Little Luxuries Food & Drink

Little luxuries are what make an ordinary day...extra ordinary.

We all like to indulge ourselves.

And there's no better way to do this,

than with our food and drink.

But the key thing is to... Make. It. Count.

Daniel Clifford is a two-star Michelin chef.

Hello, mate. How are you?

Who knows a thing or two about luxuries.

It's time to do battle.

It's gooey, it's beautiful. It's your type of food, chef.

He's transforming simple ingredients

into something very special.

There's a marriage of flavours. It's so good.

The smoked haddock is delicious.

But my luscious luxury dessert has got to be a sure-fire winner.

I can see the pressure's starting to kick in now.

I'm starting to feel it slightly. My head's gone blank.

Arabella Weir puts British patisserie under the spotlight.

And I'll tell you what. I am all over...quality control.

And our wine expert Joe Wadsack

explains why a luxury glass does more than look good.

So, do you want your wine to be round and soft?

Big glass like that.

Do you want it crisp and fresh?

Thin, narrow glass like that.

Food and drink. Nothing makes me happier.

Supermarkets have recently been doing a roaring trade

in luxury goods.

Their premium ranges have shown us

we can enjoy restaurant-quality dishes in our own homes.

While sticking to our food and wine budgets.

-Hello, chief.

-How are you, Tom? You all right, mate?

Very well, thank you, my friend. I need two pieces

of that smoked haddock, please.

-What's on the menu?

-It's not actually me that's cooking with it.

-It's Daniel Clifford. Ever heard of him?

-Yeah.

Yeah, he's a top boy. Great chef.

We're going all out today. Two courses.

Bad boy Clifford is doing the main course.

And I'm on dessert. Bring it on.

-Thank you very much, my friend.

-Thanks a lot.

-Take care.

-See you, man.

Amazing meals.

Here we go, chief. Tea with two sugars.

-Thank you very much.

-It's a pleasure.

Little luxuries.

-Smoked haddock?

-I think smoked haddock is, if it's smoked properly.

I think it can be amazing as a comfort food.

But it's also very quick.

But I'm serving it with some Iberico ham,

-so that's going to change the whole thing.

-Ah, here we go.

I would agree, smoked haddock, I think is a beautiful flavour.

But I wouldn't have it down as a luxury.

Whereas Iberico ham...

Now, that's luxury.

But does luxury mean cost?

Or does luxury mean the way you've cooked it,

the way it's been prepared?

If the thing's respected, it should be treated as a luxury item, anyway.

-My God. Those are big words, that, chef.

-Well, we'll see.

-Sounds like you're ready for battle.

-So what are you cooking?

I am cooking, today, a...

toffee, coffee choux bun.

It's going to make you feel very, very special.

Are you a big dessert chef?

No.

We'll see how today goes, then, boss.

If I know Daniel, his haddock, poached eggs with Iberico ham,

in a mustard butter sauce, will be more than luxurious.

It will be incredible.

So I'm going to have to play a blinder with my celebratory

bittersweet dessert, filled with creamy toffee, nutty delights.

-Right, bit of cooking, chef.

-Yeah. I'll get myself a bowl.

-Help yourself. What's mine is yours, you know that.

-OK.

I'm going to be making...me choux paste.

Not everybody can do pastry, it's a difficult one.

Pastry is a difficult one.

But choux pastry is relatively easy.

Yeah, but...so many people get it wrong.

-Well, not today, my friend.

-OK.

Today, it will be a masterclass

in choux...bunnerisms.

-So, what... How are you making it?

-Water, butter.

-Yeah.

-Bringing it up to the boil.

Then the flour is going to go in.

Take it off.

Then I'm going to stir in the eggs.

-OK. That's it?

-That's it. That simple.

-Loads of people make profiteroles, don't they?

-Yeah.

-It's one of my favourites.

-Profiteroles is one

-of your favourites?

-It's one of my favourites. I love it.

You'll be a good judge of whether my choux pastry is any good or not.

So, Tom, what I'm going to do is I'm going to er...

These are Mayan Gold potatoes.

-OK, what are they?

-They're an old English classic.

And they've just been brought back.

To be honest with you, I'm looking for a potato

to hold its consistency when it's sliced.

But also melt with the fish.

-Right then, Mr Clifford.

-Yes.

What luxury do you think you could not do without?

Probably dumplings.

-Dumplings?

-Yeah, I love dumplings.

-Like, Stew and dumplings?

Yeah, that is, like, my ultimate winter food.

Just sit there. Yeah, it's gooey, it's beautiful.

It's your type of food, chef.

I know, I love it. But I wouldn't have it down as luxury.

-What was your luxury, then?

-Er...

-Butter.

-Butter, I was just going to say, dairy products.

Cheese, butter. It's amazing, isn't it?

-I mean, it is... Double cream.

-I know how amazing it is

because you cooked at mine for one night and we used

20 kilos of butter, for 40 people.

It wasn't 20 kilos, chef.

I had to go out twice to get more butter.

That's such a lie.

I'm rounding off my luxurious choux buns,

before cooking them at 220 degrees for 10 minutes.

And then turning them down onto 180 for 45.

Fish and potatoes... Not a chance.

So, in your pan here, you've got your luxurious potatoes.

-What else have you got in there?

-I've covered them in water.

So, just covered. Pinch of salt. Good knob of butter. Bay leaf and thyme.

Now, all I've got to do is make the base of my sauce,

which is a classic butter sauce.

And if you could quickly slice a couple of cloves of garlic, chef.

Sure. So, a classic butter... So, that's quite an adult dish.

Do you think there's a difference between children and adults?

Ideas and understanding of what a luxury ingredient is?

Argh. I fight with myself on that every day.

For me, I've got the biggest sweet tooth I've ever had.

For me, I get home from work.

My luxury ingredient is a pot of jam.

You go home and have a pot of jam?

Jam and toast, yeah. THEY LAUGH

There you go.

That's... The thing is, a luxury to me, is not a luxury to you.

It definitely sounds like you've got a sweet tooth, there,

-Mr Clifford.

-Oh, I love it.

I know somebody else with a sweet tooth.

And that's Arabella Weir.

Let's face it. Until recently, to get cakes like this on the high street,

you would have had to cross the Channel.

Since the dawn of time, the French have set the standard for patisserie.

Their patissiers and chocolatiers

have always been the best in the business.

However, now we have our own multi-award-winning

British master patissier, William Curley.

So, is the secret out?

Are these as good as the French?

Why don't you come round and give me a hand putting some patisserie out?

-Yes, please.

-You're very fast, aren't you?

-This is, literally,

like a kid in a sweet shop.

They look like, sort of, Ascot hats.

-Tell me what this one's made of?

-It's a creme diplomat.

Then, in the centre, there's a genoise sponge

-and a little strawberry compote.

-That one?

Little chocolate present. Cadeaux chocolate.

Exterior's tempered dark chocolate.

When you crack into it, you've a dark chocolate mousse.

Inside that, there's a vanilla creme brulee.

-Ohhh.

-And then sultanas marinated in rum.

Yes, please.

William took ten years to become a master patissier.

And has a small army helping him to create these little beauties.

But I wonder if I nab a few tricks of the trade,

might I be able to make one at home?

What are we going to make?

So, remember, the cadeaux chocolate

-that we saw upstairs?

-Uh-huh, yes.

-We're going to make that.

Wow. What percentage?

That one here's 65% but don't get hung up on percentages.

There's a misconception about being a higher percentage,

the better quality the chocolate, which is a lot of tosh.

You've got to have something that's smooth on the palate,

-But it's also going to have a length.

-Oh, that is...delish.

First trick is to temper the chocolate by heating it.

And then cooling it.

Which makes it shine.

-And you're doing it onto the marble cos the marble's cold?

-Yes.

It's cold but also it's nice and thick.

If we put that on to stainless steel,

-the stainless steel would warm up very quickly.

-Yes, you're right.

This will retain the coldness.

You could be a plasterer, if things don't work out for you

as a chocolatier.

-Well, you know, it wouldn't be the worst job in the world.

-No.

Well, so far, two reasons I can't make this at home.

No marble surfaces at mine and no plastering skills.

Here's something I can do, though.

Slow down.

-Patisserie takes time.

-Patience isn't one of my virtues.

You've got to learn to walk before you can run. I can see that.

I haven't got time to patient.

These little luxuries with their creme brulee, rum sultanas

and chocolate mousse, are six layers deep.

-You get... Gentle, gentle, gentle.

-No, no, no.

-Gentle.

-Just learn to let go.

-Oh, you've done it.

-Thank you.

Good job. Well done.

I say, for my first time out of the blocks, that's not bad.

You gave that a fair crack.

Realistically, it doesn't look like I have the skill, or the patience,

to make these at home.

But, I'll tell you what, I am all over...

quality control.

I guess I just have to accept that some little luxuries

are worth getting someone else to make for you.

But the good news is the reputation for fine patissier

is no longer the preserve of the French.

Next bit of cooking. Right.

Oh, no, hold on.

-Joe, Daniel.

-Hello, Joe, how are you?

-Nice to meet you, how do you do?

-Joe is the whirlwind of wine.

-OK.

-With empty glasses.

-Yeah.

-Yeah, but this is about the glasses.

-OK.

-Look, feel these.

These glasses, they cost about £25.

-That's a lot of money, I appreciate that.

-That's a huge amount.

-But maybe...

-It's so light, it feels like it's going to float away.

-But we would spend that on a plate, wouldn't we?

-Yeah.

-Er, yes.

So why wouldn't we spend it on a glass?

Cos a plate will last longer than that, surely?

This looks absolutely stunning.

But it feels expensive...and breakable.

-So, it's a luxury, then. Isn't it?

-It is a luxury.

That's what it's all about.

The thing about glasses like this, is that they don't make wine

taste better, but they make great wine taste fantastic.

-So what I'm going to do is pour the same wine in both glasses.

-OK.

And see if you can tell the difference in the experience, OK?

Just try that and then let's try the other glass.

-There you go.

-Thank you very much.

It does taste different.

Does it taste fresher and fruitier in the second glass?

Yeah, it does taste cleaner. It tastes more acidic,

more like it's got lemons in it.

It's amazing, isn't it?

What happens is, these two glasses are designed

to drink white wine out of.

If you get this one... And you drink out of it.

You tilt your head back, look.

The last impression in that wine is it's acidic,

because it reaches the acidic sensors

on the side of your tongue last. With this glass...

If I drink out of it...

I'm not tilting my head back. It's poured under the tongue.

So if you want your wine to be round and soft,

big glass like that.

If you want it crisp and fresh, thin, narrow glass like that.

That's what's happening in your mouth. It's just science.

-We told you, Daniel.

-He's a wine buff.

-He's a wine bod.

Um, wait.

All of this talk of little luxuries

-has got me thinking.

-Oh, no.

-Bear with me.

-He's doing that thing.

-I'm just going to my pantry.

-Now, then, guys.

-Ooh.

Little luxuries.

Now, we all like a little luxury in our life, don't we?

-We do.

-We do like a little luxury.

Ta-dar!

We have delicacies here from Mexico.

Oh, dear.

China.

And Sweden. This first one.

This is called corn smut.

And this is a fungus that grows on corn.

TOM LAUGHS

-That's yours.

-Is that alive?

-I don't know.

-It's corn smut, Daniel. It's amazing.

I think it's the name that's putting you off.

So this is the fungus that grows on corn.

-Have you ever eaten an infection before, Daniel?

-Not knowingly.

THEY LAUGH

Guys, what does that taste like?

-I'm going to taste another bit.

-It tastes distinctly...

Distinctly mushroomy. It tastes like straw mushroom.

-It's time to man up, chef.

-Nooo-ho-ho-ho.

-Oh, come on.

-Come on.

-Sadly, no...there's no...

-Come on, come on.

-There's no way I'm eating that.

You invite me to cook with you and you're not prepared to eat that?

Yeah.

-It's not that bad.

-It's not that bad.

That is, like, one of the worst things

I have ever put in my mouth.

Now, this one, moving on.

-Where's this from?

-They look pretty.

-So, this is called century egg.

From China.

And it's... Well, it's an egg that's been preserved

to a method that's been used for over 600 years.

And, to be honest, it doesn't look that preserved to me.

-Have you smelt that?

-No.

-I'd rather not.

Please, Tom. It's probably better just to eat it in one.

-There is no way...

-There's no eating a whole one.

..I'm eating that in one.

-Oh, my God.

-THEY LAUGH

So it's a common misconception.

That these were actually preserved in horse urine.

But that's not true.

It's clearly something way better.

Oh, that's disgusting. I'm not going to... I can't. I can't.

I'll be honest with you, if that's someone's luxury,

they've got serious, serious problems.

I am seriously perspiring, here.

I don't know if I can actually keep that down.

I mean, just from smelling it from here and looking at it.

-This is designed to be eaten, just like this, on their own.

-Come on.

-Like a hard-boiled egg.

-There's no harm in trying just a tiny bit.

-JOE SIGHS

-What am I doing? OK.

You're more of a man than I am, I'll be totally honest with you.

OK. Can Tom...?

Really? They like that?

You know, when you get a piece of toast as a student?

You find a piece of toast down the side of the toaster.

It's the only bread in the house. And it's gone bright green.

-That's what it looks like.

-There's a bin, there.

-Yeah.

-Yeah. That's delicious.

-Well, I think that's completely underrated.

-That could catch on.

-Yes.

Tom, you going to do it? Go on, have a go.

Well done.

-It's eggy.

-I'm proud of you, Tom.

-It's the texture, which is a bit bonkers.

-I think the problem...

Let's be honest, the problem is, it doesn't look right.

-It's got a texture of...

-Anybody that's going to sit there...

-It looks wrong. Everything...

-Look at that.

THEY LAUGH Look at it.

You can see through it.

-It's got the texture of old envelope stickies.

-Come on, then.

Let's get this one open cos this is the one everyone's scared of.

-Be my guest.

-Whoa, whoa, whoa, whoa, whoa, whoa.

-Look, it's bubbling while I'm opening it. Look.

-So, this...

This is fermented... Oh, my God.

-The smell will not go.

-Oh, my God.

-It's the worst smelling thing in the whole world.

-There is no way...

'Fermented Swedish herring.

'Honestly, the worst smell in the world.'

So, Joe...is half Swedish.

-Oh, crack on, boss.

-Perhaps Joe would like to show us...

How to eat it. I think it's unfair not to prepare it

-to the traditional way.

-Yes.

But I'm going to have a go cos you guys

are a bunch of right wet little farts, you two.

Let's have a go.

-So it's herring.

-DANIEL LAUGHS

Argh, God.

-I love this guy.

-It, kind of, bursts in the mouth.

And, sort of, into little bits. Ergh!

OTHERS LAUGH

DANIEL WRETCHES

Tom, Tom, Tom. Tom, mate.

Mate, Tom, it's your turn.

TOM LAUGHS

You know what? My whole mouth is now fizzing

-with the taste of fermenting...

-Oh, Tom, you've got to try that.

It's just... Now you've had it. Look.

I don't know why you haven't tried it. He's tried it.

I've tried it. And it's your turn.

What do you mean, "You don't know why I haven't tried it"?

-I'm happy to cut you a little bit of slimy, dirty fish.

-No, no, no.

Come on, cos... You're the host.

I'm just getting back, just in case.

Yeah. Have you got a splash guard?

-Oh, my God.

-Do you know what? It hasn't even started yet.

-It's like a movie, isn't it?

-Yeah. THEY LAUGH

-Oh, my God.

-OTHERS LAUGH

Well done, Tom. I'm proud of you, mate.

I'm so proud of you. I never thought you'd do it.

Welcome to the wonderful world of surstromming.

Why did you do that to me? We're supposed to be friends.

-You said you're my friend.

-I am your friend.

Tom, you brought it out on a big tray and said,

-"I've got some delicacies for you."

-How do they eat that?

-I don't know.

I don't even want to be close to any more. I've actually seen enough.

Come on, let's put this behind us.

It's unbelievable what some people call luxuries.

Daniel's tasty mustard butter sauce for his haddock

starts with a reduction to intensify all the flavours.

And Joe's whipping up coffee liqueur, icing sugar and cream

as a rich filling for my buns,

which have stayed in the oven with the door open after cooking.

To dry and crisp up.

Thank you very much, Joe. Stick that back in the fridge.

Don't over-whisk it. Lovely.

All I can taste is that fermenting fish.

Yeah. I think all that Joe can taste is probably that fermented fish.

Have you seen the state of him?

-You look like you're fermenting.

-THEY LAUGH

Honestly, it's made me break... I feel a little bit weird after that.

Listen, guys, I'm going to go and get the drinks ready

-for you guys later.

-OK.

So, what are you making now, chef?

Right, so this is, actually, my coffee-flavoured creme pat.

'Creme pat is a technical term used by chefs,

'to describe thick custard. Often with a flavour.'

So, I have eggs, sugar and a little bit of instant coffee going into it.

-OK.

-I've got milk on the stove.

And then into that...I'm going to put in the flour.

So I'm just going to add the milk

and then I'm going to put it back in and cook it out,

till it goes nice and thick.

'Simple but so luxurious.'

So, obviously, this is the reduction, Tom.

So, in there you've got shallots, garlic, tarragon, pepper,

white wine and vinegar.

And that's the base of my sauce.

So, now, I'm going to add a little bit of cream.

Bring that to the boil.

I can see the pressure's starting to kick in, now.

I'm starting to feel it, slightly.

My head's gone blank.

'He's lost it. That herring's done the trick.

'Mustard and lemon, the finishing touches to his sauce.

'And then what, Daniel?'

Classic butter sauce.

Needs a whisk.

'For my winning toffee topping, it's more butter, sugar and milk.

'A touch of flour to thicken, then boil.

'And whisk for just a few minutes.'

That conversation we had earlier about ingredients

not having to be expensive. This is a prime example of it, isn't it?

Luxury ingredients. But luxury in perception of mind,

not, actually, what it is in cost of money.

The smile that would put on someone's face is unbelievable.

-The smile onto Joe's face.

-I think Joe's all fished up, today.

Yeah, yeah. And you're serving him more fish.

To be honest, I didn't know you were going to bring them

-little party tricks out.

-I can promise you, Daniel,

it wasn't a deliberate sabotage.

It was just an interesting experiment

into wonderful flavours and tastes of luxuries

from different areas and places of interest.

So, whilst my glaze is still warm...

Just going to put some freshly chopped

-coffee beans...

-On top.

-Are they roasted or unroasted?

-Just roasted. Roasted coffee beans.

-What? And you can eat them like that?

-Yeah, no problem.

'Coffee is an essential part of many people's day.

'And the good news is it's only getting better.'

Over two billion cups of coffee are drank every single day

around the world. And food writer Kimberley Wilson...

Well, she drinks at least two of them.

Latte, cappuccino, Americano.

We all know about coffee these days.

It's a little luxury you design yourself.

And often drink alone.

But the growing trend in Britain is to turn our backs on the big chains

and buy our coffee at independent coffee shops.

To find out why, I'm starting with the bean.

Coffee supplier, David Faulkner, has a 1950s roaster

linked to the latest technology,

which brings out the richness in every bean.

It gives us the temperature and time but a very accurate temperature.

-Hm-hm.

-Down to 0.1 degree. So we can fine tune our roasts

and hit the sweet spot in each coffee that we roast.

So, little tiny variations in the temperature

-can make a difference to...?

-Tiny variations in time

and temperature will change the end result massively, yeah.

Coffee beans have a flavour unique to the estate where they are grown.

And David aims to capture the precise taste of each batch.

And I'm going to put it to the test.

First of all, it's a much lighter colour than I'm used to seeing,

if I buy an espresso or a coffee on the high street.

We try and preserve as much of the coffee flavour

-from origin as possible.

-Hm-hm.

The more you roast the coffee, the more it tastes like the process

-and less like...

-The bean.

-..what happens at the farm.

It's exactly like wine tasting.

Urm...give it a big slurp.

Try and aerate as much of the coffee as you can.

-And try not to choke.

-SHE LAUGHS

-Here goes.

-Big slurp.

SHE SLURPS LOUDLY

-I can taste caramel.

-Caramel. Good shout.

Yes!

LOUD SLURPS

This one tastes, um, kind of, nutty.

-A bit more nutty, a bit heavier, yeah.

-Hm.

-A bit more body to it.

-Heavy, that's the one.

-Hangs around a bit longer.

So this roasting process really is different.

Now, it's time to put it in the cup.

And champion barista Maxwell Colonna

does something I've never seen before.

He weighs the coffee every step of the way.

A lot of people don't weigh and take all of this care.

So, it's haphazard. One minute it tastes really good

and the next minute it's over-extracted or under-extracted.

It takes a bit more time for me to weigh it.

-But people value it.

-And it's consistent, then, I suppose?

The consistency is key. That's somewhere we need to move

with the industry. Is to offer consumers

a consistent high-quality product.

And, like all little luxuries, the coffee has to look the part.

I think it's important that a coffee looks...wonderful.

But it is only the finishing touch.

Everything else that's gone into the coffee before that

is probably more important.

I'm really nervous. SHE LAUGHS

The idea is to drop from a height,

so that the milk just pierces through the coffee.

-And swirl it around?

-That's it, stay there.

-No?

-That's good speed.

Now, come right down to the surface.

Tip the back of the jug up. One. That's OK, you're doing well.

-Up and through it.

-HE LAUGHS

That's a really good start.

-I'll take that. Thanks.

-That's all right.

So, this is what coffee connoisseurs have been looking for.

Careful, precision-handling from farm to customer,

treated with the same care as whiskey or wine,

making a gourmet coffee

a little luxury, every time.

'Trust me, adding caramelised condensed milk

'into my creme pat will put toffee loveliness

'into the heart of my choux buns.

'Daniel's treating that haddock like Cleopatra.

'Bathing it in milk and herbs.'

Still quite nice and opaque in the middle?

Well, the thing is, you want it to just break apart.

I don't want it to have that slimy texture like a tinned fish.

You actually want it to feel cooked.

-I want it to taste nice.

-Yeah.

You want to get rid of the taste of all the horrible things

-I've made you eat today.

-That's it.

So, how long are you away?

Literally, my friend, I am ready within minutes.

Well, I'm going to poach my eggs, now.

What I'm doing, as I've got loads of vinegar in my water...

I'm just going to turn that down, so it's just on a rolling boil.

So, they gently, gently cook. And I think normally about two minutes.

OK. So, it's fairly similar.

I put my eggs into a little cup with the vinegar

-and then I tip the cups in.

-Oh, right. Does that work?

Yeah, beautifully. Does it work?

I can poach an egg.

Cheeky.

So, Daniel, when are you getting that Iberico ham out?

I could do with a little taste of that.

I don't want to get that out until the last minute cos,

the problem is with Iberico, cos of the fat content in it.

As soon as you take it out the fridge,

especially in a heat like this kitchen,

we're going to end up melting it.

And that's my luxury ingredient.

For a bit of colour, Daniel's got some spinach,

lightly cooked with garlic.

And for a bit of crunch, I've got a few caramelised pecan nuts.

-If you come round and just give us a push.

-What can I do to help?

If you start peeling a bit of Iberico and put that over the top.

I get the best job.

I know I was taking the mick out of you

for saying - smoked haddock, is that a luxury ingredient?

-But look at that.

-Is that not going to fill your boots?

Joe is going to love this.

Daniel's sophisticated haddock, potatoes and a poached egg

in mustard butter sauce looks like a luxury worth waiting for.

But my toffee-topped, coffee toffee-filled choux buns

must surely have the edge.

They're big, they're beautiful and they taste awesome.

Stand by, Joe, here we come.

What's not to like? It's got all the things I love in food.

You've got... It's like, you've got a nice bit of green,

you've got spinach, spuds. I love a spud.

-I love a poached egg.

-Let's see what it tastes like.

-Yeah.

Let's see what these taste like. Let's get in there.

-Lovely fish, very flaky.

-Oh, look at that.

Beautifully poached egg.

It is beautifully poached, isn't it?

That is just beautiful.

There's a marriage of flavours, it's so good.

The smoked haddock is beautiful. The potatoes are fantastic.

A lovely soft poached egg. It's just a wonderful balanced dish.

I agree with you, I really like it.

We're all mustard heads. We all love our mustards.

But the Iberico gives it a sense of occasion.

-It's almost transparent.

-It might be quite hard

to get a wine that goes with it, though. Smoky fish.

Strong in mustard flavours.

You're not wrong. I took a long time thinking about this.

There are different wines that might have gone with this,

but I've tried to go with something which I know always goes.

It's my go-to wine with fish.

And it's a grape variety called Albarino. And this wine...

Although Albarino normally comes from Spain,

comes from the north of Portugal, right on the Spanish border.

A serious premium Albarino from Spain.

You're probably looking at about £15 to £20 on the shelf.

This is under a tenner. What do you think?

It's got a nice bit of acidity, which cuts through the butter.

-Yeah.

-You need that, don't you?

It's cleaning your palate as you're eating the dish.

And that's the nice thing cos you've got the fat from the Iberico,

the fat from the butter.

But what's really nice is it balances it in your mouth.

I've got to be honest, I thought that kicked in with the acid

and it worked really well with the mustard

and the butter sauce reduction.

-Yeah.

-That vinegar, delicious.

Right, what about you then?

What are these beautiful... Beautiful things?

-Allow me.

-I don't know about you guys

but there's something quite luxurious about coffee.

-As a kid, it made you think, "I'm all grown up.

-I'm drinking coffee.

"I'm eating coffee." It does have a sense of occasion about it.

-Joe, what I like, is the roasted coffee beans on the top.

-Hm.

-That slight bitterness from that.

-Yes.

Cuts through all of the sweetness and it's beautiful.

-It's a nice way to end a meal, isn't it?

-Oh, that was beautiful.

-I've got a wine for this.

-OK.

So, we've got a wine from Australia.

It's called Muscat of Rutherglen.

And it's nice because it gives you an idea of what kind of wines

they were drinking in Australia when they first arrived.

Almost all the wine in Australia was fortified then

cos it was the only way it would stop it going off.

This is actually made like a port. But made from a white grape variety.

It's got all those lovely coffee, figgy, chocolaty flavours,

that maybe a really rich sherry has.

It's £12.99, so you've got the sort of rosy smell, the orangy smell...

-Wow.

-And the flavours.

-Beautiful, isn't it?

Absolutely beautiful.

-Well, I think that match works quite well.

-Oh, I think both have.

Both the wine matches have been absolutely unbelievable.

He's all right, this guy. He knows what he's talking about.

Yeah, yeah. He's a good lad.

Two more happy customers. I'm glad the wine matches went well.

But I've got plenty of other options,

including for the white wine, on the Food And Drink website. Have a look.

So, Joe. This is the moment of truth.

The little luxuries.

Is the little luxury going to be Daniel's bit of fish

and some really expensive ham?

With an amazing mustard sauce, I have to say.

Or my coffee toffee choux buns?

I'll tell you what it was going to be.

It was going to be your coffee choux bun.

-I think it's delicious.

-What do you mean by "going"?

Well, do you know what? If you ever make me eat food like that,

ever again, I'm walking.

Daniel, it's all yours.

Cheers, bud.

-Fair enough, chef.

-THEY LAUGH

Beautiful stuff, mate.

'What a dull place the world would be without a few little luxuries.

'They make everything that little bit sweeter, brighter'

and more exciting. And they are definitely worth the effort.