News & Recipes

  • The first of many crowd pleasing dishes for this Christmas! Slow roasted boned shoulder, crackling, cress and peaches!

    So, you've got your glazed ham recipe up your sleeve. Here's another crowd pleaser! This slow roasted shoulder will literally fall apart. Teamed wi...
  • Simple Spanish Chorizo pasta BURSTING with flavour!

    This is a favorite dish of Mick's family. It is simple to prepare - and packed full of flavour. Sweet, smoky pork sausage tossed with chewy orecchi...
  • The most delicious bao ever!!

    These bao will become part of your weekly repertoire! Healthy, delicious and fun for the whole family!
  • Chicken Saltimbocca with Salt Kitchen capacollo

    Saltimbocca is a popular Italian dish, usually made with veal and proscuitto and translates literally to 'jump in the mouth'. This version uses chi...
  • Rosemary & Fennel Slow-Roasted Pork Shoulder with Apple Sauce

    Rosemary & Fennel Slow-Roasted Pork Shoulder with Apple Sauce
  • Chermoula Pork Steaks

    You won't believe this delectable recipe of deliciousness. These Chermoula pork steaks are an easy yet impressive option for fancier pork. Give the...
  • Confit Pork Belly

    We believe pork belly should have its own food group.

    It is the part of the pig that everyone seems to long for and given its versatility it's little wonder. At Salt Kitchen we make Pancetta and Streaky bacon from the belly. But every pork eating culture around the world cherishes this cut from French Vantreche or Poitrine Fume to English roasted pork with crackling and apple sauce to Cantonese roast pork or Chairman Mao's sticky pork belly to Italian Pancetta.

    Our own Judy Croagh has often said that in the early days of Western Plains Pork people simply didn't eat much pork and the belly was seen by Australian consumers as fatty and unhealthy.  Fast forward to 2020 and it is the one cut from the pig that Judy wishes she could clone due to its popularity.

  • Ham Hock & Parsley Terrine with Pea Soup

    This week we’ve paired our delicious ham hock and parsley terrine, with a fresh green pea soup.  The result is a drop-dead sumptuous winter warmer, that’s a meal all in itself. Comfortingly perfect for winter in iso, we think it’s such a shame dinner parties aren’t allowed at the moment! Enjoy…