Australia’s original MasterChef Julie Goodwin is one of this nation’s favourite home cooks with her down-to-earth personality and hearty recipes.
In 2009 Julie came to our attention as the smiling Mum of three who defeated now-celebrity Chef Poh Ling Yeow in the final; she has gone on to not only become a sought-after Chef, but also a cooking school teacher and radio presenter.
![Julie Goodwin’s Perfect Christmas Pork Roast.](https://media1.agfg.com.au/images/content/2708/7859.jpg)
As the festive season knocks on our door, who better to ask for a cracking pork roast recipe to grace the Christmas table than Julie?
In conjunction with Bonne Maman fruit spreads, she offers up her crispy boneless pork belly and apricot sauce as a showstopper for the big day.
"Fruit spread isn’t just for breakfast!” Julie says. "Bonne Maman fruit spreads – with loads of fruit and less sugar – make a beautiful addition to a whole lot of savoury dishes too. Try my crispy pork belly and apricot sauce to find out for yourself.”
![Julie Goodwin’s Perfect Christmas Pork Roast.](https://media1.agfg.com.au/images/content/2708/7856.jpg)
Make sure the pork skin is really dry and if required, leave it in the fridge for 24 hours before cooking. Score the rind with a Stanley knife by cutting into the fat, but not the flesh; rub with a little olive oil and massage salt thoroughly into the rind for a crispy crackling.
Meaning ‘grandmother’ in French, Bonne Maman produces a range of conserves made from authentic recipes with only the finest natural ingredients – think strawberries, raspberries, apricots, plums, cherries, figs, blueberries, red currants and oranges to name a few.
![Julie Goodwin’s Perfect Christmas Pork Roast.](https://media1.agfg.com.au/images/content/2708/7858.jpg)
It is deal for people who love a truly authentic conserve, whether eaten on flaky, buttery croissants or spread on freshly toasted sourdough with your morning tea or coffee.
For more Bonne Maman recipes, click here.