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Paul Baker’s perfect pork belly


Usually Outdoors On Parade has a busy schedule of cooking classes that lasts all through the cooler months. Held at the custom-built instore kitchen, they include paired wine tastings and unique tips and insights from Adelaide’s best chefs.

The coronavirus pandemic has meant this year’s classes have been delayed and the store has moved online. Fortunately, you can still prepare an indulgent feast at home with this fabulous recipe from Botanic Gardens Restaurant head chef Paul Baker.

Roast Berkshire Pork Belly with Sweet & Sour Radicchio and Cauliflower Purée

Roast Berkshire Pork Belly


1 kg boneless pork belly

50 mL vegetable oil

Sea salt flakes

1 L cold water

70 g table salt

30 g sugar

1 tbsp fennel seeds

1 tbsp coriander seeds

2 cinnamon sticks



Place water, table salt, sugar, fennel seeds, coriander seeds and cinnamon sticks into a pot and bring to the boil. Set mixture aside to cool. Lightly score the skin across the width of the belly without cutting into the meat of the pork. Place the belly into the cold brine for up to 4 hours.

Wash the belly under cold water and pat dry with a towel. Place it on a roasting rack, brush with a little oil and sea salt and place in preheated 240° oven. Bake at this very high temperature for the first 10-15 minutes or until you see the skin start to crackle and colour. Turn down to 180 degrees for 1 hour or until the juices run clear. Remove the pork and let it rest for at least 15-20 minutes before serving.

Cauliflower Purée


1 large cauliflower

50 g butter

500 mL milk

200 mL cream

2 sprigs thyme

Olsson’s sea salt

White pepper



Cut the cauliflower into large florets and sweat them in butter. When they start to soften add the milk, cream, thyme and salt. Simmer for 5-10 minutes or until the cauliflower is tender. Then strain the cauliflower into a colander, ensuring you retain the liquid and remove the thyme.

Place the cauliflower in a jug blender and purée until it’s smooth. Use the retained liquid to adjust the thickness until the purée is thick and creamy. Season further with salt and white pepper to taste

Sweet & Sour Radicchio


2 radicchio

50 mL olive oil

200 mL Lirah cabernet vinegar

85 mL honey 

30 g raisins

Pinch Olsson’s salt

Pinch pepper



Core the radicchio and separate the leaves then season with salt, pepper and olive oil. Lightly grill each piece of radicchio until it just starts to wilt then lay them into a narrow dish. In a pan bring the vinegar, honey and raisins to a boil and pour the mixture over your radicchio. Leave to cool, then reheat when required.

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