Yasmin Noone

Most Australians know how to choose a wine, cheese or coffee that suits their palate. But when it comes to oysters, many of us don't know what to look for for beyond its species: Sydney Rock or Pacific? If you want to choose the best oyster, there’s more to it than that, as viewers learn in Rick Stein's Australia. To pick a great oyster, it’s important to know where it comes from, when it was harvested and how you plan to eat it. Here are five questions you can ask to help you pick the best oyster.

Where would our beloved Aussie burger with ‘the lot’ be without a slice of pickled beetroot intentionally tucked between a warm beef patty and oozy, melted cheese? It certainly wouldn’t taste as sweet or as culturally iconic, that's for sure. Despite the fact that an Aussie burger must always feature beetroot, its inclusion is rarely questioned. That was, until celebrity chef Rick Stein paused to eat a burger with the lot during his food travels across the country in Rick Stein’s Australia.

On the floodplains of Gomeroi Country in north-west New South Wales, an Indigenous food system centred on bread making and ancient native grains is being brought back into focus. At the centre of this work is Gomeroi woman, Kerrie Saunders. She’s a cultural educator and advocate who has spent years working across agricultural lands around Moree, where cotton and wheat dominate the landscape.