Deep in the Weeds - A Food Podcast with Anthony Huckstep
Episodes
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...
Heaven Leigh (Bodhi Restaurant and Bar) - Stick to your roots
19 Jun 2022
Contributed by Lukas
As a third-generation restaurateur, hospitality is in Heaven Leigh's (Bodhi Restaurant and Bar) blood. After taking on a huge site in one of Sydney’...
Fishtales: Bob Richards (Humpty Doo Barramundi) - a tireless pioneer
16 Jun 2022
Contributed by Lukas
Is there a fish that invokes as much National pride as the mighty Barramundi? Although it is a species that occupies a wide geographic range, from the...
Over a Glass: Nick Brown (All Saints Estate) - a tight knit family operation
15 Jun 2022
Contributed by Lukas
Nick Brown is a fourth generation vigneron at All Saints Estate, a true family owned and operated business. Nick joins me to tell me more about workin...
Megan Rhoades-Brown (Muse Kitchen) - A source of inspiration
15 Jun 2022
Contributed by Lukas
After falling into the industry to earn a bit of money, Megan Rhoades-Brown (Muse Kitchen) fell in love with the energy and connections made in the ho...
Sharon Salloum (3 Tomatoes Cafe) - A whole new perspective
14 Jun 2022
Contributed by Lukas
It’s hard to fathom but it’s been almost 2 years since we last caught up with Sharon Salloum, who at the time was running award-winning Almond Bar...
Billy Petropoulos (Billy’s Table) - One bite and all is forgiven
13 Jun 2022
Contributed by Lukas
Growing up in a Greek family in South Australia Billy Petropoulos (Billy’s Table) experienced incredible feasts and stunning produce throughout his ...
The Producers: Nigel Wood (Truffle Melbourne) - flavour and romance
13 Jun 2022
Contributed by Lukas
Nigel Wood grows truffles at Truffle Paddock, a small farm outside Melbourne where 600 trees coax Tuber melanosporum into existence. He also sources t...
Laura Baratto (Matt Moran Restaurants) - Keep it in the family
12 Jun 2022
Contributed by Lukas
Growing up in an Italian family Laura Baratto (Matt Moran Restaurants) had a strong connection to produce and food from a young age. Not really enjoyi...
Over a Glass: Virginia Willcock (Vasse Felix) - a powerhouse of winemaking wisdom
08 Jun 2022
Contributed by Lukas
Virginia Willcock is a powerhouse of winemaking wisdom. As chief winemaker at Vasse Felix, her custodianship of this historic estate is not lost on he...
Joseph Abboud (Rumi, Brunswick) - The quiet achiever
08 Jun 2022
Contributed by Lukas
Not really enjoying school and looking for a way out Joseph Abboud (Rumi, Brunswick East) took an opportunity to work in a commercial kitchen. It lead...
Fishtales: Rupert Howes (MSC) - passion and positivity
07 Jun 2022
Contributed by Lukas
The The Marine Stewardship Council (MSC) has been lead by chief Executive Rupert Howes, since 2004. A lifelong committed environmentalist and a profes...
Mindy Woods (Karkalla, Byron Bay) - A call to country
07 Jun 2022
Contributed by Lukas
Growing up a proud Bundjalung woman of the Widjabul Wia Bul clan, Mindy Woods (Karkalla, Byron Bay) was immersed in a world where the native ingredien...
Scott Findlay (Flave) - Bring the (plant-based) noise
06 Jun 2022
Contributed by Lukas
After training under Gordon Ramsay, Scott Findlay (Flave) honed his plant-based recipes for over a decade as a private chef to legendary Sir Paul McCa...
The Producers: Tim Eyes (The Food Farm) - For the region
06 Jun 2022
Contributed by Lukas
Looking to find a better way to do things, Tim Eyes (The Food Farm) and his wife Hannah started to look at the world of farming differently. They devi...
Federico Zanellato (Lumi Dining, Restaurant Leo, Ele by Federico and Karl, Lode) - Honing your craft
05 Jun 2022
Contributed by Lukas
After plying his craft in Europe and Japan Federico Zanellato (Lumi Dining, Restaurant Leo, Ele by Federico and Karl, Lode) made his way to Australia ...
Fishtales: Bart van Olphen (Bart's Fish Tales) -a sustainable storyteller
02 Jun 2022
Contributed by Lukas
What do you get when you cross a chef with a fishmonger, a sustainable seafood champion and an epic story teller - one amazing bloke! Hear Bart Ban Ol...
Kim Teo (Mr Yum) -Breaking the mould
02 Jun 2022
Contributed by Lukas
After launching a start-up in 2019 to offer a digital menu for hospitality businesses, Kim Teo (Mr Yum) and her small team realised they had a product...
Over a Glass: Nick Spencer (Nick Spencer Wines) - passion and dedication
01 Jun 2022
Contributed by Lukas
Nick Spencer has been making wine for over 20 years. He is an extremely proud Australian winemaker who champions multiple regions throughout NSW. Nick...
Dom Ruggeri (Dom Panino) - Sandwich with soul
31 May 2022
Contributed by Lukas
When his career in the music industry was put on hold indefinitely thanks to the covid-19 pandemic, Dom Ruggeri (Dom Panino) found inspiration from hi...
Lorena Corso (Sig. Enzo) - Finding your voice on the plate
30 May 2022
Contributed by Lukas
After working in the front of house, Lorena Corso (Sig. Enzo) felt an urge to jump into a commercial kitchen. The colour, fragrant and flavours of Ind...
The Producers: Anne Coote (Cattle Farmer) - a necessary rethink
30 May 2022
Contributed by Lukas
Anne Coote runs a small cattle station near Moree in northern New South Wales. The way she sees it, she’s farming soil and dung beetles as much as s...
Alessandro Pavoni (A’mare, Ormeggio, Chiosco) - Heart and soul
29 May 2022
Contributed by Lukas
Growing up in Brescia, northern Italy, Alessandro Pavoni (A’mare, Ormeggio, Chiosco) had a wonderful appreciation for good food from a young age. Af...
The Crackling: Porkstars Perth 2022 - Perth porcine party
27 May 2022
Contributed by Lukas
Today’s episode of The Crackling is a little bit different. We hit the road and headed to the west coast of Australia for Porkstars Perth 2022 - a c...
Fishtales: Andrew Mirosch (Chef and Commercial Fisherman) - following his fishing dream
26 May 2022
Contributed by Lukas
While most 13-year-olds might spend their birthday with a party shared among family or friends, Andrew Mirosch was battling a gale in a small fish...
Corey Costelloe (Rockpool Group) - A new direction
26 May 2022
Contributed by Lukas
Last time we spoke to Corey Costelloe (Rockpool Group) he was in the thick of an intense four month lockdown and we discussed the pros and cons of int...
Stephanie Toole (Mount Horrocks Wines) - quality first
25 May 2022
Contributed by Lukas
Stephanie Toole has been making wine in the Clare Valley of South Australia since the early 90’s. Always insisting on quality first and uncompromisi...
Blaze Young (Nieuw Ruin, WA) - Nieuw guard
25 May 2022
Contributed by Lukas
While studying to be a lawyer, Blaze Young (Nieuw Ruin, WA) worked part time in the front of house to make ends meet. With a rich upbringing in food, ...
The Producers: Jacki Hinchey (Blue Dog Farm) - To the salad bar
23 May 2022
Contributed by Lukas
After growing up on a sheep and cattle property Jacki Hinchey (Blue Dog Farm) headed to the city to build a career. But the strong connection to the l...
Matt McConnell (Bar Lourinhã, Melbourne) - Home is where your heart is
23 May 2022
Contributed by Lukas
The name McConnell is synonymous with success in the restaurant industry in Australia, with three brothers all making their own mark. For Matt McConne...
Alex Prichard (Icebergs Dining Room & Bar) - Adapt, evolve, excel
22 May 2022
Contributed by Lukas
After leaving home at the age of 15 to move to Sydney, Alex Prichard (Icebergs Dining Room & Bar) landed a job under the mentorship of Massimo Mele. T...
The Crackling: Nino Zoccali (Pendolino) - The pig is central
20 May 2022
Contributed by Lukas
Growing up in an Italian-Australian family, Nino Zoccali (Pendolino) experienced the most extraordinary food rituals, including the annual celebration...
Fishtales: Andrew Tobin (Tobin Fish Tales) - a unique talent
19 May 2022
Contributed by Lukas
Andrew Tobin, principal of Townsville based Tobin Fishtales is a catcher, wholesaler, retailer, academic and a researcher. He’s also a storyteller a...
Over a Glass: Anthony Fikkers (Rising Wines) - turning heads
18 May 2022
Contributed by Lukas
Anthony Fikkers, is making his own way in wine in the sub region of Nillumbik Shire, located in Melbourne’s North East. Championing minimal interven...
Jamie Gannon (Laundy Hotels) - pub life
18 May 2022
Contributed by Lukas
After a misspent youth Jamie Gannon (Laundy Hotels) found discipline, direction and connection in the navy. Along the way he earned his stripes in com...
Elena Rosa (Pastry Chef) - Plant-based patissier
17 May 2022
Contributed by Lukas
Lured by the art of great pastry, Elena Rosa left her career and began the journey of training to be a chef. After visiting Shannon Martinez’s groun...
The Producers: Nick Holliday (Belvedere Farm) - shaking up the system
16 May 2022
Contributed by Lukas
Nick Holliday runs Belvedere Farm on Jinibara country in the Sunshine Coast hinterland in Queensland. Nick was a lawyer and union organiser before buy...
Guillaume Zika (Burleigh Pavilion) - Finding your place
16 May 2022
Contributed by Lukas
With a long lineage of family in and around the hospitality sector Guillaume Zika (Burleigh Pavillion, The Tropic) was destined for a life in food. Af...
Dan Clark (Addley Clark Fine Wines, 1889 Enoteca, Rothwell’s Bar & Grill) - First, we drink!
15 May 2022
Contributed by Lukas
Inspired by trips to Rome, wine guru and restaurateur Dan Clark (1889 Enoteca, Rothwell’s Bar and Grill, Addley Clark wines) opened an Enoteca in Br...