Is there some sort of magic behind this scientific formula, Chef?

Look, I think there's a couple of little secrets that you can kind of take to, you know, your kitchen when you come to rediscover a different flavor for your one pot wonder, right? You need a meat, of course.

You need some sort of protein, you know, or something a little bit hearty.

If you are vegetarian, you know, you want to stick to the eggplant or the mushrooms, like those kind of meaty vegetables as such.

And then all you need after that is a hard vegetable.

You don't want to start off with soft vegetables.

You know what I mean by that? You don't want to start off with things like broccoli or tomatoes or things like that.

get your

So what are the essential elements of a well-balanced warm salad?

Well, first of all, when you're making a warm salad, Sherilyn, you have to make sure you have your dressing or your main flavor ready.

Because the whole idea is once you've finished cooking it, like let's say you wanted to do a beautiful honey and seeded mustard salad with a little bit of chili and some pumpkin and some goat's cheese and some rocket, right? What you want to do is you want to make sure that that honey, seeded mustard and a little bit of lemon juice is all mixed up, ready to go.

So as soon as that pumpkin comes straight out of the oven... you're putting it straight into that dressing and you're tossing it through to make sure that dressing just gets sucked into those vegetables, giving you full and total flavor.

Then all we're going to do for a simple salad like that, you put a little bit of onion through, you put some rocket, And you finish it off with some goat's cheese, nice and simple and easy, but massively impactful because you've got that nice bit of chilli, that sweet honey, that gorgeous seeded mustard as well, and you've got a really great pumpkin, warm pumpkin salad.

and

satay kind of salad is really tasty as well.

But my absolute favorite, and if you ever want to try this at home, it's the best thing you've ever had in your life.

Do you think it's about the food or do you think it's about slowing down and eating together? Because it's a very social thing to do, to fondue.

I think it's about bringing food into an experience, which I think is very, very important these days in hospitality.

restaurants gathering around as a family as well so fondue is just an easy way to get the family together and enjoy like you can get some pizza for example some cheese fondues and some chocolate fondue have the fire on and watch a movie at the same time it's a great experience for the kids to really enjoy dipping their strawberries and marshmallows you know one thing i personally love is getting the marshmallows sticking them into the fire putting them into two biscuits and then smothering it with dark chocolate

I want to know, is there such a thing as fondue etiquette?

Oh, yeah, no double dipping.

I think it's the most biggest secret.

No double dipping.

But other than that, nothing.

Have you got some tips for us for some affordable cuts that still roast up really nicely?

Look, one of the biggest tips I have when it comes to meat especially, is start building your relationship with your local butcher again.

That is my number one rule.

If you've got a farmer's market near you, find the meat farmer, you know, find a butcher, somebody that actually buys the meat, especially for your family.

And that's one big rule I have.

But kind of as bad as it sounds, stop going to Coles, stop going to Woolworths, especially for your roast meats.

you've got to start getting to your fishmonger, I'd say your butcher.

How do we do it properly?

You know, I, I worry though when I'm buying seafood at the best of times, but what should shoppers look out for when buying fresh seafood in winter? Is there anything in particular that, that's better than, than, uh, other sort of varieties or species to look out for?

Not really.

Everything's pretty...

You know, common stuff are all nice and usual.

The salmons, the barramundis, the prawns, all that kind of stuff is always normal.

But if you are buying fresh seafood, you gotta look, you know, check out for making sure that it's not slimy, that it's nice and clean, that it doesn't smell fishy.

Smells like the ocean, it doesn't smell like a fish smell.

Mm-hmm.

We all wanna know.

Well, basically, the first thing you gotta do is you gotta try and get active at least 30 minutes a day, right? And I don't...

Like, one thing that we did, me and Jennifer, was we went just for a walk.

Okay? It's got nothing to do with, "Oh, I've gotta exercise because I've gotta lose weight." No.

It was just walking to get the movement in the body to allow your metabolism to help you start to digest energy that is stored, which is in your belly.

And a lot of people call it, you know, "Oh, it's, um, it's sugar, and it's your, um, all these hormone differences and all this kind of stuff," right?

So you just move.

But the concept...