The Crackling: Paul Cooper (Edge Hospitality, Ferguson Winery, Bianchet Yarra Valley) - nose to tail
Deep in the Weeds - A Food Podcast with Anthony Huckstep
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Show Notes
While working with famed Australian chef Shane Osborn in London, Paul Cooper (Edge Hospitality, Ferguson Winery, Bianchet Yarra Valley) was challenged to breakdown a whole pig and create a dish for the menu. The experience led to a new approach to his cooking, where whole beast butchery is at the heart of everything he does.
https://www.edgehospitality.com.au
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