It’s a natural question. On an island – a very big one – where’s the best seafood? Many places could lay claim, but South Australia surely has the edge. Oysters. Abalone. Crayfish. Calamari (and that’s just the start). Chefs Jae Bang, Thi Le, Callum Hann and Tom Tilbury will use the freshest local fare for this remarkable Saturday lunch. Korean-born Bang leads the kitchen at Freyja in Melbourne. Its Nordic approach to Australian dining fuses time-honoured technique with new culinary possibilities, shaping dishes touted as future classics. Le oversees three Melbourne venues: the Vietnamese-Australian Anchovy, bahn mi bar Ca Com and Laotian-influenced Jeow. Deep technical prowess paired with original thought have made her one of the city’s most fascinating chefs. Hann, is a man on the go. He co-founded cooking school and health studio Sprout, three restaurants – Adelaide’s eleven and Olive, plus Lou’s Place – has written three cookbooks and also works as a television presenter. Producer-led fare is the foundation of Tilbury’s Gather brand, with a reputation honed through time in both Robe and McLaren Vale favourite Coriole. New York in the 80s is the enticing inspiration for his latest project: culinary director for a new iteration of seminal Adelaide bistro Aces. Now to Tasting Australia, where the trio is set to share a full spectrum of South Australian seafood.