Deep in the Weeds - A Food Podcast with Anthony Huckstep
Recently ranked · United States
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Ranking history · United States
Latest episodes
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Alessio Zullo (Fratelli Pulcinella) - From Parramatta to the world
October 26, 2026 · 37 minFrom global recognition in Naples to feeding a loyal local crowd in Parramatta, Fratelli Pulcinella is redefining western Sydney’s dining scene. While his brother Simone brings home world-champion pizza titles, the real magic happens in…
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Over a Glass: Jenny Dobson (Wine by Jenny Dobson) - A Life Shaped by Wine, Women, and the Land
October 23, 2026 · 40 minJenny Dobson shares her remarkable journey through the world of wine, from her early days in New Zealand to her influential work in Burgundy and Australia. Discover her insights on terroir, the diversity of wine styles, and her passion for…
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Raj Shrestha (Denmark House) - Behind Denmark House's authentic culinary revolution
October 20, 2026 · 28 minWhat drives a chef to leave the high-stakes kitchens of Michelin-starred Copenhagen to redefine Nordic cuisine on the other side of the world? Behind every slice of rye bread and blend of Australian native botanicals lies a secret story of…
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Apivit Wattanavibool (Olivia by Fave) - Quitting fine dining to build a local
October 19, 2026 · 27 minHow does a fine-dining veteran with two decades across London, Shanghai, and Sydney walk away from white tablecloths to build a neighbourhood dining room from the ground up? Today on Deep in the Weeds, we’re joined by Apivit…
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Nick Parkhouse (Donovan's) - Honoring Tradition While Building New Beginnings
October 6, 2026 · 29 minTaking over an iconic restaurant demands a rare balance of honoring deep-rooted tradition while injecting fresh, forward-looking energy. Alongside Pip Parkhouse and Andrew Renfrey, Nick Parkhouse has beautifully safeguarded St Kilda’s…
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Fishtales: Paul Hyland (Crab Fisherman Moreton Bay) - One pot at a time
October 5, 2026 · 29 minHe fishes with the Brisbane skyline over his shoulder — and the city has no idea he's there. Paul Hyland has worked Moreton Bay since 1989. Second-generation crabber, OceanWatch Master Fisherman, and now father to a third generation who's…
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Alex Cadger (The Blonde Group) - How to build a unique catering company
October 4, 2026 · 30 minFrom a solo home-kitchen operation to managing over a hundred staff across high-end catering, bespoke event venues, and daily luxury dining, today's guest Alex Cadger (The Blonde Group) has redefined what modern Australian hospitality…
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Oliver Garrioch (Cote Basque and Orsus Dining) - Flicking the switch to find your voice
September 29, 2026 · 36 minWhat opportunities do cooking comps deliver for young chefs, and how do they take advantage of triumph and a moment in the spotlight? With so many awards and competitions in the food industry, how do you take those moments to the next…
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Nat Taylor (Milk HAUS) - Letting go and finding your community
September 27, 2026 · 34 minWhat happens when a high-powered corporate career is traded for the elemental chaos of the land, the kitchen, and open flame? Deep in the rolling hills of the New South Wales South Coast, a historic cheese factory has been transformed…
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Fishtales: Mike Huls (Sydney Fish Market) - one of Australian seafood’s brightest young stars
September 24, 2026 · 28 minPart seafood encyclopaedia, part educator and part leading man for the waterproof-apron set—Mike Huls has packed an enormous life in seafood into a remarkably young frame. 🐟🎓 With knowledge as deep as an ocean trench, enough energy to…
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Milan Strbac (Sugarcane, Coogee Sydney) - No restaurant review, no worries
September 22, 2026 · 32 minFor almost 20 years, today’s guest has been turning out high-octane, electric Southeast Asian dining—first in Surry Hills and now right on the water in Coogee, Sydney. It’s hard to fathom that a restaurant with such a strong brand and…
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Sammy Jakubiak (Franks Deli) - What makes an Aussie deli unique?
September 21, 2026 · 46 minSammy Jakubiak: What makes an Aussie deli unique? We know what a European deli looks like, and even a New York style deli, but in Australia where migration has helped foster a rich culinary landscape, what does a modern deli look like?…

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