You've gone, right, let's

do something with the Halloween twist.

So I've renamed my Hoisin Sticky Pork Ribs to Spooky Sticky Pork Ribs.

And these ribs are...

It's a meaty pork rib, like a baby back rib.

So you've got to get the real meaty ones because we're going to do something quite unique to these ribs.

So what you do is you take your ribs out of their packet and put them in a deep tray.

Okay.

you're not getting out that

far.

No.

So then I'm going to take the wing off.

Yes.

The wing you can cook up in like a Thai style deep fry it with some flour and put some nice sweet chilli sauce on there.

I've seen people do that, the deep fried fish wings.

You have your chopping board on our shiny surface here, but you have a non-slip kind of thing underneath because people would do that and you'd create an accident in your kitchen.

Shall we do it, Matty? Let's hit it

itWelcome to Foodie Friday with Chris Jama from Jama's Kitchen.

Thanks to Smeg and Parafield Airport Liquor.

Yep.

And then you prepare your plate.

So by layering the veal around...

Now, look, if y- if you've got a slicer, you can slice it on a slicer and get it even thinner, but-

Yes.

So, but today we're doing cheese fondue and raclette.

And there's a Swiss version and there's a French version, because obviously they border each other, Switzerland and France.

And this is very famous...

In winter, think about in the snow, cold, having a nice hot cheese fondue or a raclette.

So fondue, we all know, is very easy to make.

You start off with some white wine.

So people can do this at home.

watched a

bit of the Socceroos.

I didn't get to see the whole game.

I was actually glad because I think I was busy at work with the end of financial year lunch and I got to go back in the kitchen with the last 15 minutes.

I imagine watching that last 15 minutes would have been very tense.

Very stressful.

I was just happy to know the result.

You can smell the smokiness, can't you?

How is it so creamy and we haven't put any cream in?

The creaminess, so it's based on a French velouté, they call it, which is like a white sauce.

So that's the flour, the butter and the stock.

So we're not using fish stock, so we're not making a fish velouté.

And this will be the base of a lot of soups, French soups.

So we've got the water and then we've got the corn juice.

So it has a really – and you get the creaminess from the corn juice.

Be filling as well with all the seafood and the potato and the corn.

All right.

So the birria taco is a blend of lots of different chilies.

Oh.

But what I did, and a favourite place of Pembo's as well, is Chili Mojo.

I don't know if you've ever been there on McGill Road.

They specialise in Mexican and food from the States food.

and sell a range of hot sauces.

I'm going to pour myself a little cocktail.

Yep.

And I did have a father-son moment because I made – this is the – I've made the – I had to cook the beef yesterday.

It takes a long time.

I'll talk through.

So we're basically using a rump cap and then in a pot you want to put like a whole celery, couple of celery stalks, sorry, couple of whole peeled carrots.

a large brown onion cut in half, and we're going to burn the half of one of the onions to help get some colour.

We're not sealing the beef at all.

up?