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The Cook Up with Adam Liaw Season 8 Episode 1

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00:00Hello I'm Adam Liao and welcome to The Cook Up. Hey have you guys heard about cooking?
00:25I just started doing it, it's amazing. Tonight we are making stir-fried
00:29wood ear mushrooms, capsicum and egg, mango curry and farfalla pasta with chilli tuna and
00:34tomatoes. Let's meet our guests. Guy Sebastian needs no introduction but I like them so I'm
00:39going to do one anyway. Singer, songwriter, producer, OG coach from The Voice, Bollywood
00:43star, most stylish man I ever met, Adelaide Crows number one ticket holder. I'm thrilled
00:48he's on team cook up tonight. Hello Guy. Hello. Thank you for coming in. Oh pleasure, thanks for the intro.
00:55Sarah McLeod is a rock in the Australian rock music scene as the singer and guitarist for
00:59the Super Jesus. She's won Aria Awards, had a platinum selling album and inspired a generation
01:03of artists. She's also a board director of Australian Women in Music. Welcome Sarah.
01:08Hello, hello, thank you. Sarah, the first time I ever saw you perform was at The Crown in Victor
01:16Harbour in the late 90s. I was not actually old enough to be in The Crown at Victor Harbour but
01:22don't tell anyone. Oh you snuck in. Yeah. They were good old days too, it got pretty rough down at The Crown.
01:27Yeah, I know. You're from Adelaide too, aren't you? I'm from Adelaide, yeah.
01:33Three legends of the Australian music scene I was here from all from Adelaide. Guy, you've got a new
01:38album coming out and a new tour, congratulations. Thank you. Yeah, it's been a bit of a labour of
01:43love this one. I used to whack out albums so much quicker and this one's taken about four and a
01:49bit years. Well, thank you both for joining me today. No need to adjust your wireless because
01:53tonight we are busting out non-stop weeknight hits. We have an enormous props department here
01:59in The Cook Art but that is some of their finest work. Have you seen his? Look at that artwork,
02:03oh my gosh. It actually genuinely looks like this is your album, like that could be you and then Sarah
02:09and I are just kind of. I love us. Sarah, are you much of a cook? Do you like cooking? Well, I eat to
02:16survive and sometimes there's cooking involved. Yeah, okay. And Guy, I know your wife Jules is a
02:23very good cook. How are you in the kitchen? I love cooking. I'm probably the main cook at home.
02:27Oh right, okay. Jules is awesome but the thing about Jules is she used to be a terrible cook and I'm not
02:34like ratting her out. You told her everything she knows. No, no, no, but then suddenly something
02:38clicked in her. She was just like, yeah, I don't know what it was but you know, maybe having kids
02:43and needing to do it quickly. She just, she got this real love for cooking and so I'm lucky. I went
02:50from having to cook all of the meals to now it's quite equal at home. Maybe you're just an excellent
02:56teacher. I'm the opener for tonight's weeknight hits show and I am making stir-fried wood ear mushroom,
03:01capsicum and egg. So the reason I wanted to make this is because I think for a weeknight,
03:10the thing that takes the most time is going to the shops. So if you can take going to the shops
03:15out of your cooking time, you're going to cook a lot faster. So this is essentially eggs which,
03:22I don't know, most people usually will always have. Wood ear mushrooms, this is, I mean I always have
03:27these at home and they're called wood ear mushrooms because they kind of look like a little ear. They
03:32grow on the side of a tree. They don't have a lot of flavour but they've got a great texture and so
03:36what I'm doing is I'm putting flavour into the eggs and got the capsicum there as well. They do
03:40have a little, the part that attaches it to the tree is like the hard part of your ear, like almost
03:45cartilage-y, so you've just got to trim that out. But just soak that in some hot water and that's
03:50what you end up with there. Sarah, what's the creative process like for you when you're writing
03:55music? It goes through stages, like I think at the beginning it's kind of like you have to sit
04:01at your piano or whatever and sometimes you're just sort of stabbing in the dark going, this is
04:06boring, I don't know what I'm doing and nothing's come to you and it's very easy to get distracted
04:10and you're like, I'll go see what's in the fridge, maybe put some washing on and that part is hard to
04:14get through and then once you get into a groove and you find something that you can build a dream on,
04:19then you start going, oh right, then you're not hungry anymore, you don't care what time it is
04:24and then you get really inspired and then you just keep going until it becomes something and then it's
04:28kind of like layer upon layer upon layer and you record something, you think that's great and then
04:33you write another thing and then everything before that is totally crap because the new thing's even
04:36better and it's just a succession of layering. What I'm getting from this is that, oh my god,
04:39it is a process, isn't it? Oh yeah. It's just like I said it and then hits came out. Guy,
04:43what's it like for you? Is it similar? Yeah, it always generally starts with melody.
04:49For me, oftentimes it can be just a sound or something that's melodic that will just
04:55trigger an idea. Yeah, street noise. Yeah, but most of the time it's like I'll just
05:00have a melody into my head or I'll be listening to something and it'll trigger. My phone is full of
05:06the most ridiculous voice notes and so it's funny, last night I was going through my phone because I
05:12remember I'd label things in my voice notes and some of them are like, please try and follow this
05:20because I know my future self is going to listen to it and go, there ain't no way you're going to
05:25follow this. Yeah, generally it's melody. Very occasionally the lyric will come out at the
05:33same time, like with Battle Scars. When I wrote that I was driving and I got the melody and I
05:38started singing, these battle scars, they're fading, I've never gone away. And then I got to my
05:45destination and I listened back, I was like, oh, Battle Scars. And there's a book I read called Big Magic.
05:52I read that book too. Elizabeth Gilbert, yeah. And I think that's explained it to me
05:58the best way because I remember that moment writing Battle Scars. I wasn't thinking about
06:04something, you know, often we write when we're crying or, you know, something's upset us or we're
06:09super happy or, you know, it's emotion-led. Whereas sometimes it just like enters your head
06:13and I was like, where the hell did that come from? I guess being creative, you actually have to
06:17put the work in. If you just have an idea and you don't act on it, somebody else goes and does it.
06:21And there are so many things that I do where I'm like, oh, I wish I thought of that. Or actually,
06:24no, I did think of that, but then somebody else did it first. It is, it's still work,
06:28like creative work is still work. Oh yeah. Yeah. Do you ever find people, um, cooking up recipes
06:34that you thought you invented? All the time. But I also, I'm, I've been doing this long enough and
06:40I'm like, I didn't invent that. Even if I had done it first, I wouldn't have invented it.
06:43It's like the blues. Speaking of which, what I've got here, I've just beaten some eggs. I've chopped up
06:49all of my, uh, woody mushrooms. I just sort of tore them up a little bit. Capsicum, some garlic and
06:54ginger. I'm just going to season my eggs because essentially I put some chicken stock powder in
06:59there. A bit of chicken and egg together. I also put in some sesame oil, a touch of that. A bit of
07:07vinegar, actually. Rice vinegar is really good. Is this kind of Chinese inspired or Japanese?
07:12It's very Chinese, very Chinese. This is, this is like the most common sort of Chinese home cooking
07:20style. You know, you go to restaurants, you get the sweet and sours and all those complicated things.
07:24This is just the ingredients you've got quite often, very vegetarian in this case. And the eggs
07:30almost provide the protein to that. Just the ingredients you've got, just bog standing things
07:35like woody and mushroom. Honestly, I always have woody mushrooms. You can cook with whatever you've
07:41got and I'll cook with what I've got. Can you use those? Because there's those similar mushrooms.
07:45Yeah. Oh, the shiitakes. The shiitake type. Whatever you like. That's the great thing about stir
07:48frying is like anything can go in. It's a, it's a cooking methodology, but like if I've got,
07:54I guess three main ingredients here, but I mean quite often, it could be two. It could be one.
07:58It could just be eggs, stir fried together. So I'll heat up my wok. Then you can add the oil
08:02and I'll put the cap skin in first actually. And then the mushrooms. These don't need to soften or
08:10anything. They're just sort of, kind of just get tossed together to be honest. There's not a lot to it.
08:14Maybe just a little seasoning of salt with that. Are you going to put sesame seeds in this? No,
08:18no. I don't tend to stir fry with seeds very much. I used to fry the aromatics like the garlic and
08:25ginger first, but now I put them on in towards the end. I think it just sort of keeps them a bit more
08:29fresh. What did you add then? Was that the garlic? That was just a sliced garlic and ginger. And I'm
08:34just tossing this together essentially to soften the capsicum. That's all I'm doing. Write this down.
08:38You can make it for Jules. Guy, when you're on tour, how do you eat? Well? Badly?
08:44I eat so boring on tour. It's funny that you ask that because I am, I'm very disciplined on tour.
08:52And I realised fairly early on, I went through this little thing with my voice where I thought
08:59I must have had nodules or polyps or something. Yeah.
09:03And I went to three different ear, nose and throat specialists because I would lose my voice after
09:07one song and then the panic stations hit. I was like, oh my gosh, this is it. It's over. Yeah.
09:13And then it was, it wasn't until the third ENT looked down my throat with the camera and he's
09:18like, oh, you've just got GERD. I was like, what the hell is GERD? And it's like gastrointestinal reflux
09:25disorder. Okay. And make you sleep standing up? Yeah. No, well, that's the thing. It happens when you're,
09:30when you're laying down is all that, that acid rises up and eats to your throat.
09:34So they tell you to sleep standing up after that? No, he gave me some like.
09:37Like a horse?
09:38PP eyes. Yeah, exactly. I tried. And then I realised really early on that I've got to stay right
09:45away from any risky food that gives me acid, anything acidic like red wine or pasta sauces,
09:51tomato based things. They say you can't eat tomatoes. Yeah. So I, when I'm on tour, I eat literally
09:57everything that's steamed with hardly any seasoning. It'll just be like steamed chicken
10:02or fish and veggies. That's, I mean, it's, it's, I think this is the, I'm getting a real
10:08insight into creativity and music here today as well, because people think it's easy. I
10:14was born to play this. You just play the thing. You got to learn the instrument first, learn
10:17the language of music, then you got to learn everything else that goes along with it. And
10:21then you've actually got to look after yourself so you can perform it. Yeah.
10:23I'll just explain the eggs quickly before I get back to that. Yes, look after the eggs too.
10:27You can see that they're not sticking to the wok. That's the benefit of heating your wok up first,
10:31is you don't, you don't get things sticking to it if you heat the wok up first. And that means now
10:35I can actually break the egg up into bits and pieces. Is there a trick of making sure you don't
10:41cook the egg too much? Ah, in this case, it doesn't matter hugely. But yes, just taking it out of the wok
10:48earlier. Essentially, that's about it. So a bit of oyster sauce, a little bit of soy sauce in there.
10:54I'll just lightly toss that together. Gee, you're good at that. Yeah. It's kind of my job. What do you
11:01like with pancakes? I go all right with it. How about flipping pizza, pizza base? I could do most things,
11:06Sarah. It's kind of like being a musician, but instead of, you know, being able to play a lot of
11:12different instruments, I just use a lot of different vegetables. Yeah, and a lot of different pans.
11:17But that is essentially, like that is home-style Chinese cooking. Very, very simple. That with a
11:22bit of rice, woodier mushrooms, capsicum and egg. Honestly, the mushroom's kind of just there for...
11:34It's just, it is there for texture and, you know, it looks nice on the plate and everything, but...
11:37Mmm! Gee, that tastes good. How good are the mushrooms? Amazing.
11:40Mmm! Oh, my God. Mmm. Well, this is just to warm up, because after the break,
11:45it is Guy and Sarah's turn to make some weeknight hits.
11:59You've tuned in to The Cook-Up, where we are playing back-to-back weeknight hits.
12:02Trailblazing rocker Sarah McLeod is here. Sarah, what are you making?
12:05Uh, I'm making a sort of, uh, fancy bowtie pasta of sorts.
12:12Yeah, sounds good. Nice. And the hits just keep on rolling,
12:15because I also have the Prince of Platinum Albums guy Sebastian in the kitchen.
12:18Guy, what are you making? Uh, I'm making my mum's mango curry.
12:21Oh, that sounds amazing. Yes.
12:31I love it when someone comes in to make their mum's recipe. Yes.
12:35Because I know that the most stressed you are going to be is your mum sitting at home watching you make this.
12:39I know. She'll be like, oh, Gay, you stuffed it up, you added it at the wrong time.
12:44But, you know, it's a really easy dish, this one, and, um, and, you know, I've watched my mum cook this pretty much my whole life.
12:49Uh, we've got chicken thigh fillets, and I've got some chili powder, um, some cumin, some turmeric, and some coriander powder.
12:57So the coriander is the big, the big one.
12:59That's the big chunk, yep.
13:00A tablespoon of that, a teaspoon of the rest. Um, and the reason for the glove, I know it looks very fancy.
13:06I like massaging the salt. Um, I just put a bit of salt into the chicken.
13:10I mean, I like massaging these spices into the chicken, and if you do that with turmeric powder, you're going to have yellow.
13:15I thought it was a Michael Jackson tribute.
13:16There is a bit of that.
13:17A single glove.
13:18He he.
13:19Um, so yeah, just massage those spices in.
13:22It looks like a lot, but that chicken will drink it.
13:24Um, and the yoghurt goes in with the marinade as well.
13:27The yoghurt will go in, and, um, and so once that goes in.
13:30What sort of music did you listen to growing up?
13:33Um, it was very mixed, and depends on the age.
13:37When I was really young, I listened to mainly soul music, just soul music.
13:41Um, and you know, my dad was a, was a real soul music lover.
13:46So I just immediately loved soul music.
13:49And then when I was a teenager, I played drums.
13:52So mainly I listened to kind of Seattle rock, like a lot of Nirvana, Pearl Jam, a lot of those sort of bands.
13:59So, um, I'm really grateful too for some of the different patches of, of, of genres.
14:05Because I think the, the more kind of rock phase taught me how to project more with my voice.
14:12Cause I was really nasally for a while.
14:14Cause all I listened to was like boys to men.
14:16So I was like.
14:19It's all like here.
14:20That's a really good point.
14:21All right.
14:22I've been massaging that for ages.
14:23No worries.
14:24I'm going to see what Sarah's doing.
14:25I'll be back.
14:25All right, Sarah, pastor is going in.
14:29Okay.
14:29Bow ties.
14:30I like it.
14:30We've got bow ties because that's the fancy part.
14:32That's the only part of this that's fancy is the bow ties.
14:35So the rest is just rolling off the back of that glory.
14:37And yet when you go to the Arias, nobody's wearing a bow tie.
14:39I always see like the dress code for the Arias, black tie.
14:42Nobody wears a bow tie.
14:43Yeah.
14:43Yeah.
14:43Yeah.
14:43Bow ties should come back in fashion.
14:45It's all you music industry folk.
14:46Do you know what's sexy?
14:47An open bow tie.
14:48Just hanging like, I was going to get dressed, but I don't want it.
14:50Honestly, that's why I wear a bow tie to these things.
14:52So that I can have my official like turn off period.
14:55Where I'm just like, okay, I'm done.
14:56Yeah.
14:57Pull it out and you feel like Frank Sinatra.
14:59It's a sign of victory.
15:00Ed, you do.
15:00Yeah.
15:01Yeah.
15:01It's a sign of I've clocked off now.
15:03Yeah, exactly.
15:03Yeah.
15:04I'm going to have a martini and go to bed.
15:06Talk to me about your chili tuna pasta.
15:10So I've got onions, garlic and chili in here.
15:13And then I'm going to put these tomatoes in.
15:16So the tomatoes kind of cook and they become the sauce.
15:20Yeah.
15:20And then to give it a bit of extra zhuzh, I use the juice from the olives.
15:27Right.
15:28Okay.
15:28So that sort of becomes the sauce too.
15:30And then you also use the juice, AKA brine.
15:34Brine from the olives and brine from the tuna as well.
15:36So I have a sort of an odd question.
15:40There are no odd questions, darling.
15:41Hit me.
15:42You've been in the music industry for a long time and you create new music, but do you
15:48wish people knew you more for what you do now or are you comfortable with people knowing
15:52you for what you did before?
15:53That's a great question.
15:54Yeah, that's a great question.
15:55Because I have my own views on it and I've come full circle because it used to kind of
15:58irritate me.
15:58Oh, I worked so hard to all this other stuff, but people don't even remember the first thing
16:01you did.
16:02Yep.
16:02Yep.
16:03And you have to sort of honor and respect the bridge to which they found you.
16:06Yeah.
16:06So without that bridge, they wouldn't have come to you.
16:09So, but yeah, I would think that what I'm writing now, I much prefer, I prefer how I
16:14write it now.
16:15I prefer the songs I'm writing.
16:16Yeah.
16:16Um, but you know, like that's okay.
16:19People will like what they want to like and you've just got to-
16:22And I think I'm a better cook today than I was 15 years ago.
16:23That smells amazing.
16:24The olive brine.
16:25If that egg thing is anything to go by that you cooked before, yes, I'm down.
16:28I like it.
16:30Okay, guys.
16:31The second those spices hit the oil, I could smell them.
16:34Yeah, it's so good.
16:35And that's, I think for me, that's what you cannot get from anything that's remade that
16:39you get off the shelf.
16:40Yeah, absolutely.
16:41That's obviously all through the oil now and then I'll add to the onions.
16:46Great.
16:46Um, and brown them up a little bit.
16:49Oh, that is hot, that oil.
16:51I'm liking seeing this side of you, Guy, because one of the things that I've always really liked
16:56about your career is how authentic it is to you.
17:00Like it's not, I think so much of the music industry is about image.
17:05It's about projecting, I guess, something that is at the end of the day going to sell an album
17:09or a concert ticket.
17:11But through all the aspects of your career, you know, you're a dad, you're, you're a nice guy.
17:16Now I'm learning that you're a guy who really likes to cook.
17:18But you've managed to kind of, you know, you're exactly the same as the image that you project
17:23to your fans.
17:25I just always find it easier to just be myself.
17:30But, but I, I think I was always raised to love people and I think that's a really good thing.
17:37I watched my parents love people.
17:38I watched them always, even when I was young, even while we were still in Malaysia, I remember
17:43on Wednesday there'd be this blind lady that would come over and my mum would feed, you know,
17:47and cook for, for this blind lady.
17:49And, um, you know, we didn't grow up with, with heaps and, and, um, they always managed
17:56to give.
17:56And, and so I think it, it probably instilled this empathy and this love for people.
18:01Um, and that can get whittled away in our industry.
18:05Like it can, and, and I've, I've had several instances of almost losing myself, I think,
18:09because you can, you overcorrect, you get hurt, and then you lump everyone in the same.
18:14You get whittled away everywhere.
18:15I know, I know.
18:16I get behind the wheel.
18:17I'm like, how do people live if you drive like that guy?
18:19Oh, no, I'm, no, see, when I say that, all of what I just said goes out the window behind
18:25the wheel.
18:26I am, I am not a, a very good person behind the wheel.
18:30Uh, I, I lose myself.
18:32That and I remember Jules came and watched me play indoor cricket and, um, she didn't know
18:37who I was.
18:38I, you know, there's certain areas, golf, I lose myself.
18:42Yeah.
18:42Um, the anger comes out or the temper comes out, um, and I have to remind myself that
18:49I'm a public person and I can't react in those ways.
18:51Um, so I've just added the chicken and I might get the wooden spoon now.
18:55This is in some ways slightly confronting for me because I can tell that this dish is going
19:00to be phenomenally popular.
19:02Oh, yeah.
19:02And once that mango puree goes in, people are going to be like, oh, okay, I'm going to make
19:06this and I'm going to see guy Sebastian on my show have more hits on his recipes.
19:12There you go.
19:14Then on mine, it's going to be professionally a little bit disappointing for me.
19:16I can tell this is going to happen, but I'm going to get over it.
19:18I mean, I think when you think about curries, a lot of the time people are daunted by it
19:22because they think there's so many different ingredients and, and it really, you can cook
19:28a really simple curry very quickly.
19:29Yeah.
19:30And it'd be really, I might turn that up slightly.
19:33And it doesn't have to cook for a long time.
19:34I'm like, this is going to be ready in like 20 minutes.
19:36Yeah.
19:36So I'll brown, I'll brown the chicken and then you add your more soggy elements like
19:40the, like the pureed mango.
19:43We've got a couple of teaspoons of some pure cream.
19:48If you're lactose intolerant, you can use something else.
19:50And then importantly, garam masala at the end.
19:52At the end.
19:53I think that's a really, that's one thing if, for people making curries, I think that's
19:56one thing that really could improve.
19:58Adding the garam masala towards the end.
19:59Right at the end.
20:00Love it.
20:00Yeah.
20:01Awesome.
20:01Sarah, remiss of me not to mention how beautifully colourful those tomatoes are.
20:06I know, like they look like grapes, those green ones.
20:08Yeah.
20:08Are you sure they're not?
20:09Yeah, I tried one.
20:11I was like, well, that's not a grape.
20:13So then we're going to put the olives in and we're going to put the tuna in.
20:18And this doesn't, you know, as you know, you don't have to really cook the tuna.
20:21Yes.
20:22So we'll just put that in at the end and wash this all together.
20:27It's so easy.
20:27And then the pasta goes in there.
20:29Pasta goes in on top.
20:30And see, like, what I got excited about is that there's no tin tomatoes or dominio in
20:34this.
20:35It's just, that is it.
20:37Like, wow.
20:38You know?
20:38I should say, I'm not against tin tomatoes, but when you're making it fresh, particularly
20:42you get the extra sweetness of these cherry tomatoes in there.
20:45Yeah.
20:45This is going to be good.
20:46Can I, can I, can I just keep plaitling in?
20:47Yeah, no, please do.
20:48Yes.
20:48It's your show.
20:49Hey, you tell me, how many of us are eating?
20:53I just, I've got a timer on the pasta so I knew it was ready.
20:55Oh yeah, good.
20:55That's a good thing to do.
20:56I just usually mung on it until it tastes good.
20:59I type timers, lifesavers in the kitchen.
21:00Right.
21:01Do you use a timer for steak too?
21:02Nah.
21:03No?
21:03Not for steak.
21:04You can't tell with-
21:05Lifesaver except for everything except a steak.
21:06The thing is you can't, you can't tell with steak.
21:07Like with pasta, you know, at the timer, then that's probably a good time to test it.
21:11But steak is so variable.
21:13And you don't want to just chop into it.
21:14No.
21:15Because it's no good when you're going to serve it, is it?
21:18Timers for pastas, thermometers for steaks.
21:20Oh, there you go.
21:21When we return, Guy and Sarah's weeknight hits will debut On My Plate because it's time
21:24to taste and we'll play a food-themed round of Name That Song.
21:28Welcome back to a chart-topping night on The Cook-Up.
21:41Forget Arias, we've asked Aria Hungry and Guy Sebastian and Sarah McLeod have responded
21:47with their certified weeknight hits.
21:48Sarah, are you nearly done?
21:49Aria Hungry?
21:50I'm sorry, I apologise.
21:51Aria starving.
21:52Did you write that?
21:55I take no credit.
21:56Guy, how's this looking?
21:58Good, it's ready for the good stuff, which is the...
22:01Well, we've got the garam masala, which we will add, stir through.
22:07And then, let's add the mango last.
22:10We'll put the cream in.
22:11A bit of cream.
22:12Get a little bit of that, nice.
22:13Oh, beautiful.
22:14This is really coming together.
22:15It's looking good, isn't it?
22:17And then, here we go.
22:19Mango puree.
22:20This is what makes it.
22:21This is genius.
22:23So good.
22:24I'm putting all of it in too.
22:27And that's like sort of one mango blitzed up?
22:29Yeah, just blitzed up.
22:30Amazing.
22:31You can see how that's just finished it off now.
22:33You just want to dump that on some rice to have the rice cooked up.
22:35It was some chicken frying before this and now it's a curry.
22:37Oh yeah.
22:38I love it.
22:38Sarah.
22:40It's ready.
22:41Love it.
22:42I'm getting excited.
22:43And I think this is even nicer than the one I make at home because you have fancy pots and fancy
22:49spoons.
22:50And let's not forget the fancy pasta.
22:51Pasta is looking fantastic.
22:54You can top that with a bit of cheese.
22:54I am, yes.
22:56So...
22:57How amazing.
22:58Try not to cut oneself and put this on.
23:01This is much nicer than the packet.
23:04Parmesan cheese.
23:05Always grate it yourself.
23:07Mango curry and fofalo pasta with chilli, tuna and tomatoes.
23:10Oh, there's a bit on that.
23:20Some chilli.
23:21Mmm.
23:22Flavoursome, right?
23:23Yeah.
23:23A lot of pepper.
23:24It's only just dawned on me that you double chilli.
23:26Because I can taste it.
23:27Yeah, yeah.
23:28You fried the chilli and then you had the chilli in the tuna as well.
23:30You okay with that?
23:31Mmm.
23:32I've got a nice chilli in the tuna.
23:33I love the olive with the tuna.
23:35Mmm, because it's the olive brine that's in it that makes the sauce.
23:38Mmm.
23:38All right, Guy, the mango curry.
23:40Oh, the coconut rice.
23:41I can smell it.
23:42Mmm.
23:43Oh, my God.
23:43That is delicious.
23:44Yum!
23:45I don't know why, but I feel so happy when I find out the people that I admire are good cooks.
23:52I don't know why, but this is delicious.
23:54I like that when I find out that chefs can write songs.
23:56Oh, how wonderful the verses are.
23:59Oh, it's an art form though.
24:01Cooking.
24:01It's the most generous art form.
24:03Mmm.
24:03It's unbelievable.
24:04Continue eating, or don't, because I have a little quiz for you.
24:08A couple of Oz music legends here at the end of my
24:09bench, so we're going to do an Oz music food quiz.
24:13Mmm.
24:14Question one.
24:14Three questions only.
24:15In Men at Works Land Down Under, a six foot four man in Brussels smiles and gives him what?
24:23Vegemite sandwich.
24:24Vegemite sandwich.
24:24Oh, yes.
24:25Yeah.
24:26I did have A, B, C, but I reckon you guys got that.
24:29Vegemite sandwich.
24:30Okay, one point each.
24:31Mm-hmm.
24:32Finish this lyric from the 2019 hit by the Chats.
24:36All I want and all I need, all I crave is a good...
24:41A, VB.
24:42B, pub feed.
24:44C, schnitty.
24:46B.
24:47All I want, all I need, all I crave is a good...
24:51VB.
24:52I'm going for B.
24:54It's B.
24:55Oh, it is B.
24:56It's a good pub feed.
24:57But you could have got away with it because you said VB.
25:00Yeah, I was trying to go with the best rhyme that I was hearing there.
25:04Kung Fu Sing, a brand of fortune cookies, is also the title of a song by which Australian band?
25:09Regurgi Tater.
25:10Yeah, I don't know, I don't think...
25:12I don't think I need to...
25:12I'm so bad at trivia.
25:15So bad.
25:17But this has been fantastic.
25:18Uh, absolutely delicious.
25:20You guys are amazing cooks and I am very proud to have you here on the bench.
25:23Thanks for having us.
25:24Thank you, Adam.
25:25Wack on some sunnies inside, throw your TV out the window after you've finished watching this
25:30and become a rock star in your own kitchen because these dinner hits are headed straight
25:33for the number one spot on your meal plan.
25:35If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:38I'm Adam Lear, thanks for watching The Cook Up.
25:55I'm Adam Lear, thanks for watching The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and more of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook Up and More of The Cook