Podcast Episodes

The Crackling: Andrew Duong (Miss Van's, Canberra) - Banh mi backbone

Food is a language like no other. One that can be passed on, interpreted, and shared over generations in families that put food in the centre of the …

3 years, 6 months ago

Fishtales: Geoff Blackburn (Commercial Fisherman, Coffs Harbour) - star of the sea

The inshore fishermen of New South Wales are a vital part of many regional communities, along with providing employment and economic benefit to their…

3 years, 6 months ago

Charlie Mitchell (Clover Hill, Brooklyn Heights) - the new wave

At Clover Hill in Brooklyn Heights, you won’t find white tablecloths or hear the clinking of silverware and porcelain plates over hushed music. Groun…

3 years, 6 months ago

Over a Glass: Jonny Bucknall and Brett Phillips (Freshwater Brewing Company) - beachy vibes in Brookie

Freshwater Brewing Company is located in Brookvale on the Northern Beaches. It was founded by a group of Industry mates, as most good ideas are. 

They…

3 years, 6 months ago

Marjorie Meek-Bradley (Pastis, New York) - Keeping it real

Today we continue our deep dive into the lives of people in food in New York with one of the city's most talented chefs.

Growing up in a family that r…

3 years, 6 months ago

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, 6 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, 6 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, 6 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, 6 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, 7 months ago