The Cook Up with Adam Liaw Season 9 Episode 31

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🏘️ The Cook Up with Adam Liaw (2021) - Season 9 Episode 31  The best meals start at the market — and today, Adam brings the market to you. In Episode 31 "Flavours of the Market", Adam Liaw explores seasonal produce, hidden gems, and chef secrets that transform simple ingredients into extraordinary dishes. With a special guest chef sharing their market-to-table philosophy, quick-fire recipe demos, and Adam's signature wit and wisdom, this episode proves that great cooking doesn't need to be complicated — just thoughtful, fresh, and full of heart. What will you cook up next?  🔹 Episode Highlights: • Market fresh focus: spotlight on seasonal produce and how to choose the best ingredients • Guest chef collaboration: a culinary expert shares techniques, stories, and a signature dish • Quick recipe demos: accessible, delicious meals you can make tonight with market finds • Adam's insights: cultural context, cooking tips, and the joy of everyday food • Signature Cook Up energy: warmth, wit, wisdom & unforgettable food storytelling  🔹 Series Info: • Format: Daily Cooking Talk Show / Food Entertainment / Culinary Serial • Original Network: SBS Food (Australia) / SBS On Demand / International Streaming • Series Launch: 2021 | Season: 9 | Episode: 31 | Title: "Flavours of the Market" • Setting: SBS Food Studio, Australia | Language: English • Runtime: ~30 minutes (daily episode) | Clip/Highlight version: ~8-12 min  🎧 Prefer audio? Listen to cooking show recaps & food culture podcasts on Spotify, Apple Podcasts.  👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "What's your favorite market find? 👇" Turn on notifications 🔔 for Episode 32!  #ShowTVMovies #TheCookUp #SBSFood #FlavoursOfTheMarket #S09E31 #AdamLiaw #AustralianCooking #BingeWatch #MarketToTable #FoodCulture  ⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "The Cook Up with Adam Liaw" belong to SBS, Adam Liaw, and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.

Transcript

00:21Hello, I'm Adam Liao. Welcome to The Cook-Up, the show that demonstrates how to stack your

00:25dishwasher to perfection. On tonight's menu, flamenco eggs, zucchini and bacon pasta and

00:30sweet couscous pudding. Let's meet our guests. Proud Malangapa, Barkanji Woman Barker is one of

00:35this country's most engaging rap artists and entertainers, a gifted storyteller, award winner

00:40and big titter to many. Hello, Barker. What do? Thank you for coming. Thank you. Paul Fragge is

00:47executive chef of Two Hatted Alia restaurant in Sydney. He has learned from some of the best,

00:51including Gordon Ramsay, Brent Savage and Josh Nyland, to become one of the best himself.

00:55Welcome back. Good Food Guide chef of the year, Paul Fragge. Thank you, Adam. Paul, so much

01:01success in your restaurants. You've got Alia, you've got Noor. I wouldn't be surprised if you've

01:05added more since then. What's going on with the restaurants these days? So we've got Alia's

01:10Wine Bar that's coming up and essentially it's just going to be an extension of Alia's space

01:16and it's a bit more accessible, a bit fun and showcasing a bit more snacky elements of the

01:21Middle East. Oh, fantastic. Yeah. Barker, you've performed to thousands. If you had to pick

01:30one location where you would want your dream performance, like where would you like to

01:34rap? There's like two. So I'd probably want to go back home on country, which I haven't

01:39done yet, and perform on Wilkenya. Oh, amazing.

01:42And like do a massive big show fair and bring everybody out. But otherwise a dome in Las

01:48Vegas. Oh, yeah. Wow. Yeah. To have my Britney Spears moment. Yeah. Well, let me know when

01:55either one of those things have it. I'll be there for sure. In the meantime, sit back and

02:00relax because it is time for some effortless eating. Barker, do you like to cook and do you

02:09like to put effort into the food that you cook? Yeah, I love cooking. I love cooking for my

02:15kids and my family. It's one of my happiest things to do. Amazing. Me too. Yeah. I can

02:23tell, yeah. Paul, you obviously put a lot of effort into what you serve your guests at the

02:28restaurant. When you're at home, do you put in the same amount of effort, less, more? Depends

02:34on the situation. Yeah. Like if I'm cooking pancakes for my missus, I'm going to go the

02:41extra mile and, you know, make an Italian meringue and fold that through. You're saying all the

02:44right things. Yeah. But if I've just got friends over, we cook kind of rustic and just simple.

02:50Yeah. You don't want to spend that long in the kitchen, especially if you've got friends

02:54over. Strongly agree. When I want to eat effortlessly, I make flamenco eggs.

03:03I have not just made up the term flamenco eggs. This is like a proper Spanish dish and

03:07it's kind of like, I don't know, the Spanish version of shakshuka or something like that.

03:11Eggs cooked in a tomatoey sauce with a lot of other kind of ingredients going into it.

03:16Do you have a trick to like making onion, like cut an onion without crying?

03:19For me, like I, I'm a home cook and therefore I'm cutting max like six onions at a time.

03:26I think if you just got a sharp knife and you're standing up straight rather than having

03:31a blunt knife and squeezing onion juice into your eyes, you're going to get through six

03:35onions relatively okay. But if you're in a restaurant and you're like, oh, let's, let's

03:40cut 30 kilos of onions or something. Paul, over to you. How do you do that?

03:44It depends. I've seen some pretty wild things over the years, but like keeping onions in

03:47the fridge is one theory. I've got a couple of Koreans in the kitchen. They bring in like

03:53goggles, like swimming goggles. Smart. And then the first time I saw it, it looked hilarious,

03:58but it's, um, it works. I also think. I think actually buying onions early, like I very, very

04:08rarely cry when I cut onions and it's only kind of, oh, I run out of onions and I go

04:14to

04:14the shop and I buy them and they're fresh onions. So the, the, the thing that makes you cry is

04:17like this defense mechanism of the onion, right? So once you've had the onion sitting in your

04:24pantry for a couple of weeks, it's kind of lost its will to defend itself. So it doesn't

04:30tend to release so much of the, um, the thing that makes you cry. So I just think buy your

04:34onions early and let them sit there for a while or in the fridge, you know. So I'm just cutting

04:39some chorizo. Um, and I think this is really important to fry early because what you want

04:45to do is release a lot of the, I guess, the red oil that's going to come out of that.

04:51Barker, what was your pathway to becoming a rapper? You've achieved huge success now, but,

04:56um, I guess everyone's got to start somewhere. Where'd you start?

04:59Oh, I started rapping when I was young. Yeah. Um, I wanted to sing, but I can't sing.

05:06Okay. So, um, I just realized that I could, um, chuck words together really fast. My early

05:12raps were, yeah, we won't go into them. They'll never see the light of day.

05:17I remember listening to, like, um, rappers from where you grew up, like Wilkenya Mob,

05:22that kind of thing. Were they, I don't know, an inspiration to you?

05:27Yeah, for sure. Heaps of, I know, my name is Keith and I was like, yeah, yeah, yeah.

05:32I love it. Shout out to the cousins of Wilkenya. Yeah, no, it was heaps inspiring and it's such

05:36a little town. So a lot of our mob, you know, when we see ourselves on these, like it's,

05:40we see ourselves in our mob. So it's like, yeah, it's a possibility for us, you know,

05:46and yeah, it's so important to kind of like, I don't know. I just, it's, it's hard to describe

05:55how important being able to see, and this is not just in a diversity perspective. If you

06:01don't see anyone that you identify with doing something that you want to do, you think that

06:06you're not allowed to do that. And I say that in the most general sense, like if you grew up

06:11and all your family are electricians and you want to be a plumber, but you think, oh, well,

06:16I guess, you know, none of my friends are plumbers and all that, but you just don't think, you don't

06:19have plumber on your radar. Yeah. Electrician is probably the way you go. And so I'm not looking

06:23at this just from a diversity perspective. It's really so important for young people who are

06:27finding their way in the world to be able to see what they want to be. Paul, was that

06:31that's kind of how you became a chef? I, yeah, I, not really, like, to be honest with you, like

06:37growing up in a, you know, I'm first generation Egyptian Australian, my, like my family wanted me to

06:44become a doctor or any sort of highly educated sort of, you know, lawyer or anything like that.

06:51So I just wanted to go against the grain, to be honest with you. That was my, to be the

06:56first sort

06:56of Egyptian guy. But now, like, now that you say that, like, I've had so many Middle Eastern sort

07:01of Australians go, oh my God, it's so proud to see that you sort of succeeded. And it's,

07:07you know, inspired us to follow suit, you know, like it's, it's quite nice in that feeling.

07:12Yeah.

07:14You're talking like you're 60 years old.

07:16No, it feels like it. Don't get me wrong, my knees crack every time I bend down. Like, I am

07:2260.

07:23Yeah, God. Okay, well, I should explain what I've done here. I've got my tomatoes, I've got some

07:28tomatoes in there. I've got some onion, garlic, chorizo in there. I'm going to add some peas in

07:35there. But what I've also done is air fry some potatoes. So this is just peeled potatoes that I,

07:44oh, that's really quite hot. I just microwaved them. Microwave the potatoes, chop them into cubes

07:50about that big, and then just oil and air fry them because they're going to go in here. Some of

07:54them, not all of them. Smells great. Some peas as well. These are just frozen peas I'm going to stir

08:00through. And this is so effortless. It's a real one pan type dish. And I'm going to make some little

08:07wells for my eggs to go in. Didn't really work with the old wells, but that's fine. I just want

08:12to

08:12keep the yolks in the right spot. Oh, I forgot to add my potatoes. Why didn't you guys tell me?

08:18I literally explained that that was all I was going to do. But I don't want to add all of

08:21them

08:22anyway. I just want to put some of them in here and I'll move them around, try not to

08:25bust that egg up too much. When you put the potatoes in the microwave, are they just

08:29raw potatoes? Yeah. Yeah, this is, it's, I think that, you know, potatoes contain so much starch

08:35that if you are, most of the time we cook potatoes in water. Yeah. But that runs the risk of

08:45making

08:45them all gluey and waterlogged and then take, doing the oven takes way too long. Yeah. Well,

08:51not way too long, but just, you know, a quick effortless dish like this. Yeah. You just throw

08:56a potato hole in the microwave, peeled or unpeeled, 10 minutes. I've just never done

09:01that. I'm just fascinated that that would work. Get around it, man. It's such a time. I do

09:08it for, I do it for everything from like, if I'm making hot chips, microwave some potatoes,

09:13just cut them up, dig fry them. Like it saves you that whole blanching step. Oh, so quick.

09:18That's like anything to cut corners. Absolutely. So eggs are in. I'm going to put the lid on

09:23there. I'm going to save some of my extra potatoes to put on the end just because I like the

09:26way

09:26that looks. I'm going to chop a bit of parsley to go with that too. Barker, wrap idols.

09:33Tupac. Tupac. Tupac, Briggs and like Lil' Kim. Oh yeah, nice. Yeah. Okay. Paul, who are

09:43your wrap idols? You thought I was going to ask you about chefs. No, I love my 90s. Yeah.

09:52It was like KRS-One for me is up there just with his sort of rap style. Yeah, Tupac, like

09:59any sort of 90s hip hop R&B, like that was, I really resonate with that sort of stuff.

10:05So I chopped my parsley. I've got my extra little bits of potato there. I'm just going

10:12to shake these. The eggs cook super fast here. Like this is, this is one thing I like about

10:17this is that it cooks really, really quickly, like even faster than a shakshuka. And I think

10:23it's because it's not, doesn't go in the oven. It's just on the stove top. A nice sprinkling

10:30of parsley over the top. And one thing I don't want to forget is just a drizzle of some sherry

10:38vinegar. That's going to be really, really nice with that. Another little sprinkle of

10:42salt. And let us call that Olay Flamenco Eggs.

10:51I mean, obviously the traditional version of this dish fries the potatoes, but I think,

10:55you know, if you can make it easier using the air fryers entirely fine.

10:59That's delicious.

11:00So good. I think the little sprinkler of vinegar does a lot of heavy lifting at the end because

11:04otherwise it'd be a bit heavy, but it's very nice. Barker and Paul will start cooking when

11:09we return.

11:20Welcome back to The Cook Up. Wrap legend Barker and legendary chef Paul Farag have joined me

11:25for a night of effortless eating. Paul, what's your dish?

11:28We're doing a sweet couscous pudding.

11:31Whoa. Barker, what are you making?

11:32I'm just making a zucchini and bacon sour cream pasta.

11:36Love it.

11:44Barker, when would you make this bacon and zucchini sour cream pasta, which sounds delicious,

11:51by the way?

11:51It is. I hope I don't offend the Italians with this random creation. My mum makes it, so I

11:58just absolutely love it. And it's like super quick and easy. My kids love it. And yeah,

12:03it's just whenever my kids ask for it.

12:04Very nice. Very nice. It's nice when you know, I mean, your kids are around the same age as

12:10mine. It's just nice when you know that you've got a dish that they like and you know, like

12:14I, in my line of work, I try a lot of new dishes for my kids all the time and

12:19they usually are okay

12:21with it, but sometimes they're not. But having an old favourite is always a good one to go for.

12:26The bacon is in there and you're adding your...

12:28Just adding the zucchini now. So it's like two chopped zucchinis, trying to get the veggies in

12:33there and I feel like pasta, you can't go wrong with kids. Amazing. Yeah, absolutely. And you've

12:39gone for some penne. Yeah. With the ridges and you've got the water over there. Yes. Penne's a favourite

12:46for the kids too. I love it. Yeah. I feel like shapes, just shapes. This is coming together nicely.

12:52I look forward to seeing how it ends up. Yeah, I hope you'd like it. Paul, why have I not

12:58heard

12:58of a sweet couscous? Like it seems like, it sounds to me like it makes a lot of sense,

13:05but I've not heard of anyone making a sweet couscous dish. You know, Adam, I like to come

13:09on this show and bring something different each time, you know? That's why we love you.

13:14So this is something similar to what I grew up eating, like for a bit of a quick sweet treat.

13:19Fantastic. Like I... And I'm all about effortless cooking. Well, I think so many of these sweet

13:26desserts, like a, I'm guessing it's going to end up like a rice pudding-y type of thing

13:30or a vermicelli, like piacin pudding or something like that. So any sort of, any sort of style

13:35pudding, but rice pudding takes a little bit of time and a bit of effort to cook. So

13:39this is the quick, easy version. So good. Yeah. All right. So what's your substrate? Like

13:45what liquids are we using? So I really like coconut. So this isn't traditional in any way, shape

13:50or form. So we're going to do a little bit of coconut cream and some water and essentially

13:55bring that up to the boil and then we'll add in our couscous. Oh, amazing. Yeah. So

14:02when you win something like chef of the year. Yeah. There's a lot of chefs out there. There's

14:07a lot. Yes. And everyone, like it's, it's, it's one of these, I guess, um, professions

14:15where truly you see people out there going, I want to be the best. Yes. And then when you

14:20get an award that kind of says that you're the best, how does that feel? I won't lie

14:26to you. Like, I guess I have went through something like imposter syndrome or it felt

14:32really strange. Yeah. And like getting up on stage and to be honest with you, I'm usually

14:37pretty talkative. Um, I couldn't, I didn't know what the hell to say in front of a room.

14:42I have to say I was in the room that day and I saw you and I saw, I like,

14:47I don't think

14:47I've ever seen Paul lost for words so much before. Yeah. And it was a bit, you were a

14:51bit emotional at the time as well. Yes. Yeah, of course. Yeah. You should be 20 years of

14:56cooking and then you win something like that. It's, you know, yeah, quite surreal in the

15:01moment. Yeah. I can't wait to see how the couscous goes in and how it all works. Thank

15:05you. See you soon. Barker. Oh, that looks great. Zucchini and bacon are a great combo.

15:12Like if you think about it in like a classic zucchini slice or something. Yeah. You're

15:17in the public eye. A lot. Yeah. How does, is it something that comes naturally to you

15:23being, you know, being a recognisable face, being somebody who, that people see? I've

15:31gotten really used to it. I mean, I've, I grew up pretty emo, I think as most artists

15:35do. Like, I mean, I think blackfellas are emo in general, pretty depressed people. Um, no,

15:41but, um, it's been, it's beautiful, you know, like the, the, the paths that have been created

15:46for us as mob and to be able to represent and, you know, little, little kids and little

15:51babies coming up to me and, you know, kids who aren't even related to me calling me

15:55Aunty Barker and stuff is really beautiful. And I still get around catching the train

15:59and stuff. And sometimes I forget who I am. Like, cause I'm like, I kind of separate

16:04Barker from, um, from Chloe. Yeah. Okay. Okay. So then when people are staring at me,

16:10I'm like, what are you looking at? Oh, they're like, I love your music. I'm like, oh yeah.

16:15Forgot about that. Well, I guess, you know, normally it takes, it takes a person a long

16:21time to understand all of these cues. Like if, if you weren't Barker and you were, and

16:27nobody knew you from anything, you see someone staring, staring at you on the train and you're

16:31like, okay, what facial expressions do they have? Are they being aggressive? Are they being

16:36creepy? Are they, you know, do they look kind? Have I got something on my face? You

16:40know, is my fly down? Like, these are all the questions that go through your head.

16:44Yeah. But then you've got, now you've also got this additional kind of thing of, uh, you

16:48know, is this person a fan of mine? Do they, do they love me more than anyone else in the

16:53world?

16:53Yeah. No, it's been beautiful. Like the connections I've made and you know, I've, it's, it's, I'm

17:01living my childhood dream, you know? And it's like, you know, when I say that I'm a rapper,

17:06it sounds like when people are like, what do you do for work? And I'm like, I'm a rapper.

17:10It just sounds like a fake job.

17:14No, it's for real.

17:15You're talking to someone who cooks eggs on the television for a job.

17:18So yeah, we're out here doing it. We're living the dream. This past is looking great. I'm

17:24loving how it's coming together.

17:25Yeah. Thank you.

17:30Paul, I'm looking forward to seeing how coconut, vanilla and couscous come together in this

17:35respect.

17:36Me too, to be honest.

17:38I'm not judgmental about it because I'm, I'm, I'm not an expert on every ingredient in the

17:42world. Like, you know, maybe couscous, I think it comes from, I'm going to say like

17:47Colombia, Argentina, Peru, that kind of area. And maybe they have coconuts there that they,

17:53this is like the most common.

17:54I think everyone's got coconuts.

17:56Yeah.

17:57They float a long way.

17:59So if you've got a beach, you've got coconuts.

18:01Yep. Yep. As long as you've got a bit of water nearby, you'll be fine. So yeah, couscous

18:06is now just in this solution and we're just going to cook it out. So I pulled out the vanilla

18:10pods just for a bit of ease.

18:12Yep.

18:12Yep. And just cook this really gently until the couscous hydrates. So like that. And then

18:17we've got some butter.

18:18Yep.

18:18That will just start to turn into a bit of a bernoisette.

18:22Okay.

18:23So brown butter, essentially. And then we're going to toast some of these nuts. So we've

18:29got some almonds here. Toast those up just because...

18:32Okay. When that browns, you have to be able to...

18:33When that browns, they go in, get nice and toasty.

18:35Okay.

18:36Okay. And then that goes over the top of the pudding.

18:37Look, no kidding.

18:42Bernoisette, coconut, vanilla, couscous. If you weren't chef of the year, this would

18:46sound super weird. But I trust you.

18:49It sounds like a meeting I have at work all the time.

18:53After the break, it is time for the eating part of all this effortless eating. And I'll

18:57show you how to make magic pizza.

19:09Welcome back to a night of effortless eating on the cook-up. Barker and Paul Fraga effortlessly

19:13finishing their recipes. How's it looking, Paul?

19:16Oh, almost there. Right.

19:18Great. And Barker, this is looking like a pasta that I want to eat.

19:22I hope, yeah. I hope you like it.

19:24It looks great.

19:25Yeah, we're out here. We've done it.

19:27A little sprinkle of salt. Oh, yeah. You're getting a bit salt bay about this now. And I

19:32like it. I appreciate it. And then some parmesan on there, too.

19:37Yeah, chuck a little parmesan on it. It's so easy. Like, it's one of the easiest dishes

19:40and, like I said before, my kids love it. So it's just, can you do that with the bar?

19:46I'm sure you can. You're the chef. You can do whatever you like with it.

19:48And then the last bit.

19:49Oh, yeah.

19:50Oof.

19:51Very chef-y sprinkles. Oh, love it.

19:53Jeez.

19:55Okie dokie. Paul, wow. That's not how I expected that to turn out.

19:58How did you expect it to turn out?

19:59Oh, I don't know. It just looks like... I think I'm always surprised, whether sweet

20:03or savoury, at how much liquid couscous can absorb.

20:06Yeah, yeah. And so this is one of those things. You can keep cooking it out. You can make

20:10it into a thicker pudding or something like that.

20:12I love this.

20:12But, yeah. So, essentially, that's it. We're going to put this in a bowl. Now, you can serve

20:19this cold as well.

20:20Yeah, okay.

20:20So you can, like, let it set in the fridge overnight.

20:22Ah.

20:23And then have, like, a cold sort of, kind of like a chia pudding kind of vibe.

20:26Um, and so, essentially, we're just going to flatten this out.

20:30Okay. This is the chef-y part of it.

20:32No, no, no. I'm making it super basic. It's just, you know, come on. Don't be like that,

20:37Adam.

20:37It looks like an expensive hummus that I would get at a restaurant.

20:41Don't say that to me. Come on. Come on.

20:43No, don't be. I meant that in a good way. I meant that in a good way.

20:46Alrighty.

20:47So now, you see these golden nuts?

20:50Nice and golden brown.

20:51Bit of butter.

20:54Oh, fabulous. This looks great.

20:56Wow.

20:58So.

20:59Oh, man.

21:01Now, I quite like brown butter, so.

21:04Do you?

21:05Yeah.

21:07It's great for the waistline. It's great for the waistline.

21:10Fabulous.

21:10Yeah.

21:11And then finishing that with a bit of honey.

21:12Bit of honey and mace.

21:14It's amazing.

21:16Yeah.

21:16Zucchini and bacon pasta and sweet couscous pudding.

21:28Barker, this pasta looks great.

21:30I hope it tastes it. Yeah?

21:31So good.

21:31What do you reckon?

21:32Yeah.

21:32Yeah?

21:33Mmm.

21:34Yum.

21:35Yeah.

21:35Good.

21:36Mmm.

21:36So good.

21:39She wraps and she cooks.

21:42I can see why the kids love it.

21:44Like, you tell them, oh, we're having zucchini pasta for dinner and they're like, oh, no.

21:48But there's nothing unlikable about it.

21:50Like, they'll eat the zucchini and they'll love it because the zucchini's kind of taking

21:53up the flavour of the sour cream and the bacon and everything.

21:56It's delicious.

21:57Yeah.

21:58All right.

21:59This looks amazing.

22:00Couscous pudding.

22:01Couscous pudding, guys.

22:02And I realised that you didn't put anything sweet on there until the honey went on.

22:08So the honey is the sweetness that makes it a dessert.

22:13Oh, my God.

22:14This is amazing.

22:15Why does it taste so good?

22:16It's pretty basic, right?

22:17But it's delicious.

22:19Doesn't make any sense.

22:21No, but it's like you've...

22:22It's brown butter with coconut and couscous and it tastes delicious.

22:26Yeah.

22:27Barker, what do you reckon?

22:28It's insane.

22:29Like, if we weren't on TV, ah, you know.

22:36No, thanks, guys.

22:37Lovely.

22:39Well, while you guys are doing that, I'm going to show you something truly effortless, okay?

22:45This is kids have come home from school.

22:50They're on their way to sport practice.

22:51You have no time.

22:53And so what you're going to do is make magic.

22:56So I'm going to make magic pizzas.

22:58This is just a frying pan.

23:00I'm putting some slices of pepperoni in my frying pan.

23:07And then on top of that, I'm going to put a couple of little bits of green.

23:14And then I'm going to put some cheese on it.

23:18What's he doing, you might ask.

23:21This all seems a bit strange, you might say.

23:23But essentially what I'm doing here is, you know how you have those pizza ovens and they're

23:30really hot on the top and then you've got the hot stone underneath?

23:33We're just basically recreating that in a very, very simple way just using a frying pan.

23:39So my pizza sauce is super simple.

23:41That's just tomato passata and some tomato sauce.

23:44I think you just need that little bit of sweetness in it.

23:47Not for like, not for regular pizzas, but when you're cooking something this quickly, you just

23:52need that little bit of sweetness to help, I don't know, to take away some of the uncooked

23:59flavor or something of the passata.

24:01So just a spread of that onto a pre-cooked pizza base and then just drop it on top.

24:08I'm going to put a little weight on top of that.

24:11The cheese will release oil as it's going.

24:14You don't want this to be too wet.

24:15You actually want the cheese to crisp up a little bit.

24:17And as it crisps up, it'll release itself from the pan.

24:19So it's not going to stick to the pan.

24:21But what it will do is stick to the pizza base that's on the top there.

24:25So while this is kind of toasting away, you can see some of the liquid sort of cooking

24:31off there, and that's what the liquid we want to cook out.

24:33That should hopefully, as I turn that upside down, become a magic pizza.

24:38Amazing.

24:39So now, hopefully, that's working out okay, because as I flip that over, it's going to

24:49be a magic pizza.

24:50Amazing.

24:50And then we just cook the bottom for a little bit, and then as that comes out, we'll cut

24:53it up.

24:54Magic pizza.

24:55How would you look at that?

24:59Barker, Paul, thank you so much for joining me.

25:00This has been absolutely fantastic.

25:02Cheers.

25:03Thanks for having us.

25:04Tonight, we've made three recipes for effortless eating that are so good, they bear repeating.

25:08If you want more of The Cook Up and more delicious food ideas, follow SBS Food on Instagram, TikTok,

25:12Facebook, and YouTube.

25:13I'm Adam Liao.

25:14Thanks for watching The Cook Up.

25:18Ta-da!

25:18I'm Adam Liao.

25:20I'm Adam Liao.

25:22I'm Adam Liao.

25:33I'm Adam Liao.

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