Surfing the Menu

July 2018

S1 Ep8 - Byron Bay

3.0 1 x
Ben is reunited with his two favourite girls, his baby girl Ruby and his partner De-Arne, in one of their favourite places - Byron Bay. Unable to resist the fresh local prawns on offer, Curtis deep fries some in a salt and pepper mix and serves them with a fresh green salad mix topped with lime dressing. Ben decides to throw some of his on the barbie, but he skewers them between cheese and pineapple first. Topped with a tomato salsa, the cheese melts deliciously over the prawns.

S1 Ep7 - Bellarine Peninsula

3.0 0 x
Home to some of Victoria’s best surf spots, and more importantly Curtis’s mum Lozza, is the beautiful Bellarine Peninsula. The boys take to the waters to help haul in a catch from a mussel farm. Curtis uses his catch to prepare a saffron infused soup with leek, celery and onion. Meanwhile, Ben prepares a fresh chicken for roasting. After placing a lemon and garlic marinate under the chicken skin, he cooks the chicken on a bed of herbs in a kettle barbeque. For dessert, Curtis prepares tartlets ...

S1 Ep6 - Hunter Valley

3.0 0 x
Travelling inland, Ben and Curtis head for the Mecca of great wine and produce - the Hunter Valley. After visiting a local cattle farm, the boys head for the famous Tyrrell winery where they prepare a delicious luncheon for their hosts. Grilled quail salad with speck, radicchio, red onion and lentils, porterhouse pot-roasted with bay leaves, garlic and red wine vinegar is all on the menu. Dessert features the English classic with an indulgent twist: bread and butter pudding oozing with chocolat...

S1 Ep5 - New Norcia

3.0 1 x
There's some wonderful characters to meet and delicious fresh produce to sample when Ben and Curtis visit the Spanish monastery town of New Norcia. The boys get busy cooking in the monastery's 120 year old wood-fired oven, with Ben creating the ultimate nibbly bits, a cheesy farinata. Battling the heat, he also prepares a succulent roast lamb wrapped in fragrant rosemary. Meanwhile, Curtis creates a smoked beef carpaccio with Mediterranean vegetables and some fresh goat's cheese, picked up duri...
June 2018

S1 Ep4 - Tasmania

3.0 1 x
With the picturesque coastal town of Strahan providing the background, Ben and Curtis cook up the local delights, with seafood big on the menu. Curtis prepares a simple fennel and dill dressing to enhance the flavours of smoked salmon. Meanwhile, Ben completely covers a fresh ocean trout in rock salt, its insides stuffed with herbs and lemon. When cooked, the salt sets, steaming the fish to perfection. For dessert, Curtis stacks frozen berries onto a plate before drizzling hot white chocolate s...

S1 Ep3 - Margaret River

3.0 0 x
Ben gets to relive his early years when he and Curtis visit the Margaret River. After surfing, wine tasting, and visits to an olive oil producer and deer farm, the boys head to the kitchen with the fresh local produce. Ben prepares roast venison stuffed with mushrooms and herbs and wrapped in slices of prosciutto. Meanwhile, Curtis serves up lightly seasoned duck breast, with creamy polenta and topped with a sauce of figs cooked in balsamic.

S1 Ep2 - Broome

3.0 1 x
The pearling town of Broome in Australia’s northwest is an oasis of colour and character. Local resident Baamba shows Ben and Curtis the best spots to catch mud crabs, helps them buy fish straight off the boat and takes them on a camel ride. With the beach providing a breathtaking backdrop, Curtis uses his catch in a tian of fresh mud crab with avocado and tomato. Barramundi fillets are coated in an exotic mix before being deep-fried and served on top of crunchy wok tossed vegetables and noodle...

S1 Ep1 - Abrolhos Islands

3.0 0 x
Leading Aussie chefs and keen surfers, Ben O'Donoghue and Curtis Stone, are looking for inspiration from the place that gave them the roots to their international success, Australia. This series is a journey of the heart, the mind, the mouth and the soul. First up, Ben and Curtis catch a boat ride to the beautiful Abrolhos Islands in WA. After fishing for crayfish with the professionals, Ben incorporates his catch into a pasta dish with fresh chives and a butter sauce. After gently cooking his ...
January 2018

S3 Ep5 - Yarra Valley

Expired 3.0 7 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.

S2 Ep8 - Sydney

Expired 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 ...