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Season 1
Renee meets a master winemaker turned lamb farmer in WA, Adam learns about the new craze for hot and cold smoking in Melbourne, while Lily catches up with Australia’s pioneer providore, Simon Johnson, on Sydney’s beautiful Hawkesbury River.
Renee meets a master winemaker turned lamb farmer in WA, Adam learns about the new craze for hot and cold smoking in Melbourne, while Lily catches up with Australia’s pioneer providore, Simon Johnson, on Sydney’s beautiful Hawkesbury River.
Lily samples gourmet fig tarts and snacks on raw potato in the southern highlands of NSW, while Renee experiences the buzz behind the Latin American food scene in Melbourne, and Adam pairs lobster with superb cool-climate wine in Tasmania.
Lily samples gourmet fig tarts and snacks on raw potato in the southern highlands of NSW, while Renee experiences the buzz behind the Latin American food scene in Melbourne, and Adam pairs lobster with superb cool-climate wine in Tasmania.
Adam tries the award-winning Holy Goat cheese and discovers Alla Wolf-Tasker’s Russian food heritage in Central Victoria; Renee spends a revealing day with Peter Kuruvita on Sydney
.. show full overview
Adam tries the award-winning Holy Goat cheese and discovers Alla Wolf-Tasker’s Russian food heritage in Central Victoria; Renee spends a revealing day with Peter Kuruvita on Sydney Harbour; while Lily is treated to a stunning kaiseki menu as a personal guest of the Japanese ambassador in Canberra.
Renee finds fusion food and real bush tucker in tropical Queensland, Adam drops in for lunch with Matthew Evans in Tasmania, and Lily meets a top Brisbane chef with a passion for sustainable seafood.
Renee finds fusion food and real bush tucker in tropical Queensland, Adam drops in for lunch with Matthew Evans in Tasmania, and Lily meets a top Brisbane chef with a passion for sustainable seafood.
Adam finds Tasmania’s freshest oysters and two of the Hobart’s most intriguing cafes, Renee samples truffles and marron in Western Australia, while Lily joins a top Sydney caterer preparing a lavish feast for Opera Australia.
Adam finds Tasmania’s freshest oysters and two of the Hobart’s most intriguing cafes, Renee samples truffles and marron in Western Australia, while Lily joins a top Sydney caterer preparing a lavish feast for Opera Australia.
Lily finds a two-hatted family-run restaurant and an Italian family who make authentic salami in northern NSW, Renee gets a taste for real nose-to-tail eating in Perth, while Adam goes to Kangaroo Island for a remarkable “lamb ham”.
Lily finds a two-hatted family-run restaurant and an Italian family who make authentic salami in northern NSW, Renee gets a taste for real nose-to-tail eating in Perth, while Adam goes to Kangaroo Island for a remarkable “lamb ham”.
This week, Renee finds prime pork and wild fallow deer in the NSW central west, Lily has lunch with two of Brisbane’s best Spanish chefs, and Adam meets a Turkish chef whose obsession
.. show full overview
This week, Renee finds prime pork and wild fallow deer in the NSW central west, Lily has lunch with two of Brisbane’s best Spanish chefs, and Adam meets a Turkish chef whose obsession with authenticity won him first prize in the 2012 Taste of Sydney awards.
Adam finds premium Wagyu beef and his first food hero in his home state of South Australia, Renee meets a Michelin-star chef who’s set up shop in Port Douglas, and Lily hangs out with Luke Nguyen at the opening of his new restaurant in Sydney.
Adam finds premium Wagyu beef and his first food hero in his home state of South Australia, Renee meets a Michelin-star chef who’s set up shop in Port Douglas, and Lily hangs out with Luke Nguyen at the opening of his new restaurant in Sydney.
Lily tracks down the best food in Queensland’s Darling Downs, from organic olives to Boer goats; Adam pairs a magnificent duck dish with a classic Tasmanian pinot; and Renee finds Australia’s best butter in Sydney.
Lily tracks down the best food in Queensland’s Darling Downs, from organic olives to Boer goats; Adam pairs a magnificent duck dish with a classic Tasmanian pinot; and Renee finds Australia’s best butter in Sydney.
Adam meets the chefs behind two of Melbourne’s top restaurants, Lily finds out why some of our favourite foods are fermented, and Renee discovers two food pioneers in tropical Queensland growing cocoa and vanilla.
Adam meets the chefs behind two of Melbourne’s top restaurants, Lily finds out why some of our favourite foods are fermented, and Renee discovers two food pioneers in tropical Queensland growing cocoa and vanilla.
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