After seven episodes of showing the best of Darwin’s food secrets, Jimmy heads into the kitchen of his own award-winning Darwin restaurant Hanuman which he opened in 1992. He talks about his Chinese Sri Lankan background and how that has inspired his love of Indian/Malay/Nonya cuisine. Jimmy then cooks one of his favourite dishes from childhood, Chinese roast pork belly with garlic noodles. Jimmy then goes to fine dining establishment, Pee Wee’s at East Point and meets Danny, their dessert chef who shows Jimmy how to make their signature coconut lime pannacotta. To end the series Jimmy travels to Cicada Lodge, 300km south of Darwin. The Lodge is nestled in natural bush, high above the waterways of the Katherine River system. Jimmy spends the day with young Indigenous chef Sage Bowman-Kean who is the sous chef at Cicada Lodge. Sage shows Jimmy how to assemble their signature tasting platter that combines native ingredients and local produce from the area with contemporary cuisine.
