Join Cam Smith and Matt Steadman as they learn about Pinsa dough from the delightful Carmine Constantini - owner and chef of the St. Kilda-based restaurant Pinsabella - which is a lighter alternative to the pizza dough we are used to! We also learn about the Roman origins of Pinsa, and Carmine's time studying to learn how to make it.

John delivers the market report and gives Cam some advice on how to cook scallops without letting them dry out.

Cam Hines (co-founder of Mountain Goat, which he's now departed from) makes an appearence in the studio to talk about his new venture, Southern Seagreens. Hines brings in a little sample of homegrown seaweed for Cam and Matt, and explains the reasoning behind using wakame to make the seaweed and how it's helping keep native kelp populations alive.