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
September 13, 2026 • 42 mins
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.
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September 10, 2026 • 30 mins
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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September 9, 2026 • 39 mins
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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https://deepintheweeds.us6.list-manage.com...
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September 8, 2026 • 22 mins
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 cons...
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September 6, 2026 • 17 mins
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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September 3, 2026 • 38 mins
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 s...
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September 2, 2026 • 29 mins
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=AfmBOooTE...
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September 1, 2026 • 27 mins
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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August 30, 2026 • 48 mins
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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August 27, 2026 • 48 mins
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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August 25, 2026 • 37 mins
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 recogni...
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August 24, 2026 • 37 mins
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 instit...
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August 18, 2026 • 44 mins
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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August 17, 2026 • 26 mins
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 epis...
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August 16, 2026 • 18 mins
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.da...
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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 is an independent, family owned winery and long standing part of Australia's wine industry. Its foundations shaped by a long-term vision, generational commitment, and a deep respect for site.
https://howardparkwines.com.au
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August 12, 2026 • 37 mins
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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August 10, 2026 • 32 mins
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 wi...
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August 9, 2026 • 29 mins
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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