Curtis heads to his hometown of Melbourne with his brother Luke to visit old friends and taste new culinary creations. Their first stop is to Kate Reid of Lune Bakery who has taken croissant making to a whole new level. Later, Curtis heads to the Attica kitchen with Chef Ben Shewry to cook with indigenous Australian ingredients, like kangaroo. Curtis and Luke visit one of Maude's producers of exquisite olive oil and then jet to Blackmore Farms to barbecue on the open range with authentic, Wagyu beef. But Curtis can't return to LA without visiting with some of his buddies who are throwing a traditional Greek barbecue with octopus, lamb, and dancing.
