Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, a pair of young indigenous women travel the outback to cook at a huge bush carnival; the making of syrupy Lebanese baklava from Abla's Pastry; and a samphire (sea-asparagus) dish from Kangaroo Island.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, the cultivation of the boab tree of the Kimberley; croquembouche with Jean-Francois Perron at Choco Cannelle in Sydney; and Sunday lunch with the Basque community.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, a Haigh family tradition of chocolate making; Maltese pastizzi making at Gato's Pastizzi; the highest berry farm in Tasmania; and three generations gather to celebrate Saint Savvas Day.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, mud crabbing in the Gulf of Carpentaria; Colefax Chocolates shares the evolution of exquisite chocolate animals; the grain that makes the perfect pasta; and the secrets of Persian cuisine.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, the last almond trees in the historic town of Willunga; four hundred herbs, all in one garden; Melbourne's meat for vegetarians; and meet the Bignells, a Tasmanian family who just loves food.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, we meet local baking legend Dorothy Press at the Condobolin annual show; Afghan bread with Ahmed Sultani; chefs tell why the Japanese want our wagyu beef; and a visit to Perth?s Italian food pioneers.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, chef Romano Rotelli of Pensiero Restaurant; the Danish horn of plenty at Bonjour Patisserie; exotic mushrooms at Li-Sun Exotic Mushrooms; molecular gastronomy; and caipirhinias with Brazilian soccer stars.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, a visit to the Ord River to learn about a chickpea called the macarena; the fine art of dessert with Ryoichi Shiratsgu; Victoria's rich black asparagus fields at Koo Wee Rup; and wild Singapore girls at a bridal shower.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, old fashioned fish and chips; fantastic fruit flavoured gels; soft slippery tofu made by Joo Pum Kim; chef Bethany Finn from Urban Bistro; and a country feast that's fit for a king.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, spelt - a grain that's been cultivated since ancient times, and voluptuous nougat.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, growing and preparing vegetables; a gingerbread house in the Blue Mountains; crunchy heritage apples; and cooking with Hungarian legend Edith Szabo.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, the fishermen of Ceduna; cake decorating with Amanda Way; the dancing ginger growers of Sunshine Beach; two country chefs in Cowra; and some of our newest citizens - Africans in Alice Springs.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, a visit to a native Australian rainforest to look for bunya nuts; fruit gelato from Pompei's Gelateria; the low-down on happy hens and their eggs; and an all-American Thanksgiving feast.