On their way to Byron Bay, Lyndey and Herbie lose themselves in the beauty of the environment. They discover bush tucker, talking turkeys and local characters, and come up with some inspired recipes.

Lyndey and Herbie eat macadamias straight from the tree and take coffee beans from their source. The pair create recipes to stretch from breakfast to dinner, including homemade muesli and a blood orange meringue dessert.

Lyndey and Herbie explore the blue waters, white sands and green hills of the Sunshine Coast before taking a tour of the Buderim ginger factory and cooking a steak dinner by the river.

Lyndey meets a water buffalo breeder and creates a spiced bocconcini salad using cheese made by a local trumpet player. She and Herbie visit a local spanner crab company that is disrupting the industry.

Lydney and Herbie visit the Riverina region in NSW where they share recipes acknowledging the Italian influences on the region with a cherry dessert as well as locally crafted fish and lamb dishes.

Lyndey and Herbie explore a citrus orchard, a caper farm, and some world-class wineries. They make a bruschetta with a twist, a Milanese rice recipe, and a walnut cake.