Deep in the Weeds Food Podcast with Anthony Huckstep

Hosted ByAnthony Huckstep

The Deep in the Weeds podcast with Anthony Huckstep features conversations with chefs, food producers and the hospitality industry.

Deep 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.

Hospitality is an industry that has been judged, critiqued and filtered by the food media – something Host Anthony Huckstep had been part of, but Deep in the Weeds removes the filter by creating an opportunity to change the conversation of food in Australia and globally with those colouring our culinary landscape.


All Episodes

The Producers: Simone Jelley (Pretty Produce) – an endless journey of discovery

What if you farmed as much for beauty, joy and creativity as sustenance? Simone Jelley runs Pretty Produce, an edible flower grower in Queensland, supplying chefs and restaurants, and...

Paul Farag (Nour, Aalia) – All roads lead home

Growing up as an Australian with Egyptian heritage Paul Farag (Nour, Aalia) always avoided the food of his heritage and family in a professional context. A chef with an...

Amy Hamilton (Liberté, Albany) – Skin and bone

While working as a chef, Amy Hamilton (Liberté, Albany) stopped into Albany on the far tip of south coast of Western Australia for what she thought was a quick...

Fishtales: Mark Urwin (46 South Fish Co. – Vancouver) – from south to north.

New Zealand is a 90% net exporter of it’s seafood, reknown world wide for the quality not only of what is caught and grown but also of the fisher...

The Luminaries: Bianca Welsh (Stillwater, Black Cow Bistro, Seven Rooms) – Breaking taboos, providing support

After taking a leap of faith and buying a restaurant at the age of 21 Bianca Welsh (Stillwater, Black Cow Bistro, Seven Rooms) has become one of the most...

Joey Kellock (1800 Lasagne) – When life gives you a disaster, make lasagne

After cooking big batches of lasagne for a friend’s birthday Joey Kellock (1800 Lasagne), found himself with too much leftovers and decided to deliver it to friends the following...

Manny Spinola (Lola’s on Level 1, Grand Pacific Group) – In the event of an opportunity

While studying at university Manny Spinola (Lola’s on Level 1, Grand Pacific Group), started a travel and tour guide business with a friend and fell in love with the...

The Producers: Greg Kocanda (Block 11 Organics) – The way it is

For three generations Greg Kocanda’s (Block 11 Organics) family have had their hands in the soil producing organic fruit and vegetables on farms in New South Wales Central West...

Morgan McGlone (Sunday) – For whom the belles toll

Inspired by his French culinary roots and working in the US with Sean Brock, Morgan McGlone (Sunday) returned to Australia keen to make his mark and showcase his skills....

Nik Hill (Porcine) – Go’in whole hog

Nose to tail butchery has become a real feature of the offering of chefs across the world ever since Fergus Henderson brought the approach to a wider audience. But...