Mincing it in France
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Mincing it in France
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France is the place to go to learn some of the best cooking skills, and in this episode of The Churchill Collective, we travel to the French countryside to discover new skills that can be brought back and enjoyed in Australia. Host Adam Spencer explores the passions behind that country’s charcuterie tradition, and how artisan chef Sascha Randle intends to bring it all home to Australia. The first recipient of a memorial fellowship dedicated to the late daughter of TV Chef Maggie Beer, Sascha describes her journey from Melbourne to France, where she’s perfecting traditional French charcuterie techniques. Sascha discusses her background, the art of charcuterie, and her experiences learning from renowned French chefs. She shares her vision of bringing these refined skills back to Australia to inspire local culinary practices and elevate the nation's food culture.
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