Deep in the Weeds - A Food Podcast with Anthony Huckstep

With a restaurant (Almond Bar) in Sydney’s CBD and a café (3 tomatoes) in Sydney West Sharon Salloum and her sister Carol had to formulate very different plans to ensure both businesses survived lockdown. While the café in the suburbs boomed, their award-winning Syrian restaurant remained closed for three months – but it’s opened its doors again and allowing her to do what she loves – cook in abundance for people.

https://www.almondbar.com.au

https://www.instagram.com/almondbar/

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After years of believing in his idea and product, Peter Gunn (Ides, Melbourne) found the perfect hospitality model where he could showcase is interpretation of contemporary Australian cuisine in an environment befitting of the new wave of dining. Although the pandemic is a set back he’s determined to get things back on track and re-ignite the model he spent so long getting right.

https://www.idesmelbourne.com.au

https://www.instagram.com/idesmelbourne/

https://www.instagram.com/petergunn501/

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After years of running award-winning restaurants, Susan Sullivan (Boronia Kitchen) decided to take her hospitality nous to the suburbs and created a venue that quickly became a hit with locals. On the eve of its second birthday the pandemic hit and changed the entire operations, but thanks to the support of Gladesville residents, it’s become an integral hub of the community.

https://boroniakitchen.com.au

https://www.instagram.com/boroniakitchen/

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When the first lockdown shook the foundations of the industry Scott Pickett (Estelle, Matilda) sort comfort in an alt-ego character Digger, who went ‘rogue’ with a series of hilarious and inspiring videos that captured the attention of the industry. With a second lockdown in place, the high-octane, emotional experience has set him on a new path focussing on the things that truly matter.

https://www.pickettandco.com

https://www.instagram.com/scottpickettchef/

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After being forced to close the doors for the first lockdown Brooke Adey (Coogee Wine Room) and her team decided the best option was to remain closed until they could serve guests in the dining room again. Nine weeks away from the restaurant made her realise how out of balance her life was, so after re-opening she changed habits and brought a new regime to the operations of the restaurant too.

The pandemic has forced operators to do whatever they can to survive, and others do things they never imagined. With the restaurant shut and the world spinning out of control Adam Liston (Shobosho) launched an initiative to feed medical professionals, another to feed homeless people, and even opened a new restaurant – ShoSho.

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

Follow Deep In The Weeds on Instagram

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After leaving the world of fine dining disillusioned and starting a family, Mary Macintyre (Superhero Banh Mi) made a come back with a simple, seamless and profitable Vietnamese eatery reliant on Melbourne and a loyal local Castlemaine market. With visitors in town dwindling due to Melbourne’s lockdown she refined her offering, and the impact has seen even more people queuing for her food, and a much better work/life balance too.

After closing the restaurant in the first lockdown and trying a take away model, Hugh Allen (Vue de Monde) only had his restaurant open to sit-in diners for one week before the second lockdown came into effect. With uncertainty ahead he’s finding avenues to keep his staff employed and formulating a new business model to ensure his fine dining establishment blossoms in Spring.

When we last caught up with Matt Moran, Aria was closed and his brigade of head chefs where churning out Chiswick at Home meals. That was a few months ago, and now he’s on the verge of re-opening Aria again – and as he tells Huck he’s even donning the whites again.

https://www.ariasydney.com.au

https://www.instagram.com/chefmattmoran/

Follow Deep In The Weeds on Instagram

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During lockdown the value of the local butcher and bakery as important hubs of the community saw a boom in trade for some, but James White (Bourke Street Bakery) had to think quickly and reshape their operations and offering to ensure they remained open and kept staff employed.