Curtis is given a lesson in Aboriginal ingredients on the rooftop of an urban garden in downtown Sydney, dives for lobster and uni to prepare a beachside curry, and tastes exotic fruit in a tropical wonderland.  

In Curtis' home state of Victoria, Curtis meets up with his brother for what have been called the best croissants outside of France, cooks up some kangaroo with renowned Chef Ben Shewry, visits an olive grove and wagyu ranch before concluding his trip with childhood friends for a Greek barbecue.