Pork is such a magical meat that repeatedly satisfies most households across Australia. So the question that has been repeated most evenings is “What’s for dinner?”…With the help of SunPork Fresh Foods that is a Queensland based company aims to provide a tasty, healthy and convenient products to put that question to bed, once and for all.
Seriously fresh food ingredients
It was an exciting evening as Executive Chef Ashley Hughes cooked for 30 guests, including Sydney food media writers and bloggers. When SunPork Fresh Foods had a vision to take pork to new heights, they literally did, with an intimate media dinner at STUDIO Sydney Tower.
STUDIO Sydney Tower view
I had to take a few deep deep breaths when I saw the prawn toast. It’s super tasty with pork belly rashers in Korean BBQ Sauce to the prawn mix. It’s hard not to miss the oven baked slices of almond because it was heavily covered with it. The combination of prawn and pork belly rashers sure makes a great couple.
Another amazing canapé was the Moroccan beef pastille which showcase how crazy delicious the shredded beef with some classic Moroccan spices and sweetness is added then encased in some brik pastry. The pastry was lightly baked till it became crispy and let me tell you the texture was paper thin. To garnish it was served with a dollop of minted yoghurt. Oh I wouldn’t mind having some now…
Moroccan Beef Pastille
Next up the Mushroom arancini arrives looking dangerously delicious. It was my responsibility to grab one of these yummy suckers. It’s a true classic Italian dish that delivers shredded chicken, yes SHREDDED not minced. The chicken was folded through a couple of toss and turns in the risotto mix, then baptised with parmesan, parsley then rolled into bite size balls, crumbed and DEEP FRIED.
Chilling before we put our forks on some porks.
WOAH! Gorgeous table setting
Sunset view from STUDIO Sydney Tower
And the #hashtags begins!
This apple has Nessy Eater’s name on it!
Start off with a cube of focaccia bread.
The sung choi bao that consists of shredded pork with ginger, garlic, onion, water chestnuts and bean sprouts was calling my name and while the piece was not as massive as I imagined, however it was decent in flavour. The slabs of tender pork was in there but it just so happened to be hiding in the witlof.
Sung choi bao
Pairing oh so heavenly well with the sung choi bao was the crispy Asian salad with an Earth shattering crackle encasing and tucked underneath super juicy and tender porky flesh. Crispy crackling skin was succulent and we could tell it was carefully cooked well. Just look closely at the inward shot of that skin…hmmmm..hmmm. Yep there’s tossed salad of pickled carrot, coriander, cucumber and a Thai Nam Jim dressing buried underneath that FAT piece of meat. There was a little spice in flavour for this babe and sure won my tastebuds with that kick to this dish.
Crispy Asian Salad with Pork Belly
Another glimpse of Sydney, isn’t it beautiful?
Some tastyness can be traced in the orecchiette that contains pork belly rashers, fresh peas, basil and mint. HOLY MOLY! It was satisfying to the point I had to get my focaccia bread and scrape off the creamy sauce from the bowl. This was truly well put together and the herbs were so fresh it waffled across the other side of the room.
Pork Belly Rashers
Most freaking amazing dish was the organic porcini mushroom risotto. It took me a few moments to stop inhaling that truffle and I can confirm I had a few awkward stares at the table as if I was high on something…teehee. Besides the prized truffle the Earthy porcini mushrooms and shredded pork was truly decadent with the creamy traditional risotto.
Organic porcini mushroom risotto
After a short discussion about the SunPork’s super meat feast there comes the slow cooked pork belly. My body was so use to being used by pork belly and I have no problem with that whatsoever. The serving of the slow cooked pork belly was served with spiced carrot puree, roasted Dutch carrots, apple gel and kale chip. Such a simple dish that I can properly give it a crack at it. The acidity of the apple did help cut the acidity of the slow cooked pork and woohoo to the crispy kale chip, you nailed it.
Slow Cooked Pork Belly
For our final savoury dish we were introduced with the sweet and spicy BBQ pork ribs with potato bake and a wedge of chargrilled lemon. I couldn’t keep this off my mind because of that smokey flavour. It was surprisingly delicious and Sydney Tower Head Chef Ashley Hughes even admitted that “the smokey flavour from the ribs didn’t come from him, it’s purely from SunPork products“. This homely-stylish dish was served with a sophisticated potato bake that contains layers of thinly sliced potato, parmesan cheese, caramelised onion and a herbed cream.
BBQ pork ribs
Finally we got to see Sydney Tower Head Chef Ashley Hughes in person and he gives us an insight of what he thought about SunPork Fresh Foods products. Chef Hughes mentioned he took his inspiration from some of his favourite pork meals and the products are easy to use because all the slow cooking, the marinating have already been done.
Sydney Tower Head Chef Ashley Hughes talks with SunPork Fresh Foods Marketing Manager Mary-Jane Knudsen.
And moving on to dessert we each devoured our mini lemon tarts that included gourmet lemon filling in a round soft biscuit-pastry shell. Indeed super refreshing with that hint of zestiness and looks pretty darn good.
Mini lemon tarts
We couldn’t just leave with one dessert in our second stomach and so chocolate truffles makes the first move on us with that oh oH OH so fine chocolate coating. As I bite into that chocolate case a gush of creamy ganache centre flows out like a river. Can you imagine that ganache? 😛
With society having less time to spend in the kitchen these days, SunPork Fresh Foods have done all the hard work by providing products like shredded meat range, to ribs and all-time favourite, pork belly into pre-prepared meals that help hit with time poor and health conscious people. As SunPork Fresh Foods Marketing Manager Mary-Jane Knudsen said “These pre-prepared ranges are dispelling some of those myths and showing people how easy pork is to cook and enjoy”.
Fantastic way to end the SunPork Fresh Foods event was looking at this spectacular Sydney view.
Photos by Vanny Tang
Disclaimer: Nessy Eater attended as a guest thanks to KDPR. Opinions are however, Nessy Eater’s own.
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