Entertain Recipe: Lynne's wood-fired sourdough Hawkesbury region baker Lynne Trappel shares her recipe for gorgeous sourdough
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
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 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 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
September issue sneak peek: Welcome to spring! Our new issue of Home Beautiful magazine hits the stands and it's a breath of fresh air
Recipe: Cucumber kimchi Starring farm-fresh cukes, this Asian-inspired side dish will transform any meal
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 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
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
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 farmer's top three cuts of beef "I love a good steak," says beef farmer Alastair McLaren. And he should know!
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...
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 11: Expert tips for getting the most out of your fresh produce From pickling your excess vegies to fridge-smart cold storage tricks
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
