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[Music]
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last time on our awesome Australian food
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Adventure we traveled Western Australia
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where we ate exotic sea turtle meat with
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the Aboriginal Community it tastes like
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four different animals chicken pork fish
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frog
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in that order
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now we're headed across this giant
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continent to the island of Tasmania This
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Island state has a population of only
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half a million but it boasts some of the
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most impressive edible Wildlife anywhere
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on land possum is a very dense smoke so
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it does need a nice long slow break it's
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a better than pulled pork and in the sea
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nothing better than just eating
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something that you poured
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today we're on a mission to explore What
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creatures lurk in the pristine Waters
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that surround This Island from marine
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life caught by hand it's one of the best
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meat textures out there to a large-scale
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seafood Factory processing thousands of
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pounds of ocean meat per month how
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popular is eating shark in Australia
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this Succulent Seafood Lover's Dream
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Begins right here on the coast
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gentlemen thank you for being here today
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we have an absolute treat for you guys
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we have been out on a hunt a couple of
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days out at Sea about 50 kilometers
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offshore at one point and we have
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gathered some fantastic tally treats for
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you this is Tim he works as a Director
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of Photography and Chris here is a
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retired veteran they each have their own
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YouTube channels where they showcase a
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passion for diving and thrilling
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Adventures around the island of Tasmania
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so catching all this stuff are you using
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the same method pretty much we're both
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diving on a compressor which is a
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Horrors running to us underwater so we
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can take our time down there yeah you're
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gonna use your hands down here we can't
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use any U10 tools no Spears nothing like
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that so it's purely just with your mitts
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how many creatures are in both of these
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skis right now that's three unshucked
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Abalone in here and about four Shucks
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Abalone would have eight odd crayfish in
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here dare I say it's the biggest
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crayfish or Lobster that you've shown on
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your show so far
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I think it's time for some Show and Tell
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let's get into it okay
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our first catch is a worldwide luxury
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product and the best of its kind can be
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found in the coastal Waters of Tasmania
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black lip Abalone these seed Critters
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are Masters of Disguise blending in with
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ordinary rocks but once you spot one all
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it takes is a flick of the knife to pop
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it off and what we've got here
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how's abalone
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[Music]
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for a pound the Avalon it's one of the
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best meat textures out there it's so
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dense it's like a goat heart that's
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pretty good catch yeah absolutely all
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right let's close it up
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I'm so excited for this one
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Tim all righty well well this is a full
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day on the water I really hope you enjoy
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the size of these ones and they are just
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so beautiful we love these creatures
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down here you've hiked this up quite a
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bit now we've set our sights on the
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grand prize the infamous Tasmanian Rock
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Lobster as Tim and Chris dive deeper the
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temperature plummets and sunlight fades
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our Target is a hide and seek Master
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using the rugged landscape to stay out
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of sight
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once spotted the real challenge is
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actually catching them without
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hesitation you must zero in make your
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move and grab it
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yeah
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oh
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[ __ ] come on that's about a three and a
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half kilo cray that is crazy that's
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easily the biggest crab fish I've ever
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seen with a seriously tough shell and
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the ability to regenerate lost legs this
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creature is Not Just A Feast for the
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eyes but a delicious Conquest for those
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who dare to pluck it from the salty
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depths wow gentlemen you've outdone
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yourselves this is fantastic I cannot
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wait to see what kind of delicious food
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this gets made into let's do it
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[Music]
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all right
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so first thing I'm going to do is Chuck
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this just use a butter knife
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and then put your thumb in there
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and open it up like that and
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there we go so now I'm just going to rip
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these guts off
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and then I'm just cutting the mouth of
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this Abalone so the reason we cut the
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mouth out is these are filter eating
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mussels so we want to get rid of all the
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bad stuff we're left with this muscle
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here if we just cook these like this
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it's going to be really rubbery and not
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the greatest texture
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give it a nice good bash and then you
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can see how much softer it is a lot
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easier to eat comes up much better for
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us the pragmatically tenderized Abalone
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gets a thorough wash with sea water then
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it's coated with a mixture of bread
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crumbs herbs salt and pepper so let's
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keep it easy don't worry about your milk
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and eggs Chuck it all in a sandwich bag
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and give it a good Shake now it's time
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to give these snails a sizzle
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once fried to a crunch the Abalone meat
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is cut into bite-sized pieces and served
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with fresh Citrus lettuce and Chris's
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Special Sauce consisting of soy sauce
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Wasabi and minced garlic
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lots of people struggle cooking Abalone
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but this way you just can't go wrong
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cheers
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[Music]
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that's a stake in the sea really isn't
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it absolutely yeah I'm surprised how
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tender it is it's tenderizing method
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actually works quite effectively now I
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do appreciate the dense texture of
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Abalone but this is nice too it's just a
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different take that I've never
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experienced it falls apart in your mouth
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a little bit more would you pick up this
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recipe so I actually created this just
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by being lazy yeah it's one of my
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favorite ways of doing it nice and easy
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you know if you sort of wrap it in the
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lettuce
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give it a bit of a dip look at that
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that's just bloody perfect I reckon
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that's like Korean barbecue there you go
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[Laughter]
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this whole island how many people live
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here oh I think about half a million on
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the whole island I mean there's not many
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people how far is it from Mainland
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Australia 240 kilometers South and to
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get up the island you basically have to
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fly right ah swim all right that's an
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option too so that makes this island
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really unique because even though it's
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part of Australia it's not that close to
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the mainland and so over time it's going
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to develop maybe a little bit of its own
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culture how would you say Tasmania is
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different from Mainland Australia the
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beautiful thing about Tasmania is that
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there are so many untouched gems here
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Tasmania unlike Mainland Australia
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offers a journey back in time with its
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untouched Wilderness and traumatic
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landscapes
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it's a realm of rugged Cliffs dense
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rainforests and Relentless southern
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ocean waves
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standing in stark contrast to the more
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familiar scenes of the Australian
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Outback the whole Uncharted untouched
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that's a big thing for me so yeah it's a
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really good place to sort of grow up and
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spend your years I reckon we have one
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more course remaining fresh Tasmanian
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lobster roll monsters this size are a
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bounty of sweet Rich meat today's recipe
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requires some thick meaty tails
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[Music]
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all right what we're going to do here is
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cook these tails for about 10 to 15
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minutes it's such a beautiful white
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sweet meat and it's unlike anything else
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from the ocean
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straight on the barbecue
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[Music]
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now we're just going to start the slow
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cooking them through the pan with a
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little bit of garlic butter we've also
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got some of these cray legs these big
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fighting cores are going to be fantastic
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[Music]
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now for the bill
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smear on cream cheese and make a bed of
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chopped lettuce on which the lobster
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meat can rest get it it's resting on a
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bed oh [ __ ] clever
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finally drizzle some Tangy sauce on top
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[Music]
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this looks gorgeous what makes it
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Tasmania I made it and I'm Tasmanian
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yeah that's what I assumed
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[Music]
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that is so good the bread is perfect
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there's a crisp of the lettuce then the
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Tang of the mayonnaise inside but man
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just tons and tons of delicious Lobster
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that is some of the sweetest Lobster
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I've ever had yeah it's a really good
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way of cooking it like that easy as just
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chucking on the cows and can't go wrong
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oh I love how Smoky it is too really
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good just a great delicious creative use
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of these local ingredients that you guys
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fought hard for do you feel the reward I
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feel the reward and I didn't do anything
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nothing better than just eating
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something that you've taught yeah I
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think it takes you back to that prime or
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Instinct of us you know I believe little
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animals in some way so you know I catch
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your own food and then eat it like this
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it's just just perfect isn't it and
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we've still got the legs to get into it
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well let's do that
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[Music]
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this is what you don't find on many
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lobsters so this is a example of getting
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it in one piece sort of comes out like
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that just go straight up straight down
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the Gob
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hmm oh my God so sweet succulent
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delicious too juicy a little bit smoky
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[Music]
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I'm curious can anybody catch what
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you're catching here how does that work
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you need a license to be able to fend
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for yourself with these guys tasmania's
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flourishing Seafood scene is attributed
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not only to its Lively ecosystem but
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also to the community's conservation
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efforts for example Tim and Chris are
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only allowed to catch two lobsters and
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10 Abalone in one outing back in the day
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like my grandfather he'll tell you
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stories about him just out the front
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here when there was abundance more of
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these creatures so the numbers have
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decreased that much it has decreased but
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over the last couple of years
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conservation has kicked in and the
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populations are coming back quite strong
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both of you have channels that are
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focused on Australian Outdoors on
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catching Seafood on Wildlife for each of
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you what is the goal with your channel
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and what kind of message do you hope to
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get to your audience my channel is
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called Test cast I teach people how to
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catch the fish that I catch and to
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remind people of conservation on those
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fish at the same time to make sure that
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we can fish into the future my social
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media channels has the adventure man and
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I predominantly do a lot of outdoor and
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underwater adventures so a big part of
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my life and my social media is PTSD
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anxiety mental health so I think it's
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really important for able to say that if
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you are having some of these illnesses
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then you can still have a good life yeah
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I'm just everyday bloke so do do what I
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do and you'll enjoy the best thing as
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well about everything that we do is it
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gets you out in nature and to me I'm the
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best possible version of myself when I'm
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on my boat fishing with the rod of my
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hand gentlemen thank you so much this
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has been incredible it was good to get a
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little taste and we got actually a lot
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more of the difficult taste and then
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from here we're going big
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we're embarking on a three-hour drive
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across the island to its capital Hobart
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here we'll tour a family-owned Seafood
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Factory where they do it all from
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Catching and processing to Distributing
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to restaurants
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we're here to indulge in some unexpected
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local favorites like shark meat oh gosh
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that looks lovely but first a quick tour
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we love Seafood essentially what we do
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our guide jock Muir third generation of
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muirs fishing we fish probably pretty
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similarly to how you would have been
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down on the beach we use Hoops but
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instead of one hook on a rod we use Auto
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long lines set 500 meters deep and we
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catch fish like Laura trevella why you
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hook the fish and not throw gigantic
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nuts for us it's all about quality hook
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caught fish you're not getting that
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pressure on the fish in a big nap if
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you're catching a ton of fish you've got
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a ton of pressure pushing down on each
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fish and you ever have other countries
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intruding on your territory
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New Zealand Japan give cannons on your
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boat no quite that bad it's all friendly
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for now we're excited to see the rest of
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the factory and everything that happened
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here I guess we could start with this
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what is this station all about this is
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our main processing floor so some of our
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teams started at 11 30 last night and
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they'll work through to about midday
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Easter week this week big big week for
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us remember those giant lobsters from
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this morning well jock has a literal
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boatload of them right here first of all
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how big is your biggest lobster we have
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a few about three kilo fish
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did to fill this gigantic tank Jack
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orders lobsters from contractors all
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around Tasmania instead of catching them
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by hand they trap the spiny Crustaceans
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with baited cages tripods is what we
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call it South Coast of Tassie West Coast
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and tazy East Coast you can catch
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crayfish all around Tassie the one in
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your hand right now if you had to guess
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about how much would that cost in a
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fancy restaurant you'd probably be
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paying 600 I reckon it's a lot of money
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for a meal and I guess it's just so much
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work to get these right the demand for
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them can go through the roof and that's
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what drives the price up really high
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fantastic all right let's keep moving I
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want to see what else you got not a
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problem fish and chips is typical made
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from Cod or haddock but Australia is not
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a typical place and in just a moments
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we'll be trying fish and chips shark
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style so this is a mako shark probably
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70 kilos I reckon Gardens mako shark is
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a lightning fast Predator high up on the
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food chain capable of reaching speeds up
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to 45 miles per hour how popular is
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eating shark in Australia they
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aggressively feed on a variety of marine
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species including other sharks fish and
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chips everyone wants Blake and for most
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Australians black man's shark gummy
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shark School sharks are very popular
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mako sharks up there as well any market
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for this right here lots of Asian
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markets love the fins we don't do much
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of it ourselves here in Kazi but we do
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send a bit over to the Melbourne markets
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are you targeting to fish these or is it
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considered by catch this is a bycatch
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for us so a lot of our bycatch
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non-targeted fish is still really good
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usable product like the shark here
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dive Fork first into our impending
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Seafood Feast how about a tantalizing
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teaser welcome to the Oyster Road mixed
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prison
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this is the Tasmanian Pacific oyster
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these oysters nurtured in the cool and
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nutrient-rich Southern and Eastern
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coastlines are a sought after delicacy
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worldwide how many are you shocking a
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day two to three hundred thousand
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300 dozen is
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[Music]
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5 million what is the secret to
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efficiently effectively shucking an
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oyster Avery oyster's got a muscle at
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about three o'clock so I go in there
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turn my knife up to cut the muscle off
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the top lid and then you scrape down to
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detach it from the bottom shield and
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flip it over and turn it so it's ready
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to eat straight out of the shell wow and
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you joined that once every six seconds
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let's cut the machine
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mmm that's really good it has a natural
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sweetness and a natural saltiness to it
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and it's a nice size I used to think
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bigger was better with oysters incorrect
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really good condition these oysters are
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at the moment so they're beautiful
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oyster very nice super delicious the
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only thing better than a lobster is
00:14:02
another Lobster though instead of
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grilling this one is steamed with a
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fleet of his friends here an industrial
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sized vat receives a collection of
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lobsters that Steam for about 30 minutes
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normally after steaming they'd be
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chilled and delivered to local
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restaurants
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but for us they're cut in half by Chef
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Nathan The Mastermind behind three of
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your seafood restaurants
00:14:23
with the addition of lemon and homemade
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aioli this dish is complete
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oy
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gentlemen this looks outstanding the
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first thing I want to start with is this
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right here go for it this thing is needy
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very good wow that is half a lobster
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tail we have a lime and coriander aioli
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here aioli is like mayonnaise for rich
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people cheers enjoy
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[Music]
00:14:52
oh my God
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is it so juicy it's plump I wonder if
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it's because of the size is there like
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an ideal size for a lobster
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they're all pretty good
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I think the general public leans towards
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the smaller size they do say when they
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get older they get a little bit more
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tough but it's also a high cost item so
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people may go for a smaller size one
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that's what I would do I would get the
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smaller one and be like well they taste
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better actually what is the difference
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would you say between this kind of
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lobster and something like Alaskan
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Lobster the European or the Alaskan ones
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a lot more refined in their texture
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they're not as densely packed in with
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the flavor and the muscle structure here
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I think these ones are a bit more of a
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Wilder kind of stronger sea creature
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yeah this is very dense it's got a bit
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more bite to it yeah it's a longer two
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yeah
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course 2 an exhilarating encounter with
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a mako shark
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blend plain flour self-rising flour dock
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cider salt pepper tarragon and fresh
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dill coat the shark fillet in plain
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flour then a layer of the batter
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immerse it in sizzling hot oil until it
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transforms into a golden Masterpiece
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with a crunchy batter that sings with
00:16:04
flavor to accompany the shark plants
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I'm going to crack a piece of this off
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oh gosh that looks lovely I'm always so
00:16:14
fascinated by shark the idea that people
00:16:16
would even eat shark was something I
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didn't realize to us maybe in my 30s
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cheers
00:16:21
hmm
00:16:24
wow that's really good it's not that
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flaky much salt to flush but the pipe is
00:16:28
great you have a great crust on there
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very delicate the meat it's almost on
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the side of being slightly mushy it sort
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of reminds me of the stingray we had in
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wa but when you mix that the softer
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texture with the outer crunch it's a
00:16:39
nice combination can you tell me about
00:16:41
this right here this is our blue eye
00:16:42
traveler and this is actually a
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modernized recipe from the Mueller's
00:16:46
Family Recipe the blue eye travella is a
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large fish that can grow up to three
00:16:50
feet in length this deep sea swimmer is
00:16:52
cherished for its tasty flesh and we're
00:16:54
about to find out why
00:16:55
[Music]
00:16:57
after the blue eye travella is filleted
00:16:59
it's seared giving it a beautiful crust
00:17:02
[Music]
00:17:07
Beast it with tarragon infused butter
00:17:09
then transfer the fish to a baking tray
00:17:12
more butter then let it finish in the
00:17:14
oven
00:17:17
time to build our plate starting with
00:17:19
some delightful plants
00:17:20
a velvety lemon tarragon sauce
00:17:23
and Tasmanian Salmon Road the filet also
00:17:26
gets a drizzle before tapping in
00:17:30
finish off with olive oil and a crispy
00:17:32
trevella skin cracker
00:17:35
hmm
00:17:37
well that's so good completely different
00:17:40
texture for the shark it's so meaty you
00:17:42
hear things beings scallops have a flake
00:17:44
it's got a really sweet flavor that
00:17:46
little bit of citrus and the creamy
00:17:48
tarragon goes well with it oh yeah this
00:17:49
is excellent mix that with the cracker
00:17:51
mix with some veggies
00:17:53
wow it's really a famous table fish for
00:17:56
Tasmania right now it's really versatile
00:17:58
so you can put it in a curry you can pan
00:17:59
fry it or grill it or barbecue whatever
00:18:01
you want to do with it I was like the
00:18:02
tofu of fish here in Tasmania you guys
00:18:05
are super blessed this is ridiculous the
00:18:07
amount of different kinds of seafood
00:18:08
we've tried what's your favorite kind of
00:18:10
ingredient to work with here I think the
00:18:12
blue eye traveler is one of the most
00:18:13
approachable fish also the lobster and
00:18:15
Abalone and things like that we have a
00:18:17
great variety of seafood down here that
00:18:19
you don't get up on the East Coast of
00:18:20
Australia or Far North
00:18:22
you've got a lot of native Coastal
00:18:24
ingredients even on my drive to work I'm
00:18:26
using just some local sea asparagus that
00:18:29
are just in the Little River system and
00:18:30
I can see that just pick some with the
00:18:32
scissors and they actually go on a
00:18:33
couple of the dishes in the restaurant
00:18:34
as well there's food and there's a whole
00:18:36
food trail everywhere you go in Tasmania
00:18:38
it's so abundant with life with sea
00:18:41
creatures there's just so much here yet
00:18:43
only half a million people live here do
00:18:44
you have any idea why that is we try to
00:18:46
keep it a secret boy people complain
00:18:49
about the cold but I've lived here my
00:18:50
whole life so I don't know any
00:18:51
difference but it's beautiful it's
00:18:53
stunning I wouldn't want to live
00:18:54
anywhere else and I've grown up diving
00:18:56
for craze and fishing with dads and such
00:18:58
good Lifestyle the last thing I want to
00:19:00
know is in spite of everything you do
00:19:01
have here for food are there foods that
00:19:03
can't quite quench the palette of the
00:19:05
people here are there things you have to
00:19:06
import from other parts of Australia or
00:19:09
other parts of the world especially when
00:19:10
it comes to seafood prawns our water's
00:19:12
too cold for a reliable prawn fishery
00:19:14
down here so that's the big hole we have
00:19:16
to feel and definitely some vegetables
00:19:17
all in all we focus more on the
00:19:19
seasonality and the local produce down
00:19:20
here because there's enough to put on
00:19:22
menu is enough to go around all the
00:19:24
supermarkets yeah I gotta say we just
00:19:26
came from Western Australia it's
00:19:28
completely different the geography the
00:19:30
climate the weather was brutal hot humid
00:19:33
and the same with the types of food
00:19:34
you're going to find is completely
00:19:35
different too so it's been refreshing to
00:19:37
see how much diversity there is just in
00:19:39
going to these two places in Australia
00:19:41
it's quite amazing so gentlemen
00:19:43
beautiful thank you very much you're
00:19:45
very welcome my pleasure
00:19:47
elevate your style with our brand new
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00:19:52
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00:19:54
style head on over to beffers.shop today
00:19:57
you've just got to remain calm as soon
00:19:59
as you start panicking yeah it's game
00:20:00
over that's good motivation to that
00:20:02
Panic we're sitting amongst the Rocks
00:20:04
because it looks kind of cool on camera
00:20:05
not that practical not very comfortable
00:20:07
at all how much of the year is it not
00:20:09
good weather oh yeah oh yeah it's not
00:20:11
good about that it's pretty good now man
00:20:12
no this is the one day can we pull up a
00:20:14
picture of a Beloit travella
00:20:21
I'm going to be disappointed if you're
00:20:23
not happy with the size of these because
00:20:25
they are some of the biggest rock
00:20:26
lobster I've seen I feel like I'm at a
00:20:27
Tony Robbins event right now let's go go
00:20:29
for a lobster boom guys how did he end
00:20:31
of our first video here in Tasmania and
00:20:33
man this place is wild and we are just
00:20:35
getting started stick around for more
00:20:37
next week or whatever we publish again
00:20:39
anyways I want to say a huge thank you
00:20:40
to my man Andrew thank you
00:20:43
that was fun bob still you can find
00:20:45
Andrew on his YouTube channel right here
00:20:46
right now he has a series in Vietnam
00:20:48
featuring The KATU ethnic minority group
00:20:50
it is food focused and has a lot of
00:20:52
interesting cultural information go now
00:20:53
to his YouTube channel to check it out
00:20:55
otherwise guys that is it for this one
00:20:57
thank you so much for watching I will
00:20:58
see you next time
00:21:00
yes yes how do we get out of here I know
00:21:03
this is a weird one huh
00:21:04
you should put a door huh
