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Justine goes ocean rafting on Whitehaven Beach, where she also prepares Whole Coral Trout in Banana Leaf. She visits Rusty's market, and helps Nick Holloway prepare a wonderful Crunchy Salad.

Justine gives stand-up paddle boarding a go on the beautiful Tellebugera River, and then heads to the beach to make a quick healthy Chia Breakfast Bowl. Justine drops by Walter's Lounge in Airlie Beach to meet the head chef and try his braised beef cheeks.

Justine forages for mussels with a local guide and has them cooked up for her by Spencer Patrick - the head chef from Harrisons. She also enjoys a rum trifle on the awe inspiring Whitehaven Beach. Justine goes behind the scenes at a top restaurant on the Gold Coast, and visits the local fisherman’s co-op to get ingredients for her seafood salad.

Kev the crab man takes Justine out to collect crabs, and with their catches, they have a cook off. She also prepares barramundi in Port Douglas, and heads to Tallebudgera Beach.

Justine joins local chef Damien Styles on his search for prawns for his Prawns in Nim Jam sauce. Justine also visits a brewing company to get fresh beer for her beet battered onion rings.

Justine heads to a local turmeric farm and forages for ingredients, and Terri Taylor prepares a batch of Turmeric Chicken Skewers. Up in Port Douglas, Justine cooks up some kangaroo.

Justine visits the Spanish hideaway in the heart of Queensland, Paronella Park, and makes Paella. Back on Whitehaven Beach, she grills up some Mango cheeks. She also takes a visit to the well regarded Rum Bar on Airlie Beach, where her and Dr Rum prepare a few Rum based drinks.

Out on the water, Justine experiences bare boating - which is hiring a boat and using it as a hotel, going wherever you please. Justine cooks up a fish burger on board. Behind the Scenes at another busy restaurant, Justine gets a taste of Patagonian Toothfish. Up in Mosman, she sources some Sugarcane for her prawn and pork Sugarcane Skewers.

Local cheese company Witches Chase takes Justine into their coolroom where she tastes their cheese and chooses the right one for her Eggs with cheese and relish dippers. Dropping in on the roof of Gold Coast hotel the QT, Justine meets Justin Zammit and tries his trout. She also cooks a fresh take on tacos.

In order to make her smoky eggplant and cocoa dip, Justine source some local cocoa in Mosman. Back at Witches Chase Cheese, she makes an omelette with three types of cheese. And using the turmeric she harvested earlier in the the show, Justine make a Turmeric pork and watermelon salad.