Logan and Brown drive over New Zealand's longest bridge into South Canterbury in search of wild salmon for a cedar wood barbeque. Rakaia is known as the salmon capital of New Zealand but with the average fisherman's catch sitting on zero they're going to need a bit of luck and all the help they can get.

It doesn't take them long to bump into a passionate local, Paul Stewart who's been fishing at the Rakaia River mouth for over twenty years. Paul has a 14-pounder in the fridge so it's back to his hut where Brownie prepares a Mandarin and Basil Cured Gravlax, which goes back into the fridge to cure for a few days.

The boys then head down to the river mouth to see if they can hook their own salmon, joining 50 other hopefuls in the fishing picket line. Brownie meets experienced angler Ross Millichamp and seizes the opportunity to head up the braided Rakaia River with Ross and his father Roger in their Hamilton jetboat. Leaving Logie at the mouth to cover their bases. Logie & Brownie both fish to sunset, but the elusive salmon lives up to it's reputation.

The next day Brownie heads to Ross' 'never fail pool' miles upstream and Logie rejoins the picket line at the mouth before heading up to Paul's bach for a taste of his bottled salmon. After a long day's fishing, the boys meet up disappointed to discover neither has had any luck.

The next day they give it one last crack at the river mouth. The boys catch nothing, but Gregory Pilszak, a Polish fisherman hooks a beauty. Out of desperation comes innovation. Brownie whips up some gravlax sandwiches, hoping to hook Gregory with a tasty bite.

A new friendship is formed; Gregory and his salmon are invited round to Paul's bach for a meal. Logie heads out to pick up some local wasabi and beetroot while Brownie fillets the salmon. On his return Logie makes a Fresh Salmon Tartare from the left over fish.

For the main act Brownie hot smokes the salmon on cedar wood on the barbeque and makes an avocado and orange salad with fresh wasabi mayonnaise on the side. Out on Paul's deck, the fresh wild salmon goes down a treat.

Episode breakdown

Recipes:
Smoked Cedar Plank Salmon Fillets w/ Beetroot, Avocado and Orange Salad & Fresh Wasabi Mayonnaise
Paul's Bottled Salmon
Mandarin and Basil Cured Gravlax
Fresh Salmon Tartare