Mr Crackles was founded by two professional chefs with a passion to pursue perfection in crispy skinned succulent meats. With over 30 years of combined restaurant experience, Carlos and Sam have…
Mr Crackles was founded by two professional chefs with a passion to pursue perfection in crispy skinned succulent meats. With over 30 years of combined restaurant experience, Carlos and Sam have developed an exquisite pork belly which takes 3 days prepare. Salts and spices are carefully address to achieve an exact flavour, followed by 10 hours of slow braising to create that melt in the mouth texture. Finally, the belly is specially roasted to form a layer of their trademark, flavoursome crackling.
Another crackles favourite is our roast lamb shoulder. The lamb is flavoured using a mixture of salts, rosemary and garlic. The flavoured meat is then braised in stock over 8 hours until it falls off the bone. The lamb then achieves its final texture in the oven where the skin warms to a delicious crispiness.
Pure joy as you wake to the sunrise. Awe as you make it to the snowy peak. A sense of adventure as you motor across red plains. The relief of rejuvenation as you wade into an alpine stream. Connection as you taste native, fragrant leaves. A sense of belonging as you return to your favourite holiday house. Freedom as you dash into the waves. Discover the endless feelings a visit to NSW can inspire.
