Paddock To Plate

Episode Guide

Turkey for Christmas, Tamworth

Series 1 · Episode 7

Matt travels to the country music capital of Australia, Tamworth. This region is known as the New England North West and has a special place in his heart because this is where he was born. Matt spent his first five years living in this region… more on that later.

His first day in the area and Matt meets up with Doug Cush, a durum wheat farmer who specialises in semolina the key ingredient in pasta. Doug flies Matt over the plains and fields of crops from Narrabri airport to his home in Bellata – a place world famous for its produce that even Italian pasta companies know about it. And to Matt’s surprise, he finds out that for the last 25-years he’s been making his pasta all wrong.

The next day he heads back towards Tamworth to the Dungowen Valley to find a chef with a difference. Graham Manvell and his wife, Marlene, show Matt their zoo of unique farm animals, all bred with the purpose of going on the plates of their restaurants. But their most unique animal is the herd of Asian and Italian Water Buffalo that roam the valley. This captures Matt’s attention and he cooks an old favourite with a buffalo twist – Buffalo Wellington.

Not far from the Buffalo farm is Matt’s next stop – Peel Valley Milk. Owner and dairy farmer Malcolm Rose is a rebel in the dairy world deciding to build and run his own dairy factory to get his milk straight from the paddock to the hands and mouths of consumers. This is milk like it used to taste and it brings back memories for Matt about his early years on his family dairy farm.

On his last day Matt decides to track down his old family farm in Currububula. He left when he was five-years-old but the memories come flooding back as he drives back up the road to Glenbrooke Farm. An emotional Matt meets the current owner Karen Arnott, from the Arnott’s biscuits family and some old family friends who shed some light on him as a child.

Matt’s been asked to cook up a festive feast for the Tamworth council social club so he goes in search of the best Turkey’s he can find in the region. He meets a tall turkey farmer by the name of Col Quast who has a big reputation for the best birds in town. He cooks up a Christmas in July feast that gets everyone into the festive spirit.

 

 

 
 

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