Australian Ham Week started yesterday. Celebrations kicked off last night with the announcement of the Australian PorkMark Ham Awards for Excellence winners.
The awards were held at Aperitif with special porky canapes being whipped up by owner and head chef Derek Baker. I couldn’t attend as I had a hospital appointment and I’m also not eating cold meats at the moment (pregnancy!).
However, I’m excited to hopefully be reviewing the Aperitif restaurant soon, so stay tuned for that.
I’m always banging on about the importance of supporting local produce providers but it’s even more relevant when there are scary statistics like this:
Did you know that if you buy a whole bone-in ham leg then it is guaranteed to be Australian? I only found this out recently so will endeavour to do so from now on.
It makes sense here in Oz as it’s nice and cold and you can enjoy the turkey, ham and all the trimmings without having to eat dinner in your bikini!
Plus, I’ve had massive cravings for pineapple while being pregnant so I really like the idea of a leftover piece of grilled ham with pineapple and melted cheese on top. Mmmmm.
If you’ve got a ham right now then check out this comprehensive ham carving guide on the Australian Pork website. I’ve bookmarked it for Christmas time.
This morning I sent out the exclusive email newsletter competition to win a double pass to the show in Sydney. Only email newsletter subscribers got the comp details so if you don’t want miss out on the next lot of freebies then sign up now!
Thanks to everyone who has already replied with their answers – they are so creative and funny it will be very difficult to choose.
That’s all for now.