Adam kicks off his Road Trip for Good with a visit to one of the worst bushfire-affected areas in Australia – South Australia’s Kangaroo Island. Adam then travels to Victoria to East Gippsland, an area that has struggled with drought for the last three years. With the bushfires and now the pandemic, it’s just been blow after blow for the area. The third stop on Adam’s journey is to Berrima, in the Southern Highlands of NSW. This is a real village community that relies heavily on tourism, that fact was really highlighted during the last 12 months as it’s been a difficult time for all the town.
Adam's road trip continues to the town of Mallacoota, the area that became an international symbol for the summer’s devastating bushfires. Adam’s journey continues to the area he grew up in – South Australia in the Adelaide Hills. Here he visits an old friend, local cheese maker from Udder Delights, Sheree Sullivan, who lost nearly $2 million worth of produce in the bushfires. Adam then heads to the NSW town of Ulladulla, a great base to explore the beautiful Shoalhaven area. The bushfires were devastating for the whole of the South Coast so Adam heads to Cuppitt’s Estate, a vineyard that lost all their grapes to smoke taint.
This time Adam visits Tathra on the South Coast of NSW, a place a lot of people think is the best in the world for growing Sydney rock oysters. You’d hardly believe it but when the bushfires hit, the entire east coast of Australia was covered in a thick cloud of smoke. The next stop on Adam’s journey is Victoria, where he visits the small, rural town, Tallangatta. Mandy Crispin runs the bakery which proved to be a great refuge for all the local people evacuated in the area during the bushfires. Adam’s Road Trip for Good continues to Kangaroo Island in South Australia where he meets one of the first and biggest organic honey producers in Australia, Peter Davis. His Ligurian bees are special on Kangaroo Island because although they came from Italy, Kangaroo Island is now the only place in the world their honey is produced.
This time on his road trip Adam is headed to the town of Beechworth in Victoria. It’s home to a two-hatted restaurant called Provenance, run by renowned chef Michael Ryan. Michael has won countless awards and accolades for his Japanese-inspired food and now in the shadow of bushfires and the pandemic, Michael is pushing one of Australia’s most decorated restaurants into bold new areas. He has developed Provenance Grocer, where he sells his homemade seasonal produce on the side. Adam's journey continues to one of the most innovative regions in the world right now, the Adelaide Hills in South Australia. Known for its avant-garde, cool-climate wines, the region’s winemakers are doing it tough. Fire tore through The Hills over summer and one local vintner, David Bowley, lost his whole vineyard. Adam visits Vinteloper wines and collects some pinot noir to cook a dish unique to Chinese Australian cuisine: Billy Kee pork. Last stop on Adams Road Trip for Good he visits the NSW town of Batlow. Considered “undefendable”, Batlow’s residents were told to evacuate and give their town up but the local CFS defied the odds and saved the town. Sadly many of the town's orchards were lost and recovery will take time, so Adam stops off at local grower, Ralph Wilson’s roadside stall to hear more about Batlow and buys some apples to make the Chinese dessert, toffee apple fritters.
This fragrant duck dish combines the sweet and numbing heat of Sichuanese spices with fresh aromatics, all braised together in a light beer sauce. If you're a fan of Sichuan cuisine, this is one dish you can't miss.
The Korean name for this dish is buldak, which literally translates to "fire chicken". Usually served topped with bubbling mozzarella, using blue cheese instead plays off its savouriness with the hot and sweet sauce similarly to how buffalo wings in the USA are served with a blue cheese dip.
Literally meaning "steamed in a tea bowl" this delicate and savoury Japanese custard is a lot easier to make than it looks. Just remember the ratio of 1 part egg to three parts stock and you'll get a perfect custard every time.
This simple stir-fried dish uses fresh Australian garlic in a buttery sauce to coat delicious and tender prawns.
This modern Cantonese dish has a convoluted history. Don't worry too much about that, though, because it's both easy to make and absolutely delicious.
