Jack Stein is in the Margaret River for the annual pilgrimage to Gourmet Escape. Jack's on a mission to find fresh inspiration and unique inspiration in the foodie Mecca of Australia's South-West. He starts his journey aboard an abalone vessel before heading to Manjimup to train up some truffle dogs in the art of the hunt. He ends the day with a picturesque stroll through a cherry orchard, bonding with the workers.
Jack heads to the inlet in Augusta to meet with weathered fisherman, Mick. After a quick surf with pro surfer Taj Burrow, he heas to Phil and Kay's fig orchard where he learns about the history of figs in Australia and their women-only hire policy.
Jack Stein heads to a winery where he blends his own Pinot Noir and enjoys a home-cooked lamb shank. He visits an elusive finger lime orchard to see the budding citrus caviar in Pemberton and learns the origins of the caper with Lara in Margaret River.
Jack Stein visits Susan and Alan's rare-breed pigs, taking a trip on board Allan's 'experimental' airplane. He visits Kylie and her father Graham who started the first venison farm in Western Australia, and ends with a trip to Limeburners in Margaret River, where Jack makes an 'ode to the English Meadow' gin at Cameron's Giniversity.
Local man Charlie and his two sons take Jack out on the beautiful Lake Argyle, famous for a fish called the Silver Cobbler, and its population of 35,000 crocodiles. Jack showcases this unique fish in a spicy Vindaloo before setting out to find out why Kununurra is perfectly suited to growing Chia, the Superfood the whole world is going crazy for. After incorporating the super seeds into a kid friendly healthy pizza, Jack visits a local hoochery to taste rums for an adult only desert, Rub Baba.
Jack finds his way to Broome, famous for its beaches and abundant sea life, as well as a rich pearling history which has led to a multicultural melting pot of culinary traditions. First stop, a place called Cape Leveque, home to many Indigenous communities, and some of the worlds’ best fishing with local traditional owner Brian Lee. After a successful catch, Brian agrees to make Jack his secret Blachang recipe - the perfect spicy accompaniment to fresh caught fish.
Jack ventures out to sea with an indigenous guide. The unique fresh produce they catch proves perfect for one of Jack's favourite meals, clams with XO sauce.
Chef Jack Stein spends time on a farm and helps them fruit pick. He then makes watermelon nam jim, a recipe inspired by his friend’s restaurant.
