“My dad’s pork toasted sandwich recipe is a family favourite. It’s my preferred dish to make with my dad. We both enjoy cooking and getting creative with food.” - Megan Odell
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"Remember that super cold weekend? Well I was sipping gluhwein and eating the most delicious gammon with crispy homemade bread rolls that had thick lashings of butter and homemade mayonnaise.
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I have only made Osso Bucco with veal so I was excited to try out this recipe. The end result was a rich-and-creamy dish that I served with hand-picked herbs, mash and gremolata. It delivered a fresh-and-savoury combination worth noting – and it went well with a glass of fine wine!
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I believe the Weber Master-Touch was made specifically for our roasted pork-belly roll recipe. I have never tasted such perfect crackling surrounding the most desirable, moist pork. In this instance, I salute the Weber for making me look good… Serve it with a chunky granny-smith apple puree.
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Student Carla Schulze’s schweinebraten mit knödel and sauerkraut (Pork roll with dumplings and sauerkraut) conjures up memories of her late father and the traditional Austrian-style food that her family enjoyed. She prepared a pork shoulder roll with intense depth of flavour, crispy crackling, sauerkraut and bread roll dumplings.
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Somehow every chef seems to crave ribs and chips. This is student Cara Conway’s mom’s speciality and the only way to describe Cara’s meal is flavoursome, succulent, yummy… seriously good!
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