King of Spanish cuisine, and creator of iconic restaurant chain Movida, Frank Camorra heads to Geelong to the home he grew up in, and his mum’s kitchen, where he first learnt to cook. He may be a world-class chef, but his mum still bosses him around the kitchen and questions his cooking methods when he tackles some traditional Spanish fare – tortilla de patatas and asadillo salad. Whether its in the shed trying home cured jamon with his dad or reminiscing with his mum, this story is packed with hints and tips, and stories from Frank’s upbringing, early cheffing days and the journey to the opening of Movida. Heading up to the North Coast of NSW to Nambucca Heads and the banks of the Nambucca River, we meet indigenous powerhouse Clayton Donovan and his daughter Roxy. Sampling Nambucca River oysters, an ingredient close to his heart, Clayton whips up oysters with finger lime, carrot foam and avocado cream. Jamming in as many native ingredients as possible, Clayton reveals his journey to opening the first and only hatted Indigenous restaurant in Australia, The Jaaning Tree, and what led to his decision to throw in the restaurant and concentrate on pop-up restaurants showcasing native ingredients. Heading down to beautiful Shelly Beach with his wife and kids, Clayton cooks up family favourite kangaroo san choi bao in a pan on the sand, showcasing how versatile and tasty native ingredients can be. Highlighting the beauty and simplicity of the Australian landscape and Australian ingredients, this is a cook not to be missed.