Head-Sized OYSTERS!! Aussie BBQ Surf & Turf w/ The Grill Sisters!!

today I'm with Desi and Irene the grill sisters sized oyster [Music] [Applause] it's like a barbecue Disneyland oh wow that fills an entire walk and we are gonna have an ultimate surf and turf Australian barbecue and we're gonna share it all with you right now [Music] thank you hey everyone hope you're having an amazing day it's Mark Wiens it's a beautiful day in Melbourne Australia it's really an honor to be here to have a celebration of a backyard barbecue [Music] it is such an honor to be here with Desi and Irene the girl sisters legendary for their grilling for their barbecue thank you so much for having us over to your house thank you for coming thank you so maybe we could just start over here and you guys could just quickly introduce the ingredients so well we'll start with the sir we've got rainbow trout which is an Australian fish we've got from Snapper which is local to us here in Melbourne we've got a blue swimmer crab blue swimmer crabs and over here we have got some West Australian octopus we've marinated it with lots of garlic and olive oil oh that smells incredible oregano yes oh you smell the garlic oh huge octopus tentacles yeah and we've got this big ostrich egg an ostrich egg yes and then over here we have a platter so we've got some Balmain bugs yeah these are from Queensland okay we've steamed them slightly and we've got some yabbies very popular here in Australia okay it looks similar to a crawfish but the claws are even bigger and the head is huge now we've got some beautiful King prawns oh those are huge wow this is is just four oysters and what yes what are these These are the wild Tasmanian oysters I think these are the biggest until they're fully wild yes wild I've never seen an oyster this size especially one that's wild you compare it to the Sydney Rock the normal yeah yes that's a difference they'll be delicious on the barbecue and so these for sure we're gonna we're the big ones we're gonna barbecue them final bladder we have here what is this we've got some lamb backstrap and some lamb cutlets oh and you can smell the marinade what what's marinating on this the marinade is one of acid licha marinade in our cookbook and it's garlic sweet paprika some onion powder and some dried oregano and garlic and we've added a little bit of red wine as well all right all right so this completes that's that's a massive Feast this is the ultimate surf and turf and I think we're gonna get started cooking yes all right oh this is a cool Grill setup almost like a fireplace yeah so what we like to do with the fire pit we start with a bit of some wood and then we add add some lump chocolates big natural pieces of all natural wood charcoal huh yeah you have some simple as well okay yeah and those are just long lasting too right yeah all natural yes that's the best for the flavor and the burning oh yeah so am I cooking hot and fast today so we want um you know all those flavors from the charcoal to be infused into the few the food and it'll be beautiful what we're doing now is just heating up the grill grate we'll get the grill grate ready all right what a setup here I love this fire pit oh so you're gonna toast the bread and so we've decided that since we have so many things to cook so many Seafoods and meats and we also have the ostrich eggs we're gonna cook the ostrich egg first in the wok over the fire and then we'll that would be like a a pre-meal little appetizer before then Grill everything we're going in first with some olive oil oh yeah there it goes heat up the oil on the coals oh and that should plop directly into the the hot oil oh yeah there's a little bit starting to ooze out a little bit so I think maybe starting to come out it looks like a coconut yeah all right should we try to go all in yep oh yeah it's gonna come off there we go oh wow that fills an entire walk oh that's incredible wow what an egg is the equivalent of 24 chicken eggs it's massive and I loved how it just as soon as it plopped in that oil it just fluffed up like a balloon wow even the colors of that oh and this is the chimichurri sauce going in WoW she needs food as well oh thank you nice salt okay wow that looks incredible put that onto a piece of toast that is so much egg what something that's really interesting about this ostrichig is how the White and the yolk They Don't Really mix together they kind of just remain separate you can just see how the the white is almost transparent first taste of the ostrich egg [Applause] um oh it's so good oh it's so rich and like fluffy it actually feels kind of fluffy and there's so many different textures almost like a translucent kind of transparent like kind of Wiggly the white is a little bit Wiggly and then you've got the yolk which is a little bit creamy but it's not not as starchy as maybe a chicken egg would feel really moist and delicious and then with that fragrance the chimichurri sauce a little bit of chilies in there that just bumps up the flavor oh that is delicious okay so ostrich egg is complete now we're gonna move on for all of the seafood and the lamb moving on to these gigantic oysters oh what is the dish that you're gonna make with these giant oysters we are making some oyster Kilpatrick and then Kilpatrick yes is that an Australian it's an Australian dish yes it's with some bacon and Worcestershire sauce oh okay and it actually tastes quite nice and then we're also gonna do one with a hot chili sauce all right thank you some Worcestershire sauce and some bacon pieces we've already pre-cooked this some chili sauce a little bit we have your chives okay fresh from the garden and these will go on to the um oyster Kilpatrick all right so let's go directly over the fire will those Grill pretty fast how long will they take minute [Music] they're ready yeah not as much resistance when we're on the sides and it starts to come in sort of starts to come off the shell a little bit on its own yes when the oyster is ready foreign [Applause] oyster takes up a whole plate wow thank you this is the oyster Kilpatrick I have to try this first it is head sized a head-sized oyster when you bring this up to your face look look at it in comparison to your face it's huge oh oh it's scheming hot all of that bacon whoa okay um oh oh wow that has to be the juiciest oyster dripping and juices oh the flavor the saltiness of the bacon the olive oil the pepper in there the sourness of the Worcestershire sauce oh that's unbelievably tasty that's literally an oyster steak and as you get to the center of that oyster it melts in your mouth literally liquid well that's delicious when you when the oyster is this size you just realize how many textures it has um it's like a smoky sweet chili sauce that octopus smells so good hissing away on the fire you smell that oregano you smell like garlic especially and those are just beautiful octopus tentacles this is a sauce here yes it's chirali oregano Ghana also that's going to be a basting sauce for the grilling yes yes all right so you basted it with that sauce and now flipping that over oh that char [Music] they're gonna stuff the fish with herbs fresh herbs before they go on the grill excellent so we've got some some coriander some dill what else do we have here basil thyme all right and some little chives this goes directly into the fish into the cavity the belly of that fish okay make a few slits all right so that fish is ready to go on foreign on with some of the the back straps and now we'll get some lamb cutlets okay it's beautiful oh and those crabs sweet and perfect from the barbecue yeah the legs are huge [Music] I'm gonna add the Balmain bugs oh yeah so there's all now there's a little bit of everything on the grill fully loaded yeah welcome it Surf and tire yes the beauty of our marinade is that we can use it on all different seafood okay so you're you're basting it on the same marinade on the octopus as the fish yes just adds that beautiful flavor and the fish have got some fresh herbs in the cavity so they're going to infuse into the fish as well the gorilla is fully loaded this is the ultimate Australian barbecue and this is what Desi and Irene do so well Backyard Barbecue using fresh ingredients that marinade the lamb is on the grill there's more oysters there's uh the Crustaceans the there's the octopus there's giant shrimp there's flour uh blue swimmer crabs the fish are stuffed in on the grill and then just that basting sauce that just oh just the Aromas coming out of the grill are unbelievable oh man the Aromas coming out of this Grill it's like a barbecue Disneyland everything a mountain of seafood surf and turf all going at the same time as we're cooking I just wanted to ask you how did you guys get started cooking and Grilling especially yeah we've been grilling in cook cooking since we're really really young we cooked our first octopus sorry about nine years old yes very young and we just love cooking yeah we we had to actually put because our mum was working three jobs ah single moms so we had our little sisters at home we had to cook which was a great opportunity for us to learn how to cook all different types of food and then specifically how did you start growing well we had bought our first little barbecue was about a few dollars a little full tray with some charcoal and because we loved the way the food tasted the meat and the seafood we thought you know what this is something a path we want to really go down so we just kept grilling and in Australia you know cooking Outdoors we've been doing it our whole life so it's just now we're cooking for our families outdoors and our favorite what do you have over here yes now we've got some butter a butter base it's worth a butter sauce with some garlic and some cha salt and then we're going to add a little bit of wine Moscato wine oh nice I'm gonna make it taste even better and is this going to be for a dipping sauce or for tasting okay for a dipping sauce so that octopus is ready oh nice so we've got some butter and we've got garlic in here oh there's butter garlic already in the butter yes okay [Applause] get a stronger fire right in the coals [Applause] okay that's ready yeah oh nice about everything is ready Irene is just going to put the finishing touches on the octopus slice that up and give it a little more seasoning and then I think we're just about ready to all sit down for the ultimate feast parsley okay we're ready to serve beautiful oh lemon juice lemon juice what an impressive spread of food and we're all gonna start serving out thank you so much Desi and Irene and to your amazing families for hosting us this incredible meal thank you this is really impressive and just so much heart and passion has gone into the food that's beautiful money here we go just start over here I don't know if it's even possible to include everything on the plate at once we need multiple rounds yes I'm gonna start with that fish a little bit of that trout Snapper as well all the aroma of all of those the the basting sauce that oregano a little bit of the butter garlic sauce thank you and the octopus thank you very much we got some sweet potatoes lamb backstrap and then some of the um grab one of these yes lamb cutlets in the the juice lamb cutlet oh wait it's getting full and then maybe a crustacean on top just to round it out oh thank you thank you very much giant prawns okay plate is full and a yabby yes okay wow yeah oh yes okay we will love this it's a garlic is it yogurt yes yogurt garlic and um some herbs in there as well and some salads here let me I'll scoot this I'll scoot that over that's from as well okay okay that's a small Mountain on my plate okay I can't wait to dig into this massive plate of food look at the size to fit everything on this plate apart from the crab try some of that octopus first something I cannot wait to try we saw the whole process and it sizzled on the grill hmm oh what do you think oh the octopus so good oh that marinade that lemon juice the garlic even the texture is incredible texture is just a tiny bit of chewiness which just adds to the flavor but really tender soft outstanding the flavor of the fire huge fall off the head oh man these shrimp are huge these giant giant prawns I will squeeze on a little bit of lemon juice oh yeah okay and as we're taking this bite it's just started to rain but call it's raining flavor there you go threatening juices in your mouth oh that's so muscular oh it's so sweet and flavorful oh that's delicious and you taste the smoke coming through it as well next protein lamb cutlet um tender juicy smoky and that basting sauce with the paprika with the oregano and the olive oil and the garlic in it the onion powder oh so tender and juicy some grilled onions pile this on top we're going in for the next for the Balmain bug the meat you one is right in the center there and it kind of has this this alien-esque head crack it down the center all there and then that meat that little tail bit is really what you're you're after just pluck it up pop it out all there it is this is the perfect condiment the melted butter garlic infused oh let's go into the mouth oh wow so rich and sweet delicious yeah you've done it this is sensational happiness this butter mixture that we do yeah that little bit of sweetness oh yeah the the wine that you added right so that kind of so actually almost if you're not if you don't know it's there you wouldn't know but but that kind of balances it out right yes ah okay the yabby let's try the yabby so you pluck off the head would that be the right way to do pluck off the head first oh look at that insides oh it keeps coming keeps coming all the row in there and then we're gonna try to take off the sometimes you can kind of Squish it from the back this way to loosen up the shell and then pluck it open and that tail body section is exactly what you want to release oh look at that color vibrantly orange with the row oh well again sweet oh it has this more like that's a bit of a stronger taste to it so good like shrimp but even sweeter and with a more of like a silky texture to it outstanding okay let's move into some of these potatoes some of those onions tzatziki that was delicious I love the flavor of the dill the herbs in there the sweetness of the onions and then we've got more prawns down there these are the ones which are sauteed in butter over the fire and garlic those smaller ponds have a totally different texture more silky less muscular sweet salty garlicky buttery oh oh you could just keep on popping those sugar okay we're starting to make our way into the the mountain I'm gonna squeeze some lemon onto the this is the trout down here first fish fresh the skin is really good all of that flavor is just condensed and caramelized onto the skin you might try some of that salad lower add it next a beautiful shout oh and this leads us the salad leads us to the the lamb backstrap which is behind here oh how's the Oster jig first time first time I might I might transition to the officers for a while [Laughter] your guns it's a lot of protein in one shell I say 24 eggs in one ostrich normal chicken egg wow that's a lot of egg whites and uh yes yeah yes this is we've done this in our cookbook we've got it with berries and without the this top part thank you so we've done this a little bit different um it's a custard just a custard pie a custard pie it's called it's a great okay so you're okay so there's Custard with inside of the yes it's a pastry side and then and this noodle looking stuff is um just pastry on top oh okay and so you add on some of the syrup drizzle it on wow oh nice spit nobody need the knife yeah because it does stick get the butter knife please thanks though you're going to love this one oh yes thank you very much okay after that incredible barbecue time for dessert but a custard pie a Desi Zone Greek custard pie oh so beautiful I love the different you can see so many different textures already the strategy right into the center oh you go down into the custard it's drizzled with all the custard is underneath it's saturated with syrup oh it's like a pie in custard mmm oh that's so good show warm and comforting and crispy and creamy I love the flavor of the cinnamon oh you know what I love is that it has this contrast of sweet and saltiness all at the same time which brings out the flavor you can pick up some of that you can kind of even pick it up at there's so many textures foreign I love how it's both crispy and syrupy at the same time thank you again for this incredible meal and we've I am stuffed and happy dessert was excellent one of the best desserts I've had so tell us quickly about the The cookbook yep grilling in here yeah French we've got a lot of barbecue methods as well so we're sharing um recipes tips and tricks and um yeah we put our heart and soul into this book and it's called The Grill sisters guide to Legendary barbecue and so would this be Australian barbecue with some Greek influence on your own style and it's pretty much um [Music] training twist to it so you get all those beautiful flavors and um yeah and we've picked up like um a lot of ideas from our travel around the world okay we've you know that's our incorporated as well as well yeah and we've got some amazing recipes in there so that was an incredibly special meal I'll have their information in the description box below and also definitely check out their cookbook and a huge thank you to you for watching this video please remember to give it a thumbs up if you enjoyed it leave a comment below I'd love to hear from you and if you're not already subscribed make sure you subscribe now for lots more food and travel videos good night from Melbourne Australia and I will see you on the next video [Music]

Channel: Mark Wiens

Views: 2,293,505

Keywords: Australia, Australian food, Aussie food, Aussie barbecue, Aussie bbq, Melbourne food, Melbourne food guide, best food in Melbourne, The Grill Sisters, barbecue, bbq, things to do in Australia, Mark Wiens, food videos, food vlog, food blog, best Aussie food, best Australian food

Id: z6--8iUZnp0

Length: 32min 37sec (1957 seconds)

Published: Tue May 30 2023