Cooking fish over fire is an instant call to the tastebuds. Chef Lennox Hastie (Firedoor) takes his grill to a NSW south coast beach to cook a perfect whole flathead over coals, served with an ingenious pil-pil sauce. In Sydney’s Western suburbs, Vietnamese man of fire chef Ben Nguyen (Hai Au) cooks periwinkles and cockles while former Hanoi-born restaurateur Liên Yeomans shares her recipe for Chả cá lã vọng. Andrew McConnell (Cumulus Inc, Cutler and Co, Supernormal etc) forages for coastal vegetables on the Mornington Peninsula and cooks calamari over charcoal, making his own oyster sauce from scratch. Croatian chef of 40 years Ranko Despot (Balkan Seafood Restaurant) shows the traditional Gardella grill and cooks up a number of different fish, sharing tips and techniques on cooking perfect fish.