About Rick Stein’s Australia

Filmed across coast, country and outback, Rick Stein’s Australia explores how place, migration and history shape the way people cook and eat. Along the way, Rick meets cooks, producers, artists and First Nations custodians, learning from those whose connection to land and sea runs deep.

The journey takes in bustling cities, regional towns, vast inland plains and coastal waters, with a particular focus on seafood, simple cooking, and food rooted in everyday life rather than restaurant trends.

Cooking in Australia is less about big ideas and more about small moments. Cooking over a fire. Eating seafood within sight of the water it came from. Conversations that drift from food to place, and back again.

Indigenous knowledge underpins much of what’s cooked, often in quiet, practical ways. Rick spends time along the coast, where seafood is part of everyday life rather than something dressed up. He hears stories from families who arrived with their own food traditions and adapted them to what was available, shaping the way Australia eats now.

Much of Rick’s journey is spent in regional towns and coastal communities, where cooking is straightforward and confident, led by what’s close at hand. The food isn’t complicated. It doesn’t need to be.

Rick cooked a slow-braised beef shin ragù inspired by the Riverina region of New South Wales, his take on a familiar comforting dish.

Rick liked it so much that, throughout February in 2026, we served the dish as a special in our restaurants. It’s the kind of plate that makes sense when the weather turns blustery and a glass of red wine feels like the right companion.

It was on the menu for £17.50 at Barnes, St Petroc’s Bistro, The Cornish Arms, Winchester and our Sandbanks Bar, cooked just as you’ll see on the programme: slow and generous.

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