Lyndey visits Wild Brumby Schnapps distillery for a fiery tasting before she creates a heavenly apple cake. Then it’s off to Hobbit Farm for goat milking, cheese-making and a fiery quesadilla.

In this week’s Taste of Australia episode, Lyndey cooks a Peach Melba under the shadow of the University’s Grand Chancellery, stops by at award-winning Milly-Hill Lamb, and poaches some lamb in vine leaves picked at Peterson’s Guesthouse.

Lyndey heads to the Barossa Valley and bakes a local chicken to match the wine of the area. Then, there's time to sit back with her good friend Maggie Beer.

Lyndey arrives by chopper at Orange's highest winery for the annual winter 'gum-boot & truffle' hunt and dinner. Then, Lyndey creates a deer and venison curry at Mandagery Creek.

Celebrating Lyndey's Home Town. Sydney & Surrounds. Lyndey heads to Sydney to explore the designer store of new-age butcher, Victor Churchill before joining Neil Perry to cook a BBQ on the shores of Sydney Harbour.

Port Macquarie: The Glistening Jewel. Today, Lyndey rides a camel on windswept Lighthouse Beach and then drops in to Bago Winery where she cooks tomatoes three ways before exploring the stunning maze.

Lyndey takes in the sights of Canberra's Floriade festival and cooks a delectable Lavender Brulee with a charming French chef.

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This episode has no summary.

This episode has no summary.

This episode has no summary.

This episode has no summary.

With basket in hand, Lyndey plans her own farmgate tour, visiting Ulladulla Harbour for a prize catch, South Coast Providore for fresh produce and sweet treats and then to a luscious berry farm.

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