well up foodtubers okay mister Oliver
here in New South Wales in Australia and
I have a very extraordinary dish for
what am i eating today I’m with the
lovely James vials and we’re at B otter
kitchen or dining room yellow bar now
from Sydney now oh yeah look guys have a
look at that is a very very unusual
looking dish this is a simple dish it’s
about spent lettuce all the old letters
from the garden that you know that we
don’t we don’t want to use in salads and
stuff we take the whole lettuce when we
put it in a pan or we put it on the fire
as well and we char it right up – yep we
burn it we pickled that whole so that’s
activated charcoal the texture yeah it’s
just a nice little humble dish fun to
eat guys just to kind of get in there if
you can get the camera right in there as
I peel this away I mean what James has
done which is very clear it’s all about
textures yeah that sounds scampi would
you call that a langoustine yeah down
the bottom there’s this beautiful every
row yeah so that’s just a grapeseed oil
and and then you’ve got the pickled
leaves here yeah but if you have a
little bit it seriously is
incredibly wonderful to eat I mean what
I love about it first is like really
nothing on the planet that you eat is
black so straight away you’re sort of
like what the hell is this armed and
you’re a bit like what’s that going on
there and these little charcoal crackers
are crunchy and delicious the pickle of
the the burn gnarly lettuce we’re doing
a bit of that back home and it works so
well and I’ve got barbecue wood fire
sort of flavors going there a really
very unusual eat you know obviously the
stamping of the langoustine is naturally
sweet and gorgeous and as you sort of
roll that around the dish it just picks
up all these wonderful flavors really
really wonderful you know the flavors in
there and the ingredients are incredibly
natural and in season but I’ve never
never quite seen a dishes presented like
that but when you actually eat it oh my
god this is my second bowl all very very
good so thank you very much to me if you
get out to New South Wales please come
and see the guys here they’re doing an
amazing job click on the link below and
we’ll show you the website and where
they’re at and you can try some of their
amazing food lots of love
here in New South Wales in Australia and
I have a very extraordinary dish for
what am i eating today I’m with the
lovely James vials and we’re at B otter
kitchen or dining room yellow bar now
from Sydney now oh yeah look guys have a
look at that is a very very unusual
looking dish this is a simple dish it’s
about spent lettuce all the old letters
from the garden that you know that we
don’t we don’t want to use in salads and
stuff we take the whole lettuce when we
put it in a pan or we put it on the fire
as well and we char it right up – yep we
burn it we pickled that whole so that’s
activated charcoal the texture yeah it’s
just a nice little humble dish fun to
eat guys just to kind of get in there if
you can get the camera right in there as
I peel this away I mean what James has
done which is very clear it’s all about
textures yeah that sounds scampi would
you call that a langoustine yeah down
the bottom there’s this beautiful every
row yeah so that’s just a grapeseed oil
and and then you’ve got the pickled
leaves here yeah but if you have a
little bit it seriously is
incredibly wonderful to eat I mean what
I love about it first is like really
nothing on the planet that you eat is
black so straight away you’re sort of
like what the hell is this armed and
you’re a bit like what’s that going on
there and these little charcoal crackers
are crunchy and delicious the pickle of
the the burn gnarly lettuce we’re doing
a bit of that back home and it works so
well and I’ve got barbecue wood fire
sort of flavors going there a really
very unusual eat you know obviously the
stamping of the langoustine is naturally
sweet and gorgeous and as you sort of
roll that around the dish it just picks
up all these wonderful flavors really
really wonderful you know the flavors in
there and the ingredients are incredibly
natural and in season but I’ve never
never quite seen a dishes presented like
that but when you actually eat it oh my
god this is my second bowl all very very
good so thank you very much to me if you
get out to New South Wales please come
and see the guys here they’re doing an
amazing job click on the link below and
we’ll show you the website and where
they’re at and you can try some of their
amazing food lots of love
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