Shark-defying scallop diver Paulie Polacco harvests some of the world’s most prized queen scallops off Kangaroo Island. Adelaide-based Calabrese chef Salvatore Pepe (Pepe’s Cucina) uses queen scallops to create a delicious mouthful called capesante gratinate. Mussel farmer Lance Wiffen harvests his ‘black gold” at Port Arlington on Port Philip Bay, Victoria explaining how sustainable and delicious these shellfish are. Turkish chef Somer Sivrioglu (Anason, Efendy) shares his recipe for midye dolma and how to eat them Istanbul style, using the shell as a scoop. Italian dynamo Paola Toppi (Bar Machiavelli), loves the delicate sweetness of blue swimmer crab and uses it to star in her three-minute masterpiece, cooked with fresh pappardelle pasta. Continuing the Italian love of shellfish, chef Danny Russo (Candelori’s, Russolini Group) reckons scampi is the best gift of the ocean and cooks the delicate shellfish in a wood-fired oven.