46 episodes

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.

The Crackling - a food podcast‪.‬ A Deep in the Weeds Production

    • Arts
    • 4.7 • 15 Ratings

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.

    Mark Glenn (Pialligo Estate, Canberra) - Where there's smoke

    Mark Glenn (Pialligo Estate, Canberra) - Where there's smoke

    After working with some of Melbourne's most influential chefs Mark Glenn (Pialligo Estate, Canberra) was building an appetite for charcuterie, and the best ways to connect with local producers. When the pandemic landed a unique opportunity presented itself where he could explore the virtues of both in a multi-faceted venue, and the connections and creations he's helped fostered have created one of the country's most unique offerings.

    https://www.thepialligoestate.com.au

    Follow The Crackling

    https://www.instagram.com/thecracklingpodcast/

    Follow Huck

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    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 PODCASTS

    https://linktr.ee/DeepintheWeedsNetwork

    • 38 min
    Vaughn Schultz (Schultz Family Farm) - back to the land

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

    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.au

    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 PODCASTS

    https://linktr.ee/DeepintheWeedsNetwork

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

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

    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.au

    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 PODCASTS

    https://linktr.ee/DeepintheWeedsNetwork

    • 32 min
    Amy Hamilton (Liberté, Albany) - Skin and bone

    Amy Hamilton (Liberté, Albany) - Skin and bone

    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=en

    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 PODCASTS

    https://linktr.ee/DeepintheWeedsNetwork

    • 36 min
    Nik Hill (Porcine) - Go'in whole hog

    Nik Hill (Porcine) - Go'in whole hog

    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.au

    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 PODCASTS

    https://linktr.ee/DeepintheWeedsNetwork

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

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

    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=en

    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 PODCASTS

    https://linktr.ee/DeepintheWeedsNetwork

    • 38 min

Customer Reviews

4.7 out of 5
15 Ratings

15 Ratings

FoodWineDine ,

So interesting

Just listened to Claire from Bloodwood. What a great story. Keep it up.

AndyyyyyyC ,

I ❤️ crackling and this podcast.

Really loving the podcast. I discovered it with the Lennox Hastie episode and have been going thru the archive since. Great conversations and information. Fascinating to hear about life on the farm as well.

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