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
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