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00:00MUSIC
00:22Hello, I'm Adam Liao and welcome to The Cook Up,
00:24my 900-episode-long Alone Australia audition tape.
00:27On tonight's menu, bruschetta salata,
00:30hot honey halloumi flatbread,
00:31and tomato shiso and pepperberry tart.
00:33Let's say hi to our guests.
00:36Brooke Blurton is the co-host of the First Things First podcast,
00:39where she and Maddie Mills share personal yarns
00:41through a First Nations lens.
00:43She's also an author.
00:44Her young adult debut, A Good Kind of Trouble, is out now.
00:47Welcome back, Brooke.
00:48Thanks for having me.
00:49Great to have you back.
00:50Oscar Solomon is the award-winning development chef
00:52at the Apollo Group.
00:53He's worked in some of Brisbane and Sydney's best restaurants
00:56and says that he lives and breathes food.
00:58Tonight he's going to cook some.
01:00Welcome, Oscar.
01:01Thank you for having me.
01:02Do you live and breathe food?
01:04Like, why is it your passion?
01:06It's 100% my passion.
01:08I cook in work, out of work, before work, around work.
01:12Just, I love it.
01:13Think about it all the time.
01:15What is it about food that you love?
01:17It's such a language.
01:18It's an emotional language and I think it's really powerful.
01:23And I love that.
01:23I'm so glad you said that because people think that people
01:26who love food love it because, oh, I like eating.
01:28It tastes good.
01:28Like, that's all part of it.
01:30But it's the stories that you can tell with it.
01:32It's the stories that it tells to you that I think makes it interesting.
01:35Brooke, speaking of stories, what made you want to write a young adult novel?
01:40I wanted to write something that I hadn't read when I was a young person.
01:46Yeah.
01:46What's it about?
01:47So, it's about a young girl called Jamie.
01:49She plays footy and she's obsessed with footy.
01:52And then her world sort of flips upside down when a new girl comes to town
01:55and she's the good kind of trouble, which is the title.
01:59Yeah.
01:59Amazing.
02:00So, yeah, I play on what I love.
02:02So, my passion is footy growing up.
02:04I cannot wait to read it and I genuinely will read it
02:06because I also love footy.
02:08What is more evocative than a plate in the sun?
02:14So, this is all kind of like Mediterranean type food
02:17and we often hear that Australia has this very Mediterranean climate,
02:20but we have a lot of different climates here in Australia.
02:23Brooke, you've moved from Carnarvon to Melbourne.
02:26Do you find yourself cooking differently in different places?
02:28Oh, my God, yes.
02:29So, in Carnarvon, like, seafood and fresh fish,
02:33but in Melbourne, more like shared plates and warm, like, you know,
02:37substance food.
02:38Yeah, right.
02:39Like, that has depth.
02:39Oscar, a plate in the sun.
02:41What does it say to you?
02:42I mean, first thing that comes to mind is Greece, to be honest.
02:45I'm picturing myself sitting in the Mediterranean,
02:48I'm probably going to be eating a tomato like it's an apple,
02:51you know, that kind of feel.
02:52Amazing.
02:53Well, I'm making my plate in the sun first, bruschetta salada.
03:01Like, I'm going to have to level with you because I'm actually not entirely sure why I called this
03:07recipe like a bruschetta salad because it's not really a salad.
03:11I'm making a bruschetta and I'm going to put a very finely chopped salad on top of it,
03:18but I don't know, like, this is the kind of thing that I feel like eating.
03:21Something that's not too fussy.
03:23We're just going to throw some things on.
03:24I'm going to try and slice all of my ingredients quite finely.
03:28It's looking like a tabbouleh almost.
03:31Yeah, a little bit like that.
03:32I think that was kind of the vibe I was going for because, you know,
03:35when you talk about Mediterranean food, it's not just, like,
03:38we have obviously huge amounts of Italian influence here,
03:40but there are so many Middle Eastern countries and Greece, et cetera,
03:44all around the Mediterranean that all provide a real, you know, Mediterranean influence.
03:50You know, it's not just Italian food.
03:53Brooke, favourite places to travel?
03:55I would say home.
03:58Great answer.
03:59I think, yeah.
04:00I haven't been to many countries, Adam.
04:03Home is my favourite place too.
04:04Like, it honestly is.
04:05I love going home.
04:06I love being at home.
04:07You know, I even said to my wife, you know,
04:10do we really have to keep going out so much?
04:12Like, we always take the kids out somewhere.
04:13Yeah.
04:14Like, we go to the park or something.
04:15It's like, can't we just have fun at home?
04:16Like, home's nice.
04:17I like it here.
04:18Oscar, what about you?
04:19Don't let that conversation sway you.
04:21Yeah, yeah.
04:21I'm going to scrap now.
04:22If you want to say, like, Mykonos is my favourite place,
04:24let's just say that.
04:25Mykonos is definitely not my favourite place.
04:27No offence to Mykonos.
04:29My favourite place to go would be places I have yet not been.
04:33Yeah.
04:33I travel a lot and it's kind of a really good way of balancing my career.
04:37So, I make a point of taking a pretty solid chunk off every year
04:42to really, like, properly disconnect
04:44and then really put myself in an uncomfortable situation
04:48in the sense of, like, not speaking the language
04:50or not knowing much about the culture or...
04:53That, to me, is the reason to go on holiday.
04:58Holidays aren't about relaxing to me.
05:01They're about broadening your experience,
05:03experiencing new things, like growing as a person.
05:05Yeah.
05:06I mean, for me, it's also about the food.
05:07I'm, like...
05:08I was going to say, do you...?
05:09I'm, like, looking up every...
05:11And it's, like, not really restaurants.
05:12There to eat.
05:13Yeah.
05:13It's, like, it's always around food, like...
05:16Which is a nice way to travel, I think,
05:18because, as we said before, like, it's a language.
05:20Well, as somebody who's spent the best part of two decades
05:22making travel shows, I could not agree more.
05:24Yeah.
05:25And it's just this way that you can,
05:27without knowing how to speak a language,
05:28without knowing exactly where to go,
05:31you can sit next to somebody at a restaurant in a country
05:34that you've never been to and experience that country
05:36in exactly the same way as someone who's lived there,
05:38there in Ottawa.
05:39Yeah.
05:39Definitely.
05:40I would love to have someone in, like, every country
05:42that I could just, like, go to and be like,
05:43OK, take me around to all these places so I can eat and, like...
05:47Mm.
05:47And I love doing an experience as well.
05:49Like, eating but then having something to be like,
05:52oh, like, I did this hike or, like, I did this...
05:55Yeah.
05:55..this walk or I saw this or...
05:57Yeah, definitely.
05:57Yeah, yeah, yeah.
05:58So I'm just doing a lot of cutting here and I think this is,
06:01you know, on a beautiful day,
06:02why wouldn't you just spend a little bit of time cutting?
06:04I've also got some Turkish bread that I am grilling here,
06:09hopefully not too...not too sticky.
06:12And I just want to dress this very, very simply.
06:15I'm going to put a couple of herbs in there,
06:17some dried mint, a bit of za'atar...
06:21Ooh.
06:23..and lots and lots of olive oil
06:25and also a bit of lemon zest.
06:29Beautiful. Fresh.
06:30..and lemon juice.
06:32Adam, if you had to pick one oil for the rest of your life,
06:34what would it be?
06:36Vegetable oil.
06:37Yeah? Yeah.
06:38Vegetable oil?
06:39Because of its neutrality or...?
06:40Yeah, neutral does everything.
06:42It's the oil I use most.
06:44Like, it actually can have a lot of flavour as well
06:48if you've ever had, like, cold-pressed canola or something.
06:50It's really delicious, you know?
06:52And I just think oil for cooking...
06:57Like, I love olive oil.
06:58Luckily, we don't have to choose one olive oil
07:00or an oil for the rest of our lives.
07:02But...and I have quite a lot of different oils.
07:04Like, I cook a lot with things like hazelnut oil
07:06or citron pepper oil or, you know, interesting stuff like that.
07:09But when it comes to, like, a workhorse
07:11that I can use for everything from frying a steak
07:14to, you know, making a salad dressing,
07:17a good old vegetable oil, inverted commas,
07:20is probably the one I'd like to.
07:21Yeah, cool.
07:22What about you?
07:22Yeah, what would you choose?
07:25Uh...I probably would choose olive oil, to be honest.
07:28Just, I think, you know,
07:29once you really understand the palate of it,
07:31it's quite amicable with different cuisines.
07:33It does end up suiting Japanese bite well.
07:35Yeah, I stir-fry an olive oil as well.
07:36You know, sometimes, like, it's not like,
07:39oh, I only use olive oil for Italian dishes
07:42or Mediterranean dishes.
07:43Really, you can see how much...
07:44It's very versatile, yeah. This is good.
07:46If you could get unfiltered vegetable oils,
07:50I think it would be absolutely fantastic.
07:51Absolutely.
07:52Because sometimes I do get them from, like,
07:54a producer when I specially ask them.
07:56And they're delicious.
07:57They're absolutely delicious.
07:59So you can see how, kind of,
08:00the main ingredient in this salad that we're calling
08:03is probably the juices from the vegetables themselves.
08:07Like, I think that that adds so much to addressing,
08:11you know, just when those juices come out.
08:12But also the olive oil is going to be fantastic in this.
08:14I'm toasting this bread, but I'm not...
08:16I'm just really kind of charring it.
08:18Looking for the texture kind of thing.
08:20Yeah.
08:20I'm just trying to get, like, some really good colour on it
08:23rather than anything else.
08:25So it should be...
08:26Yeah, that's kind of what I'm looking for there.
08:28Oh, that's beautiful and fresh.
08:30And the reason I want this to be kind of dry
08:32is because you can see how much olive oil and juice
08:35is in that salad.
08:37So when I put all of these things on top,
08:39it's going to soak in.
08:41It's going to be great.
08:42I'm going to put a touch of garlic in there as well.
08:44Why not?
08:46Beautiful.
08:46Yum.
08:49Now, as soon as I start to season this with salt,
08:51that's going to start to dry out even more moisture.
08:53So I'll do that right towards the end.
08:57And there's some natural sweetness in here
08:59from the vegetables that I've used,
09:01but I do want to add a little bit more sweet and sour to it
09:04with some pomegranate molasses.
09:06Have I ever had that?
09:07So just salt there.
09:08No?
09:08I've had molasses because I feed that to my horses.
09:12I drink it out of the tub.
09:14So just a touch in there and I'll drizzle some more on top
09:16later as well.
09:18So this is all, I think, going to soak into this quite dry bread
09:22really nicely.
09:26All right.
09:30Just kind of overlap them there.
09:33Get nice and generous with this.
09:39Colourful.
09:39Yeah.
09:40Yeah.
09:40It's just a different, like it's not a salad
09:43and it's not a bruschetta.
09:44It's kind of that.
09:45I think, now that I think back to when I was writing the recipe,
09:47I was like, that's why I called it that.
09:49It is kind of like...
09:51Feels like a knife flex as well.
09:55Halfway through cutting the vegetables,
09:56I was slightly regretting it, but...
09:57Yeah, yeah.
09:57I think we've come through at the end.
10:00Wow.
10:01That is my plate in the sun.
10:04Bruschetta salada.
10:10I think the juices from the vegetables are the under-rated part
10:15of a lot of salads.
10:16That's what brings all this together.
10:18I love this.
10:19Sorry.
10:20I'm being messy and just eating it with my fingers.
10:22Yeah.
10:22I think it's the right way to do it.
10:24Mmm.
10:24The textures are exceptional.
10:27It's like a party in your mouth.
10:29It was kind of worth going to the effort, I think,
10:30of cutting it fine.
10:31No, no, definitely, yeah.
10:32I love it.
10:33It's fresh.
10:34It's beautiful.
10:35Thank you very much.
10:36When we return, Brooke and Oscar will get cooking.
10:51Welcome back to The Cook Up.
10:52Tonight I have asked media darling Brooke Blurton
10:54and talented chef Oscar Solomon to make a plate in the sun.
10:57Brooke, what's your dish?
10:59Hot honey halloumi flatbreads.
11:01Amazing.
11:03Oscar, how about you?
11:03What are you making?
11:04I'm making a tomato and shiso tart with pepper berry oil.
11:08Ooh, that sounds delicious.
11:17I understood the words that you said
11:19when you said tomato shiso tart,
11:22but now I see it all come together and I'm like,
11:24ooh, I need more of an explanation.
11:26What are we doing?
11:27So, I am taking a puff pastry,
11:30a very beautiful puff pastry.
11:32It's an Australian company called Kareem,
11:34and they make an amazing spelt pastry.
11:37Wow.
11:37And so I'm treating the pastry like a sandwich.
11:41Okay.
11:41So, layering it as you would, I guess, a croissant
11:45or any kind of standard tart base, I guess,
11:48but really I'm looking for like a quite aerated tart
11:52that's going to act like a sandwich,
11:54but the lightest sandwich ever.
11:55And the hero, obviously, is going to be that fragrant shiso
11:59and loads of fresh tomato.
12:00This is a summer dish, so tomatoes are going to hang on.
12:02I love it.
12:03Absolutely love it.
12:04So, just layers of the spelt puff pastry
12:06with shiso leaves, they're sort of...
12:09How would you describe shiso?
12:11I often describe it.
12:12I think it's almost like a spear mint,
12:18but a little bit less volatile, right?
12:22Without that kind of like, you know, spear aspect of it.
12:26Yeah, exactly.
12:26It's a lot less...
12:27How would I call it?
12:29Instrumental in that way, I guess.
12:30Well, it's part of the perilla family,
12:31and if you've had perilla in Vietnamese cuisine
12:34or things before that's very similar to that,
12:36there's green and red...
12:38Well, red kind of...
12:39Red and purple kind of thing.
12:40Red and purple varieties.
12:41Yeah, it's hard.
12:41I was introduced to it from Japanese food.
12:43Yeah, absolutely.
12:44I just... I adore it.
12:46I think it's the most absolutely underrated herb.
12:48Yeah, it is absolutely fantastic.
12:50I like it deep-fried as well.
12:52Like, deep-fried is really, really good.
12:53Tempura is like, oof, oof.
12:56Could eat that every morning, to be honest.
12:57Beautiful.
12:57And so you're just laying this with...
12:58Is that clarified butter?
13:00So we've got clarified butter and egg wash.
13:01Now, this is like...
13:02When I say it's a summer dish,
13:04it's not like a summer body dish.
13:05Yeah.
13:05It's a summer I'm having a good time dish.
13:09But yeah, we're binding it with egg wash,
13:10and then we're adding clarified butter on the top side
13:13as we flip it in,
13:14and that kind of is going to help each layer cook.
13:16I'm intrigued how this is going to go,
13:17because there's layers of puff pastry with shiso in the middle,
13:19and we're going to whack it in the oven.
13:21We're going to whack it in the oven.
13:23And hopefully it's going to puff up.
13:24Cool.
13:25Yeah.
13:26All right.
13:26Cannot wait to see how it turns out.
13:28Yeah, me too.
13:30Brooke.
13:31Hello, my sous chef.
13:34Flatbreads, halloumi, hot honey,
13:36hitting all the high notes.
13:38Yeah.
13:39Where's the recipe from?
13:40Well, again, TikTok.
13:41OK.
13:42Hey, don't judge it.
13:44Hey, I am all for it,
13:46and I'm all for it for a number of reasons.
13:48Yeah.
13:48Because I think...
13:49You know, there was articles about how TikTok
13:53had gotten young kids into fishing,
13:54because they were like, fish talk, you know,
13:56all these kids going out.
13:57Yeah.
13:57My son is very into fishing now,
13:58because he sees videos and stuff of them, TikTok.
14:00I think anything that communicates to people,
14:03whether it's the telly, whether it's social media on your phone,
14:06a book, a visit to a museum, it is all communication.
14:09So I'm not against any of this.
14:11Yeah.
14:11And, you know, you wouldn't be cooking this recipe
14:13had you not seen it on social media, so I'm all for it.
14:15And I thought, you know what, I saw it and I was like,
14:17I would love that.
14:18Yeah.
14:18Like, I know that that would taste good, so...
14:21And it made me want to give it a go.
14:22So I agree with you.
14:23Yes.
14:23Like, if you see something and you're like,
14:25oh, I could do that, that's really easy.
14:27You know?
14:28I mean, not an extreme sport of any kind,
14:31but hot honey halloumi I can do at home.
14:34Like, that's easy.
14:35So, yeah.
14:36I'm doing the...
14:37We talk about a plate in the sun.
14:38You have a lot of different heritages that are around the sun.
14:42You're a Noongar Yamaji woman.
14:44Yeah.
14:44But you also have some Malaysian heritage.
14:46I do, and I don't get to really talk about it as much.
14:50My great-grand...
14:51Oh, sorry.
14:51My grandfather...
14:52Yeah.
14:54..is from Johor or Johor?
14:56Johor, yeah.
14:57Like, just on the border of Singapore.
14:58And I feel like, you know,
15:00he'd be having an absolute heart attack
15:02if I couldn't even be able to pronounce that.
15:05So, yeah, I really want to get back to my roots
15:07and actually learn how to cook in some Malaysian cuisine,
15:11and I want to go there, actually.
15:13I'm here to help.
15:14Yes.
15:14Not with this, though.
15:15This is a yoghurt sauce for your flatbread.
15:16What are we doing?
15:17So, I've just shredded and crumbled some feta.
15:20I've got one more to do,
15:21and I'm going to chuck in some lemon juice.
15:24Oh, feta into the yoghurt.
15:26Yeah.
15:27Cool.
15:27Maybe, like, just picking it up a little bit.
15:29Yeah, yeah, give it that savoriness
15:29and, like, increase the saltiness of it.
15:31Yeah.
15:31Love it.
15:31So, this will go underneath.
15:33So, we'll go flatbread, put some yoghurt,
15:35and then the hot honey halloumi, which I'll do as well.
15:37Do these herbs go on top, or they go in the yoghurt?
15:40I'm going to put them maybe in the yoghurt.
15:42Okay.
15:42I'm not too sure yet.
15:43Okay.
15:43I'm excited.
15:44You do you.
15:44But you know what's not going in there?
15:45Coriander.
15:46No.
15:47Yeah, because you've got that, like, soapy taste when you eat
15:49coriander.
15:50I know.
15:50I wish I didn't.
15:50I really tried to like it, but...
15:52It's kind of un-Malaysian, but I'm going to, like, slide on that.
15:55I know.
15:55I'm sorry.
15:56I'm not good to my roots.
15:58The flatbreads are looking good.
15:59The yoghurt sauce is looking good.
16:00We'll come back for the homey.
16:01Perfect.
16:02See you soon.
16:04Whoa!
16:04Look at that guy.
16:05Look at him.
16:06So, when it comes out of the oven, this is what you get.
16:08This big...
16:10Yeah.
16:11You're just terrified.
16:12Yeah, you're terrified of me holding puff pastry up there in the air.
16:15Yeah.
16:15No, this is the...
16:16Okay.
16:16Yeah.
16:17So, it's pretty obscure.
16:18I've not really...
16:20How do you come up with these wonderful ideas?
16:22I don't know, man.
16:23That's just...
16:24I've either got too much time on my hand or not enough.
16:27One of the two.
16:28Well, it's an interesting thing because sometimes, like, you know, I think visually you come up
16:33with an idea.
16:33Sometimes it's a taste that motivates you.
16:35Sometimes an ingredient.
16:36Yeah.
16:37You know, you've probably got the best job in the world when it comes to food because
16:42that's your job, to be creative with it, right?
16:44You're not...
16:45Yeah.
16:45I think the key thing is you absolutely, like, deliciousness has to remain the forefront.
16:51You know?
16:51And I think it can become very easy, like, particularly for me as a, you know, a previously designer
16:57to design something.
16:58Yeah.
16:58And it not translate to delicious in the mouth.
17:00So I do have to remind myself of that a lot.
17:02I got to say, some of the modern restaurants that you see getting accolades all over the world.
17:09Oh, yeah, man.
17:09You eat at them and you're like, conceptually it was all brilliant, but it didn't taste very good.
17:14It's a two-edged sword, right?
17:15Like, if you look at things on social media, like, I could make this look amazing.
17:19Yeah.
17:19But if it doesn't taste delicious, then what's the point?
17:22Like, honestly, what's the point?
17:23Like, honestly, what's the point?
17:23For me, anyway.
17:24Yeah.
17:24But, anyway.
17:25What is that that you're putting on there?
17:26So this is...
17:27I know what it is because I can smell it, but is it what I think it is?
17:30This is pepperberry oil.
17:32Wow.
17:32So I made this a couple of weeks ago.
17:34I bought some fresh Tasmanian pepperberries from a beautiful company in Melbourne.
17:41Yeah.
17:42And I actually lacto-fermented them for a few days.
17:46Wow.
17:47Dried them out and then put them through a neutral oil.
17:49That's fantastic.
17:50That is absolutely fantastic.
17:52Because I love the taste of pepperberries, but they're so spicy.
17:56So peppery.
17:57Super spicy.
17:58Yeah.
17:58They actually...
17:59They literally physically hurt me.
18:01Yeah.
18:02Like, it's physically painful.
18:03Like, more painful than wasabi or anything.
18:04But that's got the beautiful aroma that they have, but without that heat.
18:08I think the thing with pepperberry for me is, like, traditionally, in a retail space, you
18:12always buy it that's dried.
18:13Yeah.
18:13And it's a very, like, fruity pepper, and I just had to see what it was like fresh.
18:19Wonderful ideas.
18:20Yeah.
18:20So that's going to get laid up in it now with the fresh chiso.
18:23Beautiful looking tomatoes.
18:24We're going to turn this into a bit of a sandwich, to be honest.
18:27It's going to be...
18:28It's a bit out there, this one, but we'll see.
18:31We'll see.
18:31I like it.
18:31I like it a lot.
18:32Yeah.
18:33Alright.
18:35Brooke, halloumi are frying.
18:36That looks great.
18:37Yes.
18:37Do you mind flipping them for me, Adam?
18:39I can do.
18:40What are we doing?
18:41When you say hot honey halloumi...
18:44Yeah.
18:44That looks good.
18:45Yeah.
18:46That looks perfect.
18:47Where's the hot honey aspect coming in?
18:49Well, we're basically going to go straight into the pan with some honey and some chilli oil.
18:55Lovely.
18:55How much...
18:55I'm sure you're a spice guy, right?
18:57Yeah, yeah, yeah.
18:57I'm into it.
18:58He's spicy.
18:58Very into it.
18:59Yeah.
18:59So, pretty much I put them, like, closer.
19:02I don't know why.
19:03I kind of just keep them close so then I can just...
19:06Oh, okay, yeah, okay.
19:06You know, like, you can just...
19:07So, this is great because, yes, I've had hot honeys where they, like, infuse the honey
19:12with dried chilli and stuff like that.
19:14Yeah.
19:14But I truly love this.
19:16This is just like...
19:17I just go straight in.
19:17I'm just hitting it with the...
19:19And then...
19:20Yeah.
19:21Oh, that looks so good.
19:22Yeah.
19:23You can see why this pops off on the old socials, can't you?
19:26Right?
19:27Do you like chilli and sweet at the same time?
19:30I do, but slow down.
19:32Sorry.
19:33You're getting a bit crazy with it.
19:34I like it.
19:35That smells...
19:36I usually move it around.
19:37Yeah.
19:37So, like, yeah.
19:38It smells fantastic.
19:40After the break, here comes the sunny plates because it's time to taste.
19:44And I'll make an umami salt from the tomato skins I used earlier.
20:00Welcome back to The Cook-Up, where Brooke Blurton and Oscar Solomon are having fun with
20:03their plates in the sun.
20:04Brooke, are you nearly done?
20:06Nearly done.
20:06Wow, that all rhymed.
20:08Oscar, look at this.
20:10Wowzers.
20:11That looks amazing.
20:13Yeah.
20:13Let's hope it tastes amazing.
20:15It's like you made, like, a puff pastry sandwich.
20:17That is...
20:18That was, believe it or not, the concept.
20:21I love that.
20:23And that's going to go on a serving plate and that's going to be a delicious meal for
20:27me in the sun.
20:29That is a light summer alternative to a sandwich.
20:32God.
20:33I'm so into that.
20:35Good.
20:37BB.
20:38The, uh...
20:39Wow.
20:40The flatbread looks...
20:41That looks sensational.
20:42Yeah.
20:43There's no rule of thumb.
20:45Yeah.
20:45The more the better, I reckon.
20:47I think stack your flatbread.
20:49There we go.
20:50Ooh.
20:51Nelly.
20:51Straight in.
20:52You could do two if you really wanted.
20:54Some pickles.
20:56That looks lovely.
20:58The colours are fantastic on this.
20:59Right?
21:00The colours are the rainbow.
21:01Yeah.
21:02Greenery.
21:04Some pomegranates.
21:05Just be messy.
21:06My goodness.
21:07Just be as messy as you like.
21:08Let me at it.
21:09This is...
21:10And what do you reckon?
21:11Then you just...
21:12Yeah.
21:13Fold it up.
21:14You probably could be a bit more sauce, but then you just want to go...
21:16Slow down.
21:17We're not there yet.
21:18Hot Honey Halumi Flatbread and Tomato Shiso and Pepperberry Tart.
21:30I can't believe I'm eating a puff pastry tomato sandwich.
21:34Mmm.
21:35Mmm.
21:36That is delicious.
21:37That is really delicious.
21:39Mmm, salty.
21:41Mmm.
21:41I like it.
21:41To me, like, both mint and basil are great accompaniments with tomato and Shiso is kind of like...
21:49Commercially.
21:49...threading the needle on that.
21:51It's really just...
21:52And the pepperberry has that wonderful peppery aroma.
21:55Yeah.
21:55All right, Brooke.
21:57Lots of...
21:57TikTok special.
21:58Hot Halloumi Flatbread.
22:00Lots of kawa.
22:02Tastes fantastic.
22:03Mmm.
22:04Oh, I'm so glad, guys.
22:05Mmm.
22:06Great amount of spice.
22:08Although, the thing about TikTok recipes is...
22:10Mmm.
22:10They're always very, very messy to eat.
22:12I know.
22:13You know, you always see at the end of the video, the guy's like...
22:15And there's, like, stuff going everywhere and...
22:17Yeah.
22:17It's delicious.
22:18It really is.
22:19This is one to eat with the hands with a napkin and bib on.
22:22Mmm-hmm.
22:23Sweet and salty at the same time.
22:24Absolutely delicious.
22:25Yeah, the pickled onions are, like, excellent.
22:27So, right at the start of the show, when I made my bruschetta-type thing, I used tomatoes
22:32that I had peeled, which I don't do often, to be honest, because I find it a little time-insuming.
22:37You just cut a little cross in the bottom.
22:38Hot water.
22:39I actually don't pour hot water on them.
22:41You see recipes that tell you to do that?
22:42It never quite gets all the skin off for me.
22:44Mm-hmm.
22:44I boil water and dunk them in there until the skin comes off.
22:47Peel them off.
22:48And then, usually, you throw away the skins.
22:50I've got another option for you.
22:52Okay.
22:52So, I've taken those skins, and I just covered them in salt.
22:58Mm-hmm.
22:59Put them in an oven, under 100 degrees, so 90, 95 degrees, for about two or three hours,
23:05and you end up with these little tomato skin crisps.
23:08So, I'm going to turn this into a tomato skin salt.
23:13The thing about tomatoes is they have that umami that you get, you know, in the anchovies,
23:20et cetera.
23:21They're very, very high in the free glutamate that you get.
23:24So, when you make a salt like this, it's actually going to be very savoury, a really good savoury
23:28salt that you could actually put with either of these dishes, to be entirely honest.
23:32Yum.
23:32So, I'm going to load my now very crisp skins into a spice grinder, somehow fit that over
23:40the top, and then just go for it.
23:49And what you get is a very surprisingly vibrant looking.
23:54Wow.
23:55Oh, wow.
23:56Tomato skin salt, and you can sprinkle that onto your little things there.
24:00Yeah, let me try it.
24:01I want to try it by itself.
24:02I mean, it's salty, but it has this wonderful kind of tomato freshness to it.
24:05Yeah.
24:06I mean, that with tomatoes would just be phenomenal.
24:08Right?
24:08Put that onto your caprese salad.
24:10Yeah.
24:11That's delicious.
24:12Or just like coat cheese in it.
24:13Soft cheese.
24:15Yeah.
24:15Or dry some basil and put that in there too.
24:17Have like a caprese salt on it.
24:19Mmm.
24:20It's like kombu salt.
24:21It's got that same in it.
24:21This is the development chef in you.
24:23Kind of like, here's 700 things that I could do.
24:26This will be on five restaurants menu tomorrow morning.
24:28Go home.
24:29Oscar, Brooke, thank you so much for joining me.
24:31This has been a huge amount of fun.
24:32Thanks, Adam.
24:33Thanks for having us, man.
24:34No matter the weather, you can make mealtimes shine with these plates in the sun.
24:38If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
24:41I'm Adam Liao.
24:42Thank you for watching The Cook Up.
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