You don’t need to win our Boardwalk competition to whisk your taste buds away on an adventure to one of the world’s most loved foodie destinations…
From mouthwatering barbecue pork synonymous with the bustling streets of Hong Kong, to hearty French onion soup best enjoyed with a crunchy baguette on a cold winter’s night in Nice (but also just as good slurped on the couch at home in Perth), Woolworth’s Forrest Chase is home to all of the ingredients you need for a world class dining experience whipped up from the comfort of your kitchen.
Throw on an apron and get ready to satisfy those post-retail therapy cravings with these delicious recipes from two of our favourite far flung culinary capitals.
To be in the running to win $30,000 to visit your favourite international foodie hot spots in person simply spend $120 or more at Myer Forrest Chase before 6pm on Tuesday, July 31, 2018. For more, including terms and conditions, visit the Boardwalk competition page on our website.
Hong Kong Style Char Siu Pork
- ½ cup hoisin sauce
- ¼ cup soy sauce
- 2 tbs Chinese cooking wine
- 1 tbs grated ginger
- 3 garlic cloves, crushed
- 1 kg Australian pork rashers
- ½ tsp sesame oil
- 1/3 cup honey
- 1 bunch Chinese broccoli, cut into thirds, steamed
- Combine sauces, cooking wine, ginger and garlic in a jug. Cut pork rashers into two to three pieces and place in a sealable container. Pour over marinade and stir well to coat. Marinate for at least four hours or overnight in the refrigerator.
- Transfer pork and half of the marinade to a pressure cooker. Reserve remaining marinade. Seal pressure cooker and cook for 15 minutes.
- Preheat grill on high. Line a roasting pan with foil. Using a slotted spoon, transfer pork to pan. Spread in a single layer. Stir two tlbs of reserved marinade and sesame oil into honey. Brush over pork and grill, turning often and basting with marinade for eight to ten minutes or until golden and crisp.
- Meanwhile, stir remaining marinade into liquid in pressure cooker. Set to saute (see note) and boil rapidly for ten minutes or until reduced and thickened. Serve pork with extra sauce and steamed broccoli.
Note: if your pressure cooker does not have a saute function, transfer cooking liquid into a small saucepan and boil until reduced.
Tips: The pressure cooker makes quick work of tenderising the pork. Finishing it under the grill, crisps the rind and adds that golden colour. Be sure to always follow the manufacturer’s instructions when using a pressure cooker, as they can vary between brands.
No pressure cooker? Cook this meal in an ovenproof casserole dish in a 160°c oven for 1 hour.
French Onion Soup
- ¼ cup olive oil
- 60g butter
- 1.25kg brown onions, thinly sliced
- 2 garlic cloves, crushed
- 1 cup dry white wine
- 8 cups quality beef stock
- 4 thyme sprigs
- 3 parsley stalks
- 1 bay leaf
- 1 Woolworths Bakery White Sourdough Baton, sliced
- 200g gruyère cheese, grated
- Heat oil and butter in a large saucepan or casserole over medium-high heat. Add onion and garlic. Cook, stirring occasionally for 20 minutes or until pale and softened.
- Reduce heat to very low. Continue to cook onion and garlic, stirring occasionally, for 30 minutes or until caramelised and golden brown.
- Stir in wine, scraping the sediment from the base of the pan. Add stock, then season well with salt and freshly ground black pepper. Tie the thyme, parsley and bay leaf together with kitchen string. Add to the soup and bring to a simmer. Reduce heat to very low and cook slowly, uncovered, for 1 hour. Remove herb bundle.
- Preheat grill to high. Lay bread slices on a baking tray and toast each side until golden. Top with cheese and grill until melted.
- Serve soup in warmed bowls with cheese croutons on a platter.