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.