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Fancy a Quickie?

In today’s culinary world, inspiration abounds allowing chefs to offer a diversification of flavours to meet consumer expectations. Restaurant menus are made up of an array of dishes showcasing the uniqueness of cuts from each protein. For pork, the cuts that make a regular feature on menus is pork belly, ribs and shoulder but one of the cuts that seldomly finds a regular place on most menus is the humble pork steak. 
There is a misconception that it is difficult to cook the perfect steak but the solution to this problem is now available. While Australian Pork’s newly launched ad campaign, ‘Quickie’, focuses on people cooking at home, it’s key message is the steps to a perfectly cooked pork steak. That is, the 6-2-2 method. With a 2cm thick pork steak it only takes 6 minutes on one side, 2 minutes on the other and another 2 minutes to rest. This method is also perfect in a commercial setting, delivering a juicy, flavourful steak in just 10 minutes. Finally, a chef can meet pork steak expectations and this cut can be utilised in a wide range of dishes.
It’s as easy as 6-2-2

Get Inspired with our 6-2-2 recipes

Book of the month

That photo makes me hungry, photographs for fun and profit by Andrew Scrivani 
Discover insider secrets for mouth-watering photographs. Andrew Scrivani, food photographer for The NYTimes, is one of the most respected names in the business. He is also a teacher of the craft, advising food porn obsessives, bloggers, photographers ready for the next step and anyone who loves to shoot and eat how to: see the light (craft and shape it the way you want); embrace the maths (calculate ISO, aperture, shutter speed and white balance); consider visual storytelling (single vs. multiple image narratives); master tricks for shooting in restaurants (window, bounce cards); be a control freak (shop, prep, cook, style and shoot) and turn passion into profit (work and get paid). Part straight-forward practical advice, part stories from the field with many of Scrivani’s signature pictures.  
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