Page 4 - Australian Pork Newspaper

Celebrated chefs Neal Jackson (‘Jackson’s’) and Stephen Clarke (‘Clarke’s of North Beach’) Celebrating the success of Perth’s PorkStar event that set new street food standards at The caught up with media man and Menu Magazine publisher Scott Arnold-Eyres and chef Melissa
Standard were Luke Hamson, Kylie Roberts, Catherine Hamson and Andrea Kavanagh. Palinkas (‘Young George’).
Nothing standard at The Standard
☛ from P1
described the Perth menu as a roaming feast, re- flecting the innovation currently taking the in- dustry by storm.
“From intricate dishes such as char sui pork with handmade noodles to the indulgent creation of whisky and lard ge- lato with pork toppings, the dishes served tonight were prime examples of the ingenuity these chefs possess,” she said.
The pork featured on the menu was supplied by Hamlet Pork, fittingly a small producer.
Chasing a dream and a future for their fam- ily, Luke and Catherine Hamson found their hamlet (a village with- out shops) and planted their macadamia orchard in 2008 after Luke’s last tour to Afghanistan (he served more than 15 years in the Australian
Army and six years in the SAS Regiment in Perth).
Even before they’d thought of pigs, the farm was christened ‘Ham- let’ and now, true to its name, Hamlet is the home of many gentle heritage Berkshire pigs.
Inspired by the local Italian culture in Waroo- na and difficulty sourcing tasty pork locally, Luke extensively researched pig breeds and found a farmer in WA who bred Berk- shires.
After a few years of breeding, Hamlet Pork began in 2014 with deliv- eries to family and friends in Perth and Mandurah and all over the South West.
Here’s what they proud- ly have to say about their Hamlet Pork pigs: “Our Berkshire pigs are free range and locally raised in Coolup (between Pinjarra
and Waroona), WA. They are hormone and antibiot- ic free, happy and healthy and from the best stock in Australia. They are treated with the utmost respect, are grass fed and enjoy other nutrient-rich food, including high-pro- tein pig pellets, windfall local fruit, whey from cheese making and maca- damias from our on-farm orchard. Pasture-raised pork has a great nutri- ent quality, as the pigs, like humans, synthesize vitamin D in their skin
and fat when exposed to sunshine.”
Anyway, a great night it was, so I’ll let APL’s Kylie have the last word.
“Tonight was truly something special,” Kylie said.
“Chase created incred- ible dishes, such as the confit pig’s head, turmeric wafer, tamarind and roast- ed peanuts dish.
“It went down a treat with the chefs in the room and is a true testament to why he is part of the Pork- Star program.”
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Jamie Neri and Wendy Wang, both of D’Orsogna, couldn’t go without sampling the whisky and lard gelato with pork toppings.
Page 4 – Australian Pork Newspaper, June 2019
www.porknews.com.au
Yum yum pig’s bum! The Standard Perth PorkStar Menu 2019.