Porkstar, the chef-influencer marketing program at Australian Pork Limited, returns to in-person events and activations this month after a hiatus due to COVID-19 lockdowns and pandemic restrictions on hospitality and events.
PorkStar is the connector between new industry innovators and pork knowledge, armed with the task of elevating pork in peoples’ minds.
Having an ongoing partnership with magazine publication Gourmet Traveller, activity kicked off in support of the resilience, creativity and excellence of Australia’s best restaurants.
PorkStar sponsored the coveted Chef of the Year award at the 2022 Restaurant Awards, hosted at Gimlet at Cavendish House in Melbourne.
Things are happening again – filming more content in the field and supporting pork on the menu at some of Australia’s finest restaurants and establishments.
PorkStar also took fast-rising star chef Nicholas Hill of NSW restaurant Porcine and P&V Wine + Liquor Merchants founder Mike Bennie to Dewsbury Pork and Pig Stud to see the mighty Duroc and Hampshire breeds.
Taking these hospitality innovators directly to the source of the product provided new inspiration for their venues.
A resulting dish ideated from this trip – a cold roast pork using Duroc pork with complementary beverage.
Supporting the launch of the Melbourne Food and Wine Festival – tasked with encouraging patrons back to dining out in Melbourne, particularly the usually bustling central business district – PorkStar celebrated with pork on the menu for the opening night festivities.
Local Adrian Richardson returned his suckling pig feast to sold-out sessions, a successful result after the events of the past two years prevented special dinner experiences in Melbourne.
The national series of PorkStar events will return in May, with events confirmed for Adelaide and Perth.
Soi38 executive chef Terry Intarakhamhaeng will share a menu of seasonal recipes that have been gathered from regional and remote areas of Thailand, ethnic minority groups and hill tribes.
This follows Terry’s recent guest spot on The Crackling – a food podcast hosted by Anthony Huckstep in conversation with Australia’s best chefs, artisan producers, butchers and pork producers.
The podcast has had over 100,000 listens and continues to spread the word of pork and the endless opportunities it can offer.
Lylle Blackstock
APL Public Relations Manager
