Food Safari water captures the sheer adventure of one of the world’s great marine migrations – following the mullet run up Australia’s east coast, harvesting the roe to make the age-old preserved product bottarga, used as “the parmesan of the sea” by Sardinian chef Giovanni Pilu (Pilu at Freshwater) in a simple but fabulous spaghetti alla bottarga. BJ Plummer (Woodbridge Smokehouse, Tasmania) explains hot and cold smoking of salmon and ocean trout and the care taken to hand slice the rosy fish. Also in Tasmania, Japanese chef Masaaki Koyama (Masaaki’s Sushi, Geeveston) introduces how dashi is made and uses leftover bonito flakes to make a calcium rich sprinkle for rice called furikake. Malaysian Chinese chef Victor Liong (Lee Ho Fook) shares his version of the Chinese tradition of making XO sauce while chef Frank Camorra (Movida) shows a simple Spanish recipe for pickling sardines with an escabeche sauce.