Australia’s very best hams

History tells us that across the length and breadth of the Roman Empire the best hams came from Gaul.   In the centuries that followed that same piece of European real estate grew its culinary skills, repertoire and reputation to become what we now acknowledge as French cuisine. Not surprisingly, in France’s everyday meals, ham or … Continue reading

Beyond The Fillet

Fergus Henderson was back in Australia last week lording over Nose to Tail dining. Nose to Tail eating is a phrase that has become synonymous with the British chef of London’s St John restaurant. Think Fergus – think Nose to Tail – and you just have to think of the noble and versatile pig from … Continue reading

Repelling the porcine invasion

George Orwell’s Animal Farm inmates mantra: “four legs good two legs bad” has poignant relevance this week. It’s Bacon Week. And it’s all because Aussie pork producers are finding it tough getting their leg in, so to speak, in the domestic ham and bacon stakes. Some 70 per cent of bacon sold in this country … Continue reading