If you thought coffee and tea were just for drinking in the morning, you thought wrong. Chef Spencer Watts demonstrates how a little caffeinated flavour can bring your fish dish to the next level. For his first dish, Spencer adds a tantalizing coffee and peppercorn crust to albacore tuna and creates a visual feast with a rainbow ribbon salad drizzled in a coffee vinaigrette. Next, Spencer combines coffee with citrus for his coffee and ponzu marinated ahi tuna. To go with the pan seared tuna, fried shallots and capers add a touch of saltiness. Just like coffee, tea can add a ton of flavours to seafood. Chef Watts gets creative with his delicious mushroom-tea steamed mussels and linguini. It's simple but it's the perfect dish to impress your guests. Lastly, Spencer uses spicy, sweet, creamy chai tea to cook his mussels. And what better way to soak up the delicious, aromatic sauce than with crispy chickpea bread. It's the perfect way to add tea and spice to a seafood dish.