directions you bloody like. Access to support is important. Hes a chef from the 80s. . with the sauce. In parallel rows, score the whole way from one end to the other all over [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. The comedian has uploaded a number of humorous isolation recipes including 'Quarantine Spirit' risotto and 'Carbo-rona' carbonara pasta. Reading the ingredients list on a jar of carbonara as if it's the most offensive thing youve ever heard. You want to try and cook all the liquid shit out of it. A lot of your work uses a blokey vernacular to happily chastise men to do better in the kitchen. 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. While all that is carrying on, its a ripper time to make the guacamole. Nat is a comedian, rock musician, mental health advocate and now award-winning, best-selling author. 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. He is always seen wearing an orange-colored polo shirt. Cook the mushrooms until they get a bit smaller. This is where the magic happens, Dave-o. Maps . That's eight million people watching a little-known Australian musician turn a bag of rice and some mushrooms into food fit for Nirvana. 140ml olive oil. In 2019, Nat was an ambassador for the UNSW Big Anxiety Festival. Comedian, cook, mental health ambassador, occasional rock star, Nat keeps his surname secret and goes by the stage name "Nat's What I Reckon". handheld mixer, then maybe consider buying some kind of growth hormone and and he's actually written a whole cookbook this time. This video of him pretending to be in the Arctic is awesome. This shit will muscle its way onto a shitload of Aussie Christmas dinner tables, and you just have to fucken eat it, okay? Its no big deal if you do, but way The YouTube channel presents a mixture of content ranging from trade show reviews, cooking tutorials and social commentary, with Dave Grohl,[5] Carl Cox and Yael Stone among the channel's fans. 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! . Give the skin a light rub with olive oil Ive loved a bit of sweet and savoury action all the way back to an unhealthy obsession with Lemon Crisp biscuits as a kid. 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. from the yolks. it around 5 minutes in the sauce there boss; we wanna heat it up good. His celebrity chef muse is Gennaro Contaldo, an Italian chef and restaurateur who mentored Jamie Oliver. You can just eat.". He wasn't always about cooking. Be wowed by how easy this f****n s**t is and even possibly at how old youve gotten in the last 10 years. Don't have arborio? sauce. Its beautiful food and youre a Of course, with a successful cooking show comes recipe requests. Top of the list? Reckon ya wont. 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. we have a mission ahead. 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. It collapsed and I had to have that removed in 2010. Food & Drink. Undercooked chicken is a not-so-fun ride on a slippery slide to bad news, so I developed the habit of getting a little obsessed with cooking the same thing to perfection for a hot second. put ya bloody mustardzzz in the pan along with the honey, wine and stock as you 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. 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. In the series 2021 season Courtney joined Nat in his kitchen to discuss religious dogma, mental health struggles and losing half a lung. DONT TOUCH the thighs. [9], Nat, who has chosen not to disclose his surname,[1] grew up in Sydney, Australia. . We thought lockdown was over . This is the BMX Bandits of cakes: chockers full of what Im sure are Chrissy time memories of being surrounded by punishing relatives you wish you could escape, as well as bizarre and often overly expressive fruit arrangements on what is more or less a giant meringue. After that underwhelming (The annual Christmas Crossover episode with Briggs has become a strong fan fave.). I actually did an advert for Pizza Shapes when I was eleven years old and I got paid in Lemon Crisp biscuits . This article includes content provided by Instagram. so). Gradually add the sugar 1 tablespoon at a time until your arm has fucken Add milk to your bolognaise. 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. but never time for jar sauce! Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. And that's exactly what you get. do ya. peaks. for a stiff old meringue, right? The hook at the end of this track is a total banger. Most of your work in 2020 has been online because of the pandemic. better if you try to just cut through the top layer of skin and into the fat Toss your pine nuts into a pan and heat them up until they start to . the cooking liquid. pavlova, but maybe we can learn something from this calorie-dense dessert If it looks like its gonna be Its fishy business, this life stuff, so when the going gets tough, maybe a little ceviche on the beach eh? it over a medium heat and simmer to thicken. ", where Nat would review a variety of topics and decide if the topic was worthwhile.[10]. He describes his childhood as being "difficult" with periods of suffering from anxiety and depression. Vinegar helps you get your poached egg just right but if you don't have any, follow the other parts of his technique. You gotta keep looking for more answers, particularly when youre that sick. Now Nats even got celebrity fans of his own. Now bang it in the fridge for 10 to 15 minutes. You probably cant even kick flip either . Scatter with parsley tray to rest somewhere warm, then strain the pan juices into a saucepan and little bigger than the belly, fang in your onions and on top sprinkle over the Fans of Uncle Roger are referred to as "niece and nephew". 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. 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. in the oil as you crank the blender up and down until it makes the mixture into We acknowledge the Traditional Custodians of the lands on which we live and work, and pay our respects to Elders past, present and emerging. Life: What Nat To Do By Nat's What I Reckon (Hardback) 9781761049835 | eBay sandy or not. [1][3], In 2020, the channel began featuring healthy cooking segments when a stand-up comedy tour featuring Nat was cancelled due to COVID-19 lockdowns across Australia. shit on the skin now, please). Jokes. Sign up for the Herald's Good Weekend newsletter here and The Age's here. Trust me, I have made this pav with a 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. That kind of work is not really his thing. 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. Theres a plethora of fresh food out there you can make this without having to dropkick 35 tons of sugar up your gut.. paste along with the crme frache or sour and cook for a few minutes. Id been at the shops earlier in the week seeing the whole panic start, and people buying food that I find pretty fucking disgusting all this canned and packeted stuff and Im thinking, people are going to end up so crook living off this shit for however long this [crisis] ends up being. Nat's resisting packet sauces, packet risotto, sachet con carne, frozen lamb dinners and pre-prepared anything at all. Its a no-s**t, no-f*****g-about recipe that is over before you know it. When COVID crashed the party he exploded onto screens, encouraging champions the world over to bin the jar sauce and have some laughs in the kitchen (and everywhere else). Please try again later. There is a long list of fish you can use for 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. you can/like into a large bowl. Its a serious disease, tuberculosis. Broadsheet is a trade mark used under licence by Broadsheet Media Pty Ltd from BM IP Pty Ltd as trustee for the BM IP Trust. Fixed: Release in which this issue/RFE has been fixed.The release containing this fix may be available for download as an Early Access Release or a General Availability Release. Unresolved: Release in which this issue/RFE will be addressed. His recipes seem solid. Toss all that together and pour onto the baking tray then fang in the oven for 1520 minutes until crispy. 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. The young metal rebel adding real mushrooms and quarantine spirit. 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. a crack of pepps if you wanna and toss it all together. 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 Our favourite sweary, anti-jar-sauce warrior is back . Nats father cheffed at the Ritz Hotel in Paris when Nat was a kid. Statistics and other info may have changed since publication. and the zest with fresh jalapeo or chilli, along with a pinch of sugar, a In total the renegade cooking clips have notched up more than 25 million views, and theres been a significant spike in international fans since Nat's quarantine cooking shows began. (Twirl. We are all trying to figure it out along the way and this ratbags guide for life gives a wonderful series of anecdotes that make you think, laugh and question the world in a great way. Advertisement Support InReview journalismDonateSubscribe News News Local National World Politics Science & Tech Sport Tuberculosis outbreak declared in SA's APY Lands . To view this content, click 'Allow and continue'. . I also find Peter Russell-Clarke really hilarious. 10/10 Nat! His tools? Youve gotta remember the name of the game is to make people laugh. outta the gates we should talk crackling. this with chicken breast but since making the shift to chicken thigh, life in Nat's interview on One Plus One with Courtney Act. garlic and thyme leaves and cook for another 2 minutes. I find it a little overwhelming. 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. [6] He has collaborated on his YouTube channel with Machine Gun Kelly,[5][7] Mighty Car Mods[8] and Briggs. you can strain the pan juice (remove fat layer on top) and set aside, add big belt of butter and a tablespoon or two of flour to the pan, fry into paste for a minute or two then reintroduce the strained liquid and heat for a few minutes. 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. manner. gone for, youre gonna need to whisk/beater/hard way those egg whites into soft The carbonara is basically how I've been doing it based on a Jamie Oliver recipe which always turns out good. I find going to the doctor quite traumatic. ", "AN OVERDUE CHAT WITH NAT FROM NAT'S WHAT I RECKON", https://en.wikipedia.org/w/index.php?title=Nat%27s_What_I_Reckon&oldid=1131180202, YouTuber, stand-up comedian, musician, writer, This page was last edited on 2 January 2023, at 23:14. [Laughs] Fruit Loops! . I have really chronic mental health problems. Nat has recently collaborated with the likes of GoPro, Young Henrys and Milkrun and featured several big names on his channel including Courtney Act, Briggs and Machine Gun Kelly. (get a sharpener, though, as a blunt knife can be way more dangerous than a 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. What would you want your last meal to be? pan with a tablespoon of oil in it. Love his bit about garlic too. Ive lived in large share houses for a long time and I get real kick out of feeding everyone," he says. There you go ya bloody fucken legend. 1 teaspoon celery or sesame seeds, crushed. Being online can be an intense place, given how politically divided people are. Buzz Off! Im usually cooking for a lot of people thats my jam. All cooped up and nothing to do? 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. . This, and this guy who has been rapping Dr Seuss are good indie youtubers getting popular for good content. 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. Switch your oven to 180C fan-forced (200C conventional). People suggest all sorts of things they want to do to you, but you dont reply to that stuff. 400 g tin chickpeas, drained but liquid reserved for the mayo. This unlikely hero of lockdown got the internet cooking (and laughing) again. tomatoes, coriander and spring onions or shallots. it. again. A good man is a man who listens, is aware of the space they take up, and is also a caring, gentle and loving person. Uncle Roger has light tan skin and black wavy hair. blanching it (by pouring a kettle of boiling water over the fat before it goes Sharp knives, sharper knife skills. Frozen fish is gonna probably be considerably less rad, so fresh AF should be your motto here. 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. Given your YouTube fame, do you get thirsty comments on your videos? Being kind makes a good man. Really the magic is what happens between the fish and the lime He's covered everything from raiding . Wed 1st April, 2020 - Thu 31st December, 2020. Nat, star of Nats What I Reckon YouTube and Facebook show, is resisting packet sauces and frozen meals. Add another splash of oil to the pan and chase it with the onion and coriander stalks. Its totally fed my head up. stress. 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 2 / 2 arent fucking making guacamole here so dont fuck around with it too much; How serious did things get? You may find it I take gentle stabs at things I think are fing stupid or over the top. but DO NOT walk away from it, dont leave its sight or you may fucken overdo 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. Then this is the dish for you, my tired, During the pandemic, his cooking videos - which wage war on processed food - have garnered millions of views. We want them tender but not an overcooked pot of mealy rubbish . down to 150C fan-forced (170C conventional) for another 2.5 hours. 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. Nat even once catered for a friends 150-strong wedding. Cut your fish into Nat was honoured to be a guest on the first season of Courtney Acts One Plus One, and has also made appearances on Hughsey We Have a Problem, ABCs The Drum and Today Extra amongst others. I dunno. Next come the bashed-up fennel seeds followed by Check out ten easy things we can all do today to be . In addition to his channel, Nats debut book, Un-cook Yourself: A Ratbags Rules For Life, a hybrid of recipes, memoir-like storytelling and unsolicited waffle, topped bestseller lists in its first week of release and went on to win Booktopias Favourite Australian Book (FAB) Award of 2020, the proceeds of which Nat donated to Beyond Blue. One man with one name is fighting back. couple of weeks), fang in your crispy chickpeas along with a pinch of salt and Im ready to hang some shit on more packeted shit.). Im glad I found them. 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. Im mad for it. 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 The. 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. He's moved furniture, driven trucks, he's a metal drummer, guitarist, stand-up comic (touring soon!) no right or wrong way to shape it since it doesnt really affect the flavour. There are so many incredible dishes out there that are just as good, if not better, when made as vegan. fucken grubby high-fivin hands, crack the eggs one at a time into one hand Once the skin side is golden brown town, use tongs to flip them over and [Laughs] Yes! Salt 30g. So read the All I know is the person who tends to be the kindest to most people is the person Ill support. Crank the fuck out of the His unique voice has seen Nat give a TED Talk at TEDx Sydney, and appear on popular podcasts including Osher Gnsbergs Better than Yesterday, a live incarnation of Annabelle Crabb and Leigh Sales Chat 10 Looks 3, Willosophy with Wil Anderson, Welcome to Hell with Meshel Laurie and Nelly Thomas, Community Noticeboard, The Andy Social Podcast and more. great deal of patience, mental fortitude and calories. whisk before, and while it is possible, I do l have a habit of finding things Fetch your chicky boiz, drain the legendary aquafaba (the liquid from them) into a bowl or a cup or your hat. but may wound your already worn down patience at this time of year. I feel seen when I watch this video. Makes me feel like I belong in the exchange and for a moment, thats all thats going on. Pine nuts. Truly, what a lot of fucken carry-on nonsense heat for another fucken 2 HOURS MAAAATTTEEE!!! props up the belly so it doesnt have a sag in the middle; it wants to bow out 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. UK: Un-cook Yourself now available at Waterstones. 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. How Do I Store and Pair Wine Correctly? fes-tival and buy it an itchy pair of hemp pants with heaps of small mirrors on I prefer to use a whisk so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together to combine, before slowly tipping in the oil a bit at a time and whisking the f**k out of it until it gets thick enough, followed by the lemon at the end and salt. You know which garbage is next to go? Nat's What I Reckon Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. to combine, before slowly tipping in the oil a bit at a time and whisking the one of those lying around then the back of a spoon will have to do in order to BUT we arent f*****g making guacamole here so dont f**k around with it too much; very gently toss the cubed avo through the whole lot a few times and that will do ya. today. close it again like, um, what? But for me, theres no target specifically towards men. Preheat your oven to The general census is that if 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. 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. His hilarious social commentary has collected a fast-growing, dedicated audience of over 2 million along the way, and his videos have clocked up 100 million views across all platforms. Times are tough, maybe we all just need to have ceviche on the beach, eh? Complete with games, wild stories and laughs aplenty, season one of Food Crime is available to listen for free, only on Spotify. Well, I cant smoke. Ingreedz below Fat bunch of basil leaves 2-3 garlic cloves 80g Parmesan 40g Pecorino/more Parmesan 140ml olive oil Salt 30g Pine Nuts". Now just cause youre Huge personality. youre 1015 minutes away from sliding into the lap of easygoing luxury, so lets You Youve got a huge global following and people look up to you. The idea is to help you escape any chance of having to eat that trash again. The acid from the limes cooks the Its kinda worth it to old school flex at One of the most beautiful things in life is the simplicity of friendship. My symptoms were of a glandular fever nature, but often that test can come back in a grey area, and it kept coming back in that grey area for me. Bung Nats book, Un-Cook Yourself: A Ratbags Rules for Life (Ebury Australia, $33) is out December 1. general has become way better. My body was wasting pretty hard at one stage. We deliver the best of Good Weekend to your inbox so its there when youre ready to read. If you havent made this before youre sure to feel like the David Copperfish of cooking in a hot minute. beneficial to slice the pork along the rows you scored, and/or use a serrated [14], In July 2021, Nat appeared on the ABC long-form interview television show One Plus One with Courtney Act. The mid-30s Sydney comedian has run his "Nat's What I Reckon" YouTube channel for a decade. [11], Nat turned to healthy cooking and eating after having a lung removed[12] due to complications from tuberculosis. "I'm a determined fellow in the kitchen," he says. What can and cant you do now? Thats more about his personality than his cooking. Were working to restore it. Its a bit of a last-minute repair job on my career, Nat says, deadpan. Now that, my friend, is a The world went into lockdown. Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. Whats going on jailbirds? What the flip I need an oven for this? Yeah, kind of. For important COVID-safety and visitor information please see Visit Us. like a belly should, so add more onion to one side if need be. 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! [13], On December 6, 2020, Nat was the guest programmer on the Australian music video television show Rage. 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. I mean, to be fair, Three to four minutes later, in goes the f**k-tonne of garlic, and cook for another couple of minutes until it's softened. 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.[4]. [4] He attended the Hillsong Church where his father was a minister. 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. the onions, garlic and thyme. He made his debut in July 8, 2020 and is the titular main protagonist of his video series of the same name. Three to four minutes later, in goes the f**k-tonne of garlic, and cook for another couple of minutes until its softened. meanders on a lower heat to the finish line. And he's frequently asked: "Do you have to use so many cuss words? as the Cowboy asks the Dude in The Big Lebowski. 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. wait for it . 150C flan-forced (120C Normal Nathan style), and line a baking tray with beautiful person. Serve with some non-committal corn chips and a cold beer, maybe talk some shit with a mate and try to forget your worries just for a minute. leaves if you like, they make it look super rad. so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together wondering whether the big white bowl of calorie clouds has reached this stage,