Deep in the Weeds - A Food Podcast with Anthony Huckstep

Part seafood encyclopaedia, part educator and part leading man for the waterproof-apron set—Mike Huls has packed an enormous life in seafood into a remarkably young frame. 🐟🎓 With knowledge as deep as an ocean trench, enough energy to power Sydney Fish Market and the dashing looks to bring it all to television, Mike is one of Australian seafood’s brightest young stars. Meet the man making fins, shells, scales and species gloriously understandable on the Fishtales Seafood Podcast ⁠https://www.sydneyfishmarket.com.au⁠ Follow Fishtales, a Seafood Podc...

For almost 20 years, today’s guest has been turning out high-octane, electric Southeast Asian dining—first in Surry Hills and now right on the water in Coogee, Sydney. It’s hard to fathom that a restaurant with such a strong brand and following has never been reviewed by the main food newspaper sections. But as owner and chef Milan Strbac (Sugarcane, Coogee Sydney) explains Sugarcane’s success is proof you don’t need a review to build a successful restaurant. https://www.sugarcanerestaurant.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUS...

Sammy Jakubiak: What makes an Aussie deli unique? We know what a European deli looks like, and even a New York style deli, but in Australia where migration has helped foster a rich culinary landscape, what does a modern deli look like? Sammy Jakubiak (Franks Deli) joins us to share how she’s turned a rich and diverse family culinary heritage into one of Sydney’s best sandwich deli. https://www.franksdeli.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES <...

From wetsuit to world markets—Ryan Morris is taking the deep dive into seafood entrepreneurship. 🌊 The next-generation abalone diver behind South Coast Sea Urchins has built a vertically integrated business spanning harvesting, processing, distribution and export. Hear how Ryan is turning life beneath the surface into an exciting Australian seafood story on the Fishtales Seafood Podcast.  ⁠https://www.southcoastseaurchins.com.au⁠ Follow Fishtales, a Seafood Podcast on Instagram  ⁠https://www.instagram.com/fishtalesseafoodpodcast/⁠ Follow John Susman  ⁠h...

David Moulton is Chief Winemaker and Viticulturist at Cape Mentelle in Margaret River. As one of the region’s founding five wineries, Cape Mentelle carries a long and celebrated history, and under Moulton’s guidance, its future feels assured. ⁠https://www.capementelle.com.au⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠⁠⁠ Follow Over a Glass ⁠⁠⁠htt...

How much do you know about vinegar? Anthony Kumnick is the founder of Grampians Vinegar, based in Great Western Victoria. With a long and varied career, including time as a publican, pig farmer and sourdough baker, Anthony is enjoying experimenting with vinegar, and talking to customers about how best to use a small batch artisan expression of an ancient product that’s more versatile than many people think. ⁠⁠https://grampiansvinegar.com.au/⁠⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES <p...

We all know location can play a role in the success of a venue, but what about the venue itself? Sometimes, new builds are a bit the same, and a tad cold and soulless. But what if you had a chance to re-imagine a heritage space and make a truly unique restaurant setting? Ollie Hansford (Marlowe, South Brisbane) joins us to discuss how they turned four heritage-listed art deco apartments into an intimate Australian bistro. https://www.marlowebne.com.au SUBSCRIBE TO OUR NEWSLETTER FOR...

For Rachel Weeks and husband Dan, the answer became Little Tin Co—beautiful conservas-style products made with Australian seafood and packed in South Australia. Hear the salty, spirited story behind the little tins with a very big idea on the Fishtales Seafood Podcast.  ⁠https://www.littletinco.com.au⁠ Follow Fishtales, a Seafood Podcast on Instagram  ⁠https://www.instagram.com/fishtalesseafoodpodcast/⁠ Follow John Susman  ⁠https://www.instagram.com/fisheads/?hl=en⁠ Follow Rob Lock...

Ben Mullen is one half of Mulline Vintners, responsible for winemaking alongside his partner, Ben Hine, who manages the business. Together, the two Bens are reshaping the fine wine landscape in Geelong. ⁠https://mulline.com/?srsltid=AfmBOorwCtdxGYgGwTz07QSb-RBj1Oq6NLFCwtLgnqjlwmt4-cN4ywN8⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠⁠⁠ Follow Over a Glass ⁠⁠⁠https...

It often feels like surviving in modern hospitality requires a massive venue with high cover turnover or the backing of a larger restaurant group. However, a growing number of small, independent restaurants are bucking that trend. Today owner-operator Darren Templeman (Izy Aki, Sydney) shares practical wisdom on how to build an intimate, sustainable restaurant model—one that lets you flex your culinary creativity while consistently drawing crowds and maintaining long-term profitability. https://izyaki.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SC...

Today we’re talking about evolution, managing change and learning to adapt. What are the dangers, what are the opportunities, and how do you ensure a smooth transition to the new for both yourself and your business? Well, today we welcome back Phil Marchant (Essa, Brisbane) to discuss his transition to sole owner of the venue. https://essa.restaurant SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf94...

From the kitchens of some of America’s best restaurants to the seafood world of Austin, Texas—Adam Brick doesn’t just sell fish; he understands what happens when it reaches the pass.  The chef-turned-distributor behind Minimoto Seafoods has just completed a whirlwind lap of Australia, meeting producers, exploring fisheries and tasting his way around the country. We catch up for his Texan take on Australian seafood—what impressed him, what surprised him and what might be headed to Austin next. ⁠https://www.instagram.com/minamotofoods/?hl=en⁠ Follow Fish...

Stefan Di Benedetto is the founder and director of Solbevi, it you haven’t seen the Italian inspired Limoncello and Limoncello spritz beverages, well then, I can tell you, you are missing out! A brand that is going from strength to strength due to its award-winning recipe, Stefan’s dedication and the fact he is one hell of a nice guy most definitely doesn’t go astray ⁠https://www.solbevi.com/?srsltid=AfmBOooTEc63EFBXkIWyWJk-YmQ036rB2A457W6HW3EsHpxP4PsTg_9H⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES...

In a former fish-and-chipper on Kyneton's historic Piper Street today’s guest has created a 20-seat Victorian neo-bistro focussing on regional produce, Dutch heritage, and tranquil dining. Joining us today on the show to share how he has built this bold new regional destination is chef and co-owner, Rob Kabboord. https://www.instagram.com/ruhe_kyneton/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d...

How do you find your identity as a chef? What are the roads to go down to discover yourself on the plate, and how do you incorporate your own heritage into the mix and please diners too? Gerald Ong (The Fifty Six, Brisbane) joins us to discuss his ‘new authentic’ approach to sharing his culture on a plate. https://www.thefiftysix.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e...

Mike De Iuliis is the current chair of judges for Sydney Royal Wine Show, which recently celebrated its 200th anniversary. To mark the bicentenary of the Sydney Royal Wine Show an industry symposium was recently held and Mike joins me today to give me an insight into the recent judging week and the following events. ⁠https://www.rasnsw.com.au/competitions/food-beverage-and-produce/wine/⁠ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100...

Sourcing the finest seasonal ingredients is one thing, but mastering the raw, unpredictable power of cooking them over open fire is an entirely different craft. For our guest Mikey Dalton (San Telmo, Brisbane), fire-cooked cuisine isn’t just a technique—it’s a slow, deliberate philosophy. https://santelmobrisbane.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠ <p...

From clipboard on deck to champion of the wheelhouse - Dave Schubert has seen the fishing industry from just about every angle… except perhaps from the fish’s. After working in fisheries management, including time at sea as an observer, Dave founded EastEdge Fishing and became a passionate advocate for Australia’s commercial fishers. Today, he works alongside OceanWatch’s Master Fishermen, helping recognise the skill, stewardship and hard work of those doing fishing properly. ⁠https://eastedgefishing.com.au⁠ Follow Fishtales, a Seafood Podcast on Instagram  <p...

Stepping in to helm an iconic restaurant means inheriting a formidable legacy while preserving the core identity that made it legendary. The ultimate challenge for any chef is balancing that reverence for tradition with the confidence to carve out their own distinct culinary path. So how do you do it? Today, we’re joined by Bennelong executive chef Rob Cockerill to unpack how he’s honouring an Australian dining institution while making the kitchen unmistakably his own. https://www.bennelong.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCL...

After a career in communications and teaching Melissa Goffin (Red Gum BBQ) and her husband decided to explore a life in hospitality - namely showcasing the southern bbq of her home back in the US. After years of failures and little triumphs, they have created one of the most popular and dynamic homages to southern bbq downunder, and it seems they’re just getting started. https://redgumbbq.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠http...