We're closing the season with the recipes Richo has flexed for decades. The dishes people beg him for, fight over, and try to recreate at home. Classic Richo flavours, and absolutely no apologies.
After soaking up the ambiance at one of the UK's last live cattle markets in Truro, Rick's in the mood for steak and kidney pud, before setting sail out of Falmouth in a hand-built boat.
In the iconic Barossa, among some of the world's oldest vines, Matt celebrates the region's wine heritage, drops into Adelaide's Cheesefest and meets a world class butter maker.