

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 wra...

Fishtales: Andrew Puglisi (Eyre Peninsula Seafoods) Part 2 - Tuna wrangling

16 Feb 2023

Contributed by Lukas

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 Fisherma...

Over a Glass: Vanya Cullen (Cullen Wines) - custodian of the land

15 Feb 2023

Contributed by Lukas

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 ...

Michael Fox (Sushi-e, Sydney) - Chef’s choice

15 Feb 2023

Contributed by Lukas

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 outpo...

Laura Rheinlander (Bar Vincent, Sydney). - A chance to shine

14 Feb 2023

Contributed by Lukas

Although the importance of food and connection ran a thread thorough her family life, food as a career was never really considered by Laura Rheinlande...

The Producers: Krsna Rajalingam (Basik Chocolates) - For the love of chocolate

13 Feb 2023

Contributed by Lukas

Basik Chocolates was founded by Krsna Rajalingam with a simple belief: That every chocoholic deserves a perfect bonbon that speaks to them. After pain...

Cameron Tay-Yap (Amaru, Melbourne) - Like mother, like son

12 Feb 2023

Contributed by Lukas

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...

The Crackling: Josh Lundy (Bar Rochford, Canberra) - Blurred vision

10 Feb 2023

Contributed by Lukas

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 ha...

Fishtales: Andrew Puglisi (Kinkawooka Mussels) Part 1 - a 5th generation fisherman

09 Feb 2023

Contributed by Lukas

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 a...

Over a Glass: Sam Watkins (Watkins, South Australia) - man with a plan

08 Feb 2023

Contributed by Lukas

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 fa...

Giorgia McAllister Forte (Monforte Viennoiserie) - Between the layers

08 Feb 2023

Contributed by Lukas

After spending school half term in the kitchen of the London’s Eyre Brothers Giorgia McAllister Forte (Monforte Viennoiserie) knew she wanted to for...

Alex Wong (Lana Dining, Sydney) - From Italy to Asia

07 Feb 2023

Contributed by Lukas

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, ...

The Producers: Rikki Goldman (Tahini Neri) - from small beginnings

06 Feb 2023

Contributed by Lukas

Founded in Melbourne in 2016, the Tahini Neri vision is tahini schmeared on just about everything. From small beginnings selling homemade tahini on th...

Junda Khoo (Hojiak, Sydney) - Family and the future

05 Feb 2023

Contributed by Lukas

Growing up in Malaysia Junda Khoo (Hojiak, Sydney) was surrounded by traditional, scrumptious home-cooked food, often prepared by his late grandmother...

The Crackling: Brett Laws (Pryde Meats) - Natural born butcher

03 Feb 2023

Contributed by Lukas

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 ...

Fishtales: Cameron Berryman (Wild Barra Fisheries) - making wild Barra great again

03 Feb 2023

Contributed by Lukas

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 soc...

Davide Tonucci (The Coastal Italian) - a passion for food

01 Feb 2023

Contributed by Lukas

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 m...

Alex Kearns (Glebe Point Diner) - Heart and soul

31 Jan 2023

Contributed by Lukas

After cutting his teeth and some of Australia’s best restaurants, Alex Kearns (Glebe Point Diner) set about building his own restaurant that, after ...

The Producers: Rebecca Barnes (Playing With Fire Native Foods) - playing with fire

30 Jan 2023

Contributed by Lukas

After moving to Bundjalung country - Byron Bay Rebecca Barnes started to explore Native Ingredients. Twenty years later and Playing with Fire Native F...

Jason Chan (Canton Kitchen, Bankstown) - Gone clubbing

29 Jan 2023

Contributed by Lukas

Traditionally clubs have been better known for a budget feed, than culinary excellence, but they have become a hub of the community for many Australia...

Fishtales: Bill Hurley-Fraser (Apollo Bay Seafood Festival) - one of the great regional food festivals

29 Jan 2023

Contributed by Lukas

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 t...

The Crackling: Brendan Pratt (Vasse Felix, Western Australia) - The wild west

27 Jan 2023

Contributed by Lukas

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 ex...

Over a Glass: Jane Eyre (Jane Eyre Wines) - wines of Burgundy

26 Jan 2023

Contributed by Lukas

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...