In this first episode of The Intolerant Cooks, Tracy and Richard get lost amongst the vines at Chateau Tahbilk with perfect Slow-Cooked Chicken and wine, bake a sublime lactose-free Ricotta Torte with rhubarb, and bring it all home with an irresistible Pork Curry and crackling.
With olives falling from the sky at Campaspe Bend, Tracy and Richard take BBQ lamb to a new level, remind us why everyone can love a gluten-free Spaghetti, and finish with a divine lactose-free Roasted Pear dessert. Wowsers!
Kiss & Tell: Tracy & Richard escape the rain, to find strawberry kisses are almost as nice as a strawberry & chia seed jam breakfast, pick capsicum from the vine for a BBQ beef with fodmap salad and share a pork sausage & red pepper penne from the end of the rainbow.
Stuck in: Tracy & Richard get knee-deep in the black soils of Cafresco Organics, craft a batch of Minestrone soup-confusion, show us two gorgeous ways to cook on-trend cauliflower and finish off with rolling out gluten-free baci biscotti!
After rolling with the boss of broccolini in Koo Wee Rup, Tracy & Richard set the timer for an eight minute gluten-free spaghetti topped with broccolini and sardines, go upside-down with Tracy’s lemony chicken and quinoa, then get it on with a lactose-free custard tart smothered in homemade ginger syrup. Delizioso!
At Rayners Orchard, Tracy & Richard get their wild on with a Woori Yallock power smoothie, roast a perfect pork rib eye with quince and parsnip delights, and finish with a gorgeous (killer) baked cheesecake studded with pinenuts, sultanas and candied peel. Sticky icky, goodness me!
In the fields of Yin Barun, Karen Martini and Richard Barassi welcome us to series two with exotic Musquée de Provence pumpkins and fresh ricotta, a Sri Lankan inspired salmon curry and gorgeous lamb cutlets on the grill.
A trip back in Karen Martini’s home town of Benalla inspires lactose free lemon curd, Richard Barassi's crispy pasta with hot-smoked trout, Panzanella salad with seared beef and a spot of pool.
Karen Martini and Richard Barassi get cracking with free-range egg Asian-inspired omelettes, GF double-crumbed turkey schnitzels and a spur-of-the-moment spaghetti Puttanesca.
In the community garden at Myuna Farm, Karen Martini and Richard Barassi bake mini GF carrot cakes with magical frosting, craft a tuna salad with spiced flatbread and share a GF choc-chip cookie cake with new friends.
After being eaten alive by Meredith Dairy goats, Karen Martini and Richard Barassi make turkey meatballs in yoghurt sauce, reinvent pasta salad with goats curd, and chargrill lamb with roast pumpkin and feta.
In the volcanic plains of Macedon Ranges, Karen Martini and Richard Barassi get Italian with a GF chilli tuna penne, grill lamb racks with green rice, and make chicken sing with peppered strawberries at Fenton Hill organic farm.
Upon the poetic Daylesford lakes, Karen Martini and Richard Barassi wax lyrical about the humble Hunza pie, create a seasoned pork kofta with quinoa, and tumble a berry bouquet onto a no-bake vegan torte.
At Daylesford Cider, Karen and Richard learn about trellising top notch apples, enjoy a dry cider with crispy tofu, cider-braise Tassie salmon, and go for golden with a GF tuna and cauliflower pasta bake.
At Tuki Trout Farm, Karen Martini and Richard Barassi flake a smoked trout with vinaigrette potatoes, swirl buckwheat noodles with blackened broccoli, and lasso a horseman with takeaway pork curry and snake beans.
Trapped conveniently inside the Yarra Valley Chocolaterie, Karen Martini and Richard Barassi whip up a chocolate avocado mousse, pour out a decadent chocolate tofu tart with spiced plums, and take a rocky road to chocolate heaven.
Amongst the swiss chard of Corrigans Farm, Karen Martini and Richard Barassi put the Fiat through its paces to prepare clever turkey tacos, slow cook a sovereign lamb shoulder, and roll out GF potato gnocchi for a FODMAP friend.
In this Series 2 finale, Karen and Richard celebrate the cool climate of Coldstream Hills Winery with a GF entertaining platter, spice flathead tails with a crunch, and BBQ chicken with lashings of rosewater.