Hairy Bikers' Bakeation

The home of Mozart, The Sound of Music and Arnold Schwarzenegger provides the fifth leg of the Hairy Bikers' adventure. The trip starts in Vienna, patisserie capital of the world, and ends atop the spectacularGrossglockner Alpine pass, one of the world's most spectacular biking roads.

In Vienna, Si and Dave unravel the mystery of the two competing sachertorte recipes and taste the latest version - sachertorte 'reloaded'. They make apfelstrudel with the owner of a roadside B&B, cook linzertorte in Linz and a chocolate gugelhupf cake for a bunch of bikers from Huddersfield.

Along the way, they also meet a former baking world champion to see how he has reinvented gingerbread, and discover the 'green gold' of Austria - nutritious, delicious pumpkin seed oil. In this largely Catholic country, the Bikers overnight in a monastery and are up with the lark to cook kipferl, a giant 'brioche meets croissant', for the monks' breakfast.

And, of course, you can't travel through Austria without learning to yodel. That is where Fritz comes in, mountain man, wood-fire cook and yodel coach - a real one-off.

It's the sixth leg of the Hairy Bikers' adventure and they have made it as far as southern Europe, Italy to be precise. Starting in Venice, the Bikers have to abandon their bikes in favour of a more elegant form of transport, the gondola, but that doesn't stop them cooking. By the side of a canal, they bake a classic focaccia with rosemary.

But it's not long before they are back on the road, making a dash for Turin to help celebrate Italy's 150th birthday. In between, they cook a stromboli (American-style rolled-up pizza) and visit a hazelnut farm to learn the secrets of a certain hazelnut and chocolate spread.

But it's off the beaten track that they enjoy the 'real Italy'; a pasta pie on the back streets of Ferrara, catching up with Si's sister who lives in Tuscany, visiting old friends at their weekend retreat for a Tuscan feast and the chance to relive The Italian Job on the rooftop track of the old Fiat factory. World-class food, stunning scenery and fantastic people!

Many people regard France as the home of gastronomy and Lyon the culinary capital of France, so that is where the journey across France begins as Dave and Si explore the 'bouchon' - a restaurant traditionallyrun by a female chef or 'mere Lyonnaise'.

As for their own efforts, they start with a tarte aux pralines and create a saucisson-stuffed brioche. After a quick stop to learn the secrets of teeth-pulling nougat in Montelimar, they go truffle-hunting for the famous white summer truffle, which they use to make truffle-infused butter and brie. En route, they also bake an apricot tarte tatin and a delectable flan de Saint Jean de Minervois (like a crème caramel but made with lavender honey and dessert wine).

But it is not all baking on this trip. They also meet up with Dave's old flatmate, French Pat, who he has not seen for 30 years, and they are inducted into the Ancient Order of the Cassoulet when they reach their journey's end in Carcassonne.

After nearly 5,000 miles, the Hairy Bikers reach the last leg of their journey, which takes them through northern Spain. Their journey starts in San Sebastian, where they get stuck in to the local cuisine withpinchos (tapas gone large!), a traditional Basque dining club and goose barnacles, a challenging local delicacy.

They bake up a storm too, in the form of a pan rustico (traditional bread), a fabulous Basque chicken pie and a seafood empanada, packed with locally caught fish. But that's not all. They also learn the secret properties of spelt, Europe's forgotten grain, and use it to bake, not only bread, but a giant spelt sausage roll packed with chorizo.

In Galicia, they join in local celebrations - a quiemada - which involve flaming liquour and an ancient pagan ceremony. Their 5,000-mile adventure ends in Santiago de Compostela with a spectacular firework display to celebrate the 800th anniversary of St James. Great food and great company, the Spanish leg is a fitting end to the Hairy Bikers' brilliant Bake-ation.