Would you look differently at your roast lamb if you had to kill the lamb yourself? This is an interesting and thought provoking question, particularly in the light of the publicity given to recent incidents of animal cruelty in Australia and abroad.
Documentarian and meat-eater, Madeleine Parry, says she was taught how to kill, gut and cook a chicken by her grandmother. Now she wants to explore whether you can really eat meat and still care about the animals on the menu. So she enlists to become a meat-worker at a small abattoir, and works her way up the production line to the ‘killbox’.
After a week of shovelling manure and hosing blood, plus all the other dirty work in between, Madeleine learns how to stun and then kill a sheep. The following day, a cow. And later, a pig, on which she says pigs don't let you forget that you are killing them.
This is raw, totally down to earth reality TV that is likely to make viewers think long and hard about ethical eating. And that's a really good thing!
Meatwork screens on ABC2 on Sunday, 11 November 2012 at 9.30pm and is part of an ABC TV and Screen Australia initiative called Opening Shot, where five young filmmakers were given the chance to make a documentary to be broadcast on ABC2.
Poh Ling Yeow's latest adventure, Poh's Kitchen on the Road takes Poh and viewers on a journey around Australia and to Asia. Poh uncovers local food secrets from the Flinders Ranges and Eyre Peninsula in South Australia; Melbourne and the Victorian alps; King Island and central Tasmania; Sydney; Perth; the Kimberleys; and Northern Queensland. She'll also take a trip to Singapore and Chiang Mai and Bangkok in Thailand.
Poh's Kitchen on the Road on ABC TV 8.00pm on Wednesday nights from 24 August.
Maeve O'Meara introduced viewers to the culinary delights of France in the recent nine-part series of French Food Safari. Judging by the Twitter feed and commentary on the SBS Food web site, viewers loved the program and can't wait for the book and DVD. Though it was hard to choose, I think my favourite recipe was the Perigourdin Prune Flan. Such an indulgence!
Coming to the screen at your place. Book your seats on the sofa!