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00:22Hello, I'm Adam Lear and welcome to The Cook Up, the show where my dad picks the fruit to make
00:26the cordial that I like best.
00:27On tonight's menu, suya chicken with tomato pilaf, seafood marinara and brille mounier. Let's meet our guests.
00:34Comedian Daniel Connell is so prolific, I can only assume he's here tonight with a whole new hour of stand
00:38-up.
00:38A regular on stages here and overseas, he's also popped up on shows like Have You Been Paying Attention, Fisk
00:43and this one.
00:44Hi Daniel. G'day mate, good to be here. Good to have you here.
00:47The head chef of Sydney's glass brasserie restaurant, Natalie Murphy, is dedicated to working with the best seasonal produce, sourcing
00:53much of it herself.
00:54She believes great food and great conversation go hand in hand and I completely agree. Hello, Natalie.
01:00Hello, how are you?
01:01I do love going out for dinner and having a great conversation, but sometimes restaurants can get a little on
01:08the loud side.
01:09Do you want a restaurant to be loud and exciting or quiet so you can talk to people?
01:13I think it's really important to find that balance, right?
01:16You don't want to walk into a restaurant and be able to have yelling at the person across the table
01:19from you just to be able to hear what they're saying.
01:21But you don't want to walk into an empty restaurant where you can hear everything drop on the floor.
01:26So making sure that the playlist is the right setting for the environment, all those kind of small things make
01:34a really big impact for the guests.
01:37For sure.
01:37I like it.
01:38So you can hear the punters either side of you and if there's any good gossip going on, it's just
01:44loud enough that you can hear their conversation.
01:45You want a restaurant to be at eavesdropping your gossip.
01:48Exactly.
01:48And then you can talk about it on the way.
01:49I don't know, you actually qualified as ever.
01:51You have a Cert III in commercial cookery.
01:52I do.
01:53And did you ever work in kitchens?
01:54I did.
01:55I did.
01:55I worked for about five or six years after school.
01:57Wow.
01:58I worked up at the Jindabyne Sport and Recreation Camp for a big group of school kids.
02:02Very famous restaurant, if you've heard of that.
02:05And I worked for a small amount of time at the Canberra Raiders Club in Gungarland in Canberra.
02:10Wow.
02:10Another fine eatery.
02:12We didn't have a brown steak get into the kitchen one day in Jindabyne though, so that made interesting.
02:18How to cook it.
02:21Well, tonight we are serving up some kitchen keepers.
02:27Natalie, is there anything on the menu at Glass that is an absolute keeper that you just can't take off?
02:32Yeah, there is.
02:33And it's actually probably more of the menu than I was hoping for.
02:36But seafood at the moment, we have these beautiful butterflied prawns that are open with some harissa butter.
02:43They'll be never going off the menu.
02:44So I think it's really important to have those dishes, but also giving something exciting to come back to, right?
02:53You want to make sure that when you've got someone coming back to the restaurant, they have something new to
02:57try.
02:57Of course.
02:59Daniel, in terms of like a repertoire in the kitchen, are you the guy that comes back to the same
03:05old trusted favourites?
03:06Yes.
03:06Or you like to experiment?
03:07I can't say experiment too much, but I love just the things I know I can do.
03:12I experiment every now and again when I have the time.
03:16But experimentation's okay, I guess.
03:18Yeah.
03:19Nothing wrong with the old favourites.
03:20One of my kitchen keepers is suya chicken with tomato pilaf.
03:27So suya is like basically an African spice mix.
03:31You can get it in a number of different African countries.
03:33But I've got some chicken stock powder, some smoked paprika, lots of peanut powder, garlic powder, nutmeg, allspice, a bit
03:40of chilli, a few other things going in there.
03:42It's one of my favourite spice mixes.
03:45And you just mix together and you kind of, off you go.
03:47So I'm going to use this to season some chicken that I'm going to fry off in here in a
03:53bit of olive oil.
03:54And that's going to be the start of essentially my chicken suya, which is, and then a sort of a
03:59rice pilaf that's going to be built out of that.
04:02And this seasoning is going to season both the chicken and the rice.
04:04Okay.
04:05So a little bit of that on.
04:07Have you created that season mix yourself?
04:09No.
04:09Well, I did.
04:10You just saw me mix it together.
04:11Yeah.
04:11But no, it's not an original.
04:12I mean, yes, the recipe is one that I created myself.
04:16But this is something you can get in a lot of, Nigerian food is, there's a lot of suya that
04:21happens in Nigerian.
04:22I was going to say, you should have kept it secret like someone else we know and then you made
04:25a lot of money.
04:29Well, there's more than 11 secret herb spices in this little preparation.
04:33So I'm just going to fry all of these chicken thigh cutlets off in here and get a bit of
04:39colour on them.
04:40Natalie, if you were teaching me to cook, like, well, let's just say you have a young apprentice come through
04:46into glass.
04:47What are the things that you need to make clear to them?
04:51Knife safety, for one.
04:53You don't want half a finger left.
04:55But I think it's important to explain that, you know, when we're using ingredients that, depending on the season they
05:03use, depends on the flavour they're going to give out.
05:05So you always really need to test your food every time you serve it because the acid in a lime
05:10changes every daily, the sweetness in a tomato changes, just all depending on the season that you use them.
05:16And I think another thing also is someone has entrusted us to come to our restaurant and try the food
05:21that we're willing to give them.
05:22You know, we might plate it 101 times, but for them, the plating, the presentation, the flavour is so crucial
05:29to the whole impact of serving them.
05:32So if you were paying, you know, for that portion of fries, make sure it's the best fries you're going
05:37to ever put up.
05:37You know, that's the nicest scoop of ice cream you can put on a plate because people only go out
05:42that one anniversary dinner.
05:43Yeah, it is so important, you know, like restaurants are not just about, hey, I ate some tasty food at
05:49a restaurant.
05:50You're creating an experience for people.
05:52Yeah, I mean, it's just as important for the front of house and all the servers and the restaurant manager
05:58that we work coincide together to make sure that everything is flawless because you want to make sure when you
06:05arrive, you're not standing there waiting to be served.
06:07You want to make sure that your water's always topped up, that your food comes to the table hot and
06:11you're not waiting half an hour.
06:13But I don't know if the table's finished half an hour ago or if they've just, like, I'm putting the
06:18mains down and they're still eating their entrees.
06:20So we kind of make sure that the food's continuously going.
06:24So you always have something in your hand to eat and a glass of wine to make that conversation and
06:30that night flow.
06:31It's really crucial that everyone is working together.
06:34And at Glass we have such a big team, you know, we can have up to 10 chefs working together.
06:37So coming back to your new chefs, sometimes they've never worked in a kitchen and it's really just like exposure
06:42to how we like to run our kitchen and making sure that they get to see that before we deep
06:49dive them into a Saturday night service.
06:51So what I've done here is I've fried off my capsicum, onion, garlic.
06:59I've put in there a tin of tomatoes, some basmati rice, some turmeric, a bit of chicken stock powder and
07:05thyme going in here as well.
07:08And this is just dump it all in.
07:10You know, there's no fanciness that's happening here.
07:13Daniel, let me talk about hecklers for a minute here.
07:16Like, why do people do that?
07:19Yeah, I think alcohol is a big player in heckling, but there's a very small percentage of the community out
07:26there that think they want to make it about them.
07:29I personally don't mind it.
07:30I don't encourage it when I'm on stage, but I don't mind it if it happens.
07:34I remember one of my first times I got heckled, I was talking about an old joke, this very old
07:40joke, about auctioning my virginity on the internet.
07:43And then the highest bid was $1.40.
07:46And someone in the crowd said, take it.
07:49It's not a bad heckle, in the grand scheme of heckles.
07:53As far as heckles go.
07:55Yeah, so another thing, it doesn't happen as much as you'd think.
07:58Yeah, right.
07:59And you, yeah, I see it maybe, you know, if you do a couple hundred gigs a year, you might
08:03see it two or three times.
08:04Sure.
08:05Oh, okay.
08:06This is the thing, like, I don't know if you know this, Natalie, but comedians work a lot.
08:11Like, it's not like, hey, I'm heading out to work on Friday night, be back in again next Friday.
08:16You guys are out there a lot.
08:17Yeah, 100 shows is a lot.
08:19I would do closer to probably 300 shows a year for the last, yeah, for the last 15 years.
08:26That is absolutely bananas.
08:28How do you have that much content to make yourself funny for that one?
08:33Often you're using the sound, like, different shows every night.
08:36That would be bananas.
08:38Let me just jump in and explain.
08:40I took my chicken, which was not cooked through, put it back on top of the rice.
08:44I'll cover that up, let that cook for about half an hour-ish or so.
08:49And what we end up with is this.
08:52I've used basmati rice because it's a really forgiving rice for this kind of thing.
08:56It doesn't end up being too gluggy no matter kind of what you do to it.
08:59But I'm going to take the chicken off here because I want to...
09:02We could serve this just as it is and, you know, you'd be happy.
09:06But in the spirit of what Natalie's talking about in terms of trying to make things as sort of as
09:11good as you can get them,
09:12I want to finish this rice off.
09:15With some freshness.
09:16So I'm going to put in some fresh tomatoes.
09:21Quite a bit of spinach.
09:25Some raw onion and parsley.
09:28And I was almost kind of making it into a bit of a salad in some ways.
09:31Is a salad a bad way to describe this?
09:33Probably.
09:34But you know what I mean, right?
09:35Like, I just want some freshness mixed in there with this rice,
09:38which is going to be really lovely and flavourful.
09:42Would you say basmati is the most forgiving of the rices?
09:45Yeah, I would say so.
09:47That's what I like in a rice, forgiveness.
09:54Never seek permission.
09:55Yeah.
09:57Yeah, certainly jasmine's the permission rice.
10:02Basmati's your forgiveness rice.
10:04So then I just think there's something nice about having the cooked rice that's sort of full of those flavours
10:10and then having the freshness of all these bits of onion and the fresh tomato and things as well on
10:16there.
10:16And then on top of that...
10:18Is this for the TV purposes or would you generally dish up that much food for...
10:22That's not for one person.
10:24LAUGHTER
10:27What on earth are you talking about?
10:29This is my sort of serving.
10:30This is in the centre of the table.
10:32We want this to be generous here.
10:34For everyone.
10:35OK.
10:36This is a regular evening meal for me.
10:39Three bits of chicken and two and a half kilos of rice.
10:41I'm excited to try a spice point.
10:44And then we'll season kind of everything with more of this suya.
10:47Oh, wow.
10:49And then a couple of lemon wedges on the side and that will be chicken suya with tomato pilaf.
10:59And don't be shy with the suya spice either.
11:02Like, I season that not just on the chicken but on the rice as well.
11:05I think it's a good kind of all-purpose.
11:08Mmm.
11:08You really get that peanut nutty taste through that spice.
11:12Nice.
11:13Portion went down in size.
11:15LAUGHTER
11:18But lovely, yeah.
11:19Really nice.
11:20Yeah, nice.
11:21Well, Kitchen Keepers, when Daniel and Natalie get cooking after the break.
11:35Welcome back to The Cook Up.
11:36Tonight I have asked comedian Daniel Connell and chef Natalie Murphy for their Kitchen Keepers.
11:41Natalie, what's your treasured recipe?
11:42We're going to do fish manette, whole fish manette.
11:45Oh, lovely.
11:46And Daniel, what are you making?
11:46I'm doing my seafood marinara.
11:49Lovely.
11:50MUSIC
11:58I love a good marinara.
12:00Oh, good.
12:00I'm a fan.
12:02I'm a fan.
12:02You are?
12:03Yeah.
12:04Yeah.
12:05A good marinara.
12:06Well, hopefully this meets the...
12:07Well, I always get confused in the US that marinara is like no seafood.
12:14What?
12:14Yeah.
12:15Is that right?
12:15Yeah.
12:16Learn something every day.
12:16It's just like a plain tomato sauce is called a marinara.
12:19I did not know that.
12:20Yeah.
12:20I get...
12:21Yeah.
12:21Okay.
12:22Well, this is...
12:23Yeah, this is probably my favourite thing to cook.
12:27One of the first things I cooked growing up on the coast down in Bateman's Bay.
12:31A lot of seafood growing up, so I used to cook all different seafood dishes and marinara
12:37is my all-time favourite.
12:38It's a real Christmas Eve tradition to cook up a big marinara in our family.
12:44Amazing.
12:44So, yeah, just got a bit of onion on the go, sort of cook that off, a bit of garlic.
12:50Yeah.
12:50And then get your tomato sauce in there.
12:53A few basil leaves.
12:54Nice.
12:55Split that bubble away.
12:56Then pasta.
12:59I'm not...
12:59Do you have a favourite pasta that you love?
13:01I'm a spaghetti guy, I've got to say.
13:03You know, like, I do flip between different pasta shapes, obviously.
13:08It's my job.
13:10But I always find myself coming back to spaghetti.
13:12I just think, you know, not so much even just the taste or the texture,
13:15just the act of eating spaghetti, the twirling on the fork.
13:18Yes.
13:18Something like...
13:19Especially for a marinara, I like the spaghetti.
13:21Yeah.
13:22Yeah, it comes off a tree.
13:24So, yeah, I just cook this off, get the sauce in.
13:26Onion, garlic, tomato sauce.
13:29Tomato sauce.
13:30I'll put a little bit of sugar in the sauce, just a little bit.
13:32Yeah, nice.
13:33Get the bitterness out of it.
13:35Yeah, really important.
13:36And then, yeah, I'll pop a few basil leaves in there and just let it sort of simmer.
13:39Yeah, lovely.
13:40Cook away for a while.
13:41Put the pasta on.
13:42Nice, because the seafood's going to cook very quickly.
13:44Seafood will be real quick.
13:45And then right before I put seafood on, I'll just lay a few anchovies in there.
13:49Oh.
13:49And the anchovy oil.
13:51That's my little...
13:52That's a bit fancy, isn't it?
13:53That's getting...
13:54Yeah.
13:55Pretty tricky.
13:55That's three hat stuff.
13:58Natalie.
14:00Meunier.
14:01Yeah.
14:01With whole fish.
14:03Whole fish.
14:03So, it's a classic at our restaurant, and it's a very popular, obviously, being classic.
14:09Right.
14:09So, we have some salt, is what I generally use, but you can use any flat fish that you want.
14:16Salt, flounder, grill.
14:17Yeah, I mean, even at the restaurant we've done with the whole coral trout.
14:21Oh, wow.
14:21So, it's more like the minier sauce that I really want to...
14:24Yes.
14:25And I love using whole fish, because I feel like some people are a bit scared of using
14:29it, but just that peeling it away and being able to eat it, I think people are a bit scared
14:35of the bones.
14:35So, this is a one-sided fish.
14:38If people are like, that's the bottom of the fish, and that is the top of the fish, how
14:44do we take the skin off a fish that only has one side?
14:47Yeah, so you don't need to take any of the skin off the bottom, but if you're going to
14:50take off the top, you can either get a nice pair of sharp scissors, and you can just kind
14:54of cut away the bottom, and if you peel it around the side here, you can see how easy
14:59it literally is coming off.
15:02Okay.
15:02But where the spine is is obviously where it's going to stick.
15:05So, grab yourself just a tea towel or wet shucks, hold it here, and then you can literally,
15:12as you can see, hug it a bit, but you can really peel it off.
15:16Wow, that's so much easier than I would ever think it would be.
15:21So, it gets stuck about, like, around the head, and then so there, you can just kind
15:26of cut it off, just like that.
15:29Wow.
15:30And then also, what you want to do is you want to cut your tail off a little bit, and
15:34you want to cut the fins off of the side.
15:36So, I like to cut the head off as well, because we don't need that bit, but you're just going
15:41to follow, you can see just along here, you follow it off.
15:44Sure.
15:44And don't be scared, because sometimes you will see a bit of colour here, and that might just
15:47be a bit of roe, or just a discolouration of the guts.
15:51But as long as you ask your fishmonger, or when you're at the fish shop, if you're a
15:55bit scared, make sure it's nice and clean, so you've got all the guts out, and then it's
15:59ready to go.
16:00That is brilliant.
16:02I love that.
16:03You make it look so easy.
16:05You really do.
16:05It is that easy, and I think some people get a bit scared of that, and I mean, I was
16:10scared the first time I saw it as well.
16:12But it's really easy, and you don't need to cook the back, and then just with the head,
16:18yeah, you can see you've got your collar here.
16:20Just cut that little bone out there, and then the head here comes straight off.
16:24If you feel more confident, or you can use your knife as well, but a nice sharp pair of
16:30kitchen scissors goes a long way.
16:32Too easy.
16:33All right.
16:33This is what we're going to cook quite quickly, because it's quite a thin fish, so let me check
16:37in on Daniel.
16:38No worries.
16:38I'm going to segment some lemons.
16:40Nice.
16:42All right, Daniel, pasta ready, pasta sauce ready now for the crowning glory.
16:47Yeah, so anchovies and basil went in there, or they just sit there and simmer away.
16:52Now, the seafood goes in.
16:55Some people like to, you know, just chuck the seafood straight into there.
17:00Yep.
17:00I've just found, because I've done it so many times, I've just found the perfect way to
17:04do it.
17:05You just cook the seafood off, and then strain it.
17:09If it's been frozen, anyway, you know, seafood.
17:11Yeah, because sometimes that, like, I mean, you buy a marinara mix, which I am absolutely
17:14not against.
17:15I love a good marinara mix.
17:16Yeah.
17:16Sometimes it can release a lot of moisture.
17:18Oh, boy, yeah.
17:18Yeah.
17:19So you just drain that off.
17:20This looks pretty fresh.
17:21Yeah.
17:22Yeah.
17:22SPS.
17:23No expensive.
17:23You know what we're doing.
17:25So, yeah, this might not even need a strain.
17:28You've got prawns there.
17:29You've got mussels and some squid.
17:32Squid.
17:32Just the three.
17:33Yeah.
17:33And then, obviously, the anchovies, but it takes, I don't know, a few minutes to cook
17:37that off.
17:37And then all in...
17:38Assemble.
17:39Yeah.
17:40I like to...
17:40Avengers.
17:40Some people like to mix the mix through the pasta.
17:44Yes, sir.
17:44But I like to sit it on top like a...
17:46Yeah, right.
17:47I actually really like that approach, because it's almost like you've got your carb and you've
17:51got your sauce and you've got your seafood kind of separate.
17:54Yeah.
17:55That's very appealing to a lot of people.
17:57Look, and I think it's in the final shot we get, I think it's going to look nice just
18:00sitting up there like a little...
18:02You know who this would appeal to?
18:03Who?
18:05Our Prime Minister.
18:06You reckon?
18:07Yeah, he keeps his food separate.
18:09Like, he doesn't like it touching.
18:10Oh, this one's for our body then.
18:13Excellent.
18:14Have you had him on next?
18:16I tried to serve him a democracy sauce once.
18:20All right, this is looking great.
18:21Yeah, not long ago.
18:25All right.
18:26Yes, all happening.
18:27So I've got our fish now, and what I'm going to do is I'm going to coat it in some
18:31flour,
18:31and it's going to create a nice seal and a bit of a crust on our fish.
18:36And while that is, we're just going to heat up some oil here in a nice pan, nice hot pan.
18:42You don't want your fish to stick.
18:44Bit of oil on the top.
18:45Sure.
18:46And what we're going to do is I'm going to put it straight into the pan,
18:48and we're going to get a nice coating.
18:51Is it bottom first, top first?
18:54Is there a particular side?
18:54I like to go top first because, personally,
18:57but you should be able to get a nice crust on both sides for presentation-wise.
19:02Right, yeah.
19:02You just make sure your pan's hot.
19:04Yeah, lovely.
19:04And then straight in.
19:06And it's kind of essential, I think, as well,
19:08to make sure that the pan is big enough,
19:10that the fish is not touching the sides.
19:12Good point.
19:13Very, very good point.
19:14And so you're frying this in oil.
19:17Yeah.
19:17The mounier is very much like a butter thing,
19:20and then the butter is going to come in later.
19:22Yeah, so we're going to get that nice crust and make sure that pretty much
19:26once you've got the nice crust, the fish will have cooked.
19:29Okay.
19:29And then we're going to flip it, crust it over again,
19:31and then that's when we're going to add lots of butter,
19:34lots of capers.
19:35Nice.
19:35All the flavour, but you want to get enough butter in there
19:38that you get that nuttiness through.
19:41Yeah, so just check the bottom of your pan.
19:43You can see it's got some nice colour.
19:44So we're going to turn it over, and you can see you've got a beautiful crust there.
19:48Just hold it down a second.
19:49And this is when you're going to add all that beautiful butter and capers and everything.
19:53Something like this is actually easier to do, I reckon, with a whole fish,
19:56because you've got the bone structure there that's helping you to flip that, you know.
19:59Like, if it was a fillet, you'd be worried about that coming apart.
20:02Yeah, and, like, it's really easy to eat.
20:05The flesh will actually peel away from it.
20:08And you can see here now you can smell it as well.
20:10You're starting to get all of that really nice nuttiness and some salted capers.
20:16This is happening very quickly.
20:18When we return, you can't keep me away from these kitchen keepers.
20:21It's time to taste, and we'll reveal the kitchen gadgets we cannot live without.
20:36Welcome back to The Cook-Up.
20:37Stand-up comedian Daniel Connell and Glass Brasserie's Natalie Murphy are finishing their kitchen keepers.
20:41Natalie, how's it looking?
20:42Yeah, almost done.
20:44Magnificent.
20:45Daniel, pasta's looking great.
20:47Looking good.
20:47I'm ready to plate up.
20:49So, yeah, just...
20:50I didn't need to drain the seafood.
20:51Yeah.
20:51It was fresh.
20:52Beautiful.
20:52No, I love the fresh seafood.
20:53You shouldn't release too much.
20:55The liquid that gets released is sometimes, you know, the freezing process can, I guess, have more water in the
21:05seafood than you would otherwise need.
21:07Yeah, so then I've just put the seafood back into the sauce, and it's come up pretty good.
21:12Smells good.
21:14Try and make it look, you know, really quality for you.
21:19A lot of prawns on that, actually.
21:21I've gone on heavy.
21:21I'll get a little squid.
21:22Oh, they're my favourite.
21:23Well, actually, all...
21:25I love the fact that you've gone for the best ones.
21:29Yes.
21:29When it comes to seafood pasta, these are the parts that everyone goes for, you know, so you just get...
21:35That's the theory, yeah.
21:36All killer, no filler.
21:36Yeah, and then you just sit it up there like it's crowning glory on top of the pasta.
21:41Beautiful.
21:41You're in the castle, ready to go.
21:45Natalie, lovely.
21:46That hazelnut butter is looking...
21:48Oh, lemon segment.
21:51Yeah, I know.
21:52Oh, yeah, I knew it was going to get fancy at some point.
21:56Can't resist.
21:56And then a good douse of parsley, always.
21:59Just at the end, you don't want to colour the parsley, you're just adding a bit of flavour.
22:03Amazing.
22:03And a good amount of ink salt on the top.
22:05And then that's ready to go, straight on.
22:07So then we're just going to plate that up right now.
22:09Gosh, these 11...
22:10The 11 segments, actually, it really does elevate what is otherwise, you know, a really simple dish.
22:16But also not by over-complicating it.
22:20No, it's a very simple dish and it's a very delicious dish.
22:23And that's exactly why it's been a successful dish for so long.
22:28And it's nothing more.
22:30So simple.
22:30It just all complements each other.
22:32Capers, it's salty, it's sweet, it's sour.
22:35Delicious.
22:36Absolutely gorgeous.
22:37Real Meunier and seafood marinara.
22:49It's a good-looking plate of pasta.
22:51Tastes good as well.
22:53Happy with it?
22:53Mm-hmm.
22:54I usually cook that for my family.
22:56Mm.
22:56So I never know if it's actually...
22:59I knew it.
23:00But, you know, they lie to you to make you feel good, which is what family do.
23:04Mm.
23:05It's not something that you come across generally, like cooking for someone
23:09and then they give you a critique on it.
23:10Yeah.
23:12All right, the Meunier.
23:14Oh, yeah.
23:15The lemon segments in there are genius.
23:17It kind of just gives it an elevation.
23:20Absolutely.
23:20Which is not much more effort.
23:22Mm.
23:23Really dances in your mouth.
23:24While we're talking kitchen keepers,
23:26I've asked each of you what your favourite kitchen implement is.
23:31Who's got the wooden spoon?
23:33That's me.
23:34All right.
23:34Yes.
23:35Why do you love a wooden spoon?
23:36It's got, you know, multiple uses.
23:39And it's nice to have it in my hands because I was chased by that a lot
23:43when I was a kid.
23:44LAUGHTER
23:45So it's good to just have the power of it now.
23:48Yeah.
23:48Not that I use it, but I love it.
23:49But I just always have to have one if I'm in the kitchen.
23:51They're a beautiful thing.
23:53And Natalie, the Maurice?
23:56Superior to the wooden spoon, I must have been.
23:59It's not a competition.
24:02The multi-purpose use of it.
24:03But I love the fact that you can use it for pastry to wipe the edges,
24:06but also when you're cooking a sauce,
24:09I use this over pretty much everything when it comes to stirring.
24:13Although, I mean, this is a commercial one that is heat-resistant,
24:17I'll say, rather than heat-proof.
24:18Sometimes you go to someone's house and they've got, like,
24:21a domestic one that isn't heat-resistant.
24:22You go straight into the pan with it and it's like, ooh.
24:24Yes.
24:25You know what I've done to your spatula?
24:25I've learned.
24:26I've done that before.
24:28And you pull that out and you're like,
24:29ooh, I think we have to throw the dish half the silicons
24:31in the bottom of the bowl.
24:33So I've actually picked this.
24:35It is not a, well, it is a peeler, but it's a julienne peeler.
24:38So that you can, I feel like I'm just,
24:40I feel like I'm in an infomercial.
24:43In seconds, you have a salad.
24:45But I find, like, things like som tam
24:48or Southeast Asian-style salads can be really time-consuming
24:52if you're cutting them by hand.
24:55And if you've got one of these peelers...
24:57Look at that.
24:58..super, super, super, super quick.
25:00Mm-hm.
25:01Well, Daniel, Natalie, thank you so much for joining me.
25:03Delicious Kitchen Keepers
25:04that will become part of my permanent repertoire.
25:06Oh, thank you for having us.
25:08Yeah, no worries at all. Cheers.
25:10Sometimes variety is the spice of life,
25:12but at other times life is spicy enough
25:14and calls for some of the calm that Kitchen Keepers bring.
25:17If you want more of The Cook Up
25:18and more delicious food ideas, follow SBS Food on socials.
25:20I'm Adam Lear.
25:21Thanks for watching The Cook Up.
25:25Bye for now en
25:28which you have a better one app.
25:29Hey sure, Scriptures.
25:31Bye.
25:31Bye for now.
25:33Bye.
25:37Bye.
25:40Bye.
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