Deep in the Weeds - A Food Podcast with Anthony Huckstep

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...

The Crackling: Ian Curley (The French Saloon/Kirk's Wine Bar) - Skin and bone

13 May 2022

Contributed by Lukas

As a kid Ian Curley saw a career in hospitality as a way to get ahead and change his life. He built an incredible career of influence downunder, and a...

Fishtales: Ashley Lukin (Spencer Gulf King Prawns) - committed to best practice

12 May 2022

Contributed by Lukas

The Spencer Gulf Prawn fishery is a truly remarkable fishery. It’s 39 participants are motivated professionals committed to best practice not only f...

Somer Sivrioğlu (Efendy, Anason, Maydanoz, Tombik) - A tale of Two countries

11 May 2022

Contributed by Lukas

Growing up in Turkey tugging on the apron of his mother, a successful chef, Somer Sivrioğlu (Efendy, Anason, Maydanoz, Tombik) developed a natural lo...

Over a Glass: Julie Ashmead (Elderton Wines) - a wine life

11 May 2022

Contributed by Lukas

Julie Ashmead, was born into Campbells family of Rutherglen. Today her path in wine is solidified between two sacred places, The Rutherglen where she ...

Hannah Green (Etta) - Finding your voice

10 May 2022

Contributed by Lukas

Honing her skills on the floor at some of the Melbourne’s most prestigious venues including 312, Cumulus, Jacques Reymond, Attica and Rosetta, Hanna...

Chris Thornton (Chef, Newcastle) - Part of me

09 May 2022

Contributed by Lukas

Just over a decade ago award-winning chef Chris Thornton returned to his home town Newcastle after a stint at one of the world’s best restaurant –...

The Producers: Lee Towle (Longview Garlic) - A new perspective

09 May 2022

Contributed by Lukas

After a long career in the city Lee Towle (Longview Garlic) had a yearning for an off-grid lifestyle. Lee and her husband set the GPS for the Southern...

Ben Willis (Aubergine, ACT) - Building a foundation

08 May 2022

Contributed by Lukas

Starting his career in commercial kitchens in Canberra a few decades ago, Ben Willis (Aubergine, ACT) realised he needed to spread his wings and work ...

The Crackling: Evan Hayter (Arimia) - Giving back

06 May 2022

Contributed by Lukas

A sustainable restaurant model, connecting with local producers and cooking delicious food seems like common place more and more, but for chef Evan Ha...

Stephen Nolan (World Champion Oyster Shucker) - Narooma, a shucking great oyster festival

05 May 2022

Contributed by Lukas

“The first man gets the oyster, the second man gets the shell” oyster shucking competitions attract a certain type of athlete, often wily, mostly ...

Over a Glass: Jeni Port (Wine Writer) - something to behold

04 May 2022

Contributed by Lukas

If you drink Australian wine, then you know the name, Jeni Port, she is an authority on all things wine in this country and has contributed to every m...

Simon Sandall (Boronia Kitchen) Part 2 - A second chance

04 May 2022

Contributed by Lukas

In Part 2 of our chat with Simon Sandall (Boronia Kitchen), he tells us about that first connection with Matt Moran and going on to help build the Ari...

Simon Sandall (Boronia Kitchen) Part 1 - Naturally gifted

03 May 2022

Contributed by Lukas

Inspired to cook by his father, Simon Sandall (Boronia Kitchen) felt a natural magnetism to a career in hospitality. On a whim he set out on a global ...

Neil Thompson (The Annandale/The Little Kitchen) - To the beat of a new drum

02 May 2022

Contributed by Lukas

After building a strong culinary foundation in pubs and restaurants in the United Kingdom, Neil Thompson (The Little Kitchen, The Annandale Hotel) hea...

The Producers: Georgie Rogers (Rogers Farm, Barossa) - provenance and flavour

02 May 2022

Contributed by Lukas

Georgie Rogers raises White Suffolk sheep on the edge of the Barossa Valley in South Australia. As a solo newbie hogget farmer, the four-year journey ...

Shayne Mansfield (The Flotilla, Newcastle) - Grandma knows best

02 May 2022

Contributed by Lukas

Inspired by the learnings and recipes of his Grandmother and a strong of incredible mentors, Shayne Mansfield (The Flotilla, Newcastle) not only found...

The Crackling: Michael Robinson (Hungerford Meat Co) - A new food journey

29 Apr 2022

Contributed by Lukas

After 15 years working as a chef in some of the best kitchens in the world Michael Robinson (Hungerford Meat Co) knew what was required to cook the be...

Fishtales: Isaac Piper (Cloudy Bay Clams) - true seafood evangelist

28 Apr 2022

Contributed by Lukas

Innovation in the wild catch seafood industry is mostly a forgotten concept - with the constant forces of nature, regulations and costs to battle, the...

Over a Glass: Ben Ranken (Wilimee Wines) - hands on approach

27 Apr 2022

Contributed by Lukas

Ben Ranken has extensive experience in winemaking both in Australia and around the world. His label Wilimee, combines his vast experience in the cella...

Phoebe McWhirter (Stanbuli) - Being grateful for the journey

26 Apr 2022

Contributed by Lukas

After falling into the industry through an offer to work at a restaurant her family frequented, Phoebe McWhirter (Stanbuli) fell in love with the art ...

Rhys Connell (The Gantry Restaurant) - The foundation to succeed

25 Apr 2022

Contributed by Lukas

Driven by an ambition to learn from the very best, Rhys Connell spent much of his career under the wing of one of Australia’s most influential chefs...

The Producers: Lucy Dodd (Lowan Park Produce) - Back to the farm

25 Apr 2022

Contributed by Lukas

After a career in environmental management and finding more sustainable farming practises fourth generation farmer Lucy Dodd (Lowan Park Produce) retu...

Jade Tareha (Humble on Duke, Sunshine Coast) - Be yourself

24 Apr 2022

Contributed by Lukas

After growing up in a family doing travelling shows, Jade Tareha (Humble on Duke, Sunshine Coast) learnt the ropes of grassroots hospitality. It led t...

The Crackling: Danny Russo (Russolini Group) - The Italian table

22 Apr 2022

Contributed by Lukas

Growing up in a family with a rich Southern Italian ancestry, Danny Russo always had a wonderful connection to food. And at the heart of much of what ...

Fishtales: John Blankenstein (Australia's Oyster Coast) - a deep appreciation of the rock oyster

21 Apr 2022

Contributed by Lukas

The Sydney Rock Oyster is rightly enjoying a renaissance of appreciation with chefs and gourmands alike. It’s unique characteristics are a direct re...

Over a Glass: Adrian Sparks (Mount Pleasant Wines) - igniting plenty of energy

20 Apr 2022

Contributed by Lukas

Adrian Sparks, has ignited plenty of energy at Mount Pleasant winery. One of the most important Wineries in the history of Australia, it speaks loudly...

Tim Hardy (Van Bone, Tasmania) - Tasmania on a plate

20 Apr 2022

Contributed by Lukas

Unsure what he wanted to do for a career chef and restaurateur Tim Hardy (Van Bone, Tasmania) fell into the industry, but soon became enamoured by its...

Anna Kharzeeva (The Soviet Diet Cookbook) - Plunged back into darkness

19 Apr 2022

Contributed by Lukas

When Russia began its invasion of Ukraine in February Russian food writer, author, and historian Anna Kharzeeva (The Soviet Diet Cookbook) joined prot...

Kyle Nicol (Rascal) - Rascal chef

18 Apr 2022

Contributed by Lukas

After growing up in a New South Wales regional town spending half his time on the water fishing and the other half on his mother’s berry farm Kyle N...

The Producers: Deniz Karaca (Cuvee Chocolate) - the world of chocolate

18 Apr 2022

Contributed by Lukas

Pastry chef, chocolatier and chocolate maker Deniz Karaca is so embedded in the world of chocolate that he sees it as part of him: it’s his identity...

Ana Cortes Garcia (Lee Ho Fook) - Eat Spanish

17 Apr 2022

Contributed by Lukas

Growing up in Baños de la Encina, a little village in the heart of Andalusia, South of Spain Ana Cortes Garcia (Lee Ho Fook) was surrounded by qualit...

The Crackling: Adrian Richardson (La Luna Bistro) - Baron of bacon

15 Apr 2022

Contributed by Lukas

Growing up in a family with a rich and diverse culinary background, Adrian Richardson always knew a career in hospitality would be much more than a jo...

Glen and Tracy Hill (Coorong Wild Seafood) - committed to ongoing sustainability

14 Apr 2022

Contributed by Lukas

The Coorong is a unique and beautiful wilderness. For that reason it is of inestimable value to South Australia It is an elemental region, a place of ...

Over a Glass: Toby Bekkers (Bekkers Wine) - turning heads

13 Apr 2022

Contributed by Lukas

Toby and Emmauelle Bekkers run Bekkers Wine in McLaren Vale, South Australia. Known as one of the most adored wine regions in the country, McLaren Val...

Patrick Friesen (AppleJack Hospitality) - World is your oyster

13 Apr 2022

Contributed by Lukas

Growing up in a conservative Mennonite community in rural Canada Patrick Friesen (AppleJack Hospitality) grew up with a plain diet, so he spent a lot ...

Tim Scott (Exhibition Restaurant, Brisbane) - The Exhibitionist

12 Apr 2022

Contributed by Lukas

After learning the ropes of running his own restaurant at Joy with Sarah Baldwin, gun chef Tim Scott (Exhibition Restaurant, Brisbane) needed a new ch...

Stan Robert (Fat Carrot Farm) - Dangle a carrot

11 Apr 2022

Contributed by Lukas

Inspired by the farmers’ markets while working as scientists in the US, Stan Robert (Fat Carrot Farm, Tasmania) started forming a greater connection...

Marilyn Annecchini (Pilu at Freshwater, Acquafresca by Pilu) - The power of two

11 Apr 2022

Contributed by Lukas

Following the demise of Ansett in 2001, Marilyn Annecchini (Pilu at Freshwater, Acquafresca by Pilu) lost her long-term job in marketing and public re...

Clinton McIver (Amaru, Melbourne) - Grow organically

10 Apr 2022

Contributed by Lukas

After working on some of Australia’s best kitchens Clinton Mciver (Amaru, Auterra Wine Bar) realised he was ready to open his own restaurant. Wantin...

The Crackling: Troy Crisante (Quay) - Quay to success

08 Apr 2022

Contributed by Lukas

One of the benefits of a career in hospitality is a clearly defined career path. An opportunity to rise the ranks of the kitchen and one day lead it. ...

Fishtales: Dylan Skinns (Karumba Banana Prawns) - prawn star

07 Apr 2022

Contributed by Lukas

The first of April is no joke in the world of wild caught Australian prawns. It is the opening day of the largest prawn fishery in Australia, the Bana...

Quentin Brival (Husk Distillers) - the highest quality and standards

06 Apr 2022

Contributed by Lukas

Husk Distillers was founded by Paul Messenger in 2009 situated in the Tweed Valley of Northern NSW. Pioneers of Cultivated Australia Rum, Husk has she...

Francois Poulard (Manly Wharf Bar, The Tropic) - Caught the bug

06 Apr 2022

Contributed by Lukas

While living in England to learn English before attending university back home in France, Francois Poulard (Manly Wharf Bar, The Tropic) thought it wo...

Peter Cooksley (Hamlet, Hobart) - For the community

05 Apr 2022

Contributed by Lukas

After a career rising the ranks of some of Australia’s best restaurant Peter Cooksley (Hamlet Community and Café, Hobart) had a yearning to return ...

The Producers: Sallie Jones (Gippsland Jersey) - kindness foremost in mind

04 Apr 2022

Contributed by Lukas

After growing up - and running wild - on a dairy farm, Sallie Jones founded Gippsland Jersey in 2016. She ensures farmers are paid a fair price for mi...

James Thorpe (Odd Culture Group) - Religious about the pub experience

04 Apr 2022

Contributed by Lukas

Like many that found a home in hospitality, James Thorpe’s (Odd Culture Group)’ foray into hospitality happened by accident. While training to be ...

Nick Mahlook (Soda Fish Bar and Restaurant) - On the hook

03 Apr 2022

Contributed by Lukas

Growing up on a winery in a coastal regional town, Nick Mahlook (Soda Fish Bar and restaurant) had a strong connection to producer and particularly se...

The Crackling: Damon Porter (Saison Smallgoods) - It’s a pig’s life

01 Apr 2022

Contributed by Lukas

Inspiration often comes from life experiences. A moment in time that changes the way you think and the way you want to live your life. For Damon Porte...

Fishtales: Alistair Douglas (Eachmile) - a tuna tale

31 Mar 2022

Contributed by Lukas

Tunas are the most commercially valuable fish species on Earth, playing a vital role in healthy ocean ecosystems and supporting livelihoods around the...

Over a Glass: Jane Lopes (Legend Australian Wine Imports) - gracious and eloquent

30 Mar 2022

Contributed by Lukas

Jane Lopes is a California-born sommelier, author, and importer. You may know Jane from her days working the floors at the likes of Eleven Madison Par...

The Luminaries: Maggie Beer - For the love of food

30 Mar 2022

Contributed by Lukas

Inspiration can come from any given moment. Influence can be acquired in many ways. But there are few that have had more influence on those in the ind...

Matt Adams (Timbre, Tasmania) - About the people

29 Mar 2022

Contributed by Lukas

After working in kitchens where 80-hour weeks were common place Matt Adams (Timbre, Tasmania) had vision to create an eating place where it’s all ab...

Dylan Cashman (The Blue Door) - What comes through the back door

28 Mar 2022

Contributed by Lukas

After learning the foundations of cooking at Bangalow Dining Rooms Dylan Cashman (The Blue Door) landed roles in some of Australia’s and Europe’s’...

Rosalin Virnik (Anchor Restaurant) - Dropping Anchor for Artisans

27 Mar 2022

Contributed by Lukas

After a 20-year career in the food supply chain, manufacturing and adapting conventional processing techniques, Rosalin Virnik (Anchor Restaurant) fel...

The Crackling: Danielle Alvarez (Fred's) - Farm to plate

25 Mar 2022

Contributed by Lukas

A career as a chef not only delivers the skill to cook many different cuisines, but also allows one to gain a deeper understanding and connection to t...

Fishtales: Tom Searle (Lee Fish, New Zealand) - a story of provenance and quality

24 Mar 2022

Contributed by Lukas

Wild caught seafood is special but rarely does a brand of wild caught seafood evoke such respect from buyers, distributors and chefs as Lee Fish. From...

Over a Glass: Sarah Crowe (Yarra Yering) - top of her game

23 Mar 2022

Contributed by Lukas

When we speak about the Yarra Valley the name Yarra Yering inevitably comes up, and so too does the name Sarah Crowe. Sarah is a winemaker at the very...

Andrea Vignali (Al Dente, Melbourne) - Patience and pasta

23 Mar 2022

Contributed by Lukas

When the chips are down, you’ve lost everything and your back is against the wall, there is nothing left but to go for it and fight for survival. Wh...

Dirty Linen: Phil McAdam (Sardine Fisher, Port Phillip Bay) - passionate, knowledgeable and distressed

23 Mar 2022

Contributed by Lukas

Today our sister podcast Dirty Linen embarks on a special series focusing on fishing in Port Phillip Bay, the vast body of water that shapes Melbourne...

Pip Sumbak (Pip's Plate) - Heart of the community

22 Mar 2022

Contributed by Lukas

The floods in Southern Queensland and Northern New South Wales have left devastation in their wake. The true impact is yet to be determined, but it ha...

Rosheen Kaul (Etta, Melbourne) - Permission granted

21 Mar 2022

Contributed by Lukas

While doing a degree in Psychology Rosheen Kaul (Etta, Melbourne) had a part time job in the hospitality sector and was slowly being lured in by its e...

The Producers: Greta Donaldson (Bendigo Brittle) - finding balance and bringing joy

21 Mar 2022

Contributed by Lukas

Greta Donaldson eased her way into confectionery as an escape and alternative from her stressful work in public relations. Slowly and surely, her pass...