Last Night's Dinner - Squealing Pig Wines and Porteno Pop Up
Photography by Claire Aldous and Lisa Morton .
Squealing Pig Wines brought Ben Milgate and Elvis Abrahanowicz of Sydney's Porteno restaurant to Auckland's Silo Park for an evening of magical Argentinan food and wine. Here's Dish Food Editor Claire Aldous' round up accompanied by photos...
Out of the taxi and the tantalizing aroma of pigs roasting on a traditional Asado (pit of fire) wafted across the courtyard outside Silo 6 and set the scene for an incredible evening of feasting and drinking from the kings of barbecue, Ben Milgate and Elvis Abrahanowicz.
Chefs and owners of famed Sydney restaurant Porteño, Ben and Elvis teamed up with Squealing Pig wines to deliver eight mouthwatering dishes served family-style alongside their famous 8 hour, slow cooked pork with the thinnest, crispest skin anyone could ever wish for.
Roasted cauliflower and lentils came doused with a rich tangy mustard dressing while the grilled eggplant and peppers had lashings of garlic and goat’s cheese. Decadent bowls of creamy polenta whipped to perfection with provolone and rosemary all came served with an award winning Squealing Pig Pinot Noir. Not for the faint hearted, this was awesome food, cooked from the heart and served in one of the most unique dining spaces in Auckland.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.