Maeve O'Meara celebrates the surprisingly abundant produce of winter across the most heart-warming recipes from around the world. She explores a spicy Singaporean white carrot cake made from daikon radish, known as Chai Tow Kway. Kale is hailed as a superfood, but the Portuguese have been eating it for centuries as part of a delicious warm salad using finely sliced kale, toasted cornbread crumbs and pine nuts, a recipe from Jose Silva. Danish chef Bente Grysbaek shares her recipe for spidskal using sugarloaf cabbage, horseradish, salted lemon and burnt butter. Homecook Ulku Gani makes a delicious healthy touch-your-heart Turkish sweet that's referred to as 'Noah's Pudding' called Asure, with dried fruits, barley, spices and nuts. Food Safari Earth is celebrated with a truffle hunt near Braidwood in New South Wales with the Marshall family, who have spent 27 years creating the ultimate truffle haven, preparing the earth for their hazelnut and oak trees. Maeve joins the hunt for these ‘black diamonds’, before tasting truffle paired with celeriac from acclaimed chef, Ross Lusted for whom they are the most highly prized gift from the earth.