Matt Preston travels Australia's and New Zealand's food regions, uncovering the stories, landscapes and passionate producers behind the ingredients that define each place.
Preston begins on Western Australia's wild southwest coast, where abalone is farmed on living ocean reefs and generations of winemakers have helped shape one of Australia's best-known food regions. He walks through heritage hand-pruned vineyards, meets the people behind the region's celebrated produce and cooks marron with foraged coastal herbs on a remote cape overlooking the ocean.
Preston spends time with the people continuing the Barossa's rich food and wine traditions. He visits Adelaide's Cheesefest, meets a world-class butter maker and explores the region's renowned vineyards before creating a dish inspired by the local produce.
Preston heads to the Fleurieu Peninsula for episode three, where McLaren Vale's vineyards meet the sea. Here, he gathers pipis from the shallows, visits a family-run garlic farm and cooks roast lamb beneath a stunning sunset. This episode reflects the close connection between the Fleurieu Peninsula's coastline, farmland and vineyards, and the ingredients they produce.
resh seafood takes centre stage on Kangaroo Island as Preston visits oyster growers in the cool Southern Ocean, before joining a Thursday night dinner at the island's only Thai restaurant, a much-loved local tradition. Together, the people, produce and community offer a unique glimpse into life on the island.
Preston dives into a hidden farm sinkhole, walks Country with a Boandik Elder and cooks a Wagyu tomahawk among the vineyards of Coonawarra. Ancient landscapes, Indigenous knowledge and generations of farming come together to tell the story of one of South Australia's most distinctive food regions.
Back in his home state, Preston floats above the Yarra Valley by hot air balloon before fly fishing for trout and meeting the winemakers behind one of Victoria's best-known food and wine regions. His catch inspires a meal celebrating the produce, people and traditions that define the valley.
Northern Tasmania's Tamar Valley is home to cool-climate wines, hazelnuts and exceptional local produce. Preston wanders through a hazelnut orchard, cooks Berkshire pork belly and spends time with the makers whose passion and craftsmanship continue to shape one of Australia's leading food and wine regions.
Preston’s journey concludes in New Zealand's Marlborough region, home to world-famous Sauvignon Blanc and outstanding seafood. Cooking king salmon in Picton Harbour, the food writer celebrates the producers, ingredients and landscapes that have shaped every stop along the way, bringing the series to a fitting close.
