After sampling some of Melbourne’s (strong!) coffee - it's off to Phillip Island, where John Torode and Lisa Faulkner learn all about the wide array of wildlife on the island while taking a jet boat out to Seal Island, home of around 10,000 Australian Fur Seals.
All that sea air works up an appetite, so it's back to the coastal kitchen to cook up a delicious picnic pie with express coleslaw.
1 packet readymade short crust pastry
Oil for frying
1 onion, finely chopped
2-3 thyme sprigs
125g streaky bacon, chopped
1 green Granny Smith apple, grated
400g sausage meat or squeeze 6 sausages
30-40g Stilton or blue cheese
Salt and freshly ground black pepper
1 egg beaten
Heat oven 190C 170 Fan, gas mark 5.
Grease a 9 inch round tin.
Roll pastry larger than tin base and sides, press into corners and the sides. Roll another disc to fit on top and set aside.
In a frying pan, heat a little oil and add the onion and thyme. Cook slowly until soft then add the chopped bacon and cook through. I like to get a bit of colour on the bacon. Set aside and when cool remove the thyme sprigs.
Grate the apple and combine with the sausage meat and cooked bacon and onions. Crumble in the stilton or blue cheese and season.
Press the sausage meat mixture into the pastry case. Brush egg around the rim and then press down the pastry lid, forking the edges. Put 2 little holes in the top and cut out any pastry shapes you want to decorate with. Egg wash the top and the pastry shapes, and bake in a preheated oven at 190c for 45 minutes to an hour.
Serve hot or cold.
Quick and easy coleslaw
For the coleslaw:
1 small green cabbage, shredded
2 largish carrots, shredded
1 long red chillis, finely sliced
Salt & freshly ground black pepper
1 lemon juiced
1 tablespoon of crème fraîche
2 tsp roasted sesame seeds
12 cherry tomatoes, split in half
Handful of mint, coriander, basil, chopped
Shred all the vegetables and season with salt and pepper, squeeze over the lemon and leave to sit for 10 minutes.
Stir in the crème fraîche, now add the rest of the bits and pieces – the roasted sesame seeds, cherry tomatoes, mint and coriander and mix together well.