From the coconut plantations of Sri Lanka via the kitchens of northern Italy, Lankan Filling Station chef O Tama Carey brings us a cracking autumnal lunch leavened with sultry spice and characteristic flair.
Diving for abalone, visiting farm gates, herding cows and scaring off snakes – it's all in a day's work for these tree-change chefs who've left the bright city lights behind.
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