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Seafood BBQ

Seafood BBQ

Day Tripper - Sn 1/Ep 10Day Tripper - Sn 1/Ep 10

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Chef Guy Turland treks to some of Sydney's most gorgeous spots to cook up delicious, fresh and seasonal dishes.

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Transcript

- Alright guys, welcome to Daytripper by Bondhi Harvest. What is Daytripper? It's us on a harvest, taking you to ten of city's most gorgeous spots, like this. So I thought it'd be appropriate for our first trip, is to do the Bondi to Bronte walk. So, it's my backyard. I'm gonna show you how to the best seafood feast, gonna set up in Bronte. It's gonna be gorgeous. It's basically seafood done properly, simply, and, hey, I'm so pumped to be doing this right now. Sydney is famous for it's harbor, but you really have to check out the beaches and the whole coastline, you know what I mean? And there's so much to see, so much to explore. You have to check it out. Obviously it starts at Bondi, it doesn't stop at Bronte, it goes all the way on to Clovelly, and all the way to Coogee. So it's three k's one way, so six k's going there and back. But the best thing is you can swim along the whole way, get in and out, so you're not killed by the sun. So we're walking around Tamarama, also known as Glamarama. so there are a lot of pretty girls that come here. This is Tamarama. This is why winter's so good in Bondi and Tamarama, and eastern suburbs. I mean look, it's a gorgeous day, and there's no one round. Alright, so let's come around the corner from Tamarama, and this is Bronte. Look, it's such a nice day, and I'm really enjoying this walk, so I think we're just gonna keep walking all the way to Clovelly. I mean, I've got so much more to show you, so let's do it. Look how gorgeous it is, guys. Literally the whole walk is sights like this. Have to check out our Instagram. So it's @BONDIHARVEST, #DAYTRIPPER So this is Clovelly down here. Unreal beach. Some of the best snorkeling in Sydney you'll find. And in summertime there's literally people on towels just lined up, all the way down. It's like, bang, bang bang. Alright, here we are, Clovelly. Barbeques are ready to roll. We're gonna throw together a sexy seafood feast. It's all about seafood speaking for itself. It's not over done, it's not over pushed. It's natural flavors, and it's all seasonal, local produce, so let's get this happening. This is brim, local fish, so it's a sharp knife, like I said, let it do the work, all the way to the tail. So we're just gonna clean this up. Alright, and that's sort of a beautifully cleaned bit of brim filet. Next we're gonna shuck some oysters. So we've got a little oyster shucker here. So, oyster in your tea towel, it's gonna stabilize the oyster so it's not sliding around. Hold the tea towel over and just insert your shucker right in the tail there. Feel it loosening, just wiggle it in, feel it, and then pop it open like that. All you do is you open it up, and there's a little muscle here that you want to loosen up. Very gently just release the muscle, and there you have it. So, once you've sort of taken the lid off, the other step is to release the muscle from the other side of the shell. Flip em around. Beautiful. So that's it, it's your beautiful little shucked oyster. Alright, we're gonna whack these gorgeous black mussels on the barbeque, little bit of oil on top. We're gonna give it a squeeze of lemon. What we're gonna do is, we're just cooking them to like crack open, and that's it. Alright, so these have been on for about 30 seconds, not much time at all. So what you want is for them to just open up like this. Give this guy a little more oil just to open him up a bit, a little bit more lemon. So the idea is the steam and the heat sort of loosens the mussel, it cooks and it pops open. If a mussel doesn't open up, then don't eat it. Don't try to open it up, throw it in the bin, cause there's a good chance it might be bad. You know what, I think one of the most beautiful things about scallops is, they come with their own plate, which makes them one, easy to cook, and two, easy to serve. Just throw the scallop and the shell straight on the barbeque. And then, we're just gonna, again, put a little bit of olive oil on top. Alright, so scallops are such delicate meat. You just want to cook it til it's sort of just a little bit opaque. Put juice on there. And then, just pull em off. So three, four minutes at the most. A bit of lemon juice, pull em off and they're ready to roll. Alright, so we're going to throw a little of this gar fish and some of these prawns on. Just a little bit of oil. Gar fish down. Prawns on the other side. So we're just gonna keep the prawns whole. That shell's gonna keep all that moisture in, which means you're not gonna overcook your prawn on this sort of harsh, sort of really hot barbeque. There we go, look at that. It's just beautiful. So now that we've flipped our seafood, we'll grab half a orange, and we'll just hit it with a bit of orange, and then take it off. Smells amazing. Smells so good. Gar fish, on there for no longer than five minutes. Take em off nice and carefully. And beautiful brim. Find a spot that's not too hot. So what I do is, I'm just gonna, you keep your spatula or hand down, and sort of press the fish. It's gonna keep the skin on contact with the barbeque, which means there's more chance to come out with a beautiful crispy skin, which is what we're after right now. So you can see the heat and the cooked flesh coming though the other side, so that means it's ready to flip. So what we'll do is with a spatula, we'll just get underneath there, and very careful not to break the skin, flip em over. Cook the fish on the skin side for the majority of the time. Flip it over, just touch the other side, flesh side, and that's been on there for 30 seconds at the most and it's ready to come off. Alright, so last thing we're going to do is, we're just going to caramelize some of this beautiful citrus. What this is gonna do, it's gonna sort of change the flavor of this citrus, so it's caramelizing it, so the sugar's coming out, you know, it's getting nice and sticky. The flavor changes, basically, you know, all those juice come out really nice and semi-warm and caramelized, and it just adds a really different, really nice flavor to that beautiful sort of platter we've got going on. So straight off the barbeque, straight on the board with the fish. Alright guys, here we have it. Super simple seafood, perfect for a day trip picnic. I'm so starving, so I'm gonna take it around the corner here and smash it.

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