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The Cook Up with Adam Liaw Season 9 Episode 36
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00:06Hello, I'm Adam Lear. Welcome to The Cook-Up, an event held once every four years.
00:10On tonight's menu, Korean mixed vegetable fritters, chicken peanut satay bowls,
00:14and cheeky beef with polenta dumplings. Let's say hi to our guests.
00:17Some stats about my first guest. Two Olympics, five FIFA World Cups,
00:21138 caps for the Matildas. She's also a children's book author
00:24and a commissioner of the Australian Sports Commission.
00:27Welcome, Lydia Williams.
00:27Thank you for having me here.
00:29That's impressive.
00:30Some stats about my second guest. Two Olympics, three FIFA World Cups,
00:33115 caps for the Matildas, now a commentator, consultant,
00:36and deputy chair of the Professional Footballers Australia.
00:39Welcome, Elyse Callen-Might.
00:40Hi, Adam. Thanks for having me.
00:41Oh, my God. Between the three of us, we nearly have 300 Matildas caps.
00:46Very close.
00:48Lydia, what's the most memorable game of your career?
00:51Look, it has to be my last game when I got to retire
00:54and I played in front of a packed stadium of 70,000 people
00:58and got to be there with my family and friends who have been there from the start
01:01and also with my teammates and just celebrating being Matilda, being a woman
01:06and, you know, being First Nations with Yvonne Goulogon-Crawley coming out as well.
01:11So, yeah, it was pretty insane.
01:13Incredible.
01:14Elyse, how about you?
01:15Most memorable match?
01:16Oh, has to be the miracle of Montpellier.
01:18Okay.
01:20Named appropriately.
01:21I think if a match has a name, it's a memorable one, you know?
01:24Take us back to the 2019 World Cup knockout game against Brazil.
01:28Tilly's a losing 2-0 at halftime.
01:32Disastrous.
01:33Everyone's in bits at halftime, but I knew that the team had belief in themselves.
01:37Lids was in that game.
01:38We knew we were going to win that game.
01:39And we turned it around within one half and ended up winning 3-2,
01:42stayed in the World Cup.
01:43Give me goosebumps just recounting it.
01:45Ugh.
01:46Tonight's meals are designed for a highlights reel
01:47because we are making dinner saves.
01:53Lydia, are you much of a dinner planner?
01:55Do you, like, plan your meals out when you're going shopping,
01:57that kind of thing, or is it just, like, bung it all together?
01:59I plan, like, the advanced stuff of, like, the staples of, like, you know,
02:03bread, milk, eggs, cheese, of course.
02:07But then it's always, you know, got to get at least three to four
02:11different types of protein.
02:12Then it's whatever vegetables adds into that.
02:15So, semi-planned, I guess.
02:17Yeah, I think that's a good level of planning.
02:19You're getting, I guess, your nutrition set,
02:22and then the exact recipes kind of work their way out from there.
02:24Yeah, basically that.
02:25At least, does that sound familiar, or is it?
02:29I am very unstructured at the moment.
02:31So, I've lived the whole life having to be so structured.
02:33So, I'm loving not having to care at the moment.
02:37Thankfully, my partner loves cooking, and he's really good at it.
02:39Our post-sporting life must be a whole new level of freedom.
02:42Yeah, I guess so.
02:43Well, my dinner save tonight is Korean mixed vegetable fritters.
02:50This is a save because for my Korean mixed vegetable fritters,
02:55I'm using Korean pancake mix.
02:57It is surprising how common something like that is.
03:02Like, you know, you can make Korean pancakes very, very simply from basically flour and water,
03:08maybe a bit of fish sauce in there.
03:09But the pancake mix kind of like just idiot-proofs the whole thing.
03:14And quite a few Korean chefs have told me that that's what they use in restaurants.
03:18You know, a lot of the mixes for things like Korean fried chicken and pancake mix
03:23are just literally, you know, so ubiquitous that it's in every Korean pantry.
03:27So, I figure if it's good enough for the Korean families, it's good enough for me.
03:31So, I've just got a mixture of vegetables here.
03:33I've got some zucchini that I'm just roughly slicing up,
03:37some carrot, onion, that kind of thing, some garlic chives,
03:40and then this is, well, they call it sesame leaf, but it's not actually a sesame leaf.
03:44It's kind of a Korean pril leaf.
03:46If you haven't tried it before, just have a whiff of it.
03:48It's got kind of like a, I don't know, tell me what you'd describe that as.
03:51Oh, my God, what is that?
03:53It's like, it's almost coriander-esque.
03:58Yeah.
03:58What is that meant to smell like?
03:59I like that.
04:00I mean, it's very hard to describe smells.
04:04That's why I'm not a very good, like, wine person.
04:06I'm just like, oh, I like what I like.
04:08So, that's just what it is.
04:09Grapes.
04:12All right.
04:13I'm just going to mix some water into my pancake mix.
04:21And then I'll throw in my vegetables.
04:27In with my vegetables, I'm probably going to put a bit more batter in, actually.
04:32I'll put some garlic chives in, too.
04:34Great color.
04:35All right.
04:41All right.
04:43What role, and this is an open question, what role did sport play in your life when
04:48you were growing up?
04:49Let's take a timeline here.
04:50Let's say the age of eight.
04:53What did sport look like for you, Lydia?
04:55Oh, it was my parents who were wanting me to just get out of the house and encouraging
05:01me to be active on weekends.
05:03And basically, they get a Lydia-free day.
05:07Really.
05:09But is it like, at least, if you're going, if you've got training on, let's say you're
05:14eight years old, you're training, I don't know, how many times a week do you train when
05:16you're eight?
05:17Twice.
05:18Yeah.
05:18Max, yeah.
05:19Are your parents like, you've got to go to training, you're like, oh, no, I don't want
05:21to go.
05:22No, it was whatever I could do.
05:23I'd want to train every night.
05:24Yeah, right.
05:24And then maybe it was a different sport.
05:25I think at that age, you've just got to play everything.
05:28So at one point, like, this is a pretty common thing that I hear amongst a lot of sports
05:33people.
05:33It takes them sort of a while to work out where they're working best.
05:38Like, what is the process of ending up in a particular sport?
05:43Is it just wherever you get the most support?
05:44Is it, you know, what you like the best?
05:46Is it what you're most physically suited to?
05:48Is it where you show the most attitude?
05:49Like, what is it?
05:50I think it's, like, administration.
05:52So I think it's actually the quality of coaches that you have.
05:55Yeah.
05:56I know I wanted to quit because I just was finding it quite difficult being, like, a
06:01female goalkeeper, especially when that wasn't a thing.
06:04Yeah, right.
06:05It was nobody wanted to be a goalkeeper.
06:07But I ended up going to, like, an identification camp and the goalkeeper coach there was a former
06:13Socceroos coach.
06:15And he told my mum to the side, whatever you do, don't let her quit.
06:18So my mum and dad, they never let me quit, even when I found it really hard.
06:22They were just like, you know, have a day off.
06:24We'll come back to it.
06:25But it really is the coach and administration, like, identification of, like, this kid is
06:29really talented.
06:31Let's nurture them through that.
06:33Yeah.
06:33It'd have to be the support and the facilities as one part.
06:36And then for me personally, it was just what I loved to play.
06:38So it was an obvious one that in my free time I'd go and kick a soccer ball.
06:42So I just wanted to play that sport.
06:44Unfortunately, you can't play it 12 months of the year when you're a kid.
06:47But you end up just falling into where you belong as a young player.
06:51I have to say, there's something slightly terrifying about almost the sliding doors way that you
06:57describe your careers.
06:59Like, you've both had these incredibly wonderful storied careers.
07:03But you just sort of wonder, like, if a parent hadn't supported you in some way at some point
07:08or if a coach had, you know, been too harsh on you that you decided, I don't like this
07:12sport anymore because of one person.
07:14Like, it can change your entire life.
07:16And that's terrifying to me.
07:18Can I say that?
07:18Like, I think there's so much kind of, as a parent, you just wonder, am I making all
07:25the right decisions?
07:25Am I doing the right thing?
07:26Am I screwing up my children irreparably for the rest of time?
07:30And from what you're saying, it sounds like I could easily be screwing them up for the
07:33rest of time.
07:34Could well be.
07:35Yep.
07:36Oh, great to know.
07:37Great to know.
07:37At least you know, you know.
07:39So I'm just putting my batter in here.
07:41And these are going to be sort of fairly free form.
07:43But as they cook, the vegetables break down a little bit more and they'll become kind
07:48of like pancakes or fritters, you know.
07:51All right.
07:51So we're going to try the herb.
07:53But while that's frying, I just want to make like a sauce for them.
07:56They're not always served with a sauce, but I just, you know, I just think it's nice.
08:01Very, very simple.
08:01Just some rice vinegar.
08:05Soy sauce.
08:07Chili powder.
08:11Or chili flakes, really.
08:13And a bit of sesame seed.
08:18That's it.
08:19That's it.
08:21Flip these over now.
08:33I'll just keep cooking them a little bit more.
08:41Do you have any regrets in your career, Elise?
08:44Oh, big question.
08:45Gosh.
08:47Snuck that one in on you.
08:49Maybe a big one, being born too early.
08:51I'd love to have been born 15 years later.
08:55I think it would have been so amazing to experience, I don't know, I guess more of a professional
09:00pathway as a female.
09:01But then I would have missed out on the opportunity to grow the pathway.
09:03So, yeah.
09:05So I have an undefined answer for that one.
09:07Sorry.
09:08I just put a little bit of sesame oil on there, just for, I guess the aroma really, more than
09:14anything.
09:15And I think these are just about good to go.
09:17But how did you know that you liked cooking or wanted to be in this industry?
09:23I ask the questions around here.
09:25No.
09:26Honestly, it's just, I think wherever I found myself, it was always a thing.
09:32Like it was always, if I was, you know, I used to be a lawyer.
09:35And so when I was a lawyer, I'd go to bed every night reading cookbooks.
09:39And then, you know, I moved to Japan.
09:40I was working over there as a lawyer.
09:42And then I'd invite people around to my house and teach a cooking class to, you know, my
09:46friends back there.
09:48And so it was just always this thing that was just around me all the time.
09:52So I'm just, I feel very lucky to be able to do kind of what I do on a professional
09:57basis.
09:59Don't exactly represent my country, but, you know, I have a good time.
10:04Korean mixed vegetable fritters or pancakes.
10:11I just like the fact that you can use this.
10:13If you've got some, even some flour, you don't have to have the actual batter mix there.
10:19You've just got some flour there.
10:20You've got a couple of off cuts of vegetables sitting around and you're crispy.
10:23You can make something like this.
10:24It's so good.
10:26I can't get over how simple it is, but it has so much flavor.
10:29Yeah, this is perfect.
10:31When we return, Elise and Lydia will share their dinner saves.
10:44Welcome back to The Cook-Up.
10:46Football favorites Lydia Williams and Elise Callen-Knight are making some epic dinner saves.
10:50I'm talking recipes that use up what's ready in your fridge, freezer or pantry.
10:53Elise, what is your dinner save?
10:55I've got some cheeky beef with polenta dumplings over here.
10:58Sounds cheeky.
11:00Lydia, what about you?
11:01I'm going to make some chicken satay bowls.
11:03Nice.
11:12Lydia, there is a huge amount of love in Australia for satay chicken.
11:16Oh, 100%.
11:17And it is also, in my opinion, just a very Australian thing.
11:22Because the way that Australian satay chicken is more like a stir fry or a braise or something,
11:27very different from satays you might get in Singapore, Malaysia, Thailand, those kind of places.
11:30Yeah, I think the peanut butter really makes it, honestly.
11:34That's what I think.
11:35So, what are you doing here?
11:37This is just a marinade, a quick dry one, and just got some curry powder and diced up some chicken
11:42and some salt.
11:42That's basically it.
11:43Lovely.
11:44What's the satay sauce?
11:46Oh, satay sauce, obviously.
11:48It's got some garlic.
11:49Uh-huh.
11:49Got some hoisin, which, I mean, add to your heart's content, really.
11:56And then some lovely peanut butter.
11:58I am a smooth peanut butter lover.
12:01I tend to agree.
12:03I think particularly for satay sauce, oh, in life generally, I think it should be smooth.
12:10But if you want additional chunks in your satay sauce, you add the peanuts in later, in my opinion.
12:15So, just some sweet chilli.
12:17I kind of really dig sweet chilli, so I'm going to add quite a bit.
12:21And some soy.
12:25And I think it's just rice vinegar.
12:26Easy.
12:28What is the worst thing about being a professional sports person?
12:34Just, I think, the life things that you've missed out on.
12:37Like, I miss out on so many birthdays and parties and, I guess, things that my friend's got to do.
12:44But, you know what, that's a sacrifice you're willing to make.
12:47Like, you get to travel the world and everything, but I feel like you do miss out on a little
12:51bit of life experience of maybe being home.
12:53Yeah, right.
12:54And, you know, I didn't really have time to do an extra job on the side, so I had to
12:58learn how to do financial planning whilst, you know, travelling the world.
13:02I truly never thought about it like that.
13:04Thank you for the interesting side.
13:05This is looking great.
13:06Yeah, thank you.
13:09Elise, this smells lovely.
13:11Yeah, it's caught me right in the best-smelling park.
13:14Onions, garlic and meat browning off in a pan.
13:16Yeah, and we'll throw some herbs in, get some rosemary, some thyme.
13:20Lovely.
13:20I was picking this off, but I can't be bothered anymore, so just put it in.
13:24It's all going to cook together.
13:25Don't worry about it.
13:25Exactly.
13:26So this is some wine left from last night, hopefully, fitting the mould, so we can start to heat that
13:33up, cook off the alcohol, get some more liquid in the stock in there.
13:39You can get some heat, bring it up to the boil.
13:42So this is essentially, it's a beef cheek stew to which you're going to add some polenta dumplings a bit
13:48later.
13:48Yeah, yeah.
13:49So we're just making a slow-cooked beef, essentially, now.
13:52Nice.
13:52With all my secret ingredients, tomato paste.
13:54Lovely.
13:55Throw that in there.
13:56Maybe you don't make some mess like I did.
13:58Yeah, no worries.
14:01Some Worcestershire.
14:02Everyone struggles to say that, don't they?
14:04I'll stumble over the line.
14:05I can say it before, I just can't spell it.
14:07Secret ingredients, some brown sugar.
14:09Oh, nice.
14:10Yes.
14:10So it'll sweeten it up.
14:12Lovely.
14:12So then we can bring...
14:15So I asked Lydia what the worst thing about being a professional sportswoman is, and I'm going to ask you
14:21the same question.
14:22Well, like, we know the good parts of it, or we think we do anyway.
14:25There's the glory, the camaraderie, all the...
14:27Like, what's the worst thing about it?
14:30Look, there's a lot of terrible parts, to be honest.
14:33Really?
14:33Like, everyone only sees the good stuff on the main stage, but it takes a lot of discipline, a lot
14:37of hard work.
14:38The sacrifices you make, not just you personally, but your family, your loved ones.
14:42I guess there is, like, a huge amount of sacrifice that has to go into it.
14:47Again, as you say, not just from yourself, but everybody around you, you know?
14:50And I'm not just talking, like, parents driving you to training or whatever, but just your partner, you know, you're
14:55away from home for so much.
14:56You kind of, like, you have to make decisions based around this career rather than, you know, if somebody wants
15:03to change their job, then it's kind of like, oh, you know, I should try something.
15:07And there's no real timeline on it, but if you want to play for a different club or whatever, it's
15:10like, guess what?
15:12We're moving to Sweden, you know?
15:13Exactly. Like, the drastic changes you have to go through.
15:16I lived in Europe for about eight years, and the amount of times that I bought new cutlery was ridiculous.
15:21That's the one thing I wanted to do when I moved home.
15:22I was like, I just want one set of cutlery, and I want to buy really good cutlery.
15:26What I asked about, the worst thing I think is, I didn't expect cutlery to be the top of the
15:30list, but, you know, as you explained, it makes a lot of sense.
15:33So, this now, parsnips and carrots and everything in there, goes in the oven for a while, we'll come back
15:38and we'll throw the dumplings in a bit later.
15:40Exactly.
15:43Okay, Lydia, onions frying, chicken marinade, satay sauce, ready to go.
15:48I think it's time to add the chicken.
15:49Nice.
15:51Get that all browned off.
15:53Amazing.
15:58Do you watch football now?
16:01I do.
16:02I have become a little bit of an avid fan of just watching it and judging.
16:08Yeah, right.
16:09Yeah, I've definitely become a little bit of a couch analyst.
16:13So, how different is the game, when you watch it, to say, when I watch it?
16:18Because everyone's, you know, an armchair expert, and everyone sees games like, oh, they should be doing this, like, they
16:24should put her forward, or they should, you know, they should play a different structure, they should do all of
16:27those things.
16:28I have no idea what I'm talking about.
16:30As much as I would love to pretend that I did, and I often do, I have no idea what
16:34I'm talking about when I talk about that kind of stuff.
16:35But you obviously do.
16:36Does it have, like, does it hit different the more you know about the sport?
16:41Yeah, I think so.
16:42And I think also, you know, I'll always watch whatever league and games that, you know, the Tildes girls or
16:48my old club mates have been in.
16:50Yeah.
16:50And because I have, I know them, I have, you know, personal relationships with them, it makes me probably a
16:56little bit more judgmental, but then also open to, like, oh, I know why.
17:01Like, you know, give them the benefit of the doubt for maybe that moment or what it might be.
17:05Right, okay.
17:05So, it is a little bit of both where I can be quite judgmental.
17:09More in terms of tactics versus in players.
17:11Sure, sure, sure.
17:14So, I think this is looking pretty good.
17:16I reckon we can add some of the satay now.
17:18Sure.
17:19I'll let you do that.
17:20Okay.
17:21I'll let you just...
17:21Pour that all in.
17:24Okay.
17:26So, hopefully this makes it nice and sticky and perfectly peanut buttery and ready to go.
17:33Yeah, as soon as the heat hits it, it's going to loosen up a lot there.
17:36So, this is going to be lovely and sticky, I think.
17:38Perfect.
17:43Lease.
17:43All right.
17:44Polenta dumplings.
17:45Yes.
17:45I like this.
17:47Key ingredient.
17:48Where's the inspiration for this from?
17:50Actually, I had to think about this.
17:52I was like, why on earth did I start making polenta dumplings?
17:55I played and lived in Germany and I ended up not liking potato.
17:59Oh.
18:00Because they overdo potato.
18:01I was sick of seeing potato.
18:03Wow.
18:03I was like, what else can I eat with a casserole?
18:05I was like, oh.
18:06Started to get on the Google search and then came up with these little gems.
18:11Amazing.
18:11And I guess it's a good one to have in your back pocket because you can have polenta and
18:18flour in your house at all times.
18:20They're non-perishable.
18:20So, anything that you can make, like potatoes, a lot of people have potatoes in their pantry
18:25at all times, but then they're going to start sprouting, turn green, whatever.
18:29But if you've got polenta in your pantry, you're pretty good to go.
18:33Exactly.
18:34And that's the whole theme of the recipe, isn't it?
18:37Oh, and you've got the parmesan in there.
18:38That's good.
18:39I don't think this spoon's going to work anymore.
18:41So, these are quite dry when you make them.
18:42Yeah, right.
18:43So, you've got to get a little bit dirty.
18:44And you're going to cook them in your stew.
18:48Yeah.
18:48So, you can see that doesn't look like a proper dough, but it'll work.
18:52Trust me.
18:53So, this is...
18:54Whoa.
18:54Look how that smells wonderful.
18:56So, this is a couple of hours already under its belt and then those dumplings are going
19:00to get rolled and actually just dropped in there.
19:02Mm-hmm.
19:03Exactly.
19:03So, we can drop them straight in.
19:05Oh, very cool.
19:06Not fully submerged because it'll actually brown up.
19:09Oh, right.
19:10Nice.
19:10And this is cool.
19:11I like this as a recipe because, you know, sometimes it's...
19:14I mean, I eat a lot of rice, so I've always got rice on the go.
19:18But if you didn't want to go to the effort of making potatoes, because potatoes can sometimes
19:20be a pain, you know, to make mashed potato to go with something like this.
19:25Great workaround.
19:26Yeah.
19:26And it's one pot.
19:28Love it.
19:28After the break, I'm going to savour these dinner saves.
19:30And if you've got a dinner miss on your hands, I'll show you how to savour it.
19:44Welcome back to a night of dinner saves on the cook-up.
19:47Sporting superstars Lydia Williams and Elyse Kellan-Knight are almost ready with their recipes.
19:51Elyse, how's it looking?
19:52Yes, chef.
19:53You just wanted to say that, didn't you?
19:55She just wanted to say, yes, chef.
19:56Yes, chef.
19:58But we're up to plating now.
20:00Yeah, this looks fantastic.
20:01I'm going to have a bit of the cool cucumber.
20:05Yes.
20:06And yeah, I'm just going to garnish with...
20:08Here we go.
20:08The soapiness of...
20:10It's not soapy.
20:11Unless you've got the thing, you know?
20:13Yeah, I know.
20:14And then definitely some...
20:15Ah, this is where the crunch comes in.
20:16Yeah, definitely the peanuts.
20:17Love it.
20:18Go around and depending on your spice level, I reckon a little bit.
20:22Even just for colour, it's worth putting a couple of slices in.
20:24Yes.
20:24There we go.
20:25This looks great looking.
20:25Perfect.
20:28Elyse, this looks elite.
20:30Looks amazing.
20:31It really does.
20:32I really hope it tastes as good as what it looks.
20:35You'll tell me, won't you?
20:36Yeah.
20:37Honestly, I have no doubt.
20:39Cheeky beef with polenta dumplings and chicken peanut satay bowls.
20:50I'm very much looking forward to trying this.
20:53Mmm.
20:54That's good.
20:56Yum.
20:56Oh, perfect quick meal.
20:58Mmm.
21:00Love the cucumber with it.
21:01Never would have thought to put that.
21:02Yeah.
21:03Just a bit of freshness.
21:04Add to it.
21:06The hoisin's an interesting one for me.
21:07I think this is inspired.
21:10It's delicious.
21:11I'd really like that with you.
21:14All right, okay, go.
21:15All right, Elyse.
21:18That's lovely.
21:20I love the texture of beef cheek, like how it has that gelatinousness to it.
21:24But the thing is, like, the dumpling, the bottom part of it has soaked up so much of the liquid.
21:30So it's got that really lovely flavour that's gone into the dumpling.
21:34And then the top part is like a, I don't know, almost like a crust on it, which is really,
21:38really nice.
21:38Mmm.
21:39Yep.
21:40That's why I've fallen in love with it.
21:43Mmm.
21:44You can see why.
21:46So all these recipes have gone really well.
21:47But that's not always the case in the kitchen.
21:49Sometimes we stuff things up.
21:51And so we have to try and fix them.
21:53So I'm going to show you how to fix some pretty common problems, I think.
21:58Oh, no.
21:58Look what's happened to my pork belly.
22:00I've burnt the top.
22:01Because this happens all the time.
22:02You know how, like, I don't know, if you ever make crispy pork belly or pork crackling,
22:07you have the hot heat of the grill on the top, and then you forget about it for two seconds
22:11because somebody makes a noise or something, and you end up with that burnt top.
22:14But it's super easy.
22:15In fact, to be honest, I do this deliberately.
22:19Like, that is going to be delicious crackling.
22:20You can even hear how nice that is there.
22:23You just, like, work your way around.
22:25But I honestly, I do it deliberately.
22:27I'll deliberately burn it so that I know that it's going to be crackling all over.
22:30And that is a perfectly valid way to make pork crackling.
22:34So, if, for example, Elise, you had your stew and it was too salty, for example,
22:42salt is a really, really tough one.
22:44So, what you could do is take some lemon juice and give it a bit of citrus
22:48because sometimes that citrus can just trick you
22:54because salt, the way that we taste salt is actually an ion channel rather than a taste bud.
22:58You can actually trick the balance of salt in a meal with a bit of something acidic.
23:03So, there's some vinegar, some lemon juice, something like that.
23:06If you taste a meal, if that stew, for example, wasn't tasty enough,
23:10you're like, oh, I just need something.
23:11Often, it's just going to need a bit of salt with it.
23:13If salt doesn't do the trick, a bit of fish sauce
23:16or something that has savouriness or amami in it,
23:18like you can mix some Vegemite through there,
23:20and you might go, oh, that's a bit weird, but it will actually fix it.
23:23You'll go, oh, that's what it was missing.
23:26Or, sometimes, it might just need a pinch of sugar
23:28because we often forget to add sweetness,
23:31but we want to balance taste and stew like that.
23:33If something's not quite right,
23:35you can try literally any of these three things.
23:37Let's try and bring it back.
23:38Great tips.
23:39A couple of tips of how to save something if it goes wrong in the kitchen,
23:42which it always does.
23:43Lydia, Elise, thank you so much for joining me.
23:45This has been a huge amount of fun.
23:46Thank you so much. I've had a blast.
23:48Yeah, thanks, Adam. Learned heaps.
23:50Tonight, our goal was simple,
23:51to share three dinner saves guaranteed to become your new dinner faves.
23:55We'll just wait here for the trophy presentation.
23:57If you want more of The Cook-Up and more delicious food ideas,
23:59follow SBS Food on Instagram, TikTok, Facebook and YouTube.
24:02I'm Adam Liao. Thank you for watching The Cook-Up.
24:14I'm Adam Liao. Thank you.
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