Palisa Anderson's Water Heart Food

Palisa catches up with chef Christine Mansfield at the Mullimbimby markets and learns how to use fresh guavas in a Thai inspired finger lime tapioca dessert.

Palisa, Ari Walpole and Mahalia Barnes visit the Sydney Fish Markets and cook a few Thai-inspired recipes.

Palisa meets two Sydney chefs to explore how different cuisines can mingle and influence each other; a Barbados-native uses ingredients often used in Thai cuisine to make a Cuban-inspired dessert; Martin Boetz makes a Chinese-style Thai duck soup.

Ben Devlin of Pipit restaurant experiments with Thai fish sauce; Jason Saxby adapts traditional Italian recipes with Aussie ingredients.

Indigenous Currie Country woman Arabella Douglas forages for native ingredients in Byron, and chef Josh Lewis cooks Palisa a dish using emu eggs.