Podcasts about brisbane food

I'm sending you a Postcard from Brisbane! I've just spent five days eating my way around Brisbane, enjoying the food, wine, feeling and sunshine. Join me for meals, cocktails, coffee and tips for Queensland capital city dining, plus a sneaky jaunt to the Gold Coast. Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Renowned Chef Guy Grossi, has his foodie roots firmly in Melbourne, with a love of all things Italy. He's recently dipped his toes into the thriving Brisbane Food scene, opening a stellar new restaurant Settimo in the Westin Hotel. https://www.settimo.com.au

Abby Kitchen and I have a cute meeting story: I perved inside her fridge for a Good Food story. The head chef at Nomad Sydney talks about her challenging path from raw American chef to embedded Sydneysider. We discuss female leadership in hospitality: what's changed and what still needs to?https://nomad.sydneyFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

We caught up with Attila Yilmaz (Pazar Food Collective) way back in episode 8 of Deep in the Weeds more than two years ago. He took us on a journey from his father's Turkish restaurant, to a career in the police force and the switch to successful restaurateur. We also spoke of the damage and uncertainty of the pandemic, and two years of that upheaval has resulted in a decision to close the doors.https://www.instagram.com/pazarfoodcollective/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

The path to becoming a chef is different for everyone, but for Louis Couttoupes (Onzieme, Canberra) it came much later in life. After a decade in the public service, he handed in his resignation and went travelling and by luck or chance found a job in a kitchen in France. He quickly realised where he wanted his future to go.https://www.onzieme.com.auhttps://www.instagram.com/louiscouttoupes/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Life-long friendships are made in the hospitality industry. Long hours, the reliance on teamwork and genuine commitment to the trade help foster the strongest connections. Many go into business with friends, but what's it like taking a friendship into a business relationship? Massimo Bonvegna (La Madia Pizzeria) and his best friend Fabio opened their very first restaurant together in Clovelly NSW, bringing a taste of Italy to the seaside suburb.https://instagram.com/lamadiapizzeria?igshid=YmMyMTA2M2Y=Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Long Prawn is a Melbourne food, art and event collective, currently in Bali to launch a book about oddly named dishes. Nun's Farts, anyone? I chat to the prawn's tail, Frederick Mora, about the meaning and fun in gathering around food in non-traditional hospitality settings. Is having a tangential relationship to the world of food and drink a new way of pushing forward and if so, where to next?https://longprawn.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Many people would be able to look back on their lives and view their actions with shame or regret. But few people - thankfully - have committed a shocking and violent crime like Dom Walker. I talk with the young farmer and agroecologist about what happened, the way he has been able to process what he did, and whether there's a path to redemption, or at least purpose, in the act of growing food.https://instagram.com/_whyfarm?igshid=YmMyMTA2M2Y=Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After two decades in the restaurant game, Sway Quach knows a lot about small business. The co-owner of Tom Phat and Bhang in Melbourne's Brunswick shares tips on purpose, staffing, costs and self-care. Despite all the tricky moments, what is it that keeps Sway fronting up for work every day with joy and passion?https://www.tomphat.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Growing up in the Swan Valley Caroline Taylor (Swan Valley food Ambassador) had the most incredible upbringing in regard to local food and produce. She never really had dreams of a career in food, but a unique set of circumstances led to her leading the team in a café in the house she grew up in. Now after a stellar career as a chef, she's in a role that celebrates the produce, both farmed and native of the region she grew up in.https://www.creativefood.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Belinda Hagan (McIvor Farm Foods) and her Husband Jason left their careers on the land to take the reins of a family farm. Although they are farming pigs the Hagan's consider themselves soil farmers who run pigs across the property to help regenerate the land to create a closed loop system. They grow as much of the food as they can for the pigs, and in turn the pigs help to aerate and turn the soil. It's an amazing model of biodiversity and healthy land management.https://www.mcivorfarmfoods.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Melbourne's iconic Monarch Cakes has been dispensing joy on Acland Street, St Kilda, since 1934 and owner Nikki Laski has been working in the family enterprise her whole life. What's it like being custodian of a business that's so important to its community, especially in a time of short-staffing and increasing prices? And what is the mysterious Paradise cake that's coming back to the menu?https://monarchcakes.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After being told to move to Melbourne if he wanted to go anywhere with his cheffing career, a world of opportunity opened up for Andy Ashby (C'est Bon). It led to working with one of Australia's best chefs Scott Pickett, fine dining on an island and finally and unexpectedly to his own restaurant where he has become a big part of the new wave of dining in Brisbane.https://cestbon.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After falling into the industry in Adelaide Tom Robinson (The Lane, SA) headed to Japan for what was meant to be a short-term TAFE exchange. He ended immersing himself for 2 years into Japans hospitality sector and it triggered a love for the craft of finer dining and put him on journey for a decade away from home to work with some of Australia's best chefs. But home was calling, and an opportunity to return to his hometown, and become part of a dynamic venue drawing inspiration from local producers and allowing him to truly find his voice not only on the plate, but as a mentor for the next generation too.https://www.thelane.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Two years ago, during one of many Melbourne lockdowns, Kady Simkins opened food truck Dingo Ate My Taco. A former social justice lawyer who has lived between the US and Alice Springs, we talk about the immigration rules that make staffing extra challenging, and share hopes for a new era in visa and training policies that smooths a path for international workers, hospitality businesses and the country as a whole.https://www.dingoatemytaco.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Australia has one of the most colourful culinary landscapes on the planet. Our fascination with the many cuisines of Asia is no surprise given our proximity, but Filipino food is one that has taken longer to take hold than others. However, there is a throng of young, enthusiastic professionals, lead by chef Ross Magnaye who are exploring the bounty of the 7000+ islands of the Philippines.https://www.instagram.com/serai.melbourne/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Jinsik Choi trained as a chef in South Korea, then moved to Australia eight years ago to broaden his culinary horizons. Despite initial difficulties with the language, Jin has now learnt not just English but how to cook food from many other cuisines. He's the sous chef at Bang Bang RC in Melbourne's Elsternwick and has words of encouragement and support for other chefs who may be wondering if they're on the right path.https://www.instagram.com/jinsikchoi91/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Born into a family with a long history and association with the food industry, Rohan Park (Old Young's Kitchen) had a unique upbringing in regards to food. After trying his hand in mining and viticulture he fell into and in love with the craft in a commercial kitchen. After years immersing himself in the industry, he's landed a dream role where he can put his own voice on the plate through the lens of local, native ingredients.https://www.instagram.com/oldyoungskitchen/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Della Goodfellow-Slee is Assistant Restaurant Manager at Arkhe in Adelaide. She loves her work, she's learning every day and she's proud of the culture that's been created at this hot new fire-focused restaurant. We talk about hospitality pathways, passions and problemshttps://www.instagram.com/goonfellow/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

With a successful career as a marine biologist in Mexico, Daniella Guevara Munoz (La Popular Taqueria, SA) dreamt of a job on the Great Barrier Reef, Australia. When the opportunity arose for her and her husband Kor, also a Marine Biologist, they leapt at the chance. All the while a career change was bubbling away in the back of her mind, and when they moved to Adelaide Daneilla jumped at the chance to start an underground guerrilla dinner party celebrating the traditional food of Mexico. It led to bricks and mortar, and is now considered one of the best Mexican offerings downunder.https://www.lapopulartaqueria.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After learning his craft at Michelin star restaurants in Paris and Madrid, Thomas Cauquil (Frenchies Bistro & Brewery) dreamed up a concept of a French bistro and craft Brewery with his best friend, and brewer Vincent De Soyres. The pair had plans to open the concept in France, but Vincent's yearning to immerse himself in the booming craft beer scene in Australia saw the pair head downunder. Now, they have one of the most unique bistro and brewery offerings in Australia.https://frenchiesbistroandbrewery.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

When Sebastian Pasinetti opened Oko in Melbourne recently, he had an agenda beyond delivering great food and wine. As a queer person of colour, Sebastian's own experience with discrimination has inspired him to create a workplace that's big on positive, supportive culture.Trigger warning: This podcast mentions suicide. If you need to speak to someone call Lifeline on 13 11 14https://www.instagram.com/oko.restaurant/?hl=enhttps://www.kellyscause.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After leaving his job as head chef of Cirrus just before the pandemic, Anthony Schifilliti (Six Penny) took the time to consider the sort of restaurant he wanted to open himself. With time on his hands he started experimenting with Koji-based fermentation which has led to his own brand Cura, and a dream role at one of the most influential restaurants of the modern era.https://www.instagram.com/tonyskiff/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After a successful career as a civil litigation lawyer, and then working for the Victorian government for 10 years as a senior policy adviser on red tape reduction in small businesses like restaurants Julia Picone (Pentolina Fresh Pasta and bar) felt like a career change. Completely in love with Italian food, culture and way of life she acted on the urge to jump into the hospitality sector with an Italian restaurant, where she is now juggling the red tape from the other side of the fence.https://www.pentolina.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

It feels like we've entered yet another stage in the COVID times. A new variant and rising costs are colliding in an environment of deep exhaustion. When a major supermarket stepped in with an el cheapo gimmick, it struck indie bar owner Leigh Boin as deeply problematic. We head to his Hudsons Road Wine & Beer in Melbourne's Spotswood to shake it all out.https://hudsonsroad.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Growing up on Lord Howe Island James Green (Manta, Molo Wine bar) had access to the most extraordinary seafood. After years of plying his trade he now finds himself running the ship of one of the country's busiest seafood restaurants on Sydney Harbour.https://mantarestaurant.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

We've spoken a few times about families that have influenced the culinary landscape over generations. But few families have the incredible impact that the Toppi family have had. With more than 40 years in the industry and many more for her family with her mother Giovanna, Paola Toppi (Bar M and Toppi Bar and Restaurant) takes us through an epic journey of her family, the restaurants such as La Strad and Machiavelli, and where hospitality is headed after a devastating couple of years.https://bar-m.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

From a childhood fossicking, fishing and baking with her grandmothers to an early career as a cake queen and now to a many-faceted food business based in Sydney, Simmone Logue's story speaks to the huge variety of pathways in hospitality, cooking and catering. We talk business and branding, the benefits and pitfalls of scaling a food business, and the balancing of fear and entrepreneurial spirit.https://simmonelogue.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Want a raw, open, strategic, hopeful perspective on everything going on in restaurants right now? Listen to this chat with Damian Brabender from Otis Dining Hall in Canberra. It's all there: the heartbreak, hard yards, joy and satisfaction of hospitality life.https://otisdininghall.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After receiving a call from two close friends to look at an empty restaurant site, AK Ramakrishna (XO, Ily) flew to Canberra to explore the opportunity. With a mission to plumb the depths of his parents pantry and shine a light on his heritage, he helped create a venue that not only sheds a new light on the staples of south east Asia but has become one of the most unique dining experiences downunder too.https://www.xo-restaurant.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

It's time for Friday On My Mind, my occasional end-of-week download on where I've been travelling, what I've been pondering and - of course - where I've been eating. This week, Hunter Valley Food Fight, William Angliss Great Chefs dinner and the joys of mentoring and nurturing talent. And I fill up at Bentley Bar, Bistro Molines, James, Westwood and plenty more.Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Last time we caught up with Jarrod Walsh he was taking Hartsyard into a new era with his partner Dorothy Lee after taking over the reins from Naomi Hart and Gregory Llewellyn. Now, the young couple are set for a new chapter again.https://hartsyard.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Giorgio De Maria owns Sydney's Paski Vineria Popolare with Mattia Dicati and chef Enrico Tomelleri. What's led Giorgio to this point, running a bar and dining room focused on Italian natural wines and simple food that looks forward as well as back? A hint: time in Japan was crucial to looking at his Italian homeland with fresh eyes.https://paski.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

With a solid foundation of French technique under his belt, Scott Lord (New Quarter) was given the chance to learn new techniques and ingredient pairings at a Japanese restaurant. Soon enough he found himself cooking all manner of Cuisines from south east Asia and realised the potential of mixing French technique with the lighter side of Vietnamese cuisine.https://www.instagram.com/scott__lord/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Everyone in Australia is living on unceded Aboriginal land but not many hospitality businesses put that fact at the core of their identity. Brendan Keown owns Yarra Falls, a Melbourne bar developed in consultation with Traditional Owners. He's come a long way from the 14-year-old who loved polishing glasses in an Irish restaurant and it's fascinating to hear about the journey.https://www.instagram.com/yarrafalls/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Although he's had a few head chef gigs at very different influential restaurants Toby Stansfield (Old Fitz Hotel) was always limited on how he could express his own ethos on a plate. But when the chance to to take on the roll as head chef for one of the country's most dynamic young hospitality groups emerged, he realized it came with a license to take the food in which ever direction he saw fit.https://www.instagram.com/tobystansfield/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After landing the job as pastry chef at Hartsyard, Andy Bowden (Saga, Andy Bowdy Pastry) was given a license to do whatever he wanted on the dessert menu. It triggered an exploration with soft serve ice cream and impossible cakes that soon saw him garnering as much attention as the restaurant. He ventured out on his own and eventually led to opening his first ever cafe where he's striking a balance between creativity and consumer demand.https://www.sagaenmore.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Although she built an amazing career over two decades as an academic, Sue Barclay (Piccolo Deli) always had a love of food and a yearning to open her own café one day. Satisfied she had taken her career as far as she could, she took a leap of faith into the hospitality sector, buying a small café in her village. She got the keys two weeks before the pandemic locked everything down, making her first foray in the industry challenging, but full of opportunity too.https://www.instagram.com/piccolo_deli_mt_vic/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After leading the team at the Agrarian Kitchen restaurant, Ali Currey-Voumard (Public Wine Shop) went to Europe to learn more about her craft. Arriving home not long before the pandemic landed, finding regular work was hard in her home state of Tasmania. She took a chance and ventured to Melbourne where she's now dishing up food in a small wine bar that's become a hub of the community.https://www.instagram.com/publicwineshop/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After working on some of Australia's best restaurants Patrick Agostinelli (Bar Milano) get ready to open his own venue and pay homage to the food and culture of the region of Italy that he grew up in. He settled on the beachside suburb of Maroubra where he and his wife and taken cues from local Australian ingredients and combined it with traditional dishes and hospitality to create one of the most lively venues in Sydney.https://barmilano.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

It's tough out there for hospo with prices hikes causing ructions and stress. But what if there were other ways of doing things? We chat to old mate of Dirty Linen Simone Watts. Farmer, chef and systems changer, Simone can see a pathway to cheap, accessible lettuce and more!https://www.instagram.com/simonewatts_chef/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

As a third-generation restaurateur, hospitality is in Heaven Leigh's (Bodhi Restaurant and Bar) blood. After taking on a huge site in one of Sydney's most famous parks, Heaven set about creating the latest plant-based restaurant in Australia. Two decades on and the plant-based movement has gained massive traction, and thanks to continually innovating and evolving, Bodhi remains at the forefront.https://heavenleigh.com.au

We head to Canberra to talk to Brodburger's Joelle Bou-jaoude. As we speak, she has staff driving around the nation's capital hunting for lettuce to put in their much-loved burgers. How do you deal with shortages and ever-increasing prices when your project is to serve high-quality affordable burgers to an invested community?https://brodburger.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

It's hard to fathom but it's been almost 2 years since we last caught up with Sharon Salloum, who at the time was running award-winning Almond Bar and 3 Tomatoes Cafe with her sister. So much has changed for so many since 2020, including Sharon who has experienced some of the biggest changes in her life for the better.https://www.3tomatoescafe.comFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Growing up in a Greek family in South Australia Billy Petropoulos (Billy's Table) experienced incredible feasts and stunning produce throughout his childhood. Although surrounded by quality food, he didn't have a great interest in food and no one was more surprised than his parents when he announced he'd train to be a chef. But once he pulled on the chef whites something changed, and he began a journey that saw him cook, travel and understand many different cuisines all over the world. When it came time to open his own venue, he returned to Adelaide where he runs a small suburban venue that's become a hub of the community.https://www.billystable.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Growing up in an Italian family Laura Baratto (Matt Moran Restaurants) had a strong connection to produce and food from a young age. Not really enjoying school she left to pursue a career in food and before lone landed an apprenticeship at Aria. Rising the ranks in multiple Matt Moran restaurants, she now finds herself in the dream role of group executive chef overseeing an array of different venues.https://mattmoran.com.au/restaurants/Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Not really enjoying school and looking for a way out Joseph Abboud (Rumi, Brunswick East) took an opportunity to work in a commercial kitchen. It lead to a career in some of Melbourne's best restaurants where he learnt a strong technical backbone of European cookery, until the yearning to explore the cuisine of his heritage got the better of him. He found a site in Brunswick East and set about elevating Lebanese cuisine. Some 16 years later he is now considered one of the most important purveyors of Lebanese cuisine downunder.https://www.rumirestaurant.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

We often think of food as art but what about art that is food? Elizabeth Willing is a Brisbane-based visual artist whose sculptures, installations, prints and paintings often explore food. She also presents concept dinners and collaborative performances around the dining table.See Elizabeth's latest show at Tolarno Galleries in Melbourne.https://private.tolarnogalleries.com/room/elizabeth-willing-forced-rhubarb-2022Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

When hospo workers are depleted after two tough years, but everyone is understaffed, what can be done to keep people happy, healthy and engaged, both physically and mentally? We chat to Sandra Seah, sous chef at Riso Diner, a vegetarian Italian wine bar in Melbourne. As well as her job, Sandra has launched Six-Eyed Scorpion, a killer condiment business.https://www.sixeyedscorpion.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Growing up a proud Bundjalung woman of the Widjabul Wia Bul clan, Mindy Woods (Karkalla, Byron Bay) was immersed in a world where the native ingredients in the regions food bowl were commonplace every meal. After leaving home she built a career as a physiotherapist until a yearning for change saw her compete on Masterchef. The experience lead to a career change and she slowly rose the ranks in commercial kitchens. Now, back on her ancestral land, she's opened her very own restaurant to celebrate and connect people with indigenous culture through food.https://www.karkalla.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork