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!