Paddock To Plate

Episode Guide

High Country Heaven

Series 1 · Episode 2

Matt jumps on his Ducati for episode two and rides into the glorious High Country region of Victoria. The landscape is dotted the remnants of old tobacco sheds, but today it’s a treasure trove of produce and wineries.

His first stop is a place called Bright, because no one knows this area better than local legend, Italian ex-pat and owner of Simone’s restaurant, Patrizia. Matt’s heard about her famous salami and drops in to learn her secret recipe. He’s welcomed into the family and learns their traditional salami making techniques, before cooking up a salami pizza that gets Patrizia’s tick of approval.

It doesn’t get more paddock-to-plate than foraging for your own produce, so Matt does just that, in search of his dinner. First he faces his fear of and his allergy to bees to get some local honey in a secret location. Next he rummages around a pine forest with wild mushroom expert, Franca, to get some saffron milkcaps, slippery jacks and grey nights. Lastly, he meets up with Franca’s husband, Don, a fly fisherman to get a lesson in fishing for trout before cooking up a spectacular fish dish with foraged produce on the banks of the Ovens River.

The next day Matt rides to the Myrtleford Butter factory – an icon of the region. It’s run by mother and daughter team, Bronwyn and Naomi, and as Matt soon discovers, they produce some of the best butter in the country, as well as pure buttermilk, buttermilk ricotta and crème fraiche. Using the special buttermilk Matt cooks a Moran family favourite, his special Sunday morning pancakes.

Its Matt’s last day in the High Country so he rides to a little place called Nug Nug to Jamandah Farm to grab his hero ingredient, boar goat. What he doesn’t expect is just how affectionate they can be.

Matt cooks his final feast at the Mt. Buffalo Olive Farm in Porepunkah– it’s taken the volunteers two months to hand pick all the olives and today it’s their last day of picking, and Matt serves up a delicious slow roasted goat with a Middle Eastern twist.


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