Kangaroo Carpaccio with Native Dukka

pickled beetroot, persimmon and macadamia nut Serves 4 2 kangaroo fillet pieces, approximately 200g each 2 tbsp Australian extra-virgin olive oil for pan-searing ¼ cup…

Pork Terrine Pie Recipe

‘Goddess of Pie’ Kirsty Heather of Cooper’s Handmade Pies has crafted this beautifully-decadent and flavoursome Pork Terrine Pie. Hot Water Pastry 500g plain flour Pinch of…

Pork Belly and Trotter Kholodets

Served with pickled beets and horseradish cream Serves 6 Kholodets 300g pork trotters 300g pork shins Salt 1 tsp black peppercorns 4 bay leaves 2…

Confit Duck Leg – Recipe

Confit Duck Leg with pommes de terre sarladaise (potatoes cooked in duck fat), butter lettuce with fresh herb vinaigrette Serves 4 Confit duck & roasted…