Wither Hills Restaurant situated in the stunning winery building - a contemporary design of comfortable sophistication that reflects the natural environment of Marlborough - the perfect setting to taste the Marlborough region on a plate. Chef Alain Hauswirth has spent over 25 years serving up delicious food in Marlborough and Wellington, settling at Wither Hills and serving up tasty food to match our stellar wines.

Chef Alain Hauswirth is classically trained in the best European culinary traditions. "The food served at the Wither Hills Restaurant is expressive of my passion for creating real food - it's about relaxed, clean flavors with a focus on quality produce."
- Alain Hauswirth, Wither Hills Restaurant Chef

1 x Pork belly, skin scored
1 x pork fillet
Fresh thyme, rosemary, oregano
Dijon mustard, salt, pepper
200 grams baby fennel
200 grams baby beet
200 grams baby turnips
100 grams baby onions
1 garlic clove
35 ounces beef stock
1 tablespoon of tomato puree
35 ounces Wither Hills Pinot Noir

Lay out pork belly, rub well season the inside of the belly with mustard and herbs, then lay in the pork fillet and roll up and tie tightly.

Lightly salt outer scored skin. Place in roasting dish and crisp the skin at 335°F for 15 minutes in oven. Remove from oven add tomato puree, red wine (Pinot Noir) and stock, as well as garlic cloves and baby onions.

Place in oven at 300°F for at least 2 ½ hours. Separately roast of your baby beet, turnips and fennel in some butter and oil and also cook in oven for approximately 1 hour.

To serve

Take string off of pork and carefully cut in ½ inch slices. Place the roasted vegetables on a platter and place the sliced meat over the vegetables garnish with the garlic and the baby onions and some fresh herbs. Pour the jus over the porcetta and vegetables and serve. Enjoy with a glass of Wither Hills Pinot Noir.

Cheers - Chef Alain Hauswirth, Wither Hills Restaurant.