Flour and Stone’s Buttermilk date scones recipe
Nadine Ingram, founder of Sydney institution Flour and Stone, shares a treasured family recipe.
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!
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Q&A: Melanda Park free-range pork
Hear from the farmers producing some of the best-quality pork in the Hawkesbury region of NSW
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.
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A farmer’s top three cuts of beef
"I love a good steak," says beef farmer Alastair McLaren. And he should know!
EP 14: A farmer, a butcher and a chef’s top three cuts of meat
Forever scratching your head over what beef to buy? Here are some handy hints from people in the know...
EP 13: Everything you need to know about pasture-raised beef
Support your local cattle farmers and their pursuit to bring you the best-quality Aussie produce
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The dairy goats of Willowbrae chevre farm
This cute herd strikes a pose for the Cooks Co-op cameras
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