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Porkestra The Encore – March 29th

February 23, 2011

April is Pork Month. Australian Pork is asking Restaurants all over to come up with the best pork dish. So to launch into Pork Month, “Cedrick The Cow” Thought it would be a great idea to eat Pork, and lots of it.

Infact he suggested we redo “Porkestra 2010” where we served 7 courses of Pork matched with wines from our friends at Piggs Peake. Of course we need to get the porkestra band back.

Mushroom and Shredded Pork Wontons with Tomato Jelly

In fact I think Cedrick is just happy for any day we dont cook any of his bovine friends, who can blame him.

Last years Porkestra was an adventure in all dishes pork see here. Well this year we are going to go one better.

Black Pig

We are offering another 2 day apprenticeship for anybody wanting to cook for 2.5 days with Ben and I in The kitchen. this time we will only be taking 4 people it will cost $350
Menu Ideas

Pork Pies with Roasted Grape Tomatoes and Lamb, Jalepeno and Mint Empanadas at bar.

Terine of Black Pig En Crute with Cornichons and roast garlic Mustard

Crab and King Prawn Wontons with Twice Cooked Pork Belly.

Pork Bo Samm. Slow Cooked Pork Shoulder served with Kim Chi, Oysters and Lettuce Leaf .

Fried Pigs Ears and Scratchings at the bar

Consomme with Crab and Pork wontons

Plate of Charcuterie made by our very good friend Pino from “la dolce vita”. including Braun (tete de fromage), Prosciutto, Jamon Serrano, Salami

“The Pork Sword” Chargrilled Swordfish served with a pork caramel

Babi Guling

Masterstock Pork Hock. braised deboned stuffed and fried

Porchetta whole suckling pig stuffed with fennel

Candied Bacon and Pancetta Ice cream with apple Tarte Tartin


What is your favourite Pork Dish???
is it Bo Samm, Pork Hoc, Terine, Pork Belly, Spare ribs, Pork Baby Back Ribs, Bacon, pancetta, Prosciutto, Jamon, Trotter, Crispy Pigs Ears, Suckling Pig, Guanciale Oh there is just to many beautitful dishes from one small friendly animal. Suggest your favourite pork dish and if it goes on the porkestra Menu you get to eat free on the night.

Final Menu

Bar Snacks

Pork, Rillettes, with Smoked
Lardo Butter. Bahn MI, Mini Pulled Pork Sambos, Scratchings and Nuts



Tortellini of Cheek with Tomato, Ginger Jelly

and Crispy Pigs Ears.

2009 Pork Barrel Viognier


Pork Belly with Kingfish Ceviche

2009 Pork Barrel Viognier


Black Pudding Tonkatsu with Horseradish Cream

Seared Scallop and Flying Fish Roe

2008 Crackling Sparkling Merlot


Pork Loin Roasted in Sage and Milk with

Roasted Spiced Plum and Sage Bread Pudding

2008 Super Tusker Sangiovese


Char-grilled Pork Hoc with Fennel Sauerkraut

2010 Werewolf Zinfandel


Peach, Jamon and Frangipane Tarte

2010 Hungry Pig

4 Comments leave one →
  1. March 3, 2011 9:07 pm

    Mmm pork. Probably my favourite meat!
    One of my favourite pork dishes is roast pork neck rolled with orange & star anise (plus parsley, cinnamon, ginger & garlic). Amazing!

  2. March 4, 2011 1:08 pm

    another great sounding event. i love BBQ Pork Ribs. you can’t go wrong with that dish as a favourite of many 🙂

  3. March 4, 2011 1:21 pm

    Pork with Prunes was one of the first dishes I ever cooked. My favourite is more recent, the pigs’ ear (deboned of cartildge and all) crumbed and fried << YUMBO!!

  4. Cheree permalink
    March 11, 2011 10:59 am

    Crispy Pig Ear’s – This dish was delicious and cooked to perfection.
    I would love to see on the Porkestra menu a Pork & Pancetta Terrine. This dish would be lovely served with crispy bread. Looking forward to the Pig Feast 🙂

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