The sheer size of Gippsland is impressive. The quality of wine produced throughout its diverse landscape has earned a reputation for some of Australia’s finest offerings. Join us as we explore the remarkable terroir of Gippsland. In this episode, we are traveling to West Gippsland to talk to the notorious William Downie, affectionately known as Bill. He shares his farm, Guendulian, with his talented wife Rachael in the Baw Baw Shire. William Downie Wines has more than just a few followers; he has a dedicated cult following of fans who respect his philosophies, practices, and his artisan Pinot ..read more

Working under some very influential mentors throughout his career Scott Mills (Sinclair’s and The Log Cabin) decided when he got the chance to run his own kitchen that he’d create a plan to not only build a great workplace culture but get the best out of his staff too and help them take their careers to the next level. Now, at one of western Sydney’s busiest venues, he’s creating something special. https://sinclairsrestaurant.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf94 ..read more

Growing up in a food-loving family near Florence, Italy Matilde Razzoli (Elio’s Place) had a natural inclination to become a chef. After rising the ranks in some of Italy’s best restaurants, she ventured to Australia on a visa for a break and fell in love with it. Now she’s taking on the biggest role of her life at an all-day bistro that's making waves in Melbourne. https://www.eliosplace.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5 Follow Deep ..read more

After cutting his teeth and rising the ranks at some of Sydney’s and Melbourne’s best restaurants Elliott Pinn (House Made Hospitality) had an opportunity to join an exciting new hospitality group. In a short period of time the group has grown exponentially, and so too has Pinn’s approach to the art of hospitality. https://www.housemadehospitality.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5 Follow Deep In The Weeds on Instagram  &nbs ..read more

The Schultz Family Farm has been operating since 1894, with the fifth generation currently growing up on the property and raising pigs. Vaughn Schultz is passionate about ethical husbandry and believes animals deserve to be treated with appreciation and respect. The animals have constant access to the outdoors; forest and pasture, to turn stones, dig in soil and wallow, to see the sky and express natural instincts. This amazing natural environment and a quality diet is the key to flavour. https://www.schultzfamilyfarms.com.au/ Follow The Crackling https://www.instagram.com/thecracklingpodcast ..read more

We’ve seen a raft of closures this year and with winter settling in it’s going to test the mettle of just about every operator. How can government help the industry, what positive moves can be made to help the most vibrant industry come back to life? What chance to the single venue, independent operators have? Louis Couttoupes (Onzieme, ACT) is taking these questions to Canberra to find career paths and better solutions for independent restaurant and hospitality staff across the board. https://www.instagram.com/louiscouttoupes/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GI ..read more

Dave Allen, known as the "Sea Urchin Godfather," is a pioneer of the Australian sea urchin industry. With over 25 years of dedication, he has mastered the craft of harvesting, processing, and promoting premium uni, becoming a key figure in elevating Australia's sea urchin to global recognition. https://www.instagram.com/tasdavea?igsh=MXh1dzNvY2V3Mm1lZA== Follow Fishtales, a Seafood Podcast on Instagram  https://www.instagram.com/fishtalesseafoodpodcast/ Follow John Susman  https://www.instagram.com/fisheads/?hl=en Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwi ..read more

After cutting his teeth and rising the ranks at some of Sydney’s and Melbourne’s best restaurants Elliot Pinn (Housemade Hospitality) had an opportunity to join an exciting new hospitality group. In a short period of time the group has grown exponentially, and so too has Pinn’s approach to the art of hospitality. https://www.housemadehospitality.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5 Follow Deep In The Weeds on Instagram    ..read more

Welcome to the final episode in our miniseries collaboration between Producers podcast and AgriCultured, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. So far, we’ve heard from duck farmer Bec Rumble, vegetable grower Wouter Sels, winemaker Linda Morice and finally we’re chatting to Annette Reed from Tasmanian Natural Garlic and Tomatoes. With her husband Nevil, she farms tomatoes and garlic half an hour from Launceston. https://www.tngt.com.au/ https://www.agricultured.com.au/ SUBSCRIBE TO OUR NEWSLETTER ..read more

One of Australia’s most celebrated chefs, Martin Boetz (Shortgrain) has had pork at the centre of many of his creations in the kitchen. After years wowing Sydneysiders with Longrain, and putting on feasts to remember in the Hawksbury he’s now making his mark on the Brisbane landscape – and Brisbanites can’t get enough of him. https://www.shortgrain.com.au/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/p ..read more