Deep in the Weeds - A Food Podcast with Anthony Huckstep
1,275 episodes - English - Latest episode: about 2 months ago - ★★★★★ - 3 ratingsDeep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry.
An Australian Food Podcast from the Deep in the Weeds Network.
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Episodes
Daniel Duffy Sykes (Cabana Cafe & Bar) - Setting the pace
January 17, 2021 17:00 - 33 minutesWhile working at Barangaroo House Daniel Duffy Sykes had an accident on his way home and woke up face down on the ground. At the same time his Josh brother was having problems with his heart in his sleep. After seeing specialists they became the youngest brothers in Australia to receive pacemakers. With a new lease on life and an opportunity they couldn’t refuse, the pair joined forced and open a café in their hometown. https://www.facebook.com/CABANACAFEBAR Follow Deep In The Weeds on Inst...
JP Twomey (Carlton Wine Room) - Out of the shadow, into the light (The Crackling Season 2)
January 17, 2021 08:35 - 38 minutesAfter a decade working with one of Australia’s most influential chefs, Andrew McConnell, JP Twomey decided the time was right to go in search of his own identity, his own style of cookery. As he soon discovered the incredible foundation built over the last decade gave him the confidence to not only step out of his comfort zone, but deliver Melbourne one of its very best restaurants too. https://www.instagram.com/jp.twomey/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpo...
Jessica Pedemont (Chocolate Artisan and South Pacific Cacao) - A chocolate hit
January 14, 2021 17:00 - 46 minutesCacao is one of the most sought after and traded commodities on the planet and is mostly grown in third-world countries in tropical zones, but is consumed in large amounts in the first world in the form of Chocolate. After working in plantations in the South Pacific and connecting with growers, workers and chefs of the region leading chocolatier Jessica Pedemont (Chocolate Artisan and South Pacific Cacao) started a social enterprise dedicated to helping the people in the South Pacific through...
Max Walker (Paranormal Wines, ACT) - The truth is out there
January 12, 2021 17:00 - 39 minutesAfter plying his trade in award-winning restaurants in Melbourne and Sydney Max Walker (Paranormal Wines, ACT) moved to Canberra with plans to open his very first venue aimed at taking the fear and intimidation out of the wine experience. Inspired by visits to Paris' caves à manger and Venice's bacaros, and lessons learnt from the industry’s need to adapt, survive and run a resilient business, he’s created a unique wine shop and bar where customers can grab a great bottle to take home or take...
Jad Nehmetallah (The Picnic) - Think big, stay true
January 10, 2021 17:00 - 36 minutesAfter a career in events and nightclubs, Jad Nehmetallah (The Picnic) turned a hole in the wall café into a thriving business. Keen to up the ante he drew inspiration from his family to create one of Sydney’s busiest hospitality venues, but in an exclusive for Deep in the Weeds, things are about to change dramatically. https://www.instagram.com/jadfunk/?hl=en Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com...
Claire Van Vuuren (Bloodwood) - The hub of the community (The Crackling Season 2)
January 08, 2021 20:08 - 36 minutesWhen Claire Van Vuuren first opened Bloodwood in Newtown, all she hoped for was a restaurant of her own that got the support of the local community, but little did she know her restaurant would trigger the beginnings of one of the countries most vibrant, diverse and creative food hubs. https://www.bloodwoodnewtown.com Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www....
Analiese Gregory - How wild things are
January 07, 2021 17:00 - 23 minutesHow wild things are After working in some of the world’s best restaurants including Quay and Mugaritz, Analiese Gregory found solace in regional France foraging food, connecting with nature and cooking produce of the season. Inspired by a real connection with nature she moved to Tasmania, started renovating her 110-year-old farmhouse in the Huon Valley and began a life of foraging, diving, hunting, cooking on beaches, and connecting with the people whose life work it is to grow our food. htt...
Colin Wood (Arimia Estate) - Coming home
January 05, 2021 17:00 - 28 minutesAfter making a name for himself as culinary director of three of New York’s best restaurants Colin Wood (Arimia Estate) returned home to Perth at the beginning of March when the pandemic was taking hold. A chef that’s been more willing to learn than seek the limelight, he’s re-engaged with the Perth scene to help train and mentor the next generation of young chefs, explored the art of cheese making and is embarking on a culinary adventure in Margaret River that most chefs dream about. https:...
Alice Chugg (Templo, Hobart) - Apple Isle season
January 03, 2021 17:00 - 30 minutesWith incredible produce and a young and dynamic restaurant scene Tasmania has become a destination for food-loving travellers. Sparked by a throng of well-travelled and highly skilled local professionals, Alice Chugg (Templo, Hobart) believes the regional and local travel focus could shine a light on some of the Apple Islands best kept secrets. https://www.instagram.com/templohobart/?hl=en Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow ...
Mick Nunn (Salt Kitchen Charcuterie) - True Calling (The Crackling Season 2)
January 01, 2021 17:00 - 30 minutesWhile making small goods at one of Melbourne’s finest restaurants Mick Nunn (Salt Kitchen Charcuterie) discovered his calling and it set him on a path of discovery through Spain, and France to his hometown of Ballarat where he is producing some of Australia’s best charcuterie. https://saltkitchen.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/f...
Deep n Dirty New Year Special with Dani & Huck
December 30, 2020 17:00 - 48 minutesFor the last day of 2020, Huck gets in a room with stablemate Dani Valent and our producer Rob Locke to record our first ever dual Dirty Linen / Deep in the Weeds episode. From Huck's Canberra recording studio (ie dining room), we reflect on the year that was and look forward to the year ahead. And then we go out for dinner! The last bit of this episode is recorded at Pilot restaurant, at the end of an astonishingly good degustation. We haul owner Dash Rumble over to the mic and do an on-the-...
Lennox Hastie (Firedoor) - Burning Man - THE CRACKLING Season 2
December 25, 2020 22:40 - 47 minutesAfter cutting his teeth in some of the world’s best Michelin star restaurants that challenged the realms of gastronomy, Lennox Hastie felt he was losing touch with ingredients in their purest form. After a trip to San Sebastian it set a fire in his belly and sent him on a journey to discover the art of cooking over fire, where ingredients are left to show their true character. https://www.firedoor.com.au Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Produ...
Stephanie Alexander - The cook's companion
December 23, 2020 17:00 - 34 minutes - 31.6 MBAfter one of the most challenging years, Australian culinary icon Stephanie Alexander talks about how much the culinary landscape has evolved, what it takes to overcome adversity when running a restaurant, and the importance of quality ingredients and care when cooking. Celebrating 80 years this year, her work is not done as she has more plans for the incredible Stephanie Alexander Kitchen Garden Foundation in 2021. https://www.stephaniealexander.com.au Follow Deep In The Weeds on Instagra...
Stephanie Alexander - The cook’s companion
December 23, 2020 17:00 - 35 minutesAfter one of the most challenging years, Australian culinary icon Stephanie Alexander talks about how much the culinary landscape has evolved, what it takes to overcome adversity when running a restaurant, and the importance of quality ingredients and care when cooking. Celebrating 80 years this year, her work is not done as she has more plans for the incredible Stephanie Alexander Kitchen Garden Foundation in 2021. https://www.stephaniealexander.com.au Follow Deep In The Weeds on Instagram...
Daniel Patterson (Coi, Alta Group, San Fransisco) - The dawns early light
December 22, 2020 17:00 - 42 minutesWith over 200,000 cases of covid-19 daily in the US and a government offering little to no support, award-winning Michelin star chef and restaurateur Daniel Patterson (Coi, Alta Group, San Fransisco) believes the restaurant industry has undergone irreparable damage. Although the new Biden government offers hope, he says the road to recovery could take decades, but he’s starting with the most vulnerable and disadvantaged with a program to get them back on their feet and find clear career paths...
Doug Fraser (Lovat, Newport) - Northern light
December 21, 2020 17:00 - 23 minutesAs the cluster of covid-19 cases in Sydney’s Northern Beaches increased Doug Fraser’s (Lovat, Newport) restaurant appeared in the newspapers as a restaurant linked to a case. The impact of such was sudden. All staff members sent home to be tested, a restaurant deep clean and closure of the restaurant at the busiest time of year. But with a positive outlook they’re working on Christmas packs for local residents and planning to open New Years Eve if the cluster cases drop. https://www.lovat.co...
Dan Puskas (Six Penny) - Find a penny, pick it up
December 20, 2020 17:00 - 42 minutesAfter turning his three hat restaurant into a bakery and breakfast takeaway, Dan Puskas (Six Penny) relished the time spent with his team and took a moment to relax without the pressure of reviews, expectation of three hat dining and holding onto them too. With a business that has evolved daily since inception, he’s giving his staff more license than ever to take Six Penny into the next decade and, following the success of the bakery, he’s eyeing off sites to bring it back too. https://www.s...
Mike Murray (Prestige Foods) - The Yes Man
December 17, 2020 17:00 - 31 minutesAfter 40 years of business with one of Australia’s most successful food brands and export businesses, Mike Murray (Prestige Foods) saw everything he’d built come to a grinding halt in March – with his Maldives business alone going from $2M sales per month to zero overnight. But the ultimate optimist and a man to never say no, he set about planning and re-organising the business that meant he not only replaced lost income, but held onto all of his huge workforce too. https://prestigefoods.com...
Julie Anderson (Parkesbourne Produce) - Fruits of your labour
December 16, 2020 17:00 - 39 minutesDrought and bushfires had a devastating impact on farming in Australia, and for soft fruit producer Julie Anderson (Parkesbourne Produce) the smoke taint and drought meant some crops will take 18 months to recover. But the fruits of her labour, that include the stunning Alpine Strawberry, over 30 plum varieties and many more rare berries, make the hardship and challenges all worth it, and Australia's best chefs are taking note. https://www.facebook.com/ParkesbourneProduce/ Follow Deep In Th...
Julian Cincotta (Butter Sydney and Thievery) - Fried then flying
December 15, 2020 17:00 - 32 minutesAfter some serious soul-searching and time to breathe, Julian Cincotta (Butter Sydney and Thievery) made sure all his staff were looked after and then set about running through his business with a fine tooth comb. The result is a tighter operation, smoother systems and the ability to expand with new sites, even while navigating the toughest year on record. https://buttersydney.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck ...
Morgan Snow (Fins Restaurant and Fins at Plantation House) - Fins, scales and booming sales
December 14, 2020 17:00 - 35 minutesWith an award-winning restaurant on the border of NSW and Queensland Morgan Snow (Fins Restaurant and Fins at Plantation House) lost half of her entire team after a three-month closure due to the pandemic and a lack of tourists. Just when she thought the business was in jeopardy, she put together an entirely new team, reopened and with a huge influx of Australian tourists, trade is up 800% on the previous year with the promise of the best summer on record. https://www.fins.com.au/weddings-fu...
Palisa Anderson (Chat Thai, Boon Café and Jarern Chai Grocer, Boon Luck Farm) - A next generation boon
December 13, 2020 17:00 - 41 minutesAfter growing up in the family restaurant, Palisa Anderson (Chat Thai, Boon Café and Jarern Chai Grocer, Boon Luck Farm) ventured overseas for a career far from hospitality. But after starting her own family, she returned to the fold and set up a farm to grow the ingredients vital to Thai cuisine. The impact has not only transformed the offering in her restaurants, but given her a greater connection to food too. https://www.instagram.com/palisaanderson/?hl=en Follow Deep In The Weeds on Ins...
Andy Burns (Baby Face Kitchen, Wollongong) - The gong resonates
December 10, 2020 17:00 - 42 minutesAfter five years of trying to push the boundaries of food and wine in Wollongong the pandemic landed and gave Andy Burns (Baby Face Kitchen, Wollongong) the time to not only assess everything they do, but the confidence to chance their arm with a set menu offering that allows creativity to flow through the kitchen and onto the floor with the dining staff. The impact has been swift with Sydney-siders venturing south just to get a taste enjoy their hospitality, and the restaurant has never been...
Simon Cancio (Brickfields Bakery, Sydney) - All you knead
December 08, 2020 17:00 - 33 minutesAfter building one of Australia’s best small artisan bakeries over the last decade targeting foodservice businesses, the pandemic landed and Simon Cancio (Brickfields, Chippendale) quickly pivoted his operations to a heavier retail focus. Grateful to see an uplift in business, he’s taken the opportunity to expand the business to give it the capability to grow while retaining its bespoke artisan heart. https://www.brickfields.com.au Follow Deep In The Weeds on Instagram https://www.instagra...
Bronwyn Kabboord (Du Fermier Trentham, Victoria) - The unicorn job
December 07, 2020 17:00 - 32 minutesAfter 30 years of pouring everything into her career, Bronwyn Kabboord (Du Fermier Trentham, Victoria) found her work life balance had little to do with balance at all, and she was headed down a path of no return. But after moving to the country and taking a job with Annie Smithers, she not only found equilibrium, but has found the ‘unicorn’ hospo job that has her as excited to head to work, as it does to spend time with family and friends too. https://www.instagram.com/bronkabb/?hl=en Foll...
Ben Williamson (Agnes Restaurant, Brisbane) - Rise above
December 06, 2020 17:00 - 35 minutesAfter spending three years planning his next restaurant taking him in a new culinary direction the pandemic landed and stopped Ben Williamson (Agnes Restaurant, Brisbane), and his team in his tracks literally a week befoe they were due to open. Without an audience, and with a concept that doesn’t suit takeaway, they put the wood-fire ovens to work baking bread and it proved so popular, it’s become an extension of their business. https://agnesrestaurant.com.au Follow Deep In The Weeds on Ins...
Kim Teo (Mr Yum) - The tech revolution
December 04, 2020 17:00 - 31 minutesThe hospitality industry is renowned for slim profit margins, a reliance on high turnover, and for being slow adapters to modern technology. With the pandemic changing the way we think and operate, could technology save restaurants, cafes and pubs, and even make them prosper from adversity? A clever online platform developed by Kim Teo (Mr Yum) is part of the throng of start ups not only changing the way hospitality businesses function, but ensuring they maintain their true hospitality nature...
Alastair McLeod (Al'FreshCo) - Connecting at the core
December 03, 2020 17:00 - 47 minutes - 43.6 MBAfter seeing all of weddings and events cancelled or postponed Alastair McCleod (Al’FreshCo Catering) remodeled his catering business to create meals for the local community. The impact of such has created a new path for his business, where a greater connection to the growers, farmers and food lovers of the region has become an integral part of the business moving forward. https://alastairmcleod.com Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=...
Alastair McLeod (Al’FreshCo) - Connecting at the core
December 03, 2020 17:00 - 48 minutesAfter seeing all of weddings and events cancelled or postponed Alastair McCleod (Al’FreshCo Catering) remodeled his catering business to create meals for the local community. The impact of such has created a new path for his business, where a greater connection to the growers, farmers and food lovers of the region has become an integral part of the business moving forward. https://alastairmcleod.com Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=e...
Sarah Scott (Joy, Brisbane) - For the joy of cooking
December 02, 2020 17:00 - 37 minutesAfter opening a dream, ten-seater restaurant and capturing the attention of the industry and food media in the very first year, Sarah and Tim Scott (Joy, Brisbane) had no option but to close the quaint restaurant for 6 months once the pandemic hit because social distancing and restrictions meant it was impossible to seat guests. After deciding to go their separate ways, Sarah took over the business and with the help of a front of house pro, she’s not only keeping the essence of Joy as they in...
Julian Nikiel (Alala’s, Oaks Hotel, Neutral Bay) - New pub order
December 01, 2020 17:00 - 33 minutesAfter taking on a new role with a mission to raise the bar in regards to pub dining, Julian Nikiel (Alala’s, Oaks Hotel, Neutral Bay) saw all his plans scuppered when the pandemic landed. In a venue used to 1500 guests at a time and a huge kitchen crew, they not only had to let almost the entire brigade go, but devise a menu that could keep money coming in and customers happy too. Now with restrictions easing, Nikiel’s ethos of quality produce cooked simply is back on the agenda with the heav...
Julian Nikiel (Alala's, Oaks Hotel, Neutral Bay) - New pub order
December 01, 2020 17:00 - 32 minutes - 29.9 MBAfter taking on a new role with a mission to raise the bar in regards to pub dining, Julian Nikiel (Alala’s, Oaks Hotel, Neutral Bay) saw all his plans scuppered when the pandemic landed. In a venue used to 1500 guests at a time and a huge kitchen crew, they not only had to let almost the entire brigade go, but devise a menu that could keep money coming in and customers happy too. Now with restrictions easing, Nikiel’s ethos of quality produce cooked simply is back on the agenda with the hea...
Peter Manifis (Kailis Fish Market Café, Fremantle, WA) - The new WA
November 30, 2020 17:00 - 36 minutesAlthough the strict Western Australian lockdown restrictions felt over the top at first and the need for tourists is evident, Peter Manifis (Kailis Fish Market Café, Fremantle, WA) believes the short term pain has enabled the state to get back on its feet faster than most. After cooking at a festival for 120 people, he’s preparing for a huge outdoor feast for a staggering 650 people. This is the ‘new norm’ in Western Australia, shut off from the rest of Australia but with life almost back to ...
Katherine Bont (Punk Royale, Stockholm, Sweden) - Global gastronome
November 29, 2020 17:00 - 48 minutesAfter cutting her teeth in Australian restaurants, Katherine Bont (Punk Royale, Stockholm, Sweden) left Australia for the first time at the age of 21 on a global culinary adventure that saw her work in Thailand, the Caribbean, Japan and at the world’s number one restaurant, Noma in Denmark. Now part of one of Sweden’s most Avant-garde restaurant groups she’s relishing the new challenge, but with no sign of international travel, she’s missing her family in Australia more than ever. https://ww...
Darren Purchese (Burch & Purchese) - Sweet outcome
November 26, 2020 17:00 - 44 minutesAfter four years dealing with construction around his popular venue Darren Purchese (Burch & Purchese) felt like he had systems at the ready when the pandemic landed to deal with another huge impact on his business. Switching to completely online and closing the walk in retail store to survive he’s realised not only the financial benefits but the personal freedoms it’s giving him too. As a result, the new changes are here to stay. https://www.burchandpurchese.com Follow Deep In The Weeds on...
Iain Todd (Saffire Freycinet, Tasmania) - Tassie re-born and bred
November 25, 2020 17:00 - 34 minutesOnce the shock of lockdown wore off, Iain Todd (Saffire Freycinet, Tasmania) realised that he was emotionally and physically fatigued. After working his entire career, putting every ounce of energy into cheffing, the chance to get some rest sent his body into shock and he ended up in hospital with pneumonia during the peak of the pandemic. But, invaluable time with family, including attending his sons first birthday made him realise the value of work/life balance, and it’s shaping the way he ...
Mitch Tonks (The Seahorse restaurant and Rockfish restaurants) - Blighty will be back
November 24, 2020 17:00 - 31 minutesWith winter fast approaching and the United Kingdom in the grips of a second lockdown, award-winning restaurateur Mitch Tonks (The Seahorse restaurant and Rockfish restaurants) knows that tough times lie ahead. But inspired by the industry’s will, determination, and innate ability to adapt and evolve he believes a new dawn of the hospitality will emerge from tragic circumstances. https://www.mitchtonks.co.uk Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodc...
Jesse McTavish (Bar Elvina) - Captue the moment
November 23, 2020 17:00 - 38 minutesOn a trip to Lakes Entrance with front of house pro Andy Emerson, Jesse McTavish (Bar Elvina) lit a fire and cooked local produce under the stars while they reminisced about old school hospitality. In that moment the two hatched a plan to not only capture the heart of hospitality, but ensure a new working model that will keep it viable long into the future too. https://www.barelvina.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow ...
Trisha Greentree (10 William St & Fratelli Paradiso) - Born again
November 22, 2020 17:00 - 35 minutesAfter taking maternity leave following the birth of her first child, Trisha Greentree (10 William Street + Fratelli Paradiso) returned to lead the team just three weeks before lock down. Although the experience was tough, she found strength in being with her team to pull through its toughest period, and it’s lead to new role of executive chef across two of Sydney’s most celebrated venues. http://10williamst.com.au https://www.instagram.com/tgreentree/?hl=en Follow Deep In The Weeds on Inst...
Quick Bite - Mark Jensen (Red Lantern) - Short back and sides
November 19, 2020 17:00 - 18 minutesLast time we caught up with Mark Jensen (Red Lantern) he was trying everything to keep the business alive, including hiring the help of Keith a part time restaurant manager and full time mannequin. Jensen had found what he believed to be a new, sustainable restaurant model, but things have evolved even further since and he's cutting out a new career on the side. https://www.redlantern.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follo...
Greg Feck (Vaporetto and Squid Inc) - A long build
November 18, 2020 17:00 - 35 minutesAfter spending a year building his dream restaurant in Bali, Greg Feck (Vaporetto and Squid Inc) had to fly home to help run his Melbourne restaurant in Australia when the pandemic landed, leaving a restaurant half built overseas. Although the financial strain has been heavy, the community support, including their Hawthorn Neighbour ANZ letting them use its car park for outdoor dining, has been so overwhelming it’s given him new energy to not only ensure the longevity of his restaurant in Aus...
SOUTH AUSTRALIA SPECIAL EDITION - Paul Baker, Sali Sasi & Duncan Welgemoed - Locked Down
November 18, 2020 04:45 - 20 minutesToday the South Australian Premier sent the state into lockdown, closing schools, universities and stopping restaurants, takeaway shops, cafes and food courts from trading for 6 days. It’s a heart breaking blow for the industry and we caught up with three of the most influential hospitality professionals in South Australia as news broke to get their take on the impact it will have on the industry. https://chefsonwheels.com.au https://leighstreetwineroom.com https://www.africola.com.au Fol...
Tony Twitchett (Taxi Kitchen and Transit Bar) - On the meter
November 17, 2020 17:00 - 36 minutesWith a restaurant and bar licensed for 1000 customers in the heart of Melbourne’s CBD, Tony Twitchett (Taxi Kitchen and Transit Bar) had reservations about opening the doors without the foot traffic and inner city workers. But keen to get out after extended lockdown, Melbournians have not only been queuing to get into his popular venue, but have been keen to stick to the rules to ensure Melbourne’s safe passage away from a possible third lockdown. https://taxikitchen.com.au Follow Deep In T...
Gabrielle Webster (icebergs Dining Room snd Bar) - By the glass
November 15, 2020 17:00 - 39 minutesJust three weeks after restaurants opened and restrictions started to ease, Gabrielle Webster (Icebergs Dining Room) was in a high-speed head-on car accident and almost died. After being airlifted to hospital and multiple surgeries, she’s undergoing intensive rehabilitation. Feeling partly lucky to be alive, and dealing with the throes of recovery, the time has given her pause to realise just how important the hospitality industry is, and how much she is yearning to get back on the floor to p...
Dorothy Lee and Jarrod Walsh (Hartsyard, Newtown) - Sinking, then swimming
November 12, 2020 17:00 - 32 minutesAfter taking the plunge for the very first time as restaurateurs buying a successful, award-winning establishment Dorothy Lee and Jarrod Walsh (Hartsyard, Newtown) found it hard finding their own identity. But when the pandemic landed it allowed them to stop everything and rethink their business model and for the first time the restaurant feels like a true extension of their personalities and has become a testing grounds for future endeavours. https://hartsyard.com.au Follow Deep In The Wee...
Ceri Kidby-Salom (Alba Bar and Deli, Brisbane) - Cultural change
November 11, 2020 17:00 - 37 minutesAfter losing her job when Brisbane’s award-winning restaurant Arc Dining closed at the start of the pandemic, Ceri Kidby-Salom (Alba Bar and Deli, Brisbane) took a moment to pause and reflect on her time in the industry, what she wanted to get out of and, importantly what she wanted to put into the industry. The time has made her realize that now, more than ever, the mental and physical health of those in the hospitality sector needs to be addressed and she’s determined to break old habits an...
Kylie Ball (Harvest Newrybar) - Destination dining
November 10, 2020 17:00 - 35 minutesFor those in the industry, inspiration comes from travel and food experiences – but with international travel off the cards in the foreseeable future Kylie Ball (Harvest, Newrybar) worried not only how our industry professionals will find inspiration and vital global experience, but how so many restaurants will survive in Australia without the influx of vital tourists too. After an incredible and high energy career as general manager of Quay, to organising the World’s Best Restaurant awards d...
George Kasimatis (George's on Waymouth) - A chance to change
November 09, 2020 17:00 - 36 minutes18 years ago George Kasimatis (George’s on Waymouth) opened the first restaurant on Waymouth Street Adelaide serving breakfast and lunch. It became one of the most influential restaurants in the City of Churches, but when the pandemic landed he almost saw his life’s work disappear overnight. After some clever pivots and time to plan he’s changed the restaurant operations to not only give the restaurant new air in the lungs, but a new future full of promise too. https://www.georgesonwaymouth....
Mark Labrooy (Three Blue Ducks) - walk the earth
November 08, 2020 17:00 - 37 minutesAfter questioning how we eat and where our food comes from Mark LaBrooy (Three Blue Ducks) went on a journey to only eat food we either grew , caught or harvested. When the pandemic landed it put the financial strain took its toll but becoming a father for the first time not only delivered the clarity of what’s important but it made him more determined than ever to find a greater connection with the land, sea and what we consume from it. https://www.threeblueducks.com Follow Deep In The Wee...
Monica Luppi (Lu Lu’s) - Cook from the heart
November 05, 2020 17:00 - 36 minutesAfter her mother passed away Monica Luppi (Lu Lu’s) realised the fleetingness of life and left the corporate world in search of a career focussed on her true passion – food. She landed a dream job at Oz Harvest and built a successful pop food business, but the pandemic landed and halted everything. But after too many chillies she got busy turning them into chilli oil which, through a few turn of events, caught the eye of food lovers and set her on a new food journey. https://www.instagram.co...