0:00:02 > 0:00:07There's nothing I'm more passionate about than what, how and why we eat and drink.
0:00:08 > 0:00:11In this series, we'll be looking at the trends in modern food and drink
0:00:11 > 0:00:15that influence the way we all shop and cook today.
0:00:17 > 0:00:20We're eating more fish than ever before.
0:00:20 > 0:00:23I adore fish and my recipe for the perfect fish stew
0:00:23 > 0:00:29uses one of the most easily available, cheap and delicious shellfish around, mussels.
0:00:30 > 0:00:37Chef and working mum Monica Galetti shares her secret to getting children to eat their greens.
0:00:37 > 0:00:38Yummy!
0:00:41 > 0:00:45I'm joined by Jun Tanaka, chef and street food entrepreneur.
0:00:45 > 0:00:50I am determined to impress him with my take on the ultimate burger.
0:00:51 > 0:00:52Ah, look at that!
0:00:52 > 0:00:58Writer William Sitwell tells us why certain eating habits just don't do it for him.
0:00:58 > 0:01:00Do you need a bib? I certainly do.
0:01:00 > 0:01:04And drinks expert Kate Goodman
0:01:04 > 0:01:09tips us off about a trend that's reviving a drink with a once bad reputation.
0:01:09 > 0:01:14- I'm going to give you a sherry. - Sherry is something my parents used to drink.
0:01:14 > 0:01:17You have hit the nail on the head with that, Jun!
0:01:18 > 0:01:20Food And Drink is back!
0:01:31 > 0:01:35Fish consumption across the world has hit a record high.
0:01:35 > 0:01:39It's my food of choice because it's versatile, delicious and it's good for you.
0:01:39 > 0:01:43I am going to be making a tasty fish stew from the south of France with mussels.
0:01:43 > 0:01:46And these beauties are so fresh.
0:01:46 > 0:01:49- They smell of the sea and that's so important.- Let's smell.
0:01:49 > 0:01:53Yep, definitely. They don't have a fishy smell at all.
0:01:53 > 0:01:57That's one of the first things that you should check for when you are buying mussels.
0:01:57 > 0:02:00And, of course, making sure that they close.
0:02:00 > 0:02:03So if you just give them a shake,
0:02:03 > 0:02:08then they close which means they're alive, which means they're fresh.
0:02:08 > 0:02:10You can tell these are wild because they've got the barnacles on them.
0:02:10 > 0:02:13- Barnacles and...- Beards.
0:02:13 > 0:02:16Some of them have the little beards here.
0:02:16 > 0:02:18- Farmed mussels are very good as well.- Yeah
0:02:18 > 0:02:21In fact, some are really, really fatty and full.
0:02:21 > 0:02:24'Mussels are high in protein and low in fat.
0:02:24 > 0:02:27'Simply remove the beards and barnacles before cooking.
0:02:27 > 0:02:29'They couldn't be easier to prepare.'
0:02:29 > 0:02:33We're going to steam these mussels, just the classic way, traditionally,
0:02:33 > 0:02:37sweating down a little bit of onion, a bay leaf and then the mussels are going to go in there.
0:02:37 > 0:02:40So, traditionally, this soup would have been made with monkfish,
0:02:40 > 0:02:45but monkfish is on the endangered list.
0:02:45 > 0:02:50The whole sustainability of fish - it's quite a delicate issue, isn't it?
0:02:50 > 0:02:53You have to take into consideration so many different aspects of it.
0:02:53 > 0:02:56Where it's fished, how it's fished, what species it is...
0:02:56 > 0:02:59It's quite a lot to think about.
0:02:59 > 0:03:02'But mussels it seems, for now anyway, are abundant.'
0:03:02 > 0:03:05So a good splash of wine, give that a good stir.
0:03:05 > 0:03:09Lid on quickly and they will open up and cook.
0:03:11 > 0:03:13'Steam the mussels for three or four minutes.
0:03:13 > 0:03:16'Any longer and they'll become rubbery and chewy.
0:03:16 > 0:03:19'While they're cooking, finely slice the vegetables -
0:03:19 > 0:03:23'half an onion, a carrot, a bulb of fennel and a leek.'
0:03:23 > 0:03:26So what is it about fish that you really love then, Jun?
0:03:26 > 0:03:29Being Japanese, fish was a massive part of my life.
0:03:29 > 0:03:33I used to stay with my grandparents and back in those days there would be a fishmonger
0:03:33 > 0:03:38with a wheelbarrow cart that would come twice a week.
0:03:38 > 0:03:42And that whole kind of buying and seeing the produce in front of me...
0:03:42 > 0:03:45I mean, I really grew up appreciating fish.
0:03:45 > 0:03:48- This was fish that had just come out of the sea...- Yeah.
0:03:48 > 0:03:50- ..and was literally being carted around?- Yeah, door to door.
0:03:50 > 0:03:54Everybody would come out and go, "That's what I want!" Still glistening, still moving.
0:03:54 > 0:03:58- Yeah.- That's fantastic. That is the way it should be.
0:03:58 > 0:04:00Here we go, mussels have all opened.
0:04:03 > 0:04:07- And it's amazing how much juice you get out of them, isn't it?- Oh, yes!
0:04:07 > 0:04:10I used to go fishing a lot as a youngster.
0:04:10 > 0:04:16And I remember, as a 13-, 14-year-old, fishing with my father off the coast of Ireland.
0:04:16 > 0:04:20We were feathering for mackerel. We caught the mackerel and the skipper took the first fish
0:04:20 > 0:04:25whipped off the fillet, dipped it in a bucket of seawater to rinse it off and clean it,
0:04:25 > 0:04:28straight into a pan, in and out like that.
0:04:28 > 0:04:32Two slices of bread, washed down with a pint of Guinness on board.
0:04:32 > 0:04:35- That was absolutely fantastic.- Nice.
0:04:35 > 0:04:39I was only 13, so I only had a sip, but it was brilliant.
0:04:39 > 0:04:42'That's my story and I'm sticking to it!'
0:04:42 > 0:04:44Nearly there. Couple more.
0:04:44 > 0:04:49Using a good glug of olive oil fry the vegetables to make the base for the stew.
0:04:49 > 0:04:53Now I need to add a little bit more white wine to my vegetables.
0:04:54 > 0:04:57And now the mussel juice goes into this.
0:04:57 > 0:05:00And as you can see there's a little bit of grit there at the bottom.
0:05:00 > 0:05:04That's why we pass that through a sieve. Thank you, Jun.
0:05:04 > 0:05:08And I'm going to be adding a little bit of water to this as well.
0:05:08 > 0:05:12I mean, this is cheap! We're not even making fish stock or anything.
0:05:12 > 0:05:17Nothing fancy, but there is one expensive element to this dish and...
0:05:17 > 0:05:21- Saffron.- It's saffron, yeah. - Can't really make that without saffron, can you?
0:05:21 > 0:05:23It is an important part of this dish.
0:05:23 > 0:05:26'Saffron has a subtle flavour
0:05:26 > 0:05:29'and you only need a couple of pinches of this exotic spice
0:05:29 > 0:05:33'for the stew to develop a distinctive golden colour.'
0:05:33 > 0:05:35We've got a beautiful broth.
0:05:35 > 0:05:37Ah, that's where it is! I've been looking for that.
0:05:37 > 0:05:40You know what I say, Kate? If it's not good enough to drink,
0:05:40 > 0:05:43- you shouldn't be cooking with it. - Yeah.- And that's a good drop.
0:05:43 > 0:05:47- That smells good.- So... Here, you should have a taste.
0:05:47 > 0:05:51If you're going to be matching the wines to this, you should have a little taste of the broth.
0:05:53 > 0:05:56Oh, wow! That's quite rich, isn't it?
0:05:56 > 0:05:59It is. Now there's aioli to go in there -
0:05:59 > 0:06:03a garlic mayonnaise, which Jun is just preparing now, loads of garlic.
0:06:03 > 0:06:06It's going to really add some weight, isn't it, to the dish?
0:06:06 > 0:06:09'It's so important to taste what you're cooking,
0:06:09 > 0:06:14'so you can check on your flavours and decide what drinks will work with your food.'
0:06:14 > 0:06:20I would think, if I was in the south of France, sat overlooking the sea, lovely sunshine,
0:06:20 > 0:06:25I'd think, "What would I want to drink with this? What would be my ideal tipple with this?"
0:06:25 > 0:06:28- And what would the locals be drinking?- Exactly!
0:06:29 > 0:06:33Michel's Mediterranean dish is just crying out for some sunshine,
0:06:33 > 0:06:39so I've chosen a wine from the south of France that balances delicate red berry fruit flavours
0:06:39 > 0:06:41with a savoury, earthy finish.
0:06:41 > 0:06:46My second choice is one that's coming back into fashion, sherry.
0:06:46 > 0:06:48Trust me! I've chosen an Amontillado sherry,
0:06:48 > 0:06:53which is a touch heavier than a Fino and should be served slightly chilled.
0:06:53 > 0:06:56The thought of Provence conjures up
0:06:56 > 0:07:00images of alfresco dining, lemon trees and blue skies,
0:07:00 > 0:07:05so for my soft drink I've chosen a tangy, traditional, cloudy lemonade.
0:07:05 > 0:07:09'The base of this intensely flavoured Provencal stew is an aioli,
0:07:09 > 0:07:14'a garlic mayonnaise made with two egg yolks, a generous teaspoon of Dijon mustard,
0:07:14 > 0:07:18'a pinch of salt and six garlic cloves.'
0:07:18 > 0:07:21I'm going to grate the garlic before I put it in.
0:07:21 > 0:07:25If I chuck it in whole, like this, you're going to get lumps of garlic inside it.
0:07:25 > 0:07:27I like that, Jun, that's great.
0:07:27 > 0:07:30In fact, I've never done it before and... Yeah, that's good!
0:07:30 > 0:07:33I think another tip that we should say with garlic is,
0:07:33 > 0:07:38at certain times of the year there's a green shoot in the garlic here.
0:07:38 > 0:07:43It's important to take that out. That green shoot is what repeats on you.
0:07:43 > 0:07:46'Add the grated garlic and a squeeze of lemon
0:07:46 > 0:07:48'before blitzing and pouring in the oil.'
0:07:48 > 0:07:50- Good to go?- Let's go!
0:07:53 > 0:07:56I'd say it's probably about 200ml you need of oil in there,
0:07:56 > 0:07:59but a mixture of sunflower oil and olive oil.
0:07:59 > 0:08:03And that split is up to me or would you say more olive oil or...?
0:08:03 > 0:08:07- Not too much olive oil, cos otherwise it will be too rich and too heavy.- OK.
0:08:07 > 0:08:11Right, let's have a look there, Jun. That looks about right.
0:08:11 > 0:08:13That's lovely. Look at that.
0:08:13 > 0:08:16- It smells brilliant. - I'm going to have a quick taste.
0:08:16 > 0:08:20Woah, guys! I'm taking a wide berth now I think.
0:08:20 > 0:08:25And this aioli goes into the broth.
0:08:25 > 0:08:28And once that goes in, it's important not to boil it, isn't it?
0:08:28 > 0:08:30Well, you CAN boil it.
0:08:30 > 0:08:33Some people say that you should actually puree it up,
0:08:33 > 0:08:37but I actually like the fact that you can see the vegetables.
0:08:38 > 0:08:41Now we just put the mussels in.
0:08:41 > 0:08:44The mussels are already cooked so just need to be reheated.
0:08:44 > 0:08:47And it just gets all mixed in there.
0:08:48 > 0:08:51'Serve the stew piled on a slice of stale bread.
0:08:51 > 0:08:55'This will soak up all the juices and hold its shape.
0:08:55 > 0:09:00'I've used mussels instead of the traditional monkfish because they're cheap and cheerful
0:09:00 > 0:09:02'and available all over the world.
0:09:02 > 0:09:08'This is an adaptable classic that uses strong flavours to great effect.'
0:09:10 > 0:09:13That has some serious flavour.
0:09:13 > 0:09:18For something that doesn't take very long to cook that packs a punch.
0:09:18 > 0:09:20- The bread is like a sponge. - That is brilliant!
0:09:20 > 0:09:24You bite into it and it releases all that lovely mussel flavour,
0:09:24 > 0:09:26the saffron, the garlic mayonnaise.
0:09:26 > 0:09:30- You just get a little hint of it. It's not too pungent.- No.
0:09:30 > 0:09:33Cos there is quite a lot of depth of flavour,
0:09:33 > 0:09:36I have actually gone for neither red nor white.
0:09:36 > 0:09:39I've gone for a rose. I love the colour of Provence rose.
0:09:39 > 0:09:44The thing is, it's dry, so there's no sweetness in this. It's a savoury style of rose.
0:09:44 > 0:09:47Jun, I'm going to give you a sherry.
0:09:47 > 0:09:50That's unusual. Sherry is something that my parents used to drink.
0:09:50 > 0:09:54Yes, you have hit the nail on the head with that, Jun!
0:09:54 > 0:09:59And I think it's such an unfair image that we have of sherry. Sherry is brilliant.
0:09:59 > 0:10:01I'm a fan. I love sherry!
0:10:01 > 0:10:05- It's so versatile as well.- Exactly. - And it's very food friendly.
0:10:05 > 0:10:09There's lots of different styles of sherry. It can go from bone dry, salty styles,
0:10:09 > 0:10:15right through to really sweet Pedro Jimenez. I'm sure you've used that in recipes.
0:10:15 > 0:10:18- I'm going to try that.- Go for it! I'm going to have more of this.
0:10:18 > 0:10:23- How are you liking the sherry, Jun? - Mm. I was a little bit sceptical when you said sherry,
0:10:23 > 0:10:29but it's quite dry sherry and it does work really well, especially with that aioli.
0:10:29 > 0:10:34It's got that freshness that's the acidity, so it cuts through you know the richness in the dish,
0:10:34 > 0:10:37but it's also got plenty of nutty, figgy sort of characters.
0:10:37 > 0:10:41It's heavenly. Absolutely, bang on.
0:10:41 > 0:10:46Mm! The beauty of this dish is that it takes no time to make
0:10:46 > 0:10:48so in my mind, no matter how busy we get,
0:10:48 > 0:10:51there's no excuse for not eating well.
0:10:51 > 0:10:58Chef and mum Monica Galetti believes that this is even more crucial when it comes to feeding our children.
0:11:05 > 0:11:08There aren't many jobs that have longer hours than a chef.
0:11:08 > 0:11:11Normally working six or seven days a week,
0:11:11 > 0:11:15I spend most of my time preparing delicious food for other people.
0:11:15 > 0:11:21I'm very serious about my career but just as important to me is providing a very healthy diet for my child.
0:11:21 > 0:11:25'But here's the statistic that really frightens me.
0:11:25 > 0:11:31'World Health Organisation figures tell us that 42 million under-fives across the world are overweight.'
0:11:31 > 0:11:33That's a crime.
0:11:34 > 0:11:38'Global obesity levels have doubled in the last 30 years
0:11:38 > 0:11:41'and scientists believe that if things carry on the way they are,
0:11:41 > 0:11:44'parents are going to start outliving their children.
0:11:44 > 0:11:47'But it doesn't have to be this way.'
0:11:47 > 0:11:50The trick to get your child eating healthily
0:11:50 > 0:11:53is to get them involved in the cooking processes at home.
0:11:53 > 0:11:59Get them involved in making their meals, so it's fun and they want to eat what they are cooking.
0:12:02 > 0:12:05'Bad eating habits are learned young and new research tells us
0:12:05 > 0:12:09'that the best thing we can do for our kids is to lead by example.
0:12:09 > 0:12:13'Do what we do, not just what we say.'
0:12:13 > 0:12:15Definitely, some of this spinach, please.
0:12:15 > 0:12:20And just for good measure, can I please have two of the kohlrabi you've got there?
0:12:20 > 0:12:25'We're all busy and I appreciate that finding the time to cook with our children can be difficult,
0:12:25 > 0:12:28'but I'm convinced that doing this at least once a week
0:12:28 > 0:12:32'has made a huge difference to my daughter's relationship with food.'
0:12:32 > 0:12:37- Thanks, darling. Come again, yeah? - Oh, yes!- Keep the market alive.
0:12:38 > 0:12:41'I've noticed how she's taking much more of an interest in food and flavours
0:12:41 > 0:12:44and is curious about a broader range of ingredients now.'
0:12:44 > 0:12:47- Shall I get both? - Yeah, take both of them.
0:12:47 > 0:12:51- There you go. Want to use your bowl?- Yes.
0:12:51 > 0:12:53You can use your bowl.
0:12:53 > 0:12:57'My secret is to get my daughter to choose to eat healthy foods.
0:12:57 > 0:13:04'The basic rules haven't changed, eat less of the bad stuff and more fruit, veg and unprocessed food,
0:13:04 > 0:13:06'and keep the portions small.'
0:13:06 > 0:13:08Now this is Anais's pie.
0:13:08 > 0:13:13I call it Anais's pie because we had an issue to get Anais to eat spinach.
0:13:13 > 0:13:16One day I said to her, "Oh, shall we make this pie?" and she said, "Yes."
0:13:16 > 0:13:21And I laid out all the ingredients on the table and she got to choose what went into the dish.
0:13:21 > 0:13:24But the deal was she had to use the spinach.
0:13:24 > 0:13:27'For me, it's about nutrition.
0:13:27 > 0:13:30'For Anais, it's just good fun.'
0:13:30 > 0:13:33It's quality time. She could be sitting in front of the television.
0:13:33 > 0:13:38Instead, this is what we want to do together when we get home.
0:13:38 > 0:13:40'Anais's pie couldn't be easier to make.
0:13:40 > 0:13:44'In any order you like, layer 200g of cream cheese,
0:13:44 > 0:13:49'two handfuls of torn spinach, four eggs and 200g of sliced ham
0:13:49 > 0:13:53'into an ovenproof dish and top with a sheet of egg-washed,
0:13:53 > 0:13:55'ready-rolled puff pastry.'
0:13:59 > 0:14:03- All done?- All done!- All done. Can I put it in the oven now?- Yeah!
0:14:05 > 0:14:08Five minutes to get that ready,
0:14:08 > 0:14:12another 25 minutes in the oven at 190 and dinner is ready.
0:14:12 > 0:14:14I think that's faster than getting a pizza delivered.
0:14:14 > 0:14:16Great!
0:14:18 > 0:14:22Obesity is one of the greatest health issues of the 21st century,
0:14:22 > 0:14:25but the future is in our hands.
0:14:25 > 0:14:29It's our job to give our children a healthy start in life.
0:14:29 > 0:14:30Yummy!
0:14:33 > 0:14:38Monica's a chef and there's no way her child will not learn how to cook,
0:14:38 > 0:14:40but our children are getting fat, so who's to blame?
0:14:40 > 0:14:44Well, I've just started out on this journey, cos I've got a young daughter
0:14:44 > 0:14:48and I was absolutely horrified to learn
0:14:48 > 0:14:52that children of parents who are both out at full-time work
0:14:52 > 0:14:55are six times more likely to be overweight.
0:14:55 > 0:15:00That makes sense. When both parents are out at work you can't supervise what they eat.
0:15:00 > 0:15:04I think you need that to make sure they have some kind of understanding
0:15:04 > 0:15:07of what they should be eating and what they shouldn't.
0:15:07 > 0:15:10My husband and I, we're both out at work.
0:15:10 > 0:15:15What I try and do to balance it is we have at least one meal a day where we're all together.
0:15:15 > 0:15:18I think it's vital, whatever it is you're eating,
0:15:18 > 0:15:20to actually sit down as a family or as friends
0:15:20 > 0:15:24and to respect what you're eating and respect that moment.
0:15:24 > 0:15:29It's part of teaching your children about food and about what to eat,
0:15:29 > 0:15:31and it's so much fun for kids.
0:15:31 > 0:15:34As a kid growing up, literally, the highlight of my day
0:15:34 > 0:15:37was one meal a day at home with all the family.
0:15:37 > 0:15:40My mum was a great cook and I think it is about exposing kids
0:15:40 > 0:15:43to great cooked food.
0:15:43 > 0:15:49It doesn't have to be elaborate. I'm sure your mum didn't cook banquets and elaborate food,
0:15:49 > 0:15:51but it was freshly cooked and well prepared.
0:15:51 > 0:15:56And then, of course, feeding your children the same food that you would eat.
0:15:56 > 0:15:59And it doesn't help that restaurants have kids' menus
0:15:59 > 0:16:03because you're giving them another option and it's like an easy option.
0:16:03 > 0:16:07- It's always got chips on it or fish fingers...- Yeah!
0:16:07 > 0:16:09- Or a chicken breast. - Chicken croquettes, yeah!
0:16:09 > 0:16:13It seems that we can't get enough of this sort of food.
0:16:13 > 0:16:17More than half the meals eaten outside the home in Britain
0:16:17 > 0:16:20are from fast-food restaurants and, globally,
0:16:20 > 0:16:25this market is worth over 252 billion.
0:16:25 > 0:16:28We know it's not good for us, but it's estimated that we eat through
0:16:28 > 0:16:32an average of 2,500 takeaways in a lifetime.
0:16:32 > 0:16:38So what is it about the likes of high street burgers, pizzas and deep fried chicken
0:16:38 > 0:16:41that keeps us going back for more?
0:16:41 > 0:16:44I think it's only fair that we taste...
0:16:44 > 0:16:46What is this?
0:16:46 > 0:16:49- ..all kinds of food.- Oh, my word!
0:16:49 > 0:16:52- There we go.- All right!
0:16:52 > 0:16:55- After you.- Ah, thanks! What a gent. Thank you.
0:16:56 > 0:16:59Well, the patty is severely overcooked.
0:16:59 > 0:17:03There's an overriding taste of sweet pickle.
0:17:03 > 0:17:06The bread's not the best either. It's dry. It's...
0:17:06 > 0:17:09- I don't like it.- I just think you're thinking about it too much!
0:17:09 > 0:17:13I remember last time I actually ate this fried chicken.
0:17:13 > 0:17:18- It was in 1975.- Oh, what? I don't believe you! What a load of rubbish!
0:17:18 > 0:17:22- Were they around in 1975?- Yes! It was the first one that had opened
0:17:22 > 0:17:25and it was in south London, in Clapham, and it's still there.
0:17:25 > 0:17:30- As for the burger, that was in 1996 and I was...- You remember?- Exactly!
0:17:30 > 0:17:33- That was the last one.- Exactly! - I was so, so hungry, I was shaking.
0:17:33 > 0:17:38There was a drive-through in north London and I just... Up to the little window.
0:17:38 > 0:17:42The lady said, "What do you want?" I said, "Whatever you've got. Just give it to me. I need to eat."
0:17:42 > 0:17:48- But did you enjoy it when you ate it, that's the thing? - Yes, because I was starving.
0:17:48 > 0:17:52And did I enjoy the fried chicken at the time? Yes.
0:17:52 > 0:17:56Because it was exciting, it was new and I was with a load of mates.
0:17:56 > 0:17:59So I suppose it does depend on the time and place.
0:17:59 > 0:18:03This style of food is very much fast food and the way we are living at the moment.
0:18:03 > 0:18:09- But the most exciting thing I think that's happening now is street food.- Definitely.
0:18:09 > 0:18:11Street food is fast food,
0:18:11 > 0:18:15but something that I would stop and eat.
0:18:15 > 0:18:18Street food has been around the world for centuries.
0:18:18 > 0:18:24- I mean, probably for thousands of years some of the best food is out on the streets.- Mm.
0:18:24 > 0:18:27If you want a true sense of a place, of a culture,
0:18:27 > 0:18:33you have to eat on the street and this is something we've started to see in the last five years.
0:18:33 > 0:18:35I think it's absolutely brilliant.
0:18:35 > 0:18:40You're absolutely right. The street food is the heart and soul of the country.
0:18:40 > 0:18:43- Yeah.- I am a firm believer of that.
0:18:43 > 0:18:45So what are the advantages of being a street vendor?
0:18:45 > 0:18:49The start-up costs are really low in comparison to a restaurant.
0:18:49 > 0:18:55You know, very few chefs would be able to afford an entire restaurant.
0:18:55 > 0:18:58This is a way of starting up a business that you can own outright.
0:18:58 > 0:19:02The overheads are low, which means that you can sell it to the customer
0:19:02 > 0:19:05for a low, low price as well.
0:19:05 > 0:19:08And, more importantly, what the success of street food tells us
0:19:08 > 0:19:12is that fast food doesn't have to be junk food.
0:19:12 > 0:19:16However, there's one man who fears he's missing out on this food phenomenon.
0:19:16 > 0:19:20William Sitwell doesn't have an issue with the quality of the food.
0:19:20 > 0:19:23It's just the street bit that he has a problem with.
0:19:23 > 0:19:28Is this your idea of lunch? Maybe you think a baguette tastes better when you walk.
0:19:28 > 0:19:31Maybe you like to dine on transport.
0:19:31 > 0:19:36Does the wind and the rain actually add to the dining experience?
0:19:36 > 0:19:40Perhaps you think jostling with busy commuters adds to the flavour.
0:19:41 > 0:19:43Sadly, I don't.
0:19:43 > 0:19:46The smells entice me.
0:19:46 > 0:19:48The variety astounds me.
0:19:48 > 0:19:54And I can see that the street food revolution means good food for everyone.
0:19:54 > 0:19:58But it's still wrapped in tin foil. It's still going to drip down your arm.
0:19:58 > 0:20:02How are you supposed to do it? Do you need a bib? I certainly do.
0:20:02 > 0:20:04I can only despair.
0:20:04 > 0:20:07Everywhere I look, I see people enjoying themselves.
0:20:07 > 0:20:09I must be missing something.
0:20:09 > 0:20:15- Should I sit down and eat it or does it taste better if I walk around? - Walking around, warming the hands.
0:20:15 > 0:20:17OK, I'll try and walk around. Thanks.
0:20:19 > 0:20:23I blame the Romans for this. What have they ever done for us?
0:20:23 > 0:20:27They introduced street food to their ancient markets,
0:20:27 > 0:20:30as did the Chinese, the Ancient Greeks...
0:20:36 > 0:20:38But, you know, even the Romans made mistakes.
0:20:38 > 0:20:45Just recently, Rome actually banned the consumption of food and drink from its historical centre,
0:20:45 > 0:20:47its Storico Centro.
0:20:47 > 0:20:51It's only taken them 1,000 years to discover the error of their ways.
0:20:51 > 0:20:55But I don't want to move to Italy to fit in.
0:20:55 > 0:20:58I fear I may just have to miss out.
0:20:58 > 0:21:03Call me old-fashioned, but what use is a trend if someone doesn't try and buck it?
0:21:05 > 0:21:07Ah, this is nice.
0:21:07 > 0:21:10Comfy seat, clean table.
0:21:10 > 0:21:13A knife and a fork.
0:21:13 > 0:21:15A waiter.
0:21:15 > 0:21:21- Are you ready to order, sir? - Yeah, could I have the cactus and courgette burritos?
0:21:22 > 0:21:26But as I sit alone in my restaurant, I can't help but feel envious
0:21:26 > 0:21:30of those of you who rejoice in the freedom of alfresco.
0:21:30 > 0:21:35Low overheads really do mean that gourmet food can be enjoyed by everyone.
0:21:35 > 0:21:40Single-item menus offer culinary expertise, creativity and outstanding value for money.
0:21:40 > 0:21:44If only the world had a roof, then I, too, could salivate
0:21:44 > 0:21:49over the success of a salsa wrap, fantasise over a falafel,
0:21:49 > 0:21:52or relish in the gourmatisation of the burger.
0:21:56 > 0:21:59My take on the classic burger is special.
0:21:59 > 0:22:03'Jun has won awards for his burgers so I'm keen to impress him with mine.'
0:22:03 > 0:22:08For me, the most important thing about making the patty for a burger
0:22:08 > 0:22:10is the fat that you put in it.
0:22:10 > 0:22:13'Burgers need some fat to keep them moist
0:22:13 > 0:22:18'and making your own means you can control how much you put into them.
0:22:18 > 0:22:21'I'm using a surprisingly lean meat, duck,
0:22:21 > 0:22:24'and with it the traditional accompaniment of chunky chips.'
0:22:25 > 0:22:28So what makes the perfect chipping potato then, Jun?
0:22:28 > 0:22:32For me, to make perfect chips it has to be a floury potato,
0:22:32 > 0:22:37because you want it crispy on the outside but really light and fluffy on the inside.
0:22:37 > 0:22:40I've left the skin on. I just want these to be very rustic.
0:22:40 > 0:22:45Something, you know... Chunky, rustic chips. Nothing cheffy.
0:22:45 > 0:22:48This is a burger after all.
0:22:48 > 0:22:52'The secret to making perfect chips is to wash the starch off your potatoes first,
0:22:52 > 0:22:55and then double fry.
0:22:55 > 0:22:57And what temperature's that?
0:22:57 > 0:22:59- 160.- 160.
0:22:59 > 0:23:03- So we're pre-cooking them until they're just soft.- Yeah.
0:23:03 > 0:23:06A tiny bit of colour just to get a bit of a skin on it,
0:23:06 > 0:23:08then we take them out, let them rest, let them cool,
0:23:08 > 0:23:12and then just before we need them they go back in at 180 degrees.
0:23:12 > 0:23:15- So you're preparing for me some lovely wild mushrooms.- Yeah.
0:23:15 > 0:23:18- These are beautiful girolles. - Lovely, aren't they?
0:23:18 > 0:23:21Lovely, small, wild mushrooms.
0:23:21 > 0:23:24Very fragrant. I mean, this is a posh burger.
0:23:24 > 0:23:27I reckon these chips are just about right.
0:23:27 > 0:23:31Yes, that's it. They are soft. They're tender.
0:23:32 > 0:23:35They are cooked but not golden.
0:23:35 > 0:23:39So that's the first cooking.
0:23:39 > 0:23:42So we take them out and let them cool down.
0:23:46 > 0:23:50So I'm just removing the last bit here of excess fat
0:23:50 > 0:23:54off the duck supreme, or duck breast,
0:23:54 > 0:23:57and then cutting it into manageable pieces.
0:23:57 > 0:23:59And you are going to do me the honours, Jun.
0:23:59 > 0:24:03- Of mincing it. - Mince it up, please, yeah.
0:24:03 > 0:24:04Here we are.
0:24:04 > 0:24:06'You don't have to buy a mincer.
0:24:06 > 0:24:09'You could just ask your butcher to mince the meat for you.'
0:24:12 > 0:24:15- That's it. - Is that it? Lovely! Thank you, Jun.
0:24:15 > 0:24:19'You could add an egg or breadcrumbs to your meat,
0:24:19 > 0:24:21'but I don't want to dilute the flavour of the duck,
0:24:21 > 0:24:26'so I'm going to work the mince to make it hold together as a patty.'
0:24:26 > 0:24:30In the fridge you'll find a secret ingredient that I'm going to add to my burger.
0:24:30 > 0:24:34- And that is...- A cheese. - A cheese indeed!
0:24:34 > 0:24:38A lovely, beautiful, French,
0:24:38 > 0:24:41stinky cheese called Vacherin.
0:24:41 > 0:24:44Wow, this is going to be a rich burger!
0:24:44 > 0:24:48You could use something like a Camembert or a Brie.
0:24:48 > 0:24:50You know, it's equally creamy, not quite as rich,
0:24:50 > 0:24:53but equally creamy and it would work.
0:24:53 > 0:24:57Grab a spoon and take a nice spoonful and I'm going to put it inside this patty.
0:24:57 > 0:25:00And we can use the crust on that.
0:25:00 > 0:25:04Yeah, use the crust. Just dig deep and get a nice big spoonful.
0:25:04 > 0:25:08Lovely! Look at that. Oh, yum! That's it!
0:25:08 > 0:25:12Now I'm going to encase that in my burger.
0:25:13 > 0:25:17And, literally, just shape it back up
0:25:18 > 0:25:21and form it into a patty.
0:25:21 > 0:25:24It doesn't matter if it's not the exact round shape.
0:25:26 > 0:25:31'My gourmet burger is going to have a couple of appropriately upmarket accompaniments -
0:25:31 > 0:25:34'shallots and girolle mushrooms.'
0:25:36 > 0:25:40- Oh, yes! Look at that. Ooh! - It does look good.
0:25:40 > 0:25:43There's something so nice about a burger though, isn't there?
0:25:43 > 0:25:45Gosh, yeah! That looks so good.
0:25:45 > 0:25:48- It does smell brilliant. I've brought you some vino.- Oooh!
0:25:48 > 0:25:52- I just need some glasses. - So what have we got, Kate?
0:25:52 > 0:25:56We've got a nice juicy Pinot Noir.
0:25:56 > 0:25:57Mmm.
0:25:57 > 0:26:02And Pinot Noir, obviously, its homeland - Burgundy, France.
0:26:02 > 0:26:07I thought I'd mix it up a bit and go for something from the New World!
0:26:07 > 0:26:09This is from Chile, some nice Pinot Noir.
0:26:09 > 0:26:15I thought with duck... You often match it with things like plums and cranberries and those fruits.
0:26:15 > 0:26:18Now what would be the difference, you would say,
0:26:18 > 0:26:22of a New World Pinot Noir and an Old World Pinot Noir?
0:26:22 > 0:26:26The New World, it's just producing wines with a little bit more fruit flavour.
0:26:26 > 0:26:28- More fruit. Fruit led. - Yeah, exactly! Fruit led.
0:26:29 > 0:26:33'The fresh and fruity New World Pinot Noir is the perfect match
0:26:33 > 0:26:36'for my rich, luxury duck and Vacherin burger.
0:26:36 > 0:26:39'With its gourmet toppings on a brioche bun,
0:26:39 > 0:26:42'this is the ultimate fast food.'
0:26:42 > 0:26:46They sound really crunchy and crispy. Oh!
0:26:46 > 0:26:48My word, this is a feast.
0:26:51 > 0:26:53Ah, look at that!
0:26:53 > 0:26:55Oh, my word!
0:26:55 > 0:26:57Ummmmm!
0:26:57 > 0:27:01- All right, here goes. - Hooray, look at that!- So good!
0:27:01 > 0:27:03Oh, yeah! Um!
0:27:03 > 0:27:08I've never experienced that delicate crunch from the mushrooms, but it really adds a little bit of texture.
0:27:08 > 0:27:12As soon as you take a bite out of it you get that cheese oozing out,
0:27:12 > 0:27:16and, honestly, it's a seriously kind of decadent burger.
0:27:16 > 0:27:20- Yeah.- Crunchy and soft.- Mm.
0:27:20 > 0:27:26Um-mm! I think a lot of New World Pinot Noir can be too fruity
0:27:26 > 0:27:30and almost sweet, but this isn't. This has got a good balance.
0:27:30 > 0:27:33It's got mouth appeal.
0:27:33 > 0:27:36Everyone loves a good burger, especially kids.
0:27:36 > 0:27:41Whatever you teach your children to cook, they'll never forget it,
0:27:41 > 0:27:45and it'll inspire them to cook and eat well forever.
0:27:46 > 0:27:49'Next time - chef and writer Monica Galetti
0:27:49 > 0:27:53'helps me make a dish that takes me back to my youth.'
0:27:53 > 0:27:57- I close my eyes and that's it, childhood memories. - Looks and smells divine.
0:27:57 > 0:27:59'And food writer, William Sitwell,
0:27:59 > 0:28:04'thinks we've all lost the plot when it comes to our obsession with nostalgic food.'
0:28:04 > 0:28:07I think the world has gone mad.
0:28:07 > 0:28:10We hark back to a golden era
0:28:10 > 0:28:15that, at worst, didn't exist and, at best, was never as good as we thought it was.
0:28:39 > 0:28:41Subtitles by Red Bee Media Ltd