The Cook and the Chef

Cauliflower + Passionfruit (3x27)

Fecha de emisión: Ago 13, 2008

Working at the Hotel often keeps Simon busy late into the evening so he’s not known for his love of early mornings, but this week he’s made the effort to get up well before the crack of dawn to meet his fruit and veg supplier Chris Abbot at the Adelaide Produce Markets. Chris’s day starts around 2:30 am – seven days a week! – and Simon is amazed by the levels of activity at the Market when he arrives around 4:30. Forklifts and trucks zoom everywhere as Simon and Chris discuss the best ways to source only the freshest produce. Chris reckons it’s crucial to try to find local stuff whenever possible and to get to know the growers and producers. He introduces Simon to Frank, who grows fantastic cauliflowers at his property in Virginia. Simon is impressed by the caulies and uses them in a delicious salad, while Maggie uses hers in a warming winter soup. In Duranbah, on the New South Wales North Coast Maggie meets a man who’s trying to re-ignite our passion for passionfruit. David Peasley is the horticulturalist responsible for Australia’s biggest commercial varieties of passionfruit and he talks to Maggie about his efforts to meet consumer demand for a passionfruit that is sweet, full of pulp, and has a beautiful aroma. Our cook and our chef both use passionfruit to recreate classics from their childhood, Maggie making a delectable, oozy vanilla slice and Simon demonstrating how to make your own scrumptious marshmallows. Recipes: - Roasted Cauliflower Salad - Cauliflower Soup - Passionfruit Vanilla Slice - Passionfruit Marshmallows