Deep in the Weeds - A Food Podcast with Anthony Huckstep
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.
Episodes
July 15, 2025 • 42 mins
Growing up in 1990s Sydney, Myra Karakelle rarely met others who shared her unique cultural food combinations, blending her Uzbek and Afghan heritage. Her family's dinner table, however, was a vibrant celebration of these two Central Asian cultures through food. Today, Myra brings these traditions, along with a love for Australian sandwiches, to her deli, MLK Deli.
https://www.instagram.com/mlk.deli/?hl=en
Chapters
00:00 C...
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July 13, 2025 • 35 mins
Today, we're talking about building something from nothing, with pure hustle and a clear vision. Our guest, Mathieu Bourget, is the founder of Il Locale Pizza, a fast-growing independent brand that started in the backstreets of Perth and is now helping other operators scale smarter.
https://www.illocalepizza.com.au
Chapters
00:00 Building a Brand from Scratch
06:15 The Journey of Scaling a Business
11:18 Cultural Influen...
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July 10, 2025 • 30 mins
Declan McGovern’s culinary journey began in rural Ireland, leading him to refine his skills in London before becoming a champion of local produce in the West of Ireland. He made a significant move to Australia, where he honed his craft with acclaimed chefs and at iconic venues like Opera Kitchen. Now, in Melbourne, he's making his mark with a successful private dining business and a commitment to showcasing Irish flavours.
https...
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July 9, 2025 • 32 mins
Tim Perrin is the Chief Winemaker at Port Phillip Estate, which also encompasses the renowned Kooyong vineyards in the Mornington Peninsula. A talented and ambitious winemaker, Tim is driven by a passion for crafting authentic wines while continually challenging the status quo.
https://www.portphillipestate.com.au
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July 8, 2025 • 36 mins
We've talked about the challenges of sustainability, sourcing local and running a business that’s profitable and keeps coming back for more. But what’s it like running a restaurant considered one of the very best in the world with modus operandi of only using organic, biodynamic and wild foods. Jay Boyle from Maaemo in Oslo, Norway joins us to talk about this incredible restaurant and his upcoming return to Australia.
https://ma...
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July 2, 2025 • 44 mins
Her name is spoken with reverence and respect—across the region, and throughout the country.
She has either won or been nominated for nearly every major winemaking award, and she carries it all with quiet elegance and grace.
I am, of course, talking about Jen Parr of Valli Vineyards, where she crafts wines so deeply rooted in place, they feel like they could shake the earth beneath your feet.
https://valliwine.com
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July 1, 2025 • 30 mins
We’ve talked with many guests about change in the hospitality sector. How kitchens and workplace environments are different to how they used to be, but how different are they? What avenues are there to carve a career, and what support is out there to help provide those pathways? Today we catch up with Bridget Raffal owner Where’s Nick Wine Bar, president of Women and Revolution and the Vice president of Sommeliers Australia.
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June 29, 2025 • 31 mins
Running a café creates a bevy of adversities and triumphs. Adding further layers to that, as a social enterprise that but provides support and career pathways makes for an even more complex business. What does it take to run a successful food business and have a vital social impact as well?
2025 Australian of the Year Local Hero Hannah Costello, Co-Founder of Café Stepping Stone in the ACT joins us to share the story of how a ca...
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June 25, 2025 • 42 mins
Bruce Dukes is the mastermind behind Domaine Naturaliste. He is a true creative at heart with a deep understanding of the soils and unique characteristics of his special corner in Wilyabrup, Margaret River.
His wines sing with purity, joy, and remarkable detail.
https://domainenaturaliste.com.au
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Host Shanteh Wale
https://www.instagram.com/shantehw...
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June 24, 2025 • 30 mins
What’s it like being part of a regional food soon for many decades. Seeing the town grow, the food offerings expand and being a huge part of that evolution?
Well today’s guest has had and continues to have a huge impact on the town of Bendigo. Paul Pitcher, chef and co-owner of The Woodhouse and Le Foyer French Brasserie shares the wisdom behind a successful regional restaurant.
https://www.instagram.com/chefpaulpitcher/?hl=en...
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June 22, 2025 • 51 mins
Running a world-class restaurant in any city has many ongoing challenges, especially if it’s off the back of the success of a sibling restaurant on the other side of the planet.
How do you constantly stay at the top of your game, and keep staff and guests alike satisfied?
Michael Stoddart, Restaurant General Manager of Oncore by Clare Smyth in Sydney joins us to share yarns over his career and some invaluable front of house tip...
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June 19, 2025 • 50 mins
You can't talk about the Hunter Valley without acknowledging the remarkable work and dedication of the Margan family. Andrew Margan and his wife, Lisa, are true stalwarts of the wine industry. Together with their talented children, they have played a leading role in shaping the region’s wine scene through their expertise, innovation, and professionalism.
Located in Broke, Margan is more than just a cellar door—it's an institution ...
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June 18, 2025 • 30 mins
We all know that cheffing is the great global vocation, with skills learnt on the tools adaptable to just about any kitchen on earth. But commercial kitchens and restaurants are not necessarily the only avenue for a career as a chef. Josh Harris head chef of Kilcoy Global Foods joins us to talk beef, transitions and inspiration.
https://www.instagram.com/chefjoshharris/?hl=en
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June 7, 2025 • 21 mins
He is one of the most exciting young talents on the culinary scene, and one of the humblest. This week Andy Wirya (Island Radio) talks family, old recipes, news recipes and taking the new age diner on a journey of joy.
https://www.islandradio.sydney
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June 4, 2025 • 40 mins
Melanie Chester is the General Manager at Giant Steps, where she also leads Winemaking and Viticulture. Her vision and expertise are what truly set her apart, complemented by her quick wit and unwavering dedication to her craft. With a career marked by innovation and excellence, Mel continues to make waves with wines that are nothing short of show-stopping.
https://www.giantstepswine.com.au
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June 3, 2025 • 24 mins
Keen to escape the city life, Astrid Birt (Fresh Tracks Farm) took over the family property in rural Western Australia where she is now raising a young family, cattle, sheep and chickens on a small-scale regenerative farm.
https://freshtracksfarm.com.au
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June 1, 2025 • 36 mins
Going from food truck to bricks and mortar is an exciting development for small operators, but it also comes with a whole raft of new challenges. How do you convert a mobile offering to a fixed location and enjoy heater success? Ali Chebbani from (Chebbo’s Burgers) joins us to share his incre4dible journey so far.
https://www.chebbos.com
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May 30, 2025 • 13 mins
Newton is one of the most vibrant hospitality hubs in Sydney with just about every cuisine in earth on offer. But there is one restaurant, Bloodwood, that not only paved the way for elevated dining, but has stood the test of time and become a hub of the community too. Owner and chef Claire Van Vuuren joins us to share yarns from an incredible innings, with many more to come.
https://bloodwoodnewtown.com
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May 29, 2025 • 49 mins
Angus Hughson has played a pivotal role in shaping the voice of Australian wine.
As a respected wine writer and publisher, he possesses a keen understanding of what the local wine scene needs to evolve—and he takes deliberate action to make it happen.
A mentor to many and friend to most.
https://winepilot.com/author/angus-hughson/
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Bruce Maynard isn’t farming like those around him. His fields at Willydah, west of Dubbo in NSW, look different, greener, wilder, a little more chaotic. He’s a wheat and sheep farmer like many in the region, but he’s just as interested in lizards, migratory birds and native legumes as grain yield. Where the system pushes for simplicity, he’s valuing diversity and soil health, and looking for ways that agriculture can be both profit...
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