MUSHROOM STREUDEL
Join Chef Michael Smith in his real live kitchen as he cooks up a Saturday Night Special with Team Cuisine. Along the way, savor his strudel-rolling, and pick sage in the kitchen garden!
OYSTERS THREE WAYS
Splash around with Chef Michael Smith in his favorite bed with wild oysters! Tequila, lime juice and a cilantro bed, all make an appearance in his anything-but-sleepy kitchen before he's done!
SMOKED SALMON NAPOLEON
You'll heat up after Chef Michael Smith sniffs out the secrets of a smokehouse. Don't worry though, the fresh dill in his garden and a visit to his creative kitchen will cool you down!
GOAT CHEESE STUFFED CHICKEN
Check out a goat cheese farm with Chef Michael Smith as he explores this tasty ingredient in the field and his kitchen. A stroll through his garden yields a basket of arugula that joins the cheese in a zesty tango right before your eyes!
STRAWBERRY MINT BASKET
A meander along a gentle stream full of wild spearmint inspires Chef Michael Smith as he creates this unique dessert. After a visit to a winery and a sip of strawberr y wine, the resulting cuisine is fresh and cool!
POTATO BACON CHEDDAR TART
Sharpen up your knife skills with Chef Michael Smith as he hones his with a bladesmith at work! You'll be keen for his garden fresh thyme and the amazing savory tart he slices in the kitchen.
AGED CHEDDAR OMELET
Get lost with Chef Michael Smith as he searches for eggs at a remarkable farm! The fennel growing in his garden leads the way to a memorable omelet recipe that you'll be glad you found.
SHE-LOBSTER RISOTTO
Chef Michael Smith is promoted to Captain on a sea journey in search of the tastiest female Lobster. In short order he shows off a treasure chest full of fresh pea shoots from his garden, and a golden recipe.
CAMPFIRE TROUT
The one that got away ends up in Chef Michael Smith's kitchen as he goes fishing at a trout farm! Tangy Rhubarb from his garden baits the hook for a tasty catch as memorable as a perfect stream-side campfire.
WHOLE GRAIN COUNTRY BREAD
Sunflowers tower over Chef Michael Smith, shading his grind at the local flourmill. His radiant recipes illuminate the way as he bakes his favorite bread - and spreads on some tasty delights!
JUST BAKED SALMON
Wild watercress in a stream bed and a visit to a salmon hatchery entice Chef Michael Smith's innovative new cooking method for this versatile fish. You'll experience flavor like you've never had, if you take the bait too!
SWEET POTATO MUSSEL CHOWDER
Chef Michael Smith flexes his culinary mussels after a visit to an innovative aquaculture farm. His steaming chowder is cooled by just-picked parsley in his garden!
EXOTIC SEAFOOD SALAD
At sea Chef Michael Smith is the captain of his cuisine, and it shows in this oceanic dish. In his kitchen on land, a historic butter paddling adventure smoothes out the tangy sorrel he picks in his garden!
LOVAGE CLAM CHOWDER
You'll never look at chowder the same way again after seeing Chef Michael Smith's approach to this classic! After picking the unique herb lovage in the garden, and digging clams on the beach, this new classic will send you running for your own chowder spoon!
ROAST CARROT CAKE
Listen to the buzz! You'll be stung after Chef Michael Smith shows how to grow the world's sweetest herb and visits a honeybee farm. But don't worry, the vibrant flavors in this dessert will sweeten the sting!
MEDITERRANEAN TUNA
The worlds most noble fish is invited to star with Chef Michael Smith as he honours it with global flair! The basil from his garden and tomatoes from a high-tech greenhouse give it a local polish.
MOLTEN CHOCOLATE CAKE
Oozing dark chocolate, combined with a break at the local coffee roaster, inspires Chef Michael Smith's sinful spin on this classic dessert! The multitude of mint varieties in his garden cool down the kitchen as he gets baking.
ROAST VENISON LOIN
Chef Michael Smith explores the tasty potential of venison in his kitchen, and its background at a mountain farm. Pungent chives from his kitchen garden and other earthy flavours also highlight this culinary excursion!
TWO APPLE SOUPS
The combination of an apple orchard hike and a visit to the chervil patch in his garden inspire Chef Michael Smith to meld two soups into one. Their unique presentation will complete the blend!
PISTACHIO STUFFED QUAIL
Search the forest for hidden chanterelle mushrooms with Chef Michael Smith as he forages for his luxurious cuisine. The art and science of the quail farm he visits are highlighted in his amazing kitchen!
EMU POT ROAST
This untraditional bird, and the farm where they are raised become elements in Chef Michael Smith's traditional approach to cuisine. The ingredients shine as he accents them with a new look at the power of the classic herb, rosemary.
ROAST CARROT TERRINE
Chef Michael Smith shows off the sophisticated flavours of the humble carrot. The varied savory greens of his kitchen garden and the instinctive tastes of his cuisine will flavour your cooking!
BACON ROAST PORK LOIN
Chef Michael Smith's cuisine is filled with aromatic smoke as he visits a garlic farm, then sets up a smoker in his kitchen. The tarragon he picks in his garden helps tame the fire!
DUCK THREE WAYS
Watch as Chef Michael Smith fills his pots with a tour of a cookware factory, and the rich organic soil of his garden. They're topped with a culinary tour of the duck in his kitchen!
BLUE CHEESE CRUSTED BEEF TENDERLOIN
The classic flavours of meat and potatoes star in the new age cuisine of Chef Michael Smith's kitchen. A worldly butcher shows him the way to a beef-lovers-paradise, complete with freshly dug horseradish root from the garden!
ALE BRAISED CHICKEN
Three of Chef Michael Smith's favorite culinary delights star in his cuisine. The oregano growing in his garden, the braising he demonstrates in the kitchen, and the micro brewery ale he discovers, all steal the show!