So get ya fancy pants on, crack out the monocle - it's time to swan about in style. Now, this shit is weird, His celebrity chef muse is Gennaro Contaldo, an Italian chef and restaurateur who mentored Jamie Oliver. Nat: "Little moments of feeling capable in your day, when your whole fing worlds collapsing on your head, are important. About 55 per cent of his YouTube viewers are now from the US, with a ton more in the UK, Europe and New Zealand. 1 jalapeo pepper, deseeded and finely chopped, cup apple cider vinegar or white wine vinegar. Now time to crackle your There are so many incredible dishes out there that are just as good, if not better, when made as vegan. heat for another fucken 2 HOURS MAAAATTTEEE!!! Nat's What I Reckon is an Australian YouTube channel featuring Nat, a Sydney-based stand-up comedian, mental health advocate, [3] rock musician and social commentator. We worked with our mate Steve Mobbs over at Dreaded Friend to conjure up a white and a red that Nat would be into. I mean we wanna cut down the skin in rows or really whatever you shapes or UK: Un-cook Yourself now available at Waterstones. And he's frequently asked: "Do you have to use so many cuss words? as the Cowboy asks the Dude in The Big Lebowski. I also find Peter Russell-Clarke really hilarious. You travelled in India as a teenager, came home with tuberculosis that lay dormant for several years, then your health rapidly deteriorated in your 20s. 45 years later youll have thick whipped cream and a cake that represents a If youve had a bloody You Heartwarming stories of a kid trying to make sense of life turning into a man trying to make sense of life. Bring the cold water to a very un-cold boil and cook the potatoes for about 10-15 minutes depending on the size of these bad boiz. awesome slauwce to your veg bowl (the rest will keep in the fridge for a fucken grubby high-fivin hands, crack the eggs one at a time into one hand Corn chips and a good mate to share a cold one with. . [Laughs] You know, encourage them to do something that might help them feel a little bit more capable than a sauce-in-jar situation. The way he razes an onion is impressive although he doesn't care too much if your technique isn't the same. Ive got a fairly low regard for myself, so that stuff doesnt tend to stick. beautiful person. Each week, Benjamin Law asks public figures to discuss the subjects we're told to keep private by getting them to roll a die. I find it a little overwhelming. Ive got bad medical anxiety, which is quite exhausting. Statistics and other info may have changed since publication. I prefer to use a whisk so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together to combine, before slowly tipping in the oil a bit at a time and whisking the f**k out of it until it gets thick enough, followed by the lemon at the end and salt. A music duo that dress up like sausages and sing about types of sauce. The young metal rebel adding real mushrooms and quarantine spirit. The video where he reveals how to cook quarantine spirit risotto (get it? Just like Jamie Oliver, Nat learned from Gennaro Contaldo, famed Italian home-style cook; but before that, from Nat's father, a chef. I dunno. You might not want to spin, hurl and chuck frozen dinners on to the street, as Nat does, but you'll learn how to cook. I find that narrow rows help it crackle better. You just wait and see how cool this shit is. Give stupid cream all over the meringue and go full misunderstood artist on the juice. Access to support is important. Uncle Roger has light tan skin and black wavy hair. Didnt sleep a wink. 1.9M Likes, 10.2K Comments. Hes the long-haired, potty-mouthed YouTube cooking star whose videos have racked up millions of views: meet Nat of. Not even kidding. Unresolved: Release in which this issue/RFE will be addressed. There are a few ways you can make this happen. expect you to arrange a piece of music for it (though you are welcome to do How Do I Store and Pair Wine Correctly? chicken still doing on a fucken plate right now? All good, lets fix that the vanilla paste and teaspoon of sugar a fucking slow, thankless task that The National Film and Sound Archive of Australia acknowledges Australia's Aboriginal and Torres Strait Islander peoples as the Traditional Custodians of the land on which we work and live and gives respect to their Elders both past and present. Its a bit of a last-minute repair job on my career, Nat says, deadpan. Turn on the stove to a medium heat but Yeah close it and leave the pav in the residual Serve with some non-committal corn chips and a cold beer, maybe talk some shit with a mate and try to forget your worries just for a minute. youre holding over a bowl and sepa-rate your fingers just enough to let the He was between houses at the time, and the internet where he was staying was a bit shaky, so he set up at the pub. The YouTube channel presents a mixture of content ranging from trade show reviews, cooking tutorials and social commentary, with Dave Grohl,[5] Carl Cox and Yael Stone among the channel's fans. He is always seen wearing an orange-colored polo shirt. Since I was a kid Ive loved Tom Green, he was a huge inspiration of mine as a young fella. props up the belly so it doesnt have a sag in the middle; it wants to bow out Already an online creator with a fan base in the hundreds of thousands for close to a decade, Nat's What I Reckon rocketed to global prominence when he took the world by storm in early 2020 with his isolation cooking content. tomatoes, coriander and spring onions or shallots. Add 2/3 cup of that (Twirl. The idea is to help you escape any chance of having to eat that trash again. This here is a champagne example of exactly that; you dont need even the eggs to make a righteous mayo and Ill prove it to ya. [14], In July 2021, Nat appeared on the ABC long-form interview television show One Plus One with Courtney Act. like a belly should, so add more onion to one side if need be. bowl, add your seeds and give a good toss together. Its one of those dishes where you can swap out a few variations of things if you like, but for now Ill give you my favourite set-up to work with. [6] He has collaborated on his YouTube channel with Machine Gun Kelly,[5][7] Mighty Car Mods[8] and Briggs. Prefer a little less cooking and a little more kitchen? Fair enough! Be wowed by how easy this f****n s**t is and even possibly at how old youve gotten in the last 10 years. but here goes: open the oven and let SOME heat out 510 seconds, then fucken had to FUCKEN LEAVE IT OVERNIGHT? The mid-30s Sydney comedian has run his Nats What I Reckon YouTube channel for a decade. Doesnt really Parramatta, champion, as long as its sliced up somehow and in a bowl. If you havent made this before youre sure to feel like the David He taught Nat how to cook, constantly sends his son recipes to try and shares a lot of kitchen tricks. couple of weeks), fang in your crispy chickpeas along with a pinch of salt and "Its good gear and you can put everything in your fridge in it.. Lay the belly on Im usually cooking for a lot of people thats my jam. Comedian, cook, mental health ambassador, occasional rock star, Nat keeps his surname secret and goes by the stage name "Nat's What I Reckon". youre 1015 minutes away from sliding into the lap of easygoing luxury, so lets Well, not great. shit on the skin now, please). Don't have arborio? [4] He attended the Hillsong Church where his father was a minister. Most of your work in 2020 has been online because of the pandemic. the oven and cook for 1 hour1 hour 15 minutes, until the outside is crispy and to do this des-tination such as borrowing a beater/mixer of some sort would be And thats Cover and fang in the fridge till ya need it later. While all that is carrying on, its a ripper time to make the guacamole. into the pork meat if you can avoid it. dry like something thats crispy and also dry. His impression of Arnie is second to none, I dont think Ive heard a better one. If after all that careful In a bowl bung in your [11], Nat turned to healthy cooking and eating after having a lung removed[12] due to complications from tuberculosis. I Keep whisking till all the fucken bloody sugar has dissolved. A lot of your work uses a blokey vernacular to happily chastise men to do better in the kitchen. To read more from Good Weekend magazine, visit our page at The Sydney Morning Herald, The Age and Brisbane Times. . Cook the mushrooms until they get a bit smaller. He has over 5.5 million views across all of his YouTube videos, 172,000 YouTube subscribers, 1.1 million Facebook followers, and over 246,000 Instagram followers. There is some method to the madness too, and a long history and love of cooking. If someones being super arrogant, its very rare Ill bite back at them. Its the moment that we have all been waiting for. it around 5 minutes in the sauce there boss; we wanna heat it up good. IT'S LOCKDOWN TIME.. but it's never time for jar sauce! If you were to run for political office, what issues would be part of your platform? Nat has recently collaborated with the likes of GoPro, Young Henrys and Milkrun and featured several big names on his channel including Courtney Act, Briggs and Machine Gun Kelly. When did doctors say you needed a lung removed? Yeah fucken 2 actual hours, otherwise a . and the zest with fresh jalapeo or chilli, along with a pinch of sugar, a The rad thing about the belly cut of meat is that its fairly inexpensive and when youre trying to be a fancy pants on the dole, it ticks a big lot of boxes in that regard. Again, taste it, and when it suits you, youre ready to walk incidentally Finding entertainment everywhere from the weird to the pedestrian and with his love for taking the playful and thorough piss out of his surroundings, Nat has expounded on everything from trade shows and tattoo events to burnout festivals and exploring Area 51. How to Make Quarantine Sauce has since clocked 6.5 million views on Facebook, and hundreds of thousands more on the Sydney-based comedians YouTube channel (at time of publishing). gone for, youre gonna need to whisk/beater/hard way those egg whites into soft Doesnt really level of crackle on ya fat, then you can bung it under the grill for a second You just wait and see how cool this s**t is. Get our Coronavirus Update newsletter for the day's crucial developments at a glance, the numbers you need to know and what our readers are saying. 10/10 Nat! Being kind makes a good man. [16], Nat is a musician with two Sydney-based bands, including as a singer and guitarist for Keggerdeth and drummer for the band Penalties. Smashing gender norms, Nat's What I Reckon does it one cooking video at a time, Nat: "Little moments of feeling capable in your day, when your whole fing worlds collapsing on your head, are important. Then grab yourself a pan, get the heat going at medium, chuck a bash of oil in and get ready to awesome. I received a message from fucking Dave Grohl yesterday. (The annual Christmas Crossover episode with Briggs has become a strong fan fave.). Hmmm. Check on that pork at the 2.5-hour mark and if its easy to f****n bust apart then we are ed cheerin. like to im-agine the cheap supermarket mud cake kinda shape and go for that . This is the BMX Bandits of cakes: chockers full of what Im sure are Chrissy time memories of being surrounded by punishing relatives you wish you could escape, as well as bizarre and often overly expressive fruit arrangements on what is more or less a giant meringue. Nat's What I Reckon is a content creator, comedian, musician, isolation cooking champion and mental health ambassador. . 1 teaspoon celery or sesame seeds, crushed. Browse great Aussie kitchens on Houzz, Nats What I Reckon: How a Metalhead YouTube Star Does Christmas, 500 g raw kingfish, snapper or barramundi fillets, skin off and pinboned, 1-2 jalapeos, finely chopped (or 2 long regular chillies), 1 garlic clove, peeled and crushed/minced, 2 tablespoons good-quality extra-virgin olive oil, bunch coriander, stalks and leaves, washed and chopped, 4 spring onions or 2 shallots, thinly sliced. Go dig yourself up a nice original sound - Nat's What I Reckon. Maps . Great the carrot now grate the carrot into the bowl, add your seeds and give a good toss together. (get a sharpener, though, as a blunt knife can be way more dangerous than a Once that shit has melted fucken bang in ya onion and chopped-up parsley Feel free to rotate the tray if you feel like one side of the fat is Make sure you scroll down to the pavlova recipe. very gently toss the cubed avo through the whole lot a few times and that will Lets just fucken run with the classic pat Nats book, Un-Cook Yourself: A Ratbags Rules for Life (Ebury Australia, $33) is out December 1. Undercooked chicken is a not-so-fun ride on a slippery slide to bad news, so Great to cook' Delia Smith Jamie's Comfort Food - Jamie Oliver 2014 Jamie's new cookbook brings together 100 ultimate comfort food recipes from around the world. . Scary. Dont forget to check on ya stuff every now and then, give it a stir occasionally and make sure its not sticking to the bottom of the pan. ways, so let me make it simple for ya if youre not great at it: wash your Then this is the dish for you, my tired, Ive lived in large share houses for a long time and I get real kick out of feeding everyone," he says. meanders on a lower heat to the finish line. Since cooking came to Nat's What I Reckon, he's got a fancy agent and a booking guy. So read the Pop some salt in a pot of water, bring it to a boil and add in your pasta. directions you bloody like. Thats more about his personality than his cooking. Add another splash of oil to the pan and chase it with the onion and coriander stalks. in the oven), patting it dry with paper towel or even all of the above. we have a mission ahead. Toss all that together and pour onto the baking tray then fang in the oven for 1520 minutes until crispy. Nat's What I Reckon is back with a brand new book: Death to Jar Sauce: Rad Recipes for Champions. Nat won hearts with his previous book, last year's Un-cook Yourself: A Ratbag's Rules for Life, but this time around he's here to win stomachs. gone on holidays, you would have managed heaps better. today. artwork through all that shit. This week, he talks to Nat. Already an online creator with a fan base in the hundreds of thousands for close to a decade, Nat's What I Reckon rocketed to global prominence when he took the world by storm in early 2020 with his isolation cooking content. Nat's interview on One Plus One with Courtney Act. Preheat your oven to work to stop it from tasting dry as a mouthful of fucken chalk. So, I totally flipped out last night. It collapsed and I had to have that removed in 2010. Nat doesn't profess to take himself - or this book, too seriously. Check out five of Nat's favourite recipes from the book, complete with his saucy directions (get your swear jar out if you say it out loud). Follow Nat's What I Reckon on YouTube, Twitter, Instagram, or buy his book, Un-cook Yourself: A Ratbag's Rules For Life This article was edited on 11 December to update an Instagram link Topics Its beautiful food and youre a beautiful person. If it looks like its gonna be whisk before, and while it is possible, I do l have a habit of finding things In mid-March 2020, just a few days before pubs across the country were shuttered, comedian Nat's What I Reckon sat down at the Town Hall Hotel in Newtown, Sydney to edit a 3.5-minute video of himself cooking. Nat's What I Reckon Un-Cook Yourself $20 RRP: $32.99 (39% below RRP) 4.8 ( 35) Write a review This item is click and collect only Find in store Delivery and in-store options Buy in store: Target Northland No stock in this store Visit store to purchase Check stock in other stores Delivery: West Melbourne, 3003 Delivery not available for this item Were working to restore it. Nats What I Reckons Death to Jar Sauce: Rad Recipes for Champions (Penguin Random House, RRP $34.99) can be purchased here. Now that, my friend, is a f****n beauty of a coleslaw and not a sickly-sweet bowl of wet s**t that belongs in the confectionary section. What would you want your last meal to be? BUT we a smart move. [Laughs] Fruit Loops! . Three to four minutes later, in goes the f**k-tonne of garlic, and cook for another couple of minutes until its softened. The liquid that your canned chickpeas float around in is the replacement for the eggs, and believe it or not it goes off like a vegan frog in a sock. Youve said you enjoy smashing gender normatives as part of your work. Most recipes are so stingy with it. you can strain the pan juice (remove fat layer on top) and set aside, add big belt of butter and a tablespoon or two of flour to the pan, fry into paste for a minute or two then reintroduce the strained liquid and heat for a few minutes. [Holds up jar of mass-produced tomato pasta sauce.] too full or youll swamp the skin, then stop pouring, champion (no other stupid The do-it-yourself viral chef. blanching it (by pouring a kettle of boiling water over the fat before it goes sandy or not. Given your YouTube fame, do you get thirsty comments on your videos? He grew up in an arty family in Sydney's north-west and then moved into the city, where he ended up in big group houses and took over the cooking. 8 medium or 6 large skin-on boneless chicken thighs salt 1 tbsp vegetable oil 25g unsalted butter 1 onion, sliced 1 small bunch parsley, stalks and leaves chopped, but kept separate 6 garlic cloves, chopped 1 tbsp thyme leaves, chopped 2 tbsp Dijon mustard 2 tbsp wholegrain mustard 1 tbsp honey cup white wine 1 cup chicken stock or water it will crack, which to be totally honest actually does nothing to the flavour This week, he talks to Nat. Since having [partner] Jules on camera and part of the channel, thats slowed that stuff up a bit. Watch Nat and Julia from Nat's What I Reckon interviewed for theNFSA Livestream: Creativity in the Time of COVID discussion, recorded in May 2021. give the fillets the old RoboCop scan before you kick off to avoid further life Could Your Home Be a Dream Wedding Venue? little bigger than the belly, fang in your onions and on top sprinkle over the It was one of the first big bangers in my roasting repertoire and is still one of my favourites. The comedian has uploaded a number of humorous isolation recipes including 'Quarantine Spirit' risotto and 'Carbo-rona' carbonara pasta. layer. This whole thing really is just trying to alleviate some of the fing stress thats going on and help give people a bit of a laugh! We thought lockdown was over . Its a serious disease, tuberculosis. If I'm inspiring anyone to cook, well that's inspiring to me. Now I know what youre thinking: What the freaking heck do we do with the avo? Well, at the 10 to 15 mark you want to introduce the fish to the salsa and diced avocado. But thats about it. Add more stock if you want to thin it out a bit. . the centre of the prepared baking tray, using a forklift, or if you dont have Really the magic is what happens between the fish and the lime Life: What Nat To Do By Nat's What I Reckon (Hardback) 9781761049835 | eBay Nat's What I Reckon. Im bloody cooking all the time, why not turn it into an instructional video? Win a TV and Learn 7 Tips for Hunkering Down at Home This Winter, Room of the Week: A Kitchen For Entertaining Crowds with Ease, Best of the Week: 31 Dream Entertainer's Kitchens, How to Turn Your Kitchen Into the Perfect Entertaining Space. This episode of his series of viral instructional videos looks at making the classic carbonara (or Carbo-rona), but spiced up with Nat's signature humour and a liberal sprinkling of f-bombs! Separate your egg whites Education is important. shape it into a thing. Party on . time. But I dont really get it. give it a hard 5 on the other side (at the same heat). I prefer to use a whisk . Crank the fuck out of the fuck out of it until it gets thick enough, followed by the lemon at the end and Lets just say that pavs [9], Nat, who has chosen not to disclose his surname,[1] grew up in Sydney, Australia. but DO NOT walk away from it, dont leave its sight or you may fucken overdo We asked favourite funny people for the online things that never fail to make them laugh. In 2019, Nat was an ambassador for the UNSW Big Anxiety Festival. Complete with games, wild stories and laughs aplenty, season one of Food Crime is available to listen for free, only on Spotify. prior to beginning this recipe, cause your fucken arm is gonna get a work-out Not a bad answer. start a seven-days-a-week #nodaysoff strength-training regime for a few years a crack of pepps if you wanna and toss it all together. 9.1M views, 78K likes, 15K loves, 56K comments, 79K shares, Facebook Watch Videos from Nat's What I Reckon: LOCKDOWN TIME!! it. YouTube chef Nats What I Reckon cooked up this gourmet feast. How has that near-death experience affected you? by Nat's What I Reckon, with Bunkwaa, Glenno, Warrick McMiles and Onnie O'Leary (Illustrators). Anyway, Im getting a little off track here this isnt a freaken recipe for biscuits, but it is one for sweet and savoury chicken radness. stress. Give the skin a light rub with olive oil baking paper. Once all that is as it should be, knock that pork back into the pan with the resting juices from whatever you had it resting in, and bring back to a simmer, ya winner. There are a few schools of thought I love his relentless nonsense, it makes me feel almost safe to exist in a strange world. BUT we arent f*****g making guacamole here so dont f**k around with it too much; very gently toss the cubed avo through the whole lot a few times and that will do ya. and get ready to recline, cause here comes the real easy bit: in a bowl of its Serve possibly with the very un-vegan chicken wings we have a recipe for in this very book or with whatever and whoever you like. He was between houses at the time, and the internet where he was staying was a bit shaky, so he set up at the pub. Do not put cream in carbonara. occasionally and top up the pan with more stock if it looks like its drying for getting the perfect pork crackling goin on. Ive loved a bit of sweet and savoury action all the way back to an unhealthy obsession with Lemon Crisp biscuits as a kid. Top of the list? 327K+ followersyoutube.com/natswhatireckon, 260K+ followerstiktok.com/@natswhatireckon, 1.6M+ followers SERVES: 23COOKING TIME: less than 30 mins. Maybe make a yolk hat out of them? Buzz Off! This shit will muscle its way onto a shitload of Aussie Christmas dinner tables, and you just have to fucken eat it, okay? so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together arent fucking making guacamole here so dont fuck around with it too much; [1], He attended a Waldorf school before studying singing and guitar at a private college in Sydney. Sprinkle in your spices and cook off for 30 seconds, stirring constantly. Already an online creator with a fan base in the hundreds of thousands for almost a decade, Nat's What I Reckon rocketed into global prominence when he first took the world by storm in early 2020 with his isolation cooking content. Great to watch. may be in order. put ya bloody mustardzzz in the pan along with the honey, wine and stock as you Yeah thats right champion, a cold If you dont have a stand mixer or an electric fes-tival and buy it an itchy pair of hemp pants with heaps of small mirrors on . Bung in your oh-so creatively shaped fish designs and gently toss your artwork through all that s**t. After that underwhelming memory has washed over the chickpeas, shred your cabbages and onion as fine as you can/like into a large bowl. Hes a chef from the 80s. [1] He left the church while still a teenager[5] and spent time backpacking throughout India. As people around the world went into lockdown, grocery stores saw toilet paper shortages and empty shelves of non-perishable foods like pre-made pasta sauces. You can get there by leaving it uncovered in the fridge overnight, Reading the ingredients list on a jar of carbonara as if it's the most offensive thing youve ever heard. Great the carrot Theres a plethora of fresh food out there you can make this without having to dropkick 35 tons of sugar up your gut.. Nats father cheffed at the Ritz Hotel in Paris when Nat was a kid. Okey dokey, Smokey. Times are tough, maybe we all just need to have ceviche on the beach, eh? white fall through into the bowl. We want them to stay put face down rendering in the oil The crackling mostly happens in the first super-hot bit and then casually then use your fingers to squeeze a little between them and see whether it feels and he built his YouTube reputation on funny takedowns of super yachts and trade shows. Content creator, comedian, rock musician, isolation cooking champion and mental health advocate Nat has been making videos as Nats What I Reckon for almost a decade. Youre known for your cooking. Nat's What I Reckon @NatsWhatIReckon 438K subscribers 126 videos Compress The Describe Button Subscribe Merch and Tix Home Videos Shorts Playlists Community About 0:00 / 0:00 End of Days. Nats What I Reckon is a content creator, comedian, musician, isolation cooking champion and mental health ambassador. it yourself. slices, cubes or small shapes of other types of fish. can of course get your butcher to do this for you but its heaps more fun to do People suggest all sorts of things they want to do to you, but you dont reply to that stuff. "I'm a determined fellow in the kitchen," he says. I like that part, smashing the gender normative. Its a pav, for fucks sake. The New Joneses show how to have a big life, with a little impact. Its a cracker. minced clove of garlic, salt, a crack of pepper and a teaspoon of Tabasco [Laughs] I suppose so. integrity issues in their lives, just like we all do. Again, taste it, and when it suits you, youre ready to walk incidentally down Vegan Coleslaw Street. Nat uses a truckload of swears in his videos. You deserve it. [15], In 2021, Nat released two organic wines with Nat's What I Reckon brandingnamed Reckon Roger & Ian's Boating Wine and Nat's What I Reckon Cheeky Redders Greenachein a collaboration with Built To Spill and Dreaded Friend winery. We acknowledge the Traditional Custodians of the lands on which we live and work, and pay our respects to Elders past, present and emerging. Australian comedian 'Nat's What I Reckon' (pictured) shared a hilarious recipe for making leek and potato soup from scratch and told viewers to throw away 'disgusting' packet food . I mean, to be fair, Then in we go with the swap out a few variations of things if you like, but for now Ill give you my His hilarious social commentary has collected Nat a fast-growing, dedicated audience of over 2 million along the way, and his videos have clocked up more . He made his debut in July 8, 2020 and is the titular main protagonist of his video series of the same name. After that underwhelming This unlikely hero of lockdown got the internet cooking (and laughing) again. the skin any direction you like, it should kind of resemble the intercooler on I developed the habit of getting a little obsessed with cooking the same thing to perfection for a hot second. Mustard be about time to There's some deep bits, some serious bits, lots of stories that wouldn't be out of place at a mate's after a few drinks, or down the pub for that matter. do a last few things to set ourselves up for the most powerfully relaxed sesh I dont think masculinity makes a good man. What the flip I need an oven for this? Yeah, kind of. Its totally fed my head up. The world went into lockdown. Cooking was also a way of dealing with severe daily depression and anxiety and it helped him connect with people. hungry friend. My whole bedroom as a kid was covered in Nirvana posters. Check out five of Nats favourite recipes from the book, complete with his saucy directions (get your swear jar out if you say it out loud). paste along with the crme frache or sour and cook for a few minutes. Nat's What I Reckon Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. paste-like consistency. But it goes looking for you, obviously. His hilarious social commentary has collected a fast-growing, dedicated audience of over 2 million along the way, and his videos have clocked up 100 million views across all platforms. Youve got a huge global following and people look up to you. Salt 30g. wondering whether the big white bowl of calorie clouds has reached this stage, Now just cause youre Were sorry, this feature is currently unavailable. If youve had a b****y day/year/life of it all and cant be f***ed right now then this is the dish for you, my tired, hungry friend.