Neil Perry Rockpool Sessions will change the way you view the restaurant dining experience forever

Each episode of Neil Perry Rockpool Sessions is a visual banquet that explores the ideas, the inspiration and the influences that have shaped Neil Perrys career and the evolution of Rockpool. Neil takes us on a culinary journey from imagination to degustation. This insightful and mouth-watering program explores the distinctive elements that set Rockpool apart: the dishes that tempt and tantalise; the service; the location and the sense of occasion. Each episode begins and ends at Rockpools beautiful harbour-side location in Sydneys historic Rocks area. Neil shares his techniques, philosophies and views and gives us a glimpse of how he and the Rockpool team create the ultimate dining experience. THE EPISODES Episode 1 MADE IN AUSTRALIA This episode shows what makes Neil Perry and Rockpool so distinctively Australian, from the characteristic menu to the restaurants prime location in The Rocks. Recipe: Stew of scampi, whiting, kingfish, live Tasmanian scallops, squid and prawn with mussel and saffron sauce, aioli Recipe: How to make aioli Recipe: Simple Fish Curry inspired by a dish Neils father used to cook How to choose fresh fish/journey from ocean to restaurant plate Recipe: Six tastes, fresh from the sea Episode 2 WHAT IS TASTE? In this episode the abstract notion of taste is discussed with some of Australia best chefs. Recipe: Stir Fried Lobster and Kangaroo Island Chicken with Shiitake Mushrooms, Hand Cut Noodles and Red Curry Sauce Recipe with David Thompson: Variation on son-in-law eggs Recipe: Tea smoked duck with leek and gai choy turnover, pineapple, star anise and gingercaramel sauce Recipe: King prawn and coconut cake with duck confit and kimchi flavoured congee sauce Neil unwinds with David Thompson at the end of the night Episode 3 WHAT IS A MEAL? This episode looks at the distinctive qualities of the entre, main and dessert and describes the function of each course. Recipe: Stir fried squid and prawn with squid ink noodles, smokehouse bacon, chilli and coriander Recipe: How to make squid ink noodles Front of house Recipe: Bar Cod in a pot with garam masala and coconut milk, served with semolina noodles andsnow peas We explore Rockpools famous Tasting Menu Recipe: Passionfruit Souffl Episode 4 WHO IS NEIL PERRY Who is Neil Perry? Where is he when hes not at Rockpool? Recipe: Neil and his wife, Samantha, prepare a healthy breakfast Recipe: Steve Manfredi drops buy to cook the perfect carbonara Recipe: Neil cooks pizza with his daughter, Josephine Recipe: Finally Neil cooks a meal on the balcony barbeque. Sydney is shining in the backgroundand he and Sam enjoy a meal together Episode 5 FRESH Critical to Neil Perrys success is the quality and freshness of the Rockpool produce. Recipe: Pan roasted lamb rack with red braised vegetables potato gratin Recipe: Tomato jam Recipe: Aged Beef Recipe: Spring Bay scallops with sweet corn crepe, fragrant lemongrass and mussel butter Recipe: Lobster, pear and crisp pork salad with 20 year old balsamic vinegar and extra virgin olive oil dressing Episode 6 THE MENU If the kitchen is the heart of Rockpool and Neil Perry is the soul, then the menu must be the wow factor. In this episode we explore what drives and influences the menu. Recipe: Warm tofu jelly with mud crab, lime and chilli dressing Test Kitchen - which gives an insight into how meals are created Recipe: Kangaroo Island chicken inspired by Burgundian French cooking Recipe: Rhubarb Meringue dessert Episode 7 A DAY IN THE LIFE OF ROCKPOOL This episode is an insiders guide to Rockpool, one of the worlds finest restaurants. This episode brings together all the elements that make Rockpool the very best. Recipe: Sarah, Neils assistant, cooks an XO classic, Sang Choi Bao Recipe: Khan, Head Chef, prepares a chicken stock and a master stock Recipe: One of Neils chefs, David, cooks the staff meal Recipe: Neil cooks the first entre of the evening, Warm Salad of King Prawn, Veal Sweet