Treat your tastebuds

Treat your tastebuds

Your Riviera Experience Magazine has partnered with Australia’s leading marine insurance company Club Marine to bring you a range of tempting taste treats from their Club Marine Magazine cookbook, Gourmet Delights.


The cookbook features over 100 of the best recipes from acclaimed international chef Bart Beek, who doesn’t just write about cooking … he writes about creating.

With simplicity his No.1 ingredient, Bart’s recipes are inspired by dishes from around the world, and he also shares handy tips for barbecuing, knife-sharpening and infusing herbs and spices into your cuisine.

“Use the best ingredients, use them well … and you will get a great dish – one that will become part of your repertoire and make your family and friends go: WOW,” he says.

Below, we share one of Bart’s favourites … Red Braised Pork Belly.

This and many more delicious dishes are featured in Club Marine’s Gourmet Delights cookbook, on sale for just $13. If you would like to purchase the Club Marine Gourmet Cook Book – Click here

Bon appetite!


Red braised pork belly

CMfoodThis deceptively simple dish is a family-favourite and everyone gets excited when they smell its bouquet. Use a good-quality young pork belly and cook it slowly until it’s succulent and glossy. Plain chilli rice works beautifully with the rich, glossy pork.

Preparation time: 10 minutes
Cooking time: 3 hours
Serves: 6


  • 1.2kg pork belly
  • 5 slices fresh ginger, 5mm thick x 4, flattened
  • 5 green onions, cut into 10cm pieces
  • 3 tblsps light soy
  • 3 tblsps dark soy
  • ⅓ cup Shao Xing rice wine
  • ⅓ cup Chinese yellow rock sugar
  • 3 star anise
  • 50ml extra virgin olive oil


Cut the pork into six portions and plunge into boiling water. Boil rapidly for two minutes, then strain and rinse well.

Add the olive oil to a heavy-based pot and fry the ginger and green onions until fragrant. Add in all the other ingredients with the pork and cover with water. Bring to a boil, turn down to a very low simmer, cover and cook for 2 ½ hours.

Remove the pork belly portions carefully and strain the liquid. Boil until reduced and slightly syrupy. Return the pork pieces and reduce the liquid a little more until glossy.

Serve with steamed chilli rice and bok choy.


R Insurance – exclusive to Riviera and Belize owners throughout Australia and New Zealand – is offered in partnership with Club Marine. Speak with your R Marine dealer for full details.

R Insurance has been specifically tailored to include a range of benefits such as three years agreed value as well as accidental loss and damage cover for personal effects, fishing, water skiing, diving equipment and tools. Additionally, no excess is applied in the event of a claim for any damage or loss while penned in a private jetty/pontoon or commercial marina and there is provision for cover for machinery breakdown to motors or refrigeration units for up to six years from the date of manufacture. It offers unprecedented peace of mind at very attractive rates.