The Intolerant Cooks

Richard and Karen head to Adams Farms, which grows Brussels sprouts. They serve up a roasted Brussels sprouts salad, and barbecue a T-bone with a Japanese slaw.

Karen and Richard head to Don Valley to visit hazelnut farm Hill 'n Dale. While there, they whip up hemp and nut protein balls, as well as penne with tuna and artichoke pesto.

Karen and Richard head into the heart of Melbourne to collect some honey; Karen whips up a fruit galette with almond custard, and a rosewater milk pudding with raspberries.

Karen and Richard head to Wanted Man Vineyard in Heathcote, Victoria, where they whip up spaghetti with mushrooms and cream, and pork with roasted apple chutney.

The cooks visit Yumi's to find out how they create their dips, explore a manufacturing facility, and talk to the workers.

Karen and Richard catch up with Josh from Josh's Rainbow Eggs, before they use some of his fresh produce to create a herb and cheese omelette, and zucchini and lentil bits with flatbread.