Darren Robertson's Charcoal Kitchen

PG The episode brings us back to where it all began - in the suburban backyard.

G Darren hits the highway to visit his mate James, a chef who runs Biota restaurant in Bowral in regional NSW.

PG The Three Blue Ducks empire has expanded to a seasonal restaurant the boys operate at the snow fields of Falls Creek in Victoria’s alpine region. Surrounded by great produce, the restaurant sources all it’s ingredients from the local area and hauls it up the mountain almost daily.

G Darren explores the gentle art of teppanyaki and shows us how cooking on the right kids of coal and flame can be great for an indoor get together as well.

G Darren’s on a surfing safari with his mate Aaron Turner from famed restaurant Loam in Victoria’s Bellarine Peninsula. The area is also famous for the stretch of coast know as the “Surf Coast” and which includes surfing hot spot Bells Beach.

G This is where it all begins, where just about everyone has lit a flame and charred a chop at some stage – the suburban backyard.

G Darren explores the cultural heritage of cooking with fire and coals. He goes to visit his mate Dan Hong – Sydney chef of the year 2014.

G Darren takes over a mate’s highrise balcony looking out over Sydney’s trendy inner city Pyrmont marina and prepares a cool, grown up yet casual dinner party for a group of urbane friends.

G Darren travels to country Victoria where his mate, and fellow expat Pom, Matt Wilkinson is hosting a formal dinner party for his wife’s birthday.

G Darren is the Victoria’s high country to visit his mate Dave Angellini at his green tea plantation in Tawonga. Dave and his wife Erin started the Japanese green tea farm in 2002 and produce pure, natural wholly local tea.