Roast neck of pork is an inexpensive cut, but generously marbled with fat, making it suitable for slow roasting. It’s very popular for any dinner party. Here we have served it with orange, wine and stock sauce. And as always plenty of both roasted potatoes and crackling!

Recently we travelled out to North West NSW where we catered for a 20th wedding anniversary – we did their wedding here in Sydney, where the above pork dish was served! Such a compliment to be asked to do it again for them.

Apart from the potatoes we cooked the vegetables (and herbs) from their wonderful garden.

They also repeated their sweet dish which was individual brandy snap cups filled with berries, mandarin segments and our own vanilla ice-cream.

Happy memories for all concerned!