Chef Massimo Mele gathers his big Italian family to make some homemade passata with tomatoes straight from his garden before heading out to Tamar Valley to meet Wayne Adams of Erinvale Potato Farm.

Chef Massimo uses the sea urchins he caught at Boomer Bay to make a delicious pasta dish before heading out to meet Paul Bennett, whose family has been producing dairy at Ashgrove Farms since 1908.

Massimo Mele explores the true essence of Tassie's local produce, from prized free-range pork sausages to freshly picked mushrooms and some mouth-watering recipes.

Massimo puts together freshly picked beetroots and other vegetables with Tongola goat curd; Joshua and Tony from Tasmanian Oyster Co are joined by Massimo to sample some of the best oysters in the whole world.

Bryan Denny and Massimo set out to sea in quest of southern rock lobster. Massimo concludes the culinary tour with panna cotta and zeppole.

Chef Massimo Mele journeys through the culinary world, preparing recipes using locally available produce and meeting the farmers who grow it.