The Kimberley’s coastline ranges over 12,000 kilometres, much of which is inaccessible by land, so a local guide takes Jack island hopping to find some of the world’s most pristine oyster beds.
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Jack Stein with Di Appleby fishing in Broome Episode 5: Oysters, crabs & bananas
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Next, Jack is introduced to gubinge, a native fruit that is one of the richest sources of Vitamin C on the planet, before being invited to a special Indigenous gathering to mark the Kimberley Moon Festival. Jack collects some local honey before joining Di Appleby, a respected Indigenous elder and a keen fisher, to try their luck at catching some of a seasonal bounty, a local white fish Salmon with exceptional flavour, using the two ingredients in his Blue Nose Salmon with Soy Honey Caramel. The unique produce they turn up proves perfect for one of Jack’s favourite meals, Clams with XO sauce. The tropical climate of Australia’s Northwest lends itself to a whole variety of interesting ingredients, as Jack finds out on his visit to the sea with Indigenous guide Bart Pigram, a descendant of a coastal people who have lived from the sea for thousands of years. Next up, Jack takes a look through a local organic garden that’s 30 years old, selecting ingredients for his vegetarian curry, before heading to one of the world’s most remote pearl farms to source a very unique ingredient. In a fusion dish inspired by the local history, Jack mixes a French style of cooking fish with a traditional laksa recipe. After a successful catch, Brian agrees to make Jack his secret blachang recipe - the perfect spicy accompaniment to fresh-caught fish. First stop, a place called Cape Leveque, home to many Indigenous communities, and some of the worlds’ best fishing with local traditional owner Brian Lee. Jack finds his way to Broome, famous for its beaches and abundant sea life, as well as a rich pearling history which has led to a multicultural melting pot of culinary traditions. He ends the day with a picturesque stroll through a cherry orchard, attempting to bond with the workers.įish vindaloo Episode 2: Pearls & fresh fish Jack starts his journey aboard an abalone vessel before heading to Manjimup to train up some truffle dogs in the art of the hunt. Join him on this adventure across the foodie mecca of Australia's South-West! Episode 1: Abalone, Truffles & Cherries
BOOM BEACH SNEAK PEEKS SERIES
In Series 1 of Born to Cook: Jack Stein Downunder, Jack, along with his dad Rick, works his way through WA’s South-West and the Southern Forrests region, meeting the producers at the helm of the foodie revolution defining the region.
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Starting as a kitchen porter during the school holidays in The Seafood Restaurant in Padstow before moving to the front of house, the hospitality industry remained a huge part of Jack’s life. After studying, he returned to The Seafood Restaurant as commis chef before taking the position of sous chef at Rick Stein’s Café two years later. In 2013 Jack was promoted to the role of executive chef, overseeing the company’s nine restaurants, pub, cookery school and its brigade of over 100 chefs. Born in Cornwall, Jack is the middle son of his famous foodie father Rick. His passion for food began early, influenced by family holidays exploring different cuisines.