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Bird On A Wire 采访Timeline v2

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0.00 M: Uh 亲爱的观众朋友们,我们现在就来到了Bird on a Wire的uh厨房里面。那么我们今天非常有幸的请到了Bird on a Wire的主厨,也是uh这间店的主人之一,我们的Cameo女士。Hello Cameo. F1: Hello. M: How are you? F1: Good thank you. M: Uh say something to the audience please? F1: Welcome to Bird on a Wire Orakei store. M: Hmmhmm. 那么今天呢,我们的Cameo女士将为我们介绍一道uh奶油炸鸡,okay? The first dish is? F1: Uh the first dish we're gonna make is Butter Milk Fried Chicken. M: Hmmhmm okay let's start with the chicken. F1: So here we have some organic chicken thighs that we get from (unclear) stock which is a farm in the Hobson Bay. M: 那么我们的鸡肉呢,sorry,那么我们的鸡肉呢是来至于uh hobson bay的农场的走地鸡,是有机的走地鸡肉。 F1: Um and we cut this thighs into finger. M: Hmmhmm. F1: Uh finger size pieces. M: 那么我们把鸡呢,首先uh切成手指的大小。 F1: So we marinate the chicken in a carton of buttermilk. M: Okay. F1: Which is a sour milk. M: Sour milk. F1: Yeap. Um and that makes the chicken tender. M: Wow. F1: Yeah. So it's good to leave the chicken for 24 hours. M: Just leave there? F1: Hmmhmm. M: Okay. 那么我们下一步呢就是把我们的奶油放在鸡肉的上面,让它停滞一下,那么这样呢也可以让鸡肉更加的,吃起来更加的软烂,okay so what's next? F1: Okay next we make a spiced flour. M: Okay spiced flour. F1: Yeah with all these different herbs and spices. M: 那我们要,上面。What's this? F1: Kenyan pickle. M: Okay 这是一种辣椒。 F1: Very spicy. M: Very. very spicy right? F1: Chilli powder. M: Okay. 同样是辣椒。 F1: Dried mixed herbs. M: Okay. It's mixed herbs right? F1: Yes. As in rosemary, thyme, oregano. M: Can we buy from supermarket? F1: Yes. They're already in a little packet. already mixed. M: 那么这个呢,也就是我们现在所说的,(unclear)的一种香料。那么这种香料呢我们可以在任何一个超市里面,可以买到,大家可以不妨去找一下。 F1: And onion powder and the garlic powder. M: 洋葱粉还有我们的大蒜粉。 F1: White pepper. M: White pepper. 白胡椒。 F1: (unclear) prickle. M: 也是辣椒的一种。Not very spicy? F1: Not very spicy. Made from (unclear) people. M: Okay. F1: (unclear) chemist. M: 那么这个辣椒呢是不辣的,那我们的盐。 F1: And lots of lovely salt. M: 多放一点盐,让它的味道更加的浓烈。 F1: So to serve with a chicken, we make two sauces. M: Two sauces? F1: Yeah and. So the first one is a jalapeno which's a green chilli that's been pickled and vinegar and sugar. Mexican in origin. M: 那么这个呢就是我们平时在超市里面是有看到的,腌制的辣椒。 F1: Some mayonnaise which obviously we make in-store but you can just use a good quality mayonnaise. M: Okay 那么这个呢就是美乃滋了,我们很,在超市里面很常见的一种。 F1: Plain yogurt. M: 我们的正常的酸奶。酸奶这个在超市里面可以随便买到。 F1: And spring onion. M: 当然还有我们的大葱。 F1: And the second mayonnaise is a chipotle mayonnaise which is smoky. Smoky chili. M: Oh smoky chili. F1: And mayonnaise. M: 那么这个呢是有一点点刺激和辛辣的,也是美乃滋的一种。 F1: Yeah so just to prepare the chicken. M: Oh it's already done? F1: Yeah well. M: Cool. F1: We've got some other stuff here that we prepared earlier. M: Oh okay. F1: So we just put the chicken into the flour and just coat the chicken and it's ready to go into deep fry. M: Oh that's easy. So we also can use the hand right? F1: Yes yes. M: Yes definitely. massage and deep fry. F1: Yes and into the deep fry. or just a pan of oil if you're at home. M: Okay depend on the volume. F1: Yeah. M: Cool. okay. Looks amazing. Can you share a little bit of the story behind the stage. How do you come out with idea of the, about the chicken. F1: Sure yeah. Sure sure. So butter milk chicken is a traditional Southern American, with fried chicken. So they soak their chicken in buttermilk, but they usually use chicken pieces with the bone (unclear) or the drumstick. M: Okay. F1: And then (unclear). M: Cameo女士说呢,那么这道菜呢,她的灵感来至于一道非常传统的南美洲的,一道料理。Okay. F1: And then, just like KFC, we came out with our own spices flour with lots of different spices as you saw. We tried out lots of different recipes and tasted them and gave them to all our staff, till we came out with the one that we thought was best. M: Okay 那么在来到(unclear)以后呢,那么这道菜也是经过了Cameo女士的一些改良,那么加了很多觉得适合(unclear)口味的,这样的一些特色的东西。比如说我们刚才看到的美乃滋啊,他们很多美乃滋是自己来经过加工,来料理成为自己的一种风味和特色。Okay let's fry? F1: Yeah. M: 那么第二道菜呢,我们来到了以鸡肝为主食的这样一个料理。鸡肝是我个人非常喜欢的一种料理,所以呢,我非常期待这道菜。Okay let's start with the recipe? F1: Sure. So the pan contains all of these things. So some finely chopped onions, some fresh thyme leaves, butter and cream which make it tastes delicious. M: Oh wow. F1: A little bit of brown sugar just for some sweetness and our organic chicken livers. And we also put a little bit of brandy. M: Perfect. F1: Yeah. M: Okay 那么这道菜,我们用的主材呢,主要是鸡肝。那么鸡肝也是来至于(unclear)这样一个有机农场。然后呢我们还有onion,what's this? F1: Cream. M: Cream. 然后还有一些。 F1: Thyme. M: Okay. F1: Fresh thyme leaves. So you can also buy these dried but it's bit of fresh here. M: 那我们在这种草呢,我们可以在香草香料呢,我们可以在超市里面也可以买到。那么大家看一下,是这样的一种香料,大家不要买错了。那么还有呢,我们就是butter. Is it? F1: Brown sugar. M: Brown sugar. Okay. F1: So you just finely chop the onion and pickle the thyme leaves off so you haven't got any of the nasty stocks. And then just to prepare the chicken livers. They're pretty small. Just take a couple. M: 我们看到了Cameo女士呢将所有的鸡肝拿出来以后,do we need to season this or soak this? F1: No don't need to soak it or anything. M: Just cut. F1: Yeah well just cut it into small pieces. And you can actually eat liver while it's still pink. You don't have to cook it all the way through like normal chicken. Yeah. M: 那么对于新鲜的鸡肝呢,我们只要拿出来,然后把它切成大小适中的尺寸就可以了。完全不需要去腌制什么的,因为鸡肝这种食材呢,只要是吃它的原来的味道,original flavour right? F1: Yeah that's right. And we use this (unclear) for two dishes on our menu. The first is (unclear) platter which contains these things here. It's something someone would have before the meal, before the chicken. Some bread and (unclear) and onions. And then we also use. M: Okay. 那么这道鸡肝肉酱呢我们可以基本上,很多的主食都可以搭配,比如说我们这种法式面包,那么我们包括了这些,我们的,叫side dish,然后我们可以把这种肉酱呢和这法式面包结合起来吃,口感一定会很不错的。 F1: And the second dish is a bánh mì which is a traditional Vietnamese sandwich, which is made with a baguettes and it has got pâté, lemon grass chicken, curry and chili. M: 那么我们还有另一种呢,是一种越南面包,然后我们究竟要怎么做呢?我们现在还不太知道,我们一会儿拭目以待。Okay let's start. F1: That's it. So we just need to cook it now. M: Okay cool. 那么接下来我们将做一道西西兰非常著名的一道家常菜,schnitzel,那么我们现在首先呢,我们所有的ingredients已经在我们的桌上了。那么Cameo将为我们介绍一下我们今天所用的食材有哪些,okay go ahead to introduce. F1: So we make a chicken schnitzel from our organic chicken breast. Schnitzel means crumbed. So you can use any kind of meat, but obviously we use chicken. M: Okay. F1: So again, from the (unclear) farm in the Hobs Bay. M: 那么我们今天用到的也是鸡胸肉,那么也同样是有机的,然后是走地鸡的鸡胸肉。 F1: And then we, to make the schnitzel, you flaten out the chicken breast, and then you crumb it. And panko crumbs, which are a (unclear) breadcrumb that originate from Japan. And then they coarse it so it gives it a crunchier texture. M: Okay. 那我们的,首先要用到的是面包屑。那么我们这道菜呢,用到的面包屑,然后会让整个鸡肉吃起来非常的爽口,非常的脆弹。 F1: And so to get the breadcrumb to stick to the chicken, first you put into flour, and then egg and then panko crumbs. M: 那么之前当然是要沾面粉和鸡蛋,混合在一起的就是我们,其实我们中国料理也经常有这样的腌制或者是coating的部分。 F1: And then we cook the schnitzel in a lot of butter which makes it very delicious. M: 那么我们加更多的奶油呢,就让它的口味更加的丰富,更加的美味。Oh the hammer. F1: Yes. I'm using the hammer to flaten the chicken. So it's nice and thin and even. You know, and an even focus so you don't get one fat (unclear). M: Okay. That makes me feel like a. This chef is looked like a constructor. F1: Yeah. Exactly, a builder. M: Yeah a builder. F1: Yeah. So you can see here, just makes it all even. M: Okay. F1: Yeah. And also, tenderize a little bit. M: 那么我们用这种杵锤去把鸡肉,进行一个处理,然后让太更加的软烂,那么感觉更加的嫩,嫩滑。 F1: Just do one piece. So you put it into the flour first. And then helps the egg stick. Cause if you put egg straight onto the chicken, it slides off. M: Oh really? Wow. That's a tip. F1: Yeah. That's a tip yeah. M: 那么首先呢,我们在处理这个鸡肉的同时呢,我们之前要先沾过面粉,之后才是鸡蛋。那么这个呢,观众朋友们一定要确保,先是面粉,后是鸡蛋,之后是面包屑。那么如果你先沾鸡蛋的话呢,就会让这个鸡肉很松散。That's beautiful. F1: Beautiful. M: Oh beautiful. F1: And then we serve this dish with some mayonnaise, fresh lemon squeezed on the top, and capers which, this little thing here. And we fry this so they're nice and crispy. They go on to the dish. M: Wow. Okay. F1: And then some (unclear) to, a bit of freshness. M: 那么在吃这个鸡排的时候呢,我们当然要有一些,我们所说的蘸料,那么这个蘸料呢,主要是用美乃滋啊,然后还有一些鸡蛋,包括这个,what's it called? F1: Capers. M: Capers. Okay. 那么我们之后呢,会把这个capers做一下处理,是要把它去炸一下,让它更加的脆弹,更加爽口。 F1: They come in a jar which has got vinegar and sugar already. So they pickled and they get sort of a, sharp taste. M: So also we can buy it from the supermarket? F1: Yes. M: 那么这个caper呢,你也可以在所有的超市,各大超市都能买到。 F1: And that's it. M: Okay cool. So during, when we're doing this, can I ask any, like story behind this dish? How do you come up with the idea of? F1: So, schnitzel is a very popular dish in mini countries. M: That's right. F1: Yes. And so we actually put it on the menu first as a sandwich. A schnitzel sandwich with (unclear) and capers. And it was very popular. So we decided to make it a main dish. M: I feel like this one can be a very good brunch. F1: Yes. M: Right? F1: It is delicious. M: Especially during the Saturday and Sunday when you woke up, oh it's just. F1: Yeah yeah. That's perfect. It's my favourite lunch with a little bit of salad on the side. It's a perfect lunch. It's very popular in all the stores. M: 那么排类,排类的菜呢,比如说,你可以用任何的肉排去制作,比如说猪排啊,牛排啊,这是很,非常普遍的,尤其是我们亚洲人很容易就把所有的肉做成肉排。那么呢,我刚刚也问Cameo女士,这道菜呢,很适合做早午餐。那么就是说,当每个周六啊,周日啊,当你醒来的时候,想吃一顿非常爽口的,又有青菜啊,又有肉啊,然后又能钉饱的这样一个菜系的时候,我们就想到肉排了。 F1: It's very popular with the children. M: Oh definitely. Yeah. F1: Yeah. And traditionally, it's cooked in the deep fryer. But we make it more special by cooking it in butter. M: 那么刚刚Cameo女士,也是建议各位家长,可以给孩子多做这道菜。那么之前呢,所有的排类呢,都会用油去炸,去用油炸,那么很高的卡路里啊,很高的油性。那么现在呢,Cameo女士将它改良成了用,(unclear)用奶油去炸这道鸡排。所以呢,会让它,首先,口感会非常好,那么之后呢,也会让它很少的油,少油,相对来说是比较清淡的,很适合小孩子去吃。Yeah. Cool. M: 那么接下来呢,那么Cameo已经把腌制好的,我们的鸡肉呢,已经准备就绪了,我们也马上要下锅去炸。How do you evaluate, estimate the temperature of the oil? F1: So we set the temperature at about 175, and that's important that it's not too hot so that the spices and the flour don't burn and you know, go dark, which doesn't look very nice. M: Is that easy for us like, the regular people to do it at home? F1: Yes, so if you have a little (unclear) deep fry, whichever you, (unclear), available at Briscoes, you can set the temperature. Otherwise, if you're just using a shallow pan of oil, you can see the little bubbles at the bottom of the pan, and they slowly, sort of rise up, and then you can always drop a little cube of bread into the fryer, and then into the oil. M: That's smart. F1: Yeah if the bread goes dark very quickly, then it's a little bit too hot. M: So it's at 175. F1: Yeah 175. M: 那么Cameo女士呢,刚刚跟我们介绍了如何去炸鸡。那么在Briscoes或者是很多卖这种电器的电器行里都可以买到炸锅。但是很多人可能觉得炸锅太贵了,那么在家里呢,也可以去做这样一个油炸的动作,那么呢,我们可以将我们的油温控制在175度。那么这样的温度呢,会使炸出来的鸡肉呢,更加的柔软,那么嚼劲,更有嚼劲。那么同时呢,大家,刚刚Cameo也给我们一个小的,小的建议,就是说呢,在大家,在控制油温的时候,可以用一个面包,那么将面包屑或者是面包片,在油中测试一下,如果面包呢,很容易就变成了金黄色,那么这样呢,说明油温已经正好了。So how long it's gonna be? F1: Around five minutes. M: Five minutes. 那么五分钟,炸鸡大概五分钟的时候,我们基本上就可以暂停了。 M: So Cameo, all the great chefs have their own story about being a chef. So what's your story? I'm just curious about how do you want to became, become a chef? Do you know that you have talent or something? Or you're just food lover? F1: Yeah mostly for the love. So when I was 8 years old, my mum was very unwell and I have three younger brothers and sisters. So I started cooking for the family. M: Wow. F1: Yeah and basically I've never stop since then. So I went to university and study food science and then in Otago, in the South Island. And (unclear) university and got a job in a kitchen. M: 那么Cameo女士呢,刚刚我问她就是关于她的职业生涯的一些选择,那么Cameo女士在很小的时候呢,因为她的母亲生病的缘故呢,她有三个弟妹要照顾,所以呢,她开始为这些弟妹呢,去操持家务。那么,同时呢也兼顾了为弟妹准备饭菜这样一个工作。那么之后呢,由于是对食物的一些偏爱,那么之后呢,她去,did you say Otago University? F1: Yes yes. M: 那么奥塔哥大学呢,去学习食品科学这样一个,这样一个学科。Must be really hard to study food science. F1: Yes quite hard, quite hard. But fun. M: 哦她觉得食品科学这样一个学科呢,虽然很难,很难学,但是她觉得非常有意思。You must (unclear) about all the food (unclear)? F1: Yeah. M: What's your favourite? F1: Oh no no I don't have a favourite, everything. M: Everything. F1: Yeah so I moved to London and worked in a shop there, only sell cooking books. M: Wow. F1: For souvenirs. So I have a very very large collection of cook books. M: You're a reader. F1: Yes. M: 那么在伦敦工作的时候呢,Cameo女士呢,在伦敦的一个专门去售卖食谱的,这样一个食品的,食物的这样一个书店呢,工作了七年。那么在这个七年之间呢,她也是接触了大量的一些关于食品加工啊,还有食品科学这样一些资讯。What we have now? F1: So the fried chicken is cooked. You can see, it's a nice golden colour. And just adding the thyme and a little bit of seasalt on top. M: 当我们的鸡肉已经炸制好的时候呢,那Cameo女士呢,加了一点我们的,what kind of salt is this? F1: Like a flaking New Zealand sea salt. M: 我们加一些海盐,让它的口感更为浓烈和丰富一些。 F1: Then we serve the fried chicken with the two sauces that we talked about before. The smoky chipotle mayo and this one is the jalapeno yogurt spring onion mayonnaise. M: 那么之前我们已经说过了,那么在炸鸡成型以后呢,我们来蘸取这两个蘸料。那么一个呢,是我们在超市可以买到的沙拉的美乃滋,那么另一个呢是酸奶的美乃滋。 F1: And some pretty micro herbs on top. M: 那么最后呢,当然我们的final touch是要放一些非常健康的一些,这些小小的蔬菜,那么也可以给我们的口感,带给我们一些比较清新的,不一样的一些口感。 M: 那么接下来Cameo女士将会逐步的教我们如何去制作鸡肝酱。那么首先呢,就是把butter放在热的平底锅上,让它融化.。It's a lot of butter. F1: A lot yeah. To make it smooth and delicious. M: Amazing. F1: So we just first cook the onions. M: 那么之后呢,要把我们的洋葱放到butter里面,还有我们的香草。 F1: With the thyme leaves. M: How long should we cook? For onion. F1: Five minutes or so, just so it's not too soft. M: 那我们把洋葱和香草放在butter里面呢,大概是做五分钟左右。How about the fire? It's a little bit low or? F1: Yeah just a little bit. Although you don't really want the onions to become coloured. You want them just to be translucent. M: Yeah. 那么我们的火呢,火力呢,尽量小火或者是稍微小火再高一点的火力,大概五分钟左右。 F1: So once it's cooked, we add the livers. M: 那么重头戏就来了,我们要,当我们的酱料已经差不多做好的时候,我们要把鸡肝放在我们之前准备的butter, onion还有香草里面。 F1: So the livers cook pretty quickly, just a few minutes and you can, they can be served pink in the middle. M: 所以呢,我们当放下鸡肝的时候呢,只要表面变色就可以了。其实我们不需要去煮太长的时间,即使是鸡肝中间还是处于血色或红色,其实也无所谓。That smells good. F1: Yes. Smell delicious. M: Yeah I love onion. Love all the herbs. Yeah. F1: Yeah. So once they're cooked a little bit, in sort of little bit pink in the middle, you can cook them on quite a high heat, we add a little bit of Brandy. M: Oh wow. 那么我们,当那个鸡肝,大家觉得炸煮得差不多的时候呢,我们就放一些白兰地。Wow. The liver on fire. Can I drink it? F1: Yeah. Have a shot when you (unclear). M: Yeah definitely. F1: So that's just the flame near the (unclear) the alchohol of. M: Wow okay. F1: So then you just live with the flavour of the Brandy, rather than a strong alcoholic taste. M: 那么当我们加入白兰地之后呢,可能会像Cameo女士这样,那么会有一些起火,但大家不要害怕,这个只是,它起火的原因就是因为白兰地里面有很高的酒精度,那么他们就是把酒精度蒸发掉,wow. F1: Still going at it (unclear). M: Stil going yes. F1: So once that flame's gone out. M: Why we add Brandy in this? F1: Why? M: Yeah why? F1: Just for the flavour. M: Just for the flavour. F1: And the French, you know they, it's a traditional French dish, and the French love rich food. M: That's right. F1: So they use a lot of alcohol and butter and cream. M: Yes. 那么Cameo女士说呢,因为这是一个非常传统的法式料理的模式,那么法国人呢,很喜欢在任何的料理里面加入一些酒精类的饮品,让它有更加好的这种感觉。 F1: So we make this pate and it can be frozen because you only really want eat a little bit of pate at a time. So we make it and you can freeze it in the freezer for a couple of months. M: 当我们把这种鸡肝酱呢,做好之后呢,你可以把它放在冰箱的冷藏里面,那么让它去冷却一下,这样口感会更好。 F1: It will take up for more minutes. It's nearly cooked through. M: 大概,大家可以看到在我们制作这道料理的同时呢,鸡肝呢,其实中间还是有很多的血色,还是有,还是一直的在沸腾之中。So the liver should not be like totally cooked? F1: No. Just a little bit. M: Okay. F1: They can be quite, you can eat them whole like this. Some people like them on toast, and if they're overcooked, they are a bit, sort of grainy. You know, when you eat them. M: It's too much, like sticky. F1: Not smooth. Yeah. So we just add a little bit of brown sugar. M: 那么这个时候呢,我们要放一些brown sugar. F1: Yeah. Just to give it a tiny little bit of sweetness and take away like any bitter. M: 其实我们中国的料理呢,也很多时候去,在制作的最后呢,或者是在烹调的最后呢,都会加一些糖,去把这个鲜味提起来。那么也许这是一个通例了,所有国家的料理都会沿用这样一种方式,比如说法国料理啊,法式料理啊,还有各个地方的料理。 F1: Then you can see that there's, it's no, served rawly, it's just pink in the middle. M: 那么在里面呢,大家可以看到,其实里面还是有一些血红色,其实这是,首先这是用很新鲜的鸡肝的一种表示,表现形式。那么之后,当然当我们烹调料理到这种程度,就已经可以了。 F1: Now we just pop it into the blender. So we'll swap sides. M: 那么之后呢,我们把制作好的鸡肝呢,放在我们的搅拌机里。 F1: So you scramble the nice bit on the bottom of the pan. M: 我们不要浪费食物,要把所有的食材,一定要都放在搅拌机里,这样才能搅拌得均匀。 F1: Then just some, season it with some salt. M: 放一些盐,放一些海盐,也是让提鲜提味。 F1: And meanwhile it's blending, we just pour the cream in slowly. M: Wow. Can I try it out? F1: Sure. M: Too fast? That's fine? F1: No no that's fine. M: All of them? F1: Yeah. M: Oh that's good. F1: So it takes quite a lot, a long time to become very smooth. Yeah. So at least five minutes of blending. M: Yeah smells really good. You can see the steam still coming up. F1: And you can see that it's quite liquid, liquidy. But when it goes in the fridge, it solidifies and it becomes spreadable. M: 在我们搅拌的同时呢,我们可以慢慢地将奶油,慢慢地倒在我们的搅拌机里面,速度呢,不需要太快,那么让所有的搅拌机呢,充分地,让里面的鸡肝啊,还有所有的,我们的一些食材和奶油充分地搅拌,让它食品,食物的味道更加的鲜明。Okay. F1: Yeah so we use the pate in two dishes. The bánh mì sandwich that we talked about before, which is a traditional Vietnamese sandwich. And we also make a platter for people to have, before they have their chicken. M: 那我们接下来呢,就要做我们三明治的重头戏了,就是把面包如何去准备。Okay. F1: I'll go take a knife. M: Yeah. F1: So we use this baguette which is a traditional French-style bread from a bakery that we think makes the best bread, (unclear). M: You don't have to mention the name, advertisement. F1: Well (unclear). We think they make the best bread. M: 那么我们这个法式长面包呢,大家可以在任何超市啊,或者是一些点心店里面都可以买到。 F1: So we just warm the bread slightly for the pate. M: Okay can we toast it at home? F1: Yes toast it, warm it in the oven, or if it's very fresh, you can just serve it, just bread. But we heard that's nice when it's warm. M: 那我们在法式面包,我们在,我们吃之前呢,可以用比如说我们的烤面包机啊,或者是,如果有这种平底锅,我们可以稍微先加热一下,让它热一下,我相信这个味道会更好。 F1: You can see here the beautiful (unclear) livers. M: Oh yeah. F1: They haven't been overcooked. M: 所以大家可以看到这个,我们这个鸡肝酱呢,它里面还是有一些非常漂亮的粉红色。 F1: And just put a little bit of micro herbs on top. And serve with the warm bread. So these are little baby gherkins, but any kind of, sort of pickle. And these are little baby onions that have been marinated in balsamic vinegar. M: Yeah. 那么我们看到准备这道菜的同时呢,我们可以加一些小黄瓜,然后还可以加一些小的洋葱,那么来提味。 F1: That's it. M: Okay. M: 那么我们接下来呢,就要开始炸鸡排的环节了。那我们看到Cameo呢,把一些,我们的黄油反在平底锅上面,让它充分的溶化。 F1: So now we're gonna cook the chicken schnitzel and it's the magic ingredient to make it tastes good. Lots and lots of butter. So just keep the butter nice and foamy in the pan like that. Put this schnitzel in. M: 那么Cameo呢,刚刚把很多很多的黄油放在平底锅上面,也是让它感觉口味更加丰富一些。那么当所有的黄油都溶化了,开始冒泡的时候,就可以把鸡排放进去烹调了。 F1: So you want it nice and golden on both sides. The breadcrumb nice and golden. M: So how many minutes for each side. F1: Probably four minutes each side, three to four minutes. M: Okay. 那么每一面呢,刚刚Cameo说,每一面呢,大概是四分钟,四分钟或者,三到四分钟这样一个时间。那我们三到四分钟之后呢,我们就可以把它翻面。在翻面的同时呢,可以看到下面呢,已经烹调得是金黄色了。 F1: So just on the medium heat, because if it's too high, then the schnitzel goes very dark brown. M: 很重要的一点就是说在烹调这道菜的时候,一定要用中火,如果用火力太猛的话,可能下面就会糊锅了。 F1: So while the schnitzel's cooking, we serve the schnitzel with our housemade mayo, which we make from scratch with eggs and vinegar and mustard and oil. But at home, you can use just a good quality mayo from the supermarket. M: Maybe salad sauce? F1: Or Best Foods. M: Best Foods. F1: Yeah Best Foods is probably the best. M: Okay. F1: So we just put a bit of mayo on the plate. M: Oh dressing wow. F1: And then here are the capers that we talked about before. And then we just fried them and you can see they're kinda hot. M: Oh. F1: So that's sort of, that's a raw one. M: Can I taste it? F1: Yeah. Quite sharp. Sharp in flavour. M: Yeah. I like it. F1: It goes very well with the buttery schnitzel. M: 那刚刚在我们前期的准备的时候呢,那么,Cameo女士已经把我们所说的capers,已经进行了一个油炸的过程。那么刚刚在吃起来呢,这个capers不仅有酸,有甜的口感,那么更重要呢,它是加了一些温度,有一些油水在里面,感觉非常丰富。 F1: And lemon. Lemon goes particularly well all schnitzel. It just cut through the fatty butter. M: That's right. 柠檬当然是每一个料理里面都必不可少,尤其是西方料理里面必不可少。他们可以让比如说这个鸡排更加的清淡,更加的清爽。 F1: It's nice and golden on one side. We just quickly cook the other side. M: 当我们的鸡排大概煎炸至这样的一个程度的时候,我们就可以翻面了。那翻面的时候呢,我们可以像Cameo女士一样经常的看一下,去检查一下里面是否已经熟了。那熟的时候,我们把它放在菜板上,应该是进行一下切割。 F1: Yeah and then we just usually cut the schnitzel into nice pieces. Because you flaten the (unclear), that's cooked very quickly. M: Yeah. 那么鸡肉呢,大概煎炸至这样一个时间,里面的肉呢,首先它不干,那么其次呢,它有很多的汁水在里面。 F1: And a little bit of sea salt. M: 那么最后呢,点缀的时候,当然我们用一些海盐。 F1: Not too much cause the caper is salty. So yeah. M: 不要太多的海盐,因为我们的这种capers呢,它有一些咸。 F1: And some lovely peppery rocket. M: We can pretty much use any vegetable. F1: Any green. Yeah. Any green. M: 那么我们在上面呢,也放一些绿叶的菜,当然也可以放一些,broccoli? F1: Yeah. M: Yeah. 随便一些绿叶菜,也让孩子们呢,也更加营养均衡。Okay? M: 那么经过了紧张的筹备呢,我们现在所有的菜,已经准备就绪了。那么第一道菜我们试吃的也是这家店Bird on the Wire的一个灵魂的菜型,也就是蘑菇酱烤鸡。那么它有一个很长很长的英文名字。Would you tell us the English name of this dish? F1: So this is our rotisserie chicken with our mushroom truffle butter. M: Wow. Cameo呢,正在介绍这个烤鸡呢,它主要是用mushroom truffle butter,那么这样一个非常美味的,这样一个酱品。那么现在呢,将会来一片,感觉一下怎么样。I'm gonna eat the legs maybe. F1: Yes. M: Okay. Can't wait. So amazing. 其实闻到这个鸡肉的味道的时候,你已经,口水已经是一直在流了,已经非常非常拭目以待了。我们可以看到这个鸡肉呢它,首先感觉起来外面是外焦里嫩的。那么外面呢,很漂亮的一层金黄色,那么有稍些的糊点,那么这些糊点相信会让口感和口味上得到一个非常好的提升。Can you share a little bit of a special part of this dish? F1: Sure sure. So just to start with the chicken. We use rangitikei chicken, which is from an area (unclear) in the midlle of the North Island. And we use those because we think that they're the best tasting chicken on the map. M: Wow. 所有的原料呢,也是从远道而来的。那么首先呢,我要尝一下这个鸡肉。 F1: And we, as with all our sauces, we make them in the store. And so the mushroom truffle butter is a butter and we roast portobello mushroom and truffle oil. And then we mix it into the butter with a truffle paste, which is made from more mushroom and the extra truffle (unclear). M: 其实我在品尝的时候已经非常明显的感受到它的原料和普通我们吃过的烤鸡的不同之处。它的入口呢,是非常滑嫩的,而且它的口味呢,当第一下碰到你的味蕾的时候,你已经可以感觉到它整体的一个美味度,新鲜度和它整个鸡肉的那种脆感和嫩度。那么刚刚入口的时候呢,会有一些,非常脆,如果可能透过我的麦克风,大家可以能够听到有一些稍许的卡擦的声音。但是呢,但你咀嚼的时候,你已经可以非常明确的感受到这个鸡肉在嘴里面是非常的滑嫩的。Okay. All the meat is really juicy, it's not dry right? F1: No. M: It's not at all. F1: So that's because of the chicken been (unclear) overnight and it's a lot of flavour and moistness to the chicken. M: Oh really? 所以它这个鸡肉呢,在之前准备的时候,是要经过一个夜的腌制,那么很多呢,它里面的非常丰富的这种口感,非常丰富的味道,就是通过一夜的这样的一个长时间的腌制呢,已经进入到肉体的本身了,所以我刚刚在跟Cameo去沟通的时候,就可以感到里面是非常非常入味的。Lots of flavour in that. Oh my gosh. So good. 那我相信很多喜欢吃白肉或者是喜欢吃鸡肉的朋友都会非常喜欢这道非常美味的烤鸡。Can't stop. Can't stop. Won't stop. F1: Don't stop. M: Okay. 那么之后呢,我想尝下这个鸡肉的灵魂所在,就是说它上面的这层酱。这层酱我想很多朋友可能对这不太熟悉。那么它是用蘑菇和松露油,松露汁来一起来熬制的这个酱。So can you introduce a little bit of the sauce? The mushroom truffle butter. F1: Yeap. M: How do you make it? F1: Yeap so you soften quite a lot of butter. And then we dice portobello mushrooms and we cook them in truffle oil, so white truffle oil, which has a very strong truffles smell. And once they cooked, we blend in, so into a (unclear). And mash them into the butter. And then we add a truffle paste which is made from whole truffles and more mushrooms. And that is produced in French. So a very pungent truffly sauce and we mix it in as well. And when we want to serve it, we just heat the butter until it's all, sort of sizzling and warm, and pour it over the hot chicken. M: Yeap. Because usually we cook the mushroom truffle butter at home, we usually do it very heavy, like heavy flavour. You know, sometimes too salty, sometimes too much cooking, but you do it just right. F1: Yeah, it's very important not to burn the butter because they give the wrong flavour in the butter flavour. M: 那么Cameo女士跟我们介绍一下她制作她这个酱品的同时呢,最重要的其实就是一个火候的掌握,那么首先要选择很好的食材,蘑菇啊,然后还有一些松露酱,松露油,这样是一个食材的选择。那么最重要其实一定是火候的把握。但我们去制作这个酱汁的时候呢,最重要的就是我们的黄油,一定不要overcooked。或者是让它太过热的话,这样的话,也会影响整个酱品的一个品质。So how long is it for the whole process of cooking? How long, to roast. F1: The chicken? M: The chicken yeah. F1: Yeah so the chicken gets (unclear) overnight and then it gets put onto the wires for the rotisserie, and dried for a few hours. And then once it's on the rotisserie, it's about an hour and ten minutes. M: 那么就是说在隔夜的腌制和制作之后呢,这只鸡呢,上烤炉去烤的时候,大概是烤一个小时十分钟,也是非常耗时的,那么很多,many of our audiences want to cook it at home, maybe in their oven, do you have any suggestion for them? F1: Yes to (unclear) the chicken. So it's very easy to make it (unclear), you just use cold water, a little bit of salt, a little bit of sugar and some lemon, lemon juice. M: Oh that's easy. F1: Yeah very easy. And if you've got some herbs, it's nice to put herbs in it too. And you just put the chicken submerged in the water, so it's fully covered, overnight. M: Okay. 那么Cameo呢,给我们介绍,当这个鸡肉能够到这样入味的要给程度呢,其实是经过一整夜的腌制。那么腌制的过程其实是非常简单的。根据个人的喜好,在浸泡鸡肉的冷水中呢,比如说放入自己的一些中草的一些香料啊,或者是一些盐啊,柠檬啊等等。只要是自己喜欢吃的东西,都可以放在冷水中,那么让这个鸡肉呢,充分去吸收这些味道。那么隔夜以后呢,就可以进烤炉烤制了。Very nice. You can pretty much mix this chicken with any cuisine right? You can mix with rice, with bread. F1: Salad. M: Noodle even. F1: Noodles, warm (unclear). Yeah. M: Amazing. Fantastic. 如果我们现在的观众朋友们呢,在家可以烤制过这个鸡肉以后呢,相信可以搭配很多很多的主食。比如说,我们中国常见的米饭啊,面条啊,甚至馒头馒头花卷,我觉得都是未尝不可的。 M: Oh very soft very tender. F1: Very soft. M: Very tender. F1: Not dry. M: Not dry at all. F1: Yeah. M: You can see, very juicy. 大家可以看到我们在切开鸡胸肉的时候,因为鸡胸肉一般给人的感觉都是非常的干的,那么在Bird on a Wire这个鸡胸肉的烤制的过程当中呢,因为它有了整夜的腌制过程,然后烧烤的过程,它的烤炉又有一些特殊的设备,所以呢,它的整个的这个鸡肉是非常非常有汁水的。 F1: So if you were to cook it at home, you can cook it in the oven or on the barbecue. M: But we better eat this with, at a restaurant. F1: In the (unclear). M: That's right. F1: Not the same, not quite the same. M: That's right. 我觉得这道菜绝对是Bird on a Wire它的灵魂所在。我也希望很多吃货或者是喜欢美食的朋友都能够来这家店,亲口品尝一下这道非常美味的蘑菇松露酱烤鸡。 M: 那么这道菜呢,就是我们刚才看到的奶油炸鸡。那么从外观上来讲,真的是炸得恰到好处。我们可以看到所有鸡肉呢,还保持它的非常脆弹,非常清脆的感觉,而且是外面感觉很脆,那里面是很嫩的。我相信,usually I just use folk and knife. But for this one, I just go for it right? F1: Yeah yeah. Dip it into the sauce. M: Maybe the original flavour. I'd give a try. 那么首先呢,我要尝一下它的原味是怎么样的,因为刚刚Cameo呢是经过了非常精致的一个腌制还有soaking的一个过程,所以我们看一下它的原始的味道。Feels like home. 这道菜其实非常让你感觉到回家的感觉,一种家的感觉,可能是跟我们小时候吃的,比如说,我们的爷爷奶奶或者是姥姥做的那种炸鸡的感觉,是非常像的。当你入口的时候,可能就能回到你儿时,童年一种非常美丽的,非常美的感觉。That's really like grandmother's recipe, you know? F1: Really? Yeah. M: Yeah tastes really like home. Family, family taste. 而且这道菜呢,每一口,每一次入口的时候,都会让你回味悠长。Then next I'm gonna have some dipping sauce. So which one do you recommend first? F1: This is the chipotle mayo which is the smoky chili, very smoky. M: Spicy? F1: A little bit. Not really really spicy. A good spice. M: Just intense a little bit. F1: Yeah. M: 那么第一个我要蘸的呢,是第一种酱汁,它是有一点点的刺激的辛辣味道,看一下。Totally different feeling. So different. 那么我们在蘸这个酱汁的时候,已经感受到它的不同,因为之前我们尝的原始的味道呢,这样我说的,它是可能会给我们带回到儿时,一种饭菜的感觉。但是呢,当你蘸的第一个蘸料以后呢,就又回到了新西兰,又回到了奥克兰,又回到了Bird on a Wire. 所以这个是非常非常特殊的一种风味。怎么形容呢?入口之后,有一些刺激,有一些酸涩,有一些甜,总之是非常多的口感纠制在一起。非常美味,非常棒。Okay next one? F1: And the jalapeno yogurt mayo. So because it has got the yogurt, so it's not as rich as the mayonnaise. It's a bit lighter. I mean, it's a little bit of kick with the spice and then the nice spring onion to balance it all out. M: Did you make it in the house or? F1: Yes yes. We make all our sauces yeah. M: 那么Cameo也说呢,所有的酱汁都是他们在店里面精心为客人制作的。那么第二种酱汁呢,她说是用酸奶,由酸奶皆成份。那么可能也有一些香料呢,有一点点辣的。所以我们来尝一下看一下。Too much? F1: No no. Never too much sauce. M: Love it. F1: It's different, isn't it? To the other one. M: This one is actually more Asian. F1: Really? M: Yeah. Asian flavour. F1: Chipotle chili is from Mexico. Yeah. M: 所以呢,我刚刚跟Cameo说,我说这个酱汁呢,其实更符合亚洲人的口感,比如说我刚刚就蘸一下,然后入口之后呢,其实亚洲人,很多人呢,是比较喜欢吃稍微有点偏酸,偏咸的这样一个口感。那么它里面呢,加了一些辣的成分,所以让我们感觉到非常的泰式,或者是说非常的亚洲的口感,非常浓烈。Can you share a little bit secret for the sauce? F1: Yeah they're homemade. M: Maybe just one of them. The yogurt one maybe. F1: Yeah well. M: I'm not digging out all the secrets that you have. F1: Well I've shown you what's in it so it's pretty simple. But we just think when you make things in store, they taste much better when they're freshly made, you know? M: Yeah. I forgot to mention that it really matters for the chicken that you choose? F1: The best chicken. M: The best chicken. 我刚刚忘记去强调一点就是说,之所以能感觉到非常原始鸡肉的味道,能够感觉到家的感觉,还有是感觉是回到了儿时,为什么呢?就是因为它的鸡肉的选择。它鸡肉的选择,首先是走地鸡,其次呢,就是是有机的鸡肉,所以你能感觉到真正的鸡肉的那种原来的风味,感觉非常的原始。总之,一句话,就是如果想品尝一下我们小时候吃到的鸡肉,就来这家店尝尝看看。 M: 那么这道菜呢,是鸡肝酱配法式面包。那么这道菜可以说是我的最爱了,因为我是一个比较喜欢餐前餐前小饮的人,所以呢,在这道菜上来的时候呢,我就想到了red wine, white wine还有三五好友一起来聊天去(unclear), 这样其实是一个非常非常好的一个左菜。Can you show me how to eat it? F1: Sure sure. So you spread the pate onto the bread. And I think you should always spread it very thickly, be generous. So it tastes so good. So just spread out all the way (unclear) of the bread. M: Oh that's pretty thick. F1: Yeah. And then choose your pickles (unclear) on top. And maybe an onion. There we go. M: Thank you so much. Just one bite or? F1: Oh probably two. If you can fit that all in your mouth, then. M: Wow. F1: Nice with a glass of wine or beer. M: It's nice with (unclear) all the wine. F1: That's right yeah. M: Cocktail, anything. F1: Yeah that's right, exactly. M: 这个鸡肝酱呢,入口以后和我们想到的其他的,用肝脏类做的料理是完全不一样的。它入口的时候呢,有一些稍微的,有一点点腥,但是这种腥呢,是超越了它本身的一个鸡肝的口感,所以是非常的绵密,然后之后随之而来的口感就是非常原始的一种味道。I like it so much. It's really nice. It's like original (unclear), you know, you feel like eat something really original. F1: Yeah yeah. M: 尤其是配上这个小黄瓜以后呢,小黄瓜里面的酸和甜,然后配上鸡肝本身原始的一点点咸,一点点腥的味道,非常的match,非常的搭配。Second bite, I'm gonna eat the baby onion. F1: Yeah it's been marinated in balsamic vinegar. M: Okay cool. Love them both. F1: These are sort of sweeter than the pickles. M: 我觉得肝脏类的东西,其实呢,会有一些,有点腻,当入口的时候肝脏类的东西会有一点腻。但当你搭配小黄瓜和baby onion的时候,你突然就感觉到两种食材,它融为一体的那种清爽。可能我说清爽,很多朋友不太理解,就是说肝脏类的东西怎么会有清爽的感觉?但真的,小黄瓜和小洋葱,是非常非常搭的,尤其是和chicken liver这种肝脏类的酱,是非常非常搭的。Very nice. F1: Delicious. M: Super good. Do you have any recommendation for the wines, can go with it? F1: Well I think it's really nice with red wine, maybe a pinot noir, New Zealand Sela. M: Yeah (unclear) definitely. F1: (unclear) yeap. M: That's the first thing come on my mind. F1: Something fresh and crisp. M: Very nice, just slow down, sniff a little bit and drink it. Oh my gosh. F1: Something to share with your friends. M: Definitely. I think that is not enough. F1: Not enough, no. M: Not enough. Definitely not. 那么所以呢,下回呢,如果观众朋友们有幸来到Bird on a Wire, 可以点这道菜,然后呢,多点几个,这样的话,三五好友可以一起尽情地去举杯共饮,相信一定是非常好的一个午后时光,非常好的一个晚餐时光。 M: Cameo, is this one our house special salad? F1: Yes our most popular salad. M: What's special? How special is this one? F1: Very special because, well most salad, because of the dressing. So if you don't have dressing on salad, doesn't taste so good. M: That's right. F1: It's all about the dressing. Yeah. M: Housemade or? F1: Yes housemade, yes yes. Of course. M: 因为我本人呢,是食肉的动物,我是非常不喜欢这种蔬菜类的东西。Because I'm definitely a meat person, you know, everywhere I'm looking for meat, meat, meat. I don't like salad at all. But I'm gonna give it a try and see what's special, what's the fantastic part it is. So would you please? F1: Sure. So this a Japanese ponzu dressing, which is a soy sesame oil citrus flavour, which goes very well with the crunchy cabbage and carrot. It has got sesame seeds and coriander. And it goes very well with chicken. M: Really? F1: So we, obviously you can have it with the whole chicken, or we do pour chicken on top of salad too. So it turns into like a chicken salad. M: Oh it's like side dish. F1: Yeah, or a side dish or for your lunch, yeah. M: Very healthy. F1: Very healthy. M: Nutrition. F1: Yeah, lots of different colored vegetables. M: Yeah they're beautiful actually. F1: Yeah pretty. M: Looks nice. F1: So it never changes, the salad. M: I think I got too much. F1: No no no. M: Anyway. 首先我把这些沙拉放到盘子里的时候呢,已经感觉到非常非常浓重的香油的味道。刚刚Cameo也说了,那么里面呢,它这个是特别调制的沙拉酱呢,里面有芝麻油,然后还有一些日式的醋啊,还有很多的口感,非常丰富的,这样的一些调味料。所以我们来尝一下。那么首先我们看到这个沙拉的时候呢,首先它的颜色是非常漂亮的,紫色,白色,红色,几乎你能想到的颜色,都在里面了,所以说,颜色是非常吸引人的。那么,尝一下口感。 F1: Very fresh flavour. M: Oh my gosh. That's good. You know, I've tried it before, in a very fancy Japanese restaurant. F1: Yeah yeah yeah it has got that typical Japanese flavour. M: That's right. 我刚刚在跟Cameo分享一些我的一些经历的时候呢,我说我之前在一间非常好的日本餐厅,也吃过同样相似味道的这样一个前菜,这样一个沙拉。那么Cameo也说它是非常传统的一个日式的沙拉的一个感觉。我觉得给我最大的感觉,因为我是非常喜欢吃香菜的人,所以呢,我觉得这道菜呢,给我最大的感觉就是当我入口的时候,香菜的那种清香和浓烈的感觉,让我感觉根本就停不下来,还是一直在吃。Very nice. Love to eat them all. F1: So the secret to good slaw is to make sure that the cabbage's finely sliced. It's not chunky. And then it really soften with the dressing. M: 那么这个呢,就是考验到很多我们的厨师们的刀工了,那么因为大家看到这个沙拉呢,它是非常碎的,为什么会这样碎呢?因为它入口的时候,它的口感一定要非常的好嚼。那么很多我们在超市买的沙拉呢,入口以后非常难嚼,感觉块太大了。那么Bird on a Wire它这个沙拉呢,真的是非常的细,非常的碎,那么这样的话,入口的时候呢,首先它非常好嚼,那么我相信也非常好消化。我相信是很多孩子,而且它感觉起来非常清甜,我觉得很多小朋友一定会非常非常爱这道蔬菜。So good. M: 各位品味新西兰的观众朋友们大家好,我们今天下午非常荣幸的请到了Bird on a Wire的创始人之一,Sophie女士。Hi Sophie how are you? F2: Hi, really good. Thank you. M: What a beautiful day isn't it? F2: Yeah. M: Okay let's just start with the co-founders. F2: Yes. M: How come all co-founders were from different backgrounds and with your own career path, join together, come out with this great idea of opening a restaurant and getting into the food industry? F2: Cool. Okay so there were four of us, the co-founders. We all had worked in food in our lives, but it wasn't our career so, when I was at university, I worked in restaurants my whole life. In the holidays and over the summer, my business partner, Ben also worked in restaurant. Cameo, as she. She worked in a, she cooked a lot for family for catering. M: Yes. F2: And then also she went and worked in London, in a shop that sells only cook book. M: Yes. F2: And then our fourth founder was a cousin of one of us. So we basically all were in different jobs. I was working as a lawyer at the time. M: Wow. F2: A commercial solicitor. Ben, my business partner was working as a management consultant. Cameo was training as a school teacher. And (unclear) was in university. M: So different. F2: Yeah. And my husband, David was learning to be teacher as well. So we just basically all sat around and I got sent an email with a link to a Trade Me shop for sale. And it was a fish and chips shop in Ponsonby. And we all had lived in Ponsonby and wanted to do something fun for our neighborhood. M: Looking for a side business or? F2: Yeah yeah we thought it would be on the side. M: Just some extra money. F2: Yeah yeah which is laughable now. But we were naive and like 24. And so we decided to buy the fish and chips shop. We had spent quite a lot of time in Sydney. My sister, my mother were living in Sydney. Ben's brother was living in Sydney. And there's lot of chicken shops in Australia. And so we thought we could bring the concept of a local chicken shop to New Zealand. So after we bought the fish and chips shop, we (unclear) it as a fish and chips shop for about 3 months, to learn how to operate everything. And then we closed it, did like 2 weeks renovation and opened it as Bird on a Wire. That was March 2012. M: Wow that's an amazing story. That's an amazing story. Yeah. Nowadays people from different fields are constantly talking about topic, original intents, what was the original intentions to build the business? Everyone has their own beliefs. I'm not talking about the religion, so what's your business philosophy, the belief from the beginning? F2: Yeah so basically we had a choice when we started, whether we do caged chicken or free range chicken. And so we decided that we were going with free range and the cost was a lot higher to do that. Also, we all lived in a neighborhood in Ponsonby at the time. So we wanted to contribute something to the neighborhood. So that kind of mean that we wanted to have (unclear) food. We wanted to contribute to the neighborhood. And right from the beginning, we had all of our packaging and everything take-away was either recyclable or compostable. So we had a sustainability focus. And the other thing was our team, so basically right from the start, we had a focus on making sure that everyone that work with us, and work for us, had a good time when they're at work and they work hard, and we have a staff motto, which is like good vibe only. So that's it really. We ended up with the four things, which was the food, that we are really obsessed with, and with didn't want to compromise on the quality. And then sustainability, the neighborhood and then all the people. M: This sounds like it's all about love the life. F2: Yeah. M: Question again, or? Okay. F2: Oh the one you just started. M: Action. Okay, Sophie, nowadays people from different fields are constantly talking about one topic, original intention. F2: Well (unclear) that question? He said that one was okay. I was like, I can say it again but. M: Okay. Branding always starts with the great logo. F2: Yes. M: The logo for Bird on a Wire is very creative. F2: Thank you. M: So how can you come out with this creative idea? F2: We didn't do it on our own. So when we started, we had the idea of there being a chicken, a picture of a chicken. And a friend did it for us for free, she did this little cartoon of a chicken and wrote free range rotisserie underneath it. M: On the wire. F2: Yeah yeah, and we had come up with the name. So she was trying to say bird on a wire, what does that look like? She did a whole lot of different concept, we ended up choosing the yellowy orange colour. And that was the start of it. And then in November 2015, we did like a refresh and a design agency helped us create like the perfect chicken. M: I think the colour is just about right. F2: Thank you. M: Because the yellow one is really stunning. F2: Yeah. M: Like people see all logos, and Bird on a Wire, definitely. F2: Yeah we loved it. And we can incorporated. M: Stand out. F2: The fitout without everything being yellow and kind of works with everything yeah. M: (unclear) special, your concept about the free range chicken. F2: Yes. M: The bird is so free, on the wire. F2: In the sunshine. M: Yeah in the sunshine. Oh my god beautiful. You may aware of there are some many restaurants in the market, which are concentrated with the cuisine of chicken. F2: Sure. M: Right? I'm just wondering, how do you keep up in this industry? In this business? And how do you stay competitive and what's your advantage? Need a secret weapon or? F2: Yeah well I think for us, we were the first people that did free range chicken, that was rotisserie. So that was kind of the first market advantage, but now you can get free range chicken in New Zealand and lots of places, which is great. For us, I think that we're really stubborn about not compromising with quality. M: Yes. F2: So when we were, the beginning of the business, we were trying to compete on price and also on quality. And that doesn't work because it costs more for the quality product. And so you need to charge more. So one day we just (unclear) we're not compromising the quality. M: People will come, definitely. F2: So we just increase the prices to a sustainable level and the business can survive and still serve quality food. M: Yeah business is always success because of the quality. F2: Yes. M: Because of the service, because of the goods. F2: Yeah. M: If you provide good thing, good thing will happen. F2: Yeah and that said for our, like our rotisserie chicken, for example. You can buy a free range chicken from the supermarket. But we (unclear) it overnight and big tops for like a salt citrus sugar solution. So that makes the chicken absorb moisture and a bit of seasoning. And then we dry it, and then we string it, and then we cook it, and then we wrap it up and give it to you. So it's kind of like the loving preparation can't really be repeated. M: That's right. Reputation and quality will speak by themselves. F2: Yeah. M: Wow. Okay when it comes to the new business, people always say that everything, beginning's so difficult. F2: Yes. M: From your company catalog, I learnt about, that you didn't get any profit at the beginning right? F2: Yes. M: And how did you get over the difficult times and the, what's (unclear) to you used to have breakthrough? F2: Yeah. M: And finally become one of the greatest growing business in New Zealand? F2: Thank you. So when we started, like I said, we'd try to compete on price and on quality. So that was a really big problem for us because this, when you're paying more for high quality goods, you have to charge more, and we won't. M: I bet you, when you were starting this business, you have no idea about how much it gonna cost and expenditure right? F2: Like now we cost everything, we cost all the recipes, we were just making it out, to start with. But also, we were charging enough. So ultimately, we changed that pricing and that put the business in a position where it's sustainable and operate profitably. And I think that's no shame in it, you know, we started off trying to please everyone with a low pricing. But the reality is that we couldn't stick around, and we wouldn't be here otherwise. So I suppose the way that we got out of that was a pricing thing. But on the whole, we, all the way along, being quite agile, so we changed, we seek feedback from the customers and we listened to what they want. And so we've been able to continue to evolve the business and change it as the market. M: What is the most important lesson that you learnt from all these years, business experience? F2: Yeah I think that staying really clear on the numbers is really important, regularly, and people say that all the time but you get so busy, that if it's not your natural stong point, you can focus on operation. But the reality is that it doesn't matter how many sales you have, if you're not profitable, so I think staying on top of the numbers is really important. M: Wow awesome. We all know that marketing the branding are vital to the successful business, and especially in Western world, companies pay more money for their marketing promotion, what did you start to your branding and marketing? When? F2: When did we start paying for it? Very recently. It's the answer. We didn't really have an allocated budget for marketing, for the first few years of the business. Thankfully, it was when social media was basically starting to go off. M: Facebook, Instagram. F2: Yeah so Facebook was free, until a couple of years ago. Instragram was free until like last year, like you know, in terms of the organic reach. So we were lucky that we were reaching people. I think that, since we've grown into a level where we have three stores and we have three sides to maintain, we've allocated some funds to ensure that we get assist. But another really important part of the restaurant game in terms of marketing is the delivery in store. So we've spent a lot of time with our staff, making sure that the service is really good because that's actually what brings people back just as much as a Facebook post, so. M: Yeah exactly. F2: They'll come once but it needs to be awesome. M: What about the, I'm just thinking of, what kinds of challenge that you faced before, you know, when you start the business, what do you think, the most challenging? F2: I think for the owners, the four owners, it's been, trying to get the perfect balance between working on the floor and the restaurant. So being operational and then working on the business, which is when you're not on the floor, so at times, we pull away and work on the business, but then the restaurant might suffer, all the staff culture might suffer, and then we had to go back in, so we think we've got it about right. We're really involved, we still work on the floor all the time, but we, sort of 20 hours on the floor, and then 20 hours working on the business. M: Wow, so you have to keep yourself always connected with the clients, with the customers. F2: Yeah and everyone's different. But based on our experience, is that the business performs best when we're here. M: Yeah I just saw all clients and customers, walking and say hello to you. F2: Yeah. M: It's like very close friend to you. They're so lovely. F2: Yeah. We're lucky. M: During these last five years, becuase the Bird on a Wire, started in 2011, right? F2: 2012. We bought the fish and chips in 2011. M: Okay. The company experienced some human resource changes, I believe? F2: Yes. M: Which is normal. However, do you see any impact for the company development after these five years? The human resources changes? F2: Yeah, so I think you mean the owners, the four owners. So that was four of us that start, but then it's still four. Yeah so, the original one, Richard, he's David's cousin. So we're all really close right? M: Oh yeah. F2: When I started, it was me, my boyfriend, my ex-boyfriend, my new boyfriend's cousin. So all together. So Richard was the cousin, and he completed his degree. He did a master in sound engineering. He's a musician. So ultimately, he did six months on the floor in the business. And then it was time for him to go and do work he love that what he studied. And at the time, Cameo was studying to be a teacher. And my sister used to date Cameo's brother. So that's how I knew her. And we sort of slowly lured her in. M: Interesting story. F2: Yeah to a, just to, I think professionalize the food side of the business because as I said, we were just kind of making it up. M: So all people still worked very close? F2: Yes yes, so Cameo came in on a part-time basis to start with. And my husband, David was still at teacher college and then he was teaching. When it came time to us moving to Ponsonby Central. That was a really massive financial decision for the business. So it was really risky. And everybody came to work full-time. So that was last year. Everyone worked full-time in the business to kind of supervise that. And then from this year, my husband has gone back teaching. But three of us full-time still here. M: Wow. Okay. We talked about the business success, life philosophy and other professional topics. Now let's get back to the restaurant. I've tried your house famous cuisine in the morning. F2: Yes. M: And I love it so much, firstly I have to say. F2: Thank you. M: And I'm definitely gonna introduce Bird on a Wire to all my friends. F2: Excellent. M: Yeah, reputation, like I said, reputation will speak by itself. F2: Yeah. M: And I've a question here, which is how you keep the high quality of your product and how you deal with the negative feedbacks with the customers, not satisfied enough? F2: Yeah, so I think now, more than ever, you get feedback from your customers through Facebook, through Instagram, through Zomato, through Yelp, through Google, you know, there are just so many reviews. Our original approach is that we're really grateful for feedback. We rely on it. We need it. And all of it (unclear), so positive and negative, to keep improving what we're doing all the time. M: Exactly. F2: I would say that feedback can then probably be broken into two categories, and one is helpful and one is unhelpful. And I think that the sad thing for our industry is that people don't often jump on the Internet to write a good review when they had a good time. M: Yes. F2: But if they're angry about something, they will jump on the review. So you can feel sometimes, it's like your online writing isn't representing all of your customers' experience. Cause for example, we train our staff to ask every single table how's everything once they've started eating. And that's how opportunity to fix it if there's anything wrong, or if they say it's great, we just say thank you, you know. But, so we're seeking in-person feedback all the time and that's not necessarily recorded online. But yeah, on the whole, it's good and we need it. M: All the issues must be solved immediately. F2: Yeah. M: Like right away, what's good, what's wrong, right? F2: Yeah but even if we made mistakes, we're really pleased that someone takes the time to let us know, rather than going and telling ten people they know that Bird on a Wire has made a mistake. If they come to us, we're really happy to fix it straightaway and we're grateful for them doing that. M: Amazing. Let's talk about the responsibility to the society. F2: Yes. M: As a young business who grew up in this neighborhood, people would jump along and fully support you, and give you thumbs up. F2: Yeah. M: And then pretty sure that, you have already have plans to pay back to the society, to pay back to the community. F2: Yeah we've done a lot of community stuff, from day one. We're really lucky, like this new store, we had literally hundreds of people in two weeks, coming and just say thank you just for opening. And we always being really conscious of giving back to the community around us. So, you know, since we've been here two weeks, for example, we've given some prizes for school raffles and school functions, that kind of thing. We support quite a lot of charities, and Ponsonby, there's lots of charity officers around there, and we sort of become affiliated with few of them over time. And then there's kind of other things that we do like, there's a program in New Zealand called Garden to Table. And what they do is they teach kids in primary school, how to grow food and how to cook food. So we sent one of our staff every week to a primary school to help the kids, learn how to grow the food and then cook it. So I think it's really important to do things that are not just, money, or (unclear) cheque, you know, it's nice for us to be involved. M: It's like passion. F2: Yeah. M: We're passionate about food, and you can always pass on to the older people around you right? F2: Yeah yeah. M: My last question is I recently heard that you're gonna open a new store, new restaurant in China? F2: Yes. M: In Beijing? F2: Yeah pop out in China. M: Plan, right? What is the inspiration of opening this restaurant in Beijing? F2: Yeah, so the inspiration is really a friend. He owns, he and a group of other New Zealanders own a hospitality incubator in Beijing. And the concept is to bring food concepts in, and trial them, and then invite people to, invest if they want to, or seek feedback from the Chinese market. It's kind of just to test market. And so he said would you guys like to bring Bird on a Wire over and do it? I suppose the other motivation is just a bit of fun. So we just said yes. It's opening next week. M: I think it's gonna be your first overseas restaurant? F2: Yes yeah. M: What does that mean to you? It does have mean to you. F2: It's exciting. Yeah we don't have massive expectation. M: Cause you have a lot of things to explore. F2: Yeah, there are a lots of tests that need to be done on other markets and this is a really fun and accessible way of doing that. And we're excited about the experience. We don't have any major expectations for, you know, rolling out into the Chinese market yet. But we'll see. M: I'm pretty sure the Beijing, the people in Beijing will love Bird on a Wire. F2: We're hoping so. (unclear). M: Definitely because people love healthy food. F2: Yeah. M: And if it got good flavour, very nice cuisine style, people will love it. F2: Awesome, thank you. (unclear). M: Do you have any plan to fly to China? F2: Yes. M: Travel to China? F2: Yes. We probably are gonna go over in about six weeks once it's opened and it's running. And have a look at Bird on a Wire in Beijing. M: I hope good luck to you. F2: Thank you. It's exciting. M: It's gonna be a really successful business. F2: Thank you. M: I'm pretty sure. Thank you so much Sophie, for this interview. F2: Thanks for having me. M: Thank you so much. F2: Cool. F2: It's a part of a big complex in Ponsonby Central, kind of like an art market food court I guess. M: That's right. Yeah. F2: Yeah so our restaurant is the biggest space in there when you're walking off Ponsonby Road. It's the first thing that you see on your left. And it's the same kind of setup as here with the cabinets of all the salad and the chicken. And then we also have a big dining space that's kind of similar to this, there. M: Okay. Is it only for takeaway or? F2: No it's about 50-50 as well. And (unclear) is smaller, that one's like a 100 sqm. And that one was built to be primarily takeaway. It has got 4 or 5 tables along, like a, sort of like a food court as well. There's a laneway with about 5 or 6 food operators. And we're the first one on the street, so it's the same kind of thing but slightly smaller. M: I think this location is quite good. Because there's a train station over there. F2: Yeah. M: People just maybe, go to work and buy some coffees, some brunch or breakfast and then. F2: I hope so. F2: Yeah that's the idea, like that car park over there is full (unclear) pass even in the morning. M: They also can invite some friends. Like I, I really like wines, red wine, white wine, I really like. And your chicken liver sauce. F2: The pate? Yeah. M: It's amazing. F2: So delicious. M: I'll invite my friends to come here and chat. F2: Excellent. Oh we got a really good in wine (unclear), New Zealand, it's all New Zealand wines, lots of natural wines, organic wines, and craft beer. M: Wow, love it. F2: Yeah at the moment we (unclear), cause we don't have a license yet, but it's coming. M: Yeah it's coming. Exciting. F2: Yeah yeah I'm really excited.

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Posted by: qisthebest on May 8, 2017

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