This morning I got up with the sparrows and headed to the launch of National Bacon Week (12–19 May).
I had good reason - the smiling 4Fourteen, all-girl kitchen brigade lead by Head Chef Carla Jones was dishing up Australia’s most expensive bacon and egg roll - and I had to try one!
It costs $120 and contains the national bacon winner (the full rasher from Slade Point Meats in Mackay) as well as a duck egg cooked in truffle butter, roasted foie gras, 18-month cave-aged cheddar, shaved truffle, smoked truss tomatoes and a crème fraîche and caviar dressing, all bundled up into a brioche bun.
It’s mighty fine, but I don’t think I’ll be going back for a heart-stopping second roll...
The other national winner, Stapleton’s Meats, is a Gymea butcher. Lauren Murdoch is putting his short rasher to the test in the 3 Weeds kitchen, coming up a more reasonably priced fifteen-buck roll. My money’s on Paul Cooper from Bishop Sessa who has made his own Wessex Saddleback maple bacon, teaming it with a slow cooked duck egg, house-made brown sauce and shaved black truffles on brioche. It’ll set you back $35.
Now while we’re talking crisp, tasty rashers did you know two thirds of the bacon we consume here in Australia is made from imported, foreign pig? If you’d like to make sure you’re supporting Aussie farmers, buy bacon with the pink PorkMark label.
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