The beautiful fertile soils of the Northern Rivers Regions of NSW have made possible many amazing sub tropical food enterprises. One of Maggie's favourite food stories from the region is that of Gerard Buchanan, a farmer who discovered that the fruit that would become his most profitable, the native finger lime, was actually growing wild on his property. Maggie catches up with Gerard, or Buck as he's known, and discovers out why the finger lime is called "citrus caviar". Back in the Barossa, with Buck's finger limes in hand, Maggie makes an irresistible dish using scallops, limes and chervil. Quick and easy, it's the perfect combination for this 'citrus caviar' which goes well with all seafood, especially the sweeter kinds, such as scallops, crab and lobster. Armed with one of his favourite ingredients, Kaffir lime leaves, Simon makes coconut rice, a unique combination of jasmine rice, coconut milk, lemon grass and ginger, just the right accompaniment for his next dish. Regular viewers of The Cook and the Chef would be familiar with Simon's love of Asian food, so it should be no surprise that he loves to use a wok. Simon began his culinary career working in a number of Asian restaurants where he learnt that woks are one of the most versatile cooking tools around; they can be used to stir-fry, deep-fry, poach, boil or steam. This week Simon gives us some tips on how to buy the right wok for the right occasion and shows us the delicate art of seasoning a wok, a crucial step which may smoke out your kitchen but ensures your wok will give great results for years to come. To accompany his rice, Simon fires up his first and favourite wok and makes a Thai chicken curry. Taking moments to cook, it's a delight to watch as he deftly combines the ingredients and fries them to perfection using this ancient cooking method. Continuing our rice and citrus theme, Maggie makes Arancini, a speciality of Sicilian cuisine. In Sicilian, 'arancini' means "little oranges" and t