Recipes

Method

1. 1.
   Lightly trim the pork neck maintaining the round shape. Rub in salt and sugar then cry vac with juices and star anise. Cook sous vide at 68 for 24 hours (if not sous vide you can braise in a light stock for 4 to 6 hours very gently). Take the pork out of the bag straining the liquid and placing it aside. Cling film the pork and roll into a nice round shape and chill in ice. When completely cold portion into 90g medallions place on a tray with baking paper underneath. With the excess liquid reduce down until it’s almost jus consistency and then strain again and add 20g of dices butter. Wese this liquid to serve by slowly heating the portions in an oven at 160g glazing with the reduced cooking liquids.
2. 2.
   Puree macadamia nuts, oil, xanthan gum and water until super silky smooth in a good blender (may take 20-30mins) strain through a fine sieve. Season with lemon juice, apple cider vinegar and salt. If needed adjust consistency with apple juice or water depending on taste. To serve heat slowly in a small saucepan.
3. 3.
   Slice leek in half lengthways then into 1cm size pieces. In a bowl season with 1 percent salt and allow to sit aside for 2 hours in the refrigerator. In a small saucepan add Geraldton Wax Flower Needles and vegetable oil heat to 100 degrees, then remove from the heat and allow to cool. When cooled strain. Steam leeks until just past al dente then cool. To serve slowly heat in some Geraldton wax oil.
4. 4.
   Place pork in the oven to heat slowly and glaze continuously. Also slowly heat macadamia sauce and leeks. Season the hot and glazed pork with flake salt and place in the middle of the plate. Top with warm leeks and drizzle a little wax oil over them. Then place crisp fresh winter purslane leaves on top of the leeks nicely placed. Now sauce the pork and purslane quite well with the macadamia sauce. Dust a little fennel pollen and a few small drops of sweet chardonnay vinegar. Eat!