Platter for Two

Prep Time


Cook Time


Total Time





  • Pork Fillet with Butter & Herb Dip
  • 1 Eskort Pork Fillet
  • 60ml (¼ cup) olive oil
  • 60ml (¼ cup) butter
  • 3 cloves garlic, chopped finely
  • 5ml (1 tsp) salt
  • 10ml (2 tsp) ground black pepper
  • 60ml (¼ cup) spring onion, chopped
  • 5ml (½ tsp) ground cumin
  • 5ml (½ tsp) paprika
  • 45ml (3 tbsp) olive oil, for cooking
  • Ciabatta, Cheese and Berries
  • 1 loaf ciabatta bread, torn into chunks
  • 100g soft cheese
  • 100g matured white cheese
  • 100g Gorgonzola cheese
  • 200g fresh seasonal fruits and berries
  • Onion & Date Marmalade
  • 1 large onion, sliced
  • 60ml (½ cup) dates, pips removed and chopped
  • 5ml (1 tsp) cumin seeds
  • 45ml (3 tbsp) olive oil
  • 60ml (¼ cup) brown vinegar
  • 60ml (¼ cup) brown sugar
  • Allergens
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions
  • Ciabatta (gluten): Use gluten-free ciabatta or any gluten-free bread.
  • Cheese (lactose): Use a selection of lactose-free or vegan cheeses.


  • Pork Fillet with Butter & Herb Dip
  • Cover the fillet with 3 tablespoons of olive oil and season with salt and pepper.
  • Sear in a hot pan for 5 minutes on each side.
  • Leave the fillet in the pan and remove from the heat.
  • In a small pot, combine ¼ cup of oil, butter, garlic, spring onion, cumin and paprika in a small pot and heat until the butter melts.
  • Onion & Date Marmalade
  • Heat olive oil in a frying pan over moderate heat.
  • Fry the onions until golden, then add the remaining ingredients.
  • Allow to simmer for 5 minutes then remove from heat.
  • Store in a sterilised jar and refrigerate until needed.


Slice the pork fillet into thin slices and serve the butter and herb dip on the side.

Serve chunks of ciabatta with cheese, seasonal berries, and onion & date marmalade.