Exquisite snacks based on seafood star in many cuisines around the world. Chef Frank Camorra (Movida Aqui) shares his recipe for luscious salty buñuelos de bacalao. Larger than life Greek chef Thomas Deliopoulos (Mykonos Restaurant, Kalimera Souvlaki) shows how to create two perfect dishes using a mighty five-kilo octopus – preserved in oil and cooked over charcoal. In the Thai world, the perfect seafood mouthfuls come from Northern Thailand in the form of miang kham - a multi-textured wake up for the taste buds from chef Pacharin ‘Air’ Jantrakool (Chon Thai). Louisiana style seafood sandwiches in the form of po’ boys using battered fried oysters and marinated prawns are prepared by chef Chris Weysham (Po’ Boy Quarter and East of Everything). Chef Danny Russo (Candelori’s, Russolini Group) uses neonata mixed with fermented chilli to create a Calabrese speciality known as “poor man’s caviar”, while Kiwi expatriate home cook Kate Kennedy whips up New Zealand’s beloved white bait fritters which are served with buttered square white bread.