Rockstock Deli

14/06/2026

SALAMI MAFIA IS BACK (and things are about to get very illegal… in a delicious way)

JUNE is calling. The air is cold, the humidity is behaving, and that means only one thing in the Snowy Mountains…

It’s officially SALAMI SEASON.

We’re opening the doors to the SALAMI MAFIA with our Salami and Air Dried Meat Masterclass at Rockstock Deli - where you'll learn the ancient, slightly chaotic art of turning meat into absolute greatness.

No fancy chef nonsense.
No white tablecloths.
No “foam reductions” or emotional garnish.

Just meat, salt, spice, and a suspiciously strong sense of humour.

You’ll learn how to:
- Make proper salami (not the sad supermarket kind)
- Cure coppa, bresaola and pancetta like your nonna’s watching
- Keep things simple, real, and dangerously tasty
- Understand why hanging meat in a shed somehow becomes a personality trait

And yes… you WILL be sworn into the Salami Mafia.
(Oath of omertà applies. Probably legally binding. Possibly not. We’re not checking.)

Expect:
- BYO booze (highly encouraged for “quality control”)
- Rockstock grazing platters so you don’t pass out mid-mince
- A takeaway stash of your own salumi-art to air-dry at home
- Questionable life choices that somehow improve your cooking forever

This isn’t a demo. It’s a hands-on, sleeves-rolled-up, slightly chaotic meat education experience at altitude.

Once you’ve done this… supermarket salami will never emotionally satisfy you again.

Rockstock Deli, Jindabyne, upper level Nuggets Crossing, opposite the post office

Course runs over two evenings, Friday 19th Saturday 20th June 430pm start – limited spots (because there’s only so much Mafia we can safely manage at once)

Book in before it sells out and you’re left explaining to your mates why you didn’t join the Mafia.

Book online https://www.rockstock.net.au/shop/p/salami-mafia-course-salamibresaolacoppa-12-13-june-2026-6gxtx

13/06/2026

NUTS OR SAUSAGE?

“Forget about my husbands sausage, its his nuts you need to try” said Mrs Harvey “They’re salty, sweet and spicey, just delicious”

Rockstock Deli, recognised as innovators in local business awards, have just innovated again and released a new line of house made sweet and spicy nuts.

“It cant be all about magnificent moustaches and sensational sausage all of the time” Rocky said. “You gotta let the nuts in on the action too.”

Rocky's Sweet Spicey Nuts are available in clip top jars or out of the bulk bins along with heaps of other organic nuts, fruit etc.

But if nuts aren't your thing, there are plenty of house made sausages to get hold of.

Upper level Nuggets Crossing, opposite the post office.

NO BULLS@ FINE NUTS

10/06/2026

S**T FOOD PHOTO MASTERCLASS

Here's another masterclass in s**t food photography (S**t photo of great food, not great photo of s**t food). Take particular note of the half eaten meal, egg smeared on plate, no decorative parsley, utensils in disarray and untidy bench. Its the details that count when you are putting together a s**t photo.

Rockstock house made leberkase (crispy fried), fried Eagles Range pasture raised eggs, SNOWY MILL BAKERY sourdough toast with Pepe Saya cultured butter.

Leberkase is German meatloaf but try not to think meatloaf 'casue its much better than what Darryl Kerrigan's wife serves to him in "The Castle".

All the ingredients available in store, upper level Nuggets Crossing opposite the Post Office so you can re-create this s**t photo at home.

Of you can grab a leberkasesemmel ("it's meatloaf in a bun love") with a coffee - YES I FIXED THE BLOODY COFFEE MACHINE!!!!!!

**tfoodphotos

09/06/2026

Step into our happy place. ✨ Part café, part country market, 100% worth the trip.

Come find local treasures and fuel your day with the best goods in town.

04/06/2026

SPECIAL INGREDIENT BEEF BURGER PATTIES

In Kung Fu Panda, Po’s dad (Mr. Ping) runs a noodle shop and makes a famous dish called “secret ingredient soup.” Mr Ping ultimately reveals to Po that there is no special ingredient and the soup is special because of the belief, love, and the care put into making it.

At Rockstock Deli, a lot of our food is just like that. No secret ingredients, just high quality ones, treated well. Not over flavoured.

Just like our “SPECIAL INGREDIENT BURGER PATTIES” that just landed in the shop. Made in house with belief, love and care. No secret ingredient.

Haha, just f@ ’ with yas, pork fat is the secret ingredient. Just a wee bit, with prime beef chuck.

Seriously, TRY THIS. Grab some “Secret Ingredient Burgers”, some good burger buns, maybe some Rockstock dry cured bacon, gruyere cheese, Rockstock roast tomato sauce (or BBQ) and whatever else you like on a burger. Thank me later. And I'm ok if you want to call me Mr. Ping. Or Mr. Rock Ping.

29/05/2026

NEW DATES RELEASED

https://www.rockstock.net.au/shop/p/salami-mafia-course-salamibresaolacoppa-12-13-june-2026-6gxtx

The old Euro wogs were preppers waaaaay before prepping was fashionable and "influencers" got into it. I grew up with heaps of them and spent many a night salting, drinking, and learning. I wonder what Ivan the Horrible (RIP) would think if he knew he could have been an influencer?

But if you are a wee bit of a closet prepper and haven't lived the privileged upbringing that I did and want to learn how to air dry meat and make salami - IVE GOT A DEAL YOU CANT REFUSE.

In my signature NO BULLSH style (and random TRUMP upper CASE with even more random @ #!!!! punctuation), come and learn how to make air dried and cured meats at home.

Unless you've got a climate controlled curing cabinet (there are instructions on this page on how to MacGyver one of these up cheap), then you really need to get your meat hanging in the shed by early July. Get hands on, take some home. Be a wog (or a prepper influencer if you prefer).

First course sold out, so here's your second chance.

Channel your inner wog. Bring Wine. Bring Beer. And your sense of humour. Come June when the frosts start to set in, then my good friends is when s**t gets real. The SALAMI MAFIA rears its head. Traditional air dried salami, coppa, bresaola and pancetta. At the start of these courses you will b

18/05/2026

VEGAN Vs CHEESE Vs SAUSAGE

I’m fairly opinionated, and a lot of people including the gorgeous Mrs Harvey would say that the sentence should just end there and exclude the word “fairly”, but I’m going to qualify it – "I’m fairly opinionated - about food."

I reckon the whole fruit and meat thing is a hoax. Sure, a pig can eat an apple but that’s where it ends. The apple and the pig must not be together on a plate. Not even for decoration. Neither should the duck and the orange. Or prosciutto and a melon. It’s a Hoax.

As most would be aware, the sausage and I have a close relationship. Not inseparably close like Mrs Harvey and I, but still close. So I AM opinionated about what ingredients should, and should not, be in a NO BULSH FINE snag.

Cheese, no matter how good a quality, should be in a sausage with about the same frequency as apple sauce with a pork roast – NEVER!!!!!

And meat? That should definitely appear in a sausage as what is a sausage without it?

But, to demonstrate that I’m a progressive guy, fresh off the back of my ROCKY HORROR BUTCHER SHOW promotional tour, I have discarded both of these core principals this week. I’m sure I will lose some friends (pffft, I’ve prob got too many anyway) and maybe gain some as a result.

BEHOLD

The VEGANERWURST (self explanatory providing you stress “vee” in place of the “w”)

AND

The KASEKRAINER (yes, cheese in our Krainerwurst – but its Gruyere so that makes me feel ever so slightly better).

So for all you weirdos who have come into the shop and asked for cheese kranski’s – come and grab a Kasekrainer Rockdog. If you must have cheese in a snag, make it a great one (You will no doubt taste a bit of my pride in each bite you take).

I wont call the Veganerwurst eaters weirdos, your just doing your thing and that’s ok. At least they don’t have cheese in them. Hot smoked with krainerwurst style flavours, TVP, flax, chickpea flour and edible vegetable based casings, if you prefer not to have meat in your snag, these are pretty bloody good. Gluten free (but the bun isn’t) with house made sauces and mustard. Get into it.

We are soft launching a new WÜRSTELSTÄNDE (SAUSAGE BAR) menu with a range of Rockdogs, Leberkassemmel (meatloaf burger), Kassler steak burger, and.

Upper level, Nuggets Crossing opposite the post office.

15/05/2026

Dear Rockstock Deli sausage roll addicts,

As you are no doubt aware, our utterly delicious SAUSAGE ROLLS have been out of stock for a bit. This had nothing to do with a weird bloke with a mo limping around on a stick. It was strategic. A community minded decision. For the greater good.

While these rolls are 30% vegetables they are still no grilled fish with brown rice. Nor a kale salad. They do contain a bit of the good stuff that dietitians frown on. So I cut youse off. For your own sakes. Like Dry July - I gave you a roll free April that rolled right on into May.

I once had a friend who retailed recreational substances and he would routinely cut off customers if he felt over consumption was affecting their health or that they were neglecting their families. He said he was a professional and as such had certain moral and ethical obligations.

That is where I came up with the idea. You see addicts are addicts, whatever the product. I consider myself a sausage roll dealer with a conscious. I'm morally and ethically grounded. Just like my mate.

But the great news is, I think you have done your time and the BEST SAUSAGE ROLLS IN THE SHIRE are back on deck. But please, consume in moderation – NO OD’s. Look after your families. And your health. Or you’ll be cut off. Again.

Authorised and authored by R. Harvey, Jindabyne

Footnote:

Like most political statements, the one above is a lie. Except the bit about the snags rolls being back in stock. And that they are 30% vegetables - that is dead true. And hat they are the best in the shire - there is no doubt about that. So really its a mix of truth and fact. Kinda like a Trump post, but with more truth.

08/05/2026

HOW IS THIS AWESOME REVIEW WE GOT ON GOOGLE:

I ended up at Rockstock Deli in Jindabyne the other day.

I’d seen some of their social media. Um, well, interesting, even weird, but must have worked because here I was.

These guys pride themselves on house made products and the menu has got an Austrian/German hotdog stand feel to it.

See, my girlfriend is a vegetarian which pretty much makes me a vegetarian too (whenever I say that it reminds me of a line in an old movie I can never place). But today I was with my mate Vincent.

The first thing I noticed however wasn’t the menu. It was the lady behind the cash register, she carried herself like the owner. Lucky my girlfriend wasn’t here - I held my gaze a little too long.

I ordered the Leberkäsemmel. I had to point to the blackboard because I had no idea how to say the word. It was described as Austrian meal loaf in a bun with house made Bavarian style sweet spicy mustard. Like a meatloaf burger I guess. I’d heard that they are super popular in the motherland, so even though it didn’t sound that enticing, I took a leap of faith.

Well when it arrived, the pitch was authentic – meatloaf burger with mustard. Visually still not that inspiring. BUT, when I took my first bite, chewed, swallowed, an involuntary statement just slipped out “M mm, this is a tasty burger. Hey Vincent, you want to try it?”. Vincent mumbled “Nah I’m not hungry”.

As we were about to leave, a guy walks in with a huge moustache, obviously the owner from the socials. I subconsciously touched the fur on my upper lip that until now I had been a bit proud of. Fine moustache, but the rest was a bit rough and I thought if that is your wife at the counter you’ve done bloody well for yourself.

FIVE STARS