The Cook with Adam Liaw Season 8 Ep 83

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00:00Hello I'm Adam Liao and welcome to The Cook Up, a double rainbow. Tonight we are making

00:26Negitora rice bowls, Turkish eggplant salad and slow cooker corned beef. Let's say hi to our guests.

00:32Aria, award-winning musician Sarah McLeod's career spans nearly three decades, whether it's fronting

00:36her band The Super Jesus, playing solo or treading the boards in standout theatre performances.

00:41She knows how to capture an audience. Hello Sarah. Hello Adam. Hi. Yay! Let's hear it for me!

00:45Chef Grant King enjoys the rush he gets from an intense food prep and service period. He has over

00:5030 years of international experience, including in Australia at Pier and his own restaurant Gastropark.

00:55He's now a private chef and consultant who strongly believes that tinned asparagus has

00:59no right to call itself asparagus. Hello Grant. That is correct. No right to call itself asparagus,

01:05yeah. Grant, amazing career up here, but Gastropark was, I think, where you really got to flex your,

01:12I don't know, your culinary philosophy. Look, it was 100% freedom for what I wanted to do.

01:17And let's just start with the name, Gastropark. I remember a lot of press at the time around

01:22how could you call a restaurant? Coming from fine dining, I wanted a playground that was a bit

01:26more chilled. Yeah. So I thought gastro for gastronomy, playground, was such a freaking

01:31brilliant name. Yeah. But the food was innovative, it was playful, it was exciting. Totally. I had no

01:35rules, no boundaries, except to make stuff as good as we could. So, and that's what I love about

01:40Australia. We've got all these mixes from all around the world, but there's no real rules. Yeah. So as long

01:44as it's great, it's a winner, right? That's very cool. That's a very cool thing about food

01:48in Australia. It's why we're so good at it. Exactly. Sarah, when did you know that you had

01:52big front woman energy? Like, were you always, like, from the earliest days? And the cough.

01:58Like, you get up there, you're right at the front, you rock it out, you know, how do you learn to do

02:03something like that? I don't think you do learn. I think you just do. Half of the trick of being

02:09rock and rollers to not think. Yeah. As soon as you start thinking, you're in trouble. So it's

02:14just an instinct thing. Wow. I can taste the savings already, because tonight we are giving

02:18you bang for your buck. Oh, yeah. Oh, wow. Okay. Cool. Wasn't expecting that, but sure.

02:26They didn't play the drums. It's you. Of course it is. That's awesome. Yes. Oh, I love that.

02:32Can we all get one to take home? That's cool. Eating affordably. Gastropart wasn't exactly

02:36the cheapest restaurant going around, but is it possible? Like, people sit there at home

02:41in a cost-of-living crisis and they go, how do I eat more affordably? Is it possible, Grant?

02:46Totally it is. The dish I'm going to do today is something you can keep in your fridge for

02:49four, five, six days, right? Amazing. And it's probably going to cost you 10 bucks to make

02:53enough for, you know, six or eight meals. What does that work out? Amazing. All it takes

02:57is 15 minutes of attention. Love it. 15, 20 bucks? I reckon 10 bucks will get you the

03:02whole thing. 10 bucks, 15 minutes. That's a party I want. For three or four meals. You're

03:08coming. Sarah's like, I'm not even going to cook today. I'm going to watch Grant do that.

03:11She's first, man. Well, I promise you'll get bang for your buck if you make my

03:16negi toro rice balls.

03:21So it may not seem like a real bang for your buck dish at this point when I'm talking

03:25about toro. Like, otoros or chutoroa, they're the more expensive, most expensive cuts of tuna.

03:32But I do this with offcuts. So you get a tray like that from your fishmonger and they're

03:37all the bits after they cut up all the sashimi that you sell for really expensive amounts

03:41of money. They have all these offcuts that you can get that for $4 or so. And it's all

03:46the same quality tuna as maybe not the toro ones, but the akami, the red tuna, but you

03:51can get it for cheapest chips.

03:52Really? So you say, can I have the offcuts, please? And I'll just go out the back and...

03:56Well, sometimes it's out the back, sometimes it's there. You know, you have the piece of

04:00like, nice tuna there that could be $20, $30. And then next to it, you've got the same

04:05weight, same amount, but it's $4, $5.

04:07Why doesn't everyone just buy that tuna?

04:09Oh, OK.

04:11Where's that fire extinguisher?

04:12That wasn't what I was expecting, but it's doing the job. What I was trying to do here

04:15is just put some sake and mirin into...

04:20Mirin.

04:21Mirin is a sweet rice wine. Sake is a dry rice wine. Bit of mirin, bit of sake, and then

04:28a bit of soy sauce there. And that's going to be a very, very simple marinade for my toro.

04:33I've got some that I've cooled down. And so that... I keep saying toro because it's called

04:38negi toro, but this is not toro. This is the... toro is just like the tuna that's got

04:42more fat through it. And it usually is done in...

04:46It's good fat too, isn't it?

04:47Yeah.

04:47It's great fat. I love how the Japanese break down their fish like we break down cows, you

04:52know, into different cuts and primals and things like that.

04:54Oh, yeah, right.

04:55So I'm just going to lightly marinate that. You wouldn't normally do this with toro.

04:59Toro is usually, you know, you just have the fish itself and then chop it up with some

05:04onion or negi, as it's called.

05:05That looks good just like that.

05:06Yeah, yeah. I mean, you could put that straight up on the rice and call it a day. So if you want

05:10even more bang for your buck and effort, just do that. But I'm going to add a few other

05:14things to it. Some seaweed, some spring onions, and of course, some cucumber here as well.

05:20Hey, Adam, if you wanted to make sashimi, because I've always wondered this, if you get like

05:25a piece of salmon and just like cut a bit and eat it raw...

05:29Yeah.

05:30Yeah, I hear you laughing there. So you can't do that, can you?

05:32No, look...

05:33Is it a certain part of the salmon or is it the way you cut it?

05:36It is absolutely not a certain part. Absolutely not a certain part of it. Grant, you are the

05:40fish expert here, but to me, there is no sashimi grade. There's nobody that says that's sashimi

05:45grade, that's not. I would just trust your fishmonger on it. Have a good fishmonger,

05:49that's the first step, and then just ask them, I'm going to have some sashimi tonight.

05:52Have a good fishmonger?

05:53Yeah.

05:53From someone who gets their food delivered from Woolworths, I'm like, have a good fishmonger,

05:58let's see.

05:59Look for the driest fish possible. Like, you don't generally fillet your own fish, but if you

06:04find dry, firm fish, generally any of it's going to make great sashimi if it's cut properly,

06:08right? And the cleanliness, how it's been broken down, no gut touched the flesh and

06:13all these sorts of things. So clean, firm and dry.

06:16What about if you just snuggle it in a tea towel and then chocolate?

06:18Snuggling it in a sleeping bag is better.

06:20You know, it's nice and warm and it softens up.

06:22It's by a campfire, not too close to the flame.

06:25Freshness is a real red herring, I think, when it comes to sushi and sashimi and eating things

06:30raw, because it doesn't have to be fresh. Like, if you have aged fish, that can often be

06:34tastier. The rule of thumb in a lot of Japanese cooking is the larger the fish, the longer,

06:38it can be aged. So you can have tuna that's been aged for two, three weeks and that's

06:42completely fine. But for something that's small, like a prawn or something like that,

06:47then you want to have that pretty much straight away. So I'm just kind of cutting up a few

06:51garnishes here. You don't have to use any of these or all of them. This is actually Korean

06:58perilla, not Japanese perilla. It has a different aroma, but it's still really nice, I think,

07:02with raw fish. So I've just sliced some of that. Japanese perilla can be really hard to get

07:06in Australia, but you can use the Vietnamese one or the Korean one. So I'm just going to

07:10cut some onion that I'm going to serve with my fish. It's going to get all minced up together.

07:16And that's what negatoro is. And usually when you use toro, it will be really minced,

07:19almost to a paste together with the onion. With the akami, which tends to be the cheaper

07:24cut of tuna, I don't tend to mince it so much. And I marinate it as well, as I've done,

07:29so that it just has a little bit more texture, a little bit more flavour. So that goes there.

07:35Last thing I should cut is my seaweed as well. And for that, I've got to make sure my board is

07:39really dry because this absorbs water so, so, so quickly. Grant, when it comes to cooking,

07:44how did you learn? From the garden, man, my mum and dad grew a lot of stuff and we got so excited

07:49about picking peas out of the garden. That was my first inspiration. But then I saw something on

07:56Marco when I was about 16. And before that, I'd been doing work experience in hotels with a big

08:01tall white hat and all this sort of stuff. And I saw this guy with long hair, like a rock star,

08:06right, in a blue apron, doing some of the best food in the world, speaking like a normal person,

08:11right? And I was like, that really changed me, you know? And in the classroom at school,

08:16I was so disruptive. In the cooking classroom, I was a sponge. Something just, a light bulb happened,

08:23something clicked, and food. I became so obsessed with food and sponging info.

08:28Sarah, when Grant says Marco, do you know who he's talking about?

08:30No.

08:31Sorry, Marco Piri White.

08:33It's hard to explain how much of a shift that man was from literally the white-toked,

08:41totally, man.

08:42Escoffier-style chef in the brigade to this rock star, kind of chain-smoking, long hair,

08:48a bit greasy, probably should have got a hairnet. And he just made food cool. You know,

08:52youngest ever chef to get three Michelin stars.

08:54Right.

08:54It's just like...

08:55So did chefs used to wear the big hats as a general rule? And if you were a good chef,

09:00you would be a four-hat chef?

09:02No, no.

09:02Just keep putting hats on top of the big one.

09:04Yeah.

09:04If you're a crappy chef, you just have the one hat.

09:07Asking that question. So, three hats. Do you guys wear three hats?

09:10Yeah, but is the better the chef, the more hats or the less hats?

09:14Look, hats is someone gave you an award. It's all great to get, but at the end of the day,

09:18it's someone's opinion at a time and a place.

09:21Sarah, if Grant was inspired by a rock star chef, was there a chef-y rock star that inspired you

09:27at the beginning of your career?

09:29I don't think any of the people I was inspired by were known for their cooking skills.

09:33No, but who were your inspirations as, I guess, a young muso?

09:37Why did you want to get into music?

09:39It was a combination of listening to my parents' Beatles and Chuck Berry records,

09:44and I was super into Chuck Berry, and then I became really obsessed with the TV show Family Ties

09:52with Michael J. Fox, and then when...

09:55Alex P. Keaton.

09:55Alex P. Keaton, yeah, and then Back to the Future came out,

09:58and suddenly Alex P. Keaton is playing Chuck Berry,

10:00and then all of my world went...

10:03It was like the perfect storm, because I already wanted to be Alex P. Keaton,

10:06and then I wanted to be Marty McFly, and then I was like, now I need to be a band.

10:09I'm looking at your haircut right now with a whole different perspective.

10:13There's a little bit of Alex P. Keaton and Marty McFly in there.

10:16The karate kid.

10:17So I'm just roughly chopping this all up together,

10:19and it's just the onion and the marinated tuna chopping up.

10:21If you were going to do, like, a proper negi toro,

10:24it would be really quite minced,

10:26but I think with a cheaper cut of tuna, when you use that,

10:28it's better to keep it a bit bigger.

10:30That looks so yummy.

10:32And it's got all the flavour in it as well.

10:34So now, very simply...

10:42A bit of rice on the plate,

10:44and now I can start plating all of these other elements here.

10:48Cucumber on the side.

10:50These are just, I don't know, textures, flavours, elements.

10:53I don't know what you want to call it, but I'll just put...

10:55Like a bimpy bap.

10:56Yeah, a little bit like that.

10:58So it's not traditional Japanese here,

11:01but nothing ever has to be traditional.

11:02I'll put a bit of wasabi here on the side as well.

11:06Nice.

11:06Just got to make sure you remember where that is,

11:09so you don't lose it.

11:10Oh, yeah.

11:10Make sure you tell the person who's eating it too.

11:14And then I can start to mound...

11:17As a chef, watching another chef, you're like,

11:19I can do that.

11:20No, not at all.

11:22I think far too many people are competitive.

11:25I think when you've been cooking for a while,

11:26you realise that actually the nuts and bolts

11:29of what you do in cooking are not that difficult.

11:32There's not, like, one chef who's the best cutter

11:34or the best fry pan flipperer in the world.

11:37It's just...

11:38And it's like that with everything.

11:39Yeah.

11:40It's like we create these competitions

11:41to have a number one and two and three and four, right?

11:44But, man, food's such a universal thing.

11:47If you love it, you love it.

11:48There's no rules.

11:49Sesame on there, a bit of chopped seaweed.

11:52And that is...

11:53Oh!

11:53Stunning.

11:54Wow.

11:54Rice bowl.

11:55Oh!

11:56Oh!

11:56Beautiful.

11:57Yeah.

12:03The rice is just regular rice.

12:04Like, it hasn't been vinegared or sweetened or anything

12:06like you would for sushi rice.

12:07Yeah.

12:08You shouldn't need it, eh?

12:09Just a little squeeze of lime, I think, does the job.

12:11That is so fresh.

12:13Mmm!

12:13Gorgeous flavours.

12:15Scraps.

12:15You know, you'd never know that this was the scrappy tuna.

12:19It's delicious.

12:21It looks and feels like a dish that should be much more expensive,

12:24but it is literally the cheapest thing that you can get

12:27when it comes to sashimi little fish.

12:30The bang for your buck doesn't stop here.

12:31When we return, Grant and Sarah will start cooking.

12:44Welcome back to The Cook-Up.

12:45Tonight, we are giving you bang for your buck

12:47because Chef Grant King and musician Sarah McLeod

12:49are making top-tier food that won't hurt the bottom line.

12:53Sarah, what are you making?

12:54I'm making a New England boil.

12:56Oh, OK.

12:57Yeah.

12:57Sounds interesting.

12:58And Grant?

12:59Eggplant salad.

12:59We all need to learn how to make eggplant beautiful.

13:02And we are about to do that.

13:12Grant, eggplant salad.

13:13There's a lot of frying happening,

13:15so I'm assuming it's a fried eggplant salad.

13:17It is.

13:18Look, if you don't fry your eggplant,

13:19that's probably why most people don't like it.

13:21It does take a bit of oil, but it releases the oil later.

13:24Yes.

13:25Imagine...

13:25It's like a mushroom.

13:26It will absorb it like a little spoon.

13:28But then as it cooks, it'll release it again.

13:29It's all of it out, but it's taking all that flavour,

13:31so you get this really beautiful flavoured oil

13:33to dress the top of it, and it's good oil.

13:36Yeah.

13:36But I also don't overcrowd the pans.

13:39This is one eggplant.

13:40It's a large one.

13:41We'll just do it in stages.

13:42Yeah.

13:42This is like...

13:43Because then you get that browning on there,

13:44which is so...

13:44Totally.

13:45Otherwise, you're going to stew it.

13:46You're never going to get what you need to do.

13:48But, I mean, that's almost there.

13:50Beautiful.

13:50You can tell by the smell, too.

13:51Yeah.

13:52But it will start releasing its oils,

13:54and you'll know it's ready, right?

13:55Fantastic.

13:56And so that's then going to go into this other pan.

13:57Yeah, so in here, we could start now.

13:59Some red onion.

14:01Right.

14:01It doesn't matter.

14:01You can use shallot white onion.

14:03Yeah.

14:04Some garlic.

14:05Some spices.

14:07I've just got toasted coriander and cumin here.

14:09Lovely.

14:11But you could obviously mix it up.

14:12This is...

14:13We've called it Turkish today because of the spicing,

14:15but if you want to keep this Italian, Spanish,

14:17throw whatever flavours you want.

14:18I guess it's like vaguely ratatouille-ish.

14:22Ratatouille, caponata, you know, these sorts of things.

14:25There's a classic eggplant dish from Turkey called Iman Bayoldi,

14:27and classically, it's stuffed back into the eggplant.

14:31Right.

14:31But this is basically what it is.

14:33We're just not putting it into the eggplant.

14:35All right, I'll let you go.

14:36Cool.

14:36Thanks, man.

14:38Sarah, corned beef.

14:40Yeah, I know.

14:40It's weird, but it's delicious.

14:42It's not weird.

14:42There's nothing weird about it.

14:43It is weird.

14:44Like, who eats corned beef?

14:45Like, it's pretty weird, but I love it.

14:47So I'm making a white sauce infused with bay leaves and onion.

14:52Okay.

14:52So we put this onion in here.

14:55We don't fry the onion.

14:56We just put it, just sit it in the milk, which is sort of weird.

14:59And then we just ditch this leaf in it.

15:00Yes.

15:01And there's just for a couple of minutes on low

15:04and let it do its thing with some peppercorns.

15:07Yeah, beautiful.

15:08And then in a minute we strain that to get rid of the bay leaf

15:12and the onion so it's just the milk.

15:13Right.

15:13And I'm going to make a white sauce in here.

15:15Love it.

15:16But in the interim, I'm going to put the meat in the pot.

15:21Yeah.

15:21This is a very large cut of meat.

15:23So we're cooking for a...

15:25Oh, wow.

15:27Oh, my goodness.

15:28Okay.

15:29There we go.

15:30Henry VIII will love this.

15:32Okay.

15:32So you put the meat in.

15:33That's corned silver side.

15:35So corned beef, that's been salted.

15:37Yeah.

15:37And sort of done its thing.

15:39And silver sided.

15:40Yeah.

15:41And then you put these in.

15:42And look, this is your lovely preparation,

15:44but to be honest, when I do this, I don't even peel anything.

15:47Yeah, okay.

15:47And, you know, I don't even really wash it

15:49because it's just sitting here in water the whole time anyway,

15:51so it gets washed eventually.

15:52Anyway, you bung all this stuff in there like so.

15:55Right.

15:56And you do this.

15:57I would wake up in the morning, like, half asleep in my jammies,

16:00like, make a coffee, bung all this in,

16:02and then go back to bed and forget about it.

16:05Forget about it.

16:05And then I'd come back, like, later, you know, in the evening,

16:08and there's my din-dins.

16:10I don't have to actually do anything.

16:11So how long does that cook for?

16:13Eight hours on high.

16:15So if you do it in the morning, it's ready for dinner.

16:17In the slow cooker.

16:17Or you could throw it in the oven, I'm assuming,

16:19for roughly equivalent amount of time.

16:21You could, but I don't know how to do that.

16:22I only know how to do this.

16:25I've never done it in the oven.

16:26So you put in enough water to cover everything.

16:29Yep.

16:30I'd probably use a bit more water, but so you shovel that in there.

16:33And then you put the lid on it and you try to forget about it.

16:36Does the stock go in there?

16:37No, the stock is for the white sauce.

16:39Ooh, interesting.

16:40Yeah.

16:41Interesting.

16:41And that does its own thing.

16:42And during the day, all these lovely scents will come out of it

16:45and you've got to resist temptation to go in there

16:48and start picking at it in the afternoon.

16:50I love it.

16:50Which is tricky.

16:52Grant.

16:53Yo.

16:53Eggplant frying.

16:55Very nice.

16:55But that's almost there.

16:56We've got the other half here.

16:58Actually, you know what?

16:59That's ready.

17:01All together.

17:02Now.

17:03And the aroma of the spices in there smells amazing.

17:05It's so good, huh?

17:07A bit of all spices are winner as well.

17:08It sort of just takes it to another mystical level.

17:11It's really so forgiving.

17:13Okay.

17:13Now, it's tin tomatoes.

17:16I would have thought I'd be using tin tomatoes, but the mooty,

17:19those little baby cherry tomatoes and something like this are just perfect.

17:22I'm a fan.

17:23I'm a fan.

17:24They don't take a lot of cooking, hey?

17:26So, literally, a couple of minutes.

17:29And that's ready.

17:30We don't want to cook all the liquid out of it.

17:32So, basically, take that off.

17:33And the tomatoes have sort of pulled the fond up off the bottom there as well.

17:35Yeah, exactly.

17:37So, it's as simple as.

17:39You've got that.

17:40That.

17:41I love this.

17:42And I like to let it cool down just a little bit before adding the herbs.

17:46This on the side of a piece of fish.

17:47Yeah.

17:48On the side of a piece of lamb.

17:49Or just on its own.

17:51I'm going to do a bruschetta just with some goat cheese.

17:53But you'll see how versatile it is and delicious.

17:56So, easy.

17:56And all those herbs go in when that's called out of it.

17:58Yeah, really.

17:59Also, no more chopping than this.

18:01Okay.

18:02You know, the more you chop, the more you kill.

18:05And there's mint in there.

18:06There's mint, basil and coriander.

18:08Okay.

18:08Beautiful.

18:09So, that's that, man.

18:10Yeah.

18:12All right, Sarah.

18:12White sauce.

18:13You've got flour and you've got butter.

18:16And, ooh, I can smell the infused milk.

18:19Yeah.

18:20And so, now we have to make this white sauce.

18:22And we have to make sure that there's equal amounts of butter as there is of flour.

18:28Okay.

18:29Which, apparently, is the key.

18:31So, we've got to keep it moving and make it like it's a, like a creamy paste.

18:37Yeah.

18:37Which looks pretty good so far.

18:39And then, I might just do a little bit more.

18:42Just one for the pot and stir that together.

18:46And then we're going to put in a bit of the milk.

18:49This is what they call in the trade a blonde roux.

18:52Where you cook down a little bit of the flour and butter.

18:58There's this real thing.

18:59I think it's because it's one of the first things you learn in culinary school.

19:01Where people are like, you've got to cook.

19:03You're rude to cook out all the flour taste and that kind of thing.

19:06I think, and Grant may disagree with me on this.

19:09Quick, we need more.

19:12That it is very, very overrated.

19:14Like, I think people overestimate how long it takes to cook out the flour taste of a sauce

19:20like this.

19:21It's going to cook for quite a while anyway.

19:23And the whole raw flour taste that people talk about, I don't really know what they're on

19:27about, to be honest.

19:28Well, that's why we've got the infusion of the onions, so we can't taste the flour.

19:32And we're also going to put a bit of stock in it as well.

19:34I love the addition of stock.

19:35That's cool.

19:36Yeah.

19:36And we've just got to keep stirring.

19:38Yeah.

19:39We've got to get rid of the lumps.

19:40If you add the liquid a little at a time and make sure you get those lumps out, then

19:44you'll end up with a sauce that is not so lumpy.

19:47But when I do it at home, I use this.

19:49But now that I'm here, I like this better.

19:51Yeah.

19:51After the break, it's time to taste and we'll share our best supermarket finds under a measly

19:56KUBUX.

20:07Welcome back to The Cook Up.

20:08I am awestruck at how my guests, Grant King and Sarah MacLeod, are getting bang for their

20:12buck.

20:13Sarah, how's it looking?

20:14Actually, really delicious.

20:16Don't act so shocked.

20:18Likewise.

20:19Grant, that looks fantastic.

20:21It's a winner.

20:22Look at the gloss.

20:23For all you people out there that, you know, don't want to destroy animals' lives or anything

20:28like that, this has as much umami as a braised short rib of beef.

20:32Yeah, right.

20:33It's not, it was vegan until the old goat cheese went on.

20:37Well, you don't have to put this on and this is not exactly Turkish, but it is such a winner.

20:43If you had some puff pastry, you pre-cook it or you do a pizza.

20:46People do eggplant pizzas.

20:48Just put raw eggplant on it and it's bland as, right?

20:50If you had this, it's another level.

20:53You'd want to just cook the pizza bread and then just put that on.

20:56Man, it's so good.

20:57I was going to do that.

20:58Just a flatbread and that.

20:59Yeah, right.

20:59Just bang on.

21:00Now, blowtorch.

21:01We use a blowtorch a lot.

21:02You've seen it for creme brulees.

21:03Yep.

21:04And we seem to think it's safe for a creme brulee, but everything else is dangerous.

21:08It's weird to me.

21:09I don't know.

21:10And we see the guys do salmon, but a bruschetta of this with a really hardcore torching on

21:15that cheese.

21:16Oh, you're really going in for that, aren't you?

21:17Yeah, big time.

21:18That char, because even on that eggplant, it's not going to burn.

21:21It really gives it a beautiful char.

21:23Oh, that's fantastic.

21:23And they make these so they can't blow up, so don't be afraid of them as he blows up.

21:29They make these so they can't blow up.

21:31That is pretty much.

21:33Oh, wow.

21:33Look at that.

21:33That looks fantastic.

21:36Straight on the plate.

21:37It's super tasty.

21:38You can smell that char.

21:39That's it.

21:40Love it.

21:43Okay, so.

21:43Sarah, I have to say, that looks absolutely sensational.

21:46Yeah, so this is done, and this is the white sauce, which we just go like that.

21:52That's all it needs, isn't it?

21:53And voila, my friend.

21:55Beautiful.

21:56Turkish eggplant salad, slow cooker corned beef.

22:08I have to say, both of these dishes look absolutely sensational.

22:12What is that?

22:14It's not bland eggplant, hey?

22:16That is...

22:17What do you call this?

22:17It's soft.

22:18Oh, let's call it a brush cheddar of Turkish eggplant with goat's cheese.

22:21No one cooks with eggplant anymore.

22:23Well, I know.

22:24How tasty.

22:25And you know what?

22:26Some markets have eggplants for $2.99, you know, so you can make a load of that.

22:31That's absolutely delicious.

22:32And got mint on it, too.

22:33Bit of mint, coriander, basil.

22:34Great combination.

22:35Mm.

22:35Mm, that is...

22:36And I also enjoyed watching you bring out the butane gas.

22:39What can I say?

22:40Well, it actually does a lot.

22:42Like, you really do get that charred, smoky eggplant flavour in a fraction of the time.

22:46All right, Sarah, the old classic.

22:48Mm.

22:49Okay, we're going back to the 50s.

22:51This is very chef-y, Sarah.

22:52I love it.

22:53I love it.

22:54It's very chef-y.

22:54We're in a dream.

22:55Okay.

22:56Mm-hmm.

22:56So I think the reason that I make these home-cooked, old-fashioned comfort things is because I'm

23:03on tour all the time.

23:05I don't get the chance to cook a lot, so I'm always eating out, and I can never find anything

23:09that makes me sort of the comfort food.

23:11So when I get home, I make these weird, old-fashioned housewife meals.

23:15In terms of the amount of effort that it took to make the corned beef to serve...

23:21Nothing.

23:21...700 people, you know, that's delicious.

23:23For a white sauce.

23:24The sauce is banging.

23:25Absolutely.

23:25Seriously, it's beautiful.

23:26Eh?

23:26And it's what, a couple of minutes?

23:28None of the slow-cooking-out-the-flour nonsense.

23:31When I was living in Japan, they have this thing called a one-coin, because their biggest

23:35coin is a 500 yen, about $5.50 piece, and there was things that you could buy for one

23:42coin, usually lunch or things.

23:43So I thought we'd do the same thing here.

23:47$5.50 for one coin?

23:49Well, no, for $5.50, you could get lunch.

23:52So it's a one-coin lunch.

23:53You do that.

23:54But I thought we would go through our one coin, just our biggest coin is a $2 piece.

23:58What can you get at a supermarket that you love for $2 or under?

24:02Grant, I'm guessing these are yours?

24:04I chose them, and it's the only thing that came to my mind these days, under $2.00.

24:07I love making dowels, crackers, like make a curry out of it, dehydrate it.

24:12So underrated.

24:13They're really underrated.

24:15Sarah, beans.

24:16Yeah, well, you eat that raw, just straight out the tin, all you need is a spoon.

24:19Okay.

24:20Just straight out this, open the tin.

24:22You don't even need a can opener.

24:24Will you warm that in the sun?

24:25No, but honestly, how do you...

24:26Yeah, because sometimes it's nice to have it slightly...

24:29Do you eat your beans?

24:30I've got that.

24:31Like literally just straight out the tin?

24:31I actually prefer them cold, straight out of the tin, than I do out of the microwave.

24:35That's extraordinarily rock and roll.

24:37But it's not bad for you.

24:38It's beans.

24:38It's good for you.

24:39So I picked the regular old two-minute noodles.

24:42I have a real soft spot for these, because when I moved out of home very young, and this

24:46was pretty much the only thing I could do to sustain myself, and it was my first...

24:50I would combine different flavours of noodles together.

24:53I used the sachets from one packet with the noodles from another one.

24:56Created from a young age.

24:57Look, it wasn't exactly high-stakes creativity, but I just still think for, you know, what does

25:03that cost 50 cents-ish?

25:06Grant, Sarah, thank you so much.

25:08This has been affordable and absolutely delicious.

25:11Pleasure, man.

25:12Yes, I'm enjoying all of it.

25:13Thanks for having me.

25:14Thanks for cooking.

25:15What a sauce.

25:16Kitchen skills are about more than just boiling, blanching and baking.

25:19They're about knowing how to get bang for your buck, so you can taste the sweet sensation

25:23of savings.

25:25If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.

25:28I'm Adam Leow.

25:28Thanks for watching The Cook Up.

25:33We'll see you next time.

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