Beechmont Estate launches Scenic Salumi Sessions
Beechmont Estate’s chef-hatted The Paddock restaurant has announced a new Salumi Masterclass event to provide the perfect excuse to retreat from the heaviness of the world and escape to the pristine Gold Coast hinterland. On Friday 8 and Saturday 9 July, foodies will discover the ancient craft of salumi against a breathtaking backdrop of the polo and Wagyu estate’s rolling green hills.
Left-of-Field Native Flavours
In these intimate, hands-on classes hosted by Salumi aficionado Dave Cann of CLEAVER Salumi Cabinets, guests will learn their bresaola from their coppacolla and sample some left-of-field native flavours including quandong, bush tomato and pepper berry. Soon-to-be salumi specialists will also discover the principles of making and curing salami and how to choose the right cuts and seasoning to make the best-tasting cured meats.
The Paddock Executive Chef Simon Furley says as the world returns to some state of normality people aren’t forgetting the joy that comes with trying your hand at a new craft or discovering a new passion, something that emerged out of lockdowns. “At The Paddock, my team and I find joy in experimenting with ancient and modern ways of cooking, learning new techniques and challenging ourselves to do things out of the ordinary, without constraints or ideas of what it should be,” Furley said.
A Lost Art
Salting and curing specialist Dave Cann, who hails from country Victoria, says the concept of discovering a lost art or skill and practiculture, the choice grow, hunt and forage healthy, sustainable food, is also a great way of connecting. “People who walk out of the class have a respect for the production process, confidence to do it themselves, an understanding of the traditions and walk out with new friends at the end,” Cann said. “I have a love of food but a great love for cooking, when we have social gatherings its not just about the end product, its about the process and connections that come from sitting around the table developing the food.”
A Focus on Sustainability
While the Salumi Masterclass provides an insight into the ancient Roman techniques of salting and curing, Dave Cann has a modern approach to the age-old process of creating artisan style meats, highlighting the importance of sustainably sourced meat. “I have a healthy respect for tradition in terms of the process but very much a modern understanding of flavour profiles and meat selection,” Cann said. “You can still respect the beast in life and savour it in sausages – I’m very conscious meat should be used with a sense of respect and purpose.”
In keeping with The Paddock’s focus on hyper-local and sustainable produce the salami crafted in the workshops will be made from locally-sourced pork from Tommerup’s Dairy Farm, a 6th generation working farm from the Lost World region of the Scenic Rim. To inspire unique flavour combinations with a local twist there will be a range of native spices on hand to supplement the traditional ranges including bush tomato and Australian red gum. However, there is no tokenism or novelty here, the spices have been meticulously selected for their complexity, depth and distinctiveness.
The afternoon will conclude with a tasting and all guests will create their own salami for curing in the onsite CLEAVER Salumi Cabinet and ready to take home in six weeks. Salumi Masterclass tickets are on sale now for $75 per person.
