The Try Guys Eat $1,200 Of Gourmet Seafood • Try Australia

joke. Stop the joke. - This is a very good example of how

seafood

is presented in a totally alternative way. I mean you have the god of fried chicken saying "Yes" to an abalone katsu sandwich. - It really tastes like delicious fried chicken katsu. - And this bread passes Ned's bread test. - Hell yeah. - Guys, don't fill up too much on bread, we have four more plates. - Shut your mouth! (mumbling) - Let's move on to the next course. - Thirdly, Spanish Mackerel. We removed it from the bone before. We have left it raw and serve it as Crudo with red wit and a dashi seasoned with orange juice, a little smoked soy sauce and a little roasted chili. - I don't know if fish is really an aphrodisiac, but it gets prettier with everything it feeds me. - I think so. -Yes.-I was about to ask him if he was married or dating or what. (laughs) - Like I was cute at first, but now I'm like, "Someone's got to control that." - I know right?

I was like, "What's going on?" - And then we will have a Roussanne from the Rhône Valley in France, Zazou Blanc. It's very textured, but has a wonderful freshness and floral fragrance to accompany the delicacy of the raw fish. - We have drunk a lot of wine. - Yes, and I feel this... - An unexpected element in this video. -Is Dad Ned becoming a dad? - No, well, your words not mine. - MMM. Sweet, orange. A little bitter. Almost like a little bit of bitters in a cocktail. - It has a bit of flavor - I was about to say. - (murmurs) Are all earthlings right? - I understand a lot, now we are just saying words. (loud laughter) - The cabbage on top really gives it a crunch because the rest of it is very, very, very soft.

It almost melts as soon as you put it in your mouth. - Juice! - Oh yeah. Simply refreshing. He has a good body. - But soft. - This is such a beautiful body. - Mmm-hmm. How beautiful is that body? - It is so beautiful. - I feel like we are at a brunch for four independent young people from the city. - I'm such a Samantha. - You're not a Samantha. (laughs) - Wow! - Oh. - Okay, plate number four and plate number five to share. Then the fourth, the Brown. We blanch them in a little boiling water with salt that imitates sea water and then we finish them on the grill.

And then, as a side, roasted cos lettuce with mayonnaise that has sauerkraut and dried herbs. The fifth course, this is our French toast with crab, sea urchin and a sauce of browned butter and smoked soy sauce. - What's going on in that beautiful Australian brain of yours? How did you come up with this? - He's Scottish. - What's going on in that beautiful Scottish brain of yours? - I mentioned before that these are two very iconic producers. Brokenwood Semillon and Bindi Chardonnay. It comes from a single vineyard called Oakey Creek. - You know between the wines and the koalas, I'm learning that two is better than one here. - Mmm-hmm.

Two cocks. A bit. - Let's try the Brown. - WTF. - Let's go for it. - MMM. Incredible. - We said the other thing was the best lobster you've ever had. This fucks him to death. - Like the smoky and tasty flavor of the grill. I'm eating sauerkraut. It's really a delicate lobster flavor. You grab the grill and then it goes really well with this little sauerkraut. - I like that philosophy of mixing wines that they have. I'm going to punch my two wines twice. - Yes. I want all the wine to be served twice. - That one tastes like wine. - This tastes like wine. - It smells like spaghetti. (laughs) (glasses clinking) - You can't, you can't, you can't! - If he can! - Australian.

Came. - Let's try the fifth course. (singing a delicate melody) - How sweet. - Oh, wow. - Oh Lord. (mumbling) - That's delicious. - I have chills and they are multiplying. - I used to work at Joe's Crab Shack and this is better than that. (laughs) - French toast is crunchy, but not too sweet. - It's just not sweetness, no. - Add... - It's a tasty French toast. - Salty French toast. - It's an Australian toast. - It's so small and I was wondering why it was so small but it's because it's very delicious. - It's so fluffy and flaky and there's crab too.

And if that wasn't enough, you've got that sea urchin on you, baby. Maybe I would like to start fishing. - Oh crap. - Oh yeah. Now that's a fish. - This is the last one. This is the King George Whiting, so if we're going to talk local fish, this is right up the street. This fish is from Port Phillip Bay. We serve it with a dill cream, some pickled cucumbers and a little wild fennel. - This plating looks like a little underwater party. - I have tears in my eyes. - I know, it's great. (laughs) - And then this is Sinapius Clem, from the far north of Tasmania.

It's fun to say Clem. - Can you say it again? Can you say the full name again? - He sounds like a Harry Potter villain! - We're a little high on

seafood

and wine. - And wine! That's good. - What is your name, Sinapius Clem? - Sinapio Clemente. - You will never be at this school again, Harry Potter, because I am Sinapius Clem. - Sinapio Clemente. (mumbles) - It's a blend of Pinot Gris, Pinot Blanc, Gruner Veltliner, Reisling and Gewurtztraminer. - Gentlemen, it has been a wonderful day full of beautiful flavors and a fantastic mouthfeel. We're here at the end and there's no one else I'd rather eat seafood with.

Health. Enjoy your Clem. (laughs) - I like Clem. - MMM. - That green sauce is so bright and tangy. - Good. - That is an excellent white fish, excellent whiting. - Dill is amazing. - It's the fish next door. - Mmm-hmm. - Each combination really balanced what we were eating. If the food was very heavy, the wine was light. -My favorite bite was that little Honey Bug. It was simply the most perfect, delicate morsel of food. It was so amazing. And it didn't look like any crustacean I'd ever tried. - I have to give it up for that crab French toast.

He sent me somewhere and I'm going to look to go back there for the rest of my damn life. - My favorite bite was the Mackerel with bitter lettuce and sauce. It felt like it had all the flavors. -I was very impressed with that Abalone Katsu sandwich. - Oh yeah, man. - A really creative way to recontextualize seafood as something more. Kudos to the chef because they are all fantastic ingredients. I think this video has shown that Australia has access to wonderful seafood, but the chef here has made some really great choices with creative dishes. - What attracted me to Australia when I was a young chef was that multicultural style.

Having everything on your doorstep, I love working here at Cutler & Co. - I have such a deep respect for Australian cuisine that it makes me wonder, "What the fuck are they doing with Vegemite?" What the fuck? - Did you not like Vegemite? - No! - Wait, you didn't like it? - You're crazy? (crying) Are you crazy? You're lying. - I liked. - It tastes pretty good. - Sinapio Clem! (laughs) - Are you the crazy team or are you the team of Zach and Keith in Vegemite? Leave your answer below. Next time on The Try Guys Go Down Under. - Under. - We tried the reef, and now it's time - For the meat (heavy, uplifting music) (claps) - As I understand people are tougher in Australia, as I understand it.

But you don't have to prove it with your breakfast.