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The boys check out Yum Cha House in Rylstone and pay a visit to the family home in Port Stephens. Then, it's beer-battered Flathead fish and chips with Andy's family on Broughton Island.

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox

Transcript

- This is about take seven right now, so I'm gonna keep it really, really simple if I actually don't die on this corner. Did that just creep up or what? We're heading further west into western New South Wales to a little town called Rylstone. For some, believe it or not, dumplings. I'm driving three hours out of Sydney, and then five hours to my parents' house to get some dumplings. So let's be fair, bit of a drive, and we're really looking forward to some good dumps. So they've ticked the box of a good country town. Lawn balls, check. First pub. Globe Hotel, two. Oh! Trifecta, three-for-three, there's The Bottom Pub. Yum Cha & Tea House, boom baby. - Maybe the wooden one. - You need that? - Just waiting for a wooden spoon. - Wooden spoons. - For the dumplings. - Yeah. Yum. - Yes, yum. But I can't eat, I don't eat meat. - You don't eat meat? - Eh. - Aw, spewing. - I know. - Is that why the vegetarian ones were so good? But nah, this is gonna be really just loose and conversational, so let's get straight into the cooking. Before, I sampled about seven or eight. - Yeah. - Which were unbelievable, but we didn't get to try this one. So this is the beef and? - Beef carrot leek and there was ground sesame. - Run us through how we do this. 'Cause I haven't made many dumplings in my time, so. - Oh really? - No, I'm a bit scared of them to be honest. - I don't think so. - No? - You're looking very confident, very comfortable. - While we're sweating the onions down, why Rylstone? What made you come straight to Rylstone and opening this amazing dumpling house? - Yeah I was dreaming about to go somewhere nice, so I met my partner in Beijing, yeah so all the same story. - And then Reg was like, you gotta come out. - Yeah. So I come out with Reg, come here from Beijing. - Reg was from Rylstone? - Yeah, he basically live in Rylstone but he work in advertising agency in Sydney, but he only can come here on the weekend. - Yeah, you've got yourself a little bit of a destination dumpling house here. I noticed there's a few Good Food Guide recommendations on the wall, and. - Yeah. - What makes your dumplings so good? - I reckon it was just fresh ingredients. - Yeah. - And we serve all of the passion and the love. - Do you just start making them at home, and? - Actually started making for the friends' parties and have a little bit idea. - Yeah. - Oh, wouldn't mind making some dumplings for the towns. And let's open the shop. - So you're probably a large brown onion, couple of tablespoons of sugar. - Yeah. - 500 grams of our beef mince there. - Yep. - Righty-o, so we got our leeks. - Uh, yes. - Onion, sugar. - That was the leek and sugar, yep. - Into the mince. - To the, into the mince, yep. And this one's ground sesame seeds. - Ground sesame, right on. - Yeah, about 50 grams, yeah. - So a fair bit of ground sesame in there. - Yeah. - And these recipes, are these like, passed down from, you know, your parents or? - Granny's, to mom, to me. - Yeah, yeah. - So I dunno who should take all this next one. Everybody can have this recipe. - Maybe me. Some spring onions. - Yeah, spring onion. Salt, about 2 tablespoon. - Couple of tablespoons. - Yeah and there's secret herbs there. - Secret herbs, what's in there? - Secret, I'm not allowed to tell you. - I thought you were gonna share this with me! I thought I was gonna be able to-- - Actually, you can get all that from the Asian grocery. They have a mix of herbs they call 13 Fragrant Herbs. So I saw you on the, when you were doing the Masterchef few years ago. Gosh, I can not watch the show. It gave me a heart attack every time. Serious! Serious, I saw you once. - It gave me a bit of a heart attack as well. - Okay, we can pour in this hot oil. - Ah okay, so the oil goes in there! I got you. Lovely! - Yep, a little bit of drizzled sesame oil. - Yep. - Give it some flavors. - So what does pouring the hot oil over the top do? - Just quick cooking the onion. - Okay. - Because I don't want the onion get overcooked. - The secret herbs and spices? - Yep, before I mix that up together, about three hours ago I drizzled some red wine through. - Bit of red wine? - Yeah. - And was that in the mince? - Yeah, over the mince and then marinated it about three hours. - Oh, starting to find out these little secrets, I like it. Is that what your mum used to do? Did she pour red wine over the top or was that something that-- - No, she'd do this one because she loved drinking. - Yeah, right, isn't that why I left. - And pouring in the dumpling, that's always making the dumplings different, depends which day what kind of wine she drinking. - Yeah yeah. - You'll never get it exactly same recipe. - Okay, so this is the part that I'm worried about. Because I've got, after playing basketball for about 20 years, I've broken every single finger and thumb on these two. - So you want to roll-- - Like you see that one? - Ah! - She's dead. Put me to work though, I want to try and do it. I want to try and do it. - Just get once piece. - One teaspoon? - Yeah. - Is that okay? - Yeah, perfect. - I'm really nervous. - And then wet on the edge for a little bit. - So this is like the glue yeah, that sticks it all together? - Yeah yeah, and they're going to the half. Yep. - Oh, I got a bit of a cracking. - Oh don't crack me up. - Oh no. - You can't sell - I'm struggling already. - Yeah the pastry dried quickly. So you go from this end under the middle part. - Yeah. - Fold to the middle, and then seal there. - Oh no, just go in both order. - Yeah, pastry. - Oh it's some like, absolute terrible boat going on here. Oh my god, how embarrassing. - Uh, here have this one. - Okay so, here we go. - Make it like a moon shape. - Oh sugar. Aw yeah so I nearly got it! So it did work. - Yeah, get in there. - Is that one okay? - Great, we can cook him for you later. We'll pan fry it. - One that we can actually cook, awesome! - So we can do this way, just doing the like halfmoon shape. - Halfmoon, right-o. - Yeah, then I just twist it around. - Oh yeah like a little tortellini. - You got to seal that on the top. - Yep. - Squeeze. Then you just twist around on the end, perfect. - Boom, look at that. - Yay! - Yeah, making dumplings in Rylstone! Don't actually come in close with these ones. - [Cameraman] I'm right in there. - Just stay on the line. - [Cameraman] I'm right in there. - It's not easy, you have a go. - Have a try! - Aw, this one's terrible. - For you. And that's why we got lots of lizard here, they love it. - That one doesn't count! - Use the ones in the fridge straight away, please. - [Woman] Okay. - Yeah. Yeah, we're doing them pan fried. We're just again gonna go-- - We're just doing little clean first and then I'm goin' in. Aw Na Lan, this is-- - Yeah, tiny! - How many dumplings do you reckon you do over a weekend? - Uh, around 80 people every weekend. So I'll have the two burnings going. Gosh it was mad. Just a little bit oil. - Little bit of oil. - Yeah. - That's my first one, let's just get like, That doesn't even deserve to go in there. You can't even tell now, which one's which. - Of course, after pouring the water everything, you can not tell anything. - It's all in the taste anyway really. - Exactly, yeah. Give me the bowl with the water, yeah, pour it in. - All of it? - Yeah. A little more. - More? - Yeah needs more water. - And this is gonna steam them through, yeah? - Yeah so after cooking with on the bottom is really golden. - Yeah. - Crunchy and the top's still steamed. - Yummy. Aw yes! They look so good. Let's do this, are we going to eat them? - Yeah. - Righty-o, I'm gonna get a reekin' looking one that I did. - Something with chilies, it's good. - [Na Lan] Cup or little plate, please. - Can you believe that yesterday I was getting tossed around on one of the bearded baby's shoulders? I can never eat any a Palestinian dessert. And not an hour and a half away, we're sitting here eating some of the best dumplings in the most epic little dumpling house. - Yeah, so good. - It's pretty cool. - It's pretty cool. - My taste buds are like, wow what is that! - So we're on route to my folks' house. We're a couple hours away which is a perfect amount of time to get our radishes and our little baby leeks in the pickle that we got from Pocket City Farms. I've just got a mason jar. All I've put in there is about five or six cloves of garlic. Haven't peeled 'em. Some bay leaf, some ginger, you can put some peppercorns in there, whatever really floats your boat. Get ya a whole bunch of radish, chop the top off, and then we can just go all in. So then they're standing nice and upright, and they look epic on the wall when they're pickling! Actually, I got another idea., just stuff 'em in there and then give it a haircut. This isn't gonna work. Actually, I'm gonna get a new technique again. Take all of them out and the ones that I rip off first they're going in first. - [Man] Is this a fine technique? - I don't know because I'm making this up along the side of the road. I just work up, was asleep in the car and now I'm cookin'! So that can go. That can go. Think I've got it down pat now, we want them to go in last so they can stick straight up and look pretty cool. And leeks, what we gotta do is get rid of that green part. These are absolutely stunning. They'll be really, really tasty in the pickle. And now just to help the pickling process, we are just going to use our knife to slice straight down the stem. That reveals all of those layers in there. The vinegar solution is going to penetrate those and pickle every individual layer. So, that there, he can go in. Try and grab a few of our radishes in, stem and all. Super simple, you're just gonna do a cold pickle obviously. I'm going in with apple cider vinegar. This is gonna be the majority of our pickle liquor. So about two thirds of that, couple tablespoons of castor sugar, a good pinch of salt. That'll help it pickle. Gotta top that up with a bit of H2O. That's just gonna dilute the apple cider vinegar a little bit so it's not so hectic. Last thing to do's give it a little mix up. And that's it. That's a really, really simple pickle. So we've got our aromats in there to give it a bit of flavor. We've got our apple cider vinegar, our radishes, and our beautiful baby leeks from Pocket City Farm. That there can stay pickled for, god, a year I reckon. And yet you can use that in two hours and that would be a little bit of an effect,. So, simple, tasty, delicious. Onward! Oh my god, I can see her at the window, like waiting like a weirdo. Oh it does look pretty different. - Hi! Sorry, don't film this! Ahh, mwah! - Ah. - Morning. Make sure you say thanks to Philly and your mother for cleaning the boat. - [Man] Oh good morning! - You gonna drive? - No, I'm lazy. - I better get my bum in the boat. Alright, let's go and get some flathead, hopefully. - Just letting you know, that I've done this three times now. Come home, oh yeah we catch heaps of fish at home. Never caught a thing. - 45, the mark's pretty good. - [Man] Why 45 Pete? - Just they seem to like that. - Ugh. - Here. - [Man] Ah he's a good one. - I'd like a little head showing out. - [Andy] You got two. - Got two, boys. - [Andy] You got whiting. - One's a whiting and that one's a flatty. - [Man] Yeah he's legal up top. Whiting's good. - We don't want to keep him, do we? - [Man] No. Classic Pete double hooker. - And he's not big enough yet. At least we're catching fish. Ya on one are ya? - Yeah. - Is he any size? - Uh, I don't think so. - He might be. Let me see, yeah they're gettin' close. - Hey, actually he'd be legal. He'd be legal. - I think we can do better. - Did you measure it? - I think we can do better. Let's do better. - Yeah but we can keep him for me to eat! Not a dime. - Feeling perilous. Ugh! Everything is just comin' up. - Don't spew on me. - I'm trying not to. - Alright now we got a flathead so it looks legal. So what do you wanna do? - Send him back. - Right-o see? He's a legal fish. - [Man] It's alright. - He's alright, he's good eatin' size. - I'm so happy, it means we can go. - I was gonna throw in again. We throwin' in again or what? - [Man] You're so great. My man, look out. - You just got told. You drove a boat and he just can't throw it back out. Ugh. - You've lasted a lot of time. - I might even have one more cast, we might have hit a patch. - Aw, ah! - He got one, ah! - Yay! - I dunno if this is in focus, but. - Hold him around the belly and then get the hook out. - He's bleeding through the eyeball. - Yeah well we're gonna eat 'im, so it doesn't matter. My backyard has absolutely turned it on. In saying that, that two hours we were out there rockin' and rollin' and feelin' sick as dogs. But we caught a couple, no thanks to me. Thanks to that guy and thanks to that guy. And we pulled into a little bay, perfect location to cook up what my family always cook up when we got a bag of flathead. Beer battered flathead tails with tartare sauce. So, our beautiful flathead filet that was caught out there, about three hours ago. First thing we're gonna do is get your finger, and put it in between the skin and the flesh and that outer fimn. Then we just want to slowly start to peel that skin away from the flesh. Just pull it down, pull it down and now you literally just want to pull that skin off the flesh. Flesh, skin. Now these guys are ready for the fryer, ready for the frying pan, ready for the barbecue, whatever you want to do with them. 'Sup boy? I'm gonna give him one of these mackerel. What do you reckon? Dad's gonna flip. Got it in. Save those baddies for later. I'm gonna get on to the tartare first. We're gonna go in with half a French shallot and just dice it really fine. But this tartare, it's not gonna be a soft one. Like, I want you to get punched in the face with flavor. I'm gonna go in with half a red chili. We'll just take the seeds out 'cause I'm gonna add a little bit more spice later on. So, for the legends at home that don't know, the seeds and that membrane is where all the head in the chili is. You get rid of it, especially these long Thai ones, they're not too hot. It just gives that nice sort of sweet chili flavor that I froth on. Capers, these are going to add a nice little salty, you know, pop, how you goin', little kick to it. So I'm gonna go in with like a little handful and we're just gonna roughly chop these guys up. Dill, one of my favorite herbs to go with seafood. Again, if you aren't a fan of dill, get a bit of parsley in there. Lemon, again, oh nice one, legend. Classic flavors with seafood, you know that it's gonna taste good. Now the base, a whole egg mayo, yeah do it yourself that's fine but I'm out in the middle of nowhere today, so. I'm going straight in with the whole egg mayo, couple of tablespoons. Give this a mix and see how the flavor combination's going. That consistency is what we want. See how the mayo is just binding everything together. And then, I'm gonna go in with some seasoning now. So, good teaspoon and a half of Tabasco, salt and some cracked black pepper. That's done, we'll set that aside. Beer battered fish and chips, I reckon is all about that batter. So I'm gonna show you how to absolutely nail it. So in our bowl, we're goin' in with two heaped tablespoons of plain flour, and then we're also gonna go in with a heaped tablespoon of rice flour. That's your crispiness. Then we'll give that a quick mix. I always forget shit, today I forgot a whisk. - [Man] What are you using? - I'm using a spoon. It's quite the opposite to a whisk. And now, for the all-important ice cold John Boston Pale Ale. One for the batter, and then one for me. This has to be ice cold because that's gonna react with the flour and it's going to create that super crispy batter that we're really looking for in a beer batter. Step by step and bit by bit, we're just gonna start to fold our beer in. Righty-o, now enter the flathead. Now she's pretty simple, you just wanna dredge your piece of fish through the beautiful batter and then lay it really slowly so it doesn't stick to the bottom, and always push it away from you so that anything that splashes goes away from you, it doesn't go on you 'cause that's happened to me a thousand times! That's my flathead tails, smothered in John Boston beer batter. This is, oh my god. You need to try that. It's gonna be hot, get that one there. - Yeah, oh, oh, oh! - Is that not the best shit you've ever had? - Ho oh oh! That's a dish that makes me super happy because it's something that I've eaten through my childhood and now I get to where I am and yet I still get so much enjoyment out of going out fishing and coming back and cooking that dish right there. Come and eat some food, dad. - [Man] Oh! - You boys need to eat some. - Things don't really don't get much better, to be honest. We're currently driving through some of the most spectacular countryside that New South Wales, or Australia for that matter, has to offer. We're in the Byron hinterlands. I have been talkin' this place up and I want to take the crew through tonight for pizza. It's the best pizza I've ever had in the world. We're going out to the Mullumbimby to visit the boys at Milk and Honey. This I am looking forward to. You have no idea how excited I am for this. Not only do we get to eat this pizza, but Timmy's been good enough to put me on the paddle a little bit. So in five minutes, I'll be covered in sweat. Hey Timmy. - Hey Andy, how are you mate? - How's things? - Well thanks, how you going? - Mate, good! I just want to have a little chat to ya. - Yeah? - Maybe get a bit of action. - That could be a bit of fun, like for you to cook one. - I love pizza, you know, like it used to be at Pat's with the boys and then we fully just went AWOL. - Um, it's just a cool job. - 'Cause you're here, on that thing. - Yeah all the time. - I've never seen anyone else spin the pizzas. It's always you. - Yeah, it's just takin' me to a good place. So we bought about 10 acres a couple years ago. - Nice. - You know, we've been raising our own pigs, and we've got our own growing program. A lot of the produce that we use here. - So it's a lot about that sort of lifestyle as well. - Yeah! And then just-- - Sweatin' your nuts off in here. - The nature of the fire is just sort of makes ya think more diverse, but in a simple way. - It's a beautiful way of cooking isn't it. - Yeah, it's a bit similar to surfing actually. Pardon me. Like, you're constantly thinking about the weather. - Right. - 'Cause the wood reacts differently on a humid day, than it does on dry. - Really? - Yeah, totally. - Your flavor combos are also pretty bloody epic as well. - You liking them? - Yeah, like how do you come up with those? Is it sort of what you're diggin' at the time, or? - Pretty much, like, the mushroom's always on there. - The pineapple. - The pineapple, I mean that one was kind of started as a bit of a joke. - That's probably my favorite, eh, and it's a joke. - Like one of the guys that worked here a few years ago, he worked at a fruit shop, and he was like, can we make a ham and pineapple? And I was like yeah cool, let's like see what we come up with, ya know, we had pancetta, we did a bit of pineapple, had a play around with it. Fermented some chilies for the - Yeah. - I guess we just got our little flavor profile that all the pizzas are kind of similar in that they're hot and salty and charred. - Yeah. - Definitely driven by what's going on in the garden. - And it has to do with the cooking, 'cause I, mate, it's a little bit darker than usual. God it's just amazing. - Yeah I guess it's some of the charm. We do get in a bit of trouble about that occasionally. - Do you get a few sent back? - Um, we don't really take 'em back anymore. We just say that's just what we do. Do ya want to roll them out, and? - Mate, put me to work. - Well they're pretty wet. - Yeah. - So if you just like, pat it out a little bit, I'd just give it a little roll - Just a little rollover. - Bit of semolina down there and then just flick it over onto there. That's it and just stretch it out a smidge. Yep, that's cool. Ross's gonna top it for ya. - I'm shittin' myself! - So you gotta put that on there, as simple as that sounds. So what I do, I just lift it up and slip it under. - What happens if I'm left-handed? - Well I dunno, . - Do it with the left? - That would just mean ya just get extra cooked in front of the fire every night. - Oh, yeah. - And then grab the board. - How does this happen now? - Uh, there's you go. - So where do you want it? Where that big black mark is? - Just shove it in the front. That's it. Beautiful, and away we go. - Alright. - These ones, they take like seven to 10 minutes about. - Really? - Like, it's pretty slow at the start. So yeah, that'll do. Maybe um, bring it out and we'll put the herbs and the cheese on it. - So let's add a bit of fresh oregano. - Yeah. Alright, so just put that back in the corner where you had it. What's your base look like Andy? - Oh that looks alright. - Yeah that'll do. - Mate, have you got any hair on your arms or anything like that? That's just cooked straight off. Are we done? - Yeah that looks good. - Sick! - Now she gets tossed in the tray and he'll cut it up. - How's that? - Do you want to cook another one, or? - Yeah let's cook another one, sure. - Why not. - [Man] Got the night off, Timmy. - Yeah that's what I'm thinking, he looks pretty comfy. That's it. - This is the bit I'm worried about. - Now that's good, yeah that will do. - Sick. - Now we got a little natural here. - Thanks. Ready Timmy? - Born ready. - Comin' at ya. - [Man] Where is your head wrap. - Mate have you been in there? Fully just made my first pizza at Milk and Honey. You know I sweat hard but my god, I can't wait to eat this baddie. Alright so this one, charred onions, Gruyere cheese, rosemary and I made that one, so. - Yay! - Yeah alright, good night!