Pork neck roasted over fire, Davidson plum, roasted pork fat
“Everything starts with the ingredients. The pork comes from rare breed pigs raised here on the farm. The neck cut is delicious, particularly cooked over re. The fat is also roasted over fire to then create our pork fat emulsion. It’s almost meringue like texture, but warm and delicious. The Davidson plum is a native fruit which we use in dust and thinly sliced form. We use its tartness to cut through the fattiness in the pork and it complements wonderfully. To look at, the dish has been confused for a dessert, but it’s one of our favourite entrees.”
Since launching in 2014, Homage has built an enviable reputation with Head Chef, Ash Martin at the helm. Taking a truly hyper-local philosophy, Ash and his team source ingredients daily from their own extensive market garden and farm, and producers quite literally down the road. Following a re in April 2018, which claimed the kitchen and restaurant, Ash is leading the restaurant to a new phase, pushing the boundaries for what’s possible in a regional restaurant.
Our thanks to Ash and the team at Homage: spicersretreats.com