Tasmanian Flour

Poh’s on the road in central Tasmania to discover the secrets of flour. At a beautifully restored flour mill in Oatlands, Poh meets baker Graham Prichard and discovers the delights of stone ground Tasmanian flour. After grinding her grain at the windmill, and then baking her very first loaf of sour-dough bread, Poh takes more of her freshly milled flour to Gordon Ramsay’s former pastry chef, Tasmanian Alistair Wise. Alistair uses Poh’s flour to create his rich and delicate dessert of Puff Pastry with Goat Milk Ice-cream and Peaches. Always willing to get her hands dirty, Poh gets the job of milking the goat!