Our fave farmer and all round genuine guy Paul West revealed a few secrets about himself - and the secret to a good steak - in the podcast Can’t Live Without, with host Melinda Buttle.
When it comes to living sustainably, we know Paul and his family have got it down pat. But did you know that Paul is a bit of a bookworm and loves classic Russian literature?! No? Either did we!
In Can’t Live Without, Paul opens up about family life on the farm, his chocolate obsession, and how to kick-start your sustainable future. Here are a few takeouts from Paul West’s episode of Can’t Live Without.
Starting your own sustainable garden…
If you’re a city slicker wanting a taste of real ‘River Cottage life’, think mint, parsley, oregano, thyme and rosemary. “Start with a micro veggie patch just in pots,” Paul suggests. “Most herbs are pretty robust, you don’t have to have a super green thumb to keep them alive.”
When it comes to barbecuing culture, Aussie are “babies”. Look to barbecuing cultures like South America for inspiration. “For me, it always starts with a really good cut of meat,” he says. “Not the most expensive meat, but first and foremost, a cut of animal that has been grass-fed for the entirety of its life.”
When choosing a cut, Paul's a fan of the flank, skirt or rump for barbecuing, and he’s not afraid of the controversial flip. “I’m like Shayne Warne crossed with a dolphin – I do so much flippin’ it’s not funny," he jokes.
Making succulent stock…
Paul is passionate about agriculture and adopts a nose-to-tail approach to cooking. “When people make a chicken noodle soup – put the whole chicken in there and then you’re making a stock. The more meat the better,” he says. “You want to be economical about it though, you want to be using something that’s destined for waste.
“In any traditional agriculture, you really are eating absolutely everything you can because meat is a real privilege.”