Destination Flavour

Renee meets a master winemaker turned lamb farmer in WA, Adam learns about the new craze for hot and cold smoking in Melbourne, while Lily catches up with Australia's pioneer providore, Simon Johnson, on Sydney's beautiful Hawkesbury River.

Lily samples gourmet fig tarts and snacks on raw potato in the southern highlands of NSW, while Renee experiences the buzz behind the Latin American food scene in Melbourne, and Adam pairs lobster with superb cool-climate wine in Tasmania.

Adam tries the award-winning Holy Goat cheese and discovers Alla Wolf-Tasker's Russian food heritage in Central Victoria; Renee spends a revealing day with Peter Kuruvita on Sydney Harbour; while Lily is treated to a stunning kaiseki menu as a personal guest of the Japanese ambassador in Canberra.

Renee finds fusion food and real bush tucker in tropical Queensland, Adam drops in for lunch with Matthew Evans in Tasmania, and Lily meets a top Brisbane chef with a passion for sustainable seafood.

Adam finds Tasmania's freshest oysters and two of the Hobart's most intriguing cafes, Renee samples truffles and marron in Western Australia, while Lily joins a top Sydney caterer preparing a lavish feast for Opera Australia.

Lily finds a two-hatted family-run restaurant and an Italian family who make authentic salami in northern NSW, Renee gets a taste for real nose-to-tail eating in Perth, while Adam goes to Kangaroo Island for a remarkable "lamb ham".

This week, Renee finds prime pork and wild fallow deer in the NSW central west, Lily has lunch with two of Brisbane's best Spanish chefs, and Adam meets a Turkish chef whose obsession with authenticity won him first prize in the 2012 Taste of Sydney awards.

Adam finds premium Wagyu beef and his first food hero in his home state of South Australia, Renee meets a Michelin-star chef who's set up shop in Port Douglas, and Lily hangs out with Luke Nguyen at the opening of his new restaurant in Sydney.

Lily tracks down the best food in Queensland's Darling Downs, from organic olives to Boer goats; Adam pairs a magnificent duck dish with a classic Tasmanian pinot; and Renee finds Australia's best butter in Sydney.

Adam meets the chefs behind two of Melbourne's top restaurants, Lily finds out why some of our favourite foods are fermented, and Renee discovers two food pioneers in tropical Queensland growing cocoa and vanilla.

In the first of a new series, host Adam Liaw discovers the delights of sea urchin, pond smelt and boutique cheesecake on Japan's wintry, northern-most island, Hokkaido.

Adam Liaw goes to sea with the Japanese fishermen who caught the "million dollar tuna", and then meets the soy sauce maker who saved most of his staff from the 2011 tsunami.

In his wife's hometown, Adam Liaw uncovers the secrets to superb sake, samples some of the world's best sushi and prepares a classic Japanese dish with his mother-in-law.

Adam Liaw discovers and devours some of the finest miso, Nagoya chicken and Wagyu beef in Japan, before meeting a 74-year-old who free-dives for precious abalone.

In the vast urban sprawl of Tokyo, Adam Liaw explores a food culture that not only sustains the "salaryman" workers in style, but retains the culinary traditions of the annual Cherry Blossom Festival.

Adam Liaw explores the restaurants of food-crazy Tokyo to find food as diverse as yakitori made from the reproductive organs of chickens to a degustation delight called "soil 2013".

In Kyoto, traditional Japanese culture is thriving (as is the food scene), so when Adam Liaw takes us on a journey of discovery, we meet a tea master, a Maiko and Michelin star chef who turns risotto into sushi.

Adam Liaw explores Japan's high-energy financial centre, Osaka, and finds the world's best fast food, a sumo wrestler turned chef and soba noodles to die for.

In Japan's southern islands, Kyushu and Shikoku, Adam Liaw finds a vibrant, warm culture where old ladies use iPads to harvest the forests, organic farmers grow fruit for their pigs, and the cuisine is as fascinating as its people.

In this, the final episode of Adam Liaw's culinary expedition through Japan, we meet the people of Okinawa and discover an eclectic cuisine derived from Chinese, American, Thai, Japanese and Korean influences, and learn the secret to long life.

Returning to our screens for Destination Flavour Down Under, Adam begins his culinary road trip in the northernmost tip of Western Australia, discovering food heroes who are putting community first, and the delights of mud crab and pearl meat.

Adam travels to the Western Australian wheat belt and discovers an abundance of ancient foods from all across the world, including Egyptian sheep, Italian and Croatian fruit and South American grain.

Back in his home state of South Australia, Adam visits the Eyre Peninsular and explores a huge variety of seafood the region is famous for, including whiting and oysters.

Starting off at the heart of Australia, Uluru, Adam's tour of the Northern Territory is full of surprises, from a Vietnamese garden oasis in the middle of the desert, to an outback chef with a penchant for knife-making.

On this road trip through Queensland, Adam follows his tastebuds from crabs to watermelon, feijoas to macadamias, all produced by Australians chasing their food dreams.

Adam takes a tour of the north coast of New South Wales, a magnet for tree- and sea-change families escaping from city life, and he discovers the spectacular surroundings and a tight-knit food community growing lemon myrtle, chooks and mulloway.

Adam swaps four wheels for two on a motorbike tour of the Victorian High Country, one of the great food centres of Australia, with the aim of tracking down all the ingredients necessary for the perfect picnic.

Adam explores New Zealand's North Island where he discovers its most famous export crops and gets a taste of Maori tradition.

Adam takes a short ferry ride across the Cook Straight to New Zealand's South Island, headed for Akaroa. He enjoys some stunning scenery and phenomenal seafood during his journey to the historic French settlement nestled in the heart of an ancient volcano.

Adam saves the best for last on a European-inspired road trip through the southern part of New Zealand's South Island, topping off his journey with a New Zealand hunter's pie.

In Copenhagen, Denmark Adam learns the art of making the perfect cup of the Danish coffee before heading off to investigate the region. He meets Claus Meyer, the godfather of the New Nordic Food Revolution who takes him behind the scenes of his Michelin-starred restaurant Studio with head chef Torsten Vildgard. Adam heads to the Danish countryside to Dragsholm Castle where he meets renowned chef Claus Henriksen and together they harvest vegetables from the "World's Best Veggie Patch" before Adam makes a ‘hen's soup'.

Adam meets Meik Wiking, the director of The Happiness Institute in residential Copenhagen. Together they cook the Danish national dish stegt flaesk (pork belly with parsley sauce) and discover how and why Denmark is one of the happiest countries in the world. Adam ventures into the test kitchen of arguably the world's most inspiring chef Christian Puglisi and samples his latest creations at his restaurant Relae before visiting a real Danish bakery to make a real ‘Danish' pastry.

Adam again catches up with Claus Meyer the godfather of the New Nordic Food Revolution, who shows him the reach of his food movement inside a historic maximum security jail. Adam sees ‘inside' Claus's inmate cooking program and Adam gets involved teaching those inmates to make a Danish dessert æbleskiver (Danish apple doughnuts). Adam heads off to meet the Dame of Danish smørrebrød and perfects his own open sandwich before arriving on Denmark's west coast, to learn of Vikings life and diet and make salmon on a plank in a traditional Viking home.

In Stockholm, Sweden, Adam is inside the daring kitchen of chef Niklas Ekstedt's Michelin restaurant (and namesake) Ekstedt. Here, Niklas shows Adam his rustic pre-electricity style of cooking using only using fire, wood and hay to cook his fine dining dishes. Adam meets chef and restaurateur Mathias Pilblad who's opened the only Swedish meatball restaurant in Sweden, and cooks up a classic Swedish meatballs dish before travelling to the famous Skåne region to meet the largest wild boar producer in Sweden and makes a delicious roast boar leg.

Adam is in the Swedish city of Malmö to visit the kitchen of Titti Qvarnström, the first Swedish female chef awarded a Michelin Star for her restaurant Bloom in the Park. Adam visits a school where they have introduced a city-wide organic food policy and makes pea soup and spelt pancakes for the kids. Lastly Adam takes in a new Swedish project called Hoffice, which turns apartments into temporary co-working spaces and makes delicious semlor (Swedish cream-filled cardamom buns) in the home-office kitchen.

Adam is in Norway, the wealthiest country in the region yet slightly behind Sweden and Denmark in the food revolution. Adam enters the Mathallen Food market in Oslo, the new central hub for high end food in the city before going behind the scenes at Oslo's ground-breaking two Michelin star restaurant Maaemo with head chef Esben Holmboe Bang. He then ventures out into the nearby fjords in Bergen to catch some of Norway's abundant sustainable brown crabs and make a krabbefest, before travelling to the far north of Norway to spend time with the indigenous Sami people for some reindeer herding and traditional Sami food.

Adam is 78 degrees north in the remote Arctic Svalbard archipelago at the world's most northern fine dining restaurant, Huset. Adam meets Jason Roberts, an Australian who has lived in Svalbard for 20 years, before entering 1930's Moelven wooden barracks adorned with mining and hunting memorabilia. Here Adam makes the famous Norwegian salmon gravadlax before completing his trip at the Global Seed Vault. With its aim to protect the world's food resources, the vault keeps a back-up copy of the world's agricultural seeds so they may remain safe from man-made or natural disasters.

Singapore is a place that Adam has a strong personal connection with. That's because his mother was born there, as was his grandfather and great-grandfather before that... and many of his father's Hainanese relatives also call Singapore home. In this episode, Adam catches up with a cousin from his father's side of family, to learn how he has been making Hainanese chicken rice for over 30 years. The experience also inspires his quest to create his Salute to Singapore banquet menu for the feast that will happen in just six weeks' time - let the food adventures begin.

In this episode, Adam's Salute to Singapore banquet dinner quest continues as he goes in search of inspiration for a meat dish. Adam happens to be in town at the end of Ramadan, so he meets up with a local Muslim family, who not only show him how to cook an authentic beef rendang, but also include him in their day-long Hari Raya celebration and feast.

This week, Adam starts at the National Gallery of Singapore, where amongst the artworks is a restaurant called National Kitchen by Violet Oon. Violet is a Peranakan food legend, and her restaurant here helps to tell the story of Singapore through the menu she has created.

Adam goes in search of the best seafood that Singapore has to offer. His journey begins inside the Marina Bay Sands integrated resort complex, where some of the world's most celebrated celebrity chefs have opened eateries. The list includes Australia's very own chef Tetsuya Wakuda, who in 2010 opened Waku Ghin here. Adam then goes offshore from Singapore, to a kitchen on the water near the national park island of Pulau Ubin. Here he shows us how to cook one of the most quintessentially Singaporean dishes, chilli crab.

Adam continues his search for seafood inspiration by heading to the famous Newton Food Centre. Here he gives us a Hawker Stall 101, on how to line up a seafood feast like no other. He then heads to the suburb of Katong, where more than 55 years ago the famous Katong laksa was born. Here he catches up with Nancy Lim and her son Ryan, who run 328 Katong Laksa, a small chain of stores widely regarded as selling the best version of the famed seafood noodle soup in all of Singapore.

In this episode, Adam is in search of Singapore's best vegetable dishes. His journey kicks off with a very Singaporean breakfast at the Singapore Zoo. He first meets and greets the resident orangutan population and then finds a quiet corner of the zoo to show us how to prepare a Hainanese breakfast favourite – kaya toast with half-cooked eggs and Hainanese coffee.

In his quest to find the best ingredients for his banquet dinner, Adam Liaw visits a colourful fruit and veg market in Geylang and a Michelin-starred restaurant that's doing extraordinary things with the humble tomato. With the Salute to Singapore banquet dinner only weeks away, Adam heads into the test kitchen to make a dish that he used to enjoy as a child, lei cha... which is a mixture of different vegetables mixed together with rice and a tea poured over the top.

Adam Liaw discovers the sweeter side to Singapore's culinary scene, sampling everything from local hawker creations and homemade Peranakan kuehs, to exquisitely created restaurant dishes that are almost too beautiful to eat. Adam also makes time for a pit stop at Raffles Hotel where he enjoys the iconic Singapore Sling, considered the nation's national drink.

In this, the final episode, Adam Liaw gathers what he's learned over the past few weeks to serve up an impressive five course banquet dinner to some distinguished guests, one of whom is his mother.