Out of the BLUE Travel & Food Show - Volume 1 2 3 DVD All Regions *New Sealed*

VOLUME 1 Eicade 1 CAPTAIN MATHEW FUNDERS We learn how the Engleh explorer Captain Mathew Finders first diacovered the soubern coast of Antedle. From places he mopped and named picade shows viewers how there beys, ports and harbours have prog essed into wold famou enfood locotions. To prove the seafood is wald des, the two Micheek cook up crabs, fich, oyaters an nazor fich one BBQ on hen oyster barges out in the middle of Smokey Bay in sunny South Auntie Epiade 2- STREAKY BAY A local oyster farmer teaches us about oysters and hours us how to dhe for labzers The moning ofter collecing the local sefod, we cook up o breakfed with o difer ence.

The muse? Fire year old order, sand crabs, wenlood spaghetti and giled octop. foind 3 - COFFIN Bar Here we look of abolone, King George whiting frech see suallops and blue swimener crabs. On the edge of spectalar Coffin Bay, we prepare the most exquite kim ayle chi crabs and zollops in o

VOLUME 2 - Epicode 4 - PORT LINCOLN We jump aboard a prown trouder and follow Mathew Finder journey north traling for prown os we go. Eventing that falls out of the nets goes into o seafood boulbaine, which our tom ches prepare for the hungry crew. Once ahore the two Michael are specied quests at the ornual Prown Festid where they cook prowns for on enthusiastic outhence Epicade S - ADELAIDE CENTRAL MARKET The tie Michel give us an insight into their hometown and go shopping in the forous Central Market. On o warm summer's day, they set up on the piduresque banks of the Terrens River and cook tuna steaks and a mouth watering Thai soup. Episode 6 - ENCOUNTER BAY We explore the Morry mouth and a unique wetnd known es the "Coorong. Here the local fisherman takes our chels to catch the local fresh water fish and a strange loal delicacy known as a 'yubbie".

The two Michels catch a ride on the Proud Mary riverboat, which takes them to line river ports like Manum and prepare a fresh water surprice dish for the Cophin and his guests.

VOLUME 3 - Epicode 7-PORT LINCOLN After anchoring overnight to wait for Great White sharks to wad us, we cook up a breakest with o difference from seafood found locally, spoghetti marina! And fer a morning of swimming with the most ferocious predators of the sea we cook up another breakte ath a difference, an omelte prepared with smoke fich and ofter that we wil show you the best way l prepare whole griled sardines. Episode 8-PORT LINCOLN Ever wondered how tune are formed? What about mursek? Or maybe even sechorses?! Today we wil take you from the forms to the kichers showing you what to look for in a great tuna staok and also how best to prepare them Ake we wil be cooking up a whole Smopper in Mediterranean flovours; we I take you swimming with tuna and explore the amazing woold of the seahorse. Episode 9 - BEACHPORT Emmo explores Beachport, an old whaling own and a beoutful gam on the limestone cood of South Australia. The boys go out on e Croy bood and get their hand on some fresh labater, prowns, deep san brim, blue swimmer a abs and much more, showing the great produce avalable locally and when they get to share, a bouillbaise is on the mene

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