Ep 7. Cockburn Sound

Surfing the Menu is a television series that features two chefs, Ben O'Donoghue and Curtis Stone, who travel the world to explore different cuisines and cultures. The show's third season, episode seven, is titled Cockburn Sound, and it takes the chefs to Western Australia to discover the unique food and scenery of the region.

In this episode, Ben and Curtis start their journey in Fremantle, the port city south of Perth, where they visit a local seafood market to pick the freshest ingredients for their cooking. They meet with local fishmongers who show them the best catches of the day, including king prawns, crayfish, and some lesser-known species like silver bream and whiting.

After stocking up on seafood, Ben and Curtis head to Cockburn Sound, a natural harbor that is famous for its oyster farms. They visit one of the region's top oyster producers, where they learn about the different types of oysters grown in the Sound and get a glimpse of the harvesting process. The chefs also sample the oysters right out of the water and are impressed by the freshness and flavor.

Next, the chefs head to a nearby island called Penguin Island, where they meet with a local ranger who takes them on a tour of the island's wildlife. They encounter a colony of cute little penguins, as well as some sea lions and dolphins that inhabit the area. The chefs are in awe of the island's natural beauty and are inspired to create a dish that captures the essence of the surroundings.

Back on the mainland, the chefs visit a winery in the Margaret River region, famous for producing some of Australia's best wines. They meet with the winemaker who shows them around the vineyard and explains the unique terroir that gives the wines their distinct flavors. Ben and Curtis sample some of the wines and choose a bottle that will pair well with their seafood dishes.

Finally, the chefs head to a beachside restaurant where they showcase their culinary skills and prepare a seafood feast for a group of local foodies. They start by making a seafood platter, featuring the king prawns, crayfish, oysters, and some grilled fish. They also prepare a panko-crumbed silver bream, served with a creamy lemon sauce and a green herb salad. For their main course, the chefs create a crayfish linguine, with cherry tomatoes, garlic, and chili, to which they add a unique twist using some of the island's native herbs. The guests are blown away by the dishes and applaud the chefs' creativity and execution.

In conclusion, Surfing the Menu's season 3, episode 7, Cockburn Sound, takes viewers on a culinary journey to Western Australia, where Ben and Curtis explore the region's seafood, wildlife, wine, and scenery. The episode offers a glimpse into the unique flavors and ingredients of the area, as well as the chefs' expertise and passion for cooking. It is a must-watch for anyone who loves food, travel, and adventure.