Recipe Ideas

  • slow-cooked-thai-beef-curry
  • Pork-Balls-with-noodles
  • Cajun-spiced-porkbraised-red-cabbage
  • Cured-lamb-noodle-salad

Breaking News

The big news is that after 7 years of all the fun of running My Farm Shop, we are shutting up shop after delivery of the 2019 Christmas Hams.

Thank you to all the customers who have supported us to help spread the word about regenerative and sustainable production practices. We are very proud of you all and the fact that you choose to use your purchasing power to support farmers that are doing the right thing.

You'll still see or hear of us around the world of Regenerative Agriculture, as we're putting our energies into some exciting new projects in that space.

Marinating the pork overnight not only adds flavour but also tenderises the meat. Even a few hours will make a big difference, so get started on the pork as early as you can.

Serves 4 (Preparation time 15 mins, plus soaking and marinating time. Cooking time 15 mins)

To make the paste, blend all the ingredients to a coarse paste and season with pepper. Rub the paste into the pork chops and marinate overnight. 

Heat a barbecue or chargrill pan to high. Spray the chops with cooking oil and cook for 3–4 minutes each side until just cooked through. Cover with foil and set aside to rest for 5 minutes.

While the pork is resting, drain the mushrooms, reserving the soaking water, and slice thickly. Measure out 4 tablespoons of the soaking water into a jug, being careful not to get any of the sediment from the bottom, then mix this with the soy and fish sauces and set aside.

Place a large wok or frying pan over high heat. Add the oil, lemongrass, garlic and chilli and cook for 1 minute. Add the carrot and cook for 1 minute before adding the snowpeas, beans and spring onion. Toss and cook the vegetables for 1 minute, then pour in the sauce and toss quickly to combine. Cover and cook for 3–4 minutes until the vegetables are tender, then season with pepper.

Serve the pork chops and vegetable stir-fry with lime wedges alongside, if liked.


4 × 200 g barbecue pork chops (loin or cutlet), trimmed of fat

cooking oil spray

10 dried shiitake mushrooms, soaked in 1½ cups (375 ml) hot water for 20 minutes

3 teaspoons salt-reduced soy sauce

1 tablespoon fish sauce

1 tablespoon peanut or vegetable oil

1 stalk lemongrass, trimmed and finely chopped

2 cloves garlic, finely chopped

1 long red chilli, finely sliced

1 carrot, sliced into thin rounds

150 g snowpeas (mange-tout), trimmed

150 g green beans, trimmed and halved lengthways

4 spring onions, trimmed and sliced into 3 cm lengths

lime wedges, to serve (optional)

Lemongrass and Chilli Paste

2 spring onions, trimmed and chopped

1 stalk lemongrass, trimmed and chopped

2 cloves garlic, chopped

1 long red chilli, chopped

1 tablespoon fish sauce


Recipe from the book CSIRO Total Wellbeing Diet:
Recipies on a budget
Introduced by Dr Manny Noakes
Photography by Cath Muscat
Published by Penguin, rrp $35.00