Food Ideas: Olivo fennel infused olive oil Penny phoned from Auckland with Jarrod’s recipe   Kingfish carpaccio   Slices of raw kingfish Capers Sliced red onions Lemon zest   Sloshed with fennel oil   She followed up with another of Jarrod’s favourites:   Smoked Kingfish Pate Whole Fennel Seeds White Pepper Corns Salt & Pepper Crème Fraiche Fennel Infused Olive Oil – (to Blend) Lemon Juice – (to Blend) Chilli – (with seeds) Mix all in Blender Cover and Refrigerate for 6 hours (until set) Nigel sent his favourite pork recipes for the fennel oil:   Roast Belly Pork   1.5kg boned belly pork, skin scored in parallel lines cut down to the flesh and about 1cm apart 1 tablespoon fennel infused olive oil 3 cloves garlic, finely chopped 1 tablespoon fennel seeds 1 tablespoon flaky sea salt   Preheat the oven to 180C. Put the pork skin side up on a tray in the sink. Pour over boiling water. The skin will shrink away from the meat. This is a Chinese housewives’ trick to ensure perfect crackling. Dry the pork well with paper towels.   Brush the oil over the bottom of the roasting tin just big enough to hold the pork. Sprinkle the garlic and fennel seeds over the oil. Place the pork on top, skin side up and spread flat. Sprinkle with salt.   Place in the oven and roast for one hour, then increase the heat to 200C and roast for a further 30 minutes until the crackling is crisp. Remove from the oven. Rest the pork, covered in a warm place.   Serve with potatoes and cabbage with gravy or rice and rice and Chinese greens   Slow roasted loin of Port with fennel, rosemary and garlic   1/4 cup fennel infused olive oil 2 cloves garlic, finely chopped 2 sprigs rosemary, finely chopped 1 tablespoon fresh fennel leaves, finely chopped Freshly ground black pepper 4 kg mid-loin of pork, skinned and released from the bone Salt 1/2 cup dry white wine 1/2 cup water 12 chunks fennel 12 small onions   Preheat the oven to 180C. In a small bowl, combine 2 tablespoons of the fennel olive oil with the garlic, rosemary, fennel leaves and a generous quantity of black pepper. Open out the meat and rub the flesh all over with this mixture. Roll the meat back onto its bone. Rub any remaining mixture over the fat and sprinkle with salt.   Settle the meat into a baking dish, then pour over the wine and water. Cook for 2 hours, basting every 30 minutes, adding the chunks of fennel and the onions after the first hour. Strain the juices from the baking dish into a tall jug and allow to stand for 10minutes, then skim off and discard all fat.   Increase the oven temperature to 200C and cook the meat and vegetables for a further hour. At this stage the meat should be perfectly tender and the vegetables cooked. Remove the meat and vegetables to a plate and keep warm. Strain the juices in the baking dish into another tall jug, allow to stand for 10 minutes, then skim off and discard all fat. Combine the 2 lots of juices.   Stand the baking dish over medium heat on the stove, then pour in the juices and allow to bubble up. Scrape and stir vigorously to remove any cooked on bits, then strain this jus into a warm serving jug. Carve the meat thickly. Moisten with the jus and share out the vegetables. Serve with stewed cannelloni beans.   Serves 12.