Water: Freshwater

Tasmanian-based chef Masaaki Koyama (Masaaki’s Sushi Geeveston) heads out in the misty mornings on the Huon River to haul up eel nets set the night before, grilling his catch and brushing with a delicious soy glaze. Founder of the acclaimed Tasmanian cooking school The Agrarian Kitchen chef Rodney Dunn (The Agrarian Eatery) prepares local eels in a brine and cold smoke them on his farm. On a pristine mountain stream in Victoria’s High Country, chef Anthony Simone (Baby Café & Pizzeria) takes us to his favourite trout fishing spot from childhood and shares his simple recipe for smoking trout using a wok, hickory chips and eucalyptus leaves. Dynamic Vietnamese chef Jerry Mai (Annam Restaurant and Bar) cooks a spectacular grilled Murray cod with herbs, including a wicked dipping sauce. Revered chef Peter Gilmore (Quay, Bennelong) shares his signature Australian dish of red claw yabbies and buckwheat pikelets.