Podcasts about melbourne restaurant

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

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

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

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

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

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

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

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

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

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

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

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

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 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

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

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

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

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

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

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

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

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

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

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

We check in with the new CEO of the Restaurant & Catering Industry Association. What does Belinda Clarke think the big issues are and what is she going to do about them? Staffing, costs and the reputation of hospitality all get an airing.https://www.rca.asn.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

Longevity in the hospitality game is no mean feat. A career in the industry is one thing, but owning a venue for a decade or two, well that's pretty rare. What does it take to not only run one of Australia's best restaurants for two decades, but continually add more colour and nuance to the industry with new offerings too? As Icebergs undergoes a major renovation and nears 20 years in business, Maurice Terzini (Icebergs Dining Room and Bar) one of Australia's best restaurateurs and entrepreneurs joins us to talk Icebergs and the new projects that have re-energised him.https://www.instagram.com/mauriceterzini/?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

Gayan Pieris is executive chef at Many Little and Polperro on Victoria's Mornington Peninsula. He grew up in Sri Lanka in the middle of rice fields, eating rice at every meal, and with harvest cycles determining the rhythms of work and play. Today, Sri Lanka is struggling with runaway inflation and a depleted economy, leading to food and fuel shortages. We talk about growing your own produce in good times and hard times, and the endless joys and discoveries of rice.https://www.manylittle.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

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

Australia's only Nepalese pub is The Chowk, in Hobart. We chat to owner Kiran Thapa, a serial entrepreneur who also owns a flower farm in Tasmania and works in financial services. The pub is his first hospitality business but Kiran is running it like he would run any other enterprise, with strategy, planning, data and consistency at the core, as well as offering cultural connection and a warm experience.https://thechowk.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 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

One from the Rumour File. See omnystudio.com/listener for privacy information.

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

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

After falling into the industry to earn a bit of money, Megan Rhoades-Brown (Muse Kitchen) fell in love with the energy and connections made in the hospital game. After learning her craft she was part of the dynamic duo that brought Muse Dining to life in the Hunter Valley and raised the bar for regional dining. Now she's owns and runs two very different versions of Muse Kitchen in regional NSW and continues to elevate and evolve the regional culinary offering downunder.https://www.musekitchen.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 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

FULL SHOW | Today we look at the Melbourne Restaurant fight; Loren's Little Quiz gets a little bit hard; Georgie Tunny joins us to preview tonight's NRL State of Origin; and We find out how you got a black eye. See omnystudio.com/listener for privacy information.