Apple Podcasts
SpotifyAndy Wirya (Island Radio) – Honouring the homeland
He is one of the most exciting young talents on the culinary scene, and one of the humblest. This week Andy Wirya (Island Radio) talks family, old recipes, news...
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 an Australian food podcast produced by the Deep in the Weeds Podcast Network in partnership with PorkStar.
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Claire Van Vuuren (Bloodwood, Sydney) –
Claire Van Vuuren (Bloodwood, Sydney) – https://bloodwoodnewtown.com Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au LISTEN TO OUR OTHER FOOD...
Aiden Stevens (Eleven Barrack) – Quiet achiever
The Bentley Group is one of the most influential hospitality offerings of the last two decades downunder, with a throng of unique personalised restaurants. Although he shies away from...
Luke Powell ( LP’s Quality Meats) – The sausage king
One of the country’s most influential chefs hung up the whites and donned a butcher’s apron and soon enough obtained a cult following. We catch up with former Tetsuya’s...
Marco Balzanelli (Four Bees and Balzanelli Smallgoods) – Through the family
It all started on the Balzanelli family homestead where traditions and smallgoods has been passed down the generations. Marco Balzanelli (Four Bees and Balzanelli Smallgoods) is at the helm...
Wayne Algar (The Inn, Ainslie) – Elevated dining
Pub restaurants have changed dramatically in the last decade or so, but it’s tricky to find the right balance between pub grub and an elevated dining offering. We catch...
Louis Couttoupes (Onzieme) – Old is new
He left the public service and followed his love of food, and now Louis Couttoupes (Onzieme) has one of the most dynamic and exciting restaurants in Canberra. He joins...
Eli Bailey (Dewsbury Pork) – Preserving the breed
It all started when Eli Bailey (Dewsbury Pork) was collecting firewood from a neighbour who offered him some pigs. Now after years of hard work he is dedicated to...
Mal Hanslow (Pilot and Such and Such) – New wave
He is one of the most talented young chefs in the country, but Mal Hanslow (Pilot and Such and Such) is also one of the most humble. He’s not...
Martin Boetz (Shortgrain, Brisbane) – Head north
One of Australia’s most celebrated chefs, Martin Boetz (Shortgrain) has had pork at the centre of many of his creations in the kitchen. After years wowing Sydneysiders with Longrain,...