Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Bacchus Marsh Pink Lady Apple & Ginger Pickle

  • 2 pink lady apples from Bacchus Marsh

  • 150g cider vinegar

  • 25g ginger, cut into fine strips

  • 130g raw sugar

  • ½ lemon, zested

  • Pulled Pork with Sage & Juniper

  • 1 shoulder of best quality pork, on the bone (approximately 1.5–2kg)

  • 60g olive oil

  • 2 brown onions, cut into large dice

  • 3 cloves garlic

  • 500ml white wine

  • 500ml chicken stock, preferably homemade

  • 1 pig’s trotter cut into 2 or 3 pieces

  • 3 sprigs fresh thyme

  • 1 sprig fresh sage

  • 3 juniper berries, crushed

  • 5g fennel seed

  • Salt and freshly ground pepper

  • ½ small bunch flat leaf parsley

  • Waldorf Salad

  • 1 celery stick, washed and peeled

  • 2 pink lady apples

  • 80g rocket salad, washed

  • 40g walnuts, toasted and roughly chopped

  • 40g flat leaf parsley, washed

  • 60g Jude’s tofu mayonnaise

  • Jude’s Tofu Mayonnaise

  • 75g silken tofu

  • 1 garlic clove

  • 15g dijon mustard

  • 30ml white wine vinegar

  • 60g shiro miso paste

  • 60ml olive oil

  • Clear Apple Jelly (Makes approx 1.5kg)

  • 450g golden delicious apples, just ripe

  • 450g pink lady apples, just ripe

  • 1.8L water

  • 900g large crystal sugar

  • 25ml lemon juice

  • Apple Crisps (Makes Lots)

  • 2 pink lady apples

  • 100g large crystal sugar

  • Pinch salt flakes

  • 100ml water

  • Mixed Grain Wholemeal Bread (Makes 20 Mini Loaves)

  • 550g wholemeal flour

  • 550g strong bread flour

  • 10g quinoa

  • 20g sunflower seeds

  • 20g rolled oats

  • 15g dried yeast

  • 15g honey

  • 550ml water

  • 15g salt

  • Cider Butter

  • 250ml Bacchus Marsh cider

  • 250g unsalted cultured butter, softened

  • 5g salt flakes


  • Bacchus Marsh Pink Lady Apple & Ginger Pickle:

  • 1.

    Peel the apples and cut the flesh from the core. Cut the flesh into roughly 1cm square cubes and place into a small heavy bottomed saucepan.

  • 2.

    Add all of the other ingredients and place over a low heat.

  • 3.

    Stir occasionally and gently to prevent the apples breaking down and cook for around 15 minutes until the apples are cooked, the sugar has dissolved and the liquid has almost evaporated.

  • 4.

    Leave to cool in the pan before placing into jars for later use.

  • Pulled Pork with Sage and Juniper:

  • 1.

    Preheat the oven to 120°C.

  • 2.

    Heat the oil in a large cast iron casserole dish, add the pork shoulder and cook over a medium heat, turning the meat to lightly brown all sides evenly.

  • 3.

    Remove the pork to a plate.

  • 4.

    Lower the heat and add the onion, season with salt and cook gently until browned then add the garlic cloves and soften them slightly.

  • 5.

    Add half of the white wine and half of the chicken stock, the pig’s trotter, thyme, sage, juniper and fennel. Place the pork shoulder back in the pot, cover with a lid and transfer to the oven. Leave to cook gently, basting occasionally and gradually adding the remaining wine and chicken stock throughout a 5 hour cooking period.

  • 6.

    When the pork is ready it should pull away from the bone and there should be approximately 250g of cooking liquid remaining.

  • 7.

    Lift the pork shoulder carefully out of the pot, along with the pieces of trotter. Strain the remaining cooking liquid and reserve. Leave the pork until it is cool enough to handle and then remove all of the meat from the bone. Place the pork in a bowl, season with salt, freshly ground pepper and freshly chopped parsley. Fill a terrine with the pulled pork and a pour over the cooking liquid.

  • 8.

    Refrigerate for 24 hours before slicing and serving.

  • Waldorf Salad and Jude’s Tofu Mayonnaise:

  • 1.

    For the mayonnaise, in a food processor blend the tofu, garlic, mustard, vinegar and miso paste until smooth. Emulsify the oil into the paste at a gradual speed. Season if required.

  • 2.

    Slice the celery thinly from top to bottom and place into a mixing bowl. Cut the apple into roughly 1 cm square cubes and add this to the celery, add the leaves and toss with the tofu mayonnaise. Add the walnuts and serve.

  • Clear Apple Jelly:

  • 1.

    Wash the apples and chop them up into roughly the same sized pieces (2cm square).

  • 2.

    In a large heavy bottomed saucepan place the fruit and the water and bring to the boil. Simmer until the fruit is soft. Pour the cooked fruit and juice into cheesecloth or muslin suspended over a bowl and let the juice strain. Do not squeeze the bag as this may cause the jelly to become cloudy.

  • 3.

    When the dripping has stopped, discard the pulp and measure the juice into a saucepan. Add 450g of sugar and 15g of lemon juice for every 600g of juice.

  • 4.

    Bring this slowly to the boil in a clean heavy bottomed saucepan whilst stirring to dissolve the sugar. Boil rapidly setting point.

  • 5.

    After your jelly has been boiling for 7–10 minutes, test the setting point regularly. To do this, put a teaspoonful of the jelly onto a cold plate. Push the jelly with your finger and when it wrinkles and clings to the spot it is ready.

  • 6.

    Skim the jelly at this point with a tea strainer and leave to cool slightly before potting in sterilised jars.

  • Apple Crisps:

  • 1.

    Place the sugar, salt and water into a small heavy bottomed saucepan and heat gently. Stir occasionally to dissolve the sugar and salt and iincrease the heat until the syrup starts to boil.

  • 2.

    Remove the syrup from the heat and leave to cool in the pan.

  • 3.

    Slice the apples from bottom to top as thinly as possible using a sharp knife or, if you have the luxury of access to a slicer, place the apple on the slicing machine set at 2mm and slice to get your crisps.

  • 4.

    Place each slice one at a time into the syrup and then place into a dehydrator set on high temperature and leave overnight. If you do not have a dehydrator, place the crisps onto a piece of baking parchment and dry in a low oven (90°C) for around 3 hours or until crispy when cold.

  • 5.

    Once dried, remove crisps gently from the dehydrator/oven using a step palette knife and place them into a hermetically-sealed plastic container.

  • Mixed Grain Wholemeal Bread:

  • 1.

    Place the flours, half the quinoa, half the sunflower seeds and half the rolled oats into a food-mixing bowl.

  • 2.

    Add the dried yeast, honey and the water and mix in a stand mixer with the dough hook attachment on speed 2 for 8 minutes. Finally add the salt and mix for a further 3 minutes.

  • 3.

    Remove the dough from the bowl and place onto a lightly floured surface. Cover the dough with plastic wrap and leave to prove/rest for 20 minutes. Remove the plastic wrap and knock back the dough.

  • 4.

    Using a plastic scraper to cut, divide the dough into roughly 80g pieces. Roll the individual dough portions into neat balls and place onto a lined baking tray with ample space between them.

  • 5.

    Brush a little water onto the loaves and sprinkle the remaining seeds and oats onto the top of the rolls. Finally dust with a little flour and leave, covered with plastic wrap, in a warm part of your kitchen to prove for around 25 minutes.

  • 6.

    While the rolls are proving, preheat your oven to 190°C. Once the rolls have proved, place them into the oven and bake for 18–20 minutes. Serve warm.

  • Cider Butter:

  • 1.

    Place the cider into a small heavy-bottomed saucepan and gently heat to boiling. Lower the heat slightly and reduce the cider down to approximately 50g.

  • 2.

    Leave the reduction to cool in the pan before straining through a small sieve and chilling down in the fridge.

  • 3.

    Once the reduction is chilled, remove from the fridge and place the butter into a mixing bowl. Add the salt and then the cider and mix thoroughly with a wooden spoon until all is incorporated.

  • 4.

    Place the butter onto plastic wrap and roll into a sausage shape using the wrap as a tool. Tie one end of the wrap tightly before ensuring the butter is in a tight sausage shape. Then tie the other end of the plastic wrap and place the butter into the fridge to chill down. Use as required.

  • To Serve:

  • 1.

    Place all of the components onto a board or platter and enjoy with a glass of cold cider or riesling.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 3648kj
  • Fat Total 112g
  • Saturated Fat 42g
  • Protein 64g
  • Carbohydrate 600g
  • Sugar 352g
  • Sodium 5550mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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