Welcome to Cook 30. I'm Jeremy
Dixon from the Revived Cafes
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in Auckland, New Zealand and
also author of the Revived Cafe
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cook books and today I'm going
to show you some of my favorite
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meals from my cafes
that you can cook at home.
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Cook 30 foods is all
about using whole foods
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that includes plant
based proteins, whole grains,
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fresh fruit and vegetables
and wrapping them all together
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with international flavors,
herbs and spices. And the best
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part it doesn't need to
take hours in the kitchen.
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I'm going to show you how
you can make a delicious meal
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for your family
in just 30 minutes.
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On the menu today we have French
lentil ragout served on a potato
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and butternut mash. We
have an apple and fennel slaw
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and a polenta and cherry
tomato mingle. And to finish off
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a great juice cocktail.
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For making a meal in a short
time doesn't happen by accident
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It requires a lot of planning.
But once you're in a routine
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it becomes easy. We're gonna
start with a nice clear bench
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chopping board, sharp knife.
Ingredients you need on the
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counter. I've got pots on the
stove, boiling water in the jug
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great attitude
and we're ready to go.
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So first thing you want to
do is to think ahead and think
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what's going to
take the longest to cook?
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In this case the
butternut and potato mash
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we want to get
that on straight away
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So I want to get this
pot fired up, with the gas
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and pre-boiled water, this
is nearly boiling, so it's hot
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and ready to go. It takes
probably round about 5 minutes
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if you had to put
cold water in that pot
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And we're going to
chop up two potatoes
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We always get pre washed
ones because they're much easier
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And since we're going to mash
them later you don't need to be
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too careful. Just chop them
nice and thin so they'll cook
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in a relatively short time.
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So when you're boiling potatoes
it's much faster than roasting
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so they'll probably take
round about, probably 15 minutes
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once the water gets hot.
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This actually is a nice
dish just with the potatoes
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but just to add
something extra special
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I'm going to add
butternut pumpkin as well
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So I'm going to cut it
in kinda two thirds there
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This section has seeds
which I'm going to use later
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and this section
doesn't which is really great
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for fast cooking. So
I'm going to peel it roughly
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some of the peel off, because
I'm mashing it. Sometimes I
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would leave the peel on but
because of the mash it's nice
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to have it free from
too much crunchy stuff.
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Get rid of that. The pumpkin
will take a lot quicker to cook
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but it doesn't really
matter because it's all gonna be
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mashed up so we're not too
concerned about if the pumpkin
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is slightly over cooked
and the potato is undercooked.
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So cut big wedges like that, big
strips and we're just gonna use
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the knife and
gonna slice through.
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There we go. That's
our first job underway
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So I'll put the lid on which
will have it cook a bit quicker
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I have it on full gas and once
it starts bubbling we'll turn it
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down so it's simmering
which is just bubbling.
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Now the ragout. It's a lovely
kind of Mediterranean vegetable
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lentil stew that just tastes
amazing. So first for any kind
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of a stew is a nice
onion just to get it going
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and we'll put the gas
on, get that heating up.
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and we'll just chop it up
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kind of into medium dices
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and get the onion on
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in just a little bit of oil
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we're not deep
frying, just a little splash
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probably one or two teaspoons
is all you need for that.
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So don't go too heavy on the oil
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and we're going to
throw in some eggplant.
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Or aubergine, depending
on what country you come from
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Just kind of
take off the end bits.
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And we're gonna chop this up.
Now this will really reduce down
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in size so don't be too worried
that there's a huge volume here
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Again, just chop it into, you
want to dissect your vegetables
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into nice controllable shapes
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and it really
speeds up all your chopping
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And again when you're slicing
like this you wanna have your
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knife on the board and kind
of rock it through the eggplant
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like that except when it
gets too high you can't do that
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But we're slicing through not
cutting down. See when you cut
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down it doesn't work, we're
slicing through and letting
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the blade do the work.
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So fry that in the pot as well
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So this takes round about 20
minutes for it to become nice
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and cooked down and
all the flavors to come out
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Again this is a job you want
to do at the beginning of a meal
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There's nothing worse when
you are cooking a meal with
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different components and
you get to the time when you're
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about to serve and you think
Oh no, I forgot to put something
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on half an hour ago, so always
be thinking in the back of
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your mind, what could I be
putting on now to get the meal
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done within half an hour
could I wish that I'm doing now
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so it's all about planning.
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Cut some zucchini or courgettes
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and we're just gonna
chop them up, cube them up
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again it's all going to become
like mashy, lovely combination
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so we're not concerned
about anything too pretty
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at all. And some red
bell pepper or capsicum
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Let's get rid of the
seeds and the middle.
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Should add a bit of color.
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Actually capsicum or bell pepper
has a lovely flavor when cooked
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It adds a kind of traditional
almost tomatoey kind of a
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ingredient style to this dish.
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Turns out the French dish
does have these vegetables.
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Look at that!
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So I'll just turn the gas down
so it's on low. We don't want
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it to burn on the bottom. We
just want the flavors, slowly
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the moisture will disappear,
the flavors will intensify and
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kind of melt down to
this lovely component
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that will go with the lentils
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I better put some garlic in.
So let's get the garlic press
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Easy ready to go, I've
got 3 lovely big cloves here
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Put them in the garlic press,
oops he doesn't want to be
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pressed. And squeeze
them through like that
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I'll bet it will join the
bottom of the pan at some stage
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so we don't need to
mix it down too much.
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I'm just going to add
some mixed herbs. Just common
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average mixed Italian seasoning
just a combination of different
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herbs. Just a teaspoon of
this just to add a bit of extra
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herbs and flavorings
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and let that kind of set there
make sure you come back to it
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every couple minutes just
to give it a stir so nothing
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catches on the bottom. I'm
using a cast iron pot today
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which is really nice but you
can use a non-stick fry pan or
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just a normal pot. But the
more nonstick it is the less oil
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you need and the
more fun the cooking is.
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Oh mushrooms, can't forget the
mushrooms. How did I forget that
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My wife doesn't like mushrooms
so she probably put them over
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there so I'd forget them. Which
is great when I go out with her
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cause when she sees mushrooms
in a dish I end up having to
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share them with
her which is great.
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Again, these are going to melt
down so don't be too concerned
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about their shape. Just cut the
big ones into 4 and the little
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ones into 2 and they can
join the party in the blue pot
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Here we go.
Making great progress
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So now we're going
to start on the salad
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Fennel and apple slaw. I
don't know if you've used fennel
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before but it's a really lovely
kind of a, almost an aniseedy
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kind of a taste of a vegetable
and it's going to make this
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really lovely slaw that we're
doing. And the slaw is kind of
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what we call coleslaw.
Slaw is kind of interchangeable
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Let's clear the board a bit
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It's always good
to be nice and tidy.
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So we're going to
use the food processor
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Now this has got a
slicing blade on here
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And with your food processor you
probably find all these blades
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in the back of the cupboard
that you've probably never used
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but really cool for making
salads. So we've got a slicing
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blade we're gonna start with
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and we're going
to take the fennel
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we're gonna chop the end off
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not going to use that. I'm
gonna cut this off about here
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I'm going to reserve a few of
these stalky bits here just to
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put on as garnish at the end.
So I'll put those to the side
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And we're just gonna
start processing this.
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So you just basically put
it through and there you have
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instantly some lovely shards
of fennel which smells great.
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We're just gonna add a
big chunk of white cabbage
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so I'll cut up to a
size that can go in here
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Oops the top isn't
on, I better do that.
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That's better.
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I'm going to
force it through here
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Our next ingredient is apple
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So I've got an
apple, just cut the core out
00:10:09.54\00:10:12.87
The lovely sweet apple and
the fennel, just the flavors go
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together, lovely.
Put it through there
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Lovely, A little bit of
red as the apple comes through
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Our next ingredient is carrot
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So I'm not a big believer in
peeling vegetables if you don't
00:10:32.73\00:10:36.97
need to. These are
in reasonable condition.
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Give them a good chop off.
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Ok let's change the blade. This
is a slicing blade so you want
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a grating blade for the carrots
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I'll get rid of that one
and put a grating blade in
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be careful of the
blades they're quite sharp
00:10:49.78\00:10:51.58
and put it back on again
and put these carrots through
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And there you have
instant huge amounts of salad.
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There's a few bits of
carrot at the top but it's ok
00:11:07.63\00:11:10.07
I'm going to pour this straight
into a bowl here and mix it
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And it's like a dressing.
I'm going to pour some of these
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ingredients over. So I'm
gonna pour some maple syrup over
00:11:19.77\00:11:22.24
Put about a tablespoon, gonna
pour, squeeze some lemon juice
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I'm just going to, sorry
00:11:29.58\00:11:33.66
oranges, orange
juice. That's right.
00:11:33.69\00:11:35.56
Some orange juice. So
we're going to squeeze this.
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Pour it over there
00:11:50.87\00:11:53.31
Gonna put a
little bit of olive oil
00:11:54.14\00:11:55.64
Little bit of salt
00:11:59.35\00:12:01.95
And just gonna grab a
spoon and just mix it through
00:12:05.15\00:12:07.92
And as the apple and the fennel
and the carrot just all go
00:12:08.79\00:12:15.73
together very nice,
and the cabbage of course.
00:12:15.76\00:12:17.47
Look at that.
00:12:21.30\00:12:23.30
Lovely slices of apple
00:12:27.01\00:12:30.65
We can also add a
little bit of baby spinach
00:12:32.68\00:12:34.45
just to give it some greenness
00:12:34.48\00:12:36.18
You can get it from the super
market like this which is great
00:12:40.36\00:12:42.99
And some mint. I'm
gonna chop this mint up.
00:12:44.59\00:12:48.73
So as you can see lots
of lovely flavors in here
00:12:52.53\00:12:56.14
Looking fantastic
00:12:56.17\00:12:59.87
So basically plate
this up on a nice platter
00:13:02.84\00:13:05.78
and probably put another nice
drizzle of maple syrup on top
00:13:05.81\00:13:08.68
and the salad is finished.
00:13:08.72\00:13:11.35
If you've just joined us
on Cook 30, we're cooking a
00:13:14.36\00:13:17.13
French Lentil Ragout and
we're serving it over a lovely
00:13:17.16\00:13:21.43
potato and butternut mash
00:13:21.46\00:13:23.16
We have an apple and fennel slaw
00:13:23.20\00:13:25.80
and a polenta and
cherry tomato mingle
00:13:25.83\00:13:29.20
and to finish off,
a grape juice cocktail
00:13:29.24\00:13:32.91
So everything is
going well as planned
00:13:32.94\00:13:35.54
So we're going to
start with the polenta
00:13:35.58\00:13:37.31
and you can get polenta
as a flour and use it in your
00:13:37.35\00:13:39.71
cooking or you can buy pre
packaged in one of these things
00:13:39.75\00:13:42.52
It's precooked and a lovely
little slab which is a lovely
00:13:42.55\00:13:45.25
size to use for our salad.
So we're going to open this
00:13:45.29\00:13:48.52
there's a little bit of water in
there and just cut off the wrap
00:13:48.56\00:13:51.66
We're just going to cut it into
little cubes which we're then
00:13:52.83\00:13:56.33
going to fry. You can slice
it like that and then we're just
00:13:56.36\00:14:01.70
gonna get the little
slices cut down like that
00:14:01.74\00:14:05.61
and into cubes.
00:14:07.08\00:14:10.61
Same with this one. You'll need
about half a pack of this one
00:14:10.65\00:14:14.58
we don't need huge amounts
00:14:14.62\00:14:16.12
I'm just going to grab
this and put it into the pan
00:14:17.69\00:14:20.69
Better turn it on. And
this will just cook up nicely
00:14:20.72\00:14:29.83
Going to add a
little bit of olive oil.
00:14:30.47\00:14:32.20
Just to help it go around.
Probably a couple teaspoons
00:14:33.07\00:14:37.07
Not too much and a little
bit of salt just to help it
00:14:37.11\00:14:40.48
come along about half a teaspoon
00:14:40.51\00:14:44.65
Give it a bit of a stir, just
a couple minutes, just kind of
00:14:45.35\00:14:49.52
have a nice flavor
get slightly crispy, oops!
00:14:49.55\00:14:52.45
A little bit
jumped into the ragout
00:14:52.49\00:14:54.72
and we'll get that underway
00:14:54.76\00:14:57.49
We're also going to
add some asparagus to this
00:14:57.53\00:15:01.13
Just have a quick
clean up of the board
00:15:01.16\00:15:03.67
And we're gonna add
about this much of asparagus
00:15:05.97\00:15:09.00
we're gonna break off the ends
00:15:09.04\00:15:11.01
about this much. The ends
are not nice, they're woody
00:15:11.04\00:15:14.38
If you just break it
in half it snaps normally
00:15:17.08\00:15:19.61
where the woodiness is
00:15:19.65\00:15:22.58
here we go and
we're just gonna cook this
00:15:22.62\00:15:26.52
these ones don't wanna play
00:15:26.55\00:15:28.59
we're gonna cut this
into little strips like this
00:15:29.69\00:15:33.93
and give these guys a little
bit of a fry up with the polenta
00:15:33.96\00:15:36.87
Just to add a
bit of extra color.
00:15:37.57\00:15:39.10
Now we better do, what's
coming up next? The ragout
00:15:41.57\00:15:44.87
This is looking lovely and soft
00:15:44.91\00:15:48.68
I'm going to start adding
more ingredients. So we've got
00:15:50.05\00:15:52.11
some lentils here, some canned
lentils. You can cook your
00:15:52.15\00:15:55.08
own lentils if you
want. Just get them outta here
00:15:55.12\00:15:58.39
Two cans of lentils, round about
three cups of cooked lentils
00:15:59.72\00:16:03.39
And we're going to make a little
kind of sauce to go with it.
00:16:06.36\00:16:09.76
To thicken it up. Basically
we've got a cup of cold water
00:16:09.80\00:16:13.90
It must be cold and we're going
to use arrowroot, a really nice
00:16:13.94\00:16:17.67
thickening thing to use. You
can also use corn flour as well
00:16:17.71\00:16:20.74
but I like arrowroot
because it seems to work better
00:16:20.78\00:16:24.71
So you want round
about 2 teaspoons.
00:16:24.75\00:16:27.98
We're gonna stir that around
00:16:28.02\00:16:29.72
until it dissolves which
is quite quick. If you use hot
00:16:30.95\00:16:33.39
water to start with it
will instantly become gelatin
00:16:33.42\00:16:36.12
which is kind of jelly
like which you don't want
00:16:36.16\00:16:38.13
Just going to add soy sauce
which will give it a lovely
00:16:38.76\00:16:40.83
dark color. So you want around
two tablespoons of soy sauce
00:16:40.86\00:16:44.53
This obviously
adds saltiness as well.
00:16:44.57\00:16:46.97
Now I'm going to add
just a little bit of sweetness
00:16:50.34\00:16:52.17
just a bit of honey
00:16:52.21\00:16:54.71
Little bit of sweetness helps
bring through, if you don't like
00:16:58.18\00:17:00.25
things sweet you
can leave it out.
00:17:00.28\00:17:01.62
I'm going to pour it through
into the ragout like that
00:17:01.65\00:17:08.26
And this will, if you look
really closely, will start to
00:17:09.09\00:17:13.60
thicken up and provide a
really nice thick texture.
00:17:13.63\00:17:18.10
So the arrowroot is great to add
thickening to any kind of curry
00:17:18.83\00:17:21.74
or stew. It's a great
ingredient to have on hand.
00:17:21.77\00:17:24.04
You can't thicken up stuff
that is really, really runny
00:17:25.01\00:17:27.84
you can kind of tell it's being
thickened but with this amount
00:17:27.88\00:17:32.55
with this kind of
ingredient it works nicely.
00:17:32.58\00:17:35.42
So I'll turn up
the heat a little bit.
00:17:36.58\00:17:38.65
and as soon as the arrowroot
gets activated with the heat
00:17:38.69\00:17:41.56
it just thickens nicely.
00:17:41.59\00:17:43.46
Look at that. Smells good.
00:17:45.49\00:17:49.30
So that's essentially done.
We'll garnish it with something
00:17:52.43\00:17:56.50
before we put it on the table.
00:17:56.54\00:17:57.87
It's looking great.
00:17:59.77\00:18:01.94
Now the polenta is coming nicely
You can see it's bubbling away
00:18:01.98\00:18:05.95
And now I think we'll go
on to the potato and pumpkin
00:18:06.55\00:18:09.95
which I think is
looking reasonably ready
00:18:09.98\00:18:12.19
So we'll turn that off. I
can tell that it's nice and
00:18:12.22\00:18:15.42
Just give it a bit of
poke around. Yes, nice and
00:18:15.46\00:18:18.86
you can tell it's come apart
00:18:18.89\00:18:21.60
I'm just going to drain this
00:18:21.63\00:18:23.77
in a colander which I
put in the sink already
00:18:24.90\00:18:27.54
Then I'm going to put it back
in the pot and mash it in the
00:18:35.34\00:18:37.85
same pot. No sense
in using a different pot
00:18:37.88\00:18:44.12
Just adds more dishes
00:18:45.35\00:18:47.56
And we're just gonna
grab this potato masher
00:18:48.32\00:18:50.93
and just mash it like that
00:18:50.96\00:18:54.03
You don't want to mash it until
it becomes a yellow color, you
00:18:56.53\00:18:59.60
still want to be able to see the
difference between the potato
00:18:59.63\00:19:02.37
and the pumpkin, the
butternut. So just a slight one
00:19:02.40\00:19:06.04
Just going to add round about
half a cup of cashew milk here
00:19:06.07\00:19:10.41
Here's some amazing
milks these days you can get
00:19:10.45\00:19:12.55
Oat milk, rice milk, soy
milk, cashew milk, almond milk
00:19:12.58\00:19:16.28
walnut milk, hemp milk. It's
just amazing. Again, we're just
00:19:16.32\00:19:20.16
going to mix it around
00:19:20.19\00:19:23.02
for a nice
creamy kind of texture
00:19:23.06\00:19:25.89
Look at that
00:19:25.93\00:19:29.53
A little bit of salt, you
want want about half a teaspoon
00:19:29.56\00:19:34.74
And I'll chop up some
Italian parsley as well
00:19:35.44\00:19:39.91
We're going to chop this well
and finely and mix it through
00:19:41.04\00:19:44.28
So there's no huge
amount of flavors in this dish,
00:19:44.31\00:19:46.82
it's kind of a just the pumpkin
and potato and milk and salt
00:19:46.85\00:19:51.09
and parsley kind
of just do the job.
00:19:51.12\00:19:52.45
Note every dish has
to be hugely flavored.
00:19:53.72\00:19:55.76
Let's give it another mix around
00:19:57.79\00:19:59.79
Like that.
00:20:00.86\00:20:02.93
Don't overmix it. I'm going to
serve it on this nice white dish
00:20:04.30\00:20:08.54
Oops the ragout is
heated up now I think.
00:20:14.58\00:20:18.15
I'll just give it
another final stir around.
00:20:18.18\00:20:21.22
As you can see it's glistening
with that lovely arrowroot
00:20:23.18\00:20:26.89
Lovely and shiny
00:20:32.03\00:20:34.06
So I'm going to pull this one to
here. Just pour it in like this
00:20:34.83\00:20:38.63
Just let things fall naturally
let gravity do the work
00:20:43.04\00:20:45.24
Oops, we can wipe it off later
00:20:46.37\00:20:48.31
And later we'll just
add a little bit of parsley
00:20:48.94\00:20:50.98
before we serve
just to make it better.
00:20:51.01\00:20:53.11
So the dish is
effectively finished.
00:20:53.15\00:20:55.05
And it's a really
nice base to serve it on.
00:20:55.08\00:20:56.79
So something like a ragout or
a hotpot that you traditionally
00:20:56.82\00:20:59.19
serve on rice or couscous or
even quinoa, it's really nice to
00:20:59.22\00:21:02.52
have something different like
a nice pumpkin and potato mash
00:21:02.56\00:21:06.23
Okay these guys are
going well look at that
00:21:06.26\00:21:09.73
The polenta is already pre
cooked it doesn't need to cook
00:21:11.03\00:21:13.74
much, it just needs to brown and
soak up a bit of oil and salt
00:21:13.77\00:21:18.17
So we're going to use a
nice blue dish today for this
00:21:20.81\00:21:25.71
and to go with it we're
going to use cherry tomatoes
00:21:25.75\00:21:27.95
so just pour those in there
00:21:27.98\00:21:30.42
If you can with tomatoes, cherry
tomatoes are lovely because they
00:21:32.42\00:21:35.92
kind of hold their shape,
they come in lovely colors,
00:21:35.96\00:21:40.60
orange and yellow and red these
days. So make sure you have
00:21:40.63\00:21:42.83
lots of lovely different colors.
00:21:42.86\00:21:44.93
And this here, I'm just
gonna pour it over there,
00:21:47.04\00:21:49.64
I'll just try a little bit
00:21:49.67\00:21:51.01
Mmm, not bad
00:21:53.01\00:21:55.18
It's a very, you know it's a
corn taste it's polenta but it's
00:21:55.21\00:21:57.91
very mild not an offensive taste
It's a very nice taste to have
00:21:57.95\00:22:00.98
Just gonna pour it over there
00:22:01.02\00:22:03.69
Turn off the gas. I'm
just gonna stir it through
00:22:03.72\00:22:06.69
Like that and it's just a nice
little mingle of polenta and
00:22:11.23\00:22:14.50
the asparagus and tomatoes.
Just a nice little side dish
00:22:14.53\00:22:17.27
that's very simple to
make and very, very quick.
00:22:17.30\00:22:21.07
This is a lovely cocktail
mix I'm about to show you
00:22:24.44\00:22:26.98
So start with a carafe
or jug full of some ice
00:22:27.01\00:22:29.78
and we're going to mingle
together some lovely juices
00:22:29.81\00:22:32.48
So first there's
some dark red grape juice
00:22:32.51\00:22:35.65
Just going to put some
in there. Look at that.
00:22:35.68\00:22:38.52
And I'm going to add
some pomegranate juice as well
00:22:40.22\00:22:42.62
And it's nice to have something
that's kind of just fresh fruit
00:22:44.03\00:22:46.63
juice and not carbonated and
full of unnatural sugars. These
00:22:46.66\00:22:49.83
are 100% fruit juices, there's
no extra sugar in them, they're
00:22:49.86\00:22:52.87
just 100%. So make sure
you buy juices like that.
00:22:52.90\00:22:55.94
I'm just going to add
some sparkling mineral water
00:22:55.97\00:22:58.77
And this is just a
lovely refreshing mix
00:23:01.54\00:23:03.81
By itself those grape
juices are quite strong
00:23:03.85\00:23:07.48
I'm just going to poke in
the top a little bit of mint
00:23:08.22\00:23:10.45
Just to give it a bit of color
00:23:11.89\00:23:14.32
And that will mingle
around and become a really nice
00:23:14.36\00:23:19.39
kind of grape juice pomegranate
mix which is really, really nice
00:23:19.43\00:23:22.46
People often ask me
where I get my recipes from
00:23:22.50\00:23:25.67
You know I did my first cook
book round about 5 years ago now
00:23:25.70\00:23:30.97
And I never thought I'd do more
than one cook book. Now I've got
00:23:31.01\00:23:33.78
6 cook books. It's amazing.
I don't know where the recipes
00:23:33.81\00:23:36.64
come from. But basically how
I create a recipe is often I'll
00:23:36.68\00:23:41.05
just wander through my produce
store and say, Hey there's quite
00:23:41.08\00:23:43.52
a nice vegetable and it kind
of let's you start building from
00:23:43.55\00:23:46.32
there. So I start with one
vegetable and kind of add things
00:23:46.35\00:23:48.92
on that go with it. So
that's kind of one way I do it.
00:23:48.96\00:23:51.79
Often I like taking an
unhealthy dish that people love
00:23:51.83\00:23:57.53
take out all the unnatural
and unhealthy ingredients
00:23:57.57\00:24:00.70
sugar, white flour and chocolate
and those type of things
00:24:00.74\00:24:03.87
and replace them with natural
ingredients and come up with an
00:24:03.91\00:24:06.57
easy way to make them. That's
one of the things I love doing
00:24:06.61\00:24:10.25
with great dishes so you
can have the things you love
00:24:10.28\00:24:14.35
but your health is not
going to suffer because of them
00:24:14.38\00:24:17.92
And over the years I've
had probably about six years of
00:24:17.95\00:24:20.49
Revive in my Cafes and it's
quite amazing. Every single chef
00:24:20.52\00:24:23.36
has added to the
Revive style of cooking.
00:24:23.39\00:24:26.19
My first chef was very,
very good at presentation and
00:24:26.23\00:24:29.06
colors and garnishing. My
second chef was very good with
00:24:29.10\00:24:32.30
flavors and herbs. My third chef
was really good with efficiency
00:24:32.33\00:24:35.57
and building and faster ways
of doing things. My 4th chef was
00:24:35.60\00:24:39.74
really good at everything. So
you know all my chefs have kinda
00:24:39.77\00:24:42.74
contributed to the Revive
way of doing things. Originally,
00:24:42.78\00:24:45.31
I thought I might go to Chef
School before I started Revive
00:24:45.35\00:24:50.22
but I ended up not going because
when you go to Chef School
00:24:50.25\00:24:53.92
a lot of stuff you learn there
is all about matching wines
00:24:53.96\00:24:56.66
putting as much sugar and fat
and unhealthy stuff into meals
00:24:56.69\00:25:01.20
as you can. Lots of different
cuts of meat, desserts, pastries
00:25:01.23\00:25:05.53
And I was like, well the
point of a healthy cafe there is
00:25:05.57\00:25:07.90
actually not much stuff here
that I can learn, I mean there's
00:25:07.94\00:25:10.67
still some great stuff you
can learn in Chef School but I
00:25:10.71\00:25:13.01
really relied on learning from
my chefs with limited amount of
00:25:13.04\00:25:16.04
healthy ingredients we have
to create the Revive style of
00:25:16.08\00:25:20.22
food and that's kind of
what comes through these shows
00:25:20.25\00:25:22.42
and through my cookbooks. Yes
I suppose if you want to learn
00:25:22.45\00:25:24.85
to make dishes kind of
pick them up from my cookbooks
00:25:24.89\00:25:27.46
try with some healthy start
of different vegetables and you
00:25:27.49\00:25:30.69
kind of get underway and before
long when you try new things
00:25:30.73\00:25:33.50
you come up with
new tasty dishes.
00:25:33.53\00:25:36.56
So I think
everything's pretty much done.
00:25:36.60\00:25:38.50
Better put a bit of cilantro
as a garnish on to the ragout
00:25:38.53\00:25:43.37
So I've got some nice cilantro
here. Always wrap your herbs
00:25:43.41\00:25:45.74
in a wet paper towel to
keep them nice and fresh
00:25:45.77\00:25:49.31
And we've got the drink finished
00:25:49.34\00:25:51.18
Everything is
ready for the table
00:25:51.21\00:25:54.15