The Crackling - a food podcast.

There is always talk about the impact big supermarkets have had on a career as a butcher, on the local hub of the community and the art of incredible butchery. But there are some, like Brett Laws that have turned those thoughts on their head with incredible skill, determination, and dedication to the incredible craft. https://www.instagram.com/butcher_lawsy/?hl=en Follow The Crackling https://www....

We used to think of it as the wild West. Western Australia was once considered a culinary wasteland, but a swag of professionals have come along to explore nature’s bounty and deliver some of Australia’s best restaurants, and for Brendan Pratt (Vasse Felix, Western Australia) he wouldn’t want it any other way. https://www.instagram.com/chefbrendanpratt/?hl=en Follow The Crackling https://www.insta...

For many chefs that start to build a career, there is a moment that they find their voice, and it ignites something special from within them. For Annita Potter (Viand, Sydney) it was moving to Thailand, and her culinary world was turned on its head. https://www.viand.club Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow...

There are many that carve out incredible careers in the hospitality sector, but few have an ability to re-imagine food and carve a new path for Australian cuisine. Brent Savage (The Bentley Group) had humble beginnings, but his fascination in cooking methods, and natural creative flair have taken many guests to new, uncharted places on the plate. https://www.bentleyrestaurantgroup.com.au/bentley-r...

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

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 mothe...

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

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

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 Follow The Crackling https...

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.instagr...

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

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/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Fo...

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 Follow The...

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 Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instag...

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...

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

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/t...

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 stak...

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...

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 venue...

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/markre...

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.au https://www.instagram.com/louiscouttoupes/?hl=en Follow The Crackling https://www.i...

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 soi...

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://...

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 Crackling https://www.instagram.co...