Duck à l’Orange has a reputation for being fancy, but at its core it’s a hunter’s dish. Rich wild duck breast, crisped properly, paired with a sharp orange sauce that balances fat and flavour rather than hiding it. This version is designed specifically for wild duck breasts, simple, honest, and […]
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What an actioned packed weekend at bushfest! Was great to participate in the 2nd Tasmanian Salami Festival, and it was even better seeing it grow with more entries. The flavours on display this year were again spectacular with the really unique flavour combinations. The 4 category winners are below. I […]
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Curing meat is more than just a preservation technique, it’s a craft, a science, and for many, a passion. Whether you’re a seasoned charcuterie artisan or a curious home hobbyist, tracking your cures is essential to mastering the art. That’s where CureTracker.com.au comes in, a purpose-built platform designed to elevate […]
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Crafting traditional dry-cured salami is both an art and a science. While old-world methods relied on natural fermentation, modern charcuterie makers increasingly turn to starter cultures like Bactoferm T-SPX to ensure consistency, safety, and flavour. But what exactly does a starter culture do—and why should you use one? What Is Bactoferm T-SPX? […]
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