On Country Kitchen

Derek starts his journey with a special blessing from local indigenous Wardan women before heading out on the hunt for some free-range duck. He then finds himself in an olive grove in Eagle Bay taste-testing to make his very own olive tapenade. Derek's last adventure of the day sees him out on a boat in Augusta on the hunt for some ocean grown farmed abalone and even finds time to shake a leg with a local Noongar kids' dance group.

Derek visits Dugite Farm where he helps harvest cabbages for their famously healthy Kim chi. He next tracks down the local woodcraft gallery in Pemberton and plays a local didgeridoo. After enjoying a tasty coffee break, Derek learns more about smoking meats as they prepare a batch of smoked chicken. Derek ends his day helping to put a new Queen Bee into an existing hive!!!

Derek heads to Cambray Cheese to milk sheep and taste some cheese in what he says is a town named after him – Nannup! He tries famous famous black garlic from Osmington. Derek teaches a couple of local kids some busking tips on the streets of Margaret River before watching a local dive for freshwater marron. He even has time for a quick circus lesson and can’t resist a few cheeky selfies in the town he claims to be named after him.

Derek meets with a farming family who run a small-scale organic pig farm. Derek is taken to Collie to look for native berries and talk about the rich Noongar culture with an indigenous Noongar man, Joe Northover. Derek then discovers a very special Lemon Myrtle herb. Lastly, he finds some orchard reared free-range eggs, although it seems Derek may have met his match in the juggling arena!

Aboriginal school kids sing to a proud Derek in their shared Noongar language and Derek returns the gesture with some magic and a special local story of his own. On the hunt for produce for Mark, Derek finds a very unexpected love resort for avocados! On his travels through the South West, enjoys a local apple pastry in apple town, Donnybrook. Derek then learns that the Finger Lime is a long way from home and gets Mark some more of his favourite olive oil in the Blackwood Valley.

Derek pops into a café in Yallingup and meets a chef who takes him through the making his very own beetroot pasta. Then it’s off to Boyup Brook where art and beef are the order of the day as Derek has an adventure herding cattle in on his four-wheeler across beautiful the property. In Collie again, Derek finds himself digging up the indigenous bloodroot with a local father and son.