Field Trip with Curtis Stone

In the Margaret River region, Curtis meets with a rancher raising grass-fed Shorthorn cattle; fishes for marron, a large freshwater crayfish; and visits winemaker Vanya Cullen's biodynamic vineyard.

Curtis travels to the Lombardy region at the base of the Italian Alps to discover a local cheese and peasant dish. He subsequently embarks on a helicopter tour of a prestigious Franciacorta vineyard.

Heading up the coast on California's Highway 1, Curtis visits a couple who turned from tech to cheesemaking, savours sea urchin, and finds inspiration at seaweed and abalone farms in Monterey.

Among medieval towns, dense forests, and winding cobblestone streets, a trip to Umbria finds Curtis chasing canine companions for black truffles and getting a tutorial from a master of porchetta.

From dusty Outback to aquamarine waters, Curtis learns the practice of fish poisoning and creates a dish for Maude on a cattle ranch.

Curtis and friends from Maude travel to the misty mountains of Spain to milk goats, forage for mushrooms with a Michelin-starred chef, and uncork a sixty-year-old bottle of Grenache.