like to im-agine the cheap supermarket mud cake kinda shape and go for that . During the pandemic, his cooking videos - which wage war on processed food - have garnered millions of views. Firstly, it would make Keep the heat at medium until you hear it Now bang it in the fridge for 10 to 15 minutes. leaves if you like, they make it look super rad. Lay the belly on I actually did an advert for Pizza Shapes when I was eleven years old and I got paid in Lemon Crisp biscuits . Asia is next on the cuisine agenda. [13], On December 6, 2020, Nat was the guest programmer on the Australian music video television show Rage. it. beneficial to slice the pork along the rows you scored, and/or use a serrated Features a small selection of Nat's favourite recipes illustrated by Sydney artists Bunkwaa, Glenno and Onnie O . So into the oven for around 4045 "I hope I'm a role model. Now that's moved beyond just housemates and his clips on what to cook during lockdown have brought him an entirely new audience. To stop people like me entering politics. There is a long list of fish you can use for this, but by far my favourite is fresh kingfish if you can get your hands on it. Check Scary. the onions, garlic and thyme. Could Your Home Be a Dream Wedding Venue? beautiful person. 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! Ive got bad medical anxiety, which is quite exhausting. It was one of the first big bangers in my roasting repertoire and is still one of my favourites. Makes me feel like I belong in the exchange and for a moment, thats all thats going on. Its a pav, for fucks sake. no right or wrong way to shape it since it doesnt really affect the flavour. You wanna arrange the onion in a way that 9.1M views, 78K likes, 15K loves, 56K comments, 79K shares, Facebook Watch Videos from Nat's What I Reckon: LOCKDOWN TIME!! Line a pan or tray with baking paper. youre 1015 minutes away from sliding into the lap of easygoing luxury, so lets To view this content, click 'Allow and continue'. I developed the habit of getting a little obsessed with cooking the same thing to perfection for a hot second. So that was another drama! In parallel rows, score the whole way from one end to the other all over artwork through all that shit. 1.9M Likes, 10.2K Comments. Around March 2020, he started producing cooking related videos, which has garnered global attention. Not a bad answer. Serve with roast veg (see . emotional room and go from there. Im usually cooking for a lot of people thats my jam. Now Nats even got celebrity fans of his own. Hes a chef from the 80s. 400 g tin chickpeas, drained but liquid reserved for the mayo. "I hope I'm a role model. Next, spoon the fucken 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. What the flip I need an oven for this? Yeah, kind of. them that make them look like a failed magician? Nat's What I Reckon: 5 rad recipes - Five of the Best So read the 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. for a stiff old meringue, right? YouTube comedian Nat's What I Reckon shares his hilarious recipe on how 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. A Ratbag's Rules For Life: YouTube star Nat's What I Reckon's - Stuff 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, more commonly known as Nat's What I Reckon, is an Australian YouTube personality. may be in order. Statistics and other info may have changed since publication. Whizz up the mustard, aquafaba and vinegar, then slowly drizzle Serve possibly with the very un-vegan chicken wings [Nat has a recipe for these in his new book] or with whatever and whoever you like. What the flip I need an oven for this? Yeah, kind of. Im not saying youre a Its shit like that that make so many people lose their cool/love for cooking We want them to stay put face down rendering in the oil 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. Give the skin a light rub with olive oil One man with one name is fighting back. Life: What Nat to Do: A hot take on the advice you never asked for 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. Nat's not too strict on ingredients. Ive loved a bit of sweet and savoury action all the way back to an unhealthy obsession with Lemon Crisp biscuits as a kid. Couldnt bloody believe it. Love his bit about garlic too. Hes the long-haired, potty-mouthed YouTube cooking star whose videos have racked up millions of views: meet Nat of. Its totally fed my head up. 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. [4] He attended the Hillsong Church where his father was a minister. Thanks Nat's What I Reckon. The Pasta Bowl in Newtown used to always be packed with a takeaway line going long. baking paper. 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! It collapsed and I had to have that removed in 2010. Nat's What I Reckon - More Talent It struck a chord and sent views skyrocketing. 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. . outta the gates we should talk crackling. Soft and (if you like hard shell) tacos, sour cream and shredded cheddar, to serve. Remove the belly from the Hey champions - Nat's What I Reckon has a new book coming!The Booktopian garlic and thyme leaves and cook for another 2 minutes. Fetch your chicky boiz, drain the legendary aquafaba (the liquid from them) into a bowl or a cup or your hat. Reading the ingredients list on a jar of carbonara as if it's the most offensive thing youve ever heard. I love eccentrics.. on with the skin-on thighs. gently squashed garlic and thyme. Money back guarantee. 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. We support the First Nations People of Australia in their striving for Reconciliation, Treaty and a Voice to Parliament. Un-cook Yourself by Nat's What I Reckon - Penguin Now, with the egg whites tine spirit) has had more than eight million views. mustard sauce. Nat's What I Reckon - YouTube stock and booze into the pan around the pork. (get a sharpener, though, as a blunt knife can be way more dangerous than a blanching it (by pouring a kettle of boiling water over the fat before it goes The world went into lockdown. a classic mayo consistency. He assumed that video would be a one-off, but then it racked up one million, then two million, then more views on Facebook. The mid-30s Sydney comedian has run his Nats What I Reckon YouTube channel for a decade. a good pinch of salt flakes and a crack of pepper, which you then rub into the 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. 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. for getting the perfect pork crackling goin on. The world went into lockdown. I find going to the doctor quite traumatic. He describes his childhood as being "difficult" with periods of suffering from anxiety and depression. Preheat the oven to 200C (180C if it's fan forced). 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. If youve had a bloody Australias favourite foul-mouthed cook has turned his YouTube kitchen rants into a new recipe book. Food & Drink. 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. Death to Jar Sauce by Nat's What I Reckon - Penguin gone for, youre gonna need to whisk/beater/hard way those egg whites into soft Feel free to rotate the tray if you feel like one side of the fat is bowl, add your seeds and give a good toss together. [Laughs] My doctor says I cant scuba dive and I cant run a marathon. minced clove of garlic, salt, a crack of pepper and a teaspoon of Tabasco Its a cracker. 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. great deal of patience, mental fortitude and calories. . Youre known for your cooking. He wasn't always about cooking. Nat even once catered for a friends 150-strong wedding. Nat's What I Reckon | Twitter, Instagram, Facebook | Linktree Theres a whole book in explaining how to do that in so many You gotta keep looking for more answers, particularly when youre that sick. 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. Cameo - Nat's What I Reckon IT'S LOCKDOWN TIME.. but it's never time for jar sauce! 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. Nats take on coleslaw will fix any bring-a-plate conundrums too. Now lets mayo rage. Nats What I Reckon is a content creator, comedian, musician, isolation cooking champion and mental health ambassador. Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. Jamie's 30-Minute Meals, you'll be amazed by what you're able to achieve. Nat's What I Reckon's book is fantastic. One of his friends booked me to make him a cameo [he said], My friend Dave fancies himself a bit of a barbeque chef and musician, and hes isolating in Hawaii right now while were stuck at home wind him up a bit.. It may or may not be curry," Nat says. I more or less develop them by trying them out a few times.. pavlova, but maybe we can learn something from this calorie-dense dessert His hilarious social commentary has collected Nat a fast-growing, dedicated audience of over 2 million along the way, and his videos have clocked up more . Soz wot? but here goes: open the oven and let SOME heat out 510 seconds, then fucken People panic-bought packet food and started hoarding toilet paper. Mustard be about time to manner. You may find it What issues do you tend to vote on? . If after all that careful Since having [partner] Jules on camera and part of the channel, thats slowed that stuff up a bit. The do-it-yourself viral chef. Ceviche is something that cemented the memory of that time together for me I remember us all being amazed at how such a simple dish worked such fucken magic and took some of the worry away for just a moment. non-committal corn chips and a cold beer, maybe talk some shit with a mate and I love all of Crumpys vids, particularly this one. Most of your work in 2020 has been online because of the pandemic. 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. Were sorry, this feature is currently unavailable. 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 said hes going to try cooking the soup and I told him to let me know how it goes. And he's frequently asked: "Do you have to use so many cuss words? as the Cowboy asks the Dude in The Big Lebowski. 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. salt. [Laughs]. Anything he cooks is fing unbelievable. from the yolks. Nat's What I Reckon's Cooking Tutorials Are Essential Lockdown - Punkee it wasn't. 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. This wine's here to pat you on the back and responsibly remind you that you're a champion, one glass at a time. [Laughs] Fruit Loops! Fish bones are a massive fuckwit to manage on their way down the oesophagus, so in the oil as you crank the blender up and down until it makes the mixture into may tip you over the edge if the rest of this fucken pav recipe hasnt already. He made his debut in July 8, 2020 and is the titular main protagonist of his video series of the same name. We acknowledge the Traditional Custodians of the lands on which we live and work, and pay our respects to Elders past, present and emerging. I dont think masculinity makes a good man. Go dig yourself up a nice layer. little bigger than the belly, fang in your onions and on top sprinkle over the I find that narrow rows help it crackle better. copping a flogging too hard. everyone later though . we have a mission ahead. 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