Thailand is home to many incredible food markets that sell an abundance of fresh and seasonal fruit and vegetables, the type of produce Palisa now grows on her farm and supplies to many top-end chefs.
Palisa meets up with two old friends - fellow second-generation Thais Ari Walpole and Mahalia Barnes. They visit the Sydney Fish Market, and cook some delicious Thai-inspired recipes.
Palisa meets two well-known Sydney-based chefs - Paul Carmichael and Martin Boetz - to explore how cuisines from different countries can mingle and influence each other.
Palisa visits two well-known Byron-based chefs - Ben Devlin and Jason Saxby - to explore the idea of combining traditional cooking methods with the use of the local ingredients.
In Thailand, foraging for wild ingredients and living off what the land provides is a big part of the way people live. In Byron, Indigenous woman Arabella Douglas forages for native ingredients.
This impressive-looking salad, topped with matchsticks of asparagus, brings together a small but mighty list of ingredients. A delicate balance of lemon and creme fraiche enhances the sweetness of the mud crab.
This elegant make-ahead dessert is an explosion of tropical flavours, with fragrant guava sorbet and sliced fresh guava, zesty lime curd and tapioca-flecked coconut cream.
Light and airy chiffon cake is the perfect vehicle for allowing the sweet herbaceous aroma and vibrant green colour of pandan to shine. Topped with coconut, a classic flavour combination for pandan, this is a wonderfully tropical dessert.
Davidson plums are a distinctive, deep purplish-red fruit from Northern NSW. In this recipe, they lend a uniquely Australian sour tang to a quintessentially Thai dish. If boning and butterflying the mackerel is a little daunting, then Tasmanian ocean trout fillet is an excellent substitute.
Winter melon (actually in season spring-summer) has a mild taste that absorbs the flavour of this deeply aromatic broth. Add into the mix earthy shiitake mushrooms and duck, and you have one soothing, aromatic concoction.