The Botanic Gardens provided the stage for an exclusive celebration for the State’s top chefs tonight.
Chef Paul Baker of the iconic Botanic Gardens Restaurant served up an enchanted garden feast for the 90 chefs gathered for the PorkStar dinner.
PorkStar’s Mitch Edwards said the Australian Pork Limited program was a chance for chefs to come together, celebrate quality produce – including pork – and network.
“For this year’s event we worked with Paul to get the chefs outside, experiencing the beauty of the gardens,” Mitch said.
“We weren’t disappointed – it was like eating in a forest, but with incredible food!”
The four-course dinner featured pork a number of ways, from a pork head, agro dolce radicchio, horseradish and lovage to crispy pigs tail, remoulade and salted egg. Other dishes included pork belly, cabbage, abalone and saltbush, plus a Boston Bay pork collar, trotter ravioli, turnip, fermented pumpkin.
“Paul Baker has been serving up amazing food for many years and featured in this year’s PorkStar campaign,” Mitch said.
“In his time in Adelaide, he’s continued to show why he’s so well regarded and so celebrated.
“The menu Paul prepared for this event respected and celebrated all the produce, with pork as a star.”
Guests enjoyed beer from Endeavour Vintage Beer Co, Santa Vittoria water and Vittoria Coffee, while wines for the evening were matched by Gourmet Traveller Wine.
The PorkStar program is in its 13th year, with the national tour showcasing talented chefs and dishes featuring Australian pork.