Ben Milbourne begins his Tasmanian adventure aboard the Spirit of Tasmania. On the high seas, Ben works with chef Paul and taste tests his way around the ship. Disembarking at Devonport, Ben explores the area before venturing to Hawley House upon Hawley Beach looking out at a view to remember.
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Ben continues his journey of Tasmania heading to Bluffs Beach, one of his favourite childhood beaches. Heading North to the tip of North-West Tasmania, Ben meets his friend Adam whilst cooking at Cape Grim before venturing inland to the iconic and captivating, Cradle Mountain.
Luke continues through the streets of Saigon in District One visiting his favourite Pho restaurant, he then uncovers a family dispute between two sisters with competing food stalls both called number one Xôi Gà, then it’s off to Miss Yung- Jow, his very own ‘lunch lady’ who has been cooking a different dish every day for twenty years.
Luke begins his Asian Street Food adventure in his family’s home city of Saigon, Vietnam. Getting up early in the morning, Luke ventures into the hustle and bustle of market life looking for traditional vermicelli noodle dish topped with grilled pork and herbs, getting straight into the action he’s invited behind a street food cart to serve up a Vietnamese delicacy, crab and pig brain soup to hungry locals.
In the second episode of the Future Food series, Kenyan Farmer and campaigner, Moses Shaha is cynical about ‘biofuels’, energy extracted from crop plants. He journeys through southern Kenya where farmers are starting to grow jatropha, to understand if this biofuel crop is a threat to farmland and food security as he fears, or whether growing energy crops can inspire innovation and help the
Behind an unmarked door in a Lima suburb, Javier Wong is planning a revolution in more than just stir-fry cooking. In fact the very future of food – and farming – is being re-imagined here in a city where nobody dined out 20 years ago, where there is no national tradition of gastronomy, and where there is considerable malnutrition. But in the capital of Peru, a city not so long ago wracked by Shining Path terrorist violence, the top chefs believe gastronomy can achieve social justice.
Nithiya heads to Sky Greens to learn about one man's soaring ambition to make Singapore more self-sustainable. She meets with a community in Jurong who pride themselves in growing their own produce, and an elderly matriarch who's determined to bring back the kampong spirit, one dish at a time.
Snails as an appetiser and some ants in your cocktail? Nithiya heads to Bishan Park and discovers some hidden gold in its river. She meets with a fellow chef who's perfected farm-to-table dining, and tops off her adventure with an exotic cocktail made with locally-foraged weaver ants.
Inspired by his Hakka Heritage tracing back to Hong Kong, Luke wanted to influence Vietnamese cuisine in Hong Kong combining flavours from all over Vietnam, so he opened his restaurant Moi Moi. Meeting his brother Leroy at their favourite local market, they collect produce to cook his Aunty 5’s cakes with Pork and Tiger Prawn and a Braised Pork Belly with 63 degree egg.