Hot Canapés- Crispy pork belly with cider poached pear & raisin relish (GF)

Hot Canapés- Crispy pork belly with cider poached pear & raisin relish (GF)

Chilled watermelon with torched goats cheese & apple balsamic reduction (V/GF)

Chilled watermelon with torched goats cheese & apple balsamic reduction (V/GF)

Coconut chicken & roasted peanuts rolled in fresh betel leaves with a green chili & lime yoghurt (GF)

Coconut chicken & roasted peanuts rolled in fresh betel leaves with a green chili & lime yoghurt (GF)

Spanner crab 'Benedict' tartlet with torched hollandaise & coriander pea puree

Spanner crab 'Benedict' tartlet with torched hollandaise & coriander pea puree

Scallop *ceviche with a green apple & radish salsa (GF)

Scallop *ceviche with a green apple & radish salsa (GF)

Freshly shucked rock oysters served on rock salt with lemon (gf)

Freshly shucked rock oysters served on rock salt with lemon (gf)

Crispy zucchini flowers stuffed with gorgonzola, served with a raspberry vinaigrette.

Crispy zucchini flowers stuffed with gorgonzola, served with a raspberry vinaigrette.


More ideas
Experience this awesome marriage of seared scallops to tender, fatty and crispy slabs of cured pork belly, essentially the adult version of a PB&J. Th...

Experience this awesome marriage of seared scallops to tender, fatty and crispy slabs of cured pork belly, essentially the adult version of a PB&J. Th...

Braised pork cheeks with baby leeks, sultana ragu, mash and caraway jus

Braised pork cheeks with baby leeks, sultana ragu, mash and caraway jus

A cheffy pork cheeks concoction from Graham Campbell contains a sublime caraway jus and an intriguing sultana ragu.

Pork Tenderloin w/ Date and Cilantro / Bon Appetit #paleo

Pork Tenderloin with Date and Cilantro Relish

Sadly with a husband who doesn't like pork I don't get to cook this very often....but I'm going to do this the next time he's O/S!

Rosemary Roasted Pork with Maple Apple Sauce

Sadly with a husband who doesn't like pork I don't get to cook this very often....but I'm going to do this the next time he's O/S!

CRISPY PATA is a famous Filipino pork dish that uses a whole pig’s leg. The leg (or pata) is made tender by simmering in water along with other spices. It is then rubbed with seasonings and deep-fried until the texture becomes very crunchy.

CRISPY PATA is a famous Filipino pork dish that uses a whole pig’s leg. The leg (or pata) is made tender by simmering in water along with other spices. It is then rubbed with seasonings and deep-fried until the texture becomes very crunchy.

making pork rinds

How to Make Pork Rinds, aka Chicharrón

Bacon-Wrapped Pork Roast with Sage...so simple, sooo good. Do not leave out the sage!!!

Bacon-Wrapped Pork Roast with Sage...so simple, sooo good. Do not leave out the sage!!!

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