Stokehouse St Kilda is known to celebrate food and wine from the Macedon Ranges region. Their ‘What Grows Together Goes Together’ dinner series have explored regional Victoria, meeting with our passionate local producers, understanding how their unique growing conditions and traditions ultimately determine tastes and flavours like no other.



  • 2 x bunches of tarragon
  • 200g fine chopped shallots
  • 40g minced garlic
  • 100g wholegrain mustard
  • 1 x lemon (juice and zest)
  • 1 x pork belly – skin on (roughly 4kg) - highly recommend Hollyburton Farm
  • 6 x pears 
  • 2 x bottles of Harcourt Pear Cider
  • 1 x lemon
  • Salt
  • 3kg baby potatoes
  • 1 x bunch of thyme
  • Oil - highly recommend Barfold Olive Oil


Chop up the tarragon, and mix with the fine diced shallots from Mt Franklin Organics, add the minced garlic, wholegrain mustard, lemon and salt, and leave to one side.

Lay the pork belly skin side down. We used free-range organic pork from Hollyburton Farm in Clarkefield.  Take a long knife and about half the thickness of the belly, slice lengthways all the way to the other side, making sure to keep the meat still attached to the skin. The idea is you should have doubled the area of the belly meat, keeping the skin the same size.

Cover the entire opened-up pork belly meat with the herb and mustard mix.

Now carefully start to roll the belly lengthways beginning with the meat side and working towards the skin, thus creating a spiral roll effect. The best way to secure this shape is to tie the roll up with butchers’ string/twine in 4-6 rings going down the belly as tight as you can without the filling being forced out. Once this stage is done, then refrigerate between an hour to 24 hours.

Peel and core The Little Red Apple pears then cut into half and cut each half into thirds. In a deep baking tray, add the slices of pear, the Harcourt Pear Cider, a small pinch of salt, and some lemon thyme. Take the pork out of the fridge and lay on top of the pears like a trivet. Then wrap the tray in foil and bake at 180° for an hour to an hour and 20 minutes.

After that time, take the tray out of the oven and remove the pork. Turn the oven up to 220°. While the oven is heating, spoon the poached/steamed pears that would have slightly caramelised into a bowl. Crush with a fork, adding some salt and/or lemon juice for seasoning, then leave to one side.

With a fork slightly crush the baby potatoes (you can grab them from many farm gates in the region). Try Potato Farm Gate Musk for fresh potatoes straight from the rich red soil.  Add them to the tray the pork was cooking in, with a splash of oil. Add the Porchetta back to the tray, so it’s not covering the potatoes. Add a couple of crushed garlic cloves, and some thyme and roast for 20-25 minutes or until the pork is golden and crispy.

Take out and slice, serving some crispy potatoes, and a large spoonful of the Harcourt Pear Cider cooked pears.

Looking to match this with a drink?  Buy extra ciders and enjoy it together.

Experience our LOCAL ciders

Our climate and conditions are just right for apple orchards.  More than 40 varieties are grown across the region. Look out for the following brands and visit a cellar door:

Harcourt Cider, Harcourt (used in this recipe) harcourtcider.com.au  @harcourtcider 

Daylesford Cider, Musk (open 7 days) daylesfordcider.com.au  @daylesfordcider 

Bress, Harcourt (open Fri-Sun) bress.com.au  @bresswinecider 

Henry of Harcourt, Harcourt (open 7 days) henrycider.com  @henrycider 

Captains Creek, Blampied (open Sat-Sun) captainscreek.com  @captainscreekwinery