This week the boys drive south to Kaikoura - New Zealand's seafood capital. In Maori, Kaikoura means "to eat crayfish" so before the boys hit town they stop off at Nin's Bin for a bit of roadside research. Meeting Rodney Clark who serves them up a fresh cray.

Clarkie cooks all his crays in an old washing machine copper so Logie heads across the road to check out this piece of Kiwi ingenuity, while Brownie finds out about a traditional Maori cooking method with Butch McDonald, who cooks his crays in kelp.

Then it's into Kaikoura township, where only a kilometre offshore, a deep-sea trench is home to an amazing array of sea-life. The dolphins and whales feeding here are a major tourist attraction, which the boys can't resist checking out.

Then it's down to business to find ingredients for the risotto. Brownie heads out spear fishing with Barnacle Bill Beazley and his son Will. Greenbone or butterfish is the top of their list but they also grab a few kina while exploring under the water in Kaikoura's kelp forests.

Logie stays topside, meeting up with Clarkie again and heading just off shore in his crayboat. He pulls a few pots in exchange for some crays, before meeting back up with Brownie.

With butterfish, crayfish and kina, the boys have got the makings of a great risotto. There's one more ingredient from the sea left to gather - paua - and they find it on the rocks a few kilometres up the road, just 50 metres from State Highway One.

The next day Brownie pulls into Hislop's Mill to make stone-ground organic bread with Elizabeth Hislop. Perfect to mop up the risotto. Then it's back to Barnacle Bill's to bring the seafood risotto to life. Logie makes tempura butterfish to top the risotto off and everyone enjoys a bountiful seafood meal.

Episode breakdown

Recipes:
Kina, Crayfish and Paua Risotto w/ Tempura Butter Fish
Hislop's Wholemeal Bread