Episode 1

Learn more about Tasmania's Mt Gnomon Farm, which specialises in free-range Wessex Saddleback pigs – a rare breed that produces marbled, tasty meat.

Episode 2

Find out where to get quinoa, Wagyu cattle and fresh wasabi, plus any other produce or food products seen on the show.

Episode 3

Learn more about Two Metre Tall Real Ale & Cider, which is produced in a converted shearing shed on the Huntington's farm in the Derwent Valley.

Episode 4

Find out about Masaaki Koyama, who's been a sushi chef for more than 20 years. He moved to Tasmania after meeting a local girl in Japan.

Episode 5

The Reid family and its dedicated staff have been growing and exporting premium-quality fruit from Tasmania's fertile river valleys since 1856.

Episode 7

Learn what gives Flinders Island Meat that distinctive flavour, visit the family farm that's growing organic purple garlic, and taste the medal-winning wines of Unavale Vineyard.

Episode 8

Dr Anita Wild combines botanising with foraging wherever possible, thus uniting her love of food, cooking and plants.

Episode 10

Thomas Beuke of Tasmanian Pure uses only the choicest quality meat and the most evocative spices, believing that “to keep the full flavour of nature, you should not alter nature’s product itself”.