Complete with games, wild stories and laughs aplenty, season one of Food Crime is available to listen for free, only on Spotify. . leaves if you like, they make it look super rad. End of Days Bolognese has hit 4.7 million views on Facebook, and is racing towards 200,000 on YouTube. gone on holidays, you would have managed heaps better. Thanks Nat's What I Reckon. eject button and remove from the pan and rest on a plate while you crack on But look, if anything, its also encouraged me to get back to the gym. Nat's What I Reckon is back with a brand new book: Death to Jar Sauce: Rad Recipes for Champions. "I hope I'm a role model. Its a serious disease, tuberculosis. Reading the ingredients list on a jar of carbonara as if it's the most offensive thing youve ever heard. Follow Nat's What I Reckon on YouTube, Twitter, Instagram, or buy his book, Un-cook Yourself: A Ratbag's Rules For Life This article was edited on 11 December to update an Instagram link Topics it yourself. a smart move. The world went into lockdown. I had chronic fatigue, was vomiting a lot and losing a lot of weight. Times are tough, maybe we all just need to have ceviche on the beach, eh? Great the carrot He wasn't always about cooking. He grew up in an arty family in Sydney's north-west and then moved into the city, where he ended up in big group houses and took over the cooking. Bung in your oh so creatively shaped fish designs and gently toss your Into the recently vacated pan, add ya butter on medium heat Keep the yolks for some other shit. paste along with the crme frache or sour and cook for a few minutes. He picked the best time. the centre of the prepared baking tray, using a forklift, or if you dont have Im not saying youre a Life: What Nat To Do, Nats hot take on the cliched, outdated advice you never asked for (but have likely heard a million times) has officially dropped and is available online and instores now. Now bang it in the fridge for 1015 minutes. Could Your Home Be a Dream Wedding Venue? In 2022, Nat and his channel cohort Jules launched their own Spotify Original podcast, Food Crime, a hilarious melding of their interests true crime and food. white fall through into the bowl. this, but by far my favourite is fresh kingfish if you can get your hands on Most recipes are so stingy with it. beneficial to slice the pork along the rows you scored, and/or use a serrated Grab those trendy forks of yours, bung on some Mumford and Sons, stamp one foot loudly as you get ready to pull some pork like its 2012, baby. Nat's What I Reckon is a content creator, comedian, musician, isolation cooking champion and mental health ambassador. it around 5 minutes in the sauce there boss; we wanna heat it up good. Yes, he replied. garlic and thyme leaves and cook for another 2 minutes. Little moments of feeling capable in your day, when your whole fing worlds collapsing on your head, are important. He is always seen wearing an orange-colored polo shirt. like to im-agine the cheap supermarket mud cake kinda shape and go for that . Each week, Benjamin Law asks public figures to discuss the subjects we're told to keep private by getting them to roll a die. out. I mean, do I really need to say anything here? Makes me feel like I belong in the exchange and for a moment, that's all that's going on. Nats What I Reckon: purveyor of sweary, ranty cooking videos and this selection of internet treats. a . day/year/life of it all and cant be fucken fucked right now . [Laughs] My doctor says I cant scuba dive and I cant run a marathon. Youve gotta remember the name of the game is to make people laugh. Maps . baking paper. Nat's What I Reckon is an Australian YouTube channel featuring Nat, a Sydney-based stand-up comedian, mental health advocate, [3] rock musician and social commentator. You may find it 140ml olive oil. Finally, whizz in the lemon juice, and salt to taste. it will crack, which to be totally honest actually does nothing to the flavour 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. It does unfortunately lend itself to ticking a few weight-gain boxes too when you fucken eat it four nights a week like I did at one stage. Give Next, spoon the fucken tomatoes, coriander and spring onions or shallots. 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. [15], In 2021, Nat released two organic wines with Nat's What I Reckon brandingnamed Reckon Roger & Ian's Boating Wine and Nat's What I Reckon Cheeky Redders Greenachein a collaboration with Built To Spill and Dreaded Friend winery. Maybe make a yolk hat out of them? this with chicken breast but since making the shift to chicken thigh, life in Ive lived in large share houses for a long time and I get real kick out of feeding everyone," he says. Its beautiful food and youre a beautiful person. then use your fingers to squeeze a little between them and see whether it feels manner. This shit will muscle its way onto a shitload of Aussie Christmas dinner tables, and you just have to fucken eat it, okay? Nats What I Reckon is a content creator, comedian, musician, isolation cooking champion and mental health ambassador. Now just cause youre of all time, and make the rest of it. Now lets mayo rage. try forget your worries just for a minute. My whole bedroom as a kid was covered in Nirvana posters. It's all about the dishes that are close to your heart, that [1] She works as a graphic designer designing artwork for the YouTube channel and also films their videos. Sign up to The Sydney Morning Herald's newsletter here and The Age's here. Whats going on jailbirds? Feel free to add more The acid from the limes cooks the fish in its own special way. If someones being super arrogant, its very rare Ill bite back at them. 6.8 million Facebook views, 564,000 on YouTube. We thought lockdown was over . Well, I cant smoke. Were sorry, this feature is currently unavailable. Fish bones are a massive f***wit to manage on their way down the oesophagus, so give the fillets the old RoboCop scan before you kick off to avoid further life stress. About 55 per cent of his YouTube viewers are now from the US, with a ton more in the UK, Europe and New Zealand. Nat's not too strict on ingredients. I find going to the doctor quite traumatic. Already an online creator with a fan base in the hundreds of thousands for almost a decade, Nat's What I Reckon rocketed into global prominence when he first took the world by storm in early 2020 with his isolation cooking content. Yeah close it and leave the pav in the residual tray to rest somewhere warm, then strain the pan juices into a saucepan and . This episode of his series of viral instructional videos looks at making the classic carbonara (or Carbo-rona), but spiced up with Nat's signature humour and a liberal sprinkling of f-bombs! Not even kidding. . paste-like consistency. . A lot of your work uses a blokey vernacular to happily chastise men to do better in the kitchen. ya fucken gravy, Gregory. Wed 1st April, 2020 - Thu 31st December, 2020. The do-it-yourself viral chef. And he's frequently asked: "Do you have to use so many cuss words? as the Cowboy asks the Dude in The Big Lebowski. You cant expect to properly score the fucken pork skin with the blender itself. Frozen fish is gonna probably be considerably less rad, so fresh af should People suggest all sorts of things they want to do to you, but you dont reply to that stuff. Its certainly not an everyday dish this one, but also . This, and this guy who has been rapping Dr Seuss are good indie youtubers getting popular for good content. Nat's What I Reckon's book is fantastic. We want them tender but not an overcooked pot of mealy rubbish . bring it ever so awesomely to a simmer, champion. Parramatta, champion, as long as its sliced up somehow and in a bowl. 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. Most of your work in 2020 has been online because of the pandemic. Once all that is as it should be, knock that pork back into the pan with the resting juices from whatever you had it resting in, and bring back to a simmer, ya winner. Now back into the pan with your magical chicken flour Add 2/3 cup of that Cook the mushrooms until they get a bit smaller. gone for, youre gonna need to whisk/beater/hard way those egg whites into soft (get a sharpener, though, as a blunt knife can be way more dangerous than a Browse great Aussie kitchens on Houzz, Nats What I Reckon: How a Metalhead YouTube Star Does Christmas, 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 tablespoons good-quality extra-virgin olive oil, bunch coriander, stalks and leaves, washed and chopped, 4 spring onions or 2 shallots, thinly sliced. youre gonna rage quit this bit. . Nat's a young metal rebel who says he's older than he looks and he's teaching people to cook from scratch at home. . This brilliant new iso cooking show is by an Aussie comedian with a vendetta against "jar sauces". Theres a whole book in explaining how to do that in so many Firstly, it would make sense to chat about the fish. Buzz Off! Since I was a kid Ive loved Tom Green, he was a huge inspiration of mine as a young fella. One post that comes to mind was about when I went to the Womens March. . Add more salt if it doesnt taste salty enough and of course, feel free to squeeze in more lime if ya like but that is all it takes to f****n nail a sick guac. Ive got a fairly low regard for myself, so that stuff doesnt tend to stick. Nat's What I Reckon WARNING: This clip contains coarse language Request access Access fees Summary As people around the world went into lockdown, grocery stores saw toilet paper shortages and empty shelves of non-perishable foods like pre-made pasta sauces. IT'S LOCKDOWN TIME.. but it's never time for jar sauce! fucken grubby high-fivin hands, crack the eggs one at a time into one hand so). stress. Now Nats even got celebrity fans of his own. meanders on a lower heat to the finish line. be your motto here. sharp one, believe it or not). Vinegar helps you get your poached egg just right but if you don't have any, follow the other parts of his technique. Frozen fish is gonna probably be considerably less rad, so fresh AF should be your motto here. of your palm to loosen up the juice in the fruit before cutting and squeezing) minced clove of garlic, salt, a crack of pepper and a teaspoon of Tabasco I also find Peter Russell-Clarke really hilarious. You deserve it. This edit of Gordons cooking videos is awesome, they have reshot a bunch of footage and added it to the clip to make it look like hes lost it. Next you tip the chicken Thats more about his personality than his cooking. Youve said you enjoy smashing gender normatives as part of your work. ("It'll give your family coronavirus.") Maybe it would help get them to cool faster by placing them down next to a framed photo of their last disappointing ski trip to Thredbo, where the snow was more ice than snow but it was at least pretty cold. Lets just say that pavs Uncle Roger has light tan skin and black wavy hair. WARNING: This clip contains coarse language, National Film and Sound Archive of Australia, NFSA Livestream: Creativity in the Time of COVID discussion, recorded in May 2021. Join comedian Nat's What I Reckon as he saves bored, hungry people stuck in iso from falling prey to the packet food and jar sauce disillusionment by getting back to home cooking. All of with the sauce. I see tomato and basil sauce and Im like, you could just go and buy the tomatoes and basil I thought, Ill crank a video out.. put ya bloody mustardzzz in the pan along with the honey, wine and stock as you 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. "I'm a determined fellow in the kitchen," he says. these techniques go great guns but for arguments sake lets just say you Get our Coronavirus Update newsletter for the day's crucial developments at a glance, the numbers you need to know and what our readers are saying. The comedian has uploaded a number of humorous isolation recipes including 'Quarantine Spirit' risotto and 'Carbo-rona' carbonara pasta. ", where Nat would review a variety of topics and decide if the topic was worthwhile.[10]. In a separate bowl mix a bit of You can get there by leaving it uncovered in the fridge overnight, props up the belly so it doesnt have a sag in the middle; it wants to bow out 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. What the flip I need an oven for this? Yeah, kind of. Do not put cream in carbonara. People panic-bought packet food and started hoarding toilet paper. . This article includes content provided by Instagram. Get Fucked Roast Potatoes) and some green vegetables so you dont shit yourself Love his bit about garlic too. It collapsed and I had to have that removed in 2010. Copperfish of cooking in a hot minute. but here goes: open the oven and let SOME heat out 510 seconds, then fucken 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. awesome slauwce to your veg bowl (the rest will keep in the fridge for a Salt 30g. Corn chips and a good mate to share a cold one with. and the zest with fresh jalapeo or chilli, along with a pinch of sugar, a swap out a few variations of things if you like, but for now Ill give you my salt. He said hes going to try cooking the soup and I told him to let me know how it goes. Yeah thats right champion, a cold 9.1M views, 66K likes, 14K loves, 37K comments, 77K shares, Facebook Watch Videos from Nat's What I Reckon: Survive The Virus In Style His celebrity chef muse is Gennaro Contaldo, an Italian chef and restaurateur who mentored Jamie Oliver. and he's actually written a whole cookbook this time. Now lets chill the heat right the f**k down and bang a lid on it, and cook for 2.5 to 3 hours, or until you can pull a piece of pork apart easily with a couple of forks. Education is important. Three to four minutes later, in goes the f**k-tonne of garlic, and cook for another couple of minutes until its softened. If you book a video on web with another payment method, we will always provide a full refund if the celebrity doesn't respond. Uncle Roger is a character created and played by UK-based comedian Nigel Ng. peaks. Fair enough! We took a road trip with Nat's What, I Reckon, Yael Stone + Stephen Curry. I more or less develop them by trying them out a few times.. But if youre gonna be a dickhead, Ill just block ya. that resembles something along the lines of a seriously deep dish large pizza. close it again like, um, what? The National Film and Sound Archive of Australia acknowledges Australia's Aboriginal and Torres Strait Islander peoples as the Traditional Custodians of the land on which we work and live and gives respect to their Elders both past and present. Were sorry, this feature is currently unavailable. Australian comedian 'Nat's What I Reckon' (pictured) shared a hilarious recipe for making leek and potato soup from scratch and told viewers to throw away 'disgusting' packet food . Hes a massive sweetheart and hilarious. Its like Married at First Sight a fing bad idea. You need some lethally sharp shit otherwise So what are Nat's tips on cooking? level of crackle on ya fat, then you can bung it under the grill for a second fruit arrangement as if to suggest that no one appreciates what youve just [Laughs] You know, encourage them to do something that might help them feel a little bit more capable than a sauce-in-jar situation. He describes his childhood as being "difficult" with periods of suffering from anxiety and depression. flour and spoon in a little of the pan juice then whisk together into a Simply dump all the s**t on that list in a f****n bowl and toss to combine and let chill. We support the First Nations People of Australia in their striving for Reconciliation, Treaty and a Voice to Parliament. But Im in better shape than Ive been since I was a teenager. SERVES: 46COOKING TIME: just under 4 hours. It shouldnt. own, combine the lime juices (*Hot Fucken Tip* roll the limes under the weight slices, cubes or small shapes of other types of fish. Hmmm. He was between houses at the time, and the internet where he was staying was a bit shaky, so he set up at the pub. Nat's What I Reckon was the tattooed lockdown saviour we didn't know we needed, rescuing us from packet food, jar sauce and total boredom with his hilarious viral recipe videos that got us cooking at home like champions again. Line a pan or tray with baking paper. His impression of Arnie is second to none, I dont think Ive heard a better one. stock and booze into the pan around the pork. I decided to change things up after having my tour put on hold decided to focus on an isolation-themed thing. 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. bowl, add your seeds and give a good toss together. Remove and let them cool right down. 10/10 Nat! Nat even once catered for a friends 150-strong wedding. Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. mustard sauce. memory has washed over the chickpeas, shred your cabbages and onion as fine as Make carbonara sauce but don't use your hands to separate eggs. but may wound your already worn down patience at this time of year. youre 1015 minutes away from sliding into the lap of easygoing luxury, so lets Whatever. from eating super rich food and not enough fibre, champion. 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. Serve with a scoop of ice cream . crackling. . It may or may not be curry," Nat says. . So that was another drama! You gotta keep looking for more answers, particularly when youre that sick. blanching it (by pouring a kettle of boiling water over the fat before it goes For example, if a recipe asks you to put two cloves of garlic, put in five. Be wowed by how easy this f****n s**t is and even possibly at how old youve gotten in the last 10 years. start a seven-days-a-week #nodaysoff strength-training regime for a few years The mid-30s Sydney comedian has run his "Nat's What I Reckon" YouTube channel for a decade. Grease up the deck chair ". I think I must have cooked it every other day for months, roping in as many people as I could to come to my place to serve it to them. so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together give it a hard 5 on the other side (at the same heat). 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. may tip you over the edge if the rest of this fucken pav recipe hasnt already. Im usually cooking for a lot of people thats my jam. The way you make it (and Im being totally cereal right now) is put all the ingredients in a f****n bowl and with the back end of a fork squash it together thats actually it. In mid-March 2020, just a few days before pubs across the country were shuttered, comedian Nat's What I Reckon sat down at the Town Hall Hotel in Newtown, Sydney to edit a 3.5-minute video of himself cooking. That's eight million people watching a little-known Australian musician turn a bag of rice and some mushrooms into food fit for Nirvana. Hes the long-haired, potty-mouthed YouTube cooking star whose videos have racked up millions of views: meet Nat of.