Pazar, 06:30

Palisa Anderson's Water Heart Food

Palisa visits two well-known Byron-based chefs to explore the idea of combining traditional cooking methods with the use of the local ingredients. Ben Devlin of Pipit restaurant experiments with the Thai concept of fish sauce, making a variety of unusual garums. Jason Saxby adapts traditional Italian recipes by using local Australian ingredients. Palisa and Jason engage in a cook-off, each making their version of kangaroo tartare: one Italian style, one Thai style.