Deep in the Weeds - A Food Podcast with Anthony Huckstep

Drop Shop is an entirely new concept in liquor retail. Founded by Dan Sims, Luke McKinnon and Courtney Keegan, the captivating store in Brunswick East is changing the way we drop shop and roll

⁠https://www.dropshopdrinks.com⁠

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠⁠⁠

Follow Over a Glass

⁠⁠⁠https://www.instagram.com/overtheg...

Balancing the operations of one of Queensland’s best restaurants and bringing one of the most vibrant niche food festivals is no mean feet. Spencer Patrick (Harrison’s) joins us on the eve of the 10th anniversary of Taste Port Douglas, and shares yarns about his son Harrison who is now a chef in the very restaurant named after him some 18 years ago.

https://www.tasteportdouglas.com.au

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-m...

From revolutionizing Melbourne's dining scene with her high-powered, all-electric induction kitchens to landing a spot alongside culinary heavyweights as a Global Cooksafe Coalition ambassador, this powerhouse chef is single-handedly rewriting the narrative around authentic regional Indian cuisine in Australia.

Whether she is serving up slow-cooked, hand-churned masterclasses across her acclaimed venues or steering top-tier event catering, her bold approach to flavor leaves an unforgettable mark.

Joining us on the show today to share her extraordinary journey is none other than Victoria's own "Curry Queen," chef Manpreet Sekhon.

https://www.instagram...

Abalone has spent most of its life suffering from a dreadful image problem.

For years it has been wrapped in ceremony, priced like jewellery and regarded by home cooks with the same confidence they reserve for rewiring the switchboard. Revered, yes. Understood? Hardly.

The truth is rather less theatrical.

In the cold waters off Tasmania, Joel Gilby and the team at Three Friends Abalone have quietly been growing one of Australia’s greatest ingredients. Sweet rather than shouty. Elegant rather than extravagant. And infinitely ea...

Ben Bussell is the Senior Viticulturist for Handpicked Wines—an ambitious project spanning multiple vineyard sites across Australia. Ben works with a team of individuals who come together under one umbrella brand, that is taking the world by storm.

⁠https://handpickedwines.com.au/⁠

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠⁠⁠

Follow Over a Glass

⁠⁠⁠http...

Hadyn Black is one half of Black & Ginger Wines. Formed over a shared love of wine — and a few campfire beers — he and his business partner Darcy Naunton launched the label in 2015 pout of the Grampians and have never looked back.

⁠https://blackandginger.com.au/?srsltid=AfmBOooZyDtsQm6mSUdtAzX1NsUwKwmgkUhMrP6HCCrk1i3yhWc7Xw_N⁠

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠⁠⁠

Fo...

Huw Kinch is the Estate Manager and Winemaker at Pyramid Valley Vineyards, a winery established by visionaries and brought to life through the many dedicated hands and minds of some of New Zealand’s most talented wine professionals. Here, the philosophy is clear: these are wines grown, not made—expressions that speak intimately of soil, place, and soul.

⁠https://www.pyramidvalley.co.nz⁠

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf94...

Syrian cuisine is not as prolific as some cuisines in our culinary landscape, but there are a few people showcasing its vibrant colours, flavours and textures. Today’s guest, Racha Abou Alchamat (Racha’s Syrian Kitchen) is on a quest to share the food of Syria one mouthful at a time.

https://www.rachasyriankitchen.com.au

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f...

Well, we love a catch up on Deep in the Weeds, and a lot has changed since we last caught up with one of the most influential restaurateurs downunder. Guillaume Brahimi, seems to be everywhere putting on big events, or filming TV shows, and now he’s bringing Bistro Guillaume back to Sydney for a very special and intimate pop up.

https://www.instagram.com/guillaumebrahimi/?hl=en

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list...

Genuine Mexican food is hard to come by in Australia, but if you look hard enough, you’ll find it. So, what exactly makes it authentic Mexican? And how do you create an offering that works in the culinary landscape, but stays true to its roots too?

Alfie Perez from La Farmacia shares how the food of his homeland is making people move.

https://www.lafarmaciasydney.com

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6...

He’s run the engine room some of Sydney’s most popular venues, but these days Stephen Santucci (Moonacres Kitchen and Hearth by Moonacres) is living the dream hospo life of many.

Utilising the produce grown on his doorstep to let the seasons speak for themselves.

https://moonacres.com.au

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠

In southwest Victoria lie the Otway Ranges, a place of rugged beauty shaped by coastland, beaches, and mountain ranges.

Here, James Thomas and his wife, Eloise Thomas, took a punt on an established vineyard, renaming it “Heroes.” He joins me to share the story behind it.

⁠https://heroesvineyard.com⁠

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠⁠⁠

Follow Over a...

When times get tricky, those that survive look at ways to evolve, while accentuating what lies at the heart of their offering. How do you navigate challenging times, stay relevant and not only keep your regular clientele, but capture a new audience too?

John Cassie (Jamsheed Winery) joins us to share how his food is evolving in a dynamic space.

https://www.jamsheed.com.au

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.co...

Many proclaim you need a huge space, turning over many people to succeed as a venue. But in recent times we have seen a swag of operators buck this trend to open small, intimate neighbourhood venues to great success.

So, what elements do you need to get it right?

Federico “Freddy” Carnevale (Little House) joins us just one week after opening an exciting new neighbourhood diner.

https://www.instagram.com/littlehousewinebar/

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

How do you transfer skills obtained in some of the world’s most influential restaurants into the embodied of a modern Artisanal Baker?

Well today’s guest, Matt Forbes (Cobb Lane), has spent over a decade or so transferring his skills to transform our perceptions and expectations from Bakeries in Melbourne.

https://www.instagram.com/cobblanebakery/?hl=en

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e697...

With a challenging economic climate and competition as fierce as it’s ever been in hospitality, how do you stand out from the crowd and create unique events or offerings to not only draw in the crowds, but celebrate and emphasise the beauty of your offering too?

Tresna Lee (Gemini Wine Bar) joins us to share her story, and the innovative ways she’s getting customers through the door.

https://www.instagram.com/gemini_melbourne/?hl=en

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHI...

What is the secret to winemaking success? Well it just might be Renae Hirsch. Oozing with talent, Renae is a consultant winemaking spanning many well-known and adored labels, throughout South Australia.

There is one obvious link between these brands and that is the vineyards voice.

⁠https://au.linkedin.com/in/renae-hirsch-2a9a0424⁠

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d821...

In an industry where reimagining a classic venue requires a delicate balance of history and innovation, meeting the market means understanding exactly what the community craves before they even know it themselves. So how do you do it?

Michael Conlon (Flying Duck and O’Connell’s Hotel) is mastering that exact art—shattering the ceiling of standard pub fare by fusing approachable hospitality with the unapologetic, flavour-driven excellence of fine dining.

https://www.oconnells.com.au

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SC...

How important is knowing where your food comes from? What impact does that have on recipe development, the final outcome, profitability and guest satisfaction?

Ian Oakes takes us through his tree change to northern NSW, and how its changed his approach to cooking.

https://www.instagram.com/ianoakes_chef/

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠

What’s it like building up a new and unique business with someone to great success until tragedy comes along and threatens to derail everything. How do you push on, personally and professionally to continue the evolution and ensure the brand prospers. Jo Siahaan (Ume Burger and Best BBQ ever) takes us through the rollercoaster journey of his life in food.

https://www.instagram.com/umeburger/

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subs...

The Royal Agricultural Society of New South Wales stands as a marker of our nation’s evolution and agricultural history. It has fostered progress through competition and education since its foundation in 1822.

The Sydney Royal Wine Show plays an integral role within this legacy. As Australia’s oldest wine show, this year in 2026, it celebrates its 200th anniversary.

I am delightful to have Sally Evans join me today, as a board member, to speak to the show’s lineage and enduring importance.

⁠https://www.rasnsw.com.au/competitions/food-beverage-and-produce/wine/⁠

...

These days, it seems in order to survive in the hospitality game as an owner, you need to operate as a group, even a small one. But growing from one to three venues takes a lot of structure and certain skillsets, so how do you do it?

Brett Sergeant (Sunday Co) joins us to talk about the build of their exciting third venue, Vito’s, to open later this year.

https://sundayco.com

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

...

It’s an absolute joy to catch up with former guests, especially when they have such positive news to share.

Last time we caught up with Adam Wolfers he’d had some serious personal changes in his life, including a life altering medical experience, but a few years on and he’s embarking a huge new endeavour.

https://www.instagram.com/a.wolfers/

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e30...

He’s had a huge impact on Australia’s culinary landscape, but Matt Moran grew up on a farm, and now runs his own in regional New South Wales.

We catch up with Matt to talk of the adversities and triumphs of farming, as well as a new initiative Good & Fugly, where he’s teamed up with OzHarvest to help farmers bring all their produce to consumers’ doorstop, the good and the fugly.

https://www.instagram.com/chefmattmoran

https://goodandfugly.com.au/

SUBSCRIB...

How do you build restaurants, run your own farm to supply them and grow a sense of community and connection too? Well, Today’s guest is doing just that. Mat Guthrie, co-owner of Bau Bau Dining, Bistro Elba, Patsy’s and Beer Garden Produce joins us to share the vision of his inspiring venues.

https://www.baubaudining.com.au

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973...

Natalie Johnson is the magician behind her eponymous label Tillie J. A viticulturist and winemaker, Tilly is a force of talent and ambition. With her own vineyard in Hoddles Creek Yarra Valley,

The next summit for her brand is firmly in sight.

⁠https://www.tilliejwines.com.au⁠

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠⁠⁠

Follow Over a Gl...

How do you create a venue that not only takes guests on a journey that breaks the shackles of everyday life, but feeds your own need for a deep connection to the land and allows the pursuit of authenticity?

Well, today’s guest is doing just that, but how does he do it? Julian Hills (Restaurant Navi) joins us to share how he’s built a high level, suburban restaurant that is connected to the farming communities that supply it.

https://www.instagram.com/restaurantnavi/

SUBSCRIBE TO OUR...

Louisa Dunn farms potatoes, beef and sheep in Blackwood, an hour north of Melbourne. A city girl from Brighton, who married into a fifth generation farming family, Louisa has learnt more about potatoes than she knew there was to know. There are more than 4000 types of potatoes and the Dunn family is proud to grow around 20 of them, both for chipping and sending to market.

Louisa has become a keen advocate for regional farming communities such as hers; she’s a huge wrap for the Great Trentham Spudfest (May 2 & 3), which celebrates local potato farming families every autumn.

Melbourne is renowned for its large Greek community, evident in how Greek and the Mediterranean has influenced its culinary landscape over many decades. But what does a modern interpretation of both look like in today’s industry?

We catch up with Ioannis Kasidokostas (Aegli and Sowl) who has two award-winning Greek/Mediterranean venues and a third one the way.

https://www.instagram.com/yianni.kas/

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com...

Jenna Vaughan is the President and Founder of Hunter EmpowHER. She is a marketing specialist and works across a great number of projects in the wine sector. Today she represents Rootlings- A Wine Industry Youth Network, funded by Wine Australia and Australian Society of Viticulture and Oenology. This is a community that helps bridge the gap for young talent in the wine industry.

⁠https://www.hunterempowher.org/⁠

⁠https://www.rootlings.com.au/⁠

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES<...

He grew up around oysters, flirted with other ambitions, and thankfully found his way back to the estuary before doing anything too sensible.

Jimmy Wheeler is joining the upcoming Fishtales Seafood Podcast for a proper chat about oysters, quality, family legacy and the glorious obsession required to grow the really good ones.

He’ll also be out and about in the flesh at the Narooma Oyster Festival and at Oysters in the House at Shell House on June 7 — so there are multiple opportunities to hear him talk oysters and, ideally, eat a few while you’re at...

From small things

From the team behind local staples Bobbys and Bangor Tavern comes a new era for Cronulla’s dining scene under the Anyway Hospitality banner. Their latest venture, Meadow, is a French bistro and joining us to discuss the evolution of his small hospitality group is owner Adam Micola.

https://bobbyscronulla.com.au

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d...

Stephen Leroux is the executive director of Champagne Charles Heidsieck, a maison founded in Reims in 1851. This is more than a story of some of the world's finest champagne. It is a legacy of wisdom shaped by time and the ancient expertise passed down through the centuries.

⁠https://charlesheidsieck.com/en⁠

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠⁠⁠

Follow Ove...

Taking the leap from one venue to two is often tricker than many imagine, so how do you do it successfully and maintain the single identity of each venue?

Alex Cameron (Table Manners) joins us on the eve of the opening of his second venue - Fishnets.

https://www.instagram.com/tablemannersbronte/

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠

Angelo Vaxevani, manager of Nicholas Seafood at the Sydney Fish Market takes us on a tour of what's good for Easter.

From prawns, lobsters, live fish and more.

⁠⁠https://www.nicholasseafood.com.au/⁠⁠

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠⁠⁠

Follow Fishtales, a Seafood Podcast on Instagram 

⁠⁠https://www.instagram.com/fishtalesse...

The vibrant energy of Taiwanese street culture and the soulful ritual of raising a glass have found a new home in the heart of Surry Hills, Sydney. How do you translate the spirit of the Taiwanese toast into a multifunctional social hub?

We catch up with Charles Chang about his new Taiwanese social dining bar Linla.

https://www.instagram.com/linla_syd/

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d3...

Canberra’s hospitality landscape has really evolved over the last decade thanks to a throng of new blood with their individual spin on hospitality. But today’s guest has made a huge impact across the board from catering to cafes and finer dining too.

Tracy Keeley (Lunetta, Lunetta Trattoria and Pollen) joins us to share how her family is helping to transform the Canberra culinary landscape from café to fine dining.

https://www.lunetta.au

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENE...

Nick Buck is the Chief Executive of Te Mata Estate in Hawke’s Bay. Established in 1896, Te Mata Estate is home to some of New Zealand’s oldest vineyards. Nick joins me, to tell me about what the many generations have learned, from their time on the land.

⁠https://www.temata.co.nz/?srsltid=AfmBOor0ypQg3cwXPSC_TbybyLbjRvSf3REjW9LTwemP_WO345tEZBLY⁠

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e...

We love catching up with former guests here on Deep in the Weeds, but often the catch up is about new and exciting endeavours. Today’s guest, Damien Brabender - a regular on our airwaves - has faced extreme adversity over the last year, today he joins us to share how he has navigated through the toughest of times.

https://www.instagram.com/chef_damian_brabender/

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subs...

Well, it’s been a long time since we last caught up with Shannon Martinez (Smith and Daughters, Smith and Deli) , who is one of the most successful path carvers down under. She joins us to share the news of the very exciting, multi-layered expansion of her top shelf brand.

https://www.instagram.com/shannon_martinez/

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d821...