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

28:54

Fishtales: Paul Hyland (Crab Fisherman Moreton Bay) -...

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

2026/10/05

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

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30:23

Alex Cadger (The Blonde Group) - How to build a...

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

2026/10/04

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

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36:10

Oliver Garrioch (Cote Basque and Orsus Dining) -...

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

2026/09/29

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

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34:13

Nat Taylor (Milk HAUS) - Letting go and finding your...

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

2026/09/27

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

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27:55

Fishtales: Mike Huls (Sydney Fish Market) - one of...

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

2026/09/24

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

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32:13

Milan Strbac (Sugarcane, Coogee Sydney) - No...

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

2026/09/22

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

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45:30

Sammy Jakubiak (Franks Deli) - What makes an Aussie...

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

2026/09/21

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

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38:47

Fishtales: Ryan Morris (South Coast Sea Urchins) -...

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

2026/09/17

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 Follow Fishtales, a Seafood Podcast on

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32:30

Over a Glass: David Moulton ( Cape Mentelle, Margaret...

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

2026/09/16

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 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

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37:23

The Producers: Anthony Kumnick (Grampians Vinegar) -...

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

2026/09/15

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/⁠⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE

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42:30

Ollie Hansford (Marlowe, South Brisbane) - ...

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

2026/09/13

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 SUBSCRIBE TO OUR NEWSLETTER FOR

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30:18

FIshtales: Rachel Weeks (Little Tin Co) - the little...

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

2026/09/10

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 Follow Fishtales, a Seafood Podcast on Instagram ⁠https://www.instagram.com/fishtalesseafoodpodcast/⁠ Follow John Susman ⁠https://www.instagram.com/fisheads/?hl=en⁠ Follow Rob Locke

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39:00

Over a Glass: Ben Mullen (Mulline Vintners) -...

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

2026/09/09

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 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

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22:55

Darren Templeman (Izy Aki, Sydney) - How to Build a...

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

2026/09/08

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

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17:00

Phil Marchant (Essa, Brisbane) - The risk and reward...

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

2026/09/06

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

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38:47

Adam Brick (Minimoto Seafoods, Austin - Texas) - ...

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

2026/09/03

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

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29:41

Over a Glass: Stefan Di Benedetto (Solbevi) - going...

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

2026/09/02

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 SUBSCRIBE TO OUR NEWSLETTER FOR

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27:37

Rob Kabboord (Ruhe, Kyneton) - Building a quaint,...

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

2026/09/01

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

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48:05

Gerald Ong (The Fifty Six, Brisbane) - Food as a...

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

2026/08/30

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

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48:53

Over a Glass: Mike De Luliis (Chair of judges for...

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

2026/08/27

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

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Deep in the Weeds - A Food Podcast with Anthony Huckstep

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