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Destination Flavour Down Under

Watch as Adam ventures down under to Australia and New Zealand.

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Episode guide

Adam Liaw's roadtrip itinerary

Returning to our screens for Destination Flavour Down Under, Adam Liaw begins his culinary road trip in the northernmost tip of Western Australia, discovering food...
Australian

Chargrilled watermelon with feta and mint

Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs...
Down under with Adam

20 minutes with Adam Liaw

After a highly successful tour of Japan, Adam Liaw gives Australia and New Zealand the "Destination Flavour" treatment, visiting many locations that most city...
Australian

Salt and pepper Moreton Bay bugs

Salt and pepper squid might well be Australia’s national dish. I can hardly think of another that is so widely available everywhere, from pubs to cafés, bistros...
Australian

Golden pavlova

There are many ways to go wrong with a pavlova, but this method will help you avoid the classic trifecta of pavlova pitfalls: cracks, beads and collapses. The...
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Watch online

Food New Zealand hunter's pie
SBS1 Thursday, October 2, 2014 - 20:30
00:05:01
Food Cider and lemon brown trout with lentils
SBS1 Thursday, October 2, 2014 - 20:30
00:05:02
Food Strawberry jelly with roasted strawberry fool
SBS1 Thursday, October 2, 2014 - 20:30
00:06:08
Food Mussels and pici
SBS1 Thursday, September 25, 2014 - 20:30
00:03:52
Food Campfire lobster Thermidor
SBS1 Thursday, September 25, 2014 - 20:30
00:05:39

Destination Flavour Down Under recipes

Australian

Paperbark barramundi and saltbush wild rice

As a native ingredient, paperbark has a distinct and delicious smoky flavour that is fantastic with meaty barramundi just thrown on some hot coals. When the...
New Zealand

New Zealand hunter’s pie

Game meats are important part of New Zealand culture and cuisine, and a number of different meats are combined together here in a delicious hearty pie. Hare, wild...
French

Campfire lobster Thermidor

Lobster Thermindor is a classic of French fine dining. Inspired by the French settlement of Akaroa I visited in my tour of New Zealand’s South Island, this...
New Zealand

Mussels and pici

Pici is the simplest pasta you could ever make. It doesn’t need a pasta machine or any special ingredients – just a bit of flour, semolina and water. It has a...
New Zealand

Whitebait patties and minted salad

The secret behind a good whitebait patty (or whitebait fritter, depending on which coast of New Zealand you are on) is concentrating on the whitebait. It doesn’t...
New Zealand

Yoghurt pikelets and kiwifruit jam

We always focus on the pavlova as the great battleground between Australian and New Zealand cuisine, but it could just as easily be the pikelet. Originally...
Australian

Blackberry tarts

When I was growing up an ugly little berry tart with a touch of whipped cream was a treat my brothers and sisters and I all loved. Baking doesn’t always have to...
English

Ploughman’s lunch with salt-crust pork belly

Baking in a strong salt crust is a great idea for picnicking. Not only does it produce a delicious flavour and tender texture, the crust forms a kind of edible...
Modern Australian

Grilled Yamba prawns with salty lime and fennel

Shellfish have a huge amount of flavour in the shell, so whether you’re using prawns, crabs or lobsters, cooking them in the shell will give you a tastier result....
Australian

Chargrilled watermelon with feta and mint

Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs...
Australian

King George whiting and chips

With its delicate white flesh and light, nutty flavour, South Australia’s favourite fish is perfect for fish and chips. Just a simple beer batter, some crispy...
South American

Oyster ceviche with tiger’s milk

“Leche de tigre”, or “tiger’s milk”, is the South American name for the flavourful, sour liquid drained from a good ceviche. It contains the juices of the seafood...
Chinese

Spencer Gulf garlic prawns

In this recipe, the classic gets a bit of an update, with sustainable Spencer Gulf prawns, garlic shoots and organic confit garlic.
Middle Eastern

Ancient grain maqlouba

“Maqlouba” in Persian translates to “upside down”. A big pot is layered with grilled vegetables, meats and fragrant, coloured rice, then flipped over and...
Italian

Peach Giuliana

This version of the classic dessert, Peach Melba, has a bit of an Italian flavour. It was inspired by Garrie and Giuliana Vincenti, a charming couple of peach...
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