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Wild Kitchen follows Indigenous chef Clayton Donovan as he travels through the Indigenous nations of the region visiting farms and providores to source the freshest ingredients for his delicious recipes.
|S01E01||Episode 1||07/06/2014||Set in the heart of Gumbaynggirr country where Clayton travels up the Nambucca River to find out what goes into growing some of the countries freshest oysters.|
|S01E02||Episode 2||14/06/2014||Clayton heads out to sea in Bunjalung country and becomes the boats good luck charm when they pull in one of the best spanner crab catches to date.|
|S01E03||Episode 3||21/06/2014||In the hills of Bundjalung country, Clayton finds out how some of the regions most highly sought after beef is grown.|
|S01E04||Episode 4||28/06/2014||Clayton has an idea for a recipe based on the traditional South American curing of fish. After picking up some aniseed myrtle, Clayton stops in at fish farm to see how mulloway is grown in captivity.|
|S01E05||Episode 5||05/07/2014||On his Gumbaynggirr food trail, Clayton meets some incredibly placid buffalo and gets to try some delicious buffalo milk gelato.|
|S01E06||Episode 6||12/07/2014||Clayton finds some native raspberries and wildflowers in a friend's backyard. After looking for native honey without success, Clayton finds out how to breed native stingless bees in manmade hives.|
|S01E07||Episode 7||19/07/2014||At the top of Mount Yariabinni, Clayton finds out about totems and their significance to Aboriginal culture. He then travels to a farm in the shadows of the mountain and gets his hands on some sustainably grown chickens.|
|S01E08||Episode 8||26/07/2014||After finding a huge patch of warrigal greens, Clayton travels out west of Birripi country and picks up some lemon myrtle to use in his home made smoker.|
|S01E09||Episode 9||06/12/2014||Set in the heart of Gumbaynggirr country, Clayton travels up the Nambucca River and samples some of the country's freshest oysters. Then he meets some incredibly placid buffalo, and takes a canoe tour of extensive wetlands.|
|S01E10||Episode 10||13/12/2014||Clayton prepares spatchcock with Mediterranean vegetables and bloodlimes, and shows us how to cook venison and kangaroo to perfection.|
|S01E11||Episode 11||20/12/2014||In Bundjalung country, Clayton prepares spanner crab with rooscuittio and cauli puree, and beef skirt roulade with macadamia nuts, goat's cheese curd and capsicum couli.|