Session Information
4-Sep, 13:00 - 13:45
Chops to Charcuterie: The Versatility of Australian Pork
The Source Kitchen
Join Exec Chef Brendan Katich from Nomad Group, charcutier Mick Nunn from Salt Kitchen Charcuterie, and pork farmer Judy Croagh from Western Plains Pork to celebrate Australian pork. Discover its quality, sustainability, and versatility through a pig breakdown, a culinary demonstration of Nomad’s signature pork chop dish, and Salt Kitchen Charcuterie's whole beast philosophy.
