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.
Latest episodes
-
21 min
Andy 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 recipes and taking…
-
13 min
Claire Van Vuuren (Bloodwood, Sydney) - Heartbeat of Newtown
Newton is one of the most vibrant hospitality hubs in Sydney with just about every cuisine in earth on offer. But there is one restaurant, Bloodwood, that not only paved the way fo…
-
22 min
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 f…
-
21 min
Annita Potter (Viand) - My time
After years working one of the world’s great proponents of Thai, Annita Potter (Viand) decided to return to Australia and take diners on her own journey through Thai cuisine throug…
-
18 min
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 head chef a…
-
14 min
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…
-
13 min
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 up with Way…
-
20 min
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 us to share…
-
15 min
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 preserving and pr…
-
16 min
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 only showing restraint beyond his year…
-
12 min
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 Longrai…
-
14 min
Damon Porter (Saison Smallgoods) - Well hung
After dabbling with smallgoods as a chef, Damon Porter (Saison Smallgoods) took a leap of faith and chanced his arm on a career detour as a charcutier. The shift has been nothing s…
-
20 min
Javier Cordina (Moda Restaurant) - In the blood
Renowned for his unwavering dedication to quality produce, Javier Cordina (Moda Restaurant) meticulously selects the freshest ingredients each morning, personally visiting local ma…
-
15 min
Ryan Carlson (Agnes, Brisbane) - Over the embers
Cooking over fire is the most primal form of cookery, but it also demands instinct, awareness and a willingness to read the elements and produce accordingly. Ryan Carlson (Agnes) i…
-
13 min
Vaughn Schultz (Schultz Family Farm) - The good life
The Schultz Family Farm has been operating since 1894, with the fifth generation currently growing up on the property and raising pigs. Vaughn Schultz is passionate about ethical h…
-
11 min
Brendan Fong (Hubert) - Trot on
It’s not uncommon to see signature dishes in the spotlight, but rarely do we see a hero dish using an animals extremities so widely championed in the media as we have with today’s…
-
34 min
The Deep in the Weeds Podcast Network Christmas Special - Stocking fillers
It’s the Deep in the Weeds podcast network Christmas episode and we’ve rounded up all our hosts - Dani Valent, Shanteh Wale, John Susman and Anthony Huckstep for a good old chin wa…
-
32 min
Luke Jensen (Meat Cellar,Toowoomba) - Collaboration is king
Many people agree that bacon possess one of the most alluring aromas and eating experiences on the planet, but how do you make the world’s best? For Luke Jensen at Meat Cellar in T…
-
18 min
Shaun Blenkiron (Gumshire Pork) - Betting on a breed
There are many pig breeds farmed in Australia, all delivering very different culinary experiences. For Shaun Blenkiron (Gumshire Pork) and his family, The Hampshire breed is centra…
-
40 min
Trevor Perkins (Hogget Kitchen) - The real kitchen
Local, seasonal and sustainable food is central to many regional restaurants. And for Trevor Perkins (Hogget Kitchen) a nose to tail approach when it comes to meat and fish prepara…