Episode 3

Adam’s in Daylesford, discovering how Alla Wolf-Tasker’s Russian roots and the area’s rich European heritage has shaped her cooking and hospitality. Alla prepares a traditional Russian zakuska with smoked eel, a beetroot and potato salad and wild pickled mushrooms that she learnt from her mother. Next up, Adam drops in at Lightwood Farm to meet a salt-of-the-earth, fifth-generation potato farmer. His Bullarto Pinks are cooked à la pomme anna by hatted restaurateur Annie Smithers in Kyneton. Then it’s up to Sutton Grange to visit the yodelling farmers behind the famous Holy Goat cheese, where Adam serves it with roasted pumpkin, shallots, fennel and curry leaves.

In the nation’s capital, Lily’s invited to a private dinner hosted by the ambassador to the Embassy of Japan. Lily joins his private chef as he sources the freshest produce Canberra can offer, which he uses to create an autumnal-inspired kaiseki menu, including a very creative dish called chestnuts in burr.

Up in Sydney, Renee catches up with Peter Kuruvita on the harbour, before going back to his family home to watch Peter do what he does best: cook beautiful food. In this case it’s a mouth-watering Sri Lankan curry made with Renee’s catch of the day, served with tomato sambol and gottukola mallum. Renee also visits Peter at Flying Fish, where she samples his fabulous signature dish of seared yellowfin tuna with sweet pork crackling, red grapefruit and black pepper caramel.

Add comment