PorkStar is 20 years old in 2024. And although a lot has changed since 2004 – no more CD players, dial-up internet and video rental shops – PorkStar’s commitment to Australian pork and the chefs who cook it remains steadfast.
For the uninitiated, PorkStar is a celebration of cooking’s most versatile meat, bolstered by not-for-profit industry body Australian Pork. The program, which connects chefs to education tools and events, has supported the careers of local chefs on their way to becoming household names including Luke Nguyen, Colin Fassnidge, Giovanni Pilu and Darren Robertson. “When we first commenced the program there was very little pork on menus,” says PorkStar’s Kylie Roberts.
Pork now sits on two out of three menus across the country. The program has helped elevate nose-to-tail cooking as a sustainable standard and brought lesser known cuts and charcuterie back into restaurants with gusto. From the rise of rillettes to pork tomahawk, PorkStar has trotted steadily at the forefront. “We are eternally grateful to all the porcine warriors who have turned pork into a menu must-have. We are most thankful to the dining public too, who have shared in the journey, And, of course, we raise our hats to the Australian pig producers. They have tirelessly made continuous improvements to achieve the world’s highest standards and to meet the most discerning requirement of our chefs.”
Here’s to the next 20 years.
Read more about PorkStar at porkstar.com.au
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