Head-Sized OYSTERS!! Aussie BBQ Surf & Turf w/ The Grill Sisters!!

tail body section is exactly what you want to release oh look at that vibrant orange color with the row oh well again sweet oh it has this more like it's a a little stronger flavor it's just as good as shrimp, but even sweeter and with a silkier texture, great, okay, let's move on to some of these potatoes, some of those tzatziki onions that were delicious. I love the flavor of the dill, the herbs in it, the sweetness of the onions and then we have more prawns down there, these are the ones that are sautéed in butter over the fire and garlic those smaller ponds have a totally different texture more silky less brawny sweet salty buttery garlic oh oh could you keep popping that sugar okay we're starting to get to the mountain.

I'm going to squeeze a little bit of lemon on this is the trout down here, the first fresh fish, the skin is really good, all that flavor is just condensed and caramelized on the skin. You could try some of that salad below, add it next, a beautiful whoop, oh, and this leads us, the salad leads us to the lamb strap behind here, oh, how's the Oster jig? the first time, the first time, I could, I could transition to officers for a while, your weapons, there's a lot of protein in a shell, I say 24 eggs in an ostrich, normal chicken egg, wow, that's a lot of egg whites. egg and yeah, yeah, yeah, this is what we've done in our cookbook that we have it with. berries and without this top thank you so we've made this a little bit different um it's a custard just a custard pie a custard pie it's called it's great okay so you're okay so There is custard with the inside of yes, it is. one side of puff pastry and then and this thing that looks like noodles is just puff pastry on top, oh, okay, so you add a little syrup and drizzle it over wow, oh, nice

grill

, no one needs the knife, yeah, because it sticks, take the knife of butter, please, thank you. you're going to love this oh yes, thank you very much, okay, after that amazing barbecue time for dessert, but a custard cake, a Greek custard cake from Desi Zone, oh how beautiful, I love different, you can Seeing so many different textures is already the correct strategy. in the center, oh, you go down to the cream, it's drizzled with all the cream underneath, it's saturated with syrup, oh, it's like a cake with cream, mmm, oh, that's so good, warm, comforting, crunchy and creamy.

I love the taste of cinnamon, oh. You know, what I love is that it has this contrast of sweet and salty at the same time, which brings out the flavor. You can catch a little of it, you can even catch it. There are so many foreign textures. I love how it is. crunchy and syrupy at the same time, thanks again for this amazing meal and I am full and happy. The dessert was excellent, one of the best desserts I've ever had, so quickly tell us about the cookbook, yes,

grill

ing here, yes, French. We also have a lot of barbecue methods so we share recipe tips and tricks and yes we put our heart and soul into this book and it's called The Grill Sisters Guide to Legendary BBQ and that's what Australian BBQ would be like. with some Greek influence in your own style and it's pretty much a training touch so you get all those beautiful flavors and um yeah, and we've picked up a lot of ideas from our travels around the world, okay, we've got you.

I know it's our built-in too, yeah, and we have some amazing recipes on there, so it was an incredibly special meal. I will have your information in the description box below and I will definitely check out your cookbook as well and thank you very much. for watching this video, remember to like it if you enjoyed it, leave a comment below. I'd love to hear from you and if you're not already subscribed, be sure to subscribe now for lots more food and travel videos. night from Melbourne Australia and see you in the next video