Today I'm with Desi and Irene the Grill Sisters sized oyster. It's like a barbecue! Disneyland Oh wow that fills an entire walk and we are gonna have an ultimate surf and turf Australian barbecue and we're gonna share it all with you right now! Thank you Hey everyone! hope you're having an amazing day! It's Mark Wiens It's a beautiful day in Melbourne Australia It's really an honor to be here to have a celebration of a backyard barbecue. It is such an honor to be here with Desi and Irene the Girl Sisters legendary for their grilling for their barbecue. Thank you so much for having us over to your house! Thank you for coming, thank you! So maybe we could just start over here and you guys could just quickly introduce the ingredients so well.

We'll start with the Sir we've got rainbow trout which is an Australian fish we've got from Snapper which is local to us. Here in Melbourne we've got a blue swimmer crab blue swimmer crabs and over here we have got some West Australian octopus. We've marinated it with lots of garlic and olive oil. Oh that smells incredible.

Oregano? Yes, oh you smell the garlic. Oh huge octopus tentacles? Yeah! and we've got this big ostrich egg. An ostrich egg? Yes! And then over here we have a platter. so we've got some Balmain Bugs Yeah, these are from Queensland Okay, we've steamed them slightly and we've got some yabbies very popular here in Australia Okay, it looks similar to a crawfish, but the claws are even bigger and the head is huge.

Now we've Got some beautiful King prawns. Oh those are huge. Wow, this is is just four oysters and what? Yes, what are these? These are the wild Tasmanian oysters I think these are the biggest until they're fully wild. Yes, wild.

I've never seen an oyster this size, especially one that's wild. You compare it to the Sydney Rock the normal. Yeah, yes that's a difference. They'll be delicious on the barbecue and so these for sure we're gonna.

we're the big ones. we're gonna barbecue them. Final bladder we have here. What is this? We've got some lamb backstrap and some lamb cutlets.

Oh and you can smell the marinade. What? What's marinating on this? The marinade is one of acid licha marinade in our cookbook and it's garlic, sweet paprika, some onion powder and some dried oregano and garlic. And we've added a little bit of red wine as well. All right, All right, so this completes that's that's a massive Feast This is the ultimate surf and turf and I think we're gonna get started cooking? Yes, all right.

Oh, this is a cool Grill setup. Almost like a fireplace. Yeah, so what we like to do with the fire pit. We start with a bit of some wood and then we add add some lump chocolates.

Big natural pieces of all natural wood. Charcoal? huh? Yeah, You have some simple as well. Okay, yeah and those are just long lasting too, right? Yeah, all natural. Yes, that's the best for the flavor and the burning.

Oh yeah, so am I cooking hot and fast today. So we want, um, you know all those flavors from the charcoal to be infused into the few the food and it'll be beautiful. What we're doing now is just heating up the grill grate. We'll get the grill grate ready All right.

What a setup here! I Love this fire pit. Oh so you're gonna toast the bread and so we've decided that since we have so many things to cook so many Seafoods and meats and we also have the ostrich eggs, we're gonna cook the ostrich egg first in the wok over the fire and then we'll That would be like a a pre-meal little appetizer before then. Grill everything. We're going in first with some olive oil.

Oh yeah, there it goes. Heat up the oil on the coals. Oh and that should plop directly into the the hot oil. Oh yeah, there's a little bit starting to ooze out a little bit so I think maybe starting to come out.

It looks like a coconut. Yeah, all right. should we try to go all in? Yep, Oh yeah, it's gonna come off. There we go.

Oh wow, that fills an entire walk. Oh that's incredible. Wow What an egg is the equivalent of 24 chicken eggs. It's massive and I Loved how it just as soon as it plopped in that oil it just fluffed up like a balloon.

Wow! even the colors of that. Oh and this is the chimichurri sauce going in. WoW She needs food as well. Oh thank you.

Nice salt. Okay wow, that looks incredible. Put that onto a piece of toast that is so much egg. What something that's really interesting about this ostrichig is how the White and the yolk They Don't Really mix together.

They kind of just remain separate. You can just see how the the white is almost transparent. First taste of the ostrich egg. Um oh it's so good.

Oh it's so rich and like fluffy. It actually feels kind of fluffy. and there's so many different textures, almost like a translucent kind of transparent like kind of Wiggly. The white is a little bit Wiggly and then you've got the yolk, which is a little bit creamy, but it's not not as starchy as maybe a chicken egg would feel.

really moist and delicious. And then with that fragrance, the chimichurri sauce. a little bit of chilies in there that just bumps up the flavor. Oh that is delicious.

Okay, so ostrich egg is complete. Now we're gonna move on for all of the seafood and the lamb. Moving on to these gigantic oysters. Oh what is the dish that you're gonna make with these giant oysters? We are making some oyster.

Kilpatrick And then Kilpatrick yes. Is that an Australian It's an Australian dish? Yes, it's with some bacon and Worcestershire sauce. Oh okay and it actually tastes quite nice. And then we're also gonna do one with a hot chili sauce.

All right, thank you. Some Worcestershire sauce and some bacon pieces. We've already pre-cooked this some chili sauce a little bit. We have your chives okay, fresh from the garden and these will go on to the um oyster.

Kilpatrick All right, so let's go directly over the fire. Will those? Grill Pretty fast. How long will they take? minute they're ready? Yeah, not as much resistance when we're on the sides and it starts to come in, sort of starts to come off the shell a little bit on its own. Yes, when the oyster is ready, foreign oyster takes up a whole plate.

Wow, thank you. This is the oyster. Kilpatrick I Have to try this first. It is head sized.

A head-sized oyster. When you bring this up to your face, look look at it in comparison to your face. It's huge. Oh oh, it's scheming hot.

All of that bacon. Whoa. okay um oh oh wow. That has to be the juiciest oyster dripping and juices.

Oh the flavor, the saltiness of the bacon, the olive oil, the pepper in there, the sourness of the Worcestershire sauce. Oh that's unbelievably tasty. That's literally an oyster steak. And as you get to the center of that oyster, it melts in your mouth.

literally liquid. Well, that's delicious. When you when the oyster is this size, you just realize how many textures it has. Um, it's like a smoky, sweet chili sauce.

That octopus smells so good, hissing away on the fire. You smell that oregano. You smell like garlic, especially. And those are just beautiful octopus tentacles.

This is a sauce here. Yes, it's Chirali oregano. Ghana Also, that's going to be a basting sauce for the grilling? Yes, Yes. All right.

So you basted it with that sauce and now flipping that over. Oh, that char. They're gonna stuff the fish with herbs, fresh herbs before they go on the grill. Excellent.

So we've got some some coriander, some dill, what else do we have here? Basil, thyme all right, and some little chives. This goes directly into the fish, into the cavity, the belly of that fish. Okay, make a few slits, all right so that fish is ready to go on. Foreign on with some of the the back straps.

And now we'll get some lamb cutlets. Okay, it's beautiful. Oh, and those crabs. Sweet and perfect from the barbecue.

Yeah, the legs are huge. I'm gonna add the Balmain bugs. Oh yeah, so there's all Now there's a little bit of everything on the grill. fully loaded.

Yeah, welcome it. Surf And tire. Yes, the beauty of our marinade is that we can use it on all different seafood. Okay, so you're you're basting it on the same marinade on the octopus as the fish.

Yes, just adds that beautiful flavor. And the fish have got some fresh herbs in the cavity so they're going to infuse into the fish as well. The gorilla is fully loaded. This is the ultimate Australian barbecue and this is what Desi and Irene do so well.

Backyard Barbecue Using fresh ingredients that marinade the lamb is on the grill, there's more oysters. there's uh, the Crustaceans the there's the octopus. there's giant shrimp, there's flour, uh blue swimmer crabs. the fish are stuffed in on the grill and then just that basting sauce that just oh, just the Aromas coming out of the grill are unbelievable.

Oh man, the Aromas coming out of this Grill it's like a barbecue. Disneyland everything. a mountain of seafood, surf and turf all going at the same time as we're cooking. I Just wanted to ask you how did you guys get started cooking and Grilling especially yeah, we've been grilling in cook cooking since we're really, really young.

We cooked our first octopus sorry about nine years old. yes very young and we just love cooking. Yeah, we we had to actually put because our mum was working three jobs ah, single moms so we had our little sisters at home. we had to cook which was a great opportunity for us to learn how to cook all different types of food and then specifically how did you start growing? Well we had bought our first little barbecue was about a few dollars, a little full tray with some charcoal and because we loved the way the food tasted, the meat and the seafood, we thought you know what? this is something.

a path we want to really go down. So we just kept grilling and in. Australia you know cooking. Outdoors We've been doing it our whole life so it's just now.

We're cooking for our families outdoors and our favorite. What do you have over here? Yes, now we've got some butter, a butter base. it's worth a butter sauce with some garlic and some cha salt. And then we're going to add a little bit of wine.

Moscato Wine Oh nice. I'm gonna make it taste even better. and is this going to be for a dipping sauce or for tasting? okay for a dipping sauce? so that octopus is ready. Oh nice.

So we've got some butter and we've got garlic in here? Oh, there's butter garlic already in the butter? Yes, okay. get a stronger fire right in the coals. Okay, that's ready. Yeah, Oh nice about everything is ready.

Irene is just going to put the finishing touches on the octopus, slice that up and give it a little more seasoning and then I think we're just about ready to all sit down for the ultimate feast. Parsley. Okay, we're ready to serve Beautiful! Oh lemon juice, Lemon juice! What an impressive spread of food and we're all gonna start serving out. Thank you so much! Desi and Irene and to your amazing families for hosting us this incredible meal.

Thank you! This is really impressive and just so much heart and passion has gone into the food that's beautiful Money Here we go. Just start over here. I Don't know if it's even possible to include everything on the plate at once. We need multiple rounds.

Yes! I'm gonna start with that fish, a little bit of that trout Snapper as well all the aroma of all of those the the basting sauce, that oregano, a little bit of the butter garlic sauce thank you and the octopus thank you very much. We got some sweet potatoes, lamb backstrap and then some of the um, grab one of these yes lamb cutlets in the the juice lamb cutlet. oh wait, it's getting full and then maybe a crustacean on top just to round it out. Oh thank you thank you very much.

Giant prawns. Okay, plate is full and a yabby? Yes, okay wow yeah oh yes. okay. we will love this.

It's a garlic is it yogurt? Yes. yogurt, garlic and um, some herbs in there as well. and some salads here. Let me I'll scoot this I'll scoot that over that's from as well.

Okay, okay, that's a small Mountain on my plate. Okay I Can't wait to dig into this massive plate of food. Look at the size to fit everything on this plate apart from the crab. Try some of that octopus first something.

I Cannot wait to try. We saw the whole process and it sizzled on the grill. Hmm oh what do you think? Oh the octopus. So good.

Oh that marinade, that lemon juice, the garlic. even the texture is incredible. Texture is just a tiny bit of chewiness which just adds to the flavor. but really tender, soft, outstanding.

The flavor of the fire. Huge fall off the head. Oh man, these shrimp are huge. These giant giant prawns I will squeeze on a little bit of lemon juice.

Oh yeah, okay and as we're taking this bite, it's just started to rain. but call it's raining flavor. There you go, threatening juices in your mouth. Oh that's so muscular.

Oh it's so sweet and flavorful. Oh that's delicious and you taste the smoke coming through it as well. Next protein: Lamb cutlet. um tender, juicy, smoky, and that basting sauce with the paprika with the oregano and the olive oil and the garlic in it.

The onion powder oh so tender and juicy. Some grilled onions pile this on top. We're going in for the next for the Balmain bug. The meat you one is right in the center there and it kind of has this this alien-esque head, crack it down the center, all there and then that meat.

that little tail bit is really what you're you're after. Just pluck it up, pop it out. all there it is. This is the perfect condiment.

The melted butter, garlic infused. oh let's go into the mouth. Oh wow. so rich and sweet Delicious.

Yeah you've done it. This is sensational happiness. This butter mixture that we do. yeah that little bit of sweetness.

oh yeah, the the wine that you added right so that kind of so actually almost. If you're not, if you don't know it's there, you wouldn't know. but but that kind of balances it out right? Yes Ah okay the yabby, let's try the yabby. So you pluck off the head.

Would that be the right way to do pluck off the head first? Oh look at that insides. oh it keeps coming, keeps coming all the row in there and then we're gonna try to take off the sometimes you can kind of Squish it from the back this way to loosen up the shell and then pluck it open and that tail body section is exactly what you want to release. Oh look at that color. vibrantly orange with the row.

Oh well again sweet. oh it has this. More like that's a bit of a stronger taste to it. So good.

like shrimp but even sweeter and with a more of like a silky texture to it. Outstanding. Okay let's move into some of these potatoes. some of those onions tzatziki that was delicious I love the flavor of the dill, the herbs in there, the sweetness of the onions.

And then we've got more prawns down there. these are the ones which are sauteed in butter over the fire and garlic. Those smaller ponds have a totally different texture. more silky, less muscular, sweet, salty, garlicky, buttery.

Oh oh, you could just keep on popping those sugar. Okay, we're starting to make our way into the the mountain. I'm gonna squeeze some lemon onto the this is the trout down here. first.

fish fresh. The skin is really good. All of that flavor is just condensed and caramelized onto the skin. You might try some of that salad lower.

Add it next. a beautiful shout. Oh and this leads us. The salad leads us to the the Lamb backstrap which is behind here.

Oh how's the Oster Jig! First time, first time I Might I might transition to the officers for a while. Your guns. It's a lot of protein in one shell. I say 24 eggs in one ostrich normal chicken egg.

Wow, that's a lot of egg whites and uh yes yeah yes this is. We've done this in our cookbook. We've got it with berries and without the this top part. Thank you.

So we've done this a little bit different. Um, it's a custard. Just a custard pie. A custard pie it's called.

it's a great okay so you're okay. So there's Custard with inside of the yes it's a pastry side and then and this noodle looking stuff is, um just pastry on top. Oh okay, and so you add on some of The syrup, drizzle it on. Wow.

Oh nice spit. Nobody need the knife? Yeah, because it does stick. Get the butter knife please. Thanks though.

you're going to love this one. Oh yes, thank you very much. Okay after that incredible barbecue time for dessert. but a Custard Pie A Desi Zone Greek Custard Pie Oh so beautiful I Love the different.

You can see so many different textures already. The strategy? right into the center. Oh, you go down into the custard, it's drizzled with all the custard is underneath. It's saturated with syrup.

Oh it's like a pie in custard. Mmm oh that's so good. Show: Warm and comforting and crispy and creamy I Love the flavor of the cinnamon. Oh you know what? I love is that it has this contrast of sweet and saltiness all at the same time which brings out the flavor.

You can pick up some of that you can kind of even pick it up at there's so many textures foreign. I Love how it's both crispy and syrupy at the same time. Thank you again for this incredible meal and we've I am stuffed and happy. Dessert was excellent! One of the best desserts I've had.

so tell us quickly about the The cookbook. Yep, grilling in here? Yeah! French We've got a lot of barbecue methods as well, so we're sharing um, recipes, tips and tricks and um yeah. We put our heart and soul into this book and it's called The Grill Sisters Guide to Legendary barbecue and so would this be Australian barbecue with some Greek influence on your own style and it's pretty much, um, training twist to it. So you get all those beautiful flavors and um, yeah, and we've picked up like, um, a lot of ideas from our travel around the world.

Okay, we've you know that's our incorporated as well as well. Yeah, and we've got some amazing recipes in there, so that was an incredibly special meal. I'll have their information in the description box below and also definitely check out their cookbook and a huge thank you to you for watching this video. Please remember to give it a thumbs up if you enjoyed it.

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