Series 1 · Episode 6
Seared Venison with Crepinettes and Sauteed Wild Mushroom
Recipe by Matt Moran from Paddock To Plate
Scotch Eggs with Nests of Celeriac Remoulade
Barnsley Lamb Chops with Tarragon Salsa
Apple Tarte Tatin
Shitake Mushroom Omelette with Blue Swimmer Crab
from Paddock To Plate · 2 minute read
Let's take a look at the place Matt Moran calls his second home - the Orange and Bathurst region of NSW.
by Matt Moran from Paddock To Plate · 2 minute read
Find out more about the Apple Tarte Tatin and get Matt Moran's 10 tips to make one!
from Paddock To Plate · 1 minute read
Matt Moran visits Mandagery Creek, a family owned business that raises red deer and has won awards for their produce for years. Here are some interesting facts on deer.
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