Alive and Cooking show finds foreign market

Chef James Reeson on the new Wollongong set of WIN’s increasingly popular culinary show Alive and Cooking. Picture: ORLANDO CHIODOA TV cooking show shot in WIN’s Wollongong studios is being exported to New Zealand and Romania and is fielding interest from the United Kingdom.Filming the 130-episode second series of Alive and Cooking, hosted by British chef James Reeson, began in Studio One – the former home of daytime program Susie – at Mt St Thomas last month.Reeson and wife Josie Buccheri moved to North Wollongong in June after the first series outgrew their home kitchen-studio in Melbourne.When the Mercury visited the set yesterday Reeson was in the middle of making vegetable pies and rum balls – the latter chosen because Buccheri woke up with a craving for the boozy chocolates.Reeson had to install his own plumbing in the flashy new set, which features artwork and ornaments from the couple’s own home so viewers feel like they have been invited inside to enjoy a meal.Reeson is planning to introduce a sustainable gardening segment using the herb garden he has near Mt St Thomas mushroom tunnels. They have also shot an outdoor recipe for cider and parmesan pancakes near Macquarie Pass.Each 30-minute episode features three recipes, so across the series Reeson – the former host of the ABC’s The Occasional Chef and James Can Cook – has to come up with an astounding 400 ideas.”I like to write my recipes each week if I can because it keeps them more seasonal and more relevant,” he said. “But it’s not difficult because I have got millions of recipes.” Alive and Cooking airs weekdays, 3pm.

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