Maeve journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu (Hanuman). Next stop is the Sydney Fish Market with De Costi’s chief buyer Carmelo Lombardo, and renowned seafood chef Steve Hodges shares some of the secrets of cooking fish perfectly. Alberto Fava (Tipo 00) makes his inspired signature dish of squid ink tagliolini and calamari with salmon roe and bottarga. Maeve discovers how sea salt is produced in the Spencer Gulf South Australia by Olsson’s, and sea salt and rock salt are then used in a classic Sicilian recipe for whole baked snapper in a salt crust by chef Lino Sauro.