In this episode: wild barramundi in the Gulf of Carpentaria; Thai food in Kings Cross; Greek food in Adelaide; and a look at the Cocos Malay community in Geraldton, WA.

In this episode, Japanese seaweed from Tasmania; Mediterranean-Australian cuisine; an organic wheat farm and liquorice factory; and a feast for Chinese New Year.

In this episode: a visit to Port Douglas; Malaysian sweet delights; Chinese fairy floss; and a trip to the Adelaide central markets with a Greek chef.

In this episode: prawn fishermen on the Clarence River; Ukrainian Easter egg decorating; Turkish ice cream; and health and nutrition on an Aboriginal community.

In this episode: gourmet foods in Darwin; a master barista demonstrates fine coffee making; and a Vietnamese Australian incorporates indigenous ingredients into his dishes.

In this episode: salt ponds in Whyalla; French cooking with home grown produce; Australian grown mustard seed oil used in Indian cuisine; and a Lebanese run cherry farm just south of Sydney.

In this episode, chestnut trees in the Victorian alps; new look organic produce; eel farming in the New England region; and Vietnamese cooking classes in Cabramatta.

In this episode, ocean trout; stuffed zucchini flowers; and an Ethiopian feast.

In this episode, Lebanese food in country NSW; Cantonese cooking; Barossa Valley food, wine and local produce; and a bamboo-based meal.

In this episode, Tasmanian cheese with a Czech cheese pioneer; Vietnamese vegetable carving; growing Italian prickly pears; and cooking at the Mexican Embassy in Canberra.

In this episode, Queensland's jam and pickle ladies; bush food and native berries; Thai and Malaysian cuisines; and Hanukah, the eight day Jewish feast.

In this episode, Japanese buckwheat noodles in Sydney; oxtail soup in Perth's Swan Valley; figs in regional NSW; and traditional Lithuanian food.

In this episode, all there is to know about olive oil; the Melbourne restaurant scene; a third generation native Australian bee keeper; and a look at Sydney's Portuguese community.