Episode Guide: Andy and Ben Eat Australia - new perkins breakfast restaurant dish

Andy Allen's first restaurant is in progress and he is interested in getting to the ground and wondering what's on the Australian menu.
Andy, along with his companion Ben Milbourne and a group of local characters, recorded Andy's journey from the east coast of tazhou to the northern tropical QLD in a real and unique way, for foodies and travelers.
Eating Australia is a new frontier in the food documentary series.
February 15 Wednesday afternoon 9:30 in Food Network premiere.
Andy put the Three Blue Ducks (aka his children) in safe hands and went to Devonport to catch up with his old friend Benny at home and started this huge road trip.
Abalone diving is what they think because it's one thing they 've been talking about, but they never have time to do it.
However, due to the wet weather, they visited the Grim corner & the boys learned about the best beef in the world.
Andy sat on the Hill of the farm and made a mouth-watering rib.
Watch hot coal with chimmichurri dressing.
Then the boys visited the agricultural products of the people of Bernie to learn about a very simple innovation in food production that helped the most vulnerable people in our society. Barbecued rib-
When the rain clears, it's time to dive, and the kids cook the Millburn family special with Ben's dad: tap and Fry abalone dishes from the boat!
Before going to Hobart, they will have a quick stop at Ben's new restaurant so Andy can check it out and give some wise advice. . .
Then it was time for the Hobart food tour, they visited two of Ben's favorite restaurants, small fried food and Franklin food, which learned about (and ate) dishes from David Moyle, one of the best chefs in Australia.
The boys hop on a ferry to the famous Bruni Island.
They met with some locals who took them to find local ingredients as well as kangaroos and possum peeling!
After a long day, they found a paradise hidden in the jungle.
The boys showed off their residence, then it was time for Andy to cook with the kangaroo meat they picked up in the fire earlier.
Then, that night, the boys had the experience that every chef or meat eater should have gone through: they went hunting to see how kangaroos turned from paddock to plate.
The next morning they got up early and drove back to the Beni restaurant in Devonport, relaxing by the fire as they thought about the Tasi adventure, cooking a huge Tomahawk steak, where Andy was going next. .
Southern Australia.
Andy came to Adelaide and he made a bee.
Visit the line of Africola restaurant and cook with chef/boss (rockstar) Duncan Welgemoed.
After making an epic feed, Andy travels to Barossa by a quick stop at the Udder heights cheese shop.
He came to the Jacob Creek Winery, visited it, mixed his own wine, and prepared the final grazing board to pair with the wine.
On a cold morning in Clare Valley, Andy travels to Terroir Auburn to meet with local chefs and wildlife lovers Dan Moss.
In the event of heavy downpours, floods and road closures, Dan & Andy went to some local food producers to do something interesting --
They visited little Bunai mushroom farm and Pangkara whole wheat farm.
To end his trip to the valley, Andy visited the Wunderbar mutton Farm, weighed the livestock, collected some meat, cooked an epic afternoon lamb chop dish, and of course wine.
In order to complete the SA chapter, Andy bowed his head and went into the peninsula, where, after a sleepy start, he stretched his hand into some fresh oyster leases, and then, though with the help of the locals, I didn't succeed in finding blue swimming crabs, but I finally made a blue swimming crab pasta.
Subsequently, he contacted Quenten Agius, a local Aboriginal figure and tourism leader, looking for Australian native fruit quandong, to listen to some of the dream stories before being presented to Mao butter fish by local elders, of course, also look for an ideal place to cook hair butter fish!
Andy returned to Melbourne to be welcomed by Ben, and they were on the move right away!
On the first stop, the boys dined at the CODA restaurant in the afternoon and they dined with owner/chef Adam De Silva.
The boys had a good time the next day.
They decided to walk around Melbourne with their own "food crawlers" and taste more hidden snacks
The size of the gem provided by the city.
After that, it was a night to discover Melbourne's unique cocktail scene in a small town, and they visited 3 famous cocktail bars to taste the customized cocktail.
Ben woke up in their airbnb and made his signature blueberry pancake for Andy as breakfast.
With burning energy, the boys traveled to Melbourne port to visit the headquarters of the San Ali coffee group and, together with the owner, Salvatore Malatesta, the boys learn about Australian coffee-making spirit through the eyes of one of their biggest visionaries.
After a quick stop to buy some snacks from the Mexican boutique restaurant La Tortilleria, the boys went to Daylesford to meet Sharon Flynn, who won the delicious food award, and research this emerging practice in her depth.
In the garden of his stay, Andy cooks a variation of his own wood stir-fry bowl on the menu of Three Blue Ducks, while using his new partner salon in feltney
This is another day in the Victorian countryside.
Andy & Ben visited the local egg maker Real Eggs and rode a quad bike across the farm, collecting some Eggs with owner Paul Righetti when they heard the "open range" philosophy.
Ben returns to Tasi from Andy, where Andy continues to enter varakur, where he decides to set up his own breakfast stand at the local farmer's market and use the eggs and tortillas he collects on the journey.
Andy's market stand is less than 24 hours ready and his colorful Mexican inspired "brekky tacos" is sold out.
To end the episode, Andy dropped by to visit friends at the Hillsville four-pillar duzon distillery and helped the boys empty their stills every day.
After a short break in the middle of the trip, Andy returned to Sydney near Bondi Beach.
Took a dip at Tamarama Beach and soon caught up with his roommate, Andy went to the Pocket City Farm in camper down with his business partner Three Blue Ducks
Mark labroy, boss and chef
After that, Andy cooked a roasted cauliflower salad and a BBQ Jerk chicken dish in his restaurant with his two most coveted pieces of hardware --
A firewood oven and an Argentine grill.
BBQ brick jerk chickenrosted cauliflower salad and pickled grapes, his partner and business partner Mark labroy on the road again.
This time they visited the famous Knafeh bearded baker in Parramatta.
After some baking and "Dancing" Andy went to Rylstone to learn how to make classic Chinese dumplings at the age of 29nine-
Yum tea house 99
Then Andy continues to drive to Port Stephens to visit relatives, fish with his dad, cook his famous beer on the beach on the island of Broton, and fry fish and chips on his coal barbecue.
Andy was on his way again, and this time he made a quick barbecue shrimp roll for the crew on the beach in Coffs Harbour.
He arrives in the heart of Byron and goes directly to the milk and honey pizza place in Mullumbimby to check the firewood oven at chef/boss Tim Brebner.
The next day, Andy made a few dishes with local ingredients next to the Three Blue Ducks at Byron Bay Farm;
Charcoal BBQ carrot and beer and maple sugar glazed meat.
After a quick stop cooking Sicilian omelet at the New Brighton market with Rob Costanzo of the nomadic kitchen and visiting the Salumi brothers of Billinudgel, as the journey continues, he leaves the border to enter QLD . . . !
Andy came to Brisbane and visited the CBD beekeeper Jack Stone 1 out of 3 bees to help him harvest honey from the CBD roof.
After visiting the progressive restaurant Urbane and meeting with the owner/chef Alejandro Cancino, he enjoyed a sunset cocktail at one of Brisbane's best rooftop bars, Eleven.
The next day, Andy found himself on the edge of the scenic spot, where he visited Australian lime caviar company located in Rathdowney and was working with the owners (and local characters) ian and Margaret Douglas for the afternoon.
The next day, he traveled north to the sunny coast and came to the new sustainable farm Waterfall Farm in Marton QLD, where, he cooked a honey kebab in their outdoor firewood oven with a roasted beets salad and butter apples for a sunset dinner. Wood-
Waking up at the Falls farm with roasted honey, mustard and ginger-glazed pork tie, Andy explores its small and incredible product.
After swimming, Andy continues to meet Ben in the tropical area north of QLD
But on the way, he stopped at Fraser Island.
Why not join Andy? He took a small plane from the Sunshine Coast and boarded the world's largest sand island.
On the island, he prepared a Sunset Gold Belt apper fish and finger lime sashimi dish, tried fishing in various forms (no use) and made a little sand plate, cook an entire 6 kg red emperor on the fire pit of "eliza lod", a desirable ecology
He and the crew are coming to the mansion tonight.
BBQ Red Emperor with finger lime, ginger and lemon grass & Ben was renamed
Manchester United in the last episode!
The boys gather at the sunny Cairns airport and head straight to Crystal Falls for Spring Falls swimming.
They took part in a local foraging adventure on the mud beach at Coya beach and ate crabs with their local guide.
An impromptu chili crab chef
Before the QLD summer storm hit, the beach followed.
The next day, they hang out and cook in the Palm Bay of Nuu restaurant with inspirational chef/boss Nick Holloway.
At the end of their journey, the boys suddenly took a helicopter ride to the remote sandy shore Vlasoff Cay, Andy recalled all the experiences and people along the way, and provided a visual montage of road travel.