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Daylesford Committment F2T 2005

Our School:

Daylesford Secondary College, Smith Street, Daylesford VIC 3460 http://web.daylesfordsc.vic.edu.au/
Phone: 03 5348 2367 Fax: 03 5348 2449

Our School “Region”:

The Daylesford region of Central Victoria was settled substantially by migrants from the Swiss Italian border region of Ticino. Some thousands migrated here between 1850-90, bringing with them their traditional ways, including methods of food preparation and preservation.

Our Product:

Bullboar sausage.

Daylesford Secondary College proposes to make bullboar sausages according to the traditional method. This involves selecting and growing a cow and a pig and picking and pressing wine for marination purposes.

The animals are butchered and trimmed according to specification. They are then mixed and marinated with claret, garlic and a spice combination. They are then forced into bullock skins through traditional hand cranked machinery and tied off individually with string.

Our School Statement:

There is an annual Swiss Italia Festa in the region and a standing “Descendants of Swiss Italians” committee who will assist at various stages of the project.

The students will research and collate the various family based recipes available. These will be presented in book as an associated sale item.

The students will conduct consumer testing by making sausages in a number of family styles and surveying the general public for a preferred recipe.

The sales and marketing students will advertise and dispense the finished product.

The cow will be selected from open grazing animals at Shepherds Flat and Porcupine Ridge. Students will tend the beast and be tutored in the appropriate animal husbandry.

The pig stock will be from an heirloom breed, Wessex saddlebacks, currently grown at Fernleigh Organic Farm. Tutorage in organic controls will be included.

Wine grapes will be picked and pressed by students from original settler plantings approximately 140 years old.

Organic garlic has been grown and held for the project.

We estimate several hundred kilos of pre orders and the interest of regional gourmet providores.

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