Are you ready for Surfing the Menu’s next Generation?

Buckle Up for an adventure to remember Down Under (and cook yourself a mean Linguine while at it)!

I’m quite sure you remember this show: a pair of Auzzie blokes roughing it out while discovering amazing ingredients and cooking up a storm wherever they go. In its latest instalment, the show has been rebranded to read: Surfing the Menu: Next Generation.

This season will feature spanking new co-hosts Dan Churchill and Hayden Quinn. If their names seem familiar, its because they took the trophy home in Master Chef Australia; 2011 and 2013. Surfing the Menu: Next Generation sees the boys through trials and tribulations in their motherland Australia. They learn to sail the seas, surf dunes of the desert in a four-wheel-drive, snorkel in the Great Barrier Reef and swim with Manta Rays. Where does the food come in, you ask? In the shared experiences they create while on this wild, show stopping journey.

Dan and Hayden meet and interact with indigenous communities and producers of the freshest ingredients known to cooks around the world, including tomatoes, cheeses, mushrooms, game, seafood and even salt! Then comes the magic of the show: They turn these mouth-watering ingredients into tantalising dishes that are sure to blow your minds. Here’s a recipe for you to experiment with at home in preparation for this awesome show. Can you wait? I know I can’t!

North Qld. Finished. Hayden mushroom linguini_


Creamy Garlic Mushroom Linguini

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: Serves 4


  • 400g dried linguini, cooked as per packed instructions
  • 40g butter
  • 1tbs olive oil
  • 2 garlic cloves, crushed
  • 4 sprigs thyme leaves removed
  • 400g assorted mushrooms (or just one variety, depending what we get – I like pine), torn into manageable pieces
  • Salt and pepper, to taste
  • 2/3 cup (150ml) thickened cream
  • 1/2 cup parsley, finely chopped (reserving some for garnish)
  • Zest 1/2 lemon (reserving some for garnish)


  1. Heat a large heavy based frying pan and add butter. As it begins to sizzle,
  2. add in the garlic, thyme and mushrooms*.
  3. Sauté mushrooms for about 4mins until they begin to soften and colour slightly. Add a good pinch of salt and grind of pepper, then add in the chopped parsley and pour over cream, stir through.
  4. Bring cream to the boil and then reduce heat and allow simmering for a minute to reduce slightly. Add precooked pasta and lemon zest, combine well with sauce. Serve in a large bowl or platter and garnish with leftover parsley and lemon zest.
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Surfing the Menu: Next Generation will premiere on TLC on Monday, 18 July 2016 at 9pm. TLC is available on Singtel mioTV Channel 254 and Starhub Channel 427.

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