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8 Episodes 2005 - 2005
Episode 1
26 mins
Kicking off their gastronomic journey around Australia, chefs Ben O'Donoghue and Curtis Stone visit the magnificent Tiwi Islands. Sitting just over 80kms off the coast of Darwin, the Tiwi Islands are home to a vibrant indigenous community who are football mad. Curtis prepares delicious, crunchy spring rolls filled with crab-meat and snow peas, while Ben uses the crab to make an aromatic curry. They team up with fishing guru, Michael Benton, on croc-infested waters, hoping to catch dinner. Ben's under pressure after Curtis reels in a monster sized fish. Together they prepare a light meal of pickled fish, by adding onion and chilli with the juices from lemon and limes.
Episode 2
Lake Argyle is 1000 sq kms in area, about 19 times the size of Sydney harbour. In fact it's so big, it is officially classed as an inland sea. It's the home to giant 25kg silver cobbler and native Barramundi which Bender and Curtis help fishermen Dean and Jeremy to catch. Before the river was dammed to form the lake, the region was a virtual desert. But with a continuous supply of water it's now a lush productive oasis of farmlands that grows all manner of produce including melons, mango, chickpeas, pumpkins and many vegetables. Bender and Curtis find some chic peas and watermelon to cook with. Nearby Bender and Curtis fly over the famous Bungle Bungles, spectacular gorges and the Argyle Diamond mine that provides around 30% of the world's diamonds including their uniquely famous pink diamonds. They're in a seaplane that allows them to land on and take off from the giant Lake Argyle. They finish off their trip with a visit to the annual Wyndham Cup horse races. And afterwards, the locals take their money in a few rounds of two-up. A visit to a crocodile farm nearby where they meet Craig has Bender and Curtis getting close to two snappy baby crocs and a huge male croc who likes to play catch with his keeper.
Episode 3
26 mins
Noosa in South East Queensland, is one of Australia's best known beach resorts, but travel into the Noosa hinterland and you'll find a magical land of volcanic mountains, organic growers, tree-changers and some new-age hippies. Eumundi is in the heart of the Noosa hinterland and its market is a magnet for those who want to drop out and turn on. It's also the home of the world renowned twice-weekly Eumundi Markets. They're a vibrant mecca for visitors with a vast array of produce, arts, crafts, clothing & more. Bender and Curtis catch up with the hippies discover organic olives, goats cheese, a garden specializing in a myriad of fresh curry herbs and leaves, honey, tomatoes and rainforest fruits like Raincherries. Plus they discover primal drumming and a pretty tattoo artist who obliges them both with a spray-on tattoo. There are also some great surfing locations nearby, just follow the path through the national forest and past the nude beach... Bender and Curtis visit The Dunham family at Coolabine Farmstead Goat Cheese whose enigmatic daughter sings opera and the blues to her herd. Bender and Curtis meet Tim and Claire at Garnisha Curries which is a Working garden for on-site production of curry pastes & chutneys. Chillies, lemon-grass, galangal, turmeric, cardamom, kaffir-limes, curry-leaf & pimento, weave interesting patterns in the landscape. Plus they learn about harnessing the cycle of the moon to run their garden. Billy-Bob Watson takes them out in his tandem sea kayaks into the ocean trawling for huge Spanish Mackerel and reef fish. They catch fish, but none you'd brag about.
Episode 4
26 mins
This is a beautiful region featuring crystal-clear waters, deserted beaches from Tarthra to Eden on the far south coast of NSW. We meet local indigenous Park Ranger Bruce Toomey who shows the boys some great surf spots and how to catch local abalone around the rocks near the shore where his ancestors have sought them for centuries. They also visit the Rodely family at the picturesque Nelson Lake just outside Tarthra and set in the midst of a pristine forest to taste Australia's best Sydney Rock Oysters (voted best 4 years in a row) They check out Gary, a fish-smoker and try his amazing smoked-mackerel and also meet Gary and John who smoked chillies to make all sorts of unique products including chilli wine. And while they're there, Bender and Curtis are challenged to a 'fillet-off' with the local champion, Patisepa who beats them hands down. 70% of Sydney's table fish comes from this region.
Episode 5
27 mins
Less than an hours drive from Melbourne, the Yarra Valley is home of slow food and recognised as one of the world's great wine growing regions. We start with a dawn Balloon ride over the valley to get the lay of the land and drift elegantly across the beautiful features of the Yarra Valley. Dame Nellie Melba's home is nearby to where Bender and Curtis meet Lisa O'Connor, the Jam Lady. Lisa was an opera singer in Florence, got tonsillitis, came home to OZ, went to Healesville, went for a walk around, met now hubby super chef Richard Hauptmann, went for dinner with him and never left. Nowadays she makes jams for her supper, rather than sing for it. French owned Domaine Chandon show us how Sparkling Wins is made in the traditional manner. Bender and Curtis have a go at 'riddling' and 'disgorging' the sparkling wine. We visit the Yarra Valley's first Truffle Farm and, with the help of Pickles the dog, we find a beauty! We also meet the monks at Tarrawarra Abbey who run cattle, specifically Charolais French cattle and Red Angus. Brother Brennan shows us around. At the East Wind Rare Breeds Farm Christine Ross introduces Bender and Curtis to her menagerie of rare Farm Breeds including Long Black Pigs.
Episode 6
26 mins
Just 35kms from Adelaide, is McLaren Vale on the Fleurieu Peninsula. Today there are 53 wineries in this region. Bender and Curtis go to look at the quintessential Australian wine, Sparkling Shiraz. How it's made and blended. The boys have a go at blending some wines. In the Coorong at the mouth of the mighty Murray River, we meet up with some local cocklers who walk among where the waves crash on the shore and rake for cockles. Ben and Curtis have a go at it too. Plus they get given some fresh local Coorong mullet and roe. They also meet up with eccentric McLaren Vale's Blessed Cheesemaker Mark who shows Bender and Curtis how to make cheese at home, in a bucket. Mark is also an avid surfer and he takes Bender and Curtis to a secret spot nearby to surf. What they don't know is that they'll have to abseil down a cliff to get down to the beach!
Episode 7
26 mins
Cockburn Sound is 20 minutes south of the Port of Fremantle in Western Australia. It's a natural sweeping bay sheltered by Garden Island which is a nature reserve and naval base. It's a remarkable area where industry and nature co-exist side-by-side. Bender and Stoney are out in a boat trying to catch some huge Schnapper for which Cockburn Sound is famous, when all of a sudden a sub appears. The boys are in trouble as they are in restricted Naval waters! Fortunately, a little known sub-paragraph in the Defence Act allows prosecution to be waived if they cook a meal on board. As well as cooking in the cramped Galley, Bender and Curtis also check out life on board a sub. Later that day they go crabbing with brothers Brad and Mark Martin for the Sound's succulent Blue Swimmer Crabs. Geoff Peck takes them out to his Mussel lease where he explains how the mussels spawn, sow and grow themselves. The boys go swimming with a pod of Dolphins with Terry Howson plus they check out the huge Grain Silo that loads at 4000 to 5000 tonne an hour and exports over 6 million tonnes of grains every year. They cook on the tranquil shores of Garden Island where the Naval base is located and later surf the big waves on the back of the Island.
Episode 8
26 mins
Esperance is on the south coast of Western Australia and overlooks almost 100 islands. A gentle-paced town, it's a port for agriculture and mining, and its pure crystal clear waters straight from the Antarctic are ideal breeding grounds for seafood, nature and surfers. The beaches of Esperance have recently been voted in the top ten best in Australia... and you can see why around every corner. Bender and Stoney go in search of the famous giant Southern Rock Lobster with Ross Daniels, whose business is called 'didjabringabeer', which gives you a bit of an insight into the type of down-to-earth character he is. The boys cavort in a field of Canola before learning all about Damarra sheep from James Ryan. The boys surf with Ben Curtis (real name) and Kev MacNeall who's not only a fisherman and surfer but a bee-keeper with hives in the forest. Bender gets stung, ouch. Curtis hates sharks, so where better to go than on a shark fishing boat with Geoff Campbell. The boys cook on the balcony of the Esperance Surf Club with the best view in Australia.