Episode 5

Adam starts his day with breakfast at one of Hobart’s best loved cafes – Jay Patey’s Pigeon Hole. The kitchen was once a butcher’s cool room, and it’s so small there’s no room for big pans to fry bacon and eggs. Jay’s solution was baked taleggio eggs with preserved lemon: it’s a big hit with the locals and with Adam. Lunch is at one of the most unusual restaurants you’ll find anywhere. Chado is run by the former bass guitarist of the Violent Femmes, Brian Ritchie, along with his wife Varuni. They both share a love of exotic tea, which Varuni uses to great effect in her stunning Bento Boxes. Adam finishes up in Freycinet, looking for Tasmania’s best oysters. He finds four million of them in Coles Bay, and renowned chef Hugh Whitehouse whips up a sensational seafood chawanamushi.

Renee heads to the Great Southern region of Western Australia to sample two local delicacies. Al Blakers’ family once grew apples near Manjimup; now he grows black truffles he sells in Paris. Just up the road, Steve Vidovich farms marron, and chef David Coomer brilliantly combines the two ingredients in his Manjimup salad.

Lily meets gourmet caterer Peter McClosky, a man who was once almost destitute and has now climbed to the top. We get behind the scenes of the lavish dinner he creates for the elite of Opera Australia at Vaucluse House in Sydney. Two of the dishes he invents for this special occasion are marron with pear-parsley sauce and chestnut foam; and a delicious Opera Cake with sponge and three kinds of gelato.

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