Maeve explores the top end of Australia, searching for barramundi with local fisherman Billy Boustead and restaurateur Jimmy Shu.
Dedicated diver James Palanowski works in 8-degree water off Tasmania's coast to harvest abalone, which he then gives to acclaimed Chinese chef Frank Shek, who teaches a new way to make delicious spiced seafood at home.
A look at why eating whole fish has been a way of Australian life for over 40,000 years. The Food Safari Water team reveal the benefits and secrets of cooking whole fish, such as fried Thai style snapper and Malaysian fish head curry.
Maeve explores the natural briny flavor of three kinds of oyster, accompanied by Steve Feletti, as well as Lee and Suzanne Macefield on Bruny Island.
Maeve is with chef Frank Camorra to experience a number of seafood tapas dishes, including luscious salty bunuelos de bacalao and salt cod croquettes.
Chef Lennox Hastie is by the beachside to grill up delicious whole flathead with broccolini and an ingenious pil pil sauce.
Maeve O'Meara
Host
