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00:22Hello, I'm Adam Liao and welcome to The Cook-Up,
00:23the show you cannot believe is not butter.
00:26On tonight's menu, roast potato and egg salad,
00:28kritharaki pipi's pasta and 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 as it is delicious.
00:42Great to have you with us, Oscar.
00:44Thank you for having me.
00:45You know Brooke Blurton as a trailblazing author and media star.
00:48She's written two books, since Winning Hearts,
00:50as The Bachelorette and co-hosts the First Things First podcast.
00:53Her preferred cooking soundtrack is jazz.
00:55Jazz, so 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,
01:19is 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.
01:33It's mostly about methodology, you know, and construction.
01:36There's that visual language of care in those dishes
01:39that's completely separate from how it's made or the ingredients.
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.
01:47Fair enough.
01:48Don't judge the plate.
01:50Eat it first.
01:51Put your outer office on tonight
01:53because we are throwing a long weekend feast.
01:57Love a long weekend.
01:58Me too.
01:59Actually, in the hospitality business, well, maybe.
02:02I've learned to love it now.
02:04It's taken some practice.
02:05Sunday brunch is like, argh.
02:07Yeah.
02:08I love it.
02:09Like, you've got your Easter's, you've got your...
02:11There's always the royal long weekends.
02:13Yeah.
02:13The King's birthday, the King's birthday.
02:14The King's birthday, Labor Day.
02:16There's all the day...
02:17Footy Grand Final.
02:18Footy Grand Final.
02:20Melbourne is just like,
02:21oh, we have a horse race and a football game
02:24that we have long weekends.
02:25Yeah.
02:25Jesus.
02:26Queensland has a lot, actually.
02:27Queensland seems to have, like, public holidays
02:29for, like, every change of the wind.
02:32For their fishing weekends.
02:33Eka, like, the Royal East.
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.
02:41Firstly, you've got a little extra time
02:43because you probably...
02:44You can be at home longer.
02:46Yeah.
02:46Secondly, it's a celebration.
02:48Yeah.
02:48I don't, you know, Labor Day is not like,
02:51yeah, it's Labor Day!
02:52But it's like, it's a day off.
02:54Everyone can come around.
02:55We can celebrate.
02:56Yeah.
02:57So my contribution to our long weekend feast
02:58is 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
03:13for a long weekend, and it's a roasted potato salad.
03:17And the way that I roast potatoes, like, I see so many recipes
03:19that 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.
03:26And then forget about them.
03:27So these go into the oven for, I don't know, let's say,
03:31an hour, hour and a half.
03:32Big potatoes, so maybe an hour and a half.
03:33Yeah.
03:34But the thing that I do is, actually,
03:37even 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.
03:49The oven will turn off, and I don't even bother about
03:51going 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.
03:56This is actually great for frying or roasting again,
03:59like, put oil on it, and then they become really crispy.
04:02But eggs are going in.
04:04This is an egg pricker, the base of it.
04:07I didn't used to own one, and I used to make a little hole
04:10in the base of the egg with, like, a metal skewer.
04:13And lovely story.
04:15A 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.
04:24And 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.
04:30And it's just a way to get the boiling water around the membrane
04:36inside the egg so that when you peel the egg,
04:39it releases from the shell very easily.
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,
04:48and the older the egg gets, the bigger the air pocket is.
04:51And because of the pressure of that air pocket,
04:53if you don't poke a hole in it,
04:55you have, like, a 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
05:11coming out of that little hole in the back of the egg.
05:14And 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.
05:26Yeah.
05:27Or 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.
05:35Yeah.
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
05:47and then fry the potato skins or 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.
05:53So 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?
05:59It's usually, which might sound weird,
06:01like, not working,
06:02but I usually aim to do some ridiculously oversized cooking adventure.
06:08Yeah.
06:09So let me think of some past variations.
06:12We've done whole lamb on crucifix.
06:15Wow, OK.
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 doing, really.
06:25See, this is the big difference, I think,
06:27between 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,
06:32do 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.
06:36Because 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 of lawyering
06:44and go, you know, I'm going to do some long weekend lawyering.
06:46Yeah.
06:47You know, that just doesn't happen.
06:48But there's...
06:49Long weekend lawyering.
06:51I like that.
06:53But it's...
06:53I think it's the difference between, you know,
06:56truly loving what you do and...
06:59And look, I actually did love being a lawyer,
07:02but you needed a...
07:03I needed a break from it,
07:04whereas 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.
07:09It's like, it was interesting to a point,
07:11but what was I always thinking about
07:12was what am I cooking the next night?
07:14And while I'm cooking that,
07:15then I'm thinking about the next night.
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
07:28to the touch still.
07:30Not hot,
07:31because 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, I don't know,
07:50let's call it a hybrid potato salad.
07:51There'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,
08:02I think if you're just trying to be creative,
08:06like all food is fusion.
08:09And quite a lot of it doesn't work.
08:11And the ones that stand the test of time
08:13are the ones that do.
08:14And that usually it comes out as a result of necessity,
08:19of availability of ingredients,
08:21all 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,
08:36yeah, rustic.
08:38Intentionally rustic.
08:39Absolutely.
08:39That is an absolutely food styling term.
08:43But that's a good texture for me.
08:44And I'm going to halve my,
08:45the 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.
08:57And I've got some chives.
08:59Do you have a favourite holiday, Brooke?
09:01Any holiday, but Christmas is my favourite.
09:04Yeah.
09:05I love it because I've got nephews and nieces.
09:07Yep.
09:08And it's the best time seeing their faces.
09:11Yeah.
09:12I like spoiling them.
09:13I'm a big Christmas guy too.
09:15Yeah.
09:15Oscar?
09:16Yeah, I was just thinking,
09:18I don't think I've actually ever been asked
09:19that question before.
09:21I mean, it's definitely around that Christmas time.
09:23I actually think New Year's Day is criminally underrated
09:26because there's such an aura of,
09:30I guess, expectation around what's going to happen.
09:32True.
09:33And that's, you know,
09:35I think most of us are probably carrying a little bit
09:36of a hangover into that.
09:37But, like, there's something around being,
09:40I don't know,
09:41that kind of ready to take on something new,
09:45feeling free.
09:47New Year's Day?
09:48Yeah.
09:48There you go.
09:49Yeah.
09:49And it's Brooke's birthday.
09:51And it's my birthday.
09:52So, yeah.
09:53All right.
09:53My nice,
09:54Wow.
09:55chunky,
09:56actually so beautiful.
09:57roast potato salad
09:59going on to there.
10:00I've got a bit of hot smoked salmon,
10:02completely optional,
10:03but I think it's going to be quite nice with it.
10:06Just break some pieces
10:07and stick that around for some reason.
10:09I don't know.
10:10I just like it.
10:10Yeah.
10:11No, I'm not going to be on that.
10:11Yeah, it's delicious.
10:13We'll throw a few extra eggs on here.
10:16Mm.
10:17How long do you boil your eggs for?
10:19For something like this,
10:20like, that's probably nine minutes.
10:22Yeah.
10:22So it's just slightly gelatinous in the middle,
10:25you know, anywhere.
10:26Like, I always do my eggs to design, you know?
10:31Like, 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,
10:40hard boiled eggs.
10:41Like, I think they're very underrated.
10:43Good snack.
10:43Yeah, very good snack.
10:44Very 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
11:00was 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,
11:14but first, let's chat about why food tastes better the next day.
11:19I don't know if this is controversial,
11:21but I'm going to give you my views on this.
11:22So we all know, like, anecdotally at least,
11:25you've got a curry tastes better the next day,
11:28my stew, my bolognese,
11:29it all tastes better the next day.
11:31Here's my view.
11:32Everything tastes better the next day because,
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
11:52maillard reactions, your browning reactions.
11:53So if you look at this curry today or tomorrow,
11:56what you'll probably notice
11:57is that it is slightly more brown,
11:59slightly darker the next day,
12:00so you have that extra complexity in there.
12:02The second part of it is low-temperature maillard reactions,
12:06which, you know,
12:07they're the same as when you would sear a steak.
12:09They actually occur over a very long period of time.
12:13Like, it's the same thing that happens
12:14when you age a wine.
12:14But I also think that you've got to balance
12:16this kind of deterioration of the food
12:20in terms of texture
12:20versus the increase in taste
12:22that you're naturally going to get over time.
12:24So we all talk about stews and bolognases
12:25and curries and things
12:26because those are things
12:27that 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,
12:33the taste has improved,
12:34the texture has been ruined
12:35because 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
12:40than it did the day before
12:41if you reheat it to the point
12:43where, you know,
12:44it's got that same crispness
12:45and all of those kind of things.
12:46So that's my view on it.
12:49Do you have any reviews?
12:51I like probably the most simple way
12:53of talking about it,
12:54but I actually think also
12:55it's just the laziness.
12:57You've done all the work
12:58and then the next day
12:59you get to come in
13:00and just do it without
13:00the two hours of work
13:02leading up to cooking it.
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
13:10for why things taste better the next day.
13:12And if you can add
13:12not having to cook it to it.
13:14Yeah.
13:15You're on a winner.
13:16When we return,
13:16Oscar and Brooke will get into it.
13:29Welcome back to the Cook-Ups
13:30Long Weekend Feast.
13:31Oscar Solomon from the Apollo Group
13:32and Brooke Blurton from Going Places
13:34are helping make a long weekend feast.
13:37Oscar, what's your contribution
13:38to 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
13:58and Easter feels like
13:59the perfect time for one.
14:01I agree.
14:02How are you doing yours?
14:04Um, slow 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
14:12hands 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,
14:21wine or water underneath there
14:22because, presumably,
14:23if you're slow roasting,
14:24you're cooking it, like,
14:25three, four, five,
14:26even longer,
14:27you do need to add
14:28the extra moisture in there
14:29so that it doesn't, uh,
14:31get too hot and burnt.
14:33Exactly, Adam.
14:33So two tablespoons,
14:36maybe a little bit extra
14:37if I want to,
14:38um, of Dijon.
14:39I love Dijon.
14:40I don't know.
14:41It's just my little kryptonite
14:43and maybe some oregano as well.
14:45Yeah.
14:45Do these go in there too?
14:47Yes.
14:47Okay.
14:48Do you want to shove that in there?
14:49Yes, ma'am.
14:49I feel like,
14:50got 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.
14:57Sure thing.
14:58Um,
14:59so there's onion actually
15:00under the lamb as well.
15:01Okay.
15:01So on top of that white wine,
15:03Oh, great, great, great.
15:04there's some onion in there.
15:05Yep.
15:05And then we'll chuck this marinade
15:07over the top.
15:08And then cover it up
15:10and throw it in.
15:10Pretty much.
15:11Just put yourself
15:12and then you just leave it,
15:13I think it's three and a half hours.
15:14Yep.
15:16I'm a bit nervous
15:16because I feel like
15:17you're watching me
15:18and I'm,
15:18you're meant to be the pro.
15:19You're literally just pouring stuff
15:21on a bowl
15:21onto a lamb shoulder
15:22that you've made
15:22a million times before.
15:23This is,
15:24this looks brilliant.
15:25So, yeah.
15:26Oh, that looks so good, Brooke.
15:27See, I would even like
15:28pat it in a little bit
15:30and I don't know why.
15:30Maybe you've got to do
15:31extra TLC, you know?
15:33Yeah, yeah, yeah.
15:33You've got to do a bit
15:34of extra love in it.
15:35So I would foil that.
15:37We'll foil him.
15:39All right.
15:39Thank you very much.
15:40Let's go.
15:42All right.
15:44So,
15:46chuck that one in.
15:48Thank you so much.
15:49There she goes.
15:49Well opened.
15:53Oscar, what's going on?
15:54We are starting the base.
15:56We're getting all the flavour in.
15:59We're sautéing.
15:59Pippi pasta.
16:00This smells fantastic
16:01and I love, like,
16:02have you got oil
16:03and 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
16:08somewhat delicious
16:09even beside that.
16:10I also stole a bit of your rosemary.
16:12I hope you don't mind.
16:12Yeah, okay.
16:13Because I saw you cutting fennel.
16:15Yeah.
16:16But I'm like,
16:16where's this rosemary?
16:18Aroma, yeah.
16:19Look,
16:19in typical fashion of a chef,
16:22I just looked around,
16:23saw anything that was free
16:24and grabbed it.
16:25So, yeah,
16:26we're going to build the flavour
16:27and now we're going to start
16:28to toast our risone.
16:30So,
16:31Okay.
16:32If you blend rice and pasta,
16:33you end up with risone.
16:35Rice-shaped pasta.
16:36Rice-shaped pasta.
16:37So, this is,
16:38it's a bit
16:40paella-ish,
16:41but...
16:41Look, it is.
16:42I've borrowed
16:43a variety of techniques here
16:44to be honest.
16:46But, yeah,
16:47it's kind of
16:48taking it as a
16:51braised pasta,
16:52I guess,
16:52if you want.
16:53And kind of a blend
16:55of risotto,
16:56a blend of paella.
16:59It's kind of,
17:00the idea is to do
17:01all the handwork now
17:02and then once
17:03I'm satisfied
17:04with where it's at,
17:05it's just going to sit there
17:06and cook its way through
17:07and we're going to add
17:07these beautiful pippies in
17:08and we're going to end up
17:09with a pretty clean,
17:11you know,
17:12yellow-white
17:12kind of toned pasta,
17:14really.
17:14Yeah, very cool.
17:15So, you've got like a
17:17saffron,
17:17oh, the saffron's in here.
17:18Saffron's in the stock,
17:19yeah.
17:19So, we've got some fish stock
17:20going here,
17:20which is crucial
17:22because, I mean,
17:22the stock,
17:23the way your stock tastes
17:24is the way your pasta's
17:25going to taste.
17:26So, like,
17:26the seasoning
17:27and the flavouring
17:28of that to me
17:28is much more important
17:29than your inability
17:30or ability
17:31to do well
17:32on this part.
17:32You know,
17:33I did,
17:35I had the pleasure
17:36of seeing Marco
17:37Pierre White
17:38make a risotto
17:38one time
17:39and not like
17:40in real life.
17:41Yeah,
17:41but he spent
17:42two days
17:44making the stock
17:44and then like
17:45five minutes
17:46making the risotto.
17:46It's like,
17:47I mean,
17:47I think it's
17:48the absolute basis
17:49of good cooking
17:49is really like,
17:51it's all your,
17:52you know,
17:52all your vegetable trimmings,
17:53like,
17:53as I'm prepping stuff,
17:54I'll just add it in there
17:55and it'll add
17:57to the vegetable base,
17:58really.
17:58I think that's the thing,
17:59like,
17:59you don't have to make
18:00stock be,
18:01like,
18:01I'm making stock today.
18:02It's just this
18:03ongoing process
18:04of adding various things
18:05in to,
18:06you know,
18:07build the flavour.
18:08Yeah,
18:08yeah,
18:08exactly.
18:09I mean,
18:09it's flavoured water,
18:10right?
18:10What you got there?
18:11So we're going to,
18:11we might want to watch
18:12our eyebrows for you
18:13because we're going to,
18:14we're going to flambe this,
18:15but this is Ouzo.
18:16Ouzo?
18:16Which is actually
18:17also the name
18:17of my dog
18:19and my favourite spirit.
18:21So there you go.
18:21Wow, okay.
18:22Let's get into it.
18:23Off we go.
18:27Whoa!
18:30You're causing fires
18:31over there.
18:32This is,
18:32this is definitely
18:32Greek Easter here.
18:33Yeah, yeah.
18:35Love it.
18:38All right,
18:38Brooke,
18:38that lamb's
18:39doing its thing.
18:40What are we making now?
18:42The tzatziki?
18:44Tzatziki?
18:44How do you pronounce?
18:45Tzatziki?
18:46Tzatziki?
18:47For a while,
18:47when I was a kid,
18:48I used to call it
18:49tzatziki with a ch.
18:51Tzatziki.
18:52I know.
18:52You know,
18:53I'm sure that there is
18:54some kind of like
18:55regional dialect in Greece
18:56where they say tzatziki.
18:58You know what?
18:59It's about the love.
19:01In some ways,
19:02I think in Australia,
19:02we are so obsessed
19:04with authenticity.
19:07Yeah.
19:07And like,
19:08oh,
19:08how is this pronounced
19:09in that place?
19:10And how is this made?
19:12Am I using the right
19:12ingredients and things?
19:13I'm saying it right.
19:16I'm in two minds about it
19:17because in one mind,
19:18I'm like,
19:19I like the respect
19:19that that shows
19:20to where things come from.
19:21And in the other part
19:23of it is like,
19:23I just think Australia
19:24should embrace it.
19:25Like, you know,
19:26you don't have to make
19:27bolognese the way
19:28that a grandmother
19:30in Bologna
19:31made it in the 1800s
19:32or whatever.
19:33Like,
19:33you're allowed to do things
19:34your own way.
19:34Yeah.
19:35I think that's what
19:35cooking is all about.
19:36I agree.
19:37So we're making it
19:39in this nice
19:40little low dish.
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.
19:49It's going to go fantastically
19:50with your lamb.
19:51Thanks.
19:52I hope so.
19:53Julio.
19:54Thanks, friend.
19:58This smells incredible,
19:59Oscar.
19:59It really does.
20:01You're getting some
20:01beautiful colour
20:02out of that saffron now.
20:04Yeah.
20:04Giving it that kind of,
20:05it feels like quite
20:06a summery thing for me,
20:07saffron.
20:07Yeah.
20:08It's got that kind of,
20:08you know, yellow.
20:09I've done it with
20:10yellow peppers before
20:11and it's kind of.
20:12Okay.
20:12I cooked this for my family
20:13actually like two weeks
20:14ago on a barbecue
20:16and did it with
20:17yellow peppers,
20:17sand whiting
20:18and I was like,
20:18this is a summer dish.
20:20Amazing.
20:21So the pippies
20:22that you're using.
20:23Yeah.
20:24They're,
20:25I don't know.
20:26I think Australia
20:27loves its pippies.
20:28You know,
20:29particularly like places
20:30like Sydney
20:30where exo pippi
20:31is like the regional
20:32Chinese dish of Sydney.
20:34Yeah.
20:35For some reason
20:36we're in love with them.
20:36I mean,
20:37what's not to love?
20:38Yeah.
20:38I think they're just,
20:39they're such an incredible shellfish.
20:42Yeah.
20:42And they're big,
20:44they're generous,
20:45they're absolutely delicious,
20:46they're not too briny
20:47or salty.
20:48Full confession,
20:49I eat them at least
20:49once a week.
20:50Yeah, right.
20:51This is very cool.
20:53Like I'm really liking
20:54the idea that these
20:55are going to start
20:55to pop open
20:56pretty soon.
20:57Yeah.
20:57And it also,
20:58I mean,
20:58the great thing about it
20:59is it also seasons it
21:00because obviously
21:00they've got a little bit
21:01of salt,
21:02they've got a bit of,
21:02you know,
21:03that kind of briny,
21:04salty flavour.
21:06Absolutely.
21:06And then the saffron
21:07and yeah,
21:08we're just going to add it,
21:09let it do its thing.
21:10No touch from here on.
21:11I like this sushi also
21:12because it's low impact on me.
21:15You look like having
21:16a really good time
21:16making it.
21:17I thought about this,
21:18you know,
21:18extensively.
21:19How to make myself
21:20not look terrible.
21:22After the break,
21:23a long weekend feast
21:23for the eyes
21:24and taste buds,
21:25et cetera.
21:36Welcome back
21:37to The Cook Up
21:37where Oscar Solomon,
21:38Brooke Blurton
21:39and I are preparing
21:40a very tasty
21:41long weekend feast.
21:42Oscar, nearly done?
21:43Ready to go.
21:44Thumbs up and Brooke,
21:45that lamb
21:46looks absolutely spectacular.
21:48Wow, I'm serving it up.
21:50Oh!
21:50Look.
21:52Dear God,
21:52that looks good.
21:53Yeah, she's a beauty.
21:55And all of this stuff
21:56in the bottom as well,
21:56like that's...
21:57I know, the onion.
21:58Yeah, the onion soften.
22:00Yeah, I'm going to put
22:01the little bit on that as well.
22:01This is going to be
22:02a feast to remember.
22:04Oscar, look at this.
22:06Like, there's something
22:07so cool about how
22:08the Pippi's just sort of...
22:11They're contributing, right?
22:12They're dancing in there,
22:13ready to be eaten.
22:14And you've got the fennel fronds,
22:16a little squeeze of lemon.
22:17Yeah, it's light,
22:19it's lemony,
22:21it's seafoody,
22:22it's all those things
22:23in Easter, I guess,
22:24if that's your long weekend
22:25of choice, but...
22:26I truly love it.
22:28Pippi pasta
22:28and slow-roasted lamb
22:29with Ziziki.
22:39I think my
22:40rose potato salad
22:40actually does get better
22:42with a bit of time,
22:42so you can make it in advance.
22:44But the thing
22:45that I like about it
22:45is that you get
22:46real potato flavour.
22:48The skin is amazing.
22:49Mmm.
22:50It's such a good texture.
22:51Yeah, that rose potato skin
22:52texture in there
22:53is, like,
22:54excellent.
22:55Oscar,
22:56I cannot wait
22:56for the razzoni.
22:57You scattered this
22:58with a bit of,
22:59like, bush tomato
23:00at the end.
23:01I did.
23:02Very cool.
23:02Yeah.
23:03Nice, um...
23:05Again, like,
23:05a really nice
23:06sort of fragrant,
23:06acidic note.
23:08Holy cow.
23:09Again, I think
23:09a criminally underrated product.
23:11That's delicious.
23:12Particularly in a dry...
23:13Mmm.
23:14That's so good.
23:15Yeah.
23:16The butter.
23:17It's so buttery.
23:18Yeah.
23:18I love bush tomato.
23:20It's on a lot of things
23:22that I cook at home.
23:23And the razzoni
23:23is still really al dente,
23:25which is very,
23:26very cool.
23:27Mm-hmm.
23:28I mean,
23:28you can really, like,
23:29cook it.
23:30Mm-hmm.
23:30It's great for people
23:32that pretend to be chefs
23:33like myself.
23:34Like, just cook it,
23:35cook it, cook it.
23:36Pretend.
23:36You still look like
23:37an absolute legend
23:38at the end of it sometimes.
23:39I'd say it's pretty good.
23:40Maybe not all the time.
23:41It's pretty good.
23:42It's lamb, though.
23:43Yeah, what do you guys
23:43reckon on my lamb?
23:44Not bad?
23:45Slow-cooked lamb
23:46on a long weekend.
23:47That's, like,
23:48it's the dish
23:49that's made for it, right?
23:50Mm-hmm.
23:51Mm-hmm.
23:52Mm.
23:53Beautiful.
23:54And I cook,
23:55like 200 of these
23:56a week.
23:57Yeah.
23:58This is delicious.
23:59It's pretty good?
23:59Mm-hmm.
24:00Really 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,
24:09like, I'm not a chef
24:10in this group,
24:11so thank you.
24:12Well, you still nailed
24:13the lamb.
24:14I'll take it.
24:15I'm coming for your show, Adam.
24:19Brooke, Oscar,
24:20thank you so much
24:20for joining me.
24:21This has been
24:22a fabulous long weekend feast.
24:24Thanks for having us.
24:25Thanks for having us.
24:25When a long weekend approaches,
24:27the feast you can do
24:28is put on a spread like this
24:29because there is no better way
24:30to spend your free time
24:32than by sharing food
24:33with loved ones.
24:34If you want more of the cook up
24:35and more delicious food ideas,
24:36head to SBS On Demand.
24:37I'm Adam Liao.
24:38Thank you for watching The Cook Up.
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