Australia’s GIANT Rock Lobsters!! Hand Caught Tasmanian Seafood!!
???? GRAB OUR MERCH »
???? SUPPORT OUR MISSION »
???? FOLLOW ANDREW » IG: @frasera | YouTube:
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music:
- - - - - - - - - - - - - - - - -
1. LOW HEAD BEACH
ADDRESS: Low Head, Tasmania, Australia
INTERVIEWEES: Tim Whybrow (@Tascastfishing) + Chris Bakon (@Tassieadventureman)
???????? SHALLOW-FRIED BACKFLIP ABALONE: Clean and pound abalone. Rinse and pat dry. Coat with breadcrumb mixture. Heat oil in a frying pan over medium-high heat. Add abalone and cook for 2-3 minutes on each side. Mix soy sauce and minced garlic for sauce. Cut cooked abalone into small pieces and wrap each piece in a lettuce leaf. Serve with sauce for dipping.
????????TASMANIAN ROCK LOBSTER ROLL: Grill halved Tasmanian rock lobster tails for 5-7 minutes. Mix tangy dressing, salt, and pepper for dressing. Chop cooked lobster. Spread cream cheese and chive on toasted bread rolls. Layer lettuce, chopped lobster, and drizzle with tangy dressing.
- - - - - - - - - - - - - - - - -
2. MURES FISHING HOBART
ADDRESS: 243 Kennedy Dr, Cambridge TAS 7170, Australia
INTERVIEWEES: Jock Mure (General Manager) + Nathan Chilcott (Executive Chef)
????????FRESH TASMANIAN PACIFIC OYSTER: Scrub oyster shells clean. Secure: Hold firmly with towel. Find hinge. Insert knife and twist to loosen. Cut muscle along the shell edge. Remove top shell. Gently detach oyster. Serve with care.
????????CHILLED TASMANIAN SOUTHERN ROCK LOBSTER WITH MURES LIME AND CORIANDER AIOLI: Fill pot with water, vinegar, and sugar. Tag lobster to comply. Boil lobster for 20-30 mins until red. Cool in ice-filled bowl. Cut in half. Serve chilled with Mures Aioli.
????????MAKO SHARK FISH AND CHIPS: Take the Mako Shark belly cut for the best portion. Mix plain flour, self-raising flour, dock cider, salt, pepper, tarragon, and fresh dill in a bowl. Heat vegetable oil in a deep pan. Coat the Mako Shark fillet in plain flour, then dip in batter mixture. Fry in hot oil until golden brown and crispy, about 5-6 minutes. Remove from oil and drain on paper towel. Serve with side salad dressed with lemon juice, salt, and olive oil.
????????PAN-SEARED TASMANIAN BLUE-EYED TREVALLA: Cut Trevalla fillet. Melt butter, add caragan. Sear fillet, basting with butter. Pour butter and bake. Sauté asparagus in water, add salt, butter, and lime. Sauté spinach. Make lemon tarragon sauce with diced caragan. Plate spinach, asparagus, sauce. Add salmon caviar and olive oil. Serve pan-seared Trevalla on veggies with cracker.
#BEFRS #BestEverFoodReviewShow #BestEverAustraliaTour
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
UNDERWATER VIDEOGRAPHER » Tim Whybrow |
EPISODE EDITOR »Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCERS » Khoi Chung + Nhi Huynh
LOCAL GUIDE » Hamed Zare Moghaddam | Pardis Media
DIVER »
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Open Faced Lobster Sandwich Recipe
Learn a refreshing innovative open face lobster sandwich recipe sure to impress your friends and family. Our lobster sandwich is beautiful, colorful and great for Spring and Summer. - Demonstrated by Chef Marcello Marino, Chef Instructor, Le Cordon Bleu College of Culinary Arts
Visit Chefs.edu for more cooking and technique demonstrations. Join us on Facebook and attend an upcoming demonstration at a Le Cordon Bleu campus.
How To Make Lobster Caribbean Salad | Maine Lobster Now Signature Recipe
Looking to switch up your salad? The perfect balance of protein and vegetables is all right here for you to enjoy! Our Lobster Caribbean Salad gives you that delicious balance with crisp cabbage, vegetables, mango and plump freshly cold lobster meat. All tossed together in a tangy dressing and topped with sliced avocados and sprinkled with chopped salty cashew nuts. This dish is refreshing, flavorful and brings you the taste of a Caribbean vacation without leaving home.
Check it out at:
Florida Lobster Roll
Lobster Rolls are a New England’s classic sandwich that are basically hot dog buns stuffed with lobster salad. In this video, we use Florida Spiny Lobster to show our take on an American favorite. This is a simple recipe that will produce a very satisfying lobster roll for those who know them and an introduction into the world of the lobster roll for those who don't. Made with a savory homemade remoulade sauce, our lobster rolls are savory, tangy and delicious. If you’re looking for something a little sweeter, this recipe can also be made with Maine Lobster tails, lumped crab meat or shrimp.
For the full recipe, scroll down to see the ingredients. Our video features a step-by-step tutorial from beginning to end. And if you like what you see, be sure to give it a try.
We hope you enjoy this recipe. Tell us what you think by leaving a comment below. We’d love to hear from you!
If this is your first time on the channel and you want more content like this, be sure to Subscribe and hit the Bell Icon to receive notifications when we upload new videos.
To all our new subscribers, welcome to the Familia! And to those returning, thank you for your continued support!
If you like what you see don’t forget to LIKE and SHARE! And as always, we appreciate you!
Stay Connected
Photography and Videography by Santisha Deonarine Photography
Info@tishad.com ~ BUSINESS INQUIRIES ONLY
REMOULADE SAUCE
1 cup Hellman’s Mayonnaise
1 Celery stalk – diced
1 tbsp Dijon Mustard
1 ½ tbsp freshly squeezed Lemon Juice
½ tbsp Lemon Zest
1 tbsp Cilantro – diced
1 Culantro stalk – diced
1 ½ tsp Worcestershire Sauce
1 tbsp Capers – minced
Salt and pepper to taste
LOBSTER BOIL
5 lbs Spiny Lobster Tails
16 cups Water
1 Bay Leaf
5 tbsp Salt
2 tbsp Vinegar
1 tbsp Zanaran’s Liquid Shrimp & Crab Boil
OTHER INGREDIENTS
Butter
Hot Dog Buns (top sliced recommended)
Iceberg Lettuce – shredded
Red Onions (for garnish)
Parsley (for garnish)
We Found The Best Lobster Roll In Portland Maine • Quest For The Best
Is there such a thing as too many lobster rolls?
Subscribe to BuzzFeed Bring Me:
About Bring Me:
The official Bring Me channel showcases all the locations, thrills, and experiences around the world that’ll instantly make you say, “bring me.”
Connect with Bring Me:
Like us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
Sign up for the Bring Me! Newsletter:
Check out our website:
Credits: