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Sharing a long favoured family recipe, Adrian grabs some steak to cook up a hearty Lancashire Hotpot – once a favourite of his rumored ancestor, the Earle of Stare.
Adrian heads to Melbourne’s Spanish quarter to find the ingredients for his vibrant Portuguese Chicken with Red Pepper Salad. Embracing the ‘cuisine of the sun’, it’s a simple dish, yet, with chilli and paprika, it also has a refreshingly lively taste.
Making a classic Australian dish, Adrian wants to show the rest of the world how it’s done when it comes to making the ultimate meat pie floater.
Reminiscing on his childhood in Malaysia, Adrian recreates the perfect Satay Beef; the country’s national dish.
Adrian shares his twist on the classic Mexican celebratory dish mole poblano.
Australian chef Adrian Richardson believes he's got the recipe to make Texan Spicy Ribs fit for a Texan King. With chilli spices and of course plenty of meat, it's sweet, sticky and juicy. Who said chicken was the only thing that was finger-licking good?
You don't have to travel all the way to India for a beautiful Tandoori Chicken, as Australian chef Adrian Richardson shows. A little bit hot and served with a little bit of yoghurt, it's the real deal.
Australian chef Adrian Richardson is making Canadian beans with crispy bacon and it wouldn't be Canadian without a little bit of maple syrup. With some chilli, fried egg and toast included, the sweetness of the syrup is the perfect touch.
Amazing flavours and aromas are what you can expect from a Thai Green Curry. The ingredients do all the work for you as Australian chef Adrian Richardson finds out, with fresh leaves, spring onions, coriander and green chillies.
Reconnecting with the memories of his Italian heritage and his grandmother's fantastic cooking, Adrian Richarson's Veal Saltimbocca is fast-paced and fantastic with some fresh veal, pancetta, garlic and sage.
It's all about Asian indulgence for Australian chef Ardian Richardson, with the best that the East has to offer. Japanese Wagyu Beef is quite expensive, but a little goes a long way thanks to its beautiful taste and texture.
Rabbit Hot Pot is an authentic, village dish of Spain, and is a hearty and satisfying meal that Australian chef Adrian Richardson knows you'll want to dip your bread into.
In the season finale, Australian chef Adrian Richardson wants to focus on his favourite meat - steak. Whether it's a T-bone, juicy meat on the bone, or rump steak, he's going to show you how to cook it to perfection.
