A Deep in the Weeds Production
146 episodes listed below
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The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds ProductionAn Australian Food Podcast from the Deep in the Weeds Network.
Based on 6 episodes we listened to · September 2026
Detailed producer portraits reveal the labor, judgment and personal commitments behind farms, spices, honey, chocolate and restaurant supply.
The Producers turns food production into a series of close, practical portraits. Dani Vallant and Anthony Huckstep guide farmers and makers through the decisions behind their work, from managing hives after the arrival of varroa to growing vegetables for restaurants and building…
That 'red pepper' in your recipe has a backstory, and so does your chocolate.
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Short reviews from the PlayNext desk, based on the episodes we processed.
A straightforward portrait of family craft and the work behind scale.
The piece follows Brendan Gamzee and the family smokehouse in Wangaratta with a plain, sturdy confidence. It moves from ham, bacon, sausages, and other small goods to the larger shift from a butcher shop to a purpose-built manufacturing facility, with Felix Gamzee's role sitting…
A patient portrait of goat cheese shaped by herd health, milk quality, and the local soils and pastures that support it.
Holy Goat cheese follows Anne-Marie Monda and Carla Murs through a working life shaped by goats, milk, and the patient work of turning that milk into fresh, rind-ripened, and semi-hard cheeses.
A small egg business becomes a plainspoken lesson in care, consistency, and retail survival.
Josh Murray's rainbow eggs story is not just about a clever brand. It is about a farm kid who turned looking after chickens into a business. Dani Vallant remembers spotting the brightly coloured box at her local supermarket years ago, and the story traces the move from…
A quiet founder story about a family business, handmade product, and the patience behind a brownie.
Caroline Kropak's story lands as a straightforward food-business origin tale: after corporate careers, she and George walked away from that path, shaped an idea from a Sunshine Beach walk into Brazen Brownies, and built it carefully from home baking.
A clear-eyed look at small-scale farming, local food, and the cost of doing it differently.
Rhiannon Phillips’ story follows the work of growing food close to home in a place with little farmland to spare. From Lawson to Buluburra, Mountains Gourmet reads as a market garden, a workshop space, and a practical link between the Blue Mountains and the food it depends on.
A grounded chocolate story that keeps process, ethics, and flavour closely linked.
The episode follows Deb Makin from zoology and wedding planning into a Brunswick bean-to-bar business, where sourcing, tempering, wrapping, and tasting all sit in the same frame.
A frost-prone farm story that finds its warmth in pruning, picking, and problem-solving.
Annette Reid's turn on The Producers reads as a grounded farm portrait, all tomatoes, garlic, red loamy soil, cold tunnels, and the steady judgment that keeps a small block productive in frost-prone country. It stays close to the work, and that focus gives the piece its warmth.
A chef's career shift becomes a clear-eyed, community-rooted farm story.
James Zarella tells a plainspoken story about a chef who left kitchen work for Gardner's Bay Farm in southern Tasmania and found a different kind of service there.
Food talk with a comedy aftertaste.
Menswear talk with real texture.
Wine learning with a passport.
Grocery finds, chewed and counted.
Try Guys chaos between the big swings.
Celebrity meals with real food curiosity.
Brendan Gamzee describes a family business rooted in Wangaratta.
Rob Lockhart reveals why farming potatoes is like playing a round of football every season.
Sam Lentini shares his pride in the legacy his father left and the platform for Generation 3.
Bec Rumble tells the story of Lone Goose Farm in the Meander Valley, where she and Paul raise Muscovy ducks on 50 acres.
Anne-Marie Monda and Carla Murs describe Holy Goat Cheese as care first, production second.
Annette Reid of Tasmania Natural Garlic and Tomatoes says she and Neville have farmed at Selburn, about half an hour from Launceston, since 1987, turning a bush block into a small-scale food business.
Courtney Young of Woodstock Flour says flour has 'so much flavour' when it is stone-ground and milled to order in Rutherglen, Victoria.
Deb Makin of Ratio Cocoa Roasters says chocolate shaped her life, from zoologist to wedding planner to bean-to-bar maker in Brunswick, Melbourne.
Robert Jones reveals why moving from farming to tourism gave him control over pricing and sustainability.
James Zarella traces the move from chef life to farm life.
Gemma Devin tells the story of Mount Henry honey from the family farm at the base of the Blue Mountains.
Ian Herbie Hemphill talks about spices as products with origins, histories, growing conditions, and processing methods, not just ingredients.
Claire Morgan introduces the business behind her rebranded produce company.
Wouter Sells runs Seven Springs Farm in Larinna, about 30 to 40 minutes from Sheffield and nearly two hours west of Launceston, on a property with seven year-round springs.
Tara Croker exposes how less than 2% of the native food industry benefits Indigenous communities despite their ancestral knowledge.
Caroline Kropack traces the shift from corporate life into Brazen Brownies.
After her husband died suddenly at 39, Linda had to choose between sinking or swimming as a solo winemaker.
Nari tasted lemon caper sauce, asked 'what are these green things?' and ended up buying a caper farm the next day.
How a 40-year breeding program created the Bravo apple, with growers forming a cooperative to control its trademark.
Dani Vallant recalls seeing Josh's Rainbow Eggs in a supermarket 14 or 15 years ago, with a brightly coloured box and a young boy's face on it.
The Producers sits with Tanya Walter at Burrum.
Anthony Huckstep speaks with Rhiannon Phillips of Mountains Gourmet, who grows in Lawson and Buluburra in the Blue Mountains of New South Wales.
Michelle Morgan and Dean built Zokoko in Emu Heights after a 2004 Costa Rica trip turned wild cacao pods into a chocolate-factory idea.
Alison Jones says cherry farmers have one crop a year, so Wandin Valley Farms spreads risk across farms in different regions.