DESTINATION FLAVOUR takes to the road with a clear aim and a firm promise: to meet the people behind AustraliaGÇÖs finest food. From top-line chefs and providores to primary producers, weGÇÖve mustered the best of the best to find out how they do it, why they do it, and what inspires them. ItGÇÖs the GÇ£paddock to plateGÇ¥ philosophy come to life as hosts Adam Liaw, Renee Lim and Lily Serna criss-cross the country to track down and taste-test the best there is. Each region has something unique to offer, and so do our home-grown food heroes. ThereGÇÖs the grass-roots producers, whose passion for quality produce is infectious. They grow rare and delicious heirloom potatoes, farm oysters in the crystal-clear bays of Tasmania, or yabbies in Western Australia. ThereGÇÖs even a one-time apple grower who now exports truffles to France. We also get inside the heads and the kitchens of some of AustraliaGÇÖs top chefs, and theyGÇÖre not all in the big cities. We find a surprising number of world-class chefs who followed the sun or their hearts to places like Cairns, Daylesford and Manjimup. And then thereGÇÖs the GÇ£tree-changersGÇ¥: a London veterinarian turned Mudgee pig farmer, the academic who started a quail farm, and an orthodontist from Brisbane whose love of growing organic olives changed his life. Each episode features what Thursday night SBS viewers have come to expect: loads of sensational recipes. This exciting new 10-part series includes over 60 recipes that reflect the incredible diversity of not just cooking styles, but cultures throughout the country. From goat farms to gourmet restaurants, DESTINATION FLAVOUR combines the three key ingredients for great viewing: gorgeous scenery, wonderful characters and sumptuous food. EPISODE 1 Renee meets a master wine maker turned lamb farmer in WA, Adam learns about the new craze for hot and cold smoking in Melbourne, while Lily catches up with AustraliaGÇÖs pioneer providore Simon Johnson on SydneyGÇÖs beautiful Hawkesbury River. EPISODE 2 Lily samples gourmet figs tarts and snacks on raw potato in the southern highlands of NSW, while Renee experiences the buzz behind the Latin American food scene in Melbourne, and Adam pairs lobster with superb cool-climate wine in Tasmania. EPISODE 3 Adam tries the award-winning Holy Goat cheese and discovers Alla Wolf-TaskerGÇÖs Russian food heritage in Central Victoria, Renee spends a revealing day with Peter Kuruvita on Sydney Harbour, while Lily is treated to a stunning kaiseki menu as a personal guest of the Japanese ambassador in Canberra. EPISODE 4 Renee finds fusion food and real bush tucker in tropical Queensland, Adam drops in for lunch with Matthew Evans in Tasmania, and Lily meets a top Brisbane chef with a passion for sustainable seafood. EPISODE 5 Adam finds TasmaniaGÇÖs freshest oysters and two of the HobartGÇÖs most intriguing cafes, Renee samples truffles and marron in Western Australia, while Lily joins a top Sydney caterer preparing a lavish feast for Opera Australia. EPISODE 6 Lily finds a two-hatted family-run restaurant and an Italian family who make authentic salami in northern NSW, Renee gets a taste for real GÇÿnose to tailGÇÖ eating in Perth, while Adam goes to Kangaroo Island for a remarkable GÇÿlamb hamGÇÖ. EPISODE 7 This week, Renee finds prime pork and wild fallow deer in the NSW central west, Lily has lunch with two of BrisbaneGÇÖs best Spanish chefs, and Adam meets a Turkish chef whose obsession with authenticity won him first prize in the 2012 GÇÿTaste of SydneyGÇÖ awards. EPISODE 8 Adam finds premium Wagyu beef and his first food hero in his home state of South Australia, Renee meets a Michelin star chef who has set up shop in Port Douglas, and Lily hangs out with Luke Nguyen at the opening of his new restaurant in Sydney. EPISODE 9 Lily tracks down the best food in QueenslandGÇÖs Darling Downs, from organic olives to Boer goats; Adam pairs a magnificent duck dish with a classic Tasmanian pinot, and Renee finds AustraliaGÇÖs best butter in Sydney. EPISODE 10 Adam meets the chefs behind two of MelbourneGÇÖs top restaurants; Lily finds out why some of our favourite foods are fermented, and Renee discovers two food pioneers in tropical Queensland growing cocoa and vanilla.
A celebration of Australia's food heroes