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Speaker 1: Jonesy and Amanda's.

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Speaker 2: Well, our next Guesse is a cook, a writer, a

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Speaker 2: TV presenter, and he's very witty on Twitter. Follow him

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Speaker 2: if you can. We're excited though, to watch him chop

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Speaker 2: chat and sorte his way through delicious meals every single

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Speaker 2: evening with his new show on HISBS food adamly.

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Speaker 1: Or Hello Hello.

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Speaker 3: It kind of makes sense, though, because I cooked dinner

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Speaker 3: every night and no one's filming me.

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Speaker 4: And I don't get any praise for it. So you're

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Speaker 4: a lucky guy.

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Speaker 1: Well, it is really you know, cooking shows are nothing new,

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Speaker 1: but I think the Cookup is the one thing that

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Speaker 1: sets the cook Up aside is that it is really

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Speaker 1: focused on the answer to that three pm text that

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Speaker 1: you get from your partner saying what's for dinner tonight?

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Speaker 1: You know, this is we're trying to solve one particular problem,

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Speaker 1: and that's cooking the evening meal. And so yeah, seventeen

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Speaker 1: Channel thirty three ESPs food every single weeknight the rest

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Speaker 1: of my life, I guess.

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Speaker 2: And is it sort of every day you're not doing

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Speaker 2: puntcy things like a pigeon with its own temporary are

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Speaker 2: gallstones on its chest?

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Speaker 1: No, it is the entire opposite end of the spectrum

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Speaker 1: to that. So it's me and a couple of guests,

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Speaker 1: and because we're doing so many episodes, the rule that

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Speaker 1: we kind of made for me is that every recipe

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Speaker 1: that I cook on the show has to be done

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Speaker 1: in under ten minutes. And that doesn't mean, you know,

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Speaker 1: I can't roast the chicken or something that there's a

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Speaker 1: bit of magic of television where I can put something

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Speaker 1: in the other and pull it out fully cooked. But

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Speaker 1: it just means that the actual physical process of cooking,

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Speaker 1: like you know, the standard the bench and chop time,

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Speaker 1: has to be less than ten minutes for everything I cook.

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Speaker 1: And it's you know, when when I was talking about

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Speaker 1: this with the producers back months ago, when you started

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Speaker 1: making the show, it was really I kind of almost

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Speaker 1: got my back up a bit about it, and I

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Speaker 1: was like, what can I do? I can't do anything

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Speaker 1: in ten minutes. But then it's turned out to be

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Speaker 1: the best thing that ever could have happened, because it

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Speaker 1: means that everything a recipe is incredibly practical, incredibly doable.

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Speaker 1: There is honestly not a recipe in an entire show

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Speaker 1: that I don't think anyone in Australia could make well.

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Speaker 4: Though you can crack open a jar of parts pretty quickly.

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Speaker 1: That also, you know, we are incredibly non judgmental on

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Speaker 1: the show, and we do have like a lot of

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Speaker 1: the guests that come in are not chefs and they

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Speaker 1: are you know, last week we had a week of

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Speaker 1: ladies from the CWA coming and showing us how to

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Speaker 1: make us phones or whatever. And we have comedians. It's

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Speaker 1: either of you two whatever like to come on and

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Speaker 1: yes you're having for dinner, that would be great.

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Speaker 3: You know what we should have We should have a

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Speaker 3: meatball off, Amanda.

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Speaker 4: Are you so competitive? I'm not competitive.

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Speaker 3: I just I just make my go to dishes and meatball.

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Speaker 3: It just may be a good meat, just one giant one,

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Speaker 3: just one giant.

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Speaker 4: And I carve it up for all the family.

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Speaker 1: A meat meat. It does.

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Speaker 2: We're talking on the show yesterday Adam about a farmer

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Speaker 2: in Wales who has had the same meal every day

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Speaker 2: for ten years. If you had to eat one meal

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Speaker 2: every single day and not just sort of all that

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Speaker 2: would be nice.

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Speaker 4: But if you really had to, what would it be?

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Speaker 1: One of these chicken life And I honestly you know,

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Speaker 1: well I actually had this discussion because we had Christina

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Speaker 1: Knew on the show just last week and she was

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Speaker 1: talking about growing up in the Torres Strait and sometimes

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Speaker 1: the boats, you know, couldn't get in to make deliveries

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Speaker 1: and they would end up eating mango and damper every

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Speaker 1: day for three weeks. And I was like, oh, you know,

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Speaker 1: that doesn't sound too bad, and then I, well, every

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Speaker 1: day for three weeks that would be terrible. Mango is

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Speaker 1: still her favorite food to this day, and so I

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Speaker 1: kind of, you know, I always think that if you

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Speaker 1: chew your favorite food and you have to eat it

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Speaker 1: every day for the rest of your life, you get

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Speaker 1: sick of it. But then talking to Christina, I was like,

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Speaker 1: you know, maybe you wouldn't. Maybe you just end up

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Speaker 1: loving it. So I nothing against the guy, and well,

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Speaker 1: I was good luck to I'm glad I enjoys the men.

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Speaker 3: But it's time when I go to my local club

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Speaker 3: for dinner, They've got a world of great foods there,

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Speaker 3: but I always get the Taliano chicken schnitzel. I always

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Speaker 3: get the same thing and they and they look at

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Speaker 3: me and they said, why are you even looking at

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Speaker 3: the menu board because you're just.

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Speaker 4: Going to get the same thing, and it's so good.

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Speaker 3: But I always and I want to do if I

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Speaker 3: want to get something different, but I just get the

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Speaker 3: same thing.

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Speaker 1: You know. I learned this lesson long ago when I

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Speaker 1: was actually in my late teens and I was working

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Speaker 1: at a waiter in a restaurant and there was this guy.

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Speaker 1: He come in every week and he'd order the same thing,

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Speaker 1: and you know, we got I worked there for years,

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Speaker 1: beneing quite well, and I sort of i'd ask him sometimes,

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Speaker 1: why don't you try something new? There's all the other

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Speaker 1: things in the menu you come in, And he kind

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Speaker 1: of sat me down and said, I come to this

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Speaker 1: restaurant because I want to eat this, and I come

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Speaker 1: in once a week and it's a very nice night

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Speaker 1: for me. Why would I come here when I want

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Speaker 1: to eat this and anything else? And I was like,

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Speaker 1: you know what, He's exactly right. He can eat other

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Speaker 1: things on every other night of the week or whenever,

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Speaker 1: but this is his time to come in and have

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Speaker 1: his gross duck pud tied with no tomato sauce.

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Speaker 4: Oh I could go that right now, good on you.

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Speaker 4: Now we're hungry for that.

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Speaker 2: I was the wanting one giant meatball.

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Speaker 4: Where's that pig meatball, and that's as big as your head.

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Speaker 4: The hardest thing is to get a pan round enough

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Speaker 4: to make it globe. Every Dama's got one.

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Speaker 3: You can catch the cookup with Adam Lyaw on SPS

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Speaker 3: Food tonight at seven o'clock.

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Speaker 4: Thank you for joining us, Adam

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Speaker 1: Thank you, Jonesy and Amanda's gamination