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
A Glass of Gippsland Special Series with Shanteh Wale: Alistair Hicks (Blue Gables, Gippsland) - boutique style and excellent quality
In today’s episode, we are in East Gippsland with Alistair Hicks, who, together with his wife Catherine, made a lifestyle change that now sees them as the proud owners of Blue Gables—a winery that, from the start, made a name for itself with its boutique style and excellent quality. https://www.bluegables.com.au/ https
A native of northern Italy, Matteo Zamboni (Civico 47) began his culinary journey in some of Italy’s finest kitchens, including the Michelin-starred La Pergola in Rome and Ristorante Cracco in Milan. After traversing the globe he landed in Sydney where he joined the kitchens of some of Australias best restaurants until
To good to ignore After making a home in Melbourne and running the kitchen of one of Melbourne’s busiest restaurants Doug Keyte (Naldham House) got an opportunity too good to ignore in Brisbane. So he packed up the family and headed north he for the very first time he’s putting his own food on the plate and creating on
A Glass of Gippsland Special Series with Shanteh Wale: Frank Butera (Bass River Winery, Gippsland) - a place to call home
In this episode, we are on the Bass Coast, where idyllic coastlines and picturesque hinterlands make for popular holiday retreats. For a lucky few, it’s a place to call home. Frank Butera and his family, from Bass River Winery, join me today. https://www.bassriverwinery.com/ https://www.winegippsland.com/ SUBSCRIBE TO
Mary Vaughan (Senior Station Manager Anthony Lagoon, Westholme Wagyu) - station life
Mary Vaughan is the Senior Station Manager of Anthony Lagoon, part of the Westholme Wagyu supply chain for cattle company AACo. Known to all as Brumby, she spent her early years on the land and was always drawn to horses and station life. Brumby’s workplace is about 400km north east of Tennant Creek on a historic stock
After losing her business during Covid, Genevieve Muir spent more time in the kitchen cooking the food of her West African heritage. Keen to master a prized condiment, she spent months tweaking the recipe until her extended family approved. And now, Coast of Gold Shitto is on shelves across the country. https://coastof