Beach Fishing & Native Fruit: Jack ventures out to sea with indigenous guide Bart Pigram - the produce they catch proves perfect for one of Jack's favourite meals, clams with XO sauce. [S]
Pearls & Fresh Fish: Jack Stein visits Broome - which is famous for its beaches, sea life, and rich pearling history - and cooks a vegetarian curry and a dish of freshly-caught fish. [S]
Crocodiles & Chia: Chef Jack Stein explores the best of Australian food - this time he visits the Kimberley region of Western Australia and prepares silver cobbler in a spicy vindaloo. [S]
Pork, Venison & Gin: Jack rounds off his Australian adventure by seeing some rare-breed pigs, visiting a venison farm, and discovering the delights of a 'Giniversity'. [S]
Red Wine, Finger Limes & Capers: Jack heads to an Australian winery where he blends his own pinot noir and enjoys a home-cooked lamb shank, and he also visits a finger lime orchard. [S]
Crabs, Figs & Marron: More culinary wonders in Oz with Jack Stein - this time he heads to a fig orchard and discovers the challenges of successful marron trapping on a boat trip. [S]
Abalone, Truffles & Cherries: Chef Jack Stein explores Australian food with a little help from his dad Rick - he starts his journey aboard an abalone vessel and meets truffle dogs. [S]
Oysters, Crabs & Bananas: A local guide takes Jack island-hopping to find some of the world's most pristine oyster beds, where he tries to catch mud crabs and uses a chef's trick to do so.
Barramundi, Rum & A Community Garden: The chef spends time with a farming family to help them with their fruit picking, earning a key ingredient for watermelon Nahm Jim as a reward.
Beach Fishing & Native Fruit: Jack ventures out to sea with indigenous guide Bart Pigram - the produce they catch proves perfect for one of Jack's favourite meals, clams with XO sauce.
Pearls & Fresh Fish: Jack Stein visits Broome - which is famous for its beaches, sea life, and rich pearling history - and cooks a vegetarian curry and a dish of freshly-caught fish.
Crocodiles & Chia: Chef Jack Stein explores the best of Australian food - this time he visits the Kimberley region of Western Australia and prepares silver cobbler in a spicy vindaloo.
Pork, Venison & Gin: Jack rounds off his Australian adventure by seeing some rare-breed pigs, visiting a venison farm, and discovering the delights of a 'Giniversity'.
Red Wine, Finger Limes & Capers: Jack heads to an Australian winery where he blends his own pinot noir and enjoys a home-cooked lamb shank, and he also visits a finger lime orchard.
Crabs, Figs & Marron: More culinary wonders in Oz with Jack Stein - this time he heads to a fig orchard and discovers the challenges of successful marron trapping on a boat trip.
Abalone, Truffles & Cherries: Chef Jack Stein explores Australian food with a little help from his dad Rick - he starts his journey aboard an abalone vessel and meets truffle dogs.