EP 1: The most amazing twice-cooked wagyu beef ribs recipe Join chef Martin Boetz on an incredible culinary journey of NSW's Hawkesbury region
Cooks Co-op: Meet the team Say hello to the chef, a producer and the design expert behind the all-new HBTV web series, Cooks Co-op
Recipe: Twice-cooked beef ribs with rich tomato sauce Impress your guests with this lip-smacking dish from Cooks Co-op chef Martin Boetz
Recipe: Fresh herb, citrus and chilli gremolata This quick-to-make garnish is the perfect accompaniment for grilled meat or fish
EP 2: How to make creamy and delicious goat's curd Chef Martin Boetz meets local cheesemaker Karen Borg to reveal the delicate process behind producing goat's curd
Recipe: Goat's curd cake with poached brown sugar pears Put a creamy and delicious spin on your favourite cheesecake
Hawkesbury hotspots Only a hop and a skip from Sydney’s CBD, this riverside region dishes up fabulous food, stunning scenery and a whole lot of country-style hospitality
EP 3: The best-ever goat's curd cheesecake recipe Head inside the Cooks Co-op shed and discover the surprise ingredient that will take your cheesecake-making skills to fabulous new heights!
Take me to church Book yourself a getaway to this little slice of heaven, located in the Hawkesbury region of NSW
EP 4: A versatile sauce recipe to make any meal extra special Called salsa rustica, serve this fresh and fast-to-make accompaniment with your favourite grilled vegies, roasted meat, chicken or fish
EP 5: A chef's secret recipe to soul-warming vegetable curry Cooks Co-op guest chef, Christine Manfield, shows you how to whip up Indian-style curry
A chef's top 3 kitchen tools The super-simple kitchen aids that celebrated Aussie chef Christine Manfield can't live without!
Recipe: Turmeric, potato and chickpea curry Christine Manfield joins Cooks Co-op to share her secrets for soul-warming vegetable curry
EP 6: Must-have & lust-have kitchen appliances Need a little help in the kitchen? Chef Martin Boetz talks you through his top tech picks
Life-changing small appliances HB asked Cooks Co-op chef Martin Boetz to reveal his top three kitchen must-haves
Top 3 splurge-worthy appliances A chef's lust-have recommendations for the best-of-the-best in kitchen technology
EP 7: The ultimate wood-fired sourdough recipe Ever dreamed of replicating a rustic loaf in your home oven? Expert baker Lynne Trappel shows you how!
Recipe: Lynne's wood-fired sourdough Hawkesbury region baker Lynne Trappel shares her recipe for gorgeous sourdough
Recipe: Dutch oven bread Quick and easy to prepare, here's a classic bread recipe from the HB archives
EP 8: Tips and tricks for gorgeous rustic design Hear the inspiration and ideas behind turning a quintessentially Aussie shed into a world-class dining space
EP 9: How to grow a chemical-free kitchen garden Enjoy eating your homegrown produce, knowing there are little to no nasties!
EP 10 (part 1): Winter-warming roasted carrot and honey soup Serve up bowlfuls of this delicious soul-soothing soup (and just wait for the plea for seconds!)
Recipe: Roasted carrot, pumpkin, ginger and honey soup Packed with vegies and a hint of honey, this soup is bound to be your new favourite recipe for warming up chilly nights
Chef’s tip: A safe & spotless kitchen The simple trick that means your kitchen won't be dripping in freshly blitzed soup. Plus, it may prevent serious burns, too.
EP 10 (part 2): How to bring bees back to the city Tips on tackling the important task of beekeeping, plus how to take care of your local bee population
EP 11: Expert tips for getting the most out of your fresh produce From pickling your excess vegies to fridge-smart cold storage tricks
EP 12: A contemporary twist on classic eggplant parmigiana Top pan-fried eggplant with fondue, passata and mint oil for a meat-free and oh-so moreish meal
EP 13: Everything you need to know about pasture-raised beef Support your local cattle farmers and their pursuit to bring you the best-quality Aussie produce
EP 14: A farmer, a butcher and a chef's top three cuts of meat Forever scratching your head over what beef to buy? Here are some handy hints from people in the know...
A farmer's top three cuts of beef "I love a good steak," says beef farmer Alastair McLaren. And he should know!
A butcher's top three cuts of beef "It's flavoursome and my wife does a good job of cooking it," remarks butcher Jud Haines.
A chef's top three cuts of beef "You probably think I'd like the most expensive cuts, but I acutally like the lesser cuts," explains chef Martin Boetz
EP 15: Take a behind-the-scenes tour of a free-range pork farm "If you want to guarantee a good product, put the effort in to find out were it comes from," says Matt Simmons of Melanda Park free-range pork
Q&A: Melanda Park free-range pork Hear from the farmers producing some of the best-quality pork in the Hawkesbury region of NSW
EP 16 (part 1): Welcome to Australia's biggest and best cucumber farm Gerry Harvey's almighty greenhouse in NSW currently produces a whopping 65 million cukes a year!
EP 16 (part 2): Your recipe to fast, fresh and fabulous cucumber kimchi If anyone knows how to whip up a gorgeous Asian-inspired side dish, it's chef Martin Boetz
Recipe: Cucumber kimchi Starring farm-fresh cukes, this Asian-inspired side dish will transform any meal
EP 17 (part 1): Why you will love Hawkesbury River school prawns Discover the fascinating process of prawn trawling with Cooks Co-op chef Martin Boetz and Lower Portland fisherman Gary Howard
EP 17 (part 2): Quick and easy garlic prawns with butter and chilli You'll love this delicious recipe from chef Martin Boetz, starring sweet Hawkesbury River school prawns
Recipe: Garlic prawns in butter, chilli & parsley Choose small school prawns from your local seafood supplier for their sweet, delicate flavour
EP 18: The delicious and inexpensive local fish you're likely to overlook The Hawkesbury River in NSW is home to one of the most underrated fish
