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Andy & Ben finally reunite! They adventure through a spring waterfall, local foraging, & spearing crabs in Cairns. The boys end their trip with a surprise adventure to a remote sand bank as Andy remembers all the experiences and people along the way.

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Transcript

- Well it's been a bloody long road trip. And we're now in Cairns. It's 31 degrees outside, and a guy who hasn't seen much sun in the last nine months, he's decided to be back. - Hey! - Ey! - Can you tell that I'm almost transparent? - Mate, you're nearly clear. - You're nearly clear. So, we're gonna head to a waterfall. There's a little water hole just outside of the town of Cairns, so... Far out, we've gotta find it. - Do you know where you're at? - Nup. - Oh, okay. - I think it's up here. When was the last time you were in a pair of shorts? - Ah, easily nine months ago. - You're gonna be ready for a swim. - Yeah. Imagine when that's pumping, during the wet season. - Hi. - Hi, how you going? - I think we may have found it. - Is this us? - Yeah. - First waterfall. - How are you, mate? - How are you, guys? - Hey Linc. - How are you, man? - Really good, nice to meet ya. - Good to meet ya. - How are ya, man? - Good. - Welcome, welcome. - Cheers mate, cheers, this looks legit. - Yeah, fishing time. - Fishing time! - So this is Cooya Beach. - Yeah? - Yeah, Cooya Cooya. It's the fishing beach. - And when you say fish, you literally mean throwing those spears at fish. - Most of the time we come here and see what we can catch and bring it back and cook it up for the families. - That's hardcore. - How often do you do that? - That's our normal day. - Oh, really? - Yeah, we go out every day and we sorta turned it into tours when business turned up. Just take 'em out and show 'em around. - Awesome! - Make you guys work for us. - I'll have a crack, don't you worry! - For sure! - Yeah, what's the plans? - Every day's different. So, the tide just comes in, six hours in, six hours out. It's about to turn and come back in again. It's gonna be pretty hot, so I hope you guys are used to the heat up here. - I'm from Tasmania, so I'm really used to this. - Look at how white those legs are, mate! Haven't seen the sun for nine months! Well, let's get into it, I reckon. - Alright, guys ... - What do you want us to do? - Start you off one each. - Beautiful. - Now, if you see any mud crabs, out here, especially in the water, they're not gonna sit still for you, so you're gonna have to chase, they'll chase you a little bit. - So, what should we do, if they start running? - With your spear, I'll get you to grab it nice and tight. Sort of get a tight grip on it, and you just gonna get him before he gets ya. - Perfect. - So, to get a practice. I'll just grab us a target. - Do we gotta, like, throw these? - Yeah, you're gonna throw it at the fish, so for your fish... - Oh, ho ho! This is so good! - Oh, that fish is a long way away. - Yeah, when they hear you coming... - I think the fish are pretty safe. - They'll take off, so you gotta chase after 'em. They're not gonna sit still for you. Finger on the end. You're gonna push with the finger. This other hand's just to balance or aim with. One foot in front of the other. Yeah, get nice and stretched, stretch right across it. Put all your weight on your back leg. Take a step. - Whoa! - Alright? - Yeah, do you have a left handed spear? - That's it, close! Easy. Come on down. Competition's on. - He's the most competitive man in the history of the world. - I'm not going over there to fish. - That's it. That's it. Warming up. - Oh, we got a winner! - He's got him! Alright, guys, that's all the help I can give you. You ready? Get your feet dirty, come on out. We'll try and get up behind the Mangrove trees here, everything will try and head back inside. If we can't find anything outside, we'll ... - What kind of fish do you reckon we'll see? Well, if we see any? - We get mullet and stuff all the time, there's whiting here. See that stingray feeding hole? So when they come in with the tide, they just suck on the mud. See the broken shell everywhere? - Yeah. - That's a tube worm. So, there's always food in the mud. Layers and layers. I won't tell you what else is down there 'till we get back. - So, mate, are you from around the area. - Yeah, this is Kuku-Yalanji countryside, it's our Dad's side. Mum's side is from the Torres straits. - Okay. - It's where we get the height from. - Yeah! It's beautiful, aye! - It is. - And you just get to come out here all the time. - Play around. - See what's active. Cooking them, how's that? - Yeah, all the family. Just got a big lot of kids and stuff around, all people around, we just boil 'em straight away, or on the fire on the beach. - Yeah? - Not too far. - Nah. - Alright guys, you ready? - Alright, spears at the ready. - See there's a couple there going, look. On the bottom, the whitings swim on the bottom. - Right. - Yeah, get ready, load it up, finger on the end. There he is, look at him. There he goes, see that? - Oh yeah. - Fire Andy! - You can't wait for something, as soon as you see something move you just gotta go bang and fire at it. You've got no time to think. - Spread out, you've got plenty of space. Stingray is coming! - A lot of stingrays coming too, just watch your feet. - You've seen stingrays before? - Yeah! - Yeah, keep your eye open, they're coming in. - Are we trying to spear the stingrays? Cos I think I'd like, just out of flinching, I might actually have to. - If you see one, don't jump in the air when it comes at you, just stay still. - Ah, it's easier said than done! - Can you see the little mud crab hiding in the sand? Any funny shapes or colors anywhere? - There! - That's him, yeah give him a tickle, just prod him softly in the back. There it is. - There he goes! - Get him! - Here he comes, , coming at your foot. - Oh oh oh! - Yeah now grab your spear a bit shorter, guys. See here, look, here he is. - There he is, there he is! - That's him, line him up. There he is guys. - Speary, go! - Here he comes, still there. - Ah! - Go Andy! - And again, just a little, just, yeah. That's him, you got him, lift him up. You got him. - Yeah! Yeah if you push him out in front it looks like a monster. - Yeah, that's a go. - Woo, look at the size of that one! Yeah! - Whoa, whoa! We're eating tonight! - One down, okay guys, keep coming. - Blue swimmer, there he is. He'll be up in those shallows there. - That way. - That way somewhere. - Is that you? - That's him. - Well that's something. - I'm hiding. I'll look after you, I will protect you. - Whoa, there's a big boy coming straight towards you boys! - That's the way. - [Ben] You're killing us. - Is it on you? It's gone? - It's gone. - [Lincoln] It'll be gone past hopefully now. - Just run in dude, run in. He's running around, in the dust. - [Lincoln] Line him up! Yeah, hit him again. Lift your spear up high. - I think I got him. - You got him? Yep. There you go. - Hey, nailed him! - Good spotting, Joshy! - [Lincoln] Nice and hard, one hand! - [Josh] Hold your spear lower down. - Shut up, Josh! Whoa, fu... - There he is! - She's racing! There he is. - Here we go, here we go, right there. Right under there. - Yeah see that dust that's just swirled up, there he is, lift him up! You got him. - I got him, I think I got him. - Yeah, you got him, lift him up, that's it. - In the head! He's got no nippers. - Yeah, they've been fighting, see that, they've been fighting lately. - That's a decent sized one too! Woo hoo hoo hoo hoo! Well I suppose I can just get him because he's got no nippers! Show us the haul, mate. - Getting there. - Mate, I am in my element. This is so fun, because you're vulnerable at the same time, like, oh man, I'm freaking out. I don't know if I wanna know the answer, but are there any crocs in here? - Nah, not in here, yeah. Later on they'll come in, sit on the outside and do a bit of fishing, back off to the creeks and rivers again. - Righto. - Yeah just come on through guys. The mosquitoes will catch you though, so we'll keep moving. - Ah! - Yep, they've found ya, so keep coming guys, I'll get ya out of here. - Let's get out of here. - Yep. - Greg! - We gotta slap em. - They love that new blood. That's their favorite. You just fly-swat it. Some people they like more than others. To avoid the stingrays you gotta run the gauntlet with the mosquitoes. - That wasn't too bad, normally they, oh yep, there's one. - You just gotta nail em. - See the breeze down here, the breeze will blow them away. - Oh yep, there's another one. - Mean, thanks so much mate, that was epic. - No worries. - Thanks so much, that was brilliant. - I'm coming back for sure. - Catch us out there. - Done and dusted? - Oh man, we're gonna need a rest. - Yeah that's it guys, you'll be buggered. - Cold beers? - Is there any room? Is that gonna... - I don't know mate, I really don't know. - What about if I go in there, and you take your... On this one? - Yeah? - Yeah, like little piles. - Yep. This is like trying to cut with a butter knife in a tree, which is even harder than just cutting with a knife in a tree. - Last cook of the series... - It's always the last cook that gives us the most issues. - I need a lighter. Yeah, nothing's happening. - Nah, we can't shoot that way then. - We've been there, we've been there, we've been everywhere. And now, we could get absolutely pelted on. After our epic experience this arvo, with Lincoln, we have our little babies here, our muddy and our blue swimmer, and I just thought we'd do a little chili crab number, with a nice little fresh salad, to pay homage to where we are. Follow us down to the shore and we'll show ya how to clean these baddies up, so they can go in. - That's the one you got. - Yes. - No that's mine. - That's your one. - How good was it, honestly. - One of the best experiences I've ever had. - Because there was adrenalin... - Yeah. - There was, like, your competitive instincts took over... - Yeah. - Like, your hunting, it was all these things smashed into one. I thought it was unbelievable. - If I could go out and do that everyday, I'd be happy to be a hunter-gatherer. - Yep, righto. So we're gonna clean these guys up. Get the little flap at the back. - It's like a little ring-pull, isn't it? - Yeah, basically, and then pull that top layer off. How good would that be, crab-gut vinegarette, a-la South Australia. And just get rid of all the guts out of the middle part. And then we're just gonna take the fingers off, the dead man's fingers. I don't know why they're called that, do you know why they're called that? - I've got no idea. In Masterchef, remember we got a mystery box? And I had never cleaned a blue swimmer before. - Really? - So I said to you mate "Oh, what am I doing here?" "How do I do this?" - Did I teach you something? - You taught me how to... - Get that, get that. That never happens, it's normally the other way around. So basically that is what were looking for. Now, you could throw that in boiling salted water, that would take about two minutes to cook. But, we're just going to break that in half. And that's our blue swimmer, clean and ready to go in the pot. Done, back to the tree. And our chili crab, I'm going to make, like, a bit of sweet and sour paste, and that's going to coat our crab, and it's going to be really sticky and hot and sour. So, we're going to start off with some red onion, red chilies, ginger, get a bit of color on these, to pull out some flavor. - While we were down there cleaning those crabs what you didn't see is our two producers standing watch for the crocs over there. I saw it before, it's a rock. - Oh... - So we've got red onion, chili, ginger, also got the root of the coriander. Oh, yes, there's some heat in there, baby! - Oh, oh! - Not here to lick stamps, we're here to make chili crab! - People think of chili crab as a quick cooking process. - Yep. - But there's a lot involved in developing flavor at the beginning of the dish. - That's the thing. At the end of the day, cooking is all about flavor. I don't care how you get there, just get flavor. - I reckon we've got twenty minutes. - Alright, rock and rolla. - Look, look at it, it's red, and it's coming straight in. - that! - It's all gone red. - Okay, so we've released that flavor, that's starting to cook down. We can go in with palm sugar, obviously, a very good amount of sweetness, Roman tomatoes, which we've just diced, kaffir limes, to give that a nice little bit of, you know, floral acidic hit at the end. Tamarind paste, a nice unique ingredient, to the top end, I reckon. - And that's our sour component. - That's our sour component. - Yeah. - It's not sour like lime juice. - Nah, it's pungent. Uh, kecap manis, or sweet soy, again, for a nice amount of sweetness. We'll give that a nice "how are you going?". Now we just let it cook. Righto, you're going to get onto a little salad, yeah? So what have we got going on there? - So, we have julienned up some green mango, red onion, cucumber, sugar snap peas, and some nashi pear? - Yep. - Some lychees, and then just grabbing some herbs. So we've got Thai basil, Vietnamese mint, coriander. - Think when you're getting something that's sweet and sour in here, you're gonna get a bit of salad and it's just gonna pop. - That's what we're looking for. - I'm gonna get on to trying to crack our coconut. - This is a good little tip for people at home, back of your knife... - Oh really? I, I do it different. - I'm worried about cutting myself. - I'll be alright. It's so good. We're going to use some of this flesh, cos I reckon it's some of the tastiest stuff. - It's awesome. - Just gonna run our spoon in-between the flesh and the hard shell of the coconut. Pop that out. Oh what are we going to chop this on? Cooking out of a tree guys, I wouldn't try this at home. - So what do you reckon for the dressing for this little salad? - Mate, I'd just go punch-in-the-face fish sauce, lime juice, maybe a bit of palm sugar. - That's that texture we're talking about. It's really... It's almost like calamari. - Right now we've got a lot of sweet, a little bit of sour with that tamarind, but we're going to need some saltiness, so go hard with our fish sauce. So I reckon about a tablespoon. And we're going in with the juice of a lime now, so again, more acidity to cut through that sweetness. I'm gonna take him off. - I'm gonna use your coconut as my bowl to make my dressing in. - Hot. - Oh yum! - I reckon we enter our crab into there, and that's just going to poach away. - Did you just hear that thunder? - Yeah, we're against the clock here. Three or four minutes like that, and I might even try and get a bowl so we can do it quicker, because we're under the pump. - The dressing which we've made in our little coconut make-shift bowl, that's just gonna go on top. Done. - We're so close! - Salad is dressed mate. Oh that dressing is so good. - This has turned out to be an absolute belter! - Two things, a little bit of that coconut water, just some of our garlic shoots. - Ohh... - Do you wanna grab him? - Yep. Oh man, that sauce. Looks so good. - Oh shut it. If there's a gate somewhere, shut it. Again, we're bring everything back to Australia's menu, look at how many different pieces of different countries we've got into that bowl, but all those ingredients come from right here. - We cooked in a mangrove, I'm pretty sure there's crocs watching us do it. Mate, Australia. - It's unbelievable, you can't beat it! - Do you know anything about Nu Nu's mate? - Adam raved about it, raved. - What, the one down in Melbourne? - Heya, lads, how are you doing? - Hey mate. Are you Nick? - How are you going? - Good. - Nick, how are you? - Hey mate, nice to meet you. - We've met before! - We have met before. - We have, it all makes sense now! Yeah! Masterchef. - Oh really? - Yeah. - How long have you been shooting for? - Five weeks? - Five weeks. It's been hectic, but amazing, but like, I'm so ready to go home. - Pretty awesome opportunity though. - Yeah and were lucky, like with every region that we've gone to we've done something like this. - Yeah. - So like, hung out with a guru, you know, we've learnt so much. - Guru... You might be in the wrong place. We'll see about that. - So what's that chew? What are we going to do? - Well, firstly, how long ago did you move up here? - Uh, I moved up here 13 years ago, living in inner-city Melbourne, working in a really great restaurant, it was a place called Pearl, I was the head chef there. - Yep. - And, I dunno, I need to shake a tail feather. I was 27 and just sick of the city life. But then as fate would have it I've ended up in a town pretty much exactly like the one I grew up in. - Yeah. - As a chef, I just can't think of a place that I've been to in my travels in Australia that is as rich and dynamic and diverse as this place. - And we got a little taste of it yesterday. We met up with the Walker brothers. - Yeah, yeah, cool, yeah. - Mate, went out in knee-deep water, spearing for crabs. - I'm surprised you've still got legs after that. - It was like... - It was... - He was like "Nah, no crocs here, mate". - There's crocs, guaranteed. - I can't believe we did that. - It's pretty full on, but what an experience, like just... - It was fantastic. - Unbelievable. What are we going to do? - In terms of cooking, hopefully we can cook something together. - Yep! - I reckon we carry a table out onto the beach. - Absolutely. - And we'll go get a barbecue and just make it up as we go along, what do you reckon? - Yes. - Let's do it. - Done. Solid. - Alright, you can help me with the heavy lifting, we'll get some of this shit down. - It's not a bad set up. - Pretty effortless, it's beautiful. I probably should've had this set up for you. So shoes off! - Mate, it was the first thing that I did. - That's my idea of barefoot luxury. - How many dishes are we cooking here? - Just two. - Two? - So what I wanna do, I figure you were doing some crab yesterday. - Yes. - We're going to make like little crab ball. A little, ah, raw scallops, from Harvey Bay, and then stuff them with crab, and then we'll just make the filling of the crab with a whole bunch of things from around here. - Alright. - So we've got some teenage coconut. So we use coconut, if one of you wants to julienne that up as finely as you can, and this stuff here, it almost has the texture of squid. If you try that it's like so... - Yeah. - So beautiful. Then, lychees have just started so we'll peel a couple of these. Uh what else are we going to put in there? We'll put some chilies. One of you guys can do some really small chili. I'll get you to pick some of those Thai basil buds in there as well. And we're going to need some kaffir lime spread. And have you guys used banana blossom much before? - Nah. - So you pull off all the outer leaves, really it's not hugely about the flavor but more so about the, um, the texture, and it's a great carrier . And then we can use that in our salad, and it'll add a really yummy texture. - It's definitely going to take on some flavor. - Yeah! - Righto, what else we got, some fresh tamarind. So if you wanna pick a few of these little flecks of meat in there for me. I'll leave that to you guys. - It's like glue. - Yeah, having trouble getting this off. - That's why I left it to you lads. - Being able to get it quite fine. - Fish sauce. - That tamarind's epic. - So this green mango's a keo sevoy. So these guys are slightly sweet and sour. We'll just slice up some scallops. And do you wanna put a little bit of crab in? Probably say the same amount crab as in the salad? This is gonna be a bit fiddly in the wind. So we're going to use these hibiscus flowers. So we're just going to lay these guys down, put down some scallop, beautiful, a couple more petals. Yeah, so we make hibiscus granita, which I'm gonna serve with this dish, it's just inside in the freezer. Now, I'm gonna wrap this up, in our windy hibiscus. - Oh, that is fantastic. - It's yummy, aye? - Righto. Wrap it up in there like that. And all that juice will push it all together. So this is some granita, just frozen hibiscus ice. And then we'll pop this guy in there. - Get out, how beautiful does that look? - Just put some sour little leaves on there. - That is a dish made for this weather. - Yeah, exactly mate! - So there's a little ray of sunshine for you. - It's gonna be freshy, it's gonna be icy. - Pretty in pink. So break it all up, scoop up some of the ice. So it's raw Harvey Bay scallop, hibiscus, crab, lychee, and tamarind. - The scallops probably the most surprising for me, cos it's got so much flavor. I love that cold. - Come on guys, have a go. - Cos, like, heat is something that is so underrated in cooking, I reckon, like different temperatures in a meal. - I'm not gonna stop, is that okay? - But for me, there's no recipes for this stuff. - Nah. - You just cook it! And you taste it, and if it's not quite right, you add it and you change it. Good. Shall we have a crack at another one? - Yep. - Righto, so the next thing we're gonna do is a fish dish. I suppose it's heart would be in India. So we're going to use some coral trout, I've already got some bagged up here, but I might just tip it out, thing is it marinades in the whey. So, that beautiful rainforest dairy I spoke to you about, they do just the most amazing yogurt, we hang the yogurt to make labna, which we spice with a little bit of, um, cumin and coriander, and then we use the whey from the yogurt with some butter from the Table lands to poach the fish in, with some ginger and some mint. And then, that becomes the sauce for the dish. So I'll get one of you to just crush up some of that rice for me with the mortar and pestle. Someone can chop up some garlic for me, and we'll start cooking off this base. We'll add some fennel seeds and some oil. I'm gonna put some rice in. So this is just roasted tomatoes, it's the end of the season so, lying around in the fridge, so just roast them off with some salt and then let them drain through some tea towels. - Yep. - We'll just let that simmer and come together. It's just gonna take about five minutes guys. I'm sorry about that. - No, you're alright. Take your time. - They went one, we went one, they missed two, we got two... We'll just finish this rice off with some anchovy butter. I'd love to say this rice cooks quickly... We've had three beers. So it's nearly risotto-like, what you've got there. - And creamy, yeah, like a broken vice. But just a beautiful contrast in texture and flavor. - That smell... - There is gonna be so much flavor in that. - Texture and flavor. I've got some green masala, and we use mint and coriander, fenugreek, a little bit of vinegar, so it has the most... - Yeah, can I have a little dip. Oh! Yum! - And this'll just fold through the rice, with the fish. - Mate, it's just packing flavor on top of flavor. - There's so much flavor in there, isn't it? - And then you're just going to get that beautifully... - That piece of fish here. So when you cook the fish like this it should be completely falling apart. So there's a little bit of the juice that's left, the fish broth... - Ohhh! - The fish broth mixed with the whey, and the butter, and then the rest of the yogurt that we haven't, you know, the whey... - Yep, the labna. - That we've kept, so we've kept the labna, just for the top of our fish, it'll help to sort of anoint the flesh. - This is legit. - And then we've got a couple more fennel seeds, a little bit of zucchini, that's smoked, just to add another beautiful kind of texture and character. And we've got a whole heap of crunch here, just indiscriminate crunch. Corn, puff rice. And then some curry leaves. - This is gonna be insane. And some of the crispy, well, crispy a few minutes ago, skin. Ooh, and some pickled ginger, because we used ginger in the start. - Just because it's needs a bit more flavor. - Now, your herbs should be wet, I reckon, just like when it rains, everything smells and tastes better. Go guys, it should be hearty. Make sure you get some rice and some of the sauce and the fish and some labna off the top, and the ginger, and some of the crunch, indiscriminate crunch. - Indiscriminate crunch, I love that description. - How are you going, where are we up to? Pretty good! - That is so good. - That is fantastic. - You think it's gonna be like all these different punches, but it's just like one clean... That is just a flavor explosion. - Here you go. Hopefully you get a bit of a feel for what it's about from my perspective. Barefoot, on the beach, cooking yummy food. - That's our out, we don't need anything more. I was out a little while ago. - Are we, are we on? I'm still coming out of the depression of weighing myself to get on this thing. - What did you weigh in at? - It's not good. There she is. Yep. Woo hoo hoo! That'll play. This is gonna be stinking hot. - [Pilot] Jump on in. - This is a pretty nice way to end this little excursion of ours. From Tazzy to the tip, mate. - Mate, I'm freaking out! Remember the last time I was in a helicopter? I gotta remember they go straight up. I always think they go forward. But they go straight up. If you didn't know. They go straight up. - Woo! - Hey, there we go. This is gonna be sick! Mate, this thing hooks! This is the best. Look at how blue it is. Oh my God, look at that. - It's special. - Unbelievable! - Is that what we're going on? - Yeah, we're landing on that thing. We should've brought the barbecue. Imagine doing a thing out here. And we're just about to land on a small island, on the Barrier Reef. Oh my God, look at it! Oh my God, touchdown! Let's have some fun! - How's it going? - Oh my God, this is the most beautiful thing I have ever seen, in my life. - Mate, even though I couldn't be there the whole time it's been nice to end it like this with ya. - We've seen the best food, the best produce, but I think the best thing about this country is the people. - Absolutely. We'll see you next time, on Andy and Ben. - I just gotta get in man. I gotta get in.

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