Paddock To Plate

Episode Guide

Dairy Delicious, Gippsland

Series 1 · Episode 5

After a quick dip into NSW, Matt heads back to Victoria, to East Gippsland. It’s his sixth week on the road and it’s time to get back to basics. Matt camps overnight beside the mouth of the Snowy River on a property owned by Andrew French. He’s a farmer, inventor and jack of all trades but what Matt is here for his crop of wild samphire – he’s one of only three samphire farmers in the world. Matt even gets back on a horse to tour the thousand acre farm with Andrew before cooking a classic French inspired samphire salad.

Lakes Entrance is Matt’s next stop – one of the largest seafood ports on the east coast. He meets Gary Leonard, a local lake fisherman who specialises in fishing underutilised species. Matt gets suited into waders and they head out in a tiny tinny in torrential rain to pull in some plate size black bream.

Day three and Matt is off to the salad bowl of Victoria, Lindenow, to pick the perfect lettuce – the green Mache or lambs tongue. Kim Martin has 30-acres of 15 different types of lettuces but it was his Mache that put him on the map because he was the first person to start growing it in Australia.

Before he can cook his third dish, Matt needs to track down world champion cheese makers and mother and son, Ferial Zekiman and her son Sam, from Maffra Cheese Company. They hand make a tonne of cheese a day. Matt gets a lesson on how to curd cheddar cheese and its hard yakka. He cooks them a French inspired cheese toasty.

On his last day in the region Matt goes to Bairnsdale home of the famous Four & Twenty pie to cook a feast for the local footy team. It seems fitting that he makes them his version of a beef pie, but first he needs to get the best beef in the region from a place called Grassvale Beef in Wuk Wuk. It’s here he meets father and son beef farmers, Ken and Peter Treasure, who breed one of Matt’s favourite types of beef, the Murray Grey. They are taking their product from paddock-to-plate aging their own beef and selling it straight to the consumers. Matt grabs some beef from their aging room to braise for his own special beef pies that feeds a team of hungry footy players and their fans.


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