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A recipe from Andreas Martz from Parkview, Nyrang Homestead & Barton Creek wines


  • 4 Trunkey (Quality Hams and Bacon) smoked pork hocks
  • 2 large brown onions (diced)
  • 4 stalks celery (diced)
  • 2 cups split green peas
  • 4 litres good chicken stock
  • Freshly cracked black pepper


Rinse split peas
Boil hocks in stock with onions
When tender add split peas and celery
Simmer till peas are tender
Remove hocks from soup
Pull meat of bones and chop into desired size
Return to soup
Season to taste

Serve and enjoy with a glass of bc rose
(in moderation of course)