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The battle of the proteins - fish, rabbit, lamb and.... oh, sorry no chicken - lots of skill, tricky techniques and fresh ingredients produced plenty of amazing dishes:

interesting ingredients

Seafood on display included Salmon, Snapper, Barramundi, Squid, Prawns and Blue Swimmer Crab (including how to remove a poo-shoot).

recipes & things to try

Ooh yum... what to choose.

To get you going, here is a link to a recipe for Beurre Blanc Sauce from Taste.com.au which will go well with either grilled fish or meat. Sophie made a version of this recipe to top her Herb Crusted Snapper and used Verjuice instead of vinegar. Australian culinary legend Maggie Beer is the Verjuice Queen and has some good recipes listed here.

Also, at the bottom of the page, you will find a PDF download of the recipe for Anthony's Garlic Prawns which will get your career as a prawn de-poo-shooter started.

history, cuisine & culture

A French dude known as Cur, said "La cuisine, c'est quand les choses ont le goût de ce qu'elles sont translates into English as "Good cooking is when things taste of what they are." Cur was actually Maurice Edmond Sailland (1872-1956), who was better known by his pen-name "Curnonsky" and he was the Matt Preston of his time as a restaurant critic and writer for many gastronomic publications.

any questions?

The big question of the night was "why do butchers wear blue and white striped aprons?" Well, that's what YG asked when spotting George, and the answer goes back to the 10th Century.

If you have any questions about anything else you saw on the show, please just ask