Panko-crumbed Pork Cutlets with Crushed Feijoa, Apple and Ginger Sauce

Serves 4


For the sauce:
(makes about 2 cups)
4  large, ripe feijoas - peeled and roughly chopped
4  granny smith apples, peeled, cored and roughly chopped
2Tb maple syrup
1 tsp fresh ginger, grated
2-3 sprigs fresh thyme
Sea salt, freshly ground black pepper

For the pork cutlets:
4 pork cutlets  
1 cup panko breadcrumbs
½ cup plain flour
1 large egg, lightly beaten

Oil for frying 



For the feijoa and apple sauce:
1.    Place all the sauce ingredients in a medium saucepan and bring to the boil.
2.    Reduce heat to low, cover and cook for approx. 20 minutes, stirring occasionally until the fruit is tender.
3.    Discard the thyme sprigs and gently crush the mixture with a fork, leaving some of it chunky. Season to taste and set aside to cool slightly. 
4.    Serve sauce warm or at room temperature.

For the pork cutlets:
1.    Place the flour, eggs and panko crumbs in shallow bowls and season each with salt and pepper.
2.    Dip the cutlets into the flour, then the beaten egg followed by the breadcrumbs to coat. Cover and refrigerate if not cooking immediately.
3.    Heat enough oil to cover the base in a large frying pan over medium heat. Add the crumbed cutlets and cook for 4-5 minutes each side until golden and crisp and just cooked through. 
4.    Drain cutlets on crumpled paper towel and serve with the feijoa and apple sauce.

•    Store sauce in a sealed container in the refrigerator for up to a week.


Recipe, styling and photography: Harriet Harcourt

Potato and Baby Spinach Rosti with Chives and Creme Fraiche


3 medium red skinned Genuinely Southern Forests potatoes (roughly 500g), peeled and cut into either grated or cut into matchsticks using a food processor

4 tablespoons olive oil or clarified butter

1 medium brown onion, sliced and cooked slowly for 30 minutes until caramelised but not burnt

4 cups washed baby spinach

2 cloves garlic, finely grated

1 tbsp finely sliced chives

Creme fraiche (to serve)

Sea salt and freshly ground black pepper


  1. To ensure even cooking of the rosti, it's important that you start the cooking process as soon as the potato is sliced. Spread the potato matches on a large plate and microwave on high for 5 minutes - otherwise the outside of the rosti will brown before the potato has cooked all the way through.

  2. Add 1 tbsp oil/butter in non-stick pan on medium heat and add the spinach, turning frequently. After 1 minute, add garlic and stir for another 10 seconds before scooping the now wilted spinach/garlic out of pan and place in separate bowl.

  3. Put non-stick frypan back on heat and add 2 tbsp oil/butter and heat until it shimmers. Add half of the pre-cooked potatoes and press into bottom of pan with a rubber spatula. Season with salt and pepper. Spread caramelised onions and garlic spinach onto potato layer and season generously. Add remaining potato mixture and press down.

  4. Cook rosti, shaking gently from time to time, checking that the potato mixture is caramelising but not burning. After 5 or so minutes slide the rosti onto a large plate and place a matching plate on top - flip this plate and remove original plate. Essentially you are looking to flip the rosti over.

  5. Heat remaining 2 tbsp oil/butter in frypan and slide rosti back in. Continue cooking, swirling and shaking pan occasionally, until deep golden brown and crisp on the second side, about 7 minutes longer. Slide rösti onto a cutting board, place a big spoon of creme fraiche on top and scatter the chives liberally and season with fresh cracked pepper

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

Vegan Cauliflower Buffalo Wings

(Serves 4 as a side)


Cauliflower "Wings" 
2L vegetable or peanut oil
1/2 cup cornstarch
1/2 plain flour
1/2 teaspoon baking powder
Sea salt
1/2 cup cold water
1/2 cup vodka
1 head cauliflower, cut into small 2cm florets
1/3 cup your favourite hot sauce
1 garlic clove, grated fine

Vegan Ranch Dressing 
1 ½ cup vegan mayo
¼  cup non-dairy milk, unsweetened
2 tsp apple cider vinegar
3 cloves garlic, crushed fine
1 tbsp flat leaf parsley, minced
1 tbsp fresh dill, minced
1 tbsp shallot, minced
2 tbsp fresh chive, minced
½ tsp salt
½ tsp paprika
¼ tsp fresh cracked pepper


  1. Combine vegan ranch dressing ingredients in a bowl, season to taste and set aside.

  2. Preheat oil to 175C in a large wok, pot or deep fryer.

  3. Combine cornstarch, flour, baking powder, and 2tsp sea salt in a large bowl and whisk until well combined. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tbsp additional water if batter is too thick.

  4. Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. Stir the cauliflower around and cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower.

  5. Combine hot sauce, garlic, and 1 tablespoon oil from fryer in a large bowl and whisk to combine. Toss fried cauliflower with sauce and serve alongside the ranch dressing. 

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

Apple Bake with Cinnamon Struesel Topping

1.5kg peeled (or unpeeled for something different) granny smith apples, cut into 1cm cubes
150g white sugar
30g custard powder 
1tbsp lemon juice
½ tsp Sea salt

Streusel topping
150g rolled oats 
1tsp cinnamon powder 
150g almond meal
150g butter, room temp
1 pastured egg yolk


Streusel topping:

  1. Place all struesel ingredients into the bowl of an electric mixer with the paddle attachment fitted. 

  2. Pulse the mixer until the mixture just comes together and stop, it should look like coarse bread crumbs.

  3. Place in the fridge and set aside until ready.


  1. In a small bowl, whisk together 100g of sugar, custard powder, and sea salt and set aside. 

  2. Place large pot on medium heat, add apple, remaining 50g of sugar and stir slowly, turning and moving the apple. Once apple has begun to soften (approximately 5 minutes) set aside to cool. 

  3. Once the apple mix has cooled (approximately 30 min), add ingredients from step 1 and stir to combine. 

  4. Place apple mix into sufficiently sized oven dish, cover with streusel topping and place in a 165c fan forced oven (175c if not fan assisted) and bake for 45 min or until topping is golden brown. 

  5. Let the dish sit for at least ten minutes before serving, slathered in cream, vanilla ice cream or both.

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld


 Southern Forests Food Council Inc.

6a Brockman Street, Manjimup Western Australia 6258



+61 (0)8 9772 4180 



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