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Join Andy as he flies from the Sunshine Coast to the largest sand island in the world. He prepares a sunset Goldband Snapper & sashimi dish, making the best of the tropical landscape & the desirable eco-mansion he and the crew crash in for the night.

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Transcript

- I just feel like I should really set the tone with some fashion out here today. Does anyone know where they went? Left? Like hard left? Or that way left? Oh look at the tommies. We're punching this one out a little bit in reverse. Last night we had that epic cook-off in the pizza oven. Now we're gonna meet the people behind my friends Benny and Jess, and Christine's going to be here as well. Do a little farm tour and see how this thing started. Hey guys. - Hey. - Hey Lolly. - Hey mate. - Hey Christine, how are you? Yeah hey so I guess today we just wanted to get a bit of a story behind Falls Farm. How it began. Jess and I decided that we wanted to find a bit of escape. We got a pretty hectic lifestyle that takes us around the world and we wanted to get a place to escape and get away and maybe make some love. - Did that happen? - Well what ended up happening was we're looking for this little like you know out of the back plot of land and then we came across this place and it's got a beautiful North Easterly aspect and just the rainfall. - And red soil. - And red dirt. So I convinced mom to take an early retirement and we decided to go from -- - [Christine] And work even harder. - I was gonna say tick that box. - I was thinking that we were gonna a secluded love nest to a farm which. - The vision changed a little bit I think that was inspired by the soil. - Now it has all the family mom and dad and Jess's parents all part of it. - I think that's the really cool thing though it's like the whole gang. - Yeah. - Yeah. - Your family, your family and now this beast. And the growing, how did the growing start? You said that you would sort of explode when you saw the red dirt. - I've always been a grower of my own food and we've lived in this area, I know this soil it's the terra firma. So I just extrapolated from doing it on two acres to doing it now on 26 acres. Yeah pretty severe learning curve. - Massive yeah. - For me we moving from sort like a government corporate community into the farming community really nice people. And then working with people like yourself, chefs who provide a mirror to what we're doing and really provide a lot of stimulation. - So obvious how well respected and how much Alejandro Urbane. cared for you guys like he was just going on and on and on about how this is why his restaurant is so successful. - You need to be passionate about what you do if you're doing this, and the restaurants that we supply to they're genuinely really good chefs that love what they're doing, and open to that experimentation and that adaptability to what's coming off the farm. - Speaking of growing what can we have a look at? - [Benny] Mom lead the way. - Gosh lead the way, we've actually just got a new piece of equipment called the broadfork. - Oh yeah what's a broadfork? - We put you on it. - I'm on the broadfork. - You're on the broadfork. - Let me just tell everyone that it's touching probably about 35 degrees now . This is real. This is happening. Hey Nate what are you doing now with the broadfork? - [Nate] Aerating the soil. - And you'd normally be doing it with this little guy. - Yeah that's what I've been using. - [Andy] So now you can do it twice as fast. - And I can get deeper with this as well. I can put all my body weight into it. - [Jess] Are you gonna have a go? - I'm a bit scared. - Are you watching? - No. - [Christine] Don't take your toes off. - I reckon I got this. It's not too bad. - He made that look really easy Andy. - Yeah he did. Is that it? - That's it yeah. - He's out of practice, huh? It's not as easy as it looks. Christine you guys try and work with the chefs like with specialty ingredients? - Absolutely and that's a relationship that we want. - Yeah every chef dreams of being able to go hey can you get me this and you guys are working your asses off to make it happen that's, in Sydney especially that's really, really hard to find. - Well it's another chef we work with and he wants to use the, I guess unloved, the ones that are really awkward looking, and that's why with the restaurants often we'll throw in something that isn't unloved. - We saw, what veggie was it? - It was cylindrica. - It looked pretty unloved. - But it's still edible. - Well I mean for a lot of chefs doing purees and all that sort of stuff you don't need like these beautiful things it just needs to taste bloody good. - And this is the sheep's foot. So it's also got the arrow leaf and much longer and it's also got a really intense flavor. - You could put that in anything. - So this is the one indigenous to this particular area. - Really? - Yeah. It is really powerful and again as a sort of a garnish. You don't need too much. - Oh yeah it punches you in the face. Want to brush your teeth? Eat that. It's hectic. - Okay so that is the caraway thyme. - It looks exactly like thyme and tastes nothing like it. - [Benny] Andy do you taste these and sort of get inspiration? - I think the inspiration would be looking at a dish and and then thinking of introducing that into it, instead of looking at that and creating a dish around a herb. It's more like knowing what all these taste like seeing something and that triggering going shit that would actually be good on that. You know what I mean? - Awesome. Like I'm fascinated about that chef's creative process. All the forming new dishes. - I think just with my food and the food at Oxford, essentially it is quite simple. Lighting a fire doing a lot of the work but then just tricking people up with new little flavor combinations in the back end. Like the preserve lemon in the dressing with the roasted beet root sauce. Just something to keep you thinking. And for instance something like that you're not creating a dish around that but it's that little trigger for when someone's eating it going hey that's different. Hail Mary full of grace the Lord is with thee. Blessed thou are among women and blessed is the fruit of thy Lord Jesus. Holy Mother Mary of God. We're going to die boys. - What does it look like? - It looks like a conduit with a propeller on the front. - It's just up there you got look at it. - Fall Farm was fun, Fraser looks like it's going to be a bit more fun because we're traveling on that little thing. I should ring mom back. - [Mom] Have you got your will done just in case you fall out? - I got no money anyway. - All right. - Bye. - Love you. - Love you tell the family that I love them, bye. Hey mate, how's it going? - Good I'm Matt. - Matt I'm Andy, nice to meet you. This is the gang. - Hi mate how are you? - Good buddy. - Good to meet ya. - It's good to go. - Perfect that's exactly the attitude that we like. [Matt] Andy, is this a first for you? - No, I fly in these all the time. Yes this is definitely a first for me. I don't normally take pieces of conduit to work. Oh my God. Pretty smooth. The ground way is grass. Nicely done. Yes. - Thanks buddy. - Woo hoo. - I feel like I've run a marathon. - [Joshua] That was all time. - She's got some scales. Straight off the plane and check this out we're at Platypus Bay and a bit of trivia for you, when the whales come to migrate North to have their babies, they do it right there. So I've been hooked up with this epic gold band snapper from the locals. So we're gonna treat it really simply, knock a couple of filets off it. We'll do some sashimi and do a little dressing with finger limeS that we got from the finger lime farm. - [Joshua] This is my favorite shot ever. Back lit, fish, sun banging through my lens. - That there is the Ferrari of our gold band snapper that's the top loin piece. We now slice that into our sashimi pieces. Okay so our fish is sliced. We're just going to set that aside in a bowl. We're gonna get on to a little dressing. Super simple there's only three ingredients. So I'm gonna start with soy, about a table spoon. Then about a tea spoon of rice wine vinegar. So it's gonna give it that acidity and punch and I'm just gonna balance it out that soy and vinegar with a couple of pinches of Caster sugar. We'll give that a good stir to get that sugar in. And that's our dressing three ingredients, super simple, because the hero's gonna be remember these guys from a couple of days finger limes from, where was the farm Joshie? - [Joshua] The Aussie Lime Caviar. - The Aussie Lime Caviar from starts with R. - [Joshua] Ralph Downey. - Ralph Downey, up at the top of a mountain in Ralph Downey. So to get these babies out all we're gonna do is break them open. - [Joshua] How does that look man? - Then we just want to squeeze all those little pearls ever so gently out. So that one there was the yellow from memory, this one is the emerald. And then what's this one? A bar in sunrise let's see what they look like. Okay we got three things going on. A sashimi, a dressing and our little garnish of finger lime. So we'll dress all of our fish. Just gently mix our fish through that dressing. So that each piece gets a little coating because we're not going to go nuts with the dressing on our plate. Plate up time let's do it. Let's do it. So just arrange our fish in the middle of the bowl like that nice and gently. Now we're just going to be really, really liberal with our lime caviar. And then lastly we'll just give it a little drizzle of our soy and rice wine vinegar dressing. And that's it like it's super simple. We've got fish that's probably come from a couple Ks out there. we're on the beach quite literally boys does it get any better? I don't think it does. - No. - It doesn't. - It doesn't get any better. - [Joshua] How many times have you said that this trip? - Don't know. You know what you have to do? We never do this, light that batty up. - I'm doing, I'm doing it. Yeah yours. - Yeah mine. - [Andy] God you look weird with that camera on your shoulder. - I got this. - [Joshua] Oh there's a shark out there. - [Andy] Is there really? - [Joshua] It's right there. - Joshie your camera and all that, do you want that? - Yeah. - Look at this guy. - We're gonna have a drive on Fraser Island. Just going to get that cord out of your way, mate. Are we all in? Oh can't find third. Let's go back to second for a bit. - Yes. - Yay. - [Andy] Found it. Oh my God. Just cruising down Fraser ina land cruiser. Well you reckon we should try and conquer this bad boy? Get the board down boys. - What do you reckon? - 70% gradient. - [Andy] 70% gradient. Run it. ♪ They took us from our homes ♪ ♪ No reason why God only knows ♪ ♪ We've got nothing and nowhere to go ♪ ♪ You got to get me out of here ♪ ♪ They took our shoes ♪ ♪ Chained us up and ripped our clothes ♪ ♪ Sold us to the houses then we got to go ♪ ♪ Work for our masters until the end of this life ♪ ♪ You got to get me home again ♪ ♪ Help us please help us, help us please ♪ ♪ Help us please help us, hear our pleas ♪ ♪ Help us please help us, please ♪ ♪ Won't you please help me ♪ - Look at that monster. Great fishing boys. So after yesterday's little episode cooking by the beach, saw a big Spanish Mac about 50 meters off the beach because of that guy so I thought let's put two and two together. Let's fish with the drone. So made this little rig off a thing on YouTube researching drone fishing. That's right drone fishing. I asked that guy Nick where we should go and he told us he knew just the place. This is where both currents meet in the middle and there's a lot of movement. There's a lot of bait fish. There's a lot of gutters so we're going to fly this batty out. Get into one of those troughs see if we can see anything. - [Joshua] Should we have a look? - Light him up. I'm Andy Allen this is Fraser Island. And this drone fishing. What do we got? - Made it. - Look on the screen. That's that sand bank right there. You want me together down the side? - No luck on our first location. The wind's getting out so it tucked into a little bay. I'm exited I just really want to catch a fish that's bigger than my pinkie. - He's right there. - We made this little contraption. We're gonna put a loop in the line, it's gonna slip over that and our bait will hang down. Timmy will fly it out look for whatever that thing was and just tilt it down and it just drop straight on its head. And Timmy don't go mental. This is mental. Can't even catch a fish with a drone. We shot rods. We shot nets. We shot drones. What else can we try? - [Joshua] Let's just get a fish from a local. - Yeah we need to find a fish that we can have a cook. We tried nearly everything to catch a fish today even drone fishing. Had no luck went down to the pub met locals who were legends, and they have absolutely hooked me up. Come and have a look at this. So I'm gonna cook this on there. What do you reckon? - [Timmy] Cheers. - You can probably tell through watching this show that this is exactly how I like to cook. Open flame, fresh ingredients, doing not much to them. We got our Red Emperor here a deep sea fish from just out there and we're gonna do a couple things to it to get flavor into it, and to help it cook a quicker over the coals because he's quite a large fish. So we just gutter and scaled this one. We're gonna make a few incisions maybe three or four down the flesh sides of the fish and then we're gonna stuff it with a few of my favorite ingredients over here. We'll start with our fish and we'll prep it so I'm just going to move this onto my board. And then with a sharp knife as I mentioned we're just gonna follow the line on the fish and just give it a couple of slits through the flesh to help cook quicker. So that's it. We've gone basically to the backbone, flip him over and do the same. - [Joshua] I always want to cut him the other way for some reason. Is that weird? - Yeah you're weird. That's a fish prep. So now I'm just going to do a little bit of knife work with my ingredients here, so I'm just going to slice our ginger. And then we're just going to roughly julienne into some matchsticks. Chilis I'm just going to roughly slice those. So with our lemon grass just to prep that I'm gonna use the back of my knife just give a little smash and see how it's sort of breaking that down? Releases all the oils and the flavor, and then same deal so roughly chop that. And I just want to use that white, pale part this green stuff gets a little bit bitter so it can go in the fire. What else we got here? Kaffir limes I'm just going to slice them in half. - [Joshua] Are they Kaffir limes or finger limes? - These are finger limes. Did I say Kaffir limes? - Yeah. - You sure? - Yeah. - You sure? - Yeah. - These finger limes I'm just gonna slice in half. I'm gonna get the oils from the skin, but also these jewels or pearls release so much flavor into that fish. And that right there is our prep done because these kaffir limes we're just going to fold them up and they go straight inside the cavities and same with the coriander. And you can see here I've used like the old stuff. Like there's no need to find the best coriander you can find it's still going to create the same flavor. We're gonna kill two birds with one stone here because we can get all of our prep done chill have a beer or wine but it's also going to marinate the fish. It's also going to get those flavors going inside the flesh. We got our fish, I'm just going to move all these guys. Just start to build a little bit of ginger get in there. Chili wow this is gonna taste good. There's no way this is not gonna taste good. Fresh fish, fresh ingredients, tasty ingredients with a lot of flavor. Kaffir lime, lemongrass. The only tip that I'll probably give in doing this is to do the lemon grass either last or second last because it's going to cook. If it's next to that flesh it's not going do as much cooking. Lastly, jam a few of those finger limes in, and that's kind of going to seal our hole so that none of that good stuff falls out. Oh I got get coriander in there too so it's not last. - [Joshua] Holy Mother of God this looks so good. - That's gonna taste good. Is that not gonna taste good? Chili, ginger, coriander, lemon grass, kaffir lime and finger limes. Stop it. So once you get to that stage what are you gonna do? Just flip start again. How's the smoke Jack Jack? - It's great, I'm not crying - So the reason that I'm taking awhile to get this out because every second a new bellow of smoke goes into Jack Jack's eyes behind the camera. - [Joshua] Maybe he could have a snorkel on. - From here let that sit do its thing. Coals are cooked down. Now put the fish on salt and pepper. Just is this not the best way of cooking, is it not Jack Jack? - Yes. It helps so much like my eyes are great. - That's exactly how we want our fires. Flames have died down to coals good work of salt and black pepper. And then we're gonna get that side straight on to our fire. The amount of flavor that's in that fish, the amount of flavor that's coming from those coals, oh boys, boys, boys. - How good is this? - It's so good. Okay so I'm gonna turn it. - [Man] Oh my God. - I've said it once and I'll say it again, this is easily my most favorite way to cook. We've got a fish that was just caught out there, beautiful produce stuffed inside it. Cooked over coals flavor wise it doesn't get any better. So gonna get this guy off and the boys are eatin'. A squeeze of these guys. And then just some fresh chili. Boys what else do you want to say? I think that kind of speaks for itself. Do you want anything else? Dinner come and eat. Let's eat. - Beers anyone? - Yes please.

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