International PorkFest in full swing Australia-wide

Posted by Nicole Eckersley on 6th April 2011

Australian PorkMarkSome of Australia’s best chefs, major retailers and more than a thousand butchers across the country have launched April’s International Festival of Pork to a hungry audience.

Consumers around the country are encouraged to have a month-long exotic love affair with pork by cooking up an international storm using different cuts and different cuisine styles.  Schnitzel, Bolognese, lasagne, Aussie BBQ cutlets and ribs, Asian pork belly, hock, won tons or char sui, to Latin pulled pork, tonkatsu, a roast with crackling or suckling pig – with pork being the most widely consumed meat on the planet, the ideas are endless. It’s like going on a world tour and having your porcine passport stamped.

April is a time when pigs boom onto the market following the healthy winter growth period. The embattled pig farmers of Australia are hoping International PorkFest will be a great opportunity for consumers to ‘pig out’ – and for them to make up some lost ground from the massive cost of grain feed (through drought) over the past years and the huge impost of losing 70 – 80% of the bacon and ham market from cheap subsidised imported pig meat that goes into smallgoods here, which has a knock on effect on fresh Australian pork.

Along with Coles, Woolworths and your local butcher, the PorkFest is also happening in hundreds of restaurants across the country such as Bentley Restaurant and Bar, Flying Fish and Pendolino (Syd); Bluestone, Gingerboy and Pearl Restaurant and Bar (Melb); Lurleen’s, Azafran and Citron (Bris); Jackson’s Restaurant, Must Wine Bar and Restaurant and Clarke’s of North Beach (Perth); Jolley’s Boathouse Restaurant, Urban Bistro and The Wine Underground (Adel).

Celebrity chefs Miguel Maestre (Boy’s Weekend and Aperitif), Lauren Murdoch (Felix), Nino Zoccali (Pendolino) and Alivin Quah (Masterchef) are the faces of the festivities, letting consumers know how to cook their favourite cuts of pork using treasured cultural recipes.