Field Trip with Curtis Stone

In the Margaret River region, Curtis meets with a rancher raising grass-fed Shorthorn cattle; fishes for marron, a large freshwater crayfish; and visits winemaker Vanya Cullens biodynamic vineyard.

Heading up the coast on Californias Highway 1, Curtis visits a couple who turned from tech to cheesemaking, savours sea urchin, and finds inspiration at seaweed and abalone farms in Monterey.

From dusty Outback to aquamarine waters, Curtis learns the practice of fish poisoning and creates a dish for Maude on a cattle ranch.

Curtis and his team from Maude meet up with winemaker Chester Osborn to taste wine on the rooftop of the Darenberg Cube, where the buildings architecture is right out of a Salvadore Dali painting. Later, Curtis and Maude chef Chris head to Hutton Vale Farm to get an exhausting lesson in sheep shearing. The pair then travel to Adelaide to Orana Restaurant, where they prepare food combinations using only indigenous ingredients, including green ants!

Curtis visits his old stomping grounds in NSW where he begins his journey at the Yerrabingin Rooftop Farm and is treated to a traditional Aboriginal dance. At dusk, Curtis and chef Mark of Three Blue Ducks Restaurant dive for lobsters and enjoy a seaside dinner. Curtis then climbs the trees at a tropical fruit farm where he tastes flavours that he’s never experienced, like chocolate pudding fruit and lemon custard fruit.

Curtis heads to his hometown of Melbourne with his brother Luke to visit old friends and taste new culinary creations. English

We revisit the countries where Curtis journeyed this season revealing the food and adventures never seen. While in New South Wales, Curtis discovers Caribbean rum made from Australian sugar cane.