Tonight’s episode showcases some great native produce. Maggie’s lightly cooked marinated roo sits perfectly with beetroot and anchovy butter, while the bold texture of Simon’s emu holds up to a slow cook in a rich, sweet curry. Maggie then features lightly textured, milky buffalo mozzarella with roasted red onions while Simon uses the porcelain white cheese in a simple but impressive souffle. Every year Adelaide hosts an international music festival and one of the popular events on the program is "Taste The World" where musicians get to show case some of their cooking. This year Simon was delighted to be the only non musician to take part in the event and he used the opportunity to promote good native tucker. In the kitchen the native food theme continues. Simon demonstrates how to "freshen up" a bought curry paste and then slow cooks Emu in the curry. The result is a big bold textured meat in a creamy rich curry with a great depth of flavour. Maggie’s marinated roo is a quick cook and the delicious gamey flavours are perfectly offset by the sweetness of beetroot and lusciousness of anchovy butter. Maggie recently visited Australia’s first water Buffalo Dairy, Shaw River, in Victoria and met the formidable buffalo who are responsible for a delicate milky white mozzarella cheese. A highlight for Maggie was when Cheese maker, Andrew Royal, got her to help with the making of the cheese. In the kitchen Maggie roasts Red Onions which are then stuffed with the mozzarella and toasted bread and sprinkled with vino cotta then warmed in the oven. The dish is a lovely combination of caramelised sweetness and mild creaminess. Simon features the mozzarella in a dish that became his signature dish when he first left home. When you see how his simple but spectacular three cheese souffle turns out you’ll know why everyone wanted to go to Simon's for dinner! Recipes: - Red Onions roasted with Mozzarella and “pulled” bread - Buffalo Mozzarella Souffle - R