Deep in the Weeds - A Food Podcast with Anthony Huckstep

Jenny Dobson shares her remarkable journey through the world of wine, from her early days in New Zealand to her influential work in Burgundy and Australia. Discover her insights on terroir, the diversity of wine styles, and her passion for exploring the sensory world of aromas and flavors.

⁠https://www.winebyjennydobson.co.nz⁠

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How does a fine-dining veteran with two decades across London, Shanghai, and Sydney walk away from white tablecloths to build a neighbourhood dining room from the ground up?

Today on Deep in the Weeds, we’re joined by Apivit Wattanavibool, chef and co-owner behind popular café Olivia by Fave, in Potts Point's.

https://oliviabyfave.com

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Taking over an iconic restaurant demands a rare balance of honoring deep-rooted tradition while injecting fresh, forward-looking energy. Alongside Pip Parkhouse and Andrew Renfrey, Nick Parkhouse has beautifully safeguarded St Kilda’s legendary Donovans while gearing up for the launch of 597 Hawksburn.

https://donovans.com.au

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He fishes with the Brisbane skyline over his shoulder — and the city has no idea he's there.

Paul Hyland has worked Moreton Bay since 1989. Second-generation crabber, OceanWatch Master Fisherman, and now father to a third generation who's just stepped aboard. One pot at a time, in view of a million balconies.

Thirty-five years of changes — in the bay, the rules, the markets — and one big question: what do you hand your son besides a boat?

⁠https://oceanwatchmasterfisherman.org.au/master-fishermen/paul-hyland/⁠

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From a solo home-kitchen operation to managing over a hundred staff across high-end catering, bespoke event venues, and daily luxury dining, today's guest Alex Cadger (The Blonde Group) has redefined what modern Australian hospitality looks like behind the scenes.

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

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What opportunities do cooking comps deliver for young chefs, and how do they take advantage of triumph and a moment in the spotlight? With so many awards and competitions in the food industry, how do you take those moments to the next level? Oliver Garrioch (Cote Basque and Orsus Dining) joins us after taking out the Australian Professional Chef 2026 award.

https://www.instagram.com/blue_milk_man/

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What happens when a high-powered corporate career is traded for the elemental chaos of the land, the kitchen, and open flame?

Deep in the rolling hills of the New South Wales South Coast, a historic cheese factory has been transformed into a thriving garden-to-plate sanctuary. Nat Taylor (Milk Haus) joins us to talk about the transition into hospitality and finding her community.

https://www.milkhaus.com.au

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Part seafood encyclopaedia, part educator and part leading man for the waterproof-apron set—Mike Huls has packed an enormous life in seafood into a remarkably young frame. 🐟🎓

With knowledge as deep as an ocean trench, enough energy to power Sydney Fish Market and the dashing looks to bring it all to television, Mike is one of Australian seafood’s brightest young stars.

Meet the man making fins, shells, scales and species gloriously understandable on the Fishtales Seafood Podcast

⁠https://www.sydneyfishmarket.com.au⁠

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For almost 20 years, today’s guest has been turning out high-octane, electric Southeast Asian dining—first in Surry Hills and now right on the water in Coogee, Sydney. It’s hard to fathom that a restaurant with such a strong brand and following has never been reviewed by the main food newspaper sections. But as owner and chef Milan Strbac (Sugarcane, Coogee Sydney) explains Sugarcane’s success is proof you don’t need a review to build a successful restaurant.

https://www.sugarcanerestaurant.com.au

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Sammy Jakubiak: What makes an Aussie deli unique?

We know what a European deli looks like, and even a New York style deli, but in Australia where migration has helped foster a rich culinary landscape, what does a modern deli look like? Sammy Jakubiak (Franks Deli) joins us to share how she’s turned a rich and diverse family culinary heritage into one of Sydney’s best sandwich deli.

https://www.franksdeli.com.au

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From wetsuit to world markets—Ryan Morris is taking the deep dive into seafood entrepreneurship. 🌊

The next-generation abalone diver behind South Coast Sea Urchins has built a vertically integrated business spanning harvesting, processing, distribution and export. Hear how Ryan is turning life beneath the surface into an exciting Australian seafood story on the Fishtales Seafood Podcast. 

⁠https://www.southcoastseaurchins.com.au⁠

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David Moulton is Chief Winemaker and Viticulturist at Cape Mentelle in Margaret River. As one of the region’s founding five wineries, Cape Mentelle carries a long and celebrated history, and under Moulton’s guidance, its future feels assured.

⁠https://www.capementelle.com.au⁠

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How much do you know about vinegar?

Anthony Kumnick is the founder of Grampians Vinegar, based in Great Western Victoria. With a long and varied career, including time as a publican, pig farmer and sourdough baker, Anthony is enjoying experimenting with vinegar, and talking to customers about how best to use a small batch artisan expression of an ancient product that’s more versatile than many people think.

⁠⁠https://grampiansvinegar.com.au/⁠⁠

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We all know location can play a role in the success of a venue, but what about the venue itself?

Sometimes, new builds are a bit the same, and a tad cold and soulless. But what if you had a chance to re-imagine a heritage space and make a truly unique restaurant setting?

Ollie Hansford (Marlowe, South Brisbane) joins us to discuss how they turned four heritage-listed art deco apartments into an intimate Australian bistro.

https://www.marlowebne.com.au

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For Rachel Weeks and husband Dan, the answer became Little Tin Co—beautiful conservas-style products made with Australian seafood and packed in South Australia. Hear the salty, spirited story behind the little tins with a very big idea on the Fishtales Seafood Podcast. 

⁠https://www.littletinco.com.au⁠

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Ben Mullen is one half of Mulline Vintners, responsible for winemaking alongside his partner, Ben Hine, who manages the business. Together, the two Bens are reshaping the fine wine landscape in Geelong.

⁠https://mulline.com/?srsltid=AfmBOorwCtdxGYgGwTz07QSb-RBj1Oq6NLFCwtLgnqjlwmt4-cN4ywN8⁠

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It often feels like surviving in modern hospitality requires a massive venue with high cover turnover or the backing of a larger restaurant group. However, a growing number of small, independent restaurants are bucking that trend.

Today owner-operator Darren Templeman (Izy Aki, Sydney) shares practical wisdom on how to build an intimate, sustainable restaurant model—one that lets you flex your culinary creativity while consistently drawing crowds and maintaining long-term profitability.

https://izyaki.com.au

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Today we’re talking about evolution, managing change and learning to adapt. What are the dangers, what are the opportunities, and how do you ensure a smooth transition to the new for both yourself and your business?

Well, today we welcome back Phil Marchant (Essa, Brisbane) to discuss his transition to sole owner of the venue.

https://essa.restaurant

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From the kitchens of some of America’s best restaurants to the seafood world of Austin, Texas—Adam Brick doesn’t just sell fish; he understands what happens when it reaches the pass. 

The chef-turned-distributor behind Minimoto Seafoods has just completed a whirlwind lap of Australia, meeting producers, exploring fisheries and tasting his way around the country. We catch up for his Texan take on Australian seafood—what impressed him, what surprised him and what might be headed to Austin next.

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

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Stefan Di Benedetto is the founder and director of Solbevi, it you haven’t seen the Italian inspired Limoncello and Limoncello spritz beverages, well then, I can tell you, you are missing out!

A brand that is going from strength to strength due to its award-winning recipe, Stefan’s dedication and the fact he is one hell of a nice guy most definitely doesn’t go astray

⁠https://www.solbevi.com/?srsltid=AfmBOooTEc63EFBXkIWyWJk-YmQ036rB2A457W6HW3EsHpxP4PsTg_9H⁠

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In a former fish-and-chipper on Kyneton's historic Piper Street today’s guest has created a 20-seat Victorian neo-bistro focussing on regional produce, Dutch heritage, and tranquil dining.

Joining us today on the show to share how he has built this bold new regional destination is chef and co-owner, Rob Kabboord.

https://www.instagram.com/ruhe_kyneton/

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How do you find your identity as a chef? What are the roads to go down to discover yourself on the plate, and how do you incorporate your own heritage into the mix and please diners too?

Gerald Ong (The Fifty Six, Brisbane) joins us to discuss his ‘new authentic’ approach to sharing his culture on a plate.

https://www.thefiftysix.com.au

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Mike De Iuliis is the current chair of judges for Sydney Royal Wine Show, which recently celebrated its 200th anniversary. To mark the bicentenary of the Sydney Royal Wine Show an industry symposium was recently held and Mike joins me today to give me an insight into the recent judging week and the following events.

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

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Sourcing the finest seasonal ingredients is one thing, but mastering the raw, unpredictable power of cooking them over open fire is an entirely different craft.

For our guest Mikey Dalton (San Telmo, Brisbane), fire-cooked cuisine isn’t just a technique—it’s a slow, deliberate philosophy.

https://santelmobrisbane.com.au

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From clipboard on deck to champion of the wheelhouse - Dave Schubert has seen the fishing industry from just about every angle… except perhaps from the fish’s.

After working in fisheries management, including time at sea as an observer, Dave founded EastEdge Fishing and became a passionate advocate for Australia’s commercial fishers. Today, he works alongside OceanWatch’s Master Fishermen, helping recognise the skill, stewardship and hard work of those doing fishing properly.

⁠https://eastedgefishing.com.au⁠

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Stepping in to helm an iconic restaurant means inheriting a formidable legacy while preserving the core identity that made it legendary. The ultimate challenge for any chef is balancing that reverence for tradition with the confidence to carve out their own distinct culinary path. So how do you do it?

Today, we’re joined by Bennelong executive chef Rob Cockerill to unpack how he’s honouring an Australian dining institution while making the kitchen unmistakably his own.

https://www.bennelong.com.au

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After a career in communications and teaching Melissa Goffin (Red Gum BBQ) and her husband decided to explore a life in hospitality - namely showcasing the southern bbq of her home back in the US.

After years of failures and little triumphs, they have created one of the most popular and dynamic homages to southern bbq downunder, and it seems they’re just getting started.

https://redgumbbq.com.au

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When life closes your fishery, apparently the answer is swordfish.

Anthony Heslewood had built his livelihood around fishing in Western Australia when the rules—and the future—changed beneath him. He could have packed it in, found a sensible job and spent his weekends discussing lawn. Instead, he headed to Augusta and began pursuing broadbill swordfish: part fish, part gladiator and entirely unreasonable.

In this episode of the Fishtales Seafood Podcast, we talk about the brutal reality of a fishery closure, the courage required to start again and the rather steep learning curve involved in chas...

Fifteen years after finding his culinary voice on this exact site, one of Sydney’s favourite Italian chefs is making a triumphant return to Rushcutters Bay. Blending classic Milanese tradition with modern flair, his latest venture joins an expanding empire that already boasts Bondi's go-to trattoria and a dedicated pastry lab in Alexandria. Orazio D’Elia joins us to talk about his new incredible venue.

https://www.daorazio.com.au

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Richard Burch is the Director of Howard Park, a cornerstone of Western Australia’s wine industry. Established in 1986, Howard Park has grown to become one of Australia’s largest family-owned winery, its foundations shaped by a long-term vision, generational commitment, and a deep respect for site.

⁠https://howardparkwines.com.au⁠

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With over 35 years of culinary excellence, from putting regional steak houses on the world's top 101 list to steering iconic Hunter Valley dining destinations, today’s guest, Anthony Fullerton (Circa 1876 and éRemo, Hunter Valley), has also just taken out the chef of the year title at the 2026 Accommodation Australia NSW Awards.

https://www.instagram.com/anthony.fullerton/

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Some people inherit the family silver. Will Mure inherited fish, fishermen, restaurants, retail, distribution — and three generations of opinions about how all of it should be done.

We sit down with Will from Mures Fishing to talk about growing up inside a seafood dynasty, what changes when you see the journey from boat to plate, and whether the future of fishing is about catching more fish — or getting much smarter with every fish we catch.

⁠https://www.mures.com.au⁠

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He spent six years commuting from Berry to Bondi to steer the kitchen at Icebergs, Now, he’s swapped the coastal cliffside for a hyper-local solo venture where he grows 80 per cent of the menu's produce himself. Today’s guest, Alex Prichard, joins us to talk about his brand-new farm-to-table destination.

https://www.saradining.com.au

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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

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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

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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/⁠

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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

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