Pork with Cider and Apples

Do any of you out there subscribe to Gourmet Traveller or frequent their website? I'm constantly impressed by their recipe collections, and find them a great resource for the budding amateur chef who wants to make something a little bit special.

This latest dish which came from Gourmet Traveller reminds me of those staple pork dishes that would have been on gastropub menus of yesterday. It seems like these days it's all pork belly and crispy pork bits, but this recipe tramples back over old ground to the reliable pork steak. This is a very rich and hearty winter dish that sticks to your ribs and makes you forget you're desperate for summer...

Gnocchi With Burnt Butter & Sage

I've been meaning to cook this one for ages! Ever since i made that gnocchi in fact; which has been sitting in my freezer.

This sauce needs to be accompanied by a special sort of pasta. No spaghetti or penne here please. It is a sauce for gnocchi, agnolotti, or tortellini. The first time i had this was with a ricotta and prosciutto ravioli at Grossi Florentino's cellar bar. And i was in love.