Sunraysia’s cultural diversity transpires in the food locals put on the table every day. Using his experience and knowledge of artisanal food to make his very own cheese and salami, French national Dominique Monchau shared his tasteful secrets with Marina Hacquin. Pictures: Carmel Zaccone
MILDURA’S Dominique Monchau’s pantry is full of salami, homemade cheese and other fresh dishes.
A French native, born and bred in Lens – not far from Lille, a city at the northern tip of France – the local cellar operator has a passion for finding the finest produce.
Just like his mother, who grew up in Calabria (Italy) and used to cook everything by hand, he prides himself in making his own cheese and salami.
“Every now and again, I ring my mum for special recipes that my grandmother was doing, and I try to do it myself,” he says.
Using locally-produced milk, he recently produced his very first lot of goat cheese.
“I try to keep the tradition alive so I make my own cheese, Ricotta and my salami myself,” he says.
“It’s getting harder and harder because all of the rules and regulations are getting stricter.”
Among his favourite French dishes, raclette, tartiflette, cassoulet and snails arrive on top, with frog legs at the bottom of the list.
“Frog legs are like chicken wings … there are more bones than meat.”
His guilty pleasure, a “smelly” cheese accompanied with cider from his hometown, or a cup of coffee, may sound unusual at first.
“Everyone thinks cheese only matches with wine, but I don’t agree with it,” he says.
“I personally like to have cider or coffee with camembert.”
In France, every occasion is good to feast with friends and family, a part of his culture Dominique hopes to keep alive, even while living on the other side of the world.
“During the weekend, I like baking dishes when I host dinners – I do lasagna, raclette, that kind of thing.
“I live in Australia, and when I’m out I live like an Aussie but inside my house is where I keep my French habits.”
