Dive into the art of making Osso Buco! This cozy, slow-cooked classic is more than just a meal; it’s a heartwarming journey into Italian cuisine. Perfect for chilly evenings, it promises warmth and unmatched flavor. Join us for this culinary delight.
——-
Gourmet Farmer follows Matthew Evans as he swaps city life for small farm living in Tasmania, aiming to connect directly with food by growing and rearing it himself. Despite his inexperience in farming, his journey is a testament to the belief in local produce and the joys of sharing home-grown feasts with friends.
——-
Welcome to Banijay Food, your ultimate culinary hub for mouthwatering cooking shows that serve up a feast for your senses. 🍲 🌮
Indulge in the world of gastronomy with full episodes and series featuring renowned chefs and irresistible dishes. From the delightful Mary Berry Everyday to the eccentric World’s Weirdest Restaurants and the intense culinary battles of My Kitchen Rules, Banijay Food is your passport to a flavourful journey!
Subscribe to Banijay Food for a savoury adventure in the art of cooking: https://www.youtube.com/@BanijayFood?sub_confirmation=1
In wintertime the two faces of fat pig farm begin to look very different from each other while our kitchen and restaurant always feel alive with the energy of guests and long lunches the garden and farmw work have slipped into a sort of semih hibernation which means I have a little
More time to indulge in some Boutique crop ideas with people like agronomist Andrew cook what we’re trying to do is small patch I can use this to grow a trial batch of wheat so I want to I want to flavor our bread we turn our own butter
And we take all our vegetables and fermenting them or serving them fresh we got our own meat our own eggs I’d love to be able to make the bread and some of our baked stuff taste like the farm wheat is by far the most valuable crop grown in Australia but while
Western Australia and Victoria are the country’s big gun producers I’m a chef I just want to go not many people know that tasmania’s climate soils an abundance of water make our growing potential per hectare of Farmland the highest in the country so despite the fact that what I
Know about wheat farming wouldn’t fill a bowl of cereal I’m having a crack at growing my own can’t be that hard surely it might sound weird but I’ve actually been um imagining planting wheat for years it’s one of those things yeah you eat flour from wheat every day
But I’ve always wondered how it grows how it’s harvested how it’s milled and I’m going to find out starting Today so how many tons am I going to get out of this tons no no tons yeah maybe 12 kilos per row yeah 12 if we’re lucky if we if we’re lucky exactly which be enough to make a bit of flour make some bread yeah that’ll be brilliant Exactly my name is Matthew Evans after years as a big city food critic I bought a farm in Tasmania to better understand what I eat by growing it myself I built a restaurant right at the top of the farm but now I want to get a better understanding of what I eat eats
This means starting from the ground up to improve the health of our soil our farm and our food for generations to come from foodie to Farmer to Chef to rehabilitator of the land how hard can it be while this may look like a run-of-the-mill misty tazzy morning it
May as well be Christmas and I may as well be a kid again cuz I’m expecting something I’ve been wanting ever since we made fat big farm a home hey mate going yeah good good is it ready yes a few weeks ago I commissioned Master blacksmith and genius sculptor
Pete matilla to make us an outdoor fire pit worthy of the Viking gods of old and it doesn’t look like he’s let me down let’s get it out of here and stand it up you got it or you want me yep no this is all right if you can grab that that bar
There yeah you weren’t joking they are heavy this is good they’ll hold heat really well so yeah let’s just pull it out let’s just go going in exactly how we are right now Sure thanks guys so uh got it’s got to spin right around this exciting it would be very nice to see a fire in this so I did make these so they went a certain way careful with that y oo I think that’s how yeah so they can move
Around you can do this sort of of thing too oh yeah yeah right right over the middle or you can swing it right out the way I actually was like thinking like you could have that as like almost like a Prep Station yeah yeah it’s brilliant it’s like a little table
Yep that just sits just in there and that it just goes your KN yep fantastic I love it it’s time to get the fire started get some wood 250 kilos of forged steel went into the making of This spectacular work of culinary art the inspiration behind Pete’s design
Was to create a stage for us to celebrate the passion that we put into growing and cooking our food and I got to say I love it I just grabbed a couple of things from the kitchen I thought might be nice to put on I got some uh Tasmanian butter sweds they beautiful
Winter veg and the Brussels some pork fillet it’s really hard to know when you you have a a a new grill or a new barbecue where the hot spots are so I’m just starting at one corner and then I can work into the Heat this end over
Here is to got fresh wood on so that’s going to get really hot so I have a KN to I can go to the really hot or I can stay down in the cool bit or move things around as I need to woo that’s still hot look at that
Beautiful Y Cool bananas This truly is like wanting a quad bike for your birthday but getting a four-wheel drive and s’s pretty chuff too you want to join us that looks amazing isn’t this the best that is just beautiful you should try cooking on it it’s really cool and what are all
These for you could you could hang Camp ovens yeah a series of Camp ovens you could actually put like a a skewer or something you have a spike through oh yeah yep yep yep this isn’t lunch this is actually just heating it and seasoning it seeing how it works before
We pay the invoice just make sure that it does work and it does I can tell you it really does yeah yeah yeah I had round in my head I had you know fire pit round I’m like we always knew that’s what you wanted a fire pit
There and that is nothing like I envisaged nothing like I en love it I was I was like oh is that how it looks oh my God it’s so much better than I thought it could be perfectly cooked thank you very much that’s yummy oh that’s really good yeah good
Barbecue sweet’s good is it we got so much trouble to grow stuff and you think oh that’s as good as it can get and then you put it on a fire pit and it’s better and it’s better these ancient cooking techniques oh beautiful yeah R yeah yum
When I first escaped City Life and bought a farm here in tazzy I’m not ashamed to say that I didn’t even know how to milk a cow but with fat pig Farm’s restaurant now built and busy there’s been a lot of on the- job training because the fresh milk cheeses
And butter we produce are an integral part of our lunch menus and it all comes from our two milking cows so their welfare is really important to us especially when there are new carbs arriving so Elsie just had a cal a couple of days ago little bloke there and she gets this
Thing called milk fever which means you can’t take too much milk otherwise she collapses and runs a risk of dying but she’s got so much pressure on her out I need to take some of that pressure off so I’ll take a little bit of milk over
The next few days this guy’s eating his fill he can only drink so much come on come on down come on come on come On see by the color see a lot of the colostrum in there that really early milk it’s really creamy it’s full of anti bodies full of protein that allows us to take some without affecting the calf we save a little bit of the first Milking for in case we have a calf
That’s orphaned or that that um his mom rejects it it’s Miracle Stuff dairy cows need to give birth to be lactating so that we can harvest the milk that we drink if they give birth to a female calf that’s another milker for Farmer’s Herd but what many people in Australia may not understand is there is little demand for male cares like this little guy because the cost of feeding them up for sale outweighs the Public’s desire for their lowquality meat so the majority are C or processed as ve from about a week
Old on fat pig farm we keep our Dairy boys anywhere up to 3 years before they’re Bound for the table but The Facts of Life on the land are if if you farm cattle beef is probably a big part of your diet and in Winter there’s one dish that
Tops my family’s request list every time I want to make an Italian dish called osuko osabo translates really badly as bone hole and use the shin um but it’s cut across um through the bone generally this dish would always be made with Veil um in Italy um this is
Actually not real this is more like a 2-year-old animal so it’s much bigger than than you would get in nearly it’s a little bit harder it takes longer to break down but all these little lines and that bone marrow make the sauce really really Rich so I’m going to cook this in a casserole dish the best thing is something you can go on the stove top and in the oven um cuz you need to fry things first also Buco originated in Milan’s Lombardy region around the middle of the 19th century base is
Hot I like to start with a Saito of Cho leaks carrots and Celery just frying those vegetables and try not to get color on them but fry them as opposed to just boiling them in the sauce and then I’m going to fry the meat and to make the osabo thick I’m going to actually flour the meat before I fry it so flouring the meat is
Essentially like making white sauce a bashal a Monet sauce you’re cooking the flour in butter this is exact same thing it’s just the flour happens to be sitting on the side of the meat when you cook it I’m using our beef for this dish cuz
I like to only cook with meat that we read on fat pig farm but there is an argument that as a country we should be eating more ve the more ve we eat the more valuable the young Dairy boys would become to Farmers and the better the
Car’s lives will be when this is browned add the white wine lots of people think red meat you got to cook with red wine no this dish is awful with red wine I’ve cooked lots of times it’s much better with white wine or you can do a mix a
Little bit of red and mostly white all right so uh this will de glaze the pan which means take all those stuck bits off the bottom beautiful my vegetables back in and this stuff this is tomato Pata it’s essentially like a tin of diced tomatoes in quantity but this is from our
Farm just need a couple of flavorings so bay leaves and salt Pepper about 2 Hours so gets finished with the galada and I think that’s actually the trick for the great uko is yeah it’s how you cook it but it’s how you finish it it really matters galada I don’t actually know what it means but I know what it is lemon zest lemon juice parsley and
Garlic and that combination it adds Zing it adds depth it adds fragrance everything all in one little Finale what I’m after is the meat falling from the bone W and that’s just popped really easy so I put about half the gmada in and you want to cook that just a little bit 2 3 minutes that’s All you could skim the fat off the top of the sauce let it cool down and scrape it off but you want that that’s where all the flavor is then just a little bit of this Grim ladder on Top oh y water M that’s delicious nice Bre fat pig farm is far from a big Dairy operation our two milking cows give us roughly 5,000 L A year of fresh milk but with one cow about to retire I’m off to interview a new candidate for the position I’ve just come to a a mate’s
Farm a little bit up the road from us pick up a new Dairy C Florence is her name think I’ll call her Auntie Flo our neighbor Georgie and her husband Fred have had this cow for 6 years but between work in town and their kids sport on the weekends they’ve been
Struggling to find time to milk her perfect cow collecting weather yeah where is she right at the top oh that’s her way up there yes so we have to walk up and get her or will she come to the bucket oh she’ll come if I call her oh yeah that’s good I SC
Gra come on come on Florence come on here she comes wow she’s thundering down yeah look at her go is she fat she’s quite fat well well she’s pregnant though but yeah yeah but more than that she’s fat yeah right that’s good yeah do you want to taste of this come
On come on come on come around come on need to come this way Lawrence come on you come with me that’s it good girl good girl by the looks of things Florence seems like she’ll be easy to work with come on so now it’s just a simple case
Of getting a comfy on my trailer come on girl I may have spoken too soon though Where okay clearly Florence is more of a business class girl than the back of a ute girl of course there’s always the time HED cattle class method of getting her to take a seat around you go come On come on come On come on come on come on up up up up go on come on no it’s 500 kilos of not moving on to a trailer okay with our departure time now delayed until further notice I think I might leave the trailer here for a little while and see if she boards it
Herself all right I’ll see you in a couple of hours yeah I’ve got a couple couple things to do and I’ll come Back after trying our best to get our new milking cow flow boarded on my trailer it’s time to go go back and see if she’s ready for her long haul Flight hello Matthew hey you got her in we did we did I actually brought some carpet and all bit of carpet out from the house and put it in there and in she went carpet over the back and up into the front um and so she didn’t sink into
The mud as much at the front of the trailer gave her a bit of extra height and it was more secure for her feet to put yeah she felt safer she lik the car went yeah she really liked going up on the carpet who’ have saw it because our other milking cow Elsie
Has just had her C there’s a potential for her to be aggressive to Florence so I need to gradually introduce our new mother to the rest of the herd she be to see the other cattle up on the hill when she gets around the corner but I won’t take her up there now
I think I’ll just leave her in here here just let her get over the stress of the loading and the transport something for to eat something to drink that’s Florence Carrie for looking at not for chasing with Florence looking comfortable in her new surrounds and tucking into some afternoon tea my farm
Work is done for the day so I sweet talked a good M of mine into Downing tools and joining me in a little speculative angling the secret spot is always about about an hour South near Southport might be a day for it we’re going to catch some squid I’m here with
Matt Tac my mate he’s a pig farmer enough pork let’s do the squid thing well Matt suggested we use a floating jig to catch our squid we can set it so the lure we hang in the water at just the right depth so Matthew you want to
Set it for about 6 to 8 ft deep yeah about your height I suppose and best of all he reckons we won get snagged just give it a cast out 10 15 now while all my mates know that my fishing prowess is more comedic than capable Matt reckons that this is a Sure
Fire spot for some big squid action when people see you come on the jety they know there’s plenty of fish for them I know s reckons the only time I frighten fish is uh wearing my um [Laughter] Speedos he what do you know about catching squid ever all I know about
Catching squid is watch out for the ink cuz I was watching this woman catch a squid once as she brought the squid in she didn’t let it blow the ink before she brought it up and it just kind of went like that and got her in the face
So that so I know more from watching than from doing good Matt you want me to get the net yeah I think so H I don’t know how well I’ve hooked him here I don’t know maybe it’s all right oh wait wait wait wait wait patience patience patience patience Pati wait
Wait wait he’ll come up there we go you can lift it straight up wow it’s a good size nice very nice these Southern reef squid are really common in this part of tazy and they can weigh as much as 2 kilos so a single one this size is more
Than enough for Matt and his family for dinner look at that color change beautiful do you know how to kill them humanely no I don’t okay so you can just you just pinch him behind the head here just pinch and what you’ll see is they’ll change color see that see that
My God so they just changed color he’s gone white now yeah that’s it he’s done with Matt’s family dinner now taken care of it’s time for yours truly here to Land something worthy of bragging rights with my kitchen team back at the restaurant who constantly rib me for being a dud
Fisherman pretty amazing to see that squid the size of it like I was really surprised I’ve caught a couple of squid down here in off bruny but nothing as big as that whoo what do you reckon Matt mine’s doing something there you go there we go
You’re on gone oh this is a monster nice wow you were right you can catch squid here yeah I told you right this is like I’ve never done fishing where you actually catch stuff makes a refreshing change it’s good isn’t it yeah it’s really Good so and then squeezing find the nerve and pinch until both sides change color there you go the ven neck P yeah yeah the ability of squids to change the pigment of their skin is controlled by their central nervous system so by severing the nerves to those little
Pigment sacks they revert to their natural color when they die thanks for that no sweat if I see on your Instagram account that you’re down here catching squid without me I’ll be cross yeah yeah I I post anything on Instagram that’s right okay with a bucket full of beautiful tazzy squ squids successfully
Hunted and gathered I’ve got an idea on how to turn them into something that da is back at fat pig farm will remember the next time I go fishing okay so that’s that’s like a skeleton the thing with Squid is you either cook it very fast or very slow anything in between
And it eats like rubber I’m going to do this one slowly so it breaks down the Squid’s collagen leaving it super tender I’m going to cut this into pieces I want sort triangular shaped pieces I want I want sort of chunky bits not not really
Rings so got the squid um I’ve got this lovely garlic just really fresh cloves I’m just going to crush them um then I’ve got this lovely sweet onion from the garden toito it’s going to just melt into the sauce beautiful Smoky paprika um this is a Spanish
One this is a pada a nice tomato pure bay leaves one of the things that I’ve discovered is a lot of cultures use bay leaves to balance the fishy around Aroma of seafood little bit of paper over the top and then foil to hold the um the steam
In so I reckon maybe an hour in a in a low to moderate [Applause] oven right y see you for Dinner oh just finishing the dish with a bit of fresh parsley just lots of bread to mop up the Juices that lovely sweet smell of the squid makes a nice change from Char grilling it which is what I tend to do it’s been 12 years years since I moved to tazzy from the Big Smoke to open our restaurant taste the spoils and in that time I’ve come to realize that
Dishes like this are the perfect combination of our clean air Rich soils and unpolluted Waters not too Chevy it’s fantastic that is absolutely delicious a you keep your job pure Tasmania on a Plate Fantastic oh they’re going to scatter when they get to the other end through the gate theate what a Mess La
2 Comments
Please download my kitchen rules. I am waiting🙃
Thank you 🙏✨