Huge Coconut Crab!! ???? (UNLIKE Any Other Crab on Earth!!) South Pacific Islands
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LAU ISLANDS, FIJI - We’re in the remote Lau Islands group in Fiji, only accessible by boat, and today we’re going to Vuaqava Island, where they are known for their coconut crabs!
First of all, thank you to my friend Andhy Blake for arranging my trip to Fiji: and to Captain Cook Cruises ( for taking us on this once in a lifetime Fiji cruise.
We docked near the uninhabited Vuaqava Island, Lau Islands, Fiji, which is known for its natural beauty, incredible seas, and also for being an island full of coconut crabs! Coconut crabs are definitely unique, and they are a huge delicacy in Fiji and for the local population on the Lau Islands. They all mentioned that they coconut crabs are so tasty and so delicious that they don’t need any extra seasoning or cooking - all you have to do is boil them for about 10 - 15 minutes and eat. The crabs eat mostly a diet of coconut, so they have a sweet coconut taste to them, and the fat in the stomach (similar to the tomalley on other crabs), is like a natural coconut crab pudding with a complexity of flavor. It was an amazing experience to be with local Fijians on a remote island eating coconut crab.
Next up on this Fijian crab tour we visited another island - Totoya Island, Lau Islands, Fiji where we had the honor to cook and eat another Fijian food delicacy of land crabs, cooked in coconut milk. The crabs were boiled then fully deshelled, then mixed with onions and chiles, and lots of coconut milk, and re-filled back into their shells. They were boiled again until the coconut milk thickened into a creamy crab sauce. You eat them with a fresh squeeze of local lime and chili, and it’s something truly magically delicious.
What a day of Fijian food and the freshest crabs from the source!
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Shore Dive with Unko Spenny - Catch n Cook Hawaii
Aloha! In this video Unko Spenny and I go on a crazy shore dive at a very dangerous spot. We do some deep reef hunting and end the sesh with some 3 prong akshen! After we grab the keikis, Unko Spenny shows me how he likes to fry his fish.
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GIANT NASSAU GROUPER - Bahamas Catch & Cook
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Exploring Pitcairn Island by Drone. Home of the descendants of the mutineers of the HMS Bounty.
Lets go on the first round the island drone flight on Pitcairn Island in the South Pacific. Home of the descendants of the mutineers of the HMS Bounty.
If you would like to see how I got to Pitcairn Island you can find it here.
By Drone you will visit places on Pitcairn Island like Christians Cave, The Gods, Gudgeon Cave, St Paul's Pool, Ship Landing Point, Bounty Bay and go under water and visit the wreck of the HMS Bounty. We will also see a Humpback whale with her one week old baby.
First Time in Fiji ???????? FIJIAN STREET FOOD - Taro Leaves, Fish Kokoda + Market Tour!
???????? The Ultimate Fiji Food Tour!
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NAUSORI, FIJI - Welcome to the beautiful islands of Fiji and today we’re on the main island and going on an ultimate Fijian food tour. Get ready for some of the tastiest local food in all of Fiji!
First of all, a huge thank you to my friend Andhy Blake, he’s a TV host and Fijian producer who loves to eat and who arranged our entire trip to Fiji. Check him out
Here’s all the places we visited on this ultimate Fijian food tour:
1. Nausori Market, Nausori, Fiji (
We first walked around the main Nausori Market for a taste of all the local ingredients. We stopped to eat at Tee Totoka for their famous tea buns. And Finally met with Sera, who owns the greatest seafood stall at the market selling Kovu Kaikoso - Sea Clams in Coconut Milk!
2. Elvis Kana Place, Nausori, Fiji (
One of the most delicious of all Fijian foods is rourou with mutton, raro leaves with mutton, and it was an honor to see the full cooking process before eating it.
3. Namuka Village, Fiji - Continuing our tour, we visited a village just outside Nausori that’s famous for making vakalolo - a cassava coconut dessert.
4: Mokani Village, Fiji - Something else you have to try when you visit Fiji is called bila - fermented cassava bread, and no one does it better than here.
5: The Bar Belle, Suva, Fiji (
The food tour isn’t over, we drove on to Suva, the largest city in Fiji to eat at The Bar Belle, a laid back restaurant serving local Fijian seafood.
6: Tasty BBQ, Nausori, Fiji - This Fijian food tour wouldn’t be complete with some Fijian street food, and I’m talking about Fijian BBQ that includes lamb chops and sausage!
We had an incredible time visiting Fiji and I can’t wait to share more delicious and unseen food with you coming up in more videos in this series.
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BIGGEST Crab I’ve Ever Seen!! ???? TASMANIAN KING CRAB - Cooked 3 Ways!!
???????? Ultimate Australian Food Tour:
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SYDNEY, AUSTRALIA - We’re going to the fish market to get a Huge Tasmanian King Crab and Chef Dan Hong is going to cook it 3 ways!
Huge thank you to:
Chef Dan Hong:
Sydney Fish Market ( - After meeting up with Chef Dan, we met up with Alex from the Sydney Fish market who showed us around and gave us a very interesting brief about the Sydney Fish market and the quality of seafood that auctioned.
Red Claw Seafoods ( - At the fish market we visited Red Claw Seafood who specialize in some of the best live seafood in all of Australia and where Chef Dan gets his supply. We were after their insanely huge Tasmanian king crab!
Mr. Wong ( - After getting our crab, we headed back to Chef Dan’s restaurant, Mr. Wong, for some dim sum, roast duck, and mostly importantly, the fresh giant Tasmanian King Crab! It was without a double one of the best crabs, both in natural product and preparation that I’ve ever had. It was so big, Chef Dan had to cook three different dishes with it.
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Catching 10,000 Shrimp for Shrimp & Grits!!
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????????SOUTH CAROLINA
1. MR ATKINS’ BOAT
ADDRESS: Eddings Point Boat Landing
INTERVIEWEE: Ed Atkins + Tendaji
????????SHRIMP AND GRITS: Cook shrimp in a skillet with fat. Remove shrimp, add onion, salt, and roux (oil and rice flour browned down). Add water and mix. For grits, combine water, heirloom grits, salt, and butter. Cook for about 1 hr. To serve, place grits on a plate and top with shrimp roux.
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2. GULLAH EXPRESS
ADDRESS: Melody Ln, South Carolina 29920, USA
INTERVIEWEE: Sherry Johnson - Owner
????????FRIED SHARK: Place the shark in flour and fry.
????PRICE: $16.00
????????SHRIMP AND CRAB BURGER: Blend shrimp and crab in a blender. Add seasoning, blend, and adjust to taste. Form into a patty, lightly coat in flour (no egg wash), and fry. Place on a bun and serve with special sauce.
????PRICE: $17.00
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2. PENN CENTER
ADDRESS: 16 Penn Center Cir E, St Helena Island, SC 29920, United States
????????FROGMORE STEW (LOWCOUNTRY BOIL): In a large pot, add water and season with Garlic Powder, Old Bay Seasoning, Salt, Hot Crab Seasoning, and Garlic Seasoning. Include onion and chilies. Cut potatoes into large chunks. Once boiling, add corn and cook until just beginning to get tender. Add potatoes, and cook until fully tender. Introduce sausage, stir, and let it cook. Finally, add shrimp and cook until pink and opaque. Once cooked, carefully place everything on a large foil tray.
????????OKRA SOUP WITH OXTAIL AND SHRIMP: In a pot, bring broth to a boil. Stir in cooked ox tail. Add various beans, stir, and cook until boiling, stirring occasionally. Chop okra and add it to the pot, stirring well. Continue stirring until the broth thickens. Pour more water and let it simmer. Finally, add shrimp and cook until they turn pink.
#BestEverUSATour #BEFRS #BestEverFoodReviewShow
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????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. »
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.
???? 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:
DIRECTOR/HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Nguyen Tan Khai
EPISODE EDITOR » Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANTS » Nhi Huynh, Van Ho, Steve Dao
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Italian Food in Sardinia!! LOBSTER + Fried Calamari on a Boat! | Sardinia, Italy
???????? Italian Street Food in Naples:
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SARDINIA, ITALY - Sardinia, an island with a lot of history in the Mediterranean Sea, is unlike anywhere in Italy. It’s my first time to visit this incredible island, and we’re going to explore some of the local Sardinian food, from the sea to the land, including some of the most extreme Sardinian cheese!
Friends in the video:
Edoardo Celadon (@MostOfItaly - Huge thank you to Edoardo who can arrange you the best and most authentic food experiences throughout Italy!
Jon Brownstein - Trigu Italia:
Jeffrey Merrihue:
Hamid Sepidnam:
Seafood - To begin this Sardinian food tour, we started off in Cagliari, Sardinia. It was originally going to be a fishing trip, but turned out, they didn’t really want to go fishing, and instead they had some fresh fish and and seafood on board. At first we were all a little disappointed, but the crew Chef cooked such good dishes, that it all made up for it. The fresh seafood was outstanding and the simple Sardinian preparation was delicious. One of the highlight dishes was Fregula - Semolina ball pasta with seafood and tomato sauce.
Agriturismo Fattoria Cuscusa, Gonnostramatza, Sardinia - Next up we headed into the Sardinian countryside to try a rare and dying art of roasting a suckling pig underground. You never know how it’s going to turn out as you can’t monitor it. What was most interesting to me was all the different Sardinian herbs and bushes that went into the cooking and preparation. That’s what truly made it.
But the real highlight of the day was trying Casu martzu - Sardinian sheep cheese with live insect maggots!
It was an incredible introduction to the real Sardinian food, people, and culture!
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What We Eat on a Remote Island (COOKING VLOG)
Okay, I may be the worst cook in the world, but our food here is amazing: freshly caught fish and other natural ingredients.
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Please note: I arrived on the island a few days before COVID-19 travel bans kicked in around the world. Given the choice between travelling to another country across several international airports, and potentially becoming infected, VS staying, healthy, on the Coronavirus-FREE island… I decided to stay.
Philippines OYSTER MOUNTAIN!! Best Filipino Food + Fresh Eels in Cebu!!
???????? Ultimate Filipino street food tour in Cebu:
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CEBU, PHILIPPINES - Cebu is such a fantastic food paradise and today I’m meeting up with my friends @BhenandYuri and we’re first going to harvest and eat fresh eels at a legendary restaurant. Then we’ll be going to another place that serves the freshest oysters in Cebu to eat grilled oysters and the greatest milkfish I’ve ever had. Get ready for another delicious day eating Filipino food!
Entoy's Bakasihan ( - Located on the island of Cordova, across the channel of water from Cebu is Entoy's Bakasihan. Unfortunately, the founder Mr Entoy has passed, but his family is keeping to the tradition. They have a fantastic story of supporting the local fishers of the island by buying their eels and cooking delicious recipes with them. We had the honor to go out into the ocean in the morning to see the harvesting process. Then we headed back to the restaurant, saw the full cooking process of eel soup and fried eels. We then had a seafood feast, straight from sea to table. It was a delicious meal, and highly recommended.
Total price - 950
Temyong's Talaba ( - Next up for an oyster mountain! We headed over to Temyong's Talaba where they produce their own fresh oysters. We had a chance to see how they harvest them. Then you can choose your size of oysters, they grill them up fresh and you eat them with soy sauce, vinegar and calamansi. Additionally, something I didn’t even know we were going to eat was a stuffed and grilled bangus / milkfish. I’ve had it many times before, but this was the best one I’ve ever had!
Total price - 725
Both restaurants are legendary and if you’re looking for delicious food and a unique experience, you can’t miss them when you’re in Cebu!
Thank you again to @BhenandYuri for taking me around, be sure to follow them for many more food videos in Cebu.
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Extreme Sri Lanka! Jaffna Food and the Neck Bulge Tamils!!
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1. FISH MARKET GURU NAGAR
ADDRESS: Reclamation Rd, Jaffna, Sri Lanka
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2. JOSEPH FAMILY HOME
INTERVIEWEES: MR. CALLISTER JOSEPH & MRS. JASINTA JOSEPH
????????CRAB CURRY: Pour coconut milk onto the cut crabs, then add liquid salt, tamarind juice, Jaffna curry powder, chopped onions, curry leaves, and ginger-garlic paste. Put the pot on the fire and cook for 20 minutes. Mix the curry. Add more coconut milk. Cook for 15 minutes.
????????STIR-FRIED CUTTLEFISH: Place fenugreek and fennel seeds in hot coconut oil. Add garlic and mix. Add curry leaves, chopped onions, liquid salt, and green chilies and put into the pot. Keep mixing. Place the cuttlefishes in and add salt liquid, ginger- garlic paste. Mix and close the lid. Add Jaffna curry powder and tamarind juice. Mix and allow it to cook for 15 minutes.
????????RAAL SODI (SHRIMP CURRY SOUP): Pour coconut milk into a pot with chopped onions, green chilies, salt liquid, and turmeric powder. Squeeze chopped tomatoes and put them into the pot with lime juice. Place the pot on the fire and then put shrimp into the pot. Cook for 15 minutes.
????????STRING HOPPER: Add hot water to liquid salt and pour into rice flour. Mix well. Place the dough into a string hopper maker. Stack the hoppers into a steam pot for 5 minutes.
????????JAFFNA HOPPER & COCONUT SAMBAL
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3. NALLUR BHAVAN VEGETARIAN RESTAURANT
ADDRESS: 250 Kovil Rd, Jaffna 40000, Sri Lanka
INTERVIEWEES: MR. NEELAN SIVA
????????KURUMA (MIXED VEGETABLE DISH)
????????SAMBAR
????????DOSA
????PRICE: 230 LKR/$0.62 USD per piece
????????CHILI PARROTA
????PRICE: 300 LKR/$0.81 USD per dish
#BEFRS #BestEverSriLankaFoodTour #BestEverFoodReviewShow
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????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. »
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, 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.
- - - - - - - - - - - - - - - - -
???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
LOCAL PRODUCER » Ruzaina Hadgie
PRODUCTION ASSISTANT » SAMAL BANDARA @samalbandara
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
PORKO RICO!! Extreme Countryside Cooking in the Caribbean!!
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1. PIG FARM
ADDRESS: Casa de Don Carlos
INTERVIEWEE: Carlo
????????MORCILLA: Clean the intestines. Separately, blend all of the veggies. Blend the blood to make it smooth. Cook rice. Stuff the intestines with the entire mixture.
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2. HOME OF DONA MARIA
INTERVIEWEE: Maria
????????GANDINGA (PORK STEW): Chop the organs finely (liver, lungs and heart). Chop pork meat, then add sofrito (puerto rican salsa), olives, seasoning and hot peppers and potatoes. Add to a pot and boil for 45 minutes.
???????? PATITAS DE CERDO CON GARBANZOS (PIG FEET STEW): In a pot, boil chickpeas and pig feet. Add grated plantains, squash and seasonings (cilantro and achiote).
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3. LA RUMBA BAR & RESTAURANT
ADDRESS: Yabucoa 00767, Puerto Rico
????????PASTELILLOS DE CONEJO (RABBIT MEAT PIES)
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4. HOME OF DONA MARIA
????????PASTELES: Peel potatoes, malanga, plantain and green bananas (young plantain). Grate everything and combine. Cut the plantain leaves for wrapping. Add filling on leaves and wrap.
????????LECHON
#BEFRS #BestEverFoodReviewShow
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????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. »
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.
???? 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.
- - - - - - - - - - - - - - - - -
???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Nguyen Tan Khai
EPISODE EDITOR » Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANTS » Nhi Huynh, Chantal Bieger
LOCAL PRODUCER » K Vidal Ortiz
FIELD PRODUCERS » Tamaris Cañals, Storytailors
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
How Lobstermen Trap Giant Lobsters in Maine!!
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???? SUPPORT OUR MISSION »
☕️ BEST EVER COFFEE »
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????????MAINE
1. THE LOBSTER TRAP
ADDRESS: 830 Pigeon Hill Rd, Steuben, Maine, USA
INTERVIEWEE: Victor Sokoloski / GM
Special thanks to Maine Lobster Marketing Collaborative for helping connect us with The Lobster Trap!
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2. JACOB KNOWLES' BOAT
ADDRESS: Winter Harbor
INTERVIEWEE: Jacob Knowles
YOUTUBE:
????STEAMED LOBSTER: Steam lobsters for about 12-15 minutes, depending on size. Melt butter and then add vinegar.
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3. PORTLAND LOBSTER COMPANY
ADDRESS: 180 Commercial St, Portland, ME, United States
OPERATION HOURS: 11:00AM to 10:00PM seven days a week for the summer
INTERVIEWEES: Ethan Morgan (Owner) + Carissa Fifield (General Manager)
????????NEW ENGLAND CLAM CHOWDER: Melt salted butter in a pot and stir in chopped pork until it turns golden brown. Add chopped onion and celery, gently stirring. Introduce anchovy fillet and chopped garlic, and more salted butter. Gradually add all-purpose flour, stirring continuously until the mixture thickens. Incorporate chopped clams and pour clam juice into the pot, stirring well. Add cooked diced potatoes and stir, then season with salt, white pepper, dried parsley, and basil, ensuring even distribution. Finally, pour in Half and Half, continuing to stir. Serve the dish with diced green onions.
????PRICE: $8.99
????LOBSTER ROLL: Hold the tail and gently squeeze to detach it from the head. Remove the lobster meat from the tail shells. Break the claws and extract the meat, then chop it into bite-sized pieces. Assemble the lobster rolls by placing a lettuce leaf inside the bun, creating a bed for the lobster meat, and filling the buns with the chopped lobster. Serve the lobster rolls with fries and lime, topping each roll with melted butter.
????PRICE: $25.00
#BestEverUSATour #BEFRS #BestEverFoodReviewShow
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????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. »
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.
???? 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.
- - - - - - - - - - - - - - - - -
???? CREDITS:
DIRECTOR/HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Nguyen Tan Khai
EPISODE EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANTS » Nhi Huynh, Van Ho, Steve Dao
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Indian Food in Fiji!! Unseen INDIAN FIJIAN FOOD in the Pacific Islands! ????????
???????? The Ultimate Fiji Food Tour:
???? T-shirts:
???? Ghost Chili:
SUVA, FIJI - Today we’re learning about Indians in Fiji, many of whom have been here for generations. Most arrived as indentured servants working on sugar plantations, but they brought with them their culture, customs and of course their food. Today we’re going on an Indian Fijian food tour - we’ll see how it’s similar to Indian food in Indian, and yet has its own distinct taste to Fiji!
A huge thank you to my friend Andhy Blake, he’s a TV host and Fijian producer who loves to eat and who arranged our entire trip to Fiji. Check him out
1. Zamzam Restaurant, Suva, Fiji (
To begin this Indian food tour in Fiji we’re starting at one of the most popular restaurants in Suva, Zamzam. They serve over 40 different dishes a day, with a mix of Indian Fijian, even Chinese, and halal dishes. The food is outstanding and their rotis are insanely soft. Eating at Zamzam is a must when you’re in Suva, and will satisfy all of your curry needs.
2. Babasiga Halal Bites, Nausori, Fiji
We’re continuing this tour in Nausori, where Andhy is from and to Babasiga Halal Bites, that’s legendary across Fiji for their lamb bone curry. It’s famous for a reason, it’s so tasty with just the right amount of masala.
3. Home Cooked duck masala
To finish off this Indian Fijian food tour we headed over to a friend of Andhy whose mother makes the greatest duck masala is all of Fiji! She used 2 fresh ducks, washed in turmeric, and stewed in no less than three of her own hand roasted masalas. The result was truly magical.
It was another delicious day in Fiji, learning a lot about the history of Indians and their amazing food in Fiji.
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Pitcairn Island DJI drone video of Mother & Baby Humpback whales
You are going to see the very first Drone video of a mother Humpback whale teaching her newborn to swim. We are also going on a fishing trip to catch Wahoo for dinner off Pitcairn Island of Mutiny on the Bounty fame and where the mutineers of the HMS Bounty landed in 1790.
FISH & CHIPS Mountain!! ???? ???? Best Australian SEAFOOD on the Great Ocean Road!!
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GREAT OCEAN ROAD, AUSTRALIA - Today we’re going on a tour of the iconic Great Ocean Road, and we’ll be eating some of the best Australian seafood along the way.
The Great Ocean Road is a historical highway that connects remote coastal towns along the southern coast of Australia. It was initially started as a project to create jobs for soldiers returning from WW1. The construction began in 1919 and was mostly completed when it was handed over to the government in 1936. When I visited Australia, I was excited to drive this iconic road for the majestic natural beauty - the rugged sea cliffs, the windswept coast - and probably most of all - to discover some of the best local seafood restaurants along the way.
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Here are all the places we visited on this ultimate Australian food tour:
1. Fishos Torquay - Total Price - 111 AUD (74.45 USD) - We started off in the surf town of Torquay to eat our first meal at Fishos Torquay!
2. Fish by Moonlight - Total price - 104.54 AUD (70.11 USD) - This small strip-mall restaurant proved to be one of the best meals I had in Australia - one of the best ever fish and chips!
3. Cafe Koala - Total price - 26.54 AUD (17.80 USD)
4. Apollo Bay Fishermen's Co-Op - Total price - 317.83 AUD (213.20 USD) - One of the famous seafood restaurants along the Great Ocean Road and must stop when you’re in Apollo Bay for seafood and especially rock lobsters.
5. Twelve Apostles -
One of our main sightseeing destinations was the magnificent Twelve Apostles.
6. Craypot Bistro - Total price - 152.76 AUD (102.46 USD) - We arrived in Port Campbell and had a quick Australian pub dinner.
7. Loch Ard Gorge
Finally the next morning we quickly stopped off at Loch Ard Gorge to complete our food tour on Australia’s Great Ocean Road.
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Head-Sized OYSTERS!! Aussie BBQ Surf & Turf w/ The Grill Sisters!!
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A huge thank you to the Grill Sisters ( for inviting us over for an ultimate backyard Aussie BBQ!
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And check out their cookbook!
MELBOURNE, AUSTRALIA - Welcome to the beautiful city of Melbourne! I was extremely excited to hang out with Desi and Irene, The Grill Sisters, who are extremely passionate about barbecue. Today they are cooking up some of their favorite recipes, including grilled octopus, lamb backstrap, and gigantic head sized wild Tasmanian oysters!
It’s going to be an ultimate backyard Australian food barbecue!
Thank you again to The Grill Sisters!
Although there’s so much more to learn, this was an introduction to learning what Australian food is!
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Bali’s Heartbreaking Seafood Market!! Be Careful Here!!
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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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Whitest Island In Asia? #408
Whitest Island in Asia?
I’ve never seen anything like this. It seems like every Western tourist in the world comes to live in Bali. Why?
Now that I’m finally inside, I found the answer! ????
See you tomorrow!
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