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La Lupa is excited to announce the next wine dinner collaboration with the Byron Bay based Salumi Australia. Tuesday 11th of May. Limited seats available.  

 

 

@SALUMI AUSTRALIA

In the heart of the Northern Rivers where the fertile, volcanic soil and the temperate climate of the region are second to none, you’ll stumble across Salumi Australia, surrounded by green rolling hills, fresh country air and natural waterways.

Located in Billinudgel, the company was founded by Sardinian chef @Massimiliano Scalas.

 

Having worked in kitchens around the world, Scalas decided to hang his apron up around 10 years ago to fulfil a dream rooted in his biggest passion: celebrating the flavours and aromas of his birthplace.

Together with his partner, Rebecca McEwan, and his business partner, Michael Dlask, he founded Salumi Australia, an artisan laboratory of cured meats, prepared and cured in line with regional Italian traditions, but produced only with local ingredients, to guarantee authenticity and freshness.

 

Starting from humble origins, Salumi Australia has taken the Australian food scene by storm in a relatively short amount of time.

Its products are made with the traditional curing and fermentation techniques that Italians developed centuries ago, as well as slow food techniques and advanced production technologies.

The pork comes from local organic farms, which raise the animals in an outdoor, natural setting on a nutritionally-balanced diet, such as @GOORALIEFREERANGEPORK in Goondiwindi, South East Queensland, which produces the best Borrowdale pigs in Australia.

 

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Join us on Tuesday 11th of May for a four courses dinner by chef @Gabriele Di Landri. 

Wines by @satartisanwines

 

 

 

4 COURSE SHARED MENU WITH MATCHING WINES:

 

$145 pp

 

 

ENTREE

 

Mortadella, salame piccante, prosciutto parma
House giardiniera
Baked olives
Focaccia, confit garlic, fresh oregano 

 

 

NV Monte dei Roari 'Rossanel' Rossignola. Lake Garda

 

PASTA

 

Mafaldine, pork shoulder ragu, nduja 

 

 

2016 Il Moralizzatore 'Brespa' Vespaiola. Mason Vicentino 

 

MAIN

Pork t-bone, yuzu kosho pan jus

Rocket salad, witloof, sultana, goats curd, walnuts, balsamic dressing

 

2016 Sergio Arcuri 'Ciro Classico Superiore'Gaglioppa. Ciro Marina

 

 

DESSERT

Lemon curd, cardamom crumble, yogurt chantilly 

 

2015 Sinefelle 'Passito Rosso' Sangiovese. Firenze