Deep in the Weeds - A Food Podcast with Anthony Huckstep

Deep in the Weeds - A Food Podcast with Anthony Huckstep

Author: A Deep in the Weeds Production Language: English Episodes: 50
Anthony Huckstep pulls up a chair in kitchens, dining rooms, and farms across Australia for Deep in the Weeds-A Food Podcast with Anthony Huckstep. This isn't about surface-level reviews or trendy recipes. Instead, each episode digs into the real stories and hard-earned wisdom of the people who make our food culture tick. You'll hear chefs recount the pivotal failures that shaped their careers, listen to producers explain the visceral challenges of farming with the seasons, and get honest reflections from front-of-house staff on the beautiful chaos of service. The conversations are intimate and meandering, often uncovering the personal philosophies and quiet obsessions that drive people in this demanding industry. By focusing on these substantive dialogues, the podcast reveals the connective tissue between the grower, the cook, and the guest on the restaurant floor. It’s a series for anyone who believes food is about more than just consumption-it's about community, craft, and the sometimes messy business of hospitality. Produced by A Deep in the Weeds Production, this ongoing audio documentary offers a genuine, unvarnished listen, straight from the source.
Episodes
Adam Brick (Minimoto Seafoods, Austin - Texas) -  chef-turned-distributor [not-audio_url] [/not-audio_url]

Duration: 38:47
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 Mi…
Gerald Ong (The Fifty Six, Brisbane) - Food as a vessel for culture [not-audio_url] [/not-audio_url]

Duration: 48:05
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, Brisba…
Rob Cockerill (Bennelong, Sydney) - Carving a new path through legacy [not-audio_url] [/not-audio_url]

Duration: 37:12
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…
Melissa Goffin (Red Gum BBQ) - The high stakes of low and slow bbq [not-audio_url] [/not-audio_url]

Duration: 44:17
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…