Gourmet Farmer - Making Brine

Alitia and Quentin mixing up brine which consists of salt, water and nitrate. The pigs heads and trotters once cleaned up will soak in the brine for approx. 4-5 days. After this process the heads and trotters will be brought to the boil and meat extracted to form a brawn. The recipe Ian followed for the brawn was from a traditional French Cookbook.

The Gourmet Farmer - Hunter Valley

June 8th 2010
Think SBS GOURMET FARMER, Matthew Evans Australia's most feared food critic who was once a chef, then turned restaurant reviewer and realised that chefs in Australia cannot always get the best ingredients. Hence one of the reasons Matthew has moved to the Huon Valley in Tasmania where he rears his own sheep, pigs, has a milking cow and is waiting for his old trusty chickens to lay eggs. Here is a ... read more

Oceania » Australia » New South Wales » Hunter Valley

Aboriginal settlers arrived on the continent from Southeast Asia about 40,000 years before the first Europeans began exploration in the 17th century. No formal territorial claims were made until 1770, when Capt. James COOK took possession in the name... ... read more

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