The Crackling - a food podcast.
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.
76
Nino Zoccali (Pendolino) - The pig is central
Growing up in an Italian-Australian family, Nino Zoccali (Pendolino) experienced the most extraordinary food rituals, including the...
39 min
77
Ian Curley (The French Saloon/Kirk's Wine Bar) ...
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...
35 min
78
Evan Hayter (Arimia) - Giving back
A sustainable restaurant model, connecting with local producers and cooking delicious food seems like common place more and more, but...
28 min
79
Michael Robinson (Hungerford Meat Co) - A new f...
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...
28 min
80
The Crackling: Danny Russo (Russolini Group) - ...
Growing up in a family with a rich Southern Italian ancestry, Danny Russo always had a wonderful connection to food. And at the heart...
39 min
81
The Crackling: Adrian Richardson (La Luna Bistr...
Growing up in a family with a rich and diverse culinary background, Adrian Richardson always knew a career in hospitality would be much...
32 min
82
The Crackling: Troy Crisante (Quay) - Quay to s...
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...
28 min
83
Damon Porter (Saison Smallgoods) - It's a pig's...
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....
30 min
84
Danielle Alvarez (Fred's) - Farm to plate
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...
28 min
85
Luke Winder (Tathra Place) - The regenerative f...
Stumbling upon American farmer Joel Salatin and being overwhelmed by his production on such low acreage, Luke Winder (Tathra Place)...
33 min
86
Terry Intarakhamhaeng (Soi.38, Adelaide) - Hear...
At the heart of most food cultures is a sense of sharing, giving and ensuring sustenance. To provide a communal feast, create...
33 min
87
Guy Jeffreys (Fogarty Wine Group) - From the ga...
After building a career in some of Australia's best kitchens, Guy Jeffreys (Fogarty Wine Group) began growing produce at home to...
25 min
88
Jono Hurst (Brooklands Free Range Farms) - Back...
Growing up in a multi-generational farming family in New Zealand, Jono Hurst (Brooklands Free Range Farms) always had a strong...
31 min
89
Paul Cooper (Edge Hospitality, Ferguson Winery,...
While working with famed Australian chef Shane Osborn in London, Paul Cooper (Edge Hospitality, Ferguson Winery, Bianchet Yarra Valley)...
31 min
90
The Crackling: Danielle Dixon (Institute of Cul...
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...
28 min
91
David Tsirekas (Perama 2.0) - Greece lightning
All cuisines evolve, but globalisation of food often means many cuisines and cultures are stereotyped to appease the local palates....
40 min
92
Jim Casey (Little Acres Food) - Chef to Charcutier
Key moments in life often drive significant change. It's often a time when walking through a new door to new experiences makes us...
29 min
93
Jacqui Challinor (Nomad) - Flavour First
Learning to cook, long hours mastering technique and gaining the confidence of your craft is one thing, but understanding to restraint...
34 min
94
Colin Fassnidge - A Porky Christmas
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...
31 min
95
Mike McEnearney (Kitchen by Mike) - The communa...
Although he'd carved out a career in some of Sydney's best restaurants, making connections with quality producers, it wasn't until he...
34 min
96
Mark Glenn (Pialligo Estate, Canberra) - Where ...
After working with some of Melbourne's most influential chefs Mark Glenn (Pialligo Estate, Canberra) was building an appetite for...
38 min
97
Vaughn Schultz (Schultz Family Farm) - back to ...
Born into a family with a rich multi-generation farming background, Vaughn Schutlz (Schultz Family Farm) grew up in the most...
35 min
98
Matt Moran (Aria, Chiswick, Moran Family Farm) ...
The paddock to plate ethos seems almost commonplace these days, but there are some that fostered a greater connection to those that...
32 min
99
Amy Hamilton (Liberté, Albany) - Skin and bone
While working as a chef, Amy Hamilton (Liberté, Albany) stopped into Albany on the far tip of south coast of Western Australia for what...
36 min
100
Nik Hill (Porcine) - Go'in whole hog
Nose to tail butchery has become a real feature of the offering of chefs across the world ever since Fergus Henderson brought the...
34 min