Ep 1. Ningaloo Coast, WA

In the first episode of Surfing the Menu season 2, the duo of Curtis Stone and Ben O'Donoghue take a journey to the Ningaloo Coast, located in the unspoiled region of Western Australia. The area is known for its pristine beaches, crystal clear blue waters, and abundant marine-life, making it the perfect destination for the chefs to explore the fresh seafood offerings of the region.

The episode kicks off with the hosts heading out on a boat tour to observe the majestic whalesharks, gentle giants of the ocean who migrate to this region every year to feed on plankton. Curtis and Ben put on their snorkeling gear and hop into the water for a closer look at these magnificent creatures. The hosts are awed by the sheer size of the whalesharks, which can grow up to 12 meters in length. The experience is breathtaking and the chefs are grateful to witness the awe-inspiring scenes of the creatures swimming alongside them.

Moving on from the adventure of observing marine wildlife, Curtis and Ben shift their focus to the local delicacy, Coral Trout. They head over to a local fishing village where they discover a variety of fresh seafood, including squids, lobsters, and mud crabs. However, they find out that the most sought after and delicious fish is the coral trout, which is in huge demand across the country. The chefs have a chat with the local fishermen to learn more about the catch, and how they preserve and share their knowledge generation after generation.

Next, they meet up with a local Aboriginal elder who provides insights into the traditional cooking methods of the region. The host duo learns about the unique bush-tucker ingredients used in Indigenous cuisine, such as the lemon myrtle and the macadamia nuts, which they incorporate into their dishes later in the episode. Given that the Aboriginal people have called this area their home for thousands of years, the chefs jump at the opportunity to draw inspiration from their cooking methods and techniques.

For the final leg of their Ningaloo Coast journey, Curtis and Ben head over to a local farm where they learn about sustainable farming practices. They tour the farm with the owner and learn how the farm operates in an ecologically sound way, raising livestock and crops, and minimizing the environmental impact. The chefs leave the farm impressed with the vast variety of produce grown, ranging from mangoes to chilies.

Finally, the duo heads to the kitchen to showcase their own creations inspired by their journey through the Ningaloo Coast. Curtis prepares a fresh squid dish, showcasing the Aboriginal bush-tucker ingredient lemon myrtle. He combines the local ingredients to create a simple and elegant dish that highlights the unique flavors of the region. Ben prepares a delicious coral trout, which he catches earlier in the episode alongside the local fishermen. He prepares the fish with macadamia nuts and wattle-seed spice. Both dishes look and smell delicious, with the hosts concluding that the fresh seafood of the Ningaloo Coast is something truly special.

Overall, this episode of Surfing the Menu season 2 showcases the breathtaking natural beauty of the Ningaloo Coast and the fresh local produce on offer. Curtis and Ben pay homage to the traditional Indigenous culinary techniques and explore sustainable farming practices that are increasingly important in our world today. This episode is a must-watch for anyone interested in the Australian food scene and the beauty of the country's West Coast.