Series 3 · Episode 1
Paul travels through North West Tasmania to discover the cray fishing industry, and how to make an intriguing cray stack. Tasmania has some of the world's cleanest oceans and it provides 80% of the food for Tasmania.
Series 3 · Episode 2
Paul jumps on hi bike and heads to the Sebel to show all its relaxation facilities, but it's not long until he I back on the road and heading towards the De Bortoli vineyards. At De Bortolli, he meets Gordon Ramsey trained chef Tim Keenan.
Series 3 · Episode 3
Paul meets local Aboriginal chef, Bob Taylor, who suggests teaching Paul how to make a menu of traditional damper and kangaroo tail. Paul learns the technique of the bush oven with Bob.
Series 3 · Episode 4
Paul's first stop is Beechworth, which lends its name to the largest independent honey company in Australia - Beechworth Honey.