Podcast Episodes
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The Crackling: Ryan Carlson (Agnes, Brisbane) - Over the embers
Cooking over fire is the most primal form of cookery, but it also demands instinct, awareness and a willingness to read the elements and produce acco…
1 year, 8 months ago
Over a Glass: Dean Martelozzo (Headlands Distilling Co) - on the rocks
Dean Martelozzo, together with his three friends founded Wollongong’s first distillery, its called Headlands Distilling Co and named after the coasta…
1 year, 8 months ago
Trinh Richards (The Little Rickshaw) - Force of nature
Tired of her 9-5 corporate career, Trinh Richards (The Little Rickshaw) decided to lean into the rich culinary history of her family and start a mark…
1 year, 8 months ago
The Producers: AgriCultured Special Series Episode 1 - Bec Rumble (Lone Goose Farm) - a fascinating farming story
Welcome to the third collaboration between Deep in the Weeds’ Producers podcast and AgriCultured, a festival which showcases and connects the produce…
1 year, 9 months ago
Matt Barnett (Bronte Road Bistro) - Listen to your diners
Throughout the ups and downs of his career, Matt Barnett (Bronte Road Bistro) always found solace and inspiration in French cooking and quality seaso…
1 year, 9 months ago
Fishtales: Anthony Heslewood (Revolution Fisheries, Western Australia) - where sustainability and quality are paramount.
Anthony Heslewood is an artisanal fisherman from Busselton, Western Australia, dedicated to sustainable, high-quality fishing. With a deep passion fo…
1 year, 9 months ago
The Crackling: Vaughn Schultz (Schultz Family Farm) - The good life
The Schultz Family Farm has been operating since 1894, with the fifth generation currently growing up on the property and raising pigs. Vaughn Schult…
1 year, 9 months ago
Danilo Tozzi (Caffe Roma) - Just keep going
There have been many good and bad economic times over the last 40 years, many food trends to come and go, and new directions and cuisines emerging. H…
1 year, 9 months ago
Ben Shephard (Flour Bar) - Do it for the locals
After years of working with some of Australia’s best restaurants Ben Shephard (Flour Bar) decided to bite the bullet and open his own venue in a regi…
1 year, 9 months ago
Matt Woodhouse (Botellon, Hunter and Scout) - A few morsels and more
After 25 years on the pans in Europe, New Zealand and Australia Matt Woodhouse (Botellon, Hunter and Scout) found his way to the warmer climes of Bri…
1 year, 9 months ago