Deep in the Weeds - A Food Podcast with Anthony Huckstep

With no choice but to change his restaurant model Michael Rantissi (Kepos Street Kitchen) converted his hatted restaurant to a deli, serving breakfast lunch and heat and serve home meals. With a new sustainable business model he has his nights free and revelling in the chance to feel normal and re-connect with family and friends.

https://www.instagram.com/keposstreetkitchen/

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Last time we caught up with Michael Ryan he was about to open his award-winning restaurant after being lockdown for a few weeks. After six weeks of fantastic trade from punters keen to explore regional restaurants Michael Ryan (Provenance) has had to close his doors once again as Victoria comes to grips with escalating Covid-19 cases, but he’s using the moment to take a break and re-invigorate his dining room.

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With family in Sardinia impacted by the pandemic and an award-winning restaurant forced to operate in ways never before considered, Giovanni Pilu (Pilu at Freshwater) found solace in an Italian saying “Non tutti i mali vengono per nuocere” which translates as ‘not all things come to hurt you’. It’s allowed him and his team to discover pockets of optimism when they needed it most.

https://pilu.com.au

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This is something a bit different for Deep in the Weeds because we wanted to introduce you to our new podcast.

It’s called The Crackling, in partnership with PorkStar where we share the stories of Australia’s best chefs, butchers, artisans and pork producers.

This is the first episode in the series where we feature Louis Tikaram from Stanley Brisbane. 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 first episode of The Crackling.

SUBSCRIBE HERE

https://linktr.ee/thecrackling

With hospitality and food media on their knees, award-winning brand specialist Jeanine Bribosia (The Cru) lost over 80% of business and feared the business she’d built over a decade could end literally overnight. But her belief in her staff and the restaurant industry helped her realise how important the people you work and connect with are in ensuring an open, honest and prosperous future for all.

With lockdown allowing many to take a breath and use the time to reflect, Anna Pavoni (Ormeggio) has been busier than ever – first renovating and re-launching their award-winning restaurant, before turning her hand to launch an extravagant Italian fine diner, a’mare this December.

After losing her father during the pandemic, Sandra Foti (Piccolina Gelateria) drew inspiration from his work ethic, and belief that whenever you are confronted with adversity and everyone else is scared, that is the time to be brave. It’s not only helped her overcome her challenges, but allowed her to be there for her team too.

With only one of his three French Bistros trading because of the pandemic award-winning chef and restaurateur Guillaume Brahami (Bistro Guillaume) has spent more time cooking at home and falling in love with cooking all over again. The impact of such has him rethinking his future with a dream to open a small, intimate venue where the offering changes weekly and there is no menu – just beautiful food cooked by the man himself.

Feeling burnt out after years of setting one of the highest levels of dining standards down under Kylie Javier Ashton (Momofuku Seiobo) discovered that the restaurant’s forced closure gave her a chance to catch her breath, regroup and discover what made her happy. With the restaurant about to open its doors again, she is bringing a renewed energy to a new era of one of Australia’s best.

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

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

https://seiobo.momofuku.com

Follow Deep In The Weeds on Instagram

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In his first year as a restaurateur Matt Binney (Heartswood) experienced the joy of fatherhood and the throes of a global pandemic. With a restaurant on the periphery of Melbourne, he was forced into a second lock down, but the new model he built with the influence of locals, has set his young restaurant on a new path, and the Yarra Glen residents are cheering.

https://www.heartswood.com.au

https://www.instagram.com/heartswooddining/

https://www.instagram.com/chefmattbinney/

Follow Deep In The Weeds on Instagram

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Follow Huck

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Follow Rob Locke (Executive Producer)

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