Nadine Ingram, founder of Sydney institution Flour and Stone, shares a treasured family recipe.
Gerry Harvey's almighty greenhouse in NSW currently produces a whopping 65 million cukes a year!
Hear from the farmers producing some of the best-quality pork in the Hawkesbury region of NSW
"You probably think I'd like the most expensive cuts, but I acutally like the lesser cuts," explains chef Martin Boetz
"It's flavoursome and my wife does a good job of cooking it," remarks butcher Jud Haines.
"I love a good steak," says beef farmer Alastair McLaren. And he should know!