Charcuterie from Around the World Stars at Sydney’s Nomad Restaurant

By F&W Editors Posted August 06, 2014

Here, chef Nathan Sasi shows Food & Wine editor-in-chief Dana Cowin how his world travels influence everything he serves at Nomad—especially an epic, constantly evolving platter of cured meats.

In this video and blog series, Food & Wine and CBS News team up to spotlight the extraordinary people—chefs, winemakers, tour guides—who are deeply devoted to Sydney's culinary culture: Australia Food and Travel Guide

Chef Nathan Sasi is part of Sydney’s fascinating new generation of chefs. Here, he shows Food & Wine editor-in-chief Dana Cowin how his world travels influence everything he serves at Nomad—especially an epic, constantly evolving platter of cured meats.

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