Best Practice

Whole Veal on Menu with Nik Hill

Nicholas Hill

Chef Nicholas Hill of Porcine Bistro in Sydney's Paddington, is renowned for his nose to tail approach - using whole carcases of pork on the menu weekly as well as whole birds from chicken to pigeon. In this episode, Nik takes a whole rose veal carcase, weighing in at 78kg, breaks it down in the Porcine kitchen, and shows us four dishes using various cuts.