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


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