• Preheat oven to 190°C Fan Forced.

For the Peach Ketchup

• Place diced peaches, caster sugar and water into a medium saucepan over medium heat.
• Cook until softened and the liquid reduces, allowing the peaches to caramelise slightly and develop colour.
• Stir in Dijon mustard, verjuice and season with salt and pepper.
• Add butter and cook for a further 5 minutes until glossy and thickened.
• Remove from heat and blend with an immersion blender until completely smooth.
• Set aside.

For the Parsnip Purée

• Peel parsnips, removing and discarding the woody core. Roughly chop into cubes.
• Place in a medium saucepan with butter and cover with milk and bring to a simmer.
• Cook over medium heat until completely tender.
• Drain but reserve some liquid, just in case you need to thin out your puree.
• Return drained parsnip to the saucepan with cream, butter, salt and pepper.
• Blend with an immersion blender until silky smooth.
• Add a little of the reserved milk here if you feel you need a smoother texture.
• Pass through a fine sieve for an ultra-smooth purée.
• Keep warm.

For the Pork Jus

• Heat oil in a heavy pot on high heat.
• Brown ribs well on all sides.
• Add onion, carrot, celery, garlic and cook until golden and slightly caramelised.
• Deglaze with white wine and reduce by half. Add chicken stock and simmer rapidly for about 30 minutes to reduce.
• Strain sauce, discarding solids, and return to saucepan. Reduce for a further 10–12 minutes until rich and concentrated.
• Lower heat and whisk in cold butter gradually for shine and body.
• Season with salt and keep warm until ready to serve.

For the Prosciutto-Wrapped Pork Sirloin

• Trim all external fat from the pork and shape into an even cylinder.
• Pat dry and season generously with salt and pepper.
• Brush the pork generously with Peach Ketchup and lay sage leaves evenly over the surface of the pork.
• Wrap tightly in prosciutto, overlapping slightly.
• Secure firmly with kitchen twine to maintain a tight, even shape.
• Heat oil in an oven safe frying pan over medium-high heat.
• Sear pork on all sides until golden, approximately 2 minutes per side.
• Transfer to oven and roast for 20 minutes, or until the internal temperature reaches 50°C.
• Remove from oven and allow to rest for at least 10 minutes, bringing the internal temperature to 58°C.

For the Garnish

• Toast macadamias in a dry fry pan until lightly golden. Cool and roughly chop.
• Cut the cheeks off the peaches and discard the pips.
• Lightly caramelise peach cheeks in a hot pan until golden and just softened. Set aside.
• Add grapeseed oil to fry pan and fry sage leaves until crisp.

To Serve

• Spoon some Parsnip Purée onto the center of each serving plate.
• Remove the twine from the Prosciutto-Wrapped Pork Sirloin and slice into thick medallions.
• Arrange two pieces of pork onto each plate.
• Add grilled Peach Cheeks alongside and finish with dollops of Peach Ketchup.
• Scatter Toasted Macadamias and Crispy Sage Leaves over the top.
• Serve with Pork Jus on the side to pour over.