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00:00MUSIC
00:22Hello, I'm Adam Leo and welcome to The Cook Up,
00:24the show where we gather together for Refugee Week.
00:26Tonight we are making chicken with flat beans and olive oil,
00:28kuku sabzi with shirazi salad,
00:30and Vietnamese chicken and coriander salad.
00:32Let's meet our guests.
00:34Accomplished marketing executive Yasser Nasseri
00:35is a refugee ambassador for the Refugee Council of Australia.
00:39His mission is to highlight the potential of refugees
00:41and the contributions they make to Australian society.
00:44Welcome, Yasser.
00:44Thanks for having me.
00:45Thanks for joining me.
00:46Dr Karina Huang is a special representative to Australia for UNHCR.
00:50A multi-talented academic, public speaker and historian,
00:53she also made her acting debut at the age of 56,
00:56landing a lead role in The Heights.
00:58Welcome, Karina.
01:00Thanks for having me.
01:00Is there anything that you can't do?
01:02A few, yes.
01:03What was it that made you want to try acting?
01:06I didn't try it.
01:08I was just by chance saw an ad for audition for ABC drama series
01:14and I was just curious to see what it's like.
01:17And at the end I got the role and I'm so glad I did.
01:20That's fantastic.
01:22Curiosity is such an underappreciated personality trait, I think.
01:26Yeah.
01:26It leads you to amazing things.
01:28Yasser, you often share your story with the world, with Australia.
01:34What makes you want to speak at events and share the refugee experience?
01:38When I arrived in Australia as a refugee,
01:40I've heard a lot of negativity around refugees' stories.
01:43Plus also after uni I had difficulties to get an opportunity for a job or internship.
01:52So now I use my story to kind of bring positivity to refugees' stories
01:56and how they contribute to society.
01:58Plus I talk to a lot of corporations about how they can be more diverse
02:03and inclusive by hiring more refugees that have potential skills.
02:07Amazing.
02:07Well, let's make a deal.
02:10Tonight I will share my sage advice as we spend time cooking with superb herbs.
02:18Wow.
02:20Karina, Vietnamese cuisine uses quite a lot of herbs.
02:24Is that something that you are able to cook with here in Australia?
02:28Yes.
02:29Now in Australia I cook, but I remember when I first came to America as a refugee way back
02:35in the 1980s, there were many herbs that I could find.
02:39Yeah.
02:39Yeah.
02:40So do you like to cook?
02:41I do like to cook and that's kind of a hobby.
02:47Fantastic.
02:47Well, you come to the right place.
02:49My superb herb dish is chicken with flat beans and olive oil.
02:58Okay.
02:59So this dish is kind of a one pot wonder.
03:02I'm going to throw everything into the pot.
03:04I'm going to put the pot into the oven.
03:05We'll go away, have a good time for an hour or whatever, and then come back and it'll be
03:08ready to go.
03:09So this is a very, very simple way of doing things.
03:12And it's going to be kind of a full meal.
03:14So I'm going to start with some potatoes and I'm chopping and putting in the bottom
03:17of the pot.
03:18That's my kind of cooking.
03:22Yeah.
03:22So when you're speaking to crowds about the refugee experience, who is that for?
03:27Is that for people in Australia to genuinely understand what it's about?
03:30Is it for people who are critical of our refugee intake?
03:34Is it for refugees themselves who want to know, you know, your personal experience?
03:38Who are you talking to?
03:39That's an interesting question.
03:40It depends really about what kind of event I'm invited to or I'm going to speak to.
03:46So I change a bit the theme or my story.
03:50So if it's cooperation, the focus is hiring refugees and what is the potential of hiring
03:54refugees?
03:56If it is universities or, you know, in the community, I talk about how refugees can contribute
04:02to society and the positivity around that.
04:04Interesting.
04:05Very interesting.
04:07It's, you know, it's something that writers and obviously marketing executives and actors
04:12think about an awful lot.
04:13Like, who is the audience?
04:14I use a bit of my marketing tools as well, but yeah, it helps.
04:19So I'm going to put a few things in on top of these potatoes, some beautiful flat beans.
04:24I love these.
04:25They're absolutely delicious.
04:25And some tomatoes as well.
04:27And then I'll throw the chicken on top of that.
04:30Karina, your journey to Australia started in Vietnam, obviously, and then you went by boat
04:37to Indonesia, then to the US and then you migrated to Australia.
04:41Is home a place to you or is it an idea?
04:44Before I came to Australia, I used to think, okay, I have two homes, you know, Vietnam and
04:49America and that's it.
04:51Then I started to think about it.
04:53And to me, home is where families are.
04:56And so in Vietnam, my mom is still there.
04:58So that's the home for me as well, especially I was born and raised there.
05:02And all of my siblings are in America.
05:06So that's home for me as well.
05:08And of course, you know, in Australia, I came here because I married an Aussie and my daughter's here.
05:15So I've made it my third home.
05:17So I'm so grateful and happy to say that I have three homes, Vietnam, America and Australia.
05:24And it's got to do with, you know, I guess, memories and people more than places, I guess.
05:31Yeah.
05:31I agree.
05:32Yeah.
05:33So I've just thrown all of these things on there, seasoned my chicken kind of as well as I can,
05:41a bit of salt and pepper.
05:43You can see how easy this dish is.
05:44I'm trying to find things to do, honestly.
05:46There's not a lot happening.
05:48Herbs now.
05:49Well, first I'll actually throw in just some garlic cloves.
05:52I love those garlic.
05:54Yeah.
05:54Yeah.
05:55I feel like I could have done even more, but then some thyme, some rosemary.
06:01The thing that I love about this is this is all going into a pot.
06:04By cooking it in a pot like this, I'm actually going to get a beautiful aroma.
06:08So it's quite important for a dish like this that you take the lid off close to the time that
06:15you're going to eat it.
06:15So I'm excited for you guys to smell this probably more than taste it.
06:20I'm going to put a little bit of stock around there.
06:23It could be water as well, just to make sure things don't burn on the bottom.
06:27And then that whole thing just goes into the oven.
06:29That's all it needs to do.
06:31Luckily, I've already put one in there.
06:34So I'll take that out.
06:36Oh, I can already smell the herbs as I, as I, even as I take that out of the oven
06:40there.
06:40These are all amazing herbs.
06:42I use them for my cooking a lot.
06:44Yes.
06:45You know, I think I grow herbs, which I think if you want to use herbs in your cooking, you
06:51almost have to these days because they're so expensive at the supermarket.
06:53It's crazy.
06:54Yes.
06:55But later in the show, I will show everyone how to, I guess, get the best out of the herbs
07:00so that they're not wasting them.
07:01I can't wait to learn that from you because I hated to spend $4 on a bundle and use a
07:06few leaves.
07:07I don't care how rich somebody is.
07:09Everybody hates to do that.
07:10I'm sure billionaires hate spending $5 on herbs and then throwing them in the bin.
07:13So now I'm going to take the lid off this and I'm going to have this one here so I
07:16can waft it.
07:17You know what?
07:18I'm going to bring it over to you so you can smell the aromas as we take the lid off.
07:24Wow.
07:26Now, here's the thing for me.
07:28Like, when you roast a chicken like this, and this is pot roasting, you have a couple of options.
07:33Like, you can brown the skin.
07:35Like, I could turn the oven on again, put it back in and brown the skin, but then I would
07:39lose that effect of, I guess, uncovering the chicken and smelling the herbs.
07:44So I'm taking those garlic cloves that I put in and I'm just going to tease some of those out.
07:49Yeah, so do you mind if I ask you about when you came to Australia?
07:52You came by, well, from Iran.
07:55You went to Indonesia.
07:58And the boat that you were on sank and a lot of people lost their lives.
08:03Yeah.
08:03We were, I guess, around 250 people.
08:06Yes.
08:07And roughly 20, sorry, 47 survived.
08:10Of which you were one.
08:11I was one.
08:12So I was very lucky.
08:14Long story.
08:15But, yeah.
08:16And from that 47, I guess you only made it to Australia.
08:20That must be traumatic, absolutely traumatic for you.
08:23It was a traumatic experience, absolutely.
08:27When you talk to people about that, how do you, you know, like, what is the feeling that you have
08:32when you talk to people?
08:32It was very difficult in the beginning when people heard my story and they would invite me on little gatherings
08:39to share my story in library and, you know, schools or universities.
08:43Yes.
08:44But I found that now that my story can add value and help other people, I guess it become a
08:51bit of healing process or healing tool to share a story.
08:57Yeah.
08:58I've never experienced a tragedy like that.
09:01But, you know, the refugee experience, I think so often, you know, I'm talking about something that happened on the
09:06journey.
09:08There's worse things that happen to force you onto that journey.
09:12Sometimes it's like a Hollywood movie, but in reality.
09:16And I guess it's about how I use it for good.
09:20I have enormous admiration for you sharing that experience, Yasser.
09:26This here is just some olive oil, some lemon juice.
09:30I'm going to season, obviously, the garlic that we crushed.
09:33I'm going to season that with a bit of salt.
09:34And this is just going to add a bit more flavour to this chicken.
09:38I want to carve this up.
09:39There's lots of lovely juices in there.
09:43But I just want to just take some of the bits of this chicken and put them on the plate
09:48rather than the whole thing.
09:50You know, I love this texture.
09:52You know, I really, really do.
09:54And I think sometimes we focus so much on getting the skin of the chicken all crispy and things, we
10:00forget how nice all the other parts of the chicken can be.
10:05Very juicy.
10:06Yeah, it is very juicy.
10:07This is one of the things about pot roasting, you know, but it's almost kind of steamed rather than...
10:11I feel hungry already.
10:13You have to be patient though.
10:14We're going to get to eat this very, very soon.
10:16So we just want to put the rest there.
10:19Looks like you've done it before.
10:21Well, a few times, I will admit.
10:24And now all these potatoes and beans, which have incredible flavour, you can see the flavour on them.
10:29I'm just going to put some of these around on this side.
10:34Some of the potatoes that were on the base of the pot have got a bit of colour on them.
10:40And then I can spoon some of my garlic on top of the chicken.
10:48I can't wait to taste the sauce.
10:51Chicken with flat beans and olive oil.
11:00Mmm.
11:01I love the garlic.
11:03That's the first thing.
11:04That's awesome.
11:05Yeah, the roasted garlic is always nice.
11:07And honestly, if you want to make your life even easier, you don't even have to peel the potatoes.
11:10You just throw them in.
11:10I mean, cut the potatoes.
11:12I love the sauce.
11:13The garlic is amazing.
11:14And how long was it in the oven?
11:16Hour and 15 minutes.
11:17Hour and 15 minutes, yeah.
11:18Very simple.
11:19Put everything in, put it in, off we go.
11:21Yeah, I like that point that you put everything in, no preparation, just, you know, in the oven.
11:26Easy.
11:27But you've got to make sure you open it up in front of your guests or your family.
11:31That's the easy part.
11:32Okay.
11:33After the break, more superb herbs with Yasser and Karina.
11:47Welcome back to Refugee Week on The Cook Up.
11:49Refugee Ambassador Yasser Nasseri and UNHCR Special Representative Dr Karina Huang are cooking
11:54with some simply superb herbs.
11:57Karina, what are you making?
11:58I'm making chicken salad with Vietnamese coriander.
12:01Oh, amazing.
12:02And Yasser, what about you?
12:03So I cook today kuku sabzi with shirazi salad.
12:08Beautiful.
12:17So Yasser, kuku sabzi is, I guess it's a really classic Iranian dish.
12:23It is.
12:24It's a very old one as well.
12:25And all of the Iranian people, especially with this kind of dish, have memories.
12:31Yes.
12:31Their mom cooked this food.
12:33It's a quick one and it's always in the Iranian house you can find that.
12:36Fantastic.
12:37So lots of herbs.
12:38You've got some coriander in there, some chives.
12:42You're putting in some dill, some, this is parsley here.
12:46Yep.
12:47Okay.
12:47All chopped.
12:48Lots of herbs.
12:49Yep.
12:49That is a lot of herbs compared to the amount of egg.
12:52Oh, good.
12:53And then a bit of flour here.
12:55Okay.
12:56I'm going to do, it is just not really measurement, it's just a gut feeling.
13:02The best way to cook, really.
13:04Yes, exactly.
13:05Turmeric.
13:06Turmeric, salt, bit of this, walnut goes in there.
13:12Fantastic.
13:12And then we got this very Persian berries that you find in a lot of dishes in...
13:21Oh, Barberies.
13:22Barberies.
13:23I don't know if you guys use that much here.
13:26We don't, but you've sort of fried them off and the...
13:31It's always like a quick fry and usually saffron will be added to this for rice, but for this one
13:37no saffron.
13:38Beautiful.
13:39A bit of garlic here.
13:42And I guess I put everything I needed.
13:45Now, these are fenugreek leaves.
13:46Right.
13:47Do you add those to...
13:48As well, yes.
13:49Okay, you do that.
13:50I don't want to make any mistakes here.
13:52But this is kind of...
13:54I've tried this dish a couple of times before and I absolutely love it.
13:57And it's just, it's the herbiest dish that I know.
14:00A lot of herbs, exactly.
14:03So who cooked this dish for you the first time you ever tried it?
14:07Your mum.
14:08Yeah.
14:08And if you have an older sister, because you know, you can find these herbs at the Iranian homes all
14:16the time.
14:16And it's an easy kind of dish to have.
14:19It's so interesting.
14:20So there's a lot of oil into the pan and that goes in?
14:22Yeah.
14:23Whoa, okay.
14:26Okay.
14:27Yes.
14:28I never know how to describe this because I guess, you know, to me, a sabzi is just like anything
14:36that's fried in lots of oil, right?
14:38And omelette, it's not really an omelette, but it's not really a pancake.
14:42Yeah.
14:42You don't have the words to describe it.
14:43So I'm just going to call it coo-coo-sabzi.
14:45Coo-coo-sabzi.
14:46I'll leave you to this.
14:47I'm going to see what Karina's doing.
14:48No worries.
14:51Okay, Karina.
14:53Hi.
14:53Vietnamese chicken salad.
14:55Yes.
14:56I can never pronounce it correctly.
14:58Is it goi ga?
14:59Goi ga.
15:00Goi ga.
15:01Yes.
15:01Okay.
15:02How do you poach the chicken for this?
15:05I usually start boil the water for about five, seven minutes.
15:09Okay.
15:10And then I put the chicken in.
15:12The water levels just cover the chicken.
15:14Yeah.
15:15And then I close the lid and let it simmer for another eight minutes.
15:18Okay.
15:18And then take it out and let it cool.
15:20What about you?
15:21How do you poach chicken?
15:22I bring the water to the boil.
15:24It depends if I'm using one or two chicken breasts, but I kind of got it down at my house
15:27where I boil the water really, really like a certain volume of water, usually 1.5 litres.
15:33Boil it really hard in a thick pot and then put the chicken in, put the lid on and turn
15:38it off.
15:38Oh, you boiled it hard.
15:39Yeah.
15:40Before you put the chicken in.
15:41Yeah.
15:41And then turn it off.
15:43But there's lots of different ways to do it.
15:44Okay.
15:45What are you doing now?
15:47I'm making the dressing.
15:49Okay.
15:49This is the hero of the dish.
15:52Yes.
15:53I love this dressing with fish sauce.
15:56So this is not just the hero of the dish.
15:57This is the hero of all Vietnamese cooking in some way.
16:00You're right.
16:01You're right.
16:01Yes.
16:02There's nothing with Vietnamese food without fish sauce.
16:06Yes.
16:06We call it nước mắm.
16:07Yes.
16:08And so this is garlic, chilli, sugar, the nước mắm and then something sour.
16:15Yes.
16:16Yeah.
16:16I love the lime.
16:17It's really, really good.
16:19This dish is using this one.
16:22How do you say it?
16:22Rau ram?
16:23Rau ram.
16:24Yes.
16:24Okay.
16:24It's Vietnamese coriander.
16:26Yeah.
16:26It's got so many different names.
16:27Vietnamese coriander, Vietnamese mint.
16:30Sometimes it's called in Australia.
16:33Laksa leaf.
16:33Laksa leaf.
16:33We call this laksa leaf in Malaysia.
16:35Okay.
16:36Yes.
16:36Because it's kind of the fragrance that is added to laksa.
16:39Yeah.
16:40I actually think this is my favorite herb.
16:41It is mine too.
16:43Yeah.
16:43Oh my God.
16:44I love it.
16:44When I first came to America and making this salad, I couldn't find the rau ram.
16:50And also I didn't know what it's called in English.
16:52So I went and asked for Vietnamese coriander.
16:55Nobody knew what I was talking about.
16:57And then somebody else said, well, why don't you just use coriander?
17:01And I was desperate.
17:02So I tried.
17:03But you know what?
17:04It's not the same.
17:05It's not the same.
17:05No way.
17:06This is like chicken and the rau ram is such a classic combination in Vietnamese cooking.
17:12Exactly.
17:12This is a very cool salad.
17:14One of my absolute favorites.
17:16I'll be back.
17:17Okay.
17:18Thanks.
17:19Oh, yes.
17:20I've come at just the right time.
17:22This is the flipping part.
17:25So first of all, I want to get the oil out as much as I can.
17:28So there is not much oil.
17:30So I flip it.
17:31Oh, that looks beautiful.
17:33You say you're not an expert.
17:34You look like you've done that a thousand times.
17:35And that's, here we go.
17:37I'm glad I did it.
17:39My mom is perfect in that.
17:41They just do flipping.
17:42I guess not too bad for me.
17:44Amazing.
17:45And so now we're making the Shirazi salad.
17:47Shirazi salad.
17:48So this is, Shiraz is where the vine come from.
17:51Yes.
17:52Shiraz.
17:52That's from Iran.
17:53And the funny part is we don't have that vine.
17:55It's illegal in Iran.
17:56So that salad name after the city.
17:59Amazing.
18:00So it's, it's kind of easy onion, cucumber and tomato.
18:04Great.
18:05It was all in there.
18:06And easy.
18:08Yeah.
18:09So how easy is it for refugees to stay in contact with their culture when they move to a new
18:16place?
18:17Depends where they go.
18:19I was in Indonesia as an asylum seekers.
18:21And it was really difficult because not much Iranian, not much Iranian supermarket.
18:27But in Australia, the good thing is, especially in Sydney, we have a lot of Iranian restaurant,
18:34Iranian supermarket, a lot of Iranian people living here.
18:36So it's easier to kind of be in contact with your culture.
18:40A lot of Iranian or Persian events.
18:42So it's much easier.
18:44Yeah.
18:44The thing about representation that I find so important is, you know, in the Iranian
18:49community here in Australia, we have doctors, we have lawyers, we have politicians, we have,
18:53you know, a refugee from Iran who comes to Australia like yourself.
18:58Right.
18:58Can, well, someone who would come now, can see people like yourself and know what they
19:02can aspire to.
19:03And so the, you know, this is, I think the wonderful thing about diversity is it provides
19:09this pathway to success for not just the person who is, you know, hired into a job or gets
19:17into university.
19:18It provides a pathway to success to all the people who see that and go that that's something
19:22I can do.
19:22I guess that's, that's the reason I'm sharing my story and I kind of do what I'm doing,
19:26because I guess it has kind of a domino effect in other people to do the same, whether
19:32they are migrant new to Australia or they come as a refugee, they are new, they have challenges.
19:37And I guess my story and what I'm doing can inspire them to, for them to go forward with
19:43their life and adjust to the culture.
19:45It's, it's a great feeling.
19:46Amazing.
19:46Salad looks great too.
19:51Karina.
19:52Yes.
19:52Oh, salad is already coming together.
19:54It is.
19:55Yes.
19:55How old were you when you left Vietnam?
19:5716.
19:58Wow.
19:59And, and you left with your siblings?
20:02I left with my little sister and little brother and they were 10 and 12.
20:06My father was in political prison at the time in North Vietnam and my mom and my other
20:12siblings were in Saigon.
20:14You're a 16 year old girl, not even an adult.
20:18Not only are you leaving everything you've ever known, but you're also looking after essentially
20:22your little brother and sister.
20:23Yeah.
20:24What's, I mean, I don't even know.
20:26I can't even ask a question other than what's that like?
20:28Well, I was missing my mom, but at the same time I act like a mom to my siblings, you
20:33know,
20:34so it's almost like became a mom overnight at 16.
20:37So sometimes I just brave it, you know, look like I know what I was doing, but I didn't.
20:42And just to survive.
20:44And, and we were left in the jungle.
20:48Were you scared?
20:49Oh yeah.
20:51Yeah.
20:51I, I was scared.
20:52I was confused.
20:53I was worried, um, and homesick.
20:57Worry was, was the biggest things because we all got really, really sick.
21:01We got malaria, fever, and quite a few people around us died of those diseases.
21:07So I was worried that my sister, my brother and I would die too.
21:11We were near death so many times.
21:14Sometimes in the morning I get up, I felt their hands and they were warm and they're moving
21:18that I know they were still alive.
21:20Yeah.
21:21Shocking.
21:22Tasting time when we return.
21:35Welcome back to The Cook-Ups Refugee Week celebrations.
21:37Tonight my superb guests Yasser Nasseri and Dr Karina Huang are cooking with superb herbs.
21:42Karina, how's it all looking?
21:44It's ready to serve.
21:45Lovely.
21:46They smell amazing.
21:47And Yasser, this is ready to go.
21:49You know, it's an omelette and a salad in some ways,
21:52but it is so much more than that.
21:54You know, when you look at the history behind it, what it means to you.
21:57I mean, there's a lot of memories, home, and that's a dish ready to go.
22:04So we're going to have a bit of walnuts on the top and a bit of...
22:10Oh, the barberries.
22:12What about those?
22:13It goes here.
22:14Beautiful.
22:15So, yeah, it's kind of, hopefully my mom happy with this from the heaven, but I made it.
22:22Absolutely.
22:23I'm sure she would be.
22:24Thank you for sharing that with us.
22:28Karina, the salad looks fantastic.
22:31Yes, and it smells amazing.
22:32The fragrance of the Vietnamese, coriander, Vietnamese mint is so important to this.
22:38Yeah.
22:39I've tried this dish before without the coriander, the Vietnamese coriander.
22:43Yeah.
22:43I tried it with mint.
22:44It's not so bad, but it's not the same as with this particular coriander.
22:51Vietnamese chicken and coriander salad and cuckoo sabzi with shirazi salad.
23:04This cuckoo sabzi just looks wonderful.
23:06So tasty.
23:08I'm sure mom's happy now.
23:09It turned out great.
23:11It really did.
23:12And the texture of the walnuts in there, I mean, you have all the aroma of the herbs,
23:17you have the texture of the walnuts, and then you have the seasoning of the kind of sour
23:21barberries on top.
23:23Spices.
23:23Yeah.
23:23Okay, Karina.
23:25Mmm.
23:26Mmm.
23:27I love this.
23:28You know, two completely different cultures and cuisines, but you have the same kind of things,
23:33like you get the fragrance of the raoram, but then also the texture of like the crunchy pieces of the
23:38fried onion.
23:39Yeah.
23:39As well.
23:40And then the beautiful seasoning of the nook jam.
23:43Tastes great.
23:44We talked a little bit earlier about how to use up those herbs that you spend so much money on.
23:50You don't want them to go to waste.
23:51Yep.
23:51And, of course, freezing them is a great idea.
23:55But, you know, I guess my big problem with things that are frozen is that you have to then think
24:00about them
24:00and go and get them out of the freezer and use them, which, you know, if people have that habit,
24:04that is absolutely fantastic.
24:06Here is another option that I have for people.
24:08If you've got any leftover herbs like this, they're starting to wilt a little bit, chop them up,
24:12throw them in a food processor or whatever, maybe with a bit of onion if you want to,
24:16but just put some regular old vinegar, any vinegar you want, this is just white vinegar,
24:20cover it in vinegar, give it some seasoning with some salt or sugar or whatever you happen to have.
24:25Salt and sugar are good choices.
24:26They essentially make a herb pickle.
24:28Right.
24:29This is something that you can keep in your fridge all the time.
24:32And if I had to make extra leftover herbs, I would just chop them up and throw them in.
24:35And because it's vinegar, it's going to keep for a really long time.
24:37And then you can use that, you know, you're thinking, what on earth would I use that for?
24:42You can turn that into a dressing in about two seconds.
24:45Or a salad or something.
24:46Yeah, a salad or, I mean, Karina, I've just taken some of your leftover chicken that you shredded up before.
24:51Yeah.
24:52Nice amount of olive oil, some salt.
24:54Let's put some pepper in as well.
24:57And that's a, a five second dressing, you know, that is going to, that you can have in your fridge
25:04at any time.
25:05There's nothing you can't do with that.
25:07And it's, you know, it's just a way to make sure those herbs don't go to waste.
25:10I call it sustainable dressing.
25:12Absolutely.
25:13A sustainable dressing.
25:14That's exactly what it is.
25:15Yeah, so Karina, thank you so much for joining me and sharing your stories with us.
25:18Thanks for having us.
25:19Yeah.
25:20Great meeting you.
25:20I am ecstatic about aromatics and with superb herb recipes like these, you will be too.
25:25If you want more of The Cook Up and more delicious food ideas, follow SBS Food on socials.
25:29I'm Adam Leow.
25:30Thank you for watching The Cook Up.
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