Surfing the Menu Season 2 Episode 3 Cairns Highlands, Qld

Surfing the Menu season 2 episode 3 takes us to the Cairns Highlands in Queensland, where chefs Curtis Stone and Ben O'Donoghue continue their culinary adventure.

The episode begins with the chefs visiting a local farmer's market in Atherton, where they meet farmers and taste some fresh produce. They then drive to Mungalli Creek Dairy, a farm that produces artisanal dairy products. Curtis and Ben learn about the process of making cheese and yogurt and even try their hand at milking cows.

Next, the chefs venture into the rainforest to forage for ingredients for their first dish. They come across native ingredients like finger limes, lemon myrtle, and warrigal greens, which they incorporate into their meal. The dish they make is a seared kangaroo fillet with sautéed mushrooms, finger lime dressing, and warrigal greens.

For their second dish, the chefs head to Wallaby Creek, a sustainable prawn farm. They learn about the farm's eco-friendly practices and catch some fresh prawns for their meal. They then create a delicious prawn curry with green papaya salad, using fresh ingredients like lemongrass, ginger, and kaffir lime.

Finally, Curtis and Ben visit a local tea plantation that produces organic black tea. They taste different varieties of tea and learn about the history of tea production in the region. They then use the black tea to create a dessert; a warm chocolate and tea pudding with ice cream.

Throughout the episode, the chefs showcase the beautiful landscapes of the Cairns Highlands while using fresh, sustainable, and local ingredients in their dishes. This episode is a celebration of the region's rich food culture and how it's intertwined with its natural environment.