IN­SIDER The lat­est news & reviews SALAMI IS THE BEST CURE SWEET SUR­REN­DER Join Movida’s Frank Camorra (above) and pas­try chef Kirsten Tib­balls at the Cake Bake and Sweets Show, Mel­bourne Con­ven­tion and Ex­hi­bi­tion Cen­tre, Oc­to­ber 21-23. Plus see US chocola

Sunday Herald Sun - Stellar - - On Sunday - BY DAN STOCK The Mel­bourne Salami Festa, North­cote Town Hall, Oc­to­ber 8-9, tick­ets start from $10, mel­bour­ne­salam­

IT’S go­ing to be a real pig-out. Last year, 6000 peo­ple ate more than 30,000 slices of home­made salami and this year’s Mel­bourne Salami Festa is set to be even big­ger, with a full week­end of porky plea­sure ready to cure the hunger of the salami army.

It’s the fifth time the fes­ti­val has been held, cel­e­brat­ing the garage-to-plate tra­di­tion of salami mak­ing. The two-day event will in­clude a day-and-night mar­ket show­cas­ing the best artisan sa­lumi pro­duc­ers, plus demon­stra­tions, work­shops, mu­sic and en­ter­tain­ment.

The high­light is the Peo­ple’s Choice Award, where the win­ner of best home­made salami, as voted by the eaters, takes home a 100kg free-range Berk­shire pig.

Chef Rosa Mitchell joins the judg­ing panel for the third time, which this year has grown to 10 to cope with the num­ber of en­tries. Tony Ni­col­ini (DOC group), Frank Camorra (Movida), Adrian Richard­son (La Luna) and Mas­simo Scalas from Sa­lumi Aus­tralia are some of the other judges join­ing Mitchell.

“Salami mak­ing is such a lovely tra­di­tion and it’s great to see the com­pe­ti­tion get­ting big­ger and bet­ter each year,” Mitchell says. “And it’s cer­tainly a very com­pet­i­tive com­pe­ti­tion!”

It’s the clash of tra­di­tion­al­ists with se­cret fam­ily recipes, handed down through the gen­er­a­tions, against new-wave hip­sters ex­plor­ing this hand­crafted art that makes the event so ex­cit­ing, ac­cord­ing to Mitchell.

Last year, a non-ital­ian team took out the top prize (con­tro­ver­sial!) with its duck-and-pork salami win­ning the judges’ hearts – and stom­achs.

Mitchell says the qual­ity of salamis, judged on ap­pear­ance, tex­ture, aroma and taste, im­proves each year. She will also host demon­stra­tions over the week­end, in­clud­ing how to make blood sausages, salamis, plus a kids’ cook­ing work­shop. Food stalls will be op­er­ated by Bar Idda, DOC and Gelato Messina among others.


style snacks in the front din­ing room, and

180g dark choco­late, bro­ken in pieces ½ cup (125ml) light-scented ex­tra vir­gin olive oil 1 tbs Gal­liano or Strega (Ital­ian liqueur) 4 eggs, at room tem­per­a­ture, sep­a­rated 2 egg yolks 1 cup (220g) caster sugar

12/ cups (200g) al­mond meal 3 Pinch of salt fresh berries, to dec­o­rate (op­tional) Pre­heat oven to 160°C (140°C fan-forced). Line a 22cm spring­form tin with bak­ing pa­per. Melt the choco­late in a heat­proof bowl, set over a saucepan of barely sim­mer­ing wa­ter, stir­ring oc­ca­sion­ally. (Make sure the bowl doesn’t touch the wa­ter.) Stir in the olive oil and the liqueur, then set aside to cool. Beat the 6 egg yolks and sugar us­ing an elec­tric beater for 1 minute un­til light and creamy. Fold through the al­mond meal, then fold in the choco­late mix. Place the egg whites in a clean bowl with the salt and whisk (with a clean whisk) un­til stiff peaks form. Com­bine the egg and choco­late mix­tures by us­ing

1/ 3 bat­ter, then fold in re­main­ing mix­ture. Pour the bat­ter into the pre­pared tin and bake for 1 hour, de­pend­ing on your oven. To test whether it’s ready, insert a skewer in the cen­tre to see if the in­side is be­gin­ning to form moist crumbs. That’s the key to a fudgy, moist cake. Re­move and cool in the tin for 30 min­utes, then turn out onto a wire rack to cool com­pletely. This will keep for up to fridge. Serve as is, dust with ic­ing sugar

Judg­ing the best salami, Rosa Mitchell and Tony Ni­col­ini.

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