Three of Australia's esteemed chefs prepare a dinner to showcase local produce, exotic foods and great wine. Guests include Eric, Alice Waters and Jonathan Waxman. Also: Eric's excursions in and around Tasmania inspire him to cook seared sea trout.
Eric gives surfing a try while visiting Rincon, Puerto Rico; and he has a picnic of spiny lobsters and rice and beans on Gilligan's Island with chef Alfredo Ayala. Also: A recipe for snapper with sofrito emulsion is prepared.
Eric travels to Puerto Rico, where he tries to catch some big sport fish with chefs Mario Pagan and José Santaella, who also join the host as he explores the city's burgeoning food scene. On the menu: a recipe for cod serenata.
Eric explores the influence of Korean cuisine in the culinary world. But first, he meets with New York chef David Chang to learn the places he must visit. Later, he prepares shrimp cioppino with gochujang.
Eric does some fishing and foraging in New South Wales; cooks a kangaroo when he visits the farm of chef James Viles; eats at Sepia Restaurant in Sydney; and prepares seared flank steak with chimichurri sauce and a side of byadli.
Food and wine pairings in South Australia. Included: Sommelier Aldo Sohm goes on a safari of sorts, while Eric explores the diverse culinary offerings the region has to offer. Also: dinner at the Southern Ocean Lodge; a recipe for leg of lamb with potato puree.
Eric tours the Top End of northern Australia, and encounters crocodiles, fresh water sharks, water buffalo and other wildlife along his journey. Included: He travels by boat up the Mary River; takes a helicopter to a remote fishing spot, where he tries to reel in a prized barramundi; and finally, prepares striped bass served with a salad of green papaya and blood orange splashed with a citrus vinaigrette.