Deep in the Weeds - A Food Podcast with Anthony Huckstep

Kazuki Tsuya (Kazuki's, Melbourne) - Hitting a home run

19 Oct 2022

Contributed by Lukas

With a goal to move to the US and try his luck as a baseball professional, Kazuki Tsuya (Kazuki’s) first moved to Australia to learn English. He nee...

Adele Pollard (Topiary, South Australia) - The turning point

18 Oct 2022

Contributed by Lukas

Although food and feasts were at the heart of her family celebrations while growing up Adele Pollard (The Topiary, South Australia) never envisaged a ...

The Producers: Simon Schulz (Schulz Organic Dairy) - grass to glass

17 Oct 2022

Contributed by Lukas

Simon Schulz runs Schulz Organic Dairy, a family company with 50 years of history across three generations. Based in pretty Timboon west of Melbourne,...

Stephen Scott (The Lucky Hotel) - New level local

16 Oct 2022

Contributed by Lukas

While working in London under Gordon Ramsay in numerous venues, Stephen Scott (The Lucky Hotel) learnt the value in quality gastro pub food and the ar...

David Refalo (Refalo Free Range Pork) - Born to Farm

14 Oct 2022

Contributed by Lukas

As a 13 year old David Refalo received a six week old piglet from his Father. He grew this piglet into a young gilt, and eventually it had a litter. A...

Fishtales: Bruce 'Wildcard" Davey (FV Wildcard) - fiercely proud

13 Oct 2022

Contributed by Lukas

The regal looking, fast-swimming Spanish mackerel, is one of the fish at the top of the food chain, its sleek, powerful torso has the look of a fighte...

Julian Langworthy (Deep Woods Estate, Margaret River)) - the new wave

12 Oct 2022

Contributed by Lukas

Julian Langworthy is Chief Winemaker and General Manager of Deep Woods Estate in Margaret River. He is one of Australia’s most reputable new wave wi...

Emrys Jones (The Porter House Hotel) - Hooked on Australia

12 Oct 2022

Contributed by Lukas

After working his way through Michelin star restaurants in England and France Emrys Jones (Porter House Hotel) had a hankering for travel. After scou...

Sav Sexton (Good Gilbert, Adelaide) - Keeping it local

11 Oct 2022

Contributed by Lukas

Growing up in the Sunshine State, Sav Sexton was introduced to an array of fantastic local produce and native ingredients while cooking in a family fr...

The Producers: John Gunn (Cooroibah Greens) - Change of the better

10 Oct 2022

Contributed by Lukas

After making a great connection with a local hydroponic farmer, former sparky John Gunn fostered a real interest in this intensive kind of farming. Wh...

Pieter Buijsse (Pt. Leo Estate) - All roads to Melbourne

09 Oct 2022

Contributed by Lukas

At the age of 12 Pieter Buijsse (Pt Leo Estate) stumbled onto a job washing dishes in a two Michelin star restaurant in Holland. He just wanted new fo...

The Crackling: Thi Le (Anchovy, Jeow, Ca Com Banh Mi) - In your DNA

07 Oct 2022

Contributed by Lukas

Success rarely comes without hard work, sacrifice and setting goals and sticking to your guns. That striving to succeed, to be a better version of you...

Fishtales: Gus Dannoun (Sydney Fish Market) - for the love of seafood

06 Oct 2022

Contributed by Lukas

The Sydney Fishmarket is one of the most iconic fish markets in the world and is now the biggest in the southern hemisphere handling around 15,000 ton...

Over a Glass: Samantha Payne (Wine Communicator) - talking shop

05 Oct 2022

Contributed by Lukas

Samantha Payne is a Wine Consultant, Communicator and Sommelier. Sam has paved an extensive career for herself in journalism. Today she is Drinks Writ...

Adam Wolfers (Gerard’s Bistro) - The lion heart

05 Oct 2022

Contributed by Lukas

Last time we caught up with Adam Wolfers we explored his glorious culinary ancestry, and the new adventures at Gerard’s Bistro and Gerard’s Bar. S...

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...