After a career working in and launching some of Australia’s best restaurants Nic Wong (Cicciabella) was feeling burnt out and took time out to travel to his fathers homeland of Burma (Myanmar). A country his parents had fled from decades early the connection with his cultural heritage and time with his father made him realise what maters and triggered a huge change in direction for his career.

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With over a role looking after the food offerings for over 30 venues across the country Telina Menzies (Australian Venue Co.) had to navigate border closures, restrictions and multiple product offering shifts to ensure the venues remained viable and hold onto as many staff as possible. But it took its toll. With extended lockdowns and more time on her hands, she turned to the pans to cook for staff and support those in need. The experience rekindled her love for hospitality and is taking her on a new journey.

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Within a week of meeting in Italy Oskar Rossi and Federica Andrisani (Fico, Hobart) knew they wanted to open a restaurant together. After a series of pop ups, and considering options in Italy and Australia, they settled on Hobart and they’ve not only been a huge part of the new wave of dining sweeping the Apple Isle, they’ve created an incredible connection with local producers who star on their menu too.

https://www.ficofico.net

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After creating some of Australia’s very best regional restaurants, industry legend Sharon Romeo (Fino Seppeltsfield, Fino Vino) opened a restaurant in Adelaide’s CBD only months before the pandemic hit. After the challenge of lockdown her regional outpost has been booming as people escape the city and hit the regions, but in the CBD things are quiet, and although its meant she’s back running the floor full time to ensure the business remains viable, it’s reminded her of why she fell in love with hospitality in the first place.

https://www.finovino.net.au

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When Khanh Nguyen (Sunda Dining) was a child, picking herbs and helping in the kitchen was his mother’s way of disciplining him for errant behaviour. But he grew to love the connection he was forming with both the ingredients and techniques that underpin the food of his Vietnamese heritage. It lead to a career in food and a determination to take Vietnamese and South East Asian cuisine to new heights downunder.

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A year ago to the day we launched the very first episode of Deep in the Weeds. I rang one of Australia’s culinary legends Neil Perry and two hours later we hit record. We had no idea what Deep in the Weeds would become, but back then Neil tried to make sense of the lockdowns and processed the heavy impact that loomed like a dark shadow over the hospitality sector.

A year on it’s episode 225 and Neil is a changed man. In this exclusive interview, he talks about retirement, the impact of producing 300,000 meals for international workers on visas with Hope Delivery, and why for the very first time he is investing all of his own capital into a local restaurant named after his mother, Margaret.

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https://www.instagram.com/margaretdoublebay/

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After the initial shock of the lockdown, and keeping the doors shut for months Kylie Javier Ashton (Momofuku Seiōbo) re-opened the restaurant with new energy and enthusiasm, but a year since the pandemic hit down under comes news of the closure of one of Australia’s very best restaurants. Having run the restaurant from inception she takes us on a journey through the years, reveals why its time to close the doors, and how learning to let go of special things in one’s life is sometimes important for personal growth.

https://seiobo.momofuku.com

https://www.instagram.com/kyliejavierashton/?hl=en

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Part 2

In Part 1 Ross Lusted (Woodcut) took us on a journey through his career from South Africa to Australia and all over the globe. In Part 2 he tells us what lured him home to Australia and the challenges of running a fine dining, multi-awarding restaurant with the Bridge Room and how its success lead to what may be the defining moment in his career, Woodcut Restaurant.

https://www.crownsydney.com.au/indulge/woodcut

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Part 1

After falling into the wrong crowd as a teen, Ross Lusted (Woodcut) found the energy and opportunity of the hospitality as a means to pull him out of bad habits and a life that was heading in the wrong direction. After building his career in hotels a chance dinner at David Thompson’s Darley Street Bistro changed his focus as a chef, and triggered a series of events that would see him create some of the most incredible experiences across the globe.

https://www.crownsydney.com.au/indulge/woodcut

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In March 2020 she delivered such a raw and real account of the impact of lockdown in just the second episode of Deep in the Weeds, it set the tone for the podcast series thereafter. In a year that included 6 months without work, Jacqui Challinor (Nomad) came face to face with her demons. In one of the bravest, open and inspiring episodes of the series she reveals how sweeping changes in her life have not only changed who she is, but how she lives her life too.

This episode of Deep in the Weeds is proudly supported by Olsson’s Salt, Australia’s oldest family-owned salt company.

https://nomad.sydney

https://www.instagram.com/jacqueline_challinor/?hl=en

http://www.olssons.com.au

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