Chophouse, Sydney: Suckling Pig

"Can you smell that?"Suze stops short and looks at me, her eyes wide with excitement. I can only nod in reassurance as I breathe in deeply. "It's definitely the smell of suckling pig," I say. "I can smell the fat and the crackling", and we both fall silent as we enter a Homer Simpson-like reverie.David Clarke, Executive Chef, in the kitchenWe are are a group of eleven pork-loving food bloggers