Deep in the Weeds - A Food Podcast with Anthony Huckstep
Episodes
Simon Palmer (E'cco Bistro, Brisbane) - Building their future
04 Oct 2022
Contributed by Lukas
Unsure of what he wanted to do for a career, Simon Palmer (E'cco Bistro, Brisbane) stumbled into hospitality in the regional city of Newcastle as a me...
Sander Nooij (Yellow, Sydney) - The world is your oyster
02 Oct 2022
Contributed by Lukas
Growing up in a huge family on a tiny island in Holland, Sander Nooij (Yellow, Sydney) had a limited experience of food in his childhood. But when the...
The Crackling: Alex Herbert - Life in food
30 Sep 2022
Contributed by Lukas
For many in the hospitality industry food is much more than sustenance. For Alex Herbert it's always been a means of connection to the produce she use...
Over a Glass: Eddie McDougall (The Flying Winemaker) - a life unrestricted by boundaries
29 Sep 2022
Contributed by Lukas
Eddie McDougall is the talented face behind The Flying Winemaker, he is also chairman of the AsianWine Review, wine judge and TV personality. Don’t...
Rodney Dunn (The Agrarian Kitchen, Tasmania) - From garden to kitchen
28 Sep 2022
Contributed by Lukas
While cutting his teeth at Tetsuya’s Rodney Dunn (The Agrarian Kitchen, Tasmania) got a glimpse of what a career might be like in food media while o...
Martin Bouchier (Phat Mango, Darwin) - Born to cook
27 Sep 2022
Contributed by Lukas
Being 5th generation in hospitality, Martin Bouchier (Phat Mango, Darwin) always knew he’d live a life in food. After success with venues in the UK ...
Helly Raichura (Enter Via Laundry) - Spice of life
25 Sep 2022
Contributed by Lukas
Looking to get a greater connection and understanding of her heritage Helly Raichura (Enter Via Laundry) began pop up dinners in her home that explore...
Cameron Matthews (Mapleton Public House) - Old dogs can learn new tricks
23 Sep 2022
Contributed by Lukas
A career as a chef gives you an opportunity to express yourself on the plate. Many have great careers running kitchens owned by others, but sometimes ...
Emma Norbiato (Calabria Family Wines) - knowledge and talent
21 Sep 2022
Contributed by Lukas
Emma Norbiato is chief winemaker of Calabria Family Wines working with family owned vineyards and a large collection of growers throughout NSW and Sou...
Duncan Thomson (Kickon Group) - Kicking goals in the new world
20 Sep 2022
Contributed by Lukas
He’d built a career managing large hospitality groups with a multitude of offerings, venues and staff, but when the pandemic landed Duncan Thomson (...
Matt Germanchis (Lorne Hotel, Victoria) - Learning from failures and success
19 Sep 2022
Contributed by Lukas
Growing up in Australia in a family of Greek and Macedonian heritage Matt Germanchis (Lorne Hotel, Victoria) had a real connection with food, produce ...
The Crackling: Richard Ousby (Cru Bar + Cellar) - In your bones
16 Sep 2022
Contributed by Lukas
Not everyone grows up in a family were food, cooking and techniques are passed down from generation to generation, but for chef Richard Ousby this is ...
The Producers in Launceston: Michael Townsend and Fergus Brown (Mr Brown and Towns Mushrooms) - a business and lifestyle
15 Sep 2022
Contributed by Lukas
This the seventh and final episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this very special...
Alex Head (Head Wines) - synonymous with the Barossa
14 Sep 2022
Contributed by Lukas
Alex Head fell in love with wine whilst travelling and has worked numerous roles in the industry since. It is his label HEAD wines that has beocme ...
Sushil Aryal (Miss Pearl Bar and Dining) - Engineering a career in food
14 Sep 2022
Contributed by Lukas
He came to Australia from Nepal to study engineering, but Sushil Aryal (Miss Pearl Bar and Dining) fell in love with cooking while working part time i...
The Producers in Launceston: Ian White (Clover Hill) - a sparkling region
13 Sep 2022
Contributed by Lukas
This the fifth episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this special part of Tasmania...
Sean Flannagan (Wildgrain, Mornington) - Prepare for change
13 Sep 2022
Contributed by Lukas
Creating your own restaurant, covid aside, has its challenges. Years of dreaming, creating, and overcoming many obstacles, and then, for some, to have...
The Producers in Launceston: Liz Mahnken (Summerlea Farm) - nurturing the land
12 Sep 2022
Contributed by Lukas
This is the fourth episode of The Producers in Launceston, a special series celebrating the producers and people of northern Tasmania, in partnership ...
Ally Waddell (Frida’s Field) - Escape to the country
11 Sep 2022
Contributed by Lukas
The connection between grower and chef has in some ways become closer than ever. From the 100-mile movement, to slow food, kitchen gardens and farms c...
Fiahtales: A Postcard from Italy (Santa Margherita Ligure) - delicious, local and just caught seafood
09 Sep 2022
Contributed by Lukas
Here is a postcard from Italy- delicious, local and just caught seafood is what we all dream about Follow Fishtales, a Seafood Podcast on Instagram ...
The Crackling: Jowett Yu (Merivale) - Back with a bang
09 Sep 2022
Contributed by Lukas
The ability to reach into the pantry of your parents, and grandparents has allowed many chefs to tell a unique tale on the plate. For some, like Jowet...
Over a Glass: Sam Renzaglia (Renzaglia Wines) - an uncharted wine region
07 Sep 2022
Contributed by Lukas
Sam Renzaglia is a third generation winemaker located out of Bathurst NSW, Sam and his father Mark have made great bounds for the uncharted wine regi...
Marco Bevilacqua (Mi Scusi, Perth) - Go for it
07 Sep 2022
Contributed by Lukas
Losing all work when the pandemic and lockdowns sent the catering industry into a spin, Marco Bevilacqua (Mi Scusi, Perth) saw a hole in the market an...
The Producers in Launceston: Massimo Mele (Grains of Silo) - nurture, highlight and champion
06 Sep 2022
Contributed by Lukas
For the second episode of The Producers in Launceston, we chat to Massimo Mele, a local chef and restaurateur who has made it a mission to nurture, hi...
Ludo Baulacky (The River Deck Café, Albury) - Border control
06 Sep 2022
Contributed by Lukas
After earning his striped in the United Kingdom, Ludo Baulacky (The River Deck Café, Albury) took an opportunity to take his career in a new directio...
The Producers in Launceston: Kim and Daniel Croker (Fork It Farm) - forking good pork
05 Sep 2022
Contributed by Lukas
The Producers in Launceston is a special series celebrating the farmers and produce of northern Tasmania. Our first episode is with pig farmers Kim ...
Jason Staudt (Stokehouse, Melbourne) - Steering a new ship
04 Sep 2022
Contributed by Lukas
After years of cutting his teeth in Canada, London, New York and South Africa, Jason Staudt (Stokehouse, Melbourne) headed downunder to get a state fo...
The Crackling: Robert Lechowicz (Blackwood Café) - A new level
02 Sep 2022
Contributed by Lukas
Our perception of quality in a hospitality sense has changed a lot over the decades. Traditionally fine dining was always spoken of as quality, and ca...
Fishtales: Ricky Mezic (SA Seafood Express) - an intimate knowledge, understanding and passion for seafood
01 Sep 2022
Contributed by Lukas
The quality, value and safety of seafood is determined by the efficiency of the freight used to get it to market. Of recent times there is also a grow...
Duncan Shouler (Giesen Wines) - across the ditch
01 Sep 2022
Contributed by Lukas
Duncan Shouler is Chief winemaker at Giesen Wines in the beautiful Marlborough region of New Zealand. Head of a large operation of wine production, ...
Nathan Dalah (Fishbowl) - Bowl of goodness
31 Aug 2022
Contributed by Lukas
While at university, Nathan Dalah (Fishbowl) was constantly searching for healthy, delicious and affordable meals on the go but found it hard to find....
David Tinker (The Sandbar, Batemans Bay) - Finding your place
29 Aug 2022
Contributed by Lukas
Growing up on the NSW South Coast David Tinker (The Sandbar, Batemans Bay) loved the lifestyle of quite country town and the serenity of the sea. Unsu...
The Producers: Dan Reid (Mimosa Valley Lamb) - The Lamb man and his ute
29 Aug 2022
Contributed by Lukas
The Reids, have been farming in Mimosa for over one hundred years. Six generations of sheep farmers that have perfected sustainable and low stress met...
Coskun Uysal (Tulum, Melbourne) - The power of love
28 Aug 2022
Contributed by Lukas
Love, is a powerful thing. Although he had an incredible career in Turkey, Coskun Uysal (Tulum, Melbourne) moved to Australia for love. The move chang...
The Crackling: Nigel Ward (Passegiatta) - Building the dream
26 Aug 2022
Contributed by Lukas
Many in the hospitality dream of the day they can open their own restaurant. To build it from the ground up and execute their vision of what it means ...
Fishtales: Adam Barnes (5th generation fisherman, Port Broughton) - every day is different
26 Aug 2022
Contributed by Lukas
Christy and Adam Barnes are Master Fisherman working from their home port of Port Broughton in South Australia their artisanal fishing practices produ...
Over a Glass: Teresa Heuzenroeder (Petaluma Wines) - a distinguished brand
24 Aug 2022
Contributed by Lukas
Teresa Heuzenroeder is Senior Winemaker at Petaluma Wines. If you drink Australia wine, chances are you’ve had the pleasure of tasting a wine from P...
Danny Russo (Sala, Sydney) - Room with a view
24 Aug 2022
Contributed by Lukas
Last time we caught up with Danny Russo (Sala, Sydney) we went on a journey of his career and delved into a lot of talk about Pork on our sibling podc...
Guy Grossi (Settimo) - Head for the ocean
23 Aug 2022
Contributed by Lukas
Last time we caught up with Guy Grossi (Settimo) it was on our special series The Luminaires, where he detailed the incredible influence the Grossi fa...
Zane McMillan (Uncle Charlie's Tastes of Country) - storytelling, connection and understanding
22 Aug 2022
Contributed by Lukas
Wiradjuri man Zane McMillan is the co-CEO of Uncle Charlie's Tastes of Country, an Aboriginal-owned family company that makes popcorn seasoned with In...
Clare Smyth (Oncore, Sydney) - Passionate to the core
21 Aug 2022
Contributed by Lukas
The culinary world often talks of Michelin stars, the drive to be the best, to aim for perfection and deliver excellence. And yet, we as people are fa...
The Crackling: Jared Ingersoll (Chef) - The time to change is now
19 Aug 2022
Contributed by Lukas
It wasn't all that long ago that the idea of sustainability and care for the environment were marketing catch phrases and cliches. But times have chan...
Fishtales: Gary Hera-Singh (Commercial fisher Lower Lakes and Coorong) - an artisanal fishery
18 Aug 2022
Contributed by Lukas
There are few 5th generation fishermen in Australia, fewer still who can claim they are fishing using the same methods for the same catch as their for...
Over a Glass: Iain Riggs (Wine Industry Consultant) - dedication and passion
17 Aug 2022
Contributed by Lukas
Iain Riggs is one hell of a guy, his contribution to the Australia wine industry is momentous. Chief winemaker and managing director of Brokenwood w...
Jez Wick (Refettorio OzHarvest Sydney) - Changing mindset
17 Aug 2022
Contributed by Lukas
After a career spanning Australia Europe and even private cheffing for famous rockstars, Jez Wick (Refettorio OzHarvest Sydney) started to realise the...
Jo Barrett (Little Picket at Lorne Bowls Club) - Going low key
16 Aug 2022
Contributed by Lukas
Last time we caught up with Jo Barrett (Little Picket at Lorne Bowls Club) she detailed the life and times of living in Future Food System, the Greenh...
The Producers: Esme Atkinson (Shima Wasabi) - The real deal
15 Aug 2022
Contributed by Lukas
Shima Wasabi is in northern Tasmania, and shares its latitude with southern Japan. Tasmania’s cool climate is the ideal year-round environment in wh...
Timothy Montgomery (Rascals, The Prince of Merewether) - Life, work and finding balance
15 Aug 2022
Contributed by Lukas
After starting his career and making a mark in his home town of Adelaide, Timothy Montgomery’s (Rascals, The Prince of Merewether) career took him t...
Mark Jensen (Red Lantern) - Family secrets
12 Aug 2022
Contributed by Lukas
One of the beautiful things about a career in food is the ability to immerse yourself in another culture and cuisine. To learn the produce, the techni...
Fishtales: Jack Henderson (Henderson Seafoods) - burning drive and ambition for the future
11 Aug 2022
Contributed by Lukas
Fishing has been woven into the fabric of coastal communities throughout history. For hundreds of years, people have relied upon the resources that we...
Over a Glass: Nav Grewal & Paul Hayes (Vivir Tequila) - Tequila but not as you know it
10 Aug 2022
Contributed by Lukas
Two friends, Nav Grewal & Paul Hayes found they have a lifetime passion for tequila and so began the story of Vivir. Recently launched in Australia an...
Marty Boetz (Cook’s Shed) - Letting go
10 Aug 2022
Contributed by Lukas
Last time we caught up with Marty Boetz he dished up an incredible double episode account of his life in food, which all led to one of regional Austra...
Justin Miles (The Windy Point Restaurant, Adelaide) - The long and windy road
09 Aug 2022
Contributed by Lukas
Born and raised in Adelaide, Justin Miles (The Windy Point Restaurant, Adelaide) first refined his culinary skills under the direction of Ann Oliver a...
The Producers: Reuben Mardan (Sample Coffee) - an enriching industry
08 Aug 2022
Contributed by Lukas
Reuben Mardan is the founder and owner of Sample Coffee, a cafe, roastery, retailer and wholesaler in Sydney. Reuben first worked in coffee as a side ...
Attila Yilmaz (PAZAR Food Collective) - Time to rest
07 Aug 2022
Contributed by Lukas
We caught up with Attila Yilmaz (Pazar Food Collective) way back in episode 8 of Deep in the Weeds more than two years ago. He took us on a journey fr...
The Crackling: Louis Couttoupes (Onzieme, Canberra) - Public service
05 Aug 2022
Contributed by Lukas
The path to becoming a chef is different for everyone, but for Louis Couttoupes (Onzieme, Canberra) it came much later in life. After a decade in the ...
Reba Temple (Captain F/V Cloud 9, Bristol Bay) - chasing a truly unique and special fish.
04 Aug 2022
Contributed by Lukas
Wild Salmon is a truly unique and special fish. Regarded by chefs, environmentalists, gourmands and nutritionists alike as the best salmon to be found...
Over a Glass: Adam Wadewitz (Shaw + Smith) - a razor-sharp palate
03 Aug 2022
Contributed by Lukas
Adam Wadewitz is without a doubt is one of the most talented and capable winemakers in Australia. Known for his razor-sharp palate and a career that; ...
Massimo Bonvegna (La Madia Pizzeria) - Pizza to share
03 Aug 2022
Contributed by Lukas
Life-long friendships are made in the hospitality industry. Long hours, the reliance on teamwork and genuine commitment to the trade help foster the s...
Sam Anstey (Mildred’s Restaurant Group) - Viva Las Vegans
02 Aug 2022
Contributed by Lukas
We’ve talked about the leaps and bounds plant-based eating and offerings have come in recent years. But in the UK the plant-based movement is much m...
The Producers: Cam Birt, (Fabbrica Pasta) - Power of pasta
01 Aug 2022
Contributed by Lukas
When the pandemic landed, it forced most in the food industry to re-think offering. With a handful of successful restaurants, the likes of Dear Saint ...
Caroline Taylor (Swan Valley Food Ambassador) - Perfect swan dive
31 Jul 2022
Contributed by Lukas
Growing up in the Swan Valley Caroline Taylor (Swan Valley food Ambassador) had the most incredible upbringing in regard to local food and produce. Sh...
The Crackling: Belinda Hagan (McIvor Food Farm) - The soil farmers
29 Jul 2022
Contributed by Lukas
Belinda Hagan (McIvor Farm Foods) and her Husband Jason left their careers on the land to take the reins of a family farm. Although they are farming p...
Fishtales: Troy Billin (Crab Fisherman) - leading the artisanal fisherman charge
29 Jul 2022
Contributed by Lukas
The small scale, artisanal fisherman is incredibly important to the supply of fresh, local, seasonal seafood. With a focus on seasonal species, they n...
Over a Glass: Emily Zegar (Sokol Blosser) - a taste of Oregon
27 Jul 2022
Contributed by Lukas
Emily Zegar was born and raised in the Willamette Valley of Oregon, her journey in wine has taken her back and forth across the globe focusing on all ...
Andy Ashby (C'est Bon, Brisbane) - That’s good
27 Jul 2022
Contributed by Lukas
After being told to move to Melbourne if he wanted to go anywhere with his cheffing career, a world of opportunity opened up for Andy Ashby (C’est B...
Kim Currie (The Zin House, Lowe wines, The Pavilion and Althea by Zin) - Heart of the country
26 Jul 2022
Contributed by Lukas
We’ve talked on many occasions about the boom in regional dining. About creating a voice in a region, and connecting with the growers to deliver the...
The Producers: Catherine Velisha (Velisha Farms) - nourishing in every way
25 Jul 2022
Contributed by Lukas
Third-generation farmer Catherine Velisha is the managing director of Velisha Farms, based in Werribee South on the outskirts of Melbourne. She’s al...
Tom Robinson (The Lane Vineyard, SA) - Keep in your lane
24 Jul 2022
Contributed by Lukas
After falling into the industry in Adelaide Tom Robinson (The Lane, SA) headed to Japan for what was meant to be a short-term TAFE exchange. He ended ...
The Crackling: Ross Magnaye (Serai, Melbourne) - heritage breed
22 Jul 2022
Contributed by Lukas
Australia has one of the most colourful culinary landscapes on the planet. Our fascination with the many cuisines of Asia is no surprise given our pro...
Fishtales: Sean Dwyer Part 2 (Captain of the FV Brenna A) - deadliest catch
21 Jul 2022
Contributed by Lukas
In Part 2 of Bering Sea King Crab Fisherman, Sean Dwyer, tells us how he fishes some of the roughest and most dangerous waters on the planet. Below fr...
Over a Glass: Andy Miller (Heaps Normal) - a non alcoholic journey
20 Jul 2022
Contributed by Lukas
Andy Miller is the CEO and co-founder of Heaps Normal. He has a career that spans over 15 years working in a multitude of diverse industries. Today he...
Rohan Park (Old Young’s Kitchen) - Born to cook
19 Jul 2022
Contributed by Lukas
Born into a family with a long history and association with the food industry, Rohan Park (Old Young’s Kitchen) had a unique upbringing in regards t...
The Producers: Joel Mevissen (Westmont Pickles) - in a pickle
18 Jul 2022
Contributed by Lukas
After living in New York and embracing the deli culture Joel Mevissen (Westmont Pickles) saw an opportunity for quality Australian pickled cucumbers. ...
Daniella Guevara Munoz (La Popular Taqueria, SA) - Plumbing the depths of your heritage
17 Jul 2022
Contributed by Lukas
With a successful career as a marine biologist in Mexico, Daniella Guevara Munoz (La Popular Taqueria, SA) dreamt of a job on the Great Barrier Reef, ...
Fishtales: Sean Dwyer Part 1 (Captain of the FV Brenna A) - deadliest catch
15 Jul 2022
Contributed by Lukas
Sean Dwyer began his career as a commercial crab fisherman whilst still a 13 year old school boy, at 23 he became the youngest Captain to command a bo...
Over a Glass: Nadja Wallington (Chalou Wines, Orange) - the next generation
13 Jul 2022
Contributed by Lukas
Nadja Wallington was born into a family of wine, you could say its in her bloodline. Today she represents the next generation of talented young winema...
Thomas Cauquil (Frenchies Bistro and Brewery) - About the craft
13 Jul 2022
Contributed by Lukas
After learning his craft at Michelin star restaurants in Paris and Madrid, Thomas Cauquil (Frenchies Bistro & Brewery) dreamed up a concept of a Frenc...
Tony Schifilliti (Six Penny) - Time to ferment
12 Jul 2022
Contributed by Lukas
After leaving his job as head chef of Cirrus just before the pandemic, Anthony Schifilliti (Six Penny) took the time to consider the sort of restauran...
The Producers: Tony Poyner (Nerada Tea) - steeped in tea culture
11 Jul 2022
Contributed by Lukas
Other than water, tea is the most popular beverage in the world. We drink our share of tea in Australia but we are far from a major grower. Given that...
Julia Picone (Pentolina Fresh Pasta & Bar) - Red tape and real dreams
10 Jul 2022
Contributed by Lukas
After a successful career as a civil litigation lawyer, and then working for the Victorian government for 10 years as a senior policy adviser on red t...
Fishtales: Heidi Walker (Walker Seafoods Australia) - dynamic and progressive
07 Jul 2022
Contributed by Lukas
Tuna are a prize fish. A top grade tuna, with bright red, nicely marbled meat, is worth thousands on the sashimi market. In Australia, tuna fishers h...
Over a Glass: Simon Black (Montalto) - life at the edge of Victoria
07 Jul 2022
Contributed by Lukas
Simon Black is chief winemaker at Montalto Estate in the stunning Mornington Peninsula. He heads up an award-winning winemaking team at the 5 star win...
James Green (Manta, Molo Wine Bar) - Hook, line and sinker
06 Jul 2022
Contributed by Lukas
Growing up on Lord Howe Island James Green (Manta, Molo Wine bar) had access to the most extraordinary seafood. After years of plying his trade he now...
Paola Toppi (Bar M, Rushcutters Bay) - Family secrets
05 Jul 2022
Contributed by Lukas
We’ve spoken a few times about families that have influenced the culinary landscape over generations. But few families have the incredible impact th...
The Producers: Tom Bjorksten (Misty Creek Agroforestry) - Let nature do its thing
05 Jul 2022
Contributed by Lukas
Having grown up on a farm, Tom Bjorksten (Misty Creek Agroforestry) witnessed the challenges of working the land and set his sites on a career in Sydn...
AK Ramakrishna (XO, Ily Canberra) - Reaching into your parents pantry
03 Jul 2022
Contributed by Lukas
After receiving a call from two close friends to look at an empty restaurant site, AK Ramakrishna (XO, Ily) flew to Canberra to explore the opportunit...
Fishtales: Jarrad Barnes (Barnes Seafood) - 4th generation crab fisherman
01 Jul 2022
Contributed by Lukas
July 1 is opening day of the Spencer Gulf Blue Swimmer Crab Season 4th generation crab fisherman Jarrad Barnes tells us his story as he drops the firs...
The Producers: Ed Nolle (Dollar Bill Brewing) - crafted with love, care and passion
29 Jun 2022
Contributed by Lukas
Ed Nolle brews sour beer at Dollar Bill Brewing in the Australian beer capital of Ballarat. In 1870, as Australia’s gold rush tailed off, Ballarat h...
Over a Glass: Hunter Smith (Frankland Estate) - a family affair
29 Jun 2022
Contributed by Lukas
Frankland Estate is a family affair. Located in the remote Great Southern of Western Australia, their little slice of grape growing heaven is called t...
Quick Bite: Jarrod Walsh (Hartsyard, Newtown) - Heart of Harts
29 Jun 2022
Contributed by Lukas
Last time we caught up with Jarrod Walsh he was taking Hartsyard into a new era with his partner Dorothy Lee after taking over the reins from Naomi Ha...
Scott Lord (New Quarter) - Vietnam via France
28 Jun 2022
Contributed by Lukas
With a solid foundation of French technique under his belt, Scott Lord (New Quarter) was given the chance to learn new techniques and ingredient pairi...
Toby Stansfield (BIstro Fitz) - Make a statement
27 Jun 2022
Contributed by Lukas
Although he’s had a few head chef gigs at very different influential restaurants Toby Stansfield (Old Fitz Hotel) was always limited on how he could...
Andy Bowdy (Saga, Enmore) - Let them eat cake
26 Jun 2022
Contributed by Lukas
After landing the job as pastry chef at Hartsyard, Andy Bowden (Saga, Andy Bowdy Pastry) was given a license to do whatever he wanted on the dessert m...
Maurice Terzini (Icebergs Dining Room and Bar) - Hit an Iceberg
23 Jun 2022
Contributed by Lukas
Longevity in the hospitality game is no mean feat. A career in the industry is one thing, but owning a venue for a decade or two, well that’s pretty...
Over a Glass: Mike Brown (Gemtree Wines, McLaren Vale) - in harmony with nature
22 Jun 2022
Contributed by Lukas
Mike Brown is chief winemaker and managing director of Gemtree Wines in McLaren Vale, alongside his wonderful wife Melissa they are custodians of thei...
Sue Barclay (Piccolo Deli - Mt Victoria) - Leap of faith
22 Jun 2022
Contributed by Lukas
Although she built an amazing career over two decades as an academic, Sue Barclay (Piccolo Deli) always had a love of food and a yearning to open her ...
Ali Currey-Voumard (Public Wine Shop) - Be willing to grow
21 Jun 2022
Contributed by Lukas
After leading the team at the Agrarian Kitchen restaurant, Ali Currey-Voumard (Public Wine Shop) went to Europe to learn more about her craft. Arrivin...
The Producers: Brent Old (Coole Acres Organic Lamb) - Lamb and a glass of red
21 Jun 2022
Contributed by Lukas
After years of having a few lamb on the vineyard to eat the weeds amongst the vines on their property, Brent Old (Coole Acres Organic Lamb) realised a...
Patrick Agostinelli (BarMilano) - From my homeland to you
20 Jun 2022
Contributed by Lukas
After working on some of Australia’s best restaurants Patrick Agostinelli (Bar Milano) get ready to open his own venue and pay homage to the food an...