In this episode the abstract notion of taste is discussed with some of Australia best chefs. Neil Perry explains how he developed his exquisite palate and describes the milestones that helped tweak his appreciation of superb food. He discusses the skill of integrating tastes and flavours and explains how everyone can challenge and develop their palates.
- Recipe: Stir Fried Lobster and Kangaroo Island Chicken with Shiitake Mushrooms, Hand Cut Noodles and Red Curry Sauce
- Recipe with David Thompson: Variation on son-in-law eggs
- Recipe: Tea smoked duck with leek and gai choy turnover, pineapple, star anise and ginger caramel sauce
- Recipe: King prawn and coconut cake with duck confit and kimchi flavoured congee sauce
Neil unwinds with David Thompson at the end of the night