Podcasts about deep in the weeds podcast

Reuben Mardan is the founder and owner of Sample Coffee, a cafe, roastery, retailer and wholesaler in Sydney. Reuben first worked in coffee as a side job but his engagement grew as the specialty coffee scene burgeoned and the first Sample outlet opened in 2011. After a decade in the business, Reuben still finds the industry enriching, especially because it allows him to connect with people at the source of production right through to those who drink it.https://samplecoffee.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Reuben Mardan is the founder and owner of Sample Coffee, a cafe, roastery, retailer and wholesaler in Sydney. Reuben first worked in coffee as a side job but his engagement grew as the specialty coffee scene burgeoned and the first Sample outlet opened in 2011. After a decade in the business, Reuben still finds the industry enriching, especially because it allows him to connect with people at the source of production right through to those who drink it.https://samplecoffee.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

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

Adam Wadewitz is without a doubt is one of the most talented and capable winemakers in Australia. Known for his razor-sharp palate and a career that; so far, has been stratosphericHe role today is Chief winemaker and Joint CEO of Shaw + Smith.https://www.shawandsmith.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN 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

We've talked about the leaps and bounds plant-based eating and offerings have come in recent years. But in the UK the plant-based movement is much more evolved than in Australia, with an array of restaurants at all levels focussing on meat-free menus. Mildred's in the UK has been leading by example for over 30 years. Sam Anstey (Mildred's Restaurant Group) joins us to give a picture of one of the most mature vegetarian markets on the planet, and a group leading the way.https://www.mildreds.co.ukFollow 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

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

When the pandemic landed, it forced most in the food industry to re-think offering. With a handful of successful restaurants, the likes of Dear Saint Eloise, Love Tilly Devine and Ragazzi a young dynamic group began making fresh pasta to heat and serve at home. Cam Birt, a professional in the realms of artisan, bespoke food products saw an opportunity, not just as a stop gap, but to create a whole new brand and business, Fabbrica, and it has become one of the best quality retail heat and serve pasta offerings in the country.https://ciaofabbrica.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/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

When the pandemic landed, it forced most in the food industry to re-think offering. With a handful of successful restaurants, the likes of Dear Saint Eloise, Love Tilly Devine and Ragazzi a young dynamic group began making fresh pasta to heat and serve at home. Cam Birt, a professional in the realms of artisan, bespoke food products saw an opportunity, not just as a stop gap, but to create a whole new brand and business, Fabbrica, and it has become one of the best quality retail heat and serve pasta offerings in the country.https://ciaofabbrica.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/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

The small scale, artisanal fisherman is incredibly important to the supply of fresh, local, seasonal seafood. With a focus on seasonal species, they need to be adept at a range of fishing methods, demanding a range of skills. Through the training of Ocean Watch, a pro-fishing sustainability NGO, many artisanal fishers have become certified Master Fishermen - a recognition which ensures the highest standards of environmental best practice.Yamba based Troy Billin is one of the exciting next generation of Master Fishermen who are leading the artisanal fisherman charge.https://oceanwatchmasterfisherman.org.au/master-fishermen/troy-billin/Follow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow 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

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

Emily Zegar was born and raised in the Willamette Valley of Oregon, her journey in wine has taken her back and forth across the globe focusing on all aspects of sales and marketing. Today she heads up her role as 'Director of Sales for the West Division and Export' for one of the pioneering families of Oregon wine, Sokol Blosserhttps://sokolblosser.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

We've talked on many occasions about the boom in regional dining. About creating a voice in a region, and connecting with the growers to deliver their story on the plate. There are some that have made a tree-change to make these connections, and others that, over decades have been the beating culinary heart of a region and continue to share its story. Culinary legend Kim Currie (The Zin House, Lowe wines, The Pavilion and Althea by Zin) joins us for one of the most inspiring episodes of the podcast.https://lowefamilywineco.com.au/zinhouse/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

Third-generation farmer Catherine Velisha is the managing director of Velisha Farms, based in Werribee South on the outskirts of Melbourne. She's also the founder of VegEducation, a training organisation that promotes the diverse opportunities in farm work, as well as extolling the virtues of veg to the broader community. The way she sees it, horticulture is nourishing in every way: a great business that's good for the people who work in it and those who consume its products. In fact, according to Catherine, vegetables are going to save the planet.https://www.velishafarms.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Third-generation farmer Catherine Velisha is the managing director of Velisha Farms, based in Werribee South on the outskirts of Melbourne. She's also the founder of VegEducation, a training organisation that promotes the diverse opportunities in farm work, as well as extolling the virtues of veg to the broader community. The way she sees it, horticulture is nourishing in every way: a great business that's good for the people who work in it and those who consume its products. In fact, according to Catherine, vegetables are going to save the planet.https://www.velishafarms.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://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

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

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

Andy Miller is the CEO and co-founder of Heaps Normal. He has a career that spans over 15 years working in a multitude of diverse industries. Today he joins us to tell us the story of how a designer, a brewer, a pro surfer and a ginger came to create one of the tastiest beverages known to man!https://heapsnormal.comFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN 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

We head to Houston, Texas, one of the US's great food cities. Falayn Ferrell works with Black Restaurant Week and Feed the Soul Foundation, shining a light on Black-owned businesses throughout the US and assisting with mentorship and grants. We talk about the particular challenges faced by small business owners, especially people of colour. An award-winning marketer, Falayn also shares actionable strategies applicable to any food business.https://www.instagram.com/blackrestaurantweek/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

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

After living in New York and embracing the deli culture Joel Mevissen (Westmont Pickles) saw an opportunity for quality Australian pickled cucumbers. Over a couple of beers in the backyard with good mate and chef Calvin Lidden they began working with a local farm network to develop and foster a local market for pickling cucumbers.https://www.westmontpickles.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After living in New York and embracing the deli culture Joel Mevissen (Westmont Pickles) saw an opportunity for quality Australian pickled cucumbers. Over a couple of beers in the backyard with good mate and chef Calvin Lidden they began working with a local farm network to develop and foster a local market for pickling cucumbers.https://www.westmontpickles.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/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

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 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

Nadja Wallington was born into a family of wine, you could say its in her bloodline. Today she represents the next generation of talented young winemakers. Alongside her husband Steve, they run Chalou Wines in the region of Orange, New South Wales.https://www.chalouwines.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

A chemical engineer by training, Minoli de Silva was born in Sri Lanka and is now living in Darwin where she's just opened her first restaurant Ella. Minoli came to attention on MasterChef Australia on season 13 and again for the 2022 Fans & Faves series. We cover the current unrest in Sri Lanka, the orthodoxies and otherwise of Sri Lankan cuisine, a cancer journey that changed her relationship to food and her views on restaurant culture.https://www.instagram.com/minoli.desilva/?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

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

Other than water, tea is the most popular beverage in the world. We drink our share of tea in Australia but we are far from a major grower. Given that, it's a surprise to learn that Nerada Tea in Queensland grows enough tea to make 750 million cuppas every year. Managing director Tony Poyner fell into the industry but working at Nerada soon swept him up and he became happily steeped in tea culture.https://neradatea.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Other than water, tea is the most popular beverage in the world. We drink our share of tea in Australia but we are far from a major grower. Given that, it's a surprise to learn that Nerada Tea in Queensland grows enough tea to make 750 million cuppas every year. Managing director Tony Poyner fell into the industry but working at Nerada soon swept him up and he became happily steeped in tea culture.https://neradatea.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://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

Simon Black is chief winemaker at Montalto Estate in the stunning Mornington Peninsula. He heads up an award-winning winemaking team at the 5 star winery and joins us today to talk about life at the edge of Victoria.https://montalto.com.auFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Jade Tareha runs Humble on Duke on the Sunshine Coast with her chef-partner Stacey. Though she tries to keep her attitude positive, it's not always easy to be glass-half-full, especially in a small restaurant that cops a lot of no-shows. We talk about how to give, receive and conserve energy while sustaining a heartfelt business.https://www.humbleonduke.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

Having grown up on a farm, Tom Bjorksten (Misty Creek Agroforestry) witnessed the challenges of working the land and set his sites on a career in Sydney. But, after studying and landing a government job he had a yearning to be back on the land. Together with his wife Nicole, they headed to Northern New south Wales where they now run a Syntropic agroforestry farm.https://www.mistycreekagroforestry.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Having grown up on a farm, Tom Bjorksten (Misty Creek Agroforestry) witnessed the challenges of working the land and set his sites on a career in Sydney. But, after studying and landing a government job he had a yearning to be back on the land. Together with his wife Nicole, they headed to Northern New south Wales where they now run a Syntropic agroforestry farm.https://www.mistycreekagroforestry.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://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