BBQ chicken & lime leaf

Ms Vy at Langham Melbourne MasterClass 2012

Image: Daniel Mahon

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Christine Manfield’s curry fish salad

Christine Manfield's curry fish salad - Langham Melbourne MasterClass 2012

Image: Armelle Habib

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Anthony and Amanda Kumnick from Greenvale Farm share their delicious recipe for slow roast fennel pork shoulder with red cabbage and beet chips.

Slow Roast fennel pork shoulder with red cabbage and beet chips

Pork
2kg Pork Shoulder
2 bulbs fennel cut into 1/4
1 tbsp fennel seeds
2 carrots, halved length ways and 1/4 again
2 onions, quartered
1 bay leaf
600 ml stock
salt and pepper
1 tbsp flour

Red cabbage
You won’t need all this but what else will you do with 3/4 or 1/2 red cabbage.  We freeze the rest and heat it when required.  It’s also great with steak
2 tbsp olive oil
1 medium red cabbage
2 medium onions, peeled and sliced
4 cloves garlic, crushed
1 cup balsamic vinegar
1 cup brown sugar
6 slices smoked bacon
2 quinces, peeled and diced (optional)
parsley, a handful, chopped

Beetroot chips
4 heritage (multi coloured)  beetroot, peeled, cut into 2cm chips
1/2 tbsp fennel seeds
rendered pork fat and roast
salt and pepper

Side
Silverbeet, shredded enough for everyone

Pre-heat oven to 220 to 250.

If not already scored, score pork rind and rub all over with salt, pepper and fennel seeds.  Arrange prepared carrots, onion and fennel on a single layer in a roasting pan that comfortably fits the joint of pork.

Place joint in the roasting pan on top of the fennel, carrot and onion and roast on high heat for 30 mins.  This ensures the pork get a good crackling start.

Turn the oven down to 170 cover the roasting pan with foil and cook for a further 4 hours

Lay the beetroot chips in a single layer and separate roasting pan.  Remove pork from oven and remove foil cover.  Spoon some of the fat from the pork roasting pan over the beetroot chips and toss with fennel seeds, salt and pepper.  Place pork and beetroot chips back in the oven and cook for a further hour.  Take care that the beetroot chips don’t burn.

Meanwhile make the caramelised red cabbage.  In a heavy bottomed large saucepan heat oil on medium, add bacon and remove when cooked chopping into small pieces.  To the pan add onion and garlic, cook until soft and then add to red cabbage and quince for 5 minutes and stir.  To the cabbage add vinegar, sugar, stir and reduce heat, cover and cook for 45 minutes to an hour.  Once done add chopped bacon and parsley.

Remove pork from oven and cover with foil to rest, drain all but a tablespoon of fat and make gravy by sprinkling flour, salt and pepper, in roasting pan and cook on medium heat stirring flour into juices. Gradually add stock, scaping pan with wooden spoons.  When cooked to desired consistency strain through sieve.  While gravy is cooking, steam or wilt the greens silverbeet in a fry pan wiht a bit of butter and water.

About Greenvale Farm
Anthony and Amanda Kumnick are passionate about pigs. Their 1,100 acre property located near the Grampians, Greenvale Farm, provides plenty of outdoor space to free-range on and the animals receive the best of care and attention, receiving plenty of apples in their feed. The Kumnicks specialise in Berkshire, Tamworth and Wessex Saddleback pigs, rare breeds that not only taste delicious but are in danger of dying out.  Pork belly, mince, chops, roasts – complete with crackling, of course – ham and bacon are all available at either the Golden Plains Farmers’ Market in Bannockburn or Veg Out Farmers’ Market in St Kilda (both on the first Saturday of each month).

You can also join Anthony and Amanda at Homage to the Pig at Greenvale 17-18 March featuring chef Matt Wilkinson and food writer Richard Cornish.

Cooking With the World’s Best, gathers 100+ recipes from 20 years of MasterClass featuring international and local culinary greats including Andoni Luiz Aduriz, Shannon Bennett, Elena Arzak, Stephanie Alexander and George Calombaris.  Here we share a sneak peek from the cookbook with Fergus Henderson’s recipe for chocolate ice cream.

FERGUS HENDERSON’S CHOCOLATE ICE CREAM (presented at 2008 MasterClass)

We finally did it, battling with the schizophrenic nature of chocolate — the sweetness going in one direction, the chocolate taste in another, plus the chalkiness of bitter chocolate.
Makes 1 litre (35 fl oz/4 cups)

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The Festival’s official bread supplier, La Madre shares top tips on which of their artisan breads to match with different foods.

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Michelin-starred Serge Vieira is one of Crown’s exceptional guests as part of Melbourne Food and Wine Festival. From 6 to 11 March, Serge will be resident chef at Crown’s JJ’s Bar and Grill.

Serge loves to create “artistic work with flavours that will make people remember the meal” such as this dish, Memories of the Coral Reef, which comes from his love of Australia.

Serge Viera's 'Memories of the Coral Reef'

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Russian Standard Vodka will be shaking up cocktails at the Festival’s Gala Dinner, but if you can’t wait until then, here we share one of their favourite summer cocktail recipes, the Old Fashioned Red Square.

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What’s the Festival’s secret to spicing things up at events? What else but the perfect cocktail! Our friends at Russian Standard Vodka kindly shared their cocktail recipes as enjoyed by guests at the Festival’s Gala Dinner.

From a smooth Vodka Espresso to a tangy Vanilla and Grapefruit Collins or a spicy Pomegranate Highball – these drinks are the perfect way to give your dinner party or special event an extra edge.

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