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Speaker 1: Jason Lauren on one hundred.

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Speaker 2: This is number one hundred. Good morning on the air

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Speaker 2: with Jason Lauren. Clans join us as well.

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Speaker 3: Meet our guests. Mistery guest much more thrilling.

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Speaker 4: Than dress who could be its mystery guest?

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Speaker 3: All right, so normally a little peek behind the curtain.

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Speaker 3: We have a.

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Speaker 2: Weekly meeting where producers will come and go, hey, guys,

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Speaker 2: you're offered some guests.

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Speaker 5: I say yes or no, yes, yes, and Jay says no, no, no, because.

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Speaker 2: Normally Ronnie from the block six seasons ago, he's bringing

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Speaker 2: out a book and I'm speaking to him, No, don't

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Speaker 2: turn it over yet. You've just been handed to sheet

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Speaker 2: saying that's the mystery guests.

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Speaker 4: So I know all about this mystery guest. I've helped

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Speaker 4: organize them. Okay, so what do you want to do?

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Speaker 4: Do you want to play a little bit of celebrity

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Speaker 4: head first or do you want to bring in the game.

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Speaker 3: They're actually gift.

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Speaker 1: They're wrapped up.

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Speaker 3: They're wrapped up in like.

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Speaker 1: Oh my god, they're wrapped up in tinfoil.

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Speaker 2: Okay, so gus against from the waist up they are

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Speaker 2: wrapped in tinfoil.

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Speaker 1: Am I female, yes, Oh my gosh, I know who

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Speaker 1: it is.

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Speaker 3: I know who it is.

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Speaker 6: I know who it is.

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Speaker 3: You know who it is.

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Speaker 6: I know who it is.

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Speaker 4: It's not Tina Arena.

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Speaker 1: It's not Tina Arena, who played the tin Man in

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Speaker 1: the Wizard of Oz.

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Speaker 3: Is it someone from the block? No, no, I thought

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Speaker 3: shan the blaze under there? It's not an Are you

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Speaker 3: Tina Arena?

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Speaker 7: No?

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Speaker 5: No?

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Speaker 1: I know those hands you sing? Oh they've been hidden?

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Speaker 3: Can you can you sing?

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Speaker 6: I like to think I sing. I can sing, but

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Speaker 6: I'm told I can't a singer.

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Speaker 3: It's not just a melboy, because she would have answered

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Speaker 3: that question singing, Oh yeah, it's not.

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Speaker 6: That, it's just melboy.

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Speaker 1: It's one of our favorite it.

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Speaker 3: Is one of our favorite. I could say one of

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Speaker 3: my favorites.

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Speaker 6: Please be quick, because it's hot in here.

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Speaker 1: Would you say you feel like you're in a Is

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Speaker 1: it Nargu Mahashi.

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Speaker 6: We've been trying to get Maggie Mahashigan for so long.

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Speaker 5: Oh my gosh, we're so excited Sydney today.

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Speaker 4: I can't believe I'm not there.

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Speaker 6: Oh you got She's got her.

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Speaker 1: That's fine?

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Speaker 6: Is that clean clip?

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Speaker 3: I'm in Sydney?

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Speaker 6: Are you you Clint.

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Speaker 1: I can't believe you're in here on the Did you

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Speaker 1: make my book?

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Speaker 6: Clint?

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Speaker 3: Did I get your book? So I read it every

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Speaker 3: night before I go to bed. Uggy sent Clint a book,

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Speaker 3: and this is amazing.

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Speaker 2: Not only did you sign the book at the start,

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Speaker 2: you've also written little things for Clint all.

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Speaker 3: The way, all the ways.

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Speaker 6: Oh my gosh. Last time I was here, you know,

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Speaker 6: I got him wrong. I got his names, I know,

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Speaker 6: but you were on the phone and it was tricky

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Speaker 6: because no, and Clint was so guttered, and I was like,

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Speaker 6: how could I have known? Could?

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Speaker 5: So you wrote like these gorgeous little notes all through

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Speaker 5: the book. So I've got the new book here. I'm

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Speaker 5: just going to check book's got notes for me.

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Speaker 3: There is something since meeting you and reading your book,

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Speaker 3: I have out like it is not allowed in my house.

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Speaker 3: And that is pre graded cheese.

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Speaker 1: Oh yes it's got sawdust in it.

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Speaker 7: Yes it's true, well not saw dust but agent agents.

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Speaker 7: And it makes such a difference. Yet it makes such

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Speaker 7: no matter what the cheese, no matter what, still have

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Speaker 7: graded pregraded cheese for convenience. But if you're making something

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Speaker 7: like lasagna or cassada or even grilled cheese on toes

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Speaker 7: pre grade, don't.

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Speaker 4: It's Jack bounds in here often the morning after the

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Speaker 4: night before and he tells me about the latest recipe

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Speaker 4: that he makes out of your book, Jase, what's high

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Speaker 4: on the favorite list at the moment, it's on the rotation.

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Speaker 3: We did the slow cook Lambshanks.

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Speaker 7: Did you like?

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Speaker 3: Y's a bloody lot of work, I'll be honest, worth it.

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Speaker 3: It was worth it.

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Speaker 2: It was weather, so it was the three day trip

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Speaker 2: to the grocery store to get all the ingredients. But

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Speaker 2: it was incredible, incread you know what.

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Speaker 5: I just.

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Speaker 3: You're because there's so many cookbooks out there, but your was.

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Speaker 5: Just sometimes there's cookbooks like I've look if you came

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Speaker 5: in my kitchen, Nigi, you would think that I was

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Speaker 5: an incredible chef because I have the best, most fancy

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Speaker 5: cookbooks you've ever seen. They've never been opened because I

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Speaker 5: can't even pronounce half of the ingredients in there, let

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Speaker 5: alone know what shop I have to go to find them.

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Speaker 1: But that's what I love about your recipes. They're so

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Speaker 1: not it's super easy, but they're so like doable, relatable.

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Speaker 6: And I just shop at regular grocery store, so the

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Speaker 6: same place as you shop.

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Speaker 1: Yeah, it's so good.

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Speaker 5: Okay, so you've got the new book recip Eats Tonight

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Speaker 5: Dinners for every night of the week.

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Speaker 1: It's I imagine it's like, is there a favorite recipe

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Speaker 1: in here?

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Speaker 3: I found it?

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Speaker 6: Oh what is it? Show us the favorite recipe?

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Speaker 2: My favorite recipe, crunchy maple bacon. Oh that's good, pecan

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Speaker 2: crumble and goats cheese.

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Speaker 6: Oh that's good. That is so good.

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Speaker 3: Yeah, get inside me.

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Speaker 6: Ye bacon and the bacon and the maple is so good.

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Speaker 3: Now, as I mentioned the last book, Yeah, why.

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Speaker 6: You're looking at the chicken guinness is very good. Oh

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Speaker 6: that surfer and noodles is very very naggi.

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Speaker 2: Last time you attacked grated cheese. At the start of

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Speaker 2: this book, you're attacking salt. Please explain, yes, because.

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Speaker 6: It's the number one reason why people failed with recipes.

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Speaker 6: They either don't put enough in or they put too

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Speaker 6: much in and then it'sible. Yeah.

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Speaker 5: Can I just you can take the tin spoil off

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Speaker 5: if you keeping it on a beautiful garment.

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Speaker 3: You should read that to Melbourne.

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Speaker 6: Cup Kardashian some inspiration. I'm going to social it.

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Speaker 5: Attack if you feel like there's something funny going on

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Speaker 5: through the speakers in your car.

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Speaker 1: Though, it's that nugis.

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Speaker 3: It's fine, that's fine, it's fine, naggi.

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Speaker 2: When you talk about salt, like not using the right

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Speaker 2: amount of salt, call me naive, But I didn't know.

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Speaker 2: There's all different types of salt there are.

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Speaker 7: So you've got sea salt, which is those flakes into

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Speaker 7: the I use, so chefs mostly use that. It got

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Speaker 7: cooking salt, which is.

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Speaker 6: What I use.

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Speaker 4: What about a Himalayan salt?

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Speaker 6: Oh my gosh, that is the biggest market marketing gimmick.

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Speaker 7: I'm so impressed with whoever came up with that marketing

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Speaker 7: gimmi because you're paying five times as much for the

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Speaker 7: same Himalayan salt, which is the same thing as.

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Speaker 1: What should we use when we call cookiks and salt?

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Speaker 3: Is that that job?

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Speaker 6: Because I've got that, it's a brainwave, right, cooking salt.

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Speaker 3: I've got that giant white cylinder with the red lid.

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Speaker 7: That's table salt. You're over salting everything. So basically, one

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Speaker 7: teaspoon of table salt, because it's so much finer, equals

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Speaker 7: four times as much as one teaspoon of sea salt.

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Speaker 6: So much lighter.

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Speaker 2: I did a prawn pastor last night, cherry tomatoes, table salt,

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Speaker 2: a bit of parsley, and some fresh chili.

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Speaker 3: Oh nice, I'm a bit of laningorini.

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Speaker 6: Wait, is that how you eat during the week?

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Speaker 3: Not normally?

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Speaker 6: Okay, I was going to say, it's very impressive.

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Speaker 3: Well, I like cooking. I got all the kids down

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Speaker 3: and I was like, you know what, I'm just going

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Speaker 3: to have my moment.

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Speaker 4: Also, nagid you, when did you figure out that you

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Speaker 4: were a decent cook, because I'm hoping there's still there's

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Speaker 4: still life for meat yet, of course.

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Speaker 6: There is, there's time for everybody. For me, I didn't

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Speaker 6: know it specifically.

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Speaker 7: It's just that I just loved it. And the main

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Speaker 7: thing for me is I didn't cook when I was

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Speaker 7: a child. So I cooked when I moved out of

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Speaker 7: home because I left home at eighteen. Yeah, and you know,

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Speaker 7: it was literally my first full time job in corporate.

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Speaker 7: I was earning eighteen thousand dollars a year for my

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Speaker 7: annual salad.

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Speaker 1: Wow, you take away getting.

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Speaker 6: Uber eats back then.

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Speaker 7: Yeah, So I literally had to teach myself how to

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Speaker 7: cook because I grew up, you know, with the mother

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Speaker 7: who cooks very well, and I was used to coming

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Speaker 7: home to this.

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Speaker 6: Fabulous meal, and I was just shocked, like I would

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Speaker 6: come home from a long day at work, where's my dinner?

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Speaker 6: Where's my dinner? My mag was not cooking dinner for

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Speaker 6: me every night. So I literally I just had to

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Speaker 6: learn how to cook.

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Speaker 1: And then you can learn at any age.

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Speaker 3: So for people that are listening right now who aren't

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Speaker 3: a great cook.

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Speaker 1: Right, that's me.

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Speaker 6: I'm listening.

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Speaker 3: What's the easiest recipe to start with?

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Speaker 6: Just start with the recipes in the fastest chapter.

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Speaker 1: Okay, so is there a chapter in this book called

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Speaker 1: fas fastest?

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Speaker 3: But would you say it like it's a roast?

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Speaker 7: No, I would say that's a little more technical. Really, yeah,

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Speaker 7: well it just depends what type of roast. But for example,

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Speaker 7: there's a lamb fall apart, lamb shod or.

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Speaker 6: Roast in there an idiot to stuff up exactly.

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Speaker 7: So it's an impressive dish that you can make to

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Speaker 7: knock the socks off family and friends.

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Speaker 3: But even a beginning can what's next. Time we got

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Speaker 3: to Lawrence, he goes, I've just done a.

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Speaker 1: Lamb shoulder, stuffed it up, stuff it up.

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Speaker 7: Lamb shoulder is impossible to stuff up cooking until it's

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Speaker 7: fall apart.

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Speaker 4: Nuggy, how's your beautiful pooch dose?

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Speaker 6: So good? And I wish he was here.

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Speaker 7: I reached out to Richard Branson to see if he'd

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Speaker 7: let me put those in the cabin of his plane.

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Speaker 6: Too big, he didn't respond.

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Speaker 1: Were they're going to let people bring their dogs on planes?

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Speaker 6: So that's why I thought, just please bring it forward

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Speaker 6: for me.

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Speaker 1: But those are a goldie. He is a big too big.

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Speaker 1: Put him under the seat in front.

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Speaker 6: Oh yeah, I just thought if I d m. Richard Branson,

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Speaker 6: you know, I really.

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Speaker 3: Thought the way you said that, I was like blood.

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Speaker 3: He would respond to nice, Naggy. We absolutely love you

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Speaker 3: on this show. We always talk about you. We're massive

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Speaker 3: fans of your recipes and your cookbooks, huge fans.

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Speaker 6: Oh thank you.

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Speaker 5: So congratulations on the new book Recipe Tonight. I am

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Speaker 5: currently reading the fastest section. I am locking myself in

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Speaker 5: my house this weekend, nargument Hashi, I'm not leaving. I'm

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Speaker 5: having a weekend at home cooking, so I'll be I'll

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Speaker 5: be working these recipes.

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Speaker 3: What's what's a secret to a good rosutta? I'm in

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Speaker 3: a real result are you in a.

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Speaker 6: Risotto phase, have a look at any of the RESULTA recipes.

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Speaker 3: On my side, I said, I.

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Speaker 4: Said, slurp of stock, slurp of white wine, slurp of stock,

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Speaker 4: slip of white wine.

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Speaker 3: No you didn't. You said, a bit of white wine

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Speaker 3: in the pan. Bit of white wine in.

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Speaker 6: Me is a good secret. A bit of white wine

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Speaker 6: in me makes me a better cook. Yeah, that's right.

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Speaker 2: Well, recipe tonight. The book is our our favorite guest

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Speaker 2: of all time. Nagiveshi, thank you, Lauren.

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Speaker 1: Wake Up Feeling Good on number one hundred

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Speaker 6: On Socials