To finish the SA chapter, Andy heads down into the Yorke Peninsula where, after a sleepy start, he gets his hands straight into some fresh oyster leases and then, while unsuccessfully goes raking for blue swimmer crabs, is helped out by the locals and eventually makes a Blue Swimmer Crab pasta to die for. Following this, he connects with local Indigenous figure and touring leader, Quenten Agius, to forage for the quandong, a native Australian fruit, and hear some dreaming stories before being presented with a butterfish from the local elder and of course, scouting for an ideal place to cook it!

Waking up in their airbnb, Ben cooks Andy his specialty blueberry pancakes for breakfast. With energy to burn, the boys head to Port Melbourne to visit HQ of the St Ali coffee group, and with owner Salvatore Malatesta, the boys learn about Australia's coffee making ethos through the eyes of one of its biggest visionaries. After a quick stop to pick up some snacks from boutique Mexican eatery La Tortilleria, the boys head out to Daylesford meet the Delicious Food award winning Sharon Flynn, and hang out at her wild Fermentery, to delve deeper into this emerging practice. In the garden of his accommodation, Andy cooks a variation of his own wood fired vegetable bowl from the menu at the Three Blue Ducks, while using beetroot kraut from his new mate Sharon at the Fermentery.