The Crackling - a food podcast. podcast

The Crackling - a food podcast.

A Deep in the Weeds Production

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.

45 épisodes

  • The Crackling - a food podcast. podcast

    Vaughn Schultz (Schultz Family Farm) - back to the land

    35:36

    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.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
  • The Crackling - a food podcast. podcast

    Matt Moran (Aria, Chiswick, Moran Family Farm) - Paddock to plate

    32:11

    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 the years has developed an even greater connection with the land – and now he’s even farming pigs.https://mattmoran.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
  • The Crackling - a food podcast. podcast

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  • The Crackling - a food podcast. podcast

    Amy Hamilton (Liberté, Albany) - Skin and bone

    36:20

    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 most celebrated and unique regional restaurants.https://www.instagram.com/amy__hamilton/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
  • The Crackling - a food podcast. podcast

    Nik Hill (Porcine) - Go'in whole hog

    34:03

    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.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
  • The Crackling - a food podcast. podcast

    Paul Donnelly (Chinese Tuxedo, The Tyger, NYC) - Tyger in a tuxedo

    38:21

    Many chefs dream of making the big time. Carving out careers, building the foundation of skills and then hope to create their own restaurant or showcase their interpretation of great food. Many discover their style, but few take on the world and make a mark on the biggest food capitals on the planet. But for Paul Donnelly (Chinese Tuxedo, The Tyger) his career has taken him from Glasgow all the way to the Big Apple.https://www.instagram.com/pdonnelly1/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
  • The Crackling - a food podcast. podcast

    Andrew Hearne (Near River Produce) - Replenish the land

    30:44

    After decades as a horticulturist, Andrew Hearne (Near River Produce) had a yearning to get out to the country and grow nutrient rich, organic vegetables and help replenish the soil and land. It wasn’t long before he became enamoured by the teachings of organic pioneer, Joel Salatin who inspired him to introduce pigs to his farm. With the firm belief that it is important to connect with the food you eat, he is now producing some of Australia’s best pork.https://nearriverproduce.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
  • The Crackling - a food podcast. podcast

    Robbie Bell (City Larder) - Paté on the back

    31:23

    After learning the craft of soft charcuterie such as terrines, rillettes and pates in kitchens in England and Australia Robbie Bell (City Larder) hung up his cheffing apron and began a career as a charcutier. Together with his wife, he’s created one of Australia’s most successful brands by utilising chefs in the production kitchen and creating connections across the country.https://city-larder.comFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
  • The Crackling - a food podcast. podcast

    Jake Nicolson (Ghanem Group) - From the 'Bool to Brissie

    37:44

    Growing up in the regional Victoria town of Warrnambool, Jake Nicolson (Ghanem Group) had no idea of the level of skill, comradery and influence the world of cheffing could possibly have. But after beginning his apprenticeship with one of Australia’s most influential operators, Alla Wolftasker, he began a journey that has led him to run some of Brisbane’s best restaurants.https://www.instagram.com/jake_nicolson/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
  • The Crackling - a food podcast. podcast

    Marcus Papadopoulo (Whole Beast Butchery) - Blade runner

    35:04

    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. As Marcus Papadopoulo (Whole Beast Butchery) completed a university degree he felt something wasn’t quite right, and when looking to do something more fulfilling he landed a job with Vic’s Meats and the skills and knowledge he garnered gave him the confidence to embark on his own journey and open a butchery focussed on Whole carcasses and aging meats.https://www.instagram.com/wholebeastbutchery/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
  • The Crackling - a food podcast. podcast

    Scott Pickett (Scott Pickett Group) - Butchery backbone

    33:26

    Some chefs recognise that the link to great produce and quality butchering enables them to create the very best eating experiences. For Scott Pickett (Scott Pickett Group) the chance to create his own butchery to supply his restaurants was too much to resist was too much to resist as his restaurant group grew.https://www.scottpickettgroup.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

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