Check it out, they're getting it together over there for us, bro.
This guy, this dude is fucking real deal.
He's introduced me to some of the most rare
and indigenous foods I've ever tasted in my life.
Like, western Australia is a crazy fucking place.
He took me diving.
Mr. Yoda, did you bring this with you?
We've brought majority of our ingredients
from western Australia.
-Are you fucking kidding me?
How did you smuggle all this here?
Well, I don't want to say, but everything comes --
Are you doing a dinner here?
Are you doing works here?
We just come to hangout with you.
You just came to hangout and you brought all the delicious fire.
-Yeah.
-Oh, my Lord.
Yoda's kitchen is the world,
is the wilderness, is the earth.
So you can catch them having special dinners in a cavern,
in a cave, in a fucking -- next to the river,
anywhere that's just, like, that feels right.
They just pull up and make phenomenal dishes
that'll just blow your socks off.
We're going to do a little abalone dish and a marron dish.
The abalone is from Augusta,
so the Margaret River in Australia.
And it's green leaf marron.
It's farmed as well,
so the first of their type who were farming the abalone --
-Wow.
-That's much better.
We've made our own cultured butter
and then smoked it with sandalwood nut chips.
We'll be cooking some kangaroo later to go with the --
-Wait, you got kangaroo?
-Ooh, yeah!
-Get out!
-Yeah.
-Oh, yeah!
-What kind of salt is that?
This is just some sea salt, quite fine,
so you get an even coating.
And then these are charred desert limes.
So we just burn them and blitz it up
with a little olive oil and vinegar.
Charred desert lime.
That smells crazy, bro.
Because he's an all-knowing.
What is this?
He was taught by the aboriginals --
the aborigine people.
This is some wildberry zella, so a native hibiscus.
He could take you around and you could fucking pick things
and live
without having to ever go to McDonald's.
[ Laughter ]
Mackers.
-The healthy choice.
Yeah, the healthy choice.
No mackers.
So, here we go, guys.
There's Augusta abalone that we've cooked
for four hours, little sour cream
and then the charred desert lime dressing.
That's sexy.
Thank you so much.
Mmm, oh, shit.
Oh!
-Oh, wow!
-That's ridiculous.
That's badass, man.
That's fucking ridiculous.
-Wow!
-Yo, oh, my God.
That's a great combination, man.
This is amazing.
Oh, God.
Where you going with that plate?
-Looks good on a table.
-I don't know.
I'm sorry.
[ Laughter ]
This is marron, which is endemic to Margaret River
in western Australia.
It's a freshwater crayfish.
It's, like, a big, black shrimp, lobster, bug.
Unbelievable tail meat.
So we've cooked it inside that.
Oh, wow.
What kind of material is this again?
So it's bark from a tree.
-What kind of tree?
-It's a tea tree.
We're just taking this little one baking paper out.
But, that's just to stop it from sticking.
And then, we're going to torch it up.
So, now, is this giving it essence to the marron as well?
Yeah, it's going to give that little bit of char.
Yeah.
It really gets the smoking to there.
We've also brought some salt over.
We collect water from the ocean over there.
We'll dry it out about four months.
-Hey!
-Open it up, season it,
and here's a little sauce to go on top there as well.
Here we go.
There we go.
Damn, oh, the smell is unbelievable.
Wow!
That's why you have to come to western Australia
because marron is only endemic,
or found in the Margaret River region.
Come on, bro, this is a thing.
-What the fuck?
-So you have to get it.
[ Laughter ]
What happened?
Try this shit!
Someone got --
you got to understand why I'm feeling crazy.
Try this!
I'll quit everything
and go work for this man right now,
if you would even take me.
-I think so.
-Draft a wire right there.
-Oh, of course, brother.
Try some of this Australian wine with that.
Oh, you have some Australian wine?
-Yeah, wine, too!
-This is some of the wine --
-Oh, beautiful.
-Oh, my God.
Look, you're going to like this.
This is orange wine.
It's basically a white wine made like a red wine.
-A white wine...
-Made like a red wine.
-From Australia?
-It's fucking beautiful.
Usually, you don't skid from that white wine.
In this case, you do, so it's got that tannin --
that grit -- that red wine usually has.
Here we go, here we go.
-Thank you, sir.
-No problem.
-Oh, wow.
-Yeah.
-Oh, yeah, man.
-Right?
Taste it.
It's got that grit,
it's got that tannin in it that red wine has.
Oh, that's rocking right there.
Wow.
Yeah, these guys are just, like,
young winemakers
doing different stuff, you know.
Because they're not trapped by their fucking tradition
that they, you know, that everyone's taught about wine.
Yep.
That's why they're able to fucking progress
and do some totally off-the-wall, next-level shit.
Yeah.
What is, what is "Doppelganger"?
So, Doppelganger's the name of the wine.
We've got Riesling, Chardonnay, Pinot,
and it's all long, natural ferment on the skins.
I thought I was drinking, like, an IPA wine.
Yeah, yeah, it's like -- because there's a lot of times
we can't classify what it is now.
Right, 'cause it's handcrafted, man.
Exactly, and it's all mixed up.
You don't know what the fuck you're going to get.
Well, that's the thing.
But you know what, that's what I like, though.
Exactly, it's a crapshoot.
Well, natural wine is kind of,
like, the craft beer movement, you know.
-Yeah.
-I almost think that sometimes craft wine
might be a better name for it.
You know, because I feel like the beer people
would understand it.
You know, would feel more attracted to it.
That is actually a good name for it.
Craft wine.
♪♪
Come on, guys, let's make it a fucking concert.
Get over here.
Yo, I need you guys to get next-level with the filming.
Like, these performances have to be sick.
Can you film the performance really well, please?
Well, this is mother fucking Black Anvil!
[ Cheers and applause ]
[ Black metal music playing, indistinct singing ]
♪♪
[ Cheering ]
♪♪
[ Cheers and applause ]
-Yes!
-Oh, yeah!
-Yes!
-Nice!
-Amazing.
-That's what I'm talking about.
You got another one in you, or what?
♪♪
[ Black metal music playing, indistinct singing ]
♪♪
♪ This isn't me ♪
♪ This is beyond our wildest dreams ♪
♪ To me ♪
♪ He is the light uphold thee ♪
♪♪
[ Cheers and applause ]
Action: Yoda got the mother fucking kangaroo going.
-Whoo!
-'Cause I smelt it.
I smell that beautiful butter.
Oh, dude, dude, what is that, man?
Oh, it's just, like...
So, this is -- we make our own miso.
This is a sandalwood nut miso.
So, we've cooked -- barley.
Smells good.
Did you smell that?
Oh, yeah.
How about this little bowl here.
That's the miso if you want to taste.
Oh, that smells great.
So, it's been fermented for six months
and we've just put them through the miso.
Oh, wow.
Yeah, so this is those little,
red bits of the flower that we're --
This is the little hibiscus?
-Yeah, so this is -- -AKA Jamaica.
Yes, and this is quite acidic,
but you want that to cut through.
So, are you setting this up for the kangaroo?
Yeah, so we've cooked the kangaroo.
What'd you do, you just sear it off a little bit?
Yeah, so it's been cured in a spice mix.
We have some Kordon salt bush,
anise seed, myrtle, pepperberry, cured overnight.
It's going into the water bath for about 10 minutes,
and then we've just seared it and let it rest.
And it's going to be quite rare,
but you don't want to overcook kangaroo.
There's not too much fat in this piece.
Yeah.
Last time we had it, we had the tail.
Yeah, that's right.
What part of the kangaroo is this?
-This is the loin.
-The loin.
-Yeah.
This is -- -Most tender part.
Okay.
There's more kangaroos in Australia than people.
50 million.
Oh, dude, I remember driving in the outback at night
and, like, "What was that?"
"A kangaroo."
"Just hit a kangaroo?"
"We just hit, like, seven."
Yeah.
[ Laughter ]
They look like a big ass New York City rat that can walk.
That can fuck somebody up.
You ever seen then fight?
Oh!
Did you ever see them fight somebody?
-Oh, they're nasty, bro.
-They do the kick to the dick.
That's the trick.
-Oh, hell no!
I would like everybody to try some kangaroo
that's never tried it before.
Yeah, man.
Can we please approach the bench?
Come on, you guys.
Counselors, please approach the bench.
Please.
Here we go.
That is fucking badass.
It's ridiculous, right?
Hello?
Guys keep on coming.
Here you go.
Pass it back.
Wow!
You know, I got to tell you,
doesn't quite taste like steak and it don't taste like chicken.
It tastes -- it has, like, a very interesting texture.
Gamey?
It tastes like holiday ham.
I don't know what that is, but I'll take your word for it.