Chef Khanh Ong discovers the culinary secrets of the Nyawaygi in Far North Queensland, and cooks up a summer feast at a waterfall, using locally foraged ingredients.

Khanh visits Port Lincoln in South Australia to learn the secrets of its local seafood, finding out how to trawl for wild prawns, forage for unique ingredients and harvest oysters.

Khanh Ong travels to Cairns for an adventure from coast to rainforest. He learns to hunt mud crabs with the Kuku Yalanji, make sashimi from fresh tuna, and cook a whole wild pig over fire with the locals.

Chef Khanh travels to Eyre Peninsula, where he cooks southern rock lobster on the beach, and battles the elements to cook with his good friend Ben.

Khanh embarks on an epic road trip through Central Gippsland, and learns how to forage for ingredients for a wild salad from locals.

Khanh's adventure through Central Gippsland continues. He learns to catch European carp to use in a recipe for fish sauce, and then creates an amazing venison dish over the fire.