Poultry and Game
Series 1 · Episode 4
Maggie Beer shows us her famous roast chook at the Barossa farm house, before Anthony heads to Lilydale chicken farm to see how they process their free range products. Inside Sydney's Mr. Wong, chef Dan Hong cooks his best duck recipe and back at the butcher shop, Anthony shows you how to debone a chicken and make a simple stock with the leftovers.
Anthony heads to New Zealand to learn all about Venison and cooks a delicious meal with a local chef. Shannon Bennett prepares a wallaby dish and Pete Evans cooks spiced roo skewers with pomegranate. And back at home, Anthony cooks us his version of dude food - crumbed rabbit.