1. We can debate the best fish in Australia but I can back him up if he says barramundi. 2. not a big fan of beetroot but I could eat it inside a burger; agree that it is infrequent. 3. Rarely have eaten roo but I would back him up. 4. They forgot to chop the lamington into squares before dipping in the chocolate! yes, I prefer my lamington with jam. 5. Let's give him another gold star for not saying ketchup! I prefer my pie with tomato sauce; unless it is the wagyu beef and broccoli pie. 6. I haven't eaten a pav in 20 years; I've always gone for the cheesecake. 7. I love the sausage rolls from Pie Face when on the road. 8. let's add lemon slice, chocolate crackles, honey joys and Anzac biscuits to his list! The content creator did a great job with his video 9/10.
I was pretty impressed! I can’t comment on the barramundi though, sounds like I’ll have to try it some day!! I think you’re right about cheesecake, although it has to be the good old fashioned lemon cheesecake made with Philly cheese, sweetened condensed milk & real lemons! Yep he should have, at the very least, included chocolate crackles!
I like Barra but I love Smooth Dory because it is so tender .I don’t eat burgers anymore but I like beetroot in my burgers .I helped Mormons make home made lamingtons and we ate the ones that didn’t turn out so well . We ended up feeling sick because we ate too much . I couldn’t eat them for a long period of time lol
I’ve not had Dory either!! I grew up catching fresh flathead & trevally & so only like freshly caught fish, that’s kind of limited my fish eating experiences… Yep, I can remember when the choir that I was in did a lamington drive one year, we all ended up with our families buying loads of lamingtons & we ate so many! To this day, while I don’t mind the occasional lamington, I won’t go out of my way to get one, if there are other options, then I’ll probably skip the lamington!
He forgot 'go could ya go could ya go a chico roll'. Geez just gave my age away, I remember a holden panelvan in that add and long hair and tight stubby shorts. Still buy a box of frozen chico rolls at Foodworks each week. A pie without mardy sauce is like a fried egg without mardy sauce, should be illegal. Barramundi in restaurants is usually frozen and often from Thai fish farms fed on pellets. Can't go past Tailor just caught, wrapped in foil with just butter and lemon and chucked in the hot coals or oven. Delicious. Only red meat I eat is roo, except meat pies if thats meat, tastes good whatever it is. Has to be cooked correctly and never well done or over cooked. Becomes dry rubber if well done. Grandmother's know how to overcome these cooking challenges us mere mortals have and everything they cook is a winner. Actually got roo minute steak out to cook up pretty soon. Also left out was a chip sanga, hot chips or smiths crisps both equally yumyums. Make this the last. Vegemite. I'll sit down with a spoon and eat a jar in a night but on a sanga or toast I can't eat anything more than a smidge over chunks of butter on bread or a block of melted butter on toast. Looks like a jar of Vegemite on that sanga shown too. Lamos yehnah, not my favourite.
Ah, fresh caught fish in foil with butter & lemon! I use lemon pepper, but still the best way to cook a fish!! I can’t believe that I forgot Chico rolls (especially since they apparently originate from Bendigo!!) I used to eat vegemite straight from the jar years ago, I couldn’t now though, gotta be mixed with butter now for me!
22:28 NAh I can go that thick with the vegemite on a rye cruskit but I have been eating it since I was a child. He missed the good old Rissole ( looks like a meat patty but would have heaps more flavour) that is originally French. Rissole meat wrapped around a bamboo skewer and put over the fire is another way to make a sort of sausage.
@@CheekyKoala Add Mother of herb to your rissoles. It makes it heaps better. It is a mexican herb that looks like a succulent. I still grow it from a cutting of my Mother's plant.
Barramoondi is indeed popular up here. 😂 I love his accent. I am wondering if its a mixed accent, maybe came from a ESL background, learnt 'American English' as most do overseas for some reason, moved to the US or if first generation and has the mash up of sounds. Best barramundi dish is with macadamias and honey. It is one of my favourites. We don't really get trevally where I live. Sounds good though. I am checking the local pubs online menus and it's mostly barra, salmon or 'white fish'. One has coral trout.
I had wondered if perhaps he had a Japanese background, hence the slight difference in the accent. Barra with almonds & honey sounds so utterly delicious! I’ve not had many pub meals since moving to Victoria, but in Tassie, the choice of fish is usually flathead, trevalley or some hideous frozen offering…. I’m a bit of a fish snob though, having grown up in a family where we caught our own fish, so if I can’t confirm that the fish was caught fresh in the past 24 hours, I won’t have it…
Oh, yeah! No thanks! I might have to try & find some fresh Barra at the vic markets (although then there’s the 2 & half hour drive back home again…. Maybe on my next road trip!
Mullberries are on the go at the moment and if you don't have a tree you most likely won't get any. The Rosella. If you don't grow it you will be lucky to get any jam. I always get hit up about my duck eggs. If you don't own a duck you won't get duck eggs. The season is so short that they are not commercial. They are great for cake making.
Yep! We kept ducks when I was a teenager; fluffiest cakes ever when you use duck eggs! Shhh! Don’t remind me about mulberries: my grandmother had the biggest mulberry tree & we used to love going down to pick mulberries (we always ate more than what we took back up to the house….) I miss mulberries!!
@@CheekyKoala MY mother used to get us to pick those weed blackcurrants. She would say if you can fill this tub I will make a pie. I think it was to keep us busy. I still let them grow because they feed the Queensland fig bird and the storm birds. They are related to the tomato.. I was going to say the baramundi he speaks of commercially would be the silver and golden perch that are grown in fish farms different to the real barramundi. They look the same almost.
Yeah, blackberries are everywhere in Tassie. When I moved to Victoria & saw them being sold in the fruit & veg section at supermarkets, I was kind of stunned, to me it just seemed wrong to actually pay for blackberries 😂😂😂
I see plenty of Barra around Sydney. It's not the most common, but it's there. My favourite is trout, but you can't buy that, you have to catch it yourself. I definitely have beetroot on hamburgers -- the best hamburgers are made by little Greek men in fish n chip shops.
I’ve only had trout a few times, I don’t think I cooked it the best way possible though, because it didn’t really excite me 🤷♀️ Definitely the best burgers come from Greek fish n chip shops & at the same time, the best toasted sandwiches come from the same shops, cooked straight after a burger, before the grill has been cleaned!!
Barramundi is great when fresh, less so if imported from China. You can get it from Aldi. Coral trout, Red Emperor, Spanish Mackerel, Golden Perch, Fingermark, Mangrove Jack, Cod, Bream, Whiting, Sole, & Snapper are also popular in Qld & we do have flathead and trevally as well. You have to bleed the latter or the iodine taste permeates the flesh. Tasmanian Salmon is great too. Not sure if it originates from Europe or North America. Most fish tastes better with lemon juice, salt and or pepper. Not a fan of fairy bread, but I probably liked it as a kid. Beetroot with a burger doesn't bother me. I won't say no if it's offered. I've seen kangaroo meat on sale in Coles but never tried it. Apparently quite healthy. I think the well done cooking is to kill any parasitic worms? Lamingtons are great with tea & coffee, with or without jam. Meat pies are good in winter months or at outdoor bbq's. Tomato sauce, Worcestershire, or BBQ sauce, depending on the filling. Pavlova with mixed fruit is great. Sausage rolls definitely require tomato sauce. Vegemite is good on toast with butter BUT in small doses.
Seems like Atlantic Salmon is farmed salmon in Norway, UK and eastern Canada / N.E. USA. It's now farmed in Chile, Scotland and Tasmania. The US huge demand for Atlantic salmon can't be matched with the meagre US supply so most is imported from Europe and Chile.
If it’s fresh fish, then I always cook it in foil with butter & lemon pepper! You’re probably right about cooking the roo meat right through to kill parasitic worms, apparently they’re riddled….
meat pies without tomato sauce are a travesty !!! never seen a pink lammo, oh cheeky ya gotta try some barra best fish ever!! i like to have fun with buying some barra , if its Wednesday for example i ask for 2 day old fish , then when they give me a funny llook i say well todays Wednesday this is barra-Monday lol
@@CheekyKoala yeah same here, i used to do aquaponics ie a system where the water from the fish tank is run through grow beds with vegies and certain "herbs" and therefore cleaned for the fish, i had Jade Perch which the CSIRO produced the most omega 3,6, 9, etc than any other fish, so if i wanted a fish for dinner all i had to do was get a net and catch a fish , they were so fresh they were still wrigging on the fry pan ;-) theres some poms that seem ok ruclips.net/video/FfG-knjoxFs/видео.htmlsi=d61GKmBhEI0ePZOg
Lamingtons do have to have the chocolate all around and I am also partial to jam in the middle. Pink lamingtons? I had to google that, yeah nah. 😂 I agree with everything he said about the meat pie, makes me want to have one. I haven't heard anyone say no sauce. Got to have some tomato sauce. I wouldn't add it to a chicken pie or some of the more out there flavours, but your basic meat pie yes. I love pavlova, my favourite dessert. Hard to get though, most pubs up here don't have it.
Yeah, pink lamingtons are a travesty, if you ask me!! I’m also suddenly hanging out for a meat pie, I think I’m going to have to head down to Woolies & buy a pack of national pies…
Thankfully, one of the first things i learned to cook was pav, so it doesn’t bother me too much that it’s hard to find even in pubs. For me, a good pav is on par with homemade lemon cheesecake…
I wouldn't put a kids party food on a list of a countries food, for adults to try, as iconic as it is. Or maybe that is just me being old. 😂I had to go back to catch that "toast" I completely missed it. Ouch. I have not seen beetroot mixed into the meat that way. It's always pickled slices. I am not keen on beetroot prefer a slice of pineapple instead. It is quite popular on burgers up here, both beetroot and pineapple. I have heard kangaroo steak should not be overcooked or it gets tough. Bush roo IDK. I would be a bit nervous about that as a steak, probably minced up and like you said in a patty and well cooked sounds safer.
American's find the whole sausage vs hotdog thing a mystery. I don't think i have seen one yet that gets it. I would take a snag over a hot dog any day. You can get low quality sausages but you can also buy nice ones at a butcher, but hotdogs just tastes like rubbish. And no roll, got to be a slice of bread if you are going to have it in bread and not just have it on your plate.
4:06 Coral Trout is the top fish for eating and it is exported heavily. For me the Finger mark beats the Barramundi. A good Thread fin Salmon is also up there for top eating fish.
@@CheekyKoala seasonal up here in Queensland. In the cold months the Salmon come up or come in. The Flathead are in their breeding season at the moment so they are easier to catch. I used to look for the blue butterfly swam but they haven't swarmed in a few years. When I see the blue butterfly I know the Queenfish were around. Some fish you cannot freeze so they get a bad name when people try to freeze them. Just catch what you need and eat it then catch more. Fish don't breed in the freezer.
@@CheekyKoala OH yeah when I used to work at the mines a bloke said to me do you know what fish tastes like? I looked at him. I said I know a bad one. I tasted the fish they cooked him and it tasted like mud. I said that is some fresh water fish that they caught in a puddle. It was crap.
Exactly! I grew up in a family where the only time we ate fish was after we’d been out & caught it ourselves! To this day, I just don’t like store bought fish because it tastes old!
It’s fair enough saying baramoondy is a favourite fish. Warm water fish so a favourite in the north. King George whiting and garfish are great cold water fish. The problem with American pronunciation is u is pronounced as oo. Tuesday is Toosday. Then there’s the silent h in herbs. That’s a classic. Nothing like putting some erbs on my baramoondy. WT Really butcher the language at times but then again Australians can’t decide which way to pronounce tomato and potato. Rock star eater though. Give me a break on the ego terminology.
1. We can debate the best fish in Australia but I can back him up if he says barramundi.
2. not a big fan of beetroot but I could eat it inside a burger; agree that it is infrequent.
3. Rarely have eaten roo but I would back him up.
4. They forgot to chop the lamington into squares before dipping in the chocolate! yes, I prefer my lamington with jam.
5. Let's give him another gold star for not saying ketchup! I prefer my pie with tomato sauce; unless it is the wagyu beef and broccoli pie.
6. I haven't eaten a pav in 20 years; I've always gone for the cheesecake.
7. I love the sausage rolls from Pie Face when on the road.
8. let's add lemon slice, chocolate crackles, honey joys and Anzac biscuits to his list!
The content creator did a great job with his video 9/10.
I was pretty impressed! I can’t comment on the barramundi though, sounds like I’ll have to try it some day!!
I think you’re right about cheesecake, although it has to be the good old fashioned lemon cheesecake made with Philly cheese, sweetened condensed milk & real lemons!
Yep he should have, at the very least, included chocolate crackles!
@@CheekyKoala Homemade lemon meringue pie using sweetened condensed milk is usually a favourite.
Definitely my favourite!!
I like Barra but I love Smooth Dory because it is so tender .I don’t eat burgers anymore but I like beetroot in my burgers .I helped Mormons make home made lamingtons and we ate the ones that didn’t turn out so well . We ended up feeling sick because we ate too much . I couldn’t eat them for a long period of time lol
I’ve not had Dory either!! I grew up catching fresh flathead & trevally & so only like freshly caught fish, that’s kind of limited my fish eating experiences…
Yep, I can remember when the choir that I was in did a lamington drive one year, we all ended up with our families buying loads of lamingtons & we ate so many! To this day, while I don’t mind the occasional lamington, I won’t go out of my way to get one, if there are other options, then I’ll probably skip the lamington!
He forgot 'go could ya go could ya go a chico roll'. Geez just gave my age away, I remember a holden panelvan in that add and long hair and tight stubby shorts. Still buy a box of frozen chico rolls at Foodworks each week. A pie without mardy sauce is like a fried egg without mardy sauce, should be illegal. Barramundi in restaurants is usually frozen and often from Thai fish farms fed on pellets. Can't go past Tailor just caught, wrapped in foil with just butter and lemon and chucked in the hot coals or oven. Delicious. Only red meat I eat is roo, except meat pies if thats meat, tastes good whatever it is. Has to be cooked correctly and never well done or over cooked. Becomes dry rubber if well done. Grandmother's know how to overcome these cooking challenges us mere mortals have and everything they cook is a winner. Actually got roo minute steak out to cook up pretty soon.
Also left out was a chip sanga, hot chips or smiths crisps both equally yumyums.
Make this the last. Vegemite. I'll sit down with a spoon and eat a jar in a night but on a sanga or toast I can't eat anything more than a smidge over chunks of butter on bread or a block of melted butter on toast. Looks like a jar of Vegemite on that sanga shown too. Lamos yehnah, not my favourite.
Ah, fresh caught fish in foil with butter & lemon! I use lemon pepper, but still the best way to cook a fish!!
I can’t believe that I forgot Chico rolls (especially since they apparently originate from Bendigo!!)
I used to eat vegemite straight from the jar years ago, I couldn’t now though, gotta be mixed with butter now for me!
22:28 NAh I can go that thick with the vegemite on a rye cruskit but I have been eating it since I was a child. He missed the good old Rissole ( looks like a meat patty but would have heaps more flavour) that is originally French. Rissole meat wrapped around a bamboo skewer and put over the fire is another way to make a sort of sausage.
Oh, like a rissole damper! That sounds really yum!
@@CheekyKoala Add Mother of herb to your rissoles. It makes it heaps better. It is a mexican herb that looks like a succulent. I still grow it from a cutting of my Mother's plant.
Oh, that sounds really yummy!
Barramoondi is indeed popular up here. 😂 I love his accent. I am wondering if its a mixed accent, maybe came from a ESL background, learnt 'American English' as most do overseas for some reason, moved to the US or if first generation and has the mash up of sounds.
Best barramundi dish is with macadamias and honey. It is one of my favourites. We don't really get trevally where I live. Sounds good though. I am checking the local pubs online menus and it's mostly barra, salmon or 'white fish'. One has coral trout.
I had wondered if perhaps he had a Japanese background, hence the slight difference in the accent.
Barra with almonds & honey sounds so utterly delicious!
I’ve not had many pub meals since moving to Victoria, but in Tassie, the choice of fish is usually flathead, trevalley or some hideous frozen offering…. I’m a bit of a fish snob though, having grown up in a family where we caught our own fish, so if I can’t confirm that the fish was caught fresh in the past 24 hours, I won’t have it…
@@CheekyKoala You really would not like unrefresh barra, it gets this dirty fish taste to it.
Oh, yeah! No thanks! I might have to try & find some fresh Barra at the vic markets (although then there’s the 2 & half hour drive back home again…. Maybe on my next road trip!
Mullberries are on the go at the moment and if you don't have a tree you most likely won't get any. The Rosella. If you don't grow it you will be lucky to get any jam. I always get hit up about my duck eggs. If you don't own a duck you won't get duck eggs. The season is so short that they are not commercial. They are great for cake making.
Yep! We kept ducks when I was a teenager; fluffiest cakes ever when you use duck eggs! Shhh! Don’t remind me about mulberries: my grandmother had the biggest mulberry tree & we used to love going down to pick mulberries (we always ate more than what we took back up to the house….) I miss mulberries!!
@@CheekyKoala MY mother used to get us to pick those weed blackcurrants. She would say if you can fill this tub I will make a pie. I think it was to keep us busy. I still let them grow because they feed the Queensland fig bird and the storm birds. They are related to the tomato.. I was going to say the baramundi he speaks of commercially would be the silver and golden perch that are grown in fish farms different to the real barramundi. They look the same almost.
Yeah, blackberries are everywhere in Tassie. When I moved to Victoria & saw them being sold in the fruit & veg section at supermarkets, I was kind of stunned, to me it just seemed wrong to actually pay for blackberries 😂😂😂
I see plenty of Barra around Sydney. It's not the most common, but it's there. My favourite is trout, but you can't buy that, you have to catch it yourself. I definitely have beetroot on hamburgers -- the best hamburgers are made by little Greek men in fish n chip shops.
I’ve only had trout a few times, I don’t think I cooked it the best way possible though, because it didn’t really excite me 🤷♀️ Definitely the best burgers come from Greek fish n chip shops & at the same time, the best toasted sandwiches come from the same shops, cooked straight after a burger, before the grill has been cleaned!!
Barramundi is great when fresh, less so if imported from China. You can get it from Aldi. Coral trout, Red Emperor, Spanish Mackerel, Golden Perch, Fingermark, Mangrove Jack, Cod, Bream, Whiting, Sole, & Snapper are also popular in Qld & we do have flathead and trevally as well. You have to bleed the latter or the iodine taste permeates the flesh. Tasmanian Salmon is great too. Not sure if it originates from Europe or North America. Most fish tastes better with lemon juice, salt and or pepper. Not a fan of fairy bread, but I probably liked it as a kid. Beetroot with a burger doesn't bother me. I won't say no if it's offered. I've seen kangaroo meat on sale in Coles but never tried it. Apparently quite healthy. I think the well done cooking is to kill any parasitic worms? Lamingtons are great with tea & coffee, with or without jam. Meat pies are good in winter months or at outdoor bbq's. Tomato sauce, Worcestershire, or BBQ sauce, depending on the filling. Pavlova with mixed fruit is great. Sausage rolls definitely require tomato sauce. Vegemite is good on toast with butter BUT in small doses.
Seems like Atlantic Salmon is farmed salmon in Norway, UK and eastern Canada / N.E. USA. It's now farmed in Chile, Scotland and Tasmania. The US huge demand for Atlantic salmon can't be matched with the meagre US supply so most is imported from Europe and Chile.
If it’s fresh fish, then I always cook it in foil with butter & lemon pepper!
You’re probably right about cooking the roo meat right through to kill parasitic worms, apparently they’re riddled….
Yep, Tassie salmon is Atlantic salmon, so very divine when you get it fresh from the salmon factory down at Southport!
Barramundi would be one of my favourite fish to eat. And is popular in Melbourne restaurants.
I’m definitely going to have to find somewhere to try it, so many people are telling me that it’s good!
meat pies without tomato sauce are a travesty !!! never seen a pink lammo, oh cheeky ya gotta try some barra best fish ever!! i like to have fun with buying some barra , if its Wednesday for example i ask for 2 day old fish , then when they give me a funny llook i say well todays Wednesday this is barra-Monday lol
I really do need to try barramundi by the sound of it!! As for the “dad joke” 😂😂
@@CheekyKoala It has to be fresh though, if it's a bit old it gets a dirty fish taste to it.
I’m a fish snob! Unless I know that it has been less than 24 hours since a fish was caught, then I won’t touch it….
@@CheekyKoala yeah same here, i used to do aquaponics ie a system where the water from the fish tank is run through grow beds with vegies and certain "herbs" and therefore cleaned for the fish, i had Jade Perch which the CSIRO produced the most omega 3,6, 9, etc than any other fish, so if i wanted a fish for dinner all i had to do was get a net and catch a fish , they were so fresh they were still wrigging on the fry pan ;-)
theres some poms that seem ok ruclips.net/video/FfG-knjoxFs/видео.htmlsi=d61GKmBhEI0ePZOg
Oh wow! Just their accent makes me want to watch more!! Thank you!
10:39 Natural beetroot is so much different to the canned beetroot. Throw a pineapple ring and a steak on it as well...... don't forget the egg.
Natural beetroot definitely tastes like something completely different! Yep, must have an egg! Pineapple ring? Depends on my mood…
it doesn't matter if it has jam or not it still a Lamington.
Agreed! Although I still think those pink things aren’t real lamingtons 😂
Lamingtons do have to have the chocolate all around and I am also partial to jam in the middle. Pink lamingtons? I had to google that, yeah nah. 😂
I agree with everything he said about the meat pie, makes me want to have one. I haven't heard anyone say no sauce. Got to have some tomato sauce. I wouldn't add it to a chicken pie or some of the more out there flavours, but your basic meat pie yes.
I love pavlova, my favourite dessert. Hard to get though, most pubs up here don't have it.
Yeah, pink lamingtons are a travesty, if you ask me!! I’m also suddenly hanging out for a meat pie, I think I’m going to have to head down to Woolies & buy a pack of national pies…
Thankfully, one of the first things i learned to cook was pav, so it doesn’t bother me too much that it’s hard to find even in pubs. For me, a good pav is on par with homemade lemon cheesecake…
I wouldn't put a kids party food on a list of a countries food, for adults to try, as iconic as it is. Or maybe that is just me being old. 😂I had to go back to catch that "toast" I completely missed it. Ouch.
I have not seen beetroot mixed into the meat that way. It's always pickled slices. I am not keen on beetroot prefer a slice of pineapple instead. It is quite popular on burgers up here, both beetroot and pineapple.
I have heard kangaroo steak should not be overcooked or it gets tough. Bush roo IDK. I would be a bit nervous about that as a steak, probably minced up and like you said in a patty and well cooked sounds safer.
Definitely a bit odd adding fairy bread to the list, but I’m thinking that non-Australians just can’t comprehend it as a food in the first place 😂😂😂
I prefer without sauce on my pie
I only like sauce if it’s a National Pie, otherwise I prefer no sauce
American's find the whole sausage vs hotdog thing a mystery. I don't think i have seen one yet that gets it.
I would take a snag over a hot dog any day. You can get low quality sausages but you can also buy nice ones at a butcher, but hotdogs just tastes like rubbish. And no roll, got to be a slice of bread if you are going to have it in bread and not just have it on your plate.
Exactly!! IMO, hotdogs are so heavily processed, that they’re barely even meat any more!!
4:06 Coral Trout is the top fish for eating and it is exported heavily. For me the Finger mark beats the Barramundi. A good Thread fin Salmon is also up there for top eating fish.
I love fresh salmon!!
@@CheekyKoala seasonal up here in Queensland. In the cold months the Salmon come up or come in. The Flathead are in their breeding season at the moment so they are easier to catch. I used to look for the blue butterfly swam but they haven't swarmed in a few years. When I see the blue butterfly I know the Queenfish were around. Some fish you cannot freeze so they get a bad name when people try to freeze them. Just catch what you need and eat it then catch more. Fish don't breed in the freezer.
@@CheekyKoala OH yeah when I used to work at the mines a bloke said to me do you know what fish tastes like? I looked at him. I said I know a bad one. I tasted the fish they cooked him and it tasted like mud. I said that is some fresh water fish that they caught in a puddle. It was crap.
Exactly! I grew up in a family where the only time we ate fish was after we’d been out & caught it ourselves! To this day, I just don’t like store bought fish because it tastes old!
Nobody is going to enjoy that amount of Vegemite, not even my daughter who can really handle a lot. ☠ Good golly. 😂
I know, right!! Just wow!!
It’s fair enough saying baramoondy is a favourite fish. Warm water fish so a favourite in the north.
King George whiting and garfish are great cold water fish.
The problem with American pronunciation is u is pronounced as oo. Tuesday is Toosday. Then there’s the silent h in herbs. That’s a classic. Nothing like putting some erbs on my baramoondy. WT Really butcher the language at times but then again Australians can’t decide which way to pronounce tomato and potato.
Rock star eater though. Give me a break on the ego terminology.
All well said! Yes, I hadn’t thought about the whole toosday instead of Tuesday when I was commenting on barramoondi!
First view!
🎉🎉🎉 winning!