There is always a sense of excitement in the air when the Pork Star dinner comes to Adelaide and the Pork Star dinner of April 2013 at Public on Franklin Street was no exception. Conceived as a means of getting ‘more pork on to the fork’ of Australian diners, the Pork Star dinners are dining events whereby Australia’s top chefs are tasked with producing a pork based meal in some of the top restaurants around Australia. This Adelaide event lived up to the hype with Electrolux Appetite for Excellence 2012 Young Chef of the Year winner Stewart Wesson being tasked with producing a pork based dinner at popular Adelaide dining establishment, ‘Public’ on Franklin Street.
Mitch Edwards speaks to talented chef and young up and coming culinary star Stewart Wesson at the Pork Star Dinner
The dinner made use of all cuts of the pig in true ‘nose to tail’ fashion and throughout the dinner we were given everything from ears, tenderloin and crackling which were treated with various techniques to really show off the versatility of cooking with pork. Before sitting down to the ‘main event’, diners were able to sample a little finger food whilst the usual networking occurred between the chefs, producers, suppliers, writers and other foodies. A few glasses of 2011 Skimstone Chardonnay or James Squire beers were on hand to ‘grease the wheels’ of the conversation that followed…
Pulled Pork Doughnuts with Chilli Aioli
‘Sraps’ with Bacon Salt
Pork Rillettes with Peas and Croutons
Pigs Ears with Bourbon Aioli
After sitting down for the main meal, we were able to sample dishes using two different cuts of pork, the tenderloin and the shoulder which really showed off the variety of dishes one can get from this noble animal which can cater for diners of differing requirements. Costella natural Spring Water was served with all dishes but each dish was matched with an appropriate Skimstone wine.
Fennel and Yoghurt Rubbed Pork Tenderloin with Almond Milk, Preserved Green Almond, Fennel and Onions
The Tenderloin was lean and flavourful and the flavours from the fennel and yoghurt were compimentary and pleasing to taste. Similarly the charred Spring Onion and Onions gave the plate a rustic feel and somewhat spartan finish whilst the Almond milk gave the dish body and substance. This was accompanied by a Skimstone Sangiovese Rose which was for me a great find and my favourite wine of the evening.
Hay smoked Pork Shoulder with Sour Apple, Black Cabbage and Radish
This was personally my favourite dish of the night. The smoked shoulder was truly excellent with robust smoky flavours embedded into the Pork and hidden amongst it was a perfectly poached egg which added style, mouthfeel and the perfect amount of ‘ooze’ to effectively ‘sauce’ the dish and provide textural contrast to the crunchy accompaniments which were piled on top. This was accompanied by the 2012 Skimstone Barbera.
Fruit Salad Granita with Passionfruit Curd and Native Mint Meringue
A great way to finish the meal, a ‘super granita’ made of a range of other granita’s from different fruits piled on top of a perfect little morsel of passionfruit curd and topped with with a minted meringue. This was matched with the Skimstone Botrytis Semillon.
Overall, the 2013 Pork Star dinner at Public on Franklin Street, Adelaide was enjoyed by all and Stewart Wesson, Justin Markos and the team at Public did a wonderful job to highlight the versatility and deliciousness of Pork. Thanks must also go to Skimstone Wines, James Squire beers and Costella Spring Water for their assistance with the event.
Diners wanting to taste Stewarts food have the opportunity to taste his food at Public on Monday the 29th of April at the ‘Whet Your Appetite’ Appetite for Excellence Awards dinner at Public on Franklin Street.
Book Here Now!!: http://whetyourappetiteadelaide.eventbrite.com.au
*All images are courtesy of ‘Pork Star’ and ‘Australian Pork Limited’
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