The boys hop on a ferry to head over to the renowned Bruny Island. They meet with a few of the locals who take them foraging for native ingredients, and Wallaby & Possum skinning! After a long day, they discover a paradise hidden in the bush – GLAMPING. The boys show off their digs and then it's time for Andy to cook with the Wallaby meat they picked up earlier over an open fire. Then, that night, the boys have an experience that every chef or meat eater should: they go hunting to see exactly how the Wallaby goes from paddock to plate. The next morning they're up early for the drive back to Benny's in Devonport to relax by the fire and cook a gigantic tomahawk steak as they reflect on the Tassie adventure, and where Andy is off to next... SOUTH AUSTRALIA.

It's a freezing morning in The Clare Valley and Andy heads to Terroir Auburn to meet local chef and wild food forager, Dan Moss. Amidst pouring rain, flash flooding and road closures, Dan & Andy head off to meet some local food producers doing interesting things in the region - they visit Little Bunyip Mushroom farm and Pangkarra wholewheat farm. To finish his tour of the valley, Andy visits Wunderbar Lamb farm, to weigh livestock, collect some meat and cook an epic afternoon lamb ribs dish, with wine to match of course.