“Thanks to growing up in Salermo in Italy’s south, fish is a big passion of mine and I use a lot of bottarga in my dishes,” says Gabriele de Landri of Brisbane’s La Lupa [...]
“This cornbread was inspired by my most recent food/travel memory,” says Pip Sumbak of @pipsplate, “it was March 2020 in New Orleans, just before the world changed. I ate so [...]
Happy National Bacon Day! If there was ever a day to dive into bacon this is it – welcome to National Bacon Day, a chance to celebrate the porky goodness that adds extra oomph to every [...]
Warm up with Massimo’s Winter Warmer Cotechino and Lenticchie. “Cotechino requires a low slow cooking process the soften the rind or the use of a pressure cooker and is traditionally served [...]
Attention Queensland, Rosmarino Brisbane has just landed. With chef Dario Manca and Salumi Australia on the menu we know we’re in for a treat. Among the menu at the new Rosmarino is a [...]
“Finally, after many requests, here is my Salumi Australia salami, fennel, chilli pasta that I cooked the other week for #saturdaynightpasta.” says pasta maestro Elizabeth Hewson (of [...]
#aussieartisanweek is back August 16-22, dreamt up by Pepe Saya and Olsson’s Salt this is a celebration of artisan producers across the nation. For us at Salumi Australia#aussieartisanweek [...]
“For the uninitiated, Salumi’s bottarga has a texture similar to cured egg yolks or a firm pecorino cheese. This makes it ideal for grating, and perfect for pairing with pasta.” says [...]
Lets Talk Mould. The mould on the outside of salami is naturally occurring, sprouting when it’s hanging in the dry rooms post-fermentation. It’s a triple whammy – protecting the [...]
Helen Vlahakis of Mummas Country Kitchen has whipped up this easy pancetta pasta celebration for cool winter nights. “Salumi Australia have such fabulous products,”she says, “it [...]
Andrea Ravezzani is the executive chef and owner of Sunshine Coast fine diner Noosa Waterfront Restaurant & Bar. What’s on the menu here? Tantalising modern Italian cuisine, with a [...]
Brisbane fans, you’re now able to come visit us in person! We’ve just welcomed our first Queensland deli outpost (a haven of Salumi Australia goods of course) in the new Harris Farm [...]
Chef Orazio D’Elia‘s reputation has been forged in pizza and pasta as the owner of Matteo Double Bay and Matteo Downtown. Most recently he’s played a key role in the Cucina that [...]
“I’ve been making brekkie burritos since college,” says Mark Stevens of Open Fire Co. of our latest recipe. “They’re comfort food filled with other comfort food. [...]
Head to Harvest Newrybar in the Byron Hinterland and you’ll find Santiago Socrate on the pans, an Argentinian who has made himself at right at home in the Northern Rivers. The head chef of the [...]
“I love Amatriciana because it’s a really simple dish but also full of flavour, perfect for winter time,” says pasta queen Daniela Maiorano. You don’t need any fancy ingredients, just [...]
“This is one of the easiest and tastiest pasta dishes on the planet” says Daniel Medcalf, a chef well-versed in Italian cuisine thanks to a background leading the kitchens at [...]
Not all hams are created equal. Especially when it comes to Salumi Australia, where cured meats are an artform. The latest addition to our ever-growing brood is the Salumi Australia prosciutto [...]
There’s rarely anyone who knows better than Nonna. So we’ve collected some bite-sized pieces of wisdom from the Nonnas in Massimo’s family this month. “Good quality lard [...]
Anna Mortimer is the Paris-trained chef brining a slice of Europe to the northern rivers with Honour Espresso & Salumi Bar in Brunswick Heads. Among a treasure trove of meats she cures [...]
Chef Luca Ciano is a man mad about bottarga. He believes it adds a punch of flavour to any dish, especially when it comes to pasta, like his specialty spaghettini, served with clams, courgette, [...]
There are few Byron locals who aren’t acquainted with Rob from The Nomadic Kitchen. The chef has a strong fan following in these parts (alongside sister Michelle), thanks to his devotion to local [...]
We’re over the moon to have reached our 10th year in business – 10 years of bringing people together over good honest food. When we started a decade a go we never would have imagined [...]
Bruno Conti is no stranger to Italian fare, as the chef behind Terra Catering and much-loved pasta haven Divino Byron Bay. He has been one of Salumi Australia’s biggest supporters from the [...]
Cookbook author and cooking teacher Belinda Jeffery has turned heads in the Northern Rivers thanks to her simple approach to food. Among her easy entertaining suggestions lie plenty of potential [...]
Hertfordshire native Darren Robertson is now a longtime Northern Rivers local. After years spent working at renowned Sydney institution Tetsuya’s he joined the Three Blue Ducks group, [...]
Bringing an authentic taste of Italia to the Northern Rivers is Martin Morelli (aka @morellifresh) of The Diner Lennox, with a menu rich in flavour, local produce, and fresh pasta (not to mention [...]
Elizabeth Hewson is fast becoming one of Australia’s favourite pasta masters, having amassed a devoted following on Instagram, with her home cooking journey documented via [...]
How do our favourite local foodies cook with Salumi Australia at home? Have a gander below. Christine Manfield “Supporting small business in the food I source and choose to cook with, I have long [...]
Byron born and raised, Chef Daniel Medcalf returned home to the Northern Rivers earlier this year after lengthy stints at Sydney’s Icebergs Group and The Slow in Bali. Lately he’s been busy [...]
Byron Bay foodie Magdalena Roze is no stranger to catering to a crowd, particularly around Christmas time. Mismatched plates, a decadent pav and a heaving charcuterie board are just a trio of her [...]
Barcelona native Javier Codina has worked in some of the world’s most exclusive hotels. Now he calls Brisbane home, where his restaurant Moda Restaurant remains one of the River [...]
How do our favourite local foodies cook with Salumi Australia at home? Have a gander below. David Lovett, Head Chef Ethel “Sarah, Archie, Lennox and I really just love eating nduja as it [...]
Raes on Wategos is nothing short of a Byron Bay institution. At the helm of its much adored eatery is Jason Saxby, a chef well-versed in fine dining, who has worked in some of Sydney’s best [...]
Massimiliano Scalas is the man behind Salumi Australia. Missing the wonderful salumi of his native Sardinia he joined forces with partner Rebecca McEwan to create an artisanal salumi range in the [...]
In a true ‘farm to table’ experience, Salumi Australia recently joined forces with Chefs from Three Blue Ducks and staff from The Farm Byron Bay for the first of hopefully many planned ‘salumi [...]
Congratulations to our suppliers and farmers Mark and Charisse Ladner from Gooralie Farm in Goondiwindi on producing Australia’s best pork. Gooralie Farm, situated on the fertile Darling Downs in [...]
Salumi Australia has partnered with Italy’s most prestigious prosciutto brand to introduce their traditional flavours to the Australian market. Introducing Principe Food Principe Food, an Italian [...]
At Salumi Australia we support ethical and sustainable pig farming practices. We absolutely believe you can taste the difference in pork from a pig that has enjoyed a happy and healthy life. To [...]
Salumi Australia is proud to be a part of the ever growing collective of quality local food businesses drawing attention from wider Australia and the world to the Byron Bay region. To celebrate [...]
Salumi Australia and Bottarga Australia are ready to showcase our finest cured flavours as sponsors of the upcoming inaugural Byron Bay Fine Food and Beverage Festival. The festival, run by [...]
When we talk about whole muscle salumi we are referring to cuts of meat that are gently cured and aged in their entirety. Unlike a fermented salami of minced meat mixed with natural fat and [...]
The History of Salami in Australia dates back to the two decades following the end of World War II in 1945. During this post-war era, more than two million immigrants, mostly from the United [...]
Ask a born and bred Sardinian gent his opinion on Bottarga and he is bound to divulge to you a little trade secret: Bottarga is the Viagra of the Sea. But what is it about this potently [...]
Have you ever wondered how to eat spreadable salami? You may have seen spreadable salami in your local providore or market. In its whole form, spreadable salami can come in a variety of shapes, [...]
Salumi encompasses a wide assortment of Italian cured meats and fermented small goods. From traditional Salame that you see hanging in quality delicatessens, to slices of streaky Pancetta and [...]
Salumi Australia is excited to launch our new 100% Free Range Pork Chorizo and Smoked Chorizo into retail outlets this month. Our cured and fermented Chorizo range is made from 100% Free Range [...]
Salumi Australia wins silver commercial exhibitor award In our first year of exhibiting at Australia’s largest annual event, Salumi cleaned up the silver Commercial Exhibitor Award Thanks to the [...]
After many trials, it’s perfect. Salumi Australia’s salami is covered with a natural layer of white mould growing organically on the surface of its protective casing. This mould produces a [...]
After countless microbiological tests and a very lengthy wait, Salumi Australia has been accepted for endorsement by Coeliac Australia Keep an eye out for their products at the local independent [...]
