One of the biggest questions you might have is what is Australian Food The Kangaroo Parma Oh it's so thick and juicy. This is one of the dishes I'm most excited to try here. Crispy Crocodile today! I'm taking you on an ultimate Australian food tour to find out what is Australian Food City Of all the different people who have migrated here, it is the creativity of our chefs and it is the incredible access to produce and seafood that we have at an island nation. Hey everyone good morning! Hope you're having an amazing day! It's Mark means I'm in the beautiful city of Melbourne Victoria Australia Today we are going on an ultimate Australian food tour and we're beginning right here at the South Melbourne Market which dates back to 1867, making it the oldest continually operating Market in Victoria and so we're gonna walk around.

We're gonna explore the market first and definitely have some of the most iconic food at the market. Foreign filled ball Donuts All they're hot and fresh covered in Sugar Deep fried stuffed with Jim Oh yes, the donut the original ball donut filled with Jim Yeah Oh yeah oh it's really good. It's crispy, it's sugary, and then you've got that tart sweet jam on the inside just oozing out. kind of the type of donut that when you eat your mouth just it's covered in Sugar So much sugar.

Fluffy and crispy. Oh yeah, that's sweet. That's pretty good. The donut to begin with was excellent.

We're gonna proceed walking through the market. this is kind of like I mean there's almost everything you can imagine all. Under One Roof From clothes to plants to lots and lots of food. And so we're moving into the food section.

but it's a beautiful Market with a lot of history and I Just love the culture of markets and what's available and the community that forms from markets. Next up, What are we trying? A classic man? So what's the significance of a meat pie in? Australia It's the footy footy. It's the cricket so it has to do with sports. Oh I didn't know that came from.

Okay, no. no tables, no chairs standing, steaming hot pie and a lot of tomato sauce the most. Aussie Beef Meat Pie: This is the sausage roll. Okay, and these are the classic.

Aussie Meat Pies Classic Aussie Beef Meat Pie: Okay, what is it? What is the tomato sauce called? We call it dead Horse. Dead horse. You want to squeeze your sauce all over the top, squeeze the sauce all over the top in, and then just go in. Pull it out of there and you burn your mouth.

You've got to burn your mouth. You have to burn your mouth. That's one. that's one of the signature ways to eat it.

Okay, okay, oh, this is a oh oh nice. oh. squeeze it all on top. All right.

Then in true fashion, you pick it up. Just take a massive bite. as big of a bite as possible. you're actually hoping to burn your mouth as you take this bite.

That's my dream. Oh yeah, oh yeah. it's crispy, it's gooey, it's got the beef in the center. and then you do have that kind of tomato sauce that is kind of tart on the inside.

It's so wet and juicy if you're trying to collapse it in your hand as you eat it. Yep, somehow. Oh yeah. okay now I Burnt my lip? Yeah.

Successful second bite. Oh yeah, that is the real deal. Australian Pie experience. They do have a list of all different sorts of kind of modern pies that you can get, but this is truly just the best.

Is just the original, the beef with maybe just some onions in there and just some very light pepper. and then the sausage rolls. oh that's heavy. yeah wow.

just absolutely packed full of sausage. I think I'll break a bite? Yes, Oh nice. Micah oh that's so satisfying. Okay, that's good.

thank you. Oh man, that just has to be the most satisfying ketchup squeeze ever. as they call it the the Dead Horse that is warm and comforting. and Meaty a little bit mushy and then I do okay I do love that that tomato sauce.

it's more I think it's Lush sweet and more tart than ketchup so it gives this nice acidity to the the saltiness. It's really good. but definitely the meat pie was my favorite because the Australian pie. Yeah good, very good.

This is a beautiful Market Hall Seafood on one side, dried meats and cheeses and breads on the other side. Everything is gigantic. from gigantic lobsters to the slipper lobsters which I believe they call Morton Bay bugs to huge shrimp to massive uh sea urchins. Foreign.

Good to see you again. Good to see you again Yes welcome to Melbourne Thank you very much I Had met you earlier today and then we see you at the the market and some oysters as well as some massive that's a huge Secrets do you come here often to the market? Uh yes I'll come here like not every weekend but I used to work around. oh okay um I used to be a chef before. Oh awesome awesome if I used to get my stuff.

oh yeah this one one of the best places for oysters for seafood. Yeah and oysters. Okay okay so he's invited us to have an oyster. Okay thank you.

let's go man. Oh thank you very much. All right man! Cheers Cheers Thank you thank you very much. Oh wow Yuck! Oh man.

my pleasure already! That is so fresh, so sweet. Thank you for the oyster, no worries. Amazing! Enjoy your time in the middle and yeah, get the best of it bro. where are you going? Well, for sure we're on our way next to eat dim sum.

Oh yeah, Perfect. Here we go. We have arrived. The original: South Melbourne Market Dim Sims Legendary established 1949.

this is something big. The Dim Sim and it's so iconic Everybody knows about it is Chinese inspired and yet it was invented right here in. Melbourne Victoria Australia I Was just mentioning that whenever I mentioned Dim Sim to anyone Australian Yes, that's the response I Get that's the exact response. A big smile, a big smile, and a kind of a mysterious laugh.

Yes, there they are. Yes, okay. and we're gonna get some potato cakes as well. Oh nice.

Okay, what would you say is a Dim Sim It's a classic Australian dish to uh, eat with a beer? Yes. Awesome. You don't want to know what's in it? No, you don't? You don't want to know? then. Maybe nobody quite knows.

No, yeah, nobody. It's a secret recipe that it's slightly mysterious, right? I think I'd have anything on it I Love it. Okay, I'm gonna do my seasoning. so soy sauce goes on.

Oh it's kind of like a thick soy sauce. gotta squeeze it with some Sriracha on top as well. Oh they're they're pretty huge into the mouth. the white pepper.

the meat is a really fine and what type of meat is it? Oh, it's bark. Okay, oh I think so yeah. mystery meat. Sometimes it's a little bit mysterious.

nobody's not totally sure exact ratios of meats, but oh yeah, it's good. It's good. and so the wrapper is really thick too. like a really thick noodle wrapper, so it's hearty.

Then you've got the the giant meatball in the inside that's juicy and bouncy and very smooth in texture. Yes, yeah. delicious, especially when it's drenched in sauce. Yeah, that's good.

To my understanding, the original is the steamed, but the fried is a newer invention that's also very popular now. So this is the same giant dumpling which is dungeon. this has been deep fried I will break it open and then I think we should just oh, it's so packed with meat and then I will I will season directly onto the inside. Oh yeah, the Friday is good too.

First being gooey with that wrapper and the same giant meatball filling with the white pepper and the cabbage in there and the smooth texture. Okay, they're both really good. Okay, the fried dish awesome, but I think I do like the steam probably the better the original. you can't go wrong with either.

So first time eating a dim Sim that exceeded my expectations. Delicious! The Sriracha just sprayed all over it. The meat yeah that was just really tasty is an amazing start to this. Australian Food tour South Melbourne Market Highly recommended! An incredible Market I Loved how spacious it was, how friendly it was, how it brings the community together and all the ingredients.

All the foods, everything available. Under One Roof Next up on this food tour exploring what Australian food is we are in Fitzroy this parking lot. All of the murals and graffiti. So cool! Wow! this is an artistic District of Melbourne and we're going to meet up with my friend Sophia from The seasoned Travelers Good morning, good morning.

She's a writer, she blogs and she probably knows the food of Melbourne and the different cultures that represent Melbourne The food that represents Melbourne better than anyone else. Yeah! Three beans in Fitzroy To start a Melbourne Adventure off with a coffee necessary. Now Melbourne is very well known for coffee. Is that all over Australia or especially in Melbourne I would say especially in Melbourne but I think I'm probably biased as well.

How many cups of coffee does the average Melbournian drink per day? That's a fan, that's a fan question I'd say at least one okay from mortality. Six or seven. Oh nice. I Like the six or seven.

Okay, so this place is called Industry Beans. It's a beautiful, like really artistic area I'm excited it's Rosario very Arty cool Bohemian And we do the best coffee around here. So awesome Industry Beans! I Can't wait. All right.

Look, thank you! There's a takeaway kind of stall at the other side, but then this is inside the main part of the coffee shop. It's a beautiful I Love the architecture of the natural lighting which just comes in from the rafters, the raw metal, the bright countertops, the what. It's a beautiful place and we're gonna get a little tour here. My brother Trevor and I started Ninja Beans.

uh back in 2010 I think we roasted our first batch of coffee. We've been in Fitzroy for 10 years now. This is our second venue in Pittsburgh we used to be on the road um and we moved in here at the end of 2021. today we're in our Cupping Room here so we can try a bunch of different coffees.

I'm gonna throw some uh some filter coffee, some some espresso and some cold brew uh at you awesome and uh and just talk through the differences in you know the rose profiles and how we Source coffee and then how we Brew it and how differently that can influence the the final flavor profile. Cheers To begin our first cup of coffee. oh you already finished it is Yeah yeah okay so an El Salvador foreign and that's what we're looking for is like you know Clarity of flavor um smoothness on the palette. So this coffee is is nice and smooth and clean.

What's the next one? Yeah so this is a definitely more fruity style coffee. so this is an Ethiopian All right um Katiri Baloya. Um so yeah, it'd be a really nice Counterpoint to our first coffee. All right.

So we're talking about Rose profiles All right. So yeah, when when we're roasting the the basic analogy is it's like cooking a steak. so you know filter roast is like a medium medium rare. So we're getting more of the meat flavor whereas our espresso roast our darker roast are more like a medium well.

so you're getting more of the more of the cooking process coming in. and that's kind of. One of the big differences is whether you're getting more roast or more origin characteristics. so we're getting more origin characteristics.

Yes, yes, it's not that acidic. It's not fruity, but not that acidic. Yeah, Oh, and like this? Certainly yeah. I Think Also, when we come back to the cold brew next one, we're moving on to Espresso a Colombian bean.

And it is a medium roast. Foreign, Yes, that's that is fuel for the day. Yes, but it's really incredible. It's such an education on coffee and the different processes, the different methods in which the coffee beans are processed, and even the location of where, the geography, the method of preparation.

So many things that have an effect on the flavor of coffee. Are you supposed to? Uh, cold brew coffee. We've got a still and a sparkling so these are both an Ethiopian single origin. So Cold Brew Cold brew.

Ethiopia Wow, that's like that's nice. That's like fruit juice. Yeah, that is straight fruit juice. Yeah, where's all my coffees on side here in Pittsburgh Um, and then the team do all of our e-commerce orders all of our wholesale orders, and then obviously the coffee for our own venues out of here.

So on any given day we might be roasting like a dozen different single origin coffees. Wow, Cool. And I'm putting it all together. Um yeah.

So we're currently roasting a new batch here, so this is still quite early in the roads because it's still green and this is our the last batch we did before which was the same Columbia we tasted on espresso. Oh okay, just before. So yeah, fresh batch is the same coffee. Such a cool place! Wow, that's a fresh batch.

Fresh roast coffee is the focus, but they also serve some really gourmet food here as well to bring in the entire experience. Oh perfect. Oh I'm gonna grab a piece of that crispy potato with the egg. Oh there we go here we go for savory.

so aromatic, so meaty that's wonderful. Bear Mundy Omelette next. I Love Oh, it's like a this is kind of in a nest shape as well. It's got a bit of cute.

it's got a bit of spice. you'll be pleased about that. Oh wow. Oh I Love the acidity of the Tomato in there and the chili and the chives and the beams.

oh that has such an Umami I Love the texture of it too. Half runny, half cooked so it just creates this gravy that just coats your mouth. Next up in the coffee. Garden So this is more of a ice cream and then all sorts of different coffee representations.

the formations and the the stacks of The ingredients here are pretty impressive. Get a little bit of everything down the line. Oh there we go, That's everything in one bite. Coffee head, Chocolate coffee Berry all coming together in your mouth.

One more coffee, one more long black. but it's been an education about coffee. Brunch has been fantastic. What an amazing Place Industry Beans Oh that coffee is superb.

Where are we going? next? we're going to Tara Twilight where you can see on the sign it says nice people, great coffee, food and Cocktails which is bang on really. And we're especially going for Australian brunch. but yeah New Age trendy modern Australian Brunch Really great ingredients. When you think about Australian food.

a mid-morning relaxing meal with a creative and colorful menu is probably something that comes to your mind in. Australia They don't joke around when it comes to brunch. Brunch goes hand in hand with the Coffee Culture the laid-back lifestyle and the social friendliness of Australians We are at a place this place is called Terror Twilight Famous very popular For brunch, it's Australian brunch. We've got a number of different dishes.

They have a lot on their menu, but the ultimate of all Australian brunch. It all comes down to the avocado toast or here they call it the smashed Avo smashed Ava Ava They've taken it to a gourmet level and smashed to alvo or avocado toast was actually invented or actually termed in Australia I Believe it was from a cafe in Sydney but I mean bills Bills? Yes yes that's the thumb debate but they'll Grange has been around a long time and he, yeah, that's so now by now you'll find it all over Australia all over the world. So it used to just be avocado on toast. Maybe an egg, that's about it.

but now you've got some, you know, cheese from Familia Romagna. You've got, um, different sauces obviously you get the little micro herbs. so yeah, a bit of all around the world. There's even a poached egg on top.

So it is a double decker piece of toast so you can kind of bring it together. Oh wow, that's heavy. Yeah, should we just break that yolk? maybe and then find out what happens next. Let's see.

Oh yes oh I like oh it's so orange that's a Happy Chicken that laid that egg. Wow that's beautiful Here we go. Let me slice a few bites and we can pick it up. This is almost in the way.

It's so big here we go the naughty way to do it. Um oh wow yeah almost has a little bit of a Mexican flavor to it with that that like almost like a salsa like a pepper roasted tomato kind of salsa. Smoky but creamy creamy and then the avocado is just kind of mashed but still chunky at the same time. Okay so next up we have the the fried zucchini fritters.

Fritters are a bit of a classic egg on top, another one. oh the Poached Eggs very clearly. Yeah, it's very pleased. almost like a bhagya.

I Love the flavors and it has a bit of a Nutty flavor too. I'm getting some spice now that I've had a big scoop of that. Lovely. Really good.

Yeah, it's really good. This is the customized bowl and so we got cauliflower rice on the bottom. there's some corn, there's some bok choy, broccoli. Oh, there's even kimchi on the bottom There it.

Kimchi was essential. and then he said he also recommended the Miso mayonnaise. Oh, it's stick. Oh, there we go.

Oh yeah, you just kind of get a bit of everything all in one bite. I Want some of that cauliflower rice in the bottom too? The Affinity of the kimchi is what makes it a little bit of like a smoked paprika kind of flavor to it. Lots of vegetables. Really healthy breakfast.

Really good. We were not even gonna order this but the next table ordered it and Ying said we had to try the toasty. So we got the ham and cheese. Toasty.

Oh it's so juicy. Oh the stack. it has to be picked up. There's so much ham and cheese and mustard.

Look at that cheese. Oh wow. the melted cheese. The butter.

that's Gucci and Rich. That's the type of sandwich you need to take a bath after you eat it. Look at that cheese. Do that.

Oh we've got some jealous look at that cheese. Oh the pole. Oh it's going. it's going.

Oh my gosh, Whoa. Go to the roof. They're called Lily Pillies Lily Pillies Native: Australian Ingredient: Um, people put them in cocktails. they make jams out of them.

They were used as Snacks by First Nations Aboriginal people and they grow in so many. Gardens And in the middle of the street and no one realizes I Walked right past them. So nice, good on you with your eye. Gotta try it.

Oh yeah, it's like a almost like a rose. Apple Oh delicious sour native. Australian Ingredients: Street food. Yes, fruit.

That's Street fruit that is literally above the bin. literally Street Fruit Oh it's so good. Oh he likes them huh? So sweet and juicy and sour. yeah and a bit of dryness huh? Yeah, a little yeah.

a little cottony. Yeah yeah. like when you bite into a banana peel. Yep, okay, we're right here in the heart of Melbourne Federation Square Going to a restaurant that serves food that I would not want to make this video without showcasing and so I wouldn't want to make a video about Australian Food without acknowledging Aboriginals the original, the native people of Australia And unfortunately it's really not in in the cities.

Maybe it's not that well represented. It's only just becoming more represented now. Um, thanks to places like Big Esso um and Noni Barrow who's the owner who unfortunately isn't here today, but she's She's in hot demand because she's one of the only people um, who has first Nations blood doing the food and learning about it herself as she goes. It's probably worth pointing out that Melbourne is known as numb uh and you'll see that's the original name of Melbourne Okay, okay, very cool.

very cool. Something that we try to acknowledge as we get around Melbourne and during events is that you know we were not here first and we are just enjoying it now. And we're going to enjoy this food. that's for sure there.

We've got to get that pepper. Berry salt Bush Fried crocodile pepper Leaf smoked emu flat fully hibiscus juice Oh, and also the native green ant Curry And as we're waiting for the food, we're ordering a special drink. So they're the ants are infusing green ants. Go in frame that right in there.

Oh okay, and if you can see it, there's actually larvae in there as well. Oh nice, Thank you. that's the the green ant. Teeny great antenna.

Yes indeed. Thank you very much. I'm extremely excited to try this green ant martini. Oh yeah, I mean that's strong and cold and refreshing.

and the green ants I mean they're infused within the the Gin but I think they're giving off a little bit of a sourness that is strong and refreshing. Oh wow, very excited. I mean first time for Aboriginal Australian food and then also I Think it will be my first time to try one of the one of the proteins that's on the table. But first let's start with this fried crocodile seasoned with is it called salt? Bush it is called salt Bush salt and Bush that's the urban Hub that's the grain plants.

so it's a really fragrant, really fragrant herb. Yeah and salty. Naturally salty naturally. Oh that's salt Bush good.

Excellent deep fried crispy crocodile. Oh the shell bush is nice. Yeah it has this amazing like salinity to it. Very addictive, especially with steak fried like that and crispy.

It's a snacking herb. Oh wow, oh nice. Wow. Almost forgot about the spatchcock which is in a green ant sauce, garfish in a beautiful sauce and these this is.

some of these dishes are specifically Torres Island yeah dishes as well. no one is from Island Oh and this was put down on the table. We were told that this is how this is happy which is great. Let's try this emu first.

this is one of the dishes I'm most excited to try here. The grilled emu. Oh nice juice there and especially all look how juicy it is. Um oh it's smoky and feels lean.

so juicy. Wow it's not gamey at all. not like a bird that's delicious. I Think that might be my first time to try Umu.

the chicken here. Oh you can see a lot of herbs in that sauce. The ants on that. that lemon.

Maybe we should sprinkle lemon? Yeah, get the lime on that and you smell the spices in here as well. And this green on top that's a native. um, crawler. almost like a Vine it's called greens.

And I'm gonna try. Oh look at that oily sauce. Um oh yeah. there's a sourness from the green ants, right? The sourness maybe from their diet from the leaves that the ants eater from whatever the ant is eating that sauce.

you taste the lemongrass. It's a very earthy tasting. it's very I think oh man, that's a good buttery and the spatchcock just melts in your mouth. it's so tender.

Okay I'm gonna move into these these mussels next. the huge muscles, coconut milk and that native Sam Fire yep oh look at that, how bright it is. Cheers! Yes oh no. the richness, the butteriness of the coconut milk.

I Love that. serious bear. Guess it just kind of pops with this salinity. the ocean.

The flavor of the ocean. Big fresh meaty mussels. oh that's probably have coconut milk dripping down my chin. So good.

Another muscle sweetness. and Victoria's known for our muscles. Oh Go! New South Wales Sydney They get a lot more. They're huge.

Yeah, they're big big muscles, fat, juicy and I love the color too. It's really like vibrantly I don't remember which way it is, but the orange ones are a one gender and the white or pale ones are apparently the other. Okay, the scarfish I just have to pick up the whole thing. You're gonna eat it like a corn cob.

Yes, Oh yeah. oh that's that's a lemon. Myrtle which is a traditional Australian ingredient. The sauce on it? Yeah, it's French French Style native Australian Mer Island Garfish Oh my.

Island Garfish. Hmm oh, it's so good. Herbaceous: Oh, the green chilies. a little bit of a little bit of heat to it, a little bit sour.

Smoky squeeze on a little bit of lime juice. Oh, it's a little bit, has a nice little spice to it. Um, perfect for eating. Just slide your teeth right down the center bun and the fillet just comes off so perfectly.

What a fish! What a dish! Really impressed with the flavors with the unique blend of ingredients. Oh look that Villa just popped off Sparkle grains. so this is a really good version. Oh, it's like dense.

a little bit dense. Okay, to be dense, it's always dense and you've got to have it with the golden syrup. butter. Okay, and add on some of this spread.

It's butter butter spread. Golden syrup Golden syrup is what it's called. Okay, that smells like my childhood. Oh my.

Golden syrup. All right. Yum. mm-hmm I Love that.

it's kind of sweet and a little bit salty, but not that sweet and not that salty. Everything? Yeah, yeah, wow, Is that too much generous? You want it to leave teeth marked? Yes. nice. What's your favorite dish? The spatchcock is superb.

What a tender! Rich Clever historic modern dish. Brilliant! I Think all the food here is fantastic. It would be you just should not choose a favorite. actually.

Yeah, you're right. you're right. No, but this is. they're just all so good.

So we wanted to just end quickly. This incredible meal with an ingredient that's native to Australia Finger limes. And so this is the whole lime. So cool.

so squishy, it feels like a bubble in your fingers. and this is one sliced open. Every segment is self-contained and juicy and bubbly. It's zesty.

It's sour. that's that is really fun to squeeze. Very fun to squeeze. yeah that is.

wow that that cleanses the ballot. Grind on fish. great in a cocktail. Pretty good by itself.

Amazingly poppy in your mouth. What a fantastic meal. Incredible! And I think definitely a new culinary experience. Oh sourness just went down my throat.

Oh yeah, and so we're just taking a walk down Melbourne's most iconic graffiti artistic streak. So many colors. Thank you! Next up on this food tour in Melbourne about what Australian food is we are going to a classic Australian an Aussie Pub to eat one of the landmark one of the pillar iconic dishes. So tell me about this place right? We're at the Napier Hotel It's been here since 1866, so definitely a classic iconic event.

Cricket On the walls you'll see football clubs on the walls. It's very very Australian and it's probably the most. Australian Pub because you can get Kangaroo on everything Awesome! One question: What is the significance of a pub style restaurant? or Eatery in Australia it's our English Heritage So when we came over here as English men and women again, it wasn't great in many ways. We also brought the pub culture and so all of this is thanks to England Gems directly from thanks to the UK So that's why we love a beer.

That's why we love chips. Wow the Bogan Burger Okay, this is something impressive. something truly Majestic But we're going to come back to this. We'll set this aside and we gotta.

We have to try the kangaroo. Parma First, all right let's go in for the is it okay if I just slice it down the center? Yeah yeah okay look at this. it's Huge. I'm just going to slice it down the center.

We can get that cross section, pull this apart. Oh look at the layers of that. Pretty generous, pretty generous on the kangaroo. Yeah actually yeah there's a so the kangaroo steak is on top there.

Oh it's so thick and juicy. Look at the the layers. yeah the cheese at first I Thought it might be kind of dry, but it's actually juicy and like the juices from the chicken from the tomato sauce. The kangaroo.

oh the kangaroo is like really tender and Smoky and yeah, smoking that tastes like kangaroo. pastrami. That's what it is. Yeah, absolutely.

Cheers! Cheers! Okay, next up we're gonna try just the straight up Kangaroo steak. I Love how they just serve it on a mountain of chips. Look at the juiciness of it. Juicy, slightly pink on the inside and you can see how lean it is.

Look at that meat. the quality of that meat. Um, oh juicy. Smoky Nail the Chow It definitely does have a little bit of a stronger Aroma to it than beef, but it's still quite neutral tasting and quite quite clean tasting.

Yeah, very clean tasting and whatever. The other thing about kangaroo that people don't realize is it is a complete feral pest in Australia So over the populates destroys the natural environment. Um, so it's one of those things where you can eat the problem. So if more people were accepting of eating kangaroo, it's getting there because it's in pubs now, in supermarkets.

Um, it's just a really sustainable meat. really lean meat, and something that everyone should be eating a lot more of. Okay, this is something gigantic, something spectacular, something almost intimidating. What do we have here? This is the Bogan Burger the Bogan Burger Tell me what is a Bogan Not necessarily like the best qualities, sometimes sometimes more of the the Rowdy side of Australian culture possibly um, and a combination of all sorts of Rowdy things maybe in in one package.

it's not always the most complementary term. Okay, right, it's the level of Pride. Oh, okay, okay, so it's it's someone who is very Australian They sound less like me, more like the crocodile hunter. you know.

drink a lot of beer. So like, um, sometimes kind of stereotypical or very stereotypical. Okay, okay, um. have a few too many beverages, a few too many burgers.

Okay, but they have a good time. Do we know everything that's in here? Um, yes we do. So there is a schnitzel schnitzel as well as some steak. Oh okay.

beef steak as well. bacon, bacon. But the thing that makes a burger Australian is egg, pineapple, beetroot. Is this something you come here to eat often? Uh, only when I'm really hung over.

Okay, oh, this is. It's impressive. the way it holds together too. like I Thought it may just completely collapse upon picking it up and might need to be eaten with a fork.

but actually, it's very structurally secure. At this stage, you want to extend your jaw as large as it possibly can go to get as much. Yes, yes, like a python. Yes, yes oh man.

I don't wanna I need to warm up my jaw I don't want to dislocate my jaw in this. Here we go. Gotta Get it all in one bite. The drips.

oh my. God Hold up I got your managed to get a little bit of everything in one butt and slightly dislocate my jaw. There's so much going on though. Oh the onions.

The Tomato in there makes it refreshing. A creaminess of the mayonnaise and you've got the crispy cutlet. You've got the ham or bacon in there. bacon.

Oh yeah, that's bacon. The beetroot. Okay, the only thing I missed is the egg. I definitely missed the egg on them.

again. Yeah, that deserves another bite. but look at that. the beetroot in there.

the mayonnaise. This is just the mother of all sandwich. Burgers Gigantic. I'm gonna scoot.

yeah I know it's one of those things you can't let go. You can't let go. It's heavy. Okay, we have some tomato.

We have a tomato situation. It's gone between his legs, not on his pants. So we're okay. We got a tomato down.

a tomato down. Oh wow that is. It's actually really tasty though. You've got the acidity of the the pineapple as well, which kind of like balances all the meat.

I Think one of the great things about something like this is just how fun it is to eat. It's I mean it's not only food, but it's entertainment. Okay, what do we have? Lamb Shank. Lamb Shank pie.

It's a good. it'll be good. All right. break into this.

I'm hoping it's chunky chunky meat in the middle. It's like a lamb gravy. One of the things you're supposed to do is they'll burn yourself right? Like I mean yeah, it would not be a pie eating experience without slightly burning your your mouth. I'd love to see all the footage of you where you've gone.

Oh, too hot. Too hot? Yes, Plenty plenty. Sometimes you have to do the air intake as you take a bite so that you get that air to cool something down. Smells beautiful.

I Think it's just simple and good and hearty and meaty. And then one more bite. Got to do the classic. Parma So this is just with no extra meat on top.

So this has ham. but no chicken ham, no extra Kangaroo on top. It's one. It's dead correctly right there.

It does make you feel good. The combination of all those ingredients, the cheese, and then washing it all down. everything has been good here. Everything is just gigantic plates of food.

Hearty, fulfilling, fantastic. Where are we going? Next to the bat in Melbourne that? I Don't want to tell everyone about. it's my local it's called Geralds hello hello hey welcome, thank you very much. Very nice to meet you home to piss and vinegar Benny Um with lots of wine you know there's a bit of everything and then food as well.

And a full menu which changes every day. We go to the markets every day. We buy what's fresh, what's in season, and we cook it however we feel. so it's a handwritten menu.

there's the menu for the day. Eight years ago we opened a bar in San Sebastian in Spain in the last country. Fantastic! Um, just because you know I Love it there. and it's also called Gerald's in Santa fashion.

okay Gerald spark Okay, so to go with your bubbles. oh, we've just got these little anchovies which uh, marinated in white wine vinegar? Yeah. Cheers! Cheers! Oh excellent. Oh that's so crisp.

Qcqc Oh yes. anchovies. Oh the anchovies. And I love them ghost peppers.

Those pickled peppers that you'll find all over. San Sebastian I think it's called the Hilda the Hilda Yash with the uh, the skewer with these chilies. That was one of my favorite bites in San Sebastian the fried pasta lime mayonnaise. If they swim far enough, do they become Australian Are they grow into a king? They're little white Lake from New Zealand white beet white base.

Okay, yeah, all right King George Whiting which is not true if you Google okay room, very good fried I Love that squeeze of lime on top. Okay, so Gerald just brought us one more dish. Uh, this is a wallaby tartar with beetroot. It's gonna be my first time to try wallaby that looks incredible with the yolk on top you stir in the yolk.

Served with Crispy toast on the side. Yeah, that looks incredible. Another one of the the daily Specialties for the day over there. Oh the wallaby just melting your mouth.

it's so tender. I Love that yolk just mixed in and it has this lovely tartness to it. Gerald Thank you very much thank you thank you so much thank you thank you! Foreign of Australia's population was born overseas. There's an incredible diversity of people and ethnicities represented in Australia and you'll quickly discover that by the food.

From Turkish kebabs to Vietnamese Bunmi, you'll find food from around the world. One of the great ethnic culinary Treasures is Melbourne's Chinatown Established in 1854, it's the oldest and one of the biggest in Australia I Wasn't going to leave Melbourne without going to one of the most iconic restaurants in Chinatown What's the story of this nice supper in though? Suffering has been open since 1977. Okay, which makes it significantly older than me. Uh, it's open late night.

Everybody who has a big night out in Melbourne comes here. My dad used to come here after a night out. Chefs come here at 2 30 a.m open until 2 30 a.m every day and it's known for its EXO Pippies. Oh okay, okay, there's a little cleanse, right? Is that a little clams? Okay, that's something we have to try, so we're here at supper.

Inn Chinese Restaurant iconic in Melbourne I Even love the building. You get down a laneway as well on a on a Stone Street here surrounded by all the buildings. and then one of the iconic things is you got to go take the flight of stairs up to the restaurant. A lot of chefs that have come here have signed or written on the wall.

I Love this place already and we haven't even made it up the staircase yet. Almost we're almost there. I Love the atmosphere up here. Just a pretty small room actually but packed close tables, friendly service and the full mostly Cantonese menu.

But what a cool atmosphere. What a cool place. Thank you! Christmas Here we go. Starting with the crispy pork belly dip into the hoisin sauce.

Wow. so fatty and juicy. Oh yeah. okay okay going for that.

that coil. Everybody is silent just munching on the coil. Hmm yeah. oh wow.

Oh the texture is incredible. Oh juicy and tender. Oh man, that's good. And the soy sauce.

the onions. a little bit of chili in there I might do a little dip into them. Chili oil? um oh it's delicious. Fried squid.

Okay another one of the dishes that you have to eat here is the pippies and EXO sauce. They're like clams who have the sauce and it has the Chinese The dose sticks fried dough sticks on the bottom coated in the sauce. Oh thank you Jeff gig the back. it's all good.

Oh man that EXO sauce the garlic in there. The clams are sweet. Oh and that just like the dough stick. fried dough stick is crispy and just absorbs that sauce.

Wow wow thank you thank you. Okay so this dish is another dish she brought us. It's scallops. Ginger Oh there's even shrimp in here with snow peas.

Simple nice. The scallop steamed scallop, glass noodles on top. so sweet. Oh wow yeah sweet yeah Huge salty.

The preserved radish or something on it. oh it's delicious. Happy Happy you have to finish all the shoulder. Happy bye-bye bye thank you thank you bye-bye nice to meet you bye-bye coming out of the supper in stuffed since 1977.

What a place! Oh that was so good! Legendary iconic supper in Fantastic! We just barely scratched the surface to answering what Australian food is and yet it was an amazing time here. I learned a lot and I especially enjoyed my experience for the first time. I was able to try Aboriginal Australian food from the Torres Straits which was very educational Australian food is about Native ingredients. it's about the diversity of the population that translates and makes up the incredible food.

and I want to say a huge thank you to all of my local friends here for helping me out! I'll have their information in the description box below and all of the restaurants that we ate at. Highly recommended! I will have them all listed in the description box below as well that you can check out and I want to say a big thank you to you for watching this video. Please remember to give it a thumbs up if you enjoyed it. Leave a comment below I'd Love to hear from you and if you're not already subscribed, make sure you subscribe now for lots more food and travel videos.

Good night from the beautiful city of Melbourne Australia and I will see you on the next video. Foreign.