A fried-and-true recipe.

Rolls stuffed with tender pork and crunchy crackling have to be one of the easiest (and most popular) ways to feed a crowd.

Recipe for sea urchin with chilled root vegetables braised in dashi by David Moyle from Franklin, Hobart.

Recipe for salted pork and mushroom broth with ginger and buckwheat by David Moyle from Franklin restaurant in Hobart, Tasmania.

These baguettes are rich and comforting, with the added satisfaction that comes with shaping, frying and simmering your own meatballs.

Recipe for giant meatballs stuffed with mozzarella.

This quick pork recipe glazes cutlets in pork for a sweet skin, served with a light celeriac potato mash.

Recipe for sticky Japanese-inspired (tsukune) soy-glazed meatball skewers.

Australian Gourmet Traveller recipe for pork spiedini with anchovy sauce by Sagra, Sydney.

Australian Gourmet Traveller fast recipe for pork and eggplant salad with salted chilli.