Rikki embarks on a journey among the natural riches of the ancient Lycian Way. Wandering among fragrant bay trees, she carefully collects leaves for traditional soap making. Then, by participating in avocado and lemon harvests in local gardens, she discovers how to use these Mediterranean flavors in her own unique recipes, bringing Turkish cuisine together with international tastes.

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Rikki examines the deep relationship between earth and kitchen in the fairy-tale Cappadocia geography, patiently shaped by nature over thousands of years. By learning the craft that transforms clay into functional pottery and tandoor ovens, she discovers how soil shapes both food and culture. In her journey from vineyards to wine cellars in rock houses, she observes how grapes have influenced the identity of this region for centuries. Her journey turns into an effort to bring this rare flavor heritage to the present day by discovering the making of the forgotten Pelver dessert.

She goes to Kuru Ova to search for the rare morel mushroom and experience the nomadic culture that is on the verge of disappearing.

Rikki makes an exploratory trip in pursuit of valuable and rare morel mushrooms that grow for a short time in this unique microclimate. In the heights of the Taurus Mountains, she finds the opportunity to experience the nomadic traditions of the Yörük people, who have shaped Anatolian culture for centuries and are now on the verge of disappearing. Through shared meals and fireside conversations, she closely observes this resilient community's sustainable relationship with geography and their efforts to preserve ancient traditions in a changing world.

Rikki traces the unique organic honey produced by bees living in the hidden cavities of rocks in the rugged mountains of Seydişehir. This rock honey, known for its unique aroma and healing properties, takes her on an unforgettable adventure among breathtaking landscapes. Meanwhile, she discovers the production process of valuable tahini produced from the region's golden sesame, forming bonds with local producers who have preserved traditional methods for generations.

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As spring brings a new breath to the Mediterranean coasts, Rikki's palate takes her on a journey to Kaş. Setting out by canoe to collect rare seaweed for traditional pickles, she combines adventure with culinary exploration. She tastes the fruits of almond trees grown using traditional methods and is a guest of a family engaged in organic farming in the region to pick fresh beans from the branch. This discovery is completed with an intimate family table offering the season's bountiful products.

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Rikki follows the colorful route of Eğirdir, embarking on a journey that appeals to all her senses. From the dizzying scent of purple lavender fields to fruit gardens full of countless apple varieties, she discovers the agricultural richness that makes this region special. Her journey extends to Lake Eğirdir to taste delicious freshwater crayfish prepared according to local recipes and is completed with a breakfast crowned with mountain honey, silky buffalo milk cream. She enjoys these unique flavors with local people whose hospitality is as valuable as their products.

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