Our Summer recipe has been sent into us by Ian Bryce. Ian visited us at cellar door to purchase our Mudgee White Port for his Pork Belly served with Marinated Apples - see Ian's email and recipe below - and we'd love your feedback! Just head to 'contact us'

"You may recall I was out there last week picking up some of your liqueur muscat and one of your white ports for some apples to be served with pork belly,and asked me to send you the recipe. Well you'll be pleased to know the apples turned out perfectly.

Recipe:

Pink lady apples peeled and cored ( 1 per person) . Place in moderate oven @ 180 deg C for approx 45-50 minutes half covered in your white port with cinnamon sprinkled over each apple.Serve with any pork dish , best with slow baked pork belly in hooded bbq. Pork belly should be smeered with olive oil and salt the skin. The idea of slow roasting the belly is to melt off the excessive fat. About 15 mins before serving turn pork into the excess fat , turn back (skin up) and turn up the heat to crackle the skin. Heat should not be placed under the pan as this will harden the meat underneath.I've got the perfect sauce to serve with the meat also , but that's another recipe (secret).

I'll be interested in any feedback.

Kindest Regards
Ian Bryce"