In the Margaret River region, Curtis meets with a rancher raising grass-fed Shorthorn cattle; fishes for marron, a large freshwater crayfish; and visits winemaker Vanya Cullen's biodynamic vineyard.
Curtis travels to the Lombardy region at the base of the Italian Alps to discover a local cheese and peasant dish. He subsequently embarks on a helicopter tour of a prestigious Franciacorta vineyard.
Heading up the coast on California's Highway 1, Curtis visits a couple who turned from tech to cheesemaking, savours sea urchin, and finds inspiration at seaweed and abalone farms in Monterey.
Among medieval towns, dense forests, and winding cobblestone streets, a trip to Umbria finds Curtis chasing canine companions for black truffles and getting a tutorial from a master of porchetta.
From dusty Outback to aquamarine waters, Curtis learns the practice of fish poisoning and creates a dish for Maude on a cattle ranch.
Curtis and friends from Maude travel to the misty mountains of Spain to milk goats, forage for mushrooms with a Michelin-starred chef, and uncork a sixty-year-old bottle of Grenache.
Curtis and his team from Maude meet up with winemaker Chester Osborn to taste wine on the rooftop of the D'arenberg Cube, where the building's architecture is right out of a Salvadore Dali painting. Later, Curtis and Maude chef Chris head to Hutton Vale Farm to get an exhausting lesson in sheep shearing. The pair then travel to Adelaide to Orana Restaurant, where they prepare food combinations using only indigenous ingredients, including green ants!
Curtis journeys to the heart of Rome to experience the cuisine of the city's residents. He starts his travels visiting a local butcher who specialises in organ meats and meets a former chef turned pizza maker. He tastes the flavours of old-world Jewish baking including burnt fruit cake. And finally, Curtis tries a traditional offal dish called coratella.
Curtis visits his old stomping grounds in NSW where he begins his journey at the Yerrabingin Rooftop Farm and is treated to a traditional Aboriginal dance. At dusk, Curtis and chef Mark of Three Blue Ducks Restaurant dive for lobsters and enjoy a seaside dinner. Curtis then climbs the trees at a tropical fruit farm where he tastes flavours that he’s never experienced, like chocolate pudding fruit and lemon custard fruit.
Curtis begins his adventure in California high above the vineyards of Sonoma in a hot air balloon while tasting wine with his team from Maude. Back on the ground, he takes a visit to Littorai Winery where he and his sommelier Ben check out the vineyard. Curtis then helps with the fermentation process of the wine when he is tethered above a fermentation tank filled with grapes and is tasked with 'punching down' the grapes to help with the process.
Curtis heads to his hometown of Melbourne with his brother Luke to visit old friends and taste new culinary creations.
Curtis heads to Maui to explore the local cuisine. He starts with a visit to a taro root farm to process their staple food, Poi.
We revisit the countries where Curtis journeyed this season revealing the food and adventures never seen. While in New South Wales, Curtis discovers Caribbean rum made from Australian sugar cane.
Curtis meets up with local fisherman, Justin Lee, to do some spearfishing off the coast of Kona. He entrenches himself in the family culture of the islands, where he helps cook the caught fish.
Curtis Stone discovers the influences of tradition and a modern food scene in Hong Kong, such as folding dumplings with a master, exploring jars of ancient ingredients and training with a martial arts legend.
