A Deep in the Weeds Production
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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.
Based on 6 episodes we listened to · June 2026
A patient food, wine, and hospitality interview feed about work, regional identity, and the decisions behind the craft.
Deep in the Weeds is a Leisure show about food, wine, and hospitality work, told through long interviews with chefs, food producers, operators, and wine people.
You want chefs, winemakers, and hospitality people explaining the job after the glamour has clocked off.
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Short reviews from the PlayNext desk, based on the episodes we processed.
A restaurant story about love, longevity, and the work of keeping a place alive.
Deep in the Weeds spends this visit with the Tulum restaurateur following a 10-year run and the new ideas still pressing at its edges. The talk moves from the restaurant floor to the private story behind it: a 23-year relationship, a big celebration, a mother whose labor shaped…
A patient look at how a cheap skewer hustle became a lasting Enmore restaurant.
Raymond Hou's path runs from a scrappy skewer business to Firepop, a brick and mortar place in Enmore shaped by pop up habits, Chinatown hustle, and a lot of patience.
A return to Darling Glebe that balances classic dishes, a historic room, and the work of keeping both fresh.
Jeff Schroeter's return to Darling Glebe gives the episode its pull. The familiar room and the historic setting give Anthony Huckstep a clear frame, and he moves the talk from the site's past to the menu choices that keep it feeling current.
A grounded hospitality story about pubs, pressure, and a career built from the floor up.
James Gallagher's story traces Irish hospitality in Melbourne through packed pubs, roast trade, festival work, and the constant task of keeping several venues moving at once.
A chef story that keeps its focus on the room, not the ego.
Dave Pint's conversation works best when it treats hospitality as plain work with hard standards: keep people happy, keep the room alive, and make sure the food, drinks, and service all hold together.
A warm hospitality story about influence, restaurants, and the people who make a room work.
Margie Harris comes across as someone who helped shape rooms where food, service, and personality all mattered. The story moves from Adelaide to Sydney and then to the Northern Rivers, and the point is not just the travel but the reach of her work.
A grounded career story that connects craft, place, and the realities of chef work.
Anthony Healy's story comes through as a career shaped as much by place as by skill, moving from Europe to France, luxury resorts, and private chef work for royalty.
A patient story of place, conviction, and the long game of organic wine.
The episode gives Battle of Bosworth a grounded, patient shape, tracing how Jock Bosworth built a winery from the ground up without losing sight of place, family, or craft.
Samin Nosrat and Hrishikesh Hirway answer listener voicemails about pandemic-era pantry cooking.
Samuel Goldsmith interviews chefs and food writers, closing each chat with Quick Fire Questions.
Kitchen answers, food stories, sharp curiosity.
Plain cooking lessons that make dinner less mysterious.
Food stories from the working kitchen.
Anthony Huckstep speaks with Dave Pynt about Burnt Ends in Singapore and the pressure of working in a city where new restaurants are always opening and closing.
Anthony Huckstep sits down with Simon Drolscox, head chef at Old Mates in New York.
Nick Buck sits down with Shantae Whale in Hawke's Bay.
Vegan chef Shannon Martinez returns to Deep in the Weeds to discuss surviving cancer twice, nearly losing her businesses, and the arrival of a new investor-partner that has enabled rapid expansion including a statewide ready meals delivery launch and a new Melbourne CBD location for Smith and Deli.
Shantae Whale welcomes Dan Sims back to Over a Glass.
Jeff Schroeter returns to Darling Glebe, the historic Sydney room he once helped open and later sold back to his business partner.
Jock Bosworth traces Battle of Bosworth back to the property where he grew up in McLaren Vale.
Anthony Huckstep welcomes Margie Harris, whose work has made a lasting mark on Australian hospitality over several decades.
James Gallagher traces Irish hospitality in Melbourne through pubs, roasts, and festival work.
Anthony Huckstep speaks with chef Anthony Healy about a career built across international kitchens and demanding roles in Europe and beyond.
Anthony Huckstep welcomes the Tulum guest back to talk about 10 years in business.
Chianti Classico opens the door.
Stefano likes service, plainly.
FirePop starts.
Shantae Whale opens with an acknowledgment of the Tawata Whenua of Aotearoa, then settles into a conversation with Rudi Bauer.
Tintino is Brendan Hill's own passion project.
Damien Brabender describes the car crash that shattered the femoral head, triggered avascular necrosis, and forced the sale of Otis in Canberra.
Host Anthony Huckstep interviews Tracy Keeley, director of multiple Canberra hospitality businesses, about her journey in creating welcoming spaces through food and design, and her impact on the city's evolving cafe and fine dining scene.
An interview with Stephen Leroux, Executive Director of Champagne Charles Heidsick, discussing his background and the Champagne region.
Anthony Huckstep interviews restaurateur Alex Cameron about opening a second venue, Fishnets, and the challenges of maintaining identity across multiple restaurants.
An interview with winemaker Bridget Mack about her journey in winemaking, sourcing fruit from Mount Gambier and King Valley.
Anthony Huckstep interviews chef Elias Salamonsen about running a restaurant in Melbourne post-COVID.
Anthony Huckstep interviews legendary chef Rick Stein about his new restaurant in Coogee and his passion for seafood.
Anthony Huckstep interviews chef Ross Lustard about his travels and the story behind his restaurant Marmello.
Host Shantae Whale interviews chief winemaker Ed Carr about his career and the art of making sparkling wine in Australia.
Anthony Huckstep interviews Zach Young, owner of Canberra's only overnight cafe Kitter, about his vision and the business's community impact.
Anthony Huckstep interviews restaurateur Alexander Kelly about his work revitalizing local institutions like Bubba's Place and Corner 75.
An interview with viticulturist Dylan Grigg about his work in vineyards, pruning, and winning the McWilliams Excellent in Action Award.