Deep in the Weeds - A Food Podcast with Anthony Huckstep
Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
Show episodes
The Crackling: Marco Balzanelli (Four Bees and Balzanelli Smallgoods) - Through the family
It all started on the Balzanelli family homestead where traditions and smallgoods has been passed down the generations. Marco Balzanelli (Four Bees and Balzanelli Smallgoods) is at the helm of this extraordinary third-generation strong smallgoods specialist and joins us to share yarns of the family and the art of great
It was just the second episode of Deep in the Weeds back in 2020 when we first caught up with Jacqui Challinor, and we’ve had her on the show a few times since, and every time there is a huge shift in her life, and today is no different. Join us as she shares travel yarns and some Christmas joy. https://www.instagram.c
Pub restaurants have changed dramatically in the last decade or so, but it’s tricky to find the right balance between pub grub and an elevated dining offering. We catch up with Wayne Algar (The Inn, Ainslie) who is leading the team of on the first floor of one of Canberra’s best pubs. https://www.edgarsinn.com.au/thein
Fishtales: Angelo Vaxevani (Nicholas & Peters Fish) & Frank Theodore (Get Fish) - Christmas countdown
Join us for a deep dive into the seafood industry with two of Australia’s most influential experts. Angelo Vaxevani, manager of Nicholas & Peters Fish Stores—the country’s largest independent seafood retailer—and Frank Theodore, the driving force behind Get Fish, Sydney’s premier fishmonger for top restaurants, share t
We caught up with Mischa Tropp earlier this year to talk Toddy Shop, but his world has become a little bit busier since with the opening of Kolkata Cricket Club. He joins us today to share a few food yarns from his travels. https://www.instagram.com/wearekerala/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES,
He left the public service and followed his love of food, and now Louis Couttoupes (Onzieme) has one of the most dynamic and exciting restaurants in Canberra. He joins us to share his gifted approach to cooking over fire and old school hospitality. https://www.onzieme.com.au/ Follow The Crackling https://www.instagram.
