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00.00.00 Share your passions with like minded people.
John Torode’s Australia brought to you by Emirates.
00.00.13 AFTER 20 YEARS LIVING AND WORKING IN THE UK
I’VE FLOWN BACK HOME TO AUSTRALIA TO WHERE IT ALL BEGAN FOR ME. I’M IN MELBOURNE WHERE
I GREW UP AND WHERE MY CAREER AS A CHEF FIRST STARTED …
00.00.30 As a kid I was fortunate enough to grow up
in this amazing city of Melbourne, right on the beach, Dad has bought a house, the back
gate opened up and we stood on the sand.
00.00.40 Although I sailed although I fished, although
I swam and dived and all sorts of things like that and generally mucked about on the beach,
I didn’t grow up on a surf beach.
00.00.49 So today I’ve decided to head out to the
surf capital of Australia, to Torquay, to see if someone can actually teach me how to
stand up on a board.
00.01.02 I’VE DRIVEN ABOUT SIXTY MILES SOUTH WEST
OF MELBOURNE, TOWARDS THE GREAT OCEAN ROAD TO ATTEMPT TO CATCH SOME WAVES AND A LITTLE
BIT OF RAIN ISN’T GOING TO STOP ME…
00.01.12 Welcome to point danger well that’s a nice
place to be isn’t it, welcome to point danger.
00.01.16 FORTUNATELY TORQUAY SURF BEACH IS MY FINAL
DESTINATION WHERE SOME LOCAL SURFERS HAVE OFFERED TO HELP ME BRUSH UP ON MY BOARD SKILLS
IN EXCHANGE FOR LUNCH…
00.01.26 Now I’m scared. I’ve got to really surf.
The last time I was on a board, the sun was shining, in fact it was 42degrees. Its unusuall
to be fair, a little bit of rain, but it doesn’t matter, we’ll still have fun.
00.01.42 That’s the problem…
I need some filling up.
That’s surfer, this is chef.
00.01.49 So once the wave starts coming, you can do
nice big long paddles, so have a practice of this now. That’s it.
00.01.55 And then as soon as that wave hits the back
of your feet, you going to bring your knees up, and then from here, bring you leg forwards,
up on you feet, hips in the air and just stay low.
Then we’re going to bring our hands out and look like a surfer.
00.02.09 This is the only time you’re going to see
me like this, me standing like this.
00.02.15 AS FAMOUS FOR THEIR GRAFFITI ART AS THEY ARE
FOR THEIR RESTAURANTS, MELBOURNE’S HISTORIC LANEWAYS ARE A SERIES OF WINDING BACK STREETS
THAT HAVE EVOLVED INTO THE GOURMET CENTRE OF THE CITY.
00.02.25 HAVING A BITE TO EAT AND A DRINK IN EVERY
PLACE YOU PASS IS KNOWN AS THE MELBOURNE GRAZE…
00.02.35 I’M MEETING TIMEOUT FOOD EDITOR GEMIMA CODY,
IT’S HER JOB TO SNIFF OUT THE BEST PLACES TO EAT AND DRINK…
00.02.43 MOVIDA BAR DE TAPAS OPENED 10 YEARS AGO; THIS
ICONIC MELBOURNE RESTAURANT IS WHERE THE LANEWAYS GRAZING STYLE OF EATING AND DRINKING FIRST
STARTED. WE’RE OFF TO ITS SMALLER, LAID BACK BROTHER MOVIDA NEXT DOOR.
00.02.56 Well shall we get some sherry and some tapas.
Lets do two of those. Tough job, someone’s got to do it.
00.03.05 OVER A GLASS OF CHILLED SHERRY IT’S TIME
TO BROWSE THE MENU…
00.03.09 I’d say we’d probably want to get maybe
3 or 4 little snacks.
00.03.14 A RECENT REVIEW SIMPLY SAID THAT THIS PLACE
WAS “TAPAS MAGIC” SO I’M KEEN TO GET STARTED…
00.03.19 Well if we get some anchovies
00.03.22 THE ANCHOVY WITH GOAT’S CURD, CAPERS AND
GAZPACHO JELLY IS ONE OF THEIR SIGNATURE TAPAS PLATES…
00.03.28 See that’s for me.
00.03.35 ... A POPULAR FEATURE HERE IS THE SEAFOOD
BAR, WHERE FRESH FISH AND SHELLFISH ARE KEPT ON CRUSHED ICE AND COOKED TO ORDER...
00.03.42 I noticed the specials, there’s some clams.
Clams with peas, delicious.
00.03.54 AND FOR ME, NO MEAL IS COMPLETE WITHOUT SOME
MEAT…
00.03.57 We’ve got a char grilled angus steak with
some Brussels Sprouts and goats curd
00.04.01 It’s Australia trying to make Brussels sprouts
trendy, is that rught?
00.04.05 Pretty much.
00.04.07 Never going to happen.
The steak on the other hand I like the goats curd and the steak.
00.14.16 Delicious.
00.14.18 Nice piece of beef.
00.14.19 Do you have room for one more stop?
00.04.21 Of course, I’ve always got room for more
food, more food, more wine, hey, hello.
00.04.25 I’M OFF TO THE QUEEN VICTORIA MARKET, A
FOODIE INSTITUTION IN THE CITY SINCE 1878.
00.04.32 IT’S AT THE CULINARY HEART AND SOUL OF MELBOURNE.
00.04.37 Two dollars off the leg. It’s all got to
go before we go to the footie.
00.04.42 I need a piece of fillet that big, thanks
mate, yeah.
00.04.45 AND IT’S THE PERFECT PLACE FOR ME TO PICK
UP THE INGREDIENTS FOR A VERY SPECIAL DINNER PARTY.
00.04.50 That’s it, thank you very much Sir.
00.04.51 That’s it mate.
00.04.52 I’m all done.