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…!