Destination Flavour Down Under

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FROM 8:00PM THURSDAY 31 JULY, SBS ONE
From the dusty heat of the Australian outback, to the lushness of leafy northern New South Wales, from the rugged regional centres in Australia, to the picturesque countryside in New Zealand, Adam shares his passion for all things food and travel.
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Episode 4

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SBS1 Thursday, August 21, 2014 - 20:30
Australia: Northern Territory - Expect the unexpected on this tour of...
00:26:12
SBS1 Thursday, August 14, 2014 - 20:30
South Australia - Back in his home state of South Australia, Adam...
00:26:04

Destination Flavour Down Under

Adam Liaw's on the road again to uncover the best produce from Australia and New Zealand. Join the culinary adventure Thursdays 8pm on SBS ONE.

Using local gin and dill with fresh oysters from Tasmania, this is a great recipe using some of Tasmania’s best produce.

About the show

Putting Adam Liaw on the road and combining his warm personality and superior cooking skills with the best produce from Australia and New Zealand equates to a...
Returning to our screens for Destination Flavour Down Under, Adam Liaw begins his culinary road trip in the northernmost tip of Western Australia, discovering...

20 minutes with Adam Liaw

After a highly successful tour of Japan, Adam Liaw gives Australia and New Zealand the "Destination Flavour" treatment, visiting many locations that most city...

Past recipes from the show

Take a cultural and culinary journey around Australia with the team from Destination Flavour. From Canberra to the Kangaroo Island, meet the people behind...

Destination Flavour Down Under recipes

As a native ingredient, paperbark has a distinct and delicious smoky flavour that is fantastic with meaty barramundi just thrown on some hot coals. When the...
With its delicate white flesh and light, nutty flavour, South Australia’s favourite fish is perfect for fish and chips. Just a simple beer batter, some crispy...
“Leche de tigre”, or “tiger’s milk”, is the South American name for the flavourful, sour liquid drained from a good ceviche. It contains the juices of the seafood...
Garlic prawns are a Chinese restaurant classic, and growing up in South Australia my little sister would always order these. In this recipe, the classic gets a...
“Maqlouba” in Persian translates to “upside down”. A big pot is layered with grilled vegetables, meats and fragrant, coloured rice, then flipped over and...
This version of the classic dessert, Peach Melba, has a bit of an Italian flavour. It was inspired by Garrie and Giuliana Vincenti, a charming couple of peach...
Grapes and wheat have been part of our lives since the dawn of human civilisation. This focaccia is incredibly simple to make, and the sweetness of the grapes...
As early as the 17th century, Macassan traders from what is now Indonesia planted tamarind and mango trees along Australia’s northwest coast for use as...
Som tam is a Thai salad often made with green papaya or green mango, although any vegetable can be used. The key to a good som tam is to bruise the vegetables to...
Jams don’t always have to end up spread on toast. They are also a simple way to create interesting ice-cream flavours. This recipe uses jam made from the...
The key to this dish is simplicity, as it aims to extract the purest strawberry flavour from the berries, both in the form of juice and the roasted strawberry...
As a recreational fish it’s illegal to sell brown trout in New Zealand, which means that the only way to get one for dinner is to catch it yourself. If you don’t...
There are many native herbs from New Zealand that the Maori have been using for centuries for both culinary and pharmaceutical purposes. Kawakawa is used for...
Although originally a sandwich developed in New Orleans by Sicilian migrants, a muffaletta is an excellent and portable picnic dish. It’s also a great way to show...
Paella is a great dish to feed a crowd, and you can include just about any ingredients you like to make it your own. I collected some of the best produce from...

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Get the iTunes Season Pass or Google Play Full Season now, and you’ll have access to each episode the day after it airs on SBS!
Travel Oz and NZ with Adam Liaw as he meets proud produce growers and whips up scrumptious recipes from their fresh ingredients. DVD Release: 10/9/14
Adam Liaw explores the real Japan, discovering passionate food producers, master chefs and delicious recipes to try at home.
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Catch the first series of Destination Flavour or check out Adam's cookbooks for more inspiration in the kitchen.