Tag Archives: Salt Meats Cheese

Salt Meats Cheese & Harris Farm, Drummoyne

A few months ago, Salt Meats Cheese and Harris Farm joined forces and opened up in Drummoyne.

I love the layout. There’s all the fresh fruit and vegetables and grocery items you’d normally find at Harris farm (and probably a few extra, given the size)

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…a fresh seafood counter, which includes and oyster bar where you can sit and eat oysters as well as prawns and sashimi.

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…a Hudsons meats

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…and fresh flowers

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In one section of the store is Salt Meats Cheese, where you’ll find charcuterie, cheeses (I love their buffalo mozzarella), pizza and pasta, which you can eat in or takeaway. There’s also gelato, sweets and a coffee counter.

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With everything under one roof, and great quality produce to boot, I’ve been making the most of it, and judging by the crowds, so has everyone else.

Salt Meats Cheese & Harris Farm, Victoria Road, Drummoyne

 

Salt Meats Cheese Menu, Reviews, Photos, Location and Info - Zomato

Salt Meats Cheese, Mosman

Since its humble beginnings in 2012 as a warehouse in Alexandria with pallets of European food goods to buy, Salt Meats Cheese has morphed into so much more.  You can still buy the goodies, but now you can sit and eat, and cook up a storm.  SMC has now opened a small outpost on the northside in Mosman.  Plenty to buy to prepare your own meals at home but you can also sit in the cosy dining area and eat and enjoy a glass of Italian wine.  There are pre-prepared items like pizza, calzone, various rolls that they will heat up, and others made fresh. But I think the thing to do is go up to the counter with one of the knowledgeable staff, get a selection of cold meats, a plate of cheese (also get the onion jam with it, its delicious and they sell it to take home too), a glass of red and take a seat and relax.

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Add to that some of the house made mozzarella with fresh tomato….smc mosman (4)

…some very good truffle chips, and some dear friends for company, and you have the makings of a pleasant and relaxed meal.smc mosman (5)

There are also plenty of sweet treats on offer, including Papa’s ricotta cake, to enjoy with a well made cup of coffee.

Salt Meats Cheese Mosman, 803 Military Road, Mosman
http://www.saltmeatscheese.com.au

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Salt Meats Cheese Menu, Reviews, Photos, Location and Info - Zomato

In My Kitchen, April 2015

I can’t believe this is post number 200. When a friend at work started this blog for me back in October 2012 (which is just as well, as I had no idea what to do), I never knew where it would go. At first it was just an easy way to direct people who often asked what I thought of various restaurants or if I had some suggestions for a group venue or special occasion. But I’ve really enjoyed putting recipes on here as well, and I now often find its quicker to check them here than trawling through my notebooks and cookbooks. I’ve also discovered lots of other blogs that I never would have otherwise, and made some blog-friends, some who I’m sure I’ll meet along the way, and others I will just have to wonder about. I am totally chuffed when someone tells me they tried one of my recipes, like a Japanese friend who made the very traditional Italian zucchini fritters; or another who went to visit someone on the Sunshine Coast and found the trifle I had once made waiting for her there, her friend had seen the recipe on my blog. My gorgeous boys always find it hilarious to try and photo bomb the food pics, but I hope one day they will look at this and remember things that mummy used to make or places we visited together.

One of the things I’ve really grown to enjoy is putting together the monthly In My Kitchen posts, which the big hearted Celia from Fig Jam and Lime Cordial hosts each month. Its a wonderful look into kitchens around the world. Here’s what you’ll find in the Napoli kitchen of late.

Some beautiful Don Antonio pasta from Salt Meats Cheese. I loved this place when I first visited back in January 2013; they’ve expanded a lot since then, not only selling lots of kitchen goodies, but now serving up some hearty Italian food ready to eat and running a variety of cooking classes. This pasta is real artisan pasta made “al bronzo” – which means that the pasta dough is extruded through bronze shapes. It has a beautiful texture and I noticed “holds” the sauce well.imkapril (1)

With the spirals one Sunday I made one of Il Marito’s favourites – pasta forno, or baked pasta. This version has cubes of eggplant, mozzarella, and peas. I diced the eggplant first, coated it in flour and lightly fried it. Cook up some plain tomato pasta sauce, cook your pasta al dente, then toss them all together (I also usually beat up a couple of eggs and toss it through so it all holds) and then bake. It can then be sliced up like lasagne. For the non vegacquarians, you could add cubes of leg ham or prosciutto.imkapril (2)

On another night it was a quick mid week dinner with the spaghetti, I lightly cooked some spring onions, cherry tomatoes and tuna, tossed in the spaghetti and some parmesan and basil. This is something I can have on the table in ten or so minutes and is delicious if you have some good quality tuna on hand.imkapril (4)

I had these lovely Sicilian tuna fillets, which you’ll also find at Salt Meats Cheese. It is made in Sicily; the other brand I like is Callipo which is from Calabria.imkapril (3)

In my kitchen you’ll find a turkey (well not any more). Last year after Christmas Eve mass, we went up to Thomas Dux to get a few last minute things, and this one lone turkey was sitting there. It was an organic one too, and 70% off. I put it in the freezer and recently turkey craving hit so I decided to cook it for me and my boys one Saturday night. It was only a “little” turkey – 3 kilos, compared to the usual 5 kilo plus birds we have at Christmas, so it cooked in an hour and forty minutes or so. Delicious. Having leftover turkey the next day made it feel like Boxing day.imkapril (5)

Every Sunday morning in my kitchen there is homemade sourdough bread that I make using my starter La Figlia, daughter of Celia’s starter Priscilla. With three hungry males in the house, there’s been a supply-demand imbalance of late, so I used 1.5kg of flour this time and made three loaves instead of my usual one kilo and two loaves. We’ve stopped buying sliced bread.imkapril (10)

I also made some sourdough pancakes that were quickly consumed.imkapril (9)

I dehydrated some of my starter following Celia’s instructions to have as a back up just in case I forget to feed La Figlia or kill her off some how. The silicon mats are from Daiso.imkapril (7)

After it was dry, I blitzed it in my mini whizz and sealed it using my recently bought vacuum sealer. Now I have La Nipote, granddaughter of Priscilla.imkapril (8)

In my kitchen you’ll find dragonfruit. I love it and don’t see it often, but have come across it in a couple of grocers recently. Whenever I am travelling in Asia I gorge on dragonfruit, mangosteen and rambutans – yum!imkapril (6)

In my kitchen you’ll find semolina and a few other things I picked up at the Oriental and Continental Food warehouse in Artarmon (pictures on my Facebook page).  My mother-in-law put me on to this place years ago.  There is every manner of nuts, unusual flours, spices, oils, as well as catering stuff.  A lot of it is bulk size as they are a wholesaler, but there are a variety of products in smaller quantities. It is hard to find both coarse and fine semolina, so I always buy it here, and at $2.50 per kilo, its a bargain.imkapril

Of course, having just celebrated Easter, in my kitchen has quite a lot of chocolate!imkapril (13)

And a beautiful “cuzzupa”, a traditional Italian Easter bread, made for us by a lovely friend.imkapril (12)

And finally in my kitchen are two pear frangipane cakes, care of Francesca’s recipe at Almost Italian, waiting to be dusted with icing sugar. I made these on Easter Sunday to take to my in laws and my parents, something sweet – other than chocolate – but not too heavy to share  after a lovely meal.

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Pasta class @ Salt Meats Cheese

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There are so many great cooking schools in Sydney, and one of the newer ones is at the Italian food emporium Salt Meats Cheese, and we’re here for an introductory pasta class.  The long table is set up, the pasta machines ready to go, and the eggs and flour await.

Manuela, a native Italian, talks us through the process.  She is absolutely delightful and I could listen to her all day. The authentic “formula” for pasta, she tells us, is very simple:

100g of flour and 1 egg per person.

Yes, that’s it – two ingredients. Though of course, the flour may need to be adjusted for the size of the egg, and humidity will also have an impact. The ones we were using looked like 60 grams. She recommends “00” flour that refers not – as is often incorrectly stated – to protein content but to the fineness of the milling. This, she tells us, results in pasta with a more delicate texture. You can now buy 00 flour in Coles and Woolworths, once upon a time you could only get it at the Italian delis – I buy either Molini or Molisana brand.

We work on marble slabs, which are a great non stick surface. Coincidentally Aldi had marble slabs on sale the week after our class for $14.99, and a friend kindly picked me up one. It will also come in handy to ‘fresage’ my pastry.

To start, weigh out your flour depending on the number of people. Segregate a portion of the flour (say 10% or so) because it is much easier to add more flour if you need it rather than end up with overly dry and tough pasta dough. Create a well with the rest of the flour, and crack your eggs in the centre.  Beat the eggs lightly.  It is at this point, Manuela tells us, that you can make any flavour additions if you want to make a particular type of pasta – pureed spinach, pumpkin, saffron, squid ink – the possibilities are endless.

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Then, using the fork, gradually begin to incorporate the flour into the dough until it comes together and you can knead it with your hands. Gradually incorporate the flour you had set aside if the dough is sticky. Here we all are hard at work!

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Once your dough is nice and smooth, shape it into a ball and leave it to rest for half an hour – this resting step is very important. After resting, you can begin to roll out your dough into sheets and then into strands of pasta – like so!

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Allow the pasta to dry a little before cooking it and adding your desired sauce. We sat and enjoyed a relaxing glass of wine while the Salt Meats Cheese crew cooked the fruits of our labour in a ginormous pasta pot.

If you don’t feel confident about making your own pasta, this class will definitely do the trick.

Salt Meats Cheese, 41 Bourke Rd, Alexandria, Ph (02) 9690 2406
http://www.saltmeatscheese.com.au

Thank you

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I would like to sincerely thank the wonderful, kind, and generous people at Sydney Seaplanes, Gastro Park, Buon Ricordo, Longrain, A tavola, Three Blue Ducks, Pendolino, Billy Kwong, Salt Meats Cheese, Ormeggio, Sydney Seafood School, Sake, Sopra, Ghermez, and Pilu.

With their help, I was able to raise $11,200 for the Leukaemia Foundation of Australia.

The Leukaemia Foundation is the only national not-for-profit organisation dedicated to the care and cure of patients and families living with leukaemias, lymphomas, myeloma and related blood disorders. They receive no ongoing government funding and rely solely on the generosity of the Australian community.

From the bottom of my heart, thank you. It will long be remembered.

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Salt Meats Cheese, Alexandria

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Salt Meats Cheese is a treasure trove of (mostly Italian/European) food products – the more you look, the more you’ll find. A large warehouse space next to The Grounds, most of the staff are native Italian, from Liguria in the North – they know their stuff and are enthusiastic about what they have to offer. They also have a cooking school.

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Sauces, cheeses, cured meats, pasta, vinegar, coffee, truffle products, honey, chocolate, stock, olive oil, canned fish, gelato, pulses, brioche, the list goes on and on. There is also a plethora of flavoured salts – the vine ripened tomato smelt just devine. I love wandering around places like this and thinking of all the possibilities that could result at home in the kitchen.

They make fresh mozzarella on the premises and will generously let you have a taste.  At the back there is a prosciutto and jamon bar if you need some nourishment before going on your treasure hunt and stocking your shopping basket.

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The Mozarella Dude in “The Lab”

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Flavoured Salts

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The Prosciutto and Jamon Bar

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The Cheese Room

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Comparing it to the Italian delicatessans in the Inner West I have been frequenting for years, pricing is, overall, very decent, and would certainly be better than your Simon Johnson/Jones the Grocer type stores. If you’re having breakfast at The Grounds its worth a wander, and if you’re not, its worth a wander anyway.

Salt Meats Cheese, 41 Bourke Road, Alexandria, Open 7 Days
http://www.saltmeatscheese.com.au/

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