CHEF turned TV celebrity Manu Feildel wants everyone to stop overcooking pork.
The French-born ambassador to Murray Valley Pork shared his culinary skills at Wodonga TAFE yesterday and gave some important advice.
“There’s no need to kill it twice, it’s been killed once so don’t overcook it and kill it again,” he said.
“There’s an old-fashioned belief that pork needs to be cooked for a long time and it doesn’t — it just needs to be cooked well, rested and reheated.”
The My Kitchen Rules judge was in the area visiting Murray Valley Pork’s Rivalea Corowa farm and hosting a masterclass at Wodonga TAFE.
He said he was often asked to endorse products but was selective.
“The produce has to be consistently good and that’s what Murray Valley Pork is all about,” he said.
Feildel’s mission was also to promote cooking as a career choice for young people and encourage them to study at Wodonga TAFE.
Third-year apprentice Crystal Price, who works for the Beechworth Health Service, was excited about cooking with Feildel.
“I am a great fan and although I was a bit nervous, I enjoyed it and got lots of tips,” she said.
Murray Valley Pork has a close partnership with Wodonga TAFE and its commercial cookery program, providing financial support to local employers who take on apprentice chefs enrolled at Wodonga TAFE.
The pork supplier is also offering a separate $1000 scholarship for the top third-year apprentice on completion of their training.
Read Friday’s Fresh to discover Feildel’s cooking tips — and a little My Kitchen Rules gossip.