The Fruit Nerd: Field to Feast

Thanh 'The Fruit Nerd' Truong takes a deep dive into Australian tomatoes, specifically Roma tomatoes, and enjoys a traditional Italian feast by making homemade passata and gnocchi.

Drying persimmons is a Korean culinary method that takes months. To understand the method better, Thanh follows the epic journey the persimmon takes from farm, into a Korean kitchen, and on to his plate.

Thanh visits the biggest mushroom farm in Australia and compares their produce to wild foraged pine mushrooms, all to be enjoyed using an unconventional cooking approach.

Thanh heads to a local farm to learn more about the white asparagus variety.

Thanh visits one of the few producers of Australian grown sour cherries because not all of his adventures focus on large varieties.

Thanh focuses on the artichoke, a quintessential Mediterranean vegetable, and traces its journey through Melbourne's largest market.

Thanh goes to a farm that produces a type of chilli adored by Turkish Australians and challenges himself to try this spicy classic.

Thanh uncovers secrets behind okra in an African-Australian owned and operated farm.

Thanh looks into how people grow, cook and eat chestnuts, from shaking the trees to cooking them in delicious recipes.

Thanh looks at Navel oranges in Mildura and finds out why Valencia oranges grown in Barham are the best oranges for juicing.