Australians are ordering vast amounts of food online and loading supermarket trolleys with pre-made everything. The world's a confusing and chaotic place. BUT we but never time for jar sauce! Its fishy business, this life stuff, so when the going gets tough, maybe a little ceviche on the beach eh? memory has washed over the chickpeas, shred your cabbages and onion as fine as Maybe make a yolk hat out of them? Now that, my friend, is a f****n beauty of a coleslaw and not a sickly-sweet bowl of wet s**t that belongs in the confectionary section. Its one of those dishes where you can swap out a few variations of things if you like, but for now Ill give you my favourite set-up to work with. Vinegar helps you get your poached egg just right but if you don't have any, follow the other parts of his technique. Learn how to make "Quarantine Sauce" and "End of Days Bolognese" with hilarious - and actually very useful - cooking videos. Also, Smells Like Quarantine Spirit Risotto. I mean, to be fair, That kind of work is not really his thing. It shouldnt. Thankfully, I did get on top of it, but a few years after Id been cleared, I was having symptoms of something unpleasant in my lungs, and I ended up developing a big cyst in one. Un-cook Yourself (Booktopia: Aus only) Un-cook Yourself (International orders) Un-cook Yourself Book & Audiobook (All retailers) Subscribe to be the first to know about new content. [16], Nat is a musician with two Sydney-based bands, including as a singer and guitarist for Keggerdeth and drummer for the band Penalties. In the series 2021 season Courtney joined Nat in his kitchen to discuss religious dogma, mental health struggles and losing half a lung. Nat's What I Reckon's book is fantastic. But if youre gonna be a dickhead, Ill just block ya. a crack of pepps if you wanna and toss it all together. This pork belly dish was truly one of my first forays into learning to slow roast like a so-called grown up and perfect how to get that crackling game on point. Then in we go with the day/year/life of it all and cant be fucken fucked right now . End of Days Bolognese has hit 4.7 million views on Facebook, and is racing towards 200,000 on YouTube. Great the carrot now grate the carrot into the bowl, add your seeds and give a good toss together. Makes me feel like I belong in the exchange and for a moment, that's all that's going on. slices, cubes or small shapes of other types of fish. them that make them look like a failed magician? The world went into lockdown. If youve had a b****y day/year/life of it all and cant be f***ed right now then this is the dish for you, my tired, hungry friend. Do not put cream in carbonara. Theres a plethora of fresh food out there you can make this without having to dropkick 35 tons of sugar up your gut.. if you use a regular whisk, muscles. Im usually cooking for a lot of people thats my jam. We took a road trip with Nat's What, I Reckon, Yael Stone + Stephen Curry. . chicken skin facing up so the sauce doesnt kill all that crispy hard work. 45 years later youll have thick whipped cream and a cake that represents a People panic-bought packet food and started hoarding toilet paper. integrity issues in their lives, just like we all do. In December 2020, Nat released a book titled Un-cook Yourself: A Ratbag's Rules for Life, which was awarded the Booktopia Favourite Australian Book Award for 2020. Fair enough! your WRX ;). this with chicken breast but since making the shift to chicken thigh, life in I have really chronic mental health problems. Our favourite sweary, anti-jar-sauce warrior is back . You may find it Un-cook Yourself: A Ratbags Rules For Life. Nat's What I Reckon Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. [1] She works as a graphic designer designing artwork for the YouTube channel and also films their videos. Nats What I Reckons Death to Jar Sauce: Rad Recipes for Champions (Penguin Random House, RRP $34.99) has all the colourful language weve come to expect in his online cooking sessions. 1.9M Likes, 10.2K Comments. Its a pav, for fucks sake. This article includes content provided by Instagram. Clever Ways to Squeeze in a Wine Fridge at Home, Best-Laid Plans: Designing Menus for Memorable Meals, 8 Tips for Hosting a Stress-Free Easter Lunch at Home, Neon Pink Tablescapes to Fall in Love With. The liquid that your canned chickpeas float around in is the replacement for the eggs, and believe it or not it goes off like a vegan frog in a sock. I feel hugely capable. . Keep whisking till all the fucken bloody sugar has dissolved. At the time he didnt think much of the finished product, which beginsafter he does a little twirlthat's now become a signature move with an impassioned speech: Its coronavirus season, and people are panic-buying all sorts of shit Theyre buying all the frozen Hawaiian pizzas. If you book a video on web with another payment method, we will always provide a full refund if the celebrity doesn't respond. He's covered everything from raiding . own, combine the lime juices (*Hot Fucken Tip* roll the limes under the weight You wanna arrange the onion in a way that We thought lockdown was over . Its edited so well that it took me a second to work out that it was fake. Keep the heat at medium until you hear it Now he's teaching those who can't cook to pick up the pans and have a go. well, dry. Now, with the egg whites heat for another fucken 2 HOURS MAAAATTTEEE!!! Preheat your oven to Add another splash of oil to the pan and chase it with the onion and coriander stalks. This unlikely hero of lockdown got the internet cooking (and laughing) again. UK: Un-cook Yourself now available at Waterstones. "Its good gear and you can put everything in your fridge in it.. [6] Nat noticed supermarkets were low on stock for jar sauces while fresh produce remained on the shelves during panic buying due to the coronavirus pandemic. After that underwhelming As of January 2022, the channel has over 395,000 subscribers and over 23.4 millions views. Make sure whatever fish you buy has been boned thoroughly. Since Nat's quarantine cooking videos, he has completed a national tour for his comedy showand released his first book, Un-cook Yourself: A Ratbag's Rules for Life. There are a few ways you can make this happen. and an additional pinch of salt, if ya like. The mid-30s Sydney comedian has run his Nats What I Reckon YouTube channel for a decade. juice. That had some interesting comments, because theres always a shithead on the internet. 9.1M views, 78K likes, 15K loves, 56K comments, 79K shares, Facebook Watch Videos from Nat's What I Reckon: LOCKDOWN TIME!! You travelled in India as a teenager, came home with tuberculosis that lay dormant for several years, then your health rapidly deteriorated in your 20s. If I'm inspiring anyone to cook, well that's inspiring to me. To read more from Good Weekend magazine, visit our page at The Sydney Morning Herald, The Age and Brisbane Times. [6] He has collaborated on his YouTube channel with Machine Gun Kelly,[5][7] Mighty Car Mods[8] and Briggs. Bung Rosemary. [Laughs] I suppose so. wondering whether the big white bowl of calorie clouds has reached this stage, ya fucken gravy, Gregory. When I first discovered what mayonnaise was actually made out of, my fucken head almost flew clean off my shoulders in amazement: EGGS AND OIL? I said to my dad. I love all of Crumpys vids, particularly this one. Im mad for it. Don't have arborio? Nat's What I Reckon 's Death to Jar Sauce: Rad Recipes for Champions (Penguin Random House, RRP $34.99) has all the colourful language we've come to expect in his online cooking sessions. it. emotional room and go from there. There you go ya bloody fucken legend. Please meet the iso-Lord of the Resistance, Nat - star of Nat's What I Reckon on YouTube and on Facebook, with a million followers and counting. How to Make Quarantine Sauce has since clocked 6.5 million views on Facebook, and hundreds of thousands more on the Sydney-based comedians YouTube channel (at time of publishing). . How serious did things get? directions you bloody like. So get ya fancy pants on, crack out the monocle - it's time to swan about in style. Huge personality. 400 g tin chickpeas, drained but liquid reserved for the mayo. Theres beauty in those moments when youre feeling like a couple of totally destroyed wrecks, but you still end up having a good laugh after all. Sign up to The Sydney Morning Herald's newsletter here and The Age's here. Its shit like that that make so many people lose their cool/love for cooking Really the magic is what happens between the fish and the lime juice. They've got cream as one of the ingredients in their carbonara, and every time I walk past I get a morbid curiosity to try it out. Were sorry, this feature is currently unavailable. Nat won hearts with his previous book, last year's Un-cook Yourself: A Ratbag's Rules for Life, but this time around he's here to win stomachs. paste-like consistency. me youd rather eat that fucking chat jar of yellow slime they call honey "Credit:James Brickwood. This whole thing really is just trying to alleviate some of the fing stress thats going on and help give people a bit of a laugh! Its no big deal if you do, but way Finding entertainment everywhere from the weird to the pedestrian and with his love for taking the playful and thorough piss out of his surroundings, Nat has expounded on everything from trade shows and tattoo events to burnout festivals and exploring Area 51. I actually did an advert for Pizza Shapes when I was eleven years old and I got paid in Lemon Crisp biscuits . Give the skin a light rub with olive oil About 55 per cent of his YouTube viewers are now from the US, with a ton more in the UK, Europe and New Zealand. Life: What Nat To Do By Nat's What I Reckon (Hardback) 9781761049835 | eBay I take gentle stabs at things I think are fing stupid or over the top. Alongside occasional stand-up gigs and. Check out these outrageous truffle dishes at Grazeland, Rosheen Kaul picks her top 5 Chinese-ish recipes, 5 hacks to save money on winter fruit & veg, Silly season guide: 5 of the best cookbooks, 5 tasty reasons to visit Melbournes 5th annual Prosecco Festival, Melbournes Italian Film Festival: Salvatore Maletestas top 5 picks, Insider guide to Melbournes German Film Festival, Silly season: Survival tips for post-lockdown smalltalk, Steve Moneghettis top 5 Melbourne running tracks, 2 small or 1 large onion, peeled and sliced into thick rings, 1tbs fennel seeds (roughly busted apart in a mortar and pestle), 8 medium or 6 large skin-on boneless chicken thighs, 1 small bunch parsley, stalks and leaves chopped, but kept separate, 125 g crme frache or sour cream (full-fat stuff works best), 400 g tin chickpeas, drained but liquid reserved for the mayo, 1/3 cup aquafaba (the liquid from a chickpea tin), 6 egg whites from XL eggs (from a 700 g box of a dozen if youre using small eggs, say from a 500g dozen, then you need to use another egg white), 1 cups (330 g) caster sugar, plus 1 teaspoon for the cream, 1 teaspoon vanilla extract or vanilla bean paste, fruit, to serve (berries rule but you can choose your adventure), 500 g raw kingfish, snapper or barramundi fillets, skin-off and pinboned, 1-2 jalapeos, finely chopped (or 2 long regular chillies), 1 garlic clove, peeled and crushed/minced, 2 tbs good-quality extra-virgin olive oil, bunch coriander, stalks and leaves, washed and chopped, 4 spring onions or 2 shallots, thinly sliced, corn chips and a good mate to share a cold one with. . (Twirl. Choose Glassware for My Christmas Table? You want to make this pile of fluff look like a shape Please try again later. sliced cucumbers (again at your artistic discretion, Picasso), along with the the centre of the prepared baking tray, using a forklift, or if you dont have shape it into a thing. of the mayo if you like it a bit more sauce heavy, its your adventure, Zelda. Again, taste it, and when it suits you, youre ready to walk incidentally Pretty serious. Whizz up the mustard, aquafaba and vinegar, then slowly drizzle in the oil as you crank the blender up and down until it makes the mixture into a classic mayo consistency. And he's frequently asked: "Do you have to use so many cuss words? as the Cowboy asks the Dude in The Big Lebowski. Thats more about his personality than his cooking. So lets crack Most of your work in 2020 has been online because of the pandemic. Scary. [Thinks] My brains going cheeky and saying Sultana Bran. He wasn't always about cooking. To stop people like me entering politics. Well, f**k is pretty smooth sailing from here, legends. This is where the magic happens, Dave-o. dry like something thats crispy and also dry. . What would you want your last meal to be? April 21, 2021. This brilliant new iso cooking show is by an Aussie comedian with a vendetta against "jar sauces". I feel bad for the poor sandwich artist at times but respect him being a good sport and making such an insane sandwich for Green. I received a message from fucking Dave Grohl yesterday. What can and cant you do now? The video where he reveals how to cook quarantine spirit risotto (get it? I one of those lying around then the back of a spoon will have to do in order to So what are Nat's tips on cooking? 14.6k Likes, 2,911 Comments - Nat's What I Reckon (@nats_what_i_reckon) on Instagram: "It's never time for jar sauce #cookinginside #carborona #carbonara #pasta" sandy or not. Food processor. Sometimes you need someone to be there whos a straightshooting legend, who just has your fucken back, especially at times when you might not feel okay. for a stiff old meringue, right? Go dig yourself up a nice Unresolved: Release in which this issue/RFE will be addressed. 'There is only one Jamie Oliver. work to stop it from tasting dry as a mouthful of fucken chalk. Finally, whizz in the lemon juice, and salt to taste. Nats father cheffed at the Ritz Hotel in Paris when Nat was a kid. His recipes seem solid. "I'm a determined fellow in the kitchen," he says. Theres heaps of stupid s**t people put in guacamole and sure sometimes it tastes okay, but personally I like the more traditional style. I get marriage proposals a lot, and we just laugh. All cooped up and nothing to do? If you havent made this before youre sure to feel like the David Copperfish of cooking in a hot minute. You want to try and cook all the liquid shit out of it. If Im going to cook something, Ill look up eight different recipes and decide what I like about it thisll work, dont like that, will bung more of that in. props up the belly so it doesnt have a sag in the middle; it wants to bow out The ABC's Patricia Karvelas, renowned health expert Sandro Demaio, and special guests Nat's What I Reckon and Alice Zaslavsky have got the tips and tricks you need to get cooking. Check on that pork at the 2.5-hour mark and if its easy to f****n bust apart then we are ed cheerin. The world went into lockdown. Smashing gender norms, Nat's What I Reckon does it one cooking video at a time, Nat: "Little moments of feeling capable in your day, when your whole fing worlds collapsing on your head, are important. His impression of Arnie is second to none, I dont think Ive heard a better one. Turn on the stove to a medium heat but Drop The first way is with a stick blender bunged into a jug/container just wider than the head of the stick blender itself. You just wait and see how cool this s**t is. out. too full or youll swamp the skin, then stop pouring, champion (no other stupid with the sauce. Nats two national touring shows have been sellout successes, combining a wild mix of traditional stand-up, video content, music and cooking or the antithesis of cooking, depending on how you look at it (cough, the Tucka Fucka). Now I know what youre thinking: What the freaking heck do we do with the avo? Well, at the 10 to 15 mark you want to introduce the fish to the salsa and diced avocado. Most recipes are so stingy with it. What follows is Nat, in a camouflage tee with dead straight, chest-length metalhead locks, walking viewers through an easy tomato and basil sauce (with shitloads of garlic) recipe. Check out five of Nats favourite recipes from the book, complete with his saucy directions (get your swear jar out if you say it out loud). facebook.com/natswhatireckon, 430K+ followersinstagram.com/nats_what_i_reckon. Give Then this is the dish for you, my tired, little bigger than the belly, fang in your onions and on top sprinkle over the Yeah thats right champion, a cold and he built his YouTube reputation on funny takedowns of super yachts and trade shows. then use your fingers to squeeze a little between them and see whether it feels Nat's bolognaise recipe Ingredients 2 sticks of celery 2 carrots 1 onion 150-200g pancetta (or bacon) Bit over 500g beef mince Bit over 500g pork mince 300g tomato paste 1-2 cups of chicken stock 1 cup of milk 1-2 glasses of wine (red or white) Butter Oil Bay leaves Fresh rosemary, thyme or other savoury herb (optional) Salt and pepper to season we have a mission ahead. Great to cook' Delia Smith Jamie's Comfort Food - Jamie Oliver 2014 Jamie's new cookbook brings together 100 ultimate comfort food recipes from around the world. Truly, what a lot of fucken carry-on nonsense Content creator, comedian, rock musician, isolation cooking champion and mental health advocate Nat has been making videos as Nats What I Reckon for almost a decade. but DO NOT walk away from it, dont leave its sight or you may fucken overdo Now Nats even got celebrity fans of his own. Righto champion, straight 6.8 million Facebook views, 564,000 on YouTube. close it again like, um, what? One man with one name is fighting back. Well, I cant smoke. Around March 2020, he started producing cooking related videos, which has garnered global attention. ways, so let me make it simple for ya if youre not great at it: wash your So lets make one thats actually so sick it probably wears a backwards Monster Energy hat and does backflips on a jet ski.SERVES: 68COOKING TIME: a few hours. Or is it? So into the oven for around 4045 minutes until the skin is bubbling up and its starting to look like fucken Next you tip the chicken Now bang it in the fridge for 10 to 15 minutes. [Laughs] You know, encourage them to do something that might help them feel a little bit more capable than a sauce-in-jar situation. Top of the list? awesome slauwce to your veg bowl (the rest will keep in the fridge for a Now lets mayo rage. Bung in your oh-so creatively shaped fish designs and gently toss your artwork through all that s**t. After that underwhelming memory has washed over the chickpeas, shred your cabbages and onion as fine as you can/like into a large bowl. Maps . Un-cook Yourself: A Ratbags Rules for Life. make sure its heated through. very gently toss the cubed avo through the whole lot a few times and that will We worked with our mate Steve Mobbs over at Dreaded Friend to conjure up a white and a red that Nat would be into. Its such rotten garbage that I went totally off that bastard of a sickly-sweet dish for years, but IM BACK CHAMPIONS AND WEVE FIXED IT! whisk before, and while it is possible, I do l have a habit of finding things In mid-March 2020, just a few days before pubs across the country were shuttered, comedian Nats What I Reckon sat down at the Town Hall Hotel in Newtown, Sydney to edit a 3.5-minute video of himself cooking.