Surfing the Menu

December 2017

S3 Ep8 - Esperance

3.0 0 x
Esperance, on the south coast of Western Australia is home to some of Australia’s best beaches. It’s pure, crystal clear waters flow straight from the Antarctic and creates the ideal breeding grounds for seafood, nature and surfers. The boys surf with Ben Curtis and Kev MacNeall who's not only a fisherman and surfer but a bee-keeper with hives in the forest. After a fishing trip on a shark boat, the boys cook on the balcony of the Esperance Surf Club, alongside one of the best views in Austral...

S3 Ep7 - Cockburn Sound

3.0 0 x
Cockburn Sound is 20 minutes south of the Port of Fremantle in Western Australia. It's a natural sweeping bay sheltered by Garden Island which is a nature reserve and naval base. It's a remarkable area where industry and nature co-exist side-by-side. The boys cook a meal aboard a submarine for the local defence force and check out what life on board a sub is really like. Later that day they go crabbing with brothers Brad and Mark Martin for the Sound's succulent Blue Swimmer Crabs. Geoff Peck t...
November 2017

S3 Ep6 - Fleurieu

3.0 0 x
Bender and Curtis go to look at the quintessential Australian wine, Sparkling Shiraz while in the Fleurieu Peninsula where they have a go at blending their own wine. While at the Murray River, they the tricks of the trade alongside some local cocklers. They also meet up with eccentric McLaren Vale's Blessed Cheesemaker Mark who shows Bender and Curtis how to make cheese in a bucket at home.

S3 Ep5 - Yarra Valley

3.0 1 x
Less than an hour’s drive from Melbourne, the Yarra Valley is home of slow food and recognised as one of the world's great wine growing regions. Starting with a dawn Balloon ride over the valley, Bender and Curtis learn how to make jams with local produce and try their hand at ‘riddling’ and ‘disgorging’ sparkling wine. They visit the Yarra Valley's first Truffle Farm and, with the help of Pickles the dog, find a beauty.

S3 Ep4 - Sapphire Coast

3.0 1 x
The boys head to the Sapphire Coast, which spans Tarthra to Eden on the far south coast of NSW. They meet local indigenous Park Ranger Bruce Toomey who shows the boys some great surf spots and how to catch local abalone. On their travels, they meet up with Gary, a local from Nelson Lake who makes amazing smoked-mackerel and an interesting smoked-chilli wine. Ben cooks Sashimi Abalone with Green Chilli Dressing. Curtis cooks Oysters with Horse Radish and Sauce Hollandaise, Beer Battered Flat Hea...

S3 Ep3 - Noosa

3.0 0 x
Bender and Curtis catch up with the local hippies in Noosa, where they discover organic olives, goats cheese and a garden specializing in fresh curry herbs and leaves, honey, tomatoes and rainforest fruits like Raincherries. They discover primal drumming and a pretty tattoo artist who obliges them both with a spray-on tattoo. Ben cooks Curried Duck, Roast Pumpkin and Goat Cheese Salad. Curtis cooks Vegetable and Tofu Curry with Saffron Rice

S3 Ep2 - Kimberley

3.0 1 x
Bender and Curtis help fishermen catch 25kg silver cobbler and native Barramundi.

S3 Ep1 - Tiwi Islands

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Bender and Curtis travel to the Tiwi islands, 80km off the coast of Darwin where they swim with local kids in inland waterholes and check out the white-sand beaches and rocky out crops. Bender and Curtis go fishing with a local fishing guru from the Munupi Wilderness Lodge and catch two huge metre long deep-water jewfish plus a number of smaller 10kg schnappers. They are given the chance to find and eat mud worms plus go out with local indigenous fisherman who spear stingray, while dodging croc...

S2 Ep8 - Sydney

3.0 2 x
Ben and Curtis are on the last leg of their culinary journey around Australia. They have made it to Sydney, the rendezvous for Ben's wedding to De-Arne. But first they have to search for special ingredients for the wedding feast. A visit to the Blue Mountains, and the beautiful Tizzana vineyard and olive orchard, provides Ben with the olives he needs to prepare a pasta dish with field mushrooms and ricotta. Later, Curtis roasts a free-range chicken and serves it with a luxurious truffle butter ...

S2 Ep7 - Mornington Peninsula

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In this episode, Ben and Curtis travel to Victoria's Mornington Peninsula - an agricultural and viticulture mecca. The boys use fresh produce from the area to cook up a memorable picnic with a difference. Ben prepares roasted guinea fowl with goat cheese, lemon and rosemary, plus roasted beetroot and goat's curd salad. Meanwhile, Curtis cooks barracouta with a citrus and pepper rub, plus lavender creme brule.