Andy arrives in Brisbane and visits CBD beekeeper Jack Stone from Bee One Third to help him harvest honey from a CBD rooftop. After visiting progressive restaurant Urbane and meeting owner/chef Alejandro Cancino, he enjoys a sunset cocktail atop one of Brisbane's best rooftop bars, Eleven. The next day Andy finds himself in the Scenic Rim, where he visits the Australian Lime Caviar Company in Rathdowney and grabs some finger limes while spending the afternoon with owners (and local characters) Ian & Margaret Douglas. The next day he heads north to the Sunny Coast and drops into the Falls Farm, a new, emerging sustainable farm in Mapleton QLD, where he cooks a Honey Glazed Pork Neck with roasted beetroot salad and buttered apples for sunset dinner in their outdoor wood fired oven.

Andy & Ben are re-united for the final episode! The boys meet up at the airport in sunny Cairns, and head straight to Crystal Cascades for a spring waterfall swim. Refreshed, they partake in a local foraging expedition on the mudflats of Cooya Beach, spearing crabs with their Indigenous guide. An impromptu chilli crab cook-up ensues on the beach before a QLD summer storm hits. The following day, they are in Palm Cove at Nu Nu restaurant to hang out and cook with inspiring chef/owner Nick Holloway. The boys end their trip with a surprise helicopter adventure to the remote sand bank Vlasoff Cay, and a visual montage of the road trip is served up as Andy remembers all the experiences and people along the way.