Join Andy Allen as he sets off to the Northern Territory to have the best food experiences the top-end has to offer. Benny Tyler cooks Magpie Goose
Andy cooks Seared Buffalo with Pandanus and Charred Herb Salsa. Inspired by bush tucker ingredients from the NT, before the cooking Andy meets with Dewayne Webb from Pudakul Cultural Tours and together they forage for the Pandanus he’ll use in the dish. Then he stops via a classic roadside butcher for the Buffalo, and the recipe is underway, over fire - Andy’s favourite way to cook.
Andy is in Darwin to meet with Zach Green of Elijah’s Kitchen. A unique Darwin food experience, Elijah’s serves al fresco indigenous inspired a la carte meals out of a food truck to punters along the lawn on the East Point foreshore. To get a taste of Zach’s locally inspired dishes like Magpie Goose and Crocodile Laksa, Andy jumps into the kitchen to give Zach a hand
Andy’s still in Kakadu National Park, and he meets up with local Barramundi expert Rob Johnson to jump aboard his charter boat for some fishing on the Yellow Water floodplain in the South Alligator River system. It’s a slow day, with patience tested until someone catches a fish, but it’s not Andy. A little defeated, Andy finished off the day with an icy cold beer as his plans his next recipe.
Andy tests a brand new recipe - his Paperbark Leaf BBQ Barramundi with Sour Tamarind Sauce. This episode takes place on the banks of the famous Anbangbang Billabong, in the Kakadu National Park. Before he gets there, Andy visits Burrungui Rock to view ancient Indigenous hand paintings visible in the Anbangbang gallery. His dish is inspired once again by the local environment and produce, and he works with Paperbark Leaf, and of course the beautiful local Barramundi.