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00:03A seafood sensation this week on Creighton Coast.
00:06Welcome to one of my favourite places on the Sunshine Coast.
00:10Prawns on Pizza by the Beach.
00:12That's so good.
00:14And getting behind the scenes of the Sydney Fish Market.
00:17One, two, three.
00:19But first, I'm heading to Victoria.
00:22Oh yeah. Oh yeah.
00:25Now you all know I'm a storage Queenslander.
00:28But jeez, when I get the chance to head down south,
00:31I can't help but be blown away by the beauty of Victoria.
00:35You've got the food, the culture, the wine,
00:38then there's the bay, the forests,
00:40and of course the Great Ocean Road.
00:43In my humble opinion,
00:45the best way to see this state properly is in a van.
00:49And when it comes to RVs,
00:51the cabbage patches are on top,
00:53manufacturing 90% of the country's caravans.
00:57We love getting people to travel around Australia.
00:59We make these great units for them to enjoy this great country that we live in.
01:05Enzo and his sister Tanya own Van Cruiser Caravans,
01:08a boutique builder based in Currum Downs.
01:12Their RVs are known for their superior quality and meticulous craftsmanship.
01:17We're a true custom builder.
01:19We never make two vans the same, Scotty.
01:21Off-road is what we do.
01:23We're very good at building off-road vans in all different levels too,
01:28in suspension and comforts as well.
01:31Couples vans, family vans.
01:33People come to us and they know what they want.
01:37They know how they want it built.
01:38And we sit down with them and go through the whole process and building their dream.
01:43Enzo is personally on the floor, overseeing every join, every screw,
01:48and ensuring top quality with every van.
01:51And the van cruiser options are endless.
01:53From the practical to marble sinks, it's all top notch.
01:58I've built a van with a spa bath in it.
02:01Yeah, I have.
02:01True, true.
02:03That's a quirky one.
02:05Everything is Aussie made on site in their factory.
02:08Even down to their water tanks.
02:11Yeah, this is our Mustang.
02:12So this is a 21 foot 8.
02:14Okay.
02:16What's special about this one is it is a BCS.
02:22Talk to me.
02:23Yep.
02:23Body control system by CruiseMaster.
02:26All automatic.
02:27Really?
02:28Push the button.
02:29It just self levels and off you go towing.
02:32Adjust by weight as well.
02:35Most of the internal living on this five star caravan is on the outside.
02:38Right where you want to be.
02:41External pantries.
02:43For you all your condiments, pots, pans, everything you need.
02:46Fridge outside as well for your afternoon or midday beverages.
02:51Ice maker as well.
02:54External kitchen.
02:55Where does it stop, Enzo?
02:56It doesn't stop, buddy.
02:58And there'll be no need for you to stop touring this great country in a van cruiser.
03:02You can check them out along with a bunch of other quality Aussie manufactured brands
03:06at the Victorian Caravan and Camping Super Show being held this year.
03:10For more info, jump onto caravanshow.com.au.
03:23What makes a good prawn is a beautiful fresh one that's just come in the night before you would like
03:30them.
03:30Pretty well just cooking it properly.
03:33Stewing it a little bit longer so the flavour can get into the prawn just a bit and the way
03:37you store it.
03:38Fresh, always, yes.
03:41And you can't get fresher than here.
03:43Straight from the trawler.
03:48We have the trawler Marcang.
03:50We've owned her now for about ten years.
03:54So we go out weekly and generally sell every Thursday, Friday and the odd Saturday.
04:00Prawns, bugs, scallops and squid and stuff like that.
04:04During the week I'll go out for three or four days, collect all the prawns up, then we cook them
04:10all and store them.
04:11Then we'll come in at the end of the week and I'll set up and bag everything up, weigh it
04:15up and sell it to the customers on the shop.
04:18I have them with avocado and I also make a sauce, mayonnaise and tomato sauce together and it makes a
04:25lovely sauce to go with the prawns.
04:43This stunning shoreline is a hallmark of Queensland's Sunshine Coast.
04:47I've lived here for over a decade and I swear my love for it is everlasting.
04:53Nothing makes me feel more at home than this.
04:55Getting outside with a fishing rod in my hand.
04:58We're getting the rods in the water at Cotton Tree Holiday Park.
05:01A beachfront paradise for holiday makers who like the outdoors, much like Boyd and myself.
05:08The water's looking good, Liv.
05:09Mate, if all we needed was good water we'd have about ten fish on board.
05:13Maybe the good water's our lucky charm.
05:15Or maybe it's just...
05:18Boyd!
05:22Oh, Boyd!
05:24Here we go.
05:25You ripper! What have we got? A little finger mark.
05:27A little finger mark?
05:28That's lovely. I'm not going to touch it for you mate, you're going to have to do that.
05:30Watch out for this spine.
05:32Well done mate!
05:34Do you want to give him a kiss?
05:36I'll pass.
05:37You'll pass? Righto!
05:39Back into the water we go.
05:41See you mate.
05:42Yep, off you go.
05:48We're bringing these guys back to camp and into our Kokoda X-Core MIA.
05:53This beast could be your new home away from home.
05:56The whole family can enjoy this spacious van with a full length bed and double bunk.
06:01It's got the capacity to go off grid with state of the art solar and battery systems, plus an extra
06:07water tank.
06:07But that's not all.
06:13It's part of Mata's Cars for Cancer's latest prize pack, along with the Toyota Land Cruiser Sahara ZX,
06:19Meander Wild Caravan styling and $125,000 of cashable gold bullion.
06:30Liv, how good are we going in this latest Mata's Cars for Cancer prize package?
06:35The four wheel drive, a big part of the prize package.
06:37Oh, isn't it?
06:38Everywhere you look in this cabin.
06:39Luxury.
06:40Yes!
06:41Yes!
06:42And sophistication.
06:43100%, look at it.
06:44So much space.
06:45We've got the roof rack, we've got the bull bar, and of course the seven pin off-road towing kit
06:49for the caravan.
06:50Man, I did notice something else in the back here.
06:52Oh, the screens!
06:53How good are they?
06:54I mean, perfect for when you're doing those long road trips.
06:56See Liv, it's not all about adventure.
06:59I think people really want, you know, better experiences as well.
07:02The prize pack is full of little luxurious extras.
07:06And the pizza oven too.
07:08Is that a first?
07:11I think it might be a first, yeah.
07:12Yeah, I don't recall a pizza oven being on offer before.
07:15I think it's very cool.
07:17All this talk is making me hungry.
07:19The Lullabar Fish Market is here to help.
07:22Welcome to one of my favourite places on the Sunshine Coast.
07:25Oh, I could see why.
07:26Yeah.
07:27This looks fantastic.
07:30Peter has been serving up the locals here for years.
07:34I've been in the shop since COVID.
07:35And, you know, we just endeavour to bring the freshest, most local seafood we can.
07:40The colour of the salmon.
07:41Beautiful.
07:42Unbelievable.
07:43I was a grizzly in a previous life.
07:44You just want to eat them raw?
07:46100%.
07:47For me, it would be anywhere off that centre part of the fish.
07:50Because it has that nice belly fat on it as well.
07:53Incredible.
07:53Well, you've sold me on the salmon.
07:55I'm thinking prawns as well.
07:56Perfect.
07:58Calamari.
07:58Calamari.
07:59And caviar.
08:00Excellent. I could do that for you.
08:01Okay.
08:02Give me just one moment, I'll pack it all up for you.
08:03You legend. Thank you.
08:08Back at the van.
08:09We're getting ready for lunch.
08:13Okay, Liv.
08:15Please explain.
08:17I've been sprung.
08:18Okay, you're on to it.
08:19Seafood pizza.
08:20Look at the setting.
08:21Yes.
08:21Does that make sense that we have all of our beautiful fresh seafood.
08:24We can pop it on a pizza.
08:25It's easy to do in a camping setup.
08:27Do you like a thin crust or are you more of a-
08:28That's a good question.
08:29A thick crust guy.
08:30You know, I mix it up a bit.
08:31Okay.
08:31I don't mind.
08:32Surprise me.
08:32But I think maybe today because, you know, big day.
08:35Fishing.
08:35Yep.
08:35Touring around, we should probably go thin crust and cook a bit quicker.
08:37What do you reckon?
08:38Okay.
08:38I like that idea.
08:39Okay.
08:39So, I'm well warmed up after that big finger mark that I brought.
08:45Yeah, mate.
08:46I've made a few pizzas in my time.
08:48Right.
08:49Is that because you haven't caught many fish?
08:50Is that why you revert back to the pizza?
08:52It's not bad, is it?
08:55That's looking good.
08:56Go.
08:58All right, Boyd.
08:59It's time for our sauce base.
09:01Yes.
09:01So, I'm going to squirt a bit in the middle and then with the back of the spoon.
09:03Spread it out.
09:04I would say in a circular motion, but for you, you're going to go in a triangular motion.
09:09I've got a flight path on mine.
09:11Right, off you go.
09:12Decorating.
09:18Next thing is our cheese.
09:20And then once we've done the cheese, we're going to pop them over into the Weber for five minutes or
09:25so.
09:25And then when we pull them out, we can do a bit of basil.
09:29Our cheese is melted, crusts are golden and ready to be enjoyed.
09:33They look too good to eat on our own.
09:35So, we've invited MARTA researcher, Dr. Brian Gabrielli over for lunch.
09:42Oh, what are you doing?
09:44Cheersy.
09:45That's so good.
09:46Tasty.
09:47What's a day in the life in your job like?
09:48What is it that you do?
09:50I've got a lab with researchers and doing data analysis, writing papers.
09:56I mean, thank you for all your fantastic work, Brian.
09:58And of course, thank you to the supporters as well.
10:00It feels vital, cancer research.
10:02It goes towards new equipment.
10:03It goes towards patient care for so many in the community.
10:05When you do cancer research, this is something that can really change the way people around the world are treated.
10:11Get behind this incredible cause for just $30.
10:15The winner will take home this entire prize pack worth more than $476,000.
10:21Get in fast.
10:22The winner will be drawn on the 18th of March.
10:24Visit the MARTA Cars for Cancer website for more.
10:34We're cruising along the Clarets River in the north coast of New South Wales.
10:39I've hired a tinny from Grey's Marine.
10:42And when you're on holiday here, it's the best way to wet a line.
10:53Not sure if I'm going to catch enough for dinner, but I'll certainly catch enough.
10:56To keep my heart happy.
11:00And I'm quickly finding out this special place is full of surprises.
11:07No joy today.
11:11Oh, you are kidding me! Just as I said no joy!
11:15I've been sitting here for an hour feeding these guys.
11:17Almost gone through a packet of prawns.
11:19And now finally, the reward.
11:21A beautiful little healthy brim.
11:23Popping back in to live another day.
11:25Off you go.
11:29Where the Clarence River meets the ocean, there's a laid back coastal town that is the makings of the ultimate
11:37family holiday.
11:39Delightfully simple, yet elegant.
11:41The seaside getaway of Yamba is a great getaway.
11:48And I've found a place I think you love.
11:59NRMA Blue Dolphin Yamba Holiday Resort has my vote for the next few days.
12:05And with an outlook like that, how could you say no?
12:10The convenience of being so close to town, Yamba is a beautiful spot.
12:15So great for fishing, surfing, all ages.
12:24From villas with breathtaking water views to one bedroom cabins right near the pool, as well as spacious caravan and
12:33camping sites.
12:34Blue Dolphin caters to travellers of all kinds.
12:37My newest mate, Nicky, is the manager here.
12:42It is kind of like the olden days, isn't it?
12:44Where you sit here and you do just see all kids running around playing everywhere.
12:48Yeah.
12:49Because it is that contained environment.
12:50Yeah, you do.
12:51And there's an endless amount of facilities as well.
12:53So they sort of just go and wander off and play on the climbing wall or out on the go
12:59-karts.
13:00I think the adults like that the kids are being entertained.
13:03Well, happy kids is a happy family, isn't it?
13:05That's exactly right.
13:11From the push-karts.
13:13You think this looks ridiculous? You should see the cameraman.
13:18To the games room.
13:20Putt-putt.
13:22Jumping pillow.
13:25And endless water slides.
13:27Everyone here is entertained.
13:35But the biggest playground here is the Clarence River.
13:39Bring your boat and tie it off to the jetty or fish it for hours on end.
13:54The pool bar, cafe and on-site restaurant is top notch.
14:01But if you're staying at the Blue Dolphin, you might find yourself spending lots of time right here.
14:12Up for adventure?
14:14Take on the high seas.
14:16Glen from Yamba Fishing and Charters will absolutely sort you out.
14:21In the spot, fingers, legs, palms, everything crossed.
14:27A nice snapper there on the bottom.
14:28Snapper.
14:29Beautiful.
14:29Beautiful fish.
14:31Look at that.
14:33Isn't that a beautiful size?
14:35I'm happy with that.
14:36Are you?
14:37Yeah.
14:38It's not really.
14:38Yeah.
14:39It's so nice.
14:49Oh, that's a better size, Glen.
14:52Great fish this one.
14:54Yamba.
14:55Wow.
14:55You have delivered.
14:59What a place.
15:01All on nature's doorstep.
15:08Considered by many to be the home of seafood in Australia.
15:12Handling over 100 species and around 50 tonnes on average a day.
15:17Welcome to the Sydney fish market.
15:19While there's hustle and bustle everywhere, Gus takes me behind the scenes for the action of an auction.
15:25It's a one-stop shop, you know, the local fish shop owners.
15:29In fact, I shouldn't be saying local anymore because when we look at our buy numbers,
15:33and obviously you can see some buyers sitting in the stand,
15:35but that's not all the buyers participating in this morning's auction.
15:38There are buyers that'll be sitting elsewhere around the building, remotely bidding.
15:42Wow.
15:42There are some, you know, in their offices in Melbourne.
15:44They said we have buyers in Melbourne, South Australia.
15:46So sitting, so all electronic bidding.
15:48Bidding through their laptops at the moment.
15:50And so they're bidding.
15:53So that's happening live as we're staying here.
15:55So how do you know what seafood, do they look at the big...
15:58They basically go on the information that we presented in advance of the auction.
16:01So we call them a catalogue.
16:02Yes.
16:03So they'll pan through the catalogue and see what's available for the day.
16:06Is seafood coming from all around the country?
16:07They are.
16:08There it is.
16:09Look, about 50% what we sell is New South Wales.
16:12You'd have to get some good Queensland monies now and then.
16:16Most of the, quite a fair bit of the muddies you see on the floor this morning are out of
16:20Queensland.
16:20There you go.
16:21Let's talk the future.
16:22Yep.
16:22I hear a little whisper there.
16:24Oh, it's been more than a whisper.
16:25Probably the worst kept secret.
16:26The worst kept secret.
16:28Look, it's fair to say that, yeah, we probably should have been in the market by now.
16:32But it's quite an impressive building, quite a significant engineering feat.
16:37We're proud of it in the sense that it's only the second time in the history of Sydney
16:40that an approval was granted to any construction over Sydney Harbour.
16:45Okay.
16:45The first one was the Opera House.
16:50Before the move, it's a chance to get a look at what makes the original building
16:53such a spectacular sight for seafood.
16:56A little technical thing.
16:58Yeah.
16:58You notice the light slightly different here.
16:59Yes, yeah.
17:00And the reason is those lights are quite specific.
17:02It helps the buyers see the colour.
17:04Okay.
17:04And anything else they're looking for in the flesh better.
17:06I'm thinking sashimi.
17:07Yeah, it is.
17:08Sushi.
17:08But I can see the little cuts here.
17:10That's right.
17:10What is that for?
17:11Okay.
17:12So, it's something that we do.
17:13It's quite common.
17:15Tuna markets are rather well.
17:16They do it differently from market to market.
17:18In Australia, we tend to cut the tail.
17:20Okay.
17:20And the reason for that cut, you cut it, leave it for about an hour or so,
17:24and come back and look at it.
17:25Because by that time, the flesh has had time to oxygenate, so they get oxygen into it.
17:28Okay.
17:29That's when you see the full colour of the flesh.
17:32And so, one of these buyers are looking, and I noticed this chap earlier,
17:35who's looking quite carefully at a particular fish.
17:37Yes.
17:37He was probably detecting a little bit of fat.
17:39Okay.
17:40And so, obviously, fat.
17:42These are yellow fin.
17:43You generally don't get oil in them.
17:45Occasionally get fat.
17:46So, this goes back to the fishermen handling their catch right.
17:49It does, yeah.
17:50We hear and often see how they bleed them, they ice them, they do all that right.
17:54And this is why.
17:55That's why.
17:56Because at the end of the day, they want to present the fish.
17:58In the best.
17:59As the muscle only, without anything that's going to detract away from the flavour.
18:03So, I hear the rumours that people can pay thousands for a tuna.
18:05Just one jumped at mine.
18:06Yes, it does.
18:07It was two Christmases ago.
18:08Yeah.
18:08The big eye, about a 60 plus kilo of fish, $102.10 a kilo.
18:12Six odd thousand.
18:14Six odd thousand.
18:14For one fish.
18:15For one fish.
18:16$6,000.
18:17I bet they add that slowly.
18:20Get Fish, located at the Sydney Fish Markets, secure most of their seafood fresh from the auction.
18:26Co-owner Frank walks me through what happens next.
18:29So, we're in the hut.
18:31This is where it all happens.
18:32This is where it all happens, right?
18:34So, these are all the fine dine restaurants come to order their fish.
18:37Okay.
18:37From Get Fish.
18:38So, we've got all under the temperature control.
18:41And while we're in, this is the pick-up.
18:42Come here, champion.
18:43Come here, I just want to show you the creptocase down with your shirt.
18:45No tuna, no light.
18:47Lunch.
18:48Yeah, feel that.
18:49Yeah, that's a fact.
18:50In through this way, guys.
18:52Okay.
18:52This is the filming room here.
18:54Oh, wow.
18:55They start at midnight.
18:56They're all here at midnight.
18:57Some come in at maybe 11 o'clock.
18:59And they sit here on the bench, mate.
19:01And they go, ah, this is the engine room of the industry.
19:03Yeah, okay.
19:04And it's all done on the drive bench, so we don't waterlog the fish.
19:07That means a lot to a good chef.
19:08So, where are the fillets ending up?
19:10They end up in all top restaurants in Sydney.
19:13Wow.
19:13And do you find whole fish is more popular than filleted fish or fillets?
19:18Um, depending on who your client is.
19:20A lot of, there's, the old days, everyone would buy their fish whole.
19:24Yes.
19:24And chefs would go in there and they'd cut it themselves.
19:26Yeah.
19:27Nowadays, mate, um, it's cost of labor, et cetera.
19:32We basically process it for them.
19:34So, we'll fillet it here.
19:35All they have to do is portion it.
19:37Easy, mate.
19:38You're making it easy for them, mate.
19:39Easy for them, mate.
19:43Lovely Theresa here.
19:44She's my oyster queen.
19:46She looks after all our oyster customers.
19:48And who's the fussiest person you know about oysters?
19:51Me.
19:53All right.
19:53So, I buy all the oysters for the company.
19:56Geez, that's quick.
19:58I'm as big an oyster fan as Frank.
20:00But with so many, there's bound to be a species I'm yet to try.
20:04So, this is a Miyagi oyster.
20:06This is a raw Miyagi oyster.
20:08From?
20:08Burma Bay in Tasmania.
20:10So, I mean, a lot of oysters never had one of these.
20:12You've never had one of these.
20:13And the reason why these are unique, very shallow waters, a whole lot of seagrass.
20:18So, these guys here, these suckers, they feed on algae-driven nutrients.
20:22Seagrass, plenty of algae.
20:23They pump 43 litres of water every 24 hours.
20:27They're a machine.
20:27They're an amazing filter.
20:29And so much algae, they're producing this amazing flavour.
20:33So, for semi-gorses, normally short and sharp and off the palate.
20:37This sits a little longer, a little more complex.
20:39A little bit fatter.
20:40A little bit fatter.
20:41A little bit stonkier.
20:42Look, I need to get it down.
20:44Before we do, Frank, I've got to say goodbye to Quickie Coast for today.
20:47Hopefully, you've enjoyed the show because, for me, this has been absolutely mind-blowing.
20:51Be sure to follow us on Facebook and Instagram.
20:53And 7 Plus is where you can catch up on any episode you may have missed.
20:57Miyagi Oyster.
20:57One, two, three.
20:59Yoo-hoo!
21:02Oh, yeah.
21:03Oh, yeah.
21:05Oh, yeah.
21:29Okay, family, your shirt.
21:30No tuna, no light.
21:32I love it.
21:33Yeah, feel that.
21:34Yeah, that's a fake.
21:35All right.
21:35All right.ally,
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