The Cook and the Chef Season 3 Episode 38
Overview:
What is it about Tasmania that makes its seafood so great? Is it the clarity of the water that surrounds the island state, its coldness, or the ingenuity of the locals? Simon visited recently to find out and met a couple of young scallop fishermen and some unusual seaweed divers.
Genre : Documentary
Actors : Maggie Beer, Simon Bryant
Release Date : 2008-11-12
Duration : 25 menit
Rating : ⭐ 0/10 (0 votes)
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Other Episodes (Season 3)
1. Raspberries + Barramundi
2. Crocs + Honey
3. Fish + Crabs
4. Mangoes + Cheese
5. Herbs + Pearls
6. Jackfruit + Goat
7. Lamb + Cockles
8. Darwin Market + Sea Cucumber
9. Chocolate + Lamb
10. Food for Kids
11. Oats + Goats Cheese
12. Pepper + Salt
13. Trout + Egg
14. Bush Tucker + Buffalo Mozzarella
15. A Diabetic Diet
16. Dried Food + Eels
17. Quince & Pork
18. 100th Special
19. Land of the Long White Cloud
20. New Zealand Kumara + Venison
21. New Zealand Salmon + Wasabi
22. Olives & Mussels
23. Feijoa & Kiwi Fruit
24. Lamb & Saffron
25. Root Veg & Guinea Fowl
26. Fish
27. Cauliflower + Passionfruit
28. Limes + Rice
29. Brussels Sprouts + Avocado
30. Lemon Myrtle + Pizzas
31. Coffee + Macadamia Nuts
32. Cheese + Crabs
33. Bananas + Artichokes
34. Cooking in a Restaurant
35. Anlaby - A Country Homestead
36. Produce of Two Islands
37. Lobster & Mushrooms
38. Seaweed & Scallops
39. Beetroot & Pepper
40. Christmas Holidays
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