Charcuterie from Around the World Stars at Sydney’s Nomad Restaurant
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.
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.
Read the transcript of this video
[MUSIC] Sydney, Australia is a city obsessed with food. There's
a fascinating new generation of chefs. Nathan Sasi of NOMAD
stands out among them. Here at the restaurant we tried
to revive forgotten skills. So we pickle, we preserve, we
ferment a lot of things. All our cheese, all our
charcuterie is made here in house. He is a nomad.
The travel bug has taken him to more than 20
countries, and it shows. The menu, I guess, is all
my travels around the world, from the States. Is to
Europe, to Spain [UNKNOWN] restaurants called nomads. That obviously dictates
what we like to cook here at the restaurant. [UNKNOWN]
has become known for his constantly evolving menu of cured
meats for charcuterie. On the charcuterie board we have all
my travels on one plate which obviously keeps the people
in Bit of an idea about where I've come from
and who I am today. [MUSIC] This is a chorizo,
but it's made with pork and prawn. There's lot of
spices in there. The combination of the seafood and the
pork just really go hand in hand. The next one
we have are snack sticks. It's a mixed salami that
we stuff into these little edible fibrous casings, then they're
smoked all the way through. And the next one is
mortadella. We dice up the fat, there's a few spices
in there as well, a few little secret ingredients I
can't tell you about too. So the next one we
is an Australian ingredient. that's kangaroo. And juniper berry Salami.
A very rich kind of tasting meat. And the next
one we've got here is Lardo, which is cured back
fat. Done in an Italian style as well. Lots of
spices on the outside. And then the last but not
least, one of my favorites, is our house made Jamon.
So, that's aged for twelve months. Lot's of nice [INAUDIBLE]
Fat, just amazing to eat. There you go. Fantastic. Oh
my gosh. And just a little lard dough. I always
liked eating pure fat. I know, who doesn't? Mm. A
quick delicious tour of the world on a charcuterie board.
Now that is my idea of travel. [MUSIC] [BLANK_AUDIO]