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The Cook Up with Adam Liaw Season 9 Episode 44
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00:00MUSIC
00:22Hello, I'm Adam Lear, and welcome to The Cook Up,
00:23the final episode of Neighbours.
00:25Tonight, we are making party pie pea floaters,
00:28coral trout, jungle butter and tiger prawns,
00:31and abalone with shiitake mushrooms and black garlic.
00:33Let's meet our guests.
00:34Taste of the Tropics host Nick Holloway makes hard work look easy.
00:37He's head chef and co-owner of Palm Cove Institution,
00:40new new restaurant, and Noomi Ice Creamery.
00:42In his spare time, he likes to play with fire.
00:45Welcome, Nick.
00:46Hi. How are you? Good to see you.
00:48It's that age-old story,
00:50trading a career in Michelin star restaurants
00:51for a life learning to hunt, fish and cook in Tasmania.
00:54Annalise Gregory now runs her own
00:56world-class farm-to-table eatery. Hello, Annalise.
00:58Hi, Adam.
00:59I also like to play with fire in my spare time.
01:01Yeah, speaking of which, Nick, what's that all about?
01:03What does that mean?
01:05What's playing with fire?
01:06I don't know.
01:07I've always loved cooking outdoors,
01:09and there's something so ancient,
01:12and it feels just so much more genuine and delicious,
01:16and there's something about food that's touched by fire.
01:19Annalise, you are very much not in the tropics.
01:21No.
01:21You are in the cold south of Australia in Tassie.
01:26Cooking with fire, does that excite you down there?
01:29Very much so.
01:30Often, outside on the fire is my most often used kitchen.
01:35Yeah.
01:36To be honest.
01:36Let's do the same.
01:37I see a lot of imagery and footage of you diving into freezing cold Tasmanian waters
01:42to pull out things like abalone and seaweed and stuff.
01:44I think you need to have a roaring fire going if you're going to be doing that.
01:46It's true.
01:46It does happen in the indoor fire.
01:48I call it the Tasmanian television.
01:50Hours spent watching.
01:52You have box seats to one of our nation's greatest spectacles,
01:56the taste of origin.
01:59Not state of origin, taste of origin.
02:01Righto.
02:01Representing Queensland, Nick Holloway.
02:03Representing Tasmania, Annalise Gregory.
02:05I think during COVID, because the state borders were closed and everything,
02:08it really, it made people think a lot about what their particular region did and did well.
02:13It started to become a little bit more separate in that time.
02:15Do you agree?
02:16I think it's always been quite different,
02:17but that was certainly a catalyst for a more significant change.
02:20It was a very special time in Queensland.
02:22It was a validation of all of the lifestyle choices that I really uphold.
02:27I live largely outdoors.
02:28My restaurant has no walls.
02:30Strangely, it's the same things that drew me to Tasmania.
02:32Just different climates.
02:34Absolutely.
02:35This is exciting.
02:35It's going to get hot and heavy in the kitchen.
02:37I hope this is not a playoff.
02:39I didn't come here to battle.
02:41We're not battling.
02:42We're not battling.
02:43There's not that kind of value.
02:44I thought that was a competition.
02:45Neither did I.
02:46I cannot let Nick and Annalise have all the fun tonight.
02:48So I'm Team South Australia and I'm making a party pie pea floater.
02:56Has anyone had a pie floater before?
02:59Never.
02:59Do you know what a pie floater is?
03:00I've heard rumours.
03:04Not all of them good, but I'm hoping for a really exciting experience.
03:07You have not heard any rumours.
03:09Basically, it's an upside down pie in a bowl with pea soup poured over the top of it.
03:14But they're kind of like this nostalgic.
03:17The first time I ever had one I was probably about eight years old and I was doing a performance
03:23of what I cannot quite recall at the town hall and my parents forgot to pick me up late at
03:28night.
03:28And so my music teacher, she was like, oh, let's go down to the pie cart, get a pie floater
03:33while we wait.
03:33And I just remember there being this sort of eight year old just eating a pie floater at the same
03:36time.
03:37I was like, it's such a strong memory for me that I just kind of love that I have it
03:40as a memory.
03:41Yeah.
03:41So I'm just sweating off some onions and garlic, all kind of roughly chopped because it's all going to get
03:46blitzed up later anyway.
03:48Now, for me, the peas, a lot of people like to make pea soup with frozen peas.
03:54The more traditional way is with the split peas.
03:57I'm going to combine the two of them together because you do get from the dried split peas a much
04:01richer, deeper flavour in your pea soup
04:04that you're not going to get from the frozen peas.
04:05But the frozen peas will give you that freshness and colour to it.
04:07So into my sweated off onions, just going to start with some stock.
04:12Now, I'm not bothering to soak these or anything.
04:15They're just going to go in about two litres of stock-ish.
04:20And I'll give that another season as well towards the end.
04:23But I'm going to throw in a bit of stock powder, just some vegetable stock powder into that because,
04:27you know, the stock's not going to have quite the amount of oomph that you need for everything.
04:31There's quite a lot of savouriness in the dried peas, not so much in the fresh peas.
04:35But after they've cooked for 45 minutes an hour, we get this.
04:40So these peas will be lovely and softened.
04:43And then into the hotness of that, I'm just going to throw all my frozen peas.
04:48And these don't need to cook very long.
04:49You could cook them longer if you wanted to.
04:51Do you think, like, sell me on your respective, the states that you are representing here right now.
04:57Do you think Queensland is, Nick, the best place to eat in Australia?
05:01Be as parochial as you like.
05:03Don't be like, oh, well, you know, Tasmania's good too.
05:05Like, it's not a competition.
05:06I just want to hear someone sing it loud and proud.
05:09I don't know if Queensland's the best place to eat in Australia,
05:11but I certainly know it's a place I love to live and cook.
05:14There is something so quintessentially that keys into the Australian DNA about being outdoors and eating outdoors.
05:24OK, and I'm going to say Tasmania is a magical island at the bottom of the world full of amazing
05:28ingredients.
05:29Yeah.
05:30What is not to love?
05:30That's hard to disprove, my friend.
05:33Well, you do find, like, both Queensland and Tasmania,
05:36the thing that makes them really distinctive is the fact that they're different.
05:38You get a lot of stuff in FNQ that you do not get elsewhere, you know.
05:42And in Tasmania, you go to places around the world,
05:45and if there's an island hanging off the end of the country,
05:47whether it's far north or far south, everyone tends to love the food from there.
05:50Like, I'm thinking Hokkaido in Japan.
05:52Hokkaido.
05:52Yeah, right?
05:52It's like Australia's Hokkaido down there.
05:55So I'm blending this now to break up both of those different types of peas
06:00and the onion and everything in there,
06:01and that's going to kind of change not just the consistency,
06:04but also the taste of the soup.
06:06So I always really am very careful to recommend to people that if you're tasting your soup,
06:12you've got to taste it before you blend it and then also after you blend it,
06:14because there'll be more sweetness that comes out of the peas, et cetera.
06:18And texture is so important.
06:20Mm, mm.
06:21It's got to be right.
06:22It's got to have that kind of, not gluggy,
06:24but slightly thickened pea soupiness that goes with it.
06:28So this is a hearty kind of stick-to-the-ribs type of thing, of course.
06:32Stick to the pie.
06:33The magic ingredient.
06:34Stick to the pie.
06:36This is not something that ever happened in my childhood.
06:39I'm so confused.
06:42I'm doing this not with a full-sized pie, but with a party pie,
06:46because I actually think as a conscientious human being in the 21st century,
06:51maybe I don't feel like a full pie and soup for dinner,
06:55but I think it's entirely reasonable if this was a starter to have a party pie
06:59and some pea soup to go with it.
07:00So what happens usually is the pie goes in upside down, not the right way up.
07:05Again.
07:06Upside down.
07:07If you're not from South Australia, you have no right to judge.
07:10Do you remember this?
07:12Did this happen to you?
07:12No, this hasn't happened.
07:13No.
07:14It's about to, I believe.
07:15OK.
07:15And you're going to enjoy it.
07:17So then the pie floats in the soup.
07:21We will add, usually it's a squeeze of tomato sauce, but for our purposes,
07:26just a little spoon of tomato chutney on the top.
07:30This is looking horrifying to you, but again, if you're not from South Australia,
07:33do not judge.
07:35A little crack of pepper to make it look like a pie floater.
07:39And that is a party pie floater.
07:40Welcome to South Australia.
07:46Hey, keep your mockery to yourself.
07:49The rule here is you want to have a bit of the pie together with it.
07:52I'm kind of messing with the proportions of what a pie floater is,
07:56because normally there's a big pie and then a much smaller amount of soup.
07:59But here there's more soup and less pie.
08:01So the pie is like a garnish in the soup, in this instance.
08:04In this one.
08:05Yeah.
08:05In the other one, the pie is the main event and the soup is kind of like
08:08almost the sauce for the pie.
08:10I think I prefer this.
08:12Yeah.
08:12I feel like this will go well in Tessie.
08:14You guys got the scallop pie and stuff.
08:16Maybe less so in cans.
08:22You need twice cooked pork belly and then a Tom Yum over the top of it.
08:25What's that mean?
08:26When we return, the Taste of Origin battle will begin in earnest.
08:40Welcome back to The Cook Up.
08:41It is mate versus mate, taste versus taste.
08:44Chefs Nick Holloway and Anneliese Gregory are representing their states.
08:47Anneliese, what is your dish for Tasmania?
08:49I'm making Tasmanian abalone with black garlic and shiitake.
08:54Amazing.
08:55And Nick, what is the taste of Queensland?
08:57Coral trout, jungle butter and tiger prawns.
08:59Could not be more different.
09:10Okay, Nick.
09:11Righto.
09:12Coral trout, beautiful fish.
09:14Just the most, it's the taste of the tropics.
09:16It really is firm and crispy and white and just absolutely delicious.
09:21Lovely.
09:21And so you've just got that in some fish sauce and...
09:23Fish sauce and white sugar.
09:24It's my favourite marinade for just about absolutely everything.
09:27It's like awesome on meats.
09:28Oh, fantastic.
09:29I put it on almost anything I cook.
09:31It's got a bit of Thai influence in it, doesn't it?
09:33That sort of fish sauce onto the meat kind of thing.
09:36Yeah, absolutely.
09:37And I just, I love the way it firms the flesh up
09:39and it also kind of encourages the natural savoury flavour of things.
09:43It's just a, it's a supporting act.
09:45It's not a marinade that actually gives too much to the final equation,
09:49but really makes the protein that you're cooking just absolutely shine.
09:54So you're making like a jungle paste.
09:56I could smell the galangal if that went in there as well.
10:00It really kind of...
10:00I absolutely love the rhizomes.
10:03You know, galangal and ginger and the whole works.
10:06And so I've got some coriander root and some chilli,
10:08some garlic and some dried shrimp.
10:11And because we're going to be putting the tiger prawns in later on,
10:13I love that there's layers of that kind of deep shellfish sort of flavour.
10:17And some garlic.
10:18And I think there's a few too many of those.
10:20We're just going to pop those in.
10:21Lovely.
10:21And then to give it a little bit more of a robust flavour,
10:24I've got some sawtooth coriander.
10:27Sawtooth coriander, okay.
10:28Which is lovely as well.
10:29We can put in the leaves and some of the root.
10:32Great.
10:32A little bit of softer mackroot lime leaf.
10:36Yep.
10:36Just tear it up a little bit so it can blend up easier in the Nutribullet.
10:39I have to say, whenever I've been to FNQ,
10:41Far North Queensland,
10:42I keep saying FNQ as if everybody knows what I'm talking about.
10:45Well, I think they probably do.
10:46I'm so jealous of the variety of tropical ingredients that you guys have.
10:51Yeah.
10:52Southeast Asian ingredients, that kind of thing.
10:53Particularly at the end of the summer months when we've had the big soak
10:57and then we have this opportunity for everything to bloom in the garden
11:00and a few little curry leaves as well.
11:02Oh, gorgeous.
11:03It's just an exciting place to be a cook and a creative, I tell you what.
11:07Well, and along with the ingredients,
11:09there's a lot of that culinary influence as well.
11:12So it's not just like, oh, we're going to, you know,
11:15put sawtooth coriander into meat pies or whatever.
11:17You know, it's a really beautiful food scene
11:21that has developed up in your part of the world.
11:23Oh, absolutely.
11:23And we have such a large Polynesian culture.
11:26And Indigenous presence.
11:28Like there's just really is a melting pot of fantastic cultures and ideas.
11:40Perfect.
11:43Now that's what we're looking for.
11:44Look at the colour of that.
11:45That's the colour of the jungle, mate.
11:47You know what I think?
11:48Because you put some green things in there
11:50and you've got that vibrant green there.
11:53Gorgeous.
11:54But actually, that really vibrant green,
11:57my theory is that it comes a lot from the tumeric.
12:01Yeah.
12:01It goes in there.
12:02Like, tumeric is yellow when you look at it,
12:03but when you put it in connection with all these other ingredients,
12:06it does give you that.
12:07Like, if you're making a Thai green curry,
12:09it's actually to me the tumeric rather than the green things it puts in there
12:12that gives you that kind of almost neon colour.
12:14It's an ingredient, though, that needs to be used judiciously.
12:16Too much tumeric can ruin a party.
12:19All right.
12:20I'm excited for how this dish is coming together.
12:22Oh, fantastic.
12:24Annalise.
12:25Mm-hmm.
12:25What are you doing?
12:27I'm making some bernoisette because, you know, that's what I do.
12:30OK.
12:30Hazelnut butter.
12:31Burnt butter.
12:32Burnt butter.
12:33Mm-hmm.
12:33So there's just butter in the pot,
12:36whisking it around until it changes colour.
12:37Currently, yes.
12:38I've just fried us some shiitake mushrooms.
12:41Oh, OK.
12:42Great.
12:42And then this is going to become a black garlic sauce.
12:45So this is a dish that you made for Dark Mofo last year?
12:48Yes.
12:49I cooked three and a half thousand portions of this dish...
12:52..over a charcoal barbecue in the rain.
12:56Tell me that doesn't sound like a good time.
12:58That sounds very Tasmanian to me.
13:00Like, that's, to me, the truth.
13:03Going down in the middle of winter to Tasmania
13:05to watch Annalise Gregory cook abalone in the rain
13:09over a charcoal barbecue.
13:10That's the true taste of Tasmania.
13:12It only rained on one day.
13:14The rest was fine.
13:16So what else is going on?
13:17Oh, OK, hang on.
13:18All right, so...
13:19Different things are happening.
13:20Different things are happening.
13:21Black garlic, which I grow every year and make myself.
13:25Mm.
13:25Because I'm really useless at hanging and preserving the garlic.
13:29Aha.
13:29I just don't understand how.
13:31So instead, I put it in my pressure cooker
13:34and turn it all into black garlic.
13:36Oh, OK.
13:37So there's a number of different ways
13:38that people make black garlic.
13:39The traditional way is, I guess, they put it into a pot
13:41and they bury it and then leave it for six months
13:44and then it sort of ferments by itself.
13:46Hmm.
13:46Some people do it in a rice cooker on, like, the warm setting.
13:48They just leave it in a warm rice cooker for a couple of months,
13:51I think, in terms of that.
13:53So you do it in a pressure cooker.
13:54So it's a pressurised rice cooker.
13:56OK.
13:56Right, right, right.
13:57And it takes three weeks.
13:58Oh, that's fast.
13:59So I grow the garlic and then I make black garlic out of it
14:02and I used all of my own black garlic for those 3,500 portions
14:06of abalone.
14:07Wow.
14:08They're actually getting, like...
14:10There's something very exciting about the food in Tasmania.
14:14Over the last, like, you know,
14:15it has always been a chef's favourite location for decades now.
14:20You know, it's an exciting food scene down there
14:22and not as isolated as, I guess, once you would have said that it was.
14:28So Annalise, in here now we have the black garlic,
14:31your own home-grown black garlic, some fresh garlic,
14:34and what else?
14:34Chicken stock.
14:35Mm-hmm.
14:35And then as soon as it reduces a little bit,
14:37we will be emulsifying in the bernoisette.
14:40Sure.
14:41Yep.
14:41I find it really interesting that there's almost a lot of Japanese
14:45or Korean influence in what you're doing here.
14:47You've got the shiitake mushrooms, obviously black garlic is a Korean thing.
14:51Oh, wow, OK.
14:52Mushrooms and the abalone together like that.
14:54Mushrooms and the abalone together,
14:55because they're just baby abalone.
14:57These are farmed Tasmanian abalone.
15:00And the fingers, because they're babies,
15:02they're just tender all the time.
15:04Yeah, OK.
15:05So there's none of those issues with, like, tough abalone.
15:09And much more sustainable when they're younger like that because...
15:12Well, normally a lot of the abalone I cook with are wild.
15:15Yes.
15:15And so all the ones I use at home I dive for and stuff like that.
15:18But in terms of serving a couple of thousand of these...
15:22Yeah.
15:22..much more sustainable because these are farmed.
15:24Thumbs up.
15:27All right, Nick, the fragrance of that paste...
15:30Mmm.
15:31I'm getting it all the way over there.
15:32So now you're putting some butter in there.
15:34Yeah, absolutely, because it's sort of a no-rules kind of game
15:37that I like to play.
15:38But what I really, really, really love about a preparation like this,
15:42that if it's those super-strong flavours,
15:44you can almost over-season.
15:45Yes, yes.
15:46And then use something like the butter to sort of soften it all back down.
15:50So you still get all of the...
15:51I suppose all of those macro flavours sitting there.
15:54Yep.
15:55You know, you can mellow it all out with some butter.
15:58And the butter is such a beautiful contrast to the fish.
16:02This is a classic combination, I suppose.
16:04I'm going to put the fish into steam.
16:05Oh, gorgeous.
16:06And I've just drained off some of that fish sauce and sugar
16:08so it doesn't get too strong.
16:10Yep.
16:11And then we want to kind of give even more seasoning to this jungle butter.
16:14So I've got some white pepper.
16:15Beautiful.
16:16Again, it just needs to be used sparingly.
16:18Yep.
16:18We're trying to lift everything up without having anyone to...
16:22Has that been strained?
16:23Yep.
16:23And some tamarind.
16:24Okay.
16:25And then, while this is sitting off the heat,
16:28we're going to use some of that carryover temperature
16:31from the fry pan to cook our tiger prawns.
16:34Oh, right.
16:34The heat's already off that.
16:35Absolutely.
16:36Yeah, okay.
16:36So I just want the butter to melt.
16:37I don't want the butter to caramelise too much in the sauce.
16:39I just want it to sort of melt and emulsify.
16:42And then we're going to put these prawns in.
16:43Now, for me, the tiger prawn is the absolute king...
16:46Yeah.
16:47..of all of the prawns in Australia.
16:48I think it's the sweetest and the crunchiest
16:50and has the most delicious texture and flavour.
16:54What I really love about your food, Nick, is that, you know,
16:57when you're talking big flavours,
16:59sometimes people think it's, like,
17:00just sort of, like, punchy-in-the-face cooking,
17:02but there's a real elegance to what you do there
17:05and how, like, you know, the prawns are not going to be, like,
17:07overcooked rubbery prawns
17:08because you're cooking them off the heat.
17:09Yeah.
17:10The butter's in there to soften out some of the wildness
17:12of the pace there.
17:13Yeah, absolutely.
17:14Look, it takes a long time to get to that place.
17:16Yeah.
17:16Like, it's a meditative process.
17:19I think that, you know,
17:19one of the things I love most about cooking is the mindfulness
17:22and using all of your senses to cook.
17:24You know, sometimes these recipes can become a bit of a crutch,
17:26you know, and it stops people from actually cooking,
17:29like, really cooking, where you're tasting and smelling
17:31and being at one with it.
17:33Like, in a restaurant you've got that either repetition,
17:35make it the same every single night,
17:37or, you know, let it breathe a little.
17:39Maybe tonight it's going to be slightly different.
17:40I like the let it breathe model.
17:42That's what you want.
17:43Love it.
17:44Looking forward to the dish.
17:47You know, many years ago, Mark Best at Mark did a dish
17:50of abalone and king oyster mushrooms.
17:52And I always remember when I asked him about it,
17:55he was like, it's kind of a chef's job to introduce things
17:58that in the natural world would never come across each other.
18:02You know, an oyster mushroom and a shiitake and abalone.
18:05Meeting each other.
18:06But then when you put them together, like the shape of that,
18:09and they were big oyster mushrooms and big abalone,
18:11the shape of them was very complimentary.
18:13You've done exactly the same thing here with the shape
18:15of the small abalone and the shiitake mushrooms.
18:18It's very cool.
18:19Oh, thank you.
18:21So what's...
18:22Oh, that smells fantastic.
18:24Or is it that...
18:25Something smells fantastic.
18:26It's either that or is that...
18:27It's probably this.
18:27It's the black garlic.
18:28Yeah.
18:29All right.
18:29I'm going to blend.
18:30Okay.
18:31And try not to get it all over myself.
18:33We'll see if that works.
18:35Oh.
18:36So this is the black garlic and other garlic in stock.
18:39Yes.
18:40Okay.
18:41So essentially we're making garlic butter.
18:43Right.
18:44It's just a slightly different version of...
18:47And how long do these cook for?
18:48Is it like a...
18:49Obviously not a...
18:50A couple of minutes.
18:51Like two to three minutes.
18:52With the baby abalone, you almost can't overcook them.
18:55I love that.
18:56Yeah.
18:56Because usually it's like that, you know,
18:57four seconds or four hours rule with abalone,
18:59where you've got to cook it really short or really long.
19:01But with these ones, you almost can't go wrong.
19:03So they're...
19:03They are much easier to cook.
19:05Oh, and now the butter's going in there.
19:08You're a wild woman, Annalise Gregory.
19:10Well, would I be able to get you to scrape that out for me?
19:12Absolutely.
19:12Because I want to use all those brown butter solids.
19:16After the break, the thrilling conclusion
19:17to tonight's Taste of Origin,
19:19and we'll have a food quiz on Western Australian food.
19:22What about it?
19:34Welcome back to The Cook Up,
19:35where Nick Holloway and Annalise Gregory
19:36are giving their Taste of Origin recipes 110%.
19:40Annalise, the final push to the finish.
19:41How are you feeling?
19:42Oh, I'm ready.
19:43Amazing.
19:44And, Nick, look at this.
19:45Mate, ready to go.
19:46So you've got that jungle butter
19:47that's sort of with the bits of prawn in there.
19:49It's like a, you know, sauce or something.
19:51Yeah, like rich, heady sort of sauce,
19:52almost like a gravy.
19:53That's why I find this word curry so funny
19:55because it's just...
19:55What does it mean?
19:56What are these fried leaves that you put on top of it?
19:57So the fried beetle leaves,
19:59the fresh beetle leaves were in the paste itself,
20:01so it just gives it a really beautiful
20:02sort of peppery flavour.
20:04Lovely.
20:05And then our piece of coral trout here,
20:06which is just honestly the most...
20:08Oh, stunning.
20:10...magnificent of fishes.
20:11That is stunning.
20:12And then some carambola.
20:14And the thing I love about this time of year
20:16is that the fruits can be used when they're green
20:19and it's almost like a premonition of summer.
20:23We're not there yet,
20:23but there's some lime leaf and some finger lime.
20:26Can I just say from a plating perspective,
20:28it's actually very cool that you're leaving the fish exposed.
20:32Like...
20:32Yeah, I like that.
20:32Yeah.
20:33I mean, a lot of people would be tempted to really stack that up
20:35all on top of the fish,
20:36but you're almost making that pearlescence of the coral trout
20:39the really interesting thing of it.
20:40Well, it's the hero, so...
20:41I reckon that's about it, don't you reckon?
20:42Gorgeous.
20:43Absolutely gorgeous.
20:46All right, Annalise.
20:48This sauce is fascinating to me.
20:51I cannot wait to try it.
20:52Why is it so fascinating?
20:54Well, it's just like...
20:55It's a real mix of techniques.
20:57It's like a beurre blanc, but made with black garlic
21:01and brown butter and...
21:03It's cool.
21:04It's very cool.
21:04The fragrance of it is gorgeous.
21:08That's what food is in Australia though, isn't it?
21:10Don't you think?
21:11That it's a combination of all of the cultures that live here.
21:15Very strongly agree.
21:16Coral trout, jungle butter and tiger prawns
21:19and abalone with shiitake mushrooms and black garlic.
21:30Annalise, this looks absolutely stunning.
21:33I think pro tip is get it in the sauce.
21:35The similarities between the texture of the shiitake
21:38and the texture of the abalone.
21:41They're two things that are not meat,
21:43but they're two things that have this really nice meaty texture.
21:47The ultimate is the abalone mushroom,
21:50which is a mushroom that grows when it snows in winter.
21:53It grows wild in China and places like that.
21:56And there's one grower in Tasmania.
21:58What?
21:58And they only grow in the depths of winter.
22:01There's a lot that happens in Tasmania
22:02that when you find out that there's somebody doing it,
22:04you're like, I don't know how that happened,
22:06but I appreciate the fact that it is happening.
22:08Mm-hmm.
22:09All right, Nick, this is...
22:10Let me go with the other one.
22:11Could not be a more different dish.
22:13I really like that you've gone for it
22:15with the fruit and fish combo.
22:19You've always got this tenderness
22:20that you've got from coral trout
22:21and also the prawns that are there.
22:22And then this really wonderful contrast
22:25of the very flavourful sauce
22:27and the fresh fruit and everything that's in there
22:30with this really clean taste of the coal trout.
22:34Coal trout is one of my favourite fish.
22:36Mm.
22:36How did you know?
22:39I didn't, but it's a favourite of many,
22:42I think because it's so pearlescent and white
22:44and just so almost true to the fish ideal.
22:48OK, this is not a competitive show.
22:51There is no...
22:52There's no winning here.
22:53So I thought the only way to introduce
22:57a different element to this...
22:59Analyst, you cooked a long time in New South Wales.
23:01Mm-hmm.
23:01Nick, you grew up in Victoria.
23:03Yep.
23:04I'm from South Australia.
23:05You're representing Queensland,
23:07you're representing Tasmania.
23:08The only state that we do not have represented here
23:10is the state to which these questions relate.
23:12All right.
23:13So we have a WA food quiz.
23:15How much do you guys know about WA food?
23:17Not enough.
23:17Close to zero, I would say.
23:20What do they call lunch and meat in WA?
23:23A, Devon.
23:25B, Poloni.
23:26C, Fritz.
23:28I'm going with C just because I know nothing.
23:30I'm going with A.
23:32The answer is B, Poloni.
23:33What?
23:34Devon over here, Fritz in South Australia,
23:36Poloni over in WA.
23:37Righto.
23:38Oh.
23:39In WA, which vegetable is often sold peeled?
23:43A, potatoes.
23:44B, carrots.
23:45C, onions.
23:48Oh, this makes no sense.
23:49I'd be unhappy with all three of those things.
23:53I'm going to say onions.
23:54I'm going to say potatoes.
23:56Nick, you are correct.
23:57It is onions because red or white onions
23:59are often sold peeled in WA due to different onion-growing conditions
24:02they have in the state.
24:03They're trying to unify the product.
24:05It still makes no sense to me.
24:05Yeah, it makes no sense.
24:06But I can understand something.
24:07All right.
24:07Next question.
24:08What bread is used for a hardware store sausage sizzle?
24:12Is it A, sliced white bread, B, Turkish bread, or C, a hot dog bun?
24:17I'll go with the obvious.
24:18Square white for me.
24:19I'm going to say hot dog bun.
24:20They serve them in rolls.
24:22They serve them in rolls.
24:22Did I win that one?
24:23Yes!
24:24Correct.
24:25What is a uniquely common sandwich to WA?
24:27A, the Conti roll, B, the Reuben sandwich, or C, a double cut roll?
24:32The Conti roll?
24:34I'll go double cut just to keep it interesting.
24:35Ah, Annalise, you got that one.
24:37Double cut rolls from South Australia.
24:39It's just a roll that is actually cut three times, so let's not talk about why it's called
24:42double cut.
24:43Okay, last one.
24:44Which of these beverages is commonly found in WA?
24:47Is it A, farmers unionised coffee, B, apricot milk, or C, spearmint milk?
24:54Spearmint milk?
24:55What's apricot milk?
24:57Um, I'll go the coffee at the start.
25:00I'm also going the coffee.
25:02That's a South Australian thing.
25:03Farmers unionised coffee, F U I C. Spearmint milk is a common milk found in WA.
25:07Wow.
25:08You guys do it different over there.
25:10Let me tell you.
25:10Absolutely.
25:13Nick, Annalise, thank you so much for joining me.
25:15This has been absolutely delicious and we love every state of Australia and the food is
25:20phenomenal.
25:21Fantastic.
25:23Full credit to the chefs tonight at the end of the day.
25:26With food like this, every dish and every state is a winner.
25:28If you want more of The Cook Up and more delicious food ideas and more of Annalise and Nick, head
25:32to SBS On Demand.
25:33I'm Adam Liao.
25:34Thank you for watching The Cook Up.
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