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00:00MUSIC
00:21Hello, I'm Adam Lear, and welcome to The Cook Up,
00:23an event held once every four years.
00:25On tonight's menu, Korean mixed vegetable fritters,
00:27chicken peanut satay bowls and cheeky beef with polenta dumplings.
00:31Let's say hi to our guests.
00:32Some stats about my first guest.
00:34Two Olympics, five FIFA World Cups, 138 caps for the Matildas.
00:38She's also a children's book author
00:40and a commissioner of the Australian Sports Commission.
00:43Welcome, Lydia Williams.
00:44Thank you for having me here.
00:45That's impressive.
00:46Some stats about my second guest.
00:48Two Olympics, three FIFA World Cups, 115 caps for the Matildas,
00:51now a commentator, consultant and deputy chair
00:53of the Professional Footballers Australia.
00:56Welcome, Elyse Cowan Knight.
00:57Hi, Adam.
00:58Thanks for having me.
00:59Between the three of us, we nearly are 300 Matildas caps.
01:03Very close.
01:05Lydia, what's the most memorable game of your career?
01:09Look, it has to be my last game when I got to retire
01:12and I played in front of a packed stadium of 70,000 people
01:16and got to be there with my family and friends
01:18who have been there from the start and also my teammates
01:21and just celebrating being Matilda, being a woman and, you know,
01:25being First Nations with Yvonne Goulagon Crawley coming out as well.
01:29Amazing.
01:30So, yeah, it was pretty insane.
01:32Incredible.
01:33Elyse, how about you?
01:33Most memorable match?
01:34Ooh, has to be the miracle of Montpellier.
01:37Okay.
01:39Named appropriately.
01:40I think if a match has a name, it's a memorable one, you know?
01:42Take us back to the 2019 World Cup knockout game against Brazil.
01:48Tillys are losing 2-0 at halftime.
01:51Disastrous.
01:52Everyone's in bits at halftime,
01:54but I knew that the team had belief in themselves.
01:57Lids is in that game.
01:58We knew we were going to win that game.
01:59And we turned it around within one half
02:01and ended up winning 3-2 state in the World Cup.
02:03Yeah.
02:03You're giving me goosebumps just for counting.
02:05Ugh.
02:06Tonight's meals are designed for a highlights reel
02:08because we are making dinner saves.
02:13Lydia, are you much of a dinner planner?
02:16Do you, like, plan your meals out when you're going shopping
02:18and that kind of thing, or is it just, like, bung it all together?
02:20I plan, like, the advanced stuff of, like, the staples of, like,
02:24you know, bread, milk, eggs, cheese, of course.
02:27Yeah.
02:28But then it's always, you know, got to get at least three
02:31to four different types of protein.
02:33Then it's whatever vegetables adds into that.
02:37So, semi-planned, I guess you're trying to say?
02:39Yeah, I think that's a good level of planning.
02:40Yeah.
02:41You're getting, I guess, your nutrition set
02:43and then the exact recipes kind of work their way out from there.
02:46Yeah, basically that.
02:47Elise, does that sound familiar or do you have an opposite?
02:49No.
02:51I am very unstructured at the moment.
02:53So, I've lived the whole life having to be so structured.
02:56So, I am loving not having to care at the moment.
02:59Thankfully, my partner loves cooking and he's really good at it.
03:02Wow.
03:02Post-sporting life must be a whole new level of freedom.
03:05Yeah, I guess so.
03:06Well, my dinner saves tonight is Korean mixed vegetable fritters.
03:13This is a save because for my Korean mixed vegetable fritters, I'm using Korean pancake mix.
03:20It is surprising how common something like that is.
03:26It's like, you know, you can make Korean pancakes very, very simply from basically flour and water, maybe a bit
03:32of fish sauce in there.
03:33But, the pancake mix kind of like, just idiot proofs the whole thing.
03:38I love that.
03:39Quite a few Korean chefs have told me that that's what they use in restaurants.
03:43You know, a lot of the mixes for things like Korean fried chicken and pancake mix are just literally, you
03:50know, so ubiquitous that it's in every Korean pantry.
03:53So, I figure if it's good enough for the Korean families, it's good enough for me.
03:56Hmm.
03:57So, I've just got a mixture of vegetables here.
03:59I've got some zucchini that I'm just roughly slicing up, some carrot, onion, that kind of thing.
04:04Some garlic chives.
04:06And then this, this is, well, they call it sesame leaf, but it's not actually a sesame leaf.
04:11It's kind of a Korean prill leaf.
04:12If you haven't tried it before, just have a whiff of it.
04:14It's got kind of like a, I don't know.
04:16Tell me what you describe that as.
04:17Oh my God.
04:18What is that?
04:19It's like, it's almost coriander-esque.
04:24Yeah.
04:25What is that meant to smell like?
04:26I like that.
04:27I mean, I think it's very hard to describe smells.
04:31That's why I'm not a very good, like, wine person.
04:33I'm saying, oh, I like what I like.
04:35So, that's just what it is.
04:37Grapes.
04:39All right.
04:40I'm just going to mix some water into my pancake mix.
04:49And then I'll throw in my vegetables.
04:55In with my vegetables, I'm probably going to put a bit more batter in actually.
05:00I'll put some garlic chives in too.
05:02Great colour.
05:12What role, and this is an open question.
05:15What role did sport play in your life when you were growing up?
05:18Let's take a timeline here.
05:19Let's say the age of eight.
05:22What did sport look like for you, Lydia?
05:24Oh, it was my parents who were wanting me to just get out of the house
05:29and encouraging me to be active on weekends.
05:34And basically, they'd get a Lydia-free day.
05:37Really.
05:39But is it like, at least if you're going, if you've got training on,
05:43let's say you're eight years old, you're training, I don't know,
05:46how many times a week do you train when you're eight?
05:48Twice.
05:48Yeah.
05:49Max, yeah.
05:49Are your parents, like, you've got to go to training,
05:51you're like, oh, no, I don't want to go.
05:53No, it was whatever I could do.
05:54I'd want to train every night.
05:55Yeah, right.
05:55And then maybe it was a different sport.
05:56I think at that age, you've just got to play everything.
05:59So at one point, like, this is a pretty common thing that I hear
06:03amongst a lot of sports people.
06:04It takes them sort of a while to work out where they're working best.
06:10Like, what is the process of ending up in a particular sport?
06:15Is it just wherever you get the most support?
06:17Is it, you know, what you like the best?
06:19Is it what you're most physically suited to?
06:20Is it where you show the most attitude?
06:22Like, what is it?
06:22I think it's, like, administration.
06:24So I think it's actually the quality of coaches that you have.
06:28Yeah, right.
06:28I know I wanted to quit because I just was finding it quite difficult
06:33being, like, a female goalkeeper, especially when that wasn't a thing.
06:37Yeah, right, okay.
06:38It was nobody wanted to be a goalkeeper.
06:39But I ended up going to, like, an identification camp,
06:43and the goalkeeper coach there was the former Socceroos coach.
06:48Hmm.
06:48And he told my mum to the side, whatever you do, don't let her quit.
06:52So my mum and dad, they never let me quit,
06:55even when I found it really hard.
06:56They were just like, you know, have a day off, we'll come back to it.
06:59But it really is the coach and administration, like, identification of, like,
07:03this kid is really talented.
07:05Let's nurture them through that.
07:07Yeah.
07:08It'd have to be the support and the facilities as one part.
07:11And then for me personally, it was just what I loved to play.
07:13So it was an obvious one that in my free time I'd go and kick a soccer ball.
07:17So I just wanted to play that sport.
07:19Unfortunately, you can't play it 12 months of the year when you're a kid.
07:22But you end up just falling into where you belong as a young player.
07:26I have to say, there's something slightly terrifying about almost
07:30the sliding doors way that you describe your careers.
07:35Like, you've both had these incredibly wonderful storied careers,
07:39but you just sort of wonder, like,
07:41if a parent hadn't supported you in some way at some point,
07:45or if a coach had, you know, been too harsh on you that you decided,
07:48I don't like this sport anymore because of one person.
07:51Like, it can change your entire life.
07:53And that's terrifying to me.
07:55Can I say that?
07:55Like, I think there's so much kind of, as a parent,
08:00you just wonder, am I making all the right decisions?
08:02Am I doing the right thing?
08:03Am I screwing up my children irreparably for the rest of time?
08:07And from what you're saying,
08:09it sounds like I could easily be screwing them up for the rest of the time.
08:12Could well be.
08:13Yep.
08:14Oh, great to know.
08:15Great to know.
08:15At least you know, you know.
08:17So I'm just putting my batter in here,
08:19and these are going to be sort of fairly free form,
08:22but as they cook,
08:23the vegetables break down a little bit more
08:25and they'll become kind of like pancakes or fritters, you know.
08:29All right.
08:30So we're going to try the herb.
08:31But while that's frying,
08:32I just want to make like a sauce for them.
08:35They're not always served with a sauce,
08:36but I just, you know, I just think it's nice.
08:40Very, very simple.
08:40Just some rice vinegar.
08:44Soy sauce.
08:46Chilli powder.
08:50Well, chilli flakes really.
08:53And a bit of sesame seed.
08:57That's it.
08:58That's it.
09:00Flip these over now.
09:14I'll just keep cooking them a little bit more.
09:22Do you have any regrets in your career, Elise?
09:25Oof.
09:25Big question.
09:26Oh, my gosh.
09:27Um, yeah.
09:28Snuck that one in on you.
09:29Oh, maybe a big one being born too early.
09:33I'd love to have been born.
09:34Wow.
09:3515 years later.
09:37I think it would have been.
09:38Right.
09:38So amazing to experience.
09:40I don't know.
09:40I guess more of a professional pathway for as a female,
09:43but then I would have missed out on the opportunity to grow the pathway.
09:46So, yeah.
09:47So I have an undefined answer for that one.
09:49Sorry.
09:50I just put a little bit of sesame oil on there just for,
09:55I guess the aroma really more than anything.
09:57And I think these are just about good to go.
10:00How did you know that you liked cooking?
10:03Or wanted to be in this industry?
10:06Hey, I ask the questions around here.
10:09Honestly, it's just, um, I think where every year I found myself,
10:14it was always a thing.
10:15Like, it was always, if I was, you know, I used to be a lawyer.
10:19And so when I was a lawyer, I'd go to bed every night reading cookbooks.
10:22And then, you know, I moved to Japan.
10:24I was working over there as a lawyer.
10:26And then I'd invite people around to my house and teach a cooking class to,
10:29you know, my friends back there.
10:32And so it was just always this thing that was just around me all the time.
10:36So I'm just, I feel very lucky to be able to do kind of what I do on a professional
10:42basis.
10:44Don't exactly represent my country, but you know, I have a good time.
10:49Korean mixed vegetable fritters or pancakes.
10:57I just like the fact that you can use this.
10:59If you've got some, even some flour, you don't have to have the actual batter mix there.
11:04You've just got some flour there.
11:06You've got a couple of off cuts of vegetables sitting around in your crispy.
11:09You can make something like this.
11:10It's so good.
11:11Yeah.
11:12I can't get over how simple it is, but it has so much flavour.
11:15Yeah, this is perfect.
11:17When we return, Elise and Lydia will share their dinner saves.
11:31Welcome back to The Cook Up.
11:33Football favourites Lydia Williams and Elise Callan-Knight
11:35are making some epic dinner saves.
11:37I'm talking recipes that use up what's ready in your fridge freezer or pantry.
11:41Elise, what is your dinner save?
11:42I've got some cheeky beef with polenta dumplings over here.
11:46Sounds cheeky.
11:48Lydia, what about you?
11:49I'm going to make some chicken satay bowls.
11:51Nice.
12:00Lydia, there is a huge amount of love in Australia for satay chicken.
12:04Oh, 100%.
12:06And it is also, in my opinion, just a very Australian thing.
12:11Because the way that Australian satay chicken is more like a stir fry or a braise or something,
12:16very different from satays you might get in Singapore, Malaysia, Thailand, those kind of places.
12:20Yeah, I think the peanut butter really makes it, honestly.
12:23That's what I think.
12:25So what are you doing here?
12:26This is just a marinade, a quick dry one, and just got some curry powder and diced up some chicken
12:32and some salt.
12:32So that's basically it.
12:33Lovely.
12:34What's the satay sauce?
12:36Well, satay sauce, obviously.
12:38It's got some garlic, got some hoisin, which, I mean, add to your heart's content, really.
12:46And then some lovely peanut butter.
12:49I am a smooth peanut butter lover.
12:52I tend to agree.
12:54I think, particularly for satay sauce, in life generally, I think it should be smooth.
13:01But if you want additional chunks in your satay sauce, you add the peanuts in later, in my opinion.
13:07Yes.
13:07So just some sweet chilli.
13:09I kind of really dig sweet chilli, so I'm going to add quite a bit.
13:13And some soy.
13:17And I think it's just rice vinegar.
13:19Easy.
13:19Amazing.
13:20What is the worst thing about being a professional sports person?
13:27Just, I think, the life things that you've missed out on.
13:30Like, I miss out on so many birthdays and parties and, I guess, things that my friends got to do.
13:36Mm.
13:37But, you know what, that's a sacrifice you're willing to make.
13:40Yeah.
13:40Like, you get to travel the world and everything, but I feel like you do miss out on a little
13:44bit of life experience of maybe at being home.
13:47Yeah, right.
13:47And, you know, I didn't really have time to do an extra job on the side, so I had to
13:52learn how to do financial planning whilst, you know, travelling the world.
13:56I never, I truly never thought about it like that.
13:58Thank you for the interesting insight.
13:59This is looking great.
14:01Yeah, thank you.
14:03Elise, this smells lovely.
14:05Yeah, you've caught me right in the best smelling part.
14:08And let's make it even.
14:09Onions, garlic and meat browning off in a pan.
14:11Yeah.
14:11And we'll throw some herbs in, get some rosemary, some thyme.
14:14Lovely.
14:15Wow.
14:15I was picking this off, but I can't be bothered anymore.
14:17So, just put it in.
14:19Yeah.
14:19It's all going to cook together.
14:20Don't worry about it.
14:20Exactly.
14:22So, this is some wine left over from last night, hopefully, fitting the mould.
14:27So, we can start to heat that up, cook off the alcohol, get some more liquid in the stock in
14:33there.
14:34You can get some heat, bring it up to the boil.
14:38So, this is essentially, it's a beef cheek stew to which you're going to add some polenta dumplings a bit
14:44later on.
14:45Yeah.
14:45Yeah.
14:45Okay.
14:45So, we're just making a slow cooked beef essentially now.
14:48Nice.
14:49With all my secret ingredients.
14:50Tomato paste.
14:51Lovely.
14:52Throw that in there.
14:53Maybe don't make some mess like I did.
14:55Yeah, no worries.
14:57Some more sesta shia.
14:59Everyone struggles to say that, don't they?
15:00But I'll stumble over the line.
15:02I can say it before, I just can't spell it.
15:05Secret ingredients, some brown sugar.
15:06Oh, nice.
15:07Yes.
15:08So, that'll sweeten it up.
15:09Lovely.
15:10So, then we can bring...
15:13So, I asked Lydia.
15:14Yeah?
15:14What the worst thing about being a professional sportswoman is.
15:18And I'm going to ask you the same question.
15:20Well, like, we know the good parts, well, we think we do anyway.
15:23There's the glory, the camaraderie, all the, like, what's the worst thing about it?
15:28Um, look, there's some, there's a lot of terrible parts, to be honest.
15:31Really?
15:31Like, everyone only sees the good stuff on the main stage, but it takes a lot of discipline,
15:35a lot of hard work, the sacrifices you make.
15:39Not just you personally, but your family, your loved ones.
15:41And I guess there is, like, a huge amount of sacrifice that has to go into it.
15:46Again, as you say, not just from yourself, but everybody around you, you know?
15:49And I'm not just talking like parents driving you to training or whatever, but just your
15:53partner, the, you know, you're away from home for so much, you kind of like, you have to
15:58make decisions based around this career rather than, you know, if somebody, if somebody wants
16:03to change their job, then it's kind of like, oh, you know, I should try something.
16:07And there's no real timeline on it.
16:08But if you want to play for a different club or whatever, it's like, guess what?
16:12We're moving to Sweden, you know?
16:14Exactly.
16:14Like the drastic changes you have to go through.
16:16I lived in Europe for about eight years.
16:18Yeah.
16:19And the amount of times that I bought new cutlery was ridiculous.
16:22That's the one thing I wanted to do when I moved home.
16:23I was like, I just want one set of cutlery and I want to buy really good cutlery.
16:27Well, I asked about the worst thing I think is, I didn't expect cutlery to be the top
16:31of the list, but you know, as you explain it, it makes a lot of sense.
16:34So this now parsnips and carrots and everything in there goes in the oven for a while.
16:39We'll come back and we'll throw the dumplings in a bit later.
16:42Exactly.
16:45OK, Lydia, onions frying, chicken marinade, satay sauce, ready to go.
16:50I think it's time to add the chicken.
16:51Nice.
16:53Get that all browned off.
16:56Amazing.
17:01Do you watch football now?
17:04I do.
17:05I have become a little bit of an avid fan of just watching it and judging now.
17:11Yeah, right.
17:13Yeah, I've definitely become a little bit of a couch analyst.
17:16So how different is the game when you watch it to say, when I watch it?
17:22Because everyone's, you know, an armchair expert and everyone sees games like,
17:26oh, they should be doing this.
17:27Like they should put her forward or they should, you know,
17:30they should play a different structure.
17:31They should do all of those things.
17:33I have no idea what I'm talking about.
17:34As much as I would love to pretend that I did and I often do,
17:37I have no idea what I'm talking about when I talk about that kind of stuff.
17:40But you obviously do.
17:41Does it have, like, does it hit different the more you know about the sport?
17:46Yeah, I think so.
17:47And I think also, you know, I'll always watch whatever league and games that,
17:52you know, the Tildas girls or my old club mates have been in.
17:56Yeah.
17:56And because I have, I know them, I have, you know, personal relationships with them,
18:01it makes me probably a little bit more judgmental, but then also open to like,
18:06oh, I know why.
18:07Like, you know, give them the benefit of the doubt for maybe that moment
18:10or what it might be.
18:11Yeah, right. Okay.
18:12So it is a little bit of both where I can be quite judgmental.
18:15More in terms of tactics versus in players.
18:18Sure, sure, sure.
18:20So I think this is looking pretty good.
18:23All right.
18:23Erica, we can add some of the satay now.
18:25Sure.
18:26I'll let you do that.
18:27Okay.
18:27I'll let you just...
18:28Pour that all in.
18:31Okay.
18:33So hopefully this makes it nice and sticky and perfectly,
18:38peanut buttery and ready to go.
18:41Yeah.
18:41As soon as the heat hits it, it's going to loosen up a lot there.
18:43So this is going to be lovely and sticky, I think.
18:45Perfect.
18:51Lease.
18:51All right.
18:52Good.
18:52Polenta dumplings.
18:53Yes.
18:53I like this.
18:55Key ingredient.
18:56Where's the inspiration for this from?
18:58Actually, I had to think about this.
19:00I was like, why on earth did I start making polenta dumplings?
19:04I played and lived in Germany and I ended up not liking potato.
19:08Oh.
19:09Because they overdo potato.
19:10Okay.
19:10I was sick of seeing potato.
19:11Wow.
19:12I was like, what else can I eat with a casserole?
19:14And I was like, oh.
19:15I started to get on the Google search and then came up with these little gems.
19:20Amazing.
19:21And I guess it's a good one to have in your back pocket because you can have polenta and
19:27flour in your house at all times.
19:29They're non-perishable.
19:30So anything that you can make, like potatoes, a lot of people have potatoes in their pantry
19:35at all times, but then they're going to start sprouting, turn green, whatever.
19:39But if you've got polenta in your pantry, you're pretty good to go.
19:44Exactly.
19:45And that's the whole theme of the recipe, isn't it?
19:47Oh, and you've got the parmesan in there.
19:49That's good.
19:50I don't think this spoon's going to work anymore.
19:52So these are quite dry when you make them.
19:53Yeah, right.
19:54So you've got to get a little bit dirty.
19:55And you're going to cook them in your stew.
19:59Yeah.
19:59So you can see that doesn't look like a proper dough, but it'll work.
20:03Trust me.
20:04So this is...
20:05Oh, okay.
20:06That smells wonderful.
20:08So this is a couple of hours already under its belt.
20:11And then those dumplings are going to get rolled and actually just dropped in there.
20:15Exactly.
20:15So we can drop them straight in.
20:17Oh, very cool.
20:19Not fully submerged because it'll actually brown up.
20:21Oh, right.
20:22Nice.
20:23This is cool.
20:23I like this as a recipe because, you know, sometimes it's...
20:27I mean, admittedly, I eat a lot of rice, so I've always got rice on the go.
20:30But if you didn't want to go to the effort of making potatoes,
20:32because potatoes can sometimes be a pain, you know,
20:35to make mashed potato to go with something like this,
20:38great workaround.
20:39Yeah, and it's one pot.
20:41Love it.
20:42After the break, I'm going to savour these dinner saves
20:44and if you've got a dinner miss on your hands,
20:46I'll show you how to savour it.
20:58Welcome back to a night of dinner saves on the cook-up.
21:01Sporting superstars Lydia Williams and Elise Kellan Knight
21:03are almost ready with their recipes.
21:05Elise, how's it looking?
21:06Yes, chef.
21:08You just wanted to say that, didn't you?
21:09She just wanted to say, yes, chef.
21:11Yes, chef.
21:13But we're up to plating now.
21:14Yeah, this looks fantastic.
21:16I'm going to have a bit of the cool cucumber.
21:20Yes.
21:21And yeah, I'm just going to garnish with, here we go,
21:24the soapiness of...
21:25It's not soapy, unless you've got the thing, you know.
21:28Yeah, I know.
21:30And then definitely some...
21:31Ah, this is where the crunch comes in.
21:32Yep, definitely the peanuts.
21:33Love it.
21:33Go around and depending on your spice level,
21:37I reckon a little bit.
21:37Even just for colour it's worth putting a couple of slices in.
21:40Yes, there we go.
21:41This looks great Lydia.
21:41Perfect.
21:45Elise, this looks elite.
21:47It looks amazing.
21:48It really does.
21:48I really hope it tastes as good as what it looks.
21:51You'll tell me, won't you?
21:53Yeah.
21:53Honestly, I have no doubt.
21:55Cheeky beef with polenta dumplings
21:57and chicken peanut satay bowls.
22:08I'm very much looking forward to trying this.
22:11Mmm.
22:12That's good.
22:13Yum.
22:14Oh, perfect.
22:15Quick meal.
22:16Mmm.
22:17Love the cucumber with it.
22:19Never would thought to have put that.
22:20Yeah.
22:21Just a bit of freshness.
22:22Add to it.
22:24The hoisin's an interesting one for me.
22:25I think this is inspired.
22:28It's delicious.
22:29Really?
22:30I really like that Lydia.
22:32Okay, good.
22:33Alright Elise.
22:37That's lovely.
22:39I love the texture of beef cheek,
22:40like how it has that gelatinousness to it.
22:43But the thing is like, the dumpling,
22:47the bottom part of it has soaked up so much of the liquid,
22:50so it's got that really lovely flavour that's gone into the dumpling
22:53and then the top part is like a, I don't know,
22:56almost like a crust on it, which is really, really nice.
22:58Mmm.
22:59Yep.
23:00Well done.
23:01That's why I've fallen in love with it.
23:03Mmm.
23:04You can see why.
23:06So all these recipes have gone really well,
23:08but that's not always the case in the kitchen.
23:09Sometimes we stuff things up and so we have to try and fix them.
23:13So I'm going to show you how to fix some pretty common problems,
23:17I think.
23:18Oh no, look what's happened to my pork belly.
23:21I've burnt the top because this happens all the time.
23:23You know how like, I don't know,
23:25if you ever make crispy pork belly or pork crackling,
23:28you have the hot heat of the grill on the top
23:31and then you forget about it for two seconds
23:33because somebody makes a noise or something
23:34and you end up with that burnt top.
23:36It's super easy.
23:37In fact, to be honest, I do this deliberately.
23:40Like that is going to be delicious crackling.
23:42You can even hear how nice that is there.
23:45You just like work your way around.
23:47But I honestly, I do it deliberately.
23:49I'll deliberately burn it so that I know
23:51that it's going to be crackling all over
23:53and that is a perfectly valid way to make pork crackling.
23:57So if, for example, Elise, you had your stew
24:01and it was too salty, for example.
24:05Salt is a really, really tough one.
24:07So what you could do is take some lemon juice
24:10and give it a bit of citrus
24:11because sometimes that citrus can just trick you
24:18because salt, the way that we taste salt
24:19is actually an ion channel rather than a taste bud.
24:22You can actually trick the balance of salt in a meal
24:25with a bit of something acidic.
24:27So some vinegar, some lemon juice, something like that.
24:31If you taste a meal, if that stew, for example, wasn't tasty enough,
24:34you're like, oh, I just need something.
24:35Often it's just going to need a bit of salt with it.
24:38If salt doesn't do the trick, a bit of fish sauce
24:41or something that has savouriness or umami in it.
24:43Like you can mix some Vegemite through there
24:45and you might go, oh, that's a bit weird, but it will actually fix it.
24:48You'll go, oh, that's what it was missing.
24:51Or sometimes it might just need a pinch of sugar
24:53because we often forget to add sweetness,
24:57but we want to balance taste and stew like that.
24:59And if something's not quite right,
25:00you can try literally any of these three things.
25:03Let's try and bring it back.
25:04Great tips.
25:05Couple of tips of how to save something
25:07if it goes wrong in the kitchen, which it always does.
25:09Lydia, Elise, thank you so much for joining me.
25:11This has been a huge amount of fun.
25:12Thank you so much. I've had a blast.
25:14Yeah, thanks, Adam. Learned heaps.
25:16Tonight our goal was simple,
25:17to share three dinner saves guaranteed to become your new dinner phase.
25:21We'll just wait here for the trophy presentation.
25:23If you want more of The Cook Up and more delicious food ideas,
25:26follow SBS Food on Instagram, TikTok, Facebook and YouTube.
25:29I'm Adam Liao. Thank you for watching The Cook Up.
25:48I'll see you next week.
25:48You're welcome.
25:48I'm Adam Liao.
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