Poisonous to us, irresistible to koalas. We trace eucalyptus from the Aussie bush to your medicine cabinet and discover why a tiny compound shows up in cleaners, lozenges and even honey.

Join Food Unwrapped as we trek Tidbinbilla’s eucalyptus forest to see koalas feast, watch farmer Andrew Cumming steam-leaf distil potent oil, and meet plant expert Tom Hart Dyke to reveal how eucalyptol soothes and sanitises. Then to Poland, where manager Daniel shows how salt and lactobacillus transform sweet white cabbage into vinegary-tasting sauerkraut without a drop of vinegar. Back home, a fridge showdown settles tomatoes, bread and coffee once and for all, with roaster Jeremy Torz running a surprising smell-and-taste test. Finally, in Alsace, waste sauerkraut juice becomes biogas that helps power a whole village.

From toxic leaves to cold cures, cupboard vs fridge myths, and cabbage lights, the twists are worth the watch. Press play to unwrap the full story.

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