Nick Parkhouse (Donovan's) - Honoring Tradition While Building New Beginnings
Deep in the Weeds - A Food Podcast with Anthony HuckstepShow Notes
Taking over an iconic restaurant demands a rare balance of honoring deep-rooted tradition while injecting fresh, forward-looking energy. Alongside Pip Parkhouse and Andrew Renfrey, Nick Parkhouse has beautifully safeguarded St Kilda’s legendary Donovans while gearing up for the launch of 597 Hawksburn.
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
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
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.
More from Deep in the Weeds - A Food Podcast with Anthony Huckstep
Jenny Dobson shares her remarkable journey through the world of wine, from her early days in New Zealand to her influential work in Burgundy and Australia. Discover her insights on terroir, the diversity of wine styles, and her passion for exploring the sensory world of aromas and flavors.
What drives a chef to leave the high-stakes kitchens of Michelin-starred Copenhagen to redefine Nordic cuisine on the other side of the world? Behind every slice of rye bread and blend of Australian native botanicals lies a secret story of ancient fermentation, relentless ambition, and cross-continental craft. Today, we step inside the culinary mind of Denmark House's Head Chef, Raj Shrestha.
How does a fine-dining veteran with two decades across London, Shanghai, and Sydney walk away from white tablecloths to build a neighbourhood dining room from the ground up?
He fishes with the Brisbane skyline over his shoulder — and the city has no idea he's there.
From a solo home-kitchen operation to managing over a hundred staff across high-end catering, bespoke event venues, and daily luxury dining, today's guest Alex Cadger (The Blonde Group) has redefined what modern Australian hospitality looks like behind the scenes.