Speaker 1: Hello, Hello, Chris, This is Ross and I edit the
Speaker 1: Christy Cast. Now you're probably wondering why you aren't hearing
Speaker 1: the dulcet tones of Chrissy Swan while she has unfortunately
Speaker 1: forgotten to record an intro for her chat with Alice,
Speaker 1: and so I will do it in her instead. We
Speaker 1: have loved her for years, ever since she exploded into
Speaker 1: our living rooms on Master Chef with her groovy glasses
Speaker 1: and beaming smile. She loves food, and so does Chrissy.
Speaker 1: Chrissy casters, please say yes chef to the food Extraordinaire
Speaker 1: Alice Zaslavsky.
Speaker 2: Alice, it's the time to spin the wheel and find
Speaker 2: out what our first question is. And it's child's play.
Speaker 2: I love it when this one comes up. What sort
Speaker 2: of child will you?
Speaker 3: I think you can probably imagine what sort of child
Speaker 3: I was? Yeah, I can curious, very curious, Yeah, very enthusiastic, Yeah,
Speaker 3: very precocious, very very drama.
Speaker 2: Three wonderful adjectives. How great? Well do you think you
Speaker 2: were born that way?
Speaker 3: Yeah? Mum said, I was born smiling. And I think,
Speaker 3: you know, for better or worse, you know, But I
Speaker 3: think what's really interesting is what a smile could that
Speaker 3: be worse? Well, because I'm the sort of person where
Speaker 3: if I get a piece of bad news, I laugh,
Speaker 3: and then I have to process it, so I don't
Speaker 3: know what that is.
Speaker 2: Maybe I know exactly what that is. That's called the
Speaker 2: bad news laugh. Have you? I think I might have
Speaker 2: coined that phrase because every time I say it to people,
Speaker 2: they I've never heard of that. So it's the most
Speaker 2: embarrassing thing because I do it too. You just want
Speaker 2: to die if someone says you're talking that's very serious
Speaker 2: and they say, I'm so sorry, I'm distracted. My dog
Speaker 2: was run over this morning, and then you laugh the
Speaker 2: only thing you can say, and I give you this gift, Alice.
Speaker 2: You say, I'm I'm so sorry, that's the bad news laugh.
Speaker 2: I don't know why I do it. I apologize. I
Speaker 2: laugh when there's bad news and I don't think it's funny.
Speaker 2: I'm sorry, God, the bad news laugh.
Speaker 3: Christy Swan, you have changed my life a genuinely. I'm
Speaker 3: so relieved to know that there's something I can say,
Speaker 3: that it's an infliction and that it's something I can't control,
Speaker 3: because it has really stitched me up quite a few times,
Speaker 3: because then how do you explain to someone, you don't say,
Speaker 3: that's what I'm going to say, thank you.
Speaker 2: And they people that don't have the affliction look at
Speaker 2: you like you are a monster, like they could like
Speaker 2: it's pure disgust. And then you are also disgusted with yourself,
Speaker 2: and then you're trying to dig up. Oh, and what
Speaker 2: about the feeling when it's coming out and you know
Speaker 2: that you can't stop it. Oh, it's the worst. But
Speaker 2: you've just got to own it. That's what you've got
Speaker 2: to do. You've got to say, this is what's happening
Speaker 2: right now. It is no indication of how I feel inside,
Speaker 2: but my face is laughing.
Speaker 3: I think I can take something off my shoulders and
Speaker 3: walk out of here with just a real nugget.
Speaker 2: It is the least I can do for you. It's given.
Speaker 2: I don't know which one to hold up because I
Speaker 2: love them so much. I'm going to go the joy
Speaker 2: of better cooking.
Speaker 3: Thank you.
Speaker 2: Oh, in praise of Bege is so good too. You
Speaker 2: rewired my brain when it came to vegetables. And is
Speaker 2: that what you were you'd set out to do.
Speaker 3: That's exactly what I set out to do.
Speaker 2: You don't need a big many meaty thing on the
Speaker 2: plate as well. You don't vegg forward, you and you
Speaker 2: miss steins both. In fact, it was around the same time.
Speaker 2: In fact, she might have she might have had your book.
Speaker 2: And this is where it came from. She said to me.
Speaker 2: She sent me a photograph because she loves food. I
Speaker 2: love food. We communicate almost exclusively in photographs of what
Speaker 2: we eat at any hiven time. And she just sent
Speaker 2: me this photograph of this magnificent, fresh green, lightly quickly
Speaker 2: steamed bunch of asparagus. It might have been two bunches.
Speaker 2: It was an abundance more asparagus than you've ever seen.
Speaker 2: And she said, did you realize that asparagus is the meal?
Speaker 2: That's it? Asparagus is the meal? And my brain exploded,
Speaker 2: What can you eat every day?
Speaker 3: Just that I start every day with a breakfast salad
Speaker 3: and it's not the only thing on the table. It's
Speaker 3: just always there because I know colors, textures, vibrancy zing.
Speaker 3: I'm going to get it from that bowl. And it
Speaker 3: depends like seasonally. If tomatoes aren't amazing, then I'll keep
Speaker 3: them out, but red capsicum, cucumbers, like we live in
Speaker 3: a country where those things are available to us and
Speaker 3: pretty delicious Lebanese cucumbers. I should say I avoid the
Speaker 3: telegraph at all costs, haha. And that for me is
Speaker 3: just such a great way to start the day. And
Speaker 3: I know that straightaway my body is signaled that today's
Speaker 3: a day that I'm going to feel vital.
Speaker 2: But that takes a complete mind shift because that's not
Speaker 2: what we eat for breakfast.
Speaker 3: That's not what you eat for breads. Yeah, but you know,
Speaker 3: having been born in Georgia, you know at the crossroads
Speaker 3: of Europe and Asia, like that cuisine is very veged forward.
Speaker 3: And that's just the way that my parents have always
Speaker 3: served up breakfast with a breakfast salad. Like even when
Speaker 3: we traveled as a family, they would have like a
Speaker 3: little knife and a little chopping board and we'd go
Speaker 3: to the local supermarket or the local green grocer or
Speaker 3: the market and we'd get those ingredients, put them in
Speaker 3: a bowl whatever was, you know, at the place that
Speaker 3: we were staying.
Speaker 2: So when you came to Australia, had a sleepover or something,
Speaker 2: what did you make of cocoa pops?
Speaker 3: Those foods were so exotic to me. I remember my
Speaker 3: first supermarket experience and just seeing things like dunk a.
Speaker 2: Use and the snack my oh, a snack. Only the
Speaker 2: rich kids had snack.
Speaker 3: Definitely that.
Speaker 2: Yes, even things like Natella.
Speaker 3: You know, all of these foods were so exotic, Continental pasta,
Speaker 3: alfredo from a box.
Speaker 2: Oh my god. That was my favorite show.
Speaker 3: It was like one of the first things I call.
Speaker 2: And then it came in a family size. And by
Speaker 2: the way, what family needs that one bag? That's barely
Speaker 2: enough for one person?
Speaker 3: Very true, very true. But that family bag was something
Speaker 3: that I was tasked with pouring in the boiling water,
Speaker 3: stirring it around. And that was you know, Italian food
Speaker 3: in the nineties for my family.
Speaker 2: And I remember, actually I can see the instructions. It
Speaker 2: called for milk, hot water, and specifically margarine.
Speaker 3: Hmm, yes, yeah, we had margarine. We had margarine in it.
Speaker 2: Why would you ever eat margarine?
Speaker 3: I blame the nineties, you know, and the eighties. People
Speaker 3: had this association that if you ate fat, then that
Speaker 3: was going to make you fat, make you make you
Speaker 3: gain weight. What we know now is that fat is flavor,
Speaker 3: and good fats are important for our well being. So,
Speaker 3: you know, eating things like avocado, extra virgin olive oil,
Speaker 3: even butter. You know, all those things are going to
Speaker 3: be butter.
Speaker 2: Butter is the best.
Speaker 3: And if you're looking like if you're listening to this
Speaker 3: and thinking, I could never think of asparagus as main
Speaker 3: character energy, Yeah, butter is one of the things that
Speaker 3: will completely revolutionize asparagus. That butter. Yes, and that's another
Speaker 3: flavor like explosion again.
Speaker 2: Butter is like the the Michael Hutchins to the Kylie
Speaker 2: Minogue like asparagus very nice thing, but then with butter,
Speaker 2: it's a whole new situation, revolutionizes everything. What is something
Speaker 2: that butter? Okay said, butter is obviously good on asparagus.
Speaker 2: I love butter and cracked pepper on roasted pumpkin like
Speaker 2: that combo.
Speaker 3: Anytime that you have a vegetable that you need top well,
Speaker 3: that you need to make sexy, make it sexy with
Speaker 3: some butter or even you know, think about making you know,
Speaker 3: let's say you've got a hard herb like rosemary or same.
Speaker 2: He's just so you've got a heart on. You've got
Speaker 2: a hard herb. You got a heart on for hard.
Speaker 2: What's a hard herb?
Speaker 3: Something like sage like rosemary, thyme? Oh okay, yes, right,
Speaker 3: those herbs that are woodier. Yes, yes, we're still in
Speaker 3: the same They're the ones that you add at the
Speaker 3: start of cooking rather than at the end. Hardier. They're
Speaker 3: kind of you can release the flavor slowly.
Speaker 2: Yes, And you say butter butter, so make like.
Speaker 3: A burnt butter sage sauce like that is as easy
Speaker 3: as putting butter in a pan, foaming it, adding some
Speaker 3: you know, sage leaves, letting that sage get crispy, letting
Speaker 3: the butter start to brown, chrissy swan, you know, cracks
Speaker 3: and pepper in there once the heats off. Oh my god.
Speaker 2: Sometimes the one thing, the only thing that is going
Speaker 2: to scratch my itch is a roasted potato with the
Speaker 2: jacket on, rubbed with olive oil and sea salt, sliced
Speaker 2: open so hot your fingers are burning to do it.
Speaker 2: And then you squeeze it from the botto from like
Speaker 2: those number of things we used to have in primary school,
Speaker 2: and just a huge salivating, just a huge knob of butter.
Speaker 2: Please mind out of the gutter. That's it. That's dinner.
Speaker 3: You know. I had Stephanie Alexander in my kitchen for
Speaker 3: two week, and she one of the dishes that.
Speaker 2: She put, this is for your TV show. I saw it, Yes,
Speaker 2: thank you.
Speaker 3: She brought as her dish, as her recipe, jacket potatoes,
Speaker 3: and she does them differently. I don't know if you've
Speaker 3: ever done this. I'd never done it. Change the game,
Speaker 3: split the potato length ways, so it's, you know, two
Speaker 3: halves on the rack in a hot oven, no foil,
Speaker 3: no oven tray, just on the rack. So it's almost
Speaker 3: like an air fryer.
Speaker 2: Rubbed in oil or anything. Just what just the potato
Speaker 2: in the oven dry? Just it is raw.
Speaker 3: Dogging that potatoes in the oven. Nothing right, And then
Speaker 3: she just bakes that till the outside is.
Speaker 2: Like bubberly and brown.
Speaker 3: Yeah, yeah, brown, and the inside is exactly as you say,
Speaker 3: and then you sort of open it up, she says,
Speaker 3: and then into.
Speaker 2: The cash mash. I think it's been a while. It's
Speaker 2: either route Allen's what's going on, guys?
Speaker 3: Just a number butter number butter bit of salt.
Speaker 2: Well, what is the size of Stephanie Alexander's knob of butter? Oh?
Speaker 2: I really want to know.
Speaker 3: Thumb, like a substantial thumb and like I would say
Speaker 3: two and a half centimeters thumb. What about you?
Speaker 2: I would go double that on a potato that size, sure,
Speaker 2: and I would just sort of stab it gently with
Speaker 2: the knife and make sure that it all gets in there. Yeah,
Speaker 2: oh my god, I'm so hungry. I want to move
Speaker 2: on to salad for days because my two favorite food
Speaker 2: groups are salad and soup. And I know that that
Speaker 2: sounds so like weight Watchers and Scarsdale and Pritticken and
Speaker 2: depressing eighties. But a good salad with a whole lot
Speaker 2: of dressing. Dressing makes it, I think, and obviously the
Speaker 2: freshness of the veg What is your favorite salad of
Speaker 2: all time? One?
Speaker 3: So, the one salad that I've been making from salad
Speaker 3: for Days on repeat, made it last night is the
Speaker 3: Greekish salad. I don't know if you've made that yet.
Speaker 3: I haven't made it, but I've seen it. Yeah, so
Speaker 3: it's a Greek salad. But there are a few things
Speaker 3: to twist it. Number one, adding right now because they're
Speaker 3: so delicious, Adding nectarine, so little wedges of nectarine in there, genius,
Speaker 3: I can't tell you. It's like fizzy sherbety tangy.
Speaker 2: It's like winning the prize in past the past. It's like,
Speaker 2: what is this?
Speaker 3: Because each little bit of nectarine that you find is
Speaker 3: just such a gift. And then the other thing you
Speaker 3: do is you get a slab of feta, so just
Speaker 3: like a whole slab.
Speaker 2: I'm a girl through and through whatever, love it whatever, salty, salty, salty, delicious.
Speaker 3: And then you chop up fine herbs, so soft herbs
Speaker 3: like deal. Yeah, so in this instance, parsley mint and
Speaker 3: some fresh Yeah it could be deal. My brain, my
Speaker 3: brain's going back to last night. What did I put
Speaker 3: in there? Oregano fresh, oregano fresh, exactly, oregano, parsley mint,
Speaker 3: finally chopped, and then you oil up your feta and
Speaker 3: press it into these green herbs. Can you imagine that
Speaker 3: on your Christmas spread? Like that looks beautiful?
Speaker 2: Imagine it. I can see it now.
Speaker 3: And then people break in and sort of move it around,
Speaker 3: or maybe they take like a little, you know, little
Speaker 3: bit of it like a piece of steak and put
Speaker 3: it onto their plates. That salad is my gift to you.
Speaker 3: You give me bad news. Laughter, I'm gonna be making
Speaker 3: that tonight. I think, Oh, you're in for a treat.
Speaker 2: Because the great thing about your stuff is you can
Speaker 2: get everything from the supermarket. You can. But people I
Speaker 2: think probably similar to how I was with, well, that's
Speaker 2: a side dish, asparagus isn't the dish. We kind of
Speaker 2: go to the same spots to get our fruit and
Speaker 2: veg We get our potatoes, we get our brown onions,
Speaker 2: maybe get some carrots. We don't look up and think, well,
Speaker 2: there's for shoregano there and there's some deal and you know,
Speaker 2: yes this one, get off it, Get off it, Alice,
Speaker 2: I can't even say it without ruling.
Speaker 3: Like Beethoven from that nineties movie you know, the Big
Speaker 3: State Bannad.
Speaker 2: I've got the vision grilled peach salad with barrata. Barata's
Speaker 2: always a good idea, by the way, with barrata and
Speaker 2: green peppercorns, genius, genius because everybody loves pepper, but you
Speaker 2: forget about the green peppercorn.
Speaker 3: Forget about them. They're probably in your side door, in
Speaker 3: your fridge, like.
Speaker 2: Ah, in my side door. That's well, this is the thing.
Speaker 2: I'm looking through the book and I'm like, oh shit,
Speaker 2: I've got the barrata, and i think I've got some peaches. Yes,
Speaker 2: Leo didn't need all the peaches, don't have the green peppercorns.
Speaker 2: And then I went yes, I do, because my friend
Speaker 2: Tory told me about an old woman's weekly recipe cream
Speaker 2: and chicken and green peppercorns, and I bought the men
Speaker 2: and they were in my side door.
Speaker 3: You remind me so much like in every way. Just
Speaker 3: look looking at you right now reminds me so much
Speaker 3: of my home economists, like my right handed Jane Grels,
Speaker 3: who helps me write recipes like that. You and she
Speaker 3: would get along like a house on fire. Well, and
Speaker 3: also the recipes named after her grilled piece.
Speaker 2: Okay, so I've got a bookmark the Greekish. I also
Speaker 2: have not cooked, but will because if there's anything I
Speaker 2: I mean, there's nothing I love more than all little tiny,
Speaker 2: similar sized bits and bobs of different crunch and texture factor.
Speaker 3: This is called the green vege mograbier.
Speaker 2: I'm glad you said that, because I don't even know
Speaker 2: how to pronounce it. It's like the pearl coursecuse more grabier.
Speaker 3: Yeah, and it's like a larger sized courscuss textural, beautiful
Speaker 3: grilled halloomy bits.
Speaker 2: One thing about cell all that the big the big
Speaker 2: couscousei or Israeli cours course, that is.
Speaker 3: Of course, yep, you can call it that toime.
Speaker 2: Oh my mum bores me stupid with ideas, with Israeli coriscus.
Speaker 2: None of them have been as good as this, let
Speaker 2: me tell you.
Speaker 3: And you know, I think what's really interesting is all
Speaker 3: three of those salads have similar elements. Number one, they've
Speaker 3: got some kind of cheese because you need creaminess. You
Speaker 3: need the fat because you know the other thing. You
Speaker 3: know I mentioned fat is flavor. Fat is also satiety.
Speaker 3: So to satisfy your craving to eat, you need some
Speaker 3: kind of fat cheese. Especially if you are serving a
Speaker 3: salad as the main event, or if you're serving a
Speaker 3: few different salads, that's going to really tip you over
Speaker 3: into a new territory. So like, I think a lot
Speaker 3: of people perceive salad as just the side because it's
Speaker 3: not finished. You've got to finish your salad.
Speaker 2: Yes, you've got to invest in it.
Speaker 3: You've got to commit to it the way that you
Speaker 3: do a really good steak.
Speaker 2: Yes, I agree, God, I love salad. Let's get back
Speaker 2: to you.
Speaker 3: But I digress.
Speaker 2: I mean also hot pick, thank you? I mean yes.
Speaker 3: And you know what's really funny is that a lot
Speaker 3: of people message me and say, why didn't you put
Speaker 3: yourself on the cover. Why have you just like gone
Speaker 3: to Google image search and found some photo. Look at
Speaker 3: your juicy boozies in your mustard sweater there like a
Speaker 3: sweater like a pin up girl.
Speaker 2: I've been love it.
Speaker 3: I've been hiding the busies, Christian.
Speaker 2: Don't hide the boozies ever.
Speaker 3: Those are milky boozies. They are the boozies of a lady,
Speaker 3: you know what I mean, Like, they're the boozies of
Speaker 3: someone that has raised a child.
Speaker 2: They're they're the boozies of you know. Look, there's there's
Speaker 2: nursing pads in that bra. All right. Have you ever
Speaker 2: leaked out breast milk?
Speaker 3: Thankfully?
Speaker 2: Not have you?
Speaker 3: Yeah? Really? Yeah? On the Telly, how's that gone for you?
Speaker 2: Well? Look, it was interesting. It was on the circlemer
Speaker 2: that TV show, so I was surrounded by women. It
Speaker 2: was fine, but I'd literally had my second son ten
Speaker 2: minutes before I went back to work, and he was
Speaker 2: with me on set. By on set, I mean he
Speaker 2: was there while I was going and we welcome to
Speaker 2: the Circle. Anyway, The show, I Shit You Not was
Speaker 2: two or three hours long. Every day of live television,
Speaker 2: it was two or three hours. Alice Boobs aren't meant
Speaker 2: to hold milk for that long. And after about an hour,
Speaker 2: you know, they get so hot it's like they're gonna
Speaker 2: explode like a fomenting bottle. You know, Oh, I know
Speaker 2: it's going to be nipple everywhere. And then right at
Speaker 2: that point, be in the middle of an advertorial or
Speaker 2: something and he would cry, Bang, It's extraordinary, isn't it.
Speaker 3: Well. I remember I went back to news Brecky Live
Speaker 3: breakfast television. Yes, Hazy would have been maybe three months old,
Speaker 3: and I remember.
Speaker 2: It too soon to be on Telly with Busy.
Speaker 3: Really freaking soon. And I remember maybe even like two
Speaker 3: months old. Nick, my husband was like waiting for me.
Speaker 3: I feed her before I went on. I fed her
Speaker 3: as soon as I got off, because otherwise what were
Speaker 3: we doing? What were we doing?
Speaker 2: I think we were afraid that, you know, do you
Speaker 2: know that? Did you ever play the chocolate game growing
Speaker 2: up with the chopping board and the block of dairy
Speaker 2: milk chocolate and a dice, and you would all, you know,
Speaker 2: sit around and roll the dice in turn every time
Speaker 2: it rolled a six you had at that chocolate block
Speaker 2: and nobody could stop you. But the key was you
Speaker 2: had to cut it with a knife and fork, so
Speaker 2: you're rolling it. You go on one, two, and then
Speaker 2: you go eggs. Everyone's losing their mind. You have to
Speaker 2: get the knife and fork and you're eating a piece
Speaker 2: by piece, and then somebody else rolls a six and unceremoniously,
Speaker 2: the knife and fork are torn out of your hands
Speaker 2: and you're you're nothing. I feel like we were back
Speaker 2: on air before we should have been, with sodden pads
Speaker 2: in our bras and very angry babies who do not
Speaker 2: want to be there, they want to be at home.
Speaker 2: I believe that we were there because we thought that
Speaker 2: someone was about to roll six and we had the
Speaker 2: knife and fork in our hand.
Speaker 3: But that's the industry, right mm hmm. And I'd like
Speaker 3: to think that it's changing. And one thing that I've
Speaker 3: learned is that actually when you say no, sometimes saying
Speaker 3: no to one thing opens up a whole new channel,
Speaker 3: and it means that you can say yes to something else.
Speaker 3: Like I've just stepped away from my breakfast radio show
Speaker 3: on a Saturday morning because Hazy is going to prep.
Speaker 3: She's in prep next year, So saying no to radio
Speaker 3: means I can say yes to sleeping in with her
Speaker 3: cuddles with her.
Speaker 2: What did it feel like to say no? I'd like to,
Speaker 2: you know, can you do me a solid?
Speaker 3: So I heard Benjamin Law describe no to him as
Speaker 3: it sounds like the beach to him, because when he
Speaker 3: says no to something, he imagines that he has more
Speaker 3: time to go to the beach. So no to me
Speaker 3: felt like a sleep in and a snug and maybe
Speaker 3: making pancakes. So I think that's what you need to induce.
Speaker 2: I love I love working.
Speaker 3: Oh, I know really hard, because I think it's not
Speaker 3: only it's not only that you know you're afraid that
Speaker 3: someone's going to take your knife and fork. It's also
Speaker 3: because motherhood like is such an identity her as well,
Speaker 3: and it's like, who am I hormones are going crazy?
Speaker 3: How do I define success? It's much easier to work
Speaker 3: and to you know, kick tangible goals than it is. Yes,
Speaker 3: that's right, satisfying APIs at work. Yeah, that's it. So
Speaker 3: I think that that's also like we've got to be
Speaker 3: easy on ourselves and not say it's not just the
Speaker 3: pressure of feeling like you need to stay on the
Speaker 3: wheel of freelance life.
Speaker 2: It's just fun. Work is fun?
Speaker 3: Works really fun and saying no also, like I have
Speaker 3: to say, I was driving into the studio for another
Speaker 3: thing recently and I had that what have I done?
Speaker 3: But I've already got It's like extra bandwidth to think
Speaker 3: about what else I can do with that time. I'm
Speaker 3: definitely going to miss it, and I'm definitely going to
Speaker 3: feel like, you know, have I made the right decision
Speaker 3: every now and then, But I don't, because I just
Speaker 3: felt that I regret it a little bit, but I
Speaker 3: don't regret it enough. I know.
Speaker 2: It's a funny feeling. It is a funny feeling, and
Speaker 2: it's weird because it's also you don't remember the positives
Speaker 2: like every time. I mean, I really haven't said know that.
Speaker 2: I've said no a few times, but they were they
Speaker 2: were easy. It was just like TV shows that I
Speaker 2: had no interest in or whatever. So that was fine.
Speaker 2: But the other times that I've you know, had stopped opportunities,
Speaker 2: I had no choice in it, you know, ripped out
Speaker 2: of my hands, fired whatever. And at the time it's
Speaker 2: like devastating, but pretty quickly you go, oh, this is
Speaker 2: this is good because I'm I'm now free. I've got
Speaker 2: these hours free and I can make a Greekish salad
Speaker 2: or do you know what I mean? Like I can
Speaker 2: think about other things, but pretty soon you forget that,
Speaker 2: and then you're overwhelmed and you've got all this. I
Speaker 2: can't say no to that. What if I I've got
Speaker 2: to do this? What if I meet that? But do
Speaker 2: you know what I mean? It's you forget that. It's
Speaker 2: always a good thing when you stop doing something, whether
Speaker 2: it's your choice or not.
Speaker 3: That's it. You've got to be grainful and not green.
Speaker 3: I don't know if you've read there's a particular book
Speaker 3: that your toumu Ottolangi recommended to me. We toured Australia
Speaker 3: and New Zealand Lost together. He's the best. He's like
Speaker 3: cousin your tomb like he's so gentle. He's it beautiful gentleman.
Speaker 3: He's exactly as you'd imagine. You love sad like the
Speaker 3: things you love what is it? Soups and salads?
Speaker 2: And you imagine, I know the funny and do you
Speaker 2: just talk about vegetables all day long?
Speaker 3: All day? And so one thing that I noticed that
Speaker 3: we both did was sort of try and jazz up
Speaker 3: the breakfast buffet. So like, no matter what we like
Speaker 3: and we compete. We'd be like what did you do
Speaker 3: with the kanji?
Speaker 2: Or like what have they got?
Speaker 3: Like we try and it wasn't a one upman ship,
Speaker 3: but it was very collegiate.
Speaker 2: Who gets kani from a kanji?
Speaker 3: Is one of the best things that you can have
Speaker 3: for breakfast at a breakfast buffet, as long as they've
Speaker 3: got like extra stuff to put on it.
Speaker 2: So what do you do with it?
Speaker 3: So?
Speaker 2: Is it sweet or savory?
Speaker 3: Savory? Savory? So it's like a savory rice porridge. And
Speaker 3: then you can add things like pickles or you know,
Speaker 3: let's say they've got some roasted veg that's designed to
Speaker 3: be as part of like more of a continental breakfast. Oh,
Speaker 3: you go to the anti pasta. Oh, I loved you this,
Speaker 3: it's really good.
Speaker 2: Oh, it's like a mystery box.
Speaker 3: It's a mystery box challenge no matter where you go.
Speaker 3: And if there's one thing, especially you know, if you're
Speaker 3: traveling for work, go to the breakfast buffet, look for
Speaker 3: all the veg and then see how you can judge
Speaker 3: it up.
Speaker 2: That is genius. I've bought three popular items that you
Speaker 2: would find in most Australian cupboards. They are processed whatever,
Speaker 2: but I just want to know if it was in
Speaker 2: your cupboard, what would you do with it? Alice, Oh,
Speaker 2: the iconic QP mayonnaise, which I lived in Tokyo got
Speaker 2: thirty years ago, and that was where I first came
Speaker 2: across QP maynais. I could not believe my mouth.
Speaker 3: I could not get enough of it in and I
Speaker 3: would rave about it, rave about.
Speaker 2: It, and then all of a sudden, you can get
Speaker 2: it any Coalsa wall.
Speaker 3: Is Coopy is the best. Coopee is always in my
Speaker 3: pantry and or fridge, depending on whether it's open, and
Speaker 3: I would use that. So anytime you can use mayonnaise,
Speaker 3: use coopy because it's got the flavor in it. It's
Speaker 3: msg the flavor in it is just the level of umami.
Speaker 3: That's savoring us. That's satisfaction that you're getting coopy. So
Speaker 3: eg dipping sauce like a really quick tatar for let's
Speaker 3: say you're doing fish and chips or whatever.
Speaker 2: Yes, what would you put in that?
Speaker 3: Like? The simplest way to make a tatar would be
Speaker 3: maybe some pickle. We've got some pickle in the fridge.
Speaker 3: Maybe some soft turb you can add that as well
Speaker 3: through your cupie whah, delicious haha, simpler than that Chrissy
Speaker 3: swan CuPy plus garlic powder for the quickest aoli. So like,
Speaker 3: let's say you may.
Speaker 2: Have never done that sweet potato chips. I'm an idiot.
Speaker 2: I hate myself here for you. I love garlic oli
Speaker 2: and I've always wondered how to do it.
Speaker 3: And there's one garlic powder.
Speaker 2: I love that.
Speaker 3: This is not the ABC, so I can tell you
Speaker 3: exactly the bread. It's got a green lid. It's like
Speaker 3: I think it's called absolute organics or it's an organic
Speaker 3: garlic powder. It is the best flavor. It's always in
Speaker 3: my pantry. The two ingredient garlic a oli. You're welcome.
Speaker 2: Potato salute organic.
Speaker 3: Absolutely now, potato salad ah the best you can. You're
Speaker 3: picking up what I'm putting down.
Speaker 2: I have done that, but I've undone a bit of
Speaker 2: the of it with sour cream and I recommend that too.
Speaker 3: That's great, Yes, and you can loosen it. So whether
Speaker 3: it's thing or with oil as well, you know, go
Speaker 3: half keep.
Speaker 2: Shit of oil. Do you do anything weird with it? Yes?
Speaker 3: I do do something weird with it. Pregnant paws ha ha,
Speaker 3: I shmear it on my bread for cheese toasties. I've
Speaker 3: heard about this better than butter, better than butter on
Speaker 3: the you know, there's one thing better than butter in
Speaker 3: this instance, so shmeer it on the outside of the bread. Yeah,
Speaker 3: and that will give you such so great What is
Speaker 3: that about? What's the chemical like, what's the composition that
Speaker 3: makes that better than butter. It's a fat, so it's
Speaker 3: the contact heat that you would get from butter. But
Speaker 3: then you will also get the omami richness of the flavor.
Speaker 3: So it is actually and because it's got extra sugars
Speaker 3: as well, you get like this golden crust. So yeah,
Speaker 3: cup mayo, she's toasty.
Speaker 2: And also ten points for the delivery nozzle that comes
Speaker 2: out in a little star.
Speaker 3: And if you don't want to start, if you just
Speaker 3: want a little squiggle, then.
Speaker 2: Keep the red take the red thing off and if
Speaker 2: you want to go all right, are you ready?
Speaker 3: Oh yeah, I'm ready.
Speaker 2: Oh Heine's big red tomato soup. Sometimes there is the
Speaker 2: reason you are looking at this is this is always
Speaker 2: in my pantry. Nobody likes it in my family apart
Speaker 2: from me. And sometimes there is a hankering a very
Speaker 2: specific Oh my god, I need a bowl of Big Red.
Speaker 3: And that's why it's there that reminds me of the
Speaker 3: tomato soup that I used to have from the school canteen.
Speaker 3: That flavor, and it's because it's.
Speaker 2: So sweet, right, it is so sweet.
Speaker 3: It's probably too sweet in terms of our bliss point now,
Speaker 3: like where we experience sugar now is probably a little
Speaker 3: bit peered back. So maybe you might grate some parmesan
Speaker 3: over that, or you know, salt to taste. What I
Speaker 3: would do is grab your tin of beans, like let's say,
Speaker 3: white beans, cannellini beans, beans, whatever you got but a
Speaker 3: bing but a boom ha plus or you could do
Speaker 3: your five bean mix whatever plus Big Red together you've
Speaker 3: got homemade baked beans, and then you could like so
Speaker 3: you could bake them. You could make it, shuck sugar,
Speaker 3: you know, put them.
Speaker 2: Do you know what I was looking for the other day,
Speaker 2: and you will know. So I wanted to recreate this
Speaker 2: amazing chicken smoked chicken tarragan bagel that I had once
Speaker 2: with a little quick pickled carrot. I had everything, but
Speaker 2: I couldn't find, you know, a super market, I couldn't
Speaker 2: find smoked chicken. So I thought, I'm sure, I've seen
Speaker 2: somewhere or heard in the ether, like a smoke flavor
Speaker 2: that you can add into something.
Speaker 3: So what I would say is liquid smoke is what
Speaker 3: you're talking, Yes, what is that? I would avoid that
Speaker 3: that's a size product. But what you can do is
Speaker 3: use smoked salt. So if you don't have smoked salt
Speaker 3: in your pantry, that's something you need.
Speaker 2: I've got I need to go to a fancy shop.
Speaker 2: Stratake you to.
Speaker 3: A fancy shop. You and I I will restock your
Speaker 3: pantry with the best things that will change your life.
Speaker 3: So smoked salt. Next time you make your jacket potato
Speaker 3: with your salt, with you with your butter, smoke salt
Speaker 3: on top.
Speaker 2: Who makes it Olson's or something?
Speaker 3: I've smoked salt.
Speaker 2: I've seen brown and white.
Speaker 3: You get, that'd be the Olsen's one. There's different brands
Speaker 3: you can find, like different kinds of like apple wood
Speaker 3: smoked or cherrywood smoked salt. Get a little tub because
Speaker 3: depending on what brand you get, they have different levels
Speaker 3: of saltiness, and of.
Speaker 2: I want the smokiest one possible.
Speaker 3: Yeah, yeah, so you you really want to find one
Speaker 3: that hasn't you want one where they've naturally smoked the
Speaker 3: salt rather than one where they've stirred liquid smoke through.
Speaker 3: And Chrissy, that will give you smoked anything.
Speaker 2: It's going to change my life.
Speaker 3: Alawn sprinkle smoked salt over the top. It's like you've
Speaker 3: put it on the barbecue. It's onto steak. It's like
Speaker 3: it's been on charcoal. Game changer.
Speaker 2: Oh god, I'm almost emotional.
Speaker 3: I wish you could see Chrissy's face right now.
Speaker 2: This list is growing. Okay, are you ready? I love these.
Speaker 2: My kids love them. Oh yeah, specifically Indome Me megoring noodles.
Speaker 3: When I was a boarding house mistress at top tier
Speaker 3: school in Melbourn. It's interesting. When I was at Uni yeah,
Speaker 3: boarding house mistress, my students all had the Indo Me
Speaker 3: instant noodles.
Speaker 2: You know what I would do with.
Speaker 3: Them is a ramen soup that Marion Grasby made on
Speaker 3: a bite to eat. I love she made, like, just
Speaker 3: got some chicken stock, which you could probably just use
Speaker 3: chicken stock cubes, like take the take the ramen noodles,
Speaker 3: like take take those Yes, chicken soup soy milk crazy.
Speaker 3: It's like why because that makes it nutty creamy Natty
Speaker 3: broth ramen noodles.
Speaker 2: Say do you cook the noodles in the stock and soy,
Speaker 2: yes you do?
Speaker 3: Oh my god, maybe you don't. That's not how okay? Yeah,
Speaker 3: you pop the noodles in and then you could use
Speaker 3: some of that smoked chicken. Or let's say you've got
Speaker 3: some leftover hot chook in the fridge, shred that through.
Speaker 3: Or you could use chicken mince. So she fried off
Speaker 3: some chicken mince, put that on top. Got you jung
Speaker 3: like a little bit of that. It's a Korean chili paste,
Speaker 3: so it's a sweeter chili paste, right, and it's so funky,
Speaker 3: like you need some got your jung in your fridge
Speaker 3: if you don't already have.
Speaker 2: Some bloody list.
Speaker 3: The list does get epic. I've actually got like a
Speaker 3: photograph of my pantry that I used for salad for
Speaker 3: Day that I think is quite handy because trying to
Speaker 3: write it in a list is just overwhelming.
Speaker 2: So what I'm going to do is, I'm going to
Speaker 2: take your book oh yeah, downstairs to the supermarket and
Speaker 2: I'm gonna I'm going to fill that first whatever's there,
Speaker 2: and then whatever's left over, I'm going to circle around
Speaker 2: and I'm going to go to a fancy market and
Speaker 2: fill it in and.
Speaker 3: You can message me and say, hey, what brand of
Speaker 3: blah blah.
Speaker 2: And you know I'll keep your phone on because I'm
Speaker 2: going to be messaging you very very soon. Thank you
Speaker 2: so much for coming in. If you want to rejuvenate
Speaker 2: and like rediscover the power of vegetables, there are three
Speaker 2: books that you must get. Is there one website where
Speaker 2: you can get them?
Speaker 3: All?
Speaker 2: Alis Dot Recipes, Alis Dot Recipes.
Speaker 3: Put that into your browser. That's my website.
Speaker 2: I'm going to put them in audit, but I just can't.
Speaker 2: I just can't. In praise of vege. It's fantastic, the
Speaker 2: joy of better cooking, amazing, life changing skills and thrills.
Speaker 2: You damn toot and this new one salad for days
Speaker 2: with your big juicy buzsies in your mustard sweater.
Speaker 3: Thank you so much for coming in. It was so
Speaker 3: great to meet you. My God, look at all.
Speaker 2: That capsicum right, Okay, I'm writing it on the list.
Speaker 3: Christy Swan, thank you so much for coming in. Thank
Speaker 3: you so hungry. It's been a mutual appreciation Society