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

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By on Brisbane, In the kitchen reviews, Margaret River, Melbourne, Perth, QLD, VIC, Western Australia - regional

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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About Author

I have foodie cravings all the time and sometimes at very odd hours, hence the name of this food blog, where I share my love for food and appliances that save me time in the kitchen. I also own Crust Mount Lawley with my burger eating half burger boy and am a mum to two girls - junior burger and baby cravings.

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37 Comments

  1. Zhuang Cheng , Lee on
    i guess get a meat thermometer and always brown the outside of the meat :) and roast slow and long
    Reply
  2. Jean Rutherford on
    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!
    Reply
  3. shelley on
    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.
    Reply
  4. Michelle V on
    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.
    Reply
  5. kerry santillo on
    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.
    Reply
  6. annette prout on
    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
    Reply
  9. Peter on
    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.
    Reply
  10. lynne lillington on
    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.
    Reply
  11. Kim on
    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!
    Reply
  12. Di on
    Why not cook two different meats in seperate roastings pans, that way you can have one hot that night & other one cold next day.
    Reply
  13. Maree Daniels on
    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!
    Reply
  15. Simone Nelson on
    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
    Reply
  18. Lauren Scott on
    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!!
    Reply
  19. Anna on
    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!!:)
    Reply
  20. Vivian on
    Always remember to rest your meat, this allows the juices to run back into the meat, so it will never be tough and dry.
    Reply
  21. Monique on
    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!
    Reply
  23. Natalie Stoute on
    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!
    Reply
  24. Liz on
    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.
    Reply
  25. Kiely on
    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.
    Reply
  27. Kelly Evans on
    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 ?
    Reply
  28. Margaret on
    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.
    Reply
  30. Lea on
    Marinate the meat, let it infiltrate then slow cook in an oven bag, so it just falls tenderly, juicily off the bone
    Reply
  32. Kirsten W on
    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.
    Reply
  33. Vija on
    Use Raspberry or Mixed Berry Jam and Rosemary sprigs to coat lamb before baking. The caramelised flavour is sensational
    Reply
  35. Carissa M on
    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!
    Reply

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