Recipes That Rock

We begin the day with oysterman Gareth James on Oyster Harbour, encounter his pet fish and try an oyster or two straight out of the water.

In a shark-proof cage Darren harvests Abalone. We meet he and his brother on the beach and taste some unbelievably large abalone.

At a hand -built recreation of a 16th century Dutch windmill they meet Pleun Hitzert who gives them a tour and also some of his Spelt flour.

They meet up with local identity, Fijian chef Silas Masiha. He agrees to show them how to prepare a Lovo - a Fijian form of Hungi.

Alby Van Dongen is a bass-playing, dreadlocked dairy farmer. Alex and Matt help him feed the cows, but then they help him milk as well.

In the Valley of Giants on the treetop walk, local guide Terri tells them of the forest's prehistoric past, and helps them forage in the undergrowth.

Alex and Matt fish for some sardines and whiting with Albany Dive man Garry Wellstead. Matt cooks the Whiting they catch, wrapped in paperbark.