Jonathan Phang's Gourmet Trains

Jonathan tries his hand at shortbread making, experiences life as a King on the Royal Yacht Britannia and gets his very own traditional Scottish kilt. Before being whisked off on an intimate 540 mile round trip on the glorious Belmont Royal Scotsman, where he takes in a bit of trout fishing at the Rothiemurchus estate and investigates Scottish history at the Culloden battlefield.

In Vancouver Jonathan explores the emerging food scene in this ethnically diverse melting pot of a city, trying everything from sushi to street food, and from what can only be described as the most delicious sandwich in the world to the best high end restaurants in town. He meets the legendary Chef Tojo, who gave the world the California roll, and who gives Jonathan a crash course in sushi.

In the second part of Jonathan's North American adventure aboard the glamourous and retro The Canadian he leaves behind the Rockies and heads to the vast expanses of the prairies. But not before taking a walk on the wild side as a biker in bear country and making hemp crepes with fire cooked salmon in the holiday home of Royalty at the Outlook Cabin.

Embarking on the first stage of his continent crossing journey, Jonathan boards the Indian Pacific, talks culinary influences and dines with Australian Masterchef winner Adam Laiw and has a go at cheese creation with artisan maker Kris Lloyd. Crossing the immense Nallabor plains Jonathan makes a brief stop at Cook, the once bustling historic town that now has a population of just four people.

In the relaxed comfortable surroundings of Kitchen by Mike Jonathan samples the flavours of an entirely homemade menu and 3 day prepared pork. Having travelled to Cairns Jonathan visits Nunu and Nick Holloway, a chef who has the dream larder on his door step and cooks smoked red emperor fish packed with flavour.

Jonathan fulfils a dream of a lifetime when he visits Peru's Machu Picchu. But first he visits Lima, the gastronomic capital of South America and tries a range of traditional dishes and local foods with a modern twist. Chef Herman's culsa limenion embraces the variety of native ingredients to make a work of art dish and Jonathan samples the classic Peruvian drink, the pisco sour.