Gourmet Farmer Brawn - French Style

Ian and Jill preparing the meat from pigs heads and trotters which are soaked in a brine and nitrate solution for a few days and then cooked until the meat falls off the bone. The meat is then pressed into dishes along with herbs and followed by a gelatinous liquid produced from the trotters and placed in the refrigerator to set. This is a true style brawn - French style

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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