I think he's learned to take a lot more spice than he used to be able to.

I think we find a way that we're more complementing each other.

So I might give Kajsa a couple of points.

And then when I get into the Asian style of cooking, it's a very different cuisine in many different ways.

French cooking takes a long time to put together and lots of preps and a lot of cooking on the stove.

Asian is more...

A lot of chopping at the beginning and very quick on the stove at the end.

So you've got a lot of television commitments already.

Under your dad?

No, no, that was after my dad.

So I did my pre-apprenticeship with my dad from the age of 15 to 16.

And then 16 to 18, I went back to where my mom lived.

And my head chef was a completely alcoholic man who was in his mid-50s.

And he was a great teacher.

He was a great chef and taught me everything from A to Z.

I trained...

What is it? Is it the deadline, the fact that you have to get meals out, you've got an owner who's sweating bullets because his investment is going sideways? Is it reputation? It's

all of the above.

That's the point.

There's not one thing.

It's all of it.

We're under pressure.

constantly with time.

Have you seen our palates get more sophisticated?

What is it? Is it the deadline, the fact that you have to get meals out, you've got an owner who's sweating bullets because his investment is going sideways? Is it reputation? It's

all of the above.

That's the point.

There's not one thing.

It's all of it.

We're under pressure.

constantly with time.

Have you seen our palates get more sophisticated?

[laughs] It's The Chase

...

he, he in my show, in my turn, did not get one wrong.

He got all his answers right.

And then old, old idiot over here gets up-

What, what, what would you cook up?

Oh, what did you make in, uh, when we were in Perth? You did the little potato eggy thing.

Oh, yeah, yeah.

But what made you decide to do a book together? I mean, have you just been...

You know what it is, is nobody knew exactly how good Klaas was in the kitchen.

And I think it was time for us to share that with the world.

And obviously, I'm a chef.

She's a cook.

She's a better cook than I am a chef.

And what we've done is we split the book in three.

But how's it going?

It goes a bit awry, but anyway.

No, listen, we've been working together and we've known each other for a very long time.

We've had our ups and downs at the beginning, like any human beings, but we've been very close for a long time.

We've become, you know, buddies.

Some people would call it brothers.

And yeah, we have a little dig at each other and we have laughs and so on.

So we have a good time traveling around the country.

We're not that proud of our heritage, which I get a bit annoyed about.

in the last ep like they took the heart and put it back in the tree to get the soul back like stuff like that's great for us to see

yeah i think it's you you've got the respect of catching your feet but then you also get the respect of what's on the plate and and so on so that's that's what we like about you but about you about you people you're strange strange little people in the world no but i think your cuisine It's not wide, but the produce that you've got here is absolutely amazing.

You can never go to the ocean and put your line in the water and not get anything.

And that's quite amazing.

You know what I mean?

Would it be your home cuisine? Well,

it has to be.

That's where you started, that's where you've learned.