Passionate about growing farm-fresh food, Paul West is motivating regional locals to usage gardening as food for the soul. We chat to Paul about his cooking journey, most unforgettable yard minutes and resourceful techniques to start a greenhouse.
Tell us about your journey into the food world. Where did it start and how?
I began as a young adult with no trade and university degree, working odd tasks in cookingareas and on farms, as well as a bit of WWOOFING (Willing Workers On Organic Farms) as I tookatrip around Australia. So it didn’t come to me as a bolt of motivation however more as a series of tasks and experiences that gradually deepened my understanding and gratitude of the food world.
What hasactually been your most unforgettable food minute (if you might name simply one)?
There are so numerous, from oysters fresh out of water, fruitandvegetables fresh from the garden, Michelin diningestablishments in Europe, hatted diningestablishments, animals I’ve hunted, fish I’ve captured, animals I’ve raised, remote campingarea cook-ups over the fire and under the stars! The list goes on and they are all remarkable.
What are you presently takingpleasurein consuming, cooking and exploring with?
I love consuming fresh from the garden. You can’t compare the flavour to anything you purchase in the stores and it’s continuously altering from day to day and season to season. The garden constantly demands a bit of imagination as you shot to experiment with utilizing the entire veggie and handling excess when they undoubtedly roll around.
Please share your leading suggestions for structure a mini greenhouse
For greenhouses you desire sunlight, shelter from the wind and some thermal mass to hold the sun’s heat after it goes down. They can be as fancy as those off-the-shelf glass workofarts that appearance like they