This newspaper has landed in your lap in the middle of Australian Bacon Week (22-28 June). This sadly means you’ve only got a couple of days to race into one of Adriano Zumbo’s stores to try Miss Piggy. The wobbly piggy-shaped treat combines bacon and crème fraiche mousse with strawberry anise sponge and a bacon-hazelnut crunch. It’s just one innovative use of bacon I got to sample at Eau-de-Vie last week, when I met the Bacon Week winner: Pialligo Farm Smokehouse. Using traditional cold-smoking techniques chef Peter Curry picked up in Ireland, they make a beautiful, gently salty rasher, which has a hint of brown sugar sweetness, and a kiss of smoke at the end. They don’t add water, so you won’t see much shrinkage in the pan if you buy some from Hudson Meats. You’ll also find Kevin Bacon gelato featuring maple and whiskey gelato dotted with candied bacon at Gelato Messina; Boss Hog bacon beer at Rocks Brewing Co. and bacon bourbon will make its way onto the cocktail menu at Eau-de-Vie. And when you’re buying bacon, be aware that over two-thirds of the bacon sold in Australia is made from imported pork. To support our local industry, look for the pink PorkMark.
adrianozumbo.com
eaudevie.com.au
gelatomessina.com
rocksbrewing.com
hudsonmeats.com
