Chef Neil Perry says that the secret to good cooking is fresh food. He invited Don and the Burke's Backyard team to visit the 20 acre farm where he lives and grows produce for his restaurant.

Of the 20 acres, 5 acres are under intense cultivation for the restaurant. Neil grows 30 lettuce varieties, 4 tomato varieties, herbs, capsicum, chillies, zucchini, Lebanese cucumber, butter beans, small green beans, snow peas, baby turnips, baby beetroot and baby corn. The garden beds are watered by a trickle system and mulched with lucerne hay.

Neil is about to launch his 5th TV cooking series, 'Food Source - New Zealand' on the Lifestyle Channel (Foxtel). He has recently released a DVD featuring 6 of his 'Food Source' programmes and has a product range through Woolworths supermarkets.

Neil Perry’s Green Chicken Curry

Ingredients 500g chicken, chopped 1 Spanish onion 1 green capsicum 6 spring onions 1 tomato

Method

Stir fry the ingredients. Neil's tip: make sure your wok is really hot and smoking. It's important not to put too much in the wok at once, because it slows the wok down. Add Neil Perry Green Curry Simmer Sauce. Simmer for 5 minutes, and then serve on a bed of rice.

Further information

Rockpool Restaurant
107 George Street
The Rocks, Sydney
Phone: (02) 9252 1888
Website: www.rockpool.com/index.html Neil Perry’s Fresh Sauces are available nationally at Woolworths. Neil's new DVD, ‘Neil Perry - Food Source’, is available at leading retailers, or order online.

Copyright CTC Productions 2004