This week Logan and Brown head to the Deep South searching for a couple of the country's finest delicacies - Bluff oysters and Stewart Island venison. Logie flies to Mason Bay, a remote west coast beach on Stewart Island, home to New Zealand's largest population of white tail deer. Touching down on the sand he meets local hunter Mark Moxham who checks him into the Cavalier Hunters Hut.

Meanwhile Brownie is still on the mainland looking for his all time favourite seafood. He signs up as a willing deck hand on Bluff oyster boat, the Lucy Star, for tomorrow morning's run. The smell of freshly shucked oysters leads him to crew member Dick Ryan, Brownie offers Dick a lift home and invites himself inside for a taste of Dick's deep fried battered oysters.

Over on the island, Logie is checking out the lay of the land and Mark shows him the whitetail deer he caught the day before. Logie makes venison backstrap fajitas in the hunters' hut to prepare them for the big day ahead.

Next morning as the sun rises over Foveaux Strait, Brownie learns the ropes on the Lucy Star oyster boat. It's hard graft but as a crew member he gets to take home 50 freshies so it's well worth the effort. Logie and Mark set out to hunt white tail deer, so elusive they're known as grey ghosts. However it's rutting season and there's a bit of sign around. The hunters pick a spot near a fresh scrape to build a hide and settle in, hoping the deer will come to them.

Oysters on board, Brownie catches the ferry over to Stewart Island, where he meets Mark's wife Kylie and picks up a few extras for the cook up. Meantime Logie and Mark wait... and wait... despite Mark's best efforts to attract them, there's not a whitetail to be seen. Luckily Mark's earlier deer is still hanging back at the hut.

Logie and Mark fly into Halfmoon Bay with the insurance on board. Brownie gets started on the stew and Mark and Kylie join the boys for a feed of fresh oysters before sitting down to whitetail stew accompanied by a mascarpone polenta and Amisfield Pinot Noir.

Episode breakdown

Recipes:
Dick Ryan's Battered Oysters
Whitetail Venison Stew w/ Mascarpone Polenta