Saint Crispin’s Pig Out

By Hannah Valmadre
26th May 2014

We can't deny it any longer, people: winter is coming, in fact, it's practically banging down our door. And to that we say, YES! Fireplaces! Hot Toddies! And above all, hearty roasts with all the trimmings.

This is where Saint Crispin steps up to the plate with their 'Pig Out' – a four-course, snout-to-tail feast, happening for one night only on June 4. Saint Crispin's Pig Out will be hosted by chef Joe Grbac and restaurateur Scott Pickett, as they carve up and serve Western Plains milk fed pork to porcine-loving punters.

Pickett and Grbac both favour creating classical meals from seasonal produce and are very conscious of not letting anything go to waste. By using the pig four ways, the chefs have the opportunity to let their creativity and their outstanding culinary skills shine.

So what's on offer? Well, for starters, how does crispy pork belly and pressed shoulder sound? All of pork's best mates will be accompanying the dishes; think fennel, cucumber, apple, and rhubarb crumble with some crispy pigs tail for added texture.

The four-course feast will be complemented by St Ronan ciders, which to us sounds like a match made in heaven. Located in the Yarra Valley, St Ronan produces apple and pear cider using traditional processes that are usually associated with the production of sparkling wine and Champagne. They call this unique range their Methode Traditionelle or MT Ciders, and boy are we excited to have a sip. Classy cider and crispy pork? Consider our salivary glands in overload.

In other pork-friendly news, the pigging out does not cease when this party's over. Throughout June, the Thomas Olive bar (located upstairs of Saint Crispin's) will be serving crackling pork bar snacks to accompany the St Ronan cider. This wintry treat is sure to warm and refresh those wandering around Smith Street in search of a quick pig me up.

Saint Crispin's Pig Out is part of Melbourne Food and Wine Festival's Roast Collection 2014, a celebration of the humble roast and Victoria's bountiful winter produce. Events will be popping up all over the state during the month of June, so for more mouth-watering events like this, head to the Melbourne Food and Wine Festival's website.

At $120 a pop, you can expect a feast fit for a king. See you there; you'll spot me looking like a pig in muck!

Saint Crispin's Pig Out | 4th of June
Starts 7:00pm | $120 pp for four courses

Main image credit: Pinterest

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