Paddock to Plate

  • Estreia: Nov 2013
  • Episódios: 16
  • Seguidores: 2
  • Acabou
  • LifeStyle
  • Quarta-Feira às 20
  • Food

Temporadas:

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Temporada 2
2x1
Eyre Peninsula, SA
Episode overview
Data de estreia
Set 03, 2014
Matt Moran continues his food odyssey on the stunning Eyre Peninsula. Sheep graze on native saltbush, which inspires Matt's first dish. Matt catches some of the region's prized seafood - squid, oysters and blue fin tuna.
2x2
Riverland, SA
Episode overview
Data de estreia
Set 10, 2014
Matt Moran explores the Riverland Region, hoping to snag a Murray Cod and release it back into the wild. He then heads inland to taste local almonds, with Australia now the second .. show full overview
2x3
Southern Forests, WA
Episode overview
Data de estreia
Set 17, 2014
Matt Moran heads to Western Australia’s Southern Forests region for marron, cauliflowers and beef, as well as meeting – and cooking for – the man who created the Pink Lady apple.
2x4
Fleurieu Peninsula, SA
Episode overview
Data de estreia
Set 24, 2014
Fleurieu Peninsula, SA: Matt is in SA searching for cockles and discovering handmade Edam cheese. An heirloom fruit and vegetable farming couple introduce him to a strange vegetable before he cooks a curry using alpaca meat.
2x5
Gascoyne, WA
Episode overview
Data de estreia
Out 01, 2014
Matt Moran visits Western Australia's Gascoyne Region and prepares dishes inspired by local bananas, avocadoes, crab and Pink Snapper.
2x6
Barossa Valley and Adelaide Hill
Episode overview
Data de estreia
Out 08, 2014
Matt Moran heads to South Australia, meeting up with Maggie Beer, marking the 60th anniversary of Henschke's Mount Edelstone Shiraz and savouring summer strawberries in the hills.
2x7
Perth and Margaret River, WA
Episode overview
Data de estreia
Out 15, 2014
Matt Moran heads for Western Australia's diverse South West Region, sampling veal, biodynamic vegetables, cheese, and pork.
2x8 Final da série
The Kimberley
Episode overview
Data de estreia
Out 22, 2014
Matt Moran explores the vast Kimberley Region of Western Australia and it's spectacular coast, cooking locally farmed barramundi, mud crab and pearl meat and travels to a cattle station for an end-of-muster feast.

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