King of Spanish cuisine, and creator of iconic restaurant chain Movida, Frank Camorra heads to Geelong to the home he grew up in, and his mum's kitchen, where he first learnt to cook. He may be a world-class chef, but his mum still bosses him around the kitchen and questions his cooking methods when he tackles some traditional Spanish fare - tortilla de patatas and asadillo salad. Whether its in the shed trying home cured jamon with his dad or reminiscing with his mum, this story is packed with hints and tips, and stories from Frank's upbringing, early cheffing days and the journey to the opening of Movida. Heading up to the North Coast of NSW to Nambucca Heads and the banks of the Nambucca River, we meet indigenous powerhouse Clayton Donovan and his daughter Roxy. Sampling Nambucca River oysters, an ingredient close to his heart, Clayton whips up oysters with finger lime, carrot foam and avocado cream. Jamming in as many native ingredients as possible, Clayton reveals his journey to opening the first and only hatted Indigenous restaurant in Australia, The Jaaning Tree, and what led to his decision to throw in the restaurant and concentrate on pop-up restaurants showcasing native ingredients. Heading down to beautiful Shelly Beach with his wife and kids, Clayton cooks up family favourite kangaroo san choi bao in a pan on the sand, showcasing how versatile and tasty native ingredients can be. Highlighting the beauty and simplicity of the Australian landscape and Australian ingredients, this is a cook not to be missed.

Links: HOMEPAGE – TVDB

The.Great.Australian.Cookbook.S01E10.Webrip.x264-MFO
MP4 | AAC VBR | 201MB
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Chef turned food producer Ross O'Meara, brings us to his farm on the beautiful Bruny Island in Tasmania. The family man shares his recipe for slow roasted pork shoulder with mustard and greens. Every ingredient on the plate is locally and sustainably produced; the mustard is handmade from a recipe Ross has spent over a decade perfecting. The pork was raised on Ross's farm and even the greens were swapped for produce from a farmer nearby. Ross reveals the story of how, as a young chef, working his way through the ranks in Europe, he 'tree-changed' to a farmer's life in Tasmania. He shares his philosophy of food and family and the legacy he is building for his young children. Heading back up north to the busy inner city of Sydney, punk pastry chef Anna Polyviou - head pastry chef of the Shangri-La Hotel, Sydney - whips up an impressive summer trifle with tropical fruits. Cooking for her food family - her staff - in her city apartment, Anna shares how close she is to her team and how they go about creating some of the most interesting desserts to be found on Australian tables. Anna shares some of the history that makes her one of Australia's most unique and interesting chefs. From the spiky hair and the fancy shoes to her collaborations with DJs and special events, Anna reveals some of her background and what makes her tick. Inviting her staff into her home to celebrate desserts, Anna shares some tips on how to take the humble trifle to a whole new level.

Links: HOMEPAGE – TVDB

The.Great.Australian.Cookbook.S01E09.Webrip.x264-MFO
MP4 | AAC VBR | 201MB
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CWA legend and grandmother Merle Parrish reveals some of her baking secrets when her entire extended family gathers at her home in Cudal, NSW, for an afternoon tea of Anzac biscuits and pavlova. With a long-time love of competition baking and countless awards to show off, as well as numerous cookbooks under her belt, Merle is the undisputed queen of home cooking. Merle shares the origins of her love of cooking, plus some handy time-tested tips as well as the love she has for large family in this heart-warming story. Heading to Sydney, culinary genius and the gentleman of Australian fine dining, Peter Gilmore shares a Sunday night favourite recipe, Korean chicken soup. Peter shares the secrets for the perfect balance of flavours that makes simple cooking a flavour sensation. Normally media shy, Peter opens his home and his kitchen to share his love of gardening and sourcing unique ingredients for his iconic restaurants Quay and Bennelong. As the legend behind two of the country's top restaurants, Peter shares the philosophy behind the restaurants and what it's like to cook in one of the nation's most iconic buildings, the Sydney Opera House. From his early days of cooking to his countless awards and accolades, Peter passes on some of his food knowledge and food philosophy before sitting down to this heart-warming dish with his wife.

Links: HOMEPAGE – TVDB

The.Great.Australian.Cookbook.S01E08.Webrip.x264-MFO
MP4 | AAC VBR | 205MB
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Matt Wilkinson shares a family favourite, Pesto Pasta and Mango and Coconut Ice-blocks, while Simmone Logue cooks a six-hour Slow-Roasted Lamb Shoulder with Sage Potatoes and Charred Red Capsicums.

Links: HOMEPAGE – TVDB

The.Great.Australian.Cookbook.S01E07.Webrip.x264-MFO
MP4 | AAC VBR | 228MB
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Matt Wilkinson shares a family favourite, Pesto Pasta and Mango and Coconut Ice-blocks, while Simmone Logue cooks a six-hour Slow-Roasted Lamb Shoulder with Sage Potatoes and Charred Red Capsicums.

Links: HOMEPAGE – TVDB

The.Great.Australian.Cookbook.S01E06.Webrip.x264-MFO
MP4 | AAC VBR | 228MB
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Sydney's Almond Bar owners, Sharon and Carol Salloum, head back to mum and dad's where they prepare for a Salloum family feast in the backyard. Three of the family favourites are highlighted, tabouli, baba ghanouj and lahem meshwi, because if you don't have these dishes at a Syrian barbecue, you're in the wrong spot. With mum keeping a watchful eye over the girls as they prepare the dishes, and dad and Sharon tussling for control of the barbecue, the girls share the origins of Almond Bar and the strong bond Syrians have with food, shared dishes and family. The whole extended clan arrives for lunch in this very Australian story that celebrates our food diversity. One of our true icons is larrikin, and Australia's first TV chef, Peter Russell-Clarke. At his home and studio in country Victoria with his wife Jan, Peter shares his tips for the perfect mango and fig omelette and smoked trout soup. Always quick with a story or a gag, Peter shares his love story with Jan, his philosophy regarding art and food, his quirky take on life, his early days as presenter of the groundbreaking cooking show Come and Get It, and some good old-fashioned food tips, all set against the beauty of the Victorian bush

Links: HOMEPAGE – TVDB

The.Great.Australian.Cookbook.S01E05.Webrip.x264-MFO
MP4 | AAC VBR | 186MB
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Siblings Victor and Evelyn Liong, of Lee Ho Fook in Melbourne, return to their parent's home for a family dinner and share an old-time favourite, sweet and sour pork. In the Liong family, the recipe was reserved for special occasions, especially birthdays, and conjures up memories of sibling banter and festive occasions for Victor and Ev. When Victor decided to open his own restaurant, the chef had no idea what he was getting into. Very quickly he realised he needed to convince his sister Ev to come on board to help him run front of house. Fast forward a few years and Lee Ho Fook is serving up clever Asian food with a modern twist in a modern, edgy space. The food may be new-age, but the heart comes from the Liong family and part two of this episode sees the whole family back around the table, enjoying traditional Chinese food and each other's company. Part two also introduces the tropical wizard Nick Holloway. Chef and owner of Nu Nu in Palm Cove, Qld, Nick invites his family and friends over for a huge feast of wood-roasted reef fish with pineapple curry. In one of the most epic cooks of the entire series, Nick demonstrates he does nothing in life or in cooking by halves. While bashing out his own curry paste and homemade coconut cream, Nick shares his food wisdom, history and a wok-load full of tips on preparing fish and making curry. A celebration of everything Far North Queensland has to offer, from the scenery to the produce and the lifestyle, Nick's cook of a beautiful reef fish in his impressive, enviable outdoor kitchen is not one to be missed.

Links: HOMEPAGE – TVDB

The.Great.Australian.Cookbook.S01E04.Webrip.x264-MFO
MP4 | AAC VBR | 184MB
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Sydney founder of OzHarvest Ronni Kahn lets us in on how and why she started her Australia-wide charity. Ronni explains OzHarvest's very simple philosophy of taking excess food from supermarkets, restaurants and other food suppliers and delivering it to people in need. The trucks leave the depot empty each morning, fill up with unwanted food, deliver the food to organisations that offer support to people in need, and return empty again at the end of the day. Ronni's team is like a second family and she cooks up a meal for them that's very close to her heart: her mother's Veggie Lasagne. Packed full of goodness, the recipe encapsulates Ronni's food philosophy that no person should go hungry, and that each and every one of us has an obligation to do what we can to stop hunger in Australia. Part two of this episode introduces host of River Cottage Australia Paul West, and his young family. Beautifully set on the South Coast of NSW, the self-proclaimed food philosopher gets back to nature with an outdoor cook-up of Braised Wild Rabbit With Salami And Warrigal Greens. Packed with loads of tips on how to take outdoor cooking to the next level, Paul catches his rabbits, prepares them and cooks them among the beautiful backdrop of Mystery Bay. We learn about the roots of his food philosophy, his travels around the world, early cheffing days and desire now to grow and eat sustainably. Paul finishes off his dish with a simple and tasty flat bread with rosemary and sea salt before sitting down with the family for one of life's great pleasures: enjoying food with those we love

Links: HOMEPAGE – TVDB

The.Great.Australian.Cookbook.S01E03.Webrip.x264-MFO
MP4 | AAC VBR | 184MB
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Gilbert Lau & Darren Robertson - The father of Chinese cuisine in Australia, Gilbert Lau arrived in Australia in 1957 and opened the iconic and multi-award winning Flower Drum restaurant in Melbourne in 1975, revolutionising the Cantonese dining experience in Australia. Now the co-owner of St Kilda institution Lau's Family Kitchen, Gilbert reveals his family recipes for Lau's family roast chicken and Teddy's vegetarian fried rice.
With restaurants in Rosebery, Bronte and The Farm at Byron Bay, Darren is as much an entrepreneur as a restaurateur. In this episode, Darren reveals the secrets to perfect eggs with his avocado, poached eggs, sourdough and fermented white cabbage and fennel salad, AKA avocado toast. After a sea change to Byron with his wife, Magdalena Roze, and the newest addition to their family, son Archie, Darren reveals the trials and tribulations of opening a cafe and produce shop on an 86-acre sustainable working farm in Byron Bay.

Links: HOMEPAGE – TVDB

The.Great.Australian.Cookbook.S01E02.Webrip.x264-MFO
MP4 | AAC VBR | 184MB
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Maggie Beer has felt the kind of hysteria thrown upon the likes of mega rock, pop and movie stars. In fact, we witnessesd firsthand the type of excitement the celebrated cook has had to manage over the years during our exclusive photo shoot at her home in Adelaide’s Barossa Valley.

Links: HOMEPAGE – TVDB

The.Great.Australian.Cookbook.S01E01.Webrip.x264-MFO
MP4 | AAC VBR | 180MB
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