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The Cook Up with Adam Liaw - Season 9 Episode 44 - Taste Of Origin
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00:00MUSIC
00:22Hello, I'm Adam Liao, and welcome to The Cook Up,
00:24the 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 New New Restaurant
00:41and Noomi Ice Creamery.
00:43In his spare time, he likes to play with fire.
00:45Welcome, Nick.
00:46Nice. How are you?
00:47Good 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 world-class farm-to-table eatery.
00:58Hello, Annalise.
00:58Hi, Adam.
00:59I also like to play with fire in my spare time.
01:02Yeah, 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 and 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, to be honest.
01:36Just 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.
01:49Yeah.
01:50Hours spent watching.
01:52Mm.
01:52You have box seats to one of our nation's greatest spectacles, the 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.
02:13And it started to become a little bit more separate in that time.
02:15Do you agree?
02:15I think it's always been quite different, but that was certainly a catalyst for a more
02:19significant change.
02:20It was a very special time in Queensland.
02:22It was a validation of all of the lifestyle choices that I, you know, 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.
02:34This is exciting.
02:35It's going to get hot and heavy in the kitchen.
02:37I hope this is not a playoff.
02:40I didn't come here to battle.
02:42We're not battling.
02:42We're not battling.
02:43This is not that kind of party.
02:44I did not know it was competition.
02:45Neither did I.
02:46I cannot let Nick and Annalise have all the fun tonight, so I am Team South Australia
02:49and I'm making a party pie pea floater.
02:56Has anyone had a pie floater before?
02:59No.
02:59Never.
02:59Do you know what a pie floater is?
03:00I've heard rumors.
03:02I've heard rumors.
03:04Not all of them good, but I'm hoping for a really exciting experience.
03:08I've heard any rumors.
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
03:28at night.
03:29And 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
03:36at the same time.
03:37It's such a strong memory for me that I just kind of love that I have it as a memory.
03:41Yeah.
03:42So I'm just sweating off some onions and garlic, all kind of roughly chopped because it's all
03:46going to get blitzed 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
04:01a much richer, deeper flavor in your pea soup that you're not going to get from the
04:05frozen peas, but the frozen peas will give you that freshness and the color to it.
04:08So 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 liters of stock-ish.
04:20And I'll give that another season as well towards the end, but I'm going to throw in
04:24a bit of stock powder, just some vegetable stock powder into that because, you know, the
04:28stock'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 say, oh, well, you know, Tasmania's good too.
05:06Like, 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, but I certainly know it's a place I
05:13love 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.
05:32No.
05:33Well, you do find, like, both Queensland and Tasmania, the thing that makes them really distinctive is the fact that
05:38they'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, and if there's an island hanging off the end of
05:47the country, whether it's far north or far south, everyone tends to love the food from there.
05:50Like, I'm thinking Hokkaido.
05:52Hokkaido.
05:52Yeah, it's like Australia's Hokkaido down there.
05:55So I'm blending this now to break up both of those different types of peas and the onion and everything
06:01in there, and that's going to kind of change not just the consistency, but also the taste of the soup.
06:07So I always really am very careful to recommend to people that if you're tasting your soup, you've got to
06:12taste it before you blend it and then also after you blend it, because there'll be more sweetness that comes
06:16out of the peas, et cetera.
06:18And texture is so important.
06:20Mmm.
06:21Mmm.
06:21It's got to be right.
06:22It's got to have that kind of, not gluggy, but slightly thickened pea soupiness that goes with it.
06:28This is a hearty kind of stick to the ribs type of thing.
06:31Yeah.
06:32Of course.
06:32The magic ingredient.
06:34Stick to the pie.
06:35Stick to the pie.
06:36Now, my...
06:37This is not something that ever happened in my childhood.
06:40I'm so confused.
06:42I'm doing this not with a full-sized pie, but with a party pie, because I actually think as a
06:48conscientious human being,
06:50in the 21st century, maybe I don't feel like a full pie and soup for dinner, but I think it's
06:56entirely reasonable,
06:57if this was a starter, to have a party pie and 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.
07:07Don't...
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.
07:14No.
07:14It's about to, I believe.
07:15OK.
07:16And 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, just a little spoon of tomato
07:28chutney on the top.
07:30This is looking horrifying to you, but again, if you're not from South Australia, do not judge.
07:34A little crack of pepper to make it look like a pie floater.
07:39And that is a party pie floater.
07:41Welcome 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...
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.
08:01Yeah.
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 almost the sauce
08:09for the pie.
08:10I think I prefer this.
08:12Yeah.
08:12I feel like this would go well in Tessie.
08:14Yeah.
08:14You guys got the scallop pie instead.
08:16Maybe less so in cans, but...
08:22You need twice cooked pork belly and then a Tom Yum over the top of it.
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 Annalise Gregory are representing their states.
08:47Annalise, what is your dish for Tasmania?
08:50I'm making Tasmanian abalone with black garlic and shiitake.
08:54Amazing.
08:55And Nick, what is the taste of Queensland?
08:56Coral trout, jungle butter and tiger prawns.
09:00Could 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.
09:20Lovely.
09:21And so you've just got that in some fish sauce and...
09:24Fish sauce and white sugar.
09:24It's my favourite marinade for just about absolutely everything.
09:27It's like awesome on meats.
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 and it also kind of encourages the natural
09:42savoury 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, but really makes
09:50the protein that you're cooking just absolutely shine.
09:54So, you know, 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, you know, galangal and ginger and the whole works.
10:06And so I've got some coriander root and some chilli, some garlic and some dried shrimp.
10:11And cause 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 and 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, I've got some sawtooth coriander.
10:27Sawtooth coriander.
10:28Okay.
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 mackerel lime leaf.
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, Far North Queensland, I keep saying FNQ as if
10:43everybody 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.
10:54Particularly at the end of the summer months when we've had the big soak and then we have
10:58this opportunity for everything to bloom in the garden and a few little curry leaves as
11:01well.
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, there's a lot of that culinary influence as well.
11:12So it's not just like, oh, we're going to, you know, put sawtooth coriander into meat
11:17pies or whatever.
11:17You know, it's a really beautiful food scene that has developed up in your part of the world.
11:23Oh, absolutely.
11:23And we have such a large Polynesian culture and indigenous presence.
11:27Like there's just really is a melting pot of fantastic cultures and ideas.
11:39Perfect.
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, because you put some green things in there and you've got that vibrant
11:51green there.
11:53Gorgeous.
11:54But actually, that really vibrant green, my theory is that it comes a lot from the turmeric.
12:01Yeah.
12:01It goes in there.
12:02Turmeric is yellow when you look at it, but when you put it in connection with all these
12:05other ingredients, it does give you that, like if you're making a Thai green curry, it's
12:09actually to me the turmeric rather than the green things it puts in there that gives you
12:12that kind of almost neon colour.
12:14Yeah, certainly it's an ingredient though that needs to be used judiciously.
12:17Too much turmeric can ruin a party, I promise.
12:20All 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 bournoisette because, you know, that's what I do.
12:30Hazelnut butter.
12:31Burnt butter.
12:32Burnt butter.
12:33Mm-hmm.
12:33So there's just butter in the pot, whisking it around until it changes colour.
12:37Currently, yes, I've just fried off some shiitake mushrooms.
12:41Oh, okay.
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, I cooked three and a half thousand portions of this dish over a charcoal barbecue in the
12:54rain.
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 to watch Annalise Gregory cook abalone in the
13:09rain over 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, okay.
13:17Hang on.
13:19Different things are happening.
13:20Black garlic, which I grow every year and make myself because I'm really useless at hanging
13:27and preserving the garlic.
13:29Aha.
13:29I just don't understand how.
13:31So, instead, I put it in my pressure cooker and turn it all into black garlic.
13:36Oh, okay.
13:37So, there's a number of different ways that people make black garlic.
13:39The traditional way is, I guess, they put it into a pot and then they bury it and then
13:43leave it for six months and then it sort of ferments by itself.
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, I think.
13:52So, you do it in a pressure cooker?
13:54So, it's a pressurised rice cooker.
13:56Okay.
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 and I used all of my
14:04own
14:04black garlic for those three and a half thousand portions of abalone.
14:07Wow.
14:08They're actually getting, like, there's something very exciting about the food in Tasmania.
14:14Over the last, like, you know, it has always been a chef's favourite location for decades
14:20now, you know.
14:20It's an exciting food scene down there and not as isolated as, I guess, once you would have
14:27said that it was.
14:27So, Annalise, in here now we have the black garlic, your own home-grown black garlic,
14:33some fresh garlic and what else?
14:34Chicken stock.
14:35And then as soon as it reduces a little bit, we will be emulsifying in the bernoisette.
14:40Sure.
14:41Yep.
14:41I find it really interesting that there's almost a lot of Japanese or Korean influence
14:46in what you're doing here.
14:47You've got the shiitake mushrooms, obviously black garlic is a Korean thing.
14:51Oh, wow, okay.
14:52Mushrooms and the abalone together like that.
14:54Mushrooms and the abalone together because they're just baby abalone.
14:57Yes.
14:57These are farmed Tasmanian abalone.
14:59And the thing is, because they're babies, they're just tender all the time.
15:04Yeah, okay.
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.
15:35Yeah, 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, you can almost over-season.
15:45Yes, yes.
15:46And then use something like the butter to sort of soften it all back down.
15:50Oh.
15:50So you still get all of the...
15:51I suppose all of those macro flavours sitting there.
15:54Yep.
15:55But, you know, you can mellow it all out with some butter.
15:58And the butter is such a beautiful contrast to the fish.
16:03This 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.
16:14Oh, beautiful.
16:14So I've got some white pepper.
16:16And again, 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.
16:25Okay.
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, the 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.
16:40I 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
16:47of 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,
16:57is that, you know, when you're talking big flavours,
16:59sometimes people think it's, like, just sort of, like,
17:01punch you in the face cooking, but there's a real elegance
17:03to what you do there and how, like, you know,
17:06the prawns are not going to be, like,
17:08overcooked rubbery prawns because 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 paste there.
17:14Yeah, absolutely.
17:14Look, it takes a long time to get to that place.
17:16Like, it's a meditative process.
17:19I think that, you know, one of the things I love most
17:21about cooking is the mindfulness and using all of your senses
17:23to 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.
17:33In a restaurant, you've got that either repetition,
17:35make it the same every single night or, you know,
17:38let it breathe a little.
17:39Maybe tonight it's going to be slightly different.
17:40I like the let it breathe model, I tell you what.
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.
17:53And I always remember when I asked him about it,
17:55he was like, it's kind of a chef's job to introduce things
17:59that 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 probably this.
18:27It's probably this.
18:28It'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 because usually it's like that four 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 are much easier to cook.
19:05Oh, and now the butter's going in there.
19:08You're a wild woman, Annalise Gregory.
19:10But would I be able to get you to scrape that out for me?
19:12Absolutely.
19:13Because I want to use all those brown butter solids.
19:16After the break, the thrilling conclusion to tonight's Taste of Origin.
19:19And we'll have a food quiz on Western Australian food.
19:22Cook on.
19:34Welcome back to The Cook Up where Nick Holloway and Annalise Gregory are giving their Taste
19:37of Origin recipes 110%.
19:40Annalise, the final push to the finish.
19:42How are you feeling?
19:42I'm ready.
19:43Amazing.
19:44And Nick, look at this.
19:45Mate, ready to go.
19:46So you've got that jungle butter that's sort of with the bits of prawn in there.
19:49It's like a sauce or something.
19:51It's like a rich, heady sort of sauce, almost like a gravy.
19:53That's why I find this word curry so funny because it's just, what does it mean?
19:56What are these fried leaves that you put on top of it?
19:57So the fried beetle leaves, the fresh beetle leaves were in the paste itself.
20:01So it just gives it a really beautiful sort of peppery flavour.
20:04Lovely.
20:05And then our piece of coral trout here, which is just honestly the most magnificent of fishes.
20:11That is stunning.
20:12And then some carambola.
20:14And the thing I love about this time of year is 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, but there's some lime leaf and some finger lime.
20:26Can I just say from a plating perspective, it's actually very cool that you're leaving the fish exposed.
20:32Yeah, I like that.
20:32Yeah, I mean, a lot of people would be tempted to really stack that up all on top of the
20:35fish, but you're almost making that pearlescence of the coral trout the really interesting thing.
20:40Well, it's the hero.
20:41So I reckon that's about it, don't you reckon?
20:42Gorgeous.
20:43Absolutely gorgeous.
20:47Alright, Annalise.
20:48This sauce is fascinating to me.
20:51I cannot wait to try it.
20:52Why is it so fascinating?
20:53Well, it's just like, it's a real mix of techniques.
20:58It's like a beurre blanc, but made with black garlic and brown butter and it's cool.
21:04It's very cool.
21:05The fragrance of it is gorgeous.
21:08That's what food is in Australia though, isn't it?
21:10Don't you think that it's a combination of all of the cultures that live here?
21:15Very strongly agree.
21:16Coral trout, jungle butter and tiger prawns and 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 symbiosis between the texture of the shiitake and the texture of the abalone.
21:41They're two things that are not meat, but they're two things that have this really nice meaty texture.
21:47The ultimate is the abalone mushroom, which 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 that when you find out that there's somebody doing it,
22:04you're like, I don't know how that happened, but I appreciate the fact that it is happening.
22:08Mm-hmm.
22:09All right, Nick.
22:09This could not be a more different dish.
22:12I really like that you've gone for it with the fruit and fish combo.
22:19You've almost got this tenderness that you've got from the coral trout and also the prawns that are there.
22:23And then this really wonderful contrast of the very flavourful sauce and the fresh fruit and everything that's in there
22:30with this really clean taste of the coral trout.
22:34Cold trout is one of my favourite fish.
22:35Mm.
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 and just so almost true to the fish ideal.
22:48Okay.
22:48This is not a competitive show.
22:51There is no, there's no winning here.
22:53So I thought the only way to introduce a different element to this.
22:59Annalise, you cooked a long time in New South Wales.
23:01Mm-hmm.
23:01Nick, you grew up in Victoria.
23:04Yep.
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 is the state to which these questions relate.
23:13So we have a WA food quiz.
23:15How much do you guys know about WA food?
23:17Not enough.
23:18Close 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, Poloni over in WA.
23:37Righto.
23:38Oh.
23:39In WA, which vegetable is often sold peeled?
23:44A, potatoes.
23:44B, carrots.
23:46C, 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 are 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.
24:05It still makes no sense to me.
24:06But I can't 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.
24:23Did 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 double cut.
24:43Okay.
24:43Last 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?
24:59I'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.
25:04F-U-I-C.
25:05Ah.
25:05Spearmint milk is a common milk found in WA.
25:08Wow.
25:08You guys do it different over there.
25:10Let me tell you.
25:11Absolutely.
25:12Oh my God.
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.
25:25At the end of the day, with food like this, every dish and every state is a winner.
25:29If 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.
25:55I'm Adam Liao.
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