The Core Cider House originated in 1939 by a guy named Giovanni Battista Della Franca or better known as Jack. He planted the first apples at the highvale orchard.
In 1957 Jack's Son 'Charlie' planted a vineyard and started experimenting with different wines.
In 2005 Jack's grandson John created the Core Cider which i cooked with today.
The Core Cider House do a variety of ciders including my favorite, apple! They also do a pear and an apple and pear mixed cider. All are great for a refreshing drink but also great to cook with. (As they say always cook with something you would drink)
When i think of cider instantly i think of apples (of course!) and what goes with apple's more than a nice piece of local pork belly. The dish i thought would most compliment this crisp cider would be a braised cider pork belly, with creamy cauliflower puree, grilled pumpkin, red apple slices and a cider jus.
For the recipe click here
When cooked the cider infuses a sweet perfume of apples. Cooking the pork in the cider also made it tender and perfectly seasoned. The cider 'jus' (fancy word for making a sauce with the cooking juices) was also definitely a winner in our household too! It had a creamy, velvety texture and hint of wholegrain mustard. I used the juices from the pork that had stewed into the cider and created a perfect base for the sauce, it was soooo yummy! It is definitely a dish i will create again! It just goes to show you what you can achieve in the kitchen with fantastic produce (and you don't have to do much to it).
From the location to the beverages (and the smell of the food as we walked thru the venue) i cannot wait to go back, take the family and enjoy good cider and a bite to eat on a sunny day! A great cider to cook with and even better that you can drink it while the smells of it cooking on a sunday arvo make your mouth salivate!