Jimmy Shu's Taste of the Territory

Jimmy Shu is at the busy Parap Saturday markets where he says that street food is one of the best ways to get to know a culture. In this episode he tastes some of Darwin's most popular street food. Jimmy talks about Darwin's Laksa obsession and goes to Mary's Laksa stall to meet Mary who has been making Darwin's most famous Laksa for over 20 years. Jimmy then meets Wayne who runs the famous Vietnamese stall. Jimmy says Wayne makes an amazing banh mi which, after finding out about Wayne's secret recipes, he just has to try. Jimmy then visits the Sunday Rapid Creek Market and shows us his favourite breakfast street food, a regional Thai braised pork delicacy that's cooked by master street food chef Kanchana. Jimmy then goes to meet Amye Un who runs a small eatery on the Stuart Highway in town, Warung Ibu Amye serving Balinese and Timorese dishes. As Amye shows Jimmy how to make her mother's charcoal chicken, her signature dish, as she tells Jimmy about her colourful life.

Jimmy visits the breathtaking landscapes of Kakadu to find out about Top End bush foods that Aboriginal people have been eating for thousands of years. He meets traditional owner Mandy Muir who takes Jimmy to see her country via a boat trip along the spectacular Yellow Waters. Next, Jimmy meets young Bininj chef, Ben Tyler who runs Kakadu Kitchen. Ben shows Jimmy how he and his family cook magpie goose using the traditional method of hot coals. Jimmy then shows Ben how to make magpie goose dumplings. Next Jimmy hits the famous Nightcliff Sunday market where he meets Samiah and her daughter Sitti. Samiah has been selling home-style Malaysian food at the Nightcliff markets for 15 years. She's a self-taught cook and cooks family recipes passed down over generations. Samiah and Sitti show Jimmy how to make their innovative signature dish – Beef Rendang Roti Wrap. Jimmy goes to Roast & Noodle 328, a little restaurant in the Mall's Galleria food court famous for its Hong Kong style roasted meats. Owner Danny Yeum takes Jimmy through the kitchen and shows him how he makes his signature Roast Duck. Finally, Jimmy goes to Moorish Cafe, Darwin's first tapas restaurant and talks to owner Marc Wagnan about how Darwin's food scene has changed so rapidly. Jimmy tries their beef brisket showcasing local beef from Eva Valley Meats.

Jimmy is off to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. He then goes to meet Petra, whose raw cakes have become almost a staple dessert in local Darwin homes. Petra and Jimmy then go to a local shoe shop in Nightcliff where Petra gets her lemons and limes from the owner of the shop who grows them in his backyard. Petra shows Jimmy how to make her lime and macadamia raw cheesecake. Jimmy meets Wana Sinclair, who's a master Thai dessert maker at the Rapid Creek Market. She says her mother has had this stall since the 1980s and it's one of the oldest stalls at the market. Wana shows Jimmy how to make her signature Mung Bean Donut, something that is only available at her stall in Darwin. It's a very traditional Thai recipe she has been perfected over many years. The episode ends with a bang at the Hanuman stall at Darwin Festival. One of their most popular items on the menu is Jimmy's Sticky Black Rice Creme Brûlée. Jimmy talks about how he came up with this inventive dessert that fuses modern French cuisine with Asian flavours.

After seven episodes of showing the best of Darwin's food secrets, Jimmy heads into the kitchen of his own award-winning Darwin restaurant Hanuman which he opened in 1992. He talks about his Chinese Sri Lankan background and how that has inspired his love of Indian/Malay/Nonya cuisine. Jimmy then cooks one of his favourite dishes from childhood, Chinese roast pork belly with garlic noodles. Jimmy then goes to fine dining establishment, Pee Wee's at East Point and meets Danny, their dessert chef who shows Jimmy how to make their signature coconut lime pannacotta. To end the series Jimmy travels to Nitmiluk National Park (Katherine Gorge), Cicada Lodge, 300km south of Darwin. The Lodge is nestled in natural bush, high above the ancient waterways of the Katherine River system. Jimmy spends the day with young Indigenous chef Sage Bowman-Kean who is the sous chef at Cicada Lodge. Sage shows Jimmy how to assemble their signature tasting platter that combines native ingredients and local produce from the area with contemporary cuisine.