Avec Eric

Eric travels to Australia's Northern Territory where he meets local chef and jackaroo Lynton Tapp to experience local cuisine and fishes for Burramundi. Inspired by his wildlife adventures, Eric will prepare Striped Bass with Green Papaya Salad and Blood Orange with a Citrus Vinaigrette.

Eric visits South Korea on a quest for spiritual enlightenment where he has the rare privilege of learning the ancient cooking secrets of the Buddhist Monks and Nuns. Inspired by the food that Eric cooks with the nun, Eric will prepare a Spicy Tomato Consommé.

Chef/sommelier Aldo Sohm tours Adelaide�۪s wine regions, sampling some of South Australia�۪s finest at Penfolds to D�۪Arenberg in the McLaren Vale, while Eric heads to Kangaroo Island and tastes the diverse offerings from local producers. Back home, Eric prepares Garlic and Rosemary Studded Leg of Lamb with Potato Puree paired with South Australian varietals.

Eric heads out into the Margaret River (Western Australia) coastal region braving crashing waves and searching for abalone. Eric prepares a Goat Cheese Parfait with golden beets, apples, potatoes, and an olive vinaigrette paired with a Margaret River Voyager Estate wine.

On his mission to explore the influence of Korean cuisine in the culinary world Eric seeks the counsel of famed New York chef David Chang. Eric prepares Korean Style Shrimp Cioppino with Gochujang inspired by his journey.

Eric heads to rural NSW for some fishing and foraging and gets to cook kangaroo on the farm owned by one of Australia's most heralded chefs James Viles of Biota. He also visits Anthony Puharich at deluxe butchery Victor Churchill and enjoys one of his best meals ever at Sepia. Back at home Eric prepares Seared Flank Steak with Chimichurri and a side of Byadli.

Eric visits his dear friends/Chefs Mario Pagan and Jose Santaella in Puerto Rico and attempts to catch some big sport fish while exploring the city's burgeoning food scene. Eric is inspired to prepare Cod Serenata.

Eric visits Melbourne�۪s Queen Victoria Market and hits some of the hottest restaurants in town. He also visits David Blackmore, a Waygu cattle farmer recognized and embraced by Japanese traditionalists. Eric prepares Seared Tandoori Spiced Hamachi with Pickled Cucumbers.

Eric tries surfing at Puerto Rico�۪s premiere surfing sport, Rincon and meets his oldest friend and mentor Alfredo Ayala to enjoy a picnic of spiny lobsters that Eric has caught and rice and beans that Alfredo has prepared. Eric prepares Snapper with Sofrito Emulsion.

Eric attends a dinner in Hobart, Tasmania hosted by three of Australia�۪s most esteemed chefs Ben Shewry, Neil Perry, and Peter Gilmore. Eric is inspired to prepare Seared Tasmanian Sea Trout, watercress, finger lime and trout roe sauce vierge.

Eric hosts a Puerto Rican fiesta filled with lech�_n from the master ���Apa�۝ Ramos and rum from producer Ron del Barrilito. Inspired by his travels through Puerto Rico Eric prepares Pan Roasted Pork Chop Encebollado with Rosemary Scented Bananas.

Eric visits the DMZ where he explores Unification Village, an area where war, nature and people cohabitate. He is inspirted to prepare Poached Daikon with radish salad and kimchi chicken broth.