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1. LENAH GAME MEATS
ADDRESS: 315 George Town Rd, Rocherlea TAS 7248, Australia
INTERVIEWEE: John Kelly
🇦🇺 SMOKED WALLABY
🇦🇺WALLABY SALAMI
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2. JOHN’S HOUSE
INTERVIEWEES: John Kelly, Katrina Kelly + Scott Chorley
🇦🇺POTTED POSSUM A LA BENNELONG: Cut the belly pork and fat into small cubes. Use a chopper to divide the possum while keeping it on the bone. Put all the ingredients in a pot and bring to a boil, then simmer tightly covered at 150 degrees for 4 to 5 hours until the meat is tender. Once cooled, remove the flesh from the bone and shred it. Combine the shredded meat and fat with other ingredients.
For the sauce, thinly slice 4 pears and mix them with 4 tablespoons each of cider vinegar and brown sugar, along with 1 cup of riberries. Simmer the sugar, cider, and sliced pears in a pan. Toss the mixture until the liquid has almost evaporated, then add the riberries and toss for another minute. Let the sauce cool and store any excess in jars.
🇦🇺CRUMBLED WALLABY WINGS: Add the eggs to a flat container and whisk with a tiny bit of water. Mix the breadcrumbs with the pepper berry, salt, and rosemary in a small bowl. Coat the slow-cooked wings with flour, dip them in egg mix, and then crumble them. Oven fry for two minutes at 180˚C.
🇦🇺WALLABY KEBOB + VENISON FAN FILLET STEAK: To prepare wallabies and deer, start by grilling them on a flat top. Once cooked, let them rest in a pot for 5 minutes before cutting them on a board. For plating, arrange 2 kabobs and a venison fan fillet (from a fallow deer) on the plate, alongside a fruit salad made with pears and plums.
#BEFRS #BestEverFoodReviewShow #BestEverAustraliaTour
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🥒 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.
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🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCERS » Khoi Chung + Nhi Huynh
LOCAL GUIDE » Hamed Zare Moghaddam | Pardis Media
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com