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00:00MUSIC
00:21Hello, I'm Adam Liao and welcome to The Cook Up,
00:23the show where we've never made a recipe, we wouldn't cook up.
00:26Tonight we are cooking up steak with Café de Paris,
00:28Fettuccine, Tuscan-inspired Bistecca Fiorentina,
00:31and French-dipped Steak Frites Roll.
00:33Let's cook up some guest introductions.
00:35Ashley Kent is the chef and owner of suburban Brisbane's Ramona Trattoria,
00:39where you'll find some of the best pasta in the country,
00:41and it's no wonder because she has worked at some of the best restaurants,
00:44like Key and Biota.
00:45Hi, Ashley.
00:46Hey, Adam.
00:47Great to have you here.
00:48Host and comedian Mitch Chury is as adept with a celebrity interview
00:51as he is in the kitchen.
00:52He's interviewed the likes of Dua Lipa and Harry Styles,
00:55but did he make him his signature banoffee pie
00:57or a signature garlic bread or a signature steak?
00:59Well, let's find out.
01:00Hello, Mitch.
01:01I didn't, and hello, Adam.
01:02Hello.
01:04If you did, though, would Harry Styles have liked your banoffee pie?
01:07Oh, good question.
01:07I feel like there's no right answer, or that could be a euphemism,
01:11but I think he would like my banoffee pie.
01:14Let's lock it in.
01:15That man, I just saw the other day, he runs a three-hour marathon.
01:19Yeah, it's insane.
01:19Like, he's fast.
01:20I know.
01:20So at the end of that marathon, I figured that he would want my banoffee pie.
01:24Exactly.
01:24I agree.
01:25I agree.
01:25100%.
01:26Ashley, at Ramona, you were very specific about where you wanted that restaurant to be.
01:31Why is that?
01:32I wanted to be part of the community more so.
01:36I didn't just want to be a restaurant in the city.
01:39Very community focused.
01:40I get involved in the community.
01:43Yeah.
01:44That is such an important thing.
01:45I think we really forget how important communities are, and that is, like,
01:49and how physical they are, how physically in the radius they need to be.
01:53I'm going to rant about this, so let's just move on.
01:55Tonight, not only are we cooking something, we are cooking something with steak.
02:01Ashley, steak fan?
02:03100%.
02:03Got to have medium rare, though.
02:05Oh, you're medium rare?
02:06Yeah.
02:06Oh, I'm medium, and I come from a well-done family.
02:10Ah.
02:10Which again, could be a euphemism.
02:12My family are well, my mum wants the steak charred.
02:15Yeah, right.
02:16Michelle Churi, lover, is one of those mums that would send it back,
02:18and she'd, like, slap it on the table, and if it rocked the table,
02:22it was perfect for her.
02:23I used to be judgmental about that.
02:25Now I'm absolutely not, actually.
02:26I'm, like, whatever floats your boat, whatever makes Michelle happy.
02:29Yeah, that's right.
02:30Yeah.
02:31When I want something with steak, I make steak with Café de Paris fettuccine.
02:38This is a bit of, like, 80s, 90s throwback in, like, a spaghetti alfredo kind of a way,
02:45fettuccine alfredo.
02:47So I'm doing...
02:47Alfredo was, like, this parmesan-ish cream butter type thing that was very popular in,
02:55like, the 80s and 90s, and I just feel that I could probably bring it back.
03:00Like a carbonara?
03:01Is that what it is?
03:03No, it was, like, the cheats carbonara in some ways.
03:07Like, no eggs, but just cream.
03:08Yeah, OK, so easy.
03:10Yeah.
03:10Uh, cooking my steak, pasta about to go on, and I'm going to make a Café de Paris butter,
03:16which is one of my favourite things to have with steak, I have to say.
03:19Ashley, tell me about Ramona.
03:21Like, I want to get back to this community idea,
03:24because I do think it's so important to have a community.
03:28Ramona's hand-shaped pasta.
03:31Yeah.
03:31Pasta, pizza.
03:33We have a grill as well.
03:35We...
03:36It's all about touching things with our hands.
03:39Yeah, right.
03:40Really.
03:40We have minimal machines.
03:42Uh, if we do have machines, they're, like, Renaissance period machines.
03:48Oh, my gosh.
03:48Like, we have a torquio, which is connected to a wooden chair,
03:52and you hand-extrude certain pasta shapes through it,
03:56like biggily and gargati, which is similar to a rigatoni.
04:01Um, we use a Katara for all our spaghetti, which is a pasta guitar.
04:05Oh, that's like a little guitar thing.
04:06Like, it's got the strings, and you push the pasta through it.
04:08Yeah.
04:08That's so cool.
04:09So, yeah, we probably do about 15 kilos of that a week.
04:14Oh, that's awesome.
04:15I'm so Aussie, my mum had an apple slinky machine.
04:17That's all I had growing up.
04:19Yeah, yeah.
04:19You'd suction it to the table.
04:21Yeah, yeah, yeah.
04:21And then you'd put the apple in, and you'd crank it,
04:23and then you'd have the core stuck in there,
04:24and you'd leave it for mum to take out.
04:27That's our...
04:28That's me connecting.
04:29Yeah.
04:29Oh, yeah.
04:30Also, I hate to be rude, but they sound like medieval torture devices.
04:33You're like, we crank it, and they sit in this giant wooden chair,
04:36we strap them in, and then we get pasta.
04:38Yeah.
04:38Oh, wow, interesting.
04:39Why did you want to use those, like, obviously,
04:41it's not for labour-saving.
04:43In this day and age where you've got, you know,
04:45everybody is trying to reduce labour in kitchens,
04:48the costs are high, why did you want to go for, you know,
04:52I guess, pieces of equipment that are going to be a little bit harder to use?
04:55Mm.
04:55Probably because I'm a sucker for punishment, and...
04:59LAUGHTER
05:00I mostly do it, but at the same time, pasta is different that way.
05:05It has...
05:06You get minimal heat in the dough.
05:08So the actual texture of the pasta is a lot closer to old-school pasta sense...
05:17Right, yeah.
05:18..than what it is to how pasta is now, like, a little bit more modernised.
05:23So when you're hand-shaping and you're hand-rolling the pasta down,
05:29it's time and it's a little bit of passion,
05:31it's a bit of love that kind of goes into it.
05:33You're feeling the dough instead of just being like,
05:36oh, I'm knocking it to, like, four, speed four,
05:39and it's extruding out and I'm cutting it.
05:41Yeah.
05:42Like that scene in Ghost where they're making that clay pot.
05:44That's what I'm picturing.
05:45Every day.
05:46That is literally every single piece of pasta at Ashley's restaurant.
05:49Someone is behind ghosting me.
05:51I'm coming to Brisbane.
05:51That sounds so much fun.
05:53I should explain what I'm doing here.
05:54I'm making my café de peri butter.
05:56I've just put in some butter, obviously, some herbs,
06:00some chives and parsley.
06:02I've just mixed in some anchovies, capers, mustard,
06:07and now I'm putting in some curry powder,
06:10turmeric and smoked paprika.
06:11And that is it.
06:13This is a great butter for steak,
06:14but I'm actually going to use it not just for the steak
06:15but for the pasta as well.
06:17So I mix that all together.
06:18Delicious.
06:18I love that you're doing that, Ashley, because part of my spiel to people
06:24when I'm trying to implore them to do things by hand,
06:27to make things themselves rather than just buying it commercially,
06:30is that it's not just that it's going to be better.
06:32Sometimes it won't be, to be entirely honest,
06:34but what it will be is different on your own
06:36and it will have some character and personality to it.
06:39And, you know, so much of modern life is about standardising
06:43and making everything uniform and reducing everything to, you know, a number.
06:48How many pieces of pasta can we sell?
06:50But I just think if you can find these little parts in your life
06:53where you can put a bit of humanity and soul into it,
06:56it's a very useful thing.
06:59So here's my, here's my, what's that called again?
07:02Butter.
07:04I'm going to put a good whack of that into my pan.
07:07Yum.
07:08And maybe save some to put on top of the steak as well.
07:10We'll see how we go.
07:11And this pasta will just go in there.
07:13I'm going to put some cream in it as well,
07:14really trying to make it like a creamy, a nice creamy pasta.
07:18Can either of you answer this question for me?
07:19Is it true that if you want to test if your pasta's ready,
07:23you pull a piece out and you throw it against the splash back?
07:25And if it, if it, don't look at me like that.
07:27Ashley, if you want to leave now, I'm happy to.
07:30Okay.
07:30I'm happy to.
07:31No, we're here for different reasons.
07:33You can see my splash back at work.
07:34It's just full of pasta.
07:35Thank you, Adam.
07:36See?
07:37There we go.
07:37We listen and we don't judge.
07:40I'm sorry for mocking the question, Mitch.
07:42That was unfair of me.
07:44No, no, it's not.
07:45The best way for me, and actually this is a good point
07:48because people do this differently.
07:50Yes.
07:51Personally, I just read whatever's on the pack of the pasta
07:53and then cook it two minutes less.
07:54That's just, that's what I do.
07:55It tends to be okay.
07:56Tasting is also a good way to do it.
07:58Probably the best way to do it is just to have a little bit of a taste.
08:00But the reason why I think it's actually not that important how your pasta is cooked
08:06is because in this process here where I'm finishing it in the pan,
08:10it's going to cook a little bit more anyway.
08:12Yeah.
08:12And so what I'm trying to do is just work out how much more to cook it
08:15and how much more of this pasta water to add into it
08:18so that it is going to be right.
08:21You can see the great colour that we're getting from that café de Paris.
08:24Very yum.
08:24Butter already.
08:25And the important part, I think, with this process of mixing the pasta
08:28and the butter and everything together is knowing how far to go.
08:32Like, it's really watery in there and that's probably good at this point
08:35because if I cook it till it looks right, by the time I get it to the plate,
08:38it's not going to be right.
08:39Yeah.
08:40It smells great.
08:46Mitch, do you like to cook?
08:47I'm guessing you do.
08:49I do.
08:50I do.
08:50I grew up in a household that didn't really like to cook.
08:53Like, I was a lean cuisine kid.
08:55My mum loved that microwave.
08:57Wow.
08:57Like, if she was pushing it to its warranty.
09:00I think I'd get along well with your mum.
09:01I think you would.
09:02I like a microwave too.
09:03I'm good with it.
09:05Me too.
09:05Like, poached eggs in the morning?
09:06Microwaved.
09:07It was dinner, the lean cuisine.
09:08Mum loved the microwave.
09:10So I think I've grown up wanting to be a little more adventurous.
09:13I love to cook for people.
09:14If I'm cooking for myself, it'll be the mum influence
09:18and it'll be quick and easy, but if I've got friends coming over,
09:21that's when I'll whip out a recipe or I'll jump on TikTok here
09:25and I'll watch this, you know, the TikTok videos.
09:28Oh, really?
09:28You cook something from a TikTok video?
09:30Yeah, and I love it.
09:31That seems absurd to me.
09:33Yes, yes.
09:34It plays to my attention span.
09:35Okay.
09:36And it's like one minute.
09:37It's great because you can just leave it there on loop
09:39and it just plays on loop for 30, 40 minutes
09:41and I just jump in and out of it.
09:43In fairness, that doesn't sound bad, but my main criticism
09:46or my main issue with a lot of that kind of stuff
09:50is that essentially it's all the same.
09:55Like, everyone's cooking the same thing.
09:56Yes.
09:56And then it's like, oh, someone did a focaccia video,
09:58I got some hits, and then, oh,
09:59now I've got 500 different focaccia videos.
10:01Totally.
10:01And then every topping you could ever think of
10:03is then baked into the focaccia, so they have a different spin.
10:05Seen the Biscoff one?
10:06Oh, I've seen the Biscoff one.
10:08I'm on sourdough bread talk.
10:11I don't know how I ended up there.
10:12But it's just, it's these amazing chefs
10:15making different types of sourdough.
10:17And so, you know, if you're not going to,
10:19you want it to sound hollow.
10:20That's what I've learned from TikTok.
10:22Yeah, okay.
10:22Put it right up to you.
10:23Yeah, put it up to your ear, yeah.
10:24Like, it's a seashell.
10:26So this is my sort of semi-90s throwback Alfredo-y type thing.
10:33Going on one side, I'm going to put a steak on the other side,
10:35or at least a slice of steak on the other side.
10:37Because it is very 90s, right?
10:39Like, I grew up in the 90s, so to me this is very uncool.
10:43But for young people, they'll look in this and go,
10:44oh, it's 90s, it's kind of, you know.
10:46Nostalgic.
10:46It's retro.
10:47Yeah.
10:47I think it'll be a nice amount of retro.
10:50So then I'm going to slice my steak.
10:53Oh, that looks so good, Adam.
10:55Yes, I think we've done an okay job with that.
10:57And a little tip, because what you don't want, particularly in this context,
11:02is for, we've rested it nicely, so it shouldn't bleed too much.
11:06But I also just want to give it a little pat dry before it goes on there,
11:10because I also don't want it to bleed into the sauce, which could easily happen.
11:17Now I'm going to take a little bit more of my sauce to kind of moisten the top,
11:22because I want it to look really nice.
11:26A little bit of that on there.
11:28You know what?
11:29I was going to finish it with some lettuce, but I think...
11:32Parsley sprig?
11:33Yeah.
11:34Parsley sprig.
11:36Yeah.
11:36Potentially.
11:37But I think just a little bit of butter and a grind of pepper over everything.
11:46Cafe de Paris.
11:48Fettuccine.
11:49With a steak.
11:55I still feel bad that I left some room on the plate to put a green salad,
11:59and I was like, you know, I'm just going to fill that with butter.
12:00But, you know, if you've got to come this far, may as well see it through.
12:04Mmm.
12:04That is so good.
12:05This is so 90s.
12:06Let's just put on some television and put on a TV tray, and then it's just like...
12:09The aerobics.
12:10Yeah, Jane Fonda aerobics.
12:13Uh-huh.
12:14Perfect.
12:15The creaminess actually works if you just eat the pasta,
12:18but then it gets even better when you have a bit of the steak as well.
12:22When we return, Ashley and Mitch will start their steaks.
12:25MUSIC
12:36Welcome back to The Cook Up.
12:37Tonight, Ramona Trattoria's Ashley Kent and the Mitch Churi chat show's Mitch Churi
12:41are making something with steak.
12:42Mitch, what's your dish?
12:44Steak fruits, French dip roll.
12:45Oh, OK.
12:47And Ashley?
12:48Besteca Florentina with burro and lychee.
12:50I don't even know what that is.
12:52MUSIC
12:59Uh, so, anchovy butter.
13:02Yeah, so, um, pretty much just parsley, cornichons, anchovies, some capers.
13:09Nice.
13:10Uh, a little bit of, um, shallots.
13:13Lovely.
13:13As well.
13:14And then, um, we'll add in some brown butter.
13:16Wait, what?
13:17Brown butter?
13:18Yes.
13:19Oh, OK.
13:20That's, that is truly genius.
13:22So, you've got the, this sort of, the basic anchovy butter, which is slightly, I guess,
13:26similar to a cafe de barry butter, you know, with a few variations.
13:29But then putting brown butter into it, that's really cool.
13:32Yeah.
13:32Just to bring out the flavour of the anchovy a bit more, um, and kind of get caramelised
13:37taste to it.
13:38Yeah.
13:39Ashley, what is it about cooking that excites you?
13:43Well, does it excite you?
13:44I shouldn't, I shouldn't just like, lead into it by saying you must be excited about food.
13:48Maybe it doesn't.
13:48Maybe it does the opposite.
13:49Maybe it calms you down.
13:50Uh, it definitely does excite me.
13:52I think it's more of the hands.
13:54Yeah.
13:54For me, I like my hands always moving.
13:57I like touching food a lot.
14:00I feel a little bit more connected.
14:02Yeah.
14:02To the dish.
14:04But yeah, I think it's, it's more of a connection thing for me.
14:08For sure.
14:09Um, so what kind of steak are you using?
14:11I'm using porterhouse.
14:13Okay.
14:14Um.
14:14But you've got it on the bone.
14:15That's cool.
14:16Yeah.
14:16On the bone, retains a bit more moisture into it.
14:19Sure.
14:19Um, and it will basically hold its shape a bit better.
14:25And when I get to cut it, it will, instead of being a little bit grey-ish on the thing,
14:30it will hold a really nice colour.
14:32So, Ashley, how are we going to cook it?
14:33So, I'm going to start it off in the cast iron pan.
14:37And then I'm going to finish it off in the gosney.
14:40Nice.
14:42That becomes so popular, the, uh, the old, uh, home pizza ovens.
14:49Let, I'll quiz you about that when we, when we get out there.
14:52But, so, seasoning the steak just before it goes into the pan?
14:57Yeah.
14:57Okay.
14:58Yeah.
14:58Yeah, I season multiple periods over the time of cooking.
15:03Yeah.
15:03But I like to start, I don't like to pre-season and then start cooking.
15:08I like to season throughout the whole time.
15:10Yeah, right.
15:10And you season the top, not the contact side.
15:12When I turn it, I'll season the contact side.
15:16I don't want to burn the pepper and then go on to, like, burning the salt.
15:20I just, I just, I like chatting with people about this because everybody does it differently.
15:25Differently.
15:26Yeah.
15:26A hundred percent.
15:27Cool.
15:30All right, Mitch.
15:31Adam.
15:31The old French dip.
15:33Uh huh.
15:34Why are you making a French dip?
15:36Okay.
15:36So a French dip, uh, technically Mitch Chury is French.
15:39I am French.
15:39Oh, okay.
15:40Yeah.
15:40But this has nothing to do with my heritage.
15:42Okay.
15:42Uh, when I was 19, I moved to LA.
15:45Yeah.
15:45To study improv comedy and, uh, acting.
15:48Amazing.
15:48And, uh, you think, you know, 19, you're going to live with like-minded young comics.
15:53No, I lived with a, a 50 year old woman named Robin.
15:55Oh, okay.
15:56And when I landed in LA, she took me to a restaurant on Hollywood Boulevard called Frank and Musso's.
16:00Yeah, classic.
16:01It's an institution.
16:01It's a classic.
16:02And, uh, I didn't know what to get.
16:04She said, get the French dip.
16:05Uh, you dip it in an ajou.
16:07Yeah.
16:08It's very American.
16:09It feels American.
16:10It is.
16:10Like, did they invent the French dip?
16:12Or was it like a New York thing?
16:13I know it's like an American thing where you take a sandwich and dip it into soup, essentially.
16:18Yeah.
16:18Yeah, that's it.
16:18I think it's a way of masking the fact that, uh, Americans love to dry out their meat.
16:23Yeah.
16:23And you're going for this-
16:25This lovely, uh, sort of light thin, thin ribeye there?
16:28Yeah, exactly right.
16:29Cause you can't really butcher it.
16:30I mean, even if it's a little overdone, it's nice cause you've got that ajou so it can afford
16:33to be a little dry.
16:34Yeah, nice.
16:35Um, I'll get some pepper on it and then I'll chuck it in.
16:37Lovely.
16:37But, uh, I make this for, for friends when they come over because it looks and sounds
16:41really fancy.
16:42And you've got a good story about it too, you know?
16:43Yeah.
16:44This is the first thing I ate in Los Angeles.
16:45Yeah, exactly.
16:46Here we go.
16:47Oh, that's alright, we survived.
16:48Sorry, kitchen.
16:49Why did you want to make your own chat show?
16:52Mmm, good question.
16:54Uh, I've done it my whole life.
16:56Like, I'm a radio presenter.
16:58I started when I was 20 and have done it in my entire 20s.
17:01And, uh, I love talking to people.
17:04I love hearing stories behind the why.
17:06Yeah.
17:06I interview a lot of pop stars and a lot of actors and a lot of comics.
17:09And, uh, I just love to get to that root of why someone has chosen to fill a certain
17:14career in life.
17:15How do you feel on the other side?
17:16Cause like, now I'm kind of interviewing you.
17:18No, I don't like it.
17:19I feel the need to, every time there's a pause, I'm like, I'll fill it.
17:22I'll fill the void.
17:23And lucky on a cooking show, the crackle can fill the void.
17:26Yeah.
17:26There's sounds and sights.
17:27We cut to a close-up of a beautiful looking steak.
17:29Yes.
17:30Looking forward to the sandwich.
17:34Ashley.
17:35Ooh, this smells fantastic out here.
17:38You know what it is?
17:39It's a little bit of, like, rosemary aroma.
17:41Like, I smell steak and rosemary, which is a good aroma.
17:44100%.
17:45If you're cooking in one of these pizza ovens, but you're not cooking pizza, which you are
17:50not, how different is it from, say, cooking in an oven?
17:54And what do you have to think about?
17:56More so, you've got to think about the direct heat that you've got on top of it, especially
18:01from the gas.
18:02Um, so you have to constantly turn the steak a lot more.
18:06Um, personally, I prefer it this way cause it gets harder caramelization on the crust,
18:11um, versus in the oven you've got a little bit more fan-forced heat instead of direct heat.
18:17Yeah.
18:17And then, uh, a bit of a long rest and then we'll cut it up.
18:19Yep.
18:20Love it.
18:23Ooh, Mitch.
18:24Okay.
18:24Oh, great timing, Adam.
18:25Look at this.
18:26Look at that.
18:27So this is the au jus.
18:28Yes.
18:29The, uh, basically the dip.
18:31Yeah.
18:31Or the French dip.
18:32Correct.
18:32Yeah.
18:32It's the best part.
18:33I always make a little bit extra.
18:34Yeah.
18:35Because it, uh, it's what everyone loves.
18:37They love to dip it in.
18:38And, uh, it's what makes the sandwich French.
18:41Fancy.
18:42Uh, it's a little French onion soupy, is it not?
18:45Yes.
18:46Yeah, it is, it is.
18:47Okay.
18:47It's full of herbs.
18:48I mean, look, I've put some thyme in there that I've chopped.
18:50But I even had some parsley.
18:51Like, I just chuck it in and it kind of steeps in there.
18:54Yeah.
18:54It's like a savory tea.
18:55In a way, isn't it?
18:57Nice.
18:57And your chips are looking great.
18:58Yeah.
18:58I noticed that you did not use frozen chips.
19:00You blanched your own chips.
19:03You're frying them.
19:03They look wonderful.
19:04Yeah.
19:05Look how crispy they look.
19:06Yeah.
19:06I like them to go a little bit brown.
19:08And then you just, you just drain them.
19:10Let them cool.
19:10And they are perfect.
19:12And these are to go in the sandwich as well.
19:14Oh, what?
19:14Yeah.
19:15Well, you can put it on the side.
19:16No.
19:17No, this is the cook up.
19:18Right?
19:18Well, this is also Australia.
19:19Yeah, yeah.
19:20We put chips in sublaki's and all kinds of things.
19:23In everything.
19:24They call them French fries.
19:24They actually call them Australian fries.
19:25Because there is no country that loves a hot chip as much as we do.
19:28I agree.
19:28I'm with you.
19:29So, uh, I'll get that a bit hotter as well.
19:31Sure.
19:33Steak is going to be sliced.
19:34Sandwich is going to be buttered.
19:35Yeah.
19:35Oh, this is sounding really good.
19:37Mmm.
19:37After the break, it is time to taste this steak.
19:39And in the battle of air frying versus deep frying, which chips are tops?
19:42Let's find out.
19:54Welcome back to the cook up.
19:55If you want something with steak, you have come to the right place.
19:57Chef Ashley Kent and host Mitch Chury are finishing up their dishes.
20:01Mitch, nearly ready?
20:02I'm getting there, Adam.
20:02Lovely.
20:03And Ashley, this looks amazing.
20:08Hopefully.
20:10It's always the moment of truth when you get into it.
20:13But steak on the bone has become such a fixture in Australian restaurants now.
20:17And I'm glad.
20:19I'm glad as well.
20:20I feel like more cooking should be done on the bone.
20:22Yeah.
20:22Steak and fish.
20:23And more cooking should be shared.
20:26For sure.
20:30I have to say, when we have steak at home, I always share the steak as well.
20:34We don't have individual steaks.
20:36And I just think it allows you to have a better steak and a better kind of quality.
20:38Wow, this looks really good.
20:41The aroma of this butter that's had the burnt butter through it, that is a genius move.
20:52Yeah.
20:55Lovely.
20:56That looks so good.
20:59And it cost the bone for one lucky punter.
21:02Yeah.
21:03Only one.
21:04Wow.
21:05I felt bad about my butter before, but now I don't.
21:08Now I feel okay about it all.
21:09Maybe I'll put the whole bowl on it.
21:11I'm not sure yet.
21:12That looks amazing, Ashley.
21:14Amazing.
21:17Adam.
21:17Mitch.
21:17Adam.
21:18This looks amazing.
21:18Adam, look, we're building the sandwich, which is the most important part.
21:22It is.
21:22So I need to get some of these chippies.
21:23Oh yeah.
21:24Yeah, because like we said, they're not going on the side.
21:27They're going right here on top.
21:29Oh, I love this.
21:30Yeah, I know.
21:30And like that just looks so aesthetically pleasing, right?
21:33Yes, it does.
21:33It does.
21:34And if you want to, you can add like a bit of freshness.
21:36Like I, a bit of a rocket boy.
21:37Yeah.
21:38You can put a bit of rocket on there.
21:39Nice.
21:40Just to give it some green.
21:41But then that, tell me that's not the dream sandwich.
21:45There's my little trusty sauce.
21:47And then that gets dipped into the jus and off we go.
21:50So you serve it like that.
21:51And then this is my beautiful jus that is so salty and grimy.
21:55It's full of herbs.
21:56I love it so much.
21:57French dip steak frites roll and Tuscan inspired bistecca Fiorentina.
22:09So Mitch, how long is this dip?
22:11Is it like a tiramisu dip where it's only like a second or?
22:14Good question.
22:14It's like, you know when you put a milk arrowroot in a tea at Nan's house?
22:17Yeah.
22:17And it's like, it's like roulette.
22:19I'd say a good three, four seconds.
22:21Wow.
22:21You want that crusty bread to really soak it up.
22:23But the best part about it is you can just keep going in and in and in and again and
22:26keep dipping.
22:27It's delicious.
22:28The chips have retained amazing crunch, but actually the dip does a lot.
22:33And then like at the end of a bowl of ramen, you can just sip it like it's, you know.
22:36Yeah.
22:37I might.
22:37I might actually do that.
22:39Here we go.
22:40From the pro chef.
22:42Okay, Ashley.
22:42Got it.
22:43Sold.
22:43It's good, right?
22:44Let's try this burnt anchovy butter.
22:48That butter.
22:49It's so good.
22:50Yeah.
22:50Wow.
22:51The main event is kind of like the tanginess of the cornichons and the capers and things.
22:56Oh, it's so, so nice.
22:59So good.
23:00Okay.
23:01Now not everybody is as talented as yourself and makes their own chips from scratch.
23:07I'll take that.
23:08Quite a lot of us are frying chips that are frozen.
23:13So I've got some frozen chips here that I've just fried in some oil, and I've got some
23:18that are done in the air fryer.
23:19We're going to do a test.
23:20Oh.
23:21Like how close are we to parity between air frying, which is not really frying, it's
23:26just baking, and actually deep frying chips.
23:29This is good.
23:30This is turning the show into a competition show.
23:31Yeah.
23:32So those are my fried chips.
23:33How's the air fry going?
23:35Oh, meh.
23:36Two seconds.
23:37Do you air fry at home, Adam?
23:39Yeah, I've got an air fry.
23:40I love them.
23:40I think they're great.
23:42I really do.
23:43For certain things.
23:44Like I would not use it to replace frying.
23:47Yeah.
23:48I use it to reheat things that I've already cooked.
23:51Yeah.
23:51See, they look good.
23:52They look really crispy.
23:53They don't look too bad.
23:54My personal view is that we should treat hot chips like France treats bread.
23:59Everywhere?
24:00Well, we do like that.
24:02Like there's no country, I think, where you can get hot chips more, like not even America.
24:05And I say this very, very seriously.
24:07We love hot chips in this country.
24:09And you can get them so many places.
24:10Like we should almost, like always make something yourself for sure.
24:14But in the same way that a lot of French people aren't baking their own baguettes and things.
24:18They just pop down to the boulangerie and get themselves a baguette.
24:21We pop down to the chipperie and get some chips.
24:23Yeah.
24:25With chicken salt.
24:26Yes.
24:27Yeah.
24:27Always chicken salt.
24:28So this is air fried.
24:30Air fried.
24:30Okay.
24:32Oh.
24:33Not bad.
24:34Crispy, yeah?
24:35Mm-hmm.
24:36More caramelized.
24:37No, but that's not a bad chip.
24:38I'm not down on that.
24:40All right.
24:40Here we go.
24:42I know.
24:43I think we'll...
24:45It's...
24:46Yeah.
24:46Yeah.
24:47Yeah.
24:48And it tastes more like a fry.
24:50Whereas that's...
24:51It's probably got more of a baked potato flavour to it.
24:54Yeah.
24:54But the texture's good.
24:55Like it's crispy.
24:56Yeah.
24:57Like I...
24:58I'm not that down on it.
25:00And if you want a slightly less oily version of a chip,
25:04I will say it's not all that less oily.
25:07Mm-hmm.
25:07Because the chip itself contains oil from the original process.
25:12So, yeah.
25:13But, you know, I'd go for deep frying.
25:16But in terms of a lot of people who hate deep frying at home,
25:19if you've got the air fryer there, not against it.
25:21Yeah.
25:22Ashley, Mitch, thank you so much for joining me.
25:23This has been absolutely delicious.
25:24So much fun.
25:25Yeah, it's been great.
25:26When you want something with steak, make no mistake,
25:29make tonight's steak recipes.
25:30If you want more of The Cook Up and more delicious food ideas,
25:32follow SBS Food on Instagram, TikTok, Facebook and YouTube.
25:35We are everywhere.
25:36I'm Adam Lear.
25:37Thanks for watching The Cook Up.
25:40We are everywhere.
25:53I'm Adam Lear.
25:53Thanks for watching The Cook Up.
25:53I'm Adam Lear.
25:53I'm Adam Lear.
25:53I'm Adam Lear.
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