November 11, 2025 • 11 mins
Inspired by International Roast Dinner day, Lisa & Russell reminisced on their dinner disasters. The phone and texts lit up with tales of cooking mishaps and bad tasting suppers. Tune in for the hilarity.
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Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Today is International Roast Dinner Day, a day to celebrate
a great hunk of meat and all the trimmings.
Speaker 2 (00:08):
You're excused, Tash Peterson.
Speaker 3 (00:09):
There is yes worst day on the calendar.
Speaker 4 (00:13):
Hear?
Speaker 3 (00:14):
There is a day for everything, isn't there?
Speaker 2 (00:16):
There is a day for everything?
Speaker 5 (00:17):
You know.
Speaker 1 (00:17):
The Sunday roast dinner has a history. You would think
that resting a day would be on a Sunday, but anyway,
it's not. The Sunday roast in a day roast dinner
has a history that can be traced back to the
fifteenth century in the British Isles, during the time of
King Henry the seventh. It is believed that the royal
guards had the tradition of consuming roast meats after attending
the Sunday church service. That is what eventually provided them
(00:41):
with the nickname beefeters.
Speaker 2 (00:44):
Ah, how about that?
Speaker 3 (00:47):
Did they have royal webers back?
Speaker 4 (00:48):
Then?
Speaker 3 (00:51):
Take up the royal webber beef or you'll lose your head. Jeeves,
this meat is ever done? Take him to the towel.
Speaker 1 (01:02):
What's your pick for a roast dinner? I'm a lamb girl.
I like a leg of lamb.
Speaker 3 (01:07):
As a kid, we used to have roasts far more often.
I always loved the rolled roast the beef.
Speaker 1 (01:13):
Oh, yes, yes, yes, I know what you mean.
Speaker 3 (01:17):
Yeah, Mum would do that so wrapped up with a
string around it to hold it together so it didn't
go in the royal weather.
Speaker 1 (01:25):
Absolutely. What's your thought on cooked carrots. I like raw carrots,
not cook carrots.
Speaker 3 (01:31):
I'm not a fan of carrots. Well, I'm not a
fan of carrots in a roast, but if they are
going to be done, I like them well done. Yes,
the more caramelized the better.
Speaker 1 (01:44):
It's kind of it's it's hard to go wrong with
a roast dinner unless unless, of course, unless, of course,
you overcook it, which.
Speaker 2 (01:52):
Is going to completely ruin it.
Speaker 1 (01:55):
But you know, dinner in general can be fraught with disasters. Yes,
which is what we want to talk about this morning. Yes,
not just roast dinners, but dinner.
Speaker 3 (02:04):
Well. I earlier this year I did a roast on
the Weber, the Royal Webber, Yes, and I put it
in a certain dish. And was it a beef, Yes,
it was was a rolled roast, but it was beef
from somewhere that we normally get our meat from, which
is usually very very good. But things just started to
(02:26):
go wrong. I heard this loud crack from underneath the lid.
The dish that it was in had couldn't handle the
heat and broken half. So the roast had come off anyway,
So we cleaned it up. It was all good. No
one was watching, and it was fine, and we served
it up and then I cut into it and it
was like this, you know how you get that gristle? Yeah,
(02:48):
and so like it was just disaster after disaster after disaster. Okay,
so that's the most recent one I've had. And I
lost a very nice dish too.
Speaker 1 (03:00):
Yes, So, as I said earlier, the way to avoid
dinner disasters.
Speaker 3 (03:05):
Is to not cook dinner disasters, roast dinner disasters. Everyone
from Lisa apparently, who gets everything delivered.
Speaker 2 (03:12):
We've all didn't say that.
Speaker 1 (03:15):
That I don't cook's in the microwave.
Speaker 3 (03:18):
That's cooking. Things can go roight, things explode, things can
explode in that.
Speaker 2 (03:24):
Well, that's true.
Speaker 1 (03:26):
We just got a text saying I get a roast
almost every day, But that's because.
Speaker 2 (03:29):
They don't behave, Oh behave. They didn't say where they're from.
Speaker 3 (03:33):
John and Como, Hello morning John.
Speaker 6 (03:36):
Hello morning Russ. I hope you're boiling the kettle in
the morning for tea. No, and microwave is not cooking,
it's warming.
Speaker 2 (03:51):
Up well frozen.
Speaker 3 (03:56):
Yeah, John, Come on, the things you can do with
a microwave.
Speaker 2 (04:00):
Now, yeah, what you did a disaster okay.
Speaker 6 (04:06):
Many years ago, asked me to get the lasagnea out
of the fridge and put it in the oven. Yeah,
so I thought, yeah, okay, fine, I can do that.
So I get it out and put it in the oven.
Speaker 2 (04:16):
Now he's fifteen.
Speaker 6 (04:20):
Minutes later, Yeah, fifteen minutes later, we're wondering why the
cheese is in brownie and my wife's looking at what's
coming on? So I took it out of the sort.
He took it out and had to look at it
and guess what John forgot to do at the top.
Speaker 1 (04:39):
Rookie mistakes and there's just no salvaging. No, No, it's
I've been how far.
Speaker 2 (04:47):
Down do you have to go?
Speaker 3 (04:50):
It's we make that mistake, John, Yeah, yeah, all right, John, thanks, thanks,
thanks for fessing up. You're not the only one who
has done that, I can assure you. Yeah, or the
plastic off the bottom sometimes sometimes pastic steak and stuff. Yes,
how embarrassing.
Speaker 2 (05:10):
It's an easy mistake.
Speaker 3 (05:11):
It is an easy mistake.
Speaker 5 (05:12):
We've all done.
Speaker 2 (05:13):
We've got to tech.
Speaker 1 (05:14):
We're talking about dinner disasters, and we've got a text
from someone saying, I blew the lid off my pressure
cooker and it went into every crevice.
Speaker 2 (05:24):
Good.
Speaker 1 (05:25):
Possibly, fine, I assume you've been in the kitchen. It
took a week too deep clean everything. My brother was
making caramel by boiling a can of Nestles milk.
Speaker 2 (05:35):
Needless to say, it exploded.
Speaker 1 (05:37):
The can hit the ceiling, put a hole in it,
and that caramel set like a rock.
Speaker 2 (05:42):
Pretty sure, there's still clumps of it on the ceiling.
Speaker 3 (05:44):
You just lick it off the ceiling.
Speaker 2 (05:46):
Once it cools down.
Speaker 3 (05:48):
Yeah, that's true. Yes, that that's cooking disaster. Angie in
Beach Burrow, you have one for us, what's your disaster?
Speaker 5 (06:00):
Yes?
Speaker 7 (06:01):
So I was making some nice homemade sausage rolls for
the family, and they looked really really good, and we
all tucked into them and realized that they tasted really
really sweet. I used the wrong pastry. I used the
sweet pastry instead of savory.
Speaker 2 (06:17):
Easy mistake.
Speaker 3 (06:19):
Did they eat them? Anyways?
Speaker 1 (06:24):
I was willing to give.
Speaker 3 (06:25):
It a guy because at the end of the day,
you have tomato sauce on those things, and that's sweet
tomato sauces.
Speaker 1 (06:31):
For did you did they tomato sauce or maybe a
nice raspberry coolie?
Speaker 2 (06:39):
Yes, it could go either way.
Speaker 3 (06:42):
Always read the labeling when you go to the supermarket
and read the labeling. Okay, there is a difference in
your pastries now.
Speaker 1 (06:58):
Marrion Bayswater says, a while ago, I was sitting down
to just about to tuck into a beautiful roast lamb,
picked up.
Speaker 2 (07:06):
The salt shaker, gave it a shake.
Speaker 1 (07:08):
The lead came up, smothered the whole roast lamb in salt,
rendering it completely inedible.
Speaker 3 (07:14):
Even the dog wouldn't touch it.
Speaker 2 (07:15):
That would be so disappointed.
Speaker 1 (07:17):
Well, speaking of dogs, Marilyn and Mula loose as, I
used to roast meat for my dogs. But one day
I cooked a beautiful roast ready to cut it into
cold meats for the week. Idiot partner fed that to
the dogs, thinking it was their meat.
Speaker 2 (07:28):
They ate like royalty.
Speaker 3 (07:32):
That day, poor old Wendy in Freematle made a delicious
spaghetti bolonnaise. Family compliments were you know, they were all saying,
how beautiful the flavor was, but they did comment on
the amount of gristle. Turns out she'd use the dog's ball.
Speaker 2 (07:53):
When Marilyn could put out a cookbook together.
Speaker 3 (07:58):
I think Mitchell is in Cannington, Mitchell, what disaster happened?
What dinner disaster?
Speaker 5 (08:06):
Hey guys. So, yeah, me and my missus probably about
ten years ago on it. So now we were pretty
early on and I said I'd make a beef cheeks
for Fidger came around. Yeah, well, I.
Speaker 3 (08:19):
Don't call it too.
Speaker 5 (08:20):
So I was making the jew and the jew wasn't
really turning out right, So I was like, oh my god,
what am I going to do? So I thought, oh,
the Oicie Park Hotels just across the road. So I
went across the road to have a look at their menu,
and they did beef cheeks, luckily enough for me. So
I've got them to make bee right I did. She
(08:45):
loved them, and then I didn't until a few years later.
And then she kind of clicked and worked out the
reason why she didn't get beef checks again because obviously
I didn't know how to cook it.
Speaker 3 (08:55):
I like, i'd give you a mar Yeah, I like
it for lying, Yeah.
Speaker 5 (09:00):
But I do. But I do have to sort of.
I have redeemed myself the last a couple of months.
I have actually gone and made it for her and.
Speaker 3 (09:10):
Yeah, there go, you're not a complete beef cheap cheetah.
Speaker 1 (09:17):
Chel that's good, Yes, young beef cheeks rub it in Bayswater.
Speaker 2 (09:21):
Hello, Hello, what's your dinner disaster up?
Speaker 4 (09:26):
Well, Mum was doing the family roast on the weekend.
You know that the lamb, the potatoes and everything's all
done in the pan. And I said, Mom, Mum, I
can I do the gravy and she said, yeah, of
course she can. Now grab a pot, put it on
the stove, and Mom pours the juice out of the pan.
You know, it's really nice. And I said, now what
do I do? She says, we'll grab some corn flour
and stir it in and watch it thicken up. So
(09:47):
I'm pouring the corn flour and I said, Mom, it's
not thickening up. She goes, We'll just put some more
corn flour in there until it does. Because I'm pouring
this corn flour in and I said, Mom, it's not working.
Then she looks out and she goes, well, it would
help if you turn the stove. I said, So I
turned the stove on, and of course I've got this
big lump of glue on the end of my spoon.
And of course it was a dry roast that day,
(10:08):
and that did not impress when he pulled the tomato
sauce out for his Sunday road.
Speaker 1 (10:13):
Such a fine line between gravy and a bunch of glue,
you know, goo on the end of this boon. Definitely
did you use it for paper mashe did you make it?
Speaker 3 (10:22):
Did you make a puppet?
Speaker 5 (10:25):
Well?
Speaker 4 (10:25):
Actually I think it ended up being a dors bumper
stop for the car. So I didn't roll off when
when when Dad was fixing the engine doesn't.
Speaker 3 (10:32):
Yeah, well something came of it. Then.
Speaker 1 (10:35):
Our winner today is on the text It's Nancy and Gosnell's.
So when her and her hubby first hooked up, she
was trying to convince him that he did indeed like pasta,
even though he said he didn't, And so with a
couple of wines under her belt, she said, I'm going
to make you ravioli and from scratching, you're going to
love it. So she made the pasta accidentally with self
raising flower and they looked like balbuns instead.
Speaker 2 (10:58):
Of ravioli. She said it was disgusting.
Speaker 1 (11:00):
Not even the dog would eat them in Thirteen years later,
I still haven't attended.
Speaker 2 (11:03):
It grew and grew.
Speaker 3 (11:04):
We're gonna need a bigger pot. We're gonna need a
bigger pot. Well that, Nancy, that disaster has led to
something good for you now Yes,
Today is International Roast Dinner Day, a day to celebrate
a great hunk of meat and all the trimmings.
Speaker 2 (00:08):
You're excused, Tash Peterson.
Speaker 3 (00:09):
There is yes worst day on the calendar.
Speaker 4 (00:13):
Hear?
Speaker 3 (00:14):
There is a day for everything, isn't there?
Speaker 2 (00:16):
There is a day for everything?
Speaker 5 (00:17):
You know.
Speaker 1 (00:17):
The Sunday roast dinner has a history. You would think
that resting a day would be on a Sunday, but anyway,
it's not. The Sunday roast in a day roast dinner
has a history that can be traced back to the
fifteenth century in the British Isles, during the time of
King Henry the seventh. It is believed that the royal
guards had the tradition of consuming roast meats after attending
the Sunday church service. That is what eventually provided them
(00:41):
with the nickname beefeters.
Speaker 2 (00:44):
Ah, how about that?
Speaker 3 (00:47):
Did they have royal webers back?
Speaker 4 (00:48):
Then?
Speaker 3 (00:51):
Take up the royal webber beef or you'll lose your head. Jeeves,
this meat is ever done? Take him to the towel.
Speaker 1 (01:02):
What's your pick for a roast dinner? I'm a lamb girl.
I like a leg of lamb.
Speaker 3 (01:07):
As a kid, we used to have roasts far more often.
I always loved the rolled roast the beef.
Speaker 1 (01:13):
Oh, yes, yes, yes, I know what you mean.
Speaker 3 (01:17):
Yeah, Mum would do that so wrapped up with a
string around it to hold it together so it didn't
go in the royal weather.
Speaker 1 (01:25):
Absolutely. What's your thought on cooked carrots. I like raw carrots,
not cook carrots.
Speaker 3 (01:31):
I'm not a fan of carrots. Well, I'm not a
fan of carrots in a roast, but if they are
going to be done, I like them well done. Yes,
the more caramelized the better.
Speaker 1 (01:44):
It's kind of it's it's hard to go wrong with
a roast dinner unless unless, of course, unless, of course,
you overcook it, which.
Speaker 2 (01:52):
Is going to completely ruin it.
Speaker 1 (01:55):
But you know, dinner in general can be fraught with disasters. Yes,
which is what we want to talk about this morning. Yes,
not just roast dinners, but dinner.
Speaker 3 (02:04):
Well. I earlier this year I did a roast on
the Weber, the Royal Webber, Yes, and I put it
in a certain dish. And was it a beef, Yes,
it was was a rolled roast, but it was beef
from somewhere that we normally get our meat from, which
is usually very very good. But things just started to
(02:26):
go wrong. I heard this loud crack from underneath the lid.
The dish that it was in had couldn't handle the
heat and broken half. So the roast had come off anyway,
So we cleaned it up. It was all good. No
one was watching, and it was fine, and we served
it up and then I cut into it and it
was like this, you know how you get that gristle? Yeah,
(02:48):
and so like it was just disaster after disaster after disaster. Okay,
so that's the most recent one I've had. And I
lost a very nice dish too.
Speaker 1 (03:00):
Yes, So, as I said earlier, the way to avoid
dinner disasters.
Speaker 3 (03:05):
Is to not cook dinner disasters, roast dinner disasters. Everyone
from Lisa apparently, who gets everything delivered.
Speaker 2 (03:12):
We've all didn't say that.
Speaker 1 (03:15):
That I don't cook's in the microwave.
Speaker 3 (03:18):
That's cooking. Things can go roight, things explode, things can
explode in that.
Speaker 2 (03:24):
Well, that's true.
Speaker 1 (03:26):
We just got a text saying I get a roast
almost every day, But that's because.
Speaker 2 (03:29):
They don't behave, Oh behave. They didn't say where they're from.
Speaker 3 (03:33):
John and Como, Hello morning John.
Speaker 6 (03:36):
Hello morning Russ. I hope you're boiling the kettle in
the morning for tea. No, and microwave is not cooking,
it's warming.
Speaker 2 (03:51):
Up well frozen.
Speaker 3 (03:56):
Yeah, John, Come on, the things you can do with
a microwave.
Speaker 2 (04:00):
Now, yeah, what you did a disaster okay.
Speaker 6 (04:06):
Many years ago, asked me to get the lasagnea out
of the fridge and put it in the oven. Yeah,
so I thought, yeah, okay, fine, I can do that.
So I get it out and put it in the oven.
Speaker 2 (04:16):
Now he's fifteen.
Speaker 6 (04:20):
Minutes later, Yeah, fifteen minutes later, we're wondering why the
cheese is in brownie and my wife's looking at what's
coming on? So I took it out of the sort.
He took it out and had to look at it
and guess what John forgot to do at the top.
Speaker 1 (04:39):
Rookie mistakes and there's just no salvaging. No, No, it's
I've been how far.
Speaker 2 (04:47):
Down do you have to go?
Speaker 3 (04:50):
It's we make that mistake, John, Yeah, yeah, all right, John, thanks, thanks,
thanks for fessing up. You're not the only one who
has done that, I can assure you. Yeah, or the
plastic off the bottom sometimes sometimes pastic steak and stuff. Yes,
how embarrassing.
Speaker 2 (05:10):
It's an easy mistake.
Speaker 3 (05:11):
It is an easy mistake.
Speaker 5 (05:12):
We've all done.
Speaker 2 (05:13):
We've got to tech.
Speaker 1 (05:14):
We're talking about dinner disasters, and we've got a text
from someone saying, I blew the lid off my pressure
cooker and it went into every crevice.
Speaker 2 (05:24):
Good.
Speaker 1 (05:25):
Possibly, fine, I assume you've been in the kitchen. It
took a week too deep clean everything. My brother was
making caramel by boiling a can of Nestles milk.
Speaker 2 (05:35):
Needless to say, it exploded.
Speaker 1 (05:37):
The can hit the ceiling, put a hole in it,
and that caramel set like a rock.
Speaker 2 (05:42):
Pretty sure, there's still clumps of it on the ceiling.
Speaker 3 (05:44):
You just lick it off the ceiling.
Speaker 2 (05:46):
Once it cools down.
Speaker 3 (05:48):
Yeah, that's true. Yes, that that's cooking disaster. Angie in
Beach Burrow, you have one for us, what's your disaster?
Speaker 5 (06:00):
Yes?
Speaker 7 (06:01):
So I was making some nice homemade sausage rolls for
the family, and they looked really really good, and we
all tucked into them and realized that they tasted really
really sweet. I used the wrong pastry. I used the
sweet pastry instead of savory.
Speaker 2 (06:17):
Easy mistake.
Speaker 3 (06:19):
Did they eat them? Anyways?
Speaker 1 (06:24):
I was willing to give.
Speaker 3 (06:25):
It a guy because at the end of the day,
you have tomato sauce on those things, and that's sweet
tomato sauces.
Speaker 1 (06:31):
For did you did they tomato sauce or maybe a
nice raspberry coolie?
Speaker 2 (06:39):
Yes, it could go either way.
Speaker 3 (06:42):
Always read the labeling when you go to the supermarket
and read the labeling. Okay, there is a difference in
your pastries now.
Speaker 1 (06:58):
Marrion Bayswater says, a while ago, I was sitting down
to just about to tuck into a beautiful roast lamb,
picked up.
Speaker 2 (07:06):
The salt shaker, gave it a shake.
Speaker 1 (07:08):
The lead came up, smothered the whole roast lamb in salt,
rendering it completely inedible.
Speaker 3 (07:14):
Even the dog wouldn't touch it.
Speaker 2 (07:15):
That would be so disappointed.
Speaker 1 (07:17):
Well, speaking of dogs, Marilyn and Mula loose as, I
used to roast meat for my dogs. But one day
I cooked a beautiful roast ready to cut it into
cold meats for the week. Idiot partner fed that to
the dogs, thinking it was their meat.
Speaker 2 (07:28):
They ate like royalty.
Speaker 3 (07:32):
That day, poor old Wendy in Freematle made a delicious
spaghetti bolonnaise. Family compliments were you know, they were all saying,
how beautiful the flavor was, but they did comment on
the amount of gristle. Turns out she'd use the dog's ball.
Speaker 2 (07:53):
When Marilyn could put out a cookbook together.
Speaker 3 (07:58):
I think Mitchell is in Cannington, Mitchell, what disaster happened?
What dinner disaster?
Speaker 5 (08:06):
Hey guys. So, yeah, me and my missus probably about
ten years ago on it. So now we were pretty
early on and I said I'd make a beef cheeks
for Fidger came around. Yeah, well, I.
Speaker 3 (08:19):
Don't call it too.
Speaker 5 (08:20):
So I was making the jew and the jew wasn't
really turning out right, So I was like, oh my god,
what am I going to do? So I thought, oh,
the Oicie Park Hotels just across the road. So I
went across the road to have a look at their menu,
and they did beef cheeks, luckily enough for me. So
I've got them to make bee right I did. She
(08:45):
loved them, and then I didn't until a few years later.
And then she kind of clicked and worked out the
reason why she didn't get beef checks again because obviously
I didn't know how to cook it.
Speaker 3 (08:55):
I like, i'd give you a mar Yeah, I like
it for lying, Yeah.
Speaker 5 (09:00):
But I do. But I do have to sort of.
I have redeemed myself the last a couple of months.
I have actually gone and made it for her and.
Speaker 3 (09:10):
Yeah, there go, you're not a complete beef cheap cheetah.
Speaker 1 (09:17):
Chel that's good, Yes, young beef cheeks rub it in Bayswater.
Speaker 2 (09:21):
Hello, Hello, what's your dinner disaster up?
Speaker 4 (09:26):
Well, Mum was doing the family roast on the weekend.
You know that the lamb, the potatoes and everything's all
done in the pan. And I said, Mom, Mum, I
can I do the gravy and she said, yeah, of
course she can. Now grab a pot, put it on
the stove, and Mom pours the juice out of the pan.
You know, it's really nice. And I said, now what
do I do? She says, we'll grab some corn flour
and stir it in and watch it thicken up. So
(09:47):
I'm pouring the corn flour and I said, Mom, it's
not thickening up. She goes, We'll just put some more
corn flour in there until it does. Because I'm pouring
this corn flour in and I said, Mom, it's not working.
Then she looks out and she goes, well, it would
help if you turn the stove. I said, So I
turned the stove on, and of course I've got this
big lump of glue on the end of my spoon.
And of course it was a dry roast that day,
(10:08):
and that did not impress when he pulled the tomato
sauce out for his Sunday road.
Speaker 1 (10:13):
Such a fine line between gravy and a bunch of glue,
you know, goo on the end of this boon. Definitely
did you use it for paper mashe did you make it?
Speaker 3 (10:22):
Did you make a puppet?
Speaker 5 (10:25):
Well?
Speaker 4 (10:25):
Actually I think it ended up being a dors bumper
stop for the car. So I didn't roll off when
when when Dad was fixing the engine doesn't.
Speaker 3 (10:32):
Yeah, well something came of it. Then.
Speaker 1 (10:35):
Our winner today is on the text It's Nancy and Gosnell's.
So when her and her hubby first hooked up, she
was trying to convince him that he did indeed like pasta,
even though he said he didn't, And so with a
couple of wines under her belt, she said, I'm going
to make you ravioli and from scratching, you're going to
love it. So she made the pasta accidentally with self
raising flower and they looked like balbuns instead.
Speaker 2 (10:58):
Of ravioli. She said it was disgusting.
Speaker 1 (11:00):
Not even the dog would eat them in Thirteen years later,
I still haven't attended.
Speaker 2 (11:03):
It grew and grew.
Speaker 3 (11:04):
We're gonna need a bigger pot. We're gonna need a
bigger pot. Well that, Nancy, that disaster has led to
something good for you now Yes,
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