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Welcome to the Beth and Blake talk show podcast, where amazing things happen.
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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
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Is it best that our food is Local and Organic or Big and Conventional? Our view is “Both, and..” We don’t come to the table with a bias, except that good farming like good food comes in all shapes and sizes. Farm to Table Talk explores issues and the growing interest in the story of how and where the food on our tables is produced, processed and marketed. The host, Rodger Wasson is a food and agriculture veteran. Although he was the first of his family to leave the grain and livestock farm a ...
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The Relational Psych Podcast makes therapy more approachable by inviting real mental health professionals to explain what they do, why they do it, and why it works, using simple, understandable language that anyone can apply to their lifelong growth.
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There is Organic and there is beyond Organic to regenerative organic, including soil health, animal welfare and social. California Certified Organic Farmers, CCOF, advances organic agriculture for a healthy world: advocating for organic policies, supporting the growth of organic through educationand grants and providing organic certification. A non…
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Over a Glass: Melanie Chester (Giant Steps, Yarra Valley) - innovation and excellence
40:25
40:25
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40:25
Melanie Chester is the General Manager at Giant Steps, where she also leads Winemaking and Viticulture. Her vision and expertise are what truly set her apart, complemented by her quick wit and unwavering dedication to her craft. With a career marked by innovation and excellence, Mel continues to make waves with wines that are nothing short of show-…
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The Producers: Astrid Birt (Fresh Tracks Farm) - Raise the kids
24:41
24:41
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24:41
Keen to escape the city life, Astrid Birt (Fresh Tracks Farm) took over the family property in rural Western Australia where she is now raising a young family, cattle, sheep and chickens on a small-scale regenerative farm. https://freshtracksfarm.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES htt…
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Ali Chebbani (Chebbo’s Burgers) - Built by burgers
36:04
36:04
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36:04
Going from food truck to bricks and mortar is an exciting development for small operators, but it also comes with a whole raft of new challenges. How do you convert a mobile offering to a fixed location and enjoy heater success? Ali Chebbani from (Chebbo’s Burgers) joins us to share his incre4dible journey so far. https://www.chebbos.com SUBSCRIBE …
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The Crackling: Claire Van Vuuren (Bloodwood, Sydney) - Heartbeat of Newtown
13:32
13:32
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13:32
Newton is one of the most vibrant hospitality hubs in Sydney with just about every cuisine in earth on offer. But there is one restaurant, Bloodwood, that not only paved the way for elevated dining, but has stood the test of time and become a hub of the community too. Owner and chef Claire Van Vuuren joins us to share yarns from an incredible innin…
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Food System Fights – Stuart Gillespie
1:00:00
1:00:00
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1:00:00
Food is life but our food system isn’t helping. Designed in a different century for a different purpose—to mass-produce cheap calories to prevent famine—it’s now generating obesity, ill health, and premature death. We need to transform it into one that can nourish all eight billion of us and the planet we live on. That is the story learned in Food …
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Over a Glass: Angus Hughson (Writer and Publisher) - mentor to many and friend to most
49:22
49:22
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49:22
Angus Hughson has played a pivotal role in shaping the voice of Australian wine. As a respected wine writer and publisher, he possesses a keen understanding of what the local wine scene needs to evolve—and he takes deliberate action to make it happen. A mentor to many and friend to most. https://winepilot.com/author/angus-hughson/ SUBSCRIBE TO OU…
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The Producers: Bruce Maynard (Wheat and Sheep farmer) - valuing diversity and soil health
23:26
23:26
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23:26
Bruce Maynard isn’t farming like those around him. His fields at Willydah, west of Dubbo in NSW, look different, greener, wilder, a little more chaotic. He’s a wheat and sheep farmer like many in the region, but he’s just as interested in lizards, migratory birds and native legumes as grain yield. Where the system pushes for simplicity, he’s valuin…
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The Crackling: Aiden Stevens (Eleven Barrack) - Quiet achiever
22:20
22:20
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22:20
The Bentley Group is one of the most influential hospitality offerings of the last two decades downunder, with a throng of unique personalised restaurants. Although he shies away from the limelight, Group Executive Chef Aiden Stevens took us behind the scenes to share how he gets the best out of his team to keep customers coming back. https://www.…
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MAHA’s Report – Callie Eideberg & Rodger Wasson
54:32
54:32
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54:32
The long-anticipated MAHA Report : “Making our children healthy again” is published. In the preamble it claims “to be a call to action, presenting the stark reality of American Children’s declining health, backed by compelling data and long-term trends.” It unpacks the potential dietary, behavioral, medical and environmental drivers behind the cris…
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Jess Pryles (Hardcore Carnivore) - meat nerd
36:04
36:04
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36:04
How our food is raised, farmed, caught and harvested has become more and more important to our everyday lives. It’s allowed the production of meat to find better ways, and in turn created a posse of passionate meat-eaters along the way. Hardcore Carnivore Jess Pryles is an Australian-born “meat nerd” who is now based in Texas, but back downunder to…
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Over a Glass: Tyson Stelzer (The Champagne Guide) - a true steward of his craft
45:56
45:56
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45:56
Tyson Stelzer is the acclaimed author of The Champagne Guide — a monumental work now in its seventh edition and widely regarded as the definitive manual on all things Champagne. Alongside this, Tyson has dedicated his career to communicating the stories of land, people, and time with impassioned articulation and poise. He is a true steward of his c…
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We’ve had a few legends of Australian hospitality on Deep in the Weeds, and although I’ve never met today’s guest, I feel like I’ve known him forever off the back of all the yarns other industry people have shared. He has been part of the fabric of Melbourne’s dining landscape for decades. It is an absolute pleasure today to have Andrew Blake (Blak…
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Listen For Voice Of Agriculture – Rodger Wasson
33:02
33:02
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33:02
Agriculture, from farms to tables, have voices to be heard. Farm To Table Talk host Rodger Wasson brings his own voice to the table with farmers, chefs, policy makers, innovators and dreamers with conversations that offer ideas and inspiration to the food system . The table turns in this conversation as Rodger is a guest on Capri Cafaro’s Eat Your …
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Over a Glass: Michael Dal Zotto (Dal Zotto, King Valley) - passion and loyal commitment
34:50
34:50
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34:50
Michael Dal Zotto is the second-generation winemaker and co-owner of Dal Zotto, in the King Valley of Victoria. Along with his brother Christian they are continuing the work the pioneering work of their parents Otto and Elena the only way they know how, with passion and loyal commitment. https://www.dalzotto.com.au SUBSCRIBE TO OUR NEWSLETTER FOR…
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Grampians Wimmera Mallee Special Dirty Linen Episode - Cat Clarke (Dimboola Golf Club) - hospo culture, country food and meaningful life
38:14
38:14
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38:14
What does a caterer do when she gets too big for her home kitchen? Maybe she moves into the under-used local golf club kitchen and semi-accidentally turns it into a restaurant. That’s more or less the story with Cat Clarke, chef, teacher, Dimboola gamechanger. We enjoy a delicious chef’s table country lunch with plenty of native ingredients then si…
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Frank Tucker (Pacific Hunter Group) - On the hunt
36:14
36:14
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36:14
Hospitality Groups come in many forms and are a large part of the culinary landscape these days. What impact do they have on the evolution of the dining scene? And how do ensure each offering in the group holds its own identity? Frank Tucker (Pacific Hunter Group) joins us to talk about his fascinating career, and how he steers the ship of one of t…
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After years working one of the world’s great proponents of Thai, Annita Potter (Viand) decided to return to Australia and take diners on her own journey through Thai cuisine through a different lense. The result is a dining experience where the guests and the food are the show in equal measure. https://www.instagram.com/viand.club/?hl=en Follow T…
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Farmers Should Earn More/Work Less – Ari Memar
55:57
55:57
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55:57
Farmers work too hard for what they earn. They need to earn more and work less for their way of life that should be profitable. Small farms are critical to local communities and food systems, but are especially outmatched by the resources available to larger farms — technology, equipment, sales and marketing teams, and back office staff. So in part…
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Grampians Wimmera Mallee Special Dirty Linen Episode - Robin Wickens (Wickens at the Royal Mail) - a complete and engaging dining experience
29:43
29:43
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29:43
At the southern end of the Grampians, chef Robin Wickens uses the Royal Mail’s market garden to supply produce for his pub bistro and fine dining restaurant Wickens, which is set in bushland in a glassed pavilion. We meet up with Robin for a garden tour, before heading back to the restaurant for a 10-course degustation with matched wines. Dinner is…
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Duan Wong (The Malaya, Sydney) - Longevity magnified
24:50
24:50
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24:50
Institutions in hospitality are a rarity these days, with longevity one of the holy grails of the industry. Today we are very excited to be joined by the third generation of one of Sydney’s most loved and visited venues that started all the way back in 1963. Duan Wong co-owner of the Malaya in Sydney shares yarns of its incredible influence and the…
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Samuel Rozsnyoi (Chiswick) - Keep learning
32:50
32:50
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32:50
Leaving school at a young age, Samuel Rozsnyoi (Chiswick) found a home and direction in the hospitality sector. First as a means to pay the rent and buy groceries, he soon discovered a never-ending world to explore if he pushed himself. He set about bouncing from venue to venue learning his craft from some of the very best chefs. That insatiable ap…
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The Crackling: Luke Powell ( LP’s Quality Meats) - The sausage king
18:46
18:46
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18:46
One of the country’s most influential chefs hung up the whites and donned a butcher’s apron and soon enough obtained a cult following. We catch up with former Tetsuya’s head chef and now LP’s Quality Meats maestro Luke Powell to hear his story, some tricks and tips on making the best charcuterie and what it takes to transition a career. https://lp…
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The food system is extremely inefficient with 237 million tons going unsold or uneaten.–becomingfood waste, which goes t to landfill, incineration, or down the drain, or simply left in the fields to rot. That’s almost 120 billion meals’ worth of food that goes unsold or uneaten each year, roughly 1.4% of U.S. GDP. The impacts on climate and environ…
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Over a Glass: Clive Jones (Nautilus Estate, NZ) - wisdom of decades
41:16
41:16
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41:16
Clive Jones joined Nautilus Estate as Winemaker in 1998. Today, he still holds that title, now carrying the wisdom of decades on his shoulders. It’s no surprise, then, that he is crafting some of the most captivating wines in New Zealand https://www.nautilusestate.com SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND …
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Elliot Gotovac (The Inn, Canberra) - Evolutionary path
21:07
21:07
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21:07
The opportunity to take ownership of a kitchen and menu is an exciting moment in a chef’s career, but what’s it like being given the chance to express yourself on the plate but ensure the offering lures people in and keeps them coming back too? Elliot Gotovac (The Inn, Ainslie ACT) is taking the popular and unassuming venue into a new era and joins…
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Andy Allen (Three Blue Ducks, Masterchef Host) - Take every opportunity
35:12
35:12
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35:12
We’ve had a few guests on Deep in the Weeds that have made the successful transition from TV show Masterchef into a career in Hospitality, but perhaps none quiet like today’s guest. An early winner on the series, then part of the Three Blue Ducks empire, Andy Allen is now celebrating 6 years hosting the show that opened the door into life in food f…
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Good Farming Good Health – Camilla Petersen
58:27
58:27
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58:27
To be a good Doctor and to do good health you really need to understand farming and agriculture, because good farming also equals good health and overall wellness, once said Wendell Berry. Dr. Camilla Petersen owns her own concierge medical practice in Missoula Montana where creating good health starts with what we are putting into our bodies. Cami…
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Over a Glass: Rob Mack (Aphelion Wine Co, McLaren Vale) - an obsessiveness with quality and value
41:35
41:35
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41:35
Rob Mack is the winemaker and co-owner of Aphelion Wine Co, based in McLaren Vale. Since launching in 2014 he has gained a reputation for his affinity with Grenache and his obsessiveness with quality and value. https://aphelionwine.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepinthewee…
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