Sean's Kitchen

To discover what New Yorkers are eating right now Sean immerses himself in the food and rich culture of New York city's diverse immigrants. Meeting up with Clark Wolf and Daniel Humm, two of New York's toasts of the town are just a couple of the amazing adventures that await him in this first episode of Sean's Kitchen.

Tensions are high in Sean's Kitchen over the issue of space. While construction continues Sean visits a Black Angus Beef farm where he learns why grasslands beef is the best beef. In New York, Sean hooks up with local chef Tiffany Friedman where they explore traditional Jewish food, and he visits the oldest Steak house in New York where he cooks in one of the hottest broilers he's ever seen.

Sean catches up with Saskia Beer, making sure that she can provide some of her chickens for his restaurant in Adelaide. When she says yes, he cooks up a delicious Chicken Saltimbocca before jumping on a plane to New York. Here he checks out the delights of Broadway Bites and meets up with some amazing crepe makers, and the genius behind Roberta's Pizza. He also meets the King of fried chicken.

Sean's finally got the keys to his very own restaurant - but now the hard work begins. It's straight down to Murray Bridge to sample the local Berkshire Pork and cooks up a Pork and Black Pudding with Pear dish. In New York, he starts right in the heart of Five Points where Chinatown meets Little Italy. It's a fusion of food that's put to the test when Sean tries Spaghetti with Snails.

The restaurant is getting ready to go, but there are a couple more things Sean needs to find for his menu, and they're on Kangaroo Island. There he meets Damien Trethewey from Kangaroo Island Gold and Justin Harman at Island Pure shows Sean all his amazing cheese. In New York, Sean finds the best doughnuts at Dough, where Fanny inspires him to put his own doughnuts on Sean's Kitchen menu.

In NY, after a quick trip through the Bronx with Larry Romano and a lovely farewell with Clark Wolf, it's time to come home. Sean's got a taste for seafood, so he goes on an early morning fishing expedition in South Australia and feels the pressure mounting as the opening day looms. Finally, after three years of planning, Sean's Kitchen is open to great applause.