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Try this delicious recipe from Dani Venn as part of the Live Below The Line initiative
In the second series of Gourmet Farmer, we’re in for a surprise. Once a single man trying his hand at farming and experimenting with making artisanal produce, Matthew’s now a fully fledged family man with partner, Sadie, and son, Hedley. It’s time to get serious about bringing home the bacon. Matthew sets about up scaling his farm, which goes from being home for two pigs to 22, and coming up with ways of preserving and selling the extra pork produce from more than just his market stall. An invitation to Slow Food’s Salone del Gusto in Turin affords him the opportunity to go to Italy and France, and learn artisanal ways of preserving meat. With his mates Nick and Ross, a new business idea is born – A Common Ground. The aim is to go to remote locations around Tasmania, set up a long table, and cook multiple-course menus from produce sourced solely from the area. Will locals and mainlanders travel the miles and pay the price for a genuine locavore experience? But it’s not all hard work. Matthew continues his boys only adventures with a kayak trip down the Picton River with his mates Nick and Ross.
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Matthew, Nick and Ross raise the stakes in their long table lunches business idea. This time they take nothing but salt, pepper and a bit of olive oil to an island which has got to have more protein running around it than any other piece of land in Austra
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On a bushwalk with a park ranger, Matthew samples some native produce which gets his mind to thinking what else is growing wild closer to home - on his farm and around Hobart. He goes mushrooming with Tom Samek and with wild food expert Anita Wild he find
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I can't handle all this "respecting the animal" by scoffing everything bar its toenails. Offal is what you feed to your dogs, if you are eating it they are left with Pal. Filter organs are full of garbage and brains store nasty chemicals. How can you be sure that you are not eating parasites or transmissible animal diseases, after all that is why there are registered meat inspectors.
enjoying the show keep it up
Matt...you are inspirational!
Great injoying it very much