Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Bundarra Berkshires pork

Old-breed English pigs and classic French technique meet in southern New South Wales.

Who Lauren and Lachlan Mathers are a husband and wife team with a herd of 80 Berkshire breeding sows at their property in Barham in southern New South Wales. Lauren, a country cook who owned the local café/deli, is an ardent Francophile who discovered her latent love of charcuterie in Paris, eating rillettes on the lawn under the Eiffel Tower.

How Lauren is the farmer and butcher. She sells prime cuts at farmers' markets and to restaurants. The full-flavoured but lesser-loved cuts are made into rillettes and fricandeaux. The rillettes are made from brined, shredded, slow-cooked pork cuts that are seasoned, blended with clarified lard, sealed and pasteurised. The fricandeaux, meanwhile, are made from soft trim minced with starchy potatoes and onions, seasoned with salt, pepper and nutmeg, shaped into balls, then wrapped in caul fat, roasted, placed in a jar, covered with cooking juices, then sealed and sterilised. The Little Smoked Hams, meanwhile, are made from the six different leg muscles, which are brined with allspice, bay, juniper and local grapefruit juice for a week, then slowly hot-smoked for eight hours over river redgum chips.

Why Spread on crusty bread and served with a glass of muscadet, the rillettes capture the allure of French charcuterie to a tee. While the traditions of some French regions call for generous spicing of their fricandeaux, Mathers has opted for a relatively neutral recipe that lets the full flavour of the pork come through. It's also quite delicious with pinot noir. The hams are wonderfully spiced, robustly smoked, and best served thinly sliced with a little salad.

Where Rillettes and fricandeaux, $15 for 280gm, Little Smoked Hams, $42/kg, Little French Hams, $65/kg. bundarraberkshires.com

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Our Hot 100 issue is out now
24.04.2017
Does Newcastle have Australia’s best eclair?
21.04.2017
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
Our chocolate issue is out now
27.03.2017
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Game of Thrones food

Pat Nourse caught up with George RR Martin to talk about one...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

On the pass

Looking back over the 20 years she's been in business, Phill...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×