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The.Cook.Up.With.Adam.Liaw.S09E21
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00:00MUSIC
00:22Hello, I'm Adam Liao and welcome to The Cook Up,
00:24the show you cannot believe is not butter.
00:26On tonight's menu, roast potato and egg salad,
00:28kutharaki pipi's pasta,
00:30and slow-roasted lamb with tzatziki.
00:32Let's meet our guests.
00:33The Apollo Group's development chef, Oscar Solomon,
00:35says cooking is a language of love
00:37and it's certainly one in which he is fluent.
00:39A former design student, his food is as striking
00:41as it is delicious. Great to have you with us, Oscar.
00:44Thank you for having me.
00:45You know Brooke Blurton as a trailblazing author
00:47and media star. She's written two books,
00:49since Winning Hearts as The Bachelorette
00:51and co-hosts the First Things First podcast.
00:53Her preferred cooking soundtrack is jazz.
00:56So cue the saxophone solo.
00:58Good to see you, Brooke.
00:58Good to see you.
01:00Why jazz?
01:01It's the music of love.
01:02Okay, yeah, right.
01:05Beats like Ella Fitzgerald, Louis Armstrong,
01:08Summertime, In The Kitchen.
01:10The music of love is also improvisation.
01:13Exactly.
01:14Correct.
01:14Oscar, as a former design student,
01:17like food these days, particularly in the restaurant world,
01:20is extraordinarily visual.
01:23How important are design skills that you have professionally
01:26in the food creativity process?
01:29Yeah, I mean that definitely sets, I guess, myself apart a little bit.
01:33Yeah.
01:33It's mostly about methodology, you know, and construction.
01:37There's that visual language of care in those dishes
01:39that's completely separate from how it's made
01:42or the ingredients or anything.
01:43Totally, yeah.
01:44I mean, I guess there's complexion
01:45and then there's also when you put it in your mouth.
01:47Yeah.
01:48Fair enough.
01:48Don't judge the plate.
01:50Eat it first.
01:52Put your outer office on tonight
01:53because we are throwing a long weekend feast.
01:57Love a long weekend.
01:58Me too.
02:00Love it.
02:00Actually, in the hospitality business, well, maybe.
02:03I've learned to love it now.
02:04It's taken some practice.
02:05Yeah.
02:06Sunday brunch is like, argh.
02:07Yeah.
02:08I love it.
02:09Like, you've got your Easter's, you've got your...
02:11Yeah?
02:11There's always the royal long weekends.
02:13Yeah.
02:13The King's birthday.
02:14The King's birthday.
02:15The King's birthday.
02:15Labor Day.
02:16There's all the...
02:1740 grand final.
02:1840 grand final.
02:19It's the...
02:20Melbourne is just like,
02:22oh, we have a horse race and a football game.
02:24Yeah.
02:25Yeah.
02:25Jesus.
02:26Queensland has a lot, actually.
02:28Queensland seems to have, like, public holidays
02:29for, like, every...
02:30Yeah.
02:31...change of the wind.
02:32For their fishing weekends.
02:33Eka, like, the Royal Easter show.
02:35Yeah, yeah.
02:36The thing I like about cooking on a long weekend
02:38is it allows you to do things a little bit different.
02:42Firstly, you've got a little extra time.
02:43Yeah.
02:43Because you're probably...
02:44Yeah.
02:44You can be at home longer.
02:46Yeah.
02:46Secondly, it's a celebration.
02:48Yeah.
02:48Yeah.
02:49I mean, you know, Labor Day is not like,
02:51yeah, it's Labor Day, but it's like, it's a day off,
02:54everyone can come around, we can celebrate.
02:56Yeah.
02:57So my contribution to our long weekend feast
02:59is a roast potato and egg salad.
03:05I love a potato salad.
03:08And there's lots of different ways to make potato salads.
03:11I'm going to show you one that I think is particularly good
03:14for a long weekend, and it's a roasted potato salad.
03:17And the way that I roast potatoes, like, I see so many recipes
03:20that are, like, pick it with a fork, grab it in foil,
03:22do all the things.
03:22I literally just throw potatoes on a tray.
03:24It doesn't even have to be a line tray.
03:25Throw them in the oven and then forget about them.
03:27So these go into the oven for, I don't know, let's say an hour,
03:31hour and a half.
03:32Big potato, so maybe an hour and a half.
03:34Yeah.
03:34But the thing that I do is, actually, even if it's not a long weekend,
03:42I don't put any oil, no salt, no nothing on them,
03:45and I'll just throw them in the oven for, like, an hour and a half
03:47and then set the time in the oven, the oven will turn off,
03:50and I don't even bother about going back to them.
03:52Straight dry roasts.
03:53They just sit there completely dry.
03:54They get a bit of colour on them.
03:55The skin gets a little bit dry.
03:57This is actually great for frying or roasting again,
03:59like, put oil on it, and then they become really crispy.
04:03But eggs are going in.
04:05This is an egg pricker, the base of it.
04:07I didn't used to own one, and I used to make a little hole
04:11in the base of the egg with, like, a metal skewer,
04:13and lovely story, a lovely viewer of this show was like,
04:19Adam, I've got an egg pricker from, like, Germany or something,
04:22and actually it was from Japan, and she sent me one,
04:25and so now I use it all the time.
04:27I was going to say, it's a very Japanese invention.
04:29Yeah, but they do this in Germany as well,
04:31and it's just a way to get the boiling water around the membrane
04:37inside the egg so that when you peel the egg,
04:39it releases from the shell very easily.
04:42Yeah.
04:42And it's also got that little air pocket, right?
04:44Yes.
04:45And, yeah, correct.
04:46So there's an air pocket in there, and the older the egg gets,
04:49the bigger the air pocket is.
04:52And because of the pressure of that air pocket,
04:53if you don't poke a hole in it, you have, like,
04:56a little concave part in your egg.
04:58So just drop those into some boiling water.
05:02I usually start it off at a stronger boil,
05:04but then reduce it to a bit of a simmer,
05:06and then give it a little stir.
05:07And what you can see when you stir it is you get air bubbles
05:12coming out of that little hole in the back of the egg,
05:15and that's going to give you, after you peel them,
05:17these perfectly, you know, egg-shaped eggs.
05:21Brooke, how do you like to spend a long weekend?
05:25Usually with my family or if I'm away from them,
05:30I'd probably spend it down south or, like, just with friends.
05:34Yeah.
05:34Always with a wine, though.
05:37Yeah.
05:38The thing I love about roasting potatoes like this
05:40is you get real potato flavour.
05:43Like, they're super juicy.
05:44And actually, if I'm making mashed potato and stuff,
05:46I'll just squeeze the potato out and then fry the potato skins
05:48or something like that.
05:49But I'm going to do this as a roast potato salad.
05:50I want the flavour of the skin in there.
05:53Yeah.
05:53So I'm just going to cut it all up and put it all in there.
05:55Oscar, how about you?
05:56What's your long weekend dream?
05:58It's usually...
05:59It's usually, which might sound weird, like, not working,
06:03but I usually aim to do some ridiculously oversized cooking adventure.
06:08Yes.
06:09So, let me think of some past variations.
06:12We've done whole lamb on crucifix.
06:16Wow.
06:16OK.
06:17That's impressive.
06:17Whole fish and paper bark.
06:20Really, just anything that I don't or can't do on a Tuesday night,
06:23but I can spend an extra day going, really.
06:25See, this is the big difference, I think, between chefs and other people.
06:28And I'm not, like, a proper chef, but I do cook a lot.
06:31And I get asked a lot, do you ever get sick of cooking?
06:33And I'm like, when I finish doing this,
06:35what I do is I go cook other things.
06:36Yeah.
06:36Because I really, like, it's...
06:37You don't...
06:38And this is no shade on lawyers or anything,
06:40because I used to be a lawyer.
06:41It's not like...
06:41There's no lawyers that come back from a hard day with a lawyer
06:44and go, you know, I'm going to do some long weekend lawyering.
06:46Yeah.
06:47You know, that just doesn't happen, but there's...
06:49Yeah.
06:49Long weekend lawyering.
06:51I like that.
06:53But it's...
06:53I think it's the difference between, you know, truly loving what you do...
06:58Yeah, definitely.
06:59And, look, I actually did love being a lawyer,
07:02but I needed a break from it, whereas I don't...
07:05I'd never get sick of this.
07:06I just don't.
07:07I mean, I felt the same way about design, you know?
07:09Yeah.
07:10It was interesting to a point, but what was I always thinking about
07:12was what am I cooking the next night,
07:14and while I'm cooking that, then I'm thinking about the next night.
07:16Yeah.
07:19So, my potatoes have gone in here.
07:21I'm just going to throw in a bit of vinegar,
07:25and these potatoes are just ever so slightly warm to the touch still.
07:30Not hot, because I don't want it to sort of split out the cream
07:33and things that I'm putting in,
07:34but a bit of rice vinegar going in there,
07:37a really good seasoning of salt.
07:39You know, you can almost not over-season these potatoes.
07:42Yum.
07:43And then I'm going to add in my spring onions,
07:46some sour cream.
07:47This is not a Japanese potato salad.
07:49It's...
07:49I don't know.
07:50Let's call it a hybrid potato salad.
07:52Mm.
07:52There's a bit of sour cream going in.
07:53There's also going to be some Japanese mayonnaise.
07:56Yum.
07:57Love that.
07:58Is fusion a dirty word in this kitchen?
08:00No, it's not.
08:01It's like...
08:14Mm-hm.
08:15And that usually comes out as a result of necessity,
08:19of availability of ingredients, all that kind of thing.
08:23So now I'm just sort of roughly mashing this together,
08:26and what I want is kind of...
08:28The reason I'm using a big old stick...
08:33Is just that I want this to be rough.
08:35Like, I don't want this kind of like...
08:36Rustic.
08:36Yeah, rustic.
08:38Intentionally rustic.
08:39Absolutely.
08:40That is an absolutely food styling term.
08:43But that's a good texture for me,
08:44and I'm going to halve the rest of my eggs
08:46and sort of arrange those on top when I plate it.
08:49That looks great.
08:51A few herbs that I'm going to throw in there.
08:52I'll just pick these rather than chopping them.
08:54I've got chervil.
08:56I've got dill.
08:57Mm.
08:57And I've got some chives.
08:59Do you have a favourite holiday, Brooke?
09:01Um, any holiday, but Christmas is my favourite.
09:05Yeah.
09:05I love it because I've got nephews and nieces.
09:08Yep.
09:08And it's the best time seeing their faces.
09:11Um, yeah.
09:12I like spoiling them.
09:13I'm a big Christmas guy too.
09:15Yeah.
09:16Oscar?
09:17Yeah, I was just thinking.
09:18I don't think I've actually ever been asked that question before.
09:21Um...
09:21I mean, it's definitely around that Christmas time.
09:24I actually think New Year's Day is criminally underrated
09:27because...
09:27Right.
09:28...there's such an aura of, um, I guess, expectation
09:31around what's going to happen.
09:32True.
09:33Um, and that's, you know, I think most of us are probably carrying
09:36a little bit of a hangover into that.
09:38But, like, there's something around being, I don't know,
09:41that kind of ready to take on something new.
09:45Um...
09:45Yeah, that's my birthday.
09:46Feeling free.
09:47New Year's Day?
09:48Yeah.
09:48There you go.
09:49Yeah.
09:50And it's Brooke's birthday.
09:51And it's my birthday.
09:51So, yeah.
09:53Alright.
09:53My nice...
09:54Wow.
09:56...chunky...
09:56Actually so beautiful.
09:57...roast potato salad going onto there.
10:00I've got a bit of hot smoked salmon, completely optional,
10:03but I think it's going to be quite nice with it.
10:06Just break some pieces and stick that around for some reason.
10:09I don't know.
10:10I just like it.
10:11Yeah.
10:11Yeah, it's delicious.
10:13We'll throw a few extra eggs on here.
10:16Mmm.
10:17How long do you boil your eggs for?
10:19For something like this, like, that's probably nine minutes,
10:21there, so it's just slightly gelatinous in the middle.
10:25You know, anywhere.
10:26Like, I always do my eggs to...
10:29What?
10:30...to design.
10:30You know, like, if I'm doing it for ramen or something,
10:34six and a half, seven-odd minutes.
10:36For something like this, a lot more.
10:38And then I also actually really like hard, hard-boiled eggs.
10:41Like, I think they're very underrated, like...
10:43Good snack.
10:43Yeah, very good snack.
10:44Yeah, really good snack.
10:45So then, just a pile of herbs on top.
10:49That's dill, chervil, and some chives.
10:53A touch of black pepper over everything.
10:58And a little bit more salt,
10:59because the only thing that wasn't seasoned was the eggs.
11:02And that is my roast potato and egg salad.
11:06That looks great, Adam.
11:12We will long weekend feast on my dish later, but first,
11:15let's chat about why food tastes better the next day.
11:19I don't know if this is controversial a lot,
11:21but I'm going to give you my views on this.
11:23So we all know, like, anecdotally at least,
11:26you've got a curry tastes better the next day,
11:28my stew, my bolognese, it all tastes better the next day.
11:31Here's my view.
11:32Everything tastes better the next day.
11:34Because...
11:35And here's the why.
11:37You have, firstly, a greater complexity
11:40in the number of chemical reactions
11:43that are occurring at different temperatures.
11:44As you've got food that's, like, warm,
11:46and then it cools down,
11:47and then you reheat it the next day,
11:48you're just increasing those reactions.
11:50Some of those are what's called maillard reactions,
11:53your browning reactions.
11:53So if you look at this curry today or tomorrow,
11:56what you'll probably notice is that it is slightly more brown,
11:59slightly darker the next day,
12:00so you have that extra complexity in there.
12:03The second part of it is low-temperature maillard reactions,
12:06which, you know, they're the same as when you would sear a steak.
12:10They actually occur over a very long period of time.
12:13Like, it's the same thing that happens when you age a wine.
12:15But I also think that you've got to balance this kind of
12:18deterioration of the food in terms of texture
12:21versus the increase in taste that you're naturally
12:23going to get over time.
12:24So we all talk about stews and bolognases and curries and things,
12:27because those are things that don't deteriorate over time.
12:29Nobody says a steak tastes better the next day,
12:31but it actually does.
12:32But the thing is, the taste has improved,
12:34the texture has been ruined because you've got a steak there
12:36that you're reheating.
12:37You know, if you reheat pizza the next day,
12:40it'll probably taste better than it did the day before
12:42if you reheat it to the point where, you know,
12:44it's got that same crispness and all of those kind of things.
12:46So that's my view on it.
12:49Science.
12:52Like, probably the most simple way of talking about it,
12:54but I actually think also it's just the laziness.
12:57Like, you've done all the work and then the next day you get
13:00to come in and just do it without the two hours of work
13:02leading up to cooking it, you know?
13:03Absolutely.
13:03So the victory tastes better.
13:06I mean, it's the fruits of your labour, right,
13:08in the literal format the next day.
13:09There's some really hard science for why things taste better
13:11the next day and if you can add not having to cook it to it...
13:14Yeah.
13:14You're on a winner.
13:16When we return, Oscar and Brooke will get into it.
13:29Welcome back to The Cook Up's Long Weekend Feast.
13:31Oscar Solomon from The Apollo Group
13:33and Brooke Blurton from Going Places
13:34are helping make a long weekend feast.
13:37Oscar, what's your contribution to our long weekend feast?
13:40Pippi pasta.
13:41Oh, wow.
13:42And Brooke?
13:43Slow Roasted Lamb with tzatziki.
13:46A centrepiece.
13:47Yeah.
13:55All right.
13:57I love a lamb shoulder and Easter feels like the perfect time for one.
14:01I agree.
14:02How are you doing yours?
14:04Slow Roasted.
14:05I'm doing a marinade right now.
14:08Yeah.
14:08This is actually white wine.
14:10Yeah.
14:10So I'm going to chuck this in the pan straight away.
14:13Oh, like underneath.
14:14Okay, perfect.
14:14Yeah.
14:15Well, maybe it's a touch.
14:17How good does that lamb look like?
14:18It looks fantastic.
14:19And it's really good putting like wine or water underneath there because presumably
14:23if you're slow roasting, you're cooking it like three, four, five, even longer,
14:27you do need to add the extra moisture in there so that it doesn't get too hot and burnt.
14:33Maybe, Adam.
14:34So two tablespoons, maybe a little bit extra if you want to, of Dijon.
14:39I love Dijon.
14:40Yes.
14:41I don't know.
14:41It's just my little kryptonite and maybe some oregano as well.
14:45Yeah.
14:45Do these go in there too?
14:47Yes.
14:48Okay.
14:48Do you want to shove that in there?
14:49Yes, ma'am.
14:49I feel like I've got to give you a job.
14:52You're in the payroll.
14:53Yeah, exactly.
14:54So mix that all together.
14:55Do I miss anything?
14:56Maybe a little bit of salt as well.
14:58Sure thing.
14:59So there's onion actually under the lamb as well.
15:01Okay.
15:01So on top of that white wine, there's some onion in there.
15:05Yep.
15:05And then we'll chuck this marinade over the top.
15:09And then cover it up and throw it in.
15:10Pretty much.
15:11Just put yourself and then you just leave it, I think it's three and a half hours.
15:15Yep.
15:16I'm a bit nervous because I feel like you're watching me and you're meant to be the pro.
15:19You're literally just pouring stuff on a bowl onto a lamb shoulder that you've made a million times before.
15:23This looks brilliant.
15:25So, yeah.
15:26Oh, that looks so good, Brooke.
15:28See, I would even like pat it in a little bit.
15:30I don't know why.
15:31Maybe you've got to do extra TLC, you know?
15:33Yeah, yeah, yeah.
15:33You've got to put a bit of extra love in it.
15:35So I would foil that.
15:37We'll foil him.
15:39Alright.
15:39Thank you very much.
15:40Let's go.
15:42Alright.
15:45So, chuck that one in.
15:48Thank you so much.
15:49There she goes.
15:49It's all opened.
15:53Oscar, what's going on?
15:54We are starting the base.
15:57We're getting all the flavour in.
15:59We're sautΓ©ing.
15:59Pippi pasta.
16:00This smells fantastic.
16:01And I love, like, have you got oil and butter in there?
16:04I have.
16:05Yeah, I have.
16:06What a great start.
16:07Yeah.
16:07You know it's going to be somewhat delicious here beside that.
16:10I also stole a bit of your rosemary.
16:12I hope you don't mind.
16:13Yeah.
16:13Okay.
16:14Because I saw you cutting fennel.
16:15Yeah.
16:16But I'm like, where's this a rosemary?
16:18A rosemary.
16:19Yeah.
16:19Look, in typical fashion of a chef, I just looked around, saw anything that was free and grabbed it.
16:25So, yeah, we're going to build the flavour and now we're going to start to toast our risoni.
16:30So, if you blend rice and pasta, you end up with risoni.
16:35Rice-shaped pasta.
16:36Rice-shaped pasta.
16:37So, this is, it's a bit paella-ish, but...
16:41Look, it is.
16:42I've borrowed a variety of techniques here, to be honest.
16:45Yeah.
16:46But, yeah, it's kind of taking it as a braised pasta, I guess, if you want.
16:53And kind of a blend of risotto, a blend of paella.
17:00The idea is to do all the handwork now and then once I'm satisfied with where it's at,
17:05it's just going to sit there and cook its way through and we're going to add these beautiful pippies in
17:09and we're going to end up with a pretty clean, you know, yellow-white kind of toned pasta, really.
17:14Yeah, very cool.
17:15So, you've got like a saffron.
17:17Oh, the saffron's in here.
17:18Saffron's in the stock, yeah.
17:19Okay.
17:19So, we've got some fish stock going here, which is crucial because, I mean, the stock,
17:23the way your stock tastes is the way your pasta's going to taste.
17:26So, like, the seasoning and the flavouring of that, to me, is much more important than your inability or ability
17:31to do well on this part.
17:32But, you know, I had the pleasure of seeing Marco Pierre White make a risotto one time.
17:40In real life?
17:41Yeah.
17:41But he spent two days making the stock and then like five minutes making the risotto.
17:46It's like, I mean, I think it's the absolute basis of good cooking is really like...
17:51Yeah.
17:51It's all your, you know, all your vegetable trimmings.
17:53Like, as I'm prepping stuff, I'll just add it in there and it'll add to the vegetable base, really.
17:58I think that's the thing.
17:59Like, you don't have to make stock be...
18:01Like, I'm making stock today.
18:03It's just this ongoing process of adding various things into, you know...
18:07Build the flavour.
18:07Water.
18:08Yeah, yeah, exactly.
18:09I mean, it's flavoured water, right?
18:10What you got there?
18:10So we're going to, um, we might want to watch our eyebrows here because we're going to flambe this.
18:15But this is Ouzo.
18:16Ouzo?
18:16Which is actually also the name of my dog.
18:19And my favourite spirit.
18:21So there you go.
18:22Wow, okay.
18:22Let's get into it.
18:23Off we go.
18:27Whoa!
18:30You're causing fires over there.
18:32This is definitely Greek Easter here.
18:33Yeah, yeah.
18:35Love it.
18:38All right, Brooke, that lamb's doing its thing.
18:41What are we making now?
18:42The tzatziki?
18:44Tzatziki?
18:44How do you pronounce?
18:45Tzatziki?
18:46Tzatziki?
18:47For a while, when I was a kid, I used to call it tzatziki with a ch.
18:51Tzatziki.
18:52I know.
18:52You know.
18:53I'm sure that there is some kind of, like, regional dialect in Greece where they say tzatziki.
18:58You know what?
18:59It's about the love.
19:01In some ways, I think in Australia, we are so obsessed with authenticity.
19:07Yeah.
19:07And like, oh, how is this pronounced in that place?
19:10And how is this made?
19:12Am I using the right ingredients and things?
19:14Saying it right.
19:16I'm in two minds about it.
19:17Because in one mind, I'm like, I like the respect that that shows to where things come from.
19:21And the other part of it is like, I just think Australia should embrace it.
19:26Like, you know, you don't have to make bolognese the way that a grandmother in Bologna made it in the
19:321800s or whatever.
19:33Like, you're allowed to do things your own way.
19:34Yeah.
19:35I think that's what cooking is all about.
19:36I agree.
19:37So we're making it in this nice little low dish.
19:42Beautiful.
19:42Just mixing it around.
19:44Grated cukes.
19:45Squeeze out some moisture.
19:47How easy.
19:47Put in some yoghurt.
19:48It is easy.
19:49It is easy.
19:50And it's going to go fantastically with your lamb.
19:52Thanks.
19:52I hope so.
19:53Julio.
19:54Thanks, friend.
19:58This smells incredible, Oscar.
20:00It really does.
20:01Great.
20:01You're getting some beautiful colour out of that saffron now.
20:04Yeah.
20:04Giving it that kind of...
20:05It feels like quite a summery thing for me, saffron.
20:08Yeah.
20:08It's got that kind of, you know, yellow...
20:09I've done it with yellow peppers before and it's kind of...
20:12Okay.
20:12I cooked this for my family actually, like, two weeks ago on a barbecue.
20:15And did it with yellow peppers, sand whiting.
20:18And I was like, this is a summer dish.
20:20Amazing.
20:21So the pippies that you're using...
20:23Yeah.
20:24They're...
20:25I don't know.
20:26I think Australia loves its pippies.
20:29You know, particularly like places like Sydney where exo pippi is like...
20:32Yeah.
20:32...the regional Chinese dish of Sydney.
20:34Yeah.
20:35For some reason we're in love with them.
20:36I mean, what's not to love?
20:38Yeah.
20:38I think they're just...
20:39They're such an incredible shellfish.
20:42Yeah.
20:42And I...
20:43I...
20:43They're big.
20:44They're generous.
20:45They're absolutely delicious.
20:46They're not too briny or salty.
20:48Full confession.
20:49I eat them at least once a week.
20:50Yeah, right.
20:51This...
20:51This is very cool.
20:53Like, I'm really liking the idea that these are gonna start to pop open pretty soon.
20:57Yeah.
20:57And it also...
20:58I mean, the great thing about it is it also seasons it.
21:00Because obviously they've got a little bit of salt.
21:02Yeah.
21:02They've got a bit of, you know, that kind of briny, salty flavour.
21:06Absolutely.
21:06And then the saffron and yeah, we're just gonna add it, let it do its thing.
21:10No touch from here on.
21:11I like this sushi also because it's low impact on me.
21:15You look like having a really good time making it.
21:17I thought about this, you know, extensively.
21:19How to make myself not look terrible.
21:22After the break, a long weekend feast for the eyes and taste buds, etc.
21:36Welcome back to The Cooker, where Oscar Solomon, Brooke Blurton and I are preparing a very tasty long weekend feast.
21:42Oscar, nearly done?
21:43Ready to go.
21:44Thumbs up and Brooke, that lamb looks absolutely spectacular.
21:48Wow, I'm serving it up.
21:50Oh!
21:52Dear God, that looks good.
21:54Yeah, she's a beauty.
21:55And all of this stuff in the bottom as well.
21:57I know, the onion, the white.
21:59Yeah, the onion softened.
22:00Yeah, I'm gonna put a little bit on that as well.
22:01This is gonna be a feast to remember.
22:05Oscar, look at this.
22:06Like, there's something so cool about how the pippies just sort of...
22:11They're contributing, right?
22:12Yeah.
22:12They're dancing in there, ready to be eaten.
22:14And you got the fennel fronds, a little squeeze of lemon.
22:17Yeah, it's light, it's lemony, it's seafoody, it's all those things in Easter, I guess, if that's your long weekend
22:25of choice.
22:26But...
22:26I truly love it.
22:27Pippi pasta and slow-roasted lamb with tzatziki.
22:39I think my roast potato salad actually does get better with a bit of time, so you can make it
22:43in advance.
22:44But the thing that I like about it is that you get real potato flavour.
22:48The skin is amazing.
22:49Mmm.
22:50It's such a good texture.
22:51I agree.
22:51Yeah, that roast potato skin texture in there is, like, excellent.
22:55Oscar, I cannot wait for the rosanna.
22:57You scattered this with a bit of, like, bush tomato at the end?
23:01I did.
23:02Very cool.
23:02Yeah.
23:03Nice, um...
23:05Again, like, a really nice sort of fragrant, acidic note.
23:08Holy cow.
23:09Again, I think a criminally underrated product.
23:11That's delicious.
23:12Particularly in a dry...
23:13Mmm.
23:14That's so good.
23:16Yeah.
23:16The butter.
23:18Yeah.
23:18I love bush tomato.
23:20It's on a lot of things that I cook at home.
23:23And the risonis is still really al dente, which is very, very cool.
23:27Mm-hmm.
23:28I mean, you can really, like, cook it.
23:30Mm-hmm.
23:31It's great for people that pretend to be chefs like myself.
23:34Like, just cook it, cook it, cook it.
23:36Pretend.
23:36You still look like an absolute legend at the end of it sometimes.
23:39That sounds pretty good.
23:40Maybe not all the time.
23:41It's pretty good.
23:42It's lamb, though.
23:43Yeah, what do you guys reckon with my lamb?
23:44Not bad?
23:45Slow-cooked lamb on a long weekend.
23:47That's like...
23:48It's the dish that's made for it, right?
23:50Mm-hmm.
23:51Mm-hmm.
23:52Mm.
23:53Beautiful.
23:54And I cook, like, 200 of these a week.
23:57Yeah.
23:58And this is delicious.
23:59It's pretty good?
23:59Mm-hmm.
24:01Really good.
24:01If you were to rate it?
24:02Out of five.
24:03Out of five?
24:04I'm going to six.
24:06You're going to six?
24:06I'm going to six.
24:07Girl, you're talented.
24:08Guys, I'm not the only...
24:10Like, I'm not a chef in this group, so thank you.
24:12Well, you still nailed the lamb.
24:14Mm-hmm.
24:14I'll take it.
24:16I'm coming for your show, Adam.
24:19Brooke, Oscar, thank you so much for joining me.
24:21This has been a fabulous long weekend feast.
24:24Thanks for having us.
24:25Thanks for having us.
24:26When a long weekend approaches, the feast you can do is put on a spread like this, because
24:30there is no better way to spend your free time than by sharing food with loved ones.
24:34If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
24:37I'm Adam Liao.
24:38Thank you for watching The Cook Up.
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