The Luminaries on Deep in the Weeds - a food podcast – Détails, épisodes et analyse

Inspiration can come from any given moment. Influence can be acquired in many ways. But there are few that have had more influence on those in the industry, and home cooks, than Maggie Beer. She joins us to share stories of how it all started, the hurdles, the successes and what lies at the heart of a career in food. https://www.maggiebeer.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

It's an understatement to say the last few years have caused an upheaval in our lives. From natural disasters to global pandemic, environmental and climate concerns, and political tensions the last few years have made us all think differently about what matters and the road forward. For those in the hospitality sector, the road has been a bumpy one, and there are still so many challenges ahead. Renowned as one of Australia’s most influential chefs and restaurateurs Mark Best joins us to dissect the last few years, the way forward and the bright future and opportunities that lie ahead for Australian culinary landscape. https://markbest.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After plying his trade in some of Sydney’s best restaurants Tristan Rosier (Arthur, Jane) he learnt valuable lessons of what to do, and what not to do. When the moment arrived to open his very own restaurant he embarked on a journey to give singular focus to quality ingredients and change our perceptions on how tasting menus and shared plates to create a template for a new way of dining. Now part of the new wave of Australian cuisine, he’s on the verge of opening his second venue where the DNA remains, but the incredible evolution continues. https://arthurrestaurant.com Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After opening a café in a Melbourne University Salvatore Malatesta (St Ali, Melbourne) realised the need and opportunity to raise the bar in regards to café offerings and particularly coffee. Fuelled by his love of everything coffee he led a revolution in Australia’s dining capital that not only changed our perceptions on cafes, but helped steer Australia as one of the most mature coffee markets on the planet. https://stali.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork M

Growing up in as a second-generation Italian-Australian Sharon Romeo (Fino Seppeltsfield, Fino Vino) had a strong connection to food at a young age, and believed her destiny was a career as a chef. But after work experience, she was declined the chance to do a chef apprenticeship. She headed to university to study psychology and all the while found work in the front of house. The experience of such swept her off her feet and she felt in her element on the floor of a restaurant. Soon enough her innate understanding of true hospitality was getting attention and it led to a string of gigs until she met chef David Swain. The pair combined their talents to open Fino and serve simple regional food, interesting wines and deliver thoughtful welcoming service. A few decades later and Fino is renowned as one of South Australia’s most influential brands, and Sharon has become one of the countries leading exponents of hospitality. https://www.instagram.com/shazarama/?hl=en Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Although his first experience as an owner of a restaurant (Movida) became one of the most successful restaurants in Melbourne’s culinary history, David Mackintosh (Lee Ho Fook, Ides, Pope Joan, SPQR Pizzeria) felt he didn’t learn any lessons because they got just about everything right. But the momentum created opportunities, and the rollercoaster of failure and success moving forward gave him the know-how to focus on the things he could control in his businesses, and manage the unpredictable moments as best as possible. It set him up to take a pragmatic approach to partner with highly creative people and give them the foundation to shine and deliver some of the most important restaurants of the modern era. https://au.linkedin.com/in/david-mackintosh-86171448 Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After taking a leap of faith and buying a restaurant at the age of 21 Bianca Welsh (Stillwater, Black Cow Bistro, Seven Rooms) has become one of the most awarded and respected young restaurateurs in Australia. But as her businesses grew, she watched many of her industry colleagues struggle with mental health and after supporting a young staff member through a mental health crisis, Bianca came to the realisation that hospitality employers are uniquely positioned to help young people in this area. Keen to arm herself with as much knowledge as possible to support her team, Bianca headed back to university and graduated with a Bachelor of Behavioural Science and now runs From Experience - a pilot program specifically for the hospitality industry, the first of its kind in Australia. https://www.instagram.com/biancaleewelsh/?hl=en Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

After plying his trade in one of Britain’s best restaurants, Darren Robertson (Three Blue Ducks) headed down under and found himself as part of the brigade of one of Australia’s most influential restaurants – Tetsuya’s. He rose the ranks to become head chef working alongside arguably the most incredible alumni of chefs a restaurant has ever produced, but he felt an urge to break the shackles of fine dining and explore produce and cook in a more relaxed, natural manner. It led to a partnership with a band of people who would go on to create one of the most iconic casual eateries that not only expanded to multiple locations, but triggered a movement that elevated everyday eats and brought us all closer to producers too. https://www.threeblueducks.com Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

As our culinary landscape has evolved, the proliferation of large restaurants became a real feature as operators turned to bums on seats to find profit. But with more staff, longer trading hours, high rents, and higher food costs it put greater pressure on the already slim margins. After a career in some of Australia’s best restaurants Sarah Baldwin (Joy, Brisbane) teamed up with chef Tim Scott began to create a sustainable restaurant model that not only took as many operational stresses out of the day to day as possible, but allowed them to share the joy in their cookery too. A few years on, and now Sarah as sole owner and chef Joy has become one of the most unique restaurants in the country and is regarded as one of Brisbane’s best. https://www.joyrestaurant.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

In 2006 Nick Hildebrandt and chef Brent Savage opened Bentley Restaurant + Bar in a former pub in Surry Hills and began the new wave of dining in Sydney. One where the shackles of fine dining were removed, but the food and wine lured you out of your comfort and into new, magical experience. It laid the foundation for what would become one of the most important restaurant groups in our culinary history – lead by a humble, adventurous chef in Savage and Hildebrandt, a once in a lifetime sommelier keen to open the gateway to the incredible wine experiences we now find commonplace. https://www.thebentley.com.au Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork