Anthony Huckstep is the national restaurant critic for delicious. and a columnist for The Australian, QANTAS magazine and GQ Australia. He is also the co-founder of MetalMouth, an annual dinner paying homage to great food and heavy metal. He spent 13 years editing award-winning title foodService Magazine and kept the last notch on his belt under notice reviewing for the SMH Good Food Guide over many years. He also penned Luke Mangan’s The Making of a Chef, the narrative for Sepia – The Cuisine of Martin Benn, and Australian Fish and Seafood Cookbook – The ultimate kitchen companion (Murdoch, October 2016).

Follow him on Twitter at @anthuckstep, Instagram at @huckstergram and at his website www.anthonyhuckstep.com.