The Intolerant Cooks
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4.0 17 xKaren Martini and Richard Barassi celebrate the cool climate of Coldstream Hills Winery with a GF entertaining platter.
3.0 18 xDon't Get Bogged Down: Amongst the swiss chard of Corrigans Farm, Karen Martini and Richard Barassi put the Fiat through its paces to prepare clever turkey tacos and slow cook a sovereign lamb shoulder.
3.0 16 xTrapped inside the Yarra Valley Chocolaterie, Karen Martini and Richard Barassi whip up a chocolate avocado mousse and pour out a decadent chocolate tofu tart with spiced plums.
3.0 21 xAt Tuki Trout Farm, Karen Martini and Richard Barassi flake a smoked trout with vinaigrette potatoes, swirl buckwheat noodles with blackened broccoli, and lasso a horseman with takeaway pork curry.
4.0 13 xAt Macky's cidery, Karen and Richard learn about trellising top notch apples, enjoy a dry cider with crispy tofu, cider-braise Tassie salmon, and go for golden with a GF tuna and cauliflower pasta bake.
4.0 25 xUpon the poetic Daylesford lakes, Karen Martini and Richard Barassi wax lyrical about the humble Hunza pie, create a seasoned pork kofta with quinoa, and tumble a berry bouquet onto a no-bake vegan torte.
3.0 27 xIn the volcanic plains of Macedon Ranges, Karen Martini and Richard Barassi get Italian with a GF chilli tuna penne, grill lamb racks with green rice, and make chicken sing with peppered strawberries.
3.0 47 xAfter being eaten alive by Meredith Dairy goats, Karen Martini and Richard Barassi make turkey meatballs in yoghurt sauce, reinvent pasta salad with goats curd, and chargrill lamb with pumpkin and feta.
3.0 35 xIn the community garden at Myuna Farm, Karen Martini and Richard Barassi bake mini GF carrot cakes with magical frosting, craft a tuna salad with spiced flatbread and share a GF choc-chip cookie cake.
3.0 27 xKaren Martini and Richard Barassi get cracking with free-range egg Asian-inspired omelettes, GF double-crumbed turkey schnitzels and a spur-of-the-moment spaghetti Puttanesca.