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.
- 1 kg pork fennel sausage
- 2 tins tomatoes
- Splash of balsamic vinegar
- 4 cloves garlic crushed
- 1 bunch Basil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 packet penne pasta cooked
How to make:
Cook pasta before starting on the sauce and set it aside.
Remove skin from sausages break them up, and add to large pan. Fry until golden brown.
Add onion, carrots, celery, stalks of basil and garlic. Cook until the vegies are tender. Add tomatoes & balsamic to pan then simmer for 60 minutes. Remove from heat, add parmesan and leaves of basil, mix in pasta and serve.