- Whoa!
- Yeah (chuckles).
- Woo!
- There we go.
I'm pretty proud, to be here doing this type
of contemporary cooking with my native foods.
- Whoa, there it is!
There's the after taste.
- Yeah.
- It's just giving me life right now.
- Hey everyone, today I've got three deadly meals
to share with you all.
So, they're awesome, locally sourced, and gathered food.
We've even got some stingray, and some emu.
All right, let's go, let's get cooking!
(upbeat music)
My name's Joshua, I'm a Gomeroi man
from Western New South Wales.
And, as always, we pay our respects to the Gadigal mob,
we pay our respects to them deeply.
Today, I've been challenged to, cook three-course meals
with snacks in between.
Aboriginal people have been cooking
with these foods for thousands of years,
and today, we're gonna give it a modern twist.
It's gonna be delicious.
Scones are really easy, it's a nice, easy dish,
add all the ingredients together, mix it around,
and then add the milk,
and then get 'em ready for the oven.
So, I'm using the native Wattleseed
because it was used traditionally with the damper,
and the Johnnycakes.
And it's nice, and easy, once it's grounded up
just to add into the flour texture.
With this native flour, it's Grevillea,
you can add any edible, native flour that you want.
This will add a nice, sweet flavor
to the texture, once it's cooked.
I've got a pretty cool, spice.
It's the bush medicine, the Gumby Gumby.
It's a probiotic immune booster.
Add the butter, don't be afraid to get your hands dirty,
it's a good job for the kids, actually,
if you got any kids around.
Just gonna make a well now, for the milk,
a lot easier for the milk to mix in,
and mix it all together.
With my aunties, and uncles, it's called knocking out.
Basically, it's a technique with the knuckle.
Okay, I'll just bring it out here, so you could see.
And, you just roll your knuckles into the dough.
We've knocked it out with the old traditional technique.
It's good to go in the oven.
Okay, so I'm gonna preheat that now,
and we're gonna roll 'em into a ball, 14, 15,
so that's a big batch.
- [Tom] Nice!
- I'm now, gonna put them in the oven, and let 'em rise.
(upbeat music)
Okay, so, they've been in the oven for about 10 minutes,
but as you can see, it's broken up here,
and also the color, you get a nice golden-y color
on the outside of 'em,
which also lets you know that they're ready as well.
So for the condiments, we've got butter, Quandong jam,
which has just run out of season,
but we were lucky enough to gather some.
And then, we've got the native Blue Gum honey.
That's it, nice, quick meal.
I'm gonna dive into these.
I put my butter on first, I'm not sure about you,
so butter, then Quandong jam.
So, we'll go ahead, and do that now.
Lots of butter, and the Quandong jam,
won't go too much of this.
But it does have a bit of a, sweet hit.
Give it a taste.
Yep, beautiful, the jam is really nice.
Quandong's a really sour kind of fruit,
they're very good, it's a super food.
I'm very happy with that, very satisfied.
I'm not gonna eat 'em all myself,
'cause they are quite filling.
So, I've got a crew here, behind-the-scenes.
They're gonna jump out, and give it a taste,
and give their thoughts on the native scones.
- I've seen scones with color,
and I have never tried any of these ingredients.
So, very, very, very, excited.
- Right Josh, I love a lot of butter, actually,
to be honest.
- [Tom] Gonna try the honey.
- Comes from the Blue Gum.
- The Blue Gum.
- The Blue Gum, so-
- So what's that, a tree?
- Yeah, it's a type of tree,
it's a type of gum tree.
(upbeat dance music)
How'd you go?
- This is delicious.
- (laughs) Very good!
- I love the scone, got a very good, soft texture to it.
- Hmm, that's really good.
- What are you tasting?
- An earthy sort of texture.
- Really fruity, and tart.
- Yep.
All right, so, lunch is up,
and we've got the stingray with a bit of salad.
So, I've got the Dianella berries, some River mint,
some of the Grevillea flowers,
and I've got some native violet,
really good bush medicine for blood flow,
for sore joints, and for the elderly people.
The main one for our salad,
is the Warrigal Greens.
It's just basically a native spinach,
I made a bit of a dressing there
with some olive oil,
and a little bit of water just to help it go around.
So, I'm just gonna give 'em a nice, quick slice,
add all this in, I'm excited for this,
so, I haven't had this before.
So, for me, this is a first,
and I'm adding lemon myrtle dressing
that I've just whipped up.
I'm pretty confident it's gonna turn out nice.
(box shaking)
The main component of the lunch today,
we've got the stingray.
It's basically found all up, the East Coast of Australia.
Now, traditionally, I'd cook these on a fire,
today in the kitchen, it's a bit different.
So, we're gonna do two on the hot stove,
and then we're gonna do two in the oven.
So, it's gonna be interesting to see how both turn out.
All right, so that's the pan-fried sting ray.
So, I know these are gonna taste good, they look unreal.
So, good source of seafood.
That isn't a common practice,
'cause traditionally, here in Australia,
it was a common source of meat.
They're the ones from the oven.
So, you can see the two different contrasts
in the way that they've turned out, after we've cooked them.
Okay, you got your crispy one here from your frying pan,
and as you can see, if I just pull back on that,
the skin just peels away nicely.
That's lunch served.
Okay, the stingray with a bit of bush salad.
I'm actually surprised with how it all turned out.
I'm really eager to get in, and give it a try.
Before I do though,
I'm just gonna quickly sprinkle some garnish on there,
a bit of native saltbush, and some pepperberry too,
that I've diced down.
This is the one off the frying pan.
I've got my salad here that looks, absolutely amazing.
So, I'm gonna have that all in one, just to...
(upbeat music)
Mmm, it's nice, very fresh.
As I said, it was the first time cooking this dish
in the kitchen, and I'm actually blown away
by how well it went, that meat is cooked amazingly.
I didn't think it was gonna cook well on the frying pan,
as opposed to the fire, which what I'm used to.
So, tastes good to me.
I'm gonna get, some taste-testers on.
(upbeat music)
- That's really good!
- It's got a very, light seafood taste.
- It is very meaty, as well.
Did you guys think it tastes like chicken, or?
- [Ryan] Yeah, I did.
- Everything tastes like chicken (chuckles).
- Oh, I just got some of that salad in there,
and it added like a pop of lemon.
- Yeah?
- I'm not a big seafood eater.
So I really wasn't sure what to, expect from a stingray.
- Yep, so your tribe's out, west?
- Yep, my mother's from South West, New South Wales.
So much more of like, inland.
Yeah, definitely wouldn't be
a lot of salt water food, at all.
- We're all finished with a taste test,
and I'm now gonna plate all this up for the crew,
and it's lunchtime.
So, we're gonna dig in.
What I've got here, are some snacks.
They're native berries.
So, the Dianella,
and the beard-heath,
they're coastal berries.
And the Lilly Pilly, that sort of grows all over Australia.
Very lucky to grab some of the last of the Lilly Pillies.
They're just gone out of season.
So, I'm not gonna taste 'em,
because I know what they taste like.
They're gonna be for my taste-testers.
Dianella.
- Dianella, that's right, yeah.
- Oh, I-
- Crunchy?
- It's crunchy.
- This center has seeds like a Kiwi fruit.
- Okay.
- Mmm.
- It's like an apple in the first bite.
- Definitely.
- The flavor is so, subtle.
- Yep.
- It doesn't punch you in the face, or anything.
- Yeah.
- Bearded-heath.
- The heat goes very quick with this one.
As soon as you pop it (whistles)-
- Then it's kind of-
- It's gone.
- Like those little lollies you get
where they have that little thing inside.
- Yep, yep.
- Yeah, no, that's nice.
- Medicine berry, the Lilly Pilly.
- Oh, wow!
- Ooh, that one's delicious!
That's probably my favorite.
- It's nice, innit?
- It's kinda like a sour apple to me.
- Apple, yeah, yeah.
A lot of people have said apple.
- That's really nice, really refreshing.
- Welcome to meal number three, dinner.
This is my favorite dish that I've been looking forward
to, all day out of the three.
We got some nice, red emu meat.
We've got some Murnong,
it's actually very rare, this ribosome.
So, it's a super food, a produce
that was commonly used, traditionally,
and just, with everything
that's happened through colonization, the farming,
the land clearing, they've sorta, become very sacred.
First time, cooking with these,
so, excited to see how they turn out.
We're gonna do two cooking methods,
one in honey,
and then with some ginger,
which I'm also gonna put on the emu.
And, this is the plant that it grows from.
A lot of you probably walk past this every day
and not realize that it's native ginger.
Oh, we'll just quickly talk about the marinade.
It's a little bit of that Pepperberry.
We've got a little bit of saltbush,
some of that Gumby Gumby,
Red gum, that we haven't used at all today,
so, another new ingredient.
So, that's all in olive oil,
and a bit of water just to go over the steaks
before they go on the frying pans.
(mellow mandolin music)
All right, so, I've just split the Murnongs into two.
So, we're gonna have the garlic on one,
so, I'll just sprinkle that on now.
(mellow mandolin music)
And this one, I'm just gonna tip some
of that, Blue Gum honey over this.
All right, just to try and get that nice, sweet taste.
Haven't left 'em on too long, gave 'em a quick flip.
The marinade looks like,
and really smells like it's, doing its job in there.
So, won't be too long.
We'll get these off, and on into the plate.
This is the first cook up of the Murnong
with the garlic, and the olive oil.
I'm a little bit concerned
about how thick these are, and how we are cooking these.
So, possibly, woulda been a good idea maybe,
to slice 'em up a little bit.
Okay, again, I'm very happy with how the dish turned out.
I'm gonna start with the honey Murnong first.
Here we go.
So, it's nice, and soft.
(Joshua's teeth crunching)
And, that's cooked perfect.
It's really nice, it's just like the Australian potato.
All right, I'm gonna give the ginger one a go.
Here we go, this one's a little bit softer
so, cooked a bit longer.
Quite nice, I thought I was gonna like the honey one.
Personally, the ginger one's won for me.
So, I'm happy with this one.
And, if I was gonna cook it, it'd probably be this one.
Okay, so, onto the meats.
Hopefully, it,
cooked well.
It actually has a little bit of sweetness to it,
and that's from the Red Gum that we added in.
So, I'm happy with that.
That's probably a little bit overcooked to be honest.
But, I think it's just fine.
- So, for me, this is the first time
I'm actually trying, any of these.
So, I'm very excited.
All right, mmm!
- Oh, wow!
Ooh!
- I love the honey!
It gives it a nice, sweet flavor.
- It's really nice!
- Yeah (chuckles).
- It's not like any other vegetable that I've had.
- It tastes like a root.
- Yeah?
- Yeah, I mean it's a plant, I suppose.
But, I'm gonna go straight for the ginger.
- All right.
- Weirdly, it tastes completely different.
- Really?
- Yeah, I think the honey-
- The honey?
- The honey elevates it.
- And that tastes more like,
it's not being influenced flavor.
- Natural, yeah, yeah, yeah, it's more natural.
- God, I think I like the honey!
- You like the honey one?
- Yeah.
- Okay, cool, cool.
- Emu, I am so shocked, it's brown.
- [Joshua] It is.
- [Ryan] I thought emu is white.
- Like a chicken?
- Yeah!
(Joshua laughs)
- Oh, oh, whoa!
- [Tom] Come on, Will.
- (laughs) Getting there.
- Far out!
- It looks like nice, and medium.
And you said that's how we have to enjoy it.
- Yeah.
(upbeat dance music)
- This is really good, I-
- Not bad?
- It seems, like to me, I'm a big medium-rare, fan.
And I feel like, that's really hit the mark.
I don't think it's overcooked, it's really delicious.
- It does, have like a big, steak texture.
- Drum roll!
(hands patting)
- I like it.
- Yeah, awesome (chuckles)!
- Got a sweetness to it.
- It's of the Red gum?
- It's the Red gum, yes.
- Okay, the Red gum, is the highlight of the emu.
- That's what I thought too.
- I'm gonna get some more emu on my plate from now on.
- Deadly, good stuff, all right!
Thanks for watching, I hope you enjoyed it.
Overall, stoked with how today went.
I was happy that I could come, and think up
with a deadly crew like BuzzFeed,
share a bit of, bush tucker.
Next time, I might bring you an emu egg.
I've got my own YouTube (laughs).
Hit subscribe, over here.
(upbeat music)