Travel, Cook, Repeat with Curtis Stone

A trip to Rioja, Spain, inspires Curtis to carve some Spanish ham, make croquettas, grill some mushrooms, and poach some pears.

Curtis returns home from a trip to Rome, cooking up cacio e pepe risotto balls and roasted lamb with potatoes.

Curtis returns from a trip to northern Californian wine country, cooking pan-seared salmon with fennel, and roast chicken and grapes.

Curtis takes a closer look at Indigenous cooking in NSW and goes lobster fishing at night; at home, Curtis makes shrimp scallop curry.

Curtis befriends some pigs in Umbria, Italy, and forages for truffles; at home, Curtis whips up some polenta and roasts a crispy pork belly.