Stephen Garrett’s Pork Cheek  creation for the Wellington On a Plate My Dish Competition for Boulcott Street Bistro

I came up with this dish one standing the in the meat section of Moore Wilson Fresh ….

Weigh the pork cheek, and calculate 2%, that’s how much salt you need. Mix rock or kosher salt, with some thyme and Szechuan pepper.

Coat the pork in the salt mix and place in a container (or zip-lock bag) in the fridge overnight.

Preheat the oven to 90ºC. Continue reading “My Dish Competition Entrant” »

Rex Morgan & the culinary crew at Boulcott Street Bistro have created an entry for the Wellington restaurant event Wellington On a Plate Burger Wellington competition that’s not for the faint hearted.

Continue reading “One for the ‘Bonefied’ Carnivore” »