THE launch of The River Cottage Australia Cookbook will take place at the Tilba Community Centre at 6.30pm this Wednesday and you’re invited.
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The book is to be launched in Australia in conjunction with the world premiere of River Cottage Australia Season 3 Only on Foxtel’s The LifeStyle Channel.
Fifteen years after embarking on his first experiment in downshifting, Hugh Fearnley-Whittingstall has sown the seed for a brand new River Cottage – in picturesque Central Tilba.
Beneath the imposing Mount Gulaga lies the beautiful old dairy farm which is now the home of River Cottage Australia and its popular television series host, Paul West.
Together, Hugh and Paul map out a sustainable future for the farm. There are challenges aplenty, from fun-filled attempts to catch octopus to foraging for elusive wild mushrooms and culinary skills being put to the test.
But Hugh and Paul have similar passions at the root of all this – sustainability and environmental issues being at the forefront. As Hugh hands over the baton, it’ll be up to Paul to carry forth the River Cottage message in a new land.
Featuring recipes from the first three television series of River Cottage Australia (produced by KEO Australia), this is the cookbook which will reveal the delicious dishes that Paul has been creating on the farm.
The book is divided into seven chapters and includes more than 120 recipes, such as pumpkin scones, roasted octopus salad, baked salmon, spiced aubergine salad, pig on a spit, borlotti bean broth, raw courgette salad and warm curd cake with honey rhubarb. With a preface by Hugh and a selection of his recipes throughout the book, plus atmospheric, beautiful photography by Mark Chew, this is one of the best cookery books of the year.
Paul West is a fresh, exciting face on the global food scene, as well as a brilliant Australian television presenter, with a passion for food, self-sufficiency and sustainability that runs deep.
Born in the Hunter Valley region of New South Wales, Paul is a trained chef who has worked in all areas of food production – from Melbourne’s renowned Vue de Monde restaurant and being a WWOOFer (Willing Workers on Organic Farms) in orchards, to working in wholesale markets and at retail fruiterers.
