May 31, 2023 • 6 mins
Robin Can't Cook - Revealing The Main Menu
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Robin Terily Kip on Brisbane's Kiss ninety seven three, the
Norman Vie Hotel refurbished, it reopened.
Speaker 2 (00:08):
It's never been better. Come see yourself.
Speaker 1 (00:15):
You could have your coucies, you can wear your lou
Louie a town much. You better get a headed on Gaza.
Make you cook? Robin can cook? But what level? What
level can Robin not cook to? We're gonna find.
Speaker 2 (00:33):
Out the highest standard of pub food good to well.
Speaker 1 (00:37):
We're gonna fight out next week. We're having a long lunch.
You can register at Kiss ninety seventh three dot com
dot au if you would like to join us. We've
got a few invites out already. But we have the
menu ready to reveal today. Okay.
Speaker 2 (00:48):
I've asked for support in the reveal of the menu
because Heidi is one of my best us. She's also
a counselor and we speak to her in her counseling
capacity often on the show. Hey mate, Hey, I'm terrified
of these sides. Honestly, I just I think this is
going to go so badly wrong.
Speaker 3 (01:06):
I'm not gonna lie. I'm nervous. Let's go.
Speaker 1 (01:10):
Okay, here's the menu, all right, So at the wonderful
Norman B Hotel. Look, we're going to start off with
the starters, of course, so that these will be and
these are starters to share, so you don't have to
put them in front of anyone specifically, just around the
table and very simple, a very simple start. I think
this is kind a margarita pizza with tomato, bass buffalo
cheese and some mozzarella as well, and just sprinkles of
(01:30):
basil leaves.
Speaker 2 (01:32):
They've got a pizza oven two, don't they do? So
you get one pizza per table.
Speaker 1 (01:38):
Well, yeah, you can do that.
Speaker 3 (01:43):
You can do that.
Speaker 1 (01:44):
You reckon about ten pizzas. I reckon I can do
that right. Actually, then this is it gets a little
more difficult now because this involves sorteg So we want
some garlic mushrooms serve with rocket herbs and crispy shallots.
So garlic mushrooms. Why what's up? So you're.
Speaker 2 (02:14):
Okay, what are we doing with that? Is that going
on steak?
Speaker 1 (02:17):
So no, no, no, these are just coming out. These
are part of our start. So we have a grab
a slice of pizza and just have a couple of
little bits.
Speaker 3 (02:22):
Of must pizza.
Speaker 2 (02:24):
That's what you get.
Speaker 1 (02:25):
There's more things it's a restaurant. At a restaurant, this
is a lunch and then.
Speaker 3 (02:29):
Okay, that might be the gluten pre option too.
Speaker 2 (02:32):
What did you say? How do you don't even understand?
Speaker 3 (02:34):
Understand that? What is that? That's like a weird side salad.
I think they're trying to get you to sawte. Yeah,
will you get pizza that we'll workshop that.
Speaker 1 (02:42):
Yeah, fine, that'll be fine. Okay, now we move on
to Maine. And this is an alternate drop. So this
is like when you go to a ball or whatever
and one person gets one meal in the person to
your left gets the other meal, and it's what with
your wife?
Speaker 2 (02:56):
Yes, generally she gets what she wants, whatever she wants.
Speaker 1 (02:59):
So one of the one of the meals is a
two hundred and fifty gram rump steak with gravy chips
and salad. You love chips.
Speaker 3 (03:08):
Yeah, right now they're all.
Speaker 1 (03:10):
Going to be we're going to make it easy for you.
Then they all just have to be medium.
Speaker 2 (03:14):
No, they'll just be however they came. That's not going
to be an allocation of how do you want you to.
Speaker 1 (03:23):
No, No, we're just asking medium. That's right.
Speaker 2 (03:25):
You don't have to well, no, it'll just be how
it is. You don't like you always send her back
to the kitchen.
Speaker 3 (03:30):
That's true.
Speaker 2 (03:33):
What do you reckon?
Speaker 3 (03:34):
I hope to someone there who shows us how to
use the equipment. Have you ever handled an industrial kitchen?
I had a lot of ear in hospitality. That is
some big equipment.
Speaker 2 (03:43):
Did you hear what she just said? Did you hear
what she just did? You just let the Freudian slip go.
I hope there is someone who can show us get
out of the kitchen in their heart.
Speaker 3 (03:54):
So you've got to emotional support. I don't need to
cook emotional support. I'm preventing outdown. But it's not looking good.
The alternate drop is, so.
Speaker 1 (04:05):
You're putting together twenty steaks and I don't want to
cry in the kitchen.
Speaker 3 (04:09):
I don't look mistake salty.
Speaker 1 (04:11):
Okay, well, this season season with tears. Now we also
know that you're good at pasta because you talked about
your spaghetti bolonnaise. So it's sort of just a little
take on that. We're going with feucini though a cabinara
with bacon, parmesan egg and garlic cream.
Speaker 2 (04:25):
Okay, you guys realize this is not going to happen. Actually,
like there's one I could do one meal? I reckon, Yeah,
this is not going to happen.
Speaker 3 (04:35):
Well, you're not going to be on radio that morning.
We're going to be having a big morning. I don't know.
Can we pred that prep? That's a lot, that's a lot.
Speaker 1 (04:49):
It sounds like you're going to be exhausted.
Speaker 3 (04:54):
There's going to be the build up. There's going to
be to come down. This is not just the lunch.
This is a whole every level.
Speaker 1 (05:02):
And she can bake. We know that, don't we hidey
that Robin can bake.
Speaker 3 (05:05):
She can bake.
Speaker 1 (05:07):
So this is perfect because for dessert we're going to
have sticky date pudding with ice cream. Now you don't
have to make the ice cream. You just have to
scoop it onto the sticky date pudding, which you do
have to make, and.
Speaker 3 (05:17):
It's not super easy to bake. Didn't need to.
Speaker 2 (05:22):
Shut up.
Speaker 3 (05:26):
She can cook.
Speaker 2 (05:27):
Heidi is the best baker ever. Says that I don't
believe it, mate, this is going to be a situation.
Speaker 3 (05:35):
It's not often on speech because I'm actually really struggling.
I can't see how it's can unfold. We've got a
week to get the and Heidi, look at the bright side.
Speaker 2 (05:45):
She's not making rum dessert.
Speaker 3 (05:47):
Well it's a bit. We may all be better off
if we start with a bit of.
Speaker 1 (05:53):
All right, well, thank you for your confidence, and still export.
Speaker 2 (05:58):
She's going to panic now We've we've got a fiftieth
birthday on the coast this weekend and all the girls
are going to be there. We will be workshopping this
like you have no idea perfect. It's going to be terrible.
It's kids on Brisbane's Chiss at ninety seventy three.
Robin Terily Kip on Brisbane's Kiss ninety seven three, the
Norman Vie Hotel refurbished, it reopened.
Speaker 2 (00:08):
It's never been better. Come see yourself.
Speaker 1 (00:15):
You could have your coucies, you can wear your lou
Louie a town much. You better get a headed on Gaza.
Make you cook? Robin can cook? But what level? What
level can Robin not cook to? We're gonna find.
Speaker 2 (00:33):
Out the highest standard of pub food good to well.
Speaker 1 (00:37):
We're gonna fight out next week. We're having a long lunch.
You can register at Kiss ninety seventh three dot com
dot au if you would like to join us. We've
got a few invites out already. But we have the
menu ready to reveal today. Okay.
Speaker 2 (00:48):
I've asked for support in the reveal of the menu
because Heidi is one of my best us. She's also
a counselor and we speak to her in her counseling
capacity often on the show. Hey mate, Hey, I'm terrified
of these sides. Honestly, I just I think this is
going to go so badly wrong.
Speaker 3 (01:06):
I'm not gonna lie. I'm nervous. Let's go.
Speaker 1 (01:10):
Okay, here's the menu, all right, So at the wonderful
Norman B Hotel. Look, we're going to start off with
the starters, of course, so that these will be and
these are starters to share, so you don't have to
put them in front of anyone specifically, just around the
table and very simple, a very simple start. I think
this is kind a margarita pizza with tomato, bass buffalo
cheese and some mozzarella as well, and just sprinkles of
(01:30):
basil leaves.
Speaker 2 (01:32):
They've got a pizza oven two, don't they do? So
you get one pizza per table.
Speaker 1 (01:38):
Well, yeah, you can do that.
Speaker 3 (01:43):
You can do that.
Speaker 1 (01:44):
You reckon about ten pizzas. I reckon I can do
that right. Actually, then this is it gets a little
more difficult now because this involves sorteg So we want
some garlic mushrooms serve with rocket herbs and crispy shallots.
So garlic mushrooms. Why what's up? So you're.
Speaker 2 (02:14):
Okay, what are we doing with that? Is that going
on steak?
Speaker 1 (02:17):
So no, no, no, these are just coming out. These
are part of our start. So we have a grab
a slice of pizza and just have a couple of
little bits.
Speaker 3 (02:22):
Of must pizza.
Speaker 2 (02:24):
That's what you get.
Speaker 1 (02:25):
There's more things it's a restaurant. At a restaurant, this
is a lunch and then.
Speaker 3 (02:29):
Okay, that might be the gluten pre option too.
Speaker 2 (02:32):
What did you say? How do you don't even understand?
Speaker 3 (02:34):
Understand that? What is that? That's like a weird side salad.
I think they're trying to get you to sawte. Yeah,
will you get pizza that we'll workshop that.
Speaker 1 (02:42):
Yeah, fine, that'll be fine. Okay, now we move on
to Maine. And this is an alternate drop. So this
is like when you go to a ball or whatever
and one person gets one meal in the person to
your left gets the other meal, and it's what with
your wife?
Speaker 2 (02:56):
Yes, generally she gets what she wants, whatever she wants.
Speaker 1 (02:59):
So one of the one of the meals is a
two hundred and fifty gram rump steak with gravy chips
and salad. You love chips.
Speaker 3 (03:08):
Yeah, right now they're all.
Speaker 1 (03:10):
Going to be we're going to make it easy for you.
Then they all just have to be medium.
Speaker 2 (03:14):
No, they'll just be however they came. That's not going
to be an allocation of how do you want you to.
Speaker 1 (03:23):
No, No, we're just asking medium. That's right.
Speaker 2 (03:25):
You don't have to well, no, it'll just be how
it is. You don't like you always send her back
to the kitchen.
Speaker 3 (03:30):
That's true.
Speaker 2 (03:33):
What do you reckon?
Speaker 3 (03:34):
I hope to someone there who shows us how to
use the equipment. Have you ever handled an industrial kitchen?
I had a lot of ear in hospitality. That is
some big equipment.
Speaker 2 (03:43):
Did you hear what she just said? Did you hear
what she just did? You just let the Freudian slip go.
I hope there is someone who can show us get
out of the kitchen in their heart.
Speaker 3 (03:54):
So you've got to emotional support. I don't need to
cook emotional support. I'm preventing outdown. But it's not looking good.
The alternate drop is, so.
Speaker 1 (04:05):
You're putting together twenty steaks and I don't want to
cry in the kitchen.
Speaker 3 (04:09):
I don't look mistake salty.
Speaker 1 (04:11):
Okay, well, this season season with tears. Now we also
know that you're good at pasta because you talked about
your spaghetti bolonnaise. So it's sort of just a little
take on that. We're going with feucini though a cabinara
with bacon, parmesan egg and garlic cream.
Speaker 2 (04:25):
Okay, you guys realize this is not going to happen. Actually,
like there's one I could do one meal? I reckon, Yeah,
this is not going to happen.
Speaker 3 (04:35):
Well, you're not going to be on radio that morning.
We're going to be having a big morning. I don't know.
Can we pred that prep? That's a lot, that's a lot.
Speaker 1 (04:49):
It sounds like you're going to be exhausted.
Speaker 3 (04:54):
There's going to be the build up. There's going to
be to come down. This is not just the lunch.
This is a whole every level.
Speaker 1 (05:02):
And she can bake. We know that, don't we hidey
that Robin can bake.
Speaker 3 (05:05):
She can bake.
Speaker 1 (05:07):
So this is perfect because for dessert we're going to
have sticky date pudding with ice cream. Now you don't
have to make the ice cream. You just have to
scoop it onto the sticky date pudding, which you do
have to make, and.
Speaker 3 (05:17):
It's not super easy to bake. Didn't need to.
Speaker 2 (05:22):
Shut up.
Speaker 3 (05:26):
She can cook.
Speaker 2 (05:27):
Heidi is the best baker ever. Says that I don't
believe it, mate, this is going to be a situation.
Speaker 3 (05:35):
It's not often on speech because I'm actually really struggling.
I can't see how it's can unfold. We've got a
week to get the and Heidi, look at the bright side.
Speaker 2 (05:45):
She's not making rum dessert.
Speaker 3 (05:47):
Well it's a bit. We may all be better off
if we start with a bit of.
Speaker 1 (05:53):
All right, well, thank you for your confidence, and still export.
Speaker 2 (05:58):
She's going to panic now We've we've got a fiftieth
birthday on the coast this weekend and all the girls
are going to be there. We will be workshopping this
like you have no idea perfect. It's going to be terrible.
It's kids on Brisbane's Chiss at ninety seventy three.
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