In Western Australia and the Northern Territory, Jimmy eyeballs saltwater crocodiles, makes kangaroo sausages and is helped by top chefs, indigenous Australians, and a real-life Crocodile Dundee.
In the Northern Territory and South Australia, Jimmy meets camel drivers, bee-keepers and chefs - tasting desert curries and beef, and cooking a Pavlova.
Jimmy completes his tour with a look at the current food scene and fusion cooking.
In an extended Daytime version, Jimmy goes for some wild cuisine, eyeballs salt-water crocodiles and makes kangaroo sausages.
In an extended Daytime version, Jimmy forages for wild plants at Uluru and tries his hand at mud crabbing in the beautiful wilderness of Western Australia's Cape Leveque.
In an extended Daytime version, Jimmy has some Afghan curry and a Pavlova, and meets some fruit farmers, cameleers, beekeepers and chefs.
In an extended Daytime version, Jimmy explores how Australia's food scene has been transformed by new thinking and new science. He also turns cowboy for a day and meets an enterprising pearl farmer.
In an extended Daytime version, Jimmy concludes his tour of Australia's food scene exploring the new tastes introduced by waves of immigrants - from Asian to Greek and many others.