One of the consolations of the otherwise stygian food court in the Pitt Street Westfield is Justin North’s Quarter Twenty One produce shop, tucked back in the corner by the restaurant of the same name and, of course, the flagship Becasse. Not only do they make a damn fine wagyu lasagne, they always have fascinating little bits and bobs, and if you work in the area it’s worth stopping in reasonably frequently.
The other day for example I picked up a little five-point rack of suckling pig, and kept it around for the right moment – which I found last night, when I put it in the sous-vide for half an hour at 58 degrees before throwing it together with some of the Quarter Twenty One confit porkbelly (a fantastic little cheat of a pre-made ingredient). Add a few scallops with prosciutto and a pumpkin and smoky bacon puree, et voila:
I called the dish “Three Little Pigs”. Not bad for a Wednesday night if I do say so myself, especially paired with a little Coonawarra chardonnay.