Podcast Episodes

Camari Mick (The Musket Room, Manhattan) - You’re gonna bake it

Today we continue our deep dive into the lives of people in food in New York.

By her own account, Camari Mick (The Musket Room, Manhattan) got into pa…

3 years, 4 months ago

The Producers: Matt Palise (Kensington Pride Mangoes) - fruity business

It’s hard to get your head around picking and packing half a million dollars worth of produce in a single day. But for the six weeks that Kensington …

3 years, 4 months ago

Will Guidara (Unreasonable Hospitality, The Big Brunch) - The art of unreasonable hospitality

This week on Deep in the Weeds we are in New York City and we are kicking off with one of the most influential and inspirational restaurateurs of the…

3 years, 4 months ago

The Crackling: Scott Graham (Mirrabooka Pork) - For the love of pigs

After a career as an engineer in the mining industry, Scott Graham needed a change and to feel a greater connection to the land and food. After years…

3 years, 4 months ago

Over a Glass: James Audas and Tom Sheer (Bar Heather, Byron Bay) - Parisian-inspired & natural wine focused

Bar Heather is the new Parisian-inspired, natural wine focused Restaurant and Bar on Jonson St in Byron Bay. 

Today I am joined by the notorious James…

3 years, 4 months ago

Rodrigo do Vale (Crown Melbourne), - Sharing your culture

Sharing food and communal dining was at the heart of life growing up in Brazil for Rodrigo do Vale (Crown Melbourne), but he never envisaged a career…

3 years, 4 months ago

Clare Hammond (Chef by the Sea) - On the crest of a wave

After finishing a university degree, Clare Hammond (Chef by the Sea) took time out to spend winters cooking in ski chalets in the French Alps, while …

3 years, 4 months ago

The Producers: Giovanni Pilu (Pilu Bottarga di Muggine) - Hand and heart

He may be renowned as one of Australia’s best chefs, but Giovanni Pilu (Pilu Bottarga di Muggine) is making a name for himself by producing Bottarga …

3 years, 4 months ago

Luke Headon (Society, Lillian’s Brasserie) - Take to opportunity

Coming from a family with a long lineage in agriculture, Luke Headon (Society, Lillian’s Brasserie) had a curiosity about food from a young age. Afte…

3 years, 4 months ago

The Crackling: Leigh McDivitt - Wooed by the whole beast

Nose to tail butchery has become a feature of many kitchens. The understanding and ability to use the entire beast – every last bit to not only deliv…

3 years, 4 months ago