Australia's Food Bowl

Stefano de Pieri showcases producers of the Murray-Darling River Basin.

How an Indian-American couple switched from engineering to olive oil production in Western Australia.
We're an obsessed (and slightly addicted) bunch when it comes to coffee, and now other nationalities want in.
Garlic might be said to keep the vampires away, but it certainly brings the folks to the table. Grower Nick Diamantopoulos explains why the pungent bulb is so...
It might require patience to get established, but once it's up and growing, this loyal vegie sticks around for generations. Much like those who farm it.
Stefano de Pieri embodies what it means to be Italian and has been sharing his family's food philosophy with Australia for over 25 years.
Adding a few waxy potatoes to your risotto will help create a soft and buttery texture. This simple recipe is a comforting and resourceful dish that contains...
Inspired by the producers he meets, Stefano creates a modern gin-cured salmon, avocado and citrus bruschetta using Fosseys gin and avocado and citrus from the...
Inspired by the olive groves of Robinvale Estate, Stefano created a pistachio halva dish using olive oil to showcase its flavour in sweet applications.
This recipe is by Aunty Jullian Kennedy but was prepared by Whitney Kirby and Tamara Peterson for Australia’s Food Bowl in episode nine to celebrate the Darling...
Stefano cooks up a celebration meal of mutton, prepared consciously considering the hard times the River folk have endured.
Stefano travels to Hattah-Kulkyne National Park in the Mallee district to see local beekeeper Roger Moser and makes this dish using honey from his bees.
Stefano adds some local almonds to this classic Italian chicken and fennel dish, which features an almighty combination of chicken, cured pork, onion and white wine.
Stefano balances the bitterness of chicory with a salty, garlicky dressing made from anchovies, garlic, lemon and olive oil.
Fresh calamari flash-fried with lemon, garlic and spicy Italian 'nduja sausage for an extra kick. The white polenta is simply cornmeal made with white corn...
Bullhorn capsicums, sometimes called bullhorn chillies or bullhorn peppers, are a long, sweet variety of capsicum with little to no heat. If you can’t find them,...
Taleggio cheese, named after the alpine valley of Lombardy, Val Taleggio, is a semisoft washed rind cheese with a smooth, sticky texture and slight funk.
Fish, grilled either plain or wrapped in banana leaves, over charcoal is very popular throughout Indonesia and every region has its own variation.