Tag Archives: meat

“Pâté”, a taste of France

So Frenchie, but less popular than the croissant, “pâté” is too often mistaken with “foie gras”, even though they have little in common. The latter is the entire duck liver. Half-cooked and cut in slices, it is served on toasts … Continue reading

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Some crocodile into Italian salami

Gino d’Ambrosio’s mum is the typical Italian cook. She bakes pizza, prepares pasta, rabbit ragout, salami and tiramisu for dessert for the 27 people of her family at gatherings. This shows what kind of a character she is and the … Continue reading

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Cherry wood and local pigs make good Australian ham

Leg ham, salami and sausages are the height of butcher’s art. I became aware of that fact one afternoon in a little Venetian shop, being caught in a passionate argument about salami processing. As he interrupted his colourful description of … Continue reading

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