Keeping it simple and delicious in the kitchen

By Jessica Ball

There is a lot to love when it comes to family-style entertaining. Jazz up your Christmas sides with these dishes from Australian Pork.


Prep time: 20 minutes

Cooking time: 1 hour, 25 minutes

Serves: 6


1.5kg diced pork scotch fillet

2 tbsp olive oil

1 brown onion, diced

1 tsp dried chilli flakes

2 tbsp plain flour

2 tbsp tomato paste

1/3 cup water

2 x 400g cans whole cherry tomatoes

½ cup Sicilian (green) olives

500g washed potatoes, thinly sliced

½ cup finely grated parmesan

Crusty bread, to serve


1. Preheat oven to 180°C/160°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium heat. Brown pork in batches. Transfer to a bowl.

2. Add onion and chilli flakes to pan and cook, stirring often, over medium heat for 3-4 minutes or until softened. Sprinkle flour over onion mixture and stir until combined. Cook, stirring, for 1 minute. Stir in tomato paste and cook, stirring, for 1 minute.

3. Gradually add water, stirring constantly, until combined. Stir in tomatoes. Bring mixture to the boil. Stir through pork. Transfer mixture to an 8-10 cup (about 8cm deep) baking dish.

4. Arrange potato slices, overlapping slightly, over casserole. Brush with remaining olive oil and cover loosely with a sheet of baking paper then foil. Bake for 1 hour or until pork is tender. Sprinkle parmesan over potatoes and cook, uncovered, for 25-30 minutes or until golden. Serve with crusty bread.

Recipes from Australian Pork.


Prep time: 30 minutes

Cooking time: 40 minutes

Serves: 6


2 sheets frozen butter puff pastry

1 tbsp olive oil, plus extra for greasing

1 red onion, cut into thin wedges

6 Australian rindless streaky bacon rashers, halved lengthways

4 eggs, at room temperature

2/3 cup pure cream

½ cup coarsely grated parmesan

250g grape tomatoes

1/3 cup basil pesto


  1. Preheat oven to 200°C/180°C fan-forced.
  2. Grease a 30cm x 20cm slice pan with oil. Line pan with partially thawed pastry, joining sheets to fit the pan. Turn excess pastry on pan edges over to form a 1cm border. Bake for 15 minutes or until golden and just cooked through. Set aside to cool for 15 minutes.
  3. Meanwhile, heat oil in a medium frying pan over medium heat. Add onion and cook, stirring often, for 4-5 minutes until onion is softened. Set aside to cool slightly. Sprinkle onion mixture over pastry base.
  4. Arrange bacon rashers over onions. Combine eggs and cream in a bowl. Season to taste. Whisk until well combined. Gently pour egg mixture over onion. Arrange tomatoes on the tart. Bake for 25 minutes or until egg mixture is set. Drizzle tart with basil pesto, slice and serve.