All language subtitles for G.C.B.C.AU.S16E32.WEB-DL

Breakfast -
my favourite meal of the day,

especially to cook,
but also to eat.

I love a good breakfast.

It's one of the main reasons
I moved to Australia.

Best breakfasts in the world,
in my opinion.

Yeah, it is a bit of a thing,
isn't it, going out for breakfast?

Absolutely.
But we're gonna make them.

Yes, we are, and I'm gonna give you

one of MY favourites...
What?

..which is a potato and rosemary
waffle...

What?!
...with bacon and eggs.

(CHORTLES)

Proper, proper breakfast.
I did not know
what you were gonna make today.

(LAUGHS)
Is that proper breakfast?

Oh, my God.
It's a proper breakfast.

Start the day the right way.
(LAUGHS)

I am going to do one of the most
anti-oxidant-rich fruits,

which is acai.

And it's gonna be blended
with coconut

into kind of like a smoothie bowl.

And I'm topping it
with my homemade granola

that has all that good stuff like
oats and nuts and seeds and so on.

Homemade is so much better.

And then just some berries
and tropical fruits on the top.

Sound good?
You lost me...

Not convinced?
(LAUGHS)

I want a proper breakfast.
I want to start...

It sounds delicious. Sounds
like a good afternoon snack.

Post gym, like, little, you know...
little snack for me.

Well, actually,
I'll agree with you there.

It can be eaten at any time of day,
so, yeah.

Should we give it a shot?
I'm up for the challenge.

(THEME MUSIC PLAYS)

OK. Homemade granola. Have you
ever... Do you make your own?

I do, I make it in the restaurants.
Yeah.

So, obviously, you can buy granola,
and I do when I want shortcuts.

There's some really good brands
out there.

But the advantage
when you make it yourself

is that you can put in
exactly what you like.

Totally in control
of the ingredients.

Can I get you chopping some nuts?

Absolutely.
Can I trust you to do the chop?

No, honestly, you can't actually go
wrong here. Chop them how you like,

whether you like big chunks of nuts
or whether you want them small.

So, just a bit of rough chopping.

Done.

Now, you know, I've been in Australia

almost half my life now,

but I did grow up in Scotland,
so, oats, of course,

have to go in there.

And then I'm gonna use...
This is a grain probably

a lot of people don't use so much,
which is millet.

So, it's been puffed.

It's not gonna taste like much here,
Mike. I can see your eyes.

But when I mix it up...
It's the one
you've gotta sell me on.

You've got to sell me on this one.

You're gonna like it
once I cook it up. OK?

So, you can go ahead
and put your chopped nuts in there

once they're ready.
OK, cool.

And then this is just a seed mix
that I'm popping in.

And about half a cup of my seeds.

What I would say about this is,

we're supposed to eat X amount of
grains and seeds every day, right?

What a great way
to just get it done.

Exactly. Exactly.
You know?

Just get it all in there.
Yeah.

So, my two favourite sweeteners
are honey and maple syrup.

So, these are the two most natural.

And honey, actually,
is not just sugar.

It's got some pretty special
ingredients in there.

But it's also...
Like, the flavour is just insane.

Yeah.

So, I'm just gonna whisk up my honey
with some extra-virgin olive oil.

I'm making such a mess here,
If you haven't noticed.

I do apologise. (LAUGHS)
Be messy!

The nuts are rolling everywhere.
This could be my kitchen!

Did you know

that a handful of nuts a day

slashes your risk

of cardiovascular disease?

Isn't that amazing?
What? Just a handful?

Having a handful a day.

So, most Australians
are not having enough nuts.

So, this is a great way of not
just getting those wholegrains,

but getting the nuts and seeds
in there too.

I put the honey, by the way, into
the microwave just for 10 seconds

just to make it runny
because I really want to make sure

I mix it well through this
and the extra-virgin olive oil.

So, you're getting
some really good fats in here.

And then I'm just gonna add...
I just use mixed spice.

But you know what? You could do
a mixture of a little bit of...

You can create your own.
Yeah, cinnamon cloves,

all those kind of mixed spi...
whatever kind of spices you like.

So, I'm gonna pour
my honey and oil.

And, you know,
you'll notice from my cooking

and the more you get to know me,
Mike,

is that often it's very rustic.

(BOTH LAUGH)
It is.

And then I'd love it
if you did some orange rind.

Yeah. With this?

So, the beauty, I think,
of using the orange rind

is you get more
of that really gorgeous...

I mean, you can smell it, can't you?
Yeah.

And there's special little limonenes
and other sort of compounds

that are in the rind.

But the zest and the rind...

Yeah.
..is just where the flavour...

..the turbocharged flavour is.

That's a good term.
It is!

Like, it's the punch, you know?

And then the real trick
with making your granola

is not to burn it.

And I'm saying this from experience.

Tip your granola out, spread it out

and then just cook it
for about an hour at 120

and just go in and give it a stir
every now and again.

Can I ask why you do it
at a low temperature?

Some of those nuts

have got some quite fragile
polyunsaturated fats in there,

so, I don't want to cook the nuts
at a really high temperature.

I want to keep it nice and gentle

so that those fats are kind
of protected a little bit more

and just to make sure
that it doesn't overcook.

Yeah.

OK. So, that's gonna go in the oven
for about an hour.

Look at that
gorgeous, gorgeous colour.

This is acai.
Comes from the Amazonian.

And you buy it in packs like this.
So, it's frozen.

Now, it's quite bitter on its own.

You know, that's the polyphenols
at work.

So, it is a little bit
of a bitter fruit,

so, I'm going to add
just a touch of honey.

I never measure anything
if I can possibly avoid it.

(BOTH LAUGH)
I'm getting to know that.

Yeah!

And, because this is a bit
of a tropical fruit bowl,

I'm going to use
some coconut milk in here.

And, I've got to be honest,
this is my favourite brand - Ayam -

because they don't add
any nasties to it.

They don't add emulsifiers

and flavourings and whatever.

It truly is proper coconut milk.

So, I do love this brand.

And you do want to blend the acai
frozen, by the way,

if you're wondering that -
why am I not defrosting it?

I want it to be almost
like a sort of frozen dessert.

Such a gorgeous colour.

Isn't it amazing?
Oh, it's beautiful.

Just it's such a beautiful fruit.
Yeah.

And so easy because you just keep
those little packs in your freezer.

Pop your...however much you want
into your bowl.

This is my granola.

I've taken it out the oven
and I have let it cool down.

So, all you do now is pop that
into an airtight container

and keep it in the pantry.

So, break it up just a little bit

into as big chunks as you like.

And I'm going to put
some of my granola.

I'm going to make an attempt
to be artistic here.

But the ingredients you've used

has done the work for you.

Like, the pops of colour.

Like, your granola looks beautiful!

Yeah.

And the chopping of that pineapple
really brings it to life.

That's what makes it, isn't it?

(LAUGHS)
That's what you're gonna tell me.

Jo's looked good
because of Mike's chopping.

Some papaya.

So, there we go, some banana on top.

And probably my favourite fruit,

I'm reckoning.

Hard to go past a lovely blueberry.

There we go.

So, are you willing
to give it a shot?

Love to.
Get some antioxidants into you.

Come on, Mike.

(LAUGHS)

I mean, it's just gorgeous colour.
Isn't it?

I mean, you just can't get past
that beautiful colour.

Good?

Nailed it.
It's beautiful.

Nailed it.
Really nice.

Like, the coconuts, actually,
really matches it.

It makes it creamy and almost rich.

Beautiful. Acai bowls.

And, yeah, it doesn't
have to just be for breakfast.

It could be your snack,
even for a dessert.

Beautiful dessert, actually,
when I think about it.

Gorgeous.
Yeah. Lovely.

Enjoy that one.

Oh, this is one of my...
(LAUGHS)

What?!

(BOTH LAUGH)

I just know I'm gonna laugh
at this recipe.

But I'm, like...
I'm a little bit excited.

I've never used a waffle machine
before, so... Sorry!

This is everything I want
in a breakfast.

You can see -
she's already uncomfortable!

She's already worried.

It's milk, eggs, butter,
cream, buttermilk.

I mean, I couldn't get any more dairy
into this if it tried.

I was gonna say
have you missed out a dairy food?

No, but OK. They're all wholefoods.

OK. No, no, no, I'm going with it.

I mean, it's just a beautiful,
indulgent breakfast.

It's not an everyday breakfast,

but if you're gonna do it, people,
you do it right.

So, potato and rosemary waffles

with bacon, egg, cheese.

Ohh!

I'm excited already.

OK. An indulgent breakfast.

Actually, can I be honest?

I am actually with you,
that when you're gonna be indulgent,

then go on, be indulgent.

Make it count.
Make it count and enjoy every bite.

So, I'm on board.

Alright, so, I'm gonna start off

by basically bringing my milk, cream
and butter to the heat.

Yeah.
If you can start for me...

I've just got some peeled potatoes
here. If you can get that...

Grated?
..all grated for me. Yep.

On the widest setting is perfect.

OK.

Making waffles from scratch,
it's essentially...

..you're essentially making,
like, a batter.

Do you know what I mean?
Yeah.

You're making like a wet batter mix.

I know how
you don't like to weigh things.

You kind of have to weigh it.
You kind of need to know...

Yeah.
..what you're putting in

for it to actually work properly.

No, I'm with you.

The only time I do properly weigh

is when I do any kind of baking or,
as you say, these kind of things

'cause you've got to get it right,
don't you?

100%.

Luckily for you, I'm a human scale.
So, 50 grams of butter.

(LAUGHS)
You've made these before.

Once or twice.

Once this comes to the heat

is we're gonna mix it through
with our flour and our eggs.

So, I'm using
almost a soft plain flour.

This flour is great for things
like cakes and biscuits and batters

and stuff like that, you know,

because it is low protein.

You know, the gluten

is softer, essentially.
Right.

OK? So, it gives you
a gentler eat, a nicer eat.

So, you get a fluffier kind of...
Exactly that.

Yeah.
You get a lighter product at the end.

OK, so, in there I've got my flour,

I've got three eggs.

And I'm just gonna start
to bind this.

You don't need
to whisk in the eggs before.

You can just do it to the side.

Because we're gonna put it
all in the blender afterwards.

Right.

So, as that starts to come together,

I'm now pouring in my buttermilk.

I do love buttermilk.
I love buttermilk.

I often put it in, like,
my muffin mixes or pancake mixes.

Yeah.
Yeah, it's good, isn't it?

Flavour. Buttermilk's flavour,
it adds another dimension.

Yeah.
You know, that sour...

A little bit yoghurt-y.
Exactly.

If you can chop your rosemary.

OK.

Because that's all gonna go in.
Finely chopped?

Do you want a fine chop?

I would love a fine chop, please.

I thought so.
(LAUGHS)

Oh! Smell that. Beautiful.
I love it.

Goes so well with potato,

that rosemary.
Yeah. Rosemary and potato. I agree.

It's a great match.

So, you see I just added
that mixture in slowly to begin with.

Yeah, that doesn't start to curdle

when you put it in warm?
It doesn't curdle

as long as you let the mixture
cool down enough.

A little bit. OK.
Just a little bit.

Not long, just a little bit.

And then you've got already

that nice, loose,
sort of batter consistency.

So, now we're gonna chuck that

into the blender.

With any batter,

like, it's about air.

Can you pass me the wooden spoon?

Yeah, I was gonna say is this
all about aerating it a little bit?

Exactly.
OK.

It's a quick way of aerating it.
So, if you get a really good whisk

100%.
you could do it by hand.

You can do it by hand.
Of course you can.

(LAUGHS)

(LAUGHS)

So, that was about a minute?
About a minute.

OK. So, we've got
a light, fluffy batter.

All those beautiful bubbles -

that's what you want.
OK.

Can you now grate me
some beautiful parmesan?

I can.

I love parmesan, by the way.

Did you know that this cheese
has the most calcium of cheeses?

Really?
It's a really high-calcium cheese.

I mean, all cheese is great for...

All hard cheeses
are really great for calcium.

OK. I love cooking with Jo.

It's a never-ending lesson.

(BOTH LAUGH)

My children would say
I'm very boring,

always giving them a lecture
about something.

So, with the grated potato,

I can feel there's still
quite a lot of water in there.

OK.

I'm just gonna actually
wring this out

and get rid
of some of that excess water.

Oh, gee! There's a lot of water.

'Cause that's just gonna dilute your
batter and you don't want to do that.

OK? It's gonna lessen the flavour.
Sure.

OK. Oh, I've done quite a lot.
That's OK.

I was so busy watching you.
There's never too much cheese.

Never too much cheese. No such thing.

It is one of my favourite cheeses,
I've got to say. Parmesan. Yum.

OK. Am I putting that in there?
Do you want...

If you can put

probably three-quarters of that
in there.

OK.

Some pepper.

You can just see all of that
coming together.

And you're just gonna have
that gorgeous cheesy...

..the crunch from the potato.

OK, so, I'm gonna get this
into the waffle machine.

And while they're cooking

we're gonna get some bacon on,

we're gonna do some fried eggs.

Really delicious way
of enjoying these waffles.

Just use a little bit of spray.
This is the part
I'm intrigued about.

You're literally
just gonna pour it on?
Yeah, just pour it in.

I'll use a spoon just to make you
feel a little bit better.

I'm getting used to your cooking,
Mike.

It's just messy. A little bit messy.
(LAUGHS)

A little bit of messiness.
I like that in a chef.

What I always deliver is flavour.

I have to admit it is...
I've got a feeling

this is gonna be really good.

(LAUGHS)
It's gonna be delicious.

Really?

Really?

Just for you.
More?

Just for you. (LAUGHS)

Trying not to look.

(LAUGHS)

OK.

Alright.

I can really smell the rosemary.

I like that part.
Oh, it's just beautif...

(BOTH LAUGH)

Sorry, Mike.
The rosemary...

No, I have no doubt
this is going to be delicious.

The rosemary. But I do like the idea

of experimenting with, you know,

spinach, you know?
Absolutely.

You could make a healthier version
of this if you wanted to.

Yeah.

Why would you?

(LAUGHS)
Why would you?

Wait till you taste it.
I'll reserve judgement.

Wait till you taste it.
OK.

And then we just take
some of that fried bacon.

And you just wanted to wind me up,
didn't you?

It's got to be streaky bacon.
That's where the flavour is.

I was always taught,
when you cook a fried egg,

you use butter to finish it,
you know?

OK. Well...
Butter makes everything better.

Oh. There are more. They're just...
Just sit that on top.

It's all going on one plate.

This is all on one plate!
This is one serve.

This is one portion.

OK! (LAUGHS)
(LAUGHS)

You see, I'd be layering this up

with some spinach or some rocket,

maybe some cherry tomatoes.
(TUTS) Don't be silly.

You know,
getting some green in there.

Don't be silly.

Oh, a bit of extra...
High in calcium.

(LAUGHS)
Extra cheese. Yeah. Extra cheese.

Alright. OK, I have to admit,
this is kind of looking quite good.

There's yours.

(LAUGHS)

What about that?
Are you pouring that on or no?

And then...

Look, you said maple's
one of your favourite sugars, right?

I did. I did.

You've remembered that.

And then just 'cause
there's not quite enough decadence?

Look at that.

OK, that's quite a lot
of maple syrup.

Yeah. Just for you.

(LAUGHS)

Alright.
We've got to get stuck into this.

OK. OK. OK.

Go straight through the yolk.
Straight through the yolk.

OK. Alright, alright.
I'm in. I'm in!

(LAUGHS)

This is the first time
I've ever had eggs with maple syrup.

Really?

(LAUGHS)

Holy moly.

I'm gonna have to admit
that that's quite good.

(LAUGHS)

Mmm!

I have to admit it is very tasty.

Potato-y goodness
with the cheese.

The rosemary hint
coming through.

It's crispy, it's sweet,

it's salty.

I'm going back for seconds.

Eh!

Convert.

(BOTH LAUGH)

But, yeah, maybe not every day.

Not every day. It's a treat.

But when you treat yourself, guys,
treat yourself right.

Pesto is the best-o.

I am going to show you a really fast
and furious pesto recipe today,

but it's a bit different from a pesto
recipe you might have already seen.

I'm using broccoli.

This is my broccoli pesto.

A bit of fun.

Very versatile.

You could toss it through pasta,
great with chicken,

on your platter, on your eggs,

just on toast, on your Weet-Bix.

It doesn't matter.

And this is super simple.

We just throw everything
in the canister, blitz it up.

Bob's your uncle.

So, first, guys, what I had to do
was just steam our broccoli.

This was just a couple of cups,
maybe one head of broccoli,

just lightly steamed.

And then I cooled it down.

So, that can go into our canister.

I love pesto.

There's just something
fresh and vibrant,

the zing of the garlic,

which I'm just going to just chop up.

Normally you would use pine nuts
in a pesto,

but today we're using almonds.

And in goes the chopped garlic.

And then this is just some almonds

that I've toasted in a pan.

They can go into a canister.

And then, of course,
you can't have a pesto

without good-quality fresh basil.

So, I'm literally just gonna tear off
all the leaves

and they can go in.

Squish it down.

And then we have some baby spinach.

Just wedge that down.

Next we've got some
freshly grated parmesan. In it goes.

Now I know it's looking really full,

but it will squash down
really, really easily

once I hit it
with that stick blender.

Squash that down.

And then we want the juice
of one lemon.

In we go.

Using my trusty juicer here.

The pesto is just one
of those amazing little condiments.

When I think of pizzas,
drizzling pesto on top of my pizza.

Add the lemon in there.

Now, I think...

Jo and Jac aren't here, but I think
they would be pretty proud of me.

This recipe
is actually pretty healthy

with that broccoli
and all those greens in there.

Yeah, I think I'd impress them.

Now, what I want to do

is get your stick blender

and just give this a good whack.

And now I'll start to add

our beautiful
Bertolli extra-virgin olive oil.

Just a drizzle at a time.

My pesto is still a little bit thick,

so, I'm just going to add
a little bit more olive oil.

Because this dish relies

on that beautiful-tasting olive oil,

that's why I'm using
the Bertolli today

because it really
ties everything together.

And there we go - a beautiful
broccoli pesto in seconds.

Alright, so, all we do now...

Pour it into a nice bowl.

Look at that.

Nice and thick and luscious.

You can see those chunks of almonds
in there,

all those beautiful greens.

Then, like I said, versatile.

You could toss it through some pasta
or some gnocchi,

on your eggs,

drizzle it on your pizza.

But, right now,
I think just a little platter,

some carrot sticks, a bit of bread.

That's really delicious.

You can really taste the broccoli
coming through.

When you make your own pesto at home

it tastes so much better
than the bought stuff.

Captions by Red Bee Media