Alright grab it like this boys take that the body out so we don't want that bit so we want--
this is the bit we want obviously.
And then crush that like that with your hand like that, and then pull it apart like that
so that the flesh comes out.
So it like pops.
Put this on here.
If you boys do that real quick, I'll get this on.
Bit of butter.
And we'll stick some of this, now we got some of that chili that you got the other day,
Simon.
Yes the chilli.
Yeah a little bit of chilli, little bit of bacon, and of course garlic.
So we're going to give that sort of semi cooking, because I reckon you want to get that flavours
to sort of rock up a bit.
Lucky we're travelling in the cars by ourselves this arvo with that garlic.
That's our little saute.
You're going to saute them in there.
How we goin'? Nearly done?
We're pretty slow on this.
You guys are slow.
We're so slow, hey.
Don't waste it.
Alright, let's whack em in.
Now, probably what we want is we probably want the lid just to put on top for the last
little bit, mate.
And on top of that we'll get a bit of salt and pepper.
Oh these are going to be cracking.
Smells good.
Does, does't it?
Gettin' excited.
Starting to go a bit orange.
Flesh will start to whiten up.
Looks good.
Now we wait for a little bit.
Little bit longer.
Still not quite red.
Having that lid on sort of...
Poaches them a bit.
Yeah, it gives a little bit of moisture and keeps it in.
Oh I think we're good boys.
Dish those suckers up.
I'll get rid of that.
Just chuck that down there.
Here we go. Let's dish her up.
Now we got a bit of lime here too just to give it that zesty zing at the end.
Jeez how good does that look?
Is that MY plate?
Or is that OUR plate?
No, I think yours is coming later actually.
Look at that.
I think we're good to go boys. What do you reckon?
I'm keen.
Let's hook in.
Don't be shy.
Nice work. That one's got my name on it.
They're damn good.
You could eat them all day, couldn't you?
The only way they could be better is if they were the size of a crayfish.
Or the size of a prawn.
Oh look at this one's coming out whole as bowlers.
Look at that.
They're just that much sweeter than a cray though, aren't they?
These aren't going to last long.
The trick is you gotta know how to peel them fast.
Get them in. Yeah I've just noticed that.
Did you just notice?
Look you've got a good ratio going.
See that, pull out a little bit of meat.
We better get cracking. That was smoko.
Next time... a bit of local knowledge always helps.
Holy ****, Simon, you gotta come and help me, mate.
Oi!
Can't be good.
Follow the creek, he said.
A bit of new kit to All 4 Adventure hits the road.
And the fishing is out of control.
Double hook-up!
That's the biggest red I've ever caught.
Join us for the adventure.