Andy & Ben Eat Australia

Together with Ben's Dad, Andy & Ben go diving and cook the Milbourne's family special: lightly battered and fried abalone from the boat. They make a quick stop at the site of Ben's new restaurant and then head to Hobart, one of the most talked about culinary destinations in Australia.

On Bruny Island, Andy and Ben meet with locals who take them foraging for native ingredients, and show them how to skin a Wallaby and Possum. To close out the evening, the boys fire up a massive tomahawk steak as they reflect on the Tassie adventure.

Andy arrives into Adelaide and makes a bee-line to visit Africola restaurant, cooking with chef/owner Duncan Welgemoed. Following the creation of an epic feed, Andy heads towards the Barossa via a quick stop at Udder Delights cheese shop.

It's a freezing morning in The Clare Valley and Andy heads to Terroir Auburn to meet local chef and wild food forager, Dan Moss. Amidst pouring rain, flash flooding and road closures, Dan & Andy head off to meet some local food producers.

Andy heads down into the Yorke Peninsula where he makes a Blue Swimmer Crab pasta to die for. Following this, he connects with local Indigenous figure and touring leader, Quenten Agius, to forage for the quandong, a native Australian fruit.

Andy and Ben meet up with chef friend Adam D'Sylva to dine at CODA. The next day the boys enjoy their very own ‘Food Crawl’, sampling hidden gems throughout the city. Then, it’s a night on the town to discover Melbourne’s unique cocktail scene.