The pure clean taste of the ocean is celebrated in this episode which explores the natural briny flavour of the three main types of oysters with Clyde River ‘oyster affineur’ Steve Feletti (Moonlight Flat Oysters) and Lee and Suzanne Macefield (Get Shucked) on Bruny Island. Japanese sashimi and sushi chef Chase Kojima (Sokyo, Gojima) shows the knives and precision needed to create the most exquisite mouthfuls using the best raw fish for sashimi and sushi. Chef Louis Tikaram (EP&LP, West Hollywood) shares his recipe for making “white gold” Kokoda. Australia’s most acclaimed chef Tetsuya Wakuda (Tetsuya’s, Waku Ghin Singapore) celebrates the less popular species of fish which he says are actually more delicious, especially blue or slimy mackerel which he uses raw and cures with slices of dried kelp to create an inventive salad with shaved fennel. Italian chef Gabriele Taddeucci (Balla) slices beautiful red emperor for a classic crudo, dressed with blood orange and olive oil. Celebrated international Lebanese chef Greg Malouf uses the same techniques used for Lebanon’s national dish kibbe nayeh with raw salmon, adding spices and serving it with the lightest mountain bread.