The Crackling - a food podcast.: Recent Episodes
A Deep in the Weeds Production
The Crackling is a Food Podcast hosted by Anthony Huckstep in conversation with Australia’s best chefs, artisan producers, butchers and pork producers.
The Crackling is a Deep in the Weeds production in partnership with PorkStar.
Feeding a lot of people at a high standard takes a special person, and a big team. But for Jason Chan (Canton Kitchen), it’s become his forte as the young chef continues to push the limits on what’s possible when you set your mind to it.
https://www.bankstownsports.com/cantonkitchen
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It’s often talked about trying to find life/work balance in the food industry. But given the nourishing, community and connecting element of food, it’s hard not to let it encapsulate your life. For Dominique Rizzo food is everything, and her immersion into food has lured many people along for the ride.
https://dominiquerizzo.com/index-2/
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Taking things to the nth degree, nose to tail and a more sustainable approach has become the mantra du jour, but for Simon Furley (The Paddock) implementing protocols and being creative in the kitchen to fulfil that ethos is one of the joys of the trade.
https://beechmontestate.com.au
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Growing up in his family’s restaurant Massimo Mele (Peppina, Grain of Silos) could have felt a career in food was probably inevitable. But he hasn’t taken the move lightly. After plying his craft in Sydney and Melbourne, he returned to his home state Tasmania where he’s helping take Tasmania into a new culinary era.
https://massimomele.com
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There aren’t many careers these days where generation after generation follows in the footsteps of their ancestors. Where skills, knowledge and tricks of the trade are passed on to the next generation, and taken forward into a new era, but for 3rd generation butcher Craig Munro (Munro’s Quality Meats), it’s what lured him in.
https://www.munrosqualitymeats.com.au
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With a Croatian heritage Daniel Dobra (Market Bistro, Queensland) grew up in a household where food was front and centre, It wasn't uncommon to eat anything from crayfish on the charcoal grill to a pig on the spit for family gatherings. It was only natural he’d end up carving out a career in the food industry.https://marketbistro.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
There are many paths to a career in food. Some come from families that place food at the heart of everything, others land on food out of necessity and discover a whole new enticing world. Jimmy Richardson’s (Leonard’s Brasserie, Brisbane) food journey began as a child, going home from school for lunch where he’d take control of the kitchen and create pasta or rice meals for himself while his mother was at work.
https://www.leonardsanddawn.com.au
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Peter Booth is not a chef, in fact Peter is a lawyer. Which is why we can’t show you his face on the airwaves. A few years ago he became interested in charcuterie and went on a journey into the art of charcuterie which culminated in the release of A Charcuterie Diary.
https://acharcuteriediary.com.au
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Food is a language like no other. One that can be passed on, interpreted, and shared over generations in families that put food in the centre of the family. For Andrew Duong (Miss Vans, Canberra), family is at the core of everything he does, and it’s help him create one of the most exciting new restaurant’s in the nation’s capital.
https://www.missvans.com.au
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After a career as an engineer in the mining industry, Scott Graham needed a change and to feel a greater connection to the land and food. After years of research he landed on pig farming and set about creating Mirrabooka Pork, a farm located at near the township of Lawrence in Northern NSW, where he is giving his pigs the best possible life.
https://mirrabookapork.com.au
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Nose to tail butchery has become a feature of many kitchens. The understanding and ability to use the entire beast – every last bit to not only deliver amazing eating experiences, but to be mindful of sustainability and respecting the beast too. It’s been a feature of Leigh McDivitt’s approach, who has carved out a career with an incredible knack of using every part of the pig.
https://www.instagram.com/leighmcdivitt/?hl=en
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There has been a lot of talk about chefs, sourcing local and creating a real paddock to plate ethos. It’s not often spoke of in terms of butchers, but for artisan butcher Joel Young (3J’s Butchers) paddock to plate, and complete traceability in Gippsland, is at the heart of everything he does.
https://3jsbutchers.com
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As a 13 year old David Refalo received a six week old piglet from his Father. He grew this piglet into a young gilt, and eventually it had a litter. After raising his first litter of piglets as a 14 year old, he discovered all he wanted to do was to grow Pigs and Refalo Free Range Pork was born.
https://refalofreerangepork.com/
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Success rarely comes without hard work, sacrifice and setting goals and sticking to your guns. That striving to succeed, to be a better version of yourself, and create amazing experiences are a common road for many who make a career out of hospitality, and for Thi Le (Anchovy, Jeow, Ca Com Banh Mi) that fight for the better is part of her DNA.
https://www.instagram.com/thiteatee/?hl=en
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For many in the hospitality industry food is much more than sustenance. For Alex Herbert it's always been a means of connection to the produce she uses, and to people she cooks for and cooks with.
https://alexherbert.com.au
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A career as a chef gives you an opportunity to express yourself on the plate. Many have great careers running kitchens owned by others, but sometimes the chance to let go and do it on your own, can change the way you approach your craft, and for Cameron Matthews (Mapleton Public House, Mapleton) that opportunity came from the most incredible set of circumstances and a shared adversity. https://www.instagram.com/cameron__matthews/?hl=en
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Not everyone grows up in a family were food, cooking and techniques are passed down from generation to generation, but for chef Richard Ousby this is exactly the environment he grew up in. Hooked on the magic in the kitchen from a young age it was an easy transition to an amazing career in food.
https://www.instagram.com/richardousby/?hl=en
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The ability to reach into the pantry of your parents, and grandparents has allowed many chefs to tell a unique tale on the plate. For some, like Jowett Yu (Merivale) his unique heritage, coupled with a myriad of travelling and life experiences has given him a truly unique context on the plate, and it’s hardly surprising that he leaves an indelible mark whether he cooks.
https://www.instagram.com/thejowski/?hl=en
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Our perception of quality in a hospitality sense has changed a lot over the decades. Traditionally fine dining was always spoken of as quality, and cafes and casual dining restaurants were generally not, but everyday eating has changed a lot after a throng of operators leapt into the market and elevated it. For Robert Lechowicz (Blackwood Café) leaving a career in finer dining and raising the stakes in the café culture has been life altering, not just for him, but for his customers too.
https://www.instagram.com/robert_lechowicz/?hl=en
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Many in the hospitality dream of the day they can open their own restaurant. To build it from the ground up and execute their vision of what it means to dine and imbibe on their terms. But what are the challenges of nailing this vision, this dream? For Nigel Ward (Passegiatta) the last few years have been a journey of just that, and he’s just putting the finishing touches on a venue that is every bit of him and his experiences.
https://www.passeggiata.net.au
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It wasn't all that long ago that the idea of sustainability and care for the environment were marketing catch phrases and cliches. But times have changed. The notion of sustainability is not just about food waste, and for chef Jared Ingersoll it’s become a life ambition to not only change habits, actions, and ideals about the notion of sustainability, but how to put them into practise within venues, culture businesses to make a better planet for all of us.
https://www.instagram.com/jaredingersoll/?hl=en
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One of the beautiful things about a career in food is the ability to immerse yourself in another culture and cuisine. To learn the produce, the techniques, and the way to break bread. For Mark Jensen (Red Lantern) a career in food eventually led to an exploration of Vietnamese food, and with the Nguyen siblings gave Sydney one of its very best Vietnamese offerings.https://www.instagram.com/markredlantern/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The path to becoming a chef is different for everyone, but for it came much later in life. After a decade in the public service, he handed in his resignation and went travelling and by luck or chance found a job in a kitchen in France. He quickly realised where he wanted his future to go.https://www.onzieme.com.auhttps://www.instagram.com/louiscouttoupes/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Belinda Hagan (McIvor Farm Foods) and her Husband Jason left their careers on the land to take the reins of a family farm. Although they are farming pigs the Hagan’s consider themselves soil farmers who run pigs across the property to help regenerate the land to create a closed loop system. They grow as much of the food as they can for the pigs, and in turn the pigs help to aerate and turn the soil. It’s an amazing model of biodiversity and healthy land management.https://www.mcivorfarmfoods.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Australia has one of the most colourful culinary landscapes on the planet. Our fascination with the many cuisines of Asia is no surprise given our proximity, but Filipino food is one that has taken longer to take hold than others. However, there is a throng of young, enthusiastic professionals, lead by chef Ross Magnaye who are exploring the bounty of the 7000+ islands of the Philippines.https://www.instagram.com/serai.melbourne/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Today’s episode of The Crackling is a little bit different. We hit the road and headed to the west coast of Australia for Porkstars Perth 2022 - a celebration of the pig, farmers and some of WA’s best chef too. Join us as we jump into the kitchen with chefs Melissa Palinkas, Evan Hayter and Guy Jeffreys as they cook a feast celebrating the whole beast.Follow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in an Italian-Australian family, Nino Zoccali (Pendolino) experienced the most extraordinary food rituals, including the annual celebration of breaking down a whole pig and using every single part of it. It led to a career in food, where he now runs one of the most best Italian restaurants in Australia.https://www.pendolino.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
As a kid Ian Curley saw a career in hospitality as a way to get ahead and change his life. He built an incredible career of influence downunder, and amazing friendships with renowned chefs such as nose to tail king Fergus Henderson, but throughout it all at the heart of everything he does he's been mindful of finding career paths for disadvantaged and less fortunate members of the community too.https://www.instagram.com/chefiancurley/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
A sustainable restaurant model, connecting with local producers and cooking delicious food seems like common place more and more, but for chef Evan Hayter (Arimia) food is an extension of the Arimia story, and in eating what they produce, you become part of his mission to give back to the land that gives so much to all of us.https://www.instagram.com/chefevanhayter/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After 15 years working as a chef in some of the best kitchens in the world Michael Robinson (Hungerford Meat Co) knew what was required to cook the best meat and create the best charcuterie. So, in 2016 he took over a butchery with a long history and embarked on a new food journey.https://www.hungerfordmeatco.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in a family with a rich Southern Italian ancestry, Danny Russo always had a wonderful connection to food. And at the heart of much of what they did was the celebration of the whole pig and using every part of it. So when he embarked on a career as a chef, the pig underpinned much of his culinary journey.https://russolini.comFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in a family with a rich and diverse culinary background, Adrian Richardson always knew a career in hospitality would be much more than a job. Now with career that encompasses TV and his own restaurants he has placed whole beast butchery at the heart of everything he does.https://linktr.ee/AdrianRichardsonFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
One of the benefits of a career in hospitality is a clearly defined career path. An opportunity to rise the ranks of the kitchen and one day lead it. For Troy Crisante (Quay), it’s led to a star role in one of the most influential restaurants in Australia’s culinary history – Quay.https://www.instagram.com/troy.crisante/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspiration often comes from life experiences. A moment in time that changes the way you think and the way you want to live your life. For Damon Porter (Saison Smallgoods) that moment happened in the south of France where great charcuterie inspired him to take his career in a new direction.https://www.facebook.com/saisonsalumi/?ref=page_internalFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
A career as a chef not only delivers the skill to cook many different cuisines, but also allows one to gain a deeper understanding and connection to their ancestry and the way food has played a part in their family’s history. For Danielle Alvarez (Fred's), food is at the centre of everything, and the rich Cuban and American background has given her a foundation to become one of the most unique chefs down under.https://www.instagram.com/daniellemariealvarez/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Stumbling upon American farmer Joel Salatin and being overwhelmed by his production on such low acreage, Luke Winder (Tathra Place) purchased a small property and used his model of mimicking nature and a highly rotational template to start his own farm, and he is now producing what many believe are the best pigs in Australia.https://www.tathraplacefreerange.comFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
At the heart of most food cultures is a sense of sharing, giving and ensuring sustenance. To provide a communal feast, create connections and a sense of safety and comfort. For Terry Intarakhamhaeng (Soi 38) his journey from Monk to one of South Australia’s best chefs is all centred around community, giving and sharing.https://www.soi38.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After building a career in some of Australia’s best kitchens, Guy Jeffreys (Fogarty Wine Group) began growing produce at home to sustain his own family. That deeper connection to produce led to a yearning to create that exact model in a commercial setting - Growing produce, connecting with hyper local producers and delivering the fruits of the land on a daily changing menu.https://www.instagram.com/veg_guy/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in a multi-generational farming family in New Zealand, Jono Hurst (Brooklands Free Range Farms) always had a strong connection to the land. But lured by the big city lights he built a career in the hospitality sector until the magnetic pull of the country life was too much to ignore. Buoyed by his belief in quality food, he and his wife Nat created an incredible farm that not only produces quality meat and produce, but helps regenerate the land too.https://www.brooklandsfarms.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While working with famed Australian chef Shane Osborn in London, Paul Cooper (Edge Hospitality, Ferguson Winery, Bianchet Yarra Valley) was challenged to breakdown a whole pig and create a dish for the menu. The experience led to a new approach to his cooking, where whole beast butchery is at the heart of everything he does.https://www.edgehospitality.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Age should not be a barrier for change. Fear of failure should never stop you taking a chance on what you believe in. As the old saying goes, you only live once and for Danielle Dixon her passion for food drove her to take a chance at the age of 29, change careers and the decision altered her entire life.https://www.instagram.com/danielledixon/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
All cuisines evolve, but globalisation of food often means many cuisines and cultures are stereotyped to appease the local palates. None more so than what we know of Greek food. But there are some chefs that not only dive deep into the rich culinary history of their ancestry but look to take it forward into a new era and take their guests along for the ride too. For David Tsirekas, that journey back is vital for every step forward when it comes to cooking.https://www.perama2.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Key moments in life often drive significant change. It’s often a time when walking through a new door to new experiences makes us realise the thrill, but also the ease once we build up the courage. For Jim Casey (Little Acres Food), the moment to start a family had him yearning to move back to the region he grew up in and it triggered a shift in his career from chef to one of Australia’s best charcuteries.https://littleacrefoods.com.au/Follow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Learning to cook, long hours mastering technique and gaining the confidence of your craft is one thing, but understanding to restraint on the plate and cooking with heart is something altogether different. For Jacqui Challinor (Nomad) food is about flavour first, and the rest will sort itself out.https://www.instagram.com/jacqueline_challinor/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When it comes to Christmas and the festive season pork is front of mind for many. Whether it's a glazed ham on the bone, roast pork, or a bacon sandwich the morning after the night before, pork has become a key to celebrating life during the festive season. And who better to talk about the pork this Christmas than Mr Pork himself Colin Fassnidge.https://www.instagram.com/cfassnidge/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Although he’d carved out a career in some of Sydney’s best restaurants, making connections with quality producers, it wasn’t until he went on a trip to the United Kingdom that Mike McEnearney (Kitchen by Mike) discovered a more holistic approach to food. Buoyed by the impact of his new found view of food, he embarked on a journey to change his own conversation in food that put the focus on produce, shared meals, abundance, and most importantly connections.https://www.kitchenbymike.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After working with some of Melbourne’s most influential chefs Mark Glenn (Pialligo Estate, Canberra) was building an appetite for charcuterie, and the best ways to connect with local producers. When the pandemic landed a unique opportunity presented itself where he could explore the virtues of both in a multi-faceted venue, and the connections and creations he’s helped fostered have created one of the country's most unique offerings.https://www.thepialligoestate.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Born into a family with a rich multi-generation farming background, Vaughn Schutlz (Schultz Family Farm) grew up in the most fascinating surrounds. When he became an adult he left to embrace city living, but when it came time to start his own family, the past pulled him back to the family farm where he now produces some of the most extraordinary pork in Australia.https://www.schultzfamilyfarms.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The paddock to plate ethos seems almost commonplace these days, but there are some that fostered a greater connection to those that produce our food and those that cook it long before it was widespread. Matt Moran (Aria, Chiswick, Moran Family Farm) is one of Australia’s most influential chefs and restaurateurs, and a firm believer in the ethos, but he is also a fourth generation farmer – who over the years has developed an even greater connection with the land – and now he’s even farming pigs.https://mattmoran.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
While working as a chef, Amy Hamilton (Liberté, Albany) stopped into Albany on the far tip of south coast of Western Australia for what she thought was a quick visit. But realising its beauty and keen to find a greater connection she rolled the dice and took a chance to get skin in the game and build a restaurant of her own in a small regional town. Seven years on she’s created one of Australia’s most celebrated and unique regional restaurants.https://www.instagram.com/amy__hamilton/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Nose to tail butchery has become a real feature of the offering of chefs across the world ever since Fergus Henderson brought the approach to a wider audience. But as much of the world moves towards pre-butchered meat for efficiencies in kitchens, some like Nik Hill (Porcine), are finding rewards in whole beast butchery and the versatility it offers.https://www.porcine.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Many chefs dream of making the big time. Carving out careers, building the foundation of skills and then hope to create their own restaurant or showcase their interpretation of great food. Many discover their style, but few take on the world and make a mark on the biggest food capitals on the planet. But for Paul Donnelly (Chinese Tuxedo, The Tyger) his career has taken him from Glasgow all the way to the Big Apple.https://www.instagram.com/pdonnelly1/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After decades as a horticulturist, Andrew Hearne (Near River Produce) had a yearning to get out to the country and grow nutrient rich, organic vegetables and help replenish the soil and land. It wasn’t long before he became enamoured by the teachings of organic pioneer, Joel Salatin who inspired him to introduce pigs to his farm. With the firm belief that it is important to connect with the food you eat, he is now producing some of Australia’s best pork.https://nearriverproduce.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After learning the craft of soft charcuterie such as terrines, rillettes and pates in kitchens in England and Australia Robbie Bell (City Larder) hung up his cheffing apron and began a career as a charcutier. Together with his wife, he’s created one of Australia’s most successful brands by utilising chefs in the production kitchen and creating connections across the country.https://city-larder.comFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Growing up in the regional Victoria town of Warrnambool, Jake Nicolson (Ghanem Group) had no idea of the level of skill, comradery and influence the world of cheffing could possibly have. But after beginning his apprenticeship with one of Australia’s most influential operators, Alla Wolftasker, he began a journey that has led him to run some of Brisbane’s best restaurants.https://www.instagram.com/jake_nicolson/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
A yearning to have a deeper connection to food can open the most unexpected doors and lead you down a path you hadn’t even considered. As Marcus Papadopoulo (Whole Beast Butchery) completed a university degree he felt something wasn’t quite right, and when looking to do something more fulfilling he landed a job with Vic’s Meats and the skills and knowledge he garnered gave him the confidence to embark on his own journey and open a butchery focussed on Whole carcasses and aging meats.https://www.instagram.com/wholebeastbutchery/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Some chefs recognise that the link to great produce and quality butchering enables them to create the very best eating experiences. For Scott Pickett (Scott Pickett Group) the chance to create his own butchery to supply his restaurants was too much to resist was too much to resist as his restaurant group grew.https://www.scottpickettgroup.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The melting pot of different cuisines, cooking techniques and cultural backgrounds has given Australia’s culinary landscape a unique, yet rich tapestry. For Victor Liong (Lee Ho Fook), the world of fine dining gave him a different lens to look at the food of his Malaysian and Chinese heritage, and its helped him create one of Australia’s best restaurants.https://www.instagram.com/smokeystevenson/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Having a greater connection with the land, the environment and our impact on it has always been a driving force behind the culinary career of Jo Barrett.But education, learning and sharing knowledge have been part of the foundation to let her explore what’s possible.With more time on her hands thanks to the pandemic, Jo Barrett (Future Food Systems) delved into the world of publishing to create bespoke food title to empower cooks to try new methods and techniques, and her salami issue is selling like hotcakes.https://www.instagram.com/jobarrett/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Working in some of the best restaurants, under incredible mentors can give you the grounding to go on to great success as a chef.But, for some, delving into the world of professional butchery, as well as learning the cheffing trade, has given a greater understanding of the anatomy of an animal and the best ways to not only cook it, but use every little bit too.This is the building blocks that created the foundation for Darren Templeman (Botswana Butchery) to take his nose to tail approach to his craft, and its lead to a new gig, where the best quality meat is front and centre.https://www.botswanabutchery.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
When it comes to food the importance and value of connections, from farmer to chef can not only change the way one cooks, but the evolution of the culinary landscape too. For Ben Williamson (Agnes, Bianca) that connection has been vital to not only know and understand where food comes from, but to be able to push the boundaries of his own cooking. The ethos has lead him to a career defining restaurant, where cooking over fire and the very best produce cooked simply is at the heart of everything they do.https://www.instagram.com/mrbenwilliamson/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
For almost one hundred years Swallow Rock Reach, on the banks of the Hawkesbury River has been the home of the Stones family, first as a citrus farm. But for a period of time the farm sat idle until third generation farmer Sue Simmons (Melanda Park) and her husband started growing Certified organic vegetables for the wholesale markets in Sydney. When help was needed to remove left over potatoes from the paddocks free range pigs were introduced and, it soon blossomed into a full time free range pig farm, producing some of Australia’s best pork.https://melandapark.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
As a child, Will Mahusay (Sydney Cebu Lechon) grew up helping his father deliver the colour and vibrancy of Filipino cuisine with his catering. As an adult, he’s taken the reigns of the family business, found bricks and mortar and is leading the charge to celebrate and take filipino food to a wider audience downunder.https://www.sydneycebulechon.com.au/Follow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After growing up in a regional New South Wales town on a mixed cropping and cattle stud farm, Lauren Mathers (Bundarra Berkshires) felt a real connection to the land.While running a small foodstore she realised she couldn’t source good local pork. Determined to stay local, she set about creating her own pig farm and now produces some of Australia’s best pork.https://bundarraberkshires.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Whether it be putting your hands in the soil to discover what it takes to farm or grow quality produce, or sharing food with friends and family. As a child Aaron Ward (Sixpenny) spent a lot of time on his Grand parents farm and it ignited a love for food that has seen him trail blaze a career as one of our best young chefs.https://www.instagram.com/aaronward88/?hl=enhttps://www.sixpenny.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Falling into a career as a butcher in a small border town on the Murray river, Troy Wheeler (Meatsmith) soon yearned for a greater understanding of where produce comes from. Eager for a greater understanding of his craft, he made the move to Melbourne and after rising the ranks at one of the city’s best butchers, he embarked on a journey with renowned chef Andrew McConnell to create one of Australia’s most bespoke butchers focusing on the best quality heritage meats.https://meatsmith.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
When Andy Evans (Spice Temple, Sydney) first stepped into the kitchen at Rockpool it opened his eyes, not only to the potential for an amazing career in top level kitchens, but to the different lives, cultures and people that colour our culinary landscape. It set him on a chain events to be part of one of Australia’s most influential Asian restaurants ever.https://www.instagram.com/spice.temple/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
The Huon Valley is one of Tasmania’s most picturesque regions and famous for Apples and cherries. But it’s fast becoming famous for incredible free range Berkshire pork, fed a vegetarian diet that includes the best fruits of the valley. For pig farmer Lillian Reardon (Mimosa Park Pork), the lifestyle, genetics and diet of these incredible pigs is producing an outstanding top of class fresh pork.https://www.instagram.com/mimosaparktas/Follow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After feeling out of his depth as a leader in a kitchen while working as a chef, Darren O’Rourke (Vic’s Meats) decided to reassess his career in the food industry. The moment led him to move into butchery, and a decade later he’s become one of Australia’s very best.https://www.instagram.com/darren.x.orourke/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After growing up in a Vietnamese family in Brisbane, Jerry Mai got an appetite for cooking the cuisine of her heritage. After years of plying her trade learning many other cuisines she embarked on a journey in Melbourne to explore the authentic flavours and combinations of her family home, and her impact on Melbourne’s culinary landscape has been monumental.https://www.instagram.com/chefjerrymai/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After buying a large property in the Hunter near his award-winning restaurant Troy Rhoades-Brown (Muse) started growing vegetables, housing chickens and soon enough fulfilled a long-time dream of having his own pigs. Although he’d always had great connections with local pig producers, the personal experience of raising pigs was life changing.https://musedining.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auThe Crackling is a Deep in the Weeds Production.
After years out of the hospitality game to raise a young family Karena Armstrong (The Salopian Inn) found herself cooking more and more extravagant meals at home, before she realised she missed the connection and joy of working in the hospitality industry. When an offer to run her own restaurant popped up, it was too good to refuse and 8 years on she’s created one of Australia’s best restaurants where guests feel relaxed, comfortable, and eat in their own way.https://www.instagram.com/salopianinn/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
When Khanh Nguyen (Sunda Dining) was a child, picking herbs and helping in the kitchen was his mother’s way of disciplining him for errant behaviour. But he grew to love the connection he was forming with both the ingredients and techniques that underpin the food of his Vietnamese heritage. It lead to a career in food and a determination to take Vietnamese and South East Asian cuisine to new heights downunder.https://www.instagram.com/genghiskhanh/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After years of owning a construction company, Jason Stephenson (Boston Bay Smallgoods) was spending too much time away form family and feeling burnt out. Wanting a greater connection to his loved ones and the region he lives in, he invested in a pig farm, and began to revolutionise pork production best practices with their extensive natural bush grazing systems, and chefs are taking note.http://bostonbaysmallgoods.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
There are some that choose a life in hospitality, and there are others for whom hospitality choose them. Growing up in family run hospitality businesses, Nicky Riemer found the lure to carve out her own career in the industry was so strong it has felt like second nature.https://www.instagram.com/nickyriemer/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
When it comes to food the sophistication and celebration in simplicity means there is no place to hide. To find produce at its optimum, then let it shine on the plate without too much interference takes bravery, knowledge and years of dedication to master. As the right hand man to one of Australia’s most celebrated chefs Neil Perry, Corey Costelloe is an unsung, talented chef with an uncanny ability to reveal the true character of quality ingredients.http://www.rockpoolbarandgrill.com.auhttps://www.instagram.com/coreycostelloe/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Sustainability has become one of the most pressing issues of our generation. While many in the industry are only just now looking at new ways to change, ethically sourced food and sustainability practises are nothing new to WA chef Melissa Palinkas. having grown up in a household where nose-to-tail cooking and eating where everyday practises, she has made sustainability the backbone of everything that she does in her restaurants too.https://www.younggeorge.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
For many that grow up on the land, it’s hard to let go of the deep connection with the land and the great outdoors.After working as a builder and personal trainer Frank and Anne Marie Vigilante (Talucca Park) found themselves heading to their south coast farm every weekend to escape the big smoke. Two days turned to 3, then 4 until finally they bit the bullet and made a tree change to become full time farmers.The decision has resulted in a greter connection with their kids and their pork has got the attention of some of Australia’s best chefs, who champion it on their menuFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
They say fame can change people. But what is fame, and what image does it present? The notion of celebrity chef has become a driving force on television, but for most that make a crust in the limelight, it came after years of hard work learning their craft. Who is Manu Feildel?http://manufeildel.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After a decade working with one of Australia’s most influential chefs, Andrew McConnell, JP Twomey decided the time was right to go in search of his own identity, his own style of cookery. As he soon discovered the incredible foundation built over the last decade gave him the confidence to not only step out of his comfort zone, but deliver Melbourne one of its very best restaurants too.https://www.instagram.com/jp.twomey/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
When Claire Van Vuuren first opened Bloodwood in Newtown, all she hoped for was a restaurant of her own that got the support of the local community, but little did she know her restaurant would trigger the beginnings of one of the countries most vibrant, diverse and creative food hubs.https://www.bloodwoodnewtown.comFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
While making small goods at one of Melbourne’s finest restaurants Mick Nunn (Salt Kitchen Charcuterie) discovered his calling and it set him on a path of discovery through Spain, and France to his hometown of Ballarat where he is producing some of Australia’s best charcuterie.https://saltkitchen.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
After cutting his teeth in some of the world’s best Michelin star restaurants that challenged the realms of gastronomy, Lennox Hastie felt he was losing touch with ingredients in their purest form. After a trip to San Sebastian it set a fire in his belly and sent him on a journey to discover the art of cooking over fire, where ingredients are left to show their true character.https://www.firedoor.com.auFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
When chef Ben Sinfield was knee-deep in mud selling bacon sandwiches at the Glastonbury music festival, little did he know it would change his life and lead to discovering the art of nose-to-tail cookery at St John and opening a Vietnamese eatery, Banh Xeo, downunder.https://www.instagram.com/banhxeobar/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
With plans to become a scientist, Mike Eggert was on the cusp of doing a PHD on Wild Life management when a gig in a kitchen gave him an unexpected appetite for cooking professionally. But his love of both science and cooking may lead him to a life on the farm growing pigs.https://www.instagram.com/pinbone/?hl=enhttps://merivale.com/venues/tottis/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Early on in her career Annie Smithers realised the value of connections and set about creating a small, specialised restaurant in the countryside where she could connect with local farmers, with the land and over long lunches with her guests too.https://anniesmithers.com.auhttps://www.instagram.com/kittensmithers/https://www.instagram.com/du_fermier/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
As a young apprentice Colin Fassnidge was told he’d never make it as a chef. The moment lit a fire in his belly that saw him earn his stripes in some of the world’s best restaurants before taking a detour from to nose-tail cookery where quality produce, simple techniques and a 'less is more' ethos drives the offering.https://www.instagram.com/cfassnidge/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Judy Croagh (Western Plains Pork) and her husband Tim run an award-winning free-range pig farm. It’s here that their pigs have the freedom to forage the land, express their instinctive behaviour and live the good life.The Crackling is a Deep in the Weeds production in partnership with PorkStar, that dispels the myths, discovers, shares and celebrates the stories of Australia’s best chefs and pork producers.https://www.instagram.com/wppork/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Australian Dave Pynt (Burnt Ends) is an award-winning chef. His restaurant Burnt Ends in Singapore is ranked at number 59 in the world, and number 5 in Asia. It is essentially a barbecue restaurant, but as he explains, this is no ordinary barbecue.The Crackling is a Deep in the Weeds production in partnership with PorkStar, that dispels the myths, discovers, shares and celebrates the stories of Australia’s best chefs and pork producers.https://www.instagram.com/dpynto/https://www.instagram.com/burntends_sg/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Matt Stone is one of Australia’s most celebrated chefs. He’s forged a career as a champion of native ingredients and the most sustainable practises possible, but underlying it all is his appetite to explore new things and give anything a go.The Crackling is a Deep in the Weeds production in partnership with PorkStar, that dispels the myths, discovers, shares and celebrates the stories of Australia’s best chefs and pork producers.https://www.instagram.com/chefmattstone/https://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
Louis Tikaram (Stanley, Brisbane) grew up in the NSW country town of Mullumbimby. When he turned 18 he took a chance on gut instinct and it set him on a culinary path he’d never imagined.The Crackling is a Deep in the Weeds production in partnership with PorkStar, that dispels the myths, discovers, shares and celebrates the stories of Australia’s best chefs and pork producers.https://www.instagram.com/the_lou_dad/https://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/
The Crackling is a Food Podcast hosted by Anthony Huckstep in conversation with Australia’s best chefs and pork producers to discover what makes Australian pork so special.The Crackling is a Deep in the Weeds production in partnership with PorkStar.