VOL 2 elcome to the second edition of PorkStar proteins, but you guys already know that. In fact the WSecret Recipes! As we enter the seventh year sales of pork compared to menu share are even of PorkStar, it is with extreme gratitude that I thank higher making it clear that if it is on a menu, the all porcine loving chefs for their unwavering passion word has got out and dining patrons are ordering it for the magical beast. We continue to celebrate more than ever! talented culinary heroes as PorkStars as they Regardless of sales, I still struggle to find a chef delight and inspire us with their exploration of the who is not overtly passionate about pork, be it the pig from nose to tail. prime cuts or the devilishly good nasty bits, the We are seeing every cut of pork represented to humble pig has just got so much scope. delighted patrons with dishes reflecting the rich Please enjoy and explore these recipes by your international history of the pig both traditionally fellow PorkStars and thank you again for your as well as cross culturally and in extreme ongoing support of the magical beast! modern cuisine. Around three quarters of all restaurants in Mitch Edwards Australia now serve pork with the volume of pork making up a higher percentage of the total protein purchase than the spend, which just highlights that pork is great value compared to other meat 8. COLIN FASSNIDGE 36. DOMINIQUE RIZZO 10. CHUI LEE LUK 38. DANNY RUSSO 12. BRENT SAVAGE 40. BETHANY FINN 14. LAUREN MURDOCH 42. LEIGH McDIVITT 16. SASKIA BEER 44. BELINDA FRANKS 18. ALEX HERBERT 46. PABLO TORDESILLAS 20. JAKE NICOLSON 48. DARREN ROBERTSON 22. DAN HONG Plus 24. PETER MANIFIS 6. THE TRUTH ABOUT AUSTRALIAN PORK 30. PHILIP JOHNSON 26. PORKSTAR GUIDE TO PORK CUTS 32. SHAUN PRESLAND 28. PORKSTAR GUIDE TO SMALLGOODS 34. CHRISTINE MANFIELD MANAGING EDITOR ART DIRECTOR ANTHONY HUCKSTEP CAROLINE MILNE CONTACT: W: porkstar.com.au • E: [email protected] T: 1800 789 099 about Australian pork et’s start with some home grown facts. LPig breeds in Australia are classified into two categories - white breeds (Large White, Yorkshire and Landrace) and coloured breeds (Large Black, Berkshire, Duroc and Hampshire). Whether housed indoor or outdoor a pig spends to four weeks by 2014 but not phase them out all or extensive (free range), those people in charge PorkMark Australian pork label which is a more time resting than any other domestic animal. together while the US and Canada have no plans to of the animals have a responsibility for the guarantee it is made from Australian grown pork. They are unable to perspire and lose heat through cease using the stalls. day-to-day care and needs of the animal. The Innovative Australian pork producers take their their mouths, much like a dog panting. It is a long held myth that all pigs are housed in Code also gives farmers, regulators/ inspectors environmental custodianship of the land extremely Their ideal growing temperature is 20 to 22 degrees sow stalls. This is incorrect. It is only pregnant (RSPCA) and the community a guide as to what is seriously. It is the first agriculture industry under Celsius. That is why Australia, with its harsh and female pigs that were managed in this manner. The an acceptable practice for the management of the federal government’s Carbon Farming Initiative extreme climate, is not necessarily the most ideal rest of the pigs grown from birth to finishing weight pigs. On-farm operations and standards are (CFI) to have its CFI methodology accepted. place for outdoor pig farms. However, those farms are managed in groups of varying sizes. For audited annually, by independent auditors, Australian pork farmers are placing a cap over that do specialise in free range do so skilfully intensive production systems this could be in through the farms Quality Assurance system. In the top of their manure ponds and capturing the managing the environment and the welfare of the housing ranging from large eco shelters to pens of pork’s case APIQ (Australian Pork Industry Quality methane gas to convert it into reusable energy animals under their care. smaller numbers. Assurance Program). To better understand the in the piggery. By adopting these progressive On the issue of animal welfare, the Australian pork In the case of out-door production systems this varying ways pigs are grown in Australia visit - practices Australian pork farmers are demon- industry has clearly demonstrated its flexibility to could mean outdoor enclosures of varying sizes, www.aussiepigfarmers.com.au. strating they are environmentally responsible, it ‘what the customer wants’ when in late 2010 the depending on the carrying capacity of the soil, All ‘fresh’ pork is Australian. All imported pork also makes our pork different from our industry announced the voluntary phase out of sow with shelter sheds for protection from climate allowed into Australia meets with strict quarantine competitors overseas. This CFI methodology stalls by 2017. extremes. There is no one stead fast system for laws and must be cooked in licensed premises milestone demonstrates we are listening to Sow stalls are the metal pens that separate raising pigs, it is done in conjunction with the before it is released for consumption. No raw what our consumers are saying when reducing pregnant female pigs preventing them from fighting. environment and the best welfare for the animals imported pork is released for consumption. Labeling carbon emissions. The industry listened and recognised the negative first and foremost in mind. laws in Australia have been ambiguous and When thinking of what to place on your menu perceptions the continued use of these stalls had The particular space allowance for pigs is misleading for a long time. There are three sure- you can’t go past Australian pork - welfare with their customers. strictly managed under the industry Model Code fire ways of identifying Australian pork in small- friendly, environmentally responsible and QA’d to This voluntary phase out by Australian farmers is of Practice for the Welfare of Animals (Pigs). The goods: it has a label that states ‘Product of guarantee quality. a world first. Europe intends to limit the use of stalls Code emphasises, whether the farm is intensive Australia’; it has a bone in it; or it has the hot pink Get some Aussie pork on your fork! clove and a sprig of thyme to a medium hot pan. Pig’s head terrine Once butter is foaming, add terrine and colour on INGREDIENTS one side. Garnish with baby red radish leaves. • 1 pigs head, split down the middle • 1L port CRAB, CORN AND AppLE PUREE • 1L red wine • 1L clear apple juice CORN • 2L chicken stock Cut corn off one cob. Heat a pan with oil, add corn • 100g fresh ginger (roughly chopped) and season and toast lightly until soft to bite. • 2 sticks cinnamon • 4 star anise CRAB • 1 bunch sage (roughly chopped • 500g crab meat and bruised) • 500ml olive oil • 2 carrots • 1 bunch basil • 2 sticks of celery • 250g coriander seeds • 2 onions • 50ml lemon juice METHOD METHOD Roughly chop carrot, celery and onion for mirepoix. Toast coriander seeds then place into a blender with In a dry pan, roast off cinnamon and star anise until basil and pulse slowly. Add the oil. Strain and add aromatic. In a deep tray put split head, cover with lemon juice. Mix the crab, dress & season to taste. all the liquid, add mirepoix, roasted spices and chopped ginger and sage. Bring to the boil and AppLE SAUCE cover tightly with foil. In a low oven (about 100°C), • 5 apples (peeled and cored) cook overnight until tender. Let it cool in its stock. • 40g butter While still warm, remove head from liquid and pick • 1 vanilla bean off all the meat. METHOD TERRINE miX Place apples in a pot with butter and vanilla, on a • Meat from one pig head low heat and cover. Cook until soft, blend until • 100g cornichons (chopped) smooth. • 100g baby salted capers (washed and chopped) • 1 bunch of flat leaf parsley (roughly chopped) AppLE JELLY • ¼ bunch sage (roughly chopped) • 3 large granny smith apples (chopped) • Salt and pepper to taste • 250ml of clear apple juice • 30ml of red wine vinegar • 4 leaves of English spinach • Lemon juice to taste METHOD • Salt Mix all ingredients together and season METHOD to taste (you may not Blend apples, juice, spinach in a blender for one ining Room need all of the minute, pass through a fine strainer, add salt and a Four in Hand D vinager). Press the mix touch of lemon juice. For 200ml of juice add one into a tray lined with titanium gelatin leaf. Heat a small amount of juice, cling film and cover but do not boil, have the gelatin soaking in cold completely. Put another water until it softens, add to warm juice, then add tray on top of the terrine dissolved gelatin and juice mix back to the cold and lightly press with a juice to set jelly. heavy object. To serve, cut the terrine to the desired size, then add butter, a crushed garlic PAGE 8 PAGE 9 Claude’s Finger sandwiches of pig’s cheek BRIOCHE LOAVES • Cut into slices 1cm thick POACHED PIG’S CHeeK Aromatic stock made of caramelised onion, carrot, celery. Season with some salt so there’s taste to the mirepoix and the stock will have salt to impart to the meat. Add garlic, thyme, bay, black peppercorn and some white wine. Let reduce until syrupy, then add brown chicken stock.