Deep in the Weeds - A Food Podcast with Anthony Huckstep

Collaborations are nothing new to hospitality, but during the pandemic some incredible collaborations have come to fruition between the most unlikely of professionals. With a unique restaurant model focussed on the community the pandemic delivered an even greater sense of connection for Nick Smith (Rising Sun Workshop) who found inspiration and hope in an astounding collaboration with artist Christopher Pearce.

https://www.risingsunworkshop.com

https://www.instagram.com/rising_sun_workshop/

Follow Deep In The Weeds on Instagram

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

Follow Huck

https://www.instagram.com/huckstergram/

Follow Rob Locke (Executive Producer)

https://www.instagram.com/foodwinedine/

LISTEN TO OUR OTHER PODCASTS

Dirty Linen with Dani Valent

https://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986

The Crackling with Anthony Huckstep

https://linktr.ee/thecrackling

During the pandemic, and while the restaurant sector was in the throes of lockdown, Tara Medina (Discovered Wildfoods) launched her brand of wild-harvested Sambar venison. It posed many challenges but after years of getting the logistics right, she’s not only found a solution to help restore the pristine habitats being threatened by herds of wild venison, but deliver an ethically harvested meat to the food service market too.

https://discoveredfoods.com

https://www.instagram.com/discovered_foods/

Follow Deep In The Weeds on Instagram

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

Follow Huck

https://www.instagram.com/huckstergram/

Follow Rob Locke (Executive Producer)

https://www.instagram.com/foodwinedine/

LISTEN TO OUR OTHER PODCASTS

Dirty Linen with Dani Valent

https://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986

The Crackling with Anthony Huckstep

https://linktr.ee/thecrackling

Making the top restaurant lists, and grabbing the attention of the world’s food loving community can make a restaurant a must-visit for tourists to a city. But with concerns over the future of international travel Josh Raine (Tetsuya’s) had to turn the focus on the local market with a different format to ensure the survival of the world-famous restaurant.

https://tetsuyas.com

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

Follow Deep In The Weeds on Instagram

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

Follow Huck

https://www.instagram.com/huckstergram/

Follow Rob Locke (Executive Producer)

https://www.instagram.com/foodwinedine/

LISTEN TO OUR OTHER PODCASTS

Dirty Linen with Dani Valent

https://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986

The Crackling with Anthony Huckstep

https://linktr.ee/thecrackling

After spending months and hundreds of thousands of dollars to launch a new restaurant, Richie Dolan (Hilltop Store and HillTop at the Lodge) was forced to put the project on hold. After changing business models four times just to survive he’s realised the work/life balance he’d sort in the country was vanishing before his eyes, but as he explains the desire for a greater connection with family is now paramount.

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

https://thehilltopstore.com.au

https://www.bellingenvalleylodge.com.au/restaurant/

Follow Deep In The Weeds on Instagram

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

Follow Huck

https://www.instagram.com/huckstergram/

Follow Rob Locke (Executive Producer)

https://www.instagram.com/foodwinedine/

LISTEN TO OUR OTHER PODCASTS

Dirty Linen with Dani Valent

https://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986

The Crackling with Anthony Huckstep

https://linktr.ee/thecrackling

After considering a move back to NSW to be closer to family just before the pandemic hit, Nick Raitt (Josef Chromy Wines, Tasmania) had to stand down all his staff and find a model that kept the business alive. After turning into a one-man band, cooking, packing, marketing and delivering food parcels, he found a greater connection with locals, locals producers and the team he’d fostered.

https://josefchromy.com.au

https://www.instagram.com/chefnickraitt/

Follow Deep In The Weeds on Instagram

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

Follow Huck

https://www.instagram.com/huckstergram/

Follow Rob Locke (Executive Producer)

https://www.instagram.com/foodwinedine/

LISTEN TO OUR OTHER PODCASTS

Dirty Linen with Dani Valent

https://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986

The Crackling with Anthony Huckstep

https://linktr.ee/thecrackling

After making a name for himself with a nod to classic British gastro pub grub at the Old Fitzroy Hotel the pandemic arrived and closed the doors on Nicholas Hill's (Smoke Trap Eels) vision. With over 200kg of Longfin Eel sitting in the cool room and potentially going to waste he turned his hand to smoking the fish and it set him on a new food path.

With two venues full of verve and energy by blurring the lines between wine bar and restaurant Almay Jordaan (Neighbourhood Wine and Old Palm Liquor) had to not only switch to takeaway but change her whole operations, including finding a way to sells thousands of litres of keg wine. As we approach the announcement of a roadmap out of covid, she is yearning for the days when her dining rooms can be rowdy with the hum of happy hearts and full bellys.

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

https://neighbourhoodwine.com

https://oldpalmliquor.com

Follow Deep In The Weeds on Instagram

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

Follow Huck

https://www.instagram.com/huckstergram/

Follow Rob Locke (Executive Producer)

https://www.instagram.com/foodwinedine/

It was Autumn when the pandemic landed like a thud. It’s now Spring but for operators in Melbourne a clear roadmap out of the pandemic is still unclear. In the 100th episode of Deep in the Weeds industry legend and award-winning chef and restaurateur Ian Curley (French Saloon, Kirk’s Wine Bar) pulls no punches detailing the issues that plague the industry and the solutions for a road map for industry success beyond covid-19.

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

https://www.iancurley.com.au

Follow Deep In The Weeds on Instagram

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

Follow Huck

https://www.instagram.com/huckstergram/

Follow Rob Locke (Executive Producer)

https://www.instagram.com/foodwinedine/

After restructuring her restaurant to adapt to restrictions Chrissy Flanagan (The Sausage Factory) found a new streamline operation providing a better margin. With energy to burn the Sydney Sausage Queen turned her focus on repurposing her not for profit organisation Dully Locals, originally set up to promote local Dulwich Hill food businesses, to be a distributor of their products.

https://www.thesausagefactory.com.au

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

Follow Deep In The Weeds on Instagram

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

Follow Huck

https://www.instagram.com/huckstergram/

Follow Rob Locke (Executive Producer)

https://www.instagram.com/foodwinedine/

Amongst all the heartache, the tragedy and the disbelief the fragility and viability of restaurants has come to the surface, but David Mackintosh (IDES, Lee Ho Fook, SPQR Pizzeria and Pope Joan) believes the new dawn of hospitality will see new technologies and ‘restaurant meals at home’ models become an essential part of creating a sustainable industry moving forward, beyond Covid-19.

https://au.linkedin.com/in/david-mackintosh-86171448

Follow Deep In The Weeds on Instagram

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

Follow Huck

https://www.instagram.com/huckstergram/

Follow Rob Locke (Executive Producer)

https://www.instagram.com/foodwinedine/