- Australian food. What is it? It's probably just like our
food but slightly different. - The Try Guys are in Australia and it's a beautiful day
for a food adventure. - Today, we're gonna visit
three different places that are known for their
Australian cuisine. One, a seafood restaurant. Two, meat pies. And three, a steakhouse. It's time to go on a food tour! (patriotic music) (water splashes) - We're in Melbourne, Australia which is a melting pot of cultures. - People eat kangaroo here
because there are kangaroo here. - But no Australian food adventure is complete without Vegemite. - [Eugene] We're gonna do it
correctly which is I believe, a thin layer of Vegemite
and lots of butter. - Oh, fuck! It's so crazy. - Now it looks like Nutella. I've been told it does
not taste like Nutella. - You're supposed to have it with butter but I can't do that. What would I rather do wreck my palate or wreck my insides? Yeah, let's put some butter on this. - Cheers to the Australian Food Tour. (gentle piano music) (chewing) Oh, that's great. - Oh my god, that's salty! - Oh! Oh god! It just hit
the back side of my tongue. - Had a little moment in there where I was like, "Actually,
maybe it's kinda good!" And then I went, "Nope, I'm just kidding." - Well it looks like today,
we Vegemite have a good time! (grunts) (chuckles) I need more coffee. (lively music) - My name's Leanne Altmann,
I'm the Beverage Director for all of Andrew McConnell's restaurants. - My name is Colin Mainds, I'm the Head Chef here at Cutler & Co. - How long has this
restaurant been around? - We just had our 10th birthday. - Happy birthday!
- Oh, happy birthday! - Thank you! It was very exciting! - So in front of us today we've got a variety of some
seafood from Australia. We've got a selection of oysters here. Some are native to Australia which is called an Angasi
Oyster, this comes from Tasmania. - I'm gonna 'gasi all over this oyster. - Oh boy. - Don't do that. Oh god. - [Colin] Then this oyster here my particular favorite,
is a Pacific Oyster. Finally the third type of
oyster is a Sydney Rock Oyster. They're a little bit
more fruity in flavor. - We are fresh to the
Australian food scene but it appears that there's
a lot of great seafood here. - I think seafood in Australia there's a huge amount of variety. A number of states in Australia that have different types of climate, some cold water in Victoria and Tasmania, some warmer water in Western Australia and in Northern Queensland. So that means there's a fantastic variety of different types of
shellfish small to large, migrating fish off the coastline. This is an oyster shucker. So I'm gonna go, give it a little wiggle. - I know you're gonna have the other Try Guys help prepare
those with you today. - [Colin] We are. And I'm gonna twist it. - Nice! Okay. - [Colin] And we're just gonna
brush away any of the grit. Have you ever shucked an oyster before? - We've shucked oysters. - I've never shucked an oyster. - Oh, you haven't shucked an oyster? - No.
- It's gonna be interesting. - [Zach] Okay, I'm in the booty hole. - You're in there? Now,
just a little bit further. - [Ned] Push the tip in a
little harder than this? - Yeah - [Ned] Oh, jeez. - Kinda pries it open. - [Ned] Oh, I got it!
- [Colin] You got it? - [Zach] Nice, Ned!
- [Ned] I got it! - [Zach] Way to go, Ned!
- [Ned] Yay! I think mine looks perfect. - [Zach] Is it moving? Is this alive too? - [Colin] Yes, they're alive. Wait, really? You don't want to eat a dead oyster. - Are all oysters alive when I eat them? - Yes. - Have I been always eating live oysters? - If you have been to a
restaurant that has them already like this and shucked then I would say they're not alive. But going to a restaurant that
shucks the oysters from live, you know they're gonna be super fresh. - [Both] Cheers. (playful music) - Mm!
- Oh! - Clean, fresh. - Clean, fresh.
- Very fresh. - On our doorstep with
local farmers and producers we have things from parts
of Asia, The States, Europe. All the different states
having such different climates, we can get things all year
round and it creates for a really, really interesting
style of cooking. Okay so this here is from Queensland and it's called a Spanner Crab. - [Zach] Oh, it's still alive. - It's still alive. You can guess why it's called a Spanner Crab from its claws. They kind of resemble a spanner. - Sure. What's a spanner? (everyone laughs) - Is that not an American thing? - You mean like a wrench? - A ranch, a wrench?
- A wrench? - Yeah, yeah, yeah.
- Oh. Oh man this guy was threatening me in a dark alley with a giant spanner. - I don't think that happens in Melbourne - Well, happens in America. (everyone laughs) - Why do you keep them alive on ice? - When we receive it we want to keep it as fresh as possible. Then before we cook it,
we'll put it onto ice and then plunge it into
some actual ice water to put it to sleep. That way when we do cook it,
it's a little bit more humane. - So it's sleeping.
- Yes. - Wow it's just like a nice nap. - It's like a very cold nap. - Well this one is a
Western Australian Marron. They have a little bit
of a blue belly on them. - [Zach] Oh my god. - [Ned] It looks like a lobster. - [Zach] Can I rub his belly? - [Colin] Yeah go-- - Hi, baby (screams) - Oh. - So this is the live crab
here, and we've cooked one so one's been steamed. - [Ned] You can see the color comes out a little bit when you do that. - Pull the hands off so pull the claws and all the legs off - [Zach] Ready? - [Ned] Ready, one, two three. Oh.
- Oh, yeah. All right well we're gonna have to see what's in the engine. Let's
pop that hood off. Oh wow. Oh my god, Ned, you're so strong. - I find the best way to
extract the meat from this I kind of give it a little squash. - Ooh. You like, smash it?
Does anyone ever do that? - You could, you could
give it a little whack. - Yeah let's give it a little whack. - A little whack, a little whack. - One, two, three. All
right, two hands now. One, two three. Oh boy, that
might have been too much. - [Everybody] Ohhhh. (sad violin music) - [Ned] Oh no. - [Chef] That's okay. - [Ned] Did I just ruin the presentation? - [Zach] A little whack.
Just a little whack. - So then we have the meat inside. - [Ned] Wow. - Woah. We got a Marron down. We got a jumper! - [Ned] We got a jumper.
We've got a jumper. (alarm ringing) - [Ned] Oh, no, we got two. - [Zach] I'm so sorry. Okay. - [Ned] You're doing great, Zach. - [Cameraman] Look at this. - Can you stop it? I'm trying to stop it. (beep) - [Chef] Some people use UV lights. - [Ned] So the shell
shows up on the UV light? - [Chef] Yeah. - Just like blood. - And semen. - Don't. No. - Guys, this was awesome. Thank you for showing us the way but I think from here on out we're going to let you do the cookin' and we'll do the tastin'. - Can't wait. (romantic evening music) - [Everyone] Oh, wow. - This is everything
that we consider to be the best seafood in Australia right now. So starting at the top we have two different varieties of oyster. We have a Sydney Rock
Oyster and a Pacific Oyster. On the Sydney Rock is a scampi
roll from Western Australia. We have mussels with preserved lemon from St Helens in Tasmania. The sea urchin also from Tasmania. Honey Bugs from Northern Australia. They're like a small crayfish. - Aw
- Aw On the bottom we have
scallops from Rottnest Island. Our Spanner Crabs, some
Abalone again from Tasmania. A Scarlet Prawn from Deepwater W.A. - And Ned and I prepared the Spanner Crabs for you this evening. - Yes, how much did Zach and I work on? - They maybe half-opened this one. - They half-opened that one, okay. (laughter) - I can tell because some
of the shell is broken off. (laughter) - With all this food I feel like I'm going to get so parched. Do we have anything to drink? - I can absolutely organize
something for you to drink. In Australia we have a
relatively old wine culture. We have a couple of really
unique Australian styles. And one of which you'll try today, which is Hunter Valley Semillon. Nowhere else in the world treats Semillon the way that we make it in that region. And I'm also giving you a
fortified wine from Rutherglen in Northeast Victoria that produces wines in a truly unique style. We're starting with two drinks. So this is the one that I've
told you a little about. From a region called Rutherglen which is in the northeast of Victoria. This is 2016 Deviation Road Loftia. - Look at the bubbles on that! Oh my god. - It's one of the most exciting sparkling wine producers in Australia. I would taste the sparkling wine first, it's a little fresher, lighter,
little bit more yeasty. And then the second has lots of quite distinctive almond salty notes. - All right, cheers. - Oh, I'm so hungry. - [Together] Cheers. - To Australia. - [Everyone] To Australia. - To all these beautiful
creatures that we're about to eat. - Look at all these funny silverwares. The hell is this? - Start with this then, yeah? - Mussel? - [Zach] Mmmh. - Fabric-y texture almost. It
has like a felt-ness to it. But really pleasant and wonderful. Oysters with the little (mumbles). - [Zach] Woooo! - [Keith] Whoa, look at the color on that. - Mmmh. Salty briney,
the oyster's perfect. That tastes just like
licking the ocean's... - Yeah? - I was going to say something dirty. - Licking the ocean's face. - It's little blue balls. - Don't have blue balls after that. - No, I sure don't. - Because that was an explosion of flavor. Why don't we just try the
straight-up fresh oyster? - Oh my god that was good. I don't always love oysters. That is like top three
oysters I've ever had. - More like an oh boy-ster! (chuckles) - [Leanne] With the stronger
seafood dishes you know, the richer oysters, I would
have the fortified wine. - Whoa the fortified wine is-- - Is wild.
- Wild. - Holy guacamole. - So this is the one that has a little bit of liquor in it, right? - It smells like it has
a little bit of liquor. - It kind of smells like schnapps. - That makes sense. It's
like I'm tasting gin wine. - I think I just got drunk sniffing it. - [Leanne] But with the
more delicate things the Honey Bugs especially,
try the sparkling wine. It emphasizes the sweetness of the meat. - Oh my god that's incredible.
It's like sashimi-grade. - Oooh! - This is what you've
always wished shrimp were. - Oh my goodness. - [Eugene] It's like the sweetest shrimp. - It has such a un-appealing
name, Honey Bug. - Yeah, someone got it and
thought, "Is this a shrimp?" And then they tasted it
and said, "No, honey." Don't bug me with that shrimp. - No honey bug. Honey bug! - That's it!
- That's it! - That's it, Carl. All right let's move on to the-- - Urchin. - [Eugene] Urchin. (angelic music)
- Whoa! - Wow.
- Fantastic. - Wow. Wow that is, wow. - That feels like forbidden flavor. Like I just ate something that I wasn't allowed to know about. - You think it tastes like God's cum? (loud laughter) - [Eugene] What did
you just say about cum? - I asked him if he thought
it tasted like God's cum. - God's cum? - Shhh! Keep your voice down. - What are you saying? - Shhh. We're in a nice restaurant. Don't say it out loud. - But like think about going down on God. Do you think - I don't like this conversation but that was really good. - We did have body, blood, but
there was one thing missing. - All right, all right let's move on. - Let's move on.
- Let's move on. - Let's try these guys. - Pavaloni.
- Pavaloni. - Chewy. - Kind of like the texture
of an art eraser (chewing) - This tastes like ham. - Like pork, yeah. - Yeah.
- Oh, yeah. - [Zach] Scallops were one of my top favorite foods in the world. - [Eugene] Ugh, that's amazing. Crabs. - [Zach] Crabs! - [Keith] The claw! - This is so fresh. You can tell the freshness
right on the first bite. - I wish my body were
this delicious, you know? - Me too. - All right and finally,
this big ol' shrimp. - [Eugene] Oh wow. - Oh my god it's so big. - [Zach] Do you eat it
like corn on the cob? - Oh those are beautiful. - Oh his head just comes right off. - Look at just the color
quality. Yeah, it's so red. - Oh, wow. (grunting) - [Ned] Are you sucking the brains out? - Yeah I started with the brains. - [Ned] Are you kidding me? Are you kidding me? Look at this! Look at this! - Stick it in your mouth. - It's giant. - The tenderest lobster. - That is so good. - It's like tangy. Oh my god, what? - It's like, the filet mignon of lobster. - It really is. - All right Honey Bugs, you
ready for the next dish? - [Keith] Yeah. - Let's - Continue! - [Colin] This is the Abalone Tonkatsu. We cleaned the Abalones, steamed it, crumbed it, and then fried
it, just liked fried chicken. We serve it in white
bread with shaved cabbage and a sauce called Bull-Dog. - [Eugene] Abalone had a
almost meat-like flavor. - [Colin] It's really meaty. The texture is where I would be almost like a chicken thigh. - This is from one of my favorite brewers. So they're a couple of hours
drive from here in Gippsland. So this is a sour beer. It
brings some of the freshness that you might experience with wine. Because this is fried and you know, sweet. And they fermented the
beer with sake lees. So what's left at the
bottom of the tank of sake after the sake's been taken away, and some fresh persimmon as well. - Mmmh, wow.
- Wow. - So Asian
- Wow, so Asian. - Just the most Asian.
Just like Ned and Keith. - Yeah. (laughter) - [Everyone] Cheers. - [Ned] Oh fuck me.
- [Eugene] Oh, wow. - Oh man, wow. - Tastes like fried chicken. - [Ned] Yes, yes, yes, yes! - It has the consistency
of a chicken thigh, right? - A little bit thicker
and tougher than chicken, but really a great chew,
a great crunch to it. Very fried chicken-y. - [Ned] It's such a great flavor - [Keith] The sauce is light [Zach] This is dope! - It's just ingenious using
the texture of the Abalone which, most people don't eat Abalone. - It's like, it's not delicate. It's like coarse, it's commonplace. Goes great with a sour beer. It's a fancy experience, but
it feels really down-to-earth. - This light sour beer
really brightens your palette right back up. It's really great. - It's sour and like slight sweet, but it's just light enough
to counteract the fried food. (crunching) - Oh, god. - Stop. Everybody stop.
Everybody stop the joke. Stop the joke. - This is a really good example of seafood sort of being presented in
a totally alternative way. I mean you got the fried chicken god saying, "Yes," to an
Abalone Katsu sandwich. - It really tastes like a
great fried chicken katsu. - And this bread, it
passes the Ned Bread Test. - Hell yeah. - Guys, don't fill up too much on bread we have four more courses. - Shut your mouth! (mumbling) - Let's get the next course. - Third up, Spanish Mackerel. We took it off the bone earlier. We've kept it raw, and
we serve it as a Crudo with red witlof and a dashi seasoned with orange juice,
some smoked soy sauce, and a little bit of roasted chili. - I don't know if fish is
like, actually an aphrodisiac but he gets more handsome
with everything he feeds me. - I think so. - [Ned] Yeah. - I was about to ask him if he was married or dating or what. (laughter) - Like he was handsome in the beginning but now I'm like, "Someone's
gotta lock that down." - I know, right? I was
like, "What's goin' on?" - And then we're having a Roussanne from the Rhone Valley
in France, Zazou Blanc. Really textural, but has
wonderful freshness and floral fragrance to accompany
the delicacy of the raw fish. - We've had a lot of wine. - Yeah and I'm feeling this-- - And unexpected element to this video. - Is Dad Ned becoming Daddy? - No, well, your words not mine. - Mmmh. Sweet, orange-y.
The tiniest bit bitter. Almost like a little bit
of bitters in a cocktail. - There's a little bit of savoriness to it - I was about to say. - (mumbles) is every earthy right? - I get a lot of, we're
just saying words now. (loud laughter) - Cabbage that's on top
really gives it some crunch because the rest of it
is very, very, very soft. Like just it almost melts as
soon as it gets in your mouth. - [Zach] Juice! - Oh yeah. Just refreshing.
Has a nice body to it. - But like, smooth. - This is such a beautiful body. - Mmm-hmm. How beautiful is that body? - It's so beautiful. - I do feel like we're at a brunch for four independent young women in the city. - I'm such a Samantha. - You are not a Samantha. (laughter) - Wow!
- [Together] Whoa. - Okay, dish number four and
dish number five to share. So the fourth one, the Marron. We've blanched them in some boiling salted water that mimics sea water and then finished them over the grill. And then on the side, grilled cos lettuce with a mayonnaise that has
sauerkraut and dried herbs. The fifth dish, this is our french toast with Spanner Crab, Sea Urchin and a sauce of browned butter
and smoked soy sauce. - What is goin' on in that beautiful Australian brain of yours? How did you come up with this? - He's Scottish. - What's goin' on in that beautiful Scottish brain of yours? - So I mentioned earlier
that these are two very iconic producers. Brokenwood Semillon and Bindi Chardonnay. This comes from a single
vineyard called Oakey Creek. - You know between the
wines and the koalas, I'm learning that two
is better than one here. - Mmm-hmm. Two dicks. Kinda. - Let's try the Marron. - [Ned] W-T-F. - [Eugene] Let's just go for it. - Mmmm. Incredible. - We said the other thing was like, the best lobster you've ever had. This fucks that to death. - Like the smokey,
savoriness from the grill - I'm getting a load of the sauerkraut. It's really a delicate lobster flavor. You do pick up the grill, and then it goes really well
with this little sauerkraut. - I like this mixing wine
philosophy they have. I'm just going to
double-fist my two wines. - Yeah. I want all wine
to be served twice. - That one tastes like wine. - This tastes like wine. - It smells kind of like spaghetti. (laughter)
(glasses clinking) - You can't, you can't, you can't! - Yes, he can! - Aussie. Wine. - Let's try the fifth dish. (singing delicate melody) - So sweet.
- Oh, wow. - Oh my god. (mumbling) - [Eugene] That's delicious. - I have chills and they are multiplying. - I used to work at Joe's Crab Shack and this is better than that. (laughter) - The french toast is crunchy, but it's not too sweet. - It's just not the sweetness, no. - It adds-- - It's a savory french toast. - Savory french toast. - It's an Aussie toast. - It's so small and I was
wondering why it was so small but it's because it's crazy rich. - It's so fluffy and flaky and then there's also crab. And if that wasn't enough, you got that sea urchin on top, baby. Maybe I should like start fishing. - Oh, damn.
- Oh, yeah. Now that's a fish. - [Colin] This is the final one. This is the King George Whiting so if we're going to talk local fish this is right down the street. This fish is from Port Phillip Bay. We serve it with a dill cream, some pickled cucumbers,
and some wild fennel. - This plating looks like just
a little underwater party. - I have tears in my eyes. - I know, he's so cool. (laughter) - And then this is Sinapius Clem, so from the very north of Tasmania. It's just fun saying Clem. - Can you say it again? Can
you say the whole name again? - It sounds like a Harry Potter villain! - We're a little high on seafood and wine. - And wine! That's a good thing. - What's it called, Sinapius Clem? - Sinapius Clem. - You'll never be at this
school again, Harry Potter, for I am Sinapius Clem. - [Keith] Sinapius Clem. (mumbles) - It's a blend of Pinot Gris, Pinot Blanc, Gruner Veltliner, Reisling,
and Gewurtztraminer. - Gentlemen, it has been a wonderful day filled with beautiful flavors
and fantastic mouth-feel. We're here at the end
and there's no one else I'd rather eat seafood with. Cheers. Enjoy your Clem. (laughter) - I like the Clem. - [Together] Mmmh. - That green sauce is
so bright and acidic. - [Zach] Good. - That is an excellent
Whitefish, excellent Whiting. - The dill is unbelievable. - It's the fish next door. - Mmm-hmm. - Each pairing really balanced
whatever we were eating. If it was really heavy on the food, then it was light in the wine. - My favorite single bite
was that little Honey Bug. It was just the most perfect, delicate little morsel of food.
It was so incredible. And it was just unlike any
crustacean I've ever had. - I gotta give it up to
that crab french toast. It sent me somewhere and I'm going to be searching to get back there for the rest of my goddamn life. - My favorite bite was the Mackerel with the little bitter lettuce and the sauce. It felt like it had every single flavor. - I was really impressed by
that Abalone Katsu sandwich. - Oh yeah man. - Really creative way
of re-contextualizing seafood as something else. Kudos to the chef because it's
all fantastic ingredients, I think this video has
proved that Australia has access to wonderful seafood, but the chef here has made
some really excellent choices with creative dishes. - What drew me to
Australia as a young chef was that multicultural style. Having everything on your doorstep, love working here at Cutler & Co. - I have such a profound
respect for Australian cuisine which makes me wonder, "What
the fuck are they doing with Vegemite?" What the fuck? - You guys didn't like vegemite? - No! - Wait you guys didn't like it? - Are you out of your mind? (crying) Are you out of your mind? You're lying. - I liked it. - It tastes pretty good. - Sinapius Clem! (laughter) - Are you team lunacy or are you team Zach and Keith on the Vegemite? Leave you response down under. Next time on The Try Guys Go Down Under. - Down under. - We tried the reef, and now it's time - For the beef (heavy uplifting music) (clapping) - Like I get that people are
more hardcore in Australia, like I get it. But you don't have to prove
it with your breakfast.
