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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks EDB.

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Speaker 2: Twelve minutes two ten on News Talks, he'd b if

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Speaker 2: you just fancy a nice weekend sitting on the couch

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Speaker 2: after ten o'clock this morning, if those film picks well

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Speaker 2: enough to pique your interest, I'm going to tell you

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Speaker 2: about the brand new series from Miriam Margalis, Miriam Marghli's

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Speaker 2: in New Zealand. You know how she did the thing

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Speaker 2: in Australia and it's just so so good. She's such

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Speaker 2: a character. Tomorrow is the first episode of Mariam Marghlei's

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Speaker 2: in New Zealand. So I'm going to give you all

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Speaker 2: the details on where you can see that after ten

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Speaker 2: o'clock this morning. Right now, though, it's time to catch

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Speaker 2: up with our cook, Nikki Wicks, who is celebrating the

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Speaker 2: long White Tonguey weekend More Dinner.

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Speaker 3: Years for many people, I think they took Friday off.

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Speaker 3: So this weekend just keeps giving and giving and giving,

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Speaker 3: doesn't it.

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Speaker 2: It does. It's very much a you know, a kind

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Speaker 2: of a barbecue weekend, Like Francisca was saying, it's a

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Speaker 2: weekend where lots of university students are heading off bit

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Speaker 2: of a bit of a weekend to socialize, I think

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Speaker 2: as well. And the weather's looking pretty good all over

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Speaker 2: the place. So this morning you have your top tips

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Speaker 2: on absolutely nailing a platter.

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Speaker 3: A platter. Look, I love a platter so much. They

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Speaker 3: did used to be called cheeseboards, but now everyone throws

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Speaker 3: everything at them. And in fact, for a while there

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Speaker 3: we had this phase of grazing platters.

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Speaker 2: Did you mention to well, I saw that it was

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Speaker 2: a trend because everyone was daunting. Yeah, everyone to put

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Speaker 2: some of these ridiculous It sort of looks like a

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Speaker 2: dare I say, like a like a sort of Roman

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Speaker 2: orgy or something. It's ridiculous, you know what I mean,

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Speaker 2: Like these absolutely ridiculous kind of speeds of things. They

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Speaker 2: do look very attractive on Instagram and that kind of thing.

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Speaker 2: And you know, you know, yeah, yes, exactly and yes.

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Speaker 3: And when you just said that that they reminded you

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Speaker 3: of something Roman, I thought of. Yes, there's never enough

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Speaker 3: space on the freend, so it all becomes a bit

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Speaker 3: of a train wreck in the end. So I like

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Speaker 3: to keep things really simple and don't be daunted by

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Speaker 3: what seeing online I'm honestly about the fact that I

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Speaker 3: don't think people should throw everything out them. That's my

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Speaker 3: first tip, and my second biggest tip really is to

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Speaker 3: don't just buy all the stuff from the deli section,

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Speaker 3: because then anyone can do that actually makes some things

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Speaker 3: for your platter, because that truly elevates them and makes

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Speaker 3: them feel very personalized, and you'll really have people saying, oh,

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Speaker 3: distinguishes it does, rather than just cracking open the dips

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Speaker 3: or cracking open some DEALI meats or something like that.

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Speaker 3: So look, this week, I have got, first of all,

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Speaker 3: I think you should have a balance of sweet, salty,

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Speaker 3: all that sort of thing on your platter. So I've

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Speaker 3: got roasted grapes on mine, and I'm really going to

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Speaker 3: encourage people to try this. Grapes are so absolutely fantastic

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Speaker 3: because they last forever in the fridge. I discovered when

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Speaker 3: I did a job with some grapes people earlier on

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Speaker 3: this year. I mean literally six weeks later, I still

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Speaker 3: had grapes. They were slightly shriveled. So through them in

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Speaker 3: the oven on say one to eighty degrees, and just

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Speaker 3: make sure that they're brushed with a little bit of oil.

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Speaker 3: You can then sprinkle them with a little bit of salt,

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Speaker 3: and I see salt is gray. And then they just

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Speaker 3: go in on a line line train, cook them for

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Speaker 3: about twenty to thirty minutes, jack, and they just become

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Speaker 3: sort of jammy and caramelized and roasted. They're beautiful. Sprinkle

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Speaker 3: over a little bit of thyme or rosemar if you

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Speaker 3: want to do that, and then when they come out

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Speaker 3: really great to drizzle over a little bit of honey

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Speaker 3: as well, so that sweet kind of salty thing going on.

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Speaker 3: And they're so good on a cracker with some blue

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Speaker 3: cheese or something you won't know yourself. And whenever I

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Speaker 3: do this, you know, with the rose grapes, people are

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Speaker 3: always saying, oh my god, these are amazing, and they're

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Speaker 3: so simple it's embarrassing.

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Speaker 2: Yeah, I don't think I've ever I don't think I've

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Speaker 2: ever eaten roasted grape. Oh maybe like weirdly, maybe in

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Speaker 2: like a chicken dish or something, you know, like and

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Speaker 2: like Morocco. Yeah, vietnameat yeah, yeah.

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Speaker 3: Or even Vietnam does a lot of Actually, there's a

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Speaker 3: beautiful or is it a tie curry? A red tie

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Speaker 3: curry often ares big red grapes in it. And that's fantastic.

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Speaker 3: So there you go, they go, they go, well caught.

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Speaker 3: My second, My second very You know quick dip is

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Speaker 3: it's a smoked salmon dip. But you know, in these

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Speaker 3: austere times, there's no way I'm buying smoked salmon to

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Speaker 3: put with cream cheese. So what I do is I

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Speaker 3: buy a tin of smoked salmon. So I don't just

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Speaker 3: mean a tin of salmon jack. If you look closely,

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Speaker 3: some of them are naturally smoked. And if you throw

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Speaker 3: that with some cream cheese, So drain the tin a

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Speaker 3: little bit if you need to, of salmon, and then

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Speaker 3: one hundred and fifty grams of cream cheese. Two tablespoons

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Speaker 3: are finely chopped chives or parsley or whatever. You could use,

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Speaker 3: a really decent squeeze of lemon juice. Throw it all

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Speaker 3: in a food processor and you've no idea. It just

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Speaker 3: is so smoky and fantastic, and nobody will know that

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Speaker 3: you did not use alraky smoked salmon.

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Speaker 2: And it's so fancy, Like I said, when you do

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Speaker 2: it yourself, this kind of dynamic. Yeah, okay, that's fantastic.

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Speaker 2: I know You've got one more. You've got one more.

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Speaker 2: For us a baked breeze. So what I'm going to

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Speaker 2: do is I'm going to put that one on the

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Speaker 2: news talks HEB website newstalks heb dot cove dot z,

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Speaker 2: alongside your cheats smoked salmon and chived up and those

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Speaker 2: roasted grapes, which sounds superb. Thank you so much, Nicki.

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Speaker 2: We will catch again next week. Nicki's our cook Bear.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to News Talks ed B from nine am Saturday, or

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Speaker 1: follow the podcast on iHeartRadio