River Cottage Australia

Paul West still has a lot to learn as a rookie farmer. 

From lost goats to good cooking, here's what Paul West is up to.
All you need is some sunlight, patience and know-how. Backyard optional.
A cake that still appeals after 80 years? Thanks, we'll have a slice of that.
Food lovers, rejoice! River Cottage Australia is now on SBS. Paul West, the chef turned farmer, tells how he came to set up in "one of the most underrated places...
There’s nothing I enjoy more on a cold winter’s day than a steaming hot toastie, laden with butter and cheese.

Country cooking

Fire up the stove for some classic baking, or preserve the harvest bounty with Paul's recipes. Scroll down for more from Paul. 

Teacakes are easy to make and even easier to devour. This has spicy notes of chai tea and a sweet cinnamon dusting.
Focaccia is such a flavour-packed and versatile bread to bake.
As autumn mornings become crisper, there’s something deeply comforting about a hearty plate of fried mushrooms. 
This honey oat slice is a piece of cake (pardon the pun) to throw together.
I like to add pickled red cabbage to the rolls. I think pork, apple and cabbage are a trio made in heaven. 

The chicken and the egg

Egg-cellent ideas inspired by Paul's productive hens. 

No egg rings, visible use-by date, or cracking know-how? No worries!

Chicken coop plans

Wondering if you could put a "palais de chook" in your backyard? These coop plans and tips from Costa Georgiadis will get you started.
These fave eggs-for-breakfast ideas can make a quick supper too!
Go on, have a crack (but do this one thing first).
Spice up devilled eggs with a jalapeno chilli kick for a quick and easy crowd-pleasing platter. 
What I love about this dish is that a little effort can produce big results. Gather all your ingredients into one pot and let time and gentle heat take care of...
I like to add pickled red cabbage to the rolls. I think pork, apple and cabbage are a trio made in heaven. 
If for some crazy reason we ever have leftover mashed potato in our house, the next day I love making these. 
I love that contrast you get when tofu is deep-fried - the crispy exterior and soft centre.
Limes make a wonderful marmalade and that sweet/tart balance is well complemented by the extra zing of the ginger.
This honey oat slice is a piece of cake (pardon the pun) to throw together.
I love cooking and eating beef broth, there is something deeply satisfying about that flavour-packed, clear brown liquid. 
Coffee, custard and doughnuts. Individually they are capable of foiling the plans of even the most zealous healthy eater. Together they are transcendent.
Focaccia is such a flavour-packed and versatile bread to bake.
This salad combines the earthy sweetness of carrots and onions, the freshness of mint and labne, and pepitas thrown in for crunch.
My preferred cut for roasting pork is the loin with the bone in.
I like to use a mixture of wild weeds such as dandelion, chickweed, purslane, wild brassicas and wild fennel combined with cultivated greens.