Neil Perry, Ben Shewry and Peter Gilmore meet in Hobart, Tasmania to start piecing together their world-class menu. Inspired by the picturesque surrounds of the River Derwent, they agree on a theme for the first course; fire-roasted Australian seafood. The chefs then head their separate ways, tracing their chosen ingredients to passionate producers scattered across the country.
Determined to amaze guests when seated at the iconic Museum of Old and New Art, Neil, Ben and Peter decide on their main dishes before heading out across the country in search of ingredients. Neil visits Victoria’s High Country to talk to David Blackmore about his pure-blood Wagyu beef, Ben ventures into the great Australian outback to learn about Red Kangaroos and Peter travels to the east coast of Tasmania in search of abalone.
As the day of the event dawns, the chefs carefully prepare their dishes for 250 international guests as the picturesque locations are being set up. The 250 international guests luxuriate in each dish, appreciating their foray into the best of Australian cuisine.