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Private Notes
In his first episode, Matt travels to the world famous wine region of the Yarra Valley in Victoria, to discover some truly unique and rather smelly produce.
Matt jumps on his Ducati for episode two and rides into the glorious High Country region of Victoria.
Matt dumps the Ducati to discover the delicious region that is Daylesford. He gets down and dirty in the soil in search of truffles, gets a lesson in parsnip harvesting and visits his favourite cheese farm.
It's Matt's 4th week in Victoria and he heads south to discover the Great Ocean Rd and Bellarine Peninsula, where he faces his fear of sharks to dive for Abalone, farms mussels and cooks Ostrich for the first time.
Matt stops at Lakes Entrance where he gets suited into waders to pull in some plate size black bream, before heading to the home of the Four and Twenty Pie to cook a feast for the local footy team.
Matt heads to Orange and Bathurst where he visits a man about his apples, a venison farm that sells to the Saudi royal family and goes home to the Moran family farm to wrangle sheep before hosting a BBQ feast.
Matt travels to the country music capital where he visits a zoo of unique farm animals, a rebel in the dairy world and goes in search of the best turkeys to cook up a feast for Tamworth council social club.
Matt heads to Byron Bay in search of fresh summer flavours, stopping by the Farmers Market to help create a dish on the spot, before firing up the barbecue for Lismore Fire Brigade's 100th anniversary.
Matt Moran continues his food odyssey on the stunning Eyre Peninsula. Sheep graze on native saltbush, which inspires Matt's first dish. Matt catches some of the region's prized seafood - squid, oysters and blue fin tuna.
Matt Moran explores the Riverland Region, hoping to snag a Murray Cod and release it back into the wild. He then heads inland to taste local almonds, with Australia now the second largest producer of almonds in the world. Organic citrus is his next discovery, followed by a hunting expedition for duck.
Matt Moran heads to Western Australia’s Southern Forests region for marron, cauliflowers and beef, as well as meeting – and cooking for – the man who created the Pink Lady apple.
Fleurieu Peninsula, SA: Matt is in SA searching for cockles and discovering handmade Edam cheese. An heirloom fruit and vegetable farming couple introduce him to a strange vegetable before he cooks a curry using alpaca meat.
Matt Moran visits Western Australia's Gascoyne Region and prepares dishes inspired by local bananas, avocadoes, crab and Pink Snapper.
Matt Moran heads to South Australia, meeting up with Maggie Beer, marking the 60th anniversary of Henschke's Mount Edelstone Shiraz and savouring summer strawberries in the hills.
Matt Moran heads for Western Australia's diverse South West Region, sampling veal, biodynamic vegetables, cheese, and pork.
