Pork/Bacon

Bacon-Breast and Cheesy-Herbs

This is my own take on a stuffed chicken with bacon. It is moist, delicious, and packed with flavor! It is a little bit of work to make, but it is very inexpensive for the quality of the meal.

Also if you end up with leftover cream cheese mixture, you can very lightly spread some over the top of the stuffed breasts and it crisps up very nicely over the bacon.

Best-ever Bacon and Egg Pie

I grew up in a family where bacon and egg pie was synonymous with outdoor eating. On really hot summer evenings we’d often go to Judges Bay in Parnell after Dad finished work, have a swim and enjoy a picnic dinner on that tiny strip of sand. My mother always made a wonderful pie that had a ‘lumpy’ top where the pastry had settled around the whole yolks. I have developed her pie to include cheese, tomatoes and loads of fresh herbs so that now it bursts with savoury aromas and taste....

Chunky Pork and Chicken Terrine

A terrine is a marvellous staple for preparing when you are expecting guests. This recipe makes an attractive, moist terrine, perfect for a lunchtime dish served with a crisp salad and moist sourdough bread, or to have on hand if tons of people turn up for a drink. Slice into neat slices for serving.

Classic Bolognese Ragu with Tagliatelle

If you go to Italy and order this classic, rich, meaty Bolognese sauce, you will find it is intended to complement pasta: in true style the pasta rather than the sauce is the primary component. The ragu contains tomato, an essential part of the complex flavours that develop. Serve the sauce on the tagliatelle and always accompany the dish with red wine. 

Cumin-crusted Scotch fillet of Pork with Spinach, Red Peppers and Crispy Crackling

Pork cooked with this delicious stuffing makes a very festive dish and would be perfect for a Christmas dinner when you want a change from turkey. You can cook it ahead and serve at room temperature – but be sure to serve the crackling warm.