Roast Pork

Just in time for Christmas, itʼs the recipe that leaves everyoneʼs mouth-watering. How do we go about making this delicious meal? Simply read the following:

• 1.6kg piece boneless pork belly, skin on • 250g rock salt • 1 bunch sage, plus 1/3 cup extra sage leaves • 4 green apples, halved • 2 cups (500ml) chicken stock 200g quince paste • 1/4 cup (60ml) white wine • 2 tbsp red wine vinegar • 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle

1. Place pork belly in a large non-reactive dish and scatter rock salt over the skin. Chill overnight.

2. Brush off salt and discard. Place pork, skin-side up, on a wire rack over a large deep roasting pan. Pour boiling water all over the skin. Discard water.
Return pork, skin-side up, to the wire rack set over the roasting pan and chill, uncovered, for 1 hour until pork is cold and dried slightly.

3. Preheat the oven to 240°C. Pick half of the sage leaves from the bunch, place in a mortar and pestle and pound until broken up into a wet paste. Rub sage through 2 tbs salt flakes, discarding any large pieces of sage.

4. Remove pork and wire rack from roasting pan and place apple halves in pan, cut side down. Add remaining half bunch of sage and top directly with the pork, skin side up. Drizzle with a little olive oil, rub over the skin, then scatter over half the sage salt. Pour stock around the edges of the pan, ensuring the pork skin isn’t submerged (add extra water during cooking if required).

5. Place in the oven and reduce temperature to 180°C. Roast for 1 hour 30 minutes until the meat is tender. Increase the oven to 220°C and roast for a further 15 minutes or until the skin is crisp and deep golden. Remove and set aside for 15 minutes to rest.

6. Meanwhile, place quince paste and wine in a small saucepan over medium heat and stir until the paste dissolves. Add red wine vinegar and 3/4 cup (180ml) water. Bring to the boil and cook for 15 minutes or until slightly thickened.

7. Heat oil in a small frypan over medium- high heat. Fry the extra sage leaves for 10 seconds or until crisp. Remove with a slotted spoon and drain on a paper towel.

We credit this delectable recipe to Kirsten Jenkins from


Mango and coconut Pancakes

Itʼs the breakfast worth waking for. Wake up to the delicious smell of Mango and Coconut pancakes. Want to know how? Simply read ahead.

• 1 1/2 cups (375ml) coconut cream 6 eggs, separated • 1 1/2 cups (225g) self-rising flour, sifted • 1 1/2 tbsp finely grated palm sugar • 1 1/2 tsp baking powder, sifted • Cooking oil spray, to grease • 500g sour cream • Thinly sliced mangoes, desiccated coconut and runny honey, to serve

1. Preheat the oven to 100°C.

2. To make pancake batter, whisk coconut cream, egg yolks, flour, sugar, baking powder and a pinch of salt flakes in a bowl until combined. In a separate bowl, using a clean whisk, whisk egg whites to medium peaks. Fold whisked egg whites through coconut cream mixture.

3. Grease a non-stick frypan and place over medium-high heat. Pour 1/3 cup (80ml) pancake batter into the pan and cook for 2 minutes or until bubbles form. Flip and cook for a further 1 minute or until cooked through. Transfer to a baking tray and place in the oven to keep warm. Repeat with remaining batter, greasing pan as required.

4. Stack pancakes, layering sour cream and mango between each. Scatter with desiccated coconut and drizzle with honey, then serve immediately.

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