The inshore fishermen of New South Wales are a vital part of many regional communities, along with providing employment and economic benefit to their local towns, they supply a broad range of delicious, seasonal, sustainable seafood. 

Geoff Blackburn is an inspiring example of one such fisherman. From his base in Coffs Harbour he fishes the rivers and estuaries of Northern NSW, whilst always motivating, promoting and supporting the fishery he loves

https://coffsfishcoop.com.au/our-fishers/geoff-blackburn/

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Freshwater Brewing Company is located in Brookvale on the Northern Beaches. It was founded by a group of Industry mates, as most good ideas are. 

They’ve have recently launched their new Taproom and Restaurant, today I am joined by Co- Owner Jonny Bucknall and Head Brewer Brett Phillips.

https://freshwaterbrewing.com.au

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Today we continue our deep dive into the lives of people in food in New York with one of the city's most talented chefs.

Growing up in a family that ran a non-profit community soup kitchen dining, Marjorie Meek-Bradley (Starr Restaurant Group, Pastis, New York) experienced an early immersion into a world defined by real ingredients and simple technique. Soon enough she began a career as a chef, that has seen her earn her stripes in some of the US’s best restaurants. Now she is leading the culinary charge of some of the most influential restaurants in New York, Washington DC and Miami, including one of the world’s most adored restaurants Pastis.

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

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Today we continue our deep dive into the lives of people in food in New York.

By her own account, Camari Mick (The Musket Room, Manhattan) got into pastry out of necessity. Her dad from Jamaica and her Mum from Brooklyn are both great cooks, but their talents did not include baking. Since she always wanted something sweet after dinner growing up, she begged her mum to start baking with her and became hooked. Now she’s leading the pastry team of one of Manhattan’s finest proponents of new American cuisine

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

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It’s hard to get your head around picking and packing half a million dollars worth of produce in a single day. But for the six weeks that Kensington Pride mangoes are in season, that’s exactly what happens on Matt Palise’s farm in the Northern Territory. Red Rich Fruits is a family farming business, with Matt part of the third generation. The family started in Victoria’s Yarra Valley but now farms much further afield, working through apples, pears, stone fruit, mandarins, mangoes and citrus to ensure a year-round fruity business.

https://www.instagram.com/kensingtonpridemangoes/

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The Producers comes from Deep In The Weeds, Australia's leading food podcast network. Listen to find out where your food comes from. Food journalist hosts Dani Valent and Anthony Huckstep share the stories of farmers and food artisans.

This week on Deep in the Weeds we are in New York City and we are kicking off with one of the most influential and inspirational restaurateurs of the modern era. 

With a father who plied his trade in the hospitality sector, Will Guidara (Unreasonable Hospitality, The Big Brunch) grew up learning the magic of, and the personal costs associated with a career in food. After years of cutting his teeth in some of the USA’s best restaurants he took Eleven Madison Park all the way to Number 1 restaurant in the world. As he releases his new book Unreasonable Hospitality - The Remarkable Power of Giving People More Than They Expect; he joins Huck for one of the most inspiring episodes we’ve had on the network.

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

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After a career as an engineer in the mining industry, Scott Graham needed a change and to feel a greater connection to the land and food. After years of research he landed on pig farming and set about creating Mirrabooka Pork, a farm located at near the township of Lawrence in Northern NSW, where he is giving his pigs the best possible life. 

https://mirrabookapork.com.au

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https://www.porkstar.com.au

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Bar Heather is the new Parisian-inspired, natural wine focused Restaurant and Bar on Jonson St in Byron Bay. 

Today I am joined by the notorious James Audas and Tom Sheer whose magnificent minds are behind the new venture.

https://www.barheather.com

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Sharing food and communal dining was at the heart of life growing up in Brazil for Rodrigo do Vale (Crown Melbourne), but he never envisaged a career in food. But, when he travelled to New Zealand to learn English, he found part time work in hospitals and he was hooked. He ended up in Australia where he now not only overseas one of the largest food offerings in the country, but has become a food ambassador for Brazil through an initiative with the Brazilian Embassy.

https://www.instagram.com/rodrigo_do_vale82/?hl=en

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After finishing a university degree, Clare Hammond (Chef by the Sea) took time out to spend winters cooking in ski chalets in the French Alps, while in summer catering for families in Scotland. She soon realised she wanted a career in food, and headed downunder to follow the surf and a career in the pans. These days she’s living the dream with her bespoke catering company, Chef by the Sea.

https://chefbythesea.com.au

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