Deep in the Weeds - A Food Podcast with Anthony Huckstep

If farming in Australia didn’t have enough challenges due to drought, flooding and bushfires, the pandemic raised issues never before seen for those working the land. As a premium meat supplier James Madden (Flinders & Co) has had to address issues with pipes to market, panic buying, possible abattoir outbreaks and meat shortages, but believes the forced inner analysis will result in a better, more sustainable future for the meat industry.

https://www.flinders.co

https://www.instagram.com/flindersandco/

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After the death of a close friend award-winning chef Lauren Murdoch (Bullo River Station) realised life was short and took a chance by applying for a remote job as a chef on a cattle station in the Northern Territory. After a few weeks in quarantine and some interesting experiences in the great outdoors she’s found joy in cooking simple food and embracing the natural wonders of the outback.

https://www.instagram.com/lammmur/

https://bulloriver.com.au

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As society opens up and people look to get out of the big cities for a bit of country air, regional restaurants are experiencing a boom in trade. After creating a clever three course set menu highlighting the best produce of the region Sonia Greig (South on Albany, Berry) is having to turn punters away eager to get a taste of their quaint country offering.

https://southonalbany.com.au

https://www.instagram.com/southonalbany/

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With restrictions for large public gatherings put on hold indefinitely, the events industry is reeling with no clear vision on a recovery. After losing months of work for events, some years in the making, Kasey Thompson (Blake’s Feast) and her team quickly pivoted to a home delivery model that’s not only saved their business, but could become part of the future of the events company too.

https://www.blakesfeast.com.au

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With one restaurant at the high end and the other focussed on every day eats Clayton Wells (Automata + A1 Canteen) has had mixed fortunes coming out of lockdown. But, after putting his staff first and maintaining a ‘go-with-the-flow’ attitude he’s focussed on making his two restaurants even better, rather than open any more venues moving forward.

https://www.instagram.com/c_j_wells/

https://www.automata.com.au

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Last time we caught up with John Blankenstein he had no market for his premium rock oysters due to the closure of restaurants, and was even contemplating throwing them away.

After the most challenging period of his career, the pandemic has given rise to new problems on the eve of his new season oysters coming to market.

https://www.mimosarockoysters.com.au

https://www.instagram.com/mimosarockoysters/

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With a family illness and the impending arrival of his first grandchild award-winning front of house professional Martin O’Conner put family first and stepped back from his busy role as restaurant manager to work casually. When the pandemic landed it put him in a precarious position with no employment, but with more time with his family and a new consulting role he’s looking at the future with new eyes.

https://www.instagram.com/martin__oconnor/

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With over 550 staff in the group, Jake Nicolson (Ghanem Group) had to get creative to not only keep the businesses afloat but staff employed too. He created a ghost kitchen to cook the varied cuisines in the group from the one site and although it was a success, the clever plan delivered more challenges than anyone could have foreseen.

https://www.instagram.com/jake_nicolson/

https://www.ghanemgroup.com.au

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With the strict restrictions of the Stage 4 lockdown making it unviable to do takeaway, Rosa Mitchell (Rosa’s Canteen) had to close the doors on her eatery and hope for a Spring re-opening. With cases still in the hundreds she may have to wait until summer bring a wealth of amazing seasonal produce and a re-birth of the Melbourne hospitality sector too.

http://www.rosamitchellcooks.com

https://www.instagram.com/rosamitchellcooks/

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With a high-end restaurant reliant on tourists and a workforce rich with international workers not supported by government, Jason Saxby thought the team he’d built in his dream restaurant (Raes on Wategos) could be disbanded and the dream shattered. But the owners moved their entire extended family into the boutique hotel and gave work to employees not supported by the government and it’s brought the team closer than ever.

https://www.instagram.com/jasonmsaxby

Follow Deep In The Weeds on Instagram

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