Jimmy's Australian Food Adventure

Jimmy is helped by top chefs, Indigenous Australians, and a real-life Crocodile Dundee as he travels across Australia.

In the Northern Territory and South Australia, Jimmy meets camel drivers, beekeepers and chefs - tasting desert curries and beef, and cooking a Pavlova.

Jimmy completes his tour down under with a look at the current food scene, new science and fusion cooking. But there's also a typical Aussie beach barbeque.

Jimmy explores the unusual wild foods of Western Australia and the Northern Territory, encountering salt water crocodiles, rustling up kangaroo sausages and enjoying bush camp cooking in true outback style.

Jimmy Doherty forages for wild plants at Ayers Rock and tries his hand at mud crabbing in the beautiful wilderness of Western Australia's Cape Leveque. There's also a kangaroo tail supper.

After dining on an Afghan curry in the Flinders Ranges, Jimmy heads to South Australia's Kangaroo Island, where he cooks Australia's national pudding - Pavlova.

Jimmy turns cowboy for a day on one of the Northern Territory huge cattle stations and discovers how Australia is getting into the world truffle market. In the Kimberly Bay region, Jimmy tastes a haute cuisine sensation developed by a pearl farmer.

Jimmy Doherty concludes his tour of Australia's contemporary food scene by exploring the new tastes that waves of immigrants have introduced to the continent.