While making small goods at one of Melbourne's finest restaurants Mick Nunn (Salt Kitchen Charcuterie) discovered his calling and it set him on a path of discovery through Spain, and France to his hometown of Ballarat where he is producing some of Australia's best charcuterie.

https://saltkitchen.com.au

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After cutting his teeth in some of the world's best Michelin star restaurants that challenged the realms of gastronomy, Lennox Hastie felt he was losing touch with ingredients in their purest form. After a trip to San Sebastian it set a fire in his belly and sent him on a journey to discover the art of cooking over fire, where ingredients are left to show their true character.

https://www.firedoor.com.au

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When chef Ben Sinfield was knee-deep in mud selling bacon sandwiches at the Glastonbury music festival, little did he know it would change his life and lead to discovering the art of nose-to-tail cookery at St John and opening a Vietnamese eatery, Banh Xeo, downunder.

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

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With plans to become a scientist, Mike Eggert was on the cusp of doing a PHD on Wild Life management when a gig in a kitchen gave him an unexpected appetite for cooking professionally. But his love of both science and cooking may lead him to a life on the farm growing pigs.

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

https://merivale.com/venues/tottis/

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Early on in her career Annie Smithers realised the value of connections and set about creating a small, specialised restaurant in the countryside where she could connect with local farmers, with the land and over long lunches with her guests too.

https://anniesmithers.com.au

https://www.instagram.com/kittensmithers/

https://www.instagram.com/du_fermier/

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As a young apprentice Colin Fassnidge was told he'd never make it as a chef. The moment lit a fire in his belly that saw him earn his stripes in some of the world's best restaurants before taking a detour from to nose-tail cookery where quality produce, simple techniques and a 'less is more' ethos drives the offering.

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

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Judy Croagh (Western Plains Pork) and her husband Tim run an award-winning free-range pig farm. It's here that their pigs have the freedom to forage the land, express their instinctive behaviour and live the good life.

The Crackling is a Deep in the Weeds production in partnership with PorkStar, that dispels the myths, discovers, shares and celebrates the stories of Australia's best chefs and pork producers.

https://www.instagram.com/wppork/

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Australian Dave Pynt (Burnt Ends) is an award-winning chef. His restaurant Burnt Ends in Singapore is ranked at number 59 in the world, and number 5 in Asia. It is essentially a barbecue restaurant, but as he explains, this is no ordinary barbecue.

The Crackling is a Deep in the Weeds production in partnership with PorkStar, that dispels the myths, discovers, shares and celebrates the stories of Australia's best chefs and pork producers.

https://www.instagram.com/dpynto/

https://www.instagram.com/burntends_sg/

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Matt Stone is one of Australia's most celebrated chefs. He's forged a career as a champion of native ingredients and the most sustainable practises possible, but underlying it all is his appetite to explore new things and give anything a go.

The Crackling is a Deep in the Weeds production in partnership with PorkStar, that dispels the myths, discovers, shares and celebrates the stories of Australia's best chefs and pork producers.

https://www.instagram.com/chefmattstone/

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Louis Tikaram (Stanley, Brisbane) grew up in the NSW country town of Mullumbimby. When he turned 18 he took a chance on gut instinct and it set him on a culinary path he'd never imagined.

The Crackling is a Deep in the Weeds production in partnership with PorkStar, that dispels the myths, discovers, shares and celebrates the stories of Australia's best chefs and pork producers.

https://www.instagram.com/the_lou_dad/

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https://www.porkstar.com.au

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