From paddock to plate

Follow Adam, Renee and Lily as they criss-cross the nation to track down the best produce on offer.

Destination Flavour takes to the road with a clear aim and a firm promise: to meet the people behind Australia’s finest food. From top-line chefs and providores to...
From top-line chefs and providores to primary producers, find out how the best of the best do it, why they do it, and what inspires them.
Hosts Adam Liaw, Renee Lim and Lily Serna talk about their connection to food and how it inspired their involvement on show.
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...
Paying a culinary homage to the country that first fired his passion for food, Adam reveals a country rich in tradition, simmering with innovation and peppered...

Destination Flavour recipes

Fish head curry became a popular dish in Malaysia and Singapore around the second half of the 20th century. With South Indian origins, the various ethnic groups...
Daryl Kirk demonstrates his passion for cocoa beans a different way, by cooking his famous chocolate crème brûlée in a barbecue. "Chocolate is always an...
Chef Ben Shewry, of famed Melbourne restaurant Attica, lives close to the sea where there is an abundance of edible wild plants and vegetables. Ben harvests the...
Known as Korea’s national dish, kimchi can be used in hundreds of ways, such as in hot pots, stir-fries and braises. David Ralph and wife Jin Sun share her mother...
This recipe has a long history for me as it was the first dish I ever made with my mother. I hope you enjoy it as much as I have over the years. "This is nothing...
Delicious, tender chicken marinated in vanilla salt and lime zest is lovely as an entrée or a great addition to your barbecue menu. "In my head, I don’t usually...
Brent Savage, part owner/executive chef of The Bentley Restaurant and Bar, first discovered black garlic in the famous Las Ramblas market in Barcelona. Matching...
This dish is a favourite for diners at Flower Drum. Anthony has taken a native Australian ingredient and used Cantonese cooking styles and flavours to create a...
The important thing with roasting duck is that the legs and breasts cook very differently, so they shouldn’t be roasted together. This recipe separates these cuts...
Chef Ashley Martin loves the flavour of goat and demonstrates a fantastic dish using this tender, versatile meat. "I had a very close encounter with a roasted...
Pissaladiere, or as chef Michael McEnearney likes to call it, French pizza, is a beautiful way to showcase Pepe Saya’s cultured butter. In Mike’s version, the...

Olive and fig tapenade

Traditionally, tapenade is simply made with olive paste and capers. Capers are a must. Tapenade originated in the French region of Provence and the name is...

Mussels with cultured butter

Australia has wonderful seafood and simple recipes that allow the flavour and quality of the seafood to be showcased are often the best. Unsalted cultured butter...
The textures, flavours and colours of this salad are a perfect balance for a warm winter treat. "This is a dish centred around some gamy quail, whose richness is...
Out at Mayura Station in South Australia, chef Kirby Shearing demonstrates what he calls the best technique to cook this beautiful cut of Wagyu. "A full, bloody...