PorkStar Adelaide Menu Showcase Tour 09 @ Urban Bistro | 18 May 2009
Urban Bistro
160 Fullarton Road, Rose Park
SA 5067 Australia
http://www.urbanbistro.com.au/
| MENU |
Inspirational menu prepared by Bethany Finn.
Assiette of pork.
Whisky braised apple, frisée with crisp pigs ear.
Sea scallop, cured pork sausage and minted peas.
Braised stuffed pigs head with gribiche.
Ferngrove Cossack Riesling ’08.
Entrée.
Caramelised ham hock with Yorkshire pudding, maple
pumpkin and cranberry relish.
FERNGROVE ESTATE
CHARDONNAY ’07.
FERNGROVE ESTATE
MERLOT ’07.
Sorbet.
Ruby grapefruit and Campari sorbet.
Main.
Rack of Berkshire pork with choucroute and fennel,
maxim potato and charcutiere sauce.
FERNGROVE MAJESTIC
CABERNET SAUVIGNON ’06.
Dessert.
Lemon delicious pudding with lemon curd ice cream.
FERNGROVE ESTATE
SAVIGNON BLANC ’08.
Espresso coffee or T bar teas.
| Background |
PorkStar is a program designed to motivate leading chefs to be ahead of the curve with pork creativity and usage. PorkStars are princes and princesses of pork who are involved in exclusive VIP events, PorkStar dinners and PorkStar degustation lunches.
Australian Pork Ltd. have been marshalling an elite group of the country’s leading PorkStars who represent some of Australia’s finest in culinary talent. Those selected have been honoured as PorkStars in a series of advertisements in food service publications, and more recently in the likes of ‘Australian Gourmet Traveller’ and ‘Vogue Entertaining + Travel’, acknowledging their achievement and their contribution.
The PorkStar series encourages chefs to engage, experiment, invent and reinvent with the unmatched versatility of pork, increasing the number and variety of pork dishes featuring on restaurant menus — particularly as main course options.
It has never been a better time for chefs to champion pork and feature it on their menus. And, pork is a viable dollar-for-dollar consideration compared with other centre plate meat options.
| For more information visit |
http://www.pork.com.au/
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