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Aussie Pork & Salami Sharing Platter

Prep time 60 minutes Cook time 30 minutes

Serves 16 people



Pork chipolatas in streaky Aussie bacon

  • 16 pork chipolatas
  • 8 slices streaky Aussie bacon, halved lengthways
  • olive oil spray
  • tomato sauce or chutney, to serve

Pan-fried Aussie chorizo, tomato & bocconcini bites

  • 2 (200g) Aussie pork chorizo sausages
  • 8 grape tomatoes, halved lengthways
  • 16 bambini bocconcini, drained
  • 16 small basil leaves

Aussie salami roses

  • 10-12 slices (about 120g-150g per rose) Aussie salami like Hungarian mild (note, we have 3 roses on our platter)

Additional items for the platter

  • 200g mixed sliced Aussie salami like Fennel Sopresa, Picante and Cacciatore.
  • 250g tub mixed olives
  • 200g tub sun-dried tomato & feta mix
  • Cracker selection and breadsticks of your choice
  • Small bunch seedless green grapes, washed


  1. 1.
    To make the pork chipolatas in streaky Aussie bacon, preheat oven to 200°C fan-forced. Wrap a strip of bacon around each chipolata and secure with a toothpick. Place on a baking tray lined with baking paper. Spray with oil. Bake for 20-25 minutes, turning occasionally, until golden brown. Remove toothpicks. Transfer to a heatproof serving pan. Serve hot with tomato sauce or chutney.
  2. 2.
    Meanwhile, to make the pan-fried, tomato and bocconcini bites, slice each chorizo diagonally to make 16 slices. Heat a greased non-stick frying pan over medium-high heat. Pan-fry chorizo on both sides until golden. Transfer to a plate lined with paper towel and set aside to cool. Thread a chorizo slice onto a toothpick, top with a halved tomato, a bocconcini and a basil leaf. Repeat using remaining ingredients. Season with pepper.
  3. 3.
    To make one salami rose, fold a slice of salami over the rim of a stemless wine glass, pushing two-thirds of the salami inside the glass. Press salami onto the glass rim. Lay another slice of salami over the glass, overlapping the slice before it by about two-thirds. Press slice onto the glass rim. Repeat, gently pressing slices down into the glass and using the remaining salami until the hole in the centre fills. Flip the glass over onto your serving board and gently pull the glass away to create the rose.
  4. 4.
    Place chipolata pan onto a very large serving board. Arrange chorizo bites, salami roses, sliced mixed salami, olives, sun-dried tomato and feta mix, crackers, breadsticks and grapes onto the serving board.