GRAB OUR MERCH https://befrs.shop/ SUPPORT OUR MISSION http://bit.ly/BestEverPatreon FOLLOW ANDREW IG: @frasera | YouTube: https://www.youtube.com/c/PowerUpguide Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS- - - - - - - - - - - - - - - - - 1. LENAH GAME MEATSADDRESS: 315 George Town Rd, Rocherlea TAS 7248, AustraliaINTERVIEWEE: John Kelly SMOKED WALLABYWALLABY SALAMI- - - - - - - - - - - - - - - - - 2. JOHNS HOUSEINTERVIEWEES: John Kelly, Katrina Kelly + Scott ChorleyPOTTED 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 180C.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- - - - - - - - - - - - - - - - -COME SAY HI:INSTAGRAM http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)FACEBOOK http://bit.ly/BEFRSFacebook SUPPORT OUR MISSION:Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. http://bit.ly/BestEverPatreon Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf. ABOUT BEFRS:Hey, Im Sonny! Im from the US but Ive 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.- - - - - - - - - - - - - - - - - CREDITS:HOST Sonny SideDIRECTOR OF PHOTOGRAPHY Nguyn Tn KhiCAMERA OPERATOR Tran Quang DaoEPISODE EDITOR L Anh COLOR & MASTER Qu NguynPRODUCERS Khoi Chung + Nhi HuynhLOCAL GUIDE Hamed Zare Moghaddam | Pardis MediaSelected tracks via Audio NetworkFor business inquiries:
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