Chef turned food producer Ross O’Meara, brings us to his farm on the beautiful Bruny Island in Tasmania. The family man shares his recipe for slow roasted pork shoulder with mustard and greens. Every ingredient on the plate is locally and sustainably produced; the mustard is handmade from a recipe Ross has spent over a decade perfecting. The pork was raised on Ross’s farm and even the greens were swapped for produce from a farmer nearby. Ross reveals the story of how, as a young chef, working his way through the ranks in Europe, he ‘tree-changed’ to a farmer’s life in Tasmania. He shares his philosophy of food and family and the legacy he is building for his young children. Heading back up north to the busy inner city of Sydney, punk pastry chef Anna Polyviou – head pastry chef of the Shangri-La Hotel, Sydney – whips up an impressive summer trifle with tropical fruits. Cooking for her food family – her staff – in her city apartment, Anna shares how close she is to her team and how they go about creating some of the most interesting desserts to be found on Australian tables. Anna shares some of the history that makes her one of Australia’s most unique and interesting chefs. From the spiky hair and the fancy shoes to her collaborations with DJs and special events, Anna reveals some of her background and what makes her tick. Inviting her staff into her home to celebrate desserts, Anna shares some tips on how to take the humble trifle to a whole new level.