Whoa-oh-oh-oh
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Whoa-oh-oh-oh Whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh-oh
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Yay!
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Welcome to Cook:30 for Kids.
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I'm Chef Jeremy Dixon
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from the Revive Cafes
at Auckland, New Zealand.
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And today, I'm gonna share
with you some amazing skills
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from my cafes that you can
use in your very own kitchen.
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The food we're gonna use is
gonna I'm using whole foods,
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whole grains, no
processed fruits,
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fresh fruit and vegetables
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so we can have healthy lives
and live amazing lives for God.
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It's really great
when we're healthy
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and full of energy and vitality.
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Today in the program,
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I have two very
special guests with us.
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Welcome to Cook:30 for Kids.
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How's it going?
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Nice to meet you guys.
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We have Lucy, from
Arkansas and Jaylee from Iowa.
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Thanks for coming on. Totally.
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So, Jaylee, what do
you get up to in Iowa?
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I love reading...
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Yes. And I love
horseback riding.
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Reading and horseback racing.
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Do you do them
both at the same time?
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No, that would
be very dangerous.
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My parents would not approve.
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Excellent. And,
Lucy, what you get up to?
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Well, I think I
horseback ride a lot.
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Horseback?
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'Cause you live
on a farm, don't you?
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Yeah. Very exciting.
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And...
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Good. Cool. Do
kid stuff, excellent.
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Sometimes my mom and dad
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catch me down in the horse place
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with my hat next to me
and I'm like sitting there
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and reading a book
with the horses around me.
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Oh, really?
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Oh, you read books with
the horses, it's fantastic.
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Not on them.
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On the horses? No, not on them.
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I said, not on
them. Not on them.
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Okay, with the
horses. No goodness.
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Cool. Thanks
for coming on today.
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We're gonna cook up a
storm today in the kitchen.
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Are you ready?
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Yes. Excellent.
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So let's see
what is on the menu.
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Mexican stuffed
baked sweet potatoes
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with fresh maple salad.
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And for dessert we have
berry-berry banana ice cream.
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Okay, let's get cooking.
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You ready? Yes.
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Okay. So what we do first?
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Well, before we start,
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it's really
important we kind of prepare.
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One of the key secrets
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to cooking in the
kitchen in a restaurant,
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cafe or in a
home is preparation.
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You can't just
turn up in your kitchen
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and expect things just
to happen all of a sudden.
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You know, a little bit
of planning goes a long way.
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Things we're having,
where you have food out,
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your fridge
stocked, nice clear bench,
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all the dishes done,
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so all those kind of
things make a big difference
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in kind of getting
really straightaway.
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So that's one
thing, we've got here,
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we've got a
chopping board, got a knife,
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pan ready on the
stove, we've got the oven on,
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so we're all kind
of set and ready to go.
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So we are doing today
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the baked
stuffed sweet potatoes.
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And where I come
from New Zealand,
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guess what they
call sweet potatoes?
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What? They call them kumara.
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So you think of them, kumara,
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so they call them sweet potatoes
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here so we're
doing sweet potatoes.
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So what I did, we
basically we pre-baked
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some sweet potatoes
and they're in the oven
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and they take
about an hour to bake
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so we're not gonna
do them in the program
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because they take too long.
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So I'm just gonna get
them out of the oven now.
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And this is what we have.
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Here we go.
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So these guys
here, look at that.
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Oh, they look delicious. Yeah.
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So they take about
an hour in the oven.
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They're probably around
about 200 degrees Celsius
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or about 400 Fahrenheit.
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So just put a little
light spray of oil over them,
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and as you can see
they're nice and soft.
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Look at that.
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You can give them bit of a poke.
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Looks like a skin only.
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Look like skin, skin, skin
then, you know what I mean.
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Exactly.
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If you put a knife
through as you can see
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the knife goes in
really, really easily
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and they're baken.
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It wouldn't in
potatoes, if they were uncooked.
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Exactly, so you know, so
you just got to get cooking them
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till it goes in really nicely
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and you know
they're nice and soft.
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It's like, you can
just like make a thing
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and then stick
the knife under there
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and you'd be cutting
away skin, just skin.
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Exactly.
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So we're just gonna
leave those to cool a bit
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'cause we're gonna cut
them and we want them to cool,
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so just grab a chopping
board here to put them on,
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so we don't burn the bench.
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And we'll just
put these guys here
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just to kind of cool down a bit.
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So we need to
mix, we're doing mix
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and kind of
thing to put on them.
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So we just start
chopping some vegetables,
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so just turn on the gas
here and get the pan hot.
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So I'll just
start cutting first,
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I'll just do the onion
just to get us under way.
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So we're gonna keep those aside
so we got a nice big red onion.
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So we're just
gonna slice it like this.
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We have to use
the butcher knife for?
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I'll give you
guys a small knife.
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So when you're
cooking with sharp knives,
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make sure your
parents are around,
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they can be
very, very, dangerous.
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So I will just get you start on
some of the tricky things here.
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Put that in the bin.
Keep a nice clear work space.
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We're just gonna chop this
up into and dice it like that.
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And this is the
first ingredient.
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So onions are
really good for anything,
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they make things
really nice and sweet.
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And why we're using a red onion?
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Any ideas? 'Cause it's pretty.
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It's pretty, exactly.
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Cooking is all about making
things pretty and colorful.
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And yummy. And
it's yummy as well.
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So you can use brown onions
but we're gonna keep this nice
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and yummy.
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Lucy, can you put
some oil in the pan here,
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there is some oil over there.
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So you can put a,
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that's probably around
about a tablespoon of oil in.
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Oop, you're right there.
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I don't know what a tablespoon
is but I'll just keep pouring.
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Just keep
drizzling and I'll say stop.
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Okay.
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So we start with the onions.
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Get that out there,
whoo. It's good, yep, perfect.
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Okay, I got it.
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And if you're
gonna grab one of those
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wooden spoons over there
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and you can be
the stirring person.
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So I'm just gonna show
you how to cut a capsicum,
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so we're gonna use...
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Oh, sorry, bell pepper.
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See where I come from
they call them capsicums.
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So we're gonna
cut a bell pepper.
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So just take the
top off like that.
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Pull out that's
inside all the seeds.
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Save the seeds.
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Save the seeds and plant
them in the farm if you like.
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And just do it basically,
I'll just show you some of it.
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So you just kind of,
just kind of push it down
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and just kind of cut
some strips like this
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and then the other way.
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You go the other way and
then just cut through there
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so you got nice
little fine kind of capsicum.
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So you give that
a go? Okay. Cool.
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I'll give you a smaller knife,
you probably be a bit more
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at home with something
about this size, would you?
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Yes. Excellent. That's great.
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So you can start
chopping that as well.
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Now we'll start to make Mexican,
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we've got some corn of course,
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so we just got a can
of whole kernel corn.
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I'm just gonna
drain this in the sink,
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just take lid off a little
bit and just pour some of the,
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whoops, some of the
corn is coming out as well.
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We don't want water in the meal,
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we just want whole kernel corn.
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How the onion is going there?
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Really good. Can you hear them?
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Yes, I can.
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I really love
that sizzling sound
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when you kind of
hear the pan sizzling,
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you kind of know
things are cooking, don't you?
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Yeah. That's great.
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They didn't make us
cry today, did they?
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No. No, not today, yesterday.
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Yesterday they did,
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but sometimes
they can make you cry,
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onions, so lots of
ventilation is great.
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Ah, yes, look at those
beautiful cutting there,
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that's brilliant.
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Cut very carefully.
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You don't have to cut
all of that if you want to
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but whatever you
want to, that's great.
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And a sharp knife makes
you safer than the blunt knife.
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And when you slice
in and slice through,
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so don't slice
down, slice through.
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Use the blade, yep,
keep your things away.
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Something always sprays out.
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Does it? Yeah.
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Really?
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The one thing spread
out not more than a...
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Knives work best when
you're slicing through things,
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not down.
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It's lot better, it's
lot easier and lot safer
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when you slice them through.
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Beautiful, you can try
those in the pan with the onion.
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And we use this, the corn later.
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Getting off to a great start.
00:07:47.73\00:07:49.90
So do you grow any
crops on your farm, Lucy?
00:07:49.93\00:07:52.93
Oh, not yet, but
yes, we have been.
00:07:52.97\00:07:55.44
My mom has a little
garden, it's a Hugelkultur
00:07:55.47\00:07:58.24
and if you know what that is.
00:07:58.27\00:07:59.61
No, what's it?
00:07:59.64\00:08:00.98
I can't remember.
00:08:01.01\00:08:03.04
Sounds like a first name though.
00:08:03.08\00:08:04.41
But my dad can
tell you very well.
00:08:04.45\00:08:05.78
Oh, great.
00:08:05.81\00:08:07.15
He would love that if you
ask him what a Hugelkultur was.
00:08:07.18\00:08:09.45
Ah, okay, great.
00:08:09.48\00:08:11.22
But my mom has a little
garden and we grow cucumbers
00:08:11.25\00:08:16.59
and mosquito plants and...
00:08:16.62\00:08:18.19
Really? Mosquito plants?
00:08:18.23\00:08:19.56
Marigolds and...
00:08:19.59\00:08:20.93
It's so great when you
have a garden, isn't it?
00:08:20.96\00:08:23.33
Yes, my dad has
a garden as well.
00:08:23.37\00:08:25.83
Yes. Yup.
00:08:25.87\00:08:27.24
Oh, well. He's
almost a master gardener.
00:08:27.27\00:08:29.34
Oh, really well.
00:08:29.37\00:08:30.71
What are your favorite
things you grow in your garden?
00:08:30.74\00:08:32.67
I think either
zucchini or squash.
00:08:36.01\00:08:37.95
Yes. Okay, oh,
zucchini. Great. Yes.
00:08:37.98\00:08:41.15
We call them
courgettes where I come from.
00:08:41.18\00:08:42.78
Oh, really?
These things are shiny.
00:08:42.82\00:08:45.05
Try and push it down from there.
00:08:45.09\00:08:47.46
So try and keep it like that,
00:08:47.49\00:08:48.82
I think that'll
be easier for you.
00:08:48.86\00:08:50.19
Okay. Jeremy,
these things are shiny.
00:08:50.23\00:08:52.26
They're shiny out
there, just added oil to that.
00:08:52.29\00:08:54.60
So when things have oil on
it, things will cook quicker,
00:08:54.63\00:08:56.77
they wouldn't quite burn
00:08:56.80\00:08:58.20
and it also adds a
bit of flavor as well.
00:08:58.23\00:08:59.73
But you don't
wanna put too much oil,
00:08:59.77\00:09:01.10
we don't want a deep fry things.
00:09:01.14\00:09:02.47
So generally a couple of
teaspoons or a tablespoons,
00:09:02.50\00:09:04.61
you know, all you want so...
00:09:04.64\00:09:07.11
Are we using lemons?
00:09:07.14\00:09:09.48
We're using lemons, do
you like eating lemons?
00:09:09.51\00:09:11.81
No.
00:09:11.85\00:09:13.68
I think we're using limes
00:09:13.72\00:09:15.92
later so in some
dish some along the line.
00:09:15.95\00:09:18.69
Limes?
00:09:18.72\00:09:20.06
Limes and lemons are a
great way to add flavor.
00:09:20.09\00:09:22.29
Limes? Coming on well.
00:09:22.32\00:09:23.66
So we're gonna
add some black beans,
00:09:23.69\00:09:25.03
we just make like
a little mix here,
00:09:25.06\00:09:26.39
so I got a can of black beans,
00:09:26.43\00:09:27.76
just your common
average black beans.
00:09:27.80\00:09:30.10
I can open that.
00:09:30.13\00:09:31.47
Great. There you go. Open it.
00:09:31.50\00:09:32.83
You can open it.
00:09:32.87\00:09:34.20
Yeah, these things can
stay there for a while.
00:09:34.24\00:09:35.57
So open at top,
soak them a little bit
00:09:35.60\00:09:36.94
and then drain it out.
00:09:36.97\00:09:38.31
You wanna drain
all the liquid out.
00:09:38.34\00:09:39.67
Just a little bit.
00:09:39.71\00:09:41.04
Yeah, do you want
a hand? It's great.
00:09:41.08\00:09:45.51
So we're making
excellent progress
00:09:45.55\00:09:47.08
so I might just start
playing with these guys.
00:09:47.12\00:09:49.95
So we're gonna present this
00:09:49.98\00:09:51.32
on a really nice
looking dish today.
00:09:51.35\00:09:52.69
Cool.
00:09:52.72\00:09:54.06
So when
presentation is everything,
00:09:54.09\00:09:55.42
so a nice dish like
this, this is a lovely...
00:09:55.46\00:09:57.56
Don't know where it's
from but it's just a dish,
00:09:57.59\00:10:01.20
I'm not sure
what country it's from
00:10:01.23\00:10:02.56
but we'll say it's Mexican
00:10:02.60\00:10:03.93
'cause we're doing Mexican food.
00:10:03.97\00:10:05.30
Jeremy, I might
need a little help
00:10:05.33\00:10:06.67
you're getting this can open.
00:10:06.70\00:10:08.04
Okay, coming to rescue you.
00:10:08.07\00:10:09.64
There you go.
00:10:09.67\00:10:11.01
There that's all I
need then I can dump it out
00:10:11.04\00:10:12.67
and then I can open the rest.
00:10:12.71\00:10:14.04
Good plan. Right.
00:10:14.08\00:10:15.41
So what we're gonna do,
we're just gonna basically
00:10:15.44\00:10:16.98
get them and
just cut them in half
00:10:17.01\00:10:19.01
just like that.
00:10:19.05\00:10:21.58
This is fine. And look at that.
00:10:21.62\00:10:22.95
Yup. I love that orange.
00:10:22.98\00:10:24.75
You can put
that in here as well.
00:10:24.79\00:10:28.06
And then we're
just gonna scoop out.
00:10:28.09\00:10:29.59
Jeremy, I dropped a
few beans, is that okay?
00:10:29.62\00:10:32.06
It's okay, as long as
you don't drop most of them.
00:10:32.09\00:10:33.93
I dropped one,
two, three, four...
00:10:33.96\00:10:35.76
And we're not gonna use
all of the sweet potato,
00:10:35.80\00:10:38.10
we're just gonna just
scoop out a little bit.
00:10:38.13\00:10:39.47
I dropped nine, is that okay?
00:10:39.50\00:10:40.84
And that'll be a great
kind of ingredient to use
00:10:40.87\00:10:42.20
for something later.
00:10:42.24\00:10:43.57
So we're gonna put in a...
00:10:43.61\00:10:44.94
We'll find a little jug
for it and use it later.
00:10:44.97\00:10:49.14
I dropped 11.
00:10:49.18\00:10:50.51
See if you can
scoop some out as well,
00:10:50.55\00:10:52.15
so we're gonna, we
wanna keep some there
00:10:52.18\00:10:53.52
'cause we do wanna enjoy it.
00:10:53.55\00:10:55.08
If you wanna scoop out some,
00:10:55.12\00:10:56.45
probably about half of the thing
00:10:56.48\00:10:57.82
out of the other one.
00:10:57.85\00:10:59.19
I'm gonna do
another one as well.
00:10:59.22\00:11:00.56
It's hot. It is hot.
00:11:00.59\00:11:03.16
We need to go, go...
00:11:03.19\00:11:05.06
Generally you want
to go round like that.
00:11:05.09\00:11:06.70
Where do I put these?
00:11:06.73\00:11:08.10
And then just kind of
scoop so you don't kind of try
00:11:08.13\00:11:09.46
and ruin them.
00:11:09.50\00:11:10.83
It should be right though so...
00:11:10.87\00:11:12.20
Where do I put these?
00:11:12.23\00:11:13.57
Throw them into the mix.
00:11:13.60\00:11:14.94
I'm not throwing them
in, I'm pouring them in.
00:11:14.97\00:11:18.07
It's probably a
wise way to do it.
00:11:18.11\00:11:20.68
Throwing them in will be
like throwing the whole can in.
00:11:20.71\00:11:22.58
Exactly. I'm not up to do that.
00:11:22.61\00:11:24.15
So just mix them in gently.
00:11:24.18\00:11:25.68
Ah, that hurts.
00:11:25.71\00:11:27.05
Is that hot, is it? Hot.
00:11:27.08\00:11:28.42
Yes. Dropped it
too much in the pan.
00:11:28.45\00:11:30.15
Great. Cool.
00:11:30.19\00:11:31.92
In the Mexican pan.
00:11:31.95\00:11:33.29
Let's get another
here, I'll give you a hand.
00:11:33.32\00:11:34.69
Go on and just put it on here
00:11:39.33\00:11:40.66
and this is the
presentation dish.
00:11:40.70\00:11:42.66
So not perfect but
no one will notice,
00:11:42.70\00:11:44.07
just put it on the
edge and no one will notice.
00:11:44.10\00:11:45.73
Look at that.
00:11:45.77\00:11:48.40
So if something
goes wrong with cooking
00:11:48.44\00:11:50.11
as it does very often
is two things you can do.
00:11:50.14\00:11:53.61
One thing you can
change the name of it,
00:11:53.64\00:11:55.24
so if you burn it
you call it chargrute,
00:11:55.28\00:11:57.61
if it goes really
messy, you call it rustic
00:11:57.65\00:12:01.28
or if it's like that
you just kind of hide it
00:12:01.32\00:12:02.65
in the background so...
00:12:02.68\00:12:04.02
Cooking never
works out perfectly.
00:12:04.05\00:12:05.39
So try and go not
too close to the edge.
00:12:05.42\00:12:07.09
I'll show you my one.
00:12:07.12\00:12:08.96
So try and go like this
00:12:08.99\00:12:11.33
or try to take little scoops out
00:12:11.36\00:12:12.69
that might be help at a time
00:12:12.73\00:12:14.40
and don't go
too near to the edge
00:12:14.43\00:12:15.76
so you don't kind of
mess the kumara more,
00:12:15.80\00:12:19.53
sweet potato up
too much, so try that.
00:12:19.57\00:12:22.60
It's great.
00:12:22.64\00:12:25.24
Looking good.
00:12:25.27\00:12:27.94
I'm gonna use a
little broccoli as well.
00:12:27.98\00:12:29.44
Excuse me, I'll
just come through here
00:12:29.48\00:12:30.81
and just to give it a
little bit of redness.
00:12:30.85\00:12:32.45
So we're just
gonna make small florets
00:12:32.48\00:12:35.28
and just add this
to this lovely mix
00:12:35.32\00:12:36.82
we're doing over
here in the pan with Lucy.
00:12:36.85\00:12:40.66
What song are you singing there?
00:12:40.69\00:12:42.02
Can't remember.
I'm in the Lord's army.
00:12:45.63\00:12:47.50
I'm in the
Lord's army, excellent.
00:12:47.53\00:12:49.06
Look, we can make this a
cooking and a singing show,
00:12:52.83\00:12:54.90
how about that?
00:12:54.94\00:12:56.71
I can sing it for praise time.
00:12:56.74\00:12:58.14
Okay, good thinking.
00:12:58.17\00:13:02.24
Jeremy, is this
gonna become shiny too?
00:13:02.28\00:13:04.65
Yes, sure it'll become shiny
00:13:04.68\00:13:06.01
so keep stirring,
it's looking good.
00:13:06.05\00:13:08.32
And also you add
the corn now as well.
00:13:08.35\00:13:10.89
We wanted to add the
onion and the capsicum first
00:13:10.92\00:13:12.49
because they
need to be cooked most
00:13:12.52\00:13:13.86
and they need to go
soft, whereas the corn,
00:13:13.89\00:13:17.56
and the broccoli, and the beans,
00:13:17.59\00:13:19.36
they just need to
be warmed through.
00:13:19.39\00:13:21.53
Now what is that looking?
00:13:21.56\00:13:22.90
Looking nice and
colorful, isn't it?
00:13:22.93\00:13:24.40
Very colorful,
looks like a rainbow,
00:13:24.43\00:13:26.33
red, orange,
yellow, green, purple...
00:13:26.37\00:13:32.71
Perfect. Yeah, just put
them there, that's great.
00:13:32.74\00:13:34.58
We'll just do four for now
and we can use these ones later
00:13:34.61\00:13:37.61
or put them on the
fridge for another meal.
00:13:37.65\00:13:39.08
Pretty much a whole rainbow.
00:13:39.11\00:13:40.45
So we're gonna stir some,
and then just gonna make a,
00:13:40.48\00:13:41.82
quickly make a nice
little cashew drizzle
00:13:41.85\00:13:44.52
to go over the top.
00:13:44.55\00:13:46.19
Cashew cheese drizzle.
00:13:46.22\00:13:47.92
So just gonna
add some cashew nuts.
00:13:47.96\00:13:50.66
Where are the cashew nuts?
00:13:50.69\00:13:52.49
And this is normally you use
like, you know, grated cheese,
00:13:52.53\00:13:54.63
but it's healthy, you gonna
make like little cashew cheese
00:13:54.66\00:13:57.87
with a cup of cashew nuts.
00:13:57.90\00:14:00.10
If you can grab
half a cup of water
00:14:00.14\00:14:02.60
from the tap.
00:14:02.64\00:14:03.97
And two tablespoons of
flaked nutritional yeast
00:14:04.01\00:14:07.01
like that.
00:14:07.04\00:14:08.38
Looks like he's dropped.
00:14:08.41\00:14:09.74
Did it?
00:14:09.78\00:14:11.61
You get to eat it
afterwards lucky chef.
00:14:11.65\00:14:14.58
Thank you. Half a cup?
00:14:14.62\00:14:16.15
Yup, half a cup of water. Okay.
00:14:16.18\00:14:19.09
And then we'll blend this up
and this will be a nice drizzle
00:14:19.12\00:14:20.79
go over the top
so it taste nice.
00:14:20.82\00:14:22.16
I'm getting hot.
00:14:22.19\00:14:23.53
It's very hot in
the stove, isn't it?
00:14:23.56\00:14:24.89
Yes, this thing, my
black shirt absorbs the heat.
00:14:24.93\00:14:27.00
Absorbs the heat.
00:14:27.03\00:14:28.50
Look at that, so
doesn't it look nice?
00:14:28.53\00:14:30.17
We're gonna add some salt
00:14:30.20\00:14:32.43
so just add a half
a teaspoon of salt.
00:14:32.47\00:14:35.20
Don't let it land on you.
00:14:35.24\00:14:37.77
And keep stirring through.
00:14:37.81\00:14:40.64
Now we're just gonna
keep this simple like this
00:14:40.68\00:14:42.04
but if you wanted to
and if you like hot food
00:14:42.08\00:14:43.78
you can add some chilies
00:14:43.81\00:14:45.15
or some cayenne
pepper or something to it.
00:14:45.18\00:14:46.78
We're gonna keep it
simple. Get popping in there.
00:14:46.82\00:14:48.82
Cool, and let's
just press the go button.
00:14:52.05\00:14:53.82
And also afterwards we're
gonna add some avocados as well.
00:15:12.77\00:15:16.51
So I'm just gonna just
dice up an avocado very quickly.
00:15:16.54\00:15:20.65
This meal as you can see
00:15:20.68\00:15:22.02
comes together
really, really, quickly.
00:15:22.05\00:15:26.55
Where's Lucy gone? Right here.
00:15:26.59\00:15:28.39
Oh, down here having
a drink in a kitchen.
00:15:28.42\00:15:31.13
I hope you're
not having a sleep,
00:15:31.16\00:15:32.49
we got cooking to be done.
00:15:32.53\00:15:33.86
Yes, very little time.
00:15:33.90\00:15:36.03
Just put a little bit of a...
00:15:36.06\00:15:37.40
Little bit in there.
00:15:37.43\00:15:38.77
Wonderful, cool.
00:15:38.80\00:15:40.37
Okay, let's go.
00:15:40.40\00:15:43.27
Do it more.
00:15:43.30\00:15:45.11
It's like just a touch.
00:15:45.14\00:15:46.47
This is a little
cashew drizzle that we use.
00:15:51.18\00:15:53.58
Okay, it's pretty much done.
00:15:53.62\00:15:55.65
So what we do now
is just spoon it in.
00:15:55.68\00:16:00.59
Really.
00:16:00.62\00:16:01.96
Oh, not that spoon...
00:16:01.99\00:16:03.32
Okay. Okay, it's gonna
make a big messy everywhere.
00:16:03.36\00:16:05.59
So I'll see if I
can do it from here.
00:16:05.63\00:16:06.96
Shall I get this in the sink?
00:16:07.00\00:16:08.33
Yeah, good plan.
00:16:08.36\00:16:09.86
So this lovely little
mix we just gonna spoon in.
00:16:09.90\00:16:13.60
So colorful.
It's great, isn't it?
00:16:13.64\00:16:16.71
I'll just throw that in.
00:16:16.74\00:16:18.07
Like God's creation. Exactly.
00:16:18.11\00:16:20.11
God has made so
many colors, isn't He?
00:16:20.14\00:16:21.54
Yes.
00:16:21.58\00:16:22.91
It's amazing, everything looks
so beautiful that He creates.
00:16:22.94\00:16:25.15
I remember when I was
younger when we would always,
00:16:25.18\00:16:28.82
when we saw the
sunset, and then we're like,
00:16:28.85\00:16:31.39
"Ah, God has the
most amazing color set."
00:16:31.42\00:16:34.56
Color crayons. He does.
00:16:34.59\00:16:36.83
And He also
created flavors for us too.
00:16:36.86\00:16:38.33
Oh, yes.
00:16:38.36\00:16:39.69
So He created this to
flavor our taste buds.
00:16:39.73\00:16:41.16
No, no, He
didn't create flavors,
00:16:41.20\00:16:42.96
He created yummy flavors.
00:16:43.00\00:16:47.04
It's great.
00:16:47.07\00:16:48.57
Yes, there you go.
How is that looking?
00:16:48.60\00:16:50.57
And amazing chefs.
00:16:50.61\00:16:53.54
And we just gonna
throw over some avocado.
00:16:53.58\00:16:55.61
From Revive,
what's in the place.
00:16:55.64\00:16:59.11
Cafe in Auckland.
00:16:59.15\00:17:00.48
Yeah, Revive Cafe.
00:17:00.52\00:17:01.85
Some avocado on top
00:17:01.88\00:17:03.22
'cause anything Mexican always
goes well with the avocado.
00:17:03.25\00:17:04.72
From two Revived Cafes.
00:17:04.75\00:17:06.55
That's right. Like that.
00:17:06.59\00:17:09.39
And then just
drizzle over some of this.
00:17:09.42\00:17:10.99
And when you're
drizzling, I will just show you,
00:17:15.33\00:17:17.50
you wanna drizzle
on the plate as well
00:17:17.53\00:17:19.40
'cause the plate look
should be garnished as well.
00:17:19.43\00:17:21.04
So we just gonna just do this.
00:17:21.07\00:17:23.04
No, not
garnished, a wedding gowned.
00:17:23.07\00:17:28.14
So there you go,
and before we serve
00:17:28.18\00:17:29.74
we'll just put a
little bit of cilantro on it
00:17:29.78\00:17:31.11
or something just
to give us something.
00:17:31.15\00:17:32.65
Give it some
extra green as well.
00:17:32.68\00:17:34.02
But there you go,
00:17:34.05\00:17:35.38
that's is a lovely
baked Mexican sweet potato.
00:17:35.42\00:17:36.79
How quick was that?
00:17:36.82\00:17:38.15
Very, very quick.
00:17:38.19\00:17:39.65
Look at that. Thanks guys.
00:17:39.69\00:17:41.02
It's a first part done.
00:17:41.06\00:17:43.99
Keep that on the
table if you like.
00:17:44.03\00:17:46.39
Thank you very much.
00:17:46.43\00:17:47.76