Follow hilarious co-hosts Tracey Bartam and Richard Barassi as they cook up fabulous recipes from some of the finest fresh produce farms, wineries and plantations across Victoria.
In this first episode of The Intolerant Cooks, Tracy and Richard get lost amongst the vines at Chateau Tahbilk with perfect Slow-Cooked Chicken and wine, bake a sublime lactose-free Ricotta Torte with rhubarb, and bring it all home with an irresistible Pork Curry and crackling.
With olives falling from the sky at Campaspe Bend, Tracy and Richard take BBQ lamb to a new level, remind us why everyone can love a gluten-free Spaghetti, and finish with a divine lactose-free Roasted Pear dessert. Wowsers!
Tracy & Richard escape the rain, to find strawberry kisses are almost as nice as a strawberry & chia seed jam breakfast, pick capsicum from the vine for a BBQ beef with fodmap salad and share a pork sausage & red pepper penne from the end of the rainbow.
Tracy & Richard get knee-deep in the black soils of Cafresco Organics, craft a batch of Minestrone soup-confusion, show us two gorgeous ways to cook on-trend cauliflower and finish off with rolling out gluten-free baci biscotti!
After rolling with the boss of broccolini in Koo Wee Rup, Tracy & Richard set the timer for an eight minute gluten-free spaghetti topped with broccolini and sardines, go upside-down with Tracy's lemony chicken and quinoa, then get it on with a lactose-free custard tart smothered in homemade ginger syrup. Delizioso!
At Rayners Orchard, Tracy & Richard get their wild on with a Woori Yallock power smoothie, roast a perfect pork rib eye with quince and parsnip delights, and finish with a gorgeous (killer) baked cheesecake studded with pinenuts, sultanas and candied peel. Sticky icky, goodness me!
With sheep ruling the roost at Collingwood Children's Farm, patting flossy is out of the question, but gluten free pancakes are definitely in for Tracy and Richard. And no more schoolyard swaps with the ultimate kids' lunchbox, packed with rice crispy bars, milk and honey jellies and a killer chicken.
Busy bees Tracy and Richard stir up a honey rice pudding breakfast on the peninsula, make honey lamb racks with lentils you'll love and finish with a coconut jelly ice cream, from the heavens. What?!
Under the liquidambar, organic lovers Tracy and Richard stack up roasted vegetables with hot smoked Tassie salmon, bake a moreish gluten free pasta with saucy white beans and spice up a yoghurt icecream with apricot sand halva.
The hills are alive as Tracy and Richard choreograph a high-energy Korean brown rice breakfast, poach barramundi in miso with a roast pumpkin salad and reveal their sensitive side with a FODMAP basil pannacotta dessert.
