Great the carrot now grate the carrot into the bowl, add your seeds and give a good toss together. Youve gotta remember the name of the game is to make people laugh. In response to the craziness he was seeing, Nat waged a war against processed food and launched a no-nonsense instructional video for one of his tried and true recipes. [1], The YouTube channel began in 2006 and featured regular videos titled "Is it shit? Sprinkle in your spices and cook off for 30 seconds, stirring constantly. Toss all that together and pour onto the baking tray then fang in the oven for 1520 minutes until crispy. 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. Un-cook Yourself: A Ratbags Rules for Life. [Holds up jar of mass-produced tomato pasta sauce.] one of those lying around then the back of a spoon will have to do in order to Thanks Nat's What I Reckon. Nat's What I Reckon. Around March 2020, he started producing cooking related videos, which has garnered global attention. crackling. "I hope I'm a role model. He wasn't always about cooking. 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 [1], He attended a Waldorf school before studying singing and guitar at a private college in Sydney. "This is not a show you how to chop video.. chicken still doing on a fucken plate right now? All good, lets fix that a . Theres a whole book in explaining how to do that in so many 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. boned pork belly from ya local butcher, pat it dry so the skin is nice and . So get ya fancy pants on, crack out the monocle - it's time to swan about in style. And Ive always been scared of death, because I grew up in a church [Hillsong] that tells you that if you die and you dont have your fing shit in order then youre going to hell. I received a message from fucking Dave Grohl yesterday. We worked with our mate Steve Mobbs over at Dreaded Friend to conjure up a white and a red that Nat would be into. Lay the belly on Dont forget to check on ya stuff every now and then, give it a stir occasionally and make sure its not sticking to the bottom of the pan. Its a solid gold representation of what goes on in my head when fake small talk happens in my life or I just dont understand what someone is talking about. In an ovenproof pan a He said hes going to try cooking the soup and I told him to let me know how it goes. Metalhead YouTuber Nat's What I Reckon recently gave an awesome TED Talk on individuality and finding ways to thrive while being unapologetically yourself. Of course, with a successful cooking show comes recipe requests. Huge personality. It's all about the dishes that are close to your heart, that Serve with some stress. This video of him pretending to be in the Arctic is awesome. Crank the fuck out of the "The one that shits me the most is the jarred pasta sauce, then seeing the whole fresh food section untouched. of all time, and make the rest of it. . it yourself. During the pandemic, his cooking videos - which wage war on processed food - have garnered millions of views. 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. I find that narrow rows help it crackle better. general has become way better. Keep the heat at medium until you hear it 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. Enjoy that massive winner of a dinner. Couldnt bloody believe it. give the fillets the old RoboCop scan before you kick off to avoid further life 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. Now we want to score the Give the skin a light rub with olive oil Credit:Dominic Lorrimer. Food processor. Remove the belly from the win. the centre of the prepared baking tray, using a forklift, or if you dont have But Im in better shape than Ive been since I was a teenager. non-committal corn chips and a cold beer, maybe talk some shit with a mate and Already an online creator with a fan base in the hundreds of thousands for close to a decade, Nat's What I Reckon rocketed to global prominence when he took the world by storm in early 2020 with his isolation cooking content. gone for, youre gonna need to whisk/beater/hard way those egg whites into soft Don't have arborio? directions you bloody like. Features a small selection of Nat's favourite recipes illustrated by Sydney artists Bunkwaa, Glenno and Onnie O . Heartwarming stories of a kid trying to make sense of life turning into a man trying to make sense of life. and he's actually written a whole cookbook this time. All cooped up and nothing to do? Jokes. so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together One man with one name is fighting back. Three to four minutes later, in goes the f**k-tonne of garlic, and cook for another couple of minutes until it's softened. start a seven-days-a-week #nodaysoff strength-training regime for a few years Fang in the tomatoes, tomato paste and stock and bring all that sick s**t to a simmer, Simon. Only one of those really bothers me. ", where Nat would review a variety of topics and decide if the topic was worthwhile.[10]. Lets just say that pavs Hes a chef from the 80s. The acid from the limes cooks the 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. Nats father cheffed at the Ritz Hotel in Paris when Nat was a kid. Dad ate half of them, I think. Yes, he replied. mustard sauce. First cab off the rank, ya wanna fry the lamb mince, breaking it up as you go. That had some interesting comments, because theres always a shithead on the internet. on with the skin-on thighs. Salt n Pepper. Drop minced clove of garlic, salt, a crack of pepper and a teaspoon of Tabasco This, and this guy who has been rapping Dr Seuss are good indie youtubers getting popular for good content. . I decided to change things up after having my tour put on hold decided to focus on an isolation-themed thing. But he doesn't want to go mainstream Mastercheffy. Once the skin side is golden brown town, use tongs to flip them over and Honey mustard chicken is the most fucken relentlessly requested recipe on the channel and probably one of the most Defqon.1-level jar sauce abominations to ever hit the shelves. Nat's What I Reckon is a content creator, comedian, musician, isolation cooking champion and mental health ambassador. Cut your fish into The Australian comedian, author, musician, mental health advocate, and anti-jar sauce campaigner launched his YouTube channel in. Cover and fang in the fridge till ya need it later. for a stiff old meringue, right? If only your therapist hadnt bring it ever so awesomely to a simmer, champion. The world's a confusing and chaotic place. heat for another fucken 2 HOURS MAAAATTTEEE!!! 1 teaspoon celery or sesame seeds, crushed. I like that part, smashing the gender normative. I find going to the doctor quite traumatic. like to im-agine the cheap supermarket mud cake kinda shape and go for that . [Thinks] My brains going cheeky and saying Sultana Bran. Stir through your beans, a tablespoon of brown sugar and a pinch of salt if you think it needs it. Im bloody cooking all the time, why not turn it into an instructional video? arent fucking making guacamole here so dont fuck around with it too much; Add 2/3 cup of that awesome slauwce to your veg bowl (the rest will keep in the fridge for a couple of weeks), fang in your crispy chickpeas along with a pinch of salt and a crack of pepps if you wanna and toss it all together. Serve with a scoop of ice cream . Then, Nat's What I Reckon can help you cook the real deal. Gradually add the sugar 1 tablespoon at a time until your arm has fucken oven to 230C fan-forced (250C conventional). In a bowl bung in your handheld mixer, then maybe consider buying some kind of growth hormone and hungry friend. 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. beneficial to slice the pork along the rows you scored, and/or use a serrated Make sure whatever fish you buy has been boned thoroughly. We took a road trip with Nat's What, I Reckon, Yael Stone + Stephen Curry. 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. UK: Un-cook Yourself now available at Waterstones. Next you tip the chicken Bung But if youre gonna be a dickhead, Ill just block ya. Nat: "Little moments of feeling capable in your day, when your whole fing worlds collapsing on your head, are important. Thats more about his personality than his cooking. Nat's What I Reckon Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. . This is where the magic happens, Dave-o. cold pan! Frozen fish is gonna probably be considerably less rad, so fresh af should The idea is to help you escape any chance of having to eat that trash again. ya fucken gravy, Gregory. Youve said you enjoy smashing gender normatives as part of your work. This wine's here to pat you on the back and responsibly remind you that you're a champion, one glass at a time. but never time for jar sauce! Check it out and grab a copy if ya wanna, champions! Chickpeas are fucking rad shit for a lot of reasons, by the way they are a macronutrient goal-kicking lord, and they taste legendary, too. The do-it-yourself viral chef. You might not want to spin, hurl and chuck frozen dinners on to the street, as Nat does, but you'll learn how to cook. If it looks like its gonna be His second book Death to Jar Sauce was his first full cookbook, illustrated in comic book style, and again topped bestseller lists, took out the FAB Award for 2021 (Nat again donated the prize money and matched it from his own pocket) and was again nominated at the ABIAs. . pavlova, but maybe we can learn something from this calorie-dense dessert If you havent made this before youre sure to feel like the David Just like Jamie Oliver, Nat learned from Gennaro Contaldo, famed Italian home-style cook; but before that, from Nat's father, a chef. integrity issues in their lives, just like we all do. The mid-30s Sydney comedian has run his "Nat's What I Reckon" YouTube channel for a decade. 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. For important COVID-safety and visitor information please see Visit Us. Broadcast on the ABC in April 2021, Wakefield creator, Kristen Dunphy, prominent local comedians, actors and mental health experts share their truths and their mental health challenges. Please try again later. We acknowledge the Traditional Custodians of the lands on which we live and work, and pay our respects to Elders past, present and emerging. fuck out of it until it gets thick enough, followed by the lemon at the end and Youre known for your cooking. 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. You can get there by leaving it uncovered in the fridge overnight, Resolved: Release in which this issue/RFE has been resolved. Great to watch. you can/like into a large bowl. "I hope I'm a role model. awesome slauwce to your veg bowl (the rest will keep in the fridge for a . If I'm inspiring anyone to cook, well that's inspiring to me. Fans of Uncle Roger are referred to as "niece and nephew". Salt 30g. Pop some salt in a pot of water, bring it to a boil and add in your pasta. His recipes seem solid. ". Check on that pork at the 2.5-hour mark and if its easy to f****n bust apart then we are ed cheerin. Doesnt really Hes a fucking ripper. There are a few schools of thought sauce. Hmmm. Or take them to an annoying yolk Fetch your chicky boiz, drain the legendary aquafaba (the liquid from them) into a bowl or a cup or your hat. . paste along with the crme frache or sour and cook for a few minutes. Unresolved: Release in which this issue/RFE will be addressed. 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. That kind of work is not really his thing. 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. To read more from Good Weekend magazine, visit our page at The Sydney Morning Herald, The Age and Brisbane Times. Since I was a kid Ive loved Tom Green, he was a huge inspiration of mine as a young fella. 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 Learn to make quarantine sauce with unpeeled tomatoes. 140ml olive oil. Food & Drink. So that was another drama! meanders on a lower heat to the finish line. and get ready to recline, cause here comes the real easy bit: in a bowl of its taste. Choose Glassware for My Christmas Table? Its totally fed my head up. Turn off the oven. Nat's resisting packet sauces, packet risotto, sachet con carne, frozen lamb dinners and pre-prepared anything at all. that resembles something along the lines of a seriously deep dish large pizza. Great the carrot What the flip I need an oven for this? Yeah, kind of. Maybe they could promise to transform My Kitchen Rules. Check out five of Nat's favourite recipes from the book, complete with his saucy directions (get your swear jar out if you say it out loud). make sure its heated through. white fall through into the bowl. One post that comes to mind was about when I went to the Womens March. Our favourite sweary, anti-jar-sauce warrior is back . All of In mid-March, just a few days before pubs . Make sure whatever fish you buy has been boned thoroughly. Bring the cold water to a very un-cold boil and cook the potatoes for about 10-15 minutes depending on the size of these bad boiz. Firstly, it would make sense to chat about the fish. He's covered everything from raiding . Yeah thats right champion, a cold if you use a regular whisk, muscles. When COVID-19 crashed the party it somewhat derailed Nats trajectory he was booked on a sold-out Australian tour to take his original brand of humour on the road for the first time in On Purpose, which had to be rescheduled. You can use a mandolin if you own one (no, not the small guitar) or a sharp knife to get you across the line. the pork skin has dried out before you prepare it then youre in for a likely 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 . 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. In 2019, Nat was an ambassador for the UNSW Big Anxiety Festival. Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. [Laughs] My doctor says I cant scuba dive and I cant run a marathon. Cook the mushrooms until they get a bit smaller. Lets just fucken run with the classic pat Now lets mayo rage. You want to make this pile of fluff look like a shape I had chronic fatigue, was vomiting a lot and losing a lot of weight. Nat has been making comedy for years on YouTube, but since he started uploading cooking tutorials when lockdown began five weeks ago, his videos have exploded in popularity on Facebook drawing in millions of views and thousands of comments. a classic mayo consistency. How do you navigate online arguments? beautiful person. everyone later though . tine spirit) has had more than eight million views. But I dont really get it. [1] He left the church while still a teenager[5] and spent time backpacking throughout India. He taught Nat how to cook, constantly sends his son recipes to try and shares a lot of kitchen tricks. Fuck Christmas and eat the whole thing to yourself, you bloody legend. Its weird; Im not looking for that shit. Nat's what he reckons - InDaily YouTube star Nat's What I Reckon is bringing his jibe at macho culture from the kitchen to the stage this Adelaide Fringe season. This series of videos of a guy and his mate re-enacting the conversations he has with his two-year-old daughter are amazing, always get a solid laugh out of these. There's some deep bits, some serious bits, lots of stories that wouldn't be out of place at a mate's after a few drinks, or down the pub for that matter. 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. After that underwhelming Top of the list? 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 Even Dave Grohl is a fan. The young metal rebel adding real mushrooms and quarantine spirit. 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. 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. There are so many incredible dishes out there that are just as good, if not better, when made as vegan. The numbers they land on are the topics they're given. outta the gates we should talk crackling. by Nat's What I Reckon, with Bunkwaa, Glenno, Warrick McMiles and Onnie O'Leary (Illustrators). garlic and thyme leaves and cook for another 2 minutes. I find it a little overwhelming. called the cops on you, then goes in the corn flour and vinegar in the same Yeah fucken 2 actual hours, otherwise artwork through all that shit. stock and booze into the pan around the pork. Then grab yourself a pan, get the heat going at medium, chuck a bash of oil in and get ready to awesome. During the pandemic, his cooking videos which wage war on processed food have garnered millions of views. Spoon your effort into Already an online creator with a fan base in the hundreds of thousands for close to a decade, Nat's What I Reckon rocketed to global prominence when he took the world by storm in early 2020 with his isolation cooking content. The hook at the end of this track is a total banger. 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. Un-cook Yourself: A Ratbags Rules For Life. . I also find Peter Russell-Clarke really hilarious. This unlikely hero of lockdown got the internet cooking (and laughing) again. 45 years later youll have thick whipped cream and a cake that represents a