Rugby World Cup Opening

Opening night of the Rugby World cup Auckland was buzzing. It was a lovely day, suddenly warm. Because of traffic blockades along the waterfront I rode my bike to work. Homeward bound I was hailed by  the very handsome Tamati, TVone weather man extraordinaire and Simon Dallow arriving at the Viaduct to start their nights commentary.! I guess my fishnet stockings might have been a standout but anyhoo after a cheery conversation I peddled on to prepare for our guests. Slow roasting in the oven all day was a ginormous shoulder of pork. My recipe of the season, Nigella Lawson's 'Porchetta', is too die for. Smothered in fennel seeds, fresh rosemary, fresh bay leaves and ground cloves this ancient Roman recipe is served between soft white ciabatta buns.

My version of Porchetta: 

2-5 kg shoulder pork, bones and butterflied. (I have taken bone out myself with sharp knife, butterflied it  you can pound it flat with a meat mallet or rolling pin then stuff  and tie up with string: For larger piece of pork you can increase amounts. Best results with fresh rosemary and bay.

3 tblspn olive oil

1 large onion

3 cloves garlic

2 tblspn fennel seeds

2 large sprigs of rosemary, chopped finely

4 fresh bay leaves

1 tsp ground cloves

1 tsp salt

8 black peppercorns

Ciabatta or other soft white buns. 

With pestle and mortar or in grinder chop all herbs and spices. Heat 2 tblspns oil and fry finely chopped onion until just soft, don't brown it, add all ingredients and fry lightly. 

Take half mix and stuff the meat. Roll up and tie with string.

Rib outside with rest of mix, massage into meat. You can cover with gladwrap and leave in fridge for 24 hours.

Bring to room temp before you cook for min 40 mins. 

Oven at 180, cook meat for 4 hours. if its getting too black at 3 hours cover. Remove from oven tent for an hour. 

With two forks pull the meat apart and pile onto buns. I have made a loose gravy from pan scrapings, sieved it and drizzled over pulled meat. 

Serve with caramelized onions and a smokey bbq sauce on bun.


Its a super simple way to feed a lot of folks and perfect for our party. I greeted guests with a refreshing St Germaine and champagne cocktail.

St Germaine Cocktail

Over ice in a tall glass pour:
1 part St Germaine
2 parts Champagne or local Methode
curl of lime zest
top with soda water 

Highlight of the evening were the Waka (canoes) entering the Viaduct. The precision paddling,heart stirring chanting and glorious displays of feather cloaks, moko and ornate waka prows and paddles brought tears to the eyes of many on our balcony.

Later we had a grandstand view of one of THE most spectacular fireworks displays, equal to the wonderful events we'd seen in New York and Montreal.