Restaurant Australia

Inspired by the picturesque surrounds of the River Derwent, Neil Perry, Ben Shewry and Peter Gilmore agree on a seafood theme for the first course then head their separate ways, tracing their chosen ingredients to passionate producers scattered across the country.

In search of ingredients for their main meals, Neil visits Victoria's High Country to talk to David Blackmore about his 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. A speedy service kicks into action and the guests luxuriate in each dish, appreciating their foray into the best of Australian cuisine.