Deep in the Weeds - A Food Podcast with Anthony Huckstep

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...

Aaron Schembri (Kadota, Daylesford) - Land for the rising son

25 Jan 2023

Contributed by Lukas

With a challenging upbringing, Aaron Schembri (Kadota, Daylesford) was distracted at school and fell into the wrong crowd. When he landed a job in hos...

Hazel Burns (Dirty Moe’s, Sunshine Coast) - Smokin’ hot idea

24 Jan 2023

Contributed by Lukas

Although she grew up in a family with a thirst for exploring different cultures and cuisines, Hazel Burns (Dirty Moe’s, Sunshine Coast) built a care...

The Producers: Gamila MacRury (Gamila at Beechworth) - connected to the land

23 Jan 2023

Contributed by Lukas

How would you go farming for a year to end up with 200 grams of product? That’s life - in a good year! - for saffron farmer Gamila MacRury. As well ...

Colin Barker (Megalong at Lot 101, Megalong Valley) - Back in a big way

22 Jan 2023

Contributed by Lukas

Last time we last caught up with Colin Barker (Megalong at Lot 101, Megalong Valley) The Boathouse on Blackwattle Bay had closed and he was weighing u...

The Crackling: Annita Potter (Viand, Sydney) - Thai turning point

20 Jan 2023

Contributed by Lukas

For many chefs that start to build a career, there is a moment that they find their voice, and it ignites something special from within them. For Anni...

Fishtales: Bobby Groves (Head of Oysters, Chiltern Firehouse, London) - a true oyster professional

20 Jan 2023

Contributed by Lukas

Is the oyster not the quintessential seafood? Defining of its origin, luxurious, sweet, salty, rich and delicious. Bobby Groves is an acclaimed oyster...

Christian Abbott (Australian Venue Co) - A sustainable career

18 Jan 2023

Contributed by Lukas

After earning his stripes in pub kitchens in the UK, Christian Abbott (Australian Venue Co) had a yearning to travel the world. All roads led to Austr...

Over a Glass: Jan Taborsky and Mark Kirkby (Topper’s Mountain) - anything but ordinary

18 Jan 2023

Contributed by Lukas

Topper’s Mountain wines are single vineyard wines from close to heaven; in case you are wondering where that is, its located in New England in the N...

Alan Stuart (Encore by Clare Smyth, Sydney) - Cooking at its core

17 Jan 2023

Contributed by Lukas

After humble beginnings to his career in New Zealand, Alan Stuart (Encore by Clare Smyth Sydney) set his sights on working for one of the best chefs o...

The Producers: Greg Cromwell (Cromwell Farms) - Family first

16 Jan 2023

Contributed by Lukas

With farming roots that go back many generations Greg Cromwell (Cromwell Farms) is carrying on the tradition in the Byron Bay Hinterland with wife and...

Josh Pelham (Crown Executive Chef at VRC) - First past the post

15 Jan 2023

Contributed by Lukas

After cutting his teeth in one of the United Kingdom’s most influential restaurants, The Square, Josh Pelham returned to Australia to make his mark....

Over a Glass: Ben Marx (Gertie Wines) - a very big heart

12 Jan 2023

Contributed by Lukas

Gertie Wines is the epitome of a micro wine operation with a very big heart. Ben Marx is the cheeky fellow behind the label with over 20 years in the ...

Fishtales: Mitch Tonks (Seahorse Restaurant) - enthusiasm and commitment to seafood

12 Jan 2023

Contributed by Lukas

Mitch Tonks is one of the most respected and knowledgeable seafood people in the UK and an acclaimed restaurateur, chef and author in the process. His...

Monica Luppi (Lu Lu’s, Sydney) - Nostalgic road trip

11 Jan 2023

Contributed by Lukas

It’s the summer series of Deep in the Weeds and today we are welcome back Monica Luppi (Lu Lu’s, Sydney) who takes us on a nostalgic road trip thr...

Frankie Cox (Green on) - Well-seasoned

10 Jan 2023

Contributed by Lukas

It’s the summer series of Deep in the Weeds where we welcome back previous guests to share a few yarns from their lives in food. Today it is an abso...

The Producers: Rowan Little (Montague Plums) - delighting consumers with wonderful flavour

09 Jan 2023

Contributed by Lukas

Rowan Little is the Chief Innovation Officer at Montague, a family-owned fruit growing company headquartered in Victoria and now into its third genera...

Kylie Javiar Ashton - Family to the core

08 Jan 2023

Contributed by Lukas

The summer series of Deep in the Weeds continues today and we have the amazing Kylie Javiar Ashton who takes us through the US, Caribbean and the Phil...

Fishtales: Martin Bosley (Yellow Brick Road, New Zealand) - an eternal seafood optimist

05 Jan 2023

Contributed by Lukas

We re-visit with Martin Bosley, famed New Zealand Chef turned fishmonger at Yellow Brick Road. From his base in Wellington New Zealand, Boz services t...

Ben O'Donoghue (Billykart Kitchen, West End) - BBQ King

04 Jan 2023

Contributed by Lukas

It’s the summer series of Deep in the Weeds and it is an absolute pleasure to welcome back the man, the myth the legend Ben O’Donoghue who takes u...

Over a Glass: Matt Sutherland (Dog Point Vineyard, New Zealand) - spreading the word and wine of his family

04 Jan 2023

Contributed by Lukas

Matthew Sutherland is General Manager of Dog Point Vineyard in Marlborough, New Zealand. It’s one of the most recognisable wine brands and New Zeala...

Kathryn Russack - Russack’s rucksack

03 Jan 2023

Contributed by Lukas

It’s the summer series of Deep in the Weeds and it is an absolute pleasure to welcome back one of the network’s favourite guests Kathryn Russack w...

The Producers: Justin Hartley (Duck Foot Farm) - A big change

02 Jan 2023

Contributed by Lukas

Duck Foot Farm owned by Justin Hartley is the ultimate example of small-scale farming that relies on land share arrangements between young farmers and...

Fishtales: Vinnie Milburn (Greenpoint Fish and Lobster, New York) - motivated and inspired for 2023

29 Dec 2022

Contributed by Lukas

As we move into the New Year, we catch up with Vinnie Milburn, owner of Greenpoint Fish and Lobster, who remains positive and excited about the future...

The Deep in the Weeds Network New Year's Special

28 Dec 2022

Contributed by Lukas

As we rocket towards 2023, the Deep in the Weeds team gathers in a barbershop man cave to look forward. What are our hopes and predictions for the New...

Christmas at the Sydney Fish Market featuring Angelo Vaxevani (Nicholas Seafoods), Frank Theodore (Get Fish) & Narito Ishii (Wellstone Seafoods)

22 Dec 2022

Contributed by Lukas

In this episode, we will be discussing what's happening at the Sydney Fishmarkets this Christmas. We have three expert guests joining us: Angelo Vaxev...

The Deep in the Weeds Network Summer Drinks Special

20 Dec 2022

Contributed by Lukas

We're talking drinks across the Deep in the Weeds network today in a podcast tripleplay with Over A Glass host Shanteh Wale, Deep in the Weeds maestro...

The Producers: Lisa Valmormida (Pidapipo Gelato, Melbourne) - scooping smiles day after day.

19 Dec 2022

Contributed by Lukas

Is there anything better than gelato? Lisa Valmormida and her brother Jamie come from an entrepreneurial food-loving Italian family, so when Lisa iden...

The Deep in the Weeds Network Christmas Special

19 Dec 2022

Contributed by Lukas

It’s that time of year again! Yes, it is Christmas, but it’s also the magical moment when we get the entire Deep in the Weeds podcast network in o...

Fishtales: Andrew Ferguson (Ferguson Australia - Southern Rock Lobster) - creativity, professionalism and innovation

15 Dec 2022

Contributed by Lukas

The southern rock lobster (Jasus edwardsii)—also called red rock lobster or spiny rock lobster, is a species of spiny lobster found throughout the c...

Over a Glass: Jerome Scarborough and Liz Riley (Scarborough Winery) - one hell of a team.

14 Dec 2022

Contributed by Lukas

Jerome Scarborough and Liz Riley- Scarborough Winery Scarborough Winery is an institution of the Hunter Valley. Perhaps its due to its long history a...

The Deep in the Weeds Network Summer Seafood Special

14 Dec 2022

Contributed by Lukas

Summer is here and it’s such a great time of year. Few things enhance a celebration during summer quite like seafood. Join Anthony Huckstep (Deep in...

Andy Emerson (Bar Elvina, Randy’s Wine Bar) - Hooked on Hospo

13 Dec 2022

Contributed by Lukas

While completing his degree in Marine Science, Andy Emerson (Bar Elvina, Randy’s Wine Bar) picked up work behind the bar. A few shifts turned into m...

The Producers: Karen Kelly (Pud For All Seasons) - Good bit of pud

12 Dec 2022

Contributed by Lukas

It might be hot downunder, but Christmas pudding is still a key feature for so many when the festive season arrives. There are few better than Pud For...

Dan Gedge (Leeuwin Estate, WA) - Great escape

11 Dec 2022

Contributed by Lukas

While he was a teenager, Dan Gedge’s (Leeuwin Estate, WA) uncle suggested he should escape London for the summer and spend it down in Cornwell by th...

Brent Savage (The Bentley Group) - Uncharted places

09 Dec 2022

Contributed by Lukas

There are many that carve out incredible careers in the hospitality sector, but few have an ability to re-imagine food and carve a new path for Austra...

:Over a Glass: Will Ziebell (Crafty Pint) - the culture of craft beer

07 Dec 2022

Contributed by Lukas

Will Ziebell is the senior journalist at The Crafty Pint and has been covering the ebbs and flows of Australia’s craft beer industry since 2016. Tod...

Doug Fraser (The Basin Dining Room) - Fill the basin

07 Dec 2022

Contributed by Lukas

Last time we caught up with Doug Fraser we spoke of the intense local down of Sydney’s northern suburbs, namely around his restaurant Lovat. A lot h...