The Kitchen - at the heart of any home....

Tasbuilt prides itself on creating 'The Australian Family Dream' for so many families....and what better place to perfect this than the much loved kitchen.....?


For most households, the kitchen is the busiest room in the house, and is often the epicentre of family activity. Not only is it the place where meals are prepared on a regular basis, but it’s also a frequent stopping point during the day for general chats, a quick snack, (or a quick steal from the cookie jar when mum’s not looking!), homework at the kitchen bench…. a place to feel warm and nourished…what’s not to love?

Tasbuilt’s clients enjoy the freedom of a kitchen designed entirely to their taste….for Tasbuilt customers, Jory and Emilie – their kitchen had to be exactly that – with a growing family and little boys (and big!) to be kept fed, Emilie wanted practicality and style, with that special homely atmosphere, all in one….

With Shaker style doors, and a unique ‘barn style’ pantry door, with a pressed tin splashback, and a beautiful Bellings range cooker taking pride of place….this kitchen epitomises the word ‘home’.

Tasbuilt Homes now enjoy the benefits of an in-house kitchen designer, with our Client Ambassador, Brianna Postlethwaite coming to us with years of experience in kitchen design.

There are countless kitchen design and layout variations Tasbuilt customers can choose from to make their kitchen a more functional space, and uniquely theirs….as Jory and Emilie have done.

That beautiful Bellings range cooker just calls for a beautiful homely recipe….try this succulent pork roast….you might not have the Bellings cooker, but hey….make this and your kitchen will become a homely, happy centre…..we can guarantee it!

Roast pork with apple

  • 3kg joint of pork leg
  • 1/4 cup olive oil
  • 1 tablespoon sea salt
  • 6 desiree potatoes, cut into quarters
  • 6 spring onions (with bulbs), trimmed
  • 1 tablespoon rosemary leaves, chopped
  • 4 fuji apples
  • 1 tablespoons brandy
  • 2 tablespoons plain flour
  • 1 3/4 cups Massel vegetable liquid stock
Step 1

Preheat oven to 250°C. Place pork in a large roasting pan. Rub 2 tablespoons oil over rind. Sprinkle with sea salt, using fingertips to rub into rind. Roast for 20 minutes. Place potatoes, onions, rosemary and remaining oil in a large bowl. Toss until well coated.

Step 2

Reduce oven to 180°C. Roast pork for a further 40 minutes. Remove pork from oven and baste with pan juices. Arrange potatoes and onions around pork. Roast for a further 1 hour.

Step 3

Cut apples into quarters. Remove cores. Arrange apples in roasting pan with pork. Baste with pan juices. Roast for a further 30 to 40 minutes or until pork is just cooked.

Step 4

Remove pork to a plate. Cover loosely with foil. Stand for 15 minutes to rest. Spread vegetables and apple over roasting pan. Increase oven to 220°C. Roast for a further 10 minutes or until golden and tender. Remove vegetables and apple to a serving platter.

Step 5

Drain excess fat from roasting pan, leaving 2 tablespoons. Place pan over medium heat. Add brandy and stir to scrape sediment from base of pan. Add flour. Cook, stirring, for 1 minute. Remove pan from heat and stir in stock. Return pan to heat. Cook, stirring, until gravy comes to the boil. Slice pork and serve with apple, vegetables and gravy.


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