Main content

Paul West


Tasmanian chef Paul West is the host of our new series River Cottage Australia after a nationwide search for the 'Aussie Hugh Fearnley-Whittingstall'.

Paul West was born in 1984 in Murrurundi (pop 900) – a small town in the Hunter Valley region of New South Wales, know as ‘The Crown of the Upper Hunter’.

... Read more.

The Ultimate Guide to Hot Composting

By Paul West On 23 Jun

A rich compost will not only increase the flavour of your produce, but also the quality. This guide will show you how to turn your fish waste into a lush nutrient-rich compost in no time, through hot composting.

The Basics of Beekeeping

By Paul West On 23 Jun

Backyard beekeeping is a great hobby that not only gives you an excuse to spend some extra time in the backyard, but will also have your flowers beaming in no time.


Sign Out

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

Please login to comment
Posted by Paul1171 •25w ago • Report
The Post below by Muhameed. These schemes are on the FBI's most common fraud list. Please delete that post. It is a bad look on a foodie site. There is no bank in the world that trades Bank Guarantees they are collateral security, they are not a commodity.
Posted by Muhameed •25w ago • Report
Dear Sir/Ma,

We have direct providers of Fresh Cut BG, SBLC and MTN which are specifically for lease. Our bank instrument can be engaged in PPP Trading, Discounting, Signature Project(s) such as Aviation, Agriculture, Petroleum, Telecommunication, Construction of Dams, Bridges, Real Estate and all kind of projects. We do not have any broker chain in our offer neither do we get involved in chauffeur driven offers. We deliver with time and precision as set forth in our agreement. Our terms and Conditions are reasonable, below is our instrument description.

1. Instrument: Bank Guarantee (BG/SBLC)
2. Total Face Value: Min of 1M Euro/USD (One Million Euro/USD) to Max of 5B Euro/USD (Five Billion Euro/USD).
3. Issuing Bank: HSBC, London or Deutsche Bank Frankfurt or any Top 25 WEB
4. Age: One Year, One Day
5. Leasing Price: 5.0% of Face Value plus (0.5+X)% commission fees to brokers.
6. Delivery: Bank to Bank SWIFT.
7. Payment: MT-103.
8. Hard Copy: Bonded Courier within 7 banking days.

All relevant business information will be provided upon request.

If Interested kindly contact me via Email:~
Skype ID: muhameed.sblcbg
Posted by John1379Report
Gourmet escape. Paul perhaps your not sure of the term gourmet or you don’t understand that when people travel three hours, pay for accommodation and tickets to a dinner they expect something that is perhaps a little above a pub meal. Paul do you really think that slow cooked lamb and a pavlova is anything more than a meal that is prepared most week nights by Australia families. I found the menu uninspiring and lazy, perhaps because you are on television you feel that you don’t need to try and the general public will accept whatever you dish up, well we wont. Try harder, if this is what you think Australia gourmet dinning is you are about 50 years behind the times. How do I get my money back? Or maybe you can come around to my place and I will cook for you at $140 per head. We can have a BBQ and salad.
Posted by Robyn804Report
Would like to know how the warrigal greens were cooked. Love the show looking forward to many more episodes
Posted by Lesley324Report
I just love river cottage. It's so exciting to see how to live sustainably. Looking forward to more recipes and many more episodes.
Posted by Betty111Report
Loved your pies. looked for the recipe but could only see the pastry not the fillings which looked yummy. Is it possible to get them?
Thanks Betty
Posted by Karen20Report
I have made the sour dough starter lm not sure what do I do with the dough
Now each day thanks kaz
Posted by JIm21Report
Have a look at River Cottage Everyday; currently on Lifestyle Food - currently has an episode (ep5?) on Breads and Bread making that explains what to do with your sour dough. It was on today on "River Cottage Everyday". This is where Paul probably got the recipe.

Check out for when it may be back on.
Posted by GioReport
Love love love the show..... :-)