Wild Kitchen with Clayton Donovan

This episode is set in the heart of Gumbaynggirr country where Clayton travels up the Nambucca River to find out what goes into growing some of the countries freshest oysters. After getting some finger limes from a schoolteacher turned farmer, Clayton puts together his recipe underneath an old fig tree bedside the river.

At the top of Mount Yariabinni, Clayton finds out about totems and their significance to Aboriginal culture. He then travels to a chicken and duck farm in the shadows of the mountain and gets his hands on some sustainably grown chickens.

Clayton heads out to sea in Bunjalung country and becomes the boats good luck charm when they pull in one of the best spanner crab catches to date. After picking up some edible flowers from the markets, Clayton visits a niche small goods factory that is making one of the newest member of the bush foods family 'roo'sciutto.