20.5 C
Byron Shire
April 11, 2021

Chef profile: Gavin Hughes

Latest News

A win for the roughy

The battle for the 'roughy had been a tough road for conservationists and hopefully this win will be the last fight.

Other News

New food donation campaign launched

A new campaign is set to make a big difference in helping to reduce waste and provide more food security for our region.

Half-price quarantine a step in the right direction, says NSW Farmers’ Association

NSW Farmers’ Association says it's pleased that calls for the subsidisation of quarantine costs for agricultural workers have been heard by the NSW Government.

Is it solar fair?

Meg Pickup, Ballina The Australian Energy Market Commission (AEMC) draft rule change will result in solar households and businesses being...

Another greyhound death in Casino

Another racing greyhound, Slim Pickings, has died at Casino. This is the third racing greyhound death in the Northern Rivers so far this year, and the second in Casino, putting a renewed spotlight on greyhound welfare.

Winter cross-country up and running in Ballina


The Ballina Athletics Club has started its winter series of weekly cross country runs at Shelley Beach and is expecting up to 300 regulars in its 41st year.

Local photographer finalist in National Portrait Prize

Lismore-based photographer R J Poole is one of eighty finalists from over 3,000 entries in this year's Living Memory: National Photographic Portrait Prize.

Gavin-HughesScottish-born Gavin Hughes is head chef at The Byron at Byron Resort and Spa. Gavin has always been a true advocate of all things local, ensuring the restaurant adopts a paddock-to-plate philosophy and uses regional producers wherever possible.

Recipe: Smoked and pulled Byron Bay pork shoulder with chipotle

Ingredients

2kg Byron Bay Pork shoulder

1 cup smoking chips

2 brown onions

3 cloves garlic finely diced

1 bunch parsley

200g smoked chipotle chili

1 tin chopped tomatoes

2 tbs smoked paprika

2 tbs cumin seed

1 tbs ground coriander

Marinade

1 tbs Tabasco sauce

1 tsp cumin seed

1 tsp chopped rosemary

½ cup maple syrup

½ cup red wine vinegar

Salt

Method

Preheat your oven to 120 degrees. Mix all the ingredients for the marinade together and leave for later use. Dry off the pork shoulder and put it into an oven tray with a wire rack.

To smoke the pork, place the shoulder in the oven and then in a metal tray place the smoking chips. Set alight with a blowtorch. When you start getting fire blow the wood chips out and place in the oven with the pork, closing the door, allowing the pork to take on a nice smoky flavour. (An alternative to this is using a product called ‘liquid smoke’, which you can add to the marinade and sauce later on to get a similar flavour.)

Leave the pork in the oven for 4–8 hours or until the pork is tender and easily pulls away from the bone.

Meanwhile sauté the onion and garlic until translucent. Add all spices, chipotle chili and cook further. Deglaze with white wine and add tomatoes to cook for another 45 minute at least.

Once the pork is done and is still hot, pull the meat from the bone and break it into chunks. Then add this to the onion and tomato mixture.

To finish season and add chopped herbs.

 


Support The Echo

Keeping the community together and the community voice loud and clear is what The Echo is about. More than ever we need your help to keep this voice alive and thriving in the community.

Like all businesses we are struggling to keep food on the table of all our local and hard working journalists, artists, sales, delivery and drudges who keep the news coming out to you both in the newspaper and online. If you can spare a few dollars a week – or maybe more – we would appreciate all the support you are able to give to keep the voice of independent, local journalism alive.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Maybe Canberra needs a bit of distraction biff

Mick breathed in but his Cronulla Sharks football jersey struggled to contain his well-insulated six-pack and he held up his hand as he approached Bazza in the front bar of the Top Pub.

Council crews working hard to repair potholes

Tweed Shire Council road maintenance crews are out across the Tweed's road network repairing potholes and other damage caused by the recent prolonged rainfall and previous flood events.

Poor Pauline

Bob Vinnicombe, Sefton A lot of hypocrisy from Labor and The Greens about respect for women. Look at the treatment they dished out to Pauline...

New film celebrates getting back outside

'Free From Lockdown: Back Out in Nature' is a new short film in which a group of disabled and non-disabled performers from the Northern Rivers celebrate being in nature after COVID lockdown.