Mark Jones is an avid film maker. He has documented some iconic snapshots of Australian adventure, including nearly two decades with the late great Malcolm Douglas.

In Part 2 of this digressing conversation we grab a handful more iconic images to unpack. Mark has been shaped into the person he is today, thanks to the places and people he met along the road. Enjoy…

More info at www.fishingworld.com.au.

Mark Jones made his name as a photographer, videographer and now producer and director.

His backdrop is usually wild and remote locations in Western Australia, so he has seen a thing or two. It all started with an opportunity that he grabbed to film the late great Malcolm Douglas.

This episode dives deep into some of the outrageous positions he has found himself in with Malcolm and how it has shaped him into the legend he is today.

More at www.fishingworld.com.au.

Anthony Heselwood is the owner and operator of Revolution Fisheries.

He services some of Australia's most elite Seafood restaurants with his premium line-caught catch. His fish care advice is worth diving deep into, and applying it recreationally.

More info at www.fishingworld.com.au.

On The Sauce and Fishing World together with MOTackle hosted a special live event over the weekend.

This exclusive Catch & Cook Masterclass event featured three presenters – Zac Panaretos, Bosley McGee and Todd Richardson.

The event was sold out and participants learned loads of skills.

The event wrapped up with Zac, Todd and Bosley hosting a live podcast.

Enjoy the podcast and check out the Fishing World website for recipes from the day. More info at https://www.fishingworld.com.au.

Jackson and Jason Coffey join us on the early stages of their voyage across the top of Aus. A trip of a lifetime.

We learn about how the trip came into fruition and the mindset that these legendary Aussie adventurers are taking to the high seas.

More details at https://www.fishingworld.com.au.

Zac takes three equal pieces of fish and freezes them individually. One is vacuum sealed, one is cling wrapped, and the other is frozen in a zip-lock bag.

After several months in the freezer, Zac defrosts the fish, and on this podcast, we hear how each fillet tastes compared to the other. Interesting results!

More info at fishingworld.com.au and instagram.com/onthe_sauce

James Hall from the South Coast is back and has done it again, producing a yellowfin tuna from a solo mission that most anglers could only dream of capturing.

He relives the story in true Jimmy fashion.

Timothy Li is a kiwi artist and spearfisher.

He is our first international guest, we compare our fisheries and dive into his artworks, realistic freehand drawings of fish that take months of dedication and Gyotaku Japanese prints have instant results.