The Paleo Way

Pete gives an introduction to the history of Stone Age nutrition; it serves homemade bolognaise with zucchini pasta, a delicious coconut curry and paleo fish and chips - proof that the Stone Age still fits into modern cuisine.

Pete sets off for Tasmania to unlock the secret of a coveted beef strain; he also prepares a menu of beef heart, blackened beef liver, and duck egg with bone marrow and asparagus.

Pete Evans visits a sustainable organic farm to exclusively prepare vegetarian dishes: a caesar salad made from fresh cabbage, a raw salad with homemade mayonnaise, a cauliflower tabbouleh and a refined parfait in the paleo style.

Pete goes deep into the mineral-rich, natural wonder remedy bone broth, preparing a chicken soup and Japanese soup broth.

Recipes for buckwheat bread, fine coconut macaroons, berry muffins and a red beet cake with avocado chocolate glaze; Pete Evans proves that paleo cuisine also makes it possible to eat bread and sweets.

Pete Evans learns that the human organism consists largely of vital bacteria that live in the intestine; fermented foods is the way to utilise these bacterial helpers.