Catching & Cooking GIANT LOBSTER & OYSTERS on a Boat in Tasmania Australia

[Music] good morning I am in Tasmania Australia every time I say that I think about Looney Tunes anyway it's about 7:00 in the morning after breakfast I'm heading to the local Salam Mona market and then getting on a bolt for a full day Seafood tour this is going to be a pretty exciting food day also been to a couple of breakfast buffet so far in Australia a lot of fresh fruits this one has the biggest salad bar I've ever seen on a breakfast buffet has some cucumbers some marinated feta which is delicious even octopus salad this is such a Charming City and I'm on my way to the famous Salam Mona Market this is one of the biggest markets in all of Australia I think there's over 600 vendors it's only on Saturdays and I hear there is a ton of amazing [Music] food as soon as I walked in the market something smells really really good it might be those pink buns I don't even know where to start such a giant market I think usually you you need a good half a day to explore everything I have 1 hour before my boat ride oh they're about to cook some paas I bet that's going to be good oh wow v f there's some food trucks let's see what they have over here so there's some pizzas fish and chips I know what I'm looking for this is it right here Tasmanian truffles so apparently these guys cultivated truffles here in Tasmania because supposedly truffles don't naturally grow in this region oh my God look at this I've got my toasty it's pretty much a grilled cheese sandwich with these truffles on top and I confirmed there were no truffles in all of Australia because truffles are not native to this continent so they're the first farm that were able to grow Truffles and now is spreading all across Tasmania and Australia this just looks beautiful look at that gooey gooey cheese between two slices of toasty Red Bread this thing is burning hot as [Music] well oh this is so wonderful this has got to be a must try here first of all bread buttery and toasty the cheese is amazing so this is Ash Gro cheese it's a cheese local to Tasmania and this thing is Rich it's nutty it's creamy oh my God it goes so well with the truffles because truffles go great with things that are extremely creamy and this cheese is definitely that it's such a delicious robust flavor with that fantastic earthiness I shouldn't have ate breakfast this is the other thing I wanted to try so this is the famous scallop pie from Tasmania and this is a quintessential part of Tasmania Cuisine because we are R By the Waters and there's such an abundance of seafood so scallop pie became an ideal local dish looks like it's got spices on top maybe some Curry the crust is flaky piping hot piping hoto you got to be careful eating this oh this is so good even before getting to the scallops you taste how flavorful that filling is tons of spices on top of the pie and with them you definitely taste a lot of curry in this oh I just got a scallop that is a plump tender succulent scallop and the filling whether you're eating the scallop or not has a delightful slightly Briny flavor of the ocean and there's a lot of different ways to make this pie this one of course the curry version It's just got so much flavor in addition to that Ultra Ultra flaky crust oh my God and this thing is loaded with scallop it's a little hard to see because it's covered in a cur Curry I think they chop up the scallops a little bit but you definitely taste that in every single bite also because this is a curry pie you have all the different spices in here the scallop actually tastes [Applause] [Music] sweeter up up [Applause] [Music] I found myself a scallop stick this thing is grow in butter I think some Citrus juice on this as well oh my gosh smells so good oh oh yeah are you kidding me with this this is one of the greatest ways to eat scallops ever there's some sweet potatoes here as well you have the scallops and you have a lot of the r as [Music] well this is some of the most tender delicate succulent sweet scallops you will ever have and the way they cooked it so buttery I think those scallops are sweeter than the sweet potato that's on the stick when I walked up and I ordered one scallop stick they asked me if I was sure I only wanted one scallop stick I was like yeah I mean looks like a giin scallop stick how many can I eat about a dozen it's so light too one stick down doesn't weight on your stomach at all [Music] last thing I'm eating here before have to run out to the boat I've been eyeing this giant samon roll and it is humongous seared salmon lettuce on Fresh fasha bread this is good bread is so toasty and brushed I love the sauce they put in this creamy peppery just the bread in the sauce alone already winner really tender Smoky chunks of salmon cooked very well very tender everything seasoned perfectly the texture is good I like it actually before I leave got to get another one of these so good I think this is my favorite thing in the [Music] market here we are everyone this is the Sea Dragon so feel afraid to grab a seat on board or stand up wherever you feel comfortable so I'm on a all day Seafood Bowl tour so this tour takes us I think about an hour um out from the marina and then we're going to dive not me personally we're going to die for Abalone and urchin and lobster so it's going to be a fresh seafood Excursion because of course when you come to Tasmania it's all about the seafood so these are the famous mud Stone configurations in Tasmania it's orange I've never seen a color like this on a stone before also look at all that muscles right there I just want to soak that in some garlic wine sauce so we're docked um on the side of this little island because the water's really calm right now and it's oyster time M oh that's so fresh and nice very buttery a little Briny but the flavor is so clean that's a plump plump oyster and with a shells they say you can just toss in the ocean let's go get some more a pretty high heat to start with and then you just pour a nice healthy amount of the sparking wine PE it on and we'll just leave it like that for about 2 minutes but now a little bit easy to open and you have that amazing broth on the inside um so make sure you drink the broth it'll be salty but have some of the wine in there as well um and you just have to cut the little muscle turn it over cuz it looks nicer uh get a little there sometimes a little bit of shell um but yeah that's ready to go so these are cooked with just a juice inside the oyster and some white wine oo oh that's good I think I like that one more the Briney juice with the wine just makes that into like a like a delicious oceany soup in the best way possible these are the Tasmanian rock lobsters they're um both males as well so the females will have um sort of an extra little um swimmeret here course number two um they just brought out a couple ginormous rock lobsters and they have four of them total that's for lunch as well can't wait for that there we go so that's the knife that I use to get the Abalone off the Rocks slide it underneath the Abalone and twist and it pops them off the Rocks so the Abalone have to be at least that long if they can fit through there like that that's too small if they can't if it's like that if it's touching either side that means it's over 142 mm and that's the minimum size of we're allow to take you go my shopping bag see you later good luck good luck [Music] so Luke has already got all the urchin now just getting the avalone that only took about 10 minutes that's impressive and while waiting there's fruits there's salmon um there's cheese all local products especially this yellow cheese that's so good [Music] wow those different colors yeah so they're amazing different colors never seen the white one before it's the same spaces it's kind of just [Music] like fresh oi from the waters wow this is so good here the urch in here is kind of like a a combination between Santa Barbara urchin which is the sweetest and hokido urchin which I think is the creamiest best of both worlds it's so good it's got a beautiful Umami aftertaste too that's is [Music] spectacular there's also samon aimi very fatty sammon sashimi [Music] we're just going to do the Tails of Sashimi so if you haven't tasted Sashimi crayfish before out of everything that we've eaten raw today this is actually my favorite personally I I find it really beautiful so these two Whoppers we're going to cook we're probably going to cook them for about a minute longer than what we normally would with these ones you can see that that's actually the new shell coming through all right so it's an exact replica of this one it's actually about five times a year they'll shed their shell and this is the like like soft shell crab that same sort of thing so this is the new shell about to come through now that's really chewy so we're actually going to cook it separately as well [Music] the lobster or cfish they call it here it's been cooked in three different ways one is sashimi which is the top end right here then the piece behind that is the lobster back it's basically the newly unformed shell off the lobster and this one will just cook for maybe 10 seconds oh my God sweet that is really really sweet a little more chew a little more Briny such a nice texture don't really even need much dipping sauce that natural sweetness perfect I think it has a little more brininess than a Atlantic Lobster that's so good this is a cooked lobster oh get out of here with that sweet it has his own unial mom to this fish oh it's very sweet I don't think it's has kind of like a sharp sweetness like the Atlantic Lobster it's more of a Savory sweetness and it just leaves up really nice savory aftertaste on your tongue too there's a sauce made out of the guts of the lobster oh that's going to be good W the piece that I just had even more tender than I think the first piece I had was from the tail the second piece I think may do more towards the body so tender melting your mouth absolutely pure sweetness and that miso just so much flavor this is some amazing Lobster I mean this fresh s can be of course so good I'm going to try this this is my first time in my life I'm having a leg of a lobster look how thick it is oh gosh so so sweet that's the biggest lobster plake I've ever [Music] seen thank you all right never mind about the lobster leg I've never had before this is a the lobster antenna definitely never had this before this might be the sweetest part of the lobster sweetest and one of the most tender part of the lobster each piece is so succulent and amazing this is literally eating every single part of the lobster especially dipping it into the Miso into the inners it's an experience again look at the size of this leg almost as thick as some snow crab do not sleep on the lobster legs incredible today P well these are the joints the legs come out of these are really nice really easy way to do few squee you can eat all of that on the inside there and these are essentially the the lobster elbows or the lobster joints Justice tender a little more Savory I don't think I've ever broken a lobster down this carefully before definitely not with the legs and antennas and stuff but there's a lot of meat and all these joints and extensions and crevices and really good meat too and it's really interesting how like different parts of lobster you do taste a differ especially the legs are more tender the joints are more succulent the tails are more firm and the degree of sweetness will change as well this is very high up on the the tail section almost connecting to the the body the head that's the richest most flavorful section cuz that has a little bit of the Miso the inner attached to that less sweet more [Music] flavor oh my goodness i' never seen abalon this big before seriously ever usually it's just like maybe a third of the size maybe a fourth of the size this is ginormous it's one Abalone one Abalone could be one [Music] meal so these are the giant Abalone I've never seen before W texture doesn't even taste like Abalone this breaks apart very easily little sweet yeah a little tiny bit of brininess that is a tender piece of abalone [Music] you can see those veins running through it and the muscles it's just breaking that up only hitting it lightly break up the muscles the chewy bits you don't want to split it just want to break that muscle on the inside again B good around [Music] High sliced Abalone W just a little butter and lemon juice that's really nice get that natural sweetness from the Abalone little smokiness from the fire that's great nice down [Music] this is the last course of the Abalone this one is the main body of the Abalone it is cubed it's cooked with scallion garlic oh it's like an Asian style stir fry abalone the Abalone is very tender I feel like the the ingredients at it doesn't at all hide the sweetness of the Abalone this is been a pretty awesome Seafood trip and that's it for the seafood Feast at Sea this is a really cool tour we started at 10:00 a.m. it's about 3:30 p.m. right now and it's going to take at least an hour to get back so by the time you get back probably 5:00 but they give you a ton of food I think there was oysters salmon bread cheeses fruits of course the lobster the ooni the Abalone so you're really getting a taste of Tasmania because Seafood is such a huge part of the Tasmania food scene on top of that it's so beautiful you get a beautiful tour of the Tasmanian Coastline also the guys shout out to Luc and Emma some of the friendliest people you ever meet now just relax head back and find some dinner dinner time and there's a surprising number of Chinese restaurants not just Chinese restaurant Vietnamese restaurant Thai restaurants there's even a Shian noodle restaurant this place a lot of people recommended a lot of Chinese people recommend it so came here and got a whole fish this is a roasted Mundy with cumin and chilies oh the fish is nice and crispy too the sauce is delicious the meatus tender also got some cumin beef also double cooked pork Australia has some really good Chinese food and this town is so Charming it's not a big city but it's so clean people are really nice the seafood is awesome just take a boat out you'll be dining like Aquaman so I'm only in Tasmania for two nights and I came primarily for this tour I think I booked this tour almost half a year ago and been looking forward to it ever since and this is a pricey tour so when I was booking it I was wasn't sure if this was something that would be worth it and for me this was definitely a once- in A- lifetime experience but they literally give you oysters until you say stop also unlimited wine unlimited soft drinks there's a chef on board so they're cooking you a feast from the seafood that they fish out of the ocean that was a pretty spectacular tour also what's really unique about this tour is that um today we had a full bat was like 12 people but if there's only one person that booked the tour or two people that booked the tour that day they pretty much give you the same amount of food I think they grabb less Abalone from the ocean probably a little less oie you're going to get your F of seafood I think that's got to be some of the best lobster I've ever had I think that's my favorite thing on the tour I love the oi abalonia was good but that Lobster outstanding oh also the oysters the oysters are what T me is really known for those were some plump juicy delicious oysters all right plan is tomorrow heading to Auckland New Zealand for the first time where the food tour will continue and as always all place I went to listed down below for you guys thank you all so much for watching until we eat again see you later [Music]

Channel: Strictly Dumpling

Views: 251,113

Keywords: Australian lobster, oyster harvesting, Tasmania seafood, catch and cook, seafood adventure, luxury tour, boat tour, food travel, cooking seafood, seafood tasting, seafood tour, australia lobster, rock lobster, oyster, best seafood, tasmania eats, tasmania tour, all you can eat, abalone, sea creature, dive, catch, fish, fishing

Id: k3WNZTdpCLA

Length: 22min 16sec (1336 seconds)

Published: Fri May 03 2024