We're serving up national food critic Anthony Huckstep’s full, unedited Under The Grill interview - because his insights into restaurants & that elusive art of reviewing were too good to leave on the cutting room floor. It's not often you get to ask a reviewer what they really think- and get an honest answer- which is what makes Huck's insider tips so refreshing.
James Viles is the hunting, foraging, fishing chef from one of Australia's most renowned regional restaurants, Biota in NSW's Southern Highlands. He takes us to the the cult ramen joint on every chefs list, and shares the challenges of staying “pure”to his craft, his eye-opening insight into hunting with a bow and arrow, what he really thinks about restaurants, and the toll that owning a restaurant can take and how he’s dealt with it. This is James raw, unedited and like you’ve never heard him before. Plus we “grill” one of the country’s leading food reviewers and writers, and co-author of Australia’s definitive fish cook book Anthony Huckstep on his insider guide of where to eat when he’s off the clock.
This episode of The Pass is proudly partnered with Electrolux