Ideas & Inspiration

  1. Crackling Pork Belly with Apple Sauce

    Crackling Pork Belly with Apple Sauce

    Recipe by Michael Weldon from Farm to Fork for RACO 



    • 1 pork belly, removed from packaging and left uncovered in the fridge for 2-3 days
    • Sea salt
    • 1 head of fennel, cut into 8
    • 3 apples
    • ½ cup cream
    • 2 tbs butter



    1. Preheat an oven to 240deg c
    2. Place the fennel on the bottom of a high sided tray. Lay the pork skin side up over the top of the fennel.  
    3. Place into the oven and cook for 25-30 minutes until the skin starts to bubble can crackle. Turn the oven down to 160 degrees Celsius and cook for a further 45 minutes – 1 hour until the pork is cooked th
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  2. Homemade Granola Bars

    Homemade Granola Bars

    Original recipe by Marge Perry & David Bonom for Anolon US

    Makes: 16 bars

    Whole grains, nuts, seeds and dried fruit pack these chewy granola bars with nutrients and great flavour. Slip one into a backpack or glove compartment, or put them out for an afternoon snack.



    • 3 cups old fashioned rolled oats
    • 1 cup sweetened coconut flakes
    • ½ cup pumpkin seeds
    • ½ cup sliced almonds
    • ½ cup honey
    • ¼ cup dark brown sugar, lightly packed
    • 2 tablespoons maple syrup
    • 1 tablespoon unsalted butter
    • 2 teaspoons vanilla extract
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • ½ cup golden raisins
    • ½ cup dried cranberries
    • 1 large white egg, li
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  3. Steamed Pork and Prawn Dim Sum

    Steamed Pork and Prawn Dim Sum

    Original recipe by Sally James for Anolon US

    A traditional Chinese appetiser or banquet dish, these dim sum are steamed in wonton wrappers and filled with pork, prawns, carrots and seasonings.

    Makes: 18-20



    • 8 oz pork loin or boneless chops, trimmed (or ground pork)
    • 7 oz raw prawns, peeled, chopped
    • 1 green onion, finely sliced
    • 2 tbsp grated ginger
    • 1 small carrot, finely grated
    • 1 tbsp soy sauce
    • 1 tbsp lime juice
    • 3 tsp rice flour or cornstarch
    • Salt and pepper, to taste
    • 18-20 wonton wrappers
    • 2 tbsp rice wine or sherry
    • 2 tbsp soy sauce
    • 1
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  4. Gluten Free Banana & Coconut Bread with Raspberry Chia Jam

    Gluten Free Banana & Coconut Bread with Raspberry Chia Jam

    Recipe created by Courtney Roulston from Farm to Fork for RACO

    Serves: 10-12 slices, or can make into 12 individual muffins!



    • 1½ cups gluten-free plain flour
    • 1 cup desiccated coconut
    • ½ cup brown sugar
    • 2 tsp gluten-free baking powder
    • 1 tsp bicarbonate soda
    • 1½ cups mashed over-ripe banana (about 4 really really ripe bananas)
    • 2/3 cup melted virgin coconut oil
    • 2 large free-range eggs, beaten
    • 2 tbsp honey
    • ½ cup greek yoghurt to serve


    Raspberry Chia “Jam”:

    • 1.5 cups Raspberries
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  5. Pork and Fennel Sausage Rolls

    Pork and Fennel Sausage Rolls

     Recipe by Farm to Fork for RACO



    • 3 garlic cloves, diced
    • 3 eschallots, diced
    • 1 red chilli, diced
    • 1 small fennel bulb, diced
    • 1 tbs extra virgin olive oil
    • 1 ½ tbs fennel seeds
    • 2 sprigs of thyme, leaves removed
    • 1 small green apple, coarsely grated
    • 1 small carrot, grated
    • 500g pork mince
    • ½ tbs sea salt flakes
    • ½ tbs cracked black pepper
    • 20g breadcrumbs
    • 2 sheets puff pastry
    • 1 egg, beaten for egg wash


    Homemade tomato sauce

    • 600g crushed tomatoes
    • 1 brown onion, finely diced
    • 1 garlic clove, minced
    • 125g brown sugar
    • 150g brown vinegar
    • Salt to taste
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  6. Black Forest Cookies

    Black Forest Cookies

    Original recipe by Marge Perry & David Bonom for Anolon US

    Makes: 3 dozen cookies



    • 1 ¼ cups all-purpose flour
    • 1 ¼ teaspoons baking powder
    • ¼ teaspoon salt
    • 170gm semi-sweet chocolate, chopped
    • 8 tablespoons unsalted butter
    • 1/3 cup granulated sugar
    • 1/3 cup packed light brown sugar
    • 2 large eggs, at room temperature
    • 1 teaspoon almond extract, divided
    • 1 cup semi-sweet chocolate chips
    • 1 cup dried cherries
    • ¾ cup confectioners’ sugar
    • 2 ¼ teaspoons water


    Anolon Essentials

    Anolon Ceramic Reinforced Baking Tray

    Anolon Author

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  7. Creamy Thai Winter Soup

    Creamy Thai Winter Soup

    Original recipe by Jill Nussinow for Anolon US

    Serves: 4-6

    Pumpkin is abundant when it’s cold out. This spiced up soup’s aroma will nicely scent your house, and eating it warms you up from the inside. Use your favourite pumpkin or try a new variety for this, they are all yummy.



    • 2 teaspoons vegetable oil
    • 1 cup chopped onion
    • 2 cloves garlic, minced
    • 1 teaspoon finely minced fresh ginger
    • 2 teaspoons red or yellow curry paste
    • 4 cups peeled and chopped pumpkin
    • 1 can light or regular coconut milk or one 325ml coconut water
    • 3 cups vegetable broth
    • 1 tablespoon fresh squeezed lime juice plus lime wedges for garnish
    • ½ teaspoon salt, or to taste
    • chopped coriander or parsley, for garnish



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  8. Benefits of Ceramic Cookware

    Benefits of Ceramic Cookware


    Ceramic coated cookware originated in Europe over thirty years ago and has become a popular choice for many home cooks. Ceramic coated cookware is made with an aluminium body, and sol-gel coating that is bonded onto the surface. Sol-gel is a silicone oil that is released when the pan is heated, mimicking non-stick properties, resulting in excellent food release. Other benefits of ceramic coated cookware include:


    Ceramic coatings are PFOA free. The materials used to manufacture ceramic coatings are derived from natural sand and don’t contain lead, cadmium or dangerous chemicals.


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  9. 5 essential questions to ask yourself when shopping for cookware

    5 essential questions to ask yourself when shopping for cookware

    If you are asking yourself the question, “which pans are the best?” then you may be asking the wrong question. The correct one, of course, is: “which pans are the best for me?”

    You stand on the department store shop floor and are confronted with walls upon walls of gleaming cookware displays. Bright colours may catch the eye, copper tones may appeal to your style and the latest gadgets may draw your excitement, but the sheer abundance of choices can be the antithesis of a decent shopping trip: overwhelming. We want to take some of the hassle out of choosing your cookware, so you can confidently buy the pans that will actually work for you and your kitchen. We’ve compiled these five questions to ask yourself before you buy your new pots and pans. So before you embark on your next shopping trip, take some time to consider the following:

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  10. Caring for Stainless Steel Cookware

    Caring for Stainless Steel Cookware


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