Murray Valley Pork teamed up with Manu Feildel, executive chef of L'Etoile, at this month’s ‘Taste of Sydney’ event in the scenic surrounds of Centennial Parklands.
Manu was one of the exhibiting chefs at the event and he chose Murray Valley Pork to create his mouth-watering ‘Pork Belly with Prunes and Char-grilled Silver Beet’.
During the demonstration, he was sure to point what a pleasure it was to work with this premium product. All up, he was supplied with 300 kg of Murray Valley pork belly . He created 2,500 servings of his Pork Belly with Prunes and Char-grilled Silver Beet, at around 150g of meat per serve.
Sure enough, the meal was a great success and sold out in next to no time.
This year’s Taste of Sydney was bigger and better than ever with top chefs from the city's finest restaurants joining forces with an exceptional line up of premium food and drink producers.
Despite some bad weather and the cancellation of one session on Thursday, the event proved to be an unforgettable gourmet experience and a real feast for the taste buds.