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- G'day guys, my name's Guy Turland, from Bondi Harvest and every chef knows fresh is best. In this series, we're foraging, fishing, and farming for the freshest ingredients. We're leaving the kitchen behind, getting in the great outdoors, cooking seasonal recipes. On the beach, in the forest, and on the paddock. So come join us. All right guys, we're at Toluma goat farm, this place is so, so beautiful but it's a bit rainy and it's a bit grey, but that's completely fine cause we're gonna cook up my awesome Spanish tortilla in a beautiful farmstead. So it's gonna be finely scalloped potatoes, it's gonna be chorizo, it's gonna be so so tasty. And the piece de resistance, to lift it and elevate it to the final level, will be goat cheese from this farm. It's gonna be great. But before I get my hands on some delicious goats' cheese, I'm gonna get a little tour of the farm.
- My name is Tristan Brenner and I'm the herd manager at Toluma Farms, which means I manage the goats and the sheep. We're a farmstead operation, so all of the milk used in the creamery comes from this farm. And so, we milk 120 goats and 90 sheep.
- [Guy Turland ] Wow.
- [Tristan Brenner] I think our creamery benefits and our cheese benefits from being made in the same place that the milk is raised and the animals graze. And also there's the connection with the land.
- [Guy Turland] Yeah. Caring for and feeding the goats is only half the story. Tristan's now going to show me firsthand how he milks the goats. Sure this one's not empty?
- [Tristan Brenner] Just pinch the top, and squeeze it down.
- Oh yeah, awesome, oh yeah. So we're literally, uh, we're milking the goats. So obviously this milk will end up going into the cheese which I'm so excited to taste cause I've got a little confession to make: I love goats' cheese. And how do you know when they're ready to, uh, to come off, they just literally...
- You can see in here, and also, you can just tell by how much is left in the bag.
- Yeah, yeah. So this guy, he's got a little while left to go.
- [Tristan Brenner] Gettin' pretty close, push him forward and press...
- [Guy Turland] She's going strong, isn't she? Little bit confronting, not gonna lie . See ya. With the milking done, now it's time to check out the creamery, and taste some cheese. All right guys, this is Hadley and Ashley, you guys are the head cheesemakers at Tomale's farmstead. And um, you make some cheese. And so what do we have here? This is a cheese pasteurizing, is that what it's for?
- Right, so this is a vat pasteurizer. All of our cheeses are pasteurized, so...
- [Guy Turland] Yeah, explain to me what pasteurization does, like who do you eat pasteurized milk?
- They originally did it to sort of preserve the shelf life of milk and to kill off a lot of harmful pathogens when people started moving to the cities from the country and couldn't get fresh milk.
- [Guy Turland] So this is the aging room, is that correct?
- [Guy Turland] So what kind of cheeses do you make here?
- [Ashley] We do three soft cheeses and then two hard cheeses, smooth ones are all goat.
- [Guy Turland] All goat, okay, awesome. That smells so good.
- [Hadley] This is half goat, half sheep.
- Smells so good. Mmm. So tasty.
- [Hadley] Oh good.
- Yeah. We've explored the farm, now it's time to make my tortilla. So it's gonna have some chorizo through there, it's gonna have some garlic, some chile, some beautiful Spanish onion, a whole heap of herbs, and also the piece de resistance is this gorgeous, gorgeous cheese. So soft cheese is a garnish on top, and the hard cheese sort of follow through, gonna melt through there, gonna be so tasty. And we're gonna slice up some potatoes as well. So it'll be pan-fried off. It's gonna be delicious, so let's get cooking. Just gonna take these seeds out, just because I don't want it too hot. Just want the flavor in there. Also gonna clean up my Spanish onion, I'm gonna finely slice it, I'm gonna pan fry that all together with the chorizo. All right, so that's the first part of our prep down, now we're gonna chuck this in a pan, little bit of olive oil, cook it down till it's tender. So I'm just adding a little bit extra smoked paprika, just for color and that awesome flavor as well. Just give that a mix through, and you can see the onion's tender, the garlic and chile are all cooked, and these chorizos are all colored. So once it's like that, all tender and gorgeous, it's time to come off the pan and into a bowl, a mixing bowl. Okay, so that's all tender and gorgeous. So next step is to slice up potatoes, so super fine into beautiful little disks. So that thick, couple mils, you know, and they're gonna have layers in the tortilla. Okay, spuds are beautifully sliced, super thin, look at that, gorgeous and delicate. Now it's time to fry them off. The same pan that you fried your chorizo off and your onions and your garlic, with all that sort of beautiful flavor in there, you're gonna add a little bit more olive oil and bring it to a high heat and add your potatoes. So just fry them off in batches. And you just want them nice, soft, and crispy. In this gorgeous olive oil. Traditionally, in a lot of tortilla recipes, you slice your potatoes and then you blanch them in hot water. This is just a trick to sort of speed it up, and also to get a little bit more flavor. I find when you fry them off, you know, it pulls out the starch, it pulls out the sugar, and it just tastes delicious. Hit it with a bit of sea salt. And when they're at this stage, sort of opaque, see-through, a little bit golden and tender, just add them to the same mixing bowl you have your chorizo and the rest of the ingredients too. And then once again, keep frying your spuds in batches. Okay, so potatoes and everything fried off and ready to go. Next step is to chop up some herbs, crack some eggs, and then bring it all together, put it back in the pan, cook it really really slowly. So I'm just gonna pick some sage, it'll just go really well with the chile and the garlic. So we're gonna add some of this beautiful hard cheese that we tasted, and it's... Half sheep, half goat. You can grate it, but I'm just gonna use my knife and slice it really finely. It's just gonna melt... Into our tortilla. And it's gonna add the most divine, unique flavor. Okay, next gonna crack some eggs into our herbs and cheese, and we'll mix it together, and it's all going in the pan. So just break your eggs up, bring it all together, and we're gonna transfer this in with our potatoes. Back in the pan, another hit of olive oil just to make sure it doesn't stick, then you're gonna go in with your beautiful tortilla mix. Okay, so what you wanna do is, you wanna start on a high or medium heat, you're gonna pour your mix in and what's gonna happen, is you're gonna seal the base. It's gonna heat heat into your tortilla. You're gonna throw the lid on, turn it on, and it's gonna continue to cook really gently. The cheese is gonna melt, the chorizo's gonna melt out all that beautiful flavor, and then you're gonna turn it upside down onto a chopping board, and it looks and tastes unbelievable. This is well and truly looking perfect, and almost ready to turn out. So what we have to do is just grab a knife or a spatula and just clear out your sides, and cross your fingers it didn't stick. One thing about making a massive tortilla is having to turn it out onto a massive chopping board. So I'll need a hand. Tristan, wanna give us a hand bud? I'm gonna flip it over that way. One, two, three. And that, my friends, is exactly what you're after. So we're gonna garnish it with the gorgeous, gorgeous soft-ripened goats' milk cheese, plop it on there with some parsley and a little bit of sea salt. And then it's time to make a mess. That's it. God. Country-sized, Spanish-inspired tortilla. All right guys, thanks for watching. Make sure to check out all our other episodes. Check out Bondi Harvest, we'll see you next week. We're gonna head out on the balcony and enjoy this. You can carry it, it's too heavy for me. We'll see you next week.