Paddock to Plate
Jimmy visits the breathtaking landscapes of Kakadu to find out about Top End bush foods that Aboriginal people have been eating for thousands of years. He meets traditional owner Mandy Muir who takes Jimmy to see her country via a boat trip along the spectacular Yellow Waters. Next, Jimmy meets young Bininj chef, Ben Tyler who runs Kakadu Kitchen. Ben shows Jimmy how he and his family cook magpie goose using the traditional method of hot coals. Jimmy then shows Ben how to make magpie goose dumplings. Next Jimmy hits the famous Nightcliff Sunday market where he meets Samiah and her daughter Sitti. Samiah has been selling home-style Malaysian food at the Nightcliff markets for 15 years. She's a self-taught cook and cooks family recipes passed down over generations. Samiah and Sitti show Jimmy how to make their innovative signature dish – Beef Rendang Roti Wrap. Jimmy goes to Roast & Noodle 328, a little restaurant in the Mall's Galleria food court famous for its Hong Kong style roasted meats. Owner Danny Yeum takes Jimmy through the kitchen and shows him how he makes his signature Roast Duck. Finally, Jimmy goes to Moorish Cafe, Darwin's first tapas restaurant and talks to owner Marc Wagnan about how Darwin's food scene has changed so rapidly. Jimmy tries their beef brisket showcasing local beef from Eva Valley Meats.
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