jaraman chardonnay

An unusual fusion of Clare Valley & Margaret River resulting in an intensely flavoured, complex yet elegant wine with distinct citrus, white peach & nectarine characters along with a subtle flinty note.

Food Match

Baked Pork with Chilli

Chilli, lemon and sea salt breathe new life into the classic pork baked dinner. Complement the mild slightly sweet tastes of the pork with your favourite Taylors Chardonnay; it’s soft acids will cut through any fattiness in the meat.

Ingredients

2.5kg to 3kg loin of pork
1/4 cup olive oil
zest of 1 lemon
1 fresh chilli, deseeded and chopped
1 ½ tbsp sea salt

Directions

Mix the lemon zest, oil and chilli and leave for an hour.

Preheat oven to 190º.

Use a paper towel to pat the pork rind dry, then brush the oil, lemon and chilli mixture over the pork. Season with sea salt.

Pour water into a large oven dish and place the marinated pork in the dish.

Bake for 2 – 2 ½ hours, until cooked right through, baste occasionally to keep the pork moist. Slice and serve.

Food type: Pork

Dimensions
25.5 x 40cm

Year
1912

Description
Julian Howard Ashton (1877 –1964) was a British journalist, writer, artist and critic. Ashton was most notable for his short stories in The Bulletin, however due to success of this, he began selling his paintings at art galleries, and then began writing for British magazines such as Pall Mall Gazette and Chambers’s Journal. He also drew portraits for the Sydney Daily Telegraph, in his late teenage years/early adulthood. Born in Islington, London, England, Ashton only lived in London for a short period of his life before moving to Sydney.

Ashton had never worked as a full time artist; however despite this, he won the Sydney sesquicentenary prize for landscape drawings in 1938.