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.
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...
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...
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...
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...
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...
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...
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...
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...
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....
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...
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