Recreate this delicious Pork Ragout and Caper Pappardelle pasta at home. Designed by Chef Andrew Ballard in partnership with Peter Bouchier, exclusively served in the VIP Lounge at the 2023 Good Food & Wine Show.

Enjoy this delicious meal in the Margaret River VIP Lounge at this year’s Brisbane Good Food & Wine Show from 27 – 29 October 2023. Purchase your ticket below.
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1 kg pork shoulder
2 brown onions sliced thinly
1 clove garlic crushed
2 large carrots peeled and cut chunky
2 sticks rosemary
¼ bunch sage chopped
¼ bunch thyme chopped
1 large tin chopped tomatoes
2 litres rich brown chicken stock

1 pkt Fresh Pappardelle pasta

100 gm salted butter
50 gm capers
1 lemon
1 Tbsp chopped sage

Shaved parmesan cheese
Pomegranate seeds to garnish


Seal the pork in a hot crock pot and place aside.

Brown the onions, garlic, carrots in the same pan. Add back the pork and add the herbs and hot stock.

Cover the pot with a tight fitting lid and pot roast in the oven @ 160 C for 4 hours.

Grab 2 forks and pull apart the meat – don’t remove any of the fat or vegetables as this will all create a delicious sauce to coat the pork ragout.

Soften the butter and then using your hands squish in the chopped sage, capers and lemon juice. Place aside ready for the cooked pasta.

For the pasta boil for a few minutes in salted boiling water until al dente. Transfer into a pan and add a Tbsp of the caper butter and a Tbsp of the pasta cooking water. Toss to coat the pasta in the sauce and place in a warm bowl.

Top with the hot ragout and garnish with shaved parmesan and the pomegranate.

In partnership with Chef Andrew Ballard and Peter Bouchier.