Podcast Episodes

The Crackling: Aiden Stevens (Eleven Barrack) - Quiet achiever

The Bentley Group is one of the most influential hospitality offerings of the last two decades downunder, with a throng of unique personalised restau…

1 year ago

Jess Pryles (Hardcore Carnivore) - meat nerd

How our food is raised, farmed, caught and harvested has become more and more important to our everyday lives.

It’s allowed the production of meat to…

1 year ago

Over a Glass: Tyson Stelzer (The Champagne Guide) - a true steward of his craft

Tyson Stelzer is the acclaimed author of The Champagne Guide — a monumental work now in its seventh edition and widely regarded as the definitive man…

1 year ago

Andrew Blake (Blakeaway) - Warts and all

We’ve had a few legends of Australian hospitality on Deep in the Weeds, and although I’ve never met today’s guest, I feel like I’ve known him forever…

1 year ago

Over a Glass: Michael Dal Zotto (Dal Zotto, King Valley) - passion and loyal commitment

Michael Dal Zotto is the second-generation winemaker and co-owner of Dal Zotto, in the King Valley of Victoria. Along with his brother Christian they…

1 year ago

Grampians Wimmera Mallee Special Dirty Linen Episode - Cat Clarke (Dimboola Golf Club) - hospo culture, country food and meaningful life

What does a caterer do when she gets too big for her home kitchen? Maybe she moves into the under-used local golf club kitchen and semi-accidentally …

1 year ago

Frank Tucker (Pacific Hunter Group) - On the hunt

Hospitality Groups come in many forms and are a large part of the culinary landscape these days. What impact do they have on the evolution of the din…

1 year ago

Annita Potter (Viand) - My time

After years working one of the world’s great proponents of Thai, Annita Potter (Viand) decided to return to Australia and take diners on her own jour…

1 year ago

Grampians Wimmera Mallee Special Dirty Linen Episode - Robin Wickens (Wickens at the Royal Mail) - a complete and engaging dining experience

At the southern end of the Grampians, chef Robin Wickens uses the Royal Mail’s market garden to supply produce for his pub bistro and fine dining res…

1 year ago

Duan Wong (The Malaya, Sydney) - Longevity magnified

Institutions in hospitality are a rarity these days, with longevity one of the holy grails of the industry. Today we are very excited to be joined by…

1 year ago