Maeve O'Meara journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu.
Maeve explores some of the more unusual treasures of the water including the adored gastropod mollusc abalone, which fetches up to $1300 a kilo and is a status present in the Chinese world.
Eating whole fish has been a way of life in Australia for over 40,000 years, and for many other cultures around the planet, it's simply the best and most sustainable way to eat.
Maeve celebrates the pure clean taste of the ocean as she explores the natural briny flavour of the three main types of oysters - Pacific, Angazi, and Sydney Rock varieties.
Cooking fish over fire is an instant call to the taste buds, a combination of two of the most pure elements on earth that together take seafood to the next level.
Shark-defying scallop diver Paulie Polacco braves cold water and strong currents to harvest some of the worlds most prized queen scallops off Kangaroo Island, adored for their purple roe.
The simplicity of cooking and serving seafood in one pot is a hallmark of cuisines around the world. Chef Angie Hong shares the secrets of Vietnamese clay pot cooking.
Maeve explores famous seafood and meat combinations from around the world. Pairing the proteins of ocean and earth leads to intriguing and and inspired flavours.
Food Safari Water celebrates the hearty deliciousness of seafood with touch-your-heart dishes and stories from northern England, Lebanon, Portugal, and Sri Lanka.
