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Speaker 1: Start you do it. That's a fancy. The moldy bacteria

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Speaker 1: invested slab of meat just fall off.

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Speaker 2: The result too much tends to give you a diarrhea.

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Speaker 3: Let's go to the Jonesy the man of kitchen for

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Speaker 3: TikTok taka, where we make TikTok food and eat it.

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Speaker 1: I saw this one during the week. Now you like

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Speaker 1: a pie, Brendan, don't you. If we're going to have

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Speaker 1: a pie today, guess what flavor? Beef chicken, yes, yes,

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Speaker 1: and yes, we're having pie flavored pie.

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Speaker 3: Pie flavored pie.

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Speaker 1: Yes, this is a pie filled with pies. I'll tell

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Speaker 1: you what we're doing. So you get some pampas puff pastry.

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Speaker 1: I've lined a bacon tan yes, Brendan. Because this show

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Speaker 1: goes to eleven am. I'm going to put some well

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Speaker 1: pre pre bought pastry. I've just frosted it. That's in

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Speaker 1: my tin here. Then I topped that with pies, actual shop.

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Speaker 3: Pies, Gallos pies.

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Speaker 1: Yeah, of course, they go on top of the pastry there.

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Speaker 1: Then I pour what it says here is a generous

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Speaker 1: amount of gravy over the top. This meal would be perfect.

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Speaker 1: This would be perfect for for a male sharehouse.

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Speaker 3: After they've had a cutlet cheeky.

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Speaker 1: A couple of cups of tea. We pour some gravy

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Speaker 1: over there. This is the only time we use gravy,

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Speaker 1: so let's use all the gravy that now has got

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Speaker 1: gravy all over it. Then we put tomato sauce, just

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Speaker 1: beef gravy. Then we put tomato sauce, generous amount of

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Speaker 1: tomato sauce over the top. I'm making this. I've seen

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Speaker 1: how it was made and that's what happened. Tomato sauce

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Speaker 1: over that. Then, just for the slimmers, a layer of

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Speaker 1: hash browns. Hash browns go on top.

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Speaker 3: Of this bird's eye pardon bird's eye.

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Speaker 1: Yes, I got it in one, So a layer of

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Speaker 1: hash browns. Then we put cheese one because I don't

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Speaker 1: think enough of a heart attack is in the wings.

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Speaker 1: We put grated cheese on top of all of that.

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Speaker 1: Then we finish that with another layer of pastry, which

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Speaker 1: I've got here, and I'm going to put an egg

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Speaker 1: wash on top of that. So one more layer of pastry.

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Speaker 1: Have I what it means a budge? It's melted, so

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Speaker 1: it's a little bit stuck in to give your hand, Yes,

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Speaker 1: please pull this up that looks like human skin because

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Speaker 1: you like baking.

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Speaker 3: I love baking, and Donah Hay our celebrity chef taste

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Speaker 3: of person.

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Speaker 1: Well we've given it away saying she was surprise. Let

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Speaker 1: me just put this over the top. So hang on,

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Speaker 1: let's just get the recipe done. So if we put

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Speaker 1: a layer, oh there's enough of that in here. We

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Speaker 1: put a layer of pastry over the top, I brush

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Speaker 1: that with this and I will prick it. Actually, can

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Speaker 1: you find me a knife? Please send you back and

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Speaker 1: I just give that a little bit of a wash.

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Speaker 1: So inside here, let's I'm got to want to use

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Speaker 1: a fork to PreCure. So did I say knife? I

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Speaker 1: meant to say fork? Thank you?

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Speaker 3: No need for language.

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Speaker 1: So give that a bit of a prick. So inside

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Speaker 1: this pie are pies, gravy, tomato, sauce, hash browns, cheese,

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Speaker 1: and topped again with some pastry that's going to go

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Speaker 1: into the oven for twenty minutes. Pie flavored pie. You

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Speaker 1: let the cat out of the bag. Donna Hay is

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Speaker 1: going to be our mystery taster. I think this is

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Speaker 1: going to be right up her alley with all those

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Speaker 1: light foods. She loves so much.

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Speaker 3: Great today a special guest, celebrity chef judge.

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Speaker 1: It's Donna Hay Hello, Donna Hello. We love it when

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Speaker 1: you come in just to also see and talk to you.

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Speaker 1: But you always bring a plate. Ladies, bring a plate, ladies,

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Speaker 1: do bring a plate.

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Speaker 3: You brought in a bunt?

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Speaker 1: I did.

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Speaker 2: I brought in my bunts lemon drizzle and lemon drizzle. Well,

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Speaker 2: I didn't know what was going to be the TikTok tucker,

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Speaker 2: so I just thought cake, palate, cleanser, some tart, lemon drizzle,

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Speaker 2: cake with that lovely sugary icing.

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Speaker 1: Can I ask you how I love baking. I've got

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Speaker 1: a bunt tin. Mine never comes out without a bit

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Speaker 1: of it being left behind in the tin.

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Speaker 2: Do you know how many times that happened to me?

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Speaker 2: Like for photography or if I was coming in today,

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Speaker 2: we would seriously make four just as insurance because I

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Speaker 2: always had a couple of fails. And then due to

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Speaker 2: my little food science background, I thought, okay, there has

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Speaker 2: to be a better way started messing around. The ultimate

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Speaker 2: way to get your bunt in or any fancy caked

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Speaker 2: in to release the cake is to brush it with

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Speaker 2: soft butter, not melted butter. I mean, can you see

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Speaker 2: how many times I tried this? This is right, crucial

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Speaker 2: soft butter. Pop it in the fridge, the caked in

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Speaker 2: or the freezer and get it to make a buttery

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Speaker 2: kind of crust on the outside. So then when the

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Speaker 2: cake starts to bake, the butter starts to melt at

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Speaker 2: the same time. Butt comes out perfectly.

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Speaker 1: And how long do you have to leave it in

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Speaker 1: the fridge or the freezer.

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Speaker 2: Till it's really hard, like say, ten to twenty minutes.

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Speaker 2: And I've got to this stage in my career and

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Speaker 2: I worked that out four months agoa.

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Speaker 1: To change my whole life. Yeah, changed mine as well.

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Speaker 2: But I feel like a bit of a fool, Like

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Speaker 2: how old can you get before you've Yeah, but.

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Speaker 3: You discovered it wasn't like you saw some ten year

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Speaker 3: old kid doing it on TikTok.

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Speaker 1: Speaking of which, Donna, I don't know why this isn't

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Speaker 1: in your new cookbook, which is called even More Basics

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Speaker 1: to Brilliance. Yep, I'll tell you what's in this. It's

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Speaker 1: a pie flavored pie. So we've got pie, we've got

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Speaker 1: pastry inside that. There are pies. Then there were hash

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Speaker 1: What do we do pies. Then we had gravy, tomato, sauce,

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Speaker 1: hash browns, cheese, and then another layer of pastry. Look

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Speaker 1: at your face, you are just enjoying the delights.

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Speaker 3: I know you've been late, Lisa.

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Speaker 2: Yes, it's the Paducan of PIESI it's a Paducan.

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Speaker 1: I'm going to I've just taken the closh off. I

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Speaker 1: e a tea towel. It smells great, it looks like

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Speaker 1: a pie. It looks like a beautiful thing. Actually, would

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Speaker 1: you mind doing the honors because I'm left handed and

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Speaker 1: very okay, not very good at sort.

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Speaker 3: When you see Amanda cut stuff, Donna, she looks like

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Speaker 3: that chef on the Muppets controlling the head. Loved that show.

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Speaker 2: Maybe to slice a nice slice for photography, because if

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Speaker 2: this is going to be in my next book, I

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Speaker 2: think we take out a style of sliceeenerous to go

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Speaker 2: over the air.

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Speaker 1: Having shaid that four of us are going to taste it,

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Speaker 1: so we need to have four bits.

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Speaker 2: Okay, well I'll do this, and you know, because I

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Speaker 2: am a food stylist, this will be cut perfectly by

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Speaker 2: next Tuesday show.

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Speaker 1: Excellent. Okay, look at that.

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Speaker 2: I had a little bit.

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Speaker 1: Of slice number one is coming. I got to get

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Speaker 1: under the rim here, under the rim of the pastry.

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Speaker 1: Here we go. She's solid, thank you, that's okay.

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Speaker 2: No, no, she's not cut a bit more players sorry, sorry,

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Speaker 2: pastry within the pastry court.

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Speaker 3: And can I commend you're not getting cranky? Usually when

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Speaker 3: I ask questions and stuff like that, Amanda, she gets

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Speaker 3: a little bit cranky.

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Speaker 1: Here we go. Look at that, give it a pull.

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Speaker 3: Like a laagna.

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Speaker 1: It does look like a lasagna. How about we cut

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Speaker 1: that one in half? Yes, and we're get and while

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Speaker 1: you're doing you cut, Maybe we.

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Speaker 3: Just get a fork full of that and then we

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Speaker 3: can because our test judge here is a gm y

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Speaker 3: rye over here.

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Speaker 1: I think it's really it really is going to stick

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Speaker 1: you back together.

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Speaker 2: If you've been out on a big mate, it is.

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Speaker 1: Do you feel yeah? I thought maybe male sharehouse food.

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Speaker 3: It's yeah, just after the guise of that partake, okay, and.

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Speaker 1: I have this with a salad, crisp garden salad. A

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Speaker 1: little French was very nice. That one goes, I'll have

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Speaker 1: that small piece and cut this one up for yourself.

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Speaker 1: I'll have that small a little slipper, as my mother

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Speaker 1: would say, Thank you, just a slither for.

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Speaker 3: You, stylus. I'm just looking at the way you've cut that.

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Speaker 4: That is very You could see that on the cover

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Speaker 4: of even More Basics to Breathe in parts really more

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Speaker 4: or less on the cover, we've got some eggshells.

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Speaker 1: Can yeah, four K, thank you? All right? On the

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Speaker 1: count of three, I got a fork. On the count

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Speaker 1: of three, in we go one too, Here.

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Speaker 3: We go, here we go good.

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Speaker 1: How can it not be delicious?

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Speaker 3: Oh?

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Speaker 1: My god, that is delicious.

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Speaker 2: What do you think I think my sons would really

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Speaker 2: appreciate this?

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Speaker 3: Wow?

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Speaker 1: I don't know if I've got any hash brown in mind.

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Speaker 1: Did you guys get hash did you get cheese?

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Speaker 3: A little bit of it's got the pie m it's got.

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Speaker 2: The kind of genius that the sauce is already in.

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Speaker 3: There on the and there's gravy.

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Speaker 2: No need to go back to the kitchen to find

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Speaker 2: the sauce already in there.

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Speaker 1: It's already in there, clogging properties. This is delicious.

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Speaker 2: A lot of pastry love paste.

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Speaker 1: There is a lot of pastry to get through. It's

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Speaker 1: quite thick and tense, but it is delicious.

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Speaker 4: And I didn't spin it all out of donna.

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Speaker 1: I did hear about fascinate story. You might have to

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Speaker 1: one of those ponchos you were at football it's raining.

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Speaker 1: I would have you know, I would have This.

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Speaker 3: Is great donor being part of this, the.

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Speaker 1: Moldy, bacteria infested slab.

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Speaker 4: Of meat fall off the.

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Speaker 2: Too much tends to give you.

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Speaker 3: I think it's four thumbs up from us.

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Speaker 1: It is. But if you want to eat even better

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Speaker 1: food than we have prepared here, donahey even more basics

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Speaker 1: to brilliance on sale in every good bookstore and probably

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Speaker 1: a couple of dodgy ones as well.

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Speaker 3: Thank you for the punt.

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Speaker 1: You're welcome.