The Crackling - a food podcast.

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

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. h...

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=en Follow The Crackling htt...

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

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

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

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

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_internal Follow The Crackling https://www.instagram.com/thec...

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 che...

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.com Follow The Crackling https://www.in...

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

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.c...

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 produ...

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

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=en Follow The Crackling https://www.instagram.com...

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 ba...

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 char...

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=en Follow The Crackling https://www.instagram.com/...

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=en Follow...

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...

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...

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.co...

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...

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...

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.au Follow The Crackling...