The Crackling - a food podcast.

Many pig farmers are 2nd or third generation, some get into it to be on the land, and others because they love pigs, but for Helen Jones and her husband Grant from Happy Pig Farm, it was a happy accident. https://www.instagram.com/happypigpork/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Produce...

Pasta is one of the most beautiful crafts in the world and one of many gastronomic gifts from Italy. And for Joel Valvasori (Lulu La Delizia) specialising in the premium fresh pasta and the delights of Friuli and the Venetian spice route sets his restaurant apart from the pack. https://lululadelizia.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www....

When chefs are young they’re often eager to impress, do a little too much to dishes and over-work produce to stand out on the plate. As renowned chef Rob Kabboord has matured he’s realised the true mastering of your craft lies in restraint and bringing maximum flavour to each and every dish. https://www.instagram.com/robkabboord/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/...

Working at a restaurant with a profound signature dish can have a lasting impact on a chef. For Jason Saxby (Raes on Wategos), the hero suckling pig he mastered at Pilu lives on in spirit as he carves his own path in northern NSW. https://www.instagram.com/chefjasonsaxby/?ref=axnnroyd Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckster...

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 Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergr...

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/ Follow The Crackling https://www.instagram.com/thecracklingp...

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 Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckster...

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 Follow The Crackling https://www.instagram.com/thecracklin...

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 Follow The Crackling https://www.i...

There are many that have dreams and aspirations of becoming a chef. Of rising the ranks and getting the opportunity to express themselves on the plate and bring joy, through food, to people’s lives. For Anna Ugarte the journey of discovering herself on the plate finds her in some of the most amazing restaurants on the planet. https://www.instagram.com/trupunx/?hl=en Follow The Crackling https://ww...

A career in food is alluring for many. Some find their place on the tools and learning the art and craft of butchery, and there are some, like Luke Leyson, that hone those skills and take on the world. https://www.instagram.com/lukeleyson/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Produc...

Chef Colin Barker (Megalong) spent years at the Boathouse as one of the countries best fish cooks, but now in the Megalong Valley he’s exploring land-based proteins much more, and in particular the whole pig. https://megalongrestaurant.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer)...

Sustainably farmed free-range pork is something that we expect these days, but what does it take to create a lifestyle for the pigs to give them their best life, and look after the environment too? For pig farmer Ian Martin (Martin’s Ridge Farm), it’s just a normal way of life to work with the land, the animals and the natural elements to find a synergy between them all. https://www.martinsridgefa...

In Thailand the pig is considered a lucky animal, and for Narin Kulasai (Porkfat) pork was at the heart of many of his family meals. Inspired by his grandmother’s ability to utilise porkfat in almost every dish, he opened his first restaurant that explores the food passed down through generations in his family, and the food he loves to cook at home. https://www.porkfat.com.au Follow The Crackling...

In food, people often want to know what someone’s favourite restaurant is, their favourite dish, and sometimes even favourite ingredient to cook with. For Liam Downes (Black Cat Truffles) it’s an absolute no brainer. The pig offers too many opportunities to pass up as his favourite. https://blackcattruffles.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://...

Porchetta is a thing of beauty, the wonderfully soft, seasoned meat, the crips crackling, it’s one of the best ways to celebrate the pig. And few is any do it better than Orazio D’Elia (Da Orazio). https://www.instagram.com/da_orazio/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) h...

What does it mean to be the very best. Many in the hospitality sector strive to be the best in their field, to be recognised by their peers, by the critics, and by their guests. But for Justin North (Concept Hospitality), aiming for the pinnacle and the vision of the best - changes as quickly as the culinary landscape. https://www.instagram.com/chefjustinnorth/?hl=en Follow The Crackling https://w...

The warm climate, incredible seafood and bounty of tropical fruit and vegetables all drive the menu and ambiance at award-winning restaurant Nu Nu in far North Qld, but for owner Nick Holloway, pork weaves a vital web through the menu to bring balance and depth too. https://www.nunu.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huc...

Building a brand can give you the ability to branch out into other areas and explore new and exciting initiatives, for renowned chef Matt Wilkinson the solid foundation of successful hospitality businesses has spring boarded him into a raft of exciting food offerings, not just in hospitality. Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/...

There are many restaurants renowned for a signature dish.  Some chefs see it as a blessing for repeat business, others see it as a curse of repetition, but few share the same word of mouth folklore as Giovanni Pilu’s suckling pig dish at his award-winning restaurant Pilu at Freshwater. https://pilu.com.au Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.i...

In the food industry there are many Jack of all trades – because often small business requires such a hands on approach. For Steve Anderson (Wagga Free Range Pork) its business as usual as the free-range pig farmer is also a small good producer, marketing and sales person and all round inspiration too. https://www.instagram.com/wagga_free_range_pork/?hl=en Follow The Crackling https://www.instagra...

For over 40 years Michael Wohlstadt (The Dairy Man Heritage Pork) has produced milk and meat in the Barossa Valley. But more recently he’s made a name for himself with the way he is farming pigs. Michael’s Jersey Milk is used for butter and cream, but it’s also used to raise free range Berkshire and Tamworth pigs. And it’s likely to be the only milk-fed pig herd in Australia. https://thedairyman.c...

Cooking over fire has been a real feature of the restaurant landscape in the last 5-10 years downunder. It’s where instinct comes to the for, but what is it like in a restaurant setting relying on the purest of heat sources? For Jake Kellie (Arkhé) the lure of the embers and open flame has resulted in one of the most exciting restaurants to open in Adelaide in recent history. https://www.instagram...

There have been many people that have taken skills and lessons learnt in one vocation and used them as the backbone of another, but few have done it quite like Luke Powell. The former head chef of Tetsuya’s now has one of the most exciting smallgoods brands in the country, with LP’s Quality Meats. https://lpsqualitymeats.com Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follo...

One of the beautiful elements of the evolution of Australia’s culinary landscape is the blurring of the lines between restaurant and Bar. And few have managed to nail that balance from a food perspective better than Josh Lundy (Bar Rochford, Canberra) in the nation’s Capital. http://www.barrochford.com Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.inst...