Wine tasting at the d'Arenberg Cube; sheep shearing and herding; food combinations using indigenous ingredients; foraging for wild ingredients in the hills of Adelaide.
Roman cuisine; a local butcher that specialises in organ meats; a former chef turned pizza maker; the flavours of old-world Jewish baking; a traditional offal dish called coratella.
The Yerrabingin Rooftop Farm; a traditional Aboriginal dance; diving for lobsters; a seaside dinner; a tropical fruit farm.
In Sonoma, Curtis rides in a hot air balloon above the vineyards, goes for a visit to Littorai, and joins an all-female crew to fish for salmon. He also drops by three Michelin star restaurant Single Thread, and Liberty Duck Farm.
Curtis enjoys croissants at Lune Bakery, cooks with Indigenous Australian ingredients like kangaroo, visits a wagyu ranch, and has a traditional Greek barbecue with octopus and lamb.
Diving off the coast of Kona; a Hawaiian-style barbecue; making poke; roping and hunting with paniolos -- Hawaiian cowboys.
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