ABOUT THE SHOW
Comedian Matt Okine takes on the kitchen in this culinary series. Visiting Australia’s top chefs to learn the tricks of the trade, Matt is taught how to make one simple but effective recipe. Whether you’re a novice or a meal-making maestro, their tips will make life in the kitchen a piece of cake.
The kitchen doesn’t need to just be for toast! Matt gets advice from Giovanni Pilu and Mark LaBrooy on how to master the basics - Spag Bol and Poached Eggs - while Katherine Sabbath puts the finishing touches on store bought cake. Also, Alice gives the lowdown on cooking pasta and Mitch Orr tells Matt about knives. Forks not included.
If food is the way to the heart, then Matt is well on his way to becoming a master of romance. Justine Schofield gets the mains and dessert sorted with classics sure to impress - Chicken Schnitzel and Creme Caramel - and Mark LaBrooy presents the lighter side of things with a Pumpkin Salad. Jake Smyth shares all about Australia’s favourite meat - chicken - and Alice gives the lowdown on those slippery pantry staples – oils and vinegars.
Matt learns how to stretch his dollar from Sydney’s coolest chefs – Dan Hong, Monty Kulodrovic and Gregory Llewellyn. Two minute noodles, budget seafood and pantry basics get the chef treatment, while Josh Niland teaches Matt about the basics of seafood and Alice takes the mystery out of cooktops.
Christine Manfield, Martin Boetz and Daniel Wilson show Matt how to create takeaway favourites at home with a delicious Veggie Curry, Beef Stir Fry and Burgers, while Alice reveals just how best to store delicious leftovers and the secret to cooking perfect rice every time.
Last Minute Meals
Instant doesn’t equal bad eating, as Gregory Llewellyn, Bernard Chu and Brigitte Hafner shows Matt that Mac and Cheese, Instant Mug Cake and Pancakes can be whipped up at the snap of a finger. Lillia McCabe and Matt take a closer look at pots and saucepans, whilst Alice gives the 411 on how best to store produce.
When #adulting gets tough, the tough get eating. Comfort food, that is. Matt learns how to make Chocolate Chip Cookies, Lasagne and Lamb Ribs from Daniel Wilson, Anna Eoclidi and Colin Fassnidge, while Sarah Glover lays out the details of oven trays and Alice gets up close and preheated with Ovens 101.
Matt starts his own Sunday Night traditions with Jill Dupleix’s Roast Lamb and Mashed Potatoes and Bernard Chu’s Berry Crumble. Sarah Glover helps separate essential kitchen tools from the fluff, while Alice talks about the pointy end of handling a knife.
Matt lives the caveman dream with meat experts Hayden Quinn, Nathan Sasi and Anthony Puharich cooking up Pork Crackling, Roast Chicken and the Perfect Steak, while Alice beefs up the episode with instructions on just how to carve a roast, and all you need to know about beef.
Fit and Healthy
Light meals reign supreme as Stefano Manfredi and Neil Perry share recipes for Minestrone and Pan Fried Fish. Annaleise Gregory keeps it fresh with the basics to fresh fruit and veg, whilst Alice talks about Pantry Basics and shares her recipe for hearty Roast Veggies.
Feed an Army
Dinner parties are a breeze as Matt learns to feed an army Paella, Chocolate Brownies and Beef Stew from Miguel Maestre, Alice and Bridgette Hafner. He then jumps from the pan into the fire with Jemma Whiteman to learn all about essential frypans, while Alice covers the finer points of slicing and dicing.