Six different Australian celebrity chefs, including Dan Churchill, Sarah Todd, Rebecca Sullivan, Luke Hines, Mark Olive and Paul West visit remote locations around the world to learn more about food security and sustainability practices. Each chef becomes an assistant to the local cooks in these diverse communities to experience and learn more about their unique food cultures, real-life challenges and some amazing recipes. Agricultural science and culinary creativity come together in kitchens around the world.
Meet your hosts
Meet the six good cooks learning to cook like a local
Episode 1: Vietnam
With irrepressible energy and enthusiasm, Dan Churchill a Sydney-born chef, who recently opened a new restaurant in New York, travelled to the Mekong Delta of Vietnam. He tried his hand at pork and crab soup, rice paper rolls and even catching, filleting and cooking a local water snake.
Recipes
Vietnamese fresh rice paper rolls Source: The Good Cooks
Episode 2: Fuji
As if being a mum, entrepreneur, chef and running three restaurants isn’t enough, Sarah Todd travelled to the tourist hub of the South Pacific, Nadi, Fiji to explore the fledgling tropical fruit industry being helped by Australian agricultural science and to cook like a Fijian.
Sarah Todd learns how to cook some traditional recipes using staple Pacific island ingredients. Source: The Good Cooks
Episode 3: Indonesia
Aussie food writer, TV presenter, and chef Rebecca Sullivan went to West Timor in Indonesia to meet some beef farmers and to learn how to cook their way (with rather a lot of chilli).
Recipes
Beef rendang curry Source: The Good Cooks
Episode 4: Philippines
Aussie fitness/wellness coach and cookbook author, Luke Hines travelled to Guimaras Island in the central Philippines to cook some local delicacies and learn how captive breeding of giant grouper is important for the future of the Asian fishing industry.
Recipes
Episode 5: Tanzania
Mark Olive, aka ‘The Black Olive’, is a well-known celebrity chef with a charismatic style and creative approach to cooking Australian bush foods. Mark saw first-hand how an Australian poultry vaccine is improving Tanzanian village nutrition and to learn how to cook like a local in the remote Rift Valley.
Recipes
4. Boiled chicken in a tomato stew with potatoes, carrot and capsicum (mchemsho wa kuku)
Boiled chicken in a tomato stew with potatoes, carrot and capsicum (mchemsho wa kuku) Source: The Good Cooks
Episode 6: Mozambique
Passionate about connecting people to how their food is grown, Chef and TV presenter Paul West took an adventure across the Indian Ocean to Mozambique to see how one of Africa’s poorest nations is being supported through an Australian-led research partnership.
Recipes
Cassava with balsam apple (xiguinha de cacana) Source: The Good Cooks
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