Next Episode of Andy and Ben Eat Australia is
not planed. TV Show was canceled.
This mouth-watering and engaging series sees best mate foodie triple-threats Andy Allen and Ben Milbourne fish and forage their way across Australia from Tasmania to North Queensland. Following the success of their trips to Mexico, Spain and Portugal in "Andy & Ben Eat The World", Andy & Ben's next trip is exploring their own backyard. Set against the backdrop of the diverse Australian eating culture, Andy Allen and Ben Milbourne will literally catch, fish, farm, forage and find everything they need to eat.
Andy and his mate & business partner Mark LaBrooy hit the road again. This time they are in Parramatta to visit the famous Knafeh Bearded Bakers. Following some baking & ‘dancing', Andy heads off to Rylstone to learn how to make classic Chinese dumplings at 29-nine-99 Yum Cha House. Andy then continues his drive over to Port Stephens to visit his family home, do some fishing with his Dad and cook the family famous Beer Battered Flathead fish & chips on his coal BBQ from the beach on Broughton Island.
Andy is back on the road, this time he's doing a quick BBQ prawn rolls dish for the crew on the beach in Coffs Harbour. He arrives to the Byron Hinterland, and heads straight to Milk & Honey Pizzeria in Mullumbimby to check out chef/owner Tim Brebner's wood fire oven. The next day Andy is at Three Blue Ducks on the Farm in Byron Bay to cook a couple of dishes using their local ingredients; Charcoal BBQ carrots and Beer & Maple glazed Pork Belly. After a quick stop cooking Sicilian omelettes at the New Brighton Markets with Rob Costanzo of the Nomadic Kitchen and a visit to the Salumi Brothers in Billinudgel, he's off over the border into QLD as the journey continues…!
Andy arrives in Brisbane and visits CBD beekeeper Jack Stone from Bee One Third to help him harvest honey from a CBD rooftop. After visiting progressive restaurant Urbane and meeting owner/chef Alejandro Cancino, he enjoys a sunset cocktail atop one of Brisbane's best rooftop bars, Eleven. The next day Andy finds himself in the Scenic Rim, where he visits the Australian Lime Caviar Company in Rathdowney and grabs some finger limes while spending the afternoon with owners (and local characters) Ian & Margaret Douglas. The next day he heads north to the Sunny Coast and drops into the Falls Farm, a new, emerging sustainable farm in Mapleton QLD, where he cooks a Honey Glazed Pork Neck with roasted beetroot salad and buttered apples for sunset dinner in their outdoor wood fired oven.
Waking up at the Falls Farm, Andy has an explore of its small but incredible produce. After a dip, Andy continues his way to meet Ben in Tropical North QLD - but on the way he makes a stop on Fraser Island. Why not? So we join Andy as he takes a (very) small plane from the Sunshine Coast onto the largest sand island in the world. While on the island he prepares a sunset Goldband Snapper & finger lime sashimi dish, try his hand at all forms of fishing (to no avail), do a bit of sandboarding and cook a whole 6kg Red Emperor across the firepit of ‘Eliza Lodge', the desireable eco-mansion he and the crew are crashing in for the night.
Andy & Ben are re-united for the final episode! The boys meet up at the airport in sunny Cairns, and head straight to Crystal Cascades for a spring waterfall swim. Refreshed, they partake in a local foraging expedition on the mudflats of Cooya Beach, spearing crabs with their Indigenous guide. An impromptu chilli crab cook-up ensues on the beach before a QLD summer storm hits. The following day, they are in Palm Cove at Nu Nu restaurant to hang out and cook with inspiring chef/owner Nick Holloway. The boys end their trip with a surprise helicopter adventure to the remote sand bank Vlasoff Cay, and a visual montage of the road trip is served up as Andy remembers all the experiences and people along the way.
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