Melbourne meatsmith Sascha Randle is the inaugural winner of the Saskia Beer Churchill Fellowship, which will allow her to obtain specialised training in the skill and techniques of traditional French charcuterie production
The fellowship commemorates Saskia Beer, the late daughter of Australian culinary legends Colin and Maggie Beer, who died two years ago.
Randle's Dutch grandparents had their own continental butcher shop in Melbourne and she has been fascinated with charcuterie for much of her life.
She will use the fellowship to obtain specialised training in the skill and techniques of traditional French charcuterie production.
“I am heading to France next April to work with industry greats Gilles Verot in Paris and Sebastien Zozaya in Bayonne - both world-renowned charcutiers with acclaimed maisons," Randle said.
“Here, I will learn the art of producing exceptional pâtés, saucissons and hams and bring that knowledge back to Melbourne and the broader community. It’s an art I never want to die out.
“I believe it is so important to retain the techniques of smallgoods making here in Australia, as currently there is no further charcuterie training for professional butchers at any institution in this country.
"It’s so important that we highlight the applications charcuterie has in reducing waste in the breakdown of animal. Through this, we can educate the community on the importance and benefits of whole animal charcuterie, and smallgoods making.”
Randle has been cooking for 25 years and has worked with several key figures, including with Philippe Mouchel in the late 90s and with the Andrew McConnell group.
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