EP 26: Support the farmers and your local food producers
In this final episode, chef Martin Boetz partners with some of Sydney's best chefs to showcase local produce
Recipe: Coq au vin
Chef Martin Boetz suggests you surrender a splash of your favourite red wine to give this classic French dish a boost
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EP 23: The steps to creating coq au vin, the ultimate comfort food
This classic French dish is always a winner!
EP 24: How to pair great Aussie wines with your favourite food
Rockstar winemaker Lisa McGuigan fills you in on her expert tips and tricks. Cheers to that!
EP 21 (part 2): The no-dig vegie garden that anyone can create
"It's kind of like a lasagne for your garden bed!" says Simon Miller of Hawkesbury Native Landscapes
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EP 20 (part 2): Wood-fired fish, fresh from the Hawkesbury River
Chefs Marty and Marco go head-to-head in the Cooks Co-op cook off!
Recipe: Spice-rubbed pork neck steaks
The combination of fennel and coriander seeds brings sensational flavour
Recipe: Italian-style mullet
A divine combination of rich tomato sauce, pine nuts and sultanas accompany this wood-fired winner by chef Martin Boetz
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Recipe: Asian-style sticky mullet
It's all about the coconut glaze in this wood-fired fish dish by Cooks Co-op chef Marco Schmutz
EP 20 (part 1): Two chefs, two delicious ways to prepare fresh fish
You'll love these wood-fired recipes, inspired by both Italian and Asian cuisines
EP 19: Transform your cooking skills with a versatile pizza oven
The top 3 pizza ovens that will see your culinary skillset sky rocket!
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EP 18: The delicious and inexpensive local fish you’re likely to overlook
The Hawkesbury River in NSW is home to one of the most underrated fish
EP 17 (part 2): Quick and easy garlic prawns with butter and chilli
You'll love this delicious recipe from chef Martin Boetz, starring sweet Hawkesbury River school prawns
Recipe: Garlic prawns in butter, chilli & parsley
Choose small school prawns from your local seafood supplier for their sweet, delicate flavour
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EP 17 (part 1): Why you will love Hawkesbury River school prawns
Discover the fascinating process of prawn trawling with Cooks Co-op chef Martin Boetz and Lower Portland fisherman Gary Howard
EP 16 (part 1): Welcome to Australia’s biggest and best cucumber farm
Gerry Harvey's almighty greenhouse in NSW currently produces a whopping 65 million cukes a year!
Q&A: Melanda Park free-range pork
Hear from the farmers producing some of the best-quality pork in the Hawkesbury region of NSW
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A chef’s top three cuts of beef
"You probably think I'd like the most expensive cuts, but I acutally like the lesser cuts," explains chef Martin Boetz
A butcher’s top three cuts of beef
"It's flavoursome and my wife does a good job of cooking it," remarks butcher Jud Haines.
EP 11: Expert tips for getting the most out of your fresh produce
From pickling your excess vegies to fridge-smart cold storage tricks
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EP 10 (part 2): How to bring bees back to the city
Tips on tackling the important task of beekeeping, plus how to take care of your local bee population
EP 7: The ultimate wood-fired sourdough recipe
Ever dreamed of replicating a rustic loaf in your home oven? Expert baker Lynne Trappel shows you how!
Cooks Co-op: Meet the team
Say hello to the chef, a producer and the design expert behind the all-new HBTV web series, Cooks Co-op
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Recipe: Salsa rustica
Just roughly chop the ingredients, mix in a bowl and it's ready to serve!
EP 4: A versatile sauce recipe to make any meal extra special
Called salsa rustica, serve this fresh and fast-to-make accompaniment with your favourite grilled vegies, roasted meat, chicken or fish
EP 3: The best-ever goat’s curd cheesecake recipe
Head inside the Cooks Co-op shed and discover the surprise ingredient that will take your cheesecake-making skills to fabulous new heights!
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EP 2: How to make creamy and delicious goat’s curd
Chef Martin Boetz meets local cheesemaker Karen Borg to reveal the delicate process behind producing goat's curd
Recipe: Goat’s curd cake with poached brown sugar pears
Put a creamy and delicious spin on your favourite cheesecake
Recipe: Twice-cooked beef ribs with rich tomato sauce
Impress your guests with this lip-smacking dish from Cooks Co-op chef Martin Boetz
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EP 1: The most amazing twice-cooked wagyu beef ribs recipe
Join chef Martin Boetz on an incredible culinary journey of NSW's Hawkesbury region