Field Trip with Curtis Stone - Season 2

Curtis meets the Mad Hatter of South Australia's winemaking, learns the rigors of sheep shearing, and forages with Chef Jock Zonfrillo of Orana and the indigenous adviser to the restaurant.

When in Rome, Curtis visits a butcher specializing in organ meats, tastes pastries in the Jewish Quarter, and works alongside a chef to make the traditional offal dish, cortatella.

Curtis is given a lesson in Aboriginal ingredients on the rooftop of an urban garden in downtown Sydney, dives for lobster and uni to prepare a beachside curry, and tastes exotic fruit in a tropical wonderland.  

Curtis visits wine country during the busiest time of the year - harvest - where he assists at the sorting table, tries his hand at fileting salmon with an all-female fishing crew, and tours the farm and kitchen of a three-starred Michelin chef. 

In Curtis' home state of Victoria, Curtis meets up with his brother for what have been called the best croissants outside of France, cooks up some kangaroo with renowned Chef Ben Shewry, visits an olive grove and wagyu ranch before concluding his trip with childhood friends for a Greek barbecue. 

Curtis dives with competitive spearfisherman Justin Lee and tours the Berkshire pig farm run by his brother, Brandon. Later, Curtis is introduced to the tradition of Paniolos - Hawaiian cowboys.

Unseen footage from this season's adventures Down Under include knife making in the Barossa Valley, rum distilling in New South Wales, and preparing pheasant with the Grand Dame of Australian cooking, Maggie Beer. 

Curtis hunts for wild boar which he takes back to a taro farm to prepare with the Hawaiian food staple, poi, and can't resist hitting the waves after visiting with a couple who shapes their own surfboards.