Welcome to Cook:30.
00:00:20.72\00:00:22.65
I'm Jeremy Dixon
from Revive Cafes
00:00:22.68\00:00:24.75
in Auckland, New Zealand.
00:00:24.79\00:00:26.12
And also author of
the Revive Cafe cookbooks.
00:00:26.15\00:00:28.49
And today
00:00:28.52\00:00:29.86
I'm gonna share with
you some cafe quality meals
00:00:29.89\00:00:32.26
that you can cook at home.
00:00:32.29\00:00:34.20
Cook:30 food is all about
using whole food ingredients.
00:00:34.23\00:00:37.50
We're going to use lots of plant
00:00:37.57\00:00:38.90
based protein sources,
00:00:38.93\00:00:40.57
whole grains,
fresh protein vegetables,
00:00:40.64\00:00:43.71
I'm gonna rack them all together
00:00:43.74\00:00:45.21
with
international herbs and spices.
00:00:45.24\00:00:48.01
And the best part,
00:00:48.04\00:00:49.38
it won't take you hours
slaving away in the kitchen.
00:00:49.41\00:00:51.91
In next 30 minutes
00:00:51.95\00:00:53.28
you gonna learn
some delicious new dishes
00:00:53.31\00:00:54.92
you can try with your family.
00:00:54.95\00:00:57.62
On the menu today we
have a soup and salad combo.
00:00:57.65\00:01:01.82
We have a minty pea soup
00:01:01.86\00:01:03.83
with whole meal
croutons, seedy crackers
00:01:03.86\00:01:07.53
and a delicious
honey mustard potato salad,
00:01:07.60\00:01:11.33
and to finish it off,
00:01:11.37\00:01:12.70
this design
black cherry smoothie.
00:01:12.73\00:01:18.21
Now making food in a hurry
does not happen by accident,
00:01:18.24\00:01:20.88
you need to be prepared,
it makes a big difference.
00:01:20.91\00:01:23.75
We've got a
clear work space here,
00:01:23.78\00:01:25.75
chopping board, sharp knife,
00:01:25.78\00:01:28.48
the jug has boiling water in it.
00:01:28.52\00:01:30.72
We got the oven
on at 350 Fahrenheit,
00:01:30.79\00:01:32.89
which is about 180 Celsius.
00:01:32.92\00:01:34.86
Pot on the stove,
00:01:34.89\00:01:36.22
food out ready and
we're ready to start.
00:01:36.26\00:01:39.59
So the first
job we want to start
00:01:39.63\00:01:40.96
is the one which is
gonna take the longest
00:01:41.00\00:01:42.73
and that is
roasting the potatoes.
00:01:42.76\00:01:45.13
So I've got some lovely
little baby potatoes here.
00:01:45.17\00:01:49.20
These are quite nice,
00:01:49.24\00:01:50.61
I'm gonna use these
for our potato salad.
00:01:50.64\00:01:52.07
And if you want use
regular big potatoes,
00:01:52.11\00:01:53.98
that's fine as well.
00:01:54.01\00:01:55.34
Oops, felling everywhere.
00:01:55.38\00:01:57.55
And you want it
around about four cups.
00:01:57.58\00:02:00.02
And baking paper
or parchment paper
00:02:00.05\00:02:02.28
is really good when
you're roasting things
00:02:02.32\00:02:04.22
'cause it really
saves on dishes later.
00:02:04.29\00:02:06.86
I'm just gonna tear this off
and put on the baking pan here.
00:02:06.89\00:02:11.63
I got it right, so
it's up the right way.
00:02:11.66\00:02:13.70
And we're just gonna
chop this guys in half.
00:02:13.73\00:02:17.20
Main reason is
to speed up cooking.
00:02:17.27\00:02:19.60
It might take around
about 40 minutes at the whole
00:02:19.63\00:02:21.54
but I'd probably take
around about 25 minutes
00:02:21.57\00:02:23.30
if they're behaving themselves
and they are in halves.
00:02:23.34\00:02:26.04
So we'll just go
through all of this
00:02:26.07\00:02:28.11
and chop them up.
00:02:28.14\00:02:30.05
Since they're
just kind of nice, big,
00:02:30.08\00:02:32.31
bigger than bite size chunks.
00:02:32.35\00:02:34.82
And if you're
using whole potatoes,
00:02:34.85\00:02:37.49
just chop them to cubes.
00:02:37.52\00:02:40.79
Put these on here like that.
00:02:40.86\00:02:42.22
And just to give
them a little bit of oil
00:02:46.16\00:02:47.73
so they don't burn.
00:02:47.76\00:02:49.10
Just gonna spray them
00:02:49.13\00:02:50.47
just lightly with some olive oil
00:02:50.50\00:02:52.27
just like that.
00:02:52.30\00:02:53.94
Bit of a wiggle around,
00:02:53.97\00:02:55.30
that will just help them,
00:02:55.34\00:02:57.24
help them just
kind of cook quicker
00:02:57.31\00:02:58.81
and not burn, don't
need too much there.
00:02:58.84\00:03:01.81
We'll put that in the oven
and that is the first job done.
00:03:01.84\00:03:04.75
There is nothing
nicer with some soup
00:03:11.12\00:03:12.59
and some really nice crackers.
00:03:12.62\00:03:14.36
And these are crackers
you probably never had before,
00:03:14.39\00:03:16.46
and they are
really, really delicious,
00:03:16.49\00:03:18.09
seedy crackers.
00:03:18.13\00:03:19.56
So what we're gonna
do is just essentially
00:03:19.59\00:03:20.93
put in some seeds
into the food processor.
00:03:20.96\00:03:24.73
Taking about a half
a cup of pumpkin seeds,
00:03:24.77\00:03:27.94
half a cup of Chia seeds.
00:03:27.97\00:03:29.74
Chia seeds are really
good 'cause when they get wet,
00:03:29.77\00:03:31.11
they expand,
00:03:31.14\00:03:32.47
they kind of
glue things together,
00:03:32.51\00:03:33.88
so this is gonna
be the binding agent
00:03:33.91\00:03:35.54
for the crackers.
00:03:35.58\00:03:36.95
Half a cup of sesame seeds,
00:03:36.98\00:03:38.78
and again as you can see it,
00:03:38.81\00:03:40.15
the measurements do not
have to be too accurate.
00:03:40.22\00:03:42.08
You can even add some nuts in
00:03:42.12\00:03:43.89
or some other seed or leave seed
00:03:43.92\00:03:45.25
that you don't like.
00:03:45.29\00:03:46.62
So you can customize this recipe
00:03:46.65\00:03:47.99
however you want to.
00:03:48.02\00:03:49.76
I'm gonna put a
half a teaspoon of salt,
00:03:49.79\00:03:52.56
and I put on a
teaspoon of cumin,
00:03:52.59\00:03:54.90
just add a bit
of extra flavoring.
00:03:54.93\00:03:58.40
And I put a teaspoon
of just some mixed herbs
00:03:58.43\00:04:00.77
or some Italian seasoning,
just a little mix of dry herbs.
00:04:00.84\00:04:05.57
And bit of chilly paste
00:04:05.61\00:04:07.51
or you can put
some sweet chilly sauce
00:04:07.58\00:04:09.78
or something in there
or even some fresh chilly,
00:04:09.81\00:04:11.68
just to give a bit
of extra heat in there.
00:04:11.71\00:04:15.98
And we just gonna blend it
00:04:16.02\00:04:17.39
just like that and
see how it comes out,
00:04:17.42\00:04:19.75
this is always
the exciting part.
00:04:19.79\00:04:23.09
So that will
blend up quite nicely.
00:04:23.12\00:04:25.43
What we're gonna do is
start adding some water.
00:04:25.46\00:04:27.66
But we only need probably around
00:04:27.70\00:04:29.10
about four tablespoons of water.
00:04:29.13\00:04:31.60
So it just to form a
little bit of nice dough,
00:04:31.63\00:04:33.54
so we're gonna
add one tablespoon.
00:04:33.57\00:04:35.97
Seeds gonna change a little bit.
00:04:36.00\00:04:37.91
Another tablespoon,
00:04:37.94\00:04:42.14
add another tablespoon.
00:04:42.18\00:04:44.58
And it will start
forming a bit of dough,
00:04:44.61\00:04:45.98
what is it looking like?
00:04:46.01\00:04:47.35
It is getting a bit more,
00:04:47.42\00:04:48.75
you can see
it's getting a bit...
00:04:48.78\00:04:52.19
a bit of kind of, you
know, joining togetherish.
00:04:52.22\00:04:54.92
But we're just gonna
add a little bit more
00:04:54.96\00:04:57.69
and it should it be
in for a nice dough.
00:04:57.73\00:05:01.53
Just a little bit much.
00:05:01.56\00:05:03.67
So I think
that's probably enough.
00:05:03.70\00:05:06.53
And again it's
one of these recipes
00:05:06.57\00:05:07.90
where every time you make
it, it' gonna be different.
00:05:07.94\00:05:09.84
I think that is looking superb.
00:05:09.87\00:05:12.17
So get a nice...
00:05:12.21\00:05:15.38
machine to get it out.
00:05:15.41\00:05:17.25
Now we're gonna just put on,
00:05:17.28\00:05:18.61
so need some more
parchment paper or baking paper
00:05:18.65\00:05:22.88
just to keep it behaving itself.
00:05:22.92\00:05:26.59
And we're just
gonna spoon it out
00:05:26.62\00:05:28.89
and make it into a cracker
00:05:28.92\00:05:33.13
kind of thing.
00:05:33.16\00:05:34.50
So it needs about
about probably 15 minutes
00:05:40.84\00:05:42.20
in the oven to cook.
00:05:42.24\00:05:43.61
And particularly
00:05:43.64\00:05:44.97
what you're doing is
drawing out that moisture,
00:05:45.01\00:05:46.34
so it all sticks together.
00:05:46.37\00:05:47.71
In the mean time,
00:05:47.74\00:05:49.08
those Chia seeds
are gonna get moist,
00:05:49.11\00:05:50.45
they're gonna be
wanting to stick together.
00:05:50.48\00:05:53.42
And...
00:05:53.45\00:05:54.78
so we just gonna just do that,
00:05:54.82\00:05:56.15
I'm gonna get another
sheet of parchment paper,
00:05:56.18\00:05:57.52
just to kind of press it out.
00:05:57.59\00:05:59.02
This is all just for
the sake of cleanliness.
00:05:59.05\00:06:01.89
So I'm gonna press it out.
00:06:01.92\00:06:03.83
It becomes a nice
flat, kind of cracker size.
00:06:03.86\00:06:10.50
Bring together like that.
00:06:10.57\00:06:12.10
Trying to keep it nice and even.
00:06:12.13\00:06:13.54
And we're not
gonna make exactly square
00:06:17.84\00:06:19.47
because it's quite nice
when you rip break this off
00:06:19.51\00:06:21.38
and everything is
kind of nice and random.
00:06:21.41\00:06:23.08
How is it looking?
00:06:27.25\00:06:28.65
Looking good I think.
00:06:28.68\00:06:30.32
Little bit more squeezed out.
00:06:30.39\00:06:33.15
So probably want about
probably 4 millimeters thick
00:06:33.19\00:06:36.16
which is probably about
00:06:36.19\00:06:37.53
I'm guessing about
one-eighth of an inch.
00:06:37.56\00:06:39.13
As even as you can.
00:06:42.96\00:06:45.13
Look at that.
00:06:45.17\00:06:47.17
I made a start of our crackers.
00:06:47.24\00:06:49.50
I'm just gonna just put us
a touch of spray on top of it,
00:06:49.54\00:06:54.44
just to help it stop burning.
00:06:54.48\00:06:56.31
We don't need much,
00:06:56.34\00:06:57.68
there will be
natural oils in that as well.
00:06:57.71\00:07:01.15
Put on the baking tray like that
00:07:01.18\00:07:04.09
which is done.
00:07:04.12\00:07:05.82
Cut that off so you can...
00:07:05.85\00:07:08.19
it doesn't burn on
the side of the oven.
00:07:08.22\00:07:10.16
And put that in the oven
00:07:14.00\00:07:17.07
with the potatoes.
00:07:17.10\00:07:18.43
This creamy, minty pea
soup is one of my favorite,
00:07:27.91\00:07:31.11
sells really well at my cafe's.
00:07:31.15\00:07:33.15
And it's just really, really
00:07:33.18\00:07:34.58
something you
probably wouldn't do normally
00:07:34.62\00:07:35.95
but it's actually really nice.
00:07:35.98\00:07:37.92
So we're gonna start
by doing some onions,
00:07:37.95\00:07:40.26
so I'll get this pot heated up.
00:07:40.29\00:07:42.26
I'm using a high pot
00:07:42.29\00:07:44.39
because we're gonna be using
a stick beans later to blend it
00:07:44.43\00:07:46.59
and you kind of can't
really blend in a shallow pot,
00:07:46.63\00:07:49.10
so you want kind of
a small base but high.
00:07:49.13\00:07:52.23
So we can
successfully stick blend
00:07:52.27\00:07:54.24
without
splatters going everywhere.
00:07:54.27\00:07:57.21
So we gonna just roughly
chop these slices of onion.
00:07:57.24\00:08:03.58
That's always a
start of a good soup.
00:08:03.65\00:08:07.22
Put a bit of oil in first.
00:08:07.25\00:08:10.79
Just a splash.
00:08:10.82\00:08:12.15
Get that going.
00:08:17.63\00:08:21.03
And of course some garlic.
00:08:21.06\00:08:22.60
So we put in,
00:08:22.63\00:08:25.40
say probably four of
these baby cloves of garlic.
00:08:25.43\00:08:31.47
And we'll squash it
through the garlic press,
00:08:31.51\00:08:34.38
just like that...
00:08:34.41\00:08:35.74
in there.
00:08:38.81\00:08:40.15
And we just get
these guys going,
00:08:46.49\00:08:49.72
just to soften up,
00:08:49.76\00:08:51.09
we'll give them
a couple of minutes
00:08:53.90\00:08:55.23
to get underway.
00:08:55.26\00:08:56.87
While that's going, I'm
gonna start the croutons
00:08:56.90\00:08:58.30
and one thing that
makes a salad very nice
00:08:58.33\00:08:59.83
is croutons.
00:08:59.87\00:09:01.47
So get an oven
tray, another oven tray,
00:09:01.50\00:09:03.17
we gonna have three
things in the oven today.
00:09:03.20\00:09:05.34
And again I'm gonna put
00:09:05.37\00:09:06.71
a little bit of
parchment paper on,
00:09:06.78\00:09:09.78
just to make cleaning easy.
00:09:09.81\00:09:11.41
Oops, came off.
00:09:15.45\00:09:16.99
Bit of lengthy, but that's okay.
00:09:17.02\00:09:19.15
Now we got some
nice wholemeal bread
00:09:19.19\00:09:21.26
and make sure you
always use wholemeal bread,
00:09:21.29\00:09:22.82
it's got so much more fiber
00:09:22.86\00:09:25.03
and nutrients
00:09:25.06\00:09:27.80
and just much better for you.
00:09:27.83\00:09:30.17
So it's gonna, we got
some toast slice bread,
00:09:30.20\00:09:33.94
we're just gonna cut it
into croutony size shapes,
00:09:33.97\00:09:39.74
don't need to be too accurate.
00:09:39.77\00:09:42.41
And go through here like this.
00:09:42.44\00:09:44.78
All right, it works
better when I slide it through.
00:09:44.81\00:09:46.92
I'm just gonna put
this in this tray like that,
00:09:49.92\00:09:55.56
just a sprinkle of salt over it.
00:09:55.59\00:09:57.53
I'm just gonna
spray with olive oil
00:10:01.23\00:10:04.07
when I can find it.
00:10:04.10\00:10:05.43
Oh, here it is, look at
that, right in front of me.
00:10:08.57\00:10:12.14
Just a light spray of olive oil
00:10:12.17\00:10:15.11
since it's probably going
you around about bit of a shake,
00:10:15.14\00:10:18.31
probably around about
one tablespoon at the most.
00:10:18.35\00:10:23.69
You don't need much.
00:10:23.72\00:10:25.05
I'm gonna put that in the oven,
00:10:25.09\00:10:26.42
probably about
probably 7 to 15 minutes.
00:10:26.45\00:10:29.06
It really depends on your oven,
00:10:29.09\00:10:30.63
so they're just still soft.
00:10:30.66\00:10:34.40
So put them there
to keep the potatoes
00:10:34.43\00:10:36.10
and those crackers company.
00:10:36.13\00:10:39.10
Now this is coming along nicely.
00:10:39.13\00:10:42.74
You can smell it nicely,
it's getting nice and soft.
00:10:42.77\00:10:46.57
So bit of grounded
cashew cream to go with this,
00:10:46.61\00:10:49.71
so we're going to do that now.
00:10:49.74\00:10:51.45
So making a cashew
cream to go with the soup
00:10:51.48\00:10:53.35
just gives it a
really nice creaminess.
00:10:53.42\00:10:55.28
Traditionally
you'll probably use
00:10:55.32\00:10:56.69
full fat cream or
perhaps even yogurt,
00:10:56.72\00:11:00.16
bit of... some cashew nuts,
00:11:00.19\00:11:05.39
soak it about 3
quarters of a cup.
00:11:05.43\00:11:07.73
We want some hot water,
so one cup of hot water.
00:11:07.76\00:11:11.80
I'm using hot water
00:11:11.83\00:11:14.14
just to help
the cooking process,
00:11:14.17\00:11:15.50
if you're putting
cold things into your soup,
00:11:15.54\00:11:17.31
it's just gonna take
longer to warm it up again.
00:11:17.34\00:11:19.91
So we can use hot water.
00:11:19.94\00:11:22.41
Blend this up.
00:11:22.44\00:11:23.78
This guy another stir.
00:11:26.51\00:11:30.29
It's going well.
00:11:30.32\00:11:31.65
If you don't have
a powerful blender,
00:11:39.06\00:11:41.26
one thing you can do is
soak your cashew nuts overnight
00:11:41.30\00:11:43.60
or couple of hours beforehand.
00:11:43.67\00:11:45.33
And that means
that you will, umm,
00:11:45.37\00:11:48.04
the cashew nuts will be soft
and that's easy for the blender
00:11:48.07\00:11:50.41
to turn them into
really nice kind of cream.
00:11:50.44\00:11:53.07
You don't want
cashews and water,
00:11:53.11\00:11:56.31
you want a really nice
thick cream as everything
00:11:56.34\00:11:58.18
we'll blend it together.
00:11:58.21\00:11:59.55
So we gonna add it near the end
so it's gonna park out there,
00:11:59.58\00:12:01.85
and come back to that.
00:12:01.88\00:12:03.89
Now I think
this guy is ready to,
00:12:03.92\00:12:06.12
add the mixed ingredients.
00:12:06.15\00:12:07.49
So I'm gonna use frozen peas,
00:12:07.56\00:12:09.46
just out of the freezer.
00:12:09.49\00:12:12.16
And we want,
how much do we need?
00:12:12.19\00:12:15.16
We need three
cups of frozen peas.
00:12:15.20\00:12:19.37
So there is one cup,
00:12:19.40\00:12:22.44
two cups,
00:12:22.47\00:12:24.37
so you need quite a bit
00:12:24.41\00:12:26.31
because it comes in bags.
00:12:26.34\00:12:27.81
So it's low proof item.
00:12:27.84\00:12:29.68
That's probably
about three cups.
00:12:29.71\00:12:31.35
Mix it around with
the onion and the garlic.
00:12:34.42\00:12:37.12
It's a good start.
00:12:37.19\00:12:38.52
We're gonna add some
water that we boiled previously.
00:12:38.55\00:12:41.72
And we want four cups of water.
00:12:41.76\00:12:44.33
So I'm just
gonna measure this out.
00:12:44.36\00:12:45.69
So I know this recipe works.
00:12:45.73\00:12:47.96
But again, the kind of
recipes can be different.
00:12:48.00\00:12:49.93
So you may add a
little bit more later.
00:12:49.96\00:12:52.70
There's four cups
of water in like that.
00:12:52.73\00:12:58.94
And this will keep cooking nice
00:12:58.97\00:13:01.11
'cause we can leave this cook
for around about five minutes.
00:13:01.14\00:13:04.55
We don't want to
overcook the peas
00:13:04.58\00:13:05.91
because peas will
start turning brown,
00:13:05.95\00:13:07.32
so to keep green,
00:13:07.35\00:13:08.68
we're not gonna
do them too much.
00:13:08.72\00:13:10.32
If you just join us on Cook:30,
00:13:13.36\00:13:15.22
we are cooking up a
soup and salad combo,
00:13:15.26\00:13:18.66
we have a minty pea
soup with wholemeal croutons,
00:13:18.69\00:13:22.10
seedy crackers
00:13:22.13\00:13:23.77
and a delicious
honey mustard potato salad
00:13:23.80\00:13:26.87
and to finish all off,
00:13:26.94\00:13:28.60
an amazing
black cherry smoothie.
00:13:28.64\00:13:33.07
Okay, next job,
00:13:33.11\00:13:34.44
we want to make the
dressing for potato salad.
00:13:34.48\00:13:37.05
So just a nice
honey mustard dressing.
00:13:37.08\00:13:39.81
So the recipe is very simple,
00:13:39.85\00:13:41.38
we're gonna use three
tablespoons of Tahini.
00:13:41.42\00:13:46.05
We gonna put a tablespoon
of honey for sweetness.
00:13:46.09\00:13:49.12
And obviously it's a
honey mustard dressing
00:13:49.16\00:13:50.53
so want to have
some honey in there.
00:13:50.56\00:13:52.99
Two tablespoons
of seeded mustard.
00:13:53.03\00:13:56.16
One, two.
00:13:56.20\00:13:59.43
And we want three
tablespoons of lemon juice.
00:13:59.47\00:14:03.24
So you get around about a
tablespoon and a half lemon.
00:14:03.27\00:14:06.88
Depending on
your lemons of course.
00:14:06.91\00:14:08.48
And this just really
works well with potatoes.
00:14:11.55\00:14:14.95
Squeeze them out,
00:14:18.12\00:14:19.45
there's lots of
pips in this one.
00:14:19.49\00:14:20.86
Just gonna pour it
here through my fingers
00:14:26.93\00:14:29.96
and hopefully we're
gonna catch all of the pips.
00:14:30.00\00:14:34.24
Oops, I think there
are some naughty ones.
00:14:34.27\00:14:37.81
I'll just pick them out.
00:14:37.84\00:14:40.68
I think that's all of them.
00:14:40.71\00:14:43.45
And we just gonna
add a little bit of salt,
00:14:43.48\00:14:47.98
about half a teaspoon
00:14:48.02\00:14:49.68
and then we release
to Tahini dressings,
00:14:49.72\00:14:51.82
they're quite beautiful,
00:14:51.85\00:14:53.19
but you just
have to keep stirring
00:14:53.22\00:14:54.89
and eventually it will turn
into a lovely creamy dressing.
00:14:54.92\00:14:58.56
It doesn't look
like well at this stage
00:14:58.59\00:14:59.93
but just keep going,
00:15:00.00\00:15:01.56
keep watching it
and just keep stirring.
00:15:01.60\00:15:05.20
You may need to get
a little bit of Tahini
00:15:05.23\00:15:06.94
or little bit more
water to adjust it.
00:15:06.97\00:15:09.77
It's one of this kind
of things where everything,
00:15:09.80\00:15:12.81
every time you make it a
slightly different results,
00:15:12.84\00:15:14.98
add a bit of more
Tahini to thicken it up.
00:15:15.01\00:15:18.28
Still little bit of
firm, put more Tahini.
00:15:23.25\00:15:27.76
It's one of those recipes
where you start adding Tahini,
00:15:27.79\00:15:29.46
then water, then Tahini.
00:15:29.49\00:15:30.96
Before you know you've
got a liter of dressing.
00:15:30.99\00:15:34.96
So I think it's a
nice, creamy consistency.
00:15:35.00\00:15:37.67
It's a very fine line so,
00:15:37.70\00:15:40.34
it's looking pretty good.
00:15:40.37\00:15:41.70
So set that aside and come back
to the potato salad shortly.
00:15:45.27\00:15:48.71
I think these things
here are ready to go.
00:15:48.74\00:15:51.68
The mint, the peas
have cooked through.
00:15:51.71\00:15:53.85
So we're just
simply going to add
00:15:53.92\00:15:55.25
this cashew cream
that we did before.
00:15:55.28\00:15:57.19
I'm gonna pour it
in there like that.
00:15:57.22\00:16:03.29
Lovely and creamy.
00:16:03.32\00:16:05.19
We're gonna add some salt.
00:16:05.23\00:16:08.30
So around about
half a teaspoon of salt.
00:16:08.33\00:16:12.03
And I got some mint here.
00:16:12.07\00:16:14.04
And the best way
to save your herbs
00:16:14.07\00:16:15.40
and store your
herbs in the fridge is to
00:16:15.44\00:16:16.91
I just put them
between a paper towel.
00:16:16.94\00:16:18.74
So I reserve a
couple of nice pieces
00:16:18.77\00:16:20.38
that I'm gonna
use for garnish later.
00:16:20.41\00:16:22.64
And just gonna put
all this mint in here.
00:16:22.68\00:16:26.28
I got my trustee stick
blender or hand blender,
00:16:26.31\00:16:29.78
whatever you call it.
00:16:29.82\00:16:31.62
We'll plug it in
00:16:31.65\00:16:32.99
and we're gonna
blend this all up
00:16:33.02\00:16:34.36
into a lovely,
soupy consistency.
00:16:34.39\00:16:37.43
Look at that, you
got greenness going.
00:16:42.03\00:16:44.27
We need to get
nice and low in the pot
00:16:49.80\00:16:51.84
so it doesn't spray you.
00:16:51.87\00:16:55.48
Look at that,
00:17:05.35\00:17:06.76
I'll grind it more.
00:17:06.79\00:17:08.12
So doesn't need to
be completely smooth,
00:17:15.56\00:17:16.90
just kind of,
00:17:16.97\00:17:18.30
you still want to feel
little bits of peas in there
00:17:18.33\00:17:19.67
to keep it interesting.
00:17:19.70\00:17:21.04
So just gonna try it.
00:17:21.07\00:17:22.40
Always try to taste
your dishes when you can.
00:17:22.44\00:17:23.77
So little more of salt
and that will be perfect.
00:17:26.98\00:17:31.11
So let's give
another quick blend.
00:17:35.82\00:17:37.19
Here we go.
00:17:40.29\00:17:41.62
We can really taste
that nice bit pea flavor
00:17:41.66\00:17:43.43
and that minty
flavor coming through,
00:17:43.46\00:17:44.79
it's a really delicious soup.
00:17:44.83\00:17:46.80
So let's kind of put on low.
00:17:46.83\00:17:48.53
We just want that
to heat very gently,
00:17:48.56\00:17:50.07
so it's nice and
appropriate for serving at
00:17:50.10\00:17:53.54
when we got to serve the soup.
00:17:53.57\00:17:55.57
Now one thing I
want to share with you is
00:17:55.60\00:17:56.94
I have been running
cafe now for 10 years,
00:17:57.01\00:17:59.34
it's been nice
exciting experience in my life.
00:17:59.37\00:18:01.94
And if there's one
thing I have learnt
00:18:01.98\00:18:03.38
that's come up so many times
00:18:03.45\00:18:05.95
is when something bad
happens or unexpected.
00:18:05.98\00:18:09.85
It usually turns into
an awesome opportunity.
00:18:09.88\00:18:13.49
For example, I want
to publish a cookbook.
00:18:13.56\00:18:15.59
So I went to all the publishers,
00:18:15.62\00:18:16.96
they all said,
00:18:17.03\00:18:18.36
"No we don't want to
publish more cookbooks.
00:18:18.39\00:18:19.73
There's too many cookbooks out
there, we don't want to do it.
00:18:19.76\00:18:21.40
Cafe cookbooks are just old hat.
00:18:21.43\00:18:24.10
So I went and
learned up plain photography
00:18:24.17\00:18:25.93
and end up
producing my own cookbook
00:18:25.97\00:18:27.84
and publishing myself.
00:18:27.87\00:18:29.20
I took the risk and ended up
00:18:29.24\00:18:30.61
being a really,
really popular book.
00:18:30.64\00:18:32.14
And because of self published,
00:18:32.17\00:18:33.51
it was actually
more beneficial for me.
00:18:33.58\00:18:35.44
So that turned into
massive opportunity.
00:18:35.48\00:18:38.28
And at my fourth year at Revive,
00:18:38.31\00:18:39.65
I had a really,
really slow year.
00:18:39.68\00:18:41.02
Sales were down,
00:18:41.05\00:18:42.38
it was looking really troubling.
00:18:42.42\00:18:43.79
And actually it forced me
00:18:43.82\00:18:45.15
to actually go
and do some marketing.
00:18:45.19\00:18:46.52
I did some street flyers,
00:18:46.55\00:18:47.89
and then flyers to
buildings and offices.
00:18:47.92\00:18:49.86
We gave our vouchers on buses.
00:18:49.89\00:18:52.13
This email vouchers
00:18:52.16\00:18:53.60
is all these great
marketing campaigns we did.
00:18:53.63\00:18:56.20
And actually increased
our sales so significantly
00:18:56.23\00:18:58.90
that it transformed
Revive the cafe as a business
00:18:58.93\00:19:01.80
with all this extra
marketing we're doing.
00:19:01.84\00:19:03.74
So it's another
thing that happened.
00:19:03.81\00:19:07.18
And I think in about fifth
year my chef left unexpectedly
00:19:07.21\00:19:10.25
just like that.
00:19:10.28\00:19:11.98
And I had to basically jump
in and become a chef overnight.
00:19:12.01\00:19:14.92
And up until that stage
I haven't booked the chef.
00:19:14.95\00:19:18.02
And I thought that
was a horrible thing,
00:19:18.05\00:19:19.45
I was going to,
you know, do this.
00:19:19.49\00:19:21.26
My chef left,
00:19:21.29\00:19:22.62
that's gonna be huge
disruption to the business
00:19:22.66\00:19:24.43
but it turned out
to be the best thing
00:19:24.46\00:19:25.96
ever for my cafes
00:19:25.99\00:19:27.33
because I got in there, I
developed some new recipes.
00:19:27.40\00:19:29.56
I learnt how to run the
business more efficiently.
00:19:29.60\00:19:32.70
And learned all these great chef
00:19:32.73\00:19:34.37
and food skills that
if that hadn't happen,
00:19:34.40\00:19:36.91
I probably
wouldn't be here today
00:19:36.94\00:19:38.54
sharing Cook:30 with you.
00:19:38.57\00:19:41.31
Often we have a
wrong delivery of items
00:19:41.34\00:19:44.28
and produce in the cafes.
00:19:44.31\00:19:46.48
And I remember one time I
had this lettuce salad on,
00:19:46.51\00:19:48.15
that was kind of selling okay.
00:19:48.18\00:19:49.85
And then the produce
company delivered a costliest
00:19:49.88\00:19:52.55
or romaine lettuce as
he would do normal lettuce.
00:19:52.59\00:19:55.19
So I had no choice, so
I ended up chopping it up
00:19:55.22\00:19:56.93
making few adjustments
and putting this salad on
00:19:56.96\00:19:58.73
with this new lettuce,
00:19:58.76\00:20:00.10
and it end up being
the biggest seller ever
00:20:00.13\00:20:01.56
and it's on the menu today
00:20:01.60\00:20:03.06
just because
that delivery person
00:20:03.10\00:20:04.47
made a mistake,
00:20:04.50\00:20:05.83
we had a massive opportunity.
00:20:05.87\00:20:08.27
Another time I
had two staff leave
00:20:08.30\00:20:10.21
and this was during a
busy, a very quiet year.
00:20:10.24\00:20:13.61
So I decided I
couldn't really afford
00:20:13.68\00:20:15.11
to replace them an
that particular time.
00:20:15.14\00:20:17.08
So I ended up having
00:20:17.15\00:20:18.48
so where we'll make all
the stuff on the menu list,
00:20:18.51\00:20:20.12
cut our menu down
00:20:20.15\00:20:21.48
and actually not
produce as much stuff
00:20:21.52\00:20:23.49
and we ended up producing
a list of variety of items.
00:20:23.52\00:20:27.06
We ended up producing more of it
00:20:27.09\00:20:28.82
with least waste at high quality
00:20:28.86\00:20:30.66
with least staff.
00:20:30.73\00:20:32.06
And it kind of transformed
the way we did things.
00:20:32.09\00:20:34.40
So all these little
things make a big difference.
00:20:34.43\00:20:37.47
But probably the
greatest challenge
00:20:37.50\00:20:38.83
we had or that we face
00:20:38.87\00:20:40.24
'cause we used to
make these little balls
00:20:40.27\00:20:41.60
called bliss balls
out of frozen nuts,
00:20:41.64\00:20:43.27
and staff uses been hours
rolling them out on boards
00:20:43.30\00:20:46.24
and on hands and they hated it.
00:20:46.27\00:20:48.24
And we used to
make it in our blenders
00:20:48.28\00:20:50.08
and our food processors
00:20:50.15\00:20:51.48
and we just
always breaking down.
00:20:51.51\00:20:52.85
We spent thousands of dollars
00:20:52.88\00:20:54.22
replacing all of
that food processors
00:20:54.25\00:20:55.58
because the nuts in
the fruit just killed them.
00:20:55.62\00:20:59.19
So I had a friend who
is an engineer, he said,
00:20:59.22\00:21:00.66
look I could make a
machine to make those.
00:21:00.69\00:21:03.09
So he made a
machine to make them.
00:21:03.12\00:21:04.99
And we ended up
starting another company
00:21:05.03\00:21:06.80
and this bliss balls
which is now called fruit balls
00:21:06.83\00:21:09.20
are actually our
best selling product
00:21:09.23\00:21:11.33
just from the opportunity.
00:21:11.37\00:21:12.90
So if I can
encourage you in life
00:21:12.93\00:21:14.84
when things come
along that you don't expect,
00:21:14.87\00:21:16.81
when challenges come
along and you look at them
00:21:16.84\00:21:19.44
and they're
seemingly so insurmountable,
00:21:19.47\00:21:23.01
often, not always but
often they are God's way
00:21:23.04\00:21:26.72
of giving you a
message to make you
00:21:26.75\00:21:28.25
get out of your comfort
zone, do something differently,
00:21:28.28\00:21:31.59
do some thing
that's gonna be different
00:21:31.62\00:21:34.29
so that your life can
be, you know, transformed.
00:21:34.32\00:21:37.99
So you make sure in when
those problems come along,
00:21:38.03\00:21:40.10
you look at them differently,
00:21:40.13\00:21:41.46
and think what could
be the opportunity here
00:21:41.50\00:21:43.03
because I have known
through my cafe's in ten years
00:21:43.06\00:21:45.63
that often they can be massive.
00:21:45.67\00:21:48.30
All right, let's
get back to cooking.
00:21:48.34\00:21:49.94
I think this guy
is bubbling up nicely.
00:21:50.01\00:21:52.67
So just turn that down,
00:21:52.71\00:21:54.08
we just want it just
really, really just warm.
00:21:54.11\00:21:57.65
We better check the stuff
that's happening in the oven
00:21:57.68\00:21:59.45
because that's
all the excitement
00:21:59.48\00:22:00.82
is in this program.
00:22:00.85\00:22:02.85
So we've got some potatoes
00:22:02.88\00:22:05.72
and I think they might be ready.
00:22:05.75\00:22:08.79
So have a look, yup,
giving bit of a push down.
00:22:08.82\00:22:11.46
They're good.
00:22:11.49\00:22:12.83
So I've got a nice
wooden, rustic wooden bowl here.
00:22:12.86\00:22:16.53
I'm just gonna put
the potatoes in here.
00:22:16.56\00:22:19.10
And we're just gonna
mix the salad in this bowl
00:22:19.13\00:22:24.44
to save dishes primarily.
00:22:24.47\00:22:27.58
You could of
course do in another bowl.
00:22:27.61\00:22:30.48
And we're just going to
chop up some red capsicum.
00:22:30.55\00:22:36.69
I've left the oven door open
00:22:36.72\00:22:38.05
'cause I think the other
things are cooked as well,
00:22:38.09\00:22:39.42
so I'll come
back to those shortly.
00:22:39.45\00:22:42.19
And we're just gonna
slice them into little strips
00:22:42.22\00:22:46.83
just very roughly, so
it's quite a rustic salad.
00:22:46.90\00:22:49.20
Don't cut them too big.
00:22:55.47\00:22:58.31
And we're gonna pour
this dressing over here,
00:22:58.34\00:23:00.98
this honey mustard dressing.
00:23:01.01\00:23:03.01
As you can see it's
thickened up slightly.
00:23:03.04\00:23:06.61
And we're gonna
put some baby spinach
00:23:06.65\00:23:09.02
'cause we need
something green to go with it.
00:23:09.05\00:23:11.95
So I'll fire that on.
00:23:11.99\00:23:15.19
But then we got
these kind of vegetables
00:23:15.22\00:23:17.13
this top of spinach or lettuce.
00:23:17.16\00:23:18.49
Sometimes it just
needs a little bit of water
00:23:18.53\00:23:21.06
just to make it feel alive.
00:23:21.10\00:23:23.80
So just sprinkle
a bit of water on.
00:23:23.87\00:23:26.00
And we'll throw a big
handful of spinach in there.
00:23:26.03\00:23:29.77
And I think that's
pretty much all the ingredients.
00:23:29.80\00:23:35.61
We'll just give
it a bit of a mix
00:23:35.64\00:23:36.98
around like that.
00:23:37.05\00:23:40.42
We probably don't
need any herbs on it
00:23:40.45\00:23:41.78
because it's got green
herbs stuffs helping it anyway.
00:23:41.82\00:23:46.15
And I'm just gonna
put on top some nuts.
00:23:46.19\00:23:49.06
There's nothing
better than a few nuts,
00:23:49.09\00:23:51.73
so I just got a few pecans here
00:23:51.76\00:23:54.00
or pecans in your
country you're in.
00:23:54.03\00:23:56.33
And then we'll just
finish that salad off nicely.
00:23:56.36\00:24:00.07
And that's ready for the table.
00:24:00.14\00:24:02.57
So what else is in the oven?
00:24:02.60\00:24:04.97
We better get to...
00:24:05.01\00:24:08.88
Look at this,
00:24:08.91\00:24:10.65
the crackers, I
think it's worked.
00:24:10.68\00:24:12.95
So you got a really nice,
00:24:12.98\00:24:14.32
look at this nice
frame cracker base.
00:24:14.35\00:24:17.12
So these will be really
nice for dipping in the soup.
00:24:17.19\00:24:20.86
So I'm just gonna
just break this up
00:24:20.89\00:24:23.43
into kind of random
kind of pieces here.
00:24:23.46\00:24:27.43
Just a type of
size you want to...
00:24:31.73\00:24:34.57
you know pick up
and dip in your soup.
00:24:34.60\00:24:37.44
And generally your guest
kind of make break them up
00:24:37.51\00:24:39.37
further if they want.
00:24:39.41\00:24:40.78
They're just quite,
quite nice and rustic.
00:24:40.81\00:24:43.38
And these will just be lovely,
00:24:43.45\00:24:44.88
seedy flavor
00:24:44.91\00:24:47.12
with a little bit of
chili in those herbs and spices.
00:24:47.15\00:24:51.99
Another recipe done.
00:24:52.02\00:24:54.06
And we've got the croutons.
00:24:54.09\00:24:57.23
And what we'll do
is serve the soup.
00:24:57.26\00:24:59.76
We'll just sprinkle
those croutons on top
00:24:59.79\00:25:02.56
and...
00:25:02.60\00:25:04.40
So you want them
00:25:04.43\00:25:05.77
just kind of
crispy on the outside.
00:25:05.80\00:25:07.17
These are good.
00:25:07.24\00:25:10.91
One of the favorites
things I find in the freezer
00:25:10.94\00:25:13.21
are these wonderful
frozen black cherries.
00:25:13.24\00:25:16.41
They're just amazing
00:25:16.44\00:25:17.95
and they make
delicious smoothie as well.
00:25:17.98\00:25:20.45
So we're gonna put two
cups of your favorite milk
00:25:20.52\00:25:23.05
in the blender
00:25:23.08\00:25:24.42
and make sure it's
a natural based milk
00:25:24.45\00:25:26.19
not a flavored one
00:25:26.22\00:25:27.56
or else it's gonna
destroy all the flavor.
00:25:27.59\00:25:29.39
And we want about
two cups of these berries
00:25:29.42\00:25:31.53
and we want two
bananas for sweetness as well.
00:25:34.60\00:25:37.83
And this is
just amazing smoothie
00:25:37.87\00:25:40.07
that you'll love.
00:25:40.14\00:25:41.87
So put it them like
that, squeeze of honey,
00:25:41.90\00:25:44.67
put the lid on and we are away.
00:25:44.71\00:25:47.41
Doesn't take long at all.
00:25:53.85\00:25:56.28
The berries appear
as they're quite soft.
00:25:56.32\00:25:58.49
Look at that.
00:26:03.06\00:26:04.39
Ready to go in some nice glasses
00:26:04.43\00:26:06.43
and it's a great fitting
end to the soup and salad combo.
00:26:06.46\00:26:10.77