Cumartesi, 15:40 
Palisa Anderson's Water Heart Food
Cooking Country
In Thailand, foraging for wild ingredients and living off what the land provides is a big part of the way people live. In Byron, Indigenous woman Arabella Douglas forages for native ingredients and supplies chefs such as Josh Lewis of Fleet Restaurant. After Josh cooks Palisa a dish using emu eggs, she heads to collect pipis with Arabella, and they partake in a sumptuous campfire cook up of local seafood.