Chef Abroad Season 2: Episode Guide & Ratings

Chef Michael Smith journeys to Peru to experience the rare and unique ingredients found exclusively in the Amazon Rainforest. Led by a tribal guide Michael meets a native family to fish and gather, surfacing from the jungle with ingredients to create a meal that will go beyond all borders.

Truffles are difficult to find and very rare and expensive as a result! Chef Michael Smith embarks on a woodsy adventure led by a truffle dog to unearth his own truffle, and follow it from the forest floor into an Italian kitchen to enjoy it as the locals do.

In a colourful and flavourful journey Chef Michael Smith visits Morocco to see and experience the tastes and smells of the traditional Moroccan cuisine first hand. Using the communal kitchen to make couscous and tagine in the same way it’s been made for centuries.

Chef Michael Smith has said Thai food is his favourite food in the entire world. He also said he’s only ever really figured out how to cook it from a cookbook. He would love to go to Thailand to see how it’s really done – especially Thai curry noodles.

Nutmeg is Chef Michael Smith’s favourite spice. In a journey to the spice island of Grenada he gets a chance to see how it’s grown, gathered, processed and, most importantly, enjoyed in the local dishes.

In Turkey bread is found at every meal and comes in many shapes and sizes. Following his own fondness for bread, Chef Michael Smith visits the bustling city of Istanbul, visiting local bakeries and pastry shops before settling down to cook a traditional, dough-based meal with a few new friends.

There’s no reason to be hungry in Hungary as Chef Michael Smith quickly finds out when he descends on a small village for a wintertime diszno tor – a traditional feast celebration.

Chef Michael Smith believes that the harder you have to work for your food – the better it tastes. In a food adventure that takes him halfway around the globe to New Zealand, Michael gives it his all to hunt, fish, gather and muster up the best cuisine the island country has to offer.

Chef Michael Smith goes to Australia in search of off-the beaten-track food. He ventures deep into the Australian outback to experience the indigenous wonders of local bush food.

On a visit to the beautiful and pristine island of Tasmania Chef Michael Smith takes to the water for a cool coastal adventure. Led by a group of local fishermen, Michael explores the seas for true ‘Tassie’ ingredients, such as the infamous rocklobster and abalone. Oysters and blue eye Trevalla also join the mix and are prepared at a fun and tasty beach BBQ.

In the Waipi'o Valley Chef Michael Smith descends into rugged terrain—and travels back in time to the “Real Hawaii”. Discovering an ecosystem, rich in flora and a vast diversity of agriculture, Michael finds traditional inspiration and the best local food used in island feasts.

On the trail of the perfect paella Chef Michael Smith is introduced to some of the best ingredients in Spain. Traveling with a local food hunter Michael visits the local producers of rice, saffron, snails and other infamous paella ingredients before settling down to enjoy the dish and a few other Spanish specialties.

Chef Michael Smith loves food traditions and ventures to Greece to celebrate one of the most important holidays with a family on Evia Island. With food at the forefront of the celebration Michael experiences everything from the meal that breaks the “fast” to the family feast that commemorates Easter.