A bonus episode: David and Lesley catch up for a casual chat about overrated and underrated spring ingredients while both are on the road.

Lesley attended a gathering of Canadian chefs aiming to promote sustainable ingredients but the pair is unsure how often seal will be making the menu; David has been promoting his new book Spilled: Natural Winemakers Stories and Recipes but the only thing he's gushing about lately is his Barnevelder hen Brownie.

On creating a more diverse and sustainable food supply, David suggests Canadian restaurants should experiment with venison and unpacks the differences, if any, between Canadian, American and French lobsters. He also offers tips on spinach, asparagus and why you may want to consider overcooking your peas.

The hosts also share thoughts on their favourite mushroom dishes, and offer a serious warning about the chef-fueled mythology surrounding false morels, a toxic species that resembles its safer mycelial cousins.

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Salt Lick is a TNKR Media Original Production.