When I’m getting stressed about late copy or chefs who can’t write a recipe (yes, you’d be surprised) I’d do well to take Nat’s advice, “Remember, it’s just food.” Viewers of MasterChef Australia 2024 will remember Nat as the self-proclaimed ‘Australian on the outside, Thai on the inside’ winner whose cooking told stories from both those worlds with irrepressible attitude, skill and a whole load of fun. All the classic dishes are here such as red duck curry, spring rolls and green papaya salad, but then surprises abound such as Nat’s version of pad thai (pad thai hor kai) in which the noodles are wrapped in an omelette and served as a parcel. Then the Aussie part comes storming in with Sai Glork Bunnings (a Thai version of the classic car park sausage sizzle), Scotch eggs seasoned with makrut lime leaves, lemongrass, fish sauce and spring onions, all dipped in a herbaceous and tangy curry sauce, and how about marinating your prawns in tamarind before chucking them on the barbie then serving with nam jim talae (seafood dipping sauce). When it comes to dessert, dishes are sweet and salty, soft and crunchy, warm and spicy. Do you have the nerve to throw out your trifle dish and pile up a freeform mound of chiffon cake with pandan custard, coconut cream jelly and fresh mango jelly? No, me neither, but Nat does it with glee. And then has a little boogie in the kitchen. TRACY WHITMEY