Italian Food Safari

In this final episode Guy visits Far North Queensland to learn how buffalo mozzarella is made and the secret of its taste and texture. He then shares his recipe for Caprese salad with mozzarella, tomatoes and basil.

In Italian cuisine the squid that was once used as bait is now a delicacy. Claude Basile shares his recipe for black ink pasta with Maeve. Sydney restaurateur Beppi Polese has been responsible for introducing many Australians to new flavours at Beppi's; he shows Maeve how his famous baccala mantecato is made. Melbourne specialist butcher Roger Ongarat explains what makes pork and fennel sausages such a favourite in Italian households.

Guy Grossi hunts game with chef Daniel Airo-Farula, then cooks rabbit in a Sicilian style. In Sydney, chef Danny Russo shows off a family recipe from Calabria for quail involtini. Maeve visits Stefano Manfredi on the NSW Central Coast where he has planted a vegetable garden full of Italian produce; ready for a classic minestrone from his home region of Lombardy.