Inspired by the Barossa’s culinary pedigree, a fresh crop of talented and energetic food producers are on the scene.
Each week we meet a new producer and find out more about their history, produce and importantly how best to enjoy it!
Linke’s Meat Store
Linke’s Meat Store is all about Barossa ham, bacon, lachschinken and other smallgoods from 19th century family recipes.
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Graham Linke’s ancestors left Silesia in Northern Europe and landed in South Australia in 1838 to build a new life. Each generation worked hard to succeed and in 1928, George and Edgar Linke established Linke’s Central Meat Store. It has remained in the family ever since. In 1938, Edgar and Alma Linke were the proprietors and in 1978, Graham and his wife Lola took over. They have been serving the Barossa community in the same location ever since.
Graham uses family recipes to cure and smoke traditional Barossa smallgoods in a wood fired smokehouse behind the store. Linke’s ham, bacon, mettwurst, lachschinken and other wursts are their highly-sought after speciality, made from traditional family recipes dating back to the 19th century. They also sell fresh meat and poultry.
The small shop, still with long sticks of mettwurst hanging on butcher hooks behind the counter, always has a queue of people waiting to be served. In the weeks before Christmas, the queue becomes a crowd and if a customer hasn’t ordered their holiday ham early enough, they may well leave empty-handed.
Linke’s Meat Store is open five and a half days a week and is closed on public holidays.
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The Bite: Linke’s Meat Store was named Experience 41 in Australian Traveller’s 100 Greatest Australian Gourmet Experiences.
Recipe
Linke’s Lachshinken Bubble and Squeak
Ingredients:
- 750g potatoes, peeled and quartered
- 200gm Linke’s Lachshinken diced
- 100g cavolo nero, chopped (if kale not available, use spring cabbage)
- 1/2 cup scallions/spring onions, roughly chopped
- 100g butter
- salt and pepper
- oil for frying
- eggs to serve
Preparation:
- Simmer the potatoes in lightly salted water until cooked (potato is soft in the middle when pierced with a sharp knife).
- Blanch the cavolo nero or cabbage in boiling water for one minute. Drain and reserve.
- Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/ spring onions to the drained kale and pulse in a blender for 10 seconds.
- Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix.
- Finally, add Linke’s Lachshinken and the finely chopped scallions
- Season to taste.
- Shape into small patties (use a quarter cup measure)
- Shallow fry until golden brown and crispy and top with scrambled or poached eggs
For more information on Linke’s Meat Store visit www.barossa.com
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