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Sunday, June 6, 2010

Savouring pork belly

Last night we shed our farm clothes and found some glitz at the back of the wardrobe to attend Burnie's Savour Tasmania dinner at Bayviews Restaurant, featuring Simon Bryant from ABC TV's "The Cook and the Chef". It was great that such an event was held in the north-west and it was exciting for us to have a high profile chef use our pork on his menu.

This is the moment when we snuck in to the kitchen to see our belly being prepared and Simon said, "Is this your pork?". We were so proud. We believe that it was the first time that Simon had used Wessex Saddleback, and he was pleased with the quality of the product. With him is Bayviews' executive chef Pat Sheriff.

The menu was six courses featuring green lip abalone, ocean trout, (pork belly), angus beef cheek and wagyu striploin, and a pepperyberry vodka chocolate parfait.

Pork belly - yummo!

(About midnight....Simon had been posing for lots of photos and it was well past farmers' bedtime.)

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4 comments:

  1. KathyJune 6, 2010 at 11:44 AM

    Woohoo! Well done you two! Micah will be sooooo jealous! He LOVES cooking shows - 'The Cook and the Chef' is one of his favourites! He loves Simon and Maggie :o)

    ReplyDelete
  2. RitaJune 8, 2010 at 11:33 AM

    Menu sounded fabulous! Glad you dug out the glad rags and attended!
    Speaking of Simon's, where did Simon Cordwell go when he crossed the border and emigrated south?

    ReplyDelete
  3. AnonymousJune 8, 2010 at 7:33 PM

    Hi have you guys heard of Lee Christams? He's in the papers today about free range pork, maybe you could see what he's doing as apparently he's the bloke everyone talks to when it comes to free range pork-check out todays Melbourne Age epicure-sorry I dont have the link for you-but he seems like the person to help you

    ReplyDelete
  4. Apple Island WifeJuly 18, 2010 at 4:22 PM

    My, how well you brush up without your beanies!

    ReplyDelete

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