Deep in the Weeds - A Food Podcast with Anthony Huckstep

After spending 13 years making a name for himself as one of Australia’s best seafood chefs Colin Barker (The Boathouse on Blackwattle Bay) had an identity crisis when the restaurant closed its doors. With uncertainty around the future of the venue, he’s taken pause and realized how much he’d invested of himself into the business, and believes the forced separation will result in a better work/life balance moving forward.

https://www.instagram.com/col_barker/

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Artisans arise When we last caught up with Pierre Issa, otherwise known as Pepe Saya, he’d lost 90% of his business and pivoted focus on retail and online sales. Now on the eve of Aussie Artisan Week he explains that things are looking a little bit rosier.

https://instagram.com/pepesaya

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With one farm affected by severe drought and the other damaged by floods third generation farmer Greg Kocanda (Block 11 organics) was already concerned about the year ahead before the pandemic landed. With the regular pipes to market impacted by the lockdown, he adapted with an online and delivery model to survive that will now form part of their regular business.

https://block11organics.com.au

https://www.instagram.com/block11organics/

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After opening a new restaurant just four weeks before the pandemic landed Emma McCaskill (Chefs on Wheels) had to quickly re-energise herself and create a takeaway model. After chef Paul Baker reached out to get her onboard and contribute meals for his new Chefs on Wheels home delivery model the experience lead her to take a chance, quit a secure job and embark on a journey were cooking what’s close to her heart.

https://www.instagram.com/emmajademccaskill/

https://www.instagram.com/chefsonwheelsadl/

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After taking over the pans at an award-winning Brisbane restaurant and bar Adam Wolfers (Gerard’s Bistro and Gerard’s Bar) and his team planned a renovation and relaunch, but the pandemic stopped them in their tracks. They quickly switched to a set menu for takeaway to keep the engine running, and its success has not only transformed their perceptions of takeaway moving forward, but the offering in the restaurant as well.

https://www.instagram.com/a.wolfers/?hl=en

https://www.instagram.com/gerardsbistro/

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After gaining momentum with the charcuterie and wholesale part of his business Luke Powell (LP’s Quality Meats) decided to close his restaurant and focus on smallgoods just before the pandemic landed. With a pizzeria (Bella Brutta) suited to takeaway and a new model focussed more on retail they’ve been busier than ever, but the period has not been without its extreme challenges.

http://www.lpsqualitymeats.com

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https://www.instagram.com/bellabruttapizza/

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With the restaurant closed since the first lock down Jo Barrett (Oakridge) turned her attention to launching a food magazine, Have a Go, sharing her food knowledge and embarked on a journey with Matt Stone called The Greenhouse by Joost Bakker – where Jo and Matt will live in a zero waste, fully sustainably house in Federation Square on show to the public for 9 months.

https://www.instagram.com/jobarrett/

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Matt Stone is one of Australia’s most celebrated chefs. He’s forged a career as a champion of native ingredients and the most sustainable practises possible, but underlying it all is his appetite to explore new things and give anything a go.

This is EPISODE 2 our new podcast called The Crackling, in partnership with PorkStar where we share the stories of Australia’s best chefs, butchers, artisans and pork producers.

We’ll be releasing new episodes weekly so search for The Crackling in your favourite podcast App to subscribe.

We’ll be back with a new episode of Deep in the Weeds on Monday - in the meantime, enjoy the secondt episode of The Crackling.

SUBSCRIBE HERE

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After 17 years building her award-winning restaurant Danielle Gjestland (Wasabi) closed the restaurant and was about to board a plane to Japan for good when the pandemic stopped her in her tracks. With international travel postponed and an empty venue she connected with notable chef Alanna Sapwell who gave a new life to the waterfront venue.

https://www.instagram.com/dan_gjestland/

https://www.instagram.com/wasabi_noosa/

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After changing our perceptions of contemporary dining in the suburbs young restaurateur Tristan Rosier (Arthur Restaurant) not only had to convert to takeaway and re-structure his menu at a higher price point to survive, he’s also juggled the challenges of becoming a father for the first time too.