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FULL MOVIES ENGLISH SUB (2026) - FULL | Reelshort
#drama #cdrama #romantic #love #movie #shortdrama #showhots #2026
FULL MOVIES ENGLISH SUB (2026) - FULL | Reelshort
#drama #cdrama #romantic #love #movie #shortdrama #showhots #2026
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00:22Hello, Madam Liao, and welcome to The Cook Up,
00:24the show where my dad picks the fruit to make the cordial that I like best.
00:27On tonight's menu, suya chicken with tomato pilaf,
00:30seafood marinara, and brille mounier.
00:32Let's meet our guests.
00:34Comedian Daniel Connell is so prolific,
00:35I can only assume he's here tonight with a whole new hour of stand-up.
00:38Regular on stages here and overseas,
00:40he's also popped up on shows like Have You Been Paying Attention,
00:43Fisk, and this one.
00:44Hi, Daniel.
00:45G'day, mate. Good to be here.
00:46Good to have you here.
00:47The head chef of Sydney's glass brasserie restaurant, Natalie Murphy,
00:50is dedicated to working with the best seasonal produce,
00:53sourcing much of it herself.
00:54She believes great food and great conversation go hand-in-hand,
00:58and I completely agree.
00:59Hello, Natalie.
01:00Hello.
01:01How are you?
01:01I do love going out for dinner and having a great conversation,
01:06but sometimes restaurants can get a little on the loud side.
01:09Do you want a restaurant to be loud and exciting or quiet
01:12so 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
01:18at the person across the table from you just to be able to hear
01:21what they're saying.
01:21But you don't want to walk into an empty restaurant where you can hear
01:24everything drop on the floor.
01:26Yeah.
01:26So making sure that the playlist is the right setting for the environment,
01:31all those kind of small things make a really big impact for the guests.
01:37For sure.
01:37I like it.
01:38So you can hear the punters either side of you,
01:41and if there's any good gossip going on,
01:43it's just loud enough that you can hear their conversation.
01:45You want a restaurant to be at eavesdropping your eyes.
01:48Yeah, exactly.
01:48And then you can talk about it on the way.
01:49Well, Natalie, you actually qualified as a...
01:51Do you 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,
02:00a 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
02:08in Gungarland in Canberra.
02:10Wow.
02:10Another fine eatery.
02:12We did have a brown steak get into the kitchen one day in Jindabyne,
02:15so that made interesting...
02:18How'd you cook it?
02:21Well, tonight we are serving up some kitchen keepers.
02:27Natalie, is there anything on the menu at Glass
02:29that 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,
02:38we have these beautiful butterflied prawns
02:40that 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,
02:49but also giving something exciting to come back to, right?
02:53For sure.
02:53You want to make sure that when you've got someone coming back to the restaurant,
02:56they have something new to try, so...
02:58Of course.
02:59Daniel, in terms of, like, a repertoire in the kitchen,
03:03are you the guy that comes back to the same old trusted favourites
03:06or you like to experiment?
03:07I can't say experiment too much,
03:09but I love just the things I know I can do.
03:13I experiment every now and again when I have the time, but...
03:17Experimentation's okay, I guess.
03:19Yeah.
03:19Nothing wrong with the old favourites.
03:20One of my kitchen keepers is suya chicken with tomato pilaf.
03:28So, 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,
03:36lots of peanut powder, garlic powder, nutmeg, allspice,
03:40a bit of chilli, a few other things going in there.
03:43It's one of my favourite spice mixes.
03:45And you just mix together and you kind of...
03:46Off you go.
03:47So I'm going to use this to season some chicken
03:50that I'm going to fry off in here in a bit of olive oil.
03:54And that's going to be the start of, essentially, my chicken suya,
03:57which is...
03:58And then a sort of a rice pilaf that's going to be built out of that.
04:02And this seasoning is going to season both the chicken and the rice.
04:04OK.
04:05So a little bit of that on...
04:07Have you created that seasoned mix yourself?
04:09No.
04:09Well, I did.
04:10You just saw me mix it together.
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...
04:19Nigerian food is...
04:20There's a lot of suya that happens in Nigerian.
04:22I was going to say, you should have kept it secret
04:24like someone else we know, and then you've made a lot of money.
04:29Well, there's more than 11 secret herb spices
04:31in this little preparation.
04:33So I'm just going to fry all of these chicken thigh cutlets off
04:38in here and get a bit of colour on them.
04:40Natalie, if you were teaching me to cook,
04:43like, well, let's just say,
04:44you have a young apprentice come through into 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,
04:59when we're using ingredients,
05:01that depending on the season they use,
05:03depends on the flavour they're going to give out.
05:05So you always really need to test your food
05:07every time you serve it
05:09because the acid in a lime changes every daily,
05:11the sweetness in a tomato changes,
05:13just all depending on the season that you use them.
05:16And I think another thing also is
05:18someone has entrusted us to come to our restaurant
05:20and try the food that we're willing to give them.
05:22You know, we might plate it 101 times,
05:24but for them, the plating, the presentation,
05:28the flavour is so crucial to the whole impact of serving them.
05:32So if you were paying, you know,
05:34for that portion of fries,
05:35make sure it's the best fries you're going to ever put up.
05:37You know, that's the nicest scoop of ice cream
05:40you can put on a plate
05:40because people only go out that one anniversary dinner.
05:43Yeah, so...
05:44It is so important, you know,
05:46like restaurants are not just about,
05:47hey, I ate some tasty food at a restaurant.
05:50You're creating an experience for people.
05:52Yeah, I mean, it's just as important
05:55for the front of house and all the servers
05:57and the restaurant manager
05:58that we work coincide together
06:00to make sure that everything is flawless
06:03because you want to make sure when you arrive,
06:05you're not standing there waiting to be served.
06:07You want to make sure that your water's always topped up
06:09that your food comes to the table hot
06:11and you're not waiting half an hour.
06:13But I don't know if the table's finished half an hour ago
06:16or if they've just, like, I'm putting the mains down
06:19and 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
06:26and a glass of wine to make that conversation
06:29and that night flow.
06:31It's really crucial that everyone is working together
06:33and at Glass we have such a big team,
06:35you know, we can have up to 10 chefs working together.
06:37So coming back to your new chefs,
06:39sometimes they've never worked in a kitchen
06:41and it's really just that exposure
06:42to how we like to run our kitchen
06:44and making sure that they get to see that
06:47before we deep dive them into a Saturday night service.
06:51So what I've done here
06:53is I've fried off my capsicum, onion, garlic.
06:59I've put in there a tin of tomatoes,
07:01some basmati rice, some turmeric,
07:04a bit of chicken stock powder and thyme
07:06going 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's a big player in heckling.
07:23But there's a very small percentage of the community
07:25out there that think they want to make it about them.
07:29I personally don't mind it.
07:31I don't encourage it when I'm on stage,
07:33but I don't mind it if it happens.
07:34I remember one of my first times I got heckled,
07:37I was talking about an old joke,
07:39this very old joke,
07:40about auctioning my virginity on the internet
07:43and that the highest bid was $1.40.
07:46and someone in the crowd said,
07:48take it!
07:50It's not a bad heckle.
07:51Not a bad heckle.
07:51In the grand scheme of heckles.
07:53As far as heckles go.
07:55Yeah, so another thing,
07:56it doesn't happen as much as you'd think.
07:58Yeah, right.
07:59Yeah, I see it maybe, you know,
08:01if you do a couple hundred gigs a year,
08:03you might see it two or three times.
08:04Sure.
08:05Oh, OK.
08:06This is the thing,
08:07like, I don't know if you know this, Natalie,
08:08but comedians work a lot.
08:11Like, it's not like,
08:12hey, I'm heading out to work on Friday night,
08:14you'd be back in again next Friday.
08:16You guys are out there a lot.
08:18Yeah, a hundred shows is a lot.
08:19I would do closer to probably 300 shows a year
08:23for the last, yeah, for the last 15 years.
08:26That is absolutely bananas.
08:28How do you have that much content to make?
08:31Is that funny for that one?
08:33Often you're using the sound.
08:35It's like different shows every night.
08:36That would be bananas.
08:38Let me just jump in and explain.
08:41I took my chicken,
08:41which was not cooked through,
08:43put it back on top of the rice,
08:44I'll cover that up,
08:45let 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
08:53because it's a really forgiving rice
08:55for this kind of thing.
08:56It doesn't end up being too gluggy
08:57no matter kind of what you do to it.
08:59But I'm going to take the chicken off here
09:01because I want to...
09:02We could serve this just as it is
09:04and, you know, you'd be happy.
09:06But in the spirit of what Natalie's talking about
09:09in terms of trying to make things
09:10as sort of as good 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
09:18some fresh tomatoes,
09:21quite a bit of spinach,
09:25some raw onion
09:27and parsley.
09:28And I was almost kind of making it
09:30into 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
09:38with this rice,
09:38which is going to be really lovely
09:41and flavourful.
09:42So...
09:42Would you say basmati's
09:43the most forgiving of the rices?
09:45Yeah, I would say so.
09:47Like...
09:47I like the...
09:47That's what I like in a rice.
09:48Forgiveness.
09:50LAUGHTER
09:51LAUGHTER
09:54LAUGHTER
09:54LAUGHTER
09:54LAUGHTER
09:54Never seek permission.
09:55Yeah.
09:56LAUGHTER
09:57Yeah, certainly Jasmine's
09:59the permissioned rice.
10:00LAUGHTER
10:01LAUGHTER
10:02Basmati's
10:02your forgiveness rice.
10:04So then...
10:05I just think there's something nice
10:07about having the cooked rice
10:08that's sort of full of those flavours
10:10and then having the freshness
10:12of all these bits of onion
10:14and the fresh tomato
10:15and things as well on there.
10:16And then on top of that...
10:18Is this for the TV purposes
10:20or would you generally dish up
10:21that much food for...
10:22That's not for one person.
10:24LAUGHTER
10:26LAUGHTER
10:27LAUGHTER
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.
10:35For everyone, OK.
10:36This is a regular evening meal for me.
10:39Three bits of chicken
10:40and two and a half kilos of the rice.
10:41I'm excited to try a spice point.
10:43And then we'll season kind of everything
10:46with more of this suya.
10:47Oh, wow.
10:49And then a couple of lemon wedges
10:50on the side
10:51and that will be chicken suya
10:53with tomato pilaf.
10:55MUSIC
10:57MUSIC
10:59And don't be shy
11:00with the suya spice either.
11:02Like, I season that
11:03not just on the chicken
11:04but on the rice as well.
11:05I think it's a good
11:06kind of all-purpose.
11:08Mm.
11:08You really get that peanut nutty
11:10taste through that spice.
11:12Nice.
11:12Look, the portion went down inside.
11:15LAUGHTER
11:16LAUGHTER
11:18But lovely, yeah.
11:19Really nice.
11:20Yeah, nice.
11:21Well, Kitchen Keepers,
11:22when Daniel and Natalie get cooking
11:23after the break.
11:24MUSIC
11:35Welcome back to The Cook Up.
11:36Tonight, I have asked comedian
11:37Daniel Connell
11:38and chef Natalie Murphy
11:39for their Kitchen Keepers.
11:41Natalie, what's your treasured recipe?
11:42We're going to do fish marnier,
11:44whole fish marnier.
11:45Ooh, 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.
12:01I'm a fan.
12:02You are?
12:03Yeah.
12:05A good marinara.
12:06Well, hopefully this meets the...
12:07Well, I always get confused
12:08in the US
12:10that marinara is like
12:11no 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
12:18is called a marinara.
12:19I did not know that.
12:20Yeah.
12:21Yeah, okay.
12:22Well, this is...
12:23Yeah, this is probably
12:25my favourite thing to cook.
12:27One of the first things I cooked
12:28growing up on the coast
12:29down in Baton Rouge Bay.
12:32I had a lot of seafood growing up,
12:33so I used to cook
12:34all different seafood dishes
12:36and marinara is my all-time favourite.
12:38It's a real Christmas Eve tradition
12:40to cook up a big marinara
12:42in our family.
12:44Amazing.
12:44So, yeah, just got a bit of onion on the go,
12:48sort of cooked that off,
12:49a bit of garlic.
12:50Yeah.
12:50And then get your tomato sauce in there,
12:53a few basil leaves.
12:54Nice.
12:55Put that bubble away.
12:56Then pasta.
12:59Do you have a favourite pasta that you love?
13:01I'm a spaghetti guy,
13:02I've got to say.
13:03Yeah.
13:03No, like, I do flip between different pasta shapes,
13:07obviously.
13:08It's my job.
13:10But I always find myself coming back to spaghetti.
13:12I just think, you know,
13:13not so much even just the taste or the texture,
13:15just the act of eating spaghetti,
13:17the twirling on the fork.
13:18Yes.
13:18kind of thing like...
13:19Especially for a marinara,
13:20I like the spaghetti.
13:21Yeah.
13:22Yeah, it comes up a tree.
13:24So, yeah, I just cook this off,
13:25get the sauce in.
13:26Onion, garlic,
13:28tomato sauce.
13:29Tomato sauce.
13:30I'll put a little bit of sugar in the sauce,
13:32just a little bit.
13:33Yeah, nice.
13:33Get the bitterness out of it.
13:35Yeah, really important.
13:36And then, yeah,
13:37I'll pop a few basil leaves in there
13:38and just let it sort of simmer.
13:39Yeah, lovely.
13:40Cook away for a while.
13:41Got 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,
13:47I'll just lay a few anchovies in there.
13:49Ooh.
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
14:06and it's very popular, obviously, being classic.
14:09Right.
14:09So, we have some salt is what I generally use,
14:13but you can use any flat fish that you want.
14:16Salt, flounder, grill.
14:18Yeah, I mean, even at the restaurant we've done
14:19with the whole coral trout.
14:21Oh, wow.
14:21So, it's more like the meunier sauce that I really want to...
14:24Yes.
14:25And I love using whole fish
14:27because I feel like some people are a bit scared of using it,
14:30but just that peeling it away
14:32and being able to eat it,
14:34I think people are a bit scared of the bones.
14:35So, this is a one-sided fish.
14:38Yep.
14:38If people are like, that's the bottom of the fish...
14:40Yep.
14:41...and that is the top of the fish,
14:44how do 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,
14:49but if you're going to take off the top,
14:50you can either get a nice pair of sharp scissors
14:53and you can just kind of cut away the bottom
14:55and if you peel it around the side here,
14:58you can see how easy it 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,
15:09hold it here and then you can literally, as you can see,
15:13hug 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
15:24and then so there, you can just kind of 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
15:33and you 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,
15:41but you're just going to follow...
15:42You 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
15:47and that might just be 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
15:55if you're a bit scared, make sure it's nice and clean
15:57so you've got all the guts out and then it's ready 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
16:09and, I mean, I was scared the first time I saw it as well,
16:12but it's really easy and you don't need to cook the back.
16:17And then just with the head, yeah, 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,
16:27but a nice sharp pair of kitchen 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.
16:37So let me chicken on, Daniel.
16:38No worries.
16:38I'm going to segment some lemons.
16:40Nice.
16:42All right, Daniel.
16:43Pasta ready.
16:45Pasta sauce ready now for the crowning glory.
16:47Yes.
16:48So anchovies and basil went in there.
16:49Yes.
16:50They 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.
17:01I've just found, because I've done it so many times,
17:03I've just found the perfect way to do it.
17:05You just cook the seafood off and then strain it.
17:08Just get, if it's been frozen anyway, you know, seafood.
17:11Yeah, because sometimes that, like, I mean, you buy marinara mix,
17:14which I am absolutely not against.
17:15I love a good marinara mix.
17:16Sometimes it can release a lot of moisture.
17:18Oh, boy, yeah.
17:19Yeah.
17:19So you just drain that off.
17:20This looks pretty fresh.
17:21Yeah.
17:22SPS.
17:23We 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.
17:33Okay.
17:33And then, obviously, the anchovies.
17:35But it takes, I don't know, a few minutes to cook that off.
17:37And then all in.
17:39Assemble.
17:39Yeah.
17:40I like to.
17:40Avengers.
17:40Some people like to mix the mix through the pasta.
17:44Yes, sir.
17:44I like to sit it on top like a.
17:46Yeah, right.
17:47I actually really like that approach,
17:49because it's almost like you've got your carb and you've got your sauce
17:52and 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 got, in the final shot we get,
17:59I think it's going to look nice just sitting up there like a little.
18:02You know who this would appeal to?
18:04Who?
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.
18:13Excellent.
18:14Have you had him on next?
18:16I try to serve him a democracy sauce once.
18:20All right, this is looking great.
18:21Yeah, not long to go.
18:25All right.
18:26Yes, all happening.
18:27So I've got our fish now,
18:29and what I'm going to do is I'm going to coat it in some flour,
18:31and it's going to create a nice seal and a bit of a crust on our fish.
18:36And while that is,
18:38we'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.
18:43A bit 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?
18:55I like to go top first because personally,
18:57but you should be able to get a nice crust on both sides for presentation-wise.
19:02Just 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 that 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.
19:17Meunier 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,
19:26pretty much once you've got the nice crust,
19:27the 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, all the flavour.
19:36But you want to get enough butter in there that you get that nuttiness through.
19:41Yeah, so just check the bottom of the pan.
19:43And you can see you've got some nice colour.
19:44So we're going to turn it over, and you can see you've got a beautiful crust there.
19:47Oh, nice.
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.
19:59And, like, if it was a fillet, you'd be worried about that coming apart.
20:03Yeah, 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.
20:15Oh, fantastic.
20:15And some salted capers.
20:17This 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 brasseries Natalie Murphy
20:40are finishing their kitchen keepers.
20:41Natalie, how's it looking?
20:43Yeah, 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.
20:52No, I love the fresh seafood.
20:53You shouldn't release too much.
20:55The liquid that gets released is sometimes,
20:59you know, the freezing process can, I guess,
21:03have more water in the seafood than you would otherwise need.
21:07Yeah, so then I've just put the seafood back into the sauce,
21:10and 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...
21:22Oh, they're my favourite.
21:23Well, actually, all...
21:25I love the fact that you've gone for the best ones.
21:29Yes.
21:29Like, these...
21:29When it comes to seafood pasta,
21:31these are the parts that everyone goes for, you know?
21:34So you just get...
21:34It's like...
21:35That's the theory.
21:36All killer, no filler.
21:36Yeah, and then you just sit it up there,
21:38like it's crowning glory on top of the pasta.
21:41Beautiful.
21:41You're at the castle, ready to go.
21:46Natalie, lovely.
21:46That hazelnut butter is looking...
21:48Oh, lemon segments.
21:51Yeah, I know.
21:52It's a little bit fancy.
21:53Oh, yeah, I knew it was going to get fancy at some point.
21:56Can't resist.
21:57And then a good douse of parsley, always.
21:59Just at the end, you don't want to colour the parsley.
22:02You'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 lemon...
22:10The lemon segments, actually,
22:11it really does elevate what is otherwise, you know,
22:14a 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, so simple.
22:30It just all complements each other.
22:32Capers, it's salty, it's sweet, it's sour, delicious.
22:36Absolutely gorgeous.
22:37Real Mounier 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.
22:59But, you know, they lie to you to make you feel good,
23:03which is what family do.
23:04Mm.
23:05It's not something that you come across generally,
23:08like cooking for someone and then they give you a critique on it.
23:10Yeah.
23:12All right, the Mounier.
23:14Oh, yeah.
23:15The lemon segments in there are genius.
23:17It kind of just gives it an elevation...
23:20Absolutely.
23:20..which is not much more effort.
23:22Mm.
23:23Really dances in your mouth.
23:25While we're talking kitchen keepers,
23:27I'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?
23:36I just...
23:36It's got, you know, multiple uses
23:38and it's nice to have it in my hands
23:41because I was chased by that a lot when I was a kid.
23:44LAUGHTER
23:45So it's good to just have the power of it now.
23:48Not that I use it, but I love it.
23:49I just always have to have one if I'm in the kitchen.
23:52They're a beautiful thing.
23:53And Natalie, the Maurice?
23:56Superior to the wooden spoon, I must admit.
23:59It's not a competition.
24:02The multi-purpose use of it.
24:03I love the fact that you can use it for pastry to wipe the edges,
24:07but 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,
24:17we'll say, rather than heat-proof.
24:19Sometimes you go to someone's house
24:20and they've got, like, a 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 that.
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 silicates
24:31in the bottom of the bowl.
24:33So I've actually picked this.
24:35It is not a, well, it is a peeler,
24:37but it's a julienne peeler so that you can,
24:39I feel like I'm just, I 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, super, super, super, super quick.
25:01Well, Daniel, Natalie, thank you so much for joining me.
25:03Delicious kitchen keepers that will become part
25:05of my permanent repertoire.
25:07Thank you for having us.
25:08Yeah, no worries at all.
25:09Cheers.
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,
25:19follow SBS Food on socials.
25:21I'm Adam Lear.
25:21Thanks for watching The Cook Up.
25:30Thanks for watching The Cook Up.
25:31We'll see you next time.
25:33Thanks for listening.
25:33We'll see you then.
25:34Bye.
25:35Bye.
25:35Bye.
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