• Richard Walley and Antonio Carluccio in Margaret River. (Antonio Carluccio's 6 Seasons )Source: Antonio Carluccio's 6 Seasons
Antonio Carluccio goes on a journey of discovery into Noongar country, the south-west corner of Western Australia.
2 Aug 2016 - 9:50 AM  UPDATED 10 Sep 2017 - 11:58 AM

Antonio Carluccio is back. This time, he's in Australia, learning about Australia’s Indigenous history, spanning the culture, art and music of the land and, most importantly, the cuisine. He creates Australian food with an Italian twist, based on the six seasons recognised by the Noongar people. 


Catch-up on  any episodes you have missed on SBS On Demand here.


Episode 1 Rottnest Island

Aired 6.30pm Wednesday, August 9 on NITV

Antonio Carluccio receives a traditional welcome to country by Noongar Elder Richard Walley. Richard takes Antonio to Wadjemup, also known as Rottnest Island, which has a long history for his people. Together they cook amazing seafood.


Episode 2 New Norcia

Aired 6.30pm Wednesday, August 16 on NITV

New Norcia is the only monastic town in Australia. Richard introduces Antonio to Auntie Shelia and Auntie Teresa, who spent time there as little girls. They are experts in finding bush food.  A 130-year-old wood-fired oven, and wild gatherings, make for a delicious shared meal.  

Episode 3 Pinjarra

Aired 6.30pm Wednesday, August 23 on NITV

Pinjarra is the place of the Jarrah, binijarrah trees. Antonio is curious about marron and the barrdie. The local children supply both, and Antonio and Richard fish in the traditional way. Stories are told and the children are fed.


Episode 4 Walyunga National Park

Aired 6.30pm Wednesday, August 30 on NITV

Richard explains how Aboriginal people lived in harmony with the plants and the animals - healthy plants, healthy animals and were healthy themselves. European food made with native ingredients is a highlight of this episode.


Episode 5 York Balladong area

Aired 6.30pm Wednesday, September 6 on NITV

Richard wants Antonio to know a bit about his dreaming history and realise how it is connected to the land. They visit a very special place where his people have gathered for thousands of years. They cook a bit of traditional and a bit of contemporary food.


Episode 6 Margaret River 

Airs 6.30pm Wednesday, September 13 on NITV

The final destination in this amazing journey through Noongar country is the Karri Forrest of the southwest.  Here at Gourment Escape we meet other chefs experimenting with indigenous food, Jock Zonfrillo and Marco Pierre White.  "I have never seen Paradise, don't know if I ever will, this could be Paradise,” Antonio says. 


Carluccio's classics
Fish stew (cacciucco)

The Italian equivalent of the French bouillabaisse has an infinity of variations and is known by different names depending on the region, town or village in Italy you visit. Traditionally, no fewer than five types of fish go into this cacciucco from the port of Livorno in Tuscany. One for every "C" in the name...

Buckwheat pasta with potatoes and Swiss chard (pizzoccheri)

This is proper comfort food, a prime example of l’arte di arrangiarsi – the art of making the best of what you have. Created in the Valtellina, one of the valleys of Lombardy just north of Milan, it uses simple local produce: pasta made from grano saraceno, or buckwheat, Bitto cheese, wonderful butter and many vegetables. The pasta itself – a sort of large tagliatelle – used to be made by hand, but it is now possible to buy it dried in packets in good delicatessens.

Silk handkerchief pasta with pesto (mandilli di seta)

This particular recipe is very characteristic of one of the most interesting coastal regions of Italy, Liguria. It must be something to do with the air, but the best basil in Italy grows here, usually the small-leaved type, thus the famous sauce, pesto al Genovese (from Genoa). Both pasta and pesto are best made at home from scratch, only in this way will you obtain the desired taste and texture.

Orange rice cake (torta di riso al profumo d ’arancio)

Rice is sometimes used in cake recipes in Italy and this is certainly true in the northern regions, where it is cultivated and plentiful. This cake is extremely nutritious and filling - perfect as a teatime snack for children home from school, or even for breakfast!