Très Bon Cochon
Get high on the hog with Sydney’s bistro best
Gastronomic greatness awaits those willing to push past the natty knockouts on display at P&V’s Oxford Street outpost and venture upstairs. Welcome to Porcine, Sydney’s brilliant new bijou bistro where classical French technique is fused together with top-notch Aussie produce and service to spectacular effect.
Only 17 weeks old pre-long lockdown and already the stuff of long, boozy luncheon legend (remember those?), when you’re sitting by the fire at Porcine with the insanely talented Nik Hill weaving magic in the kitchen, it’s easy to believe that all is for the best in this best of all possible worlds… so long as pigs are involved, that is. These guys live by the mantra ‘Tout est bon dans le cochon’, and you can rest assured that every part of the beast bar the oink is put to good use here.
A stunning celebration of all things swine then, their Takeaway tome – and our largest ever, weighing in at a whopping 116 pages – takes the reader on a jaw-dropping journey from snout to tail. Think Whole Hog Terrine, Pig’s Head Farce, Devilled Tails, Trotter Schnitzel and the best bloody chops you’ll have in your life. The gang have also included some of their favourite nostalgic recipes too, so prepare yourselves for Bacon Bone Soup, Porc aux Pruneaux and the ultimate bacon sandwich, of course, while rounding out the offer is Things To Drink with Pork, where the team deliver all manners of liquid deliciousness along with details of Sydney’s most exclusive drinking hole in Bar Henry. Oh, and there’s a foreword from Mike Bennie. Mais bien sûr.
So that’s the new book. But when’s it out? Well, that’s the best news of all! This book is all done bar the final finessing and SHIPS OUT NOV 22! So, jump in now to order up, get your name in the back as one of the first 100 supporters and get your hands on a copy of a hallowed first print. What are you waiting for? This little piggy’s ready for market!
116 Page paperback
Cover: Mock up only*
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