Podcast Episodes

Annie Smithers (Du Fermier) - A decade of Du Fermier

Well, it's a very special day for a few reasons. Today’s guest was our third ever guest on Deep in the Weeds, 3 years ago. And as we celebrate three …

3 years, 2 months ago

The Crackling: Matt Wilkinson - branch out

Building a brand can give you the ability to branch out into other areas and explore new and exciting initiatives, for renowned chef Matt Wilkinson t…

3 years, 2 months ago

Jeff Schroeter (Beckett’s) - Paddock to plating up

Growing up in a small country town near the Riverina Jeff Schroeter (Beckett’s) discovered a deep connection to the produce of the region at a young …

3 years, 2 months ago

Over a Glass: Tony Love (Wine Journalist) - lover of things vine and wine.

Tony Love has a way with words. He is a South Australian-based professional wine reviewer, writer and editorial content creator. A true career journa…

3 years, 2 months ago

James Brownrigg (The Boathouse Group) - Hooked on hospo

Donning a suit and working in the finance sector was taking its toll on James Brownrigg (The Boathouse Group), so he hung up the suit and went on a E…

3 years, 2 months ago

The Producers: Cecilia 'CC' Diaz-Petersen (CC's Kitchen) - sustainability, community and legacy

Cecilia 'CC' Diaz-Petersen grows one of Australia’s only commercial crops of wild hibiscus - also known as rosella - alongside an eclectic mix of Asi…

3 years, 2 months ago

Craig Macindoe (Darling Crackles) - Change in the wind

After two decades of running his own restaurants, Craig Macindoe (Darling Crackles) saw a change in the restaurant industry - particularly in regards…

3 years, 2 months ago

Fishtales: Ashley Prendergast (Austral Fisheries) - the love of her life

The life of a female working in the seafood industry can vary depending on her specific job and location. However, in general, women in the seafood i…

3 years, 2 months ago

The Crackling: Giovanni Pilu (Pilu at Freshwater) - The best seller

There are many restaurants renowned for a signature dish. 

Some chefs see it as a blessing for repeat business, others see it as a curse of repetition…

3 years, 2 months ago

Emile Avramides (Clove Lane) - Build it and they will come

Growing up in a food-loving family in the industry Emile Avramides (Clove Lane) had first hand experience of the ins and outs of restaurants. After w…

3 years, 2 months ago