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Episode 9

Cygnet hairdresser’s apple sponge

When I was getting my hair cut, Jacinta started suggesting cakes to make. This is a version that she uses, and you can add an egg to the sponge for a more cake-like texture.

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Braised pork belly with brown sugar and star anise

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The perfect ratatouille

The perfect ratatouille doesn’t have rubbery eggplant in it. In fact, it’s cooked for so long that the eggplant falls apart and makes for a creamy, unctuous sauce.

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Cured pork is simply pork that has been salted. I did a quick cure of some off-cuts when I made my prosciutto, because, well, I had to do something with them. It was a slapped together dish, with rustic, fat rolled pasta, and it was way better than I imagined it could be.

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Pot roasted quince

I like to cook quince simply, that way they can be used in various desserts.

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Braised hogget with quince and spice

Hogget is fuller flavoured than lamb, and not as fatty or lanoliny has mutton and is brilliant in dishes like this. I like to eat this a couple of days after it’s made to let the flavours settle.

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Chocolate cake

This cake won me the third place at the Bream Creek Show. I was so excited I didn’t stop bragging about it for a week.

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Roasted carrot paste

Roasted carrots are terrific because the flavour is intensified and you can get the edges quite dark which gives a really complex, less sweet tasting end result that is like carrot on viagra.

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Beetroot and bacon soup

Fresh horseradish lifts this soup from the very good to the sublime. In its absence you could use a top-notch bottled version.

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Baby spinach and goat’s cheese salad

I made this salad using all local ingredients, virtually all of which came from within the Huon Valley. It tasted terrific, mostly because the produce was so good. Use whatever is great where you live, replacing the spinach with baby cos if that’s what grows nearby.