The Luminaries on Deep in the Weeds - a food podcast DEEP IN THE WEEDS NETWORK

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

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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

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Rolling the dice. Taking a chance. Nothing to lose.
Some people have an amazing ability to maintain the mindset of “nothing to lose’, even though at times, they have everything to lose. But it's the mentality, the positive approach that can open doors and present the most extraordinary experiences. For those brave enough to risk it all for reward, the outcomes can be incredible. From the outset of his foray into food Louis Tikaram (Stanley, Brisbane) has thrown himself in the deep end, pushed the boundaries and learned to sink or swim. It took him upstream in the hospitality in the most incredible way, both home and aboard.

https://www.instagram.com/the_lou_dad/?hl=en

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Karena Armstrong

https://www.instagram.com/karena_armstrong/?hl=en

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Over three generations the Grossi family have left an indelible mark not only on Melbourne’s culinary landscape, but that of Australia’s too. Inspired by the food of his family home, and time spent on the pans with his father, Guy Grossi (Grossi Restaurants) forged the way forward for Italian restaurants in Melbourne. From the early days of Quadri, Caffé Grossi to the rich history and evolution of Grossi Florentino, Guy takes us on a journey through the years of one of Australia’s most important food families.

http://www.grossi.com.au

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Inspired by the nose-to-tail no waste ethos of her mother while growing up Melissa Palinkas (Young George Bar, Ethos Deli) embarked on implementing sustainable practises into her craft at a young age. The approach not only helped carve a path for what’s possible in a commercial kitchen, but played a key role in developing her unique voice on the plate too.

https://www.instagram.com/melisspalinkas/?hl=en

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