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Ali Güngörmüş, Frank Rosin, and Alexander Kumptner begin their journey in Queensland’s ancient Daintree Rainforest, where they spend a night surrounded by dense wilderness and rare wildlife, including the formidable cassowary. Guided by First Nations hosts, they gain insight into a culinary tradition shaped over thousands of years before continuing on to the Great Barrier Reef to assist marine biologists in restoring endangered coral.
The chefs continue south along Australia’s east coast, swinging high above the rainforest near Cairns before heading to the Sunshine Coast to swim alongside whales. In Brisbane they explore the local barbecue scene, but their journey is disrupted when their camper breaks down, forcing them to improvise before later trying their hand at surfing.
Arriving in Sydney, the trio celebrate Ali’s birthday while kayaking through the harbor and confronting their fear of sharks. They explore the city’s diverse food culture with local culinary voices before leaving urban life behind to experience the demanding routines of sheep farming in rural Australia.
In Melbourne, the chefs test their limits, facing height challenges in a scenic gondola and enduring a stormy night along the Great Ocean Road that puts their camper at risk once again. A hot air balloon adventure promises spectacular views but ends in an unexpected emergency landing.
An aerial stunt flight turns dramatic when a looping maneuver is interrupted by engine trouble. Later, the chefs join a local family harvesting shellfish along the coast before encountering great white sharks. Their journey concludes deep in the remote landscapes of South Australia’s outback.
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