Deep in the Weeds - A Food Podcast with Anthony Huckstep
1,275 episodes - English - Latest episode: 25 days 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
John Susman (Fishtales) - Reel it in
May 12, 2020 18:00 - 35 minutesFish fiend John Susman (Fishtales) has been the connective tissue between catchers and cooks for over three decades and is credited for helping bring some of the most special seafood brands to market. With restaurants unable to pay bills, he paints a picture of the impact on those upstream as well as the positive impact this pandemic has had on our consumption of seafood.
Monty Koludrovic (Grandmaster Recorders) - Lockdown in LA
May 11, 2020 18:00 - 40 minutesAustralian chef Monty Koludrovic is best known for steering the ship at Icebergs Dining Room overlooking Bondi Beach. Now in Los Angeles with his young family, he was in the process of opening a new restaurant (Grandmaster Recorders) when the global pandemic changed everything.
Josh Niland (Saint Peter/Fish Butchery) - The Niland Effect
May 10, 2020 18:00 - 38 minutesChef and restaurateur Josh Niland (Saint Peter) not only put seafood back on the table, but changed the conversation too and the world was taking note. It became known as The Niland Effect. Like many in this pandemic, Josh saw everything he’d worked for was disappearing overnight, but this isn’t the first time adversity has challenged his resolve.
Jodi Clarke (Great Ocean Ducks) - Get your ducks in a row
May 07, 2020 18:00 - 30 minutesWith the only pipeline to market (restaurants) shut down literally overnight, duck farmer Jodi Clarke (Great Ocean Ducks) had to think outside the box to adapt and survive, and a prominent journalist and swag of chefs got on-board to make it happen.
Dan Hunter (Brae Restaurant) - Regional revival
May 05, 2020 18:00 - 40 minutesDan Hunter’s award-winning restaurant Brae in the tiny regional Victorian town of Birregurra rang the bell at number 44 in The World’s Best restaurant list. With international travel in doubt for a long period, one of the world’s most celebrated chefs believes a unique opportunity may emerge for regional restaurants as restrictions ease.
Matt Moran (Chef & Restaurateur) - a new restaurant model
May 04, 2020 18:00 - 34 minutesAria's Matt Moran had to close all of his venues temporarily to give them a fighting chance when the industry re-opens. The experience has given one of Australia’s most influential chefs and restaurateurs a chance to reflect on the past, adapt to the present and consider new business models for restaurants.
Vicki Wild (80 Collins) - A return to real restaurants
May 03, 2020 18:00 - 36 minutesVicki Wild is one of the world’s best restaurateurs. Together with one of the world’s best chefs Martin Benn, they took Sepia to dizzying heights. In the middle of creating their next big restaurant at 80 Collins Street, the global pandemic changed the landscape underneath their feet. https://www.lucas.online/80-collins/ HUCK https://www.instagram.com/huckstergram/ https://twitter.com/AntHuckstep THE PRODUCER https://www.instagram.com/foodwinedine/ https://twitter.com/FoodWineDine
Ben Liebmann (COO Noma Copenhagen) - Great Danes
April 30, 2020 18:00 - 41 minutesThe language of food has no borders. Australian Ben Liebmann is the COO of Noma, arguably the most influential restaurant of our generation. With Noma dependent on international travellers and with a workforce of mostly international workers he delivers incredible insights into what Noma may look like post-Covid, and what it's like as an international worker being supported by the Danish government.
Charlotte Hardy (Charlotte Dalton Wines) - A promising vintage
April 30, 2020 03:25 - 25 minutesWith restaurants limited to takeaway, many small wine producers lost their only pipe to market. Just when wine maker Charlotte Hardy (Charlotte Dalton Wines) thought her business may have to close for good, the initiatives triggered by some in the South Australian restaurant industry helped save her business. CHARLOTTE DALTON WINES https://charlottedaltonwines.com.au https://www.facebook.com/charlottedaltonwines/ https://www.instagram.com/charlotte_dalton_wines/?hl=en HUCK https://www.ins...
Paul Baker (Botanic Gardens Restaurant Adelaide & Chefs on Wheels) - Burnt out to burning rubber
April 25, 2020 05:43 - 27 minutesWith takeaway not an option for a restaurant in the middle of Adelaide’s Botanic Gardens, chef Paul Baker joined forces with his wife to create Chefs on Wheels – a service delivering ready-to-heat meals to the public, and surprisingly, business is booming.
Dani Valent (Food Writer) - from Journo to Activist
April 23, 2020 07:32 - 32 minutesWith no restaurants to review, food writer Dani Valent lost her regular food review column, and in turn her voice. But as it turns out, we’re hearing from her more than ever, as the journo turned activist helps give a voice to those without one. DANI'S LINKS https://linktr.ee/danivalent https://danivalent.com https://twitter.com/danivalent https://www.instagram.com/danivalent DEEP IN THE WEEDS https://www.instagram.com/deepintheweedspodcast/ https://twitter.com/deepintheweeds_ https://dee...
Michael Ryan (Provenance Restaurant - Beechworth) - A time to reflect
April 21, 2020 19:00 - 31 minutesAward-winning restaurateur Michael Ryan [The Provenance Restaurant & Accommodation] explains that although the pandemic has had devastating impact on the industry, we are now in a unique position to address the issues and create a new dawn for the industry. http://www.theprovenance.com.au https://www.instagram.com/theprovenance/?hl=en https://www.instagram.com/huckstergram/ https://www.instagram.com/foodwinedine/
Dash Rumble (Pilot Restaurant) - Piloting Through a Pandemic
April 20, 2020 06:57 - 26 minutesIn just their first year Dash Rumble, with partner Ross McQuinn, made the top ten list of the nation’s best restaurants with Pilot, and just as quickly they almost shut their doors for good. Rumble shares the story of the craziest first year of suburban Canberra restaurant.
Chris Morrison (Group Wine Director QT Hotels) - Punch drunk, but still standing
April 15, 2020 19:00 - 28 minutesWith restaurants forced into closure, what has happened to the front of house? Chris Morrison (Group Wine Director of QT Hotels) is one of Australia’s leading sommeliers, but like most front of house workers there are no dining rooms in which to ply his craft. He explores the impact of the pandemic and what it means for the sommelier profession and the art of great service.
Attila Yilmaz (Pazar Food Collective) - Out in force (from the Police to Pazar to a Pandemic)
April 14, 2020 19:00 - 42 minutesAttila Yilmaz was a police officer during the SARS epidemic, but following an injury sustained in an on the job incident he left the force and found solace in food. Now owner of one of Western Sydney’s best eateries, Pazar Food Collective, he offers a truly unique perspective on work/life balance during the Covid-19 pandemic.
Jackie Middleton (Earl Canteen) - We were on a roll, and then...
April 09, 2020 21:30 - 28 minutesThey take the limelight, but hospitality isn’t just about the pointy end. The cafes and casual eateries help fuel the majority of the populace. Jackie Middleton, gifted Melbourne a form of everyday eats like never before with Earl Canteen, but like many, the pandemic changed everything.
Colin Fassnidge - the glass is half full.
April 08, 2020 19:00 - 29 minutesAfter his venues were closed and his tv gig cancelled, chef Colin Fassnidge turned his focus to a soup kitchen to help feed out of work hospitality workers. Colin Fassnidge https://www.colinfassnidge.com.au https://www.instagram.com/cfassnidge/?hl=en Anthony Huckstep https://www.instagram.com/huckstergram/?hl=en https://twitter.com/AntHuckstep The Producer https://www.instagram.com/foodwinedine/
John Blankenstein (Mimosa Rock Oysters) - not completely shucked yet
April 06, 2020 02:16 - 28 minutesRock Oysters are one of life’s most luxurious eating experiences, and often enjoyed in finer surrounds. But with restaurants forced to sell only takeaway, and peak season oysters coming out of the water right now, oyster farmer John Blankenstein from Mimosa Rock Oysters says he needs to get innovative to save the family business. https://www.mimosarockoysters.com.au https://www.instagram.com/mimosarockoysters/?hl=en Email John: [email protected] https://www.instagram.com/deepinth...
Annie Smithers (Du Fermier) - The brave new world.
April 02, 2020 20:00 - 23 minutesRegional restaurants provide a platform for local producers and although they’ve been hit hard by the COVID-19 pandemic, Annie Smithers believes the light will shine brightly on the brave new world of restaurants to emerge from the darkness.
Jared Ingersoll - It's a crisis, but it's not hopeless.
April 01, 2020 22:00 - 28 minutes - 26.6 MBOn the brink of a potential food scarcity crisis, chef and data analyst Jared Ingersoll dives deep into the detail and shines a light on the ways operators are evolving and the opportunities that lay ahead.
Jared Ingersoll - It’s a crisis, but it’s not hopeless.
April 01, 2020 22:00 - 29 minutesOn the brink of a potential food scarcity crisis, chef and data analyst Jared Ingersoll dives deep into the detail and shines a light on the ways operators are evolving and the opportunities that lay ahead.
Jacqui Challinor
March 26, 2020 19:00 - 21 minutes - 19.8 MBJacqui Challinor from Nomad Restaurant joins us to discuss the worst week of her career, what she hopes will come out of this current situation, and a lot more.
Jacqui Challinor (Nomad Restaurant) - Fire, floods and a side of perspective.
March 26, 2020 19:00 - 22 minutesJacqui Challinor from Nomad Restaurant joins us to discuss the worst week of her career, what she hopes will come out of this current situation, and a lot more.
Neil Perry (Rockpool Dining) - the week that changed everything
March 25, 2020 23:18 - 25 minutesChef Neil Perry joins us to discuss the impact of COVID-19 on his restaurants, staff, suppliers, and the industry as a whole.
Neil Perry
March 25, 2020 23:18 - 23 minutes - 21.5 MBChef Neil Perry joins us to discuss the impact of COVID-19 on his restaurants, staff, suppliers, and the industry as a whole.