1st Series

Alberts Lakeside Restaurant Norwest Sydney

This episode, Mark McCluskey takes us to the restaurant where he spends most of his time as Executive Chef of Alberts Lakeside Restaurant which is located at the Norwest Business Park, 30 minutes drive north west from the Sydney CBD.

Australia Day on Sydney Harbour

For Australia Day, our chefs visit the Sydney Fish Markets, then board a cruiser for a seafood lunch on Sydney Harbour. Our skipper finds a sheltered cove and we cook on the BBQ off the back of the boat. It’s a great way to enjoy this amazing part of Sydney on an Australia Day long weekend or anytime.

Banjo Patterson’s Restaurant on the Parramatta River

Our chefs visit Hunters Hill on the Parramatta River, to dine at the well known Banjo Patterson Cottage Restaurant. Classified by the National Trust, “Rockend” is where A.B.’Banjo’ Paterson, the Australian poet and bard lived as a young man with his grandmother.

Buderim Ginger and Bistro C in Noosa on the Sunshine Coast

In this episode, Vic Cherikoff travels to the Sunshine Coast in Queensland and visits the town of Yandina which is the home of the famous Buderim Ginger Factory. After learning about ginger production, Vic heads off to Bistro C, right on Noosa Beach.

Crowne Plaza Newcastle

Benjamin Christie drives 2 hours north of Sydney to visit his mate, Nick Flynn who is Executive Chef of the new Crowne Plaza Newcastle. Nick, apart from looking after banqueting and room service also heads up the Crowne Plaza’s Breeze restaurant and bar.

Feast Restaurant on Avoca Beach

Vic Cherikoff heads north to the beachside suburb of Avoca where French Chef, André Chouvin runs Feast Restaurant. Every seat in the house commands stunning beach views, but more importantly it boasts some of the best food for many miles around.

Hydro Majestic Hotel in the Blue Mountains

This episode, Vic Cherikoff heads off to the west of Sydney and visits the historical and heritage listed Mercure Grand Hydro Majestic Hotel in the Blue Mountains. This grand hotel is situated on an escarpment at Medlow Bath and offers magnificent, sweeping views of the Megalong Valley and Kanimbla Ranges.

Lillipilli in the Rocks

Hidden in the tangled lanes and walkways of Sydney’s colonial past, Vic Cherikoff found the Aboriginal owned and run Lillipilli in the Rocks. Lillipilli in the Rocks is one of a kind, offering diners one of the most diverse menus in Australia.

Margaret River and restaurant Vat 107

Having worked and lived in Western Australia for some time, Benjamin Christie was well qualified to take us 3 hours south of Perth down to the wine growing region of Margaret River where he visits Vat 107 Restaurant and a number of wineries.

Swiss Grand at Bondi Beach Sydney

Literally minutes from Sydney’s Central business district, chef Benjamin Christie explores the famous Bondi Beach and visits the Swiss Grand to try their native Australian menu.

Redgum Restaurant at Boronia House Mosman

This episode, Vic Cherikoff visits Redgum Restaurant inside the historic Boronia House in the northern Sydney suburb of Mosman. Originally located at the corso in Manly, Uli and Sean’s Redgum Restaurant relocated to Boronia House in 2001 when the Manly Pier was being renovated.

The Cowrie Restaurant Terrigal Beach

Only an hour north of Sydney, Terrigal is a popular day trip or holiday retreat for Sydney-siders. When Vic Cherikoff stopped by for lunch at The Cowrie, he tried a variety a dishes including an Australian mixed seafood platter, tagine of seafood and a steamed blue eyed code with fennel and king prawns.

The Three Sisters and the Post Office Restaurant in Leura

Vic Cherikoff visits Echo Point in the Blue Mountains west of Sydney and drops in to the neighbouring Blue Gum and Leura Post Office restaurants. Echo Point attracts visitors from around the world and offers postcard views of the Three Sisters and out across the Jamison Valley.

2nd Series

2nd Series – Pre Production

Dining Downunder ™ is currently in pre-production for the 2nd series of our Australian cooking show. This follows on from our first 13 episodes which have aired in over 40 countries and are still being marketed in the USA.