Keppel Bay Marina, where he keeps his own live-aboard the Escapade, is ET’s base for a tropical fishing odyssey. Travelling and fishing in company with local mate Graham and his crew on a big catamaran cruiser, ET gets into enough reefies, pelagics and estuarine species to make a ton of magic memories.

He mixes it with thrashing Spanish Mackerel, Mac Tuna, a thumping Northern Blue Tuna, Red Throat Sweetlip and the biggest Cod we’ve seen for quite a while.

He gets into a feast of Fingermark Bream and healthy little Cod – and even bags Barramundi from a kayak.

And to top it all off ET introduces a brand new seafood cooking segment with TV Chef Paul Breheny!