Wild Kitchen

October 2018
08:00

Season 1 Episode 8 - Venison

Expired 4.0 1 x
Clayton is on Birripi country cooking venison and kangaroo with Lemon Myrtle in his home made smoker and serving them up with Warrigal Greens.
08:00

Season 1 Episode 7 - Spatchcock

Expired 3.0 4 x
In Dongdingalong on Dunghutti country, Clayton cooks a delicious spatchcock recipe on a BBQ using blood lime jam as a marinade.
08:00

Season 1 Episode 6 - Panacotta

Expired 4.0 3 x
Inspired by traditional Gumbaynggirr methods of infusing native flowers into water, Clayton infuses the flowers he finds into his Pannacotta to create a truly unique bush food dessert.
08:00

Season 1 Episode 5 - Buffalo

Expired 4.0 1 x
In Gumbaynggirr country in the Mid North coast of NSW, Clayton makes his Asian inspired buffalo salad with local Davidson plums in a grove of macadamia trees.
08:00

Season 1 Episode 4 - Mulloway

Expired 4.0 3 x
Clayton travels through Yaegl country and makes an incredible sugar cane cured mulloway salad using sustainable bush food and fish farmed in the region.
07:59

Season 1 Episode 3 - Beef

Expired 4.0 2 x
Still in Bundjalung country in northern NSW, Clayton cooks a beef skirt roulade using local macadamia nuts, goat's curd and native ginger leaves from a regenerated rainforest.
07:59

Season 1 Episode 2 - Crab

Expired 4.0 5 x
Clayton creates an amazing version of Surf and Turf using fresh ingredients sourced from Bundjalung country in northern NSW.
07:59

Season 1 Episode 1 - Oyster

Expired 4.0 2 x
Clayton creates a vibrant oyster recipe with finger lime, avocado mousse and carrot foam with fresh ingredients from the Nambucca Heads region.
April 2017
09:00

Season 1, Episode 8

4.0 20 x
After finding a huge patch of warrigal greens, Clayton travels out west of Birripi country and picks up some lemon myrtle to use in his home made smoker.
09:00

Season 1, Episode 7

3.0 24 x
At the top of Mount Yariabinni, Clayton finds out about totems and their significance to Aboriginal culture. He then travels to a farm in the shadows of the mountain and gets his hands on some sustainably grown chickens.
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