Ep 3. The Blue Moutains of NSW

Taste of Australia season 2 episode 3 titled "The Blue Mountains of NSW" takes viewers on a journey through the stunning Blue Mountains region of New South Wales. The episode begins with the show's host, Roberta 'Bobbie' Mahajan, arriving in the picturesque town of Katoomba, nestled in the heart of the Blue Mountains.

Bobbie explores the town's charming cafés and shops, and meets some of the locals who offer insights into the region's unique culture and history. Throughout the episode, viewers are treated to sweeping shots of the area's dense eucalyptus forests, towering sandstone cliffs, and cascading waterfalls, highlighting the natural beauty of the Blue Mountains.

The first stop on Bobbie's culinary journey is at the historic Hydro Majestic Hotel, a grand old dame of the Blue Mountains. Here, she meets Executive Chef, Mate Herceg, who takes Bobbie through the hotel's lavish dining room, showcasing its stunning Art Deco architecture. Mate then invites Bobbie to join him in the kitchen, where he prepares a delectable seafood platter featuring locally sourced lobster, prawns, and oysters. Bobbie learns about the hotel's history while enjoying the succulent seafood, which is paired with a crisp, locally produced Riesling.

Next up, Bobbie heads to Dryridge Estate, a boutique winery nestled in the Megalong Valley. Here, she meets winemakers Pauline and Mark Meo, who take her through their vineyard and winemaking process. Bobbie learns about the unique terroir of the Blue Mountains, which gives the wines of the region their distinct character. She then samples several of Dryridge's award-winning wines, including a crisp Sauvignon Blanc and a rich, fruity Shiraz.

Moving on from wine to chocolate, Bobbie visits Josophan's Fine Chocolates in Leura, where she meets award-winning chocolatier Jodie Van Der Velden. Jodie takes Bobbie through her chocolate-making process, showcasing the locally sourced ingredients that inspire her creations. Bobbie tastes Jodie's unique chocolate blends, some of which feature bush tucker ingredients like lemon myrtle and wattleseed, and learns about the art of chocolate tasting and pairing.

The final stop on Bobbie's journey through the Blue Mountains is at The Conservation Hut, a rustic café perched on the edge of the Jamison Valley. Here, she meets owner and chef, Huw Jones, who takes her through his seasonal menu featuring locally sourced, sustainable ingredients. Bobbie enjoys a sumptuous lunch featuring dishes like crispy pork belly with apple and fennel slaw, and beetroot and ricotta tart with hazelnut praline. She learns about Huw's commitment to culinary sustainability, and how he uses indigenous ingredients and traditional techniques to create his dishes.

Throughout "The Blue Mountains of NSW," viewers are treated to not only the rich culinary delights of the region but also to its incredible natural beauty and unique culture. Bobbie's journey provides a vivid and engaging glimpse into the heart of the Blue Mountains, showcasing the best the region has to offer.