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PODCAST

Deep in the Weeds - A Food Podcast with Anthony Huckstep

A Deep in the Weeds Production

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.

arts food

All Episodes

50:01

Over a Glass: Andrew Margan (Margan Wines) -...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/06/19

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 of holistic well-being and genuine

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30:06

Josh Harris (Kilcoy Global Foods) - Until the cows...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/06/18

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

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21:43

The Crackling: Andy Wirya (Island Radio) - Honouring...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/06/07

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 Follow The Crackling ⁠https://www.instagram.com/thecracklingpodcast/⁠ Follow Huck ⁠https://www.instagram.com/huckstergram/⁠ Follow Rob Locke (Executive Producer) ⁠https://www.instagram.com/foodwinedine/⁠ Follow

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40:25

Over a Glass: Melanie Chester (Giant Steps, Yarra...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/06/04

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

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24:41

The Producers: Astrid Birt (Fresh Tracks Farm) -...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/06/03

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 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 The Producers on

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36:04

Ali Chebbani (Chebbo’s Burgers) - Built by burgers

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/06/01

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

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13:32

The Crackling: Claire Van Vuuren (Bloodwood, Sydney)...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/30

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 Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow

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49:22

Over a Glass: Angus Hughson (Writer and Publisher) -...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/30

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

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23:26

The Producers: Bruce Maynard (Wheat and Sheep farmer)...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/26

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 profitable and sustainable.Read my story about Bruce Maynard and

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22:20

The Crackling: Aiden Stevens (Eleven Barrack) -...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/23

The Bentley Group is one of the most influential hospitality offerings of the last two decades downunder, with a throng of unique personalised restaurants. Although he shies away from the limelight, Group Executive Chef Aiden Stevens took us behind the scenes to share how he gets the best out of his team to keep customers coming back.⁠https://www.bentleyrestaurantgroup.com.au/elevenbarrack⁠ Follow The Crackling ⁠https://www.instagram.com/thecracklingpodcast/⁠ Follow

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36:04

Jess Pryles (Hardcore Carnivore) - meat nerd

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/22

How our food is raised, farmed, caught and harvested has become more and more important to our everyday lives. It’s allowed the production of meat to find better ways, and in turn created a posse of passionate meat-eaters along the way. Hardcore Carnivore Jess Pryles is an Australian-born “meat nerd” who is now based in Texas, but back downunder to head up the Fire Kitchen at Vivid. She joins us for a truly carnivorous episode. https://jesspryles.com SUBSCRIBE TO OUR NEWSLETTER FOR

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45:56

Over a Glass: Tyson Stelzer (The Champagne Guide) - ...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/21

Tyson Stelzer is the acclaimed author of The Champagne Guide — a monumental work now in its seventh edition and widely regarded as the definitive manual on all things Champagne. Alongside this, Tyson has dedicated his career to communicating the stories of land, people, and time with impassioned articulation and poise.He is a true steward of his craft. ⁠https://www.tysonstelzer.com/⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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47:17

Andrew Blake (Blakeaway) - Warts and all

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/18

We’ve had a few legends of Australian hospitality on Deep in the Weeds, and although I’ve never met today’s guest, I feel like I’ve known him forever off the back of all the yarns other industry people have shared. He has been part of the fabric of Melbourne’s dining landscape for decades. It is an absolute pleasure today to have Andrew Blake (Blakeaway) on the show.https://www.blakeaway.com.au/?srsltid=AfmBOop9E0lWR9ogfHd_6XPKp3m6pVUtuyGj_O4Zt1-6sLcSVSLNyZ9L SUBSCRIBE TO OUR NEWSLETTER FOR

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34:50

Over a Glass: Michael Dal Zotto (Dal Zotto, King...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/15

Michael Dal Zotto is the second-generation winemaker and co-owner of Dal Zotto, in the King Valley of Victoria. Along with his brother Christian they are continuing the work the pioneering work of their parents Otto and Elena the only way they know how, with passion and loyal commitment.⁠https://www.dalzotto.com.au⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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38:14

Grampians Wimmera Mallee Special Dirty Linen Episode...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/14

What does a caterer do when she gets too big for her home kitchen? Maybe she moves into the under-used local golf club kitchen and semi-accidentally turns it into a restaurant. That’s more or less the story with Cat Clarke, chef, teacher, Dimboola gamechanger. We enjoy a delicious chef’s table country lunch with plenty of native ingredients then sit down with Cat to talk hospo culture, country food and meaningful life.This episode is part of a special Dirty Linen series about the Grampians,

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36:14

Frank Tucker (Pacific Hunter Group) - On the hunt

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/11

Hospitality Groups come in many forms and are a large part of the culinary landscape these days. What impact do they have on the evolution of the dining scene? And how do ensure each offering in the group holds its own identity? Frank Tucker (Pacific Hunter Group) joins us to talk about his fascinating career, and how he steers the ship of one of the most interesting restaurant groups in the country.https://huntersthospitality.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS,

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21:30

Annita Potter (Viand) - My time

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/10

After years working one of the world’s great proponents of Thai, Annita Potter (Viand) decided to return to Australia and take diners on her own journey through Thai cuisine through a different lense. The result is a dining experience where the guests and the food are the show in equal measure.⁠https://www.instagram.com/viand.club/?hl=en⁠ Follow The Crackling ⁠https://www.instagram.com/thecracklingpodcast/⁠ Follow Huck ⁠https://www.instagram.com/huckstergram/⁠ Follow Rob Locke

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29:43

Grampians Wimmera Mallee Special Dirty Linen Episode...

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/08

At the southern end of the Grampians, chef Robin Wickens uses the Royal Mail’s market garden to supply produce for his pub bistro and fine dining restaurant Wickens, which is set in bushland in a glassed pavilion. We meet up with Robin for a garden tour, before heading back to the restaurant for a 10-course degustation with matched wines. Dinner is creative, exciting and fun, one of regional Australia’s most complete and engaging dining experiences.This episode is part of a special Dirty Linen

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24:50

Duan Wong (The Malaya, Sydney) - Longevity magnified

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/08

Institutions in hospitality are a rarity these days, with longevity one of the holy grails of the industry. Today we are very excited to be joined by the third generation of one of Sydney’s most loved and visited venues that started all the way back in 1963. Duan Wong co-owner of the Malaya in Sydney shares yarns of its incredible influence and the new era for this institution.https://themalaya.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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32:50

Samuel Rozsnyoi (Chiswick) - Keep learning

Deep in the Weeds - A Food Podcast with Anthony Huckstep ·

2025/05/04

Leaving school at a young age, Samuel Rozsnyoi (Chiswick) found a home and direction in the hospitality sector. First as a means to pay the rent and buy groceries, he soon discovered a never-ending world to explore if he pushed himself. He set about bouncing from venue to venue learning his craft from some of the very best chefs. That insatiable appetite to continually evolve his food knowledge has led to a huge role in a Sydney institution where he is walking the tightrope of creativity and

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266 results

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