Paul is a qualified master butcher, chef and baker. He owns and operates a gourmet butchers/deli/bakery on Phillip Island and also runs Hilltop Farm from the same location.
Hilltop Farm offers grass fed beef and lamb, free range pork and chicken, speciality Tassie scallop pies, family pies and more.
He has also made a selection of BBQ rubs & spices to make cooking in the camper easy and tasty. Paul loves to find products to suit his Skyline that will fit into the vans spaces and are practical.
He also has a service for customers who are going on a trip to place a meat order, where they pack the meat to the customers requirements for longer life in the fridge, and at the same time keeping the fridge clean. The product is called “meal in a bag” All you do is boil the bag in hot water and you have a gourmet meal.
Paul uses his Skyline Camper to travel around Australia seeking out local hand made home grown products.
Paul’s recipes are easy to recreate in a campervan and he has generously shared them for everyone’s benefit. Each month, we will offer a new recipe from Paul in our series; “Campervan Cooking with Paul”
You can also get in touch with Paul here.
Ingredients
- 4 Maryland fillets
- 4 tbs jerk bbq rub
- 1 tsp oil 1/2 lime
- 2 spring onion sliced
How to make:
Up in the high country, great trip and the van didn’t miss a beat. Great dinner last night; Jerk Chicken cooked on the Sandwich press with steak plates.
Directions:
Here’s how I made it.
Make deep slashes in the Maryland fillets about 1/2 way through.
Rub with oil and jerk rub. Leave to marinate for 2 hours. place chicken in oven cook on 180 for 40 minutes or until golden brown, this chicken can also be cooked on an open fire grill or smoker.
When cooked, squeeze lime juice over, sprinkle with onion, and serve with boiled rice and red kidney beans. Mix cooked rice with beans, a little jerk seasoning and the juice from the cooked chicken.
