Season 2

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.

Matt Moran explores the vast Kimberley Region of Western Australia and it's spectacular coast, cooking locally farmed barramundi, mud crab and pearl meat and travels to a cattle station for an end-of-muster feast.