Oxford Landing Estates

  • Serves 6
  • About 4 hours. (30 minutes active).


  • 700 g free range pork loin skin on
  • 1 L boiling water
  • 3 tbsp fennel seeds
  • 3 tbsp sea salt
  • Zest of a lemon
  • 3 bay leaves
  • 1 1/2 fennel bulbs cored & thinly sliced
  • 5 radishes thinly sliced
  • 1/2 cup flat leaf parsely roughly chopped
  • 2 tbsp extra virgin olive oil
  • Sea salt to season

Pickled Apple

  • 2 Granny Smith apples cored & sliced
  • Zest of a lemon
  • 1 1/2 tbsp caster sugar
  • 1/4 cup white wine vinegar


Preparing the pork

To prepare the pork loin, use a sharp knife, score the skin of the pork just through to the fat.

Place onto a rack over the sink and pour over 1 litre of boiling water to open up the skin. Pat dry and rub in the fennel seeds, sea salt, lemon zest and bay.

Place into a tray, cover and place into the fridge for at least 2 hours, but preferably overnight.

Get cooking

Pre-heat a fan forced oven to 240°C.

Remove the pork loin from the fridge and allow to sit at room temperature for 30 mins to 1 hr.

Pat the loin dry with paper towel, place onto a baking tray and place into the pre-heated oven and cook for 35 to 40 minutes.

Pickled Apples

While the pork is cooking, mix the vinegar and sugar in a small saucepan, bring to the boil over a high heat, then transfer to another jug or bowl. Once cool, add the sliced apple and allow to sit for 10 to 15 minutes. Stir in the lemon zest and set aside.

Shaved fennel salad

In another bowl toss together the fennel, radish, parsley and olive oil, and season with salt to taste.

Serving it up.

Remove the pork from the oven and allow to rest for 15 minutes in a warm spot.

Carve the pork across the grain and serve with the pickled apple, fennel salad and pan juices.

And to drink?

2020 Pinot Grigio

Pale straw in colour. A heady mixture of feijoa, apple skin and poached pear with hints of cinnamon and tea rose. Medium bodied with avours of poached pear and cinnamon. Soft and supple in a drinkable way, yet with enough weight and texture to match an array of dishes such as cured ocean trout with horseradish and avocado or warm salad of exotic mushroom, fennel and fried taro.

Real Food is for Real People...

We've put together this collection of recipes to show you how we eat around here. It's not really a coincidence that our food is a lot like our wine: authentic, approachable, and as unpretentious as we can possibly make it.

We'll keep adding to this library over the seasons, to give you loads of choice whatever the occasion you're cooking for.

Chris Wotton

Kitchen Genius

Chris is the main man behind the real food here. Chris' laidback style covers an impressive core of proper, tried-and-tested food wisdom. This guy seriously knows his stuff in the kitchen.

The cooking photos you see here on oxfordlanding.com are shot at his place - an amazing old homestead which is so textbook rustic-perfect, you'd almost think he was doing it on purpose (don't worry, he isn't!).

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