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Short filmTranscript
00:00MUSIC
00:22Hello, I'm Adam Liao, and welcome to The Cook-Up,
00:24statistically the world's greatest show.
00:26On the menu tonight, snapper with soy sauce and butter.
00:29Moules frites and steak tartare with pomme goffrette.
00:33Let's say hi to our guests.
00:34My first guest's favourite ingredients are lettuce and cucumbers.
00:38Wait, I meant to say my first guest was a favourite on letters and numbers.
00:41She also co-hosted Destination Flavour with me
00:44and has never met a problem she doesn't want to solve.
00:46Welcome, Lily Serna.
00:47Oh, thanks, Adam. Hello.
00:49Great to have you here.
00:50My second guest is one of Australia's most celebrated chefs.
00:53French-born and Michelin-trained,
00:54he shares his love of food at his award-winning restaurants,
00:56on his SBS shows and with his best-selling cookbooks.
01:00Welcome, Guillaume Brahimi.
01:02Bonjour.
01:03Guillaume, what is it that you love about French food?
01:08Oh, everything.
01:10But French food is a way of life.
01:13You know, we call it joie de vivre.
01:16You see, this is a really important thing,
01:18and I want to talk about this more,
01:19but sometimes I think we think about food in terms of recipes and things,
01:22but it's not.
01:23It's a way of living.
01:24Yeah.
01:24Going to the market in the morning,
01:26buying bread three times a day,
01:29seeing, you know, normally people say,
01:31oh, I've got a recipe,
01:32I'm going to go to the market and buy everything.
01:34I believe French people go to the market
01:36and going to decide what they're going to cook
01:38after seeing what's in season.
01:40Absolutely.
01:41I can attest to what Guillaume is saying, yeah.
01:43We know.
01:44Of course, you lived in France for a year at least, wasn't it?
01:47That's right, yeah, and I lived upstairs from the market.
01:49Go downstairs and you pick, you know,
01:50the freshest produce is just, yeah, I agree with you.
01:54Best fit in the world.
01:55A little bit of fromage, a little bit of baguette
01:57and a touch of butter.
01:59Gosh, you're making me hungry.
02:02Luckily, we're on a food show.
02:03Who's got the passports?
02:04Tonight we are going on a culinary tour.
02:09Lily, you hosted the first season of Destination Flavour
02:12with me and Renee Lim.
02:14What was it like for you travelling and eating good food?
02:18I am so grateful for that experience.
02:21I mean, as you can imagine, going from studying maths at uni
02:25to doing a food and travel show that, like, honestly,
02:29I'm like, I don't know how I ended up there.
02:31Very, very grateful.
02:32It was an amazing experience.
02:34It was a great fun show and I ended up doing that
02:36for quite a number of years.
02:38Guillaume, of your travels around France,
02:43do you have a region that you think, you know,
02:46this is the one place that everyone has to go to in France?
02:49Oh, my goodness.
02:51I think Brittany.
02:54Brittany, the seafood, not too far away from Normandy,
02:57the cream, so butter everywhere, and the Pays Basque.
03:00Right.
03:01You've got the influence of the French and the Spanish
03:03on the border, very, very special and not very touristic yet.
03:06Right, and 75 different types of oysters as well.
03:09Great.
03:10My culinary tour departs now.
03:12I am making snapper with soy sauce and butter.
03:19So when it comes to culinary tours,
03:21I actually take groups of people to Japan each year,
03:25sometimes to other countries as well.
03:27And this is one of the dishes.
03:29It's called Thai Butter Shoyu in Japanese,
03:33but I thought I'd do it here.
03:34Yeah, and I'm a little confused, I have to say,
03:37because it's a dish that I would make in Japan quite often,
03:41but here it's actually a little harder to make
03:43because everything's a bit different.
03:44Yeah.
03:44You know, the leeks are a different shape,
03:46the asparagus is different.
03:48So what does leek in Japan look like?
03:50A bit thinner.
03:51It's called negi, Welsh onion.
03:53Basically, it's a style of leek that is much, much longer,
03:57probably white that far up,
03:59and then a little bit of green at the top.
04:01So it's a very different-looking thing.
04:04I've got some beautiful white asparagus from Tasmania.
04:07Stunning.
04:08So how does it taste differently?
04:10Well, you're about to find out.
04:12Have you ever tried white asparagus?
04:15In Bordeaux?
04:16Yeah, maybe in Bordeaux.
04:18I actually can't remember that I have.
04:20I certainly don't ever remember peeling asparagus before.
04:23Well, Guillaume was telling me that green asparagus...
04:28Why don't you tell it, rather than me telling what you told me.
04:31Well, I think green asparagus, when they're young,
04:33you don't need to peel them,
04:34but white asparagus, they've got a skin,
04:37and you can really...
04:39It's chewy.
04:40It's not pleasant at all.
04:41So you always have to peel it.
04:44Essentially what this is is fish
04:46with a sauce that is made out of butter and soy sauce,
04:50and then I'm just going to put some vegetables with that,
04:52but I'm cooking the vegetables first
04:53while I get everything else kind of ready.
04:55Just a little bit of the leek in a pan,
04:56a bit of white asparagus in a pan,
04:58a bunch of salt,
04:59and I'll just do it all in the one pan to save time,
05:01but I'm going to do vegetables first,
05:02then fish in,
05:03and then the sauce at the end of that.
05:04Is there a lot of butter in Japanese cooking?
05:07No.
05:08I was just about to ask that.
05:08No, there really isn't.
05:10I mean, there is on...
05:10Because I'm here today.
05:12I'm going to add some butter in tomorrow.
05:14In Japan, it's loved with sweets,
05:18pancakes, on toast, that kind of thing.
05:22But this is one of the...
05:24I guess one of the ways that butter
05:27is really incorporated in Japanese cooking
05:28in a soy sauce-based sauce.
05:31A bit odd, I think,
05:33but it's a long time away from the old days
05:35of a soy sauce beurre blanc
05:38or something that used to be done back in the day,
05:41but it's kind of similar to that, to be honest.
05:42I'm going to get my...
05:45Just a bit of a wedge of lime to go at the end,
05:48just to freshen everything up,
05:50and we're almost ready to get cooking with the fish.
05:54I don't want to overcook the asparagus,
05:56so I'll just take these out
05:56and put these to the side now.
06:00And I might leave the leek in just for a little bit longer,
06:03but I think my fish is almost ready for the pan.
06:06I think there's a real synergy
06:09between Japanese and French food, Guillaume,
06:13because French food in Japan is excellent.
06:16It's really, really good.
06:17I think there's something about the way
06:19that French people think about food
06:20and the way Japanese people think about food
06:22that kind of fits quite well together.
06:25You'd think...
06:26I mean, they're literally worlds apart.
06:27Yeah, but I work with some Japanese chefs
06:30who used to come, like, I did some cooking
06:32at Le Cordon Bleu,
06:33all these French cooking schools in Paris,
06:36and you've got Japanese stagiaires,
06:38and they're perfectionists, you know,
06:40and they're really a love of French cuisine.
06:45Like, in Tokyo, you will eat
06:46some of the best croissants in the world.
06:48Really?
06:49Because they want to make the best croissants.
06:51And it's hard, and it's all about technique.
06:53Yeah, yeah, yeah.
06:54So, fish is being cooked.
06:57I think probably my leek can come out here
07:00and sit to the side.
07:02I love the way you press the fish to the skin.
07:05It's nice and...
07:05Well, it should be quite nice.
07:07So I will turn that now.
07:09That looks quite nice.
07:11And I might even start my sauce a little bit
07:16because the fish will just cook along slightly.
07:19Butter into the pan.
07:23Is that just a little bit?
07:24Adam?
07:24It's just a little bit at this point.
07:26And on the other side, I'm going to put some mirin,
07:29which is a slightly sweet rice wine.
07:32A bit of sake.
07:36A bit of soy sauce.
07:42And then just a touch of sugar in there as well.
07:44I guess it's...
07:45I mean, it's not really teriyaki,
07:47but it's sort of...
07:48If you had to describe what it is,
07:49it's kind of teriyaki with butter,
07:51but not too much of the soy sauce and things like that.
07:56Any soya sauce, Adam?
07:57Sorry?
07:58Any soya sauce?
08:00There's bad soy sauces,
08:01and there tend to be ones that are basically just dyed water.
08:05Yeah.
08:06But if you look for something that's naturally brewed,
08:08that has that natural fermentation,
08:09there are certain brands that I like.
08:11This is not a bad one,
08:13but it's...
08:13Yeah, they're just kind of a nice...
08:16I think you can tell almost by price point.
08:19Because if it's very cheap,
08:20if it's $2 a bottle or something,
08:22you could probably walk away from that.
08:23But if it's a bit more than that,
08:26I think you tend to be in pretty good shape.
08:30So I'll put the fish there.
08:31I'll turn the heat off that,
08:34start to swirl that sauce together.
08:37Let's put a touch more of the wine in.
08:41But I think when you travel,
08:43finding good food is...
08:45To me, it's the most fun part of the travelling experience.
08:50But you don't have to be too fussy with it, I think.
08:53I'm going to take just a bit of leek,
08:56a bit of asparagus...
08:59..and just drop those.
09:06I like the way that visually, I guess,
09:09the leek and asparagus kind of look the same.
09:12So when you stack it all up together,
09:14you're not 100% sure which part is...
09:16Until you get to the spear,
09:18which part is leek and which part is asparagus.
09:21It smells amazing.
09:24And then...
09:27..this soy sauce and buttery type sauce here.
09:32It has a bit of caramelisation with it.
09:37Over the fish and over the other side as well.
09:41Snapper with butter and soy sauce.
09:49Yum.
09:55When you think about it, like...
09:58I can't...
09:59It's sort of...
09:59I'm cooking a Japanese dish with French influences,
10:02but in an Australian way
10:03because we're using all the Australian ingredients.
10:05So culinary tours are everywhere.
10:07It is delicious.
10:08Oh, my goodness.
10:09It's so nice.
10:10And I have to say,
10:11the butter brings the je ne sais quoi.
10:13You know, I like the touch of butter.
10:15Is it the hero of the dish, would you say?
10:17No.
10:18And the touch of lime as well,
10:20just bring everything back together.
10:22Lily, what do you think of the white asparagus?
10:24It is so nice.
10:25It's so sweet and...
10:27It's great, isn't it?
10:27Yeah, it's lovely.
10:28The texture of it is...
10:30I don't know.
10:30It's not really even comparable to the green asparagus.
10:33It's almost like a melon or something.
10:35Yeah.
10:36We're so lucky to have them in Australia now.
10:38You know, that's coming from Tasmania.
10:40And we should be very proud.
10:42This is a very unique...
10:43Like, you will have that in Japan.
10:45People will go crazy, eh?
10:46Really?
10:47Oh, yeah.
10:47Oh, gosh.
10:48Going crazy for it now.
10:49When you return,
10:50the culinary tour rolls on
10:51because it's Lily and Guillaume's turn to cook.
10:53MUSIC
11:03Welcome back to The Cook-Up.
11:06Tonight, we are taking you on a culinary tour
11:08and we've enlisted a couple of the best tour guides to help.
11:10Presenter Lily Serna and chef Guillaume Brahimi.
11:13Lily, what are you making?
11:14I'm making moufrit today.
11:15Ooh, OK.
11:16And Guillaume?
11:17Steak tartare, pomme gauffrette
11:19and a beautiful mixed leaf.
11:21Amazing.
11:21MUSIC
11:21GILLIAM
11:21Guillaume, why does everything sound better in French?
11:34Moufrit, mussels and fries, pomme gauffrette,
11:38waffle fries, waffle potatoes.
11:40Yeah, yeah.
11:42Je ne sais pas.
11:42OK, great.
11:44So these are made with this thing.
11:47The mandolin.
11:47Yeah, the mandolin with a kind of deadly attachment.
11:50That's right.
11:50And very important is when you do them,
11:53wash them under cold water and dry them.
11:57OK.
11:58And after that, we fry them 170 degrees
12:01and I will give you a nice, crispy pomme gauffrette.
12:04Beautiful.
12:04So it should be gentle.
12:06Steak tartare.
12:08Yes.
12:08Is essentially raw beef that you get,
12:12that you will serve with.
12:13This is kind of an important part
12:15because it's that textural change.
12:17Yeah.
12:17Something crispy to go along with this.
12:18And the idea, you use them
12:20and put your steak tartare in it and eat it.
12:22Yeah.
12:23It's something you will find in,
12:24a dish you will find in every good bistro around France
12:28and especially Paris.
12:30If you're not doing this shape
12:31and you don't have that machine,
12:33sometimes I see it with the really,
12:35like the really finely cut.
12:38Pomme allumette.
12:39Allumette, yeah.
12:39Matches.
12:40Yes.
12:41Matchsticks.
12:41Or pomme allumette.
12:42Literally everything sounds better in French.
12:46Guillaume, when people ask you,
12:48you must get asked all the time,
12:49I'm going to France,
12:51where should I go?
12:52What do you tell them?
12:53Ah.
12:54I said to them,
12:55just go, depends where you're going,
12:57but just follow the locals.
12:59And, you know, first thing,
13:02you arrive at the airport,
13:03you go to the market
13:04and look what's available.
13:07Absolutely.
13:07Produce, fruit, vegetable.
13:10Look at that.
13:10Okay, so sorry.
13:11If you can land in France on a Saturday
13:12when the outdoor markets are all going,
13:14best day to get there.
13:15This is perfect.
13:16This is perfect.
13:17Beautiful.
13:17They're nice and crispy.
13:19It was quick, 170 degrees.
13:21And now I'm just going to let that dry,
13:23just like that.
13:24Gorgeous.
13:25And I'm going to add one thing I love
13:27with my pomme goffrette,
13:28is some nice sea salt.
13:29Absolutely.
13:30And quite a bit of it.
13:32But I think going to the market,
13:34and after that,
13:34going to a nice, you know,
13:36I do market, boulangerie,
13:38buy a baguette,
13:39or if it's early in the morning,
13:41a croissant.
13:42Do you know how special it is,
13:43the smell of a croissant
13:45when you bite it?
13:46My God, happiness in the mouth.
13:48I literally just like hearing you say it.
13:50Voilà .
13:53Lily, moules frites.
13:55I know.
13:56Some may say I'm crazy
13:57to be cooking moules frites
13:59in front of arguably Australia's
14:02best French chef.
14:03Aren't they Belgian?
14:04Yeah.
14:05You say it's Belgian.
14:07It is Belgian,
14:08but I like the best French chef.
14:13But yes,
14:14we've got moules frites
14:15from, yeah,
14:17from a meal that I cooked often
14:20in my time in France.
14:22So you speak French as well.
14:25When did you learn French and why?
14:27Well, it started in high school
14:29and then I continued on in university
14:32because as a part of the university degree,
14:34it was one of the degrees that I did.
14:36You get to live in France for a year
14:38and I thought that sounded pretty good.
14:40That's not bad.
14:41That is not bad.
14:42So you're sweating off
14:43some echelots,
14:45garlic.
14:47Echelots,
14:47garlic,
14:48a little bit of salt and pepper
14:49and some wine
14:50in a little bit of butter.
14:55We can dub
14:56Guillaume's voice over.
14:57That's right.
14:58And then,
14:59yeah,
14:59once that's boiling,
15:00we're going to put the moules,
15:02which is the mussels.
15:03Yes.
15:03Put the lid on,
15:04steam it.
15:05Five, six minutes.
15:06Bob's your uncle.
15:06Fantastic.
15:07Yeah.
15:11Guillaume,
15:11okay,
15:12now for the steak tartare.
15:13You've got a beef fillet?
15:15Yeah.
15:15Grass-fed,
15:16beautiful tenderloin
15:17and very important
15:19to do it with a knife.
15:21Right.
15:22Okuto.
15:22When you go to a bistro in Paris
15:24and you just see right in
15:25steak tartare,
15:26no, no.
15:27Steak tartare okuto
15:29means they've got
15:29a beautiful piece of tenderloin
15:31Right.
15:31and done with a knife.
15:33So you can,
15:33like,
15:33basically knife-cut
15:35steak tartare.
15:36Exactly right.
15:37Means so,
15:38because you know
15:39that using quality meat
15:41and very simple
15:42little dice of it.
15:44Lovely.
15:45Do you need to,
15:46because sometimes
15:47you see recipes
15:48where they sear
15:48the outside of the meat
15:49first.
15:50No, no, no.
15:50Yeah.
15:52You sound like
15:53you have strong opinions
15:53on this.
15:54When you have steak tartare
15:55in a place,
15:55you know it's a busy place.
15:57Yeah.
15:57I mean,
15:57they're going to a lot
15:58of steak tartare.
15:59Yeah.
15:59And when they say okuto,
16:01you know they're using
16:01quality meat.
16:02Sure.
16:03Very, very,
16:04very important.
16:05Obviously when you're
16:06dealing with raw meat,
16:08look at that,
16:08that's done.
16:09And now I'm going
16:10to do the sauce.
16:11Right.
16:11That's the exciting
16:12part of it.
16:14And it's egg yolk.
16:18Steak tartare in France.
16:20Yeah.
16:21Is it a lunch dish,
16:22a dinner dish?
16:24Not with your croissant
16:25in the morning,
16:25but I can have
16:26a steak tartare anytime.
16:28Right.
16:28Midday at lunch
16:29in a brasserie in Paris,
16:31glass of wine,
16:32some music,
16:32the smell of it.
16:33It's everything.
16:35So,
16:35egg yolk,
16:36Dijon mustard.
16:37Lovely.
16:38Little spoon.
16:38Oh,
16:39quite a big spoon.
16:39Yeah.
16:40Worcester sauce.
16:41Yes.
16:42Voilà .
16:43A little bit of cognac.
16:45Okay.
16:45Sure.
16:46That will keep you going.
16:48There.
16:49Some ketchup.
16:50Yes,
16:50I know.
16:51This is steak tartare
16:52in Paris
16:52and we use ketchup.
16:54Why?
16:54Because it works.
16:56You know,
16:56if I did a recipe
16:57and did this,
16:58I would get lettuce.
16:59People would abuse me.
17:00But you can do it.
17:00You can get away with it.
17:01Well,
17:01if you get a letter
17:01from ants,
17:02that's okay.
17:04Okay.
17:04A little bit of Tabasco.
17:07Cappers.
17:09Lovely.
17:09Voilà .
17:10Some gherkins.
17:12Voilà .
17:13Okay.
17:14Now,
17:15I'm just going to mix it.
17:17Look at that.
17:18That smells fantastic.
17:20Oh,
17:20yeah.
17:20I just love it.
17:21It really does smell fantastic.
17:22Beautiful.
17:23Touch of salt.
17:24Sea salt.
17:25A peach of Worcestershire sauce.
17:29Okay.
17:30Voilà .
17:32Beautiful.
17:33Amazing.
17:34I love this.
17:34Voilà .
17:37All right,
17:38Lily.
17:39Wine's reduced.
17:40Good timing.
17:41The muscle's going in.
17:42Gorgeous.
17:43And then I usually give it
17:44a bit of a shake.
17:46Lid on.
17:47Lid on.
17:49And they'll cook
17:50relatively quickly.
17:51Yeah,
17:52five,
17:52six minutes
17:53and you're ready.
17:54And we finish it
17:54with a few other things
17:55over there.
17:56You've got your fries
17:56in the oven already.
17:57Yes.
17:58And then just garnish
17:59with a little bit of,
18:00well,
18:00the mayo is for the fries
18:02and garnish with a little bit
18:03of parsley on top
18:04and simple,
18:05tasty.
18:06Unbelievable.
18:07When we return,
18:08no need to rummage
18:09in your bag
18:09for a crushed packet
18:10of chips
18:10because it's tasting time
18:11on this culinary tour
18:12and we'll give you
18:13the scoop
18:13on our favourite food
18:14destinations
18:15and how to eat well
18:16while travelling.
18:27Welcome back
18:28to The Cook-Ups Culinary Tour.
18:29My fellow guides,
18:30Lily Cerner
18:30and Guillaume Brahimi
18:31are finishing up
18:32their recipes.
18:33Lily,
18:33how is it looking?
18:34It is just about there.
18:36Amazing.
18:37And Guillaume,
18:38this looks amazing.
18:38Touch of salt
18:40and I like it
18:42a touch spicy as well
18:43so I'm going to
18:44add a little bit of Tabasco.
18:45I love the fact
18:46this now has,
18:47you know,
18:48Worcestershire,
18:48Tabasco
18:49and tomato sauce
18:50in it.
18:51And here we go,
18:52that's ready.
18:53And the very important thing
18:54is when you put the dressing
18:56into your meat,
18:57you need to serve it.
18:59Yeah,
18:59it's not a ceviche.
19:00No,
19:00it's not,
19:00we're not comfy.
19:01And here we go,
19:02I'm just going to play around
19:03a little bit like that.
19:03Oh,
19:04a little quenelle.
19:05A little quenelle
19:05of steak lata.
19:06It is such a beautiful dish,
19:09steak lata.
19:10Yeah.
19:11Simple salad.
19:12I've got a beautiful salad
19:13with some mashed shallot vinaigrette.
19:15Oh,
19:15lovely.
19:16And people will think,
19:17oh,
19:17I'll just put some salad on it.
19:19The salad is a very important part
19:21of your steak lata.
19:22Well,
19:22it kind of cleanses the palate
19:24a little bit
19:25with the juicy steak
19:26and the dressing.
19:27Some salt again
19:28on my pomme goffret.
19:30And look at that,
19:31just nice and simple.
19:34You know,
19:34in my bistro,
19:35we always give plenty
19:36because you can be sure
19:38halfway through
19:39the person will say,
19:40a garçon,
19:40si vous plaît,
19:41can I get a little bit
19:42more pomme goffret?
19:43And that's a pleasure.
19:44That's a simple dish,
19:45but that's a steak tartare
19:46au couteau
19:47with mixed leaves
19:49and pomme goffret.
19:50Voilà .
19:50I love that completely.
19:53Lily.
19:54All right.
19:56You know what is truly amazing
19:58about the dishes
19:59that you and Guillaume
20:00are cooking here?
20:00I'm now thinking
20:02of the last time
20:03I went to Belgium
20:03and had mulle frites
20:05sitting there
20:06with my wife
20:07on the other side.
20:08I can remember
20:09the colour of the pot.
20:10It was green.
20:11And it's just
20:11so visceral,
20:14the memories
20:14of these experiences.
20:16And that,
20:17I think,
20:17is what makes
20:17the food
20:18that we eat
20:19when we travel
20:19so important
20:20because it is a memory.
20:21That's right.
20:22It's a real memory trigger,
20:24I guess.
20:24Like,
20:24it's,
20:25yeah,
20:26I'm the same with you.
20:27The great memories
20:29that stick in my mind
20:30when travelling
20:30often revolves around food,
20:33whether it's eating it
20:33or who you're with
20:34and atmosphere,
20:35that kind of thing.
20:36Absolutely.
20:37Yeah.
20:37Mulle frites,
20:38steak tartare
20:39with pomme goffret.
20:49Love using one muscle
20:50to pinch out
20:51all the other muscles,
20:52you know,
20:53like your own little tweezers.
20:55Great on you.
20:56My grandmother
20:56teach me that.
20:59Oh, Lily,
20:59this is delicious.
21:00Yeah.
21:01Simple.
21:02Easy.
21:03Really well-cooked,
21:04kind of tender muscles
21:05because when you're overcooked,
21:06they can get really rubbery.
21:07Yeah, that's right.
21:08Yum.
21:09Yeah.
21:09Delicious.
21:11A little bit of mayonnaise,
21:12chips,
21:12happiness.
21:14All right, Guillaume,
21:15the tartare.
21:16Tartare.
21:17Do we say tartare or tartare?
21:18Tartare.
21:19Tartare, okay.
21:20But, you know,
21:21the idea is
21:21you've got your pomme goffret,
21:22you leave it as
21:23as a cushion
21:25and this is a perfect way
21:27to eat it.
21:28Mm.
21:29Mm.
21:30That is delicious.
21:31Mm.
21:32So good.
21:33I feel like I need
21:34to be paying for this dish.
21:35Yeah.
21:37It's on Adam.
21:38Oh, yeah.
21:39It's on Adam, right?
21:39Yeah.
21:40But it's sort of
21:41the texture of the meat,
21:43the okuto.
21:44Yeah.
21:44It is amazing.
21:46But then you have
21:46kind of these
21:47sweet and sour
21:48and savoury notes
21:49with a bit of spice
21:50from the Tabasco.
21:51But the tomato sauce,
21:53when you put that together
21:54with the cornichons
21:55and the capers,
21:56there's actually
21:56this really lovely
21:57sort of tanginess.
21:57Yeah.
21:58Mm.
21:58That is delicious.
21:59Absolutely delicious.
22:01All right.
22:02We have a couple
22:02of food tour experts here.
22:06I want to ask you
22:07a very important question.
22:09What is your favourite
22:10place to go to eat
22:11and how do you find
22:13good food when in there?
22:14Lily?
22:15You know,
22:16it would be easy
22:17to say somewhere overseas
22:18like France
22:19or even, you know,
22:21even like Asia,
22:24South America.
22:24But I actually think
22:25that the best place
22:27is in Tasmania.
22:29Mm.
22:29Oh.
22:30Yeah.
22:30I think you can't beat it.
22:32The produce,
22:33absolutely amazing.
22:34The wine,
22:35can't beat it.
22:36Fantastic.
22:38And when you're there,
22:40how do you find good food?
22:42Well,
22:43I'm pretty lucky
22:43because my partner's
22:45from Tassie,
22:45so...
22:46Oh, OK.
22:46Now we're getting it.
22:48OK, all right.
22:48OK, all right.
22:50Guillaume,
22:51where are you going to stay?
22:52A very small village
22:54called Paris.
22:54LAUGHTER
22:55LAUGHTER
22:55You know,
22:58I must fly early
23:00in the morning.
23:00I don't like the night
23:01time arriving,
23:02you know,
23:02morning,
23:03and I go to this
23:04little street in Paris
23:06in the second arrondissement.
23:08It's 70 metres
23:09called Rue du Nil.
23:10And you've got
23:11the best baker,
23:13vegetable,
23:14fromagerie,
23:15poissonerie,
23:15and you just walk
23:17and look at the produce
23:18and you know
23:18you're in good hands.
23:20And after that,
23:21I get straight on the metro
23:22and I go to Bistro Paulbert.
23:24I sit on the terrace
23:25and I have a steak au poivre
23:27with a glass of Beaujolais
23:29and I look at people around
23:30and I say,
23:31this is why I come to Paris.
23:33It's just perfect.
23:34That sounds divine.
23:34I just love the visuals
23:36when you explain.
23:37I was there.
23:37I was there for one second
23:39and I was like
23:39in Bistro Paulbert.
23:40I was there too.
23:41I was just amazing.
23:42I was just going to say,
23:43Patrick,
23:44no more wine for me.
23:45I felt like
23:46the food critic
23:47from Ratatouille.
23:49But for me,
23:50I'm going to say Tokyo
23:51just because
23:52I really do love
23:54eating there.
23:55And my two tips,
23:56I think,
23:56is
23:57don't book
23:58too many places to go.
24:00I find people ruin
24:01their experience of a city
24:03by going,
24:03I'm having lunch here
24:04and then I'm going to race over
24:05and I have dinner there
24:06and then the next day
24:06I'm having lunch here
24:07and dinner there.
24:07It's just like
24:08you lose that joy
24:10of exploration.
24:11And to me,
24:12the most important thing
24:13that I carry
24:13when I travel
24:14is Opinel No. 8
24:16Little Knife
24:17because it means
24:18that I can go
24:18into any supermarket
24:19or if there's
24:20a great market
24:20or something,
24:21I can buy a piece of fruit.
24:22I can buy a piece of salami
24:23or a cheese or something
24:24and just eat it there
24:25and experience it.
24:26That's how you build
24:27the best memories.
24:28Absolutely.
24:28The joy of discovery.
24:30And thank you
24:30for helping me discover
24:31these two amazing dishes.
24:33Guillaume, Lily,
24:33thank you so much
24:34for joining us.
24:34Thanks for having us.
24:37There's a world
24:37of flavour out there
24:38and the good news is
24:39that you only need
24:39to travel as far
24:40as our website
24:41and maybe the shops
24:42to join tonight's
24:43culinary tour.
24:43If you want more
24:44of The Cook Up
24:44and more delicious food ideas,
24:46head to SBS On Demand.
24:47I'm Adam Leal.
24:47Thanks for watching The Cook Up.
24:48The Cook Up
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