Summary: This week it's all about food and wine ... an appropriate topic during the festive season. We get an insight into how a community food program works; we go to a recorking clinic with precious bottles of wine; and step up to the tasting table at an olive oil show. We also combine chocolate and beer to make a chocolate-flavoured stout; join some Tasmanian school students as their camembert cheese goes before the judges; and taste some rare native oysters.<br><br><br><br><strong>1. Providing produce to the people - Eliza Wood (Burnie TAS)</strong><br>From small beginnings back in 2009 Penelope Dodd and her group of volunteers from the "Produce to the People" organisation now deliver up to 2000kg of fresh vegetables a month to community organisations in north-west Tasmania. The fresh food is donated by vegetable processors in the region and home gardeners. The scheme started as a way to put excess produce to good use and encourage people to grow their own and cook with local vegetables. Reporter Eliza Wood joins Penelope on one of her regular delivery runs.<br><br><br><br><br><strong>2. Fruity oil flavours - Julia Holman (Canberra ACT)</strong><br>Tasting and judging olive oil can be a bit like eating your way through a bowl of fruit salad. Green banana flavours, tropical fruits, even a touch of nectarine can be detected in the oils. Reporter Julia Holman fronts up at the Royal Canberra Olive Oil Show where 60 extra virgin oils are set out for the judges to sip and slurp. Show chairman Richard Gawel takes her through the process, including her very own taste test.<br><br><br><br><br><strong>3. Recorking your precious wine - Laura Poole (Adelaide SA)</strong><br>Some people invest in bottles of fine wine for their financial future, other for their drinking pleasure. Either way these bottles of sometimes very, very expensive wine need to be maintained. The South Australian-based Penfolds company, makers of the famous Grange wine series, recently held a recorking clinic at a vineyard estate in the Adelaide Hills. Reporter Laura Poole joins chief winemaker Peter Gago as he tests bottles of wine up to 50-years-old.<br><br><br><br><br><strong>4. Native oysters make a comeback - Ginger Gorman, producer/presenter (Canberra ACT)</strong><br>They're known as the ostrea angasi, a rare native oyster that's making a comeback in southern New South Wales. David Maidment, from Australian Native Shellfish, is growing the oysters in the pristine waters of Wagonga Inlet, near Narooma. While not as big as the better known rock oyster, the native variety is proving popular with restauranteurs. ABC Canberra presenter Ginger Gorman heads out with David to experience oyster farming firsthand.<br><br><br><br><br><strong>5. Cheese in the classroom - Jane Ryan (Burnie TAS)</strong><br>Some have never even tasted camembert before but that hasn't stopped them trying their hand at cheese making. Eight schools across northern Tasmania have been involved in the "cheese in the classroom" project run by Dairy Australia and Dairy Tasmania where students make cheese from scratch as part of their school science program. Reporter Jane Ryan joins three students in Ulverstone as their wheels of camembert are about to be judged.<br><br><br><br><br><strong>6. Brewing a chocolate stout - Olivia Garnett (Bunbury WA)</strong><br>You'd think you'd have to be on a winner if you were combining chocolate and beer in a new drink! In the Eagle Bay micro brewery in the Margaret River region of Western Australia, a local chocolate maker and a beer brewer have joined forces to create a unique chocolate stout. They use the husks of roasted cocoa beans to add the flavour. Reporter Olivia Garnett pops in as head brewer Nick d'Espeissis and chocolate maker Josh Bahen mix up another batch.<br><br><br><br><br><strong>7. Chasing a chocolate dream - Sophie McInnerney (Pt Pirie SA)</strong><br>It was Johnnie Depp and the movie Chocolat which got Leanne Milhano and her husband Jose following their dream to open a gourmet chocolate shop in country South Australia. Three years on their Minlaton business on Yorke Peninsula, about 200km from Adelaide, is winning awards and attracting international attention. Chocolate lover reporter Sophie McInnerney couldn't resist stopping by and hearing how a dream became reality.<br><br>
