Pigeon Porter

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

with wild Foothills mushrooms, ‘must’ demi-glace, Dauphinoise potatoes, roasted Poplar Bluff Farm parsnips & rainbow carrots

Finely chop the wild mushrooms and garlic. Heat olive oil in a pan and sauté the mushrooms and garlic with thyme until soft. Season with salt and pepper. Let cool.

Prepare the Stuffing

Make a pocket in each pork chop and stuff with the mushroom mixture. Season the outside with salt and pepper.

Prepare the Pork Chops

In a saucepan, combine beef stock, red wine, shallots, bay leaf, and thyme. Simmer until reduced by half. Strain and whisk in butter until smooth.

Prepare the Demi-Glace

Slice potatoes thinly. Layer in a baking dish with garlic, cream, cheese, salt, and pepper. Bake at 180°C (350°F) for about 45 minutes.

Prepare Dauphinoise Potatoes

Cut parsnips and carrots into even pieces. Toss with olive oil, thyme, salt, and pepper. Roast in the oven at 200°C (400°F) for 25-30 minutes.

Prepare Roasted Vegetables

Heat olive oil in a skillet over medium heat. Sear the stuffed pork chops on both sides until golden brown. Transfer to the oven and bake at 190°C (375°F) for 20-25 minutes or until cooked through.

Cook the Stuffed Pork Chops

Plate the stuffed pork chops with a drizzle of demi-glace, alongside the Dauphinoise potatoes and roasted vegetables.

Serve

Olymel Farm pork chops

wild Foothills mushrooms

olive oil

garlic

fresh thyme

salt

black pepper

beef stock

red wine

shallots

bay leaf

butter

potatoes

heavy cream

gruyere cheese

Poplar Bluff Farm parsnips

rainbow carrots

Stuffed Olymel Farm Pork Chop

with fennel orange salad and sublime extra virgin olive oil vinaigrette

Octopus carpaccio

polenta, snap peas, maitake mushrooms, pan jus

Pan Roasted Chicken

Baby Cucumber, Shaved Leffers Carrots, Orange Agave Vinaigrette

Galimax Living Greens

Roasted butternut squash velouté is a silky smooth soup made primarily from roasted butternut squash blended with broth and cream. This version features the warmth of nutmeg and fresh sage, which enhances the earthy sweetness of the squash and provides a comforting, creamy texture. Here's how to create this delightful velouté at home.

Roasted Butternut squash veloute

Insalata Indivia is a salad combining Belgian endive, radicchio, and prosciutto, often dressed with a creamy Gorgonzola sauce. The venue serves its version with a rich Gorgonzola cream and toasted walnuts, adding a creamy and crunchy texture that complements the bitterness of the greens. Here's how to make it at home.

Insalata Indivia

Kim Crawford Sauvignon Blanc

Make Stuffed Olymel Farm Pork Chop Recipe in just 1h 30m. with wild Foothills mushrooms, ‘must’ demi-glace, Dauphinoise potatoes, roasted Poplar Bluff Farm parsnips & rainbow carrots

Stuffed Olymel Farm Pork Chop Recipe

Ingredients

Pork Chops

Demi-Glace

Dauphinoise Potatoes

Roasted Vegetables

Method

Preparation