About Paul West

Paul West

Paul West is the chef at the River Cottage Australia outpost Down Under. As with founding River Cottage chef Hugh Fearnley-Whittingstall, West is mindful of making seasonality and sustainability priorities at the farm and restaurant. @_paul_west_

A small reck crock of easy chicken liver pate, nearby a baguette and and a hunk of bread smeared with pate

Easy Chicken Liver Pâté

Satiny smooth and ridiculously rich, this elegant spread is begging to be schmeared on rustic white bread and accompanied by a glass of riesling, whether as an impressive hors d’oeuvres or a simple winter supper.

  • (2)
  • 30 M
  • 30 M
  • 6
Medium-rare sliced standing rib roast on a cutting board

How To Make Standing Rib Roast

Knowing how to make a simple standing rib roast is literally a life changer. And it couldn’t be easier. Here’s all you need to know.

  • (4)
  • 10 M
  • 3 H, 45 M
  • 20