Marnie and CampoThe night for night money and campo for breakfast. If you just joined us.
My son Sam he rang me yesterday Marny and said, Dad, I love to cook dinner.
And here's why I.
Bought a fifteen minute cookbook.
Dad, a fifteen minute cook our meals to cook him fifteen minutes? Sammy, okay, right? And what what's in there?
What have they got?
What's some of the suggestions.
Oh, honestly, I haven't actually read it yet.
So you yet to read it? Decides to cook us that amazing meal. Because data is revealing a third of Australians lack the knowledge and skills in the kitchen.
Marny, don't say what night, no cooking? He just said he will go.
It could be weeks away, one night, he will cook it. Laura Simpson from Taste dot com dot a you Johns just kidda.
Laura, how are you going great?
How are you?
Oh? Great? Thank you? My son he's bought this fifteen minute cookbook. He's got no idea how to cook.
I don't know that he might surprise.
I've seen him cook minute noodles.
Well, Laurie, he's not alone, apparently.
What's this survey?
A lot of us. Aren't we don't know what we're doing in the kitchen?
Well we yeah, we did a survey which we released the results of this week, and we wanted to know the types of cuisines that Austremians love to eat, but also the cuisines that they'd like to cook more. Perhaps they don't have the confidence or know how to cook at home.
But how hard is it the cook a palmi or is it just to cook a steak?
It'd be that difficult.
Well, what we found was that actually thirty five percent of people said there were certain barriers to cooking cuisines that they would love to cook more, so the cuillins they love to cook more with things like Italian, Greek, Chinese. But they're also that they just didn't have the confidence to do so, M.
Yeah, I get that. Well, maybe they're just missing a few ingredients.
Well, there's always the chance that doesn't quite work out like it does in the cookbook or by the rest of it.
It's trial and error.
Here he go from being the favorite to the least favorite because.
You've ruined dinner.
Well, how can people combat that sort of situation where I've got no idea? Is there any training that we can do to get up skill.
Yeah. What we saw was that even though people said that they didn't, they didn't feel confident because perhaps they couldn't finder right ingredients or they didn't have the right skills or the right equipment. What we're trying to do is encourage people to just try one new dish a week if they can, and to start with a recipe, follow a recipe, and then you can maybe make the adjustments after that, because I think where a lot of people go wrong is they they start with a recipe and then they realize halfway through that maybe they don't have the right ingredients, so they make swaps that don't make sense, and then they don't get the result that they want.
Yeah, but it's not just the ingredients money, it's the utensils as well. Like you, if you're not using sharp knives and stuff like that.
I'm not sorry.
I would think if you need a beta or something and you with a wooden spoon that might affect it, that will just start freeforming. You're right, Laura, They go, oh, I haven't got that, I'll just throw this in. I'll throw that in next minute. You've got a disaster on your hands.
No, you're more completely different recipes, and.
Especially at the moment, there's you know, with what we've been going through, like with patterns and so forth. If you may want to cook something but not everything's on the show.
You can't afford the ignorance.
You can't know that. That is very true. But you know, a lot of things still aren't in stock, and the shelves aren't stocked like you know, I know the other night I went to buy something to do this dinner, and well, Cottage cheese has been out for the last two weeks.
Everything else is there except that.
So if you're looking for something that may affect how it comes together, all.
Right, Well we're taking calls in just a moment. Thank you, Laura. We can go people, go taste dot com, dot au.
Is that it?
Yeah, all right, go and check that out.
