After dabbling with smallgoods as a chef, Damon Porter (Saison Smallgoods) took a leap of faith and chanced his arm on a career detour as a charcutier. The shift has been nothing short of monumental, with his smallgoods considered some of the best in Australia. https://saisonsmallgoods.com.au/ Follow The Crackling https://www.instagram.com/thecrack…

On today’s show we cover indefinite strike action at Don KR smallgoods in Castlemaine, as well as a industrial action at Victoria University, whose Vice Chancellor has taken the nuclear option in relation and locked out the workers. Also, some union news from Ambulance Victoria workers; Central Highlands Council workers; Catholic Education Tasmania…

The name of Taylors is deeply embedded in the minds and hands of Aussie wine drinkers. You’ve most likely bought a bottle, been gifted one or seen them adorned a dining table somewhere, sometime. Mitchell Taylor is the third-generation winemaker and managing director of this esteemed estate and joins me to tell me more https://www.taylorswines.com.…

On Tuesday 17th Brisbane saw 5,000 construction workers rally in support of their Union the CFMEU and the new Line in the Sand Campaign endorsed by the Building Industry Group of Unions the AMWU, CFMEU, ETU & PPTEU. This was the first in large rallies around the country with Melbourne seeing 60,000 workers arriving outside the Trades Hall Council B…

Welcome to the third collaboration between Deep in the Weeds’ 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. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. So far, we’ve…

Everyone’s budgets are thin. The economy is at snail’s pace and mortgage rates are through the roof. Whenever things are tight, dining out is the first thing consumers cut back on. Even worse, they’re booking and not turning up. It’s challenging in hospitality, but what is the grim reality for most right now, and what are the solutions to find a wa…

After finding his feet and excelling in kitchens in France, Dan Arnold (RDA, La Cache a Vin, Pneuma) felt he was ready to come home to Brisbane and open his first restaurant. Inspired by the culinary evolution and his own learnings he created a restaurant that spoke of the seasons, and simple but refined dishes. With three restaurants, he is now pa…

Jonathon Mattick is the viticulturist and winemaker for Canobolas Wines in Orange, New South Wales. Jonathon is a gentleman, a friend to many, and one of those people you just know is good to their core. In a very short time since launching Canobolas Wines, Jonathon has been doing great things with the humble grape. https://www.canobolaswines.com.a…

On this weeks episode James Brennan speaks with Logan from Melbourne activist legal service about the recent Disrupt Land Forces protests that took place in Melbourne. The protests saw police violence including the use of so called non lethal weapons being deployed against the protesters. The interview speaks about what took place at the protest as…

Renowned for his unwavering dedication to quality produce, Javier Cordina (Moda Restaurant) meticulously selects the freshest ingredients each morning, personally visiting local markets to ensure only the best finds its way onto his plates. His pork creations are no different, where he uses local pigs and best in class produce of the day to create …

John Hughes is known as a bit of freak, a Rieslingfreak to be exact. He is an authority on Riesling in Australia and one of the most dedicated artisans, I’ve ever met. Located in the Barossa Valley, you’ll find their brand-new cellar door is open for business. Pop on in, to try some of the most exquisite white wine on the planet. https://rieslingfr…

Kate Lamason is the owner of Little Tuna, a sustainable tuna preserving business in Cairns, North Queensland. Building on her family's fishing legacy, Kate combines tradition with innovation, offering high-quality, sustainably sourced tuna products that celebrate the art of seafood preservation. https://littletuna.com.au/ SUBSCRIBE TO OUR NEWSLETTE…

Welcome to the third collaboration between Deep in the Weeds’ 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. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. Today, we mee…

After working in some of England and New Zealand’s best restaurants Phil Marchant (Essa) made his way to South East Asia for some time out, before making his way to Brisbane to link up with a cheffing friend. He soon joined the team of one of Brisbane’s new wave diners Gauge before Covid forced a change. He started to explore ingredients, farming a…

Cooking over fire is the most primal form of cookery, but it also demands instinct, awareness and a willingness to read the elements and produce accordingly. Ryan Carlson (Agnes) is leading the kitchen of one of Australia’s most exciting establishments where they have an exciting pork program that challenges the team to think differently when cooki…

Dean Martelozzo, together with his three friends founded Wollongong’s first distillery, its called Headlands Distilling Co and named after the coastal rock shelf that extends to the sea, on the south coast of Sydney. It’s a beautiful place to live and to craft a range of premium spirits. https://headlands.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXC…

Tired of her 9-5 corporate career, Trinh Richards (The Little Rickshaw) decided to lean into the rich culinary history of her family and start a market pop-up selling Banh Mi. Soon enough it turned into bricks and mortar, and now is considered one of the most exciting regional restaurants in the country. https://www.thelittlerickshaw.com.au/ SUBSCR…

This week we go to one of the massive rallies held around the country on Tuesday 27th August in support of the CFMEU Construction Division as the Federal Government passes legislation putting the Union under administration and undermining the recently Fair Work Commission approved eba. We follow that with the broader agenda which has led to a commu…

Welcome to the third collaboration between Deep in the Weeds’ 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. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. Many farmers …

Throughout the ups and downs of his career, Matt Barnett (Bronte Road Bistro) always found solace and inspiration in French cooking and quality seasonal produce. His commitment to rustic simplicity has been the backbone of one of Sydney’s most-loved neighbourhood bistros, and after 17 years its powering along stronger than ever. https://bronteroadb…

Anthony Heslewood is an artisanal fisherman from Busselton, Western Australia, dedicated to sustainable, high-quality fishing. With a deep passion for the ocean and a commitment to excellence, Anthony meticulously harvests his catch, preserving the traditions of his craft while embracing innovative practices. His work reflects the future of Austral…

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, d…

Last week a bipartisan effort to bring the CFMEU construction and general division under administration for up to five years was passed into legislation by the Federal Parliament. This marks one of the most anti-union assault in Australian History. As one member said this is a 15 rounder and its only the start of the fight.…

There have been many good and bad economic times over the last 40 years, many food trends to come and go, and new directions and cuisines emerging. How do you run a family business over many decades and stay true to your offering as the world around you constantly changes? After 38 years running Caffe Roma, Danilo Tozzi has just about seen it all. …

After years of working with some of Australia’s best restaurants Ben Shephard (Flour Bar) decided to bite the bullet and open his own venue in a regional town. On a tight budget and at a time that many are finding business challenging he’s created a multi-faceted eatery that’s become a hub of the community. https://www.flourbar.com.au/ SUBSCRIBE TO…

After 25 years on the pans in Europe, New Zealand and Australia Matt Woodhouse (Botellon, Hunter and Scout) found his way to the warmer climes of Brisbane. It’s the perfect setting for his latest gig where he is dishing up one of the most exciting tapas menus in the country. https://www.instagram.com/mattwoodhousechef/?hl=en SUBSCRIBE TO OUR NEWSLE…

It began with students protesting about the future job prospects workign in the Government sector and quickly spread to a broder anti Government uprising. Bangladesh now has an interm Government with the previous leader fleeing the country after the Government response to the protests resulted in over 300 people being killed. In this week's episode…

Last time we caught up with Steven Sinclair he was on the cusp of opening the redeveloped Jackson’s on George which includes Bistro George. Now the huge venue has been steaming along and the talk of Sydney as Steven and his team place the utmost importance on best-in-class producers. https://jacksonsongeorge.com.au/bistro-george/ SUBSCRIBE TO OUR N…