4

500 gm mixed mushrooms,

such as portobello, enoki,

king brown, shiitake and

Swiss brown, large ones

halved or quartered

80 ml (⅓ cup) extra-virgin

olive oil

60 gm butter

4 garlic cloves, thinly sliced

8 thyme sprigs

Thickly sliced sourdough,

brushed with olive oil and

grilled, to serve

1 Preheat oven to 190°C. Lay

two large pieces of baking paper

on a large piece of foil. Toss

mushrooms in olive oil, then

place one-quarter in the centre

of paper, top with one-quarter

butter, garlic and thyme, season

to taste and wrap tightly. Repeat

with remaining ingredients to

make three more parcels.

2 Bake mushroom parcels on a

baking tray until tender and full

of lovely juices (20-25 minutes).

Serve with grilled sourdough.

Wine suggestion Gutsy

grenache.

Mushroom parcels

SERVES 4 AS A SIDE OR LIGHT MEAL

// PREP TIME 15 MINS // COOK 25 MINS

“Autumn is a great time for

mushrooms,” says Hafner. “If

you’re lucky enough to find wild

mushrooms such as pine or

3 star anise slippery jack, throw them in.”

1 cinnamon quill

1 tsp white peppercorns

1 tbsp coriander seeds

Finely grated rind of

½ lemon

80 ml (⅓ cup) olive oil

3 kg boneless pork shoulder

Sourdough bread or bread

rolls (optional), to serve

COLESLAW

¼ Savoy cabbage, thinly

sliced

½ fennel bulb, thinly sliced

1 pink lady apple, cut into

julienne

½ cup (firmly packed) mint,

torn

Juice of 1 lemon, or to taste

60 ml (¼ cup) mild-flavoured

extra virgin olive oil

1 Finely grind spices in a spice

grinder or with a mortar and

pestle, transfer to a bowl and

combine with lemon rind and

olive oil. Rub marinade into

the pork flesh (not the skin),

season and refrigerate to

marinate (3 hours). Score pork

skin at 1cm intervals with a very

sharp knife, sprinkle skin liberally

with fine sea salt and tie with

kitchen string to secure.

2 Preheat oven to 170°C.

Place pork in a roasting pan and

roast until skin is crisp and deep

golden brown and the juices

just start to run clear when pork

is pierced with a sharp knife

or a skewer (3¾-4¼ hours; see

note). Set aside uncovered to

rest for 30 minutes.

3 Meanwhile, for coleslaw,

combine ingredients in a bowl

and season to taste.

4 Serve sliced pork and

crackling with coleslaw

and bread rolls.

Note If pork skin hasn’t crisped

in this time, increase oven to

its highest setting and cook

pork until skin crackles.

Cider suggestion Rustic

scrumpy.

Spice-roasted pork with coleslaw

SERVES 6-8 // PREP TIME 20 MINS // COOK 4 HRS 30 MINS (PLUS MARINATING, RESTING)

“I’m excited about the growing availability of pasture-reared pork,”

says Hafner. “It’s far more flavourful, and the pigs have a better life.

I like to roast the shoulder until it’s well done so the intramuscular

fat renders out into the meat, keeping it succulent.” Pictured p124.

128 GOURMET TRAVELLER