Mechanical Engineer by trade, Mark Henry founded Solidteknics in 2014 and has devoted his career and expertise towards cleaning up and improving cookwear.

Kris Sweres is a keen fisho, chef and BBQ enthusiast. Kris has also contributed to Fishing World for many years.

On The Sauce is presented by Lowrance.

More details at fishingworld.com.au.

Diego Bonetto is a seasoned forager. Whether it's coastal, inland or his backyard, he will be pointing out edibles that are often overlooked.

Find out more at www.diegobonetto.com.

Zac catches up with Andrew Joulianou, better known as the bald chef.

More info at https://fishingworld.com.au/https://fishingworld.com.au/

https://www.instagram.com/thebaldchefau/

Nathan from Wild Reaches jumps on the podcast between trips off the grid. He discusses how Wild Reaches has become more than just an adventure YouTube channel, it’s a place that connects all Australians to how life is in the Top End.

Nath has some cracker stories mostly involving catching and cooking with Traditional Owners in remote locations.

On The Sauce is presented by Lowrance.

More info and seafood recipes at Fishing World.

Good Fish is an online resource and easy-to-use app that has been designed through a scientific lens to navigate seafood consumers towards the most sustainable options.

More info and seafood recipes at⁠ Fishing World⁠.

On The Sauce visits the recent AFTA tackle trade show on the Gold Coast where Zac checks out some new gear from Smith Optics, YETI, Samurai, Icey Tek and Salty Crew.

More info at⁠ Fishing World⁠.

Wayward Fishing is a new lure company specialising in hand-crafted Aussie-made lures constructed from recycled plastic. Zac catches up with Wayward's Adam Laudenbach to discuss the lure making process and problem with plastic and the marine environment.

Indy Thompson is a marine scientist from Tasmania with a passion for fishing and educating recreational anglers with the skills for positive change.

Zac catches up with South Coast fisho James Hall. James shares his story of an incredible solo tuna experience and the effort he made to process and take care of his catch.