A Pastrami-Filled Day at the Melbourne Jewish Food Festival
Our signature smoked pastrami found its fans at the Melbourne Jewish Food Festival—here’s how the day unfolded.
On Sunday, September 15, 2024, we packed up our knives, spices, and a whole lot of thick-cut pastrami to take part in the Melbourne Jewish Food Festival—and what a day it was!
Held at the Glen Eira Town Hall in Caulfield, the festival brought together some of the best Jewish food Melbourne has to offer. Think challah, knishes, babka, rugelach, and of course... pastrami. Lots of it.
But first, we need to understand pastrami’s Jewish origins
Pastrami traces its roots to Eastern European Jewish cuisine. It evolved from Romanian pastramă, a method of preserving meat (often goose or beef) using spices, smoke, and curing—important in communities that needed to make food last without refrigeration.
When Jewish immigrants arrived in the U.S. (especially New York) in the late 1800s and early 1900s, they adapted the technique using beef brisket or navel, which was more available and affordable in America. Pastrami became a staple of Jewish delicatessens, often served on rye bread with mustard.
The Jewish deli tradition became more than just a place to grab a sandwich—it was a cultural hub, especially for Ashkenazi Jews in urban centers like New York and later in cities like Melbourne. Delis served foods that reminded immigrants of home, but adapted to local ingredients and tastes. Dishes like pastrami on rye, matzo ball soup, knishes, and bagels became expressions of identity, resilience, and comfort.
Now, back to the Melbourne Jewish Food Festival…
We weren’t sure what to expect when we set up our stall that morning, but it didn’t take long before a line started forming—and pretty much never stopped. People were curious. Then they caught a whiff. Then they tasted it. And just like that, Zaidy’s had a little crowd of pastrami lovers on our hands.
One of our favorite moments? Watching folks take their first bite—eyes wide, a little nod, and then that “ohhh wow” face. The kind of reaction that reminds us exactly why we do what we do.
And in the middle of the chaos, something wild happened: Elliot, our founder, got pulled aside for a TV interview. Between the sizzling meat and the buzzing crowd, it was a surreal (and pretty awesome) moment.
Later in the day, Elliot hit the demo stage to show off some of his favorite ways to serve pastrami. He started with a classic Reuben, layering pastrami with tangy sauerkraut, Swiss cheese, and Russian dressing on rye before grilling it to melty perfection. Then came a simple but satisfying pastrami on rye, letting the meat really shine. And for something a little different, he built a pastrami hummus bowl—creamy, smoky, and packed with flavor. It was part cooking lesson, part hunger-inducing theatre, to say the least.
The whole day felt like a big, flavorful celebration—of food, culture, community, and connection. We were so proud to be part of it, and even more grateful for everyone who stopped by to say hi, try a bite, or tell us we reminded them of their grandparents’ kitchen. That kind of feedback means everything.
If you were there, thank you for making it such a memorable day. If you weren’t—don’t worry. We’ve got more pastrami-fueled adventures ahead, and we’ll be sure to bring you along for the ride.
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