April 8, 2026 • 24 mins
Today on the podcast the guys talk to Rhiannon Baldock, a social-media aficionado who has now published a cookbook called "More Than Toast" - the book you need to up your game in the kitchen and not take yourself too seriously in the process.
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Episode Transcript
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Speaker 1 (00:00):
Daily bespoke content that you won't find on the radio
show The hurda Keep Breakfast podcast.
Speaker 2 (00:05):
Rihanna and Bulldock joins us on the podcast This morning,
Good Arianna and how are you.
Speaker 3 (00:10):
I'm good? Thank you.
Speaker 2 (00:11):
You are a social media fisionado when it comes to food,
and now you are a published author as well. Your
blog posts used to be things you should know how
to cook by twenty five.
Speaker 3 (00:23):
Yeah, that was kind of a core inspiration.
Speaker 2 (00:25):
And can you just firstly tell us what things you
need to be able to cook by the time you're
twenty five? Just off the top of your head, Eggs, eggs, I.
Speaker 3 (00:33):
Think eggs, roast potatoes, which seems a bit niche, but
I just feel like if you have a good roast potato,
you can have so many things with it. You can
put the eggs on the roast potatoes. Yes, and even
things like how to make two minute noodles more than
just like water and season because I love tum minute noodles.
There's a recipian here which is bacon and Eggrahman and
so it's got the base of meg oring, but it's
(00:55):
like how you load them up with some protein and things. Yeah,
it's a more adult meal.
Speaker 2 (01:00):
Maybe Yeah, Okay, I like this. Your new book is
called More Than Toast correct, So it's really I imagine
the idea of the book and correct me if I'm wrong.
Is saying to people who are not necessarily Gormond's, Hey,
lo you you canush things up a little bit.
Speaker 3 (01:20):
For sure. It's funny because I've been asked a lot
like who's it targeted at? And I think, by nature,
when you hear like people who don't know how to cook,
you kind of assume leaving high school, leaving high school
and people who are moving out of home and maybe
haven't been taught. But I kind of want to angle
it at school level rather, so I guess it's like
(01:41):
entry to intermediate cooks who maybe say the entry level
don't have any confidence at all. Intermediate can cook a
recipe off a recipe, books you might know how to
put might not know, sorry, how to put flavors together.
But then I think, if you love cooking and stuff,
hopefully there's still things in there that will be of value.
Speaker 4 (01:58):
No, this is for me because I just was it
this year Fellas where I had a break a breakthrough
in my cooking, and the breakthrough was attending your cooking
throughout the process, because up until now I had basically
I was trying to find the perfect sitting on my pan,
pot of and whatever where I could just put the
thing in an NJE, walk away from it, go and
(02:18):
sit on the couch. And when I when I dialed
in and just really started actually attending my own cooking,
I was like, Oh, there's way easier. I'm not burning things,
the house isn't smoking.
Speaker 3 (02:26):
Actually, like yeah, zone when.
Speaker 4 (02:28):
I'm there and prisoned in the cooking process, because I'm
always looking for that, Like, man, you would have got
me as a nineteen fifties housewife with some sort of
gimmick GisMo gadget thing where I can just press the
button like a therma mix or something like that, you know,
Or I could.
Speaker 3 (02:40):
Have an air fright. Yes, okay, nice, Nice said, that's
a good ste thing gets a lot in a fright.
Speaker 4 (02:45):
You can do a lot.
Speaker 2 (02:46):
You can can, You really can do a lot in
the air fright.
Speaker 4 (02:48):
But I can't.
Speaker 2 (02:49):
But people can. I always thought, you know, like a
care serrole, which for the longest time we're considered really unfashionable.
Now you would say Rihann and the careserole is making
a little bit of a comeback as a super easy
chuck it on before you go to work, come home
and by woomba, you've got the most. You've got the most.
(03:15):
Like casseroles are amazing, to be.
Speaker 3 (03:17):
Fair, I don't know if we're calling them casseroles, and
I like a little bit. Maybe that's why you know
everyone's I say the Lord Cassero. Slow cookers are amazing.
There's a recipe in the book for a slow cooker
massa uncurry, because I think that's the thing we all
have memories of, like the stock standard meeting three, bitch
that gravy again. These appliances, like I think the staples
(03:40):
can really help you. And it's the thing. Those are
super low admin recipes if you think about the core
of them, because you just whack it all in and
you've got a delicious dinner when you came.
Speaker 4 (03:50):
And the thing with the slow cooker is your house
smells delightful exactly I mean. And when to coming home
and there's a bloody slow cooker running.
Speaker 3 (03:57):
It makes me want to get a breadmaker again. I'm
a mum making bread and the breadmaker on a Saturday
that smells so good.
Speaker 2 (04:03):
They were a thing. They're a real thing. The old
breadmaker in the late nineties, and people can't be asked anymore. No,
that's where it's got to do with the breadmaker. We
can't be asked.
Speaker 4 (04:12):
It's just so easy to buy bread, isn't it.
Speaker 3 (04:14):
I had an attempt at sourdo in lockdown and failed
miserably twice, and so I decided ten dollars a loaf
was worth it. If I feel like sour doo, I'm
just going to leave it to the professional for the admin.
Speaker 4 (04:23):
Yeah. I spent my lockdown trying to reverse engineer KFC.
Speaker 3 (04:26):
Oh did you get any wed with it?
Speaker 4 (04:28):
Look, I got close on a couple of badges. It's
just the Edmond involved and the gallons of oil that
you need to.
Speaker 3 (04:33):
And getting rid of the oil, and then what do
you do with that? I know you apparently you're not
supposed to.
Speaker 4 (04:37):
Do on the sink well when you're renting, really well, yeah,
if you own the house, don't put it down the sink,
But if you're renting.
Speaker 2 (04:42):
Go for it.
Speaker 3 (04:43):
You're supposed to put it in a bottle once it's cold,
but then you just end up with oil everywhere.
Speaker 4 (04:47):
Ah. Yeah, No, I did.
Speaker 3 (04:48):
Pour it in the bush once at a rental in
the bush went black.
Speaker 2 (04:51):
So I don't think there's anything wrong with pouring a
bit of oil and a bush every now and then.
I think that. I think that's.
Speaker 4 (04:56):
Fine, that's alienable rights.
Speaker 2 (05:00):
Yeah.
Speaker 4 (05:00):
I even bought a like a cam deep fry at
one point because that's a deep down the rabbit hole.
I was guy, this is when KFC was.
Speaker 3 (05:07):
Shut and now it's open again.
Speaker 4 (05:10):
And now it's open again, so I don't need to
have three leaders of fat just sitting in the corner
of my kitchen. Yeah, and what do you think the
biggest thing that people get wrong in the like for
people like me who are terrible cooks, what do you
reckon is the biggest thing they get wrong? Is it
not attending their own cooking?
Speaker 3 (05:23):
Or I reckon it's probably timing, So I guess you
could say it's that and knowing what goes together to
make food taste good. Yes, so it's you know, like,
you'll have lots of times when you go out for
dinner and it seems reasonably simple. It might be so
you have spaghetti boll and A's at a restaurant or
something and you're like, why does it taste so good? Yeah,
but it's like the little tips and tricks like salt, fat, acid, heat,
(05:43):
we've all heard of that, like TV show in the
book and things. When you think about those, when you're
making any type of recipe, your food will instantly skyrocket
and flavor. So I think that's a really key part
of my book as well, I hope, because they've got
a free styling chapter at the end, and it's kind
of teaching the lessons of those things. Even with like
slow cooking. Yes, you can put the meat straight in
the slow cooker, it doesn't matter, but browning it off first,
(06:05):
like that's instant flavor. So it's little things like that,
But I would say timing is a massive one.
Speaker 2 (06:10):
A soup building guide.
Speaker 3 (06:11):
Yeah, so those are little things that you.
Speaker 4 (06:13):
Can go to the bats and go do marinads.
Speaker 3 (06:15):
It's basically for people who need a helping hand. But
also if you know those little base things, you can
skip your head, you know.
Speaker 2 (06:21):
Yeah, yeah, I mean there's soups are soups. We're coming
into soup seas. He doesn't love a bloody soup. Jerry
loves a soup. I love a soup because you got
a soup going, and you can keep coming back to
that soup. And if you're eating the soup in season,
you got some. It's a really cost effective way of
(06:41):
having a meal in it. It's a meal that could
go for days.
Speaker 3 (06:44):
Absolutely. When I was writing the book and shooting the
recipes and stuff, because I styled and photographed them all myself,
my friends had just had a baby and I took
them the roasted tomato soup and they said, hand on
heart was the best soup they've ever had, So I'll
take it.
Speaker 2 (06:56):
Baby was into it.
Speaker 3 (06:57):
Yeah, the baby was really tasted.
Speaker 2 (06:59):
Goods Roasted tomato soup sounds good.
Speaker 3 (07:02):
On top the soldiers. So you've got to have bread
with soup.
Speaker 2 (07:06):
That's absolutely.
Speaker 3 (07:08):
Soups nothing without bread, it's nothing.
Speaker 2 (07:10):
Have you got a good, easy, cost effective, doesn't take
sixteen hours French onion soup recipe up your sleeve because
that one there. You guys ever made French onion soup
and I won't have.
Speaker 5 (07:23):
But if you made it apart from out of a packet,
that was probably probably meant for a dip at some point.
Speaker 2 (07:30):
That would be the only way I've made. Because with that,
you've got to get a lot of onions and then
you reduce reducee.
Speaker 3 (07:36):
And that a lot of heat. It takes a long time.
Speaker 2 (07:39):
It takes you'd be hoping to you wouldn't be able
to lean the house.
Speaker 3 (07:43):
You would one come back.
Speaker 2 (07:45):
But then I tell you what, when you whip it
out a good French onion soup, oh holy, if you
had a good French onion.
Speaker 5 (07:53):
Soup, No, no, not a good one, ship one and.
Speaker 2 (07:56):
So and if you hollow out a because I once
overseas in France, actually they hollow out bread. So they
get a cab of bread. Yeah, yeah, a cab of bread,
and then they hollow out the metal and then they
put the metal that's hollowed out on the side and
then they fell. The French onion soup goes into the
(08:16):
middle of the bread as a bowl, and then you
eat it and then you're using the bread and then
you come back.
Speaker 3 (08:22):
Oh, because I think the best part of the cob
loaf is the soggy breath that's left. That's the best part.
Speaker 4 (08:27):
So yeah, this use of the crust as well, because
it can otherwise be quite crusty, A hard cob of bread,
no food waste. Yeah, I remember my grandmother, I believe
once cooked the pumpkin soup inside the pumpkin, which I
thought was very high level and also brave.
Speaker 2 (08:43):
Geez.
Speaker 4 (08:43):
Yeah, I don't know. I haven't had the balls to
try it. I don't know.
Speaker 2 (08:47):
I don't know.
Speaker 4 (08:48):
Now, Look I was a kid. She may have cooked
it in a pot and put it back in the memory. Yeah, yeah, yeah,
that's right.
Speaker 2 (08:55):
I mean he hasn't done that before. Have you ever
ran and have you invited people over for dinner and
got takeaways and then put it in a pot and
pretended that you're in the last throngs of like a
slow cook, you know, some kind of meal.
Speaker 3 (09:09):
If I had, I probably shouldn't confess, But I I
have that thing where, even though I do this for
a job, if people come around for dinner, I'm instantly
before they meet him in it's going to be disgusting.
Don't worry, not sorry if it's not up to it.
A lot of pressure cooking for people.
Speaker 4 (09:25):
Yeah, we did the same thing with that radio sh.
Speaker 3 (09:28):
Terrible.
Speaker 2 (09:29):
Is it important to be tidy in the kitchen? Like?
Can people taste? Because Tolsy my partner reckons that that
my food doesn't taste because it's too because I'm too tired.
I'm sorry, tired tidy. So I'm really focused on the
tidiness of an efficiency.
Speaker 3 (09:48):
I can't lie here. I am the messiest cook I
ever met, and I trained as a chef, Like I'm horrific.
Speaker 4 (09:55):
So she's right, yeah, right, make a mess.
Speaker 2 (09:58):
She reckons that you can take the tidiness and it tastes.
Speaker 3 (10:02):
Maybe you're thinking more about doing the dishes than like
seasoning the suit.
Speaker 2 (10:05):
I am. Well, what I want is I want to
leave that kitchen and I want to be at the table.
I want to look back. I can see the kitchen
from the table. I want to look back, and I
want to see it looking absolutely perfect, like nobody's cooked
anything in it.
Speaker 4 (10:18):
And that's what you're focused on. You should be focused
on making a delicious meal.
Speaker 3 (10:21):
Or do what I do and sit with your back
to the kitchen so you can't see it.
Speaker 4 (10:26):
Do what I do and leave the room. Yeah, and
then you can't see anything.
Speaker 2 (10:30):
Well, I reckon. The problem comes because people have for
the longest time run a line of if you cook,
you don't have to clean up. Now, not in my family.
If you cook, you also have to clean up.
Speaker 4 (10:43):
Because then that means you're not going to use as
many dishes, because if I'm cooking and I know I
don't have to clean, I'm just throwing everything into the
same kit exactly.
Speaker 3 (10:49):
Yep.
Speaker 1 (10:50):
Jerry Wells and the naiast It find them on Instagram
at Hodaki Breakfast. Jerry and Maniah joined the complate the
Hodaki Breakfast discussion group on Facebook. Some more.
Speaker 4 (11:01):
What's your go to? I want to ask Jerry first,
what's your go to? If you say someone's coming around,
maybe cast yourself back to your dayton days and you're
trying to impress someone, what would you would you go to?
Speaker 2 (11:13):
Be? Well? I think my go to thing that I
can impress people, Well, I've got two I've got I've
got a I've got a fish, and I've got a meat.
So do I So my.
Speaker 4 (11:28):
First go to ye as a barrel Monday fish go
to spicy hardbooker.
Speaker 2 (11:34):
I asked a famous celebrity chief once, what is the
how do I How do I make the fish taste
like the fish at pre Go? Because they do an
amazing fish special at Prego. And he said to me, Okay,
what you do is you get the first you heat
up the pan real hot cast iron, plenty of olive oil,
(11:54):
go capers. At that point you get the capers going.
The capers only takes three or four minutes to get
them going. Then you go make sure the fish is
dry as anything, pat it and then season it and
then go with it hot so it gets the crispy bit.
But shake the pan around so it doesn't stick in
the oil. And then wait till that, wait till you
(12:17):
see the white the cook can come up to about halfway,
turn it off, flip it over, shake it again. After
you've flipped it over, it's off by the stage, but
just using the heat of the fry pan. And then
you add butter, Then you add lemon, and then you
add salt, and you do it all in the pan
as it's going pepper as well. Peppers are there as well,
(12:38):
because you've already done that with the fish. And then
you wait until for probably a minute, no longer. The
whole thing probably takes about less than ten minutes, definitely
seven or eight minutes. And then and then you serve
that with the sauce. You drizzle the sauce over the
top with the capers, and then you do just a
very basic salad with that maybe a rock here red onions.
Speaker 3 (13:02):
That sounds quite elivated. And I think you're gonna say
iceberg littuce.
Speaker 2 (13:07):
No, I mean she's she's just like three.
Speaker 4 (13:10):
I just slept together.
Speaker 2 (13:11):
Mantes.
Speaker 5 (13:14):
Check of pomegranate and that salad cherio reckon pomegranate and walnuts.
Speaker 2 (13:18):
You can put pomegrant go well with the blue cheese
on the salad.
Speaker 3 (13:22):
I find blue cheese and fish go together.
Speaker 2 (13:24):
Though, blue cheese and fish if you looking to spew, no,
they don't. Parmesans.
Speaker 3 (13:30):
I think terms of the cheese nice for nice, I.
Speaker 2 (13:34):
Agree, but you can whip that thing up in ten minutes.
So the person comes over and you got nothing there,
and then you go sorry, I just I think I've
been rushed off. And then whip that kitchens clean, in
the kitchens clean because you've hardly used any pots.
Speaker 3 (13:49):
I was going to say, that's what makes food at
restaurants taste good is olive, oil and butter. I think
people would mortified to see how much oil and butter
is used. But you don't just tastes.
Speaker 2 (13:59):
Great, and I you'll go to trying to impress.
Speaker 4 (14:03):
Jif impress JEEV cooking anything at all and then cleaning
up after myself will be very impressive to her. I'm gone,
it's pretty boring. But I really back myself on a steak.
I think I can nail a steak almost every time.
If I'm looking a branch out a little bit, just
steak and some roast bees, maybe some broccolini. You can
(14:24):
do those a fright, I could.
Speaker 2 (14:25):
I could do that.
Speaker 4 (14:26):
It's not very impressive though, using the air fright. Or
I've got a little one trace sort of salmon situation
with the little tomatoes on the vine again the brocol
Ani big fan, very versatile.
Speaker 2 (14:39):
Vegetable, like a baked salmon.
Speaker 4 (14:41):
Yeah, baked salmon, and you can go tenfoil, you can
go not ten foil, depending on how you're going to
do it.
Speaker 3 (14:47):
But you're doing a little wrapt it's called on pet.
If you really want to impress.
Speaker 4 (14:54):
I'm getting on the papot.
Speaker 2 (14:57):
What's your what's your go to to impress someone that's
coming over.
Speaker 3 (15:02):
I honestly love a roast like I can make a
bang and roast dinner. And I think because it looks
a little bit like impressive too when you've got like
eight different elements. But the kitchen, yeah, with a little
herb from the garden, you know, but the ketch is
not clean. So that's why I'm like, don't.
Speaker 2 (15:17):
Look, are you lambing? Are you lambing?
Speaker 3 (15:19):
Or are you I lambed on? I lammed on Monday
the guy above.
Speaker 2 (15:27):
I work with Hilary Barry and she is a great cook.
She does amazing roast lamb. What is the trick to
making the lamb black on the outside so you get
the nice black, but then it still falls to bits?
Speaker 3 (15:41):
So I would lamy ever have to do it quick
with a lamb leg say, or really slow like mine
was in the oven for like five hours or something,
and then you just crank it up at the end
and I put a little bit of like bolsamic or
someone on top because the sugar caramelizes, so then that
makes it all crispin country and then it's pulling apart.
Speaker 4 (15:59):
Okay, don't be afraid of salt with lamb. I think
that would be.
Speaker 3 (16:02):
Afray to salt anywhere.
Speaker 4 (16:03):
Yeah, I feel like lamb in particular can really just lamb,
and pork can really just soak it source on it.
Speaker 3 (16:09):
Yeah, but no, it was really good not to turn
my own horns.
Speaker 4 (16:13):
At the same time, I saw there was a chapter
in there. When I opened it, it fell right there.
Presented for me was tips on cooking the perfect roast exactly.
On the one hand, it's it's way easier than you think,
but then you can also really stuff it up. So
I think it's the I don't know, it's a it's
a double edged sword the roast.
Speaker 3 (16:33):
Lots of us don't have massive ovens. I've got a
standard sized oven, and it's overcrowding the oven. That always
stuffs it. If you've only got room for your meat
and potatoes, leave it at that, like do a salads
or do like we used to always have growing up
carrot and pass it mash or something, because if you're
trying to roast everything, it gets all steamy in there.
Nothing's getting crispy. And my mum's a bit guilty for it.
(16:55):
But putting the roast potatoes on too late, Yeah, and
then so everything's ready and they're still taking them out,
and no, I'd rather wait an hour.
Speaker 2 (17:02):
Yeah, you know.
Speaker 3 (17:04):
Exactly.
Speaker 2 (17:05):
Okay, Oh, that's quite tricky with the time. And that's
a good point with the timings, because I mean, you
can those those potatoes sit for a while as well.
What about setting meat. Where do you stand on setting meat?
Speaker 3 (17:16):
Not for too long?
Speaker 2 (17:18):
Raural cook door, well cooked, because I've always saw a
good I do, and I fill it like on the barbecue,
like a whole.
Speaker 3 (17:26):
I'm going to come for dinner at your house, and
I go and.
Speaker 2 (17:29):
Do it that way, and and then I can now
I don't use it that. I can now prod it
and know how off the you know, how soft it
the threats. I can go, I can go vibe, but
it's got to sit. And so nowadays I do it
like three hours. I cook that three hours before we're
going to serve it, not.
Speaker 3 (17:46):
You're risting it for a long time. I'm not that patient.
I'm not gonna lie I And it's funny because I
think it's the whole smoke and mirror thing because I
do that, like I have my page and the book
and everything. I think people think that I like whip
up all these like chef level meals every day and things.
But like sometimes I don't rest my steak like I
can't be asked to be, you know, but in theory
room temperature meat, when you're cooking it, it's like you're
(18:07):
saying with the fish because if you're putting something cold
in a pan, it just makes the pan cold straight away.
So dry and roomed him. Yes, and if you can
rest it, I think it obviously is for the best.
Speaker 4 (18:15):
That's the point of contention in my household, because my
missus sees meat on the bench, she's like, absolutely not
put that in the fridge.
Speaker 2 (18:21):
It's going to go.
Speaker 4 (18:21):
Oh you know, it's just it's a vibe.
Speaker 2 (18:23):
Thing for her.
Speaker 3 (18:23):
Don't quote me on it. I'm pretty sure it can
be out, yeah, for two hours, matted, and then it
has to be cooked up to it's like recommended cooking temperature,
so chickens like seventy five degrees sort of things. You
won't get sick. If you then leave that out for
like another three four five hours, you're going to get sick.
Speaker 2 (18:39):
Yeah, okay, So that's hold on. This is important Actually,
so what.
Speaker 3 (18:43):
I shouldn't be giving medical advice on food safety.
Speaker 6 (18:46):
But that's okay, because I've done much worse this morning.
My father in law, who is you hate him? Yeah,
he's a very noses meat. He after he's cooked steak,
he doesn't put it in the fridge. So after he's
cooked at the leftovers, he leaves it out, and he'll
(19:06):
put it in an ear tight container and he just
leaves it out.
Speaker 2 (19:10):
He reckons it ruins it. When you put it back
in the fridge, it goes and it gets all tense
again and gets and then loses its juice.
Speaker 4 (19:18):
Hulsey does this to have sent her to this with pizza.
So don't put that in the fridge. Leave it out,
and we'll lead it again tomorrow.
Speaker 2 (19:24):
You sure just leave it out.
Speaker 3 (19:25):
If you're going to obliterate it in the oven or
the microve, you'll be fine. But then you're also risking like.
Speaker 2 (19:31):
It's not going to be great.
Speaker 3 (19:32):
It's not gonna be good. My grandmother does that though.
She'll leave the roast lamb out that we haven't finished
on the bench and then she's serving it to us
for lunch.
Speaker 2 (19:39):
And I'm going, no, when was the last time? Hands up, anyone?
When's the last time they got sick from meat? Anyone?
Speaker 4 (19:48):
I reckon straightway?
Speaker 5 (19:51):
I reckon from chicken made by my brother about twelve
years ago.
Speaker 2 (19:57):
Who I've never got sick from a bachelor's handbag that's
been at that fridge, unless like even the ones that
smell of that kind of farty. You know when they've
been in there for like six seven days. I've never
got sick.
Speaker 3 (20:10):
From one when it's looking about green.
Speaker 2 (20:12):
Yeah, definitely, and you smell it, you can tell when
you shouldn't be eating.
Speaker 3 (20:16):
That's probably like a human nature, you know, like your
body is just like no chance that.
Speaker 4 (20:22):
Surely I've had it twice year. You were there for once.
I ordered the beef on an international flight that went bad,
that went real, real bad. And then the other one
was at a food court at the bottom of the
Meridian Moreland Danita, and I got a horror of a
food poisoning from that almost immediately on the plane. No, no,
this was on the plane that was that was about
(20:43):
half an hour after eating it. And then unfortunately for
the guy sitting next to me, I was up and down,
up and down.
Speaker 2 (20:48):
Up and down.
Speaker 3 (20:49):
It's an awful place to get food.
Speaker 2 (20:51):
I was sitting behind you, and I could smell.
Speaker 4 (20:55):
Anyway, That's not what we came to talk about. Definitely,
more than tis out of people get their hands on
the book Grand.
Speaker 3 (21:01):
And so it's available in stores, so main bookstores like
what calls paper Plus or I have them at more
than Toast Dot cot or in set as well.
Speaker 2 (21:09):
This is a great thing to give to your kids,
and it's a great thing to encourage your kids as well.
At maybe sort of ten as a good age to
probably start learning a couple of getting a couple of
meals up their sleeve. It's going to taste disgusting originally
for parents, and they're going to make a horrific mess,
but then they it's going to get better and better.
(21:30):
And if they've got a book like yours ran and
then they're going to know what they're doing.
Speaker 3 (21:33):
And the thing is, I think the core of why
I wrote this book was because I grew up around
my grandmother and it's probably quite common for their generation
being quite resourceful because they didn't have hits, right, you know,
we would go over for dinner and she's whipped up
dessert out of random pastry that she had in the
freezer and all these things. And because I was exposed
to that, I trained as a chef and stuff too,
So I think obviously that's helped. But I've grown up
(21:55):
around someone who was intuitive with cooking, and that's the
skill that not everyone had, and that's where I want
to kind of whate rather what I would like to
teach through the book is that with the little things
you slowly pick up and you can have that skill too,
because I've got so many friends who will just look
in their fridge and be like, I have nothing to
close it. Yes, but they've got one hundred one things
you can make. And it doesn't have to be flash.
(22:16):
That's the thing. It's just being able to be intuitive
and confident when you're not scared. That's all it is.
Because it's not scary. You just have to make it
work for you.
Speaker 2 (22:24):
No, and I need this book, Yeah, I know this book.
I need this book too.
Speaker 4 (22:28):
This is especially more than its color.
Speaker 3 (22:31):
Intead some of the things that you're.
Speaker 2 (22:33):
Talking about eggs and stuff like this, and you've got
you've got ideas on all of the food types and
basic things and saying you know how you can what
you want to do around rice, grains and pasta, boiled
and scrambled eggs, and stuff about noodles potatoes, And.
Speaker 3 (22:49):
That's like the starting point in the book for the
people who maybe don't have much food knowledge whatsoever. So
going like if you're starting from scratch, knowing what type
of noodles look this way, and the meat section, I'm
like quite proud of because lots of books you'll open
and see that they'll have pictures of you know, diagrams
of animals, and it says this is where the I
feel it is. And let's be honest, not that many
(23:11):
people care.
Speaker 4 (23:12):
Whether where the racket is.
Speaker 3 (23:14):
So I've kind of organized it. Sorry, maybe that was
the wrong choice, but where like I love going to
the supermarket and finding yellow stickers, you know, where it's
like reduced to clear a bit of a thrill. And
so lots of people will be like, okay, Chuck steaks
on special, but I don't know what you do with that,
And so I've broken it down rather than showing you
(23:34):
where the part is going. Okay, these are the parts
of the cow Ruther that cook quick, slow, versatile and stuff,
so you can just go okay, I know, I just
need to find a recipe that's like stuff fried, and yes,
in the books I can make that because those are
just those little pieces of information I think you slowly
start absorbing that help you become more confident.
Speaker 2 (23:53):
Do you shop on special all the time? Are you
always going love it? Yes?
Speaker 3 (23:57):
You know, reduced to clear or I love reduced to clear?
Or why not? Out in East Timarchy, Yeah, such a
good shot because they'll get brands like Pooh hooy or
like Carpety cheese and stuff. And if I can get
like a big wheel of brief for ten dollars, I'm stoked.
Fake that with some crackers on the weekends, I know,
the cheap thrills.
Speaker 2 (24:14):
Hey, thank you so much for coming in. Thank you
for loving me to check.
Speaker 1 (24:18):
Jerry and manyah. Catch the radio show from six till
ten weekdays, The Hudacky Breakfast
Daily bespoke content that you won't find on the radio
show The hurda Keep Breakfast podcast.
Speaker 2 (00:05):
Rihanna and Bulldock joins us on the podcast This morning,
Good Arianna and how are you.
Speaker 3 (00:10):
I'm good? Thank you.
Speaker 2 (00:11):
You are a social media fisionado when it comes to food,
and now you are a published author as well. Your
blog posts used to be things you should know how
to cook by twenty five.
Speaker 3 (00:23):
Yeah, that was kind of a core inspiration.
Speaker 2 (00:25):
And can you just firstly tell us what things you
need to be able to cook by the time you're
twenty five? Just off the top of your head, Eggs, eggs, I.
Speaker 3 (00:33):
Think eggs, roast potatoes, which seems a bit niche, but
I just feel like if you have a good roast potato,
you can have so many things with it. You can
put the eggs on the roast potatoes. Yes, and even
things like how to make two minute noodles more than
just like water and season because I love tum minute noodles.
There's a recipian here which is bacon and Eggrahman and
so it's got the base of meg oring, but it's
(00:55):
like how you load them up with some protein and things. Yeah,
it's a more adult meal.
Speaker 2 (01:00):
Maybe Yeah, Okay, I like this. Your new book is
called More Than Toast correct, So it's really I imagine
the idea of the book and correct me if I'm wrong.
Is saying to people who are not necessarily Gormond's, Hey,
lo you you canush things up a little bit.
Speaker 3 (01:20):
For sure. It's funny because I've been asked a lot
like who's it targeted at? And I think, by nature,
when you hear like people who don't know how to cook,
you kind of assume leaving high school, leaving high school
and people who are moving out of home and maybe
haven't been taught. But I kind of want to angle
it at school level rather, so I guess it's like
(01:41):
entry to intermediate cooks who maybe say the entry level
don't have any confidence at all. Intermediate can cook a
recipe off a recipe, books you might know how to
put might not know, sorry, how to put flavors together.
But then I think, if you love cooking and stuff,
hopefully there's still things in there that will be of value.
Speaker 4 (01:58):
No, this is for me because I just was it
this year Fellas where I had a break a breakthrough
in my cooking, and the breakthrough was attending your cooking
throughout the process, because up until now I had basically
I was trying to find the perfect sitting on my pan,
pot of and whatever where I could just put the
thing in an NJE, walk away from it, go and
(02:18):
sit on the couch. And when I when I dialed
in and just really started actually attending my own cooking,
I was like, Oh, there's way easier. I'm not burning things,
the house isn't smoking.
Speaker 3 (02:26):
Actually, like yeah, zone when.
Speaker 4 (02:28):
I'm there and prisoned in the cooking process, because I'm
always looking for that, Like, man, you would have got
me as a nineteen fifties housewife with some sort of
gimmick GisMo gadget thing where I can just press the
button like a therma mix or something like that, you know,
Or I could.
Speaker 3 (02:40):
Have an air fright. Yes, okay, nice, Nice said, that's
a good ste thing gets a lot in a fright.
Speaker 4 (02:45):
You can do a lot.
Speaker 2 (02:46):
You can can, You really can do a lot in
the air fright.
Speaker 4 (02:48):
But I can't.
Speaker 2 (02:49):
But people can. I always thought, you know, like a
care serrole, which for the longest time we're considered really unfashionable.
Now you would say Rihann and the careserole is making
a little bit of a comeback as a super easy
chuck it on before you go to work, come home
and by woomba, you've got the most. You've got the most.
(03:15):
Like casseroles are amazing, to be.
Speaker 3 (03:17):
Fair, I don't know if we're calling them casseroles, and
I like a little bit. Maybe that's why you know
everyone's I say the Lord Cassero. Slow cookers are amazing.
There's a recipe in the book for a slow cooker
massa uncurry, because I think that's the thing we all
have memories of, like the stock standard meeting three, bitch
that gravy again. These appliances, like I think the staples
(03:40):
can really help you. And it's the thing. Those are
super low admin recipes if you think about the core
of them, because you just whack it all in and
you've got a delicious dinner when you came.
Speaker 4 (03:50):
And the thing with the slow cooker is your house
smells delightful exactly I mean. And when to coming home
and there's a bloody slow cooker running.
Speaker 3 (03:57):
It makes me want to get a breadmaker again. I'm
a mum making bread and the breadmaker on a Saturday
that smells so good.
Speaker 2 (04:03):
They were a thing. They're a real thing. The old
breadmaker in the late nineties, and people can't be asked anymore. No,
that's where it's got to do with the breadmaker. We
can't be asked.
Speaker 4 (04:12):
It's just so easy to buy bread, isn't it.
Speaker 3 (04:14):
I had an attempt at sourdo in lockdown and failed
miserably twice, and so I decided ten dollars a loaf
was worth it. If I feel like sour doo, I'm
just going to leave it to the professional for the admin.
Speaker 4 (04:23):
Yeah. I spent my lockdown trying to reverse engineer KFC.
Speaker 3 (04:26):
Oh did you get any wed with it?
Speaker 4 (04:28):
Look, I got close on a couple of badges. It's
just the Edmond involved and the gallons of oil that
you need to.
Speaker 3 (04:33):
And getting rid of the oil, and then what do
you do with that? I know you apparently you're not
supposed to.
Speaker 4 (04:37):
Do on the sink well when you're renting, really well, yeah,
if you own the house, don't put it down the sink,
But if you're renting.
Speaker 2 (04:42):
Go for it.
Speaker 3 (04:43):
You're supposed to put it in a bottle once it's cold,
but then you just end up with oil everywhere.
Speaker 4 (04:47):
Ah. Yeah, No, I did.
Speaker 3 (04:48):
Pour it in the bush once at a rental in
the bush went black.
Speaker 2 (04:51):
So I don't think there's anything wrong with pouring a
bit of oil and a bush every now and then.
I think that. I think that's.
Speaker 4 (04:56):
Fine, that's alienable rights.
Speaker 2 (05:00):
Yeah.
Speaker 4 (05:00):
I even bought a like a cam deep fry at
one point because that's a deep down the rabbit hole.
I was guy, this is when KFC was.
Speaker 3 (05:07):
Shut and now it's open again.
Speaker 4 (05:10):
And now it's open again, so I don't need to
have three leaders of fat just sitting in the corner
of my kitchen. Yeah, and what do you think the
biggest thing that people get wrong in the like for
people like me who are terrible cooks, what do you
reckon is the biggest thing they get wrong? Is it
not attending their own cooking?
Speaker 3 (05:23):
Or I reckon it's probably timing, So I guess you
could say it's that and knowing what goes together to
make food taste good. Yes, so it's you know, like,
you'll have lots of times when you go out for
dinner and it seems reasonably simple. It might be so
you have spaghetti boll and A's at a restaurant or
something and you're like, why does it taste so good? Yeah,
but it's like the little tips and tricks like salt, fat, acid, heat,
(05:43):
we've all heard of that, like TV show in the
book and things. When you think about those, when you're
making any type of recipe, your food will instantly skyrocket
and flavor. So I think that's a really key part
of my book as well, I hope, because they've got
a free styling chapter at the end, and it's kind
of teaching the lessons of those things. Even with like
slow cooking. Yes, you can put the meat straight in
the slow cooker, it doesn't matter, but browning it off first,
(06:05):
like that's instant flavor. So it's little things like that,
But I would say timing is a massive one.
Speaker 2 (06:10):
A soup building guide.
Speaker 3 (06:11):
Yeah, so those are little things that you.
Speaker 4 (06:13):
Can go to the bats and go do marinads.
Speaker 3 (06:15):
It's basically for people who need a helping hand. But
also if you know those little base things, you can
skip your head, you know.
Speaker 2 (06:21):
Yeah, yeah, I mean there's soups are soups. We're coming
into soup seas. He doesn't love a bloody soup. Jerry
loves a soup. I love a soup because you got
a soup going, and you can keep coming back to
that soup. And if you're eating the soup in season,
you got some. It's a really cost effective way of
(06:41):
having a meal in it. It's a meal that could
go for days.
Speaker 3 (06:44):
Absolutely. When I was writing the book and shooting the
recipes and stuff, because I styled and photographed them all myself,
my friends had just had a baby and I took
them the roasted tomato soup and they said, hand on
heart was the best soup they've ever had, So I'll
take it.
Speaker 2 (06:56):
Baby was into it.
Speaker 3 (06:57):
Yeah, the baby was really tasted.
Speaker 2 (06:59):
Goods Roasted tomato soup sounds good.
Speaker 3 (07:02):
On top the soldiers. So you've got to have bread
with soup.
Speaker 2 (07:06):
That's absolutely.
Speaker 3 (07:08):
Soups nothing without bread, it's nothing.
Speaker 2 (07:10):
Have you got a good, easy, cost effective, doesn't take
sixteen hours French onion soup recipe up your sleeve because
that one there. You guys ever made French onion soup
and I won't have.
Speaker 5 (07:23):
But if you made it apart from out of a packet,
that was probably probably meant for a dip at some point.
Speaker 2 (07:30):
That would be the only way I've made. Because with that,
you've got to get a lot of onions and then
you reduce reducee.
Speaker 3 (07:36):
And that a lot of heat. It takes a long time.
Speaker 2 (07:39):
It takes you'd be hoping to you wouldn't be able
to lean the house.
Speaker 3 (07:43):
You would one come back.
Speaker 2 (07:45):
But then I tell you what, when you whip it
out a good French onion soup, oh holy, if you
had a good French onion.
Speaker 5 (07:53):
Soup, No, no, not a good one, ship one and.
Speaker 2 (07:56):
So and if you hollow out a because I once
overseas in France, actually they hollow out bread. So they
get a cab of bread. Yeah, yeah, a cab of bread,
and then they hollow out the metal and then they
put the metal that's hollowed out on the side and
then they fell. The French onion soup goes into the
(08:16):
middle of the bread as a bowl, and then you
eat it and then you're using the bread and then
you come back.
Speaker 3 (08:22):
Oh, because I think the best part of the cob
loaf is the soggy breath that's left. That's the best part.
Speaker 4 (08:27):
So yeah, this use of the crust as well, because
it can otherwise be quite crusty, A hard cob of bread,
no food waste. Yeah, I remember my grandmother, I believe
once cooked the pumpkin soup inside the pumpkin, which I
thought was very high level and also brave.
Speaker 2 (08:43):
Geez.
Speaker 4 (08:43):
Yeah, I don't know. I haven't had the balls to
try it. I don't know.
Speaker 2 (08:47):
I don't know.
Speaker 4 (08:48):
Now, Look I was a kid. She may have cooked
it in a pot and put it back in the memory. Yeah, yeah, yeah,
that's right.
Speaker 2 (08:55):
I mean he hasn't done that before. Have you ever
ran and have you invited people over for dinner and
got takeaways and then put it in a pot and
pretended that you're in the last throngs of like a
slow cook, you know, some kind of meal.
Speaker 3 (09:09):
If I had, I probably shouldn't confess, But I I
have that thing where, even though I do this for
a job, if people come around for dinner, I'm instantly
before they meet him in it's going to be disgusting.
Don't worry, not sorry if it's not up to it.
A lot of pressure cooking for people.
Speaker 4 (09:25):
Yeah, we did the same thing with that radio sh.
Speaker 3 (09:28):
Terrible.
Speaker 2 (09:29):
Is it important to be tidy in the kitchen? Like?
Can people taste? Because Tolsy my partner reckons that that
my food doesn't taste because it's too because I'm too tired.
I'm sorry, tired tidy. So I'm really focused on the
tidiness of an efficiency.
Speaker 3 (09:48):
I can't lie here. I am the messiest cook I
ever met, and I trained as a chef, Like I'm horrific.
Speaker 4 (09:55):
So she's right, yeah, right, make a mess.
Speaker 2 (09:58):
She reckons that you can take the tidiness and it tastes.
Speaker 3 (10:02):
Maybe you're thinking more about doing the dishes than like
seasoning the suit.
Speaker 2 (10:05):
I am. Well, what I want is I want to
leave that kitchen and I want to be at the table.
I want to look back. I can see the kitchen
from the table. I want to look back, and I
want to see it looking absolutely perfect, like nobody's cooked
anything in it.
Speaker 4 (10:18):
And that's what you're focused on. You should be focused
on making a delicious meal.
Speaker 3 (10:21):
Or do what I do and sit with your back
to the kitchen so you can't see it.
Speaker 4 (10:26):
Do what I do and leave the room. Yeah, and
then you can't see anything.
Speaker 2 (10:30):
Well, I reckon. The problem comes because people have for
the longest time run a line of if you cook,
you don't have to clean up. Now, not in my family.
If you cook, you also have to clean up.
Speaker 4 (10:43):
Because then that means you're not going to use as
many dishes, because if I'm cooking and I know I
don't have to clean, I'm just throwing everything into the
same kit exactly.
Speaker 3 (10:49):
Yep.
Speaker 1 (10:50):
Jerry Wells and the naiast It find them on Instagram
at Hodaki Breakfast. Jerry and Maniah joined the complate the
Hodaki Breakfast discussion group on Facebook. Some more.
Speaker 4 (11:01):
What's your go to? I want to ask Jerry first,
what's your go to? If you say someone's coming around,
maybe cast yourself back to your dayton days and you're
trying to impress someone, what would you would you go to?
Speaker 2 (11:13):
Be? Well? I think my go to thing that I
can impress people, Well, I've got two I've got I've
got a I've got a fish, and I've got a meat.
So do I So my.
Speaker 4 (11:28):
First go to ye as a barrel Monday fish go
to spicy hardbooker.
Speaker 2 (11:34):
I asked a famous celebrity chief once, what is the
how do I How do I make the fish taste
like the fish at pre Go? Because they do an
amazing fish special at Prego. And he said to me, Okay,
what you do is you get the first you heat
up the pan real hot cast iron, plenty of olive oil,
(11:54):
go capers. At that point you get the capers going.
The capers only takes three or four minutes to get
them going. Then you go make sure the fish is
dry as anything, pat it and then season it and
then go with it hot so it gets the crispy bit.
But shake the pan around so it doesn't stick in
the oil. And then wait till that, wait till you
(12:17):
see the white the cook can come up to about halfway,
turn it off, flip it over, shake it again. After
you've flipped it over, it's off by the stage, but
just using the heat of the fry pan. And then
you add butter, Then you add lemon, and then you
add salt, and you do it all in the pan
as it's going pepper as well. Peppers are there as well,
(12:38):
because you've already done that with the fish. And then
you wait until for probably a minute, no longer. The
whole thing probably takes about less than ten minutes, definitely
seven or eight minutes. And then and then you serve
that with the sauce. You drizzle the sauce over the
top with the capers, and then you do just a
very basic salad with that maybe a rock here red onions.
Speaker 3 (13:02):
That sounds quite elivated. And I think you're gonna say
iceberg littuce.
Speaker 2 (13:07):
No, I mean she's she's just like three.
Speaker 4 (13:10):
I just slept together.
Speaker 2 (13:11):
Mantes.
Speaker 5 (13:14):
Check of pomegranate and that salad cherio reckon pomegranate and walnuts.
Speaker 2 (13:18):
You can put pomegrant go well with the blue cheese
on the salad.
Speaker 3 (13:22):
I find blue cheese and fish go together.
Speaker 2 (13:24):
Though, blue cheese and fish if you looking to spew, no,
they don't. Parmesans.
Speaker 3 (13:30):
I think terms of the cheese nice for nice, I.
Speaker 2 (13:34):
Agree, but you can whip that thing up in ten minutes.
So the person comes over and you got nothing there,
and then you go sorry, I just I think I've
been rushed off. And then whip that kitchens clean, in
the kitchens clean because you've hardly used any pots.
Speaker 3 (13:49):
I was going to say, that's what makes food at
restaurants taste good is olive, oil and butter. I think
people would mortified to see how much oil and butter
is used. But you don't just tastes.
Speaker 2 (13:59):
Great, and I you'll go to trying to impress.
Speaker 4 (14:03):
Jif impress JEEV cooking anything at all and then cleaning
up after myself will be very impressive to her. I'm gone,
it's pretty boring. But I really back myself on a steak.
I think I can nail a steak almost every time.
If I'm looking a branch out a little bit, just
steak and some roast bees, maybe some broccolini. You can
(14:24):
do those a fright, I could.
Speaker 2 (14:25):
I could do that.
Speaker 4 (14:26):
It's not very impressive though, using the air fright. Or
I've got a little one trace sort of salmon situation
with the little tomatoes on the vine again the brocol
Ani big fan, very versatile.
Speaker 2 (14:39):
Vegetable, like a baked salmon.
Speaker 4 (14:41):
Yeah, baked salmon, and you can go tenfoil, you can
go not ten foil, depending on how you're going to
do it.
Speaker 3 (14:47):
But you're doing a little wrapt it's called on pet.
If you really want to impress.
Speaker 4 (14:54):
I'm getting on the papot.
Speaker 2 (14:57):
What's your what's your go to to impress someone that's
coming over.
Speaker 3 (15:02):
I honestly love a roast like I can make a
bang and roast dinner. And I think because it looks
a little bit like impressive too when you've got like
eight different elements. But the kitchen, yeah, with a little
herb from the garden, you know, but the ketch is
not clean. So that's why I'm like, don't.
Speaker 2 (15:17):
Look, are you lambing? Are you lambing?
Speaker 3 (15:19):
Or are you I lambed on? I lammed on Monday
the guy above.
Speaker 2 (15:27):
I work with Hilary Barry and she is a great cook.
She does amazing roast lamb. What is the trick to
making the lamb black on the outside so you get
the nice black, but then it still falls to bits?
Speaker 3 (15:41):
So I would lamy ever have to do it quick
with a lamb leg say, or really slow like mine
was in the oven for like five hours or something,
and then you just crank it up at the end
and I put a little bit of like bolsamic or
someone on top because the sugar caramelizes, so then that
makes it all crispin country and then it's pulling apart.
Speaker 4 (15:59):
Okay, don't be afraid of salt with lamb. I think
that would be.
Speaker 3 (16:02):
Afray to salt anywhere.
Speaker 4 (16:03):
Yeah, I feel like lamb in particular can really just lamb,
and pork can really just soak it source on it.
Speaker 3 (16:09):
Yeah, but no, it was really good not to turn
my own horns.
Speaker 4 (16:13):
At the same time, I saw there was a chapter
in there. When I opened it, it fell right there.
Presented for me was tips on cooking the perfect roast exactly.
On the one hand, it's it's way easier than you think,
but then you can also really stuff it up. So
I think it's the I don't know, it's a it's
a double edged sword the roast.
Speaker 3 (16:33):
Lots of us don't have massive ovens. I've got a
standard sized oven, and it's overcrowding the oven. That always
stuffs it. If you've only got room for your meat
and potatoes, leave it at that, like do a salads
or do like we used to always have growing up
carrot and pass it mash or something, because if you're
trying to roast everything, it gets all steamy in there.
Nothing's getting crispy. And my mum's a bit guilty for it.
(16:55):
But putting the roast potatoes on too late, Yeah, and
then so everything's ready and they're still taking them out,
and no, I'd rather wait an hour.
Speaker 2 (17:02):
Yeah, you know.
Speaker 3 (17:04):
Exactly.
Speaker 2 (17:05):
Okay, Oh, that's quite tricky with the time. And that's
a good point with the timings, because I mean, you
can those those potatoes sit for a while as well.
What about setting meat. Where do you stand on setting meat?
Speaker 3 (17:16):
Not for too long?
Speaker 2 (17:18):
Raural cook door, well cooked, because I've always saw a
good I do, and I fill it like on the barbecue,
like a whole.
Speaker 3 (17:26):
I'm going to come for dinner at your house, and
I go and.
Speaker 2 (17:29):
Do it that way, and and then I can now
I don't use it that. I can now prod it
and know how off the you know, how soft it
the threats. I can go, I can go vibe, but
it's got to sit. And so nowadays I do it
like three hours. I cook that three hours before we're
going to serve it, not.
Speaker 3 (17:46):
You're risting it for a long time. I'm not that patient.
I'm not gonna lie I And it's funny because I
think it's the whole smoke and mirror thing because I
do that, like I have my page and the book
and everything. I think people think that I like whip
up all these like chef level meals every day and things.
But like sometimes I don't rest my steak like I
can't be asked to be, you know, but in theory
room temperature meat, when you're cooking it, it's like you're
(18:07):
saying with the fish because if you're putting something cold
in a pan, it just makes the pan cold straight away.
So dry and roomed him. Yes, and if you can
rest it, I think it obviously is for the best.
Speaker 4 (18:15):
That's the point of contention in my household, because my
missus sees meat on the bench, she's like, absolutely not
put that in the fridge.
Speaker 2 (18:21):
It's going to go.
Speaker 4 (18:21):
Oh you know, it's just it's a vibe.
Speaker 2 (18:23):
Thing for her.
Speaker 3 (18:23):
Don't quote me on it. I'm pretty sure it can
be out, yeah, for two hours, matted, and then it
has to be cooked up to it's like recommended cooking temperature,
so chickens like seventy five degrees sort of things. You
won't get sick. If you then leave that out for
like another three four five hours, you're going to get sick.
Speaker 2 (18:39):
Yeah, okay, So that's hold on. This is important Actually,
so what.
Speaker 3 (18:43):
I shouldn't be giving medical advice on food safety.
Speaker 6 (18:46):
But that's okay, because I've done much worse this morning.
My father in law, who is you hate him? Yeah,
he's a very noses meat. He after he's cooked steak,
he doesn't put it in the fridge. So after he's
cooked at the leftovers, he leaves it out, and he'll
(19:06):
put it in an ear tight container and he just
leaves it out.
Speaker 2 (19:10):
He reckons it ruins it. When you put it back
in the fridge, it goes and it gets all tense
again and gets and then loses its juice.
Speaker 4 (19:18):
Hulsey does this to have sent her to this with pizza.
So don't put that in the fridge. Leave it out,
and we'll lead it again tomorrow.
Speaker 2 (19:24):
You sure just leave it out.
Speaker 3 (19:25):
If you're going to obliterate it in the oven or
the microve, you'll be fine. But then you're also risking like.
Speaker 2 (19:31):
It's not going to be great.
Speaker 3 (19:32):
It's not gonna be good. My grandmother does that though.
She'll leave the roast lamb out that we haven't finished
on the bench and then she's serving it to us
for lunch.
Speaker 2 (19:39):
And I'm going, no, when was the last time? Hands up, anyone?
When's the last time they got sick from meat? Anyone?
Speaker 4 (19:48):
I reckon straightway?
Speaker 5 (19:51):
I reckon from chicken made by my brother about twelve
years ago.
Speaker 2 (19:57):
Who I've never got sick from a bachelor's handbag that's
been at that fridge, unless like even the ones that
smell of that kind of farty. You know when they've
been in there for like six seven days. I've never
got sick.
Speaker 3 (20:10):
From one when it's looking about green.
Speaker 2 (20:12):
Yeah, definitely, and you smell it, you can tell when
you shouldn't be eating.
Speaker 3 (20:16):
That's probably like a human nature, you know, like your
body is just like no chance that.
Speaker 4 (20:22):
Surely I've had it twice year. You were there for once.
I ordered the beef on an international flight that went bad,
that went real, real bad. And then the other one
was at a food court at the bottom of the
Meridian Moreland Danita, and I got a horror of a
food poisoning from that almost immediately on the plane. No, no,
this was on the plane that was that was about
(20:43):
half an hour after eating it. And then unfortunately for
the guy sitting next to me, I was up and down,
up and down.
Speaker 2 (20:48):
Up and down.
Speaker 3 (20:49):
It's an awful place to get food.
Speaker 2 (20:51):
I was sitting behind you, and I could smell.
Speaker 4 (20:55):
Anyway, That's not what we came to talk about. Definitely,
more than tis out of people get their hands on
the book Grand.
Speaker 3 (21:01):
And so it's available in stores, so main bookstores like
what calls paper Plus or I have them at more
than Toast Dot cot or in set as well.
Speaker 2 (21:09):
This is a great thing to give to your kids,
and it's a great thing to encourage your kids as well.
At maybe sort of ten as a good age to
probably start learning a couple of getting a couple of
meals up their sleeve. It's going to taste disgusting originally
for parents, and they're going to make a horrific mess,
but then they it's going to get better and better.
(21:30):
And if they've got a book like yours ran and
then they're going to know what they're doing.
Speaker 3 (21:33):
And the thing is, I think the core of why
I wrote this book was because I grew up around
my grandmother and it's probably quite common for their generation
being quite resourceful because they didn't have hits, right, you know,
we would go over for dinner and she's whipped up
dessert out of random pastry that she had in the
freezer and all these things. And because I was exposed
to that, I trained as a chef and stuff too,
So I think obviously that's helped. But I've grown up
(21:55):
around someone who was intuitive with cooking, and that's the
skill that not everyone had, and that's where I want
to kind of whate rather what I would like to
teach through the book is that with the little things
you slowly pick up and you can have that skill too,
because I've got so many friends who will just look
in their fridge and be like, I have nothing to
close it. Yes, but they've got one hundred one things
you can make. And it doesn't have to be flash.
(22:16):
That's the thing. It's just being able to be intuitive
and confident when you're not scared. That's all it is.
Because it's not scary. You just have to make it
work for you.
Speaker 2 (22:24):
No, and I need this book, Yeah, I know this book.
I need this book too.
Speaker 4 (22:28):
This is especially more than its color.
Speaker 3 (22:31):
Intead some of the things that you're.
Speaker 2 (22:33):
Talking about eggs and stuff like this, and you've got
you've got ideas on all of the food types and
basic things and saying you know how you can what
you want to do around rice, grains and pasta, boiled
and scrambled eggs, and stuff about noodles potatoes, And.
Speaker 3 (22:49):
That's like the starting point in the book for the
people who maybe don't have much food knowledge whatsoever. So
going like if you're starting from scratch, knowing what type
of noodles look this way, and the meat section, I'm
like quite proud of because lots of books you'll open
and see that they'll have pictures of you know, diagrams
of animals, and it says this is where the I
feel it is. And let's be honest, not that many
(23:11):
people care.
Speaker 4 (23:12):
Whether where the racket is.
Speaker 3 (23:14):
So I've kind of organized it. Sorry, maybe that was
the wrong choice, but where like I love going to
the supermarket and finding yellow stickers, you know, where it's
like reduced to clear a bit of a thrill. And
so lots of people will be like, okay, Chuck steaks
on special, but I don't know what you do with that,
And so I've broken it down rather than showing you
(23:34):
where the part is going. Okay, these are the parts
of the cow Ruther that cook quick, slow, versatile and stuff,
so you can just go okay, I know, I just
need to find a recipe that's like stuff fried, and yes,
in the books I can make that because those are
just those little pieces of information I think you slowly
start absorbing that help you become more confident.
Speaker 2 (23:53):
Do you shop on special all the time? Are you
always going love it? Yes?
Speaker 3 (23:57):
You know, reduced to clear or I love reduced to clear?
Or why not? Out in East Timarchy, Yeah, such a
good shot because they'll get brands like Pooh hooy or
like Carpety cheese and stuff. And if I can get
like a big wheel of brief for ten dollars, I'm stoked.
Fake that with some crackers on the weekends, I know,
the cheap thrills.
Speaker 2 (24:14):
Hey, thank you so much for coming in. Thank you
for loving me to check.
Speaker 1 (24:18):
Jerry and manyah. Catch the radio show from six till
ten weekdays, The Hudacky Breakfast
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