Autumn is here, enjoy the produce.

This is another recipe I created for Morning Copy’s lovely client Butcherman using their delicious meat!

As we edge into Autumn the weather starts to cool and a whole new range of seasonal produce becomes available; pumpkins, mushrooms, pears, pomegranates, truffles, pistachio nuts, fennel, parsnip and celeriac – just to name a few.

Meat has seasons too and normally you’d associate Spring with lamb, but there’s new season lamb around right now that’s simply wonderful.

I’ve kept this dish seasonal by using pumpkin and mushrooms. I especially love mashing other vegetables with potato, such as pumpkin or cauliflower, because it’s an easy way to increase your daily veggie intake – oh, and it tastes great too!

Enjoy, Christie x

Rosemary Lamb Chops recipe

serves 4

2 sprigs of rosemary, leaves picked and finely chopped
3 tablespoons vegetable oil, plus 2 tablespoons extra
12 (2×1kg packs) Butcherman Lamb Loin Chops
1 cup of peeled and diced potato
4 cups of peeled and diced pumpkin
1 tablespoon butter
1/4 cup milk
Buttered, sauteed mushrooms, to serve

1. Mix together the rosemary and 3 tablespoons of oil, reserving a few pinches of rosemary for garnish. Rub the herb mixture all over the lamb loin chops.

2. Place the diced potato and pumpkin in a large pot and fill with enough water to just cover the vegetables. Bring to a boil and then simmer for 5 minutes until vegetables are very tender. Drain thoroughly.

3. Return the empty pot to the stove and add the butter and milk. Stir until the butter has melted and the milk it hot, but not boiling. Add the potato and pumpkin and season with salt and pepper. Mash until smooth and keep warm.

4. Heat a large frying pan over high heat and add the 1 tablespoon of oil. Fry six of the chops for 8-10 minutes, turning once, for medium or until your liking. Repeat with the remaining tablespoon of oil and six chops.

5. Rest the lamb chops for 5 minutes in a warm place then sprinkle with extra rosemary. Serve with the pumpkin mash and buttered mushrooms, if you like.

Looking for more lamb recipes? Try these:

- Greek Lamb Skewers (GF)
- Lemon & garlic rack of lamb w/ fresh mint sauce (GF)
- Grilled lamb w/ eggplant and feta cous cous
- Lamb roast w/ rosemary and lemon (GF)
- Red wine lamb shanks w/ herb mash

Photograph: Tim Robinson

That’s me and ‘Tets’ -  or Tetsuya Wakuda for those who haven’t met him! He’s a world-famous chef and owner of the equally world-famous restaurant Tetsuya’s in Sydney.

Last week I had the privilege of being invited to attend one of his extremely coveted Masterclasses (he only does 12 a year!). I have to immediately give a big warm thank you to Electrolux, Open Haus PR (especially Nicole) and of course, Tetsuya for inviting me. It was truly a once-in-a-lifetime, dream experience.

Guess what? You can win a chance to do it too!

Don’t rub your eyes, you read that right. Fig & Cherry and Electrolux are giving you the chance to attend an exclusive Masterclass with Tetsuya. Competition details are at the end of this post… Don’t want to wait? ENTER NOW!

For those of you who can wait, let me tell you about the evening…

Photograph: Tim Robinson - Tetsuya's Signature Confit Ocean Trout

The Masterclass Evening

I was collected by a chauffeured car and driven to the Kent Street restaurant where I met up with 9 other excited food bloggers (which included two of my buddies Lorraine and Peter).

We were given a tour of Tetsuya’s brand-spanking-new Electrolux kitchen – I was in absolute heaven! It’s beautifully ergonomically designed with no taps in the way (there’s a spout inside the sink controlled by a knee pad – so hygienic!), Tetsuya points out this is very handy when moving large trays of food around the kitchen, very clever.

There’s also loads of marble bench space and a beautiful ceiling-sized range-hood that’s cleverly disguised as lighting. All this is great, but BEST part is the extremely sexy Electrolux Induction Stove Tops. Those sleek, shiny black beauties have stolen my heart! Touch-slide controls, flat burners and precise temperature control are just some of the amazing features.

You might think that it takes a long time to cook with electricity? Not with induction! Tetsuya demonstrated to the group how quickly these stove tops can heat up a heavy-based frying pan… with my hand! OK, I did volunteer (see pic here), but he held my hand down on the pan and it only took a few seconds for it to be too hot to touch. Absolutely amazing.

Last thing before I finish blabbing about induction – and this is arguably the best thing about it – when you turn off the burner, the heat disappears almost immediately. It’s safe to touch after only a few seconds.

Tetsuya demonstrated this by boiling milk, which came to a boil in less than 1 minute (from a cold burner to boiling in 60 seconds!). Then he left the saucepan on the burner and turned it off – the milk immediately stopped boiling.

No more crying over spilt milk! No more burning yourself when your pasta is frothing over the edge of the pan and you drag it to another cold burner!  OK, maybe that’s just me, but you get my point. END Induction Love-making, Phew

Once the kitchen tour was over, Tetsuya showed us how to make perfect scrambled eggs (with a special ingredient, see trade secrets below), scampi tails in herb oil marinade, steamed crab claws, a stunning dinner party show-stopper of warm scallop salad, confit fish and a chicken tagine (without a tagine!).

Can you believe after all this fun we sat down to his 10 course degustation? So cool! For brilliant photos of the food check out this post by Peter of Souvlaki for the Soul. That boy sure knows how to use a camera!

Trade Secrets I learnt from Tetsuya!

• Don’t settle for anything less than an Electrolux Induction Stove top.
• Use creamed corn in scrambled eggs for a light texture and extra silkiness.
• If you don’t have anchovies on hand, replace with fish sauce in recipes.
• Only use cling film (saran wrap) in an oven that’s very low and has precision temperature control (such as Electrolux ovens!).
• Add finely chopped rosemary to egg whites for meringue desserts to stop that ‘eggy’ smell.

WIN A MASTERCLASS WITH TETSUYA WAKUDA!

HOW TO ENTER:

STEP 1. Go to the special Fig & Cherry Competition Page <— click that link!

STEP 2. Fill in your contact details.

STEP 3. Answer this question in 25 words or less: What is your favourite feature in Tetsuya’s new Masterkitchen?

(Hint: Click the ‘Take the Tour’ link on the competition page to get inspiration!)

STEP 4: Click the ‘Submit’ button and cross your fingers!

WHAT YOU WIN:

• A single invitation to a Tetsuya Masterclass at Tetsuya’s restaurant, Sydney on Tuesday 24th August 2010 from 6pm.
• Return economy airfare from the winner’s nearest Australian capital city.
• One night’s accommodation on the night of the Masterclass.
• Transportation by private car from the winner’s accommodation within the Sydney metro area (50km radius from Sydney city centre – GPO) to Tetsuya’s restaurant for the Masterclass and then back to their accommodation within the Sydney Metro area stipulated above.

THE RULES:

• You must be 18 years or older to enter.
• All entries must be received by 12 midnight AEST Tuesday 4th May 2010.
• Full terms and conditions can be found here.

Best of luck! I really hope one of my readers wins! Christie x

Looking for an exclusive ‘pop up’ event? Look no further!

A friend of mine (well, actually, my brother-in-law’s fiance’s brother’s girlfriend – can you see why I just said ‘friend’? ) is travelling across the globe from Paris to Sydney for a very exciting food event.

Rachel Khook is British (but lives in Paris) and is putting on the event with her fellow British mate Frankie Unsworth (who lives in Sydney) – confused yet? – in a secret location in the Eastern suburbs for 3 nights only on the 12th, 13th and 14th of March.

The two lovely Poms will cook a six course meal with matching wines for a select crowd of very lucky people. They promise the meal will be:

“A quirky interpretation of Australia’s gastronomy, from its traditional ‘floaters’ to the fusion flavours imparted by its waves of immigrants; from penal colony to gold rush eldorado to sun and surf mecca”.

If you’d like to attend their edible exploration of Down Under then email edibletales(at)gmail(dot)com to make a reservation. There’s a recommended donation of $75 per person – seats are limited!

END PROMO!

Hope you all started the week with a bang, hooray for Monday. Christie x

05/03/10 UPDATE: Winners announced!

A big thank you to everyone for entering this competition, it was extremely hard to choose because there were so many good entries!

Congratulations to these creative winners:

• Lena A (I love poems!)
• Rhonda Taylor (You had me at ‘Longrain ago’, very clever.)
• Natalie (Great idea to make a little recipe from the names, love it!)

Please expect a confirmation email from me soon so I can get your address to post you the tickets.

——–

Win one of 3 x Double Passes to the Taste of Sydney Festival!

It’s that time of year again and it’s come around so quickly! Do you remember when I attended the Taste Of Sydney Festival 2009? I had a blast and I’m set to hang out in the VIP room this year with my mate Lorraine (which is very exciting!).

Don’t worry, I’ve got something for you too – 3 Double Passes to be exact!

What You Win:

Two standard passes worth $27.50 each – that’s $55 worth, woo hoo!

Competition Rules:

1. Leave a comment on this post using at least two of the restaurant names that are featured at the festival (Click here for a list, if you’re stuck).

Example: My friend Guillaume likes to catch Flying Fish while standing under a Marque. He’s quite crazy.


The most creative entry will win!

2. Make sure you put your email in the correct field when leaving a comment. This will not be shown publicly, but it will allow me to let you know if you win.
3. Entries close at midnight (Australian Eastern Standard time) on March 4th 2010.
4. You can enter as many times as you like.
5. Please only enter if you can make it to Sydney, Australia for the Festival on March 11th! Sorry, I’m not paying for airfares

Note: Some people have already emailed me to ask for tickets – even before I knew I had them to giveaway, spooky! Sorry guys, I can only accept entries as comments on this post.

A big thank you to the lovely folks at Stellar* Concepts Australia for providing the tickets for this giveaway (thanks especially to Renee!).

Want another chance to win a ticket? Check out my friend Lorraine’s blog Not Quite Nigella and enter her competition too. You’ve got to be in it to win it!

Best of luck, Christie x

You can also find me at: STUMBLEUPON | FACEBOOK | TWITTER | RSS FEED

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Lamb back strap with green olive couscous

I recently made this recipe for my online gourmet butcher client Butcherman for their monthly email newsletter. It’s always such a joy to cook with their delicious meat.

As you can see, the lamb was very juicy and it went really well with the Moroccan flavours in the couscous.

I have to admit that I didn’t make the couscous in the traditional way (like I learnt at that excellent cooking course in Morocco) as my brief was to make something quick to throw together while the lamb cooked on the BBQ.

Never-the-less it’s a great combination of flavours and is super simple to make. Just like 99% of my recipes here on Fig & Cherry!

If you’re not a lamb lover then the couscous also goes really well with fish or prawns thanks to the tangy preserved lemon kick and fresh herbs.

Happy cooking, Christie x

You can also find me at: STUMBLEUPON | FACEBOOK | TWITTER | RSS FEED

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Lamb back strap with green olive couscous recipe

serves 4
1/4 cup vegetable oil
2 garlic cloves, crushed
pinch of dried chilli flakes
ground black pepper
2 packets of Butcherman lamb back strap (approx 450g)
2 cups couscous
2 cups hot vegetable stock or boiling water
1 tablespoon olive oil
5 sprigs flat leaf parsley, leaves only, roughly chopped
12 green olives, pitted and chopped
1/2 preserved lemon, rind only, finely chopped (or 1/2 fresh lemon, zested)
lemon wedges, to serve

1. In a large non-metallic bowl whisk together the vegetable oil, crushed garlic, chilli flakes and pepper until well combined. Add the lamb backstraps and coat in the mixture, massaging gently so the flavours penetrate the meat. Cover and marinate in the fridge for 1 hour.

2. Place the couscous in a medium saucepan and add the stock or boiling water, olive oil and a pinch of salt. Stir, cover with a lid and leave for 5 minutes (not on the stove) until the liquid has all been absorbed.

3. Bring the lamb to room temperature and pan fry or BBQ for 4 minutes on each side for medium or until cooked to your liking. Rest and keep warm under a tent of foil. Fluff up the couscous with a fork and mix through the parsley, olives and preserved lemon (or zest).

4. Thickly slice the lamb and serve with the couscous and lemon wedges.

Looking for more lamb recipes? Try these:

- Greek Lamb Skewers (GF)
- Lamb roast w/ rosemary and lemon (GF)
- Lemon & garlic rack of lamb w/ fresh mint sauce (GF)
- Red wine lamb shanks w/ herb mash

Summer greens with fresh tomato sauce

It’s the last month of Summer in Australia and as someone who loves to eat seasonally, I (literally) push to grab the last of the crisp green beans and shiny zucchinis at the farmers market.

I really get a buzz out of selecting what I deem the best vegetables from what’s available. I think it’s got something to do with having mini-obsessions with cleanliness and perfectionism.

Note: if you see me at the market, run! I’m obviously slightly nutty.

I really love greens simply steamed or quickly stir fried with lots of black pepper and drizzled with grassy olive oil or nutty sesame oil. Although this recipe is for those who like to eat their greens with a sauce.

Tomato sauce made from scratch with perfectly ripe tomatoes is truly a thing of beauty. I love the way it coats and cuddles the greens in a very sexy way in this dish. Please excuse the steamy description, but it is Valentine’s Day today!

Happy cooking, Christie x

You can also find me at: STUMBLEUPON | FACEBOOK | TWITTER | RSS FEED

Summer greens with fresh tomato sauce recipe

serves 4-6 as a side dish

6 very ripe medium-sized tomatoes (I used Roma/Plum)
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon of tomato paste
2-3 medium-sized zucchini, sliced into matchsticks
300g green beans, topped and tailed
200g baby spinach leaves

1. Cut a shallow cross into the base of each tomato and place in a large bowl. Pour over enough boiling water to just cover the tomatoes. Leave for 2 minutes then drain, refresh under cold running water and peel the tomatoes. Roughly chop and set aside.

2. Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and cook until starting to brown at the edges (5 mins), then add the garlic and cook until fragrant (1 min). Tip in the chopped tomatoes and slightly mash them with a wooden spoon. Stir constantly until the mixture becomes a bit dry (2 mins) then add one cup of water and scrape any bits that have got stuck. Bring to the boil.

3. Turn the heat down to low, add the tomato paste and stir until dissolved. Season with salt and pepper and allow to simmer until thick and pulpy (15 mins).

4. Steam or boil the zucchini and beans until tender (5 mins) then toss with the baby spinach leaves to slightly wilt them. Spoon some of the sauce onto a serving platter, top with the greens and then spoon over the rest of the sauce and serve. You can also toss the greens with the sauce if you prefer.

Still hungry for more vegetarian recipes? Try these:

- Polenta crumbed cauliflower w/ parsley dressing (GF, V)
- Organic roasted beetroot w/ vegan coriander pesto (GF, V, VG)
- Harissa baked eggplant (GF, V, VG)
- Feta and preserved lemon salad (GF, V)

How to make perfect scrambled eggs!

Here’s the most important thing to remember; the ’scrambling’ gets done when you whisk the eggs in the bowl – not in the pan!

Gentle scraping and swirling of the pan is all you need to create the lightest and fluffiest scrambled eggs; very little fiddling is needed. In fact, the more you move the eggs around the pan attempting to ’scramble’ them, the more they’ll leak liquid, and become water-logged. Gross. I explain exactly how to do it properly in the recipe below.

The delicious rosemary pancetta by Montecatini that I was given a few weeks ago (remember the new Australian Pork TV commercial?) was absolutely delicious paired with fresh organic eggs and a good chilli kick.

I made it a little healthier by using no oil, low fat milk and no additional salt (as the pancetta is quite salty), but feel free to use full fat milk or cream to make it more indulgent. Either way, it’s the perfect Saturday morning breakfast to get your weekend on track!

Happy scrambling, Christie x

You can also find me at: STUMBLEUPON | FACEBOOK | TWITTER | RSS FEED

Pancetta and chilli scrambled eggs recipe

serves 2

200g sliced pancetta, torn into bite sized pieces (I used Montecatini pancetta)
4 free range organic eggs
1/4 cup milk (I used low-fat)
Freshly ground black pepper
Pinch of hot chilli flakes (dried chilli / red pepper flakes)
Hot buttered toast, to serve (I used my FAV Burgen soy and linseed)

1. Heat a non-stick pan over high heat and throw in the pancetta. The fat will melt and lubricate the pan so no oil is needed.

2. While it’s crisping up, whisk together the eggs, milk, pepper and chilli in a small bowl until well combined.

3. Turn the heat down to medium and pour the egg mixture into the pan. Allow the egg to set around the sides for around 5 seconds, then, using a flat spatula, gently drag the cooked egg to the centre and swirl the pan so the uncooked egg coats the edge again. Continue dragging and swirling until their is no more runny egg.

4. Important! Do not try to ’scramble’ the egg, that’s already been done when you whisked them with the milk. For truly light and fluffy eggs you need to handle them very little in the pan. If you keep scrambling the mixture it will break up and start to ‘leak’ moisture and become gross and water-logged.

5. Once the egg is almost set, take it off the heat and prepare the toast. By the time you’re done, the eggs will be ready, as they continue cooking with the residual heat of the pan.

6. Serve on top of toast and sprinkle with extra chilli if you like.

(sing) I scream, you scream because I got free ice cream!

Hooray for free ice cream! The HUGE 9L tub, yes you read that right – 9 litres, was too much for this girl and her hubby to eat! Lucky I’ve got two sisters, a brother and a Mum and Dad who looooove ice cream. I’m sharing it with them.

Do you know how big 9L looks? Think about when you go to the ice cream shop and they scoop out your portion from a big rectangle tub. It’s that big.

I got this free because New Zealand Natural Ice Cream have a new flavour called Golden Manuka Honey. If you want to try some for free, head to their stores to grab a free scoop when you purchase any ice cream.

I’m a big fan of Manuka honey for it’s amazing health benefits and healing capabilities. If you spread a little on an open wound it protects bacteria getting in and can also help with digestion and inflammation when eaten regularly.

This new ice cream is flavoured with manuka honey and has a swirl of golden kiwifruit through it. It’s very sweet, so I think it needs to be eaten in small portions – perfect as a topping for pancakes!

I tried to make these pancakes a little healthier (since I was eating them with ice cream!) by using low fat milk and dairy free spread to fry them with. I used the Australian brand Nuttelex. Does anyone else use this spread? I absolutely love it! It’s my essential ingredient for vegan baking and for using as a healthy spread with vegemite on toast.

These pancakes came about because I let a poor little banana go black in the fruit bowl. I think they’re a great alternative to making banana bread with overripe bananas and are delicious for breakfast or dessert, I hope you enjoy them!

A big thanks to Fiona from Mark Communications and New Zealand Natural Ice Cream for providing the massive 9L tub of Golden Manuka honey ice cream for me to play with!

Happy (pancake) flipping! Christie x

You can also find me at: STUMBLEUPON | FACEBOOK | TWITTER | RSS FEED

Banana pancakes with golden manuka honey ice cream recipe

makes 6 large or 12 small ones

1 cup self raising flour
pinch of salt
pinch of ground cinnamon
1 very ripe banana (one you’ve let go black is perfect!)
1 egg, lightly beaten
3/4 cup milk (I used low fat milk)
butter and vegetable oil for frying

To serve
Fresh banana slices
Golden Manuka honey ice cream
Raw almonds

1. Sift together the flour, salt and cinnamon in a large mixing bowl. Mash the banana thoroughly in a separate bowl, then mix in the beaten egg and milk.

2. Add the wet ingredients to the dry ingredients and fold gently until just combined. Don’t over mix or the pancakes will turn out rubbery. The batter should be quite thick; thicker than double cream, but not as thick as cake batter.

3. Place a small knob of butter and a few drops of vegetable oil into a non-stick frying pan. Allow to melt over medium heat then add a small ladle-full of batter. Tilt the pan if you’re making big pancakes or leave the batter in small circles.

4. Wait for bubbles to appear on the surface (1 minute or so) then flip and cook the other side until browned (30 seconds). Keep warm on a plate covered with a tea towel or in the oven at a low setting. Repeat with the remaining batter.

5. Serve layered or stacked on plates with fresh banana, ice cream and almonds.

Looking for sweet breakfast recipes? Try these:

- Blood orange w/ ricotta, brazil nuts and honey (GF, V)
- Grilled apricots w/ yoghurt and walnuts (GF, V)
- Mango and basil breakfast parfait (GF, V)

Celebrate Australia Day with some uniquely Aussie ‘Roo’ meat!

Tomorrow, on January 26th, our beautiful country turns the ripe old age of 222!

For my international readers who aren’t sure what Australia Day is, let me quickly explain.  Australia Day is a national public holiday to celebrate the First Landing in 1788 when Captain Arthur Phillip commandeered the First Fleet of eleven convict ships from Great Britain.

It’s also known as ‘Invasion Day’ because many native Aborigines were killed by the British arrivals. If you look up official Australia Day history websites, there’s a distinct lack of information about that brutality.

On a happier note…

Australians love to celebrate with a BBQ at home, the beach or a park. Remember, it’s Summer time here Down Under! The best part is that we get a day off work.

There’s nothing more Aussie than kangaroos (except maybe koalas!) and kangaroo meat is one of the leanest and protein-rich meats available. It’s super juicy if you don’t overcook it and it’s really cheap to buy in Oz. I’ve made these even more ‘Aussie’ by using green and yellow capsicums (peppers).

Although our flag colours are red, blue and white, our sporting teams wear green and gold to represent Australia internationally. It’s kind of weird, but don’t judge us, we’re probably less than half your age (We’re only 222, remember?)

Sorry to my Northern Hemisphere friends who are braving the thick snow! You can make these in a frying pan or skillet if there’s kangaroo meat available in your neighbourhood supermarket.

On an unrelated note, while searching for 222 historical things, I came across this very freaky website that thinks the number 222 is very superstitious. You be the judge. Click here to take a look.

Happy cooking! Christie x

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Green & Gold Kangaroo Skewers Recipe

makes 8 skewers

8 bamboo skewers
500g kangaroo loin
1 medium yellow capsicum (pepper)
1 medium green capsicum (pepper)
salt and pepper
vegetable oil
salad and lemon wedges, to serve

1. Soak the bamboo skewers in cold water for at least 30 minutes to prevent them from burning.

2. Slice the kangaroo loin and both capsicums into 3cm cubes and place in separate bowls. Thread the capsicum and kangaroo meat alternately onto the skewers.

3. Heat the BBQ or a large frying pan. Brush the skewers with vegetable oil and season generously on both sides with salt and pepper.

4. Cook for 8-12 minutes, turning frequently until medium rare or to your liking. Allow to rest for 5 minutes then serve with salad and lemon wedges.

Here’s some more recipes with unusual produce for you to try:

- Salmon wasabi leaf canapes w/ wasabi and soy dipping sauce (GF)
- Roasted baby eggplants w/ mustard vinaigrette (GF, V, VG)
- Chilli octopus salad (GF)
- Spinach and avocado salad w/ wasabi sesame dressing (GF, V, VG)

New TV commercial for Australian Pork! Isn’t it hilarious?!

Last night I attended the launch of the very first Australian Food Blog Award category by the Australian Association of Food Professionals (formerly Food Media Club Australia) at La Mint Restaurant in Darlinghurst.

The launch announced the very exciting news that Australian Pork (yummy!) is the official sponsor of the award.

The lovely Liam from Australian Pork said they were proud to sponsor the award as he compared food bloggers and ‘pork’ as the under-dogs of their respective industries. Pork of course being less popular than beef and food blogs being taken less seriously than mainstream media.

I really loved this comparison as food bloggers are definitely seen as second tier (if not lower!) than TV and magazines. However, it’s fantastic that blogging enables ‘laymans’ (albeit, well informed enthusiasts!) the opportunity to offer their opinions and ideas. Oh, and pork is delicious, so get some on your fork tonight. Ha!

We are of course, a whole new ball game, and sometimes change brings fear! Enjoy the ride people, because this hobby blog of mine is here for the long haul

This new Australian Pork TV commercial is not airing until Feb 1st and was shown last night for the first time. Isn’t it hilarious?! I bet being ‘porked’ will definitely find it’s way into the common vernacular after this goes to air. I’m certainly using it from now on! What a crack up.

I also got to meet some food bloggers and chefs that I’ve connected with on Twitter and through their blogs. It’s great to put faces to the names such as the exuberant Peter G from Souvlaki for the Soul, Ed Charles from Tomatom and Bridget Davis. As well as new faces (at least to me!) Foraging Otaku and Peas For Me.

A big thank you to Stewart White, Liam Silk and Australian Pork (PorkStars on Twitter) for organising a great evening and to La Mint Restaurant for the delicious Vietnamese food (try their crispy chicken with tamarind sauce, it’s divine!).

We also got an excellent goodie-bag of Australian pork loin and pancetta so there will be some pork recipes coming up soon. Feel free to leave suggestions for what I should make in the comments.

Happy porking! Christie x

Let’s connect…
Give me a ‘thumbs up’ on STUMBLEUPON.
Become a fan of Fig & Cherry on FACEBOOK.
Want even more yummy chat? Follow me on TWITTER.
Don’t miss all the tasty action. Click here to get the Fig & Cherry RSS FEED!