The Butcher, Farmer, & Chef

Video 1: Meet Dave the Butcher

Thanks for signing up for my 'Butcher Farmer Chef' video series. Soon you’ll be on your way to making sense of conflicting food and nutrition messages. By the end of this series, you’ll be thinking your way around food provenance, ethics and sustainability as well as speaking fluent ‘label’.
 
I put together these video highlights whilst filming my signature What To Eat program. Most people come into the program fairly well-informed to begin with, but our contributors share such paradigm-shifting truths that they're often inspired to completely revamp the way they source and prepare their food. Thankfully the program contains everything you need to do just that!

In our first video in the series, butcher David Head from Shiralee Organic Meats takes us through what to look for when sourcing your meat. By the end of this video, you’ll be well on your way to better food choices, so get comfy and enjoy part one of our 'Butcher Farmer Chef' series.

Video 2: Meet Fiona the Farmer

I hope you enjoyed Dave’s take on all things meat. If you’ve been dreaming of succulent steaks, you can now hit your providore armed with your new meat smarts and pick out the perfect piece.
 
The biggest concern most people have when first hearing this kind of information is - 'can we afford to make the switch? Isn't organic, grass-fed meat expensive?'

I've learnt that it comes down to 3 things: the way you shop, the cuts you buy and the way you prepare them to enhance the nutrients and make your food go further.

I’ve got a truckload of tips to help you quiet the noise around food labelling, and source and prepare the best quality food for your family. In fact my What To Eat program is designed to equip you with these skills - for life!

Next up, Join us as Farmer, Fiona Weir Walmsley, gets cracking on egg quality and what to look for when shopping. By the end of this video, you’ll be well on your way to better food choices, so get comfy and enjoy part two of our Butcher Farmer Chef series.

Video 3: Meet Simon the Chef

I hope you enjoyed Fiona’s egg-cellent video. I spent a day with Fiona on Buena Vista Farm in beautiful Gerringong and she was such a fountain of knowledge – this video was just the tip of the ..egg. In my program, she covers this topic in much greater depth, as well as diving into an eye-opening discussion around meat chickens.
 
The thing that has surprised my alumni the most is just how much they didn't know they didn't know! There’s a whole world of fascinating behind-the-scenes information when it comes to food production, which simply never reaches the public.
 
It will transform the way your family approaches food.. you'll be cruising with confidence. In fact, that’s the primary mission of the What To Eat program - we want that clarity and confidence for everyone!

Sit tight for the third of our 3-part series, as Chef Simon Lawson shows us how to make a delectable wagyu beef tartare.

Thanks for watching!

We hope you enjoyed Simon’s tantalising tartar with Asian flavours. This classic raw recipe has fallen out of favour lately due to concerns around food safety. The sad truth is, the standard of our food quality has declined over decades to the point where it this dish would be unsafe to make with supermarket meat.

Thankfully there are a huge range of sustainable, nutrient dense and delicious options outside of the supermarket! 

Fingers crossed you’ve already thought about implementing some small changes after watching the series. If you're inspired by these ideas and think you might be ready to take a few more steps in the same direction, my What To Eat program contains SO much more.
 
It’s been great having you on board for this short video series and we hope to see you returning to the table for seconds!