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 d
oing 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 e
ven 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 choi
ce. 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 M
argaret 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 li
ttle 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 yo
u 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 basica
lly 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, you
ng 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 --
beca
use 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! -Ni
ce! -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 sandalwoo
d 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 nast
y, 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 ve
ry interesting texture. Gamey? It tastes
like holiday ham. I don't know what that is,
but I'll take your word for it.
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