Set in the heart of Gumbaynggirr country where Clayton travels up the Nambucca River to find out what goes into growing some of the countries freshest oysters.

Clayton heads out to sea in Bunjalung country and becomes the boats good luck charm when they pull in one of the best spanner crab catches to date.

In the hills of Bundjalung country, Clayton finds out how some of the regions most highly sought after beef is grown.

Clayton has an idea for a recipe based on the traditional South American curing of fish. After picking up some aniseed myrtle, Clayton stops in at fish farm to see how mulloway is grown in captivity.

On his Gumbaynggirr food trail, Clayton meets some incredibly placid buffalo and gets to try some delicious buffalo milk gelato.

Clayton finds some native raspberries and wildflowers in a friend's backyard. After looking for native honey without success, Clayton finds out how to breed native stingless bees in manmade hives.

At the top of Mount Yariabinni, Clayton finds out about totems and their significance to Aboriginal culture. He then travels to a farm in the shadows of the mountain and gets his hands on some sustainably grown chickens.

After finding a huge patch of warrigal greens, Clayton travels out west of Birripi country and picks up some lemon myrtle to use in his home made smoker.

Set in the heart of Gumbaynggirr country, Clayton travels up the Nambucca River and samples some of the country's freshest oysters. Then he meets some incredibly placid buffalo, and takes a canoe tour of extensive wetlands.

Clayton prepares spatchcock with Mediterranean vegetables and bloodlimes, and shows us how to cook venison and kangaroo to perfection.

In Bundjalung country, Clayton prepares spanner crab with rooscuittio and cauli puree, and beef skirt roulade with macadamia nuts, goat's cheese curd and capsicum couli.