In Western Australia, star chef Curtis Stone goes looking for mud crabs on the beach. He also stops at a cattle ranch, before heading home to prepare the perfect steak and crab with mango salad.
6 episodes
A trip to Rioja, Spain, inspires Curtis to carve some Spanish ham, make croquettas, grill some mushrooms, and poach some pears.
Curtis returns home from a trip to Rome, cooking up cacio e pepe risotto balls and roasted lamb with potatoes.
Curtis returns from a trip to northern Californian wine country, cooking pan-seared salmon with fennel, and roast chicken and grapes.
Curtis takes a closer look at Indigenous cooking in NSW and goes lobster fishing at night; at home, Curtis makes shrimp scallop curry.
Curtis befriends some pigs in Umbria, Italy, and forages for truffles; at home, Curtis whips up some polenta and roasts a crispy pork belly.
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Episode 1
Western Australia
In Western Australia, star chef Curtis Stone goes looking for mud crabs on the beach. He also stops at a cattle ranch, before heading home to prepare the perfect steak and crab with mango salad.
Episode 2
Rioja, Spain
A trip to Rioja, Spain, inspires Curtis to carve some Spanish ham, make croquettas, grill some mushrooms, and poach some pears.
Episode 3
Rome, Italy
Curtis returns home from a trip to Rome, cooking up cacio e pepe risotto balls and roasted lamb with potatoes.
Episode 4
Sonoma, California
Curtis returns from a trip to northern Californian wine country, cooking pan-seared salmon with fennel, and roast chicken and grapes.
Episode 5
New South Wales
Curtis takes a closer look at Indigenous cooking in NSW and goes lobster fishing at night; at home, Curtis makes shrimp scallop curry.
Episode 6
Umbria, Italy
Curtis befriends some pigs in Umbria, Italy, and forages for truffles; at home, Curtis whips up some polenta and roasts a crispy pork belly.
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