Share your Winter roasting tips to WIN a Wiltshire Carving Fork & Knife set

Thanks to The Image Bureau, I have a Wiltshire Epicurean Carving Fork and Knife set to test out on the pork shoulder I’m roasting tonight and a set to giveaway.

I’m always looking for new recipes and tips for cooking roast, so for your chance to WIN this Wiltshire Carving Fork & Knife set simply share your roasting tips/recipes here or on my facebook page. Competition is open to all foodie cravings readers with an Australian postal address and closes Sunday 5/8/12. Winners will be announced on my facebook page Monday 6/8/12.

The Wiltshire Epicurean range is available exclusively at Big W. Besides the featured carving fork ($14.99) and carving knife ($16.99), there’s a paring knife, utility knife, multi-purpose knife, bread knife, cook’s knife, Santoku 6.5” knife as well as a six-piece knife block available. To find out if your Big W stocks the Wiltshire Epicurean range call 1800 651 146.

17/8/12 – Thanks everyone for sharing your roasting tips, I look forward to testing them all out in the kitchen. My bro, his gf food blogger Little Miss Bacon and I over a massive dinner at Catalano’s went through all your great tips – it was a hard to choose one winner but in the end we decided Simone Nelson’s tip was worthy: 

“My roasting tip would be oil is not thing to be frugal with when cooking a roast I love using Cobram Estate oils especially the Garlic Infused Oil when cooking a Roast Pork, I also rub the pork with Masterfoods Garlic and Herb Salt Mix. Something I dont know if its common or not but something the females in my family have done is use a bit of the leftover juices in a gravy but also adding ina teaspoon of vegemite into the mix as well.

Tip two if you have kids double the apple sauce you make or buy.”

Congratulations Simone! 

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foodie cravings

I’m a foodie who enjoys trying new food anywhere / any place (restaurants, cafes, bars, market stalls, fast food joints…anywhere just name it!) both in Perth, Western Australia and on my travels. I’m not your ordinary foodie, I’m often described as ‘fussy’ but I really really do love my food - I guess just not everything that’s put on my plate. Though, my other half, ‘burger boy’, eats most foods so I’ll be blogging about what he eats too…and as the name implies, burgers will be a regular foodie blog for all you burger lovers outthere. I love showcasing my yummy food finds with pics so I thought why not share my passion for food with other foodies with my blog, foodie cravings. Follow my food journey as I discover new keepers and rave about my all-time favourites. 

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  37 comments for “Share your Winter roasting tips to WIN a Wiltshire Carving Fork & Knife set

  1. Zhuang Cheng , Lee
    July 22, 2012 at 2:27 pm

    i guess get a meat thermometer and always brown the outside of the meat :) and roast slow and long

    • Maria L
      August 2, 2012 at 3:18 pm

      Adding some stock to the roasting pan will stop the vegetable trivet from burning and makes a wonderful gravy

    • Crystal McFarlane
      August 4, 2012 at 8:59 pm

      Let my husband cook it so I don’t burn it!

  2. Jean Rutherford
    July 22, 2012 at 7:38 pm

    Use the Weber to roast pork. Gives an excellent result as crackling is great although it does create arguments among my boys about who has got the most!

  3. shelley
    July 22, 2012 at 10:57 pm

    i believe that presentation of your roast is a big part. i always use the right roasting pan, i double check timer and temperature and make sure to use plenty of glaze.

  4. Michelle V
    July 23, 2012 at 4:53 am

    My top tip when roasting meats is to use a roasting rack to sit the meat on. This allows the juices to drain from the roast, then you can use these delicious juices to make a gravy to accompany your roasted meat.

  5. kerry santillo
    July 23, 2012 at 5:21 am

    To get that crispy skin happening and making chicken legs or wings finger lickin good put cola in your baking dish!!! it is marvellous and who would have thought.

  6. annette prout
    July 23, 2012 at 6:10 am

    We always microwave our Roast vegies first to make them soft then coat in oil and mixed herbs, they take less time and roast up nicely

  7. July 23, 2012 at 6:47 am

    To get a fantastic crackle on your pork first rub it with lemon juice second rub it with oil third sprinkle seasalt sparingly and your crackle will be perfect.

  8. James
    July 23, 2012 at 11:48 am

    Bake it in the bbq

  9. Peter
    July 23, 2012 at 4:26 pm

    For me, never take any shortcuts. A long cooking time on a good temperature will ensure that the meat is evenly cooked. The last thing we want to happen is to have the outside dried out and the inside is not properly cooked.
    Peter recently posted..guitar and bass software

  10. July 25, 2012 at 6:47 pm

    My best tip for a roast,season well and insert some garlic slivers throughout the roast and let it reach room temperture and slow cook, with a little water in the roasting pan. Let sit 10 mins before carving and make gravy from the pan juices.

  11. Kim
    July 26, 2012 at 7:00 am

    When cooking a roast chicken always place breast side down for the first half of roasting time. You’ll end up with extra juicy white meat!

  12. Di
    July 27, 2012 at 7:46 pm

    Why not cook two different meats in seperate roastings pans, that way you can have one hot that night & other one cold next day.

  13. Maree Daniels
    August 1, 2012 at 5:10 pm

    Love love love roasting pork belly!! It’s hard to go wrong and worth the effort. Nice and hot at first then leave it to cook slowly for melt in the mouth yum-ness!

  14. Laura Jilka
    August 2, 2012 at 4:49 am

    Clean your oven regularly. A smelly oven will hurt taint the flavour of your roast!

  15. Simone Nelson
    August 2, 2012 at 9:58 pm

    My roasting tip would be oil is not thing to be frugal with when cooking a roast I love using Cobram Estate oils especially the Garlic Infused Oil when cooking a Roast Pork, I also rub the pork with Masterfoods Garlic and Herb Salt Mix. Something I dont know if its common or not but something teh females in my family have done is use a bit of the leftover juices in a gravy but also adding ina teaspoon of vegemite into the mix as well

    Tip two if you have kids double the apple sauce you make or buy :D

  16. Elosha Hasell
    August 3, 2012 at 7:22 am

    Take your time and do it right. Even if your awake half the night

  17. Barbara Skanavis
    August 3, 2012 at 9:20 am

    Always use an oven bag for a perfect roast, every time…

  18. Lauren Scott
    August 3, 2012 at 12:12 pm

    I love a good bit of garlic – so I make slits in the meat and pop half cloves in the slits, with some fresh herbs if I’ve got them – no drama if not…. the garlic infused meat is the star. The more slits the better!!

  19. Anna
    August 3, 2012 at 1:44 pm

    Always infuse garlic and rosemary into a leg of lamb before
    cooking. And always cook the lamb slowly for longer! No higher than 140 degrees!!:)

  20. Vivian
    August 3, 2012 at 4:37 pm

    Always remember to rest your meat, this allows the juices to run back into the meat, so it will never be tough and dry.

  21. Monique
    August 4, 2012 at 12:01 am

    Rest the meat for 20 minutes before carving. This allows the meat juices to redistribute (which keeps the meat moist) and makes carving easier everytime!

  22. Falon Downing
    August 4, 2012 at 10:24 am

    For perfectly crisp roast potatoes parboil slightly, starting with icy cold water! Works every time.

  23. Natalie Stoute
    August 4, 2012 at 4:36 pm

    I love slow cooked shoulder of lamb, greek style. The meat is so tender it literally melts in your mouth. The meat can also be used in many ways the next day – lamb wraps, pies, with salad… Mmmm I’m drooling at the thought!

  24. Liz
    August 4, 2012 at 8:04 pm

    Rub coarse sea salt into the rind or skin of meat before roasting. Makes for a great crackling or crispy skin on chicken or turkey. It’s healthier too as it reduces that fat content on the outer skin.

  25. Kiely
    August 4, 2012 at 9:47 pm

    Halfway through roasting a leg of lamb, add the following mixture to the top for a delicious crust!

    3 egg whites, beaten
    Tbs mustard
    Tbs chilled tubed rosemary
    Tbs crushed garlic
    1 onion, finely diced

    Fold through all ingredients into the beaten egg whites and spread on top about 1 1/2cm thick.

  26. Tonya Walker
    August 5, 2012 at 9:31 am

    I use butter injected into my eat to keep it moist and tasting lovely!!

  27. Kelly Evans
    August 5, 2012 at 10:29 am

    Perfect Pork Crackling. Turn you oven up to 250 Degrees c. Score the fat on your port and massages olive oil, and a combination of Salt, Chilli Powder and Garlic powder into the scored pork fat/skin. Cook at this temprature for 20 – 30 minutes. then turn down your oven and cook for the remainer of the time at 170 Degrees. Serving this baby will be a treat ?

  28. Margaret
    August 5, 2012 at 10:32 am

    If you are roasting a large piece of meat, allow it to stand at room temperature for 1 hour and season just before placing in the oven.

  29. Linda Hynson
    August 5, 2012 at 10:45 am

    I like to cook roast pork on a wire rack over a tray of water-it is so tender and succulent:-)

  30. Lea
    August 5, 2012 at 1:11 pm

    Marinate the meat, let it infiltrate then slow cook in an oven bag,
    so it just falls tenderly, juicily off the bone

  31. August 5, 2012 at 2:04 pm

    I cook a large roast cut it into servings and freeze, until needed, there is always a hot meal going.

  32. Kirsten W
    August 5, 2012 at 3:38 pm

    Buy Good Quality Meat. This has to be top of the list. More than absolutely everything else this is the number one factor that will make or break your roast.
    Don’t confuse good with expensive either – some of the most fab cuts are wonderfully cheap – you just need to do a little bit of knowledge about what to look for.

  33. Vija
    August 5, 2012 at 3:49 pm

    Use Raspberry or Mixed Berry Jam and Rosemary sprigs to coat lamb before baking. The caramelised flavour is sensational

  34. Judi
    August 5, 2012 at 6:52 pm

    I cook mine in the slowcooker, then brown it in the oven whilst the roast vegies cook.

  35. Carissa M
    August 5, 2012 at 9:27 pm

    Turn the oven on! Cooked for my new in-laws once, there was the little issue of not turning the oven on whilst I entertained them with my best manners and wit, 18 years later it’s still ONCE!

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