Rockstock Deli

06/11/2026

WILD BOAR BILTONG BACON

I never admit to mistakes.

At least that is what the most beautiful girl in Jindabyne, AKA Mrs. Harvey, will tell you.

Well I’m gunna prove that statement wrong. Kinda.

I’ve been dabbling in some wild harvested pork, processed through a licences facility of course. Done a few batches of Wild Boar Bacon, which has been selling well. Like our regular bacon, it’s dry cured with Gin Botanicals from Wildbrumby. Personally, I like a bit more fat on my pork, but I accept my palate is not universal (see that? I’m even owning up to not always being right Mrs. Harvey).

Wild boar is lean as, particularly the backstraps that I’ve been getting in so it ticks a few boxes for folk who are chasing lower fat and sustainably harvested product. And you’re actually helping reduce feral pest numbers by eating this stuff. Good job. We’ve been whacking it on our pre-cooked pizzas and I gotta say it comes up bloody good.

Ive been making wagyu biltong for quite a while. I roast off gin botanicals and put them through a spice grinder for my own take on the southern African classic. I know this post is meandering, but this is all relevant. Bear with me, I will get to the “mistake” soon.

I was looking at the wild boar backstrap one day and thought “What about wild boar biltong? That’s gotta be a thing. Proper”. So I’m multi-taking, making a batch of waygu biltong, another of wild boar bacon and a sample batch of wild boar biltong. The biltong cures for a couple of days before air drying where as all of our bacon cures for a week and a half (called dry curing, even though it looks pretty wet!) before a long mid temperature smoke.

So here, my patient friends, is the “mistake”. Kinda.

Being an Aussie bloke and inexperienced with multi tasking, there was a wee bit of a batch mix up. My bad. I admit. I MADE A MISTAKE. Kinda.

I was going to write off the wild boar bacon that I had wrongly, mistakenly even, flavoured with biltong ingredients. I thought “What a waste. I might as well follow through and see how it comes out.” Which I did.

So, was it really a mistake? Or accidental genius?

Try some. In store now.

21/10/2026

We love the The Conscious Crop

https://www.facebook.com/share/p/19LfqxVGm8/

The smell of sweet peas is back in my life -> if you want it in yours, stop by rocky harvey and grab yourself a bouquet .. or DM for any custom bunches 💜🩷💚

29/09/2026

Nothing new about making sausages in Jindabyne. From about 21 minutes.

Doc Pendergast and Jim Crocker will have fond memories watching this

Between Pasta and Sausages explores the culinary revolution that tr...

12/08/2026

VENSION BACKSTRAP SCHNIZEL

I was about to whack dinner together for tonight and thought “sh*t, it’d be selfish not to share this”. I'm sure there are schnitty maestros out there to whom this will all be boring, and perhaps even incorrect, but I'm equally sure that there are more folk who need this information before they move on from this world.

This isn’t your pub classic, cover in in gravy or turn it into a parmi kind of schnitty. This is a schnitty for schnitty connoisseurs. People who want to taste what is hidden in the crumbs. Taste crumbs that compliment the meat, not heavily cover a paper thin wafer of what was once meat until it was pounded to within a millimetre of its life.

Start with some Shukaku backstrap, of course we have these in store. Cut them into medallions, maybe 20-25mm thick, nearly an inch in the old scale.

Hammer them out a bit. But don’t try and murder them. take them down to about half as thick as they started. If you don’t have a meat hammer you can use your fist or whatever. These are bloody tender so its not a huge effort.

Make the crumb mix. Parmesan and panko crumbs. About 50/50. Don’t be a tight arse with the cheese. I like the strong and bitey one. I had about 650 grams of venison and used 2/3rd of a block of parmesan.

Then rack up the production line, meat, flour, eggs and crumbs. My kids still ring and ask “is it egg then flour or four then egg”. Flour first dear.

Now here is the biggest schnitty secret I can give you. DON’T TOUCH WET EGG. Or your fingers will have more crumbs stuck to them than the backstrap does. Flour the medalions in a bag, place in egg, use a fork to put them in the crumbs and throw crumbs on the egged meat. Keep dry crumbs between your finders and the egg wash. Thank me later.

Whack them in the fridge for a while – they fry up better from cold. Sit back, slug a b**r and admire your handy work.

When its time, gently fry in olive oil.

BOOM. Perhaps the best schnitty you will ever eat.

10/07/2026

Ćevapčići

A skinless Slavic sausage. Considered a national dish in Serbia and Bosnia and Herzegovina.

I have Serb mates who would be appalled that I sell these in “tiny” packs of a dozen. I’ve seen these guys completely cover a big arse BBQ plate then turn the Ćevapčići with two spatulas like they are tossing a salad or making a stir fry. I’m sure they think a minimum acceptable order is five kilo.

Like most of the food I make, my recipe has my own take, but they have been judged by the hardcore. I once made a batch, a bloody big batch, for a Serbian best mate’s dad’s wake. (R.I.P Rashco). I was somehow volunteered to do the salad tossing on the barbie out the back (near the wood fire oven and giant veggie patch, goats, chickens etc).

The priest came to the house too. He was wearing some medieval looking skin vest. I tried to buy it off him. Not for sale, at least I think that is what he said.

Anyway, the priest and all the old wogs are eyeballing the skippy who made the Ćevapčići and is now cooking them. I was sweating bullets. No I was sweating bowling balls.

When the first batch was near done, another mate gave one to his dad; “dad, try this Ćevapčići, Rock made them”. The dad was dressed in a suit from the sixties, the coat now a little too small to button up and slip on leather shoes that look like he’d done concreting in them that morning. He was woofing down a sample, breathing in and out quick like you do when food is too hot but its already in your mouth. Then he gets serious and says, in English, not Serb, “mixture is good but he doesn’t know how to cook f@ ”. My mate says “dad, he’s standing right there he can hear you”. Dad says “good, he should learn cook better”.

The priest tried some and said “number one, very good. For Aussie”. They’re a tough crowd. The priest also said while nodding slowly “very good Serbian moostashe”. It might have been because I was doing some cosplay wearing a traditional Serb cap. I thanked him anyway.

Rockstock Ćevapčići – judged excellent by old wogs and a Serb priest.

Gluten free, preservative free, make contain traces of meat.

In store shortly upper level Nuggets Crossing, opposite the post office.

04/07/2026

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 crossed with a providore come coffee shop.

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). So normally I would be ecstatic about a house made Veganerwurst smoked sausage in a bun or a house made vegan sausage roll. 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 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

21/06/2026

Another salami mafia course done - pancetta, coppacolo, bresaola, salami over two very funny nights. Sausage jokes never get old apparently.

19/06/2026

WILD HARVESTED VENSION
NO BULLS@ GOODNESS

Fresh fennel snags
backstrap
burgers
jerky

Jagerwurst and venison chilli styx will land Monday after soaking up some beautiful flavour from smoking local timber.

If venison just aint your thing, hold my b**r, we've got secret ingredient beef burgers, pork and fennel snags, black garlic snags (these are something) deadly rolled lamb loins and more.

Or if your the BBQ chook, dont have to cook kinda person, grab a traditional German style sausage in a roll. Even Germans reckon they are good and they are a tough crowd.

Upper level Nuggets Crossing opposite the post office

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