Series 1: Episode 6

The upper reaches of the Hawkesbury River provide a serenely idyllic backdrop to our final episode. Here, from his riverfront home at Lower Portland, Gary Howard supplies the renowned Hawkesbury River Prawns to restaurants, local markets and foodies in the know. One of a handful of Hawkesbury trawler skippers, Gary follows a tradition begun by his father back in the 1940s. He’s the perfect guide to show us and star chef Jacob Davey how much work goes into sourcing this great Australian delicacy. Jake makes a riverbank lunch of barbecued Hawkesbury River school prawns with charred corn, cherry tomatoes, aromatic herbs and red butter lettuce. Later in his kitchen at Sydney’s est. restaurant, he dazzles us with Skull Island tiger prawns with fermented pumpkin, black garlic puree, espellette pepper, green shiso and pepitas.

JACOB DAVEY

Head Chef, est. Restaurant

Jacob Davey’s name first started circulating around the hospitality industry in 2008 when he received the title of South Australia’s Apprentice Chef of The Year, serving his apprenticeship at Adelaide’s Chianti Classico. Davey’s resume also includes working at the Taxi Dining Room in Melbourne and years working in the UK before returning back to Sydney in 2011 where he took on the role of sous chef at Marque

Jacob was Named Young Australian Chef of The Year at Electrolux Appetite for Excellence Awards in 2013, He is now Head Chef at the magnificent est. Restaurant in Sydney, alongside Executive Chef and mentor Peter Doyle.

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