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00:22Hello, I'm Adam Lear and welcome to The Cook Up, a reboot of a reboot.
00:25Tonight we are cooking up ice cream burgers, rice paper roti and Greek nachos with pita
00:29chips.
00:30Let's meet our guests.
00:31What can be said about award-winning journalist, TV personality, prolific cookbook author, magazine
00:36editor and enthusiastic tennis player Matt Preston that hasn't already been said?
00:39Let's find out.
00:40Hi Matt.
00:41Hi Adam, how are you?
00:42Good to see you.
00:43Jimmy Rees says he doesn't like to talk about himself, so I'll talk about himself.
00:46He's one of Australia's favourite entertainers whose comedy and charity work has not only
00:49earned him an order of Australia medal, but a coveted spot on this very show.
00:53Welcome Jimmy.
00:54I'm honoured.
00:55Thank you for having me.
00:56Matt, you've done so much in your life.
00:58Short of winning the Australian Open as a tennis player, what's on your hit list?
01:03What's next on your list of achievements?
01:05I'm lucky.
01:06I get paid to eat cake.
01:07Let's continue to get paid to eat cake.
01:09I travel a lot.
01:10I do culinary tours with Gary.
01:12Yes.
01:12So we go.
01:13The best bit.
01:14The tours are great, but the recce where Gary and I go to, I don't know, do a road trip
01:18through Italy or through Spain looking at an amazing place to eat.
01:22Yeah.
01:22That's a dream.
01:24And then again, travelling to cook, travelling to eat.
01:26That's the best thing.
01:27That's the great joy that the show has given both you and me.
01:30Absolutely.
01:31It's that idea we get to do what we love to do and so it's never, it's never, I was
01:35saying to Jimmy, it's like being kissed on the bum by a rainbow.
01:37Oh, yeah.
01:38That's perfect.
01:39Jimmy, we've cooked together before.
01:41We have.
01:41And you are, you love an easy recipe and you've said in the past, none of this cooking
01:47show nonsense.
01:48Yeah.
01:48You're sitting here with two people who have been on cooking shows and you're currently
01:51on a cooking show.
01:52Would you like to leave now?
01:53Yeah, that'd be great.
01:55Uh, this would be, it's what a great way to start and end.
01:59Just go, you know what?
02:00I'm out.
02:01See you later.
02:01It's been great having you, Jimmy.
02:02Thank you so much for joining us.
02:03Yeah, I can't see an air fryer around here so I am out of here.
02:06With guests like these, the only choice tonight is to have fun with it.
02:11Oh!
02:13Fairy bread.
02:14Is fun important in cooking, Jimmy?
02:16Absolutely.
02:16What's the most fun you've ever had?
02:18Um, the most fun I've ever had is some unseen, um, cooking adventures that I filmed,
02:24which were just, it was just me trying to, like, do speed cooking.
02:28Yeah.
02:28Um, because there was this great series years ago on YouTube where I, this is like so long
02:33ago where that guy would just try and make things as fast as he can and I thought, I'll
02:35try that.
02:36Made up, made a massive mess and thought, this isn't actually not funny, it's stressful.
02:41Uh, I made a giant mess.
02:43I think I broke some things.
02:44Uh, that was fun.
02:45Matt, is fun important in food?
02:47No, it's crucial.
02:47It's everything.
02:48It's everything.
02:48I think that's what you're all about.
02:50I think that's what I'm about as well.
02:51Absolutely.
02:52And that's why I'm going to make burgers out of ice cream.
02:55Ooh.
03:00You have made me feel all nervous about it because I don't think I've cooked anything
03:03for you for literally 16 years now.
03:07Is there a reason for that?
03:09Deep-seated trauma that I'm trying to work through with the therapist.
03:12Oh, come on.
03:12It was only, it was only one three-course pizza.
03:15That's all it was.
03:16Every week, his manager's like, what's the biggest thing with Matt Preston?
03:18You won the competition.
03:19You cooked amazing food.
03:20Everyone loved what you did.
03:21Your seven gods dish was legendary.
03:23And now I just realise I'm making a hamburger out of ice cream.
03:27So what I've done here is I'm actually making some brown butter cookies at the moment.
03:31Yeah.
03:31I should say I'm making ice cream sandwiches, but hamburger style.
03:35It'll make sense in a while.
03:37Uh, I've browned some butter.
03:38Into there, I'm putting some dark brown sugar, some regular sugar, some milk, and I'm going
03:43to crack an egg in there too.
03:44So you're using skim milk because that's the same solids that when they toast,
03:47they're going to give you that double brown butter flavour.
03:50Yeah?
03:50Jimmy, did you know that?
03:51Say yes.
03:52Yes.
03:52The answer is yes.
03:53Absolutely, yes.
03:54That's what I do.
03:55Yeah.
03:55That's the whole thing.
03:56Look, brown butter is about the milk solids going toasting, hasn't it?
03:59Sure.
04:00So when you smash in, like, lots of skim milk powder, that's the solids that toast.
04:05You toast that with the butter that you're turning to brown butter, you'll get a double
04:10the brown butter flavour.
04:11Got it.
04:11Why not?
04:11Really good for cookies, very good for brown butter ice cream.
04:15Yeah.
04:16Oh, that's great.
04:16So not skim milk, but why not whole milk?
04:18There's skim milk powder.
04:19Skim milk powder.
04:19Well, you can use whole milk powder.
04:21Oh, yeah, right.
04:21Just milk powder.
04:22I'm just browbeat using skim, not full.
04:25Yeah, no, because you sent me off in my brain, like, you can't use whole milk.
04:27I know, I know.
04:28It's terrible.
04:29And that's one of those cooking things you pick up, you only get it away, and you ask
04:33your old wine, you go, there's no reason.
04:35Oh, yeah, yeah.
04:35So these are our wets here, the egg, milk, sugar, and brown butter.
04:41I've sifted some flour with some bicarb, a bit of salt, because I think they're very
04:46important for the old cookies.
04:48And then I'm just going to mix these together.
04:50Jimmy, I don't know if this is an overshare, but I've been to your house.
04:53You have.
04:53I have, and it's the funnest place on earth.
04:56If you walk around your place, there's a trampoline, there's a basketball hoop, there's, you know...
05:02Air hockey, table tennis.
05:04Air hockey table, table tennis, there's a whole kind of, like, video game set up where
05:08you can sit in a car and do it, and you have kids.
05:11But then, when I met your kids, I was like, they're all too young to enjoy all of this stuff,
05:16and all that stuff is for you.
05:18Whoa, whoa, whoa, hang on.
05:20All right, all right.
05:22We need the in-ground trampoline, because we don't want the one with the cage around it,
05:26because it's springier for me.
05:27But then I had a look again at the video game set up with the driving, and I was like...
05:34They aren't reaching the pedals.
05:35They're not reaching those pedals.
05:36No, that's mine.
05:36That's mine.
05:37That's one of those things that is mine.
05:40Matt, do you think we sometimes forget to have fun with our food?
05:44Like, we, you know, and I feel that you and I have possibly played a part in making food
05:49feel stressful for people.
05:50No, I think, if anything, the democratisation of recipes has changed all that.
05:56Yeah.
05:56You know, in the old days, it would be a chef showing you how to do something,
05:59and he'd be, I don't know, making a balentine, or breaking down a chicken,
06:01or doing stuff like that.
06:02Sure.
06:02And that's not how people cook anymore, because there's so much stuff...
06:05That's true.
06:06...done delivered in 30 seconds or in two minutes in terms of stuff.
06:09Now, obviously, stuff you see on social media,
06:1280% of that probably won't be great.
06:14LAUGHTER
06:16But the 20% that is great is fantastic.
06:18Yeah.
06:18And I, you know, in terms of the recipe, I'm doing a good day,
06:20it's something that I saw that didn't work,
06:22and I've just workshopped into something that works.
06:24Yeah.
06:24So, I mean, I wonder whether we're getting better at finding ways
06:28to make things more fun.
06:30They may not be as good as these cookies.
06:32In fact, they won't be as good as these cookies.
06:33They're going to be amazing cookies.
06:34But just so long as you're cooking, that's great.
06:36Yeah, you've got to make something and put in an effort.
06:38You know, just margarine, sprinkle.
06:39No, this is what...
06:40Now, this is...
06:41You know, you mentioned earlier that, like, you know,
06:43none of this cooking show stuff.
06:44Like, what's that thing you've got?
06:46An ice cream scoopy Majupa with a thing-o.
06:49Come on.
06:49No-one's got one of those, Adam!
06:51You're kidding.
06:52No, no-one's got all these things.
06:54We're just making do with, like, a knife
06:56that hasn't been sharpened for 40 years.
06:58Oh.
06:59Like, and here...
07:00Look, you've got all the things.
07:01You could just use a spoon.
07:02Yeah, you could...
07:03But you know what?
07:04It's not going to look like that, Adam, is it?
07:06But also...
07:07Look at those hummus.
07:08But also, that's beautiful.
07:09And also, they're all the same size.
07:10They're all going to cook the same thing.
07:11My cookies are going to be like,
07:13one's the shape of Tasmania, the other one's, you know,
07:15We're going to change the shape of them later.
07:17The reason I use a scoop is actually for volume,
07:19because I want these to be the same size,
07:20because we're making ice cream sandwiches.
07:21This is true.
07:21You can't have the top of your burger bun be a different size to the bottom.
07:25He's trying to justify why he's got that thing.
07:27It still doesn't solve the issue of,
07:28my ones are going to be different.
07:30But the whole point is that there are certain things in the kitchen that cost...
07:33You're on his side.
07:34Be on my side for a second.
07:35Because it's cheap.
07:36We're not talking about some Japanese knife that cost you $1,000.
07:39You're talking about, you know, $12.
07:41You don't need to spend millions of dollars on fancy electrical equipment.
07:45Just stuff like this is great.
07:46I put some sesame seeds on one side.
07:48You guys can continue to argue about whether a dollar on an icing scoop
07:51is too much to spend in the kitchen.
07:52I'm just going to throw these in the oven.
07:53Good.
07:54I like that.
07:55I think it's good.
07:56No-one's got one of them, mate.
07:58But you could buy one.
07:58I'll buy you one.
07:59Yeah, I know.
08:00But when the kids are like, what's my cookies?
08:02And I'm like, I wasn't thinking of going to get that.
08:04But also with your kids, you want to feed them ice cream, what do you do?
08:07Do you crudely use a spoon?
08:09Exactly.
08:10Everyone uses a spoon.
08:12And then, you know what?
08:14Most people, this is what most people would do.
08:16They ain't dipping it in the hot water either.
08:19They're just going, ah, the scoop, here you go!
08:22So I'm going to tell you what I've done here.
08:23I took this, which is possibly a piece of equipment.
08:27Also something I don't...
08:28I have a dinosaur-shaped one.
08:29Yep, you can make dinosaur burgers.
08:31And I've actually just trimmed the outside of this cookie
08:34so that they are the same size.
08:36And eaten the other parts.
08:37Correct.
08:38That's part of the fun in the kitchen.
08:39I mean, that's what you need to do.
08:40You have the offcuts and you eat them.
08:42Beautiful.
08:42Mmm.
08:42But what I did here is I just got shop-bought ice cream.
08:46In brown, chocolate.
08:47Yep.
08:48Green, pistachio.
08:49Got it.
08:49And then red, strawberry.
08:52And I've got my cutter, the same cutter that I used for the cookies.
08:54I layered them in.
08:55Brown first, froze it.
08:57Got it.
08:57Green, froze.
08:58Red, froze it.
09:00So that then...
09:01All the same size.
09:02They're all the same size.
09:03Jimmy's version would be dinosaurs.
09:05And then I've just used the same cutter to drop that out.
09:09See, what's that thing?
09:11It's a...
09:11This is an offset spatula.
09:13Right.
09:13You may not have one of those.
09:14This is the man who has literally a Formula One driving setup in his house and a basketball
09:19ring and an air healthy table.
09:21Mate, I've got my priorities wrong, okay?
09:23Maybe your priorities are right.
09:25That's true.
09:27Oh, that's cute.
09:28That looks great.
09:29It's looking good.
09:30That looks really cute.
09:30You see?
09:31And then that becomes a little mini handbag.
09:34That looks delightful.
09:37It looks beautiful.
09:38It's the most fun you can have with a cookie cutter.
09:40That is...
09:41Yes.
09:42Very nice.
09:42...an ice cream hamburger.
09:47You know, Matt, I remember some years ago, you and I had a spirited discussion on your
09:51radio show about ice cream sandwiches where you were a fan of them and I was actually
09:56against them because the top and bottom are always much firmer than the ice cream, meaning
10:01that the inside just shoots out.
10:03But not these ones.
10:04No, it looks pretty good.
10:05They're holding up well.
10:06I actually think it vaguely tastes like hamburger because of the sesame seeds.
10:10Like, you've got that little bit of sesame seed taste on it and it's like, you know,
10:13it's obviously not hamburger-flavoured, but...
10:15How far would you...
10:16You put salt in the biscuits, would you go further?
10:19Would you maybe do some sweet burger pickles in there?
10:22Oh.
10:23Would you play with that kind of area?
10:25That's very kind of TikTok-y.
10:27Yeah.
10:27Maple bacon.
10:28Maple to maple.
10:29Oh!
10:29Oh my God, what's happening?
10:31Oh my God!
10:32What's happening?
10:33Oh my gosh!
10:34And do you mind if I finish this?
10:35Please do.
10:36When we return, I can only hope that Matt and Jimmy will have fun with it.
10:49Welcome back to The Cook-Up.
10:51Tonight I have gathered two entertainment heavyweights, Matt Preston and Jimmy Rees,
10:54and told them to have fun with it.
10:56Jimmy, what is the it that you are having fun with?
10:58I am making Greek nachos, because I figured the Greeks probably invented...
11:03They've invented everything, so, you know...
11:05Wine, nachos, whatever.
11:06Au revoir.
11:07Matt, what are you making?
11:08I'm going to make rice paper roti, because I know that you're often left up,
11:11you're left with Malaysian curry, you don't have a proper roti.
11:14So instead of making the proper stretchy roti, I'm going to make rice,
11:17we're going to make rice paper roti.
11:18So roti made with these.
11:19Sounds fine.
11:20Interesting.
11:20If it works, it may be a disaster.
11:30I've never even heard of this before, Matt, so what are we doing?
11:33Well, you've never heard of it, because I don't think anyone's ever done it.
11:36Like, there's been a big trend in the last year for rice paper, using lots of words.
11:39And I know you've done crisps using rice paper.
11:41You just drop dry rice paper into hot oil.
11:44Yes.
11:44You get these kind of almost like prawn crackers you can flavour.
11:47And I thought, well, there's something here.
11:49So I played around with it, and I came up with this, and this is rice paper roti.
11:53Okay.
11:53So this is a kind of a fake roti that has the crispiness and hopefully the elastic doughiness
11:58in the middle, but just using sheets of rice paper.
12:01And I would imagine, looking at your ingredients here, coconut cream.
12:06Coconut cream, lime juice, fish sauce, sesame oil just to brush the top and the bottom so
12:11it doesn't stick, and baking powder so that the lime juice and the baking powder is going
12:14to bubble it up.
12:15Yeah.
12:16Once you do this, once you make this kind of very simple version of a kind of rice paper
12:22roti, you can kind of play around with everything.
12:24Just that idea of something creamy, something sour, the baking powder which activates and
12:29makes this all fluffy.
12:30That's cool.
12:31And it's just super, it's a super simple recipe.
12:34Okay.
12:35So how does the laminating or layering process work?
12:38I want to see how, well that's, this is, this is the proprietary stuff.
12:42Yeah.
12:42Okay.
12:42Don't use wet rice paper.
12:45Dry out the pack.
12:46So dry out the pack.
12:47So this is what, so this is the kind of thing that is, that I think the naan did wrong,
12:52is it, the naan was wet and it just didn't get crispy enough.
12:56So now we're going to take some of our, our yogurt, we're just going to spread this
12:59on like this.
13:00Sesame oil, coconut.
13:01So sesame oil on the outer layers and then this layer is coconut milk, coconut cream,
13:07lime juice, fish sauce, fish sauce is really for seasoning and then another one on top.
13:12So I'm just going to layer this up, probably eight layers and then we're just going to
13:17bang it into a hot pan with oil and away we go.
13:19Amazing.
13:20Love it.
13:23All right, Jimmy, Greek nachos.
13:25Yeah, I'm making Greek nachos and I'm just about to put the lamb in.
13:28I mean, you've come at the right time because I'm about to do this for about three minutes.
13:33Is there an elegant way of doing this?
13:35Because this is how I do it at home.
13:37You know, you know that you're breaking up mints when from the other end of the house
13:40you can hear, hurry up!
13:42They do, if you want to talk about useless kitchen gadgets that people don't have,
13:46they do have those mince breaker-upperers that look like, you know, a bit like a potato masher
13:51but without the mashing part of it.
13:53Yeah, okay, so I need one of them.
13:55No, you don't.
13:55I reckon I could invest in one of them.
13:57You're doing a good job with this one.
13:58Is this the Jimmy Reese original?
14:00Well, it is kind of, it's, you know, it's kind of a range, just whatever we've got.
14:04I mean, you said, do you want lamb?
14:06And I was like, we usually never buy lamb mints, but I was like, yeah, I'll take it here.
14:12But you can use anything.
14:13Sometimes we get those sort of already seasoned packs from the supermarket and they work well.
14:19Amazing.
14:20But the kids like a Greek.
14:22A lot of things revolve around what the kids like at the moment.
14:26Absolutely.
14:26And which is, you know, they do like a Mexican bowl and stuff like that.
14:30So we experiment with this, but I haven't cooked this for a while.
14:32Yeah.
14:32They've gone off the Greek flavours a little bit.
14:34So I think people would not realise, like, you know, because you're, you know, an idiot.
14:41Australia's clown.
14:41I was going to say.
14:43We were heading in the same direction.
14:45No, but they wouldn't realise you're actually quite a good cook.
14:48Well, I don't know about that.
14:49Yeah.
14:49I don't know.
14:50You never know until someone says that to you, who, you know, who is not just your kids
14:54who are like, hey, this is all right.
14:57It's true because actually most people, unless you're on a cooking show, most people don't
15:00get to see another human being that they know cook.
15:03Yeah.
15:04Like, you can think, you can know people for 20 years and never see them actually cook.
15:07You've never seen them cook.
15:08But I've seen you cook before and I'm seeing you cook again and you're actually quite good
15:12at it.
15:12Well, thank you very much.
15:13It's, you know, you just need to give me a sharp knife and I'm away.
15:16So, as well as the, what's the corn chip element of our Greek nachos?
15:21So, we've got some, just some pitta.
15:23Yeah.
15:23And we've just chopped it up and we're just going to season it with oil and...
15:27Ah!
15:27Cut them into the best triangles you can, you know?
15:29Yeah.
15:30Use your knife to chop it up into whatever.
15:32You can make them smaller.
15:32A bit of olive oil, salt, salt, pepper.
15:33Olive oil, salt and pepper.
15:35And they go into the oven.
15:36I might put them in there now.
15:37Amazing.
15:37Keep stirring, Adam!
15:38Pick it up!
15:39Come on!
15:43And then I'm just going to chuck some spices in there and some tomato paste and then that'll
15:48keep doing its thing and then we've got a bunch of toppings for later.
15:50I love it.
15:51I love it.
15:53Whoa!
15:54Look at that.
15:55Okay.
15:56That looks like a roti.
15:57Well, it kind of looks like a roti.
15:58You know the secret.
15:59Yeah.
16:01If we're being really pedantic, we'd probably flip it onto kitchen paper.
16:04Yeah, yeah, yeah.
16:05But I just want you to hear this.
16:07That's impressive.
16:09Flip it over.
16:10How are your hands?
16:11Are they asbestos?
16:12Yeah, asbestos.
16:13Give us the crunch.
16:14Oh, you want the crunch.
16:15Give us the crunch.
16:16Is it going?
16:17Well, let's see.
16:17Oh, it does too.
16:19Wow!
16:20That works like a roti.
16:21That's crazy, isn't it?
16:22That's amazing.
16:23It's crazy.
16:23It's crazy.
16:24I mean, that's perfect with that curry.
16:27Yeah.
16:27Tear a bit off.
16:28Look at that.
16:30It's got that elastic roti inside.
16:31I am massively impressed by how that's turned out.
16:36That's amazing.
16:37What else are we serving this with?
16:38Well, look, I think what we're going to do, because it's such a hero, such a unique thing,
16:42we're going to garnish it with some pickled finger limes, some sunflower shoots and a ketchup
16:46that I want you to make, which is made with chipotle tamarind brown sugar.
16:50So what have we got in here?
16:51Tamarind in there.
16:52Tamarind.
16:53And then some chipotle chillies.
16:55Okay.
16:56De-veined, de-seeded, because obviously that's where the heat is.
16:58Yep.
16:58I want as much of the chipotle flavour.
17:01And then brown sugar.
17:02Amazing.
17:03Brown sugar.
17:04Blend those together.
17:05Just give it a whirl.
17:10You are certainly having fun with this, Matt.
17:12And I should say, you've got a new show coming out on SBS Food, where you are hitting the
17:16road, visiting some producers around Australia and New Zealand.
17:20But also, more importantly, just doing stuff that's fun and easy.
17:23Yeah.
17:23Like, you know, you and I think both have the same desire.
17:26We want to make things.
17:27That's simple.
17:28That's three things.
17:28When you taste that, that's got a lovely flavour combination.
17:31So a lot of the stuff I've been doing is testing, developing recipes for that show that
17:36are simple, that do deliver.
17:37And also finding stuff like these.
17:39Yeah.
17:40What are they?
17:40Finger limes.
17:41What?
17:42They come from the Mossman Farmers Market.
17:44Young finger limes, they've been pickled.
17:47That's bizarre.
17:48And they are.
17:48Jimmy?
17:50I've never heard of such a thing.
17:51I've never seen a point anywhere.
17:52Mmm.
17:52And they're delicious.
17:53So, you know, I think when you travel, you find amazing stuff.
17:56And you'd know that.
17:56Amazing.
17:57In terms of your adventures everywhere.
18:00Oh, sorry.
18:01I just had the coffee.
18:02See ya.
18:03I'll leave you to it.
18:04I'm going to see what he's doing other than trying to steal roti.
18:06Right.
18:08Oh, this is delicious.
18:10It's wild, isn't it?
18:11It's so bizarre.
18:12How amazing is that?
18:13But it works.
18:14It does.
18:15I didn't see any of it, but I'll have to watch the program.
18:17I'll definitely watch it.
18:20I just realised, you have no idea what you've just eaten.
18:22No.
18:23Exactly.
18:24Was that the one that he, like, put aside?
18:26Like, please don't eat.
18:28You'll watch the show back later and be like, no way!
18:31What are you doing here?
18:32Yeah.
18:32Just put in some seasoning.
18:34Yep.
18:35And some tomato paste.
18:37Lovely.
18:37And that'll be that done, pretty much.
18:39Can I just ask you?
18:40Yeah.
18:41I watch your videos on TikTok, Instagram, that kind of thing.
18:44Mm-hmm.
18:45And they are bonkers.
18:47Yeah.
18:48How do you come up with your wonderful ideas?
18:50Um, that is a good question.
18:52Keeps me up at night.
18:53Do you ever have ideas in the middle of the night?
18:55Yeah, I do.
18:55You know what?
18:55You get used to writing them down.
18:58Oh, right.
18:58And it's so annoying.
18:59So, if I did that, I'd just, my, my TikTok would be like, is Adam a fraud?
19:06Oh, no!
19:07I had another thought in the middle of the night.
19:08Is my entire career a fraud?
19:10Yes.
19:11Well, here's what you do.
19:12You lay in bed and you think, oh, that is a great idea.
19:14And you think, I'll remember that tomorrow.
19:16You never do.
19:17And then you're like, I had this great idea last night.
19:19So, I do often wake up and write that down.
19:21And then a lot of the time in the morning, you wake up and you're like, I'm an idiot.
19:26What is that?
19:27But that, then I turn them into videos.
19:29Amazing.
19:30Yep.
19:31After the break, the funniest part of all time is tasting time.
19:33And you won't want to miss our definitive ranking of fun foods.
19:46Welcome back to The Cook Up, where it is non-stop fun with Matt Preston and Jimmy Rees.
19:50But the cooking does need to stop soon.
19:51Jimmy, are you nearly finished?
19:52I am almost finished.
19:54Beautiful.
19:54Tomato going on.
19:56And Matt, this is...
19:57I'm done.
19:57I'm done.
19:58I'm just...
19:58I'm just...
19:59I'm just making it look purdy and just doing this like a...
20:02You know, if we came round your house, this is a snack we might have just before watching
20:06the Adelaide Collingwood game.
20:09What's in the white squeeze bottle?
20:11Creme fraiche.
20:27Creme fraiche.
20:28Just the way of putting a bit of brightness and colour across that and a bit of freshness.
20:32Because obviously it's crunchy fried goodness.
20:35So it benefits from a little bit of freshness.
20:38It's ingenious and a little bit fancy.
20:40Love it, Matt.
20:43Jimmy.
20:44The cheese is going on.
20:46Feta.
20:46Look at that.
20:47Pro crumbler.
20:48You've really made me wonder why Greek nachos have never come onto my radar until this very
20:55moment.
20:55I know.
20:55And then tzatziki.
20:57Because as I see you put it together, it all makes a lot of sense.
20:59I know, right?
21:00The pita chips are the chips.
21:02Now, the bottom ones will get soggy.
21:03Just like normal nachos, right?
21:06And that's the best part.
21:06They soak up all the flavour.
21:08Rice, paper, roti and Greek nachos.
21:21Mmm.
21:22Jimmy.
21:23I still, I'm blown away that I have not heard of Greek nachos before right now.
21:27That's such a great idea.
21:28Mmm.
21:28I can't believe my food's been tasted by a professional taster.
21:32A taster-er-er.
21:33A man.
21:33This is my impression of you when you're on, you know, that show that we went to.
21:36Oh, you have done impressions of that.
21:37I have.
21:38This is you.
21:38No.
21:39This is you.
21:40Head down.
21:41To the side.
21:43Mmm.
21:44Mmm.
21:45Mmm.
21:47That's it.
21:48Now you've got your one thing.
21:50Head down to the side.
21:51The one thing you're missing is when you do the bite.
21:53Yeah.
21:56Thoughtful.
21:56Oh.
21:57Damn multiple, the bold and the beautiful.
21:58Three quarters look way up here.
22:00Oh, okay.
22:00I see.
22:01As you desperately think of something you say.
22:03And then you deliver.
22:04Yeah.
22:05You have no idea what you're going to say.
22:07The nachos, Jimmy, are genuinely delicious.
22:10Like, it is kind of that, it's almost like the flavour of a Sivlaki, but in a form that
22:14I could sit with a giant bowl in front of the TV and just eat.
22:16That's lots of fun.
22:16And reload the chips and off you go again.
22:18Regardless, Matt Preston, it's now your turn to be judged by Jimmy Rees.
22:22Oh, yes.
22:23Love that.
22:24Oh, wow.
22:25Mmm.
22:26Texturally, it's identical to a roti.
22:27It's delicious.
22:28No, it's one of the things.
22:29But that's why I think that's why the fun of what we do actually is when we're developing
22:33recipes.
22:33Because you're sitting in the kitchen and you make that and you go, but that's exactly
22:37like.
22:38Yeah.
22:38Yeah.
22:38And you get that moment of like, how that shouldn't work?
22:42And I don't know why, and no one's done it.
22:43And it's delicious.
22:45While we finish off these deliciously fun foods, I thought we might come up with a definitive
22:49ranking of the most fun foods.
22:51So I've got five contenders here and I just thought we could rank these in order.
22:56Fried chicken.
22:57Let's start with there.
22:58Oh.
22:58Fairy bread.
22:59Do you put that above or below fried chicken?
23:02Which is more fun?
23:03It's more fun.
23:04It's fun.
23:05It's having kids, being a father.
23:06Yeah.
23:07Way more fun.
23:08Chicken has to win.
23:09How good is fried chicken when you rip it off?
23:11The name is literally Fairy Bread.
23:12Like it doesn't get more fun.
23:14But it's exactly what's wrong with Instagram.
23:16It looks great and it looks fun, but when you eat it, it's like, oh, it's just sugar
23:19and bread and margarine.
23:20Which is fun.
23:21Well, I don't know what that was.
23:23That's fun.
23:24That's the children.
23:24I know.
23:25But you're all ranking it, not the children.
23:27I'm a child.
23:28Oh, you're acting like a child.
23:30You may be the professional bad, but it's two against one.
23:32No, no.
23:33It's more fun than fried chicken.
23:34However, popcorn, where are we going?
23:36Above or below or in the middle?
23:37Below?
23:38Popcorn?
23:38Because that's just plain popcorn.
23:39If that was crunchy, buttery, nutty, caramelly, stuff thrown on it, you know, then we'd
23:45go higher.
23:46Acai bowls.
23:46Oh, you can put that in the bin.
23:48Yeah, I agree.
23:49Oh, wow.
23:51My daughter sent me to buy an Asahi bowl, so I bought one myself because I've been like
23:54you too.
23:55I've been negative.
23:56I've been dismissive.
23:57And I tried it and I went, actually, that's pretty good.
24:00I'm not saying it's good or bad.
24:01I'm just saying it's.
24:02But in terms of, it's a fun thing.
24:03Look at all this stuff.
24:04I don't think.
24:04Oh.
24:05I don't think.
24:06No.
24:07I'm eating this for my health.
24:08No.
24:09Bubble tea.
24:10Oh.
24:11It's fun.
24:12But look.
24:13It is fun.
24:15I'm Asian.
24:15I'm in.
24:16I think you have to put it there.
24:17And there we have it.
24:18There we go.
24:18Our definitive ranking of fun foods.
24:20Bubble tea.
24:21Fairy bread.
24:22Fried chicken.
24:23Acai bowls.
24:23And unfortunately, popcorn.
24:24You are right down the bottom.
24:26Take that popcorn.
24:27Matt Preston, Jimmy Rees, thank you so much for joining me.
24:29This has actually been a lot of fun.
24:30It's a pleasure.
24:31Thank you, Matt.
24:31I like bubble tea though.
24:32We can agree that bubble tea is great.
24:33Oh, let's go have one now.
24:34No, that's a great idea.
24:35Let's go have the bubble tea.
24:35Big straw, spitting them out and bubbling.
24:37Sometimes the only cooking advice that you need is to have fun with it.
24:40If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
24:43I'm Adam Liao.
24:44Thanks for watching The Cook Up.
25:02I'm Adam Liao.
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