Design Inspired By Mixing Shape & Form

In such a fast paced world the holiday season is one of the few times of the year when everyone stops to gather with loved ones. It’s an opportunity to slow down and enjoy genuine downtime with family and friends.

A special meal is often shared to commemorate this occasion. In collaboration with L’Americano Espresso Bar we want to share a couple of our favourite dishes to create this holiday season.

Prosciutto and melon is an easy summer appetiser, vibrant in colour and rich in taste. This classic Italian dish is known as prosciutto e melone within its home country.

Prosciutto Melon Recipe  

INGREDIENTS 

  • ½ Rock melon
  • 8 slices of Prosciutto

METHOD

Begin by peeling the rock melon and remove any seeds.

Cut the melon into 8 pieces, then cut in half to make 16.

Cut each slice of prosciutto in half and wrap around each piece of rock melon.

Arrange on a dish and serve.

Porchetta is a traditional Italian boneless roast pork dish. Let this be the centrepiece of your holiday feast.

Porchetta Recipe

INGREDIENTS 

  • 2.5kg pork belly, boneless
  • 600g of pork loin
  • 2 sprigs of rosemary, leaves picked
  • 3 sprigs of fresh thyme, leaves picked
  • 1 large bulb of smoked garlic
  • 1 tbsp of fennel seeds
  • 1 pinch of chilli flakes
  • 1 lemon, zested
  • 2 tbsp of white wine
  • 1 tsp flaky sea salt
  • 1/2 tsp cracked black pepper
  • 500ml of water
     

METHOD

To begin, place the fennel seeds and chilli flakes in hot, dry pan and toast for 30 seconds, until fragrant.

Peel the garlic cloves and place in a pestle and mortar. Add the herbs, toasted spices, salt, pepper and white wine and grind to a rough paste.

Place the pork belly skin-side down and lay the loin across the width. Trim the loin down to size so it rolls up neatly.

Lightly score the belly flesh in a 2cm diagonal pattern and massage the stuffing paste into the belly and loin. Place the loin back onto the belly. Roll up tightly, tie up with butcher's string and leave uncovered in the fridge overnight. This will dry out the skin, giving a crispier crackling.

Preheat the oven to 160°C/gas mark 3. Place the pork on a wire rack set over an oven tray. Pour in the 500ml of water and cook in the oven for 3 1/2 to 4 hours. Check at intervals; if the water has evaporated, add a little more

Leave to rest for 30 minutes before carving. Slice and serve warm in buttered bread rolls

 

We’re fortunate to be blessed with amazing weather around the holiday season, often centring Australian celebrations in the outdoors. Finish this dish off on the barbeque to achieve a crispy finish.

The platters and trays we present these dishes on can make a large difference to the overall aesthetic appeal of the dining table and enhance the foods they carry. Try to choose pieces that are not too overpowering and compliment the dishes being served on the day.

We recommend the Chaya range for its subtle and refined appearance. The texture of the travertine adds an element of interest, whilst the neutral colours and minimal shapes allow the food/items they carry to stand out.