Melbourne Food & Wine Festival: Carcass to Coals (not Coles)
I received a DM on twitter last Thursday going “Hi, I won a ticket to a MFWF event on Sun, but can’t go. Don’t want to go to waste so thought I’d ask if you wanted it, as you’re fellow food lover 
“- Rob from Eatmelb.com. My jaw just dropped open-out of all these people Rob could have given this ticket to, he has chosen me, and I felt super grateful. Thank you Rob for all your generosity in giving me this ticket to go to this Melbourne Food and Wine Festival event- Carcass to Coals.
(Warning: this post is not for vegetarians or people who really don’t like the idea of piggy getting chopped up 
)
What is Carcass to Coals you wonder. Some participants thought at first it was Carcass to Coles but thankfully no, or else this event wouldn’t be as interesting. Carcass to Coals is about a journey of bringing a piggy carcass (supplied by Lauren from Bundarra Free Range Berkshires) to the butcher Troy from Peter G. Bouchier (you will see him in GT soon!). Troy showed the participants how to break down the piggy bit by bit, educating us along the way about different cuts and ways to cook it. We even get to roll our own porchetta and pick herbs from the farm! Then chef Josh from Hobba uses coals and woodfire oven to cook the different cuts of meat. Recipes and porchetta was given as a takeaway present to us. So worth it! Check out my yumgasmic pics below:
The event was held at CERES Environment Park
That’s us 
Gorgeous settings (and thank god there’s shade!)
The coals, fire and the smoke oven
Breakfast: Pulled pork roll… nom nom nom
Second breakfast- zucchini flowers stuffed with pork and pinenuts. Yumgasmic!
Butcher Troy demonstrating how to cut up the piggy
Off we went to pick some really fresh herbs!
We did some exercise by cutting and rolling up our porchetta!
![IMG_4814 [640x480]](http://pigouttravels.files.wordpress.com/2013/03/img_4814-640x480.jpg)
Our porky is nearly cooked!
More porky!
Doggie wanted some of the action but no one would let him 
Using the freshest organic produce from Angelica Organic Farm for salads & veg
Tomato porn
More tomato porn
Ribs are served! The ribs has been sous vide then chucked in the woodfire oven for an hr or so then barbequed
Pork loin on skewers- who knew that saffron tasted so good with pork?
Oh my! Porchetta!
More pork!
Piggy was served with eggplants
Delicious zucchini salad
Corn- I was too full to eat them! But they look so yummy here!
Lovely fresh carrots
We had such a lovely day today and the small group evironment meant we get to connect to our farmers and producers and really appreciate how much effort it takes to raise the animals, grow the produce, getting the perfect cuts and cooking a yumgasmic meal. I am not 100% sure whether I can chop up a piggy yet but hey, at least I learnt which cut to buy and how to cook it!
Great pictures! It seems you really had a fun day … whereas the piggy didn’t.
Yah… Piggy wasn’t as happy as I am :p we showed our appreciation by eating every part of her body
I do my piggy porchetta in my PolyScience sous vide for 36 hours then deep fry it to turn the crackling golden, it must be a precarious life as a pig when everyone know how good you taste. Dale at http://sousvideaustralia.com
Now that’s a good time!