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.
The then and now of the deep-fried Aussie milkbar classic, plus a healthy Chiko makeover.
Paul West, the chef turned farmer, tells how he came to set up in "one of the most underrated places in Australia".
Fire up the stove for some classic baking, or preserve the harvest bounty with Paul's recipes. Scroll down for more from Paul.
This cake is a cinch to throw together and is my go-to cake if I need something to have with a cuppa.
My preferred cut for roasting pork is the loin with the bone in.
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!
Wondering if you could put a "palais de chook" in your backyard? These coop plans and tips from Costa Georgiadis will get you started.
Homemade gnocchi is a revelation. They’re little pillows that soak up sauce readily, like this simple but excellent braised beef.
Goat has a wonderful flavour of its own, and the shoulders lend themselves particularly well to a flavour-packed marinade and a long, slow roast.
The wattleseeds add a nutty, coffee-like flavour and smell fantastic when sliced hot.
Blood oranges are wonderfully sweet with the perfect amount of tang. When they’re in season, I like to use them to bake this tart.
I usually cook this recipe up as soon as I have enough for a feed, right there on the water’s edge.
These pavé, golden bricks of pressed, creamy potato, take their name from the French word for cobblestone.
This is my interpretation of the iconic Spanish dish, paella. The oil from the chorizo imparts a delicious flavour.