- Good morning. - [Ned] Today, we're doing
a food tour of Australia. - I have the kangaroo skewers. - We're gonna try some
surprising and delicious meats. - Mm.
- Oh my. - [Zach] Hell, yeah. - What is Australian for beef? Beef?
(triumphant music) This is all I've ever wanted. Come, eat with us. Let your palates savor
what we are eating online. ("The Firebird" Igor Stravinsky) (upbeat music)
We're in Melbourne, Australia, which is a melting pot of cultures. There's a ton of amazing food here. - I know that they barbecue, they've got shrimp, they've got barbies. - Australia is a former colony of the UK, and British food is pretty terrible, so maybe it's like terrible
British convict food? - [Ned] Today, we're
going to a very trendy barbecue and meat restaurant. - Beef is, and meat in general, is really, really popular in Australia. We're so close to Asia, right? We've got that proximity
to a massive region with all different types of influences. You can put beef in anything, and it's gonna be nice in
one way or another, right? - What sort of meats
are unique to Australia? - Kangaroo, which we are trying today. - [Ned] First, we're gonna try a popular local street food called a meat pie. - We're actually going to a
place called Keith's Meat Pies. That's awesome. Are we gonna meet another Keith? - I'm Michelle.
- I'm Mal. And we're from Keith's Pies. - So neither of you are named Keith. - No. Some call me Keith, though. - Who's Keith? - Keith was son of the first owner. - Is he dead? Now there's only one
Keith that reigns supreme. - What is a meat pie? - It's meat encased in pastry. Well, we make chicken
pies, and veggie pies, and beef meats, what you
guys call a ground beef, that's probably the most popular pie. - [Zach] So it's like
a pie, but instead of-- - Instead of eating it
out of a pot or a bowl, you hold it in your hand. - Oh, it's a tiny pie. - Oh, it's little bitty pie.
- Oh, it's a tiny pie. - Oh, it'll go in your tiny hands. - Well.
- I mean, yeah, our hands are, I'd like
think moderately sized, but. - Well, this is very exciting, obviously, because I am Keith, and
not only am I named Keith, but I have an unhealthy obsession with my own name, as Keith. So to be here at Keith's
Pies, I can't help but feel like I'm finally home. - Keith's asking, do you
need another employee because he thinks he
might need to stay here to really represent Keith's Pies. - It sounds like a plan. - So talk to me about the preparation. What goes into making a meat pie? - We get the meat,
brown it off, season it, add water to it, bring it to a boil. In the meantime, we're making the pastry, you can do a different bottom piece. - Now, what do we do here? Is it conveyor belt? Do we stick our hands into it? - Yeah, gotta put your hands into it. - Okay.
(all laughing) Flatten right out like a cartoon, and then roll it back, and
they'll be just like normal. - Put a bit of flour on it.
- Okay. - And stick.
- A little flour, flour. If only I could get skinny that easily. - Join the club. - Meat pies are very popular
at the Australian footy games. - When you're going to football, it's like when you have
a hamburger or a hot dog, it's the same deal. And so, you have a hot dog, we have a pie. - So we just roll it up.
- Yep. - We're just making like a giant hot dog? - Grab a hold of that side there. - Okay, whoa, whoa, this is amazing. Okay, now I assume I put this on this. - Yep, little bit further back. - Okay, a little bit further back. Now this is sort of my audition. - Yeah, but don't let it roll. - Okay, well, not I'm not
rolling it, Keith, Daddy Keith. - So what makes a good meat pie? - Mal.
(Michelle laughing) - Milk? - Mal.
- Mal. (all laughing) - Whoa, this is wild. So you watered up a little dough. "The Price is Right," there's this game where you punch in, there's
like money in some of them. Do you ever think about putting money in the pies, Mr. Keith? - Um, no.
- Other Keith? - Big Daddy Keith.
- Big Daddy Keith. Why do mine never stay down? Stay down. Ah, now I'm tearing them. - [Zach] Eugene, yours look great. - Thank you. - Push, you gotta push, use strength, you gotta have some strength. - Okay, well, that's not fair, because some of us don't have that. - [Mal] I'm sorry. - Okay, well, let's get some meat. - Okay. - Let's fill this up with
a lot of meat. (clapping) - That's a problem.
- That's a problem. I'll get it, Daddy Keith. - So your name is not Daddy Keith, is it? - No, it's Mal.
- It's Mal. - Are these them, Daddy?
(Eugene laughing) - He's got daddy issues.
- Daddy? - He certainly does have--
- Daddy Keith! Is this what we want?
- Yeah, that's it. - [Keith] I've got the
meat buckets, Daddy Keith. - Ooh.
- Wow! Look at that, it's a bunch of beef. ♪ It's a bucket of beef ♪ ♪ A bucket of beef, beef, beef ♪ ♪ A bucket of beef, beef, beef ♪ ♪ Daddy Keith, a bucket of beef ♪ ♪ Beef, beef, beef ♪ ♪ A bucket of beef, beef, beef ♪ ♪ A bucket of beef, beef, beef ♪ ♪ A bucket of beef ♪ ♪ Daddy Keith, a bucket of beef ♪ - Am I supposed to do this, too? ♪ A bucket of beef, beef, beef ♪ ♪ In the pot ♪
♪ Bucket of beef ♪ ♪ Serve the pie to your friends ♪ ♪ Bucket of beef, beef, beef ♪
♪ Make your friends very happy ♪ ♪ Bucket of beef ♪ ♪ That's how the song ends ♪
♪ Beef, beef ♪ - All right, let's fill
these up with beef. Oh, wow, Daddy Keith, wow. - That is so satisfying.
- This is hysterical. - This is literally like slime videos. - Super ham.
- Gotta get in the middle. - [Keith] I didn't meant to, Daddy Keith. - You're doing all right.
- Oh, thank you. - Like you've done this before. - Oh, yeah, I really love
filling things with my meat. - Okay, Eugene, come on.
(Mal laughing) - So you talked about the tiger curry one. I imagine that's more
of a modern meat pie. - Do you have Thai food in America? - Hell, yeah. - Yeah, it's a Thai green curry. - [Zach] What other
international influences came in to help make modern meat
pies what they are now? - Indian food, Mexican, well,
we do a cheeseburger pie, after you guys. - Our culture is finally shining through. - Uh-huh.
- See? - Whoa!
- Whoa! - Holy cow! Look at, oh my God. Daddy Keith, do you see? - Ooh, egg wash, wash them pies. ♪ Gets that egg wash ♪ ♪ Wash them pies ♪ ♪ You gotta make a mess of golden ♪ ♪ Crispy in the thighs ♪ ♪ That's how I like my pies ♪ - Has this ever happened in this kitchen? - No. So you put a little in the top. - [Eugene] Wait, Mal, you
have to sing while you do it. - Yeah.
- Oh. ♪ We put the hole in the
top at Keith's Pies ♪ ♪ Pies, pies, pies ♪
- Ah, yeah. ♪ Oh, in the top ♪ ♪ Keith's Pies ♪
- Mal! ♪ Pies, pies ♪
- Yes! ♪ Put a hole in the top of Keith's Pies ♪ ♪ Keith's Pies ♪
♪ Pies, Keith's Pies ♪ ♪ Hole in the top of Keith's Pies ♪ ♪ Keith's Pies, Keith's Pies ♪ ♪ Hole in the top of Keith's Pies ♪ ♪ Keith's Pies, Keith's Pies ♪ ♪ Hole in the top of Keith's Pies ♪ ♪ Keith's Pies ♪ ♪ Now we turn on the gas ♪ (all laughing) - Well, I think, maybe we'll
just get rid of the pies, and we'll start a trio
men's singing group. - I think we can maybe make
this a musical pies job, and it will be world-renowned. - (laughing) Oh, shit.
(all laughing) (whimsical music)
- Bye, bye have a good time. - All right, great job, Keith. - Hey, nice work. - I think you really earned a spot here. You really put the Keith
back in Keith's Pies. - I sure did.
(oven whirring) - (laughing) It's baking, it's baking. - The pies are done. Pies. Wow, they look beautiful, look at them. Oh my gosh. And the holes you stabbed
in the top. (kissing) All right, so we're gonna try
the plain steak pie first. - Is this made by Keith? - Yeah, this is one of Keith's Pies. - I'm not afraid to put a
little bit of Keith in my mouth. Let's do this. - [All] Thank you - So we just bite right into the side. - [Mal] Bite right in, turn it around. - [All] Keith. (whimsical music) - Mm.
- Mm. (all moaning) - Oh, heck yeah.
- Wow, oh, look at that. - [Zach] It is the gooiest,
ooeyist, and I'm into it. - It's so savory. - Oh, the ketchup on it is really good. - Oh yeah?
- Mm-hmm. - I wouldn't think it would be. - I know, but it is good. - The greatest invention. - [All] Wow. - That's so much easier
than our ketchup packets. - That is really good with ketchup. - It's just a little
bit of sweetness, right? To balance to savory. - It's interesting because we thought this was so foreign to us, and really, I feel like I'm holding a hamburger. - Ah, yeah.
- Yeah. - It's a Sloppy Joe pie. - I'm not gonna lie, I
thought I was gonna like this. I like it even more than I expected. - Mm-hmm.
- Next pie! - Next pie! - Now this is a chunky steak, the same sorta flavor that you just had, but it's got diced beef in it. - Oh, we're upgrading from
ground beef to diced beef. - Chunky steak?
- Chunky steak, yeah. - Chunky steak.
- Let's get our chonk on. - Mm.
- Mm, chonky. - Chonk-a-donk.
- All right. - Mm.
- I like this one even better. - I think I do, too.
- Mm. - It's almost more like
a short rib in this one. - I'd say the first one
is like a Sloppy Joe, this is more like a Dashing Dan. - This is the hand pie
you take home to Mama. (all laughing) - But the original, you take home to bed. - Whoa, I wouldn't eat this in bed. (Zach laughing) - No, to, you know.
- Oh! You'd have sex with it. - [Mal] Veggie pie. - Veggie pie.
- Vegetable pie. - Now what veggies are we talking in here? - Riced potato, Capsicum, sweet potato-- - (gasping) You can't have it.
- Onions, garlic. - Capsicum is bell pepper. - Mm, Capsicum.
- Bell pepper, yeah. - Yes, that's a no go for me. - He can't eat bell pepper. It makes his stomach die.
- Yeah. - So we shall taste on behalf of Zach. (dramatic music) - Oh, hell, yeah.
- Mm. - Fuck.
- Is like a curry flavor? - Yeah.
- Tomato curry. - Wow, I love it.
- Kinda feel like you're-- - Wow, I love it, it's got,
ooh, it's so good, Zach. - Rubbing it in.
- It's so good. - I think this is a bigger reaction than I've ever seen from you. - Zachy, you especially would love it, because you love curry and vegetables. - I love curry, I love vegetables. - It's like you took a samosa
and then you married it to a curry dish, and stuck it in a pie.
- I love samosas. - Wow, this is my favorite
one so far, I can't believe how delicious it is. - Do you guys remember, the
first pie was really good. You remember how good that was? Yummy.
- Mm. - I'm gonna go have
another bite of that one. - I'm probably eating this whole pie. - And again, this is
like a classic example of Asian flavored fusion that's very prominent here in Australia. - [Mal] Also, cracked pepper. So it's a diced beef with
lots of pepper in it. You all like pepper?
- Whoa. - Cracked pepper pie with diced beef. - Wow. - Oh, yeah.
- Oh, that's very peppery. Oh my.
- I love pepper. - Ooh, wow.
- And this is just full on pepper flavor. - Cheyenne Pepper.
- That's right. Thank you, you remembered.
- Aw. - Yeah, it's so good. The best way to describe the filling is like almost gravy like, but it's just very viscous
and umami and delicious, and the pepper really comes through. - I think this just transcends umami. This is straight up udaddy right here. - Wow, I'm very surprised I've
never heard that joke before. (Zach laughing) That was a great joke. - It's a wonderful joke. We all loved the joke.
- That was an incredible joke. - (laughing) A+ joke. If you like that joke, why
don't you leave us a comment. - [Both] Down under. - Okay, the final Keith's
Pie we'll be having is the Chicken Thai Green Curry. - Oh.
- Ooh. - This is so beautiful.
- I'm gonna watch you, Keith. Why you trying to do me like that? - I cannot convey to you the heft factor. I just can't believe it's
not just spewing out. - It's so good, it's hot. - And it's spicy, it's
got a nice kick to it. - Oh, it's kicking me. - Again, I'm so impressed
by the integration of Asian flavors that are very authentic, into something that we don't have in Asia. - Wow, it's that, Keith, it's that good, that you're going back in for more, even though it's hurting you. - Mm-hmm, ah, bah, bah, bah, bah. - The best way to describe
this one is like, um. - [Zach] Look at him. - This is a lot like a chicken pot pie in the consistency, but very spicy. - Mm-hmm. It was doing what (speaking
in foreign language) which is making my temples
and forehead sweat. - Wow, these were so excellent, amazing. Keith, your pies were amazing. - Great pies, Keith.
- Thank you so much. Guys, I think I have a
future here, you know? It's called Keith's Pies. It's gotta be a sign. There's the sign, there it is. Papa Keith, I would love it so much if I could just stay
here forever with you. You and I, side by side,
making pies, slinging dough. - Okay.
(all laughing) - He's in! - A thrilling endorsement. Okay.
(upbeat music) - [Eugene] We have one
more place we have to go. We have to go to a steakhouse, 'cause I don't think we've
had just enough meat yet. - My name's Adam. I'm the venue of The Meat
& Wine Co. Restaurant. - [All] Hi, Adam. - So we're gonna be eating meats here. What sort of meats are
unique to Australia? - Well, I think we can think
of one specifically unique, one which is kangaroo. Kangaroo is actually
not very commonly eaten, but you can find it in restaurants, you can find it in supermarkets. - And it's cool to eat kangaroos? It's not like eating a bald eagle? - It's totally cool to eat kangaroos. Some people don't like eating kangaroos, but I would understand that. It's the same reason if you
don't like eating meat anyway. - Kangaroos are super
abundant here, right? - Right, 100%. Like even a pest.
- Oh. - Yeah.
- Oh. - [Adam] Yeah. - So we'd be doing everyone a favor. - If you wanna say it
like that, 100%, yeah. Australia's got a lot of space. It's like as big as the U.S.
with a 10th of the population? - Whoa!
- So it means that we've got a lot of
room for farming, right? So beef is really, really
popular in Australia. We've got a dry aging cabinet downstairs. We're gonna do a dry
aged rib eye on a bun, and we're gonna do a dry aged New Yorker, which is like strip loin. After that, we're gonna
get into the Wagyu, so we're gonna have a Wagyu rib eye, and we're gonna do a
Wagyu eye fillet, as well. - What do you think
about Outback Steakhouse? - (laughing) I haven't been. - Oh my God, you gotta go. - The Bloomin' Onion.
- The Bloomin' Onion. - [Keith] You guys have
Bloomin' Onions, right? - (laughing) No. - Outback Steakhouse is
kinda like how Panda Express is for Chinese food. - Yeah, it's super
authentic, very delicious. - Ah. - And do you put shrimp on the barbie? - We do.
(Keith gasping) - No further questions.
(all laughing) - First course today is the Wagyu tartare. - Oh.
- Oh, yes. - [Adam] Wagyu tartare, smoked egg yolk, garlic crostini, green dressing. - I love steak tartare. I know it's scary for
those who haven't had it, but if you go to a nice place that has it, you should have it. - It's just like my mom says. You just gotta try it raw. - That's what Mom says.
- All right. - Cheers.
- Cheers. (whimsical orchestral music)
(crunching) - Mm.
- Mm. - It's got a nice spicy herbal kick to it. - Mm-hmm. It looks like a burger
patty, but then you taste it, and then it's kinda like creamy. - This is really the final mark, right? You get to medium rare, rare, and then, you embrace tartare. - It's strange to eat, basically, a mouthful of red meat,
but really taste the greens and spices that are lightly infused in it, it's really tremendous. - Yeah, the seasoning on
this tartare is excellent. - I just wanna take and get
a big old bathtub of tartare and soak my body it, and
slowly eat my way out. - I wanna eat Zach's
bathtub full of tartare. - Our second course, we're gonna be doing a full rack of pork ribs. They're called dinosaur ribs, just because of the size of the bones, and where we get them from on the animal. - So you don't have dinosaur in Australia? - Is that an Australian thing? - Beg your pardon? - 'Cause kangaroo's kinda like raptors. - There's a lot of empty space here. I don't know what's going on. (Ned screeching like a dinosaur) - Holy God.
- Whoa! - Jesus. - So I've the full rack of pork ribs. I'll put it in the middle. - Guh! - These are the dinosaur ribs. - These are the dinosaur ribs. - Well, you weren't kidding. - What kind of pigs do you have? - We've got the full rack of
pork ribs, like I mentioned. We're gonna serve that with lamb shanks. Lamb shanks are very popular, and lamb, in general, in Australia. - Question, did you just
say we're gonna have a full rack of pork ribs
with lamb on the side? - Correct.
(all laughing) - Oh, yeah.
- Oh, that's a huge rib. - Yeah, it was a pig. Oh, yeah.
- Wow. - Oh, yeah, thank you, Daddy.
- Son. I'm just going in with my fingers. - I'm going in with my fingers. - Yeah, what are you doing? - Mm, oh, wow. - Mm.
- Oh my goodness. - That's delicious, and they're huge. - They're so big.
- Holy sheer, whoa. - Holy sheer, whoa. - It's like dripping,
dripping off the bone. - And the sauce is excellent. It's a little tangy, a little sweet. - It's very light. It's really letting the
pork flavor shine, as well. - It's sweeter than our Kansas
City type sauces in America. - It's one of the best ribs I've ever had in my life, hands down. - Tell me about barbie culture. - We've got good meat. Why not cook it outside on a barbie? - And for people that don't know what that slang is, what's that? - We're not talking about a doll. We're talking about a char grill. - Do you also have the doll? - We have the doll. - Do you call little grills Skippers? (all laughing) That's a yes. - Moving from pork to lamb.
- From turf to turf. - [All] Oh. - Wow.
- Oh, wow. - Oh.
- Whoa. (all applauding)
Yes, Australia! - Wow. Cheers.
- Cheers. (whimsical music)
- Mm. - Wow, that has the flavor
almost of a prime rib. Wow.
- We're not exaggerating. The lamb is incredible in Australia. - I've never had lamb this delicious. You can just spin the meat
right off, like spaghetti. So rich and densely flavorful, and so fatty on the skin
side, it is unbelievable. Oh, and the mashed potatoes. (beep) me to death. Oh, just (beep) me to death. (mysterious music) - Detective, how did this man die? - Well, he was (beep) to
death by mashed potatoes. (Zach laughing)
- By mashed potatoes. You don't say.
- Yeah. They've been going around lately. - After that, we're
gonna get into the Wagyu. So we're gonna have a Wagyu rib eye, and we're gonna do a
Wagyu eye fillet, as well. - [Keith] You guys call it fillet, right? - We do call it fillet. - We call it filet. - I wonder why. - Just (sighing) language. - [Adam] Both of these are
seven plus marble score. - What does that mean?
- Marble score? - Marble score is like fat
content within the steak. It's like fat, when it's on
the grill, it's heated up, it really melts down and becomes like butter inside the meat. - Ooh.
- Cheers. ♪ Cheers ♪ ♪ Yes, let me kiss your
beef with my beef ♪ - Mm, oh wow.
- Yeah. - Oh, wow. - [Zach] That is the gold
standard of steak right there. - This is all I've ever wanted. Can we just make this one video forever? - I wanna tell you, I
fillet in my fingers, I fillet in my toes. There's love all around me. - [Keith] That mushroom
pepper sauce is bonkers good. - And it's cool that it's Wagyu
that's grown in Australia. - Oh, yeah, the onions. - Mm, that flavor's bloomin'. - Mm-hm, it does remind me of something. It reminds me of something. - [Eugene] These are the dry-aged steaks. These are full-on flavortown. - So dry aging, I think, is best described as an active decomposition of meat, right? - Whoa.
- Wow. - We've got a dry aging fridge downstairs, with a salt block underneath, humidifier, so we've
got controlled humidity and controlled temperatures. So what's happening to that meat, the enzymes are breaking down, but it's got bone on one side, and fat on the other
side, which really keeps all the moisture inside the
cut really, really well, but what you're talking about
is real beefy type flavors. That's the best way to describe it. You're gonna find out. - Are we in flavortown now? - [Adam] We are entering flavortown. - Do Australians know who Guy Fieri is? - I don't know.
(Keith gasping) Should I know? Maybe, I don't wanna speak
for all Australians-- - He's the greatest American celebrity. - No, he's not.
(Ned laughing) - He's like, you have Chris
Hemsworth, we have Guy Fieri. - Yeah. - It's perfect representations
of our nations. - Chris Hemsworth or Liam Hemsworth. - Thor.
- Hell, yeah. - Yeah.
- The only correct answer. - Yeah.
- He came. - To here?
- Recently, yeah. - What did Thor order? - I think he actually had dry aged. I think you're gonna eat
what Thor had, as well. - Yeah.
- Yes. - You might as well call that the Thorder. - Wow. This is the--
- Rib eye. - Bone in, rib eye, dry
aged for eight weeks. (light banjo music) - Oh, my, oh, whoa. - Whoa.
- Holy cow. - 56 days of flavor.
- Whoa. - It's almost woodsy. It tastes almost mushroomy. - Mm-hmm.
- There's a certain-- - Fungal nature.
- Like fungal, like slightly aged old
feeling to it in the mouth. That's really delicious.
- A deeper tanginess. - You know when you're a child, and you have a cheap T-bone steak and then, you're done with the meat, and you just start chewing on the bone, to get the littlest bits of
meat that are left off of it? This is like that, but
you can actually chew it. (triumphant music) Enough with these dry aged steaks! Let us taste the animal that
is only here in Australia. Do you have room for more? - We are aware that "Lord of
the Rings" is from New Zealand and not from Australia, but-- - But it's like--
- We're close. We're as close as we--
- The (mumbling). - The closest we can come. - Excuse me, guys. I have the kangaroo skewers. - [Ned] Oh, kangaroo. - Kangaroo, it's red meat? - Correct. - I didn't know, I don't know
what's inside that thing. - [Adam] Yeah, it's not
quite as flexible as beef. So beef, you can have a nice well-done, you can have a nice rare,
you can have a nice blue. Kangaroo, you can have medium rare, and that's how we're
gonna be cooking it today. - Before we dive in, we
should state the obvious. We did meet kangaroo on this trip. They were adorable, but they're also a very abundant species here, you know, they're overpopulated, and
you gotta eat some meat, and. - You made me think about them. - Sorry. - It's okay.
- It's okay. We actually have heard that
the Australian government encourages people to eat kangaroo, because it's so sustainable, so we're doing the country a favor. - You're welcome, Australia. Wow, that's very good. - Oh, it's so luxurious, actually. - I thought it would
be gamey or like deer. - It's not gamey at all. - No. - Oh, it's so flavorful.
- Mm-hmm. But the texture is actually
very soft and tender. It's great. - [Ned] Yes, there's like
an earthy, grassiness to it. - Kind of reminds me of
a short rib, and then, it has sort of a fall apart, stringy nature with its tenderness, but it chews a little
bit more like a steak. If you didn't know it was kangaroo, I'd be convinced it was
just really good beef. - Yeah. - Which is crazy because when you see those kangaroos, they're muscular. Some of those males look
like they could fuck you up. - Yeah, they're hot. - That's, that's what I meant. They're hot. (Ned sighing)
- Oh. - Well, I'm uncomfortably full. (laughing) - Well, good thing there's
only the biggest steak left. - [Adam] Okay, guys, the
last course, the Tomahawk. (all laughing) - A toast to Australia,
land of wonderful meats, amazing seafoods. - [Eugene] And pies made of meat. - And pies--
- I just feel like we are so lucky. We get to experience so
many wonderful things, and I think this is why you
should travel internationally to experience the
cultures of other people, and really, one of the best
ways to do it is through food. - I certainly like how
every place we've gone to, the chefs have essentially cited diversity as a huge proponent to
why Australia's great. - And turns out, kangaroo's
pretty delicious. - I feel like we're all
in a big bed of meat, and we've pulled the
covers up to our necks, and as we whisk ourselves away, our dreams are brought to us by Australia. - [Zach and Keith] Ah. (Zach clapping slowly)
- Fuck Outback Steakhouse. (Zach laughing) - Don't you go to Outback
Steakhouse every anniversary? - I love Outback Steakhouse.
(Zach laughing) (upbeat music) Sometimes, do you choose
to put weird surprises in some, like--
- I don't choose. - Popcorn?
- No. - Crickets?
- (laughing) No. - Someone like comes up to complain, you're like, "Oh, you won, actually!" Keith's Pies, they're the
ones with the surprise pies. (whimsical music)
- (gasping) Surprise. - Keith, make the pies.
- Okay.
