bar the jar!
INCIDENTALLY VEGAN STREET COLESLAW
drop-kick the jar sauce: that’s the first thing you should know about Nat’s What I Reckon and his style of cooking. His recipes are a fist in the air to protest against ‘boring AF instant, pre-made garbage’.
Sydney-based comedian and YouTuber Nat’s What I Reckon shot to fame with his hilarious, no-nonsense cooking videos. Since taking on the challenge of showing us how to cook through lockdown, his channel has reached millions. At taste HQ we’ve struggled not to laugh the whole way through his videos teaching us how to make bang for your buck risotto, fancy pants stew and pool room rissoles. His bad language and tongue-in-cheek style, all while gunning for us to give it a go, are what keep us watching. Check it out and be prepared to wet yourself: youtube.com/NatsWhatIReckon.
His first book, won the Booktopia Favourite Australian Book Award for 2020. is his latest cookbook full of ripper feeds and epic illustrations. ‘This book is about
