The Crackling - a food podcast.

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 promoting the Hampshire and Duroc breeds and their genetics within Australia. https://www.dewsburyspork.com.au/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://w

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 years, he’s inspiring his young team to do special things in the nation’s capital. https://www.andsuchandsuch.com/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck ht

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, and putting on feasts to remember in the Hawksbury he’s now making his mark on the Brisbane landscape – and Brisbanites can’t get enough of him. https://www.shortgrain.com.au/ Follow The Crac

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 short of monumental, with his smallgoods considered some of the best in Australia. https://saisonsmallgoods.com.au/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck http

Renowned for his unwavering dedication to quality produce, Javier Cordina (Moda Restaurant) meticulously selects the freshest ingredients each morning, personally visiting local markets to ensure only the best finds its way onto his plates. His pork creations are no different, where he uses local pigs and best in class produce of the day to create something special. https://www.mo

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) is leading the kitchen of one of Australia’s most exciting establishments where they have an exciting pork program that challenges the team to think differently when cooking pork over fire. https://anyd

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 husbandry and believes animals deserve to be treated with appreciation and respect. The animals have constant access to the outdoors; forest and pasture, to turn stones, dig in soil and wallow, to see the

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 guest Brendan Fong (Hubert) who has put pig’s totters well and truly in the spotlight. https://www.instagram.com/brendan.fong/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpod

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 wag on the year that was, what were hoping for in 2024 and a few Christmas yarns too. Tune in! https://linktr.ee/DeepintheWeedsNetwork Follow The Crackling https://www.instagram.com/thecracklingpodca

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 Toowoomba Queensland, it’s all about decades on the tools and a collaborative work environment. https://meatcellar.com.au/ Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow