The Great Australian Cookbook S01E03 | Watch TV Series 4U
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The Great Australian Cookbook S01E03

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Sydney founder of OzHarvest Ronni Kahn lets us in on how and why she started her Australia-wide charity. Ronni explains OzHarvest’s very simple philosophy of taking excess food from supermarkets, restaurants and other food suppliers and delivering it to people in need. The trucks leave the depot empty each morning, fill up with unwanted food, deliver the food to organisations that offer support to people in need, and return empty again at the end of the day. Ronni’s team is like a second family and she cooks up a meal for them that’s very close to her heart: her mother’s Veggie Lasagne. Packed full of goodness, the recipe encapsulates Ronni’s food philosophy that no person should go hungry, and that each and every one of us has an obligation to do what we can to stop hunger in Australia. Part two of this episode introduces host of River Cottage Australia Paul West, and his young family. Beautifully set on the South Coast of NSW, the self-proclaimed food philosopher gets back to nature with an outdoor cook-up of Braised Wild Rabbit With Salami And Warrigal Greens. Packed with loads of tips on how to take outdoor cooking to the next level, Paul catches his rabbits, prepares them and cooks them among the beautiful backdrop of Mystery Bay. We learn about the roots of his food philosophy, his travels around the world, early cheffing days and desire now to grow and eat sustainably. Paul finishes off his dish with a simple and tasty flat bread with rosemary and sea salt before sitting down with the family for one of life’s great pleasures: enjoying food with those we love

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