Australian food bloggers are finally being recognised! The other night, I had the pleasure of attending the launch of the very first Australian Food Blog Award category at La Mint restaurant in Darlinghurst, Sydney. This is a real breakthrough for food bloggers. The award is being included by the Australian Association of Food Professionals and is officially sponsored by Australian Pork. I had a great night mingling with fellow food bloggers and finally got to meet Christie from Fig and Cherry! (yay! at last!)
We were given samples of pork to take home in a stylish “cooler bag” a.k.a. an “esky” to us Aussies. The bag included some rosemary pancetta and some pork loin. There was no way these two items could survive in my fridge and I was keen to get cooking with them! I decided to keep it simple as I wanted the taste of the pork to really shine. I decided to lightly fry the pork loin on a char grill pan and cook it off in the oven. Once it had rested the final step was to drizzle it with a mixture of extra virgin olive oil, fresh oregano, parsley and lime juice. I wanted to use lemons but I had run out but the lime was actually a nice change and quite refreshing. I paired the pork with a recipe of mine for “yemista” or stuffed peppers. This was summer eating at its best! The pork was sweet, tender and the flavours of the oil and herbs complemented it perfectly.
*No recipe folks. It’s a simple task of heating your pan on a high heat, searing the pork on both sides and cooking it of in a pre heated 180 deg C oven for about 10-15 mins, depending on the thickness and cut. (For thicker cuts of meat it’s good to use a meat thermometer-we don’t want any pink bits in our pork!) Make sure you rest it for a good 5-8 mins and serve it with whatever takes your fancy.
A big thank you to Stewart White for hosting the evening and answering all our questions, Helen from Grab Your Fork for notifying everyone and to Liam Silk and Australian Pork for organising a great evening and for the great samples of pork we got to take home. Now, take a look at this ad-it won’t be officially launching till Feb 1st-but we got a chance to see it on the night. It’s hilarious!
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{ 36 comments… read them below or add one }
What a great recipe!
Gorgeous pictures Peter! Love the idea of using lime instead of lemon for the sauce. I have got an oregano plant in my herb garden and have no idea as to what to use it for except a few Italian dishes – thanks for sharing this idea – I will have to use the oregano more often now! And that Yemista – how pretty is that dish!?!
Fabulous photos. They’re making me hungry.
No recipes is good. Try something new and maybe you just might be onto something with some luck.
Hi Dave and thanks for your comment. I usually try to “wing it” in the kitchen but for certain dishes some sort of guide is good too-especially baking!
Fantastic styling and beautiful photos as always! It was great to finally meet you
hmm, i must start organising the first european, no, greek, no, cretan, no HANIA food bloggers convention!
Maria, you really should. If anyone can–you can! Uhm, but how many of you are there? No matter, you’d win all the awards if there ever were any.
I love pork. It is so versatile and tasty! That dish looks fantastic!
Cheers,
Rosa
Mmmm, I haven’t had pork in a while and this “no recipe” sounds yummy
Nice photos Peter! Never heard of a food blogger award, I wonder if there is anything like this in Europe.
that’s a great recipe. i couldn’t think of anything for mine so just pan fried to seal with salt/pepper/butter, then popped into oven, then added some apple cider vinegar to finish. tasted ok but will try and remember your recipe next time
Hooray for pork and again some stunning photos. Hope you are enjoying a lovely summer.
I think there are a lot of talented bloggers down your way. Good that you’re organizing and getting to meet n’ greet. And it’s always fun to get products to try — especially those that put ‘pork on your fork’. P.S. Your Yemista looks perfecto!
I’m loving the keeping it simple philosophy. It must have been a fun night and although the marketing is a big part, the learning is equally as important.
What a wonderful opportunity to meet fellow bloggers and enjoy what you all do best. This is my kind of meal as well since I can be “porked” anytime (according to the commercial).
I usually panfry my pork loins. And I stuff bell peppers frequently. Did I ever think of putting the two dishes together? No… And plating it is another story. How wonderfully simple, appetizing, and even elegant this makes the daily dish look!
Great event and lucky to get some products to try. The pork loin sounds delicious just with these simple ingredients. Afterall Greek cuisine is based on simple ingredients like olive oil, lemon and oregano. Lime sounds like a good substitute.
I just love pork and I love how restrained you were with this one… it takes talent (and great taste!) to let so few ingredients really shine. Too many Americans shun pork and it absolutely shocks me. GREG
Peter, I bet with such oozing talent, you are surely going to win any blogging award event !
n aah the stuffed peppers look so wonderful !
delicious looking plate there, Peter! I’ve been craving gemista and need to make some soon!
Ditto on the craving you’re giving me for y/gemista. The photos are stunning, as usual. It’s dinner time here, so I hope hubby, who’s on KP tonight, has rigged up something at least as good, or I’ll be hopelessly disappointed.
Peter, it’s always nice to get some free “swag”, pork included! I’ve never thought to pair gemista with a pork chop…how crafty of you!
Fantastic to meet you too Peter! (Finally!) Looking forward to catching up again soon
You were super quick with your recipe… what happened to Souvlaki?! Did you get two loins? I did, accidentally, I think but I’m not complaining.
That looks totally delicious Peter! And great that the Australian foodbloggers are finally being recognized. I think here in Holland we still have a long way to go!
The pork looks fantastic and I agree, simply is often the best with quality product. So good to catch up with you again the other night
What a great combination, pork loin with veggie gemista.
Gemista is my favorite dish of all times. Especially my mother’s.
One stuffed green pepper, one stuffed tomato and a chunk of feta cheese and rustic bread.
Hmm, I think I’m getting hungry!
Magda
Sounds like a great evening – and what a nice goodie bag to take home!
Lovely photos Peter! That stuffed pepper is calling me. Sounds like you had a great time.
Sounds like you guys get cooler schwag down there than pamphlets and USB drives we get up here at blogger events:-) Maybe it’s time I moved down there! Love the plate, is that tin?
Hey Marc…it’s actually stainless steel!
Great way to use the pork loin; I think I’ll use mine the same way! Hehe. Love the photos!
Peter, I like you latest shots, where you used a very subdued lighting. One could say, that you underexpose the photos to creat a kind of dim light situation with an often more blueish / cooler color mood.
This is incredible a feast for the eyes poetic!
Yum, Yum, Yemista.
Wow what gorgeous pictures! first time here and loving your blog!
All I could say is they’re WOW.