Episode 1
Aired Apr 18, 2021
Matt Sinclair is at the Noose Heads Market cooking Spanner Crab Fried Rice with a live audience; Mike Reid is in Melbourne at the Prahran Market preparing Smash Burgers with Liquid Cheese; Laura Sharrad assembles a traditional Castagnole recipe.
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Episode 2
Aired Apr 20, 2021
The chefs use fresh ingredients from the market to prepare bacon jam, truffle risotto and coconut crème caramel.
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Episode 3
Aired Apr 21, 2021
In Adelaide, Laura serves homemade orecchiete with broccolini; in Noosa, Matt shares a stir-fry recipe with beef and black pepper; Mike goes to Velisha Farms to cook zucchini fritters with the help of Catherine Velisha.
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Episode 4
Aired Apr 22, 2021
The chefs share their recipes for mooloolaba prawn caesar salad, tomahawk steak and orange, almond and strawberry cake.
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Episode 5
Aired Apr 23, 2021
The chefs use fresh ingredients to prepare a hearty menu of braised lamb shoulder and barbecue chicken with mascarpone.
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Episode 6
Aired Apr 26, 2021
The chefs use fresh ingredients to prepare potato and rosemary waffles, banh xeo and spicy peanut relish.
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Episode 7
Aired Apr 27, 2021
The chefs share their recipes for nonna Maria's arancini, barramundi tail with chicken sauce and chocolate crepes.
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Episode 8
Aired Apr 28, 2021
The team prepares vegan brownies and grape and rosemary focaccia; Simone explains how pears can be used in pikelets.
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Episode 9
Aired Apr 29, 2021
Matt Sinclair prepares crispy garlic and chilli oil at Noosa Farmer's Market; Mike Reid makes some chicken rice paper rolls.
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Episode 10
Aired Apr 30, 2021
At the Noosa Heads Surf Club, Matt cooks Spinach and Ricotta Dumplings; at the Prahran Market, Laura grills up delicious Lamb Cutlets with Smokey Gremolata while Mike finishes with an ooey, gooey Chocolate Chip Dulce de Leche dessert recipe.
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Episode 11
Aired May 3, 2021
Surrounded by live music and stall-holders at Noosa Heads Market, Matt constructs a filling Pad Kra Pow; at the Prahran Market, Laura presents a seasonal dish of stuffed zucchini flowers; on the road, Mike and David grill ribs with BBQ corn salad.
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Episode 12
Aired May 4, 2021
The team gets to taste a traditional Japanese curry, torta caprese and cauliflower steaks with cauliflower puree.
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Episode 13
Aired May 5, 2021
Food and travel journalist Sofia Levin joins Mike Reid to make minty pea falafels; the team prepares basque cheesecake.
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Episode 14
Aired May 6, 2021
Gnocchi bake with black olives and cherry tomatoes; banana and berry oatmeal cakes; scallops with beurre noisette.
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Episode 15
Aired May 7, 2021
The team prepares a sashimi dish made with local swordfish, a Sorrento spritz and jerk chicken wings with a slaw.
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Episode 16
Aired May 10, 2021
The team makes a grilled peach salad with burrata and prosciutto, a Wagyu steak sandwich and an Indian spiced omelette on toast.
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Episode 17
Aired May 11, 2021
In Noosa, Matt is joined by Alastair McLeod to dish up a seasonal summer dish, Grilled Stone Fruit and yogurt; Mike heads back to Velisha Farms to plate up a simple Tomato Salad dish with the help of Catherine Velisha using the farm's produce.
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Episode 18
Aired May 12, 2021
In Noosa, Matt and Adam team up to make smoked trout and udon noodle salad paired with selected wines from the King Valley region; at the Prahran Market, Mike spices things up by whipping up some firecracker sauce to share with onlookers.
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Episode 19
Aired May 13, 2021
At the Adelaide Central Market, Laura serves up her specialty dish, Lasagne; back at the Prahran Market, Mike is joined by Chef Mark Normoyle in making Japanese pancakes.
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Episode 20
Aired May 14, 2021
At the Prahran Market, Mike is joined by his daughter Abigail in baking a family-friendly treat, Double Chocolate Chip Cookies; back in Noosa, Matt shares a food hack on leftover lasagne, Crumbed Lasagna Bites; Laura finishes with Carbonara.
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Episode 21
Aired May 17, 2021
Matt prepares Sum Yung Guys barbecue chicken. Mike makes Korean-style smoked tofu and broccoli ram-don. Anita Cassai makes blueberry galette.
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Episode 22
Aired May 18, 2021
In Adelaide, Laura makes sweet cannolis; in Noosa, Matt whips up a simple and healthy panzanella dish; on the road, Mike and David make a classic campsite recipe, PB&J French toast.
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Episode 23
Aired May 19, 2021
Mike makes strawberry cheesecake using digestive biscuits and caster sugar; Tobie Puttock makes risotto bianco.
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Episode 24
Aired May 20, 2021
Matt makes Eton mess using mascarpone; Mike makes garlic naan; Chef Kinsan makes juicy fried pork belly.
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Episode 25
Aired May 21, 2021
Mike shares a dish inspired by a trip to Tokyo, Chicken Karaage Bao Buns; Laura is joined by Warren Mendes to make Chorizo Alla Vodka; Matt is joined by his good friend and co-owner, Jeremiah Jones, in making Jeremiah's trademark dish, Chimichurri.
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Episode 26
Aired May 24, 2021
At the Prahran Market, Laura starts with a dish full of comfort, hand rolled pici with pork sausage sugo; Mike and guest chef Jacob Leung stew up a winter warmer, drunken cheeky beef; back in Noosa, Matt shares a sweet toffee apple frangipane.
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Episode 27
Aired May 25, 2021
In Noosa, Matt fills up his stomach with Pork Belly Banh Mi; at the Prahran Market, Tobie is joined by Chef Leslie Chan in making Cheeky Sweet-Sour Pork and Mike finishes with a simplistic and healthy Bircher Muesli.
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Episode 28
Aired May 26, 2021
Laura and Terry make stir-fried chicken with basil; Simone shares her recipe for hummingbird cake; Matt makes salmon nigiri.
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Episode 29
Aired May 27, 2021
In Noosa, Matt prepares Homemade Paneer and goes on to make Palak Paneer; on the road, Mike and David barbecue a spicy Mango Spatchcock Chicken with a side of baked sweet potato and dill yoghurt.
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Episode 30
Aired May 28, 2021
At Velisha Farms, Mike and Catherine put a vegetarian twist on a popular salad, Kale Caesar salad, using the farm's produce; inspired by Noosa, Matt roses together Grilled Sumac Vegetable Salad; Laura shares her mum's Sticky Date Pudding recipe.
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Episode 31
Aired May 31, 2021
At the Prahran Market, Mike uses market produce to make a fantastic Mushroom Risotto. In Adelaide, Laura shares a simplistic yet sweet Raw Caramel Slice treat. In Noosa, Matt presents how to make Homemade Ricotta.
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Episode 32
Aired Jun 1, 2021
In Noosa, Matt bakes a beautiful Lemon & Ricotta Tart. At the Rochford Winery, Tobie and Adam prepare Sicilian Veal Meatballs paired with selected wines from the Barossa region.
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Episode 33
Aired Jun 2, 2021
At Prahran Market, Mike and Catherine make crab and zucchini pasta using produce from Velisha Farms, while Laura and Chef Karen cook spicy sweet pulled pork.
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Episode 34
Aired Jun 3, 2021
At the Noosa Heads market, Matt puts on a show preparing Loaded Hummus. On the road, Mike and David assemble a classic Brekky Wrap. At the Adelaide Central Market, Laura and Warren Mendes make Malted Cookie Sandwiches.
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Episode 35
Aired Jun 4, 2021
At the Adelaide Central Market, Laura fries up Beer Battered King George Whiting. At the Prahran Market, Mike is joined by Dan Szwarc in making a decadent dessert, Dulce de Leche Pudding. In Noosa, Matt finishes with Sticky Ginger-Soy Chicken Wings.
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Episode 36
Aired Jun 7, 2021
At Mount Lofty House, Laura begins by cooking Ricotta & Silverbeet Gnudi. At the Prahran Market, Mike deep fried Brussel Sprouts with Parmesan Custard. In Noosa, Matt puts a spin on a classic sandwich, Reuben Sando.
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Episode 37
Aired Jun 8, 2021
In Noosa, Matt and Adam reunite to make Potato & Celeriac Gratin paired with selected wines from the Geographe region. Back in Melbourne, Mike is inspired by produce at Prahran Market to create a Yuzu & Miso Tart.
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Episode 38
Aired Jun 9, 2021
In Adelaide, Laura mixes Gnocchi with Basil Pesto. At the Prahran Market, Mike is joined by Chef Mod to make Thai Fried Tempeh with Cashews.
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Episode 39
Aired Jun 10, 2021
In Noosa, Matt grills Pork Cutlets with Apple & Cucumber Relish. Back at the Prahran Market, Tobie presents his spin on Bolognese which was inspired by his time living in Italy.
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Episode 40
Aired Jun 11, 2021
At Mount Lofty House, Laura is joined by her husband Max Sharrad in making Tuna Tartare. At Velisha Farms, Mike and Catherine whip up Burrata with Spring Onion Puree using the farm's produce. In Noosa, Matt finishes with his Duck San Choy Bow.
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Episode 41
Aired Jun 14, 2021
At Noosa Heads Market, Matt puts a twist on a roti recipe by making Cumin Seed Flatbread. On location at Tonka Melbourne, guest chefs Kay-Lene Tan & Adam D'Sylva challenge each other in a sweet versus savoury battle.
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Episode 42
Aired Jun 15, 2021
At Mount Lofty House, Laura teams up with Chef Jin Choi in making his signature dish, Wagyu Carpaccio. On location at the Taggerty General Store, Mike heats up the show with Pork Belly Yakitori skewers.
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Episode 43
Aired Jun 16, 2021
At the Prahran Market, Mike is once again joined by Dan Szwarc to help make a delicious Ricotta Gnocchi with Prawns. Laura reunites with Chef Masa in dishing up Yuzu Mayo Chicken Yakisoba.
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Episode 44
Aired Jun 17, 2021
In Adelaide, Laura and Jack Ingram of Jolley's Boathouse cook Tommy Ruffs with Apple, Beetroot & Cucumber, a variation of Jolley's signature dish.
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Episode 45
Aired Jun 18, 2021
On the road, Mike and David cook a quick and flavoursome BBQ Spiced Roasted Cauliflower with Tahini Yoghurt. In Noosa, Matt is joined by his good friend Madeline Campbell from Theo's Social Club to make her trademark dish, Anchovy Toast.
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Episode 46
Aired Jun 21, 2021
In Adelaide, Laura fries up some Chicken Cotoletta. At Velisha Farms, Mike and Catherine put together a quick healthy dish, Thai Chicken Lettuce Cups, using the farm's produce. In Noosa, Matt finishes with Cheese Pita.
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Episode 47
Aired Jun 22, 2021
Inspired by ingredients found at Adelaide Central Market, Laura and Max Sharrad make Linguine Alle Vongole at Mount Lofty House. Back at Prahran Market, Mike grills up Hanger Steak with Chimichurri.
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Episode 48
Aired Jun 23, 2021
Inspired by ingredients found at Noosa Heads Market, Matt makes a delectable Risotto Alla Milanese. At the Prahran Market, Mike is reunited with Chef Mark in cooking Japanese Miso Glazed Salmon.
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Episode 49
Aired Jun 24, 2021
On the road, Mike and David fire up the barbecue to make a fantastic Sausage Platter with Black Garlic Aioli sauce. Back at the Prahran Market, guest chef Kathy Tsaples from Sweet Greek prepares a healthy Black Eyed Peas & Spinach dish.
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Episode 50
Aired Jun 25, 2021
In Noosa, Matt and Adam spice up the kitchen with a Tandoori Lamb with Herbed Mayo recipe paired with selected wines from the Mudgee region. Back at the Prahran Market, Mike brings things to a boil with his hearty Chai Coconut Porridge recipe.
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Episode 51
Aired Jun 28, 2021
In Adelaide, Laura and Jack Ingram prepare a Chocolate Plum Clafoutis dessert. Back at the Prahran Market, Mike reunites with Jacob Leung to make a wok-style Asian Caramelised Chicken.
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Episode 52
Aired Jun 29, 2021
At the Noosa Heads Market, Matt feeds the crowd with Ricotta Hotcakes with Mandarin Syrup. At the Prahran Market, Mike reunites with Chef Mod to create a stunning Massaman Beef Curry and Laura provides some tips and tricks about seasoning.
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Episode 53
Aired Jun 30, 2021
On the road, Mike and David prepare to make BBQ Bugs with Nduja Butter. In Noosa, Matt is reunited with Alastair McLeod in deep frying Snapper Wings with Native Sauce and Warrigal Greens.
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Episode 54
Aired Jul 1, 2021
At Prahran Market, Mike and Catherine make a nutritional Zucchini Frittata using Velisha Farms produce. At Rochford Winery, Tobie and Adam finish with Grilled Cos, Almonds, Chilli & Orange paired with selected wines from the Adelaide Hills region.
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Episode 55
Aired Jul 2, 2021
At the Noosa RACV resort, Matt shares his Nan's Pea & Ham Soup recipe. At the Prahran Market, Mike highlights his national background by showcasing beautiful Jamaican Beef Patties.
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Episode 56
Aired Jul 5, 2021
In Noosa, Matt grills up some delicious Malaysian BBQ Squid. At Mount Lofty House, Laura fries a dish perfect to share, Quail Cotolett with Black Pepper Mayo.
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Episode 57
Aired Jul 6, 2021
At Velisha Farms, Mike and Catherine make a refreshing Salmon Caviar and Cucumber dish using the farm's produce. Back at the Prahran Market, Laura teams up again with Chef Karen to make Tangy Fish Laksa (Laksa Kedah).
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Episode 58
Aired Jul 7, 2021
On the road, Mike and David get their taste buds ready for Chicken Kebabs with Mojo Rojo Sauce. In Noosa, Matt prepares a Welsh Rarebit.
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Episode 59
Aired Jul 8, 2021
In Noosa, Matt begins by making Pumpkin Gnocchi. Back at the Prahran Market, Mike is joined by Naheda Hassan from Naheda's Choice to make her award-winning Poached Pear Dessert.
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Episode 60
Aired Jul 9, 2021
At the Prahran Market, Laura starts off by making a fresh Tuscan Panzanella salad. At the Rochford Winery, Tobie and Adam marinate then grill up some BBQ Lamb Cutlets with a Cannellini Bean Salad.
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Episode 61
Aired Jul 12, 2021
At the Noosa Heads Market, Matt brightens up the day by making Chicken & Corn Egg Drop Soup. At Velisha Farms, Mike and Catherine prepare a Whole Roasted Broccoli using the farm's produce.
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Episode 62
Aired Jul 13, 2021
At the Adelaide Central Market, Laura reunites with Terry Intarakhamhaeng to make Stir Fried Pipis with Chilli Jam. Back at the Prahran Market, Tobie and Chef Leslie put on a show with Shanghainese Smoked Fish.
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Episode 63
Aired Jul 14, 2021
On the road, Mike and David have fun putting together an Apple and Mixed Berry Cobbler. At the Prahran Market, Kathy Tsaples roasts a Greek Chicken & Potato Tray Bake dish.
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Episode 64
Aired Jul 15, 2021
In Noosa, Matt and Adam cook up a storm with Tom Yum Mussels paired with selected wines from the Great Southern region. Back at the Prahran Market, Mike mashes up two classic dishes to create the ultimate Mac and Cheese Paffle.
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Episode 65
Aired Jul 16, 2021
In Adelaide, Laura serves homemade Garganelli with Braised Greens. At the Noosa RACV resort, Matt prepares appetising Falafel Pitas.
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Episode 66
Aired Jul 19, 2021
At Mount Lofty House, Laura and Max Sharrad share their go-to dish, Spiced Pork Ragu with Ricotta Gnocchi. At the Prahran Market, Mike and Catherine prepare Special Fried Rice using the farm's produce.
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Episode 67
Aired Jul 20, 2021
At the Prahran Market, Mike reunites with Sofia Levin to add spice to the kitchen with Kimchi Udon Noodles. In Noosa, Matt showcases an incredible recipe, Beer Battered Fish with Garlic Tartare Sauce.
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Episode 68
Aired Jul 21, 2021
In Noosa, Matt dishes up some fresh Pickled Papaya Salad topped with sesame dressing. On the road, Mike and David fire up the grill to prepare Harissa Glazed Octopus on Toast.
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Episode 69
Aired Jul 22, 2021
At the Prahran Market, Mike shares his Tempura Fish Taco recipe while Tobie shares a dish that is perfect for non-meat eaters, Chilli Non-Carne. In Noosa, Matt sweetens things up with Orange and Poppyseed Puddings topped with rum custard.
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Episode 70
Aired Jul 23, 2021
In Noosa, Matt combines two cultures to create delicious Chai Spiced Biscotti. At the Rochford Winery, Tobie and Adam busy themselves with making Wafu Spaghetti Carbonara paired with wines selected from the Yarra Valley region.
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Episode 71
Aired Jul 26, 2021
At the Adelaide Central Market, Laura presents the perfect Cannelloni recipe. Back at the Prahran Market, Mike reunites with Jacob Leung and indulge their sweet tooth by making Brioche French Toast with Bruleed Bananas.
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Episode 72
Aired Jul 27, 2021
On location at Makepeace Island, Matt begins by making XO Sauce to then prepare Crispy Fried Eggs with XO Sauce. On the road, Mike and David get ready to prepare Lamb Cutlets with Romesco Sauce & Mint Pesto.
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Episode 73
Aired Jul 28, 2021
At Pomona Distilling Co, Matt hits the spot with his Crispy Sichuan Pork Spare Ribs. At the Prahran Market, Tobie and Chef Leslie prepare Stir Fried Beef Noodles.
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Episode 74
Aired Jul 29, 2021
In Noosa, Matt and Adam get ready to dig into some tasty Mushroom, Tofu & Cashew Larb paired with wines selected from the Canberra region. At the Prahran Market, Mike uses local produce to plate up Miso Mushrooms.
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Episode 75
Aired Jul 30, 2021
At the Prahran Market, Mike presents one of his favourite quick and easy dishes, Aussie Avo on Toast. At Mount Lofty House, Laura grills up BBQ Scallops. In Noosa, Matt switches up conventional methods of dessert with his Microwave Carrot Cake.
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Episode 76
Aired Aug 2, 2021
In Noosa, Matt is joined by his son Spencer in baking Pear Streusel Cake. At the Prahran Market, Mike grills Vietnamese Fish Skewers. At the Adelaide Central Market, guest chef Warren Mendes teams up with Mandy Hall in preparing Fermented Sauerkraut.
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Episode 77
Aired Aug 3, 2021
At Makepeace Island, Matt is joined by Zeb Gilbert in preparing a local and seasonal dish, Cucumber & Cuttlefish Som Tum. On the road, Mike and David trade a few stories while making Barramundi Wings with XO Sauce.
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Episode 78
Aired Aug 4, 2021
At Pomona Distilling Co, Matt plates up some fantastic Dan Dan Noodles. At the Prahran Market, Mike and Chef Mod team up again to make Thai Poached Fish in Red Curry while Laura wraps things up with her fabulous Tiramisu.
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Episode 79
Aired Aug 5, 2021
At the Prahran Market, Mike and Catherine prepare Lamb Rack with Grilled Iceberg & Pea Ragu using the farm's produce.
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Episode 80
Aired Aug 6, 2021
In Noosa, Matt reunites with Dylan Campbell to prepare tasty Vietnamese Spring Rolls with Kaffir South Side. At Mount Lofty House, Laura and her mum Anita Cassai make Saltimbocca. At the Prahran Market, Mike shares his Salmon Poke Bowl recipe.
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Episode 81
Aired Aug 9, 2021
At the Adelaide Central Market, Laura and Terry Intarakhamhaeng put together a fresh and colourful dish, Thai Beef Salad. At the Prahran Market, Mike highlights market produce with Zucchini, Zucchini, Zucchini.
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Episode 82
Aired Aug 10, 2021
At the Noosa Heads Market, Matt presents a gourmet Tomato and Burrata Salad with homemade balsamic reduction. At Velisha Farms, Mike and Catherine make Broccoli and Paneer Curry using the farm's produce.
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Episode 83
Aired Aug 11, 2021
In Noosa, Matt and Adam enjoy some delicious Lo Mai Gai with wines selected from the Riverina region. At the Taggerty General Store, Mike sweetens up a healthy treat, Wood Cooked Bananas.
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Episode 84
Aired Aug 12, 2021
In Noosa, Matt prepares a traditional Filipino dish, Pork Adobo. At the Prahran Market, Laura and Chef Kinsan make Cold Soba Noodles (Zaru Soba) while Mike closes with Poached Salmon & Watercress Salad.
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Episode 85
Aired Aug 13, 2021
In Noosa, Matt begins with Lamb Neck Stew. At the Prahran Market, Mike prepares a colourful and tasty dish, Chicken Biryani while guest chefs Kathy Tsaples and John Narduzzo make Chicken Schnitzel with a side of slaw salad.
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Episode 86
Aired Aug 16, 2021
At Mount Lofty House, Laura and Anita Cassai start with Pickled Gherkins. At the Prahran Market, Mike delivers tasty Breaded Squid with Lemon Mayonnaise. At Pomona Distilling Co, Matt finishes with Chicken and Chorizo Meatballs.
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Episode 87
Aired Aug 17, 2021
At the Noosa Heads Market, Matt serves up delicious Silken Tofu with Chilli & Spring Onion. On the road, Mike and David work up an appetite while making Pork Cutlets, Nashi Pear & Kohlrabi Slaw.
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Episode 88
Aired Aug 18, 2021
In Noosa, Matt presents a recipe from his sister-in-law, Sarma-Style Soup. At the Prahran Market, Mike and Catherine fire up the grill for Fillet Steak & Iceberg Salad using the farm's produce.
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Episode 89
Aired Aug 19, 2021
At the Prahran Market, Mike and Jacob Leung reunite to prepare Creamy Tarragon Chicken. At the Rochford Winery, Tobie and Adam cook delicious BBQ Quail with Pancetta & Sage.
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Episode 90
Aired Aug 20, 2021
In the final episode, Laura begins making Pork Meatballs in White Wine and Sage at Mount Lofty House. At the Prahran Market, Mike whips up Grilled Pumpkin with Miso Puree. At Makepeace Island, Matt finishes with Steak with Pepper Sauce.
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