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.
The then and now of the deep-fried Aussie milkbar classic, plus a healthy Chiko makeover.
Who rules the roost on the River Cottage farm? Hint: it’s not Paul West.
Paul West, the chef turned farmer, tells how he came to set up in "one of the most underrated places in Australia".
We're looking at you, carrot tops and leftover salad greens.

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. 

This cake is a cinch to throw together and is my go-to cake if I need something to have with a cuppa. 
Focaccia is such a flavour-packed and versatile bread to bake.
My preferred cut for roasting pork is the loin with the bone in.
This honey oat slice is a piece of cake (pardon the pun) to throw together.
I love preparing a simple salad that’s built around lightly toasted pearl couscous.

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. 
Homemade gnocchi is a revelation. They’re little pillows that soak up sauce readily, like this simple but excellent braised beef.
I love preparing a simple salad that’s built around lightly toasted pearl couscous.
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.
Bursting with chuck steak and kidney filling, this is a real pie.
These days I prefer to keep my pizzas simple and let veggies take centre stage.
I usually cook this recipe up as soon as I have enough for a feed, right there on the water’s edge.
A simple delicious slice made from pantry staples.
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.
There’s nothing I enjoy more on a cold winter’s day than a steaming hot toastie, laden with butter and cheese.