From paddock to plate

Follow Adam, Renee and Lily as they criss-cross the nation to track down the best produce on offer.

Destination Flavour takes to the road with a clear aim and a firm promise: to meet the people behind Australia’s finest food. From top-line chefs and providores to...
From top-line chefs and providores to primary producers, find out how the best of the best do it, why they do it, and what inspires them.
Hosts Adam Liaw, Renee Lim and Lily Serna talk about their connection to food and how it inspired their involvement on show.
From the dusty heat of the Australian outback, to the lushness of leafy northern New South Wales, from the rugged regional centres in Australia, to the...
Paying a culinary homage to the country that first fired his passion for food, Adam reveals a country rich in tradition, simmering with innovation and peppered...

Destination Flavour recipes

Pissaladiere, or as chef Michael McEnearney likes to call it, French pizza, is a beautiful way to showcase Pepe Saya’s cultured butter. In Mike’s version, the...
Traditionally, tapenade is simply made with olive paste and capers. Capers are a must. Tapenade originated in the French region of Provence and the name is...

Mussels with cultured butter

Australia has wonderful seafood and simple recipes that allow the flavour and quality of the seafood to be showcased are often the best. Unsalted cultured butter...
The textures, flavours and colours of this salad are a perfect balance for a warm winter treat. "This is a dish centred around some gamy quail, whose richness is...
Out at Mayura Station in South Australia, chef Kirby Shearing demonstrates what he calls the best technique to cook this beautiful cut of Wagyu. "A full, bloody...
Adam Liaw has fond memories of eating Cheong Liew’s dishes as a child. They reunite and Cheong shares his latest signature dish with Adam."This is quite a...
At the opening of his new restaurant, Luke takes time out to show Lily one of his new dishes. "With a classic mussels and white wine dish, I would have suggested...
I’ve always thought that a simple plate of well-made pasta is one of life’s great pleasures. This dish takes the basic technique of a traditional Italian...
I learnt this dish from my mother. She would make it with fresh artichokes when they were in season, otherwise she would use artichoke hearts already precooked....
Antep-style pistachio baklava is named after the city of Gaziantep in southeast Turkey for which this classic sweet pastry is renowned. "Normally at the...