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1. SHERLOCK
ADDRESS: Sherlock, Western Australia, Australia
INTERVIEWEE: Elijah Walker + Clinton Walker + Jaden Bobby
VEGEMITE SANDWICH
PRICE: $5.00 AUD / $3.30 USD
UNDERGROUND GOANNA: In an underground pit, add a layer of snakewood cinder, then place the goanna in the hole. Add soil then add cinder on top of the soil and cook for 30 minutes.
DAMPER CAKE: Mix half plain flour and half selfrising flour. Mix them well by hand, and water. Put the dough out and start to mix it, cook on the cinder. Flip the cakes back and forth every 2 minutes

2. PARADISE NEAR KARRATHA AND ROEBOURNE
INTERVIEWEE: Clinton Walker + Gloria LeeAubrey
STUFFED KANGAROO STOMACH: Chop kidneys, spleen, and liver in chunks. Add the kangaroo backbone meat. Remove the stingy cuts. Dice onions, and potatoes. Add Garlic powder, salt, pepper, and oil. Fill in the bottom. Stuff and roll it up and seal. Grill on cinder then wrap with tin foil and place in the stove oven. Make a hole in the ground, and cinder at the bottom, and place the camp oven, and cinder on top. Cook for 30 minutes and then remove from charcoal.
DAMPER CAKE: Mix cooking oil, selfrising flour and baking flour, water together. Place it in the pot, spread them evenly by hand, and cook in the pot for 15 minutes.
KANGAROO HEART AND LIVER: Put the heart and liver in the cinder. Flip in a few seconds to make sure they are cooked from both sides
UNDERGROUND WALLAROO & KANGAROO: Set up the fire with snakewoods and river stones and grill the skin. Take out the guts and spread the blood. Cut at the end of the tails to tie. Stuff as many hot stones as possible inside the belly area. Stitch it up. Place the kangaroo and wallaroo in the hole. Cover them with hot sand first, and gradually add cinder and sand to ensure welldistributed heat. Cook for 2 hours.
#BEFRS #BestEverFoodReviewShow #BestEverAustraliaTour

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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
EPISODE EDITOR: Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Khoi Chung
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL PRODUCER » Clinton Walter | https://www.ngurrangga.com.au/
Selected tracks via Audio Network
For business inquiries: [email protected]