Water: One Pot

The simplicity of cooking and serving seafood in one pot is a hallmark of cuisines around the world. Chef Angie Hong shares the secrets of Vietnamese claypot and Cajun chef Chris Weysham (Po’ Boy Quarter, East of Everything) cooks his version of a crawfish boil with a spicy base and a mountain of prawns and crabs. Belgian chef David Coumont (Moxhe) cooks up a pot of mussels using eschallots and a splash of wine. Peruvian chef and teacher Jorge Chacon cooks the renowned hangover cure parihuela. Thai-Australian cafe owner and farmer Palisa Anderson (Boon Café) makes jungle curry using butterflied whiting while Spanish chef Gerardo Iglesias makes fideua in a paella pan on the jetty at Geelong, Victoria.