Taking a brief break at the halfway point of his trip, Andy's back in his neighbourhood of Bondi Beach, Sydney. After a dip at Tamarama beach and a quick catch up with his housemate, Andy heads to Pocket City Farm in Camperdown with business partner, Three Blue Ducks co-owner & chef Mark LaBrooy. Afterwards, Andy spends the afternoon in his restaurant cooking a roasted cauliflower salad and a BBQ Jerk Chicken dish, using his two most coveted pieces of hardware - the wood fire oven, and the Argentinian grill.

Andy is back on the road, this time he's doing a quick BBQ prawn rolls dish for the crew on the beach in Coffs Harbour. He arrives to the Byron Hinterland, and heads straight to Milk & Honey Pizzeria in Mullumbimby to check out chef/owner Tim Brebner's wood fire oven. The next day Andy is at Three Blue Ducks on the Farm in Byron Bay to cook a couple of dishes using their local ingredients; Charcoal BBQ carrots and Beer & Maple glazed Pork Belly. After a quick stop cooking Sicilian omelettes at the New Brighton Markets with Rob Costanzo of the Nomadic Kitchen and a visit to the Salumi Brothers in Billinudgel, he's off over the border into QLD as the journey continues…!