Welcome to the first edition of Talking Pork from Inspired by Australian Pork. 

We've been delivering masterclasses, symposiums, market trials and recipe inspiration, and now this newsletter will deliver it straight to your inbox every fortnight. 

Some of you may be familiar with the PorkStar program, which has been a great success, and we're extending that success with Inspired by Australian Pork for the chefs and staff who serve up two thirds of foodservice meals. 

While obviously our love of Aussie pork is at the heart of all we do, we're also about equipping you with tips, tricks, inspiration and education to help you in your business. 

We've also just unveiled our brand new website
Get involved, let us know what you're interested in and get some more pork on your fork! 
Inspiring Stories- Burger Hounds
We recently went to chat with James Ballingall, owner and chef of Burger Hounds, Wahroonga to see the creative things he is doing with burgers. 

"Why do you put pork in your burgers? Simply put, it makes them better in every way.

We know it means some customers can't eat them, but we set out on this journey to make the best burger we can, every day."

True fact: Burger Hounds is in Wahroonga because McFarland's Gourmet Meats could do their mince recipe.

Recipe Inspiration
Slow-Cooker Soy, Honey & Sriracha Pork
  • 2 teaspoons peanut oil
  • 1.3kg piece pork neck (Scotch), tied in 2cm intervals
  • 4cm piece ginger, peeled and cut into matchsticks
  • 3 garlic cloves, thinly sliced
  • 2 star anise
  • ½ cup salt reduced soy sauce
  • 1/3 cup honey
  • 2 ½ tablespoons sriracha sauce
  • ¼ cup lime juice
  • ½ cup water
  • Coriander leaves, steamed jasmine rice, steamed choy sum and lime wedges, to serve
If you have enjoyed our first edition of Talking Pork, please pass it forward to your industry friends and colleagues so that they can get on board and be inspired! 

Inspired by Australian Pork Team
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