Episodios

  • Mark Jensen (Red Lantern) - Family secrets

    Mark Jensen (Red Lantern) - Family secrets
    Aug 12 2022
    One of the beautiful things about a career in food is the ability to immerse yourself in another culture and cuisine. To learn the produce, the techniques, and the way to break bread. For Mark Jensen (Red Lantern) a career in food eventually led to an exploration of Vietnamese food, and with the Nguyen siblings gave Sydney one of its very best Vietnamese offerings.
    https://www.instagram.com/markredlantern/?hl=en
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    34 m
  • Louis Couttoupes (Onzieme, Canberra) - Public service

    Louis Couttoupes (Onzieme, Canberra) - Public service
    Aug 5 2022
    The path to becoming a chef is different for everyone, but for it came much later in life. After a decade in the public service, he handed in his resignation and went travelling and by luck or chance found a job in a kitchen in France. He quickly realised where he wanted his future to go.
    https://www.onzieme.com.au
    https://www.instagram.com/louiscouttoupes/?hl=en
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    https://www.porkstar.com.au
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    46 m
  • Belinda Hagan (McIvor Farm) - The soil farmers

    Belinda Hagan (McIvor Farm) - The soil farmers
    Jul 29 2022
    Belinda Hagan (McIvor Farm Foods) and her Husband Jason left their careers on the land to take the reins of a family farm. Although they are farming pigs the Hagan’s consider themselves soil farmers who run pigs across the property to help regenerate the land to create a closed loop system. They grow as much of the food as they can for the pigs, and in turn the pigs help to aerate and turn the soil. It’s an amazing model of biodiversity and healthy land management.
    https://www.mcivorfarmfoods.com.au
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    https://www.porkstar.com.au
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    40 m
  • The Crackling: Ross Magnaye (Serai, Melbourne) - heritage breed

    The Crackling: Ross Magnaye (Serai, Melbourne) - heritage breed
    Jul 22 2022
    Australia has one of the most colourful culinary landscapes on the planet. Our fascination with the many cuisines of Asia is no surprise given our proximity, but Filipino food is one that has taken longer to take hold than others. However, there is a throng of young, enthusiastic professionals, lead by chef Ross Magnaye who are exploring the bounty of the 7000+ islands of the Philippines.
    https://www.instagram.com/serai.melbourne/?hl=en
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    33 m
  • Porkstars Perth 2022 - Perth porcine party

    Porkstars Perth 2022 - Perth porcine party
    May 27 2022
    Today’s episode of The Crackling is a little bit different. We hit the road and headed to the west coast of Australia for Porkstars Perth 2022 - a celebration of the pig, farmers and some of WA’s best chef too. Join us as we jump into the kitchen with chefs Melissa Palinkas, Evan Hayter and Guy Jeffreys as they cook a feast celebrating the whole beast.
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    24 m
  • Nino Zoccali (Pendolino) - The pig is central

    Nino Zoccali (Pendolino) - The pig is central
    May 20 2022
    Growing up in an Italian-Australian family, Nino Zoccali (Pendolino) experienced the most extraordinary food rituals, including the annual celebration of breaking down a whole pig and using every single part of it. It led to a career in food, where he now runs one of the most best Italian restaurants in Australia.
    https://www.pendolino.com.au
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    40 m
  • Ian Curley (The French Saloon/Kirk's Wine Bar) - Skin and bone

    Ian Curley (The French Saloon/Kirk's Wine Bar) - Skin and bone
    May 13 2022
    As a kid Ian Curley saw a career in hospitality as a way to get ahead and change his life. He built an incredible career of influence downunder, and amazing friendships with renowned chefs such as nose to tail king Fergus Henderson, but throughout it all at the heart of everything he does he's been mindful of finding career paths for disadvantaged and less fortunate members of the community too.
    https://www.instagram.com/chefiancurley/?hl=en
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    36 m
  • Evan Hayter (Arimia) - Giving back

    Evan Hayter (Arimia) - Giving back
    May 6 2022
    A sustainable restaurant model, connecting with local producers and cooking delicious food seems like common place more and more, but for chef Evan Hayter (Arimia) food is an extension of the Arimia story, and in eating what they produce, you become part of his mission to give back to the land that gives so much to all of us.
    https://www.instagram.com/chefevanhayter/?hl=en
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    28 m