Chef Peter Kuruvita embarks on his latest island-hopping culinary journey, commencing his travels in the fascinating surrounds of the northern Filipino island of Luzon. First stop is the coastal town of Pagudpud, where Peter takes in local fishing techniques, before investigating the culinary and architectural results of 300 years of Filipino, Spanish and Mexican cultural fusion in the town of Vigan. Peter’s journeys onto the serene Banaue Rice Terraces, where he is honoured to plant next year’s rice crop with the locals, and learn the process involved in creating sweet rice wine.

Believing that travelling by road in the Philippines is best done by local means, Peter Kuruvita experiences a road trip in all manner of regional contraption. Hitching a ride south in Luzon takes Peter to the docks in Pampagna, where he witnesses local fishing methods before hopping a boat to the island of Apo, where sustainability has been prioritised to ensure a healthy reef teeming with life. Along the way, Peter enlists the help of local chef Claude Tayag to offer some native insight on Filipino cuisine.

Never faint of heart, Peter Kuruvita puts superstitious murmurings aside and heads to the voodoo island of Siquijor in the Philippines – a place not often visited by tourists. Here, Peter has his skepticism tested by a local faith healer and cooks a dish with its own natural medicinal value, before sailing to the nearby party island of Bohol. On Bohol, Peter samples the Filipino national dish of adobo, makes a festive favourite dish on a party beach, and prepares a common Filipino dessert in the picturesque Chocolate Hills.

One of Indonesia’s many islands, Sulawesi is home to unique vistas, familiar seaside aromas and friendly locals hailing from hundreds of ethnicities. Chef Peter Kuruvita is lured first to the island’s capital of Makassar where he is delighted by the treasures offered by local fishing culture at the markets. After barbecuing by the beautiful harbour, Peter takes a ride along the south coastline, exploring distinctive salt fields, learning the age-old craft of traditional ship-building and demonstrating how to make variations on Indonesia’s favourite condiment, sambal.

Journeys of rich cultural significance are retraced as Peter Kuruvita sets sail along the ancient spice trade routes of picturesque Indonesia. Plotting a course through the Banda Sea on board the hand-built traditional sailboat Matahariku, Peter encounters and learns from the nomadic Bajau people, whose fishing skills are world-renowned. Peter and crew also dock on the island of Buton, home to a special ingredient known as agar agar, which is sought after by contemporary chefs all over the world.

Propelled north through the Banda Sea, Peter Kuruvita crosses the equator to reach his final Indonesian destinations of the vibrant Maluku, or Spice Islands. Here, the unique landscapes share a significant past of trade, war and occupation, and are also the native home to the rich culinary flavours of nutmeg, cloves, mace and sago. Peter explores the natural surrounds with infectious enthusiasm, learns from local chefs, and prepares a feast fit for a sultan.

Deriving food from pristine waters and dense jungles is a way of life for the people of Vanuatu. In the capital of Port Vila, Peter learns how to hunt elusive native fare from a local village chief, before taking instruction from local fishermen who catch their fish by way of bow and arrow off the coast of Espiritu Santo. Peter also explores the private island of Ratua and their sustainable farming and organic cattle rearing techniques.

Peter Kuruvita finds an intriguing mix of excitement and relaxation on the island of Tanna in Vanuatu. This volcanic island is home to a steadfastly preserved traditional way of life, and its chiefs grant Peter the adrenaline-filled pleasure of cooking atop the slopes of its active volcano, Mount Yasur. Having entered at his own risk and emerging unscathed with a batch of fire-roasted seafood cakes, Peter soaks in some hot springs, helps prepare a traditional Melanesian feast, and discovers the calming effects of the famous kava root.

Peter Kuruvita explores the postcard-perfect Rarotonga in the Cook Islands, where self-sufficiency is a necessary way of life. With the aid of friends old and new, Peter learns how to search for octopi, catch freshwater prawns, and goes deep-sea fishing just metres from the coast with surprising results. Back on land, local cook Kafo invites Peter into her home to learn some secrets of Polynesian cuisine.

After 10 weeks of remarkable island exploration, Peter Kuruvita concludes his journey in the stunning paradise of the Cook Islands. In this final episode, Peter snorkels and spearfishes the pristine waters of Aitutaki, hunts and cooks mud crabs, and finally prepares an old favourite beer battered fish recipe on the island of Atiu – a recipe Peter guarantees will be the best beer batter you’ve ever had.