Ingredients (Serves 10)

3 x 1.5kg pork shoulder tomahawks
6 sprigs fresh rosemary, leaves removed
6 garlic cloves, crushed
150ml olive oil
Sea salt
3 lemon cheeks
30ml extra virgin olive oil for finishing

3 eschallots, peeled and finely diced
2 long red chilli, deseeded and finely chopped
10 garlic cloves, crushed
1½ cup red wine vinegar
2 teaspoons sea salt
1 cup coriander, chopped
¾ cup parsley, chopped
4 tablespoons dried oregano, crushed
1½ cup, extra virgin olive oil


1. Combine rosemary leaves, garlic & olive oil together and generously rub over the pork tomahawks on both sides. Refrigerate for a couple of hours before grilling.

2. To make the chimichurri mix all ingredients together, taste and adjust seasoning.

3. Preheat the chargrill to medium to high heat.

4. Remove the tomahawks from the fridge and let them sit at room temperature, covered, for about 20 minutes before grilling.

5. Season the tomahawks with a generous amount of sea salt on both sides and place on the hot grill. Grill the tomahawks for approximately 6 minutes on both sides or until desired doneness.

6. Transfer the tomahawk to a cutting board and rest for 10 minutes before slicing.

7. Serve with chimichurri, lemon & extra virgin olive oil.

Cost per plate approx $40.00*

*Based on produce costs at time of calculation, from an independent consultant commissioned by APL, January 2022.