1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack team podcast 2 00:00:10,573 --> 00:00:11,453 Speaker 1: from News Talks. 3 00:00:11,453 --> 00:00:14,133 Speaker 2: A'd be Nicky works as our cook and she is 4 00:00:14,173 --> 00:00:18,573 Speaker 2: alive from Mystery Creek in Field Days, the final lay 5 00:00:18,573 --> 00:00:21,733 Speaker 2: of Field Days twenty twenty five, Niki, Yes. 6 00:00:21,693 --> 00:00:25,653 Speaker 3: The final day. Yes, it's day four and I'm feeling it. 7 00:00:25,773 --> 00:00:28,973 Speaker 3: Oh my goodness. You know why I'm feeling it most though, Jack. 8 00:00:28,773 --> 00:00:29,613 Speaker 2: Because the food's good. 9 00:00:29,653 --> 00:00:32,253 Speaker 3: Because well the food is good, yes, enough, even an 10 00:00:32,253 --> 00:00:34,333 Speaker 3: awful lot of protein. But I've got to tell you, 11 00:00:34,413 --> 00:00:35,693 Speaker 3: farmers get up very. 12 00:00:35,493 --> 00:00:37,373 Speaker 2: Early, Yes, very early they do. 13 00:00:37,493 --> 00:00:39,293 Speaker 3: So we all sort of, you know, slide into the 14 00:00:39,373 --> 00:00:42,093 Speaker 3: muddy car parks at about six thirty am in the morning. 15 00:00:42,693 --> 00:00:44,493 Speaker 3: I make my way up to the crosstray and for 16 00:00:44,533 --> 00:00:46,653 Speaker 3: red barbecue stand and then I cook meat all day. 17 00:00:47,093 --> 00:00:49,973 Speaker 3: Farmers they most shows that you go to. You know, 18 00:00:50,053 --> 00:00:52,293 Speaker 3: it doesn't really warm up until about ten or eleven. 19 00:00:52,613 --> 00:00:55,573 Speaker 3: Here you are going for it from about seven am. 20 00:00:55,613 --> 00:00:58,373 Speaker 3: It's Hilaria's the show doesn't even start to late. Farmers. 21 00:00:58,733 --> 00:01:01,373 Speaker 3: They honestly, they are a hardy group. I've got to 22 00:01:01,413 --> 00:01:02,933 Speaker 3: tell you, it's been amazing. 23 00:01:02,973 --> 00:01:04,933 Speaker 2: What have been your kind of foody highlights from a 24 00:01:04,973 --> 00:01:07,653 Speaker 2: Consumer's perspective foody highlights. 25 00:01:07,653 --> 00:01:09,253 Speaker 3: Look, I popped out. I finally got a little bit 26 00:01:09,253 --> 00:01:11,093 Speaker 3: of time off yesterday and I had a look down 27 00:01:11,093 --> 00:01:15,493 Speaker 3: at the pantry and so down there what I discovered 28 00:01:15,533 --> 00:01:17,853 Speaker 3: were two fantastic product. I mean, there's loads of great 29 00:01:17,853 --> 00:01:19,573 Speaker 3: products down there, but the ones I want to talk 30 00:01:19,573 --> 00:01:22,773 Speaker 3: about is a beautiful hot sauce company from Coramander called 31 00:01:22,893 --> 00:01:25,853 Speaker 3: Uncle Duncles. I love the name. They do a wood 32 00:01:25,973 --> 00:01:29,733 Speaker 3: fired hot sauce, so they use tea tree. Yeah, cheeky. 33 00:01:30,493 --> 00:01:33,093 Speaker 3: It takes three days to make the sauce, so it's 34 00:01:33,173 --> 00:01:37,093 Speaker 3: absolutely beautiful. It's rich. It's when they say a hot sauce, 35 00:01:37,973 --> 00:01:40,533 Speaker 3: it's really hot. They also do a mild sauce, but honestly, 36 00:01:40,573 --> 00:01:42,813 Speaker 3: I can really recommend that. And the other one at 37 00:01:42,853 --> 00:01:44,653 Speaker 3: the other sort of end of the spectrum was a 38 00:01:44,693 --> 00:01:49,533 Speaker 3: beautiful chocolate ear from out Moody Wi Wai called Pretty Fancy, 39 00:01:49,893 --> 00:01:53,493 Speaker 3: and they have all these boxes of bonbons. They're really 40 00:01:53,533 --> 00:01:56,053 Speaker 3: expensive and I'm terrible because I scoffed them. You're supposed 41 00:01:56,053 --> 00:01:59,533 Speaker 3: to savor them. But they were also really really fantastic, 42 00:02:00,293 --> 00:02:02,413 Speaker 3: So that's been great. Yeah, so we've been introducing the 43 00:02:02,453 --> 00:02:04,693 Speaker 3: punches down here. The infra red barbecues, which are kind 44 00:02:04,693 --> 00:02:06,893 Speaker 3: of gas that then uses a lot less gas because 45 00:02:06,893 --> 00:02:09,613 Speaker 3: it fires up in fared. So I've been cooking meat 46 00:02:10,053 --> 00:02:13,293 Speaker 3: meat supplied by the Bethlehem Butchery. And I don't know 47 00:02:13,333 --> 00:02:15,253 Speaker 3: if we've got time this morning, but I've been making 48 00:02:15,293 --> 00:02:19,133 Speaker 3: a cracking Korean beef out of rump steak, which is 49 00:02:19,533 --> 00:02:23,253 Speaker 3: incredibly economical. So have we got time to have a right? 50 00:02:24,613 --> 00:02:27,173 Speaker 3: I love rump steak. I think rump is a great cut, 51 00:02:27,333 --> 00:02:29,213 Speaker 3: does a lot of work on the beast, if you like, 52 00:02:29,333 --> 00:02:32,053 Speaker 3: so listen to me talking like a farmer. So it's 53 00:02:32,053 --> 00:02:34,333 Speaker 3: really tasty. It's not your tenderest cut, but I think 54 00:02:34,333 --> 00:02:36,173 Speaker 3: it's the best one. So what I do is in 55 00:02:36,213 --> 00:02:40,213 Speaker 3: a big bowl, I stew together three tablespoons of castor sugar. 56 00:02:40,333 --> 00:02:43,413 Speaker 3: Korean beef is sweet, but it's also salty, So six 57 00:02:43,453 --> 00:02:47,733 Speaker 3: tablespoons of dark soy sauce, two tablespoons of vegetable oil, 58 00:02:47,973 --> 00:02:51,093 Speaker 3: two tablespoons of sesama, you oil, a really big squeeze 59 00:02:51,093 --> 00:02:54,493 Speaker 3: of juicy orange lemon juice, or you can use some 60 00:02:54,573 --> 00:02:57,413 Speaker 3: rice wine vinegar about two tablespoons. You need that to 61 00:02:57,453 --> 00:02:59,333 Speaker 3: sort of cut through the rich It cuts through the 62 00:02:59,413 --> 00:03:04,173 Speaker 3: richness good tablespoon of fresh grated ginger, lots of garlic, 63 00:03:04,173 --> 00:03:05,773 Speaker 3: and then I use about three or four cloves and 64 00:03:05,773 --> 00:03:08,653 Speaker 3: I grate that there and then take your big rump steak. 65 00:03:08,693 --> 00:03:11,013 Speaker 3: And the great thing about going to a butcher jack 66 00:03:11,493 --> 00:03:15,013 Speaker 3: is that it'll tend to be a much thicker, well 67 00:03:15,133 --> 00:03:18,133 Speaker 3: aged cut than you might get at a supermarket, which 68 00:03:18,173 --> 00:03:21,213 Speaker 3: is kind of you know, it's pretty quick from farm 69 00:03:20,973 --> 00:03:23,893 Speaker 3: to the plastic packaging. You know, that's okay too, that 70 00:03:23,933 --> 00:03:27,813 Speaker 3: has its place, perhaps, but your butcher's honestly beautiful thick cut. 71 00:03:28,053 --> 00:03:31,573 Speaker 3: I cut them into about point five mill point five 72 00:03:31,613 --> 00:03:34,773 Speaker 3: centimeter strips, nice and thin. Throw it on a hot 73 00:03:34,813 --> 00:03:37,893 Speaker 3: barbecue with some spring onions. You just cook it, you know, 74 00:03:38,053 --> 00:03:41,533 Speaker 3: thirty seconds forty five, give it a quick flip, and 75 00:03:41,573 --> 00:03:44,293 Speaker 3: then serve it with some rice, maybe sprinkle it with 76 00:03:44,333 --> 00:03:46,493 Speaker 3: some sesame seeds, or serve it in a big fluffy 77 00:03:46,533 --> 00:03:49,813 Speaker 3: white bun. Absolutely gorgeous. And I've been knocking that out 78 00:03:49,813 --> 00:03:52,093 Speaker 3: and people as well as pork bellley as well as 79 00:03:52,133 --> 00:03:57,293 Speaker 3: sort of chicken dies as well, And honestly, some days 80 00:03:57,293 --> 00:03:59,933 Speaker 3: in fact after day twoks, we've been cooking these pork bellleys, 81 00:03:59,973 --> 00:04:02,373 Speaker 3: which I adore. Pork bellley but you can only have 82 00:04:02,493 --> 00:04:05,693 Speaker 3: so much. And I had too much. And I remember 83 00:04:05,693 --> 00:04:08,093 Speaker 3: on the way back to my Airbnb down here thinking, 84 00:04:08,133 --> 00:04:10,813 Speaker 3: oh dear, if I had an accident now and they 85 00:04:10,813 --> 00:04:13,093 Speaker 3: did a DNA on me, I'm probably more poor scene 86 00:04:13,093 --> 00:04:15,693 Speaker 3: than human. But there you go. But no, it's great fun. Look, 87 00:04:15,733 --> 00:04:18,413 Speaker 3: today's the last day and it's beautiful today. The rain 88 00:04:18,453 --> 00:04:21,013 Speaker 3: has stopped. It's muddy, and it's great, and it's it's 89 00:04:21,053 --> 00:04:22,013 Speaker 3: a fantastic show. 90 00:04:22,053 --> 00:04:24,213 Speaker 2: It really is superb. Well, we will let you get 91 00:04:24,253 --> 00:04:26,413 Speaker 2: back to the hot plate. Thank you so much, Nikki. 92 00:04:26,453 --> 00:04:29,373 Speaker 2: We'll make sure that recipe for Nicky's Korean beef is 93 00:04:29,453 --> 00:04:31,413 Speaker 2: up on the News Talks he'd be websites. Sounds like 94 00:04:31,413 --> 00:04:33,653 Speaker 2: she's had a fantastic day at field Days or time 95 00:04:33,693 --> 00:04:35,533 Speaker 2: at field Days, So if you're there today, make sure 96 00:04:35,933 --> 00:04:37,653 Speaker 2: you soak it up and go and visit her stand 97 00:04:37,653 --> 00:04:38,053 Speaker 2: as well. 98 00:04:38,733 --> 00:04:41,853 Speaker 1: For more from Saturday Morning with Jack Tame. Listen live 99 00:04:41,933 --> 00:04:45,093 Speaker 1: to News talks'd Be from nine am Saturday, or follow 100 00:04:45,133 --> 00:04:46,733 Speaker 1: the podcast on iHeartRadio.