Surfing the Menu Season 1 Episode 2 Broome

Surfing the Menu is a popular cooking show that takes two friends, Ben O'Donoghue and Curtis Stone, on a culinary adventure throughout Australia. In this episode, Broome, Ben and Curtis head to the remote Kimberley region in Western Australia to discover the unique flavors of this remote area and cook up some delicious dishes.

The episode begins with the two friends arriving in Broome, a picturesque coastal town with a rich history and culture. As they explore the town, they meet with local fisherman, farmers, and chefs to learn more about the local ingredients and cooking traditions.

Their first stop is at Willie Creek Pearls where they meet with a pearl farmer who takes them out on the water to see how the pearls are harvested. The duo samples some oysters from the farm and decide to incorporate them into their dishes later in the episode.

Next, they visit a local fishing wholesaler to find some fresh fish. The fisherman wants the chefs to try a part of the fish that is usually thrown away. Ben and Curtis are up for the challenge and try the fish head, cheeks, and collar that are not usually sold in the market. They are pleasantly surprised by the flavors and decide to use these parts of the fish in their cooking.

The chefs then head to a local farm where they meet with a farmer who grows an unusual ingredient - Kakadu plum. This special fruit is high in vitamin C and is used for medicinal purposes in Indigenous communities. The farmers explain the significance of this fruit to the local culture and the chefs learn how to use it in their cooking.

Cooking time starts in the evening when the chefs set up a kitchen at Gantheaume Point. The beautiful backdrop of sunset and ocean waves makes the cooking experience more pleasant. Ben prepares a dish with the fish head and the cheeks, combined with the flavors of lemon myrtle, wattleseed, and bush tomato. Curtis, on the other hand, prepares a dish with oysters, Kakadu plums, and pickled fennel.

The next day, the chefs start early to prepare for a beach BBQ lunch for the locals. They source fresh prawns and scallops from the fisherman and serve them with sides of corn, tomatoes, and homemade aioli. The locals appreciate the effort and the delicious food.

Finally, the chefs visit a local café where they try their hand at making a popular local dish - barramundi fishcakes. The café owner teaches them the recipe for a unique sauce made with bush tomato and Davidson plum.

As the episode comes to a close, the chefs reflect on the importance of discovering local ingredients and learning about the culture and traditions of the people who live in the Kimberley region. The episode ends on a high note, with the chefs looking forward to their next culinary adventure.

Overall, the episode showcases the beauty and diversity of the Kimberley region while highlighting its unique flavors and ingredients. The episode has a perfect balance of cooking and exploring that makes it entertaining and informative for viewers.