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.
101
Paul Donnelly (Chinese Tuxedo, The Tyger, NYC) ...
Many chefs dream of making the big time. Carving out careers, building the foundation of skills and then hope to create their own...
38 min
102
Andrew Hearne (Near River Produce) - Replenish ...
After decades as a horticulturist, Andrew Hearne (Near River Produce) had a yearning to get out to the country and grow nutrient rich,...
30 min
103
Robbie Bell (City Larder) - Paté on the back
After learning the craft of soft charcuterie such as terrines, rillettes and pates in kitchens in England and Australia Robbie Bell...
31 min
104
Jake Nicolson (Ghanem Group) - From the 'Bool t...
Growing up in the regional Victoria town of Warrnambool, Jake Nicolson (Ghanem Group) had no idea of the level of skill, comradery and...
37 min
105
Marcus Papadopoulo (Whole Beast Butchery) - Bla...
A yearning to have a deeper connection to food can open the most unexpected doors and lead you down a path you hadn't even considered....
35 min
106
Scott Pickett (Scott Pickett Group) - Butchery ...
Some chefs recognise that the link to great produce and quality butchering enables them to create the very best eating experiences. For...
33 min
107
Victor Liong (Lee Ho Fook) - Looking back, movi...
The melting pot of different cuisines, cooking techniques and cultural backgrounds has given Australia's culinary landscape a unique,...
29 min
108
Jo Barrett (Future Food Systems) - Have a go (T...
Having a greater connection with the land, the environment and our impact on it has always been a driving force behind the culinary...
28 min
109
Darren Templeman (Botswana Butchery) - Butchery...
Working in some of the best restaurants, under incredible mentors can give you the grounding to go on to great success as a...
26 min
110
Ben Williamson (Agnes, Bianca - Brisbane) - Far...
When it comes to food the importance and value of connections, from farmer to chef can not only change the way one cooks, but the...
35 min
111
Sue Simmons (Melanda Park) - Organic evolution
For almost one hundred years Swallow Rock Reach, on the banks of the Hawkesbury River has been the home of the Stones family, first as...
28 min
112
Will Mahusay (Sydney Cebu Lechon) - In your fat...
As a child, Will Mahusay (Sydney Cebu Lechon) grew up helping his father deliver the colour and vibrancy of Filipino cuisine with his...
29 min
113
Lauren Mathers (Bundarra Berkshires) - Looking ...
After growing up in a regional New South Wales town on a mixed cropping and cattle stud farm, Lauren Mathers (Bundarra Berkshires) felt...
34 min
114
Aaron Ward (Sixpenny) - Paddock to plating up
Whether it be putting your hands in the soil to discover what it takes to farm or grow quality produce, or sharing food with friends...
31 min
115
Troy Wheeler (Meatsmith) - Return of the butche...
Falling into a career as a butcher in a small border town on the Murray river, Troy Wheeler (Meatsmith) soon yearned for a greater...
30 min
116
Andy Evans (Spice Temple) - Spice Trail
When Andy Evans (Spice Temple, Sydney) first stepped into the kitchen at Rockpool it opened his eyes, not only to the potential for an...
39 min
117
Lillian Reardon (Mimosa Park Pork) - Vegetarian...
The Huon Valley is one of Tasmania's most picturesque regions and famous for Apples and cherries. But it's fast becoming famous for...
31 min
118
Darren O'Rourke (Vic's Meat) - for the love of ...
After feeling out of his depth as a leader in a kitchen while working as a chef, Darren O'Rourke (Vic's Meats) decided to reassess his...
33 min
119
Jerry Mai (Phở Nom & Bia Hoi) - Mai authentic f...
After growing up in a Vietnamese family in Brisbane, Jerry Mai got an appetite for cooking the cuisine of her heritage. After years of...
30 min
120
Troy Rhoades-Brown (Muse) - Raising your own
After buying a large property in the Hunter near his award-winning restaurant Troy Rhoades-Brown (Muse) started growing vegetables,...
43 min
121
Karena Armstrong (The Salopian Inn) - The power...
After years out of the hospitality game to raise a young family Karena Armstrong (The Salopian Inn) found herself cooking more and more...
34 min
122
Khanh Nguyen (Sunda Dining) - A Nguyen level (T...
When Khanh Nguyen (Sunda Dining) was a child, picking herbs and helping in the kitchen was his mother's way of disciplining him for...
39 min
123
Jason Stephenson (Boston Bay Smallgoods) - A gr...
After years of owning a construction company, Jason Stephenson (Boston Bay Smallgoods) was spending too much time away form family and...
43 min
124
Nicky Riemer (Bellota Wine Bar) - Keep it in th...
There are some that choose a life in hospitality, and there are others for whom hospitality choose them. Growing up in family run...
44 min
125
Corey Costelloe (Rockpool Bar & Grill, Sydney) ...
When it comes to food the sophistication and celebration in simplicity means there is no place to hide. To find produce at its optimum,...
39 min