TOP SAUSAGES BRING HOME THE BACON

The quality of smallgoods available in the North East was on show at the regional heat of the Victorian Sausage King and Smallgoods Competition at Wangaratta.

Wodonga's Morrison Street Continental Butchers took out first place in the gourmet-open class section for the North East district, as well as the poultry sausage, ham off the bone and bacon prizes.

Owner Michael Frederick said the annual competition was a highlight on the calendar for artisan butchers.

"We look forward to this event because it highlights the high quality of the work that we do, and the quality of the produce that we manufacture," he said.

The gourmet sausage that took out top prize on Thursday was based on a Cambodian-Chinese recipe including pork, anise, licorice, garlic and coriander.

Mr Frederick said the competition encouraged creative thinking in coming up with new flavour combinations.

"It's a challenging thing - everyone's looking for new products," he said.

The winners progress to the state finals, which will be announced in Melbourne ahead of the national championships.

Get to know your AMIC Councillors
Name: Michael Fredrick, Company: Morrison Street Continental Butchers, Suburb: Wodonga

Why do you sit on the Victoria General & Retail Industry Council?
I feel, due to my 27 years experience in both Retail and Smallgoods handling, I am able to assist others with my knowledge.
How long have you been a Retail Councillor?
Around 2-3 years
As a councillor, what will you contribute to benefit members and the Industry?
I am trying to work with the Industry and Government to soften the impact of constantly changing rules and regulations.
What direction do you see AMIC heading?
As the industry body, they are heading into more niche and specialty areas. Supporting innovation and change to the industry.
What has been the most important lesson you have learned since you have been in the industry?
Not to be complacent.
What has been the most valuable advice given to you?
Always keep abreast of new changes and regulations to the industry.
What is your favourite food?
Being that I specialise in a range of about 150 different sausages, I would definitely have to say the good old Sausage!
What is you favourite drink?
One of my pastimes is Winemaking, so I certainly don't mind the odd drop of red!
What is the name of the last book you read?
Wilbur Smith - Raw of the Lion
Favourite pastime when not working?
Messing around in my workshop, Wine Making, Cooking, Eating and drinking...
Australian Meat Industry Council - May 2007

From little things...
Wodonga butcher Michael Frederick has collected the acorns from the old oak tree on his front lawn and fed them to his pigs. "I got the idea from seeing photos of the Iberian pigs of Spain," he says. "There they feed free range in the oak forests." From his acorn-fed pigs he makes two types of ham. Frederick's Iberian-style ham is well marbled, buttery and raw like good jamon (Spanish prosciutto-like ham) but differs from the real thing by being quite moist, less dense and gently smoked. His other ham is made to an old Suffolk recipe. Rich, marbled pork legs are cured, marinated in stout, molasses and brown sugar, then smoked over oak. The ham is unusually rich and sweet yet balanced with savoury piquancy. Perfect washed down with a pint of bitter on a summer's day.
The Age - Epicure, December 2005

Award winning butcher joins the Australian Meat Industry Council
A well known leader in the meat industry, Michael Frederick has been invited to join the Australian Meat Industry Council (AMIC). Michael accepted the position in January 2005 and is the first ever board member chosen form North East Victoria. He will attend six meetings annually in Melbourne at the offices of the Victorian Division.

AMIC is an independent industry board working with industry to make things better. They act as a facilitator between the government body PRIME SAFE and the meat industry. The aim is to be a cohesive and beneficiating body working for all involved in a state and federal capacity.

One of the key roles is to review training departments and the modules that Apprentices and trainees work under, making sure they are up to industry standards. They also monitor Industrial and employment issues.
March 2005

“A Wodonga butcher has the right recipe when it comes to sausages….”

BUTCHER BRINGS HOME THE BACON FROM VICTORIAN AWARDS
Michael Frederick went to Melbourne at the weekend and brought home the bacon.
Mr Frederick, a Wodonga butcher, won the Australian Meat Industry Council's award for the best bacon in Victoria.
He and his wife Lorraine have owned and operated the Morrison Street Continental Butchery for the past nine years.
Mr Frederick said the award was part of the Sausage King and Smallgoods King of Victoria awards conducted in conjunction with the Royal Melbourne Show.
He said he had been a finalist in the awards in 1998 and 1999 and he believed his best bacon award was the first by any butcher in the North East.
Mr Frederick explained that he used only female pigs for his bacon.
"We use a special brine to cure it and beech wood to smoke it," he said.
"It is not what is in the product but what is not in it.
"There are no emulsifiers, chemicals, preservatives, colouring agents or anything to bulk up the product.
"We do not use anything artificial to expand our product, it is naturally made.
"I use local buyers to buy locally-grown animals and if anything is not up to scratch, it goes back."
Mr Frederick said he made more than 400 types of continental smallgoods.
"I make 23 different types of sausages, all from authentic recipes, from France, Russia, Spain, Poland, Italy - we make everything," he said.
Border Mail, November 2004

Michael’s Summer Marinade-Basting Sauce for Lamb
This recipe is suitable as a marinade prior to cooking (marinate meat several hours or day before), or as a baste to coat on while cooking.
Use on lamb chops, lamb straps or lamb roast.

Combine: 2 tablespoons light olive oil, 1 tablespoon light soy sauce, 1 tablespoon lemon juice, 1 tablespoon fresh finely chopped rosemary.

Our pigs feast on acorns!
Whoever would have thought of feeding acorns to pigs. That's just what happens at our pig farm where our pork is used in the production of delicious salamis and our beautiful spanish style proscuitto - sometimes known as Iberian Ham. Due to customer demands, it is hard to keep up with the supply of these two products at times. And we give full credit to the acorns that our pigs dine on before production. With their distinctinctive and individual flavours, these gourmet deli meats are unrivalled in the district . Be tempted and try some for your next dining experience or function.

Black Forest Bratwurst – Royal Show focus
“A Wodonga butcher has the right recipe when it comes to sausages. The Morrison Street Continental Butchery’s Black Forest bratwurst came second in the continental section of the Royal Melbourne Show’s Sausage King Competition…….The owner of the butchery, Mr. Michael Frederick, said his shop based its products on the old German Pure Food Act which used only natural ingredients…. It’s all pure food, plus the meat is hormone free and only the best quality… Mr Frederick said he was very pleased with the result as the butchery had gone up against more than 40 others from around Victoria.……Mr Frederick said all the smallgoods were made at the shop.”
Border Mail, Sept 1997

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