So back in NYC and the weather is finally turning… i cant tell you how amazing it is to be out on a spring day with so much energy in the air.

On friday i got back from the first part of the #Dudefood book tour and have a bit of free time up my sleeve. Considering the publishing team and I have been so busy we still haven’t sat down to a home cooked meal tougher yet… and we all know how much I appreciate cooking for family. So with the lovely help of my editor Emily, and when i say help i mean I am helping her, we are going to put on a spread fit for any Sunday wherever you are around the world… a roast… the theme Italian 😉

We are going to begin with amazing anti pasti… as any italian meal should (as was well supported by the book i am currently reading “My Italy”) we will have beautiful breads, cheeses and meats and ONLY olive oil… no balsamic… apparently this is seen as disrespecting traditional italian cuisine.

I am definitely fitting in with NYC life and feel with the dominance of porchetta so a shoulder it is 🙂 with the pan-wine juices some fingerling potatoes and a beautiful apple and fennel salad it speaks everything home to me. Mi piace cucinare casalinga- I love cooking of the house… eg. i like cooking homestyle= #Winning hahaha


But of course not only is there Italian wine in a beautiful Chianti, but we can’t go passed a lovely dessert and a rhubarb semifreddo speaks everything… #ComeAtMe!!!

Why am i teasing you with all this? Well of course I love talking food and no doubt in some way I am giving you some ideas, but more importantly you all know my passion for bringing people together and food is my tool to do so… If I could make at least one of you either smile, or mouth water-perhaps both I feel accomplished. I couldn’t think of a better way to celebrate a book launch with my family than a lovely homestyle italian sunday afternoon get together in NYC…



And yes the Porchetta recipe is below… that would just be too mean, Peace and love my friends

xo DC

Porchetta of awesomeness!!


  • 2.5-3kg (7-8) Pounds bone in Pork Shoulder
  • 1 Tbsp Fennel Seeds
  • 3 Sprigs of Rosemary, finely chopped
  • 4 leaves of Sage finely Chopped
  • 4 Cloves of Garlic
  • 2 Tbsp Salt
  • 1 Tbsp Pepper
  • 2 Glugs of Olive oil or 1/3 Cup


  1. Score the fat of the shoulder in a criss-cross fashion making sure not to pierce the flesh
  2. In a mortar and pestle or food processor combine the the the rest of the ingredients except the salt, pepper and oil… it should resemble one wicked paste
  3. Rub the contents of the paste all over the flesh of the pork (being careful to avoid the skin) and place in a marinading dish. Liberally sprinkle with salt and pepper all over (especially the skin), cover with plastic wrap and place in the fridge over night
  4. Preheat your oven to the hottest it can go, remove your pork from the fridge and bring to room temperature, allow 30 minutes
  5. Pop your pork in the oven and cook for 30 minutes (until skin is seriously crunchy) before turning heat to 150 degrees C (300 degrees F) and cooking for a further 3-4 hours or until a thermometer inserted into the thickest part of the meat reaches 70 degrees C (160 F.).
  6. Allow to rest for 15-20 minutes where its internal state will continue to cook and gain extra flavour 🙂
  7. To Serve slice across the grain beginning from the end furthest from the bone. Enjoy with your favourite sides… we did an apple and fennel salad and fingerling potatoes 😉

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