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The Cook Up with Adam Liaw Season 9 Episode 16
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00:30Landscapes include easy stir-fried sauté chicken, chocolate fondant with pistachio ice cream and macadamia crusted fish.
00:36Let's meet our guests.
00:37Chef Alan Stewart's resume is stacked with world-class destinations.
00:40Stockholm's restaurant Francienne, London's restaurant Gordon Ramsay,
00:44core by Claire Smith, New York's 11 Madison Park and I could go on but there'd be no time for
00:47him left to cook.
00:48Hello Alan.
00:49Pleasure to be here.
00:49Great to have you here.
00:50After a world-beating career in the pool, swimming champion and TV presenter Gian Rooney OAM turned to the land.
00:56She's now a macadamia and beef farmer in northern New South Wales.
00:59Welcome to Gian.
01:00Hello Adam.
01:01Thanks for having me.
01:02What a career change.
01:03You know, champion swimmer.
01:04That's a different one.
01:06What led you to the land?
01:09I think the best way to say is we fell into it.
01:12I did marry a fifth generation cattle farmer so that was a fairly, you know, that works.
01:17But we didn't know much about trees.
01:19So he knew land, he knew soil health, he knew farming.
01:23Yeah.
01:24Macadamias and nuts, different story.
01:26But we're five years in now and we absolutely love it.
01:29Amazing.
01:30Alan, what was it that made you want to become a chef?
01:34I think cooking at home with mum when I was younger.
01:37Growing up with a single mum, obviously mum's always putting the food on the table.
01:40So it was always enjoyable.
01:42And also doing a school project where we had to come up with an idea, which was making fudge.
01:48And we sold it at a school fair.
01:49So I was like, oh, we made a little bit of money here.
01:51This is good.
01:52Why not do this?
01:52This is a career.
01:53When you were making the fudge, did you make it or did your mum make it?
01:56And then you just said, look what I made.
01:57Because I have children and quite often they'll be like to their friends, look what I did.
02:01And I'm like, I did that.
02:02You're taking the credit for it, but I did that.
02:04Miss, you might have made one or two trees.
02:07No ifs, ands or buts.
02:09Tonight we are going nuts for nuts.
02:15Gian, right up your alley.
02:17I was about to say that.
02:18Although, can I leave the cooking to you and Alan and I'll just do the nut part?
02:23The one rule of this show is everyone cooks.
02:25It's like Fight Club.
02:26Watch out, Alan.
02:27With a slightly different rule.
02:29You have quite a lot of macadamia drinks.
02:31How many?
02:32Nearly 3,000.
02:33Wow.
02:33Which sounds like a lot, but it's probably a small farm, medium-sized farm in that part
02:38of the world.
02:38We're in the northern rivers of New South Wales, which is where macadamia nuts are historically
02:43grown and where they're from.
02:44And they're a rainforest tree.
02:46Yeah.
02:46So they like water, which is good, because we get a lot of it.
02:49Yeah, in northern New South Wales, sometimes too much.
02:51Correct.
02:53Alan, nuts in the restaurant world.
02:56I'm always a little bit more hypersensitive when I see that on a docket.
03:00But it's a great way to add a lot of flavour to different dishes, especially oils, add textures
03:05as well.
03:06But it's something that you're definitely very aware of when it comes to guest dining.
03:10Hopefully an anaphylaxis-free zone tonight, because I am nuts for easy stir-fried satay
03:15chicken.
03:20Satay chicken.
03:21This is not a chicken satay.
03:23I'm just going to get the words around the right way.
03:25There's no skewers here.
03:26I'm just doing a very simple stir-fry.
03:27I think we love the flavour of satay, but sometimes a lot of the skewering tends to be
03:31a bit of a pain.
03:32So I'm going to marinate some chicken first, and this is where I think some people go
03:36a little bit wrong with satays.
03:38I'm just putting in some turmeric, some curry powder, a bit of baking soda just to tenderise
03:43the chicken a little bit.
03:44I put some soy sauce in and a touch of sesame oil, and then I just put a bit of
03:50veg oil in
03:50there as well, just so I can mix it around.
03:52The thing with satays, when I was making proper ones as a kid, with my grandma, I was the one
04:00skewering on there, which I hated because it always stick the skewer into my finger or
04:04get splinters from the skewers.
04:07I'm just telling you, there was a childhood trauma that has led to the creation of this
04:10recipe.
04:11You've got to make the chicken flavourful.
04:14It's really about making the chicken more flavourful than it is the sauce.
04:17We think of satay as being about the peanut sauce.
04:19The peanut sauce is like kind of by the by, it's more about the chicken.
04:23So I'm just marinating that chicken first.
04:24I'll put that aside for a while, and I've got one that's been sitting for about an hour
04:31already.
04:32Now for the sauce, I'm going to use some peanut butter, coconut cream.
04:38Oh, I forgot my key ingredient for this marinade, garlic and ginger paste.
04:44Just very, very easy, straight out of the jar, but very, very important for that marinate.
04:53Gianne, are you not sure that perhaps going from swimming to farming, you're just addicted
04:58to careers where you've got to get up really early?
05:01I believe you're either a morning person or you're not.
05:04Right, yes.
05:04I am not.
05:07You have done your whole life wrong.
05:09I have absolutely stuffed it up from the beginning.
05:12I never enjoyed when the alarm went off when I swam at 4.37.
05:16Oh, God.
05:17Whereas, and I still to this day, if I didn't set an alarm, I would not wake up till 9am
05:21in
05:21the morning.
05:22Oh, my God.
05:22So I'm the one who has to be forced out of bed and forced to greet the day.
05:26I wish I was a morning person.
05:27But I think it's more so probably the hardest thing has been with swimming.
05:33It was very much like I felt I could control the narrative a little bit, you know.
05:38I could trial things up in training.
05:40I could do something to change the outcome as much as I possibly could.
05:43Whereas in farming, I feel that there's so many things that are out of your control.
05:48So it's been a real learning curve for me to try and see, okay, Mother Nature has different
05:52plans to what you had.
05:53And all of a sudden, commodity prices are all over the shop.
05:57It's a very different game.
05:58And so I think I'm a fairly cruisy person to a certain extent and go with the flow.
06:06But I think with farming, it doesn't sometimes matter how passionate you are, how innovative
06:11you are, how hardworking you are.
06:15There is a bit of luck involved as well.
06:18Yeah.
06:19I mean, honestly, you should have been a chef because you guys only get up at like noon
06:22or whatever.
06:24I don't know where you've been, chef.
06:25You're definitely not getting up at noon.
06:28My morning starts early.
06:30So, Alan, you are, you know, I've seen you without your shirt on, on your Instagram and
06:35stuff.
06:35You're a very fit man.
06:37Like the modern chef, like yourself, does tend to be much more physically active, like
06:42look after yourself to it.
06:43In order to, you know, go through that pressure service, you've got to be physically up for
06:46it.
06:46I think things have changed a little bit in regards to the kitchen.
06:49I definitely noticed that like just by dropping my weight a little bit, if you're constantly
06:54going into the fridges and up and down, lifting plates and all that sort of stuff, like if
06:58you're not fit and healthy, it's going to, it's not going to pay off in the long run.
07:01I think there's a bit more of a work-life balance that happens a lot more these days as well.
07:08Definitely, you know, you're saying getting up at midday, that's not the case.
07:12I'm normally getting up at 6, 7am in the morning to get a workout in before going to work.
07:17So, you know, back in the day, it was, it was, if you were doing five doubles, you were just
07:20getting up to go to work, coming home, sleep, get up, go, go to work again.
07:23So it's actually being able to build something into your life that gives you a bit more
07:26structure outside the kitchen as well.
07:29So now I can get onto kind of the process of frying.
07:34I'll cut my garnishes first because this is going to happen very, very quickly.
07:38So I'm just going to kind of serve these on the side.
07:42I'm not going to stir fry all this together.
07:43I just want to put this on the side to kind of, just like you'd have with a satay, a
07:47little
07:47bit of something to freshen up your palate as you kind of get to the end of it.
07:52What's that stuff called?
07:53Cucumber.
07:55Honestly.
07:55Too early in the morning.
07:56It's too early in the morning.
07:57Talking about mornings.
07:59This is also where I go wrong.
08:00There's no way I could talk to my children or anything at the same time as trying to put together
08:04a dish.
08:07Get out of the kitchen.
08:08I need to concentrate.
08:09Do you have a favourite of the restaurants that you've worked at, Alan?
08:13Because I have to say, I reckon my favourite of that list that I just read out is Francine
08:18in Stockholm.
08:19I ate there when I was filming over there.
08:21It was just, it blew my mind.
08:23My favourite restaurant of that trip and I was eating at fine dining restaurants in
08:26Scandinavia for about three months.
08:28To be honest, I talk to a lot of people about the different restaurants I've been in and each
08:31one gave me different foundations when it comes to cooking at the end of the day.
08:35I first sort of started out at Restaurant Gordon Ramsay where we were doing the big long days
08:38and you were just, you were, I guess the same for you in swimming where you're just learning
08:42your art and you're learning the skills and the techniques and by repetition after repetition
08:46when you're in there for close to 80, 90 hours a week, you get really good at it.
08:51So it really gave me the base knowledge to be able to just cook at a high standard under
08:54a lot of pressure repeatedly.
08:56I think the next place I went to is 11 Madison Park.
08:59It's a big kitchen, multiple teams.
09:02That taught me a lot about management, especially in the States, working in America, like how
09:05to manage big teams and also divide tasks out and also be able to have an AM and a PM
09:11team
09:11and all that.
09:11You're not just doing it the whole day.
09:13I think Francine was a real mix of actually understanding that like it's not front of house
09:19and back of house.
09:20It is the house at the end of the day and both teams are just as important.
09:24And you saw it at Francine when you dine there, like the chefs can pour the wine, the chefs
09:28can top up the water, the front of house can dish the food.
09:32So it's about the guest experience overall.
09:35And I still do it at Encore at the moment.
09:37Like if I see that the guys need a hand clear on the table, I'll go and clear the table.
09:41It doesn't matter that I'm the chef, I have no problem because at the end of the day,
09:44the guests in the restaurant are the same as guests in your home.
09:47If you saw that, a water glass that you're topping up at home, you top it up.
09:51So I do the same thing in the restaurant.
09:52I have no problem topping up someone's water glass.
09:54They're guests in my home.
09:55But that's also probably the success of a really good chef as well as realising that
09:59it's not just about the food.
10:00Yeah.
10:00It's the whole experience.
10:01Yes, for sure.
10:03Yeah, I guess, you know, being a chef and cooking and running a restaurant are kind of
10:06two sides of the same job in some ways.
10:09And you spend so much time in your formative years learning the how to cook part.
10:14And then you realise that, you know, success in later years is probably a little bit more
10:19about the other part.
10:20Yeah, for sure.
10:21I talk with the guys in the kitchen all the time.
10:23At the end of the day, there's so many good restaurants around the world that do so much
10:26amazing food.
10:28And to be honest, though, I think, like, it's really, the food is like 40% of the dining
10:31experience.
10:32Actually, 60% of it is actually the staff and the way you feel and the way you, the interactions
10:37you have with people.
10:38Because as much as you remember the food, you remember people more than you remember
10:41food.
10:41So the way that you are made to feel and be seen as well in a restaurant really has a
10:46massive impact on your dining experience at the end of the day.
10:49Wow.
10:51So my sandwich, it comes together very quickly.
10:53I was even kind of, it was looking quite nice without the sauce, but I think people
10:57want the satay sauce on there.
10:59But I just put a touch of it in there.
11:02I'll top it with a bit more, just so it looks a little bit more satay-y.
11:07Yum.
11:08And then I think, how are you guys with chilli?
11:11Oh, a little.
11:12A little?
11:13No, I'm not good on chilli.
11:14There you go.
11:14Okay, good.
11:15I'll leave it out.
11:16My nose will start running and that will really destroy everything.
11:19All right, we're going to go peanuts.
11:21Peanuts instead of chilli on top.
11:23You can do a really good satay with macadamia nuts.
11:26You know, honestly, this entire time that I've been doing this, I've been like, why didn't
11:30I do this with macadami?
11:31I've got Tian sitting down at the end there.
11:34Anyway, very easy stir-fried satay chicken.
11:40I like to put a squeeze of lime at the end.
11:43You know, I had some tamarind in the sauce, so there's a bit of sourness in there, but
11:46a little bit more never hurt.
11:47Oh, that is so delicious.
11:48Very nice.
11:50Happy days.
11:51Just nice and easy.
11:52No mucking around with skewers.
11:54I might invite you around for dinner sometime.
11:57When we return, Alan and Tian will get cooking.
12:10Welcome back to The Cook-Up.
12:12Tonight we are nuts for nuts.
12:13Fine dining chef Alan Stewart and former swing champ slash current farming champ Gian Rooney
12:17are with me.
12:18Alan, what are you making?
12:19All right, so we're doing a dark chocolate fondant, salted caramel and a pistachio ice cream.
12:24Sounds fancy.
12:25Gian, what are you doing?
12:25I'm making macadamia crusted fish.
12:28That sounds delicious.
12:37Gian, I love a macadamia crust.
12:39Oh, me too.
12:40It's so tasty as well.
12:41Beautiful.
12:42As a farmer of macadamia nuts, do you get sick of the thing that you're farming?
12:47No, I actually love it.
12:48It's perfect for me because I love macadamias.
12:52Yeah.
12:53I didn't know too much about macadamias before I actually became a macadamia farmer.
12:56So now I actually really enjoy finding ways to use it in every aspect of life.
13:01Fantastic.
13:02So this is macadamia nuts.
13:03I saw you put a bit of flour in there.
13:04Yes.
13:04You got pepper.
13:05Yes.
13:06Parsley.
13:06Parsley.
13:07And a bit of salt as well.
13:09Lovely.
13:09And then that kind of forms a basis of our crust.
13:13So once that all goes in, a bit of salt.
13:16And do you want this to be quite chunky so that you can see it on the outside of the
13:21fish?
13:21Yes, because I think that's the power of macadamias as well, is that they're this beautiful,
13:26creamy flavour, but they're not overpowering.
13:28They're not offensive.
13:29They're an absolutely gorgeous nut.
13:31We're very spoilt having them native here to Australia.
13:34I completely agree.
13:35And the more you use them, I think the more you want to keep using them.
13:37You find really good uses for them.
13:41I even use them in my skincare.
13:44Not just for cooking.
13:45Yeah, for sure.
13:46Well, they're very oil rich, so they're great.
13:49And I use them quite often in curry pastes and things like that.
13:53Yes.
13:53And so that almost forms my...
13:55Yes.
13:56Thank you.
13:57I'm going to take it out for you so it doesn't fall in.
13:58So there's still chunks in there.
13:59You can still see quite chunky.
14:01But that is our little crust in a shallow dish.
14:05In a swimming career like yours, what's the pinnacle?
14:11Like, is it world champs?
14:13Is it Olympic gold?
14:14Is it...
14:15I mean, I feel very comfortable talking about this because you've done all those things.
14:20A long time ago.
14:21It's definitely Olympics.
14:23I mean, we have a major international every year, but really the Olympics is the pinnacle.
14:27It's the one that everyone wants to win.
14:29And it's because it's every four years.
14:31So it's very much about the fact that you only get one shot every four years and how many things
14:36have to go right in those four years for that moment to happen.
14:39That's the thing that terrifies me, you know, how emotionally, I don't know, traumatic it must be to do, to
14:49devote your entire life to something that could be over in a minute.
14:53And that's it.
14:54That's why training is so incredibly important and why we do so much training as swimming athletes is because when
15:00you come to race day, it has to be autopilot.
15:02That's why we train so much.
15:03That's why we put the hours in because you don't want to be figuring it out on race day.
15:08You need to know exactly what you're doing.
15:09Yeah, it's like they say, you know, you don't train until you get it right.
15:12You train until you can't get it wrong.
15:13Oh, I like that.
15:15Motivational speaker.
15:17I've got to say, Alan, I get excited when I see something like this happening.
15:20What are we doing?
15:20All right, so we've got the sugar in the eggs.
15:22We'll just whisk that to a sauvignon.
15:24Milk and cream in the pan.
15:25Warm that up slightly.
15:26What we're going to do now, we're just going to take the milk and the cream and add a little
15:30bit into the eggs just to loosen it up a little bit.
15:32And then we're going to return that to the pan.
15:35Why was it fine dining for you?
15:36Like, when you started off making fudge with your mum in New Zealand and, you know, you could have easily
15:43gone, you know what I'm going to do?
15:45I'm going to cook at the local pub and I'm going to hang out with my mates and do that.
15:48Like, why was it I'm going to travel the world trying to cook in Michelin-starred restaurants?
15:52I think it sort of comes down to that, what we were talking about early on about, same as a
15:57sports athlete, that competitiveness and that doing something at the highest standard that you possibly can.
16:02I mean, working in three Michelin-starred kitchens is like the pinnacle of where you can work at the end
16:07of the day.
16:08And I think that's always been something I've always wanted to do.
16:11So, yeah, working all around the world at the highest level possible.
16:15And it's just the mentality of being like, that mentality of wanting to be the best day-to-day, waking
16:19up, going into work and just being around competitive people, people with high standards as well.
16:24Is that a lot of pressure for you?
16:27Like, when I talk to Gian about this kind of the pressure of being a professional athlete, do you feel
16:32that pressure in your kitchen being kind of, you know, that every restaurant is watching you?
16:37Yeah, I think I'm not too worried about, like, what other restaurants are worried about.
16:41I'm more worried about, like, the guests at the end of the day.
16:42You save up so much money.
16:44You travel from around the world to go and eat these restaurants, as you're saying about France and then Stockholm.
16:48Like, people, like, obsess over it.
16:50So you want to make sure, and you often only get one opportunity to get it right.
16:55So when those guests come in, you want to make sure that they have the best dining experience that they
16:58can.
16:59All right, so we're just going to put the onglaze back into the bowl.
17:01It's got up to 82 degrees Celsius.
17:04It's such an important thing to, I think, know those temperatures.
17:07So you've got 82 degrees.
17:08That's the coagulation of generally some of the highest coagulating proteins in the egg.
17:14But it happens, it's kind of the speed at which it gets to that depends on how smooth the onglaze
17:18is.
17:19Yes, you don't want to go too fast.
17:20Otherwise, at the end of the day, the bottom of the pan is going to start to cook.
17:23The eggs at the bottom are going to start to cook, and you're not going to have onglaze, you're going
17:25to have scrambled eggs.
17:26So you don't want to be doing that.
17:28So what's going into our onglaze?
17:30All right, so we've got a little bit of pistachio liqueur that we're going to add in.
17:32Oh, beautiful.
17:33I've never even tried that before.
17:34A little bit of pistachio paste as well.
17:37Don't know if I've tried that one either.
17:40And then we've also got a little bit of salt as well.
17:43Beautiful.
17:45So all that in, and there's a little bit of cornstarch in there.
17:48A little bit just to help thicken it.
17:50Lovely.
17:50That's going to be a beautiful ice cream.
17:52And then are we going to put the pistachio bits through it later on?
17:54Yeah, exactly.
17:54So we'll let it churn and freeze, and then what we're going to do, we're going to add in the
17:57chopped pistachios at the end.
17:59Beautiful.
18:01Gianne.
18:02And frying in macadamia oil.
18:04I was about to say, that is the amount of uses you can use for macadamias.
18:07Even the oil, but as you said, it's a beautiful oil.
18:10Is it a good frying oil?
18:13It is.
18:13It's a good everything oil.
18:15Okay.
18:15I said before, I use it on my face.
18:17It's like, it's the ultimate oil.
18:19It's got so many beautiful benefits to it.
18:22But once again, the flavour is not overpowering.
18:25It's not offensive, if you like.
18:27We talked a little bit before about, I guess, the stress or the mental game in swimming.
18:32How do you know when it's time to call time on a professional athletic career?
18:39I think the wonderful thing is for me that it became really apparent that I was in training one day,
18:46and I realised for the first time ever, Adam, that I was proud of myself.
18:51I know that sounds really strange, but all of a sudden, I took stock of my achievements.
18:55Because up until then, it was very much about, well, hang on, you know, it's always you chasing the next
19:01one.
19:01You're chasing that addictive feeling of success time after time after time.
19:05And all of a sudden, I was doing laps, and I was like, you know what?
19:08I'm proud of myself.
19:10And I had no regrets.
19:11I had achieved everything that I possibly could in swimming.
19:16I was the best athlete that I could be.
19:17I couldn't have done anything differently to be any better.
19:20And that was a really comfortable feeling.
19:23But I think with that same moment also comes the realisation that maybe if I've realised that,
19:29in a sport that's won and lost by a hundredth of a second,
19:31have I also lost that tiny bit of hunger that makes you really ultra competitive.
19:35I love that.
19:36I think that's fantastic.
19:37Yeah.
19:40Alan, there's something about a sabon that just looks so luxurious.
19:47It's perfectly peaked, as you can see.
19:49I mean, the trick to this, I'll be honest, what I was taught was either you could write your initials
19:53into it,
19:54or you should be able to see one, two, three, and you should still be able to see the one
19:58at the start.
19:58Oh, okay.
19:59At that point, you're good to go.
20:00Not just the figure eight?
20:01No, not the figure eight.
20:01One, two, three.
20:02One, two, three.
20:06So, a normal chocolate coulant or fondant is not made like this, is it?
20:13I mean, this is the way I've always been taught.
20:15Yeah.
20:15But we put a little bit of a cheat code to it, in a sense, by putting the salted caramel
20:19ball in the middle.
20:20Oh, okay.
20:21So, normally, you just cook the fondant, make sure you've cooked it right, so it's a little bit liquid centre.
20:26Yep.
20:27But, you know, if you're having a few glasses of wine at home or on a date night, you might
20:31get a bit distracted.
20:32Oh, that's so smart.
20:33So, the little trick is to put the salted caramel in the middle, so if you do overcook it, it's
20:38always going to be liquid centre.
20:39That's actually so smart, and it kind of gives you like an extra flavour as well.
20:43So, you're getting, firstly, you're kind of idiot-proofing it with the molten caramel centre, but you're also making it
20:49a little bit more delicious.
20:50Yes, exactly.
20:52So, just added the chocolate in just then, into the sabillon, going to lightly fold it through, then we're going
20:57to mix in the cocoa powder and also the flour.
20:59Lovely.
20:59And the cocoa powder will give it great flavour and also great colour as well.
21:02Yeah, exactly.
21:03Lovely.
21:04I'm nuts for tasting time after the break, and I'll help you sort the nuts from the knots.
21:19Welcome back to The Cook-Up.
21:20You can call us the Nutty Professors because Alan Stewart, Gian Rooney and I have gone nuts for nuts tonight.
21:25Alan, are you nearly done?
21:26Almost ready.
21:27Lovely.
21:28Gian, these look spectacular.
21:29Ooh, they're looking beautiful, I think.
21:31I know.
21:32Yum.
21:32I'm going to plate up my fish.
21:34I think the texture of that sort of slightly waxiness of the macadamia will be perfect with the fish.
21:42It's really tasty, and this is just a lemon and butter sauce as well to kind of drizzle over the
21:47top.
21:47You have my attention.
21:48Oh.
21:50Oh, hello.
21:51That looks, what?
21:52Oh.
21:53Amazing.
21:54It looks like I know what I'm doing, doesn't it?
21:56You certainly do.
21:58These look spectacular, Alan.
22:01Absolutely spectacular.
22:03I don't think there's nothing wrong with them, right?
22:05Well, you know, and the part that's genuinely exciting to me is that salted caramel ball that's kind of, I
22:11know, is lurking within that you can't even see.
22:13It's a nice little, look, sweet touch to something that's already sweet.
22:17Yeah.
22:17So we're just topping them off with a little bit of icing sugar.
22:20Going to add in pistachio crumble on top.
22:24And then we're going to top it off with the pistachio ice cream.
22:29Gosh.
22:30Decadent and, but surprisingly, I think, doable.
22:34Yes.
22:35Very easy.
22:36I guess it's the basic steps, the sabayon and anglaise, those kind of things.
22:39Yep, and you can pretty much preset them into the fridge before dinner anyway.
22:43Amazing.
22:43Put them into the ramekins, they're ready to go, and then when it comes to dinner time, you just stick
22:47them in the oven, and you're ready to rock.
22:49Whoa.
22:50Oh, that's...
22:52Half the genuine scoop of pistachio ice cream.
22:56And there we are.
22:56Yum.
22:57I want to eat it.
22:58Chocolate fondant with pistachio ice cream and macadamia crusted fish.
23:10I reckon a bit of fish in a green salad is one of the most simple, but yet also perfect
23:15meals.
23:15It's pretty good, though.
23:16Macadamia's made a great crunch.
23:18The texture of the macadamias and the butter sauce is just lovely, too.
23:23Yeah, that's spectacular.
23:24I'll pat myself on the back.
23:26You can come and join me in the kitchen at some point.
23:30All right, Alan.
23:32Okay.
23:33Soft centre.
23:34Oh, my goodness.
23:36How's the crunch at the top and then the gooey?
23:39Oh, my goodness.
23:40That is so delicious.
23:41That is sensational.
23:43Appreciate it.
23:44Oh.
23:44When you were making it, I was kind of like, could people make this at home?
23:49You know, is it too difficult?
23:50I was thinking that.
23:51So, I was like, you know, it is just basic kind of things that you put together really well.
23:56But now I'm like, you have to make this at home.
23:58You need to go to get the recipe from the website and make this.
24:00It's so delicious.
24:02We've been quite nuts for nuts in this episode.
24:05But I thought I would take you through some nuts.
24:10Or are they?
24:14We have chestnuts.
24:15We have hazelnuts.
24:17These, you'll be unsurprised to know, are actual nuts.
24:21Peanuts.
24:22Are they nuts?
24:23I'm going to say no.
24:24Because the way I asked that question.
24:27You let us into that very nicely.
24:29Well, you are very much correct, Gian.
24:31They are legumes.
24:34So, a peanut is a legume in the same way.
24:36You can see it.
24:36Like, it's all dried up and things now.
24:39But that's the same as a pea or a, you know, a snow pea or something.
24:44You can see that it is, I guess, the shape, the style of a legume.
24:48We have here things like cashews, almonds, pistachios.
24:52These are not nuts.
24:54They are what's called a droop, essentially a stone fruit.
24:56In the same family is a mango or a plum or a peach.
25:00And this is very much a, if you're a botanist, you can care about this.
25:05If you're not, it's put it in the same category as, oh, tomatoes are fruit kind of thing, you know.
25:09But it's just nice to know that these are nuts.
25:12These, actually not.
25:13Alan, Gian, thank you so much for joining me.
25:15This has been fantastic.
25:17Loved it.
25:17It's been great.
25:18Thank you.
25:19In a nutshell, nuts are great.
25:21Out of a nutshell is the recommended way to cook them.
25:24If you want more of The Cook Up and more delicious food ideas, follow SBS Food on socials.
25:28I'm Adam Lear.
25:28Thank you for watching The Cook Up.
25:29Thank you.
25:30Bye.
25:34Bye.
25:39Bye.
25:46Bye.
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