Glass Crackling Pork Belly

(Adapted from a recipe by Michael Moore)
Serves 4 as a main or 8 as an entrée

1 kg boneless pork belly
¼ cup salt
1 tablespoon Chinese five […]



1 large Italian-style round white loaf or crusty oblong loaf
¼ cup (60ml) extra virgin olive oil
12 slices (200g) prosciutto
12 slices (300g) salami
6 slices (150g) mortadella
12 […]

Parmesan Topped Savoury Muffins

The addition of polenta gives these savoury muffins a lovely texture. Serve them as part of a weekend brunch spread or for lunchboxes. However, you […]

Black Pudding with Scallops

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I recently returned from a quick trip to Dublin. I ate in a few restaurants – from traditional to modern. One constant menu item was […]

Paul Kavanagh’s Pork Terrine, Pear & Potato Relish


Some time ago I went to a lovely degustation dinner held by the Trippas White catering group. I have known Brien Trippas for years and […]

Goats Cheese in Prosciutto


Makes 36 canapes

Goats cheese has wonderful flavours and here can be used hot or cold. It makes a sublime match with Sauvignon Blanc.

120g firm goats […]