0:00:02 > 0:00:05Little luxuries are what make an ordinary day...extra ordinary.
0:00:07 > 0:00:09We all like to indulge ourselves.
0:00:09 > 0:00:12And there's no better way to do this,
0:00:12 > 0:00:13than with our food and drink.
0:00:14 > 0:00:18But the key thing is to... Make. It. Count.
0:00:18 > 0:00:21Daniel Clifford is a two-star Michelin chef.
0:00:21 > 0:00:22Hello, mate. How are you?
0:00:22 > 0:00:25Who knows a thing or two about luxuries.
0:00:25 > 0:00:27It's time to do battle.
0:00:27 > 0:00:30It's gooey, it's beautiful. It's your type of food, chef.
0:00:30 > 0:00:33He's transforming simple ingredients
0:00:33 > 0:00:35into something very special.
0:00:35 > 0:00:37There's a marriage of flavours. It's so good.
0:00:37 > 0:00:39The smoked haddock is delicious.
0:00:39 > 0:00:44But my luscious luxury dessert has got to be a sure-fire winner.
0:00:44 > 0:00:46I can see the pressure's starting to kick in now.
0:00:46 > 0:00:48I'm starting to feel it slightly. My head's gone blank.
0:00:48 > 0:00:52Arabella Weir puts British patisserie under the spotlight.
0:00:52 > 0:00:57And I'll tell you what. I am all over...quality control.
0:00:57 > 0:00:59And our wine expert Joe Wadsack
0:00:59 > 0:01:03explains why a luxury glass does more than look good.
0:01:03 > 0:01:05So, do you want your wine to be round and soft?
0:01:05 > 0:01:06Big glass like that.
0:01:06 > 0:01:07Do you want it crisp and fresh?
0:01:07 > 0:01:09Thin, narrow glass like that.
0:01:09 > 0:01:13Food and drink. Nothing makes me happier.
0:01:19 > 0:01:22Supermarkets have recently been doing a roaring trade
0:01:22 > 0:01:24in luxury goods.
0:01:24 > 0:01:26Their premium ranges have shown us
0:01:26 > 0:01:29we can enjoy restaurant-quality dishes in our own homes.
0:01:29 > 0:01:32While sticking to our food and wine budgets.
0:01:32 > 0:01:34- Hello, chief.- How are you, Tom? You all right, mate?
0:01:34 > 0:01:36Very well, thank you, my friend. I need two pieces
0:01:36 > 0:01:38of that smoked haddock, please.
0:01:38 > 0:01:40- What's on the menu?- It's not actually me that's cooking with it.
0:01:40 > 0:01:42- It's Daniel Clifford. Ever heard of him?- Yeah.
0:01:42 > 0:01:45Yeah, he's a top boy. Great chef.
0:01:45 > 0:01:47We're going all out today. Two courses.
0:01:47 > 0:01:50Bad boy Clifford is doing the main course.
0:01:50 > 0:01:52And I'm on dessert. Bring it on.
0:01:52 > 0:01:54- Thank you very much, my friend. - Thanks a lot.
0:01:54 > 0:01:56- Take care.- See you, man.
0:01:56 > 0:01:58Amazing meals.
0:02:00 > 0:02:02Here we go, chief. Tea with two sugars.
0:02:02 > 0:02:03- Thank you very much.- It's a pleasure.
0:02:03 > 0:02:05Little luxuries.
0:02:05 > 0:02:08- Smoked haddock?- I think smoked haddock is, if it's smoked properly.
0:02:08 > 0:02:10I think it can be amazing as a comfort food.
0:02:10 > 0:02:12But it's also very quick.
0:02:12 > 0:02:14But I'm serving it with some Iberico ham,
0:02:14 > 0:02:16- so that's going to change the whole thing.- Ah, here we go.
0:02:16 > 0:02:19I would agree, smoked haddock, I think is a beautiful flavour.
0:02:19 > 0:02:20But I wouldn't have it down as a luxury.
0:02:20 > 0:02:22Whereas Iberico ham...
0:02:22 > 0:02:23Now, that's luxury.
0:02:23 > 0:02:26But does luxury mean cost?
0:02:26 > 0:02:29Or does luxury mean the way you've cooked it,
0:02:29 > 0:02:30the way it's been prepared?
0:02:30 > 0:02:33If the thing's respected, it should be treated as a luxury item, anyway.
0:02:33 > 0:02:37- My God. Those are big words, that, chef.- Well, we'll see.
0:02:37 > 0:02:39- Sounds like you're ready for battle. - So what are you cooking?
0:02:39 > 0:02:41I am cooking, today, a...
0:02:41 > 0:02:44toffee, coffee choux bun.
0:02:44 > 0:02:46It's going to make you feel very, very special.
0:02:46 > 0:02:48Are you a big dessert chef?
0:02:48 > 0:02:49No.
0:02:49 > 0:02:52We'll see how today goes, then, boss.
0:02:52 > 0:02:55If I know Daniel, his haddock, poached eggs with Iberico ham,
0:02:55 > 0:03:00in a mustard butter sauce, will be more than luxurious.
0:03:00 > 0:03:02It will be incredible.
0:03:02 > 0:03:05So I'm going to have to play a blinder with my celebratory
0:03:05 > 0:03:10bittersweet dessert, filled with creamy toffee, nutty delights.
0:03:10 > 0:03:12- Right, bit of cooking, chef.- Yeah. I'll get myself a bowl.
0:03:12 > 0:03:15- Help yourself. What's mine is yours, you know that.- OK.
0:03:15 > 0:03:17I'm going to be making...me choux paste.
0:03:17 > 0:03:20Not everybody can do pastry, it's a difficult one.
0:03:20 > 0:03:21Pastry is a difficult one.
0:03:21 > 0:03:24But choux pastry is relatively easy.
0:03:24 > 0:03:27Yeah, but...so many people get it wrong.
0:03:27 > 0:03:28- Well, not today, my friend.- OK.
0:03:28 > 0:03:31Today, it will be a masterclass
0:03:31 > 0:03:33in choux...bunnerisms.
0:03:33 > 0:03:36- So, what... How are you making it? - Water, butter.
0:03:36 > 0:03:37- Yeah.- Bringing it up to the boil.
0:03:37 > 0:03:39Then the flour is going to go in.
0:03:39 > 0:03:40Take it off.
0:03:40 > 0:03:42Then I'm going to stir in the eggs.
0:03:42 > 0:03:43- OK. That's it?- That's it. That simple.
0:03:43 > 0:03:46- Loads of people make profiteroles, don't they?- Yeah.
0:03:46 > 0:03:48- It's one of my favourites. - Profiteroles is one
0:03:48 > 0:03:50- of your favourites?- It's one of my favourites. I love it.
0:03:50 > 0:03:54You'll be a good judge of whether my choux pastry is any good or not.
0:03:54 > 0:03:56So, Tom, what I'm going to do is I'm going to er...
0:03:56 > 0:03:57These are Mayan Gold potatoes.
0:03:57 > 0:04:00- OK, what are they?- They're an old English classic.
0:04:00 > 0:04:01And they've just been brought back.
0:04:01 > 0:04:03To be honest with you, I'm looking for a potato
0:04:03 > 0:04:05to hold its consistency when it's sliced.
0:04:05 > 0:04:07But also melt with the fish.
0:04:07 > 0:04:09- Right then, Mr Clifford.- Yes.
0:04:09 > 0:04:12What luxury do you think you could not do without?
0:04:12 > 0:04:14Probably dumplings.
0:04:14 > 0:04:16- Dumplings?- Yeah, I love dumplings. - Like, Stew and dumplings?
0:04:16 > 0:04:20Yeah, that is, like, my ultimate winter food.
0:04:20 > 0:04:22Just sit there. Yeah, it's gooey, it's beautiful.
0:04:22 > 0:04:23It's your type of food, chef.
0:04:23 > 0:04:26I know, I love it. But I wouldn't have it down as luxury.
0:04:26 > 0:04:28- What was your luxury, then?- Er...
0:04:28 > 0:04:31- Butter.- Butter, I was just going to say, dairy products.
0:04:31 > 0:04:33Cheese, butter. It's amazing, isn't it?
0:04:33 > 0:04:35- I mean, it is... Double cream.- I know how amazing it is
0:04:35 > 0:04:37because you cooked at mine for one night and we used
0:04:37 > 0:04:3920 kilos of butter, for 40 people.
0:04:39 > 0:04:42It wasn't 20 kilos, chef.
0:04:42 > 0:04:44I had to go out twice to get more butter.
0:04:44 > 0:04:46That's such a lie.
0:04:48 > 0:04:51I'm rounding off my luxurious choux buns,
0:04:51 > 0:04:55before cooking them at 220 degrees for 10 minutes.
0:04:55 > 0:04:59And then turning them down onto 180 for 45.
0:04:59 > 0:05:02Fish and potatoes... Not a chance.
0:05:02 > 0:05:05So, in your pan here, you've got your luxurious potatoes.
0:05:05 > 0:05:08- What else have you got in there? - I've covered them in water.
0:05:08 > 0:05:12So, just covered. Pinch of salt. Good knob of butter. Bay leaf and thyme.
0:05:12 > 0:05:14Now, all I've got to do is make the base of my sauce,
0:05:14 > 0:05:15which is a classic butter sauce.
0:05:15 > 0:05:18And if you could quickly slice a couple of cloves of garlic, chef.
0:05:18 > 0:05:21Sure. So, a classic butter... So, that's quite an adult dish.
0:05:21 > 0:05:25Do you think there's a difference between children and adults?
0:05:25 > 0:05:29Ideas and understanding of what a luxury ingredient is?
0:05:29 > 0:05:31Argh. I fight with myself on that every day.
0:05:31 > 0:05:33For me, I've got the biggest sweet tooth I've ever had.
0:05:33 > 0:05:35For me, I get home from work.
0:05:35 > 0:05:37My luxury ingredient is a pot of jam.
0:05:37 > 0:05:39You go home and have a pot of jam?
0:05:39 > 0:05:41Jam and toast, yeah. THEY LAUGH
0:05:41 > 0:05:43There you go.
0:05:43 > 0:05:46That's... The thing is, a luxury to me, is not a luxury to you.
0:05:46 > 0:05:49It definitely sounds like you've got a sweet tooth, there,
0:05:49 > 0:05:50- Mr Clifford.- Oh, I love it.
0:05:50 > 0:05:52I know somebody else with a sweet tooth.
0:05:52 > 0:05:54And that's Arabella Weir.
0:05:56 > 0:06:00Let's face it. Until recently, to get cakes like this on the high street,
0:06:00 > 0:06:02you would have had to cross the Channel.
0:06:03 > 0:06:07Since the dawn of time, the French have set the standard for patisserie.
0:06:07 > 0:06:09Their patissiers and chocolatiers
0:06:09 > 0:06:12have always been the best in the business.
0:06:12 > 0:06:15However, now we have our own multi-award-winning
0:06:15 > 0:06:18British master patissier, William Curley.
0:06:18 > 0:06:20So, is the secret out?
0:06:20 > 0:06:22Are these as good as the French?
0:06:22 > 0:06:25Why don't you come round and give me a hand putting some patisserie out?
0:06:25 > 0:06:27- Yes, please.- You're very fast, aren't you?- This is, literally,
0:06:27 > 0:06:29like a kid in a sweet shop.
0:06:29 > 0:06:31They look like, sort of, Ascot hats.
0:06:31 > 0:06:34- Tell me what this one's made of?- It's a creme diplomat.
0:06:34 > 0:06:36Then, in the centre, there's a genoise sponge
0:06:36 > 0:06:38- and a little strawberry compote. - That one?
0:06:38 > 0:06:40Little chocolate present. Cadeaux chocolate.
0:06:40 > 0:06:42Exterior's tempered dark chocolate.
0:06:42 > 0:06:45When you crack into it, you've a dark chocolate mousse.
0:06:45 > 0:06:47Inside that, there's a vanilla creme brulee.
0:06:47 > 0:06:49- Ohhh.- And then sultanas marinated in rum.
0:06:50 > 0:06:51Yes, please.
0:06:53 > 0:06:56William took ten years to become a master patissier.
0:06:56 > 0:07:00And has a small army helping him to create these little beauties.
0:07:00 > 0:07:03But I wonder if I nab a few tricks of the trade,
0:07:03 > 0:07:05might I be able to make one at home?
0:07:06 > 0:07:07What are we going to make?
0:07:07 > 0:07:10So, remember, the cadeaux chocolate
0:07:10 > 0:07:13- that we saw upstairs?- Uh-huh, yes. - We're going to make that.
0:07:13 > 0:07:15Wow. What percentage?
0:07:15 > 0:07:18That one here's 65% but don't get hung up on percentages.
0:07:18 > 0:07:20There's a misconception about being a higher percentage,
0:07:20 > 0:07:23the better quality the chocolate, which is a lot of tosh.
0:07:23 > 0:07:25You've got to have something that's smooth on the palate,
0:07:25 > 0:07:30- But it's also going to have a length.- Oh, that is...delish.
0:07:30 > 0:07:33First trick is to temper the chocolate by heating it.
0:07:33 > 0:07:34And then cooling it.
0:07:34 > 0:07:36Which makes it shine.
0:07:36 > 0:07:39- And you're doing it onto the marble cos the marble's cold?- Yes.
0:07:39 > 0:07:41It's cold but also it's nice and thick.
0:07:41 > 0:07:43If we put that on to stainless steel,
0:07:43 > 0:07:46- the stainless steel would warm up very quickly.- Yes, you're right.
0:07:46 > 0:07:47This will retain the coldness.
0:07:47 > 0:07:50You could be a plasterer, if things don't work out for you
0:07:50 > 0:07:51as a chocolatier.
0:07:51 > 0:07:54- Well, you know, it wouldn't be the worst job in the world.- No.
0:07:55 > 0:07:58Well, so far, two reasons I can't make this at home.
0:07:58 > 0:08:02No marble surfaces at mine and no plastering skills.
0:08:02 > 0:08:04Here's something I can do, though.
0:08:05 > 0:08:07Slow down.
0:08:07 > 0:08:09- Patisserie takes time.- Patience isn't one of my virtues.
0:08:09 > 0:08:13You've got to learn to walk before you can run. I can see that.
0:08:13 > 0:08:14I haven't got time to patient.
0:08:14 > 0:08:18These little luxuries with their creme brulee, rum sultanas
0:08:18 > 0:08:20and chocolate mousse, are six layers deep.
0:08:23 > 0:08:25- You get... Gentle, gentle, gentle. - No, no, no.
0:08:25 > 0:08:27- Gentle.- Just learn to let go.
0:08:27 > 0:08:29- Oh, you've done it.- Thank you.
0:08:29 > 0:08:31Good job. Well done.
0:08:31 > 0:08:34I say, for my first time out of the blocks, that's not bad.
0:08:34 > 0:08:36You gave that a fair crack.
0:08:39 > 0:08:42Realistically, it doesn't look like I have the skill, or the patience,
0:08:42 > 0:08:44to make these at home.
0:08:44 > 0:08:47But, I'll tell you what, I am all over...
0:08:47 > 0:08:49quality control.
0:08:51 > 0:08:54I guess I just have to accept that some little luxuries
0:08:54 > 0:08:57are worth getting someone else to make for you.
0:08:57 > 0:09:01But the good news is the reputation for fine patissier
0:09:01 > 0:09:03is no longer the preserve of the French.
0:09:10 > 0:09:12Next bit of cooking. Right.
0:09:12 > 0:09:14Oh, no, hold on.
0:09:14 > 0:09:17- Joe, Daniel.- Hello, Joe, how are you?- Nice to meet you, how do you do?
0:09:17 > 0:09:19- Joe is the whirlwind of wine.- OK.
0:09:19 > 0:09:23- With empty glasses.- Yeah.- Yeah, but this is about the glasses.
0:09:23 > 0:09:24- OK.- Look, feel these.
0:09:24 > 0:09:27These glasses, they cost about £25.
0:09:27 > 0:09:29- That's a lot of money, I appreciate that.- That's a huge amount.
0:09:29 > 0:09:32- But maybe...- It's so light, it feels like it's going to float away.
0:09:32 > 0:09:35- But we would spend that on a plate, wouldn't we?- Yeah.- Er, yes.
0:09:35 > 0:09:36So why wouldn't we spend it on a glass?
0:09:36 > 0:09:38Cos a plate will last longer than that, surely?
0:09:38 > 0:09:40This looks absolutely stunning.
0:09:40 > 0:09:43But it feels expensive...and breakable.
0:09:43 > 0:09:46- So, it's a luxury, then. Isn't it?- It is a luxury.
0:09:46 > 0:09:47That's what it's all about.
0:09:47 > 0:09:51The thing about glasses like this, is that they don't make wine
0:09:51 > 0:09:54taste better, but they make great wine taste fantastic.
0:09:54 > 0:09:56- So what I'm going to do is pour the same wine in both glasses.- OK.
0:09:56 > 0:09:59And see if you can tell the difference in the experience, OK?
0:09:59 > 0:10:01Just try that and then let's try the other glass.
0:10:01 > 0:10:03- There you go.- Thank you very much.
0:10:05 > 0:10:06It does taste different.
0:10:06 > 0:10:09Does it taste fresher and fruitier in the second glass?
0:10:09 > 0:10:11Yeah, it does taste cleaner. It tastes more acidic,
0:10:11 > 0:10:13more like it's got lemons in it.
0:10:13 > 0:10:14It's amazing, isn't it?
0:10:14 > 0:10:16What happens is, these two glasses are designed
0:10:16 > 0:10:17to drink white wine out of.
0:10:17 > 0:10:20If you get this one... And you drink out of it.
0:10:20 > 0:10:21You tilt your head back, look.
0:10:23 > 0:10:25The last impression in that wine is it's acidic,
0:10:25 > 0:10:26because it reaches the acidic sensors
0:10:26 > 0:10:29on the side of your tongue last. With this glass...
0:10:29 > 0:10:31If I drink out of it...
0:10:33 > 0:10:35I'm not tilting my head back. It's poured under the tongue.
0:10:35 > 0:10:38So if you want your wine to be round and soft,
0:10:38 > 0:10:39big glass like that.
0:10:39 > 0:10:41If you want it crisp and fresh, thin, narrow glass like that.
0:10:41 > 0:10:44That's what's happening in your mouth. It's just science.
0:10:44 > 0:10:47- We told you, Daniel.- He's a wine buff.- He's a wine bod.
0:10:47 > 0:10:48Um, wait.
0:10:48 > 0:10:51All of this talk of little luxuries
0:10:51 > 0:10:53- has got me thinking.- Oh, no.- Bear with me.
0:10:53 > 0:10:56- He's doing that thing.- I'm just going to my pantry.
0:11:00 > 0:11:02- Now, then, guys.- Ooh.
0:11:02 > 0:11:04Little luxuries.
0:11:04 > 0:11:06Now, we all like a little luxury in our life, don't we?
0:11:06 > 0:11:09- We do.- We do like a little luxury.
0:11:09 > 0:11:11Ta-dar!
0:11:11 > 0:11:14We have delicacies here from Mexico.
0:11:14 > 0:11:15Oh, dear.
0:11:15 > 0:11:17China.
0:11:17 > 0:11:19And Sweden. This first one.
0:11:19 > 0:11:22This is called corn smut.
0:11:22 > 0:11:25And this is a fungus that grows on corn.
0:11:25 > 0:11:27TOM LAUGHS
0:11:28 > 0:11:30- That's yours.- Is that alive?
0:11:30 > 0:11:33- I don't know.- It's corn smut, Daniel. It's amazing.
0:11:33 > 0:11:35I think it's the name that's putting you off.
0:11:39 > 0:11:42So this is the fungus that grows on corn.
0:11:42 > 0:11:45- Have you ever eaten an infection before, Daniel?- Not knowingly.
0:11:45 > 0:11:47THEY LAUGH
0:11:47 > 0:11:49Guys, what does that taste like?
0:11:49 > 0:11:52- I'm going to taste another bit.- It tastes distinctly...
0:11:52 > 0:11:54Distinctly mushroomy. It tastes like straw mushroom.
0:11:54 > 0:11:57- It's time to man up, chef. - Nooo-ho-ho-ho.- Oh, come on.
0:11:57 > 0:11:59- Come on.- Sadly, no...there's no...
0:11:59 > 0:12:01- Come on, come on.- There's no way I'm eating that.
0:12:01 > 0:12:04You invite me to cook with you and you're not prepared to eat that?
0:12:04 > 0:12:05Yeah.
0:12:06 > 0:12:08- It's not that bad.- It's not that bad.
0:12:08 > 0:12:11That is, like, one of the worst things
0:12:11 > 0:12:14I have ever put in my mouth.
0:12:14 > 0:12:17Now, this one, moving on.
0:12:17 > 0:12:20- Where's this from?- They look pretty. - So, this is called century egg.
0:12:20 > 0:12:21From China.
0:12:21 > 0:12:24And it's... Well, it's an egg that's been preserved
0:12:24 > 0:12:27to a method that's been used for over 600 years.
0:12:27 > 0:12:31And, to be honest, it doesn't look that preserved to me.
0:12:31 > 0:12:33- Have you smelt that?- No.- I'd rather not.
0:12:33 > 0:12:35Please, Tom. It's probably better just to eat it in one.
0:12:35 > 0:12:37- There is no way...- There's no eating a whole one.
0:12:37 > 0:12:39..I'm eating that in one.
0:12:40 > 0:12:42- Oh, my God. - THEY LAUGH
0:12:44 > 0:12:46So it's a common misconception.
0:12:46 > 0:12:48That these were actually preserved in horse urine.
0:12:48 > 0:12:50But that's not true.
0:12:50 > 0:12:52It's clearly something way better.
0:12:55 > 0:12:58Oh, that's disgusting. I'm not going to... I can't. I can't.
0:12:58 > 0:13:01I'll be honest with you, if that's someone's luxury,
0:13:01 > 0:13:02they've got serious, serious problems.
0:13:02 > 0:13:04I am seriously perspiring, here.
0:13:04 > 0:13:06I don't know if I can actually keep that down.
0:13:06 > 0:13:08I mean, just from smelling it from here and looking at it.
0:13:08 > 0:13:12- This is designed to be eaten, just like this, on their own.- Come on.
0:13:12 > 0:13:16- Like a hard-boiled egg.- There's no harm in trying just a tiny bit.
0:13:16 > 0:13:17- JOE SIGHS - What am I doing? OK.
0:13:20 > 0:13:23You're more of a man than I am, I'll be totally honest with you.
0:13:23 > 0:13:25OK. Can Tom...?
0:13:27 > 0:13:29Really? They like that?
0:13:31 > 0:13:33You know, when you get a piece of toast as a student?
0:13:33 > 0:13:35You find a piece of toast down the side of the toaster.
0:13:35 > 0:13:38It's the only bread in the house. And it's gone bright green.
0:13:38 > 0:13:40- That's what it looks like.- There's a bin, there.- Yeah.
0:13:40 > 0:13:43- Yeah. That's delicious.- Well, I think that's completely underrated.
0:13:43 > 0:13:45- That could catch on.- Yes.
0:13:46 > 0:13:49Tom, you going to do it? Go on, have a go.
0:13:50 > 0:13:51Well done.
0:13:51 > 0:13:53- It's eggy.- I'm proud of you, Tom.
0:13:53 > 0:13:55- It's the texture, which is a bit bonkers.- I think the problem...
0:13:55 > 0:13:59Let's be honest, the problem is, it doesn't look right.
0:13:59 > 0:14:01- It's got a texture of...- Anybody that's going to sit there...
0:14:01 > 0:14:03- It looks wrong. Everything...- Look at that.
0:14:03 > 0:14:05THEY LAUGH Look at it.
0:14:05 > 0:14:07You can see through it.
0:14:07 > 0:14:09- It's got the texture of old envelope stickies.- Come on, then.
0:14:09 > 0:14:12Let's get this one open cos this is the one everyone's scared of.
0:14:12 > 0:14:15- Be my guest.- Whoa, whoa, whoa, whoa, whoa, whoa.
0:14:15 > 0:14:19- Look, it's bubbling while I'm opening it. Look.- So, this...
0:14:19 > 0:14:23This is fermented... Oh, my God.
0:14:23 > 0:14:25- The smell will not go.- Oh, my God.
0:14:25 > 0:14:29- It's the worst smelling thing in the whole world.- There is no way...
0:14:29 > 0:14:32'Fermented Swedish herring.
0:14:32 > 0:14:35'Honestly, the worst smell in the world.'
0:14:35 > 0:14:38So, Joe...is half Swedish.
0:14:38 > 0:14:41- Oh, crack on, boss.- Perhaps Joe would like to show us...
0:14:41 > 0:14:44How to eat it. I think it's unfair not to prepare it
0:14:44 > 0:14:46- to the traditional way.- Yes.
0:14:46 > 0:14:48But I'm going to have a go cos you guys
0:14:48 > 0:14:50are a bunch of right wet little farts, you two.
0:14:50 > 0:14:52Let's have a go.
0:14:56 > 0:14:58- So it's herring. - DANIEL LAUGHS
0:14:58 > 0:15:00Argh, God.
0:15:00 > 0:15:03- I love this guy.- It, kind of, bursts in the mouth.
0:15:03 > 0:15:05And, sort of, into little bits. Ergh!
0:15:09 > 0:15:11OTHERS LAUGH
0:15:12 > 0:15:14DANIEL WRETCHES
0:15:14 > 0:15:16Tom, Tom, Tom. Tom, mate.
0:15:16 > 0:15:17Mate, Tom, it's your turn.
0:15:20 > 0:15:23TOM LAUGHS
0:15:25 > 0:15:27You know what? My whole mouth is now fizzing
0:15:27 > 0:15:30- with the taste of fermenting...- Oh, Tom, you've got to try that.
0:15:30 > 0:15:32It's just... Now you've had it. Look.
0:15:32 > 0:15:34I don't know why you haven't tried it. He's tried it.
0:15:34 > 0:15:36I've tried it. And it's your turn.
0:15:36 > 0:15:38What do you mean, "You don't know why I haven't tried it"?
0:15:38 > 0:15:41- I'm happy to cut you a little bit of slimy, dirty fish.- No, no, no.
0:15:41 > 0:15:43Come on, cos... You're the host.
0:15:47 > 0:15:49I'm just getting back, just in case.
0:15:49 > 0:15:51Yeah. Have you got a splash guard?
0:15:54 > 0:15:57- Oh, my God.- Do you know what? It hasn't even started yet.
0:15:57 > 0:16:00- It's like a movie, isn't it?- Yeah. THEY LAUGH
0:16:01 > 0:16:04- Oh, my God. - OTHERS LAUGH
0:16:04 > 0:16:06Well done, Tom. I'm proud of you, mate.
0:16:06 > 0:16:08I'm so proud of you. I never thought you'd do it.
0:16:08 > 0:16:10Welcome to the wonderful world of surstromming.
0:16:10 > 0:16:13Why did you do that to me? We're supposed to be friends.
0:16:13 > 0:16:16- You said you're my friend.- I am your friend.
0:16:16 > 0:16:18Tom, you brought it out on a big tray and said,
0:16:18 > 0:16:21- "I've got some delicacies for you." - How do they eat that?- I don't know.
0:16:21 > 0:16:23I don't even want to be close to any more. I've actually seen enough.
0:16:23 > 0:16:25Come on, let's put this behind us.
0:16:27 > 0:16:31It's unbelievable what some people call luxuries.
0:16:31 > 0:16:34Daniel's tasty mustard butter sauce for his haddock
0:16:34 > 0:16:38starts with a reduction to intensify all the flavours.
0:16:38 > 0:16:42And Joe's whipping up coffee liqueur, icing sugar and cream
0:16:42 > 0:16:44as a rich filling for my buns,
0:16:44 > 0:16:47which have stayed in the oven with the door open after cooking.
0:16:47 > 0:16:49To dry and crisp up.
0:16:49 > 0:16:51Thank you very much, Joe. Stick that back in the fridge.
0:16:51 > 0:16:54Don't over-whisk it. Lovely.
0:16:54 > 0:16:56All I can taste is that fermenting fish.
0:16:56 > 0:16:59Yeah. I think all that Joe can taste is probably that fermented fish.
0:16:59 > 0:17:00Have you seen the state of him?
0:17:00 > 0:17:03- You look like you're fermenting. - THEY LAUGH
0:17:03 > 0:17:06Honestly, it's made me break... I feel a little bit weird after that.
0:17:06 > 0:17:09Listen, guys, I'm going to go and get the drinks ready
0:17:09 > 0:17:11- for you guys later.- OK.
0:17:11 > 0:17:13So, what are you making now, chef?
0:17:13 > 0:17:17Right, so this is, actually, my coffee-flavoured creme pat.
0:17:17 > 0:17:20'Creme pat is a technical term used by chefs,
0:17:20 > 0:17:23'to describe thick custard. Often with a flavour.'
0:17:23 > 0:17:28So, I have eggs, sugar and a little bit of instant coffee going into it.
0:17:28 > 0:17:31- OK.- I've got milk on the stove.
0:17:31 > 0:17:34And then into that...I'm going to put in the flour.
0:17:34 > 0:17:36So I'm just going to add the milk
0:17:36 > 0:17:38and then I'm going to put it back in and cook it out,
0:17:38 > 0:17:39till it goes nice and thick.
0:17:39 > 0:17:43'Simple but so luxurious.'
0:17:43 > 0:17:45So, obviously, this is the reduction, Tom.
0:17:45 > 0:17:48So, in there you've got shallots, garlic, tarragon, pepper,
0:17:48 > 0:17:50white wine and vinegar.
0:17:50 > 0:17:52And that's the base of my sauce.
0:17:52 > 0:17:55So, now, I'm going to add a little bit of cream.
0:17:55 > 0:17:56Bring that to the boil.
0:17:56 > 0:18:00I can see the pressure's starting to kick in, now.
0:18:00 > 0:18:02I'm starting to feel it, slightly.
0:18:02 > 0:18:04My head's gone blank.
0:18:04 > 0:18:07'He's lost it. That herring's done the trick.
0:18:07 > 0:18:11'Mustard and lemon, the finishing touches to his sauce.
0:18:11 > 0:18:12'And then what, Daniel?'
0:18:12 > 0:18:14Classic butter sauce.
0:18:14 > 0:18:15Needs a whisk.
0:18:15 > 0:18:19'For my winning toffee topping, it's more butter, sugar and milk.
0:18:19 > 0:18:22'A touch of flour to thicken, then boil.
0:18:22 > 0:18:24'And whisk for just a few minutes.'
0:18:24 > 0:18:27That conversation we had earlier about ingredients
0:18:27 > 0:18:29not having to be expensive. This is a prime example of it, isn't it?
0:18:29 > 0:18:33Luxury ingredients. But luxury in perception of mind,
0:18:33 > 0:18:35not, actually, what it is in cost of money.
0:18:35 > 0:18:38The smile that would put on someone's face is unbelievable.
0:18:38 > 0:18:41- The smile onto Joe's face.- I think Joe's all fished up, today.
0:18:41 > 0:18:44Yeah, yeah. And you're serving him more fish.
0:18:44 > 0:18:46To be honest, I didn't know you were going to bring them
0:18:46 > 0:18:49- little party tricks out.- I can promise you, Daniel,
0:18:49 > 0:18:51it wasn't a deliberate sabotage.
0:18:51 > 0:18:53It was just an interesting experiment
0:18:53 > 0:18:56into wonderful flavours and tastes of luxuries
0:18:56 > 0:19:00from different areas and places of interest.
0:19:02 > 0:19:07So, whilst my glaze is still warm...
0:19:07 > 0:19:10Just going to put some freshly chopped
0:19:10 > 0:19:12- coffee beans...- On top.
0:19:12 > 0:19:16- Are they roasted or unroasted?- Just roasted. Roasted coffee beans.
0:19:16 > 0:19:19- What? And you can eat them like that? - Yeah, no problem.
0:19:19 > 0:19:22'Coffee is an essential part of many people's day.
0:19:22 > 0:19:25'And the good news is it's only getting better.'
0:19:25 > 0:19:28Over two billion cups of coffee are drank every single day
0:19:28 > 0:19:31around the world. And food writer Kimberley Wilson...
0:19:31 > 0:19:33Well, she drinks at least two of them.
0:19:36 > 0:19:39Latte, cappuccino, Americano.
0:19:39 > 0:19:42We all know about coffee these days.
0:19:42 > 0:19:44It's a little luxury you design yourself.
0:19:44 > 0:19:47And often drink alone.
0:19:47 > 0:19:50But the growing trend in Britain is to turn our backs on the big chains
0:19:50 > 0:19:53and buy our coffee at independent coffee shops.
0:19:53 > 0:19:57To find out why, I'm starting with the bean.
0:19:59 > 0:20:03Coffee supplier, David Faulkner, has a 1950s roaster
0:20:03 > 0:20:05linked to the latest technology,
0:20:05 > 0:20:08which brings out the richness in every bean.
0:20:08 > 0:20:11It gives us the temperature and time but a very accurate temperature.
0:20:11 > 0:20:15- Hm-hm.- Down to 0.1 degree. So we can fine tune our roasts
0:20:15 > 0:20:17and hit the sweet spot in each coffee that we roast.
0:20:17 > 0:20:20So, little tiny variations in the temperature
0:20:20 > 0:20:22- can make a difference to...?- Tiny variations in time
0:20:22 > 0:20:25and temperature will change the end result massively, yeah.
0:20:27 > 0:20:31Coffee beans have a flavour unique to the estate where they are grown.
0:20:31 > 0:20:34And David aims to capture the precise taste of each batch.
0:20:34 > 0:20:37And I'm going to put it to the test.
0:20:37 > 0:20:40First of all, it's a much lighter colour than I'm used to seeing,
0:20:40 > 0:20:43if I buy an espresso or a coffee on the high street.
0:20:43 > 0:20:45We try and preserve as much of the coffee flavour
0:20:45 > 0:20:47- from origin as possible.- Hm-hm.
0:20:47 > 0:20:50The more you roast the coffee, the more it tastes like the process
0:20:50 > 0:20:53- and less like...- The bean.- ..what happens at the farm.
0:20:53 > 0:20:54It's exactly like wine tasting.
0:20:54 > 0:20:56Urm...give it a big slurp.
0:20:56 > 0:20:59Try and aerate as much of the coffee as you can.
0:20:59 > 0:21:01- And try not to choke. - SHE LAUGHS
0:21:02 > 0:21:05- Here goes.- Big slurp.
0:21:05 > 0:21:07SHE SLURPS LOUDLY
0:21:07 > 0:21:09- I can taste caramel.- Caramel. Good shout.
0:21:09 > 0:21:11Yes!
0:21:11 > 0:21:13LOUD SLURPS
0:21:13 > 0:21:15This one tastes, um, kind of, nutty.
0:21:15 > 0:21:17- A bit more nutty, a bit heavier, yeah.- Hm.
0:21:17 > 0:21:21- A bit more body to it.- Heavy, that's the one.- Hangs around a bit longer.
0:21:21 > 0:21:24So this roasting process really is different.
0:21:24 > 0:21:26Now, it's time to put it in the cup.
0:21:26 > 0:21:29And champion barista Maxwell Colonna
0:21:29 > 0:21:31does something I've never seen before.
0:21:31 > 0:21:34He weighs the coffee every step of the way.
0:21:34 > 0:21:37A lot of people don't weigh and take all of this care.
0:21:37 > 0:21:40So, it's haphazard. One minute it tastes really good
0:21:40 > 0:21:42and the next minute it's over-extracted or under-extracted.
0:21:42 > 0:21:44It takes a bit more time for me to weigh it.
0:21:44 > 0:21:47- But people value it.- And it's consistent, then, I suppose?
0:21:47 > 0:21:49The consistency is key. That's somewhere we need to move
0:21:49 > 0:21:51with the industry. Is to offer consumers
0:21:51 > 0:21:54a consistent high-quality product.
0:21:54 > 0:21:58And, like all little luxuries, the coffee has to look the part.
0:21:58 > 0:22:01I think it's important that a coffee looks...wonderful.
0:22:01 > 0:22:02But it is only the finishing touch.
0:22:02 > 0:22:05Everything else that's gone into the coffee before that
0:22:05 > 0:22:06is probably more important.
0:22:06 > 0:22:08I'm really nervous. SHE LAUGHS
0:22:08 > 0:22:10The idea is to drop from a height,
0:22:10 > 0:22:13so that the milk just pierces through the coffee.
0:22:13 > 0:22:16- And swirl it around?- That's it, stay there.- No?- That's good speed.
0:22:16 > 0:22:17Now, come right down to the surface.
0:22:17 > 0:22:20Tip the back of the jug up. One. That's OK, you're doing well.
0:22:22 > 0:22:23- Up and through it. - HE LAUGHS
0:22:23 > 0:22:25That's a really good start.
0:22:25 > 0:22:28- I'll take that. Thanks.- That's all right.
0:22:28 > 0:22:32So, this is what coffee connoisseurs have been looking for.
0:22:32 > 0:22:34Careful, precision-handling from farm to customer,
0:22:34 > 0:22:37treated with the same care as whiskey or wine,
0:22:37 > 0:22:39making a gourmet coffee
0:22:39 > 0:22:42a little luxury, every time.
0:22:48 > 0:22:51'Trust me, adding caramelised condensed milk
0:22:51 > 0:22:53'into my creme pat will put toffee loveliness
0:22:53 > 0:22:56'into the heart of my choux buns.
0:22:56 > 0:22:59'Daniel's treating that haddock like Cleopatra.
0:22:59 > 0:23:01'Bathing it in milk and herbs.'
0:23:01 > 0:23:03Still quite nice and opaque in the middle?
0:23:03 > 0:23:06Well, the thing is, you want it to just break apart.
0:23:06 > 0:23:09I don't want it to have that slimy texture like a tinned fish.
0:23:09 > 0:23:12You actually want it to feel cooked.
0:23:12 > 0:23:15- I want it to taste nice.- Yeah.
0:23:15 > 0:23:17You want to get rid of the taste of all the horrible things
0:23:17 > 0:23:19- I've made you eat today.- That's it.
0:23:19 > 0:23:21So, how long are you away?
0:23:21 > 0:23:24Literally, my friend, I am ready within minutes.
0:23:24 > 0:23:25Well, I'm going to poach my eggs, now.
0:23:25 > 0:23:29What I'm doing, as I've got loads of vinegar in my water...
0:23:29 > 0:23:33I'm just going to turn that down, so it's just on a rolling boil.
0:23:33 > 0:23:37So, they gently, gently cook. And I think normally about two minutes.
0:23:37 > 0:23:38OK. So, it's fairly similar.
0:23:38 > 0:23:41I put my eggs into a little cup with the vinegar
0:23:41 > 0:23:43- and then I tip the cups in.- Oh, right. Does that work?
0:23:43 > 0:23:46Yeah, beautifully. Does it work?
0:23:46 > 0:23:48I can poach an egg.
0:23:48 > 0:23:50Cheeky.
0:23:50 > 0:23:52So, Daniel, when are you getting that Iberico ham out?
0:23:52 > 0:23:54I could do with a little taste of that.
0:23:54 > 0:23:56I don't want to get that out until the last minute cos,
0:23:56 > 0:23:58the problem is with Iberico, cos of the fat content in it.
0:23:58 > 0:24:01As soon as you take it out the fridge,
0:24:01 > 0:24:02especially in a heat like this kitchen,
0:24:02 > 0:24:04we're going to end up melting it.
0:24:04 > 0:24:06And that's my luxury ingredient.
0:24:07 > 0:24:10For a bit of colour, Daniel's got some spinach,
0:24:10 > 0:24:12lightly cooked with garlic.
0:24:12 > 0:24:16And for a bit of crunch, I've got a few caramelised pecan nuts.
0:24:16 > 0:24:18- If you come round and just give us a push.- What can I do to help?
0:24:18 > 0:24:21If you start peeling a bit of Iberico and put that over the top.
0:24:21 > 0:24:23I get the best job.
0:24:23 > 0:24:26I know I was taking the mick out of you
0:24:26 > 0:24:30for saying - smoked haddock, is that a luxury ingredient?
0:24:30 > 0:24:32- But look at that.- Is that not going to fill your boots?
0:24:32 > 0:24:34Joe is going to love this.
0:24:34 > 0:24:39Daniel's sophisticated haddock, potatoes and a poached egg
0:24:39 > 0:24:43in mustard butter sauce looks like a luxury worth waiting for.
0:24:43 > 0:24:46But my toffee-topped, coffee toffee-filled choux buns
0:24:46 > 0:24:48must surely have the edge.
0:24:48 > 0:24:52They're big, they're beautiful and they taste awesome.
0:24:52 > 0:24:55Stand by, Joe, here we come.
0:24:55 > 0:24:57What's not to like? It's got all the things I love in food.
0:24:57 > 0:25:00You've got... It's like, you've got a nice bit of green,
0:25:00 > 0:25:01you've got spinach, spuds. I love a spud.
0:25:01 > 0:25:04- I love a poached egg.- Let's see what it tastes like.- Yeah.
0:25:04 > 0:25:07Let's see what these taste like. Let's get in there.
0:25:08 > 0:25:11- Lovely fish, very flaky.- Oh, look at that.
0:25:11 > 0:25:13Beautifully poached egg.
0:25:13 > 0:25:16It is beautifully poached, isn't it?
0:25:16 > 0:25:18That is just beautiful.
0:25:18 > 0:25:20There's a marriage of flavours, it's so good.
0:25:20 > 0:25:23The smoked haddock is beautiful. The potatoes are fantastic.
0:25:23 > 0:25:26A lovely soft poached egg. It's just a wonderful balanced dish.
0:25:26 > 0:25:28I agree with you, I really like it.
0:25:28 > 0:25:30We're all mustard heads. We all love our mustards.
0:25:30 > 0:25:32But the Iberico gives it a sense of occasion.
0:25:32 > 0:25:34- It's almost transparent.- It might be quite hard
0:25:34 > 0:25:37to get a wine that goes with it, though. Smoky fish.
0:25:37 > 0:25:38Strong in mustard flavours.
0:25:38 > 0:25:41You're not wrong. I took a long time thinking about this.
0:25:41 > 0:25:43There are different wines that might have gone with this,
0:25:43 > 0:25:46but I've tried to go with something which I know always goes.
0:25:46 > 0:25:47It's my go-to wine with fish.
0:25:47 > 0:25:50And it's a grape variety called Albarino. And this wine...
0:25:50 > 0:25:52Although Albarino normally comes from Spain,
0:25:52 > 0:25:54comes from the north of Portugal, right on the Spanish border.
0:25:54 > 0:25:56A serious premium Albarino from Spain.
0:25:56 > 0:25:59You're probably looking at about £15 to £20 on the shelf.
0:25:59 > 0:26:01This is under a tenner. What do you think?
0:26:01 > 0:26:04It's got a nice bit of acidity, which cuts through the butter.
0:26:04 > 0:26:05- Yeah.- You need that, don't you?
0:26:05 > 0:26:07It's cleaning your palate as you're eating the dish.
0:26:07 > 0:26:10And that's the nice thing cos you've got the fat from the Iberico,
0:26:10 > 0:26:12the fat from the butter.
0:26:12 > 0:26:14But what's really nice is it balances it in your mouth.
0:26:14 > 0:26:17I've got to be honest, I thought that kicked in with the acid
0:26:17 > 0:26:19and it worked really well with the mustard
0:26:19 > 0:26:21and the butter sauce reduction.
0:26:21 > 0:26:23- Yeah.- That vinegar, delicious.
0:26:23 > 0:26:24Right, what about you then?
0:26:24 > 0:26:28What are these beautiful... Beautiful things?
0:26:28 > 0:26:29- Allow me.- I don't know about you guys
0:26:29 > 0:26:32but there's something quite luxurious about coffee.
0:26:32 > 0:26:34- As a kid, it made you think, "I'm all grown up.- I'm drinking coffee.
0:26:34 > 0:26:37"I'm eating coffee." It does have a sense of occasion about it.
0:26:37 > 0:26:41- Joe, what I like, is the roasted coffee beans on the top.- Hm.
0:26:41 > 0:26:43- That slight bitterness from that. - Yes.
0:26:43 > 0:26:46Cuts through all of the sweetness and it's beautiful.
0:26:46 > 0:26:48- It's a nice way to end a meal, isn't it?- Oh, that was beautiful.
0:26:48 > 0:26:49- I've got a wine for this.- OK.
0:26:49 > 0:26:52So, we've got a wine from Australia.
0:26:52 > 0:26:54It's called Muscat of Rutherglen.
0:26:54 > 0:26:57And it's nice because it gives you an idea of what kind of wines
0:26:57 > 0:27:00they were drinking in Australia when they first arrived.
0:27:00 > 0:27:02Almost all the wine in Australia was fortified then
0:27:02 > 0:27:04cos it was the only way it would stop it going off.
0:27:04 > 0:27:07This is actually made like a port. But made from a white grape variety.
0:27:07 > 0:27:11It's got all those lovely coffee, figgy, chocolaty flavours,
0:27:11 > 0:27:12that maybe a really rich sherry has.
0:27:12 > 0:27:15It's £12.99, so you've got the sort of rosy smell, the orangy smell...
0:27:15 > 0:27:17- Wow.- And the flavours.- Beautiful, isn't it?
0:27:17 > 0:27:19Absolutely beautiful.
0:27:19 > 0:27:22- Well, I think that match works quite well.- Oh, I think both have.
0:27:22 > 0:27:24Both the wine matches have been absolutely unbelievable.
0:27:24 > 0:27:27He's all right, this guy. He knows what he's talking about.
0:27:27 > 0:27:28Yeah, yeah. He's a good lad.
0:27:28 > 0:27:31Two more happy customers. I'm glad the wine matches went well.
0:27:31 > 0:27:33But I've got plenty of other options,
0:27:33 > 0:27:36including for the white wine, on the Food And Drink website. Have a look.
0:27:36 > 0:27:39So, Joe. This is the moment of truth.
0:27:39 > 0:27:40The little luxuries.
0:27:40 > 0:27:43Is the little luxury going to be Daniel's bit of fish
0:27:43 > 0:27:44and some really expensive ham?
0:27:44 > 0:27:47With an amazing mustard sauce, I have to say.
0:27:47 > 0:27:50Or my coffee toffee choux buns?
0:27:50 > 0:27:52I'll tell you what it was going to be.
0:27:52 > 0:27:55It was going to be your coffee choux bun.
0:27:55 > 0:27:57- I think it's delicious.- What do you mean by "going"?
0:27:57 > 0:28:00Well, do you know what? If you ever make me eat food like that,
0:28:00 > 0:28:02ever again, I'm walking.
0:28:02 > 0:28:04Daniel, it's all yours.
0:28:04 > 0:28:05Cheers, bud.
0:28:05 > 0:28:08- Fair enough, chef. - THEY LAUGH
0:28:08 > 0:28:10Beautiful stuff, mate.
0:28:10 > 0:28:14'What a dull place the world would be without a few little luxuries.
0:28:14 > 0:28:16'They make everything that little bit sweeter, brighter'
0:28:16 > 0:28:20and more exciting. And they are definitely worth the effort.