Boned Shoulder of Pork Roasted with a Winter herb Cure on Creamed Parsnip and Buttered Kale (left) and Pot-Roasted Murray Valley Moisture-Infused Pork Rack with Broad Beans, Pomme Cocotte and Pine Mushrooms(right).
It all started with a dash from the office to Restaurant Atelier in Glebe, with a rumble in my stomach that can only be sated by Pork. Actually, I lie. It started before then, with an invite from Stewart at Whiteworks and Mel from Fooderati to attend a Yuletide Feast Restaurant Atelier with Australian Pork. How could I say no?
This amazing pork extravaganza was accompanied by Piggs Peake wines in a delightful play on words. Now, I like wine as much as the next person, but I know almost nothing about it, past “Wow thats the kind of wine I wouldn’t mind drinking after a long day at work” vs “um, that one tastes like dead ants”. Furthermore, I don’t actively drink white wine, so this dinner was eye opening for me because I realised that white wine isn’t bad, and I actually quite enjoy it (or maybe it was that the Piggs Peake wines I tasted were of a much higher quality than I am used to). Big thumbs up to Piggs Peake, for letting me in on the white wine secret.
