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Pork Loin - Two Ways

Our main course tonight just arrived - pork loin two ways. On the right the pork loin (from Craig Cook's Prime Quality Meats at Northbridge Plaza) is treated to a coating of Moroccan spices. On the left the same loin is treated to a Mexican spice mix. The mound of vegetables in the centre is a bake of broccoli and fresh, sweet corn cut off the cob (both from Antico's Fruitworld).

If you've noticed the better plates of late in my photos, they were a wedding gift from Craig's family. We got a wad of cash to go and spend at Victoria's Basement, and chose a great set of square white plates in small and large sizes, with matching square white bowls. It certainly makes photographing the food a much easier task.


( 2 comments — Leave a comment )
(Deleted comment)
Feb. 16th, 2009 10:34 am (UTC)
Products are good, but more expensive than some of the other butchers I like to frequent. I was pleased to find oxtail as my S.O. wants to braise some quite desperately (he got the book Fat: An Appreciation of a Misunderstood Ingredient with Recipes for Valentine's Day), and they have a great selection of sausages. I am trying Wagyu and Mississippi (cajun spices) this time.
(Deleted comment)
Feb. 16th, 2009 10:53 pm (UTC)
I am actually the most fussy on chicken - it has to be free-range and organic for me to buy it these days. The sacrifice on taste is just too extreme.

My current favourite butcher is Australian Gourmet Meats in Clovelly. A pain in the arse to get to, but the price difference is quite worth it. Their lamb is some of the best I have tried too, and oh so consistent!

AC are very good on lots of things, but you'll pay for it. Try their sausage range, as they are really good, and they don't ooze fat.
( 2 comments — Leave a comment )