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The Cook Up with Adam Liaw Season 9 Episode 37
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00:22Hello, I'm Adam Liao and welcome to The Cook Up, the show where I've traded to cow for some magic
00:26beans and are now cooking those beans for dinner.
00:28Tonight we're making cinnamon doughnut biscuits, laogamma cheese biscuits and fig and cheddar biscuits.
00:33Let's meet our biscuits, I mean our guests.
00:35Helen Goh is a London-based chef, author and psychologist.
00:39A long-time collaborator with Yotam Ottolenghi, they co-authored the best-selling cookbook Sweet and Comfort and she's now
00:44releasing her debut solo book Baking and the Meaning of Life.
00:48Welcome Helen.
00:49Hi Adam, great to be here.
00:51From an at-home lockdown operation to a thriving bricks and mortar business, Tarts and On is not your average
00:57bakery.
00:57And with 20 years experience in world-class restaurants, co-founder Gareth Whitten is not your average pastry chef.
01:03Welcome Gareth.
01:04Well thank you Adam, good to be here.
01:05Great to have you.
01:06You've written a book too, Tarts and On, although it's a little strange to call it Anon and then to
01:09put your name right next to it.
01:11Yeah, the secret's safe with me.
01:14Tell me a bit about the book.
01:15Well, I mean it was something that we never really planned on doing.
01:18I've always thought of a book as a chronicling of a chef's career and this is sort of something that
01:23came about maybe one or two years into our business.
01:25So, to try and conceptualise an entire book filled with recipes that hadn't existed yet is a wonderful book and
01:36congratulations.
01:36Thank you so much, yeah.
01:38Helen, and congratulations on your book too.
01:40It's full of bangers.
01:41I haven't flipped through a book in a long time where I've just seen every single recipe and gone, oh
01:45wow, okay, great.
01:46That's so good to hear.
01:47What was the process like for writing it for you?
01:48The process was surprisingly joyous.
01:52I think I'd always felt that recipe development was always so arduous, you know, so many steps and this one
01:57I felt just kind of poured out of me.
01:59That's super cool.
02:01Pop the kettle on, tonight we are making quickie-pickies.
02:07Helen, you live in London.
02:08Mm-hmm.
02:09Gareth, you've worked at restaurants all over the world.
02:12What's biscuit culture like in England?
02:14Well, I think it's an interesting thing because I guess comparatively to Australia, it's something that we've inherited, the biscuit
02:22culture, like the Anzac biscuit.
02:24So, it all has its roots in British law, really.
02:29Also, in England, sorry, in Australia, you have these family packs.
02:33So, I feel like you kind of tear open and there's a bit of a scramble for people's favourite biscuits.
02:38It's in the way that in England, I feel like it's more sort of, you know, you buy one packet
02:43of chocolate bourbons or a packet of digestives, you know, you buy your favourite, whereas the family packs, for me,
02:50are really joyous because, you know, you're kind of finding who's favourites.
02:54It's more of a game for us here, you know.
02:56Yeah, there's real novelty to the Australian biscuit culture.
02:59We love biscuits here.
03:00Yeah.
03:01We do.
03:01Well, I'm going to be quick with my bickies and I love cinnamon doughnuts, so I'm making cinnamon doughnut bickies.
03:13I, you know, I don't probably eat as much in terms of biscuits as I would like because I don't
03:22have occasion to eat them.
03:24Oh, you need to.
03:24So many foods, particularly biscuits, are very kind of occasion-based and I think I've lost, I've lost the occasion
03:30from my, my last thoughts.
03:33It's actually really sad.
03:34Well, no, you need to get that back.
03:36Every moment is biscuit moment for me.
03:38That I can find.
03:38Every moment.
03:39Well, I remember as a, as a, as a kid, you know, people would come around, friends, and not like,
03:44hey, we're around.
03:45We're just like dropping by at all times during the day and there'd always be, you know, tender biscuits to
03:49come out or something.
03:50And I don't know, I just think people don't really drop around anymore.
03:53No.
03:54Is that true?
03:55No.
03:55Am I, am I imagining that?
03:57No, I think, I think you need to recapture something of that back in your life, Adam.
04:01When I'm recipe testing, which is in my kitchen at home.
04:05And then I've got my dining table close by.
04:08Every gap of my recipe testing, I'm having a biscuit.
04:11So, yeah.
04:11Okay.
04:12It could be six or even more in a day.
04:15So, I've just got two types of sugar whipping up there with some butter, some caster sugar and some duck
04:20brown sugar.
04:21I'm just mixing a little bit of vanilla into an egg that I'm going to add into that.
04:28I love cinnamon donuts.
04:30Like, I really, when I say that, people are like, oh, yeah, he likes cinnamon donuts.
04:34I don't like cinnamon donuts.
04:35I love cinnamon donuts.
04:36Gareth, you started out cooking more savoury food and then you've gone into pastry and, you know, achieved enormous success
04:45in that.
04:48What made you want to change?
04:50Well, my first ever job, I was on pastry and I loved it.
04:57But I think with working in pastry and restaurants in Australia, like, there's, it's a very different thing over here
05:05than it is, say, in Europe.
05:06And the culture around dessert, even, like, just all sweet consumption is very, very different to what it is overseas.
05:13Really?
05:13Yeah.
05:13In what way?
05:14I don't know what it is.
05:16It could be a health thing.
05:17It could be a temperature thing.
05:18Yeah.
05:19I just feel that Australia doesn't have the love for sweet food the same way that we do, say, overseas.
05:26Really?
05:26In the UK, I was blown away about how many more desserts we would sell in a dinner service than
05:33what we would in Australia.
05:34We need to change this.
05:35But most people would just share a dessert, you know, stick towards, steer towards the savouries more so.
05:41That probably led me to not being needed on the dessert section for much longer.
05:45So I was kind of, like, thrust back into the kitchen.
05:47And then I loved it, so I stayed there for ages.
05:49And it wasn't until I went overseas and started working in Europe that I kind of found myself working in
05:56pastry again.
05:57Yeah.
05:57Yeah.
05:57You know, one of the things I think is a bit strange in Australia is that we don't tend to
06:02draw any line between sweets and desserts.
06:04And this comes back to this kind of occasion.
06:06Yeah.
06:08Like, if it's a cake, it's like, it's a dessert.
06:10But I think in most of the countries in Europe, a cake is something that you would have in the
06:14afternoon rather than after a meal.
06:17Yes.
06:17I think we just kind of, I don't know.
06:19I do sometimes find it quite, like, not intimidating, quite foreboding eating a whole piece of cake after a meal.
06:26Yeah, right.
06:27Like a three-course meal.
06:28So maybe desserts are more refreshing, like if you have an ice cream or a sorbet.
06:32Yeah, but you've also got your puddings, don't you?
06:34Oh, yeah, the puddings.
06:34The puddings.
06:35So I think, like, there's just different, you know, different desserts for different purposes.
06:40Again, the sweet culture, you know, like the cakes, the pastries, things that are, you know, not necessarily on a
06:47plate.
06:47That's what's really starting to find its way into dining culture.
06:51And this is a bit of a rabbit hole that I've spent a lot of time down.
06:54I think there are so many factors that are changing the way Australians eat.
06:58And it's a case of just a constant evolution.
07:00A couple of days ago, I was walking down Bourke Street in Melbourne.
07:04And I stumbled upon this place that's just all Asian desserts.
07:08You know, the sago and the grass jelly.
07:11And it's kind of bubble tea, but actually, you know, bubble tea writ large.
07:15And it was amazing.
07:17I had to stop and get a couple, actually.
07:19Well, Helen, while you've been away, we are undergoing one of the great kind of bakery renaissances in Australian history.
07:25And Gareth is right at the forefront of that.
07:27It's really incredible.
07:28In the same way that the Australian cafe culture has kind of gone around the world, I think Australian bakery
07:33culture is now going.
07:34Your views, please.
07:36My views are that the lines between the restaurant world and that bakery world where it was like 10 for
07:45a dollar, like bun mi, like baguette.
07:49The meringue swan, the ninish tart and the restaurant world.
07:55And I think maybe this is a bit of a segue here, but Europe, there is such a distinguishing divide
08:01between bakers, patissiers and chefs.
08:04Like they do not cross over.
08:06But yeah, I feel that here in Australia, because we don't have that rich culture, like we're all just cast
08:11into the same sort of melting pot.
08:13But now I feel that starting to, as a lot of things have in Australian culture with the blank canvas
08:18we've got, start to carve out its own niche.
08:22Yeah, but they look like pieces of art.
08:24Indeed.
08:25There are some great bakeries, patisseries in Melbourne in particular, but also Sydney that are opening up.
08:32And these are, they've got like these guys who have trained in Michelin starred restaurants or hudded restaurants around the
08:38world at the forefront.
08:40And they're bringing this rich wealth of knowledge and expertise into something that, you know, the bakers are probably getting
08:48a little bit like, you know, it's just, you know, not take over their space here.
08:52But yeah, they're kind of fusing these things into something that's quite unique.
08:58And yeah, it almost is a little bit Australian itself.
09:02And I think we are creating that occasion that maybe we've lacked a little bit, you know, by reclaiming that
09:07bakery space.
09:08It's now like our coffee culture has gone boom, like this.
09:11And now it's like, well, what are you going to have with that?
09:13Yeah.
09:13It's not just eggs on toast anymore.
09:15It's like beautiful pastries.
09:16It means we're recreating the occasion for the biscuit, you know, fundamentally.
09:21I think it's just added joy.
09:23I mean, simple, you know, simple bakes and cakes and treats are always joyous.
09:29But just the delight of seeing the extra, you know, extra mild that someone's gone, whether it's the flavour or
09:35the presentation.
09:36I think it's amazing.
09:38Yeah.
09:38So I'll explain what I've done here because I've just made some cookies while you guys are chatting away.
09:42These are donut biscuits.
09:45Do they have a hole in them?
09:46No, they don't.
09:48So these are going to spread quite a lot.
09:50So I'll spread them out and I'll throw those.
09:52So you've got cinnamon in there.
09:54Cinnamon in the mix, but there's going to be some cinnamon going onto it as well.
09:58Right.
10:00I thought you'd go to Canada at the Tim Hortons, the coffee chain.
10:03They smell nice.
10:04Any biscuit smells nice.
10:06Of course it does.
10:06No, but who can resist a waft of cinnamon coming out of the oven?
10:10What you could do if you did want a hole is, well, there's still a little soft in the middle
10:14there, but you could just make a little cut in there.
10:19But then still, to me, that's still waste, you know?
10:22No.
10:22They're just mistakes.
10:23No one's wasting.
10:24I'll eat those little tiny cutouts.
10:26Well, it's not waste, but what it is is it cheapens the biscuit.
10:32I'll be like, why did you take a hole out of my biscuit?
10:34You know, if I was the purchaser.
10:35Because it looks good.
10:36I love it.
10:37Either way, I'm going to give both options here.
10:40And then while it's still warm and you can see that it's soft, I've just got a bit of extra
10:44cinnamon sugar.
10:45Oh, I've got my eye on that little cutout.
10:48Extra sugar, please.
10:49You know what?
10:50I take it back.
10:51What I would do is I would sell these and I'd give you the hole as a bonus.
10:54Yes.
10:54Because it would feel like a bonus, right, if you were getting the hole there.
10:57Or you can bag up all the holes in a bag and sell them.
11:00Oh, yeah.
11:01A bag of holes.
11:02This is a thing.
11:02Actually.
11:02Donut holes.
11:03I think we would.
11:04It's a thing.
11:05It's a thing.
11:05We're workshopping some really good ideas here.
11:07Yeah.
11:08So I'll throw those on a plate and once they cool down enough so that they don't bend anymore,
11:14they will be our cinnamon donut biscuits.
11:16Yum.
11:22Now I feel like I've missed a trick.
11:24With the hole, like I should have put, I don't know, like a macadamia and a chocolate chip
11:29in there or something so it really feels like a bonus.
11:31No, I love it like that.
11:32That is the bonus.
11:33The thing is, like, do you eat the hole first or the donut first?
11:36I feel like I'm going to go with the hole first.
11:39Too many questions.
11:41I just really like the taste of cinnamon, I think.
11:43Right.
11:43You know.
11:44Very good.
11:45And I'm glad we found the time to sit down, have a cup of tea and a biscuit.
11:48It's delicious.
11:49After the break, more quickie-bickies.
12:02Welcome back to The Cooker, where I've invited two brilliant bakers, Helen Goh and Gareth
12:06Witton, to make their best quickie-bickies.
12:09Gareth, what are you making?
12:10I'm making fig and cheddar biscuits.
12:12Amazing.
12:13And Helen, how about you?
12:13I'm making Lao Gan Ma cheese biscuits.
12:16Whoa!
12:25Lao Gan Ma biscuits.
12:27Yes.
12:28You have my attention.
12:29Oh, good.
12:30Well, you know, everybody loves a cheese biscuit, but I'm just wanting to give it a tiny bit
12:34more accent with the Lao Gan Ma.
12:36And everybody loves Lao Gan Ma, right?
12:38Yes.
12:38So I've got flour, cheese, parmesan, and I've got a tiny bit of sugar just to balance it,
12:43and some salt.
12:44And I'm just going to pulse to make it a little crumbly.
12:49I have this theory that sort of every generation of Western society adopts a different hot sauce.
12:58Oh, right.
12:59Yeah.
12:59So it was like, you know, in the 90s, everybody loved sweet chilli sauce, and in the 80s, before
13:04that, it was like Tabasco.
13:05And then the Sriracha moment.
13:07Yeah, then Sriracha, and now everyone's like, all about the Lao Gan Ma.
13:11Yeah, all about the chilli crisp.
13:12Yeah.
13:13So I've got it into a crumbly.
13:16The flour, the dry ingredients are in there, and now I want to just kind of pulse it until
13:21it's crumbly.
13:22You develop recipes together with Yotamata Lenghi.
13:25I do, yes.
13:26One of the highest-selling cookbook authors in the world, of which you are as well, because
13:30you're a co-author of those books.
13:31I am.
13:32How did that all start?
13:34Gosh, so long ago.
13:35I mean, I've been in London now 20 years.
13:37I started work for him in 2006.
13:40That was the year that I arrived in London.
13:43And just through collaborating on the cookbooks and working at the Tess kitchen, it's pretty
13:48fluid.
13:50But it's been a long time.
13:51I think you've skipped over a step there.
13:53It's like, you turn up to London and you're like, oh, I just started working with Yotamata
13:55Lenghi.
13:56I was living close by when I moved to London, and my husband suggested, oh, there's a cute
14:01little cafe down the road.
14:03You should go and have a look.
14:04So I went in and saw this sort of Aladdin's cave of, you know, salads and capes, and that
14:11afternoon I went back and wrote an email to him, and he responded within the hour.
14:18Wow.
14:18And I was literally talking to him on the street side.
14:22We were, the cafe was completely full.
14:25Yeah.
14:25So we had to sit on the roadside, and that was my interview, actually, the roadside interview.
14:30That was a Friday, and we got, we really hit it off.
14:34We found that we were kind of both on the same page with recipes and ideas.
14:37And he said, well, you can start on Monday, and that was, you know, 19 years ago.
14:42Amazing.
14:42Yeah.
14:43That smells fantastic, by the way.
14:44So you've got it into a dough, and then you're just adding the spring onions.
14:48The spring onions just give it a bit of a fresh, fresh little accent to it.
14:53Oh, incredible.
14:53And from there.
14:54That's come together so quickly.
14:56It's so quick.
14:57It's so quick.
14:58Yeah.
14:58And you're very good at helping me clean up.
15:00I will be your assistant.
15:02I'm actually a really messy, really messy cook.
15:04Really?
15:04Don't tell anyone, but I am.
15:06So once you have that, you're just going to roll it into a log, about 25 centimetres.
15:13Yeah.
15:13And kind of four centimetre diameter.
15:16What we're going to do for flavour and also for the look, we're going to roll it in sesame seeds.
15:23I love black and white sesame seeds.
15:25I just think they look really pretty together.
15:28I agree completely.
15:30Yes.
15:30I don't think I've ever tried black sesame seeds on their own.
15:33I find that black sesame seeds are really a bit tougher, which is why, not just for colour,
15:38but I like the black and white.
15:40I think if it's all black, it's a bit tough, you know?
15:43Yeah, okay.
15:44I just feel like they're a little bit more fibrous.
15:45That was kind of the question I was trying to get to with that.
15:48So then that just gets wrapped up in some glad wrap and put in the fridge to firm up a
15:52bit.
15:52Exactly.
15:53Amazing.
15:56Okey dokey.
15:57All right.
15:58What is happening here, Gareth?
15:59This is like a shortbread.
16:01Uh-huh.
16:01No sugar.
16:02This is super savoury.
16:05It's kind of inspired by Cheds.
16:09The biscuits.
16:10But I like to add the cheddar right at the last minute so you still kind of get these streaks
16:18of cheese throughout.
16:18So when you bake it, it kind of caramelises a little and you get the nice little, sometimes you get
16:23little oozy bits and they get super crispy and crunch in the edge.
16:27How do you come up with the idea for a fig and cheddar biscuit?
16:30Well, it's like that deconstruction-reconstruction.
16:34You have a cheese board where, you know, everything's out there in front of you and you're taking a slice
16:41of this.
16:41You've got your quince paste or fig paste that you then spread on top of the biscuit and the slice
16:47of the cheese and it's already assembled for you.
16:52Obviously, there's cheese board inspiration there, but in my mind, all I could think of was my favourite way to
16:58eat sort of cheese on toast as a kid.
17:00It was cheese on toast with strawberry jam spread on it.
17:03Oh, absolutely.
17:03I love that.
17:04That's why I was getting quite excited for this.
17:07It was like, oh, this is kind of a fancy version of that.
17:09So you just blended some figs there.
17:11So the fig jam itself, I like to keep a little bit of texture.
17:15Again, it's the same with the cheddar in the cheddar biscuits.
17:19Having a little piece of that fruit you can bite into, but all the pureed fig in here is obviously
17:26going to take on that sugar
17:27and then become almost like a pat de foie.
17:29It's going to stop a little before there so it's a bit more spreadable.
17:32Oh, fantastic.
17:33I mean, so I'm going to bring that up to temperature and once that does come to the boil,
17:36then I've got a little bit of pectin jaunt, some yellow pectin and some sugar.
17:42It's going to mix that together so it doesn't clump up and disperses nice and evenly through the mixture
17:47and then that's going to then allow the jam to sort of set up a little stiffer
17:52so it's not oozing and running off our biscuit later on.
17:55Yeah.
17:55And so what's happening with this guy?
17:57So here I've got a little bit of milk that I'm going to be bringing up to temperature
18:01and then I'm going to turn that into a cheddar custard.
18:04So I've got cheddar coming in from all angles.
18:07I've got the cheddar obviously in the biscuit.
18:10We're going to grate some cheddar over the top of it as well,
18:12but this is a really nice creamy cheese custard that we're going to pop over the top.
18:17I can't believe how good that smells.
18:18Like literally you just blended figs and put on some heat.
18:21That smells amazing.
18:22I don't know, it's enchanting, right?
18:24So this custard is a pretty straightforward creme patisserie.
18:29Obviously we've forgotten the sugar in this one.
18:31So once it comes up to the table, we're just going to temper our yolks slightly
18:35just so they don't scramble when we add them back to the pan.
18:38A sugar-free onglaze.
18:40Yeah.
18:40Yeah, great.
18:41And then back into the saucepan and keep on whisking as this one comes up.
18:46So a couple of things on the go here at once.
18:49I'll leave you to it, but this is getting very exciting for me.
18:54Helen.
18:55The moment unveiling.
18:57Okay, firmed a little bit in the fridge.
18:58Yeah.
18:58Oh, quite a lot actually.
18:59Like that's now, you know.
19:00Well, you can leave it in the fridge for up to two days.
19:03Okay.
19:04So you can do it after two hours or two days.
19:08Yeah.
19:08And now I'm just going to cut them into coins about a centimetre thick.
19:13Fabulous.
19:14So the Ottolenghi test kitchen.
19:16Yes.
19:16Is a notoriously fastidious one when it comes to removing variables in a recipe.
19:23And I've had conversations with Yotam about this and it's almost crazy to me,
19:28the level that you guys go to.
19:31Like when I write a recipe, I might put it on a lined baking tray.
19:33Yeah.
19:34But when you write a recipe, it's like the baking tray has to be this dimension.
19:38Oh, it's not quite so bad, but it's a bit like that.
19:42But I think, you know, it's almost sort of trial by committee.
19:46There's so many people there, everybody's giving their two bobs worth.
19:49So a lot of different ideas kind of swimming around.
19:52And we want to make a recipe foolproof.
19:54So you want to give as much detail as you can, but not overwhelm them.
19:58So finding that balance, as you know, right?
20:01Yes.
20:01You want to give, you want to be helpful, but you don't want to overwhelm people.
20:06Well, these look fantastic.
20:07So they get baked off in the oven and I will then eat them.
20:10You will.
20:14Gareth, our cheddar shortbreads.
20:16Yes.
20:17So they've come out of the oven and whilst they're still warm, I've cut them into these nice clean little
20:26rectangles.
20:26And then I've got this beautiful fig jam.
20:28I've loved how the pinkness of the skin.
20:31Well, that's the thing, I didn't realise this, you know, it's deepened in colour so much, almost like quince in
20:37some way.
20:37So it's changed colour in that kind of way.
20:40Really nice colour.
20:41And obviously with that acidity as well, you're getting a really good bit of sweet-sour balance underneath this, yeah,
20:47quite savoury cheesy biscuit.
20:49So then the cheese custard.
20:52Yes.
20:53So this one, we've allowed it to set in the fridge so it's quite firmed up.
20:56Yeah, that must be a challenge, you know, like a normal anglaise is going to, whoa, a normal anglaise.
21:06A little runny.
21:07I just started drooling a little bit.
21:09But like, you know, getting that texture right must be really important because obviously the cheese is going to harden
21:14up as well.
21:15You kind of.
21:16Having it nice and firm in the fridge is instrumental.
21:18But like when it does temper and it's already held its shape, the cornstarch that's in there is going to
21:24be, is going to allow it to sort of keep it in that, in, in, with its volume.
21:28So.
21:29Oh, amazing.
21:30When we return, I'll be making quick work of these quickie-bickies and it's time for a game of the
21:34cook-up's ultimate cream assortment.
21:36Save, swap, scrap.
21:50Welcome back to a night of quickie-bickies on the cook-up.
21:52Best-selling author Helen Goh and dessert master Gareth Whitton are whipping up some winners.
21:57Gareth, how's it looking?
21:58Almost there.
21:59Amazing.
22:00And Helen, these look fantastic.
22:02These are ready.
22:03Moment of truth.
22:04Yeah.
22:04They're going to be so savoury.
22:06They are very savoury.
22:07It's quite rich and just perfect for if you're having people for drinks.
22:12Cannot wait to try it.
22:15These look fantastic.
22:17It looks so sweet, but it is going to be quite savoury, I can tell, yeah.
22:24Fig and cheddar biscuits and Laogamma cheese biscuits.
22:35This actually does slightly resemble cheese and strawberry jam on toast, which I'm very into.
22:42It really does.
22:43Gosh, the flavours are amazing.
22:44Mm, mm.
22:45Also, the genius of her savoury creme patte.
22:49Mm.
22:49I love this.
22:50It's like a rich, just a richer bechamel, a rich cheese sauce.
22:54Mm.
22:55All right, Helen.
22:56Laogamma.
22:57Laogamma.
22:58The old godmother.
23:01She's a billionaire now.
23:04I'm sure she's a billionaire now.
23:06And good for her.
23:08There's a lot of people that would like this biscuit, can I say?
23:10It's quite addictive, isn't it?
23:12Mm, yep.
23:12Until you've eaten six and you think, oh, I wish I'd stopped it too.
23:16Speaking of sweet biscuits, we're going to play a game.
23:20Save, scrap, swap.
23:22Oh, yeah.
23:23Goody.
23:23So, in this pack, we have some other favourites.
23:28I think most people will recognise them.
23:30Helen, which would you save out of the orange cream, Monte Carlo,
23:36Delta cream, Kingston, or the shortbread cream?
23:38No-brainer, Monte Carlo.
23:40And Gerra, what would you save?
23:42I'm saving the Monte Carlos as well.
23:44It's a strong favourite.
23:45It's great.
23:46It's just texturally so good.
23:48Yeah.
23:48Absolutely.
23:49All right, I think I'm going to make things slightly more difficult.
23:52Scrapping, what would you scrap if you had to?
23:55Orange cream for me.
23:56It just tastes of detergent.
23:58Can I say that?
23:59Can I say that?
24:00You can say that.
24:01So, we'll get rid of those.
24:03And what would you like to put in its place?
24:06Melting Moment.
24:07The name says it all.
24:08Yeah.
24:09Okay.
24:09I think we're trying to come up here with the ultimate assortment.
24:12I love this.
24:13This is great.
24:15And, Gareth, what would you scrap?
24:19Well, I'm going to make controversial here.
24:21I'm going to get rid of the Delta.
24:22Yeah.
24:22That's this one.
24:24And what are we going to put in their place for the swap?
24:27Well, the Scotch finger.
24:29Yeah.
24:29I'm a big Scotch finger fan.
24:31Yeah.
24:31The Scotch finger is for sharing, right?
24:33We're going to lie those ones down there.
24:35Right.
24:36See, now, in my turn...
24:38Oh, yes.
24:39I don't really want to get rid of anything that's left,
24:41but luckily there's two compartments for the shortbread cream,
24:45so I'm just going to lose half the shortbread creams
24:47and replace those with Anzac biscuits.
24:49That is so diplomatic.
24:50I'm an...
24:51I'm just trying to be nice here.
24:54I'm just trying to make friends.
24:55I think we've improved the packet.
24:57Definitely.
24:58Yeah.
24:58Do you think Arnott's might listen to us?
25:01Give me a call.
25:03Hello, Garrett.
25:04Thank you so much for joining me.
25:05This has actually been really great.
25:06It's been fantastic.
25:07Thank you so much, Adam.
25:08Quick-picky pros, they're obviously fast to make.
25:11Quick-picky cons, they disappear far too quickly.
25:13Quick-picky advice, make every recipe twice.
25:17If you want more of The Cook Up and more delicious food ideas,
25:19follow SBS Food on Insta, TikTok, Facebook and YouTube.
25:22We're everywhere.
25:22I'm Adam Weah.
25:23Thanks for watching The Cook Up.
25:25More biscuits.
25:40We'll see you next time.
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