River Cottage Australia

River Cottage Australia

Series 1 - Episode 1

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Review

It’s been more than 15 years since Hugh Fearnley-Whittingstall set up River Cottage on the Devon/Dorset borders. It’s grown into a bit of an empire – TV programmes, books, café, cookery school – espousing good food, sustainability and a passion for local ingredients, and it’s found favour halfway round the world. Which is why we now find Hugh a few hours south of Sydney, meeting affable chef Paul West, who’s setting up his own River Cottage in stunning Central Tilba in New South Wales (that looks astonishingly like Middle Earth).

In this first episode, the pair get busy digging, planting and waxing lyrical about airborne yeasts for their sourdough starter, while Hugh gets to grips with some local specialities, such as banana flowers and macadamias fresh off the tree in their conker-like covering. Not to mention an unusual type of manure for the veg patch.

Summary

Hugh Fearnley-Whittingstall takes his experiment in sustainability and self-suffiency to Australia, where he hands the baton to former chef Paul West, who faces the challenge of setting up his own farm near the historic village of Central Tilba on New South Wales's Far South Coast. In the first episode, Hugh travels to meet Paul at the former dairy farm, where the pair restore the old chicken coop and meet a vegetable grower who introduces them to the delights of camel manure.

Cast & Crew

Presenter Hugh Fearnley-Whittingstall
Food