Preheat the oven to 240°C/220°C fan-forced. Cut the carrot (unpeeled), zucchini and beetroot into 1cm fries. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat and bake until tender, 20-25 minutes.

While the veggie fries are baking, thinly slice the red onion. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium and add the balsamic vinegar, water and brown sugar. Mix well and cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is cooking, thinly slice the cucumber into rounds. In a medium bowl, combine the pork loin steak, Aussie spice blend and a drizzle of olive oil.

Wipe out the frying pan and return to a medium- high heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest for 5 minutes.

In a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves and cucumber and toss to combine.

Slice the Aussie pork steak and divide between plates. Pour over any remaining pan juices and top the pork with the caramelised onion. Serve with the veggie fries, mixed salad and garlic aioli.