The Cook Up with Adam Liaw Season 8 Episode 3

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00:00Hello, I'm Adam Liao and welcome to The Cook-Up, a yacht race that starts in Sydney and ends

00:25in Hobart. In tonight's line-up, lamb suya, ghatnobo and spiced ginger anxiety cake. Let's meet

00:32our guests. Australia's unofficial king of hummus, chef Tom Serafian has gone from notable

00:36restaurants to pop-ups and back again. He's now opening a new and exciting food venue in Melbourne

00:40this year and I cannot wait. Welcome Tom. Thanks Adam, great to be here. Great to be here. When it

00:45comes to her career, comedian, writer and actor Tegan Higginbotham is at the top of her game. When

00:49it comes to baking, she's all about love. She loves nothing more than baking for friends, family and

00:53work colleagues. Welcome Tegan. Thank you. Top of my game. It's all downhill from here.

01:00Let's focus on the baking side. What's floating in your boat baking-wise at the moment, Tegan?

01:05I'm just loving experimenting. My husband's a video game reviewer. That's one of the things he does and

01:10he always talks about this thing called touching grass. It's this thing they talk about in video

01:14gaming when you've been online for too long, just go outside and touch some grass. For me, getting in

01:21the kitchen and baking, that's my touching grass. That's how I just level out again because

01:25I'm on a lot of devices all day long. I can put all that aside. Tom, tell me about your

01:30new venue. Yeah, so Serafian is a place we're open for breakfast, lunch. We can come in and

01:35do your shopping, sit down, have an authentic Arabic or Armenian breakfast-ish. Fantastic.

01:40A little bit of like a deli sort of set up. We've got some beautiful things on the shelves

01:44to dine in and take away as well. I think, you know, Australian cafes, Australian breakfast,

01:49brunch, that kind of thing is now famous the world over and we're starting to see cool

01:53stuff like what you're doing happening and this is an exciting time. It's very exciting,

01:57yeah. Congratulations. Thank you very much. Appreciate it. Stop right now and let us welcome

02:01you to Spice World. I was going to sing it. I wish you had. Who was your favourite Spice

02:10girl, Tegan? I was Ginger, actually. Okay. I was Ginger Spice and it wasn't, initially

02:14it wasn't a choice. It was that the other group, we were a group of five and all the

02:19other girls picked their Spice girl first. Yeah, right. And Ginger Spice was who was

02:23left. I was like, oh, I guess. But then I actually, I really loved Geri Halliwell and

02:27I grew to love her. It's all about cooking. Tom, you cook with many spices? Heaps, yeah,

02:34always. I love spices. I love seasoning with spices. They're a huge part of the cuisines

02:38that I cook. Yeah. Well, I'm going to cook something a little bit different today because

02:41normally, like, if you're looking at the paths of the global spice trade, I tend to stay in

02:47that kind of Asian side of the hemisphere when it comes to spices. But I'm going to do something

02:52from Africa, making lamb suya.

02:58So suya spice is, I know it from Nigerian cuisine. I'm sure it is in other African cuisines as well.

03:08The main ingredient really is peanut powder. So this is a Chinese-Taiwanese peanut powder.

03:14But then there are a lot of other spices that go in there. So I've got some smoked paprika,

03:20cayenne pepper. That's actually a bit of ground ginger, nutmeg, clove. And then this is garlic and

03:30onion. They can get a little soggy. So the great thing about the peanut powder is they actually,

03:35it actually soaps up some of the moisture from that. And then I've got some chicken stock powder

03:39in there as well. Chicken stock powder adds a heck of a lot of umami and it means I don't have to add

03:46a lot of salt to this because it's really quite salty. So that is essentially it. Mix this up,

03:50keep it in an airtight container, maybe with a, you know, one of those little, I always save those

03:54little silica gel sachets from, you know, when you buy something that's got it in there and then I just

03:59put it in all my spices and stuff. Yeah. How long would that last for? The thing is, like, it's not

04:05going to go off. Like, it's not going to go bad. Right. But the spices will lose their pungency.

04:10And when you have, um, I don't mind keeping it for a long time because that, you know, this is going

04:15onto a grill. So it's going to get more spicy. Uh, and I don't mean that in terms of heat. It's

04:22going to have more aroma once the heat releases that aroma. But the longer it stays, the less

04:26there is. And so I actually find if I have older spices, um, I have to use more. Like, you just have

04:34to use more. Yeah. Which is part of a, it's slightly difficult when you have a seasoned spice mix. So

04:39sometimes I, if I'm, uh, making spice mixes, which I do a heck of a lot of flavoured salts and things

04:45like that, I'll mix the spices together and keep them separately and then add the salt later just

04:49because then I can, I can use more of the spice to get more flavour if I want to. Yeah, great.

04:54Let's go ahead and do it. So that's just being, I'm just going to marinate some lamb neck,

05:01actually. Beautiful cut of lamb. And I'm, I'm choosing it because it's, you know, it's, it's got

05:06lovely flavour, but it also has a good amount of fat to it. I also don't mind doing this with

05:10lamb chops because you need fat when you, when you're doing this kind of thing. And then

05:15just marinate that and set that aside. After a little while, it ends up like this.

05:21Tegan, you're a bit of a baker. Do you use spices in baking much?

05:25Yeah, occasionally. I'm, I'm at the moment, I'm playing more with fruits and then matching

05:30that with herbs. So I grow so few herbs on my tiny little balcony, but I've got a really

05:36solid rosemary bush. So last week it was a rosemary and an orange mixture and I tried to

05:40balance that in a tea cake. There was a thyme and lemon before that. And I, I really like

05:45trying to get that balance right and, you know, push more of a herbaceous sort of flavour

05:51than just having it be too sweet. But no, I do occasionally use spices in my, in my tea

05:56cakes and baking. I mean, come Christmas time, that's what Christmas tastes like for me is

06:00all the, you know, the gingers and the nutmeg and all of that sort of stuff. So yeah.

06:03Very cool. I'm, I'm skewering here. I'm making sure to pick pieces that have a bit of fat

06:08on them to go next to pieces that are quite lean, just so I've got that good mix there.

06:12And I use metal skewers. I just find, I mean, obviously wooden skewers, totally fine, but

06:19it's, I actually think it just makes life a little bit easier. You don't have the ends

06:23of the skewers burning. You can reuse them. So it's a bit more sustainable. And I always

06:27think that the easiest way to skewer is actually to put things flat on a board and just, so you're

06:32pushing sideways rather than trying to like fit them on that way, you get a much better

06:36result if you're always kind of pushing at the same level because the height then, all

06:42of those skewers keeps that at that height there. So you can see exactly where it's going.

06:46So then when I push it in, they're all at the same height, just makes life easy.

06:49Could I ask, cause I don't cook with lamb very much. I think from what I've learned from

06:55advertising, that means I'm un-Australian. But would lamb neck, is that a, is that a really

07:02popular cut or is that one that potentially is not as popular so you can get a little

07:05bit cheaper maybe?

07:06If you ask any butcher, they'll tell you lamb neck's their favourite cut, like of lamb.

07:11They love it. It's just not, cause lambs have four legs and one neck, so it's just not as

07:17common. So it is, it's this kind of, it's cheaper now, it won't be for very long.

07:24Yeah, that's right. Everyone's discovered how good it is now. It's all over.

07:27Which is good, you know, it's good, but it also means that sometimes it ends up being

07:31a little bit more expensive.

07:32But it is a great cut. You can fast cook it like it'd be, or you can slowly cook it on

07:36the bone and it just sort of is really fatty and unctuous and melts and it's really beautiful

07:41both ways.

07:42It's like shoulder used to be cheaper now. I think shoulder is, you know, that's what

07:46people want when they want to roast lamb now. They want to roast lamb shoulder. They don't

07:49really want legs as much as they used to anymore.

07:52Yeah.

07:53So this is going to go, just a bit of oil on my skewers. And they can go straight onto a

08:01hot grill.

08:04So I'm in the restaurant game. Do you find, like, spice is a very personal thing for people.

08:14Do you find that people are like, oh, that's too spicy. Even in, not just in terms of heat,

08:18heat's the one that I guess is the game changer. But sometimes people don't like things that

08:22are too fragrant.

08:23Yeah.

08:24It can be quite strong, quite overpowering. But I think that's, you know, our jobs as

08:30chefs and cooks to balance those flavours out. You know, I love that sort of flavour profile

08:35where there's a little bit of, oh, is that a little bit of cinnamon? Is that a little bit

08:38of nutmeg kind of thing? Like more of a sort of background, complimentary sort of flavour

08:43profile.

08:44I think it's really interesting how spices have really made it around the world, because

08:47when you look at, I guess, the history behind a lot of the spices, they've all come from

08:51the same area. Like a lot came from India, a lot came from Southeast Asia, but they didn't

08:55really make it around even Africa or to the Americas until, I guess, the spice trade started.

09:03And then the kind of the main one, the chilli that everyone uses now, came the other way to

09:08kind of cross over. And you just kind of imagine what would all these cuisines be like?

09:12You know, traditional Mexican cuisine never used cumin, because it didn't really grow

09:16in Mexico. Really? Yeah. And then, you know, traditional

09:19Sichuanese cuisine, which we all know about as being very spicy, didn't have chilli in it,

09:23because chilli didn't arrive there until the sort of the 16th century.

09:27It must just be amazing what the world was like before that trade.

09:31There were a lot of bad things that happened with that trade, but the spice part of it,

09:35not so bad. Can I ask, would you, what you serve up in a restaurant, spice level-wise,

09:41is that what you'd cook for yourself at home?

09:43Oh, yeah, absolutely.

09:44Oh, right. There you go.

09:45Yeah.

09:46That's great.

09:47I wouldn't hold back on either occasion.

09:48Cool.

09:49Yeah.

09:50I think that's a fantastic thing, honestly. Like, it used to be like, I'm Chinese.

09:55The original Chinese restaurants in Australia was like Chinese Australian meals,

09:58and they'd have 700 things on the menus just so you could cater for what everybody wanted

10:02in there. But these days, we choose restaurants to go to based on, you know,

10:06they want to eat your food. They want to see what Tom Serafio makes at home.

10:10So they want your kind of uniqueness rather than sameness.

10:14Yeah, absolutely. I feel like there is more trust these days to want, you know,

10:18and want an authentic experience rather than a sort of, you know, diluted version of it.

10:24Yeah.

10:25Yeah.

10:26So I'm just making a very simple, I don't know, let's call it a salad to go with this.

10:31It's kind of a salad.

10:32Oh, it is a salad.

10:33I don't know why I'm pretending it's not. Like, it is a salad.

10:35Because the great thing about this suya spice is it's not just for that lamb there.

10:40I'm actually going to use it as the dressing, essentially, for my salad.

10:44So a few salad leaves, a bit of cabbage.

10:47I think the really important thing is the tomato.

10:50I love putting tomato and cherry tomatoes specifically in things like this

10:54because it gives you this wonderful kind of pop of sweetness.

10:57All the spices that I've used in there are probably more on the savoury side.

11:01A few kind of more sweet spices there, like the clove, et cetera,

11:04but they're really quite savoury.

11:06So when I dress my salad with some of the spice that will go on in a second,

11:12it just kind of makes it, I don't know, a little bit, I don't know,

11:18sweeter, you get those pops of the tomato that come through.

11:23Just a good handful of this salad there.

11:28Make sure we get the tomatoes that sunk to the bottom.

11:34Then my skewers can go on top.

11:39A bit of lemon on the side and then the dressing.

11:47You know, I have dressed with a little bit of lemon and things on the greens itself,

11:52but the more of that spice all over the top, lamb suya.

11:56The chicken stock component is the salt component of the spice.

12:04So if you want more salt, you can add more.

12:06You can add salt to it if you want to.

12:08Oh, it's really nice though. You're right.

12:10It really delivers.

12:13Like it's salty, but there's something else going on there.

12:16It's lovely.

12:17Yeah, it's a nice way of seasoning it.

12:19And that little bit of chilli just like dancing on my tongue.

12:21It's awesome.

12:22We'll take a trip to Tom and Tegan's Spice Worlds when we return.

12:37Welcome back to The Cook Up and our tribute to a 1998 box office smash.

12:40No, not Titanic.

12:41That would be weird.

12:42We are talking about Spice World.

12:44Chef Tom Serafian and comedian Tegan Higginbotham are with me.

12:47Tegan, what are you making?

12:48I am making a Spice Ginger Anxiety Cake.

12:51Okay.

12:52And Tom, how about you?

12:53I'm making Gatna Borth.

12:54This is the Armenian rice pudding, another one of my grandma's recipes.

12:57Very interesting.

12:59Armenian rice pudding.

13:10It's one of my favourite things that I grew up eating.

13:14Like my number one requested dish for my grandma is Gatna Borth.

13:19I absolutely love it.

13:20And my favourite way to eat it is cold out of the fruits for breakfast.

13:24Oh, okay.

13:26So what are you making here?

13:28Yeah, I'm going to make a little saffron sugar syrup to poach the pears in.

13:33Oh, right.

13:34Fantastic.

13:35And we're going to serve that alongside.

13:36I love the combination of saffron and cinnamon.

13:37Yes.

13:38It's one of my favourite spice blends.

13:39Yeah.

13:40Amazing.

13:41The rice itself, what's happening with all of that?

13:44So the rice we're cooking in cold water, we're going to bring that to the boil

13:48and then turn it down and let it simmer until like 90% of the water has been soaked up

13:53by the rice.

13:54And then we're going to add the milk that we're bringing to the boil slowly to the rice.

13:57So the idea here is that the rice, if you cooked it straight in the milk,

14:01it wouldn't go completely soft and tender all the way through.

14:04Yeah, okay.

14:05It needs that sort of par boil in the water first.

14:07Well, I also think when you cook it in say full cream milk from the beginning, even though

14:10milk's only like 4% fat, that fat actually stops getting that creamy texture.

14:14So it becomes a bit oily rather than creamy.

14:16That's exactly right.

14:17And that's where the magic happens.

14:18So you see when that emulsion happens between the starches and the fats and yeah.

14:22Very cool.

14:23It's very cool cooking it.

14:24Like I wouldn't have thought cooking it 90% of the way with water.

14:27And it actually makes me think, I wonder if I could use leftover rice in my rice cooker

14:32to make a rice pudding.

14:33Oh yeah.

14:34That's a really good idea.

14:35Nice.

14:36Tegan, what is an anxiety cake?

14:39Look, it all started quite a few years ago when my husband would request pav for his birthday.

14:45I make a mean pavlova.

14:46Nice.

14:47So that's, that's what he wanted for his birthday.

14:49Easy, easy, easy.

14:50Um, but it got into this, this habit where he would ask me to make, well, he didn't ask

14:55me to make, he, he would get anxious when it came time to sharing the pavlova with everybody.

14:59Oh, I identify with this.

15:00Yeah, right.

15:01He hated it.

15:02Cause what if they choose the best bit or what if their bit has all the fruit or you

15:05know, all the sorts of things.

15:06Okay.

15:07Okay.

15:08Maybe I'm not identifying with this anymore.

15:09I, I, I, I never, I'm getting anxious about sharing dessert, but not if it's like an enormous

15:14cake.

15:15No, no, no.

15:16He, he doesn't like sharing dessert.

15:17Yeah.

15:18Okay.

15:19So he would ask and I would offer to make another secret pavlova that would be put somewhere

15:23separate.

15:24And that was known as his anxiety pavlova.

15:26So that no matter how much other people ate, he knows that in the other room, there is a

15:29whole other pavlova that's just for him.

15:31And this is sort of, it's shaped.

15:33I'm back now to identifying with it because I think that's a genuinely good, a great idea.

15:37Yeah.

15:38So he can only have a little bit and later he knows he gets a whole other pavlova that's

15:41all for him.

15:42That's actually, that's, that's great.

15:43It really works.

15:44I'm going to start doing that.

15:45What are the spices that have just gone in?

15:46Oh yeah.

15:47So this is a little bit of nutmeg, um, lots of ginger, lots of cinnamon, um, a bit of all

15:52spice in there as well.

15:53Great.

15:54And so this, it's really shaped how I bake in this recipe as well.

15:58This will make one small tea cake, but you can really easily double everything.

16:01It's probably better.

16:02Mmm.

16:03And then you get two.

16:04My husband gets an anxiety cake and then I take the other into work.

16:08The reason I love this is because this is a constant struggle for me.

16:12It's not really a struggle, but it's like, I love pavlova much like your husband.

16:18And I mean, it's not that I worry about people having the best bit, but I'm like, yeah, go

16:22like, I've usually cooked most of the stuff at Christmas and I'm like, have as much as

16:26you like.

16:27But secretly I could totally do with an entire pavlova to myself.

16:30Just knowing that later on when everyone has gone home and we're doing the dishes or

16:34whatever, I could just be eating all the best bits of the pavlova myself.

16:38I can't imagine how hard it would be for you because I really love hosting a dinner.

16:42It genuinely brings so much joy to my life.

16:44A little bit of yogurt here.

16:45Yeah.

16:46Where by the time you've looked after everybody and made sure everybody's eaten enough and

16:50served and topped up drinks, you'll, you'll push out all your best food.

16:54Cause that's, you know, you do want to impress everybody.

16:56Yeah.

16:57And then sometimes I'll be like, Oh, I didn't actually eat or I didn't eat enough.

17:00So yeah.

17:01So that goes into the loaf tin and then in the oven.

17:04Yep.

17:05So I'm just folding this in just gently.

17:06And then, yep, I'll whack it in the loaf tin.

17:08Beautiful.

17:09Your uncle.

17:10Love it.

17:12Tom.

17:14Pears.

17:15Pears.

17:16Good.

17:18I can actually smell the saffron.

17:19It's so fragrant, isn't it?

17:20I love the combination of pears with saffron and a little bit of cinnamon.

17:23Oh, cinnamon.

17:24Beautiful.

17:25That floral flavour of the, um, the pears goes so nicely with the saffron and ties together

17:30the cinnamon as well.

17:31I'm interested to see how the, the rice pudding comes together.

17:35Yeah.

17:36So you can see now that it's actually absorbed, you know, most of that water.

17:41It's like congee at the moment.

17:42Yeah.

17:43It's already getting really, really creamy.

17:44Now I'm going to start slowly adding the milk now that it's ready for it.

17:47What an interesting way of making it.

17:48I've not seen a rice pudding made like this before.

17:50It's such a simple recipe.

17:52There's like four ingredients.

17:53Yeah.

17:54And you know, I used to ask my grandmother a lot, like, how do you get it so good?

17:57And it's just this simple sort of three-step technique is what really, really makes it.

18:02Who makes a better rice pudding now?

18:03You or your gran?

18:04I've been trying.

18:05I just can't get it anywhere near as good as her.

18:08I don't know.

18:09She's just got a touch.

18:10It's, it's perfect every time.

18:11Cold for breakfast.

18:12Cold for breakfast.

18:13That's my favourite.

18:14Like it's really good room temperature, warm as well.

18:17Depending on the season, you know, like it's winter, you might get it warm.

18:21And the sugar goes in?

18:22At the end.

18:23At the end.

18:24Okay.

18:25Once it's ready and all the milk sort of absorbed.

18:27Yeah.

18:28Sort of 20 minutes into it.

18:29Amazing.

18:3020 minutes.

18:31Like a congee and risotto and dessert all together.

18:33Yeah.

18:34It's a real slow, lovely process.

18:36I like it.

18:37I like it a lot.

18:38Tegan.

18:39Hello.

18:40Ooh.

18:41God, smell that.

18:42Brown butter.

18:43The day I learned that burnt butter or brown butter was just something I could easily

18:48do at home.

18:49I mean, my health took a big step backwards, but wow, all my baking got so much better.

18:53So this is a brown butter icing.

18:55Yeah.

18:56I was using brown sugar for a while in the burnt butter and then I realized I was just

19:00kind of making caramel.

19:01Oh, yeah.

19:02Or a form of.

19:03I think just having some normal icing sugar in there in that brown butter, that works much

19:08better.

19:09The interesting thing about spices to me is as the spices made their journey around, it's

19:14like, okay, India, we make fantastic spice curry dishes, et cetera.

19:20And that kind of filtered through Southeast Asia.

19:22Then it got over to Africa and it's like, oh, we're going to do some like Cape Malay type stuff

19:25here and we'll still use it in the savourages.

19:27But by the time it got to Europe, it was like, we're just going to put these in sweets now.

19:32I completely forgot all of the other aspects.

19:34It's like, we've got cinnamon, we've got cardamom, you could make a chicken curry out

19:37of that, but we're just going to put it in sweets.

19:39We're just going to put it in biscuits and we're going to put it in cakes.

19:41Yeah, I know.

19:42Well, this is actually, the spice mix in this was inspired from my friend's gingerbread

19:46biscuit, which I then tried to develop into a cake form.

19:49I see.

19:50The spices I've put in this are fairly, I think they're a reasonable amount.

19:54Yeah, yeah, yeah.

19:55But at home, I don't know.

19:56I tend to load them up a little bit more sometimes.

19:58You can go a bit, you can go a bit wild with cinnamon and ginger.

20:01I don't mind heavily spiced foods.

20:03After the break, I cannot wait to give Tom and Teagan's Spice Worlds a whirl.

20:06And Tom will play Spice Matchmaker with a few of his favourite pairings.

20:21Welcome back to The Cook Up where it is Tom Serafian and Teagan Higginbotham's Spice World

20:25and we are just living in it.

20:26Teagan, how's it looking?

20:27It's looking good.

20:28You're telling me.

20:29Tom, these look fantastic.

20:31Yeah, super happy of how these turned out.

20:33I'm just going to put a little bit of cinnamon on top now.

20:36And actually, when I say a little, I mean a lot of cinnamon.

20:38It's my favourite spice.

20:39Oh, wow.

20:40You really did mean a lot.

20:41Yeah.

20:42I really like it.

20:43And this is, you know, really good quality Ceylon Sri Lankan cinnamon,

20:46which you can have a lot more of because it's a lot more delicate

20:49than some of the tougher sort of, you know, outside of the cinnamon bark.

20:54I can tell you're an aficionado of this because when I saw your written recipe for this,

20:59it was specifically Ceylon cinnamon and pears.

21:02I don't care, whatever.

21:03Any pears you want.

21:04I don't care.

21:05Yeah.

21:06The pears, you know, beautiful, but the saffron helps.

21:08Yeah.

21:09Oh, wow.

21:10This looks fantastic.

21:11I'm pretty fussy when it comes to cinnamon.

21:12This looks absolutely fantastic.

21:14You've outdone yourself.

21:15Thanks, Adam.

21:16Teagan.

21:17What do you reckon?

21:18Wow.

21:19This looks spectacular.

21:21It looks lovely, doesn't it?

21:22What's going on top here?

21:23Just a bit more cinnamon, honestly.

21:24Why not?

21:25Just why not?

21:26You two are really going to get along.

21:28I know.

21:29Too much?

21:30Nah.

21:31Barely enough.

21:32Gatna boar and spiced ginger anxiety cake.

21:43This is one of the best looking cakes I've ever seen.

21:46Teagan, I have to say.

21:47That's very lovely of you to say.

21:49That's beautiful.

21:50That's nice, actually.

21:51Just cinnamon, burnt butter.

21:52It's a really nice touch and the ginger.

21:54That's fantastic.

21:55So good.

21:57The brown butter icing.

21:58Phenomenal.

21:59I'm looking forward to this.

22:01All right.

22:02I haven't tried your grandma's, but I will try yours.

22:05That is so beautiful.

22:07Yeah, I think grandma would be happy with that.

22:09It's come out pretty good.

22:11The texture of that pudding is fantastic.

22:14If you're making that creamy texture with starch,

22:17it can sometimes be gluggy.

22:18If you're making that creamy texture with fat,

22:20it can sometimes be a bit too rich.

22:22But this is that perfect kind of balance between it,

22:25where it's smooth and creamy, but it's neither gluggy nor rich.

22:28I have to admit, to look at it, gluggy, it's not a very lovely word.

22:32No, no.

22:33But you'd look at it and go, oh, is it going to be a bit?

22:34It's not.

22:35It's just light.

22:36Yeah.

22:37Especially when you're eating it straight out of the fridge.

22:38It's actually quite refreshing.

22:40Given it's rice, would we call this healthy?

22:42Mm-hmm.

22:43Look at me reaching.

22:45Maybe make it with brown rice next time.

22:47I don't know.

22:49Tom, as our resident spice aficionado,

22:53I thought I would ask you for a couple of your favourite spice combinations.

22:56I see here we have cinnamon and saffron.

22:58I know that's literally what we're tasting right now,

23:01and it is beautiful.

23:03What else have we got?

23:04Well, actually, I love that you can use cinnamon and saffron in sweets like this.

23:07They go so beautifully with dairy.

23:09Yeah.

23:10You know, you can also use them in savoury dishes as well.

23:12Yeah, like a briyani or something.

23:13Exactly.

23:14Yeah, with rice as well in a similar format.

23:17This one?

23:18Cardamom and coffee.

23:20Yeah, that's a really interesting combo.

23:22So very, very popular in the Middle East.

23:25A lot of Arabic coffee they'll season with a little bit of cardamom in there,

23:29which I think is really beautiful.

23:31And then if you go up to like Northern Europe and Sweden and Denmark,

23:34they will have cardamom buns with their coffee.

23:36Exactly.

23:37And it's sort of the same combination.

23:39Exactly.

23:40That's having a real moment, the cardamom bun.

23:41Yeah.

23:42Yeah.

23:43And this one, interesting.

23:44This was not, I wasn't expecting this from you,

23:46but you've got fenugreek and turmeric.

23:48Yeah.

23:49So I was introduced to that combination when I was working with Greg Malouf

23:53and he just got back from Iran.

23:55He was cooking.

23:56Oh, okay.

23:57So he was putting his Iranian cookbook together.

23:58Yeah.

23:59I never knew because, you know, we grew up eating Armenian food.

24:03Yes.

24:04And fenugreek seed is really popular in Armenia.

24:06Yeah.

24:07But I never knew about the leaves.

24:08Oh, yes, this is.

24:09So it's dried.

24:10They've got this beautiful curry-like flavour.

24:11Beautiful aroma.

24:12That's my all-time favourite spice combination,

24:14marinating chicken with fenugreek leaves and turmeric.

24:18It almost gives it, you had the chicken stock powder before.

24:21Yeah, yeah.

24:22It almost gives it like this, I refer to it as like a Maggi,

24:25two-minute noodle chicken sachet seasoning.

24:27It's true.

24:28Some people have asked me and I've actually fooled them,

24:29telling them that I marinate chicken with that,

24:31but it's actually these two.

24:32Something magic happens there.

24:34It's very common actually also in probably Australia's most famous,

24:37most popular spice dish, butter chicken.

24:40Yeah.

24:41Because you've got the turmeric in the tandoori kind of marinade

24:44for the chicken and then the little flecks that you see in there.

24:47Some people think it's coriander, but it's not.

24:49It's the kasuri methi, the fenugreek leaves.

24:51Yeah.

24:52Tegan, Tom, thank you so much for joining me.

24:54This has actually been really, really fascinating and completely delicious.

24:58Thanks, Adam.

24:59It's been a pleasure.

25:00When you're feeling sad and low, we'll take you where you've got to go.

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25:07Shook it to the lift.

25:08If you want more of The Cook Up and more delicious food ideas,

25:11head to SBS On Demand.

25:12I'm Adam Liao.

25:13Thank you for watching The Cook Up.

25:28The Cook Up and more.

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