250g coarsely chopped macadamia
70g coarse breadcrumbs
1 clove garlic, crushed
1 tsp mustard powder
1 lemon, zested
½ bunch mint, finely chopped
½ bunch flat leaf parsley, finely chopped
Sea salt and freshly milled pepper
100ml extra virgin olive oil plus additional for cooking
1 large pork fillet, 500g
2 apples, cored and each cut into 2 thick slices
Sutton’s apple syrup
1 clove garlic
50g macadamia, toasted
4 tbsp water
1 lemon, juiced
60ml extra virgin olive oil
Preheat oven to 170°C. Coarsely chop 140g of the nuts and combine with breadcrumbs and garlic. Place in preheated oven and bake for 10 minutes or until golden.
Tip toasted crumbs into a deep tray and allow to cool then toss through mustard, lemon zest, herbs and seasoning.
Next combine remaining nuts in a blender and drizzle in olive oil to achieve the consistency of a thick paste then transfer to a baking sheet.
Heat a char grill pan over a medium heat, brush pork with oil and grill, turning occasionally, until charred and almost cooked through, this should take about 15 minutes.
Add apples after 10 minutes, cook for 2 minutes each side then drizzle with apple syrup and continue to cook till tender and caramelized. Remove pork and rest for 5 minutes then roll through nut butter followed by the crumb and nut crust. Cut thickly and serve with tarator, grilled apple and a final drizzle of apple syrup
Blend garlic, macadamia, tahini, water lemon juice, oil and bread until well combined, adding more water if too thick. Season