Kitchen Kind #12
Tim Fleet
Bullanoo Short Goods
Tim Fleet has had a love affair with salami for over ten years, making it at home as a hobby before eventually gathering a crew of friends to join him more formally. Known as the ‘Bullanoo Short Goods’ Crew, the group connect over their love of salami-making and have even been awarded for their creations at the annual Dal Zotto Salami Festival.
What dish or ingredient speaks of love to you and why?
My journey into the world of salami-making began over a decade ago when a friend gifted me a ticket to a salami-making class. Although I had always had a passion for food and cooking, this was my first foray into the art of salami making.
I attended the class with two mates and little did I know that this day would spark a long-term passion. Shortly after attending the class, my wife and I had our first child and for the next year, I focused on taking care of the baby and doing home renovations, so I had little time for hobbies
When my son turned one, I caught up with a mate and we talked about finding time to hang out. I suggested we skip the pub and instead spend a day at my place making salami. It would be a fun way to learn something new while enjoying time together.
What started as a casual day with seven friends eight years ago has now grown into an annual salami-making event with two groups of fifteen people each.
Together we make hundreds of salamis to share with our loved ones. This tradition has built a vibrant community with WhatsApp groups full of updates and shared experiences, and we even attend salami events and festivals together.
How did you get involved at the Dal Zotto Salami festival and why is it important to you?
A key figure in my salami-making journey is James Mele from The Meat Room in Kilmore East. When I decided to dive into making salami on my own, James was the first person I reached out to. I knew I needed not only great ingredients but also some guidance on the right equipment. James and his partner Kathy were incredibly generous, lending me salami-making gear and giving invaluable advice.
After making my first batch of salami, I was eager to get James’ feedback. We ended up enjoying it together around his woodfired pizza oven with a glass of red wine. That moment cemented a friendship based on mutual respect and shared passion. The next year, James invited me to the Dal Zotto Salami Festival which was as great as he’d promised. It certainly lived up to its reputation.
Although our salamis didn’t win any awards that year, my friends and I had a great time and promised to come back with better recipes. Over the years, we attended more festivals and kept refining our recipes and flavours, determined to improve our chances of an elusive award.
A turning point came when my friend and chef Neil Rocke, known for his exceptional flavour detection skills, suggested a bold idea: using an Italian Negroni cocktail instead of red wine in one of our salami recipes. I named it ‘Roccioso’ in honour of ‘Rockey’. Although it wasn’t an instant hit with the traditionalists, we entered it in the next competition to see how it would be received. To our surprise, it won first place.
Now, the Dal Zotto Victorian Salami Festival is a highlight for our group. We kick off the day with a breakfast of nduja on sourdough with creamy blue cheese at my place in Greensborough before heading to the King Valley by bus. It’s a highly anticipated event for everyone involved.
Can you share a bit about the community you’ve connected with there?
One of the best parts of my salami-making journey has been the amazing group of friends (The ‘Bullanoo Short Goods’ Crew) who share this passion. Our crew includes old friends from when I first moved to Melbourne fifteen years ago, colleagues from the major events industry, new acquaintances like dads from my kids’ activities and even my son’s former basketball coaches.
We’re a close-knit group brought together by our love for food and fun. We enjoy getting our hands dirty, sharing stories, and creating something we all love. For us, salami-making is more than a hobby – it’s about friendship, laughter, and a unique shared experience!
The Dal Zotto Victorian Salami Festival has connected me with another lively community, including:
Festival organisers Otto and Elena Dal Zotto and their sons Michael and Christian, who dedicate themselves to making the festival a success.
Industry supporters like Dave from Cleaver Salumi Cabinets Australia, Brent from My Slice of Life, and James and Kathy from The Meat Room. Their generosity in offering their time, advice, and expertise has been invaluable and greatly appreciated.
Another highlight of the festival is the camaraderie with fellow competitors. As an amateur salami maker, I truly value these interactions. I enjoy sharing stories, discussing techniques, and learning from others who share my passion. Each conversation is a chance to grow and improve, embracing the idea that “every day is a school day.”
These connections have created a supportive and enriching community that enhances my salami-making and adds depth to both my personal and professional life.
When a friend or family member comes over, what is a dish you like to cook for them?
My wife Kate and I love entertaining and spending time together in the kitchen. We love making woodfired pizzas on our deck and creating elaborate charcuterie boards. These boards feature not just my homemade salami and nduja but also a variety of cheeses, dips, and fresh honeycomb from our urban beehive.
Here’s a peek at the salamis we usually feature on our charcuterie board:
‘Blonde’ – White Wine and Garlic
‘Roccioso’ – Negroni and Hand-Cut Fat
‘Chilli Fennel’ – Whole Fennel Seeds and Chilli
‘Hot Chilli’ – Spicy Calabrian Peppers
There’s nothing like seeing guests try my salami for the first time and watching their delight. Moments like these make our culinary adventures truly rewarding.
Would you share the recipe?
Turnip Media recognises the Wurundjeri as traditional owners of the land on which we live and work.
We pay respect to their elders, past, present and emerging.