For almost one hundred years Swallow Rock Reach, on the banks of the Hawkesbury River has been the home of the Stones family, first as a citrus farm. But for a period of time the farm sat idle until third generation farmer Sue Simmons (Melanda Park) and her husband started growing Certified organic vegetables for the wholesale markets in Sydney. When help was needed to remove left over potatoes from the paddocks free range pigs were introduced and, it soon blossomed into a full time free range pig farm, producing some of Australia's best pork.

https://melandapark.com.au

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As a child, Will Mahusay (Sydney Cebu Lechon) grew up helping his father deliver the colour and vibrancy of Filipino cuisine with his catering. As an adult, he's taken the reigns of the family business, found bricks and mortar and is leading the charge to celebrate and take filipino food to a wider audience downunder.

https://www.sydneycebulechon.com.au/

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After growing up in a regional New South Wales town on a mixed cropping and cattle stud farm, Lauren Mathers (Bundarra Berkshires) felt a real connection to the land.

While running a small foodstore she realised she couldn't source good local pork. Determined to stay local, she set about creating her own pig farm and now produces some of Australia's best pork.

https://bundarraberkshires.com.au

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Whether it be putting your hands in the soil to discover what it takes to farm or grow quality produce, or sharing food with friends and family. As a child Aaron Ward (Sixpenny) spent a lot of time on his Grand parents farm and it ignited a love for food that has seen him trail blaze a career as one of our best young chefs.

https://www.instagram.com/aaronward88/?hl=en

https://www.sixpenny.com.au

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Falling into a career as a butcher in a small border town on the Murray river, Troy Wheeler (Meatsmith) soon yearned for a greater understanding of where produce comes from. Eager for a greater understanding of his craft, he made the move to Melbourne and after rising the ranks at one of the city's best butchers, he embarked on a journey with renowned chef Andrew McConnell to create one of Australia's most bespoke butchers focusing on the best quality heritage meats.

https://meatsmith.com.au

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When Andy Evans (Spice Temple, Sydney) first stepped into the kitchen at Rockpool it opened his eyes, not only to the potential for an amazing career in top level kitchens, but to the different lives, cultures and people that colour our culinary landscape. It set him on a chain events to be part of one of Australia's most influential Asian restaurants ever.

https://www.instagram.com/spice.temple/?hl=en

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The Huon Valley is one of Tasmania's most picturesque regions and famous for Apples and cherries. But it's fast becoming famous for incredible free range Berkshire pork, fed a vegetarian diet that includes the best fruits of the valley. For pig farmer Lillian Reardon (Mimosa Park Pork), the lifestyle, genetics and diet of these incredible pigs is producing an outstanding top of class fresh pork.

https://www.instagram.com/mimosaparktas/

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After feeling out of his depth as a leader in a kitchen while working as a chef, Darren O'Rourke (Vic's Meats) decided to reassess his career in the food industry. The moment led him to move into butchery, and a decade later he's become one of Australia's very best.

https://www.instagram.com/darren.x.orourke/?hl=en

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After growing up in a Vietnamese family in Brisbane, Jerry Mai got an appetite for cooking the cuisine of her heritage. After years of plying her trade learning many other cuisines she embarked on a journey in Melbourne to explore the authentic flavours and combinations of her family home, and her impact on Melbourne's culinary landscape has been monumental.

https://www.instagram.com/chefjerrymai/?hl=en

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After buying a large property in the Hunter near his award-winning restaurant Troy Rhoades-Brown (Muse) started growing vegetables, housing chickens and soon enough fulfilled a long-time dream of having his own pigs. Although he'd always had great connections with local pig producers, the personal experience of raising pigs was life changing.

https://musedining.com.au

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The Crackling is a Deep in the Weeds Production.