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Chef Curtis Stone visits far-flung regions of the world for local food and flavors, while soft selling his cookware as he recreates the regional dishes in his home studio kitchen.
Chef Curtis Stone heads to South Australia, where he prepares pheasant and marmalade with legendary cook Maggie Beer, and gives sheepshearing a go.
Curtis Stone heads to Lombardy with long-time friend Richie, where they prepare pizza dough and explore a cheese cave.
Curtis visits a cattle ranch in Margaret River, Australia, and cooks steak sandwiches with caramelised onions and Gruyère, and a lemongrass shrimp stir-fry.
Curtis Stone goes to the central coast of California to check out wine country, where he visits a goat creamery and oyster farm.
Curtis travels to the big islands of Hawaii, where he goes competitive spearfishing, and visits his brother who raises Berkshire pigs.
Curtis travels back to his home town of Melbourne, Victoria. He catches up with his brother, Luke, to meet a former Formula One engineer, who has turned into a baker.
