This pork recipe is one of Viv Snowden’s favourites – it features coke, pineapple and cherries! Viv says, “It’s important to order the pickled pork ahead of time as it should be brined by the butcher for at least a week. By cooking it in Coke, the meat is tenderised and slightly sweetened. The orange juice glaze adds acidity and cuts through the fat.” Serve this pork dish with Singlefile’s Clément V complements the sweet pineapple/cherry topping) or Frankland River Shiraz (to enhance the spicy mustard orange glaze).
Today’s recipe is more of a technique than a recipe – but it’s one that all steak lovers should know because it’s easy, worthy of using on high quality steaks and also a way to really elevate economical steaks.
It’s as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.
Chef Alan Johnson, from the highly acclaimed Mayfair Lane, shares his tips on how to cook the perfect steak. Mayfair Lane is listed as one of the Top Ten best steaks in Perth so he must be right. Mayfair Lane also has a reputation as one of the best restaurants and wine lists in Perth. A must visit!
It's hard to believe that it has been almost three years since Antonio Carluccio left us. His vibrancy, laughter and passion lives on in many kitchens through his masterful cookery books and entertaining TV shows. This week we are featuring a dish that is a fantastic all rounder. Beautiful to match with Chardonnay through to Pinot Noir and medium bodied reds, so warm and delicious in winter - and even better a day or so later. His infamous La Parmigiana Di Melanzane!