The easiest way to make sure that you get a restaurant quality dish at home is making sure you get your hands on local, fresh, super high quality ingredients. Today Scott visits a place where they’ve taken that idea of freshness and turned it into a religion.
Today it’s off to the Farmer Jack’s warehouse, to see how the best produce from local growers ends up on your plate. The fruit and veg are picked from the pallet that came down from the market floor from the grower. It’s broken up and sent to different stores.
Porkies BAR-B-QUE owned by John Earnshaw, is the home of real American pig barbecue. Their style is based on Kansas, they cook the big four which is ribs, pulled pork, brisket and chicken. Porkies make all of their own rubs and all of their own sauces that complement their barbecue meat.
We are making one of the best bacon sandwiches that you have ever seen or tasted, the Truffle Croque Monsieur. Russell served it at the greatest truffle festival in the world where it was a great hit. This recipe has the ingredients listed for a snack to serve four people.
We are creating a Octopus dish inspired by Japanese cuisine and poached in Green Tea. The Octopus is cough off the waters of Fremantle and is considered by Chef Rick Stein to be one of the best Octopus in the world.