A touch of saffron as Maeve cooks up a saffron risotto with Italian-born chef Alessandro Pavoni. From Tassie, Maeve travels up north to Darwin to meet food legend Jimmy Shu who unlocks the butterfly pea for a Nyonya-style dumpling. And as the world of flowers are explored, Maeve goes behind-the-counters and into the kitchen of sweets palace Abla’s to see how those delicate essences are used before taking some of those notes and layering them in a baklava recipe by Armenian home cook Arpy Iskikian.
