The Crackling - a food podcast.

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...

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...

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

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://ww...

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

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

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...

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=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Produce...

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=en https://merivale.com/venues/tottis/ Follow Huck https://www.instagram.com/huckstergr...

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.au https://www.instagram.com/kittensmithers/ https://www.instagram.com/du_fermier/ Follow Huck https://www.instagram.com/huckst...

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=en Follow Huck https://www.instagram.co...

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...

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 A...

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 Australi...

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.instagr...

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.