In Western Australia, star chef Curtis Stone goes looking for mud crabs on the beach. He also stops at a cattle ranch, before heading home to prepare the perfect steak and crab with mango salad.

A trip to Rioja, Spain, inspires Curtis to carve some Spanish ham, make croquettas, grill some mushrooms, and poach some pears.

Curtis returns home from a trip to Rome, cooking up cacio e pepe risotto balls and roasted lamb with potatoes.

Curtis returns from a trip to northern Californian wine country, cooking pan-seared salmon with fennel, and roast chicken and grapes.

Curtis takes a closer look at Indigenous cooking in NSW and goes lobster fishing at night; at home, Curtis makes shrimp scallop curry.

Curtis befriends some pigs in Umbria, Italy, and forages for truffles; at home, Curtis whips up some polenta and roasts a crispy pork belly.

Chef Curtis Stone heads to South Australia, where he prepares pheasant and marmalade with legendary cook Maggie Beer, and gives sheepshearing a go.

Curtis Stone heads to Lombardy with long-time friend Richie, where they prepare pizza dough and explore a cheese cave.

Curtis visits a cattle ranch in Margaret River, Australia, and cooks steak sandwiches with caramelised onions and Gruyère, and a lemongrass shrimp stir-fry.

Curtis Stone goes to the central coast of California to check out wine country, where he visits a goat creamery and oyster farm.

Curtis travels to the big islands of Hawaii, where he goes competitive spearfishing, and visits his brother who raises Berkshire pigs.

Curtis travels back to his home town of Melbourne, Victoria. He catches up with his brother, Luke, to meet a former Formula One engineer, who has turned into a baker.