Crowd pleasers


Whether you’re cooking for a crowd or a small clan, CW food writer Fiona Williams shares two recipes the whole gang will love.

Roast pork with pineapple chilli salsa

Recipe courtesy of Australian Pineapples |

roast pork

Serves: 4

  • 1.5kg rolled pork roast
  • ½ Tbsp sea salt flakes
  • 1 Tbsp olive oil

Pineapple and chilli salsa

  • ½ pineapple, diced into small pieces
  • 1 red chilli, sliced finely
  • Handful of fresh mint, finely chopped
  • ½ avocado, diced into small pieces
  • Juice of a lime
  • Pinch of sea salt
  • Cracked black pepper

Preheat oven to 220°C. Rub salt and olive oil into pork skin and place in roasting tray. Roast for 30 minutes, then turn down to 180°C and roast for a further 30 minutes or until skin is crisp and cracking (use this method if the skin-on option is chosen).

Mix all the ingredients for the salsa in a bowl and leave in the fridge for an hour for the flavours to develop.

Remove the pork from the oven and slice the meat. Serve topped with pineapple salsa.

Chicken Waldorf salad

Recipe courtesy of The Keto Diet RRP $29.99 available at Robinsons Bookshop, Canberra Centre.

chicken salad
Image courtesy of Family, Fun & Delicious by Whirlpool and Scott Gooding.

Former My Kitchen Rules semi-finalist, personal trainer and author, Scott Gooding is a firm believer in the trending keto diet – only he thinks of it more as a lifestyle choice than a ‘diet’. Combining his know-how as a personal trainer and healthy chef, Scott’s goal is to inspire others to go back to basics and take a fuss-free approach to food and fitness.

Ranch dressing

  • 1 ripe avocado
  • 3 Tbsp olive oil
  • 2 Tbsp coconut cream
  • 1 Tbsp apple cider vinegar
  • ¼ bunch parsley
  • 1 tsp Dijon mustard
  • Sea salt
  • Black pepper

Add the ingredients to a food processor and blitz for 20-30 secs or until smooth. Season to taste and transfer to a jug and serve.

book cover

Waldorf salad

  • 2 chicken breasts, cooked and shredded
  • 2 celery sticks, chopped
  • 1 avocado, sliced
  • ½ cup walnuts, lightly chopped
  • 1 Lebanese cucumber
  • ¼ bunch dill, roughly chopped
  • Handful pepitas
  • Handful of endive
  • ½ Granny Smith apple, sliced

Throw all the salad ingredients into a large mixing bowl. Add 3-4 tablespoons of ranch dressing and lightly toss and season.

For more: