May 30, 2023 • 13 mins
Robin Can't Cook - The Pie Challenge
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Speaker 1 (00:00):
Robin Terial kip On Brisbane's Kiss ninety seven to three.
It's Robin tery and kip On Kiss ninety seven three
seven fifty five. Okay, Robin, I know I've been talking
about it a bit, but it's finally happening. This is
the challenge that I have for you cooking wise, because
I know that you've told us before you can't cook.
Speaker 2 (00:17):
Well, I don't want to and I don't like it.
Speaker 1 (00:20):
But we are going to have a great long lunch
and this time next week we'll be getting ready to
head to the Normanby Hotel. Beautiful long lunch, forty people.
You'll be cooking for us all and one of the
challenges along the way. Yesterday you succeeded in your challenge
by proving that a Cole's roast chicken was in fact
better than my cooked rest chicken, which you.
Speaker 3 (00:40):
Then threw your girlfriend under the bus and said that
she actually made it.
Speaker 2 (00:44):
You are a shock.
Speaker 4 (00:45):
Come it only had to be homemade.
Speaker 2 (00:47):
We know you would have taken the credit if you'd won.
Speaker 1 (00:49):
Maybe and you producer rum sponge would have to be
taken for the building as a fire is yes, but
today for state of origin, the challenge that I've set
up and we've got a little station for you over there
is I have brought with me a pie maker, a
very simple pie maker, because I know you like to
serve pies.
Speaker 2 (01:06):
Yeah, but is it like an air fry.
Speaker 4 (01:08):
It's similar. It's very simple to make it to use
a piemaker.
Speaker 2 (01:11):
I'll give it one crack.
Speaker 3 (01:12):
Yeah.
Speaker 2 (01:12):
If I stuff it up, then that's it.
Speaker 1 (01:14):
I think we've brought puff pastry. You don't even have
to make the pastry.
Speaker 2 (01:18):
Oh thank god.
Speaker 1 (01:19):
Have you brought your bolonaise sauce from home, which we
know that you're good at. Yeah, And we've got a
whole a variety of spices and herbs and different sauces.
So you can make four because it makes four pies. Okay,
you can make four varieties of pies already for queens.
They using your bolonaise sauce. And what are the extras
that you add? I like them hot?
Speaker 4 (01:37):
I like a hot pie, like chili ChIL. I know
you're not excited, No, not at all.
Speaker 2 (01:44):
When am I doing this?
Speaker 3 (01:46):
Now?
Speaker 4 (01:47):
We want you to head it, head over to the kitchen.
Speaker 1 (01:49):
We'll have Scottie filming and we're going to have the
pies ready in about ten minutes.
Speaker 4 (01:53):
They cook quick. Okay, So the pastry is there.
Speaker 1 (01:56):
The only thing you've got to do is I couldn't
find the thing where you cut the pastry into circles right,
So you'll have to do that by hand, of course,
but that'll be fine. Just make you make the four
circles and then you make I think they're going to
be delicious. I believe that you're going to be able
to do this every year for Queensland.
Speaker 4 (02:13):
What's the pie do you want?
Speaker 3 (02:14):
Kip?
Speaker 4 (02:15):
I would like you know, what's the thing.
Speaker 2 (02:19):
That's what you're going to get?
Speaker 1 (02:21):
Something? I would like something. So you're going chili, I'm thinking.
Speaker 4 (02:26):
I'm thinking yeah, because.
Speaker 1 (02:29):
You're going to add your sauce that you're going to
add some extra spice to your boliname mate, you.
Speaker 2 (02:32):
Saw what I did with a rum cake. Sure do
you a chili bar?
Speaker 1 (02:35):
Yeah, there's a langs goore may rum barbecue sauce. I'd
like a little bit of that, the right amount of
that and.
Speaker 4 (02:40):
The right right.
Speaker 3 (02:44):
Oh the joy you know the evil laugh I had yesterday,
It just went through the roof and beyond.
Speaker 4 (02:51):
All right, let's have these pies.
Speaker 3 (02:53):
We'll do it next.
Speaker 5 (02:54):
You could have youes. You can wear your you a
time much. You better get a headed gazamike.
Speaker 4 (03:05):
You cook, Rob can cook.
Speaker 6 (03:07):
Hey, Robin, I'm Michelle. I want to send some calpners,
good vibes and loads of support. Not a bad cook,
but the thought of cooking for forty people even freaks.
Speaker 7 (03:17):
Me the hell out.
Speaker 6 (03:18):
It's got to remember, Robin, it's about giving to people
and just enjoy the day.
Speaker 3 (03:22):
I've definitely got the stomach for it, and I reckon
you really can enjoy it.
Speaker 1 (03:27):
I could probably stomach whatever you're putting out there, says Michelle.
Speaker 4 (03:30):
That's very kind.
Speaker 2 (03:31):
It is very kind.
Speaker 1 (03:32):
Next week, Robin is cooking for forty people at the
Normanby Hotel fantastic venue, and you can register right now
at Kiss ninety seven three dot com dot au if
you'd like to join us. We thought we'd have a
little bit of a preparation run this morning with state
of origin today and knowing that you like to put
on pies for the boys, and by that, I'm literally
going to take them out of a packet and put
(03:52):
them in the out They.
Speaker 3 (03:53):
Take them out of the freezer during the day, defrost them,
check them in the oven.
Speaker 2 (03:57):
Complex, such a complex to do make sure that upn
is hot.
Speaker 1 (04:01):
So I thought I would help you upgrade that today
by bringing in the pie maker and some puff pastry.
You bringing in your bolin a sauce, right, which I did,
basically your pie mints. It's close enough, and especially if
you add a few things to it. Sometimes you can
add a bit of gray box or something simple. I
want some peppers, yes, peppers or whatever, and you can
make lovely pies for everyone for origin.
Speaker 4 (04:22):
Now, the fact that you're back in the studio, I've
walked out and you walked out of the kitchen.
Speaker 3 (04:26):
All the stuff were standing there, going, well, you can't
help her, And I'm like, well, I don't know how
to do it.
Speaker 2 (04:31):
So if you're not going to help me, I'm not going.
Speaker 3 (04:33):
To do it. Okay.
Speaker 1 (04:33):
The problem that we've got is that we're down to
one piece of pastry lift because the other one was
a debarcle, but they got a little bit over to frosted.
And then you try to cut the first pie right
in the middle rather than trying to make for once.
Speaker 2 (04:46):
Again, peeps, if you're not going to show me, I'm not.
Speaker 4 (04:49):
Going to do it.
Speaker 1 (04:50):
Okay.
Speaker 2 (04:50):
Well, I'm going to come and help you.
Speaker 1 (04:51):
Yeah, you own you own the pie maker, yes, the
pastry chef, yes, alongside the piemaker. Yeah.
Speaker 4 (04:57):
So we'll play adele. I'll come back well and I'll
give some assistance and we'll get these pots.
Speaker 3 (05:02):
Can fag be another walkout?
Speaker 4 (05:05):
It's true? What is the Dell's going to be Rolling
the Deep or Hello from the other side. Yes, we'll
go with Rolling from the Deep.
Speaker 1 (05:14):
It's Robin Terry kip On Kiss ninety seven three, Rolling
in the Deep a dell. Let's Robin Terry and kip
On Kiss ninety seven three. We are broadcasting live from
the kitchen right now because Robin has the pie maker
open and is attempting to make us four beautiful.
Speaker 4 (05:29):
Pies getting ready for state of origin.
Speaker 1 (05:31):
We've got her to bring in her Bolonnai Sauce I
brought in the pie maker and brought this challenge to
Robin this morning and right now she's just putting in
the next bit of pastry. It makes four pies, this
piemaker and is going pretty well on that one. With
the puff pastry, you'd have to say it's one hundred
percent better than the last, which does look like something
out of a sci fi movie. But look we're going okay,
(05:54):
the bolonn Ai sauces yet to go in. They are
getting a little bit too cooked this pastry. So we
need to get a move on here, Robin, just to
get it all going. I will say there was a
walk out about five minutes ago where Robin stormed out
of the kitchen and went back into the studio and said,
that's it.
Speaker 4 (06:08):
How you feel now said.
Speaker 2 (06:10):
At least you're going to show me how to do it.
I can't do it.
Speaker 4 (06:13):
This is a thing.
Speaker 2 (06:14):
It's not a new piece of information.
Speaker 4 (06:16):
No, okay, And but you came out now.
Speaker 2 (06:19):
Being really kind and lovely and I'm still screwing up.
Speaker 4 (06:23):
But how are you feeling about it?
Speaker 2 (06:24):
Okay?
Speaker 3 (06:25):
Do this? This is not in my wheelhouse, and you're
making me feel really uncomfortable.
Speaker 2 (06:29):
Anyway, Here we are, Here.
Speaker 4 (06:31):
We are, but this will be great. Imagine this next
year's state of origin.
Speaker 1 (06:33):
Instead of buying pies, if you are able to make
fresh pies like this.
Speaker 2 (06:37):
I have to buy a pie maker. Why didn't I
just buy the.
Speaker 4 (06:39):
Frozen bar twenty bucks from KM up? Oh no crap,
I have to go. We're kidding, okay, but next year
I'm in the studio.
Speaker 5 (06:48):
I'm hungry.
Speaker 2 (06:49):
I want a pie.
Speaker 1 (06:50):
Terry's ready for his pie right now, and we've got
some other come make it there. But we do have
some other accouterments for you as well. We've got your
what now? Yeah, like all this, You've got some langs
Goren made chili chili flakes you can add.
Speaker 2 (07:03):
So what am I supposed to do now?
Speaker 4 (07:04):
Okay?
Speaker 1 (07:05):
So the next thing is to get a big spoon
and we're going to add a good scoop of your
bolonnaise sauce into the pie hole.
Speaker 4 (07:13):
Okay.
Speaker 3 (07:14):
We are doing this on social media so you can
actually see the end result of just how bad I
am at this.
Speaker 2 (07:20):
It's cooking right, like, I'm sure that that's not a
good thing.
Speaker 4 (07:22):
That bolon ai sauce looks great?
Speaker 2 (07:24):
Yeah, you have to say that, mate, then you're going
to eat it.
Speaker 4 (07:27):
What's the orange in it? What is that orange stuff?
Is that fat?
Speaker 1 (07:32):
I think that might be fat? Okay, that's cool, it'll
be tasty. I've heard from chefs say that fat is taste,
is it? Yes?
Speaker 2 (07:38):
I didn't I never I never said.
Speaker 1 (07:40):
That I was up for this, Okay, just saying, well,
you're doing fantastically if you would like to join us
with there's going to be forty of us that Robin
is providing lunch for it that.
Speaker 2 (07:48):
Won't be making pie.
Speaker 1 (07:50):
I reckon, we can probably rule off pies from the
menu at this stage. But we're coming along great. Well,
we'll go and check what's doing in traffic. I think
we're going to be eating pies in like about two
minutes from now.
Speaker 4 (08:01):
Robert, you're doing great. You have me, You had me
as sting in your pie hole, Kip three State of Origin.
Speaker 2 (08:07):
Morning.
Speaker 1 (08:08):
We're going to talk to King Wally Lewis after eight
thirty this morning. It's Robin, Terry and Kip. Robin and
myself are now back in the studio because the challenge
was set to you this morning, Robin, to make pies
from scratch. So you get the puff pastry, you're bringing
beautiful Bolonnai sauce. We put him in the pie maker
and you're making fresh pies.
Speaker 2 (08:25):
Okay. But see here's the thing, and this is the thing.
Speaker 3 (08:28):
There's like so many people prepping all of this stuff
and they're standing saying to me, will you have to
do it no assistance? I'm like, guys, I don't know
how to that is not in new information. So if
you're going to make me do this by myself, I'm
not going to. And then Kip, you came out and
helped me and we made pies together and it was
like mum and dad cooking together and it was kind
of sweet.
Speaker 4 (08:49):
Okay, great, excusees, wh're getting the pie?
Speaker 3 (08:51):
We're not?
Speaker 4 (08:51):
Yeah, you were.
Speaker 2 (08:52):
Keep was a little concerned with how much seasonings.
Speaker 1 (08:56):
These are going to be quite an assault to the
senses of flavor. You know when someone said, can you
put some cracked pepper? Well, there's pepper, but it isn't cracked.
Speaker 4 (09:06):
There's full, full crack.
Speaker 2 (09:09):
So what I did to a rum cake.
Speaker 1 (09:12):
Fungeing rum sauce all over again, extreme out of the
GAP's got an idea? On thirteen one sixty five, Hey Fiana.
Speaker 7 (09:20):
Hi, how are you going?
Speaker 2 (09:21):
Excellent?
Speaker 4 (09:21):
WA's your thoughts?
Speaker 7 (09:23):
Robin, total stitch up darling without the cutter for the pastry.
You are not responsible here at all, Amen, Totally not
your fault if these don't work. However, my husband did
say to me this morning, We're having homemade pist tonight,
aren't we. I'll just look at him, went what and
his one is koc chicken strips chopped up a large
(09:49):
cato and gravy mixed together in the pastry in the
Piemaker origin glory.
Speaker 4 (09:55):
Oh my goodness, it sounds di the Chicken Shepherds.
Speaker 3 (09:59):
That is unrue any tips on the pastry because the
pastry was dodge azz.
Speaker 7 (10:04):
Look, you've got to do short crust pastry on the base.
Oh it's Kip's fell pastry on the.
Speaker 1 (10:09):
Top his whole.
Speaker 7 (10:12):
Yeah, no, you've got it, short crafts on the bait,
cuff on the top. Okay, you've got no responsibility.
Speaker 1 (10:20):
All on him feeling hungry now, thanks, all right, the
pie machine is almost vis It's about the popular tom
sticking to the cooking thing. This morning it's rober Terry
ki Kiss ninety seven three eight twenty five. Chef Robin
has been preparing state of origin pies for us this
morning on the Piemakers.
Speaker 4 (10:40):
She brought in her own mince, Yeah, which was bolin AI's.
Speaker 1 (10:43):
But that's fine you.
Speaker 3 (10:44):
Ask me to yes, it's fine, just say right. I
don't like cooking. I don't want to cook. None of
this is fun for me. I've already done one walkout
because no one would show me what to do.
Speaker 2 (10:55):
So be prepared right.
Speaker 3 (10:56):
If there is no instruction and I feel like an idiot,
I'm not going to keep going.
Speaker 2 (11:00):
You shouldn't feel in it.
Speaker 4 (11:01):
You've created some beautiful things here.
Speaker 3 (11:03):
No, I didn'td We've just made We've made some pies.
I've put way too much seasoning because I didn't know
how much to put it. Anyway, you two want to
eat it, go your hard.
Speaker 4 (11:12):
You're not going to eat any of your own produce, mate.
Speaker 2 (11:14):
That's the reason why I bui crab ok.
Speaker 4 (11:18):
I'm not going to the top of a couple of beers.
You know what, Yes, zero, they could help you. Now
they look like, I mean collapse, jeffs.
Speaker 3 (11:25):
We kind of need we kind of need a knife
because I think it's going to be really, really hot.
Speaker 1 (11:29):
Yeah, they're not the prettiest pies, but look, that is
a pie.
Speaker 4 (11:33):
There's no mistaking that. When you see that.
Speaker 1 (11:35):
You bring it out to the boys, for example, so
your sons go listen his I made pies.
Speaker 4 (11:39):
It looks like a pie.
Speaker 1 (11:40):
It looks like a pie.
Speaker 3 (11:41):
Okay, Nut, you're all foxing because you don't want to
eat it. See, I knew what you were eating with
the rum when I did the rum cake yesterday at home,
but this I had taken zero responsibility for.
Speaker 4 (11:52):
I'm taking the precaution of tomato sauce.
Speaker 2 (11:55):
I'm going to have no problem. We probably need to
cut them.
Speaker 1 (11:58):
Yeah, we might eat a knife, I think, because it's
going to be scolding hot. Yeah, and we won't be
able to eat it if we're breathing.
Speaker 3 (12:05):
Does everyone listening realize that they're just deflecting?
Speaker 2 (12:08):
Does everyone realize that they just don't want to eat it?
Speaker 4 (12:11):
We just want to make sure that no one gets
burnt pies.
Speaker 3 (12:16):
Can imagine if my cooking impaired you for the next
couple of weeks.
Speaker 2 (12:21):
That runs fun.
Speaker 1 (12:22):
That skin off my tongue, we should say. King Wally
Lewis is joining us after eight thirty talks through the game.
I don't think he's heading to Adelaide today.
Speaker 3 (12:32):
Be there?
Speaker 4 (12:33):
Oh yeah, yeah, yeah, here we go, Here we go. Look,
I mean the inside look fantastic.
Speaker 3 (12:42):
Yeah, okay, because that was made, babe, by you.
Speaker 1 (12:50):
I'm doing breathing.
Speaker 2 (12:54):
You have to come on, be honest.
Speaker 4 (12:56):
It's good. You've made a good pie. I didn't know
you made a good part.
Speaker 2 (13:02):
But thanks.
Speaker 4 (13:04):
There are three ratings. Would you give it to a
myro own?
Speaker 3 (13:07):
Yep?
Speaker 2 (13:07):
Maybe would you give it to a blue? No for
a blue, too.
Speaker 1 (13:11):
Good for a blue, but the absoute positive rating with beer, yep, definitely,
there you go.
Speaker 2 (13:16):
It's involvement Terry and King on Dreaspun's Cheese ninety seventy
three
Robin Terial kip On Brisbane's Kiss ninety seven to three.
It's Robin tery and kip On Kiss ninety seven three
seven fifty five. Okay, Robin, I know I've been talking
about it a bit, but it's finally happening. This is
the challenge that I have for you cooking wise, because
I know that you've told us before you can't cook.
Speaker 2 (00:17):
Well, I don't want to and I don't like it.
Speaker 1 (00:20):
But we are going to have a great long lunch
and this time next week we'll be getting ready to
head to the Normanby Hotel. Beautiful long lunch, forty people.
You'll be cooking for us all and one of the
challenges along the way. Yesterday you succeeded in your challenge
by proving that a Cole's roast chicken was in fact
better than my cooked rest chicken, which you.
Speaker 3 (00:40):
Then threw your girlfriend under the bus and said that
she actually made it.
Speaker 2 (00:44):
You are a shock.
Speaker 4 (00:45):
Come it only had to be homemade.
Speaker 2 (00:47):
We know you would have taken the credit if you'd won.
Speaker 1 (00:49):
Maybe and you producer rum sponge would have to be
taken for the building as a fire is yes, but
today for state of origin, the challenge that I've set
up and we've got a little station for you over there
is I have brought with me a pie maker, a
very simple pie maker, because I know you like to
serve pies.
Speaker 2 (01:06):
Yeah, but is it like an air fry.
Speaker 4 (01:08):
It's similar. It's very simple to make it to use
a piemaker.
Speaker 2 (01:11):
I'll give it one crack.
Speaker 3 (01:12):
Yeah.
Speaker 2 (01:12):
If I stuff it up, then that's it.
Speaker 1 (01:14):
I think we've brought puff pastry. You don't even have
to make the pastry.
Speaker 2 (01:18):
Oh thank god.
Speaker 1 (01:19):
Have you brought your bolonaise sauce from home, which we
know that you're good at. Yeah, And we've got a
whole a variety of spices and herbs and different sauces.
So you can make four because it makes four pies. Okay,
you can make four varieties of pies already for queens.
They using your bolonaise sauce. And what are the extras
that you add? I like them hot?
Speaker 4 (01:37):
I like a hot pie, like chili ChIL. I know
you're not excited, No, not at all.
Speaker 2 (01:44):
When am I doing this?
Speaker 3 (01:46):
Now?
Speaker 4 (01:47):
We want you to head it, head over to the kitchen.
Speaker 1 (01:49):
We'll have Scottie filming and we're going to have the
pies ready in about ten minutes.
Speaker 4 (01:53):
They cook quick. Okay, So the pastry is there.
Speaker 1 (01:56):
The only thing you've got to do is I couldn't
find the thing where you cut the pastry into circles right,
So you'll have to do that by hand, of course,
but that'll be fine. Just make you make the four
circles and then you make I think they're going to
be delicious. I believe that you're going to be able
to do this every year for Queensland.
Speaker 4 (02:13):
What's the pie do you want?
Speaker 3 (02:14):
Kip?
Speaker 4 (02:15):
I would like you know, what's the thing.
Speaker 2 (02:19):
That's what you're going to get?
Speaker 1 (02:21):
Something? I would like something. So you're going chili, I'm thinking.
Speaker 4 (02:26):
I'm thinking yeah, because.
Speaker 1 (02:29):
You're going to add your sauce that you're going to
add some extra spice to your boliname mate, you.
Speaker 2 (02:32):
Saw what I did with a rum cake. Sure do
you a chili bar?
Speaker 1 (02:35):
Yeah, there's a langs goore may rum barbecue sauce. I'd
like a little bit of that, the right amount of
that and.
Speaker 4 (02:40):
The right right.
Speaker 3 (02:44):
Oh the joy you know the evil laugh I had yesterday,
It just went through the roof and beyond.
Speaker 4 (02:51):
All right, let's have these pies.
Speaker 3 (02:53):
We'll do it next.
Speaker 5 (02:54):
You could have youes. You can wear your you a
time much. You better get a headed gazamike.
Speaker 4 (03:05):
You cook, Rob can cook.
Speaker 6 (03:07):
Hey, Robin, I'm Michelle. I want to send some calpners,
good vibes and loads of support. Not a bad cook,
but the thought of cooking for forty people even freaks.
Speaker 7 (03:17):
Me the hell out.
Speaker 6 (03:18):
It's got to remember, Robin, it's about giving to people
and just enjoy the day.
Speaker 3 (03:22):
I've definitely got the stomach for it, and I reckon
you really can enjoy it.
Speaker 1 (03:27):
I could probably stomach whatever you're putting out there, says Michelle.
Speaker 4 (03:30):
That's very kind.
Speaker 2 (03:31):
It is very kind.
Speaker 1 (03:32):
Next week, Robin is cooking for forty people at the
Normanby Hotel fantastic venue, and you can register right now
at Kiss ninety seven three dot com dot au if
you'd like to join us. We thought we'd have a
little bit of a preparation run this morning with state
of origin today and knowing that you like to put
on pies for the boys, and by that, I'm literally
going to take them out of a packet and put
(03:52):
them in the out They.
Speaker 3 (03:53):
Take them out of the freezer during the day, defrost them,
check them in the oven.
Speaker 2 (03:57):
Complex, such a complex to do make sure that upn
is hot.
Speaker 1 (04:01):
So I thought I would help you upgrade that today
by bringing in the pie maker and some puff pastry.
You bringing in your bolin a sauce, right, which I did,
basically your pie mints. It's close enough, and especially if
you add a few things to it. Sometimes you can
add a bit of gray box or something simple. I
want some peppers, yes, peppers or whatever, and you can
make lovely pies for everyone for origin.
Speaker 4 (04:22):
Now, the fact that you're back in the studio, I've
walked out and you walked out of the kitchen.
Speaker 3 (04:26):
All the stuff were standing there, going, well, you can't
help her, And I'm like, well, I don't know how
to do it.
Speaker 2 (04:31):
So if you're not going to help me, I'm not going.
Speaker 3 (04:33):
To do it. Okay.
Speaker 1 (04:33):
The problem that we've got is that we're down to
one piece of pastry lift because the other one was
a debarcle, but they got a little bit over to frosted.
And then you try to cut the first pie right
in the middle rather than trying to make for once.
Speaker 2 (04:46):
Again, peeps, if you're not going to show me, I'm not.
Speaker 4 (04:49):
Going to do it.
Speaker 1 (04:50):
Okay.
Speaker 2 (04:50):
Well, I'm going to come and help you.
Speaker 1 (04:51):
Yeah, you own you own the pie maker, yes, the
pastry chef, yes, alongside the piemaker. Yeah.
Speaker 4 (04:57):
So we'll play adele. I'll come back well and I'll
give some assistance and we'll get these pots.
Speaker 3 (05:02):
Can fag be another walkout?
Speaker 4 (05:05):
It's true? What is the Dell's going to be Rolling
the Deep or Hello from the other side. Yes, we'll
go with Rolling from the Deep.
Speaker 1 (05:14):
It's Robin Terry kip On Kiss ninety seven three, Rolling
in the Deep a dell. Let's Robin Terry and kip
On Kiss ninety seven three. We are broadcasting live from
the kitchen right now because Robin has the pie maker
open and is attempting to make us four beautiful.
Speaker 4 (05:29):
Pies getting ready for state of origin.
Speaker 1 (05:31):
We've got her to bring in her Bolonnai Sauce I
brought in the pie maker and brought this challenge to
Robin this morning and right now she's just putting in
the next bit of pastry. It makes four pies, this
piemaker and is going pretty well on that one. With
the puff pastry, you'd have to say it's one hundred
percent better than the last, which does look like something
out of a sci fi movie. But look we're going okay,
(05:54):
the bolonn Ai sauces yet to go in. They are
getting a little bit too cooked this pastry. So we
need to get a move on here, Robin, just to
get it all going. I will say there was a
walk out about five minutes ago where Robin stormed out
of the kitchen and went back into the studio and said,
that's it.
Speaker 4 (06:08):
How you feel now said.
Speaker 2 (06:10):
At least you're going to show me how to do it.
I can't do it.
Speaker 4 (06:13):
This is a thing.
Speaker 2 (06:14):
It's not a new piece of information.
Speaker 4 (06:16):
No, okay, And but you came out now.
Speaker 2 (06:19):
Being really kind and lovely and I'm still screwing up.
Speaker 4 (06:23):
But how are you feeling about it?
Speaker 2 (06:24):
Okay?
Speaker 3 (06:25):
Do this? This is not in my wheelhouse, and you're
making me feel really uncomfortable.
Speaker 2 (06:29):
Anyway, Here we are, Here.
Speaker 4 (06:31):
We are, but this will be great. Imagine this next
year's state of origin.
Speaker 1 (06:33):
Instead of buying pies, if you are able to make
fresh pies like this.
Speaker 2 (06:37):
I have to buy a pie maker. Why didn't I
just buy the.
Speaker 4 (06:39):
Frozen bar twenty bucks from KM up? Oh no crap,
I have to go. We're kidding, okay, but next year
I'm in the studio.
Speaker 5 (06:48):
I'm hungry.
Speaker 2 (06:49):
I want a pie.
Speaker 1 (06:50):
Terry's ready for his pie right now, and we've got
some other come make it there. But we do have
some other accouterments for you as well. We've got your
what now? Yeah, like all this, You've got some langs
Goren made chili chili flakes you can add.
Speaker 2 (07:03):
So what am I supposed to do now?
Speaker 4 (07:04):
Okay?
Speaker 1 (07:05):
So the next thing is to get a big spoon
and we're going to add a good scoop of your
bolonnaise sauce into the pie hole.
Speaker 4 (07:13):
Okay.
Speaker 3 (07:14):
We are doing this on social media so you can
actually see the end result of just how bad I
am at this.
Speaker 2 (07:20):
It's cooking right, like, I'm sure that that's not a
good thing.
Speaker 4 (07:22):
That bolon ai sauce looks great?
Speaker 2 (07:24):
Yeah, you have to say that, mate, then you're going
to eat it.
Speaker 4 (07:27):
What's the orange in it? What is that orange stuff?
Is that fat?
Speaker 1 (07:32):
I think that might be fat? Okay, that's cool, it'll
be tasty. I've heard from chefs say that fat is taste,
is it? Yes?
Speaker 2 (07:38):
I didn't I never I never said.
Speaker 1 (07:40):
That I was up for this, Okay, just saying, well,
you're doing fantastically if you would like to join us
with there's going to be forty of us that Robin
is providing lunch for it that.
Speaker 2 (07:48):
Won't be making pie.
Speaker 1 (07:50):
I reckon, we can probably rule off pies from the
menu at this stage. But we're coming along great. Well,
we'll go and check what's doing in traffic. I think
we're going to be eating pies in like about two
minutes from now.
Speaker 4 (08:01):
Robert, you're doing great. You have me, You had me
as sting in your pie hole, Kip three State of Origin.
Speaker 2 (08:07):
Morning.
Speaker 1 (08:08):
We're going to talk to King Wally Lewis after eight
thirty this morning. It's Robin, Terry and Kip. Robin and
myself are now back in the studio because the challenge
was set to you this morning, Robin, to make pies
from scratch. So you get the puff pastry, you're bringing
beautiful Bolonnai sauce. We put him in the pie maker
and you're making fresh pies.
Speaker 2 (08:25):
Okay. But see here's the thing, and this is the thing.
Speaker 3 (08:28):
There's like so many people prepping all of this stuff
and they're standing saying to me, will you have to
do it no assistance? I'm like, guys, I don't know
how to that is not in new information. So if
you're going to make me do this by myself, I'm
not going to. And then Kip, you came out and
helped me and we made pies together and it was
like mum and dad cooking together and it was kind
of sweet.
Speaker 4 (08:49):
Okay, great, excusees, wh're getting the pie?
Speaker 3 (08:51):
We're not?
Speaker 4 (08:51):
Yeah, you were.
Speaker 2 (08:52):
Keep was a little concerned with how much seasonings.
Speaker 1 (08:56):
These are going to be quite an assault to the
senses of flavor. You know when someone said, can you
put some cracked pepper? Well, there's pepper, but it isn't cracked.
Speaker 4 (09:06):
There's full, full crack.
Speaker 2 (09:09):
So what I did to a rum cake.
Speaker 1 (09:12):
Fungeing rum sauce all over again, extreme out of the
GAP's got an idea? On thirteen one sixty five, Hey Fiana.
Speaker 7 (09:20):
Hi, how are you going?
Speaker 2 (09:21):
Excellent?
Speaker 4 (09:21):
WA's your thoughts?
Speaker 7 (09:23):
Robin, total stitch up darling without the cutter for the pastry.
You are not responsible here at all, Amen, Totally not
your fault if these don't work. However, my husband did
say to me this morning, We're having homemade pist tonight,
aren't we. I'll just look at him, went what and
his one is koc chicken strips chopped up a large
(09:49):
cato and gravy mixed together in the pastry in the
Piemaker origin glory.
Speaker 4 (09:55):
Oh my goodness, it sounds di the Chicken Shepherds.
Speaker 3 (09:59):
That is unrue any tips on the pastry because the
pastry was dodge azz.
Speaker 7 (10:04):
Look, you've got to do short crust pastry on the base.
Oh it's Kip's fell pastry on the.
Speaker 1 (10:09):
Top his whole.
Speaker 7 (10:12):
Yeah, no, you've got it, short crafts on the bait,
cuff on the top. Okay, you've got no responsibility.
Speaker 1 (10:20):
All on him feeling hungry now, thanks, all right, the
pie machine is almost vis It's about the popular tom
sticking to the cooking thing. This morning it's rober Terry
ki Kiss ninety seven three eight twenty five. Chef Robin
has been preparing state of origin pies for us this
morning on the Piemakers.
Speaker 4 (10:40):
She brought in her own mince, Yeah, which was bolin AI's.
Speaker 1 (10:43):
But that's fine you.
Speaker 3 (10:44):
Ask me to yes, it's fine, just say right. I
don't like cooking. I don't want to cook. None of
this is fun for me. I've already done one walkout
because no one would show me what to do.
Speaker 2 (10:55):
So be prepared right.
Speaker 3 (10:56):
If there is no instruction and I feel like an idiot,
I'm not going to keep going.
Speaker 2 (11:00):
You shouldn't feel in it.
Speaker 4 (11:01):
You've created some beautiful things here.
Speaker 3 (11:03):
No, I didn'td We've just made We've made some pies.
I've put way too much seasoning because I didn't know
how much to put it. Anyway, you two want to
eat it, go your hard.
Speaker 4 (11:12):
You're not going to eat any of your own produce, mate.
Speaker 2 (11:14):
That's the reason why I bui crab ok.
Speaker 4 (11:18):
I'm not going to the top of a couple of beers.
You know what, Yes, zero, they could help you. Now
they look like, I mean collapse, jeffs.
Speaker 3 (11:25):
We kind of need we kind of need a knife
because I think it's going to be really, really hot.
Speaker 1 (11:29):
Yeah, they're not the prettiest pies, but look, that is
a pie.
Speaker 4 (11:33):
There's no mistaking that. When you see that.
Speaker 1 (11:35):
You bring it out to the boys, for example, so
your sons go listen his I made pies.
Speaker 4 (11:39):
It looks like a pie.
Speaker 1 (11:40):
It looks like a pie.
Speaker 3 (11:41):
Okay, Nut, you're all foxing because you don't want to
eat it. See, I knew what you were eating with
the rum when I did the rum cake yesterday at home,
but this I had taken zero responsibility for.
Speaker 4 (11:52):
I'm taking the precaution of tomato sauce.
Speaker 2 (11:55):
I'm going to have no problem. We probably need to
cut them.
Speaker 1 (11:58):
Yeah, we might eat a knife, I think, because it's
going to be scolding hot. Yeah, and we won't be
able to eat it if we're breathing.
Speaker 3 (12:05):
Does everyone listening realize that they're just deflecting?
Speaker 2 (12:08):
Does everyone realize that they just don't want to eat it?
Speaker 4 (12:11):
We just want to make sure that no one gets
burnt pies.
Speaker 3 (12:16):
Can imagine if my cooking impaired you for the next
couple of weeks.
Speaker 2 (12:21):
That runs fun.
Speaker 1 (12:22):
That skin off my tongue, we should say. King Wally
Lewis is joining us after eight thirty talks through the game.
I don't think he's heading to Adelaide today.
Speaker 3 (12:32):
Be there?
Speaker 4 (12:33):
Oh yeah, yeah, yeah, here we go, Here we go. Look,
I mean the inside look fantastic.
Speaker 3 (12:42):
Yeah, okay, because that was made, babe, by you.
Speaker 1 (12:50):
I'm doing breathing.
Speaker 2 (12:54):
You have to come on, be honest.
Speaker 4 (12:56):
It's good. You've made a good pie. I didn't know
you made a good part.
Speaker 2 (13:02):
But thanks.
Speaker 4 (13:04):
There are three ratings. Would you give it to a
myro own?
Speaker 3 (13:07):
Yep?
Speaker 2 (13:07):
Maybe would you give it to a blue? No for
a blue, too.
Speaker 1 (13:11):
Good for a blue, but the absoute positive rating with beer, yep, definitely,
there you go.
Speaker 2 (13:16):
It's involvement Terry and King on Dreaspun's Cheese ninety seventy
three
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