Episode 7

Renee’s first stop is Mudgee, where James and Georgie Caspar farm free-range pigs. It’s a far cry from the tiny home they left in London, and they’re committed to producing the best possible pork by letting the pigs eat natural food and living free-range. Back in Orange, regional chef of the year Shaun Arrantz makes a delicious meal of brined pork belly with squid ink dukkah. In Narromine, Renee meets local “lime queen” Susie Collett. Susie was once the mayor of Woollahra, but when she couldn’t find fresh limes to make a daiquiri, she decided to grow them herself: now she runs one of the biggest lime orchards in Australia. In Orange, Renee tracks down Jeremy Norris, whose great passion is eating wild food. Jeremy once caught and cooked wild deer in Scotland, and he’d like to do more of it here. He makes a venison carpaccio that surprises Renee with its clean flavours. 

Lily catches up with two of Brisbane’s best Spanish chefs, Pablo Tordesillas and Javier Cordina. They’re business rivals but still good friends, whose love of their homeland brings their families together whenever they both get a Sunday off work. Lily joins them for lunch as Pablo cooks artichokes with real Spanish jamon, and Javier makes an incredible seafood dish with fideo pasta, safrito and fine Spanish sherry.

Adam spends a day with renowned Turkish chef Somer Sivrioglu, whose dedication to getting it “just right” led to him taking first prize in the 2012 Taste of Sydney awards for his kebabs. The secret is sourcing lamb tail fat for the cooking, and Somer shows just how to do it, along with an authentic baklava recipe that anyone can make at home.

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