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Season 2
In the fields of Yin Barun, Karen Martini and Richard Barassi welcome us to series two with exotic Musquée de Provence pumpkins and fresh ricotta, a Sri Lankan inspired salmon curry and gorgeous lamb cutlets on the grill.
In the fields of Yin Barun, Karen Martini and Richard Barassi welcome us to series two with exotic Musquée de Provence pumpkins and fresh ricotta, a Sri Lankan inspired salmon curry and gorgeous lamb cutlets on the grill.
A trip back in Karen Martini’s home town of Benalla inspires lactose free lemon curd, Richard Barassi's crispy pasta with hot-smoked trout, Panzanella salad with seared beef and a spot of pool.
A trip back in Karen Martini’s home town of Benalla inspires lactose free lemon curd, Richard Barassi's crispy pasta with hot-smoked trout, Panzanella salad with seared beef and a spot of pool.
Karen Martini and Richard Barassi get cracking with free-range egg Asian-inspired omelettes, GF double-crumbed turkey schnitzels and a spur-of-the-moment spaghetti Puttanesca.
Karen Martini and Richard Barassi get cracking with free-range egg Asian-inspired omelettes, GF double-crumbed turkey schnitzels and a spur-of-the-moment spaghetti Puttanesca.
In the community garden at Myuna Farm, Karen Martini and Richard Barassi bake mini GF carrot cakes with magical frosting, craft a tuna salad with spiced flatbread and share a GF choc-chip cookie cake with new friends.
In the community garden at Myuna Farm, Karen Martini and Richard Barassi bake mini GF carrot cakes with magical frosting, craft a tuna salad with spiced flatbread and share a GF choc-chip cookie cake with new friends.
After being eaten alive by Meredith Dairy goats, Karen Martini and Richard Barassi make turkey meatballs in yoghurt sauce, reinvent pasta salad with goats curd, and chargrill lamb with roast pumpkin and feta.
After being eaten alive by Meredith Dairy goats, Karen Martini and Richard Barassi make turkey meatballs in yoghurt sauce, reinvent pasta salad with goats curd, and chargrill lamb with roast pumpkin and feta.
In the volcanic plains of Macedon Ranges, Karen Martini and Richard Barassi get Italian with a GF chilli tuna penne, grill lamb racks with green rice, and make chicken sing with peppered strawberries at Fenton Hill organic farm.
In the volcanic plains of Macedon Ranges, Karen Martini and Richard Barassi get Italian with a GF chilli tuna penne, grill lamb racks with green rice, and make chicken sing with peppered strawberries at Fenton Hill organic farm.
Upon the poetic Daylesford lakes, Karen Martini and Richard Barassi wax lyrical about the humble Hunza pie, create a seasoned pork kofta with quinoa, and tumble a berry bouquet onto a no-bake vegan torte.
Upon the poetic Daylesford lakes, Karen Martini and Richard Barassi wax lyrical about the humble Hunza pie, create a seasoned pork kofta with quinoa, and tumble a berry bouquet onto a no-bake vegan torte.
At Daylesford Cider, Karen and Richard learn about trellising top notch apples, enjoy a dry cider with crispy tofu, cider-braise Tassie salmon, and go for golden with a GF tuna and cauliflower pasta bake.
At Daylesford Cider, Karen and Richard learn about trellising top notch apples, enjoy a dry cider with crispy tofu, cider-braise Tassie salmon, and go for golden with a GF tuna and cauliflower pasta bake.
At Tuki Trout Farm, Karen Martini and Richard Barassi flake a smoked trout with vinaigrette potatoes, swirl buckwheat noodles with blackened broccoli, and lasso a horseman with takeaway pork curry and snake beans.
At Tuki Trout Farm, Karen Martini and Richard Barassi flake a smoked trout with vinaigrette potatoes, swirl buckwheat noodles with blackened broccoli, and lasso a horseman with takeaway pork curry and snake beans.
Trapped conveniently inside the Yarra Valley Chocolaterie, Karen Martini and Richard Barassi whip up a chocolate avocado mousse, pour out a decadent chocolate tofu tart with spiced plums, and take a rocky road to chocolate heaven.
Trapped conveniently inside the Yarra Valley Chocolaterie, Karen Martini and Richard Barassi whip up a chocolate avocado mousse, pour out a decadent chocolate tofu tart with spiced plums, and take a rocky road to chocolate heaven.
Amongst the swiss chard of Corrigans Farm, Karen Martini and Richard Barassi put the Fiat through its paces to prepare clever turkey tacos, slow cook a sovereign lamb shoulder, and roll out GF potato gnocchi for a FODMAP friend.
Amongst the swiss chard of Corrigans Farm, Karen Martini and Richard Barassi put the Fiat through its paces to prepare clever turkey tacos, slow cook a sovereign lamb shoulder, and roll out GF potato gnocchi for a FODMAP friend.
In this Series 2 finale, Karen and Richard celebrate the cool climate of Coldstream Hills Winery with a GF entertaining platter, spice flathead tails with a crunch, and BBQ chicken with lashings of rosewater.
In this Series 2 finale, Karen and Richard celebrate the cool climate of Coldstream Hills Winery with a GF entertaining platter, spice flathead tails with a crunch, and BBQ chicken with lashings of rosewater.
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