The series A Taste of Australia in Vietnam was produced to celebrate 50 years of Vietnam - Australia relations.

The thread that connects the episodes and creates the series' unique character is the meetings with Australians living and working in Vietnam and Vietnamese specialties made from Australian ingredients.

The host of the program, Luke Nguyen, is also a famous Australian chef of Vietnamese origin. He has a special love for Vietnamese cuisine and has created many programs introducing the unique features of Vietnamese cuisine.

Starting the journey in Hanoi, chef Luke Nguyen goes to the forest (Da Lat) and down to the sea (Con Dao) to explore and introduce the richness of Vietnamese cuisine in each region, the inspiring stories of chefs and the unique local cultures.

As in Hanoi, Luke Nguyen takes an exciting culinary journey through the Old Quarter and explores Hanoi's long-standing shops, introducing egg coffee, dried beef salad, boiled snails, and La Vong fish cakes.

He met Jimmy Pham, an Australian of Vietnamese origin, founder of KOTO, a hospitality training company that helps disadvantaged young people learn a trade. Together with KOTO graduate chef Cong, he cooked Australian wagyu beef tenderloin in a Vietnamese style.

In Da Lat, Luke Nguyen is fascinated by street food with Da Lat beef noodle soup, selling meatball noodles, and grilled rice paper.

He is passionate about green, clean, fresh produce. He met Lyndal Hugo and Amanda Cornelissen, co-founders of Orlar, which produces clean, safe food, and discussed climate change.

Fish sauce barrels at fish sauce production facilities were visited and introduced by Luke Nguyen in the episode about Con Dao.

Here, he chatted with Tam Nguyen, CEO of Australia's Norfolk Group, to learn about the turtle conservation work they are doing.

The two then cooked South Australian rock lobster on the beautiful beach in traditional Vietnamese style.