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River Cottage Australia

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

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life on the farm

What's happening next on River Cottage Australia

From lost goats to good cooking, here's what Paul West is up to.
What's inside?

Love it or loathe it, the Chiko Roll is a food icon

The then and now of the deep-fried Aussie milkbar classic, plus a healthy Chiko makeover.
Animal law

The animals are in charge

Who rules the roost on the River Cottage farm? Hint: it’s not Paul West.
New to SBS

How a rookie farmer learned to love the land

Paul West, the chef turned farmer, tells how he came to set up in "one of the most underrated places in Australia".
beyond basil

You can make pesto with just about anything

We're looking at you, carrot tops and leftover salad greens.
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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. 

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Australian

Yoghurt cake with strawberries

This cake is a cinch to throw together and is my go-to cake if I need something to have with a cuppa. 
Italian

Paul West's focaccia

Focaccia is such a flavour-packed and versatile bread to bake.
Modern Australian

Crackling pork loin with cider gravy

My preferred cut for roasting pork is the loin with the bone in.
Australian

Honey and oat slice

This honey oat slice is a piece of cake (pardon the pun) to throw together.
Modern Australian

Pearl couscous with parsley and pickled red onion

I love preparing a simple salad that’s built around lightly toasted pearl couscous.
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The chicken and the egg

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

eggcellent

10 amazing egg tricks that prove you've been doing it wrong all along

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

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.
Egged on

Eggs every which way

These fave eggs-for-breakfast ideas can make a quick supper too!
Cafe quality

The ultimate hack for a perfect poached egg

Go on, have a crack (but do this one thing first).
English

Devilled eggs with parsley, spring onion and jalapeno

Spice up devilled eggs with a jalapeno chilli kick for a quick and easy crowd-pleasing platter. 
French

Chicken pot roast

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...
Australian

Roast pork belly rolls with apple

I like to add pickled red cabbage to the rolls. I think pork, apple and cabbage are a trio made in heaven. 
Australian

Cheesy potato croquettes

If for some crazy reason we ever have leftover mashed potato in our house, the next day I love making these. 
Chinese

Deep-fried tofu with chilli soy dipping sauce

I love that contrast you get when tofu is deep-fried - the crispy exterior and soft centre.
Australian

Lime ginger marmalade

Limes make a wonderful marmalade and that sweet/tart balance is well complemented by the extra zing of the ginger.
Australian

Honey and oat slice

This honey oat slice is a piece of cake (pardon the pun) to throw together.
Australian

Beef ravioli in broth

I love cooking and eating beef broth, there is something deeply satisfying about that flavour-packed, clear brown liquid. 
American

Coffee custard-filled doughnuts

Coffee, custard and doughnuts. Individually they are capable of foiling the plans of even the most zealous healthy eater. Together they are transcendent.
Italian

Paul West's focaccia

Focaccia is such a flavour-packed and versatile bread to bake.
Modern Australian

Roasted carrot, red onion and mint salad

This salad combines the earthy sweetness of carrots and onions, the freshness of mint and labne, and pepitas thrown in for crunch.
Modern Australian

Crackling pork loin with cider gravy

My preferred cut for roasting pork is the loin with the bone in.
Modern Australian

Wild weed salad

I like to use a mixture of wild weeds such as dandelion, chickweed, purslane, wild brassicas and wild fennel combined with cultivated greens.
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