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Lisa & Russell - A Dense Ginger Nut · Lisa & Russell

• 0:00
  Speaker 1: This is amazing.
• 0:01
  Speaker 2: This has blown our mind this morning. Well, okay, that's
• 0:04
  Speaker 2: an exaggeration, but surprised us somewhat.
• 0:07
  Speaker 1: Just when you thought you knew everything about Arnott's biscuits,
• 0:10
  Speaker 1: like which is your favourite, how much smaller they've got,
• 0:13
  Speaker 1: how many are in a packet, we're about to tell
• 0:16
  Speaker 1: you something that might just surprise you. The classic Arnott's
• 0:20
  Speaker 1: ginger nut is made from a completely different recipe in
• 0:25
  Speaker 1: every Australian state. Music And that means the biscuits alter
• 0:30
  Speaker 1: in taste, size and texture. Wow. But why?
• 0:35
  Speaker 3: Why are they different in each state?
• 0:37
  Speaker 1: Well, back in the 1960s, a few biscuit companies across
• 0:40
  Speaker 1: Australia combined under one Arnott's banner. And Arnott's tried to
• 0:43
  Speaker 1: make things a little easier for themselves and create one
• 0:46
  Speaker 1: national ginger nut recipe instead of sticking with the recipe
• 0:50
  Speaker 1: from each state.
• 0:50
  Speaker 3: That makes sense.
• 0:51
  Speaker 1: Which only had teeny tiny little differences. Well, they've done
• 0:53
  Speaker 1: that with every other biscuit.
• 0:54
  Speaker 3: Yeah.
• 0:55
  Speaker 1: Every other biscuit is now made in the same factory
• 0:57
  Speaker 1: in Queensland. But it didn't work with the ginger nut.
• 1:01
  Speaker 1: For whatever reason, the parochial, you know, kind of state-by-state
• 1:07
  Speaker 1: taste buds had aligned to their own ginger nut and
• 1:10
  Speaker 1: people kicked up a stink. People back in the 60s.
• 1:13
  Speaker 3: They picked the taste.
• 1:14
  Speaker 1: They had more time on their hands.
• 1:16
  Speaker 3: That's true.
• 1:17
  Speaker 1: They kicked up a stink over the ginger nut and
• 1:19
  Speaker 1: so Arnott's reverted to keep the ginger nut regional and
• 1:24
  Speaker 1: the recipe state-based.
• 1:27
  Speaker 2: Even though it's all made in the same place, they
• 1:30
  Speaker 2: have to go and pump out all these different kinds
• 1:32
  Speaker 2: of ginger nuts.
• 1:33
  Speaker 1: In this day and age of cutting costs at every
• 1:36
  Speaker 1: corner you possibly can.
• 1:38
  Speaker 3: Not with a ginger nut.
• 1:39
  Speaker 1: I can't believe that this is being, you know, entertained.
• 1:43
  Speaker 3: I take my hat off to them for hanging on.
• 1:46
  Speaker 2: So do I. So do I, Ardence.
• 1:49
  Speaker 1: For letting the people and their love of the ginger
• 1:51
  Speaker 1: nut and their own style. And when you look at
• 1:54
  Speaker 1: a picture of all the ginger nuts, they are quite
• 1:56
  Speaker 1: different in appearance.
• 1:57
  Speaker 3: Here's the difference. Here's the difference.
• 1:59
  Speaker 2: So in Queensland, they like a spicy ginger flavour. So
• 2:03
  Speaker 2: it's got a little bit more bite to it.
• 2:04
  Speaker 1: Okay.
• 2:05
  Speaker 3: Okay. In Victoria, it's just a bit airy-fairy.
• 2:08
  Speaker 1: Yeah, no, I don't like an airy ginger nut.
• 2:12
  Speaker 3: In the New South Wales and the ACT, it's just dense. Yeah, okay.
• 2:17
  Speaker 1: Well, yeah, yeah.
• 2:18
  Speaker 2: And in South Australia and Western Australia, we like a
• 2:21
  Speaker 2: sweeter ginger flavour.
• 2:23
  Speaker 1: Slightly sweeter. I've never been much of a ginger nut
• 2:26
  Speaker 1: fan because they're too hard. I don't like to break
• 2:29
  Speaker 1: a tooth on a biggie.
• 2:30
  Speaker 2: I wonder if they are harder and softer in certain
• 2:34
  Speaker 2: parts of Australia as well.
• 2:36
  Speaker 1: I don't know. I don't know. They're definitely very different colours.
• 2:41
  Speaker 1: Some of them are quite pale and some of them
• 2:43
  Speaker 1: are quite dark.
• 2:44
  Speaker 3: Yeah, the Queensland one.
• 2:45
  Speaker 1: Ours is about mid. Midway?
• 2:48
  Speaker 3: Yeah, Queensland looks quite dark.
• 2:49
  Speaker 1: Yeah, well, that's nice.
• 2:50
  Speaker 3: But you say they're too hard, but you're a dunker,
• 2:52
  Speaker 3: aren't you?
• 2:53
  Speaker 2: I am.
• 2:53
  Speaker 1: So you'd hate to see me go through a packet
• 2:56
  Speaker 1: of ginger nuts because you can dunk those for a while.
• 2:59
  Speaker 3: So that would soften it for you.
• 3:00
  Speaker 1: It does. But so taste.com, you know, the recipe site,
• 3:06
  Speaker 1: they were assigned the task of deciding.
• 3:09
  Speaker 3: Taking on the big jobs.
• 3:10
  Speaker 1: Which Bicky was best.
• 3:12
  Speaker 2: And?
• 3:13
  Speaker 1: Well, it's us.
• 3:16
  Speaker 3: Really?
• 3:16
  Speaker 1: Yep.
• 3:17
  Speaker 2: WA.
• 3:18
  Speaker 1: WA.
• 3:18
  Speaker 3: Slash SA.
• 3:20
  Speaker 1: WA and Victoria.
• 3:22
  Speaker 3: Oh, and Victoria. Yeah.
• 3:23
  Speaker 1: They decided, they couldn't really decide between the two of us,
• 3:27
  Speaker 1: but they're the ones they went for.
• 3:30
  Speaker 3: But then again.
• 3:31
  Speaker 2: I guess it depends on where the person from taste.com.au
• 3:34
  Speaker 2: was from.
• 3:35
  Speaker 1: Queensland and New South Wales. Well, no, I don't know.
• 3:37
  Speaker 1: Queensland and I think they tried to keep it pretty bipartisan.
• 3:40
  Speaker 1: Is that what they just said? Queensland and New South
• 3:44
  Speaker 1: Wales are very dense. And the taste person says I
• 3:47
  Speaker 1: could hardly snap the biscuit in half. Queensland was the
• 3:50
  Speaker 1: thinnest and Victoria was the thickest. But the most important,
• 3:54
  Speaker 1: of course, was taste. And it's that sweet ginger flavor
• 3:57
  Speaker 1: we have here that got us across the line. And
• 3:59
  Speaker 1: the worst one apparently went to Queensland.
• 4:02
  Speaker 3: Well, I'm glad they went to all that trouble.
• 4:03
  Speaker 1: Where the factory is.
• 4:04
  Speaker 2: But I'll stick with the Scotch finger.