- Ladies and Gentlemen, the next time you see us,
we will be,
in Australia.
- Underwhelming.
- Australia. You ready, mates?
- Aw.
- That's what they say in Australia, right?
Mate, and stuff.
Seafood. We're gonna go eat some seafood now.
- Shellfish, actually.
- Today, in Warren, Australia, Part One,
we are gonna try three different seafood dishes,
at three drastically different price points,
to find out which ones are the most worth it at its price.
Seafoods are my favorite foods.
- Are they really?
- (sigh) You know how you can have more than one
favorite kid?
- I've never had kids, so,
I can't really speak to that.
- Yeah, me neither.
We are on our way to the Sydney fish market.
It is going to be epic. The part about it,
- We haven't been there yet.
You just googled pictures.
- I mean, people will just Google our show,
to find out about seafood. Same thing.
There's a pelican right outside our car. It's beautiful.
- All righty. Let's go, pelic-in.
- Oh, I get it now.
(upbeat music)
- Ocean trout. That one. Fish head.
- No touching.
- The large coral trout. Blue crabs? Orange crabs.
The cutest fish, the cuddle fish.
♫ Let me see those prawns.
- The tigers.
- ♫ Prawn, praw-praw-praw prawn.
- So you guys are sourcing,
these specific oysters, from literally the place
that is on the sign, right?
- Creamy and sweet sounds nice.
- So, how many you wanna get? You wanna get ...
- I think we should just get two of each.
- Who eats one oyster?
- Well we're gonna eat one of many different kinds.
Am I crazy?
- Yes, you're crazy. We should get one for Adam,
as well, though.
- All right.
I have never been more excited in my life, then this moment.
- I have to confess. I haven't been won over yet by oysters.
- Wait, seriously?
- Yeah, seriously.
- That makes me so sad, though.
Oysters are so good.
- I know, and I'm trying really hard,
but they are just snot rocks.
- Let's shuck these oysters.
- We're gonna start with the Coffin Bay.
- Twist it, and shave it inside the sides,
and then voila.
- Let's see who does it better.
- Aaa.
- That just doesn't look fabulous.
- Cheers. To Sydney.
Mmm. Oh, yeah.
- That is the saltiest oyster I've ever had.
I'm not disgusted.
- It just, (inhales deeply), you know,
it became one with me.
- I mean when you're doing an episode about seafood
that is as pure of a taste of the sea
as I think we're gonna get.
- You wanna go with the Sydney Rock now?
- I'm very curious to see the differences
between these. That's the funnest part about eating oysters.
You get these tight little packages, and each one
is gonna be a little bit different.
That is very, pretty ugly.
- Ugly delicious.
That's what Investigator Chang says.
- Holy sh*#$
- Yeah, dog.
- That is so good.
- Ohh.
- Whoa. That was like a delicate cheese.
- Imagine a world, where humans have not ruined
the world with our smog. An ocean beach, amazing waves,
and that fresh breeze of air.
That, is that oyster. Perfection.
- I could eat a dozen of those,
and that's the first time I've ever thought that
about an oyster.
- You an oyster boy now?
- I think I might be an oyster boy now.
Birds are ...
- Birds know what's up. They're oyster boys, too.
That was crazy. I've had a lot of oysters in my life.
The American ones don't stand a chance at this. I'm sorry.
Whoo.
That was easily my favorite location, food, anything
that we've ever done on this show.
Australian seafood fact.
- Oh dear. Don't do that.
- Did you know that the Australian seafood industry
is about 2.8 billion dollars.
- With a B?
- With a B. For big ones.
- Just by looking at a atlas of the world,
you know that Australia is getting some great fish.
- So we're on the way to the next location,
which I cannot imagine would come close to that kind
of experience that we just had. But,
- Wow, we are,
- We can sure try.
- That is the premise of the show.
(upbeat music)
- My name's Brent Savage. I'm Chef owner
of Cirrus Restaurant. Cirrus, for us, is all about seafood.
What we wanted to serve at Cirrus, in our minds,
it was always to be simple.
It was to be accessible. It was to be sustainable.
And not add too many flavors, so that it brings out the best
in each piece. Today's dish that we're going to have,
is live Marron.
- Forgive me, but what is a Marron?
- So Marron is Australian freshwater crayfish.
The flavor of Marron is actually quite strong.
So it can tolerate other flavors with it.
We're going to split the Marron in half.
We're going to clean out the head, fill it with a little
bit of Marron butter which we've made from the shells
of Marron. Glaze a little bit of salt over it.
Simply cook it over the charcoal.
I don't like cooking just about anything in water.
All water really does is reduce the amount of flavor.
Bring it off the heat, let the residual heat slowly cook
the remainder of the flesh through.
We're gonna serve it with a Yuzu Kosha sauce.
Yuza Kosha is a type of ferment. We have the native herbs,
which is, sort of a burst of saltiness.
We're finishing the dish with a little bit of finger lime.
Finger lime is an ingredient which is native to Australia.
So you've got layers of the sweet meat,
sour from the finger lime, salty from the herbs.
It's quite a delicious dish.
- So we started the day off a little casual,
but now we're getting a little Cirrus.
- That's probably the best pun you've ever done. Okay.
- No way. So we're having some Australian Marron.
We're having some Australian garnishes.
We're also having some Australian wine. Do you like it?
- Ooh.
- I can't tell if you like it or not. I like it a lot.
- It's really strong.
- This is the most excited I've ever been for a dish.
- Plating, garnishes, meat, beauty. It's just, everything.
(relaxing music)
- That is delightful.
- I need a moment. I'm like,
- Ooh.
- I'm gonna cry.
- This is far superior meat to lobster.
It is not quite as tender, but the flavor,
- Flavor, yeah. Oh, yeah.
- It is so good.
- You want the Marron flavor, and double up on it.
You can really see it come through.
- The little pearls of the finger lime, are f-*$# next level
because you don't taste it until they burst in your mouth.
- I don't want to finish this 'cause I just don't want
this to end.
- You've got some meat left over here, bro.
- Wait, that's for Adam. Yeah, stop. That's for Adam.
Look at you. You don't think about our crew, our people.
- We can get him his own.
- Whatever.
- Right?
- That was mad good.
- Double marinated Marron.
- Surprise fact. Here's a fact that I got interested in
while eating at Cirrus, and I took the time to Google it
just now.
Lobsters and other shellfish, like the crayfish we just had,
start one color, and then turn another when they're cooked.
Because there are a bunch of different pigments
in the shell of a lobster. But there's one that's called,
Astaxanthin.
Astaxanthin, that is the only one that's stable in heat.
- Do you think if you would've boiled it,
what color do you think would come out?
- It would just be a burst of light
that would sear your retinas.
- Name as many cities as you can in Australia. Go.
- Perth. Garmin. Sydney. Brisbane. Melbourne. Alice Springs.
I also know where we're going because this trip was planned
for in advance.
- It is Melbourne. By the power of movie magic,
you will not have to sit with us for the next five hours.
- Unfortunately, I will.
- It's cold. Melbourne.
Melbourne.
Melbourne. - Melbourne.
- Melbourne.
- Melbourne. We're in Melbourne.
- So, we're on our way right now to the last seafood spot.
What is happening?
- I'm Bernard. I'm the Chef de Cuisine in Silks, Melbourne.
Silks is more of a traditional Cantonese cooking restaurant.
Today we gonna introduce the braised green lip Abalone.
Green lip Abalone is one of the most luxurious item
you can eat because how it's caught. It's hand-dived.
They're actually harvested about forty minutes,
down the sea bay. They're found on reefs.
- Wow. You said it's a luxury item.
The most luxurious seafood you can get.
- Yep.
- How much is it to order here?
- It can be a bit pricey.
$178 per 100 grams.
- Do we request that, I want one kilogram, or I want
100 grams, or,
- That's correct. Usually a lot of people come in and,
they have a sharing. If you gonna have that for entree,
it's a lot to have.
- And how would you describe the flavor of Abalone.
- I would say very seafoody.
It's flavorsome.
It's a whole mouthful. We receive the live Abalone
from our online suppliers. We chop them,
and then we clean off the guts. We clean off the skirtings.
After the Abalone's been blanched, we fill in the bag
with the stock, with oyster sauce and Chinese wine.
I know the traditional way people doing it.
They put the Abalone straight in the pot.
But what we realize is that it loses its shape.
So what we do is we actually soux it, slow cook it,
so it maintains its shape, in the flavor,
in its own juice, so, double the flavor.
We serve it, actually, with a Japanese mushroom,
served with two bokchoy.
- Very simple.
- Very simple. Very classic, but it's very flavorful.
- What is this?
- This is the Mongolian tent at Silk's. It's usually not
for two people, but I had to do it.
- I feel like I'm at a Chinese New Year dinner.
Now we've flown all the way to Melbourne to try
the green lip Abalone, and this is how gold should be served
in a subtle, classic way.
- I like how you now have preferences on how gold
should be served on your food. It is awesome that this is
dived for by hand forty meters down.
You basically have to be the ocean version of an astronaut
to do that.
- So, a scuba diver?
- Yeah.
- This smells so good. It smells rich.
- Cheers.
- Wow. Wow.
- Wow. That's pretty good.
- That's really good.
- It has a very satisfying texture. It's both firm,
but supple.
- Supple. That's like if you took scallop and an oyster,
and you combined the flavors together.
- It is crazy that you have this just solid blob
of deliciousness.
- Yes.
- How often else does that happen in nature?
- Shout out to nature.
- I am so contented. We're in a tent. Video over.
- Just love seafood. It's so good.
We had three seafood dishes at two cities.
Which seafood was the most worth it, to you,
at its given price?
- Here's the deal. I had the best oyster I've ever had
at Doyle's Oyster Bar at the city fish market.
I didn't think oysters could be that good.
But Cirrus, the grilled Marron, Worth It Winner.
That was really one of the best sea creature
eating experiences I've ever had.
My arm is tired. Can you hold this?
- My turn. So, the Abalone was quite a steep price,
although it was definitely worth the experience.
Sydney fish market. I thought for sure that was
gonna be my Worth It Winner going in.
But all that being said, Cirrus is also
my Worth It Winner today. I mean, come on, that place
was ridiculous.
- Adam, what's your Worth It Winner?
- Nice.
- What's it called? Worth It Three Way?
- Worth-agatrois.
- No, no, no. Three Way Worth It Winner. That does it.
- Yeah.
- For Part One. We're here in Australia.
We got more coming. We're gonna do wine.
We're gonna do steak.
- ♫ She sells seashells by the seashore. She sells seashells
by the seashore.
(beatboxing rap)
- Oh, yes.