- 5 weeks ago
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00:00Hello, I'm Adam Liao and welcome to The Cook-Up, a four-year-long Dungeons & Dragons campaign
00:26in which I am a level 14 chaotic good wizard. Tonight we are making chicken francese.
00:32Strachatella-filled pasta with spring zucchini and African bean stew. Let's meet our guests.
00:37Jason Barrett says he doesn't take cooking too seriously, but that doesn't mean his career isn't seriously impressive.
00:42From Stokehouse to Attica to Rais on What A Go to Paper Daisy, he is no stranger to acclaim,
00:46and you can now find him at Supernormal in Brisbane. Hello, Jason.
00:49How you going, Adam?
00:51Anissa Nandala is a performer, poet and primo person to follow on social media.
00:54You can catch her touring her stand-up around Australia, but not before you see what kind of hot takes she dishes up tonight.
01:00Welcome, Anissa.
01:01Thank you for having me.
01:03Anissa, what goes into writing a stand-up show?
01:07Ideally, funny things is a good starting point.
01:10And just trying to be as personal as possible.
01:13Yeah, right.
01:13A lot of personal stories, yeah.
01:15Don't you create like a separate persona that's your comedy persona, and then at home you're just quiet and, I don't know.
01:21You could, but I feel like the audience can always tell when you're being authentic, so the more personal it is, the more relatable.
01:28It's true.
01:29Like, I usually think the same thing as with cooking.
01:30Like, if you're trying to cook food that you're not in love with and that is not really you, the people see it straight away.
01:36Definitely.
01:37Yeah?
01:37Yeah, definitely.
01:38You can tell when you eat somewhere as well.
01:39If someone's not truly passionate about it.
01:43It's weird what it is, but humans are actually very smart.
01:46Yeah.
01:46Like, we think we're dumb, but we pick up on things that we can't even explain all the time.
01:50So, feeling the love and the food is a real thing?
01:53Definitely.
01:53Really?
01:54Yeah.
01:54Cool.
01:55Yeah, I didn't used to believe in it, honestly.
01:57Like, I'm a science guy, so I was always like, oh, cook with love.
02:00Doesn't make any sense.
02:01But it does.
02:02Makes a lot of sense.
02:03Tonight we are prepared to sign our names to the concept of a signature supper.
02:10That's my real signature, so if you screenshot that, you can literally access my bank accounts.
02:15I haven't changed that signature in 25 years.
02:18Yeah.
02:18Do you change what you think is being, like, your signature dish?
02:21Do you even have one?
02:22I don't have a signature dish in a professional sense in the restaurant, but at home I just love cooking pasta.
02:28Yeah.
02:28So, in a restaurant as well, depending on which way you're working, you don't get to pick that signature dish either.
02:35The guests do.
02:35So, you can have this awesome menu and think, this dish is really great, and all of a sudden it's the one that you don't really like that becomes a signature.
02:41Yeah, amazing.
02:43Do you need a signature in comedy?
02:45Yeah, definitely.
02:46Like, you need a persona.
02:48You need to be distinct from everyone else to develop a fan base so they can come watch you.
02:54What's your signature, comedic signature?
02:55Is it timing, is it, like, awkwardness, is it...
02:59I would say just very, uh, very cheeky, very sweet, but also very punchy.
03:06So, saying hard things with, like, a smile.
03:08Yeah, okay.
03:09It's my signature.
03:10It's terrifying.
03:11Yeah.
03:12My signature supper is chicken francaise.
03:15So, chicken francaise is not French.
03:24It's actually not even Italian.
03:26It is an Italian-American dish that, I don't know, it's just a cool kind of, I think, a late night supper dish.
03:33So, I've got a, frankly, enormous chicken breast here and I'm just cutting that horizontally or taking the tenderloin off.
03:40I'm going to pound that out to something a little bit thinner so it cooks.
03:47Supper, I think, you want to cook quickly.
03:49You know, you don't want to be standing around for hours and hours trying to make a supper.
03:53So, I'll just put my chicken breast out there and I always like to pound these to, sort of, less than a centimetre because they will always tighten up again.
04:00So, it's worthwhile actually pounding it out slightly thinner than you want to eat it because it will get thicker as you go through that.
04:10Jason, is there, was there ever a point where you were, like, looking at a career other than chefing?
04:16Uh, yeah, there was.
04:17I wanted to be a mechanic.
04:20Really?
04:20Very different to being a chef.
04:22But, I guess, in the same term, it's, like, a labourer's job, using your hands.
04:27Yeah.
04:27Kind of glad I didn't.
04:28No offence to mechanics, but I love my job.
04:31I really do, yeah.
04:32What do you mean about you, Anissa?
04:33Was something other, I mean, you started out as a poet.
04:36Yeah.
04:37Was there something other than poetry or comedy that you were looking at?
04:39Yeah, definitely.
04:40I wanted to be a lawyer, so I have a law degree, so I was planning to practice, but I'm glad I didn't do that because a lot of people would be in jail.
04:48You'd have been a mechanic and a lawyer here.
04:50Yeah.
04:52So, I have beaten out my chicken breast to sort of like a, what do you call it in chef-y terms, a PR?
05:00Yeah.
05:01Something like that?
05:01Yeah, flat.
05:02Flat?
05:02So, the interesting thing about this dish is that it is essentially, it's not a breading, so we're going to go into flour first and then into egg and then fry from the egg.
05:16Yeah.
05:16So, it's got like an egg coating to it.
05:18So, what I've done is I've added in some chicken stock powder, a little bit of turmeric.
05:24The turmeric is not an addition normally in this dish, but I'm just adding my own kind of spin to this to make it a bit more of a signature.
05:31Chicken stock powder adds a bit of savouriness.
05:34I'm going to put some salt in there as well.
05:36So, chicken first into the flour.
05:41You've worked, Jason, in some restaurants that have very, very, very different, I guess, styles.
05:50Yeah.
05:51So, in that sort of eclectic career, is there any kind of place that you have found to be, okay, this is more my speed?
06:00Not really.
06:01I feel like I just want to keep learning.
06:03Yeah.
06:03So, every time I see an opportunity and it sounds interesting and exciting, then I'll take it.
06:08The last thing I want to do is be complacent and just be methodical and just do the daily thing.
06:15So, I'm going to start to fry my chicken now, and I probably don't have a lot of pan room, but I'm just going to put a bit of oil, olive oil, and a bit of butter in there.
06:25The butter's for flavour, the olive oil's for oil.
06:29It's one of those things that people always say, put the olive oil in with the butter so it stops the butter from burning.
06:34It doesn't stop the butter from burning.
06:35There's just less butter to burn, you know.
06:37So, it tastes less burnt.
06:39But I guess that's something.
06:40And Nisa, instead of cooking, is there a favourite dish that you would call your signature dish of eating?
06:48Like, the thing that you always just want to eat?
06:50Oh, I love a lamb tagine.
06:52Oh, wow.
06:53Okay.
06:53That was very quick and very specific.
06:55Yes, because I love it.
06:57It's so nice.
06:58It's incredible.
06:59I love lamb tagine.
07:00So, when the chicken comes out, I'm going to actually make a bit of a sauce.
07:04And this is, I'm changing this up because we live in Australia and we have so many different influences in our cuisine.
07:13I think, you know, this is a French-Italian-inspired American dish, but I put a bit of turmeric in there, just honestly, because I wanted the colour.
07:21And then I'm going to blend some onion.
07:28And I'm actually just going to use the juice of the onion.
07:30It's a bit weird, but I want this sauce to be something that's really quite...
07:34smooth.
07:35So, I could put chopped onion in there.
07:37It'd just be a chunky sauce.
07:38I don't know if it's like a mental thing.
07:40I'm just not that keen on the look of a lot of those sauces.
07:43That sounds delicious.
07:44You tell me whether it's worthwhile doing or whether you'd be like, too much trouble, I'd just chop an onion, throw it in the pan.
07:49If you want to do that, you could do that.
07:50But I think this is going to be nice.
07:52This is going to be good.
07:53Okay.
07:53Yeah.
07:54I appreciate the vote of confidence.
07:58I get where you're going.
07:59Yeah.
08:01One piece of chicken out.
08:02And I think this one can probably come out as well.
08:08And then this other one can come out now.
08:10That can rest.
08:12And I'm just going to take a little bit of paper and just wipe up some of these bits of...
08:18I don't mind the brown butter and stuff that's in there, but I just want to wipe up some of these little bits of egg.
08:23Just to make the sauce, once again, look nice.
08:26And I'm going to put in some white wine.
08:31And a touch of vermouth.
08:32In there, I can squeeze my onion juice now.
08:42Smells delicious.
08:43Mm.
08:44This is also kind of a lemony dish.
08:46So I'm going to cut some slices of lemon to go into the sauce.
08:49But also some lemon juice.
08:54So nice, thin slices of lemon from the sauce, from the center of the lemon.
08:57And then the juice from the outside, I guess.
09:03Bit of chicken stock in.
09:08And when I add the chicken stock, I actually also want to add something that's slightly weird, which is powdered gelatin.
09:12Because I think a lot of commercial stocks actually remove the gelatin from it, so you lose that kind of sticky mouthfeel that you would otherwise get.
09:20So I'll just whisk that in and let that reduce down a little bit with some of the lemon juice.
09:30I'll let that simmer a little bit, and I just want to chop some parsley to finish it.
09:36Anissa, when you put something on social media, do you know, like, oh, my fans are going to like this?
09:42Or is it a surprise?
09:45Um, I have a feeling.
09:47Like, I only try to post content that genuinely makes me laugh.
09:50And I assume my fans are people like me.
09:52So if it makes me laugh, I know it'll work.
09:54But sometimes I'll put something up, and they're like, no.
09:58And similarly, Jason, do you know what dishes are going to be a hit when you put them on the menu at a restaurant?
10:02No, you really don't.
10:03Yeah, right.
10:04So you test and try them.
10:06You get some feedback from your staff.
10:07You might special them before you actually hit the menu.
10:10But you just never know.
10:10So the sauce is nearly finished.
10:14I'm going to show a kind of a different way of thickening a sauce.
10:17For this, I'm actually going to toss the butter in a little bit of that seasoned flour that we had, and sort of combining the two.
10:24And then with that sauce, now that it's nice and reduced, I'll just whisk these pieces of butter into the sauce to create something that is going to be quite nice.
10:34So now these bits of cold butter, I can just sort of drop in a couple at a time, whisk them in.
10:42Lemon slices in.
10:53Sort of an Italian-American lemon chicken at this point, I guess.
10:56And then a very slight reheat of our chicken pieces back in the sauce.
11:04I'm going to put that onto the plate.
11:17Chicken, lemon.
11:22Bit of sauce on top.
11:23And I'll finish that with just a touch of parsley.
11:33Chicken francese.
11:34An Italian-American dish styled on French techniques, but using some Middle Eastern ingredients and other things here in Australia.
11:50Oh, that's amazing.
11:51I've never had anything like that before.
11:53Yeah, no matter how you describe it, it's delicious.
11:56That lemon's just so punchy.
11:59Really good.
12:00I mean, it's kind of like lemon chicken, right?
12:01But without being sweet.
12:02Mm-hmm.
12:03I like it.
12:04Jason and Anissa will start their signature suppers when we return.
12:18Welcome back to The Cook Up.
12:19You know Jason Barrett as a chef and Anissa Nandala as a comedian.
12:22But now it's time you discover their signature supper recipes.
12:26Anissa, what is your signature supper?
12:28African bean stew.
12:29Lovely.
12:30And Jason?
12:30I've got a filled pasta with spring zucchini.
12:33Yum.
12:42Jason, what is going on?
12:44So I'm making a little cheesy pasta, spring zucchini.
12:48This is stracciatella.
12:50Yes.
12:50And what I've done is I've just hung it for a little while.
12:52The reason that I do that is if you don't, the liquid is just too wet.
12:56Yeah, right.
12:57It just breaks in the pasta.
12:58I've never seen hung stracciatella before and it's kind of like you've got this thick cream essentially at the bottom, like a cultured cream.
13:07And I'll use that as well.
13:08We'll use that to sort of dress the pasta at the end of the dish.
13:12Stracciatella, parmesan, pecorino.
13:16Right, okay.
13:17Lots of cheese.
13:18There's three cheese.
13:19Beautiful.
13:19Pop an egg yolk in there just to bind it.
13:22Lovely.
13:22And then as per everything else, just plenty of seasoning.
13:25Lovely.
13:26And that's the filling?
13:28That's the filling.
13:28Super easy.
13:29You've made a pasta dough here.
13:31It looks beautiful.
13:32Yeah, I've just done that overnight.
13:34I put a tablespoon of tomato paste in there.
13:36Really?
13:37So that's why you've got that sort of slightly orangey colour.
13:39Exactly.
13:40And it almost adds a bit of umami, a bit of sweetness.
13:44Such a smart addition to a pasta.
13:46I've not heard that before either.
13:48Cheese and tomato and pasta.
13:50Who would have thought?
13:51So yeah, just bring it together.
13:52What a simple filling for a filled pasta.
13:55Exactly.
13:57Nice and fast.
13:58There you go.
14:01Anissa, African bean stew.
14:03Yes.
14:04So you were born in Uganda.
14:05I was in Kampala.
14:07In Kampala.
14:08Yes.
14:09And what age were you when you came to Australia?
14:11I was about three years old.
14:12Moved to Rocky in Queensland.
14:15Yep.
14:16And what's your memories of, well, Ugandan food?
14:19To be honest, I don't know anything about it.
14:22Yeah, I have so many memories.
14:24Most of them are at my grandmother's house.
14:27She makes up a massive meal, puts out a big plate,
14:30and we're all eating with our hands.
14:31There's beans, peanuts, stew, a lot of plantain.
14:36Lovely.
14:36There's one of the things I like about a lot of different African cuisines
14:39is their use of, like, peanuts and beans and that kind of thing
14:42because the pulses, they're so, firstly, so delicious,
14:46but then also so useful for us to cook in Australia
14:50because we don't eat enough of them.
14:51Yes, and I find them to be so hearty.
14:54Like, every time I have beans, I'm, like, home.
14:57So what are you?
14:58You're frying some onion and is that some garlic and ginger paste?
15:01Yes, garlic and ginger paste,
15:02and then I'm just about to put in some veggies.
15:05Lovely.
15:08Okay.
15:09Let me help you with that.
15:11Thank you very much.
15:13Tomatoes, capsicum.
15:16Yum, yum, yum, yum.
15:18And then you've got some celery there as well.
15:20Yes.
15:23When you have a family dish like this,
15:25is it something you have to learn how to cook
15:27or is it just cooked so often that you just absorb it by osmosis?
15:31I think definitely osmosis.
15:33Like, I know what it's meant to taste like,
15:34so I usually just season until it tastes like that.
15:37Until you get there, right?
15:38Yeah.
15:38I think, you know,
15:39we're in this really recipe-driven culture now
15:41where people rely on recipes so much,
15:44it actually overrides this kind of instinct that we have.
15:47And particularly if they're dishes that you've grown up with
15:48and then you try and cook from a recipe,
15:50you're actually doing yourself a bit of a disservice in some way.
15:54Because memories are so strong
15:56and I feel so much nostalgia every time I eat meals like this.
16:00Tomato paste in there as well?
16:02Yeah.
16:02Who do you like to cook for today, these days?
16:07There's people who I like to cook for
16:08and do they enjoy the food is another question.
16:13My mum's like, no, please stop.
16:16I love cooking for my mum,
16:17but she's just such a hard critic.
16:19Yeah.
16:20But when she's happy, I'm like, I'm winning at life.
16:22That's all I need.
16:23Yeah, it tends to be that way until...
16:27And then you know that you're the boss
16:28when they stop complaining.
16:30Even with food, has that happened for you?
16:31Yeah, yeah, yeah.
16:32She doesn't complain about the food?
16:35It happens, like, dish by dish.
16:36That's great.
16:37It's just, like, the world turns.
16:39So for me, if it's the cereal, I haven't tried, Joel.
16:41I'll tell you what to say.
16:43I'm the boss of cereal here.
16:45Exactly.
16:46This is smelling fantastic.
16:49Jason, a lot has happened.
16:50Yeah, time to pipe.
16:52I love the colour of this pasta dough, to be honest.
16:55Yeah, you can sometimes get this colour just from the eggs,
16:58depending on how the yolks are.
17:00Well, that's the thing,
17:00because we don't really have super orange yolks
17:03all the time in Australia.
17:05No.
17:06It's not necessarily a bad thing.
17:08It's essentially just how much beta-carotene
17:10is in the feed of the chicken.
17:12Yeah.
17:12So...
17:13I think if you had some nice chickens at home on the farm,
17:15you might be able to get that sort of colour.
17:17And literally feed them capsicums and whatever and carrots
17:20so that they get more...
17:21And pumpkin to get that beta-carotene.
17:22Yeah, really, really orange yolks.
17:25Wow, look at that.
17:26So just a little capoletti shape.
17:28But you can really do whatever shape you like.
17:30Is there a sauce to go with this or is there...
17:33Yeah, so I'll use the pasta water once it's all cooked.
17:35Okay.
17:36I'll just monte with a bit of butter.
17:38And then, again, to finish,
17:40I'll split it with the stracciatella milk.
17:42Oh, lovely.
17:43Yeah.
17:43I'm excited for this.
17:44This is kind of cool.
17:45Yeah.
17:46So we'll pop the zucchini in a little bit of salt as well.
17:49I'll just slice it up in a second.
17:51And that will sort of break it down a little bit.
17:53I love that, you know, you're super normal,
17:55which is not a pasta restaurant.
17:58There's no pastas on your menu.
18:00But cooking this kind of thing at home
18:02gives you this kind of creative outlet
18:04for all the various types of food you like to cook.
18:06Exactly.
18:06And I'm going to use my skills that I've learned
18:09across all the restaurants that I've worked in.
18:11Saying that, this is not too dissimilar
18:12to rolling a dumpling, right?
18:14That's true.
18:14That is true.
18:16Dumplings in Australian restaurants,
18:17they're always like...
18:19Pasta.
18:19Yeah.
18:21Honestly, I just look at them and go,
18:22yeah, okay, yeah.
18:23I know where that came from.
18:25There is a level of labour intensity
18:30that dumplings in Australian restaurants
18:32really don't work unless you make them like pasta
18:34or you have a chef who really, really, really, really,
18:37really knows what they're doing.
18:38Exactly.
18:39So I'm just going to slice some of these now
18:42and get them salting for a few minutes as well.
18:43Oh, very cool.
18:45Also, it's like almost a raw-ish.
18:49I'll fold them through the sauce right at the end.
18:51Okay.
18:51Yeah.
18:52Oh, this is interesting.
18:53I can't wait to see how it turns out.
18:54Okay, Nisa, the base is cooked down.
19:01Yes.
19:02What's next?
19:02Next is the spices.
19:04Mm-hmm.
19:06Put some of that in, put some of that in.
19:10Is that chilli?
19:12And what was the one before that, paprika?
19:13Paprika, yeah, some paprika.
19:14And then we'll get some of this.
19:17Amazing.
19:19So when you're a comedian, you're out doing gigs.
19:22Yeah.
19:22Is there a time where you're like, I'm not feeling it today.
19:26I'm just not going to go on.
19:27I'm not going to do it.
19:28Oh, I mean, you don't want to do it a lot of the time,
19:31but you must.
19:33You have to.
19:34Yeah, okay, right.
19:34Whether you want to, whether you don't have anything to say.
19:38You go in front of those hundred people,
19:40you get the microphone.
19:42It is a difficult thing having a passion that becomes a job.
19:46Yeah, you would find that with cooking.
19:49I'm sure there are times where you don't want to do it.
19:49Oh, absolutely.
19:50Absolutely.
19:51I'm a human being, just like everybody else.
19:54But the thing is, like, it's easier to say yes
19:57when you don't feel like doing something
19:58if you really do enjoy it.
19:59Because sometimes, like, even if you're not enjoying it
20:01and you know you don't want to do it,
20:03it's easier to change your mind about it
20:05when you know that, you know,
20:07it's something you're going to enjoy.
20:08One hundred percent.
20:09Once you get going.
20:10Along the way, yeah, for sure.
20:11Okay, so then just a whole lot of kidney beans.
20:14Yes.
20:15And these are tinned, drained, super fast.
20:17That's right.
20:18And just looking at this makes me so happy
20:20because it reminds me of home.
20:22That's the signature.
20:23After the break, my signature move, eating these suppers,
20:25and we'll be talking about our perfect signature snacks.
20:28Welcome back to The Cook-Up,
20:39where Jason Barrett and Anissa Nandala
20:41are putting the finishing touches on their signature suppers.
20:44Anissa, are you nearly ready?
20:45Yeah, almost there.
20:46Lovely.
20:47And Jason, this looks fantastic.
20:49Two minutes, chef.
20:50No worries.
20:52So, just, yeah, bring the pasta water and the butter together,
20:54the vermontae, and then the pasta just goes straight in.
20:56Oh, lovely.
20:57Salted zucchini.
20:59I mentioned before that is unsalted butter
21:01because the zucchini is salted.
21:03Right, and the pasta water, you've got some salt in there as well.
21:05Exactly, yeah.
21:06Oh, that's cool.
21:07Like, the little baby zucchini flowers.
21:09But this is a very cool way of doing it.
21:10It is.
21:10It's nice.
21:11It's, yeah, it's really light, really, really fresh.
21:15A little bit of lemon in there as well
21:16to cut through that butter.
21:17It is such a cool way of making a sauce
21:29that is honestly just pasta water and butter
21:32with a bit of seasoning, you know?
21:34Yeah, and you can do it with anything.
21:35Yeah.
21:36Okay, so just lightly dress all of that
21:40and then plate it up.
21:46Beautiful.
21:53Not too much sauce.
21:55Yeah.
21:55Yeah.
22:00Zucchini flour.
22:03Love this.
22:04And then we'll get black pepper.
22:07Always.
22:08Plenty.
22:12Ferrino.
22:13Bit of extra cheese, why not?
22:16Olive oil.
22:19And then I'll finish it off
22:20with a bit of the stracciatella milk.
22:22That's cool.
22:23Like, firstly, the draining stracciatella,
22:25but then using the you drained of it.
22:27Yeah, it looks great.
22:28That's a cool-looking dish.
22:29And Nisa, the smell of this stew
22:33is absolutely spectacular.
22:35Yes, smells amazing.
22:37Does this have a name in Uganda?
22:40Bijanjalo.
22:41Okay, I'm going to call it African bean stew.
22:45Bijanjalo?
22:46Yes.
22:46Oh, my God, that looks really good.
22:48Tell me.
22:49Stracciatella filled pasta with spring zucchini
22:50and bijanjalo, African bean stew.
22:59And Nisa, this smells delicious.
23:04It tastes amazing.
23:06The spices really come through.
23:08Yes.
23:09The more African food that I try,
23:10because historically we haven't been able
23:12to get a lot of it in Australia,
23:13but the more I try, the more I absolutely love it.
23:15Yeah, they feel so homely.
23:17Like, it's a very family vibe.
23:19Okay, Jason, the pasta.
23:21What shape would you call this?
23:22Would you call this tortellini?
23:23Capoletti tortellini.
23:24Capoletti.
23:25Yeah.
23:26Oh, wow.
23:27Fresh zucchini, lemon, black pepper, olive oil.
23:29So simple.
23:30The olive oil is actually what really makes it.
23:31It's delicious.
23:32You know, the beautiful, fruity olive oil
23:33that actually cuts through the richness of the butter.
23:36Yeah.
23:36It's lovely.
23:37I can finish life now.
23:39This is...
23:39These are some delicious signature suppers,
23:46but what are our signature snacks?
23:49I have a section.
23:49Who has...
23:52Who's the Vegemite on toast?
23:54It's pretty obvious.
23:55But is that the amount of Vegemite
23:59that you would put on there?
24:00I think more.
24:01More?
24:02Yeah, I'm not kidding.
24:04All right, okay, sure.
24:06Anissa, are you a Vegemite fan?
24:07Is that the amount of Vegemite that you would put on there?
24:08That's too much.
24:09Is there anything else on there?
24:10Is there butter?
24:11Butter, bread.
24:13Oh, that's the best snack.
24:15Who's is this one?
24:17Mine.
24:18Is that peanut butter?
24:19And apple.
24:19Peanut butter, no.
24:20And I'm so evading over here.
24:21That looks delicious.
24:21It's a really good combo.
24:23Yeah.
24:23I'm very into that.
24:26I actually didn't know what you guys chose when I chose mine,
24:28so now I feel like this is a little bit too bougie.
24:34But I was just saying that every time I go into a patisserie
24:39and there is something that has, you know,
24:41the crackling top on top of a shoe cream,
24:44I don't care what the filling is,
24:46I don't care what the shape is,
24:47if it has a crackling top on top of a shoe pastry,
24:50I'm ordering it.
24:50You sold.
24:51Yeah.
24:51Wow.
24:52That looks great.
24:53But now I feel bad for choosing that
24:54because you guys are like, oh, you know...
24:55So humble.
24:56I'm so happy you got the Vegemite on bread
24:58because I saw that and I was like, oh.
25:01I'm like, oh, gee,
25:02having your own TV show really changed you out of there.
25:05I usually like it with some gold leaf on the top, yeah.
25:08And Jason, thank you so much for joining me.
25:10This has been really fun.
25:11Thank you, Adam.
25:12Signature suppers,
25:13they are perfect for when you want to impress
25:15without the stress.
25:16If you want more of The Cook Up
25:17and more delicious food ideas,
25:18head to SBS On Demand.
25:19I'm Adam Lear.
25:20Thank you for watching The Cook Up.
25:39You
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