Field Trip with Curtis Stone returns for its second season this July on FOXTEL’s LifeStyle FOOD channel
The eight-part series follows Australian born, Los Angeles based Curtis Stone, a Michelin-starred chef, restaurateur, author and culinary entrepreneur and his talented team from Maude, as they travel the world seeking inspiration for the regional tasting menus at the Michelin-starred, 24-seat restaurant in Los Angeles.
The second season of Field Trip with Curtis Stone, sees Curtis continue his global culinary adventures to uncover the taste and culture of each delicious destination with more time spent in his native country with Australian culinary icons including Maggie Beer, Jock Zonfrillo and Ben Shewry.
Curtis Stone said:
“I was over the moon to be able to take my team and the crew to Australia to experience my hometown and the rest of this gorgeous country.
Looking back on the footage now, it gives me the travel bug and makes me homesick to revisit these old and new friends. Half of the new season was shot in Oz. I can’t wait for everyone to join me for the ride.”
Kicking off in Adelaide, Curtis meets the Mad Hatter of South Australia’s winemaking Chester Osborn, learns the rigors of sheep shearing and forages with Chef Jock Zonfrillo of Orana and the indigenous advisor to the restaurant.
Curtis returns to his home state of Victoria and meets up with his brother Luke, for what have been called the best croissants outside of France. Curtis heads to Attica kitchen with chef Ben Shewry to cook with indigenous Australian ingredients and he and Luke visit one of Maude’s producers of exquisite olive oil and Curtis can’t return to LA without catching up with his childhood friends who throw him a traditional Greek barbeque.
Unseen footage from this season’s episodes from Down Under feature in a stand-alone episode where he visits the Grand Dame of Australian cooking, Maggie Beerat her farmwhere they chase pheasants and cook a family style meal. Curtis takes on knife making in the Barossa Valley and rum distilling in New South Wales.
His journey around the world for Field Trip takes him to Rome where he entrenches himself with the locals to experience the cuisine, gathers indigenous ingredients from the jungles and waters of Hawaii and travels to Sonoma in California where he meets an all-female fishing crew and tours the farm and kitchen of the three-starred Michelin chef Kyle Connaughton.
There is no food too foreign or adventure too wild that Curtis won’t try, to find the newest and most exotic flavours for him and his team from Maude to bring home.
