Category Archives: Pork

Inspirations and anniversaries

Then, a little inspiration stikes, and… The porcini works well with the Trevalla, and the tarragon works particularly well with everything. A slight modification of this dish, where the pork is the rib meat, the cream uses sour cream, and … Continue reading

Posted in Cauliflower, Cucumber, Fish, Greens, Lamb, Mushroom, Onion, Pork, Potato, Uncategorized | Leave a comment

Spring GM Menu

Amuse for Sparkler Vegemite and cheese just works as a combo, although I think most diners believed the plain gougère were superior. Surf, Turf ‘n’ Garden Barramundi and bacon sandwiched together with transglutaminase (“meat glue”) and baked (slightly over-baked in … Continue reading

Posted in Asparagus, Bell pepper/capsicum, Canapé/Hors d'œuvre, Cheese, Chocolate, Dessert, Eggplant, Fish, Icecream, Lamb, Menu, Molecular gastronomy, Pork, Uncategorized | Leave a comment

Easter Menu 2012

Salad of greens, fresh beetroot, green beans, walnuts, goat cheese Discussions with others following the prep for this dish led me to realise just how time consuming the preparation of a properly exectured salad can be. And how typically underrated … Continue reading

Posted in Beans, Beetroot, Cauliflower, Cheese, Chocolate, Dessert, Fruit, Greens, Lamb, Lettuce, Menu, Nuts, Pork, Uncategorized | Leave a comment

Combinations

Shola Olunloyo continues to inspire… available ingredients influence… ideas fuse… Pretty good with an (off-dry side of dry) Savennières.

Posted in Apple, Bell pepper/capsicum, Fig, Greens, Nuts, Olive, Pork, Uncategorized | Leave a comment

Vietnamese-style BBQ pork kebabs

This is a dish for lovers of meat and greens. The “kebab” is pounded pork mince with soy sauce, fish sauce, lemongrass, garlic and chilli added. This is then wrapped in a lettuce leaf (I prefer something like oak leaf … Continue reading

Posted in Pork, Salad, Uncategorized | Leave a comment

Winter Menu

Miso, soy sauce, mirin marinated salmon. Slivers of potato and butter stacked, baked and compressed. This dish did NOT work with a Fromm Vineyard Pinot Noir 2004, but perhaps that’s not a total reflect on the pairing, since the wine … Continue reading

Posted in Apple, Beetroot, Chinese, Dessert, Fennel, Menu, Onion, Pork, Uncategorized | Leave a comment

MET Menu

Wine matching menu for M, E and T, February 2007. Apple soup, curried white chocolate foam I was playing around with different ideas for soup and came up with this. I think the combination of apple, curry and white chocolate … Continue reading

Posted in Beef, Cheese, Dessert, Fish, Menu, Pork, Scallops, Soup, Uncategorized | Leave a comment

Pork loin, white beans, mustard

A John Campbell dish by design, that slow roasts pork loin to a perfect 64°C/147°F and pairs it with a creamy wholegrain mustard cannellini bean sauce, pickled braised fennel and red wine jus.

Posted in Pork, Uncategorized | Leave a comment

Chinese-style pork belly

I grew up with a Chinese (Cantonese) best friend whose Dad was a chef. The influence has stayed with me ever since. I love Chinese-style pork belly: slow-braised in soy sauce, rice wine, spring onions, ginger and garlic. It’s rich … Continue reading

Posted in Pork, Uncategorized | Leave a comment