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Director: Gabrielle ReichDirector Of Photography: Michael LopezEditor: Michael SuyedaSenior Producer: Bety DerejeAssociate Prodcuer: Lea Donenberg1st Assistant Camera: Kahdeem Prosper JeffersonGaffer: Eric HinspergerAudio: Gabe QuirogaFood Stylist: Jeannie ChenProduction Assistant: Quinton JohnsonProduction Coordinator: Tanía JonesProduction Manager: Kristen HelmickLine Producer: Natasha Soto-AlborsAssistant Editor: Fynn LithgowPost Production Coordinator: Holly FrewSupervising Editor: Kameron KeyPost Production Supervisor: Alexa DeutschTalent Manager: Phoebe DishnerExecutive Producer: Rahel GebreyesSenior Director, Video: Romy van den BroekeSenior Director, Programming: Linda GittlesonVP, Video Programming: Thespena Guatieri
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PeopleTranscript
00:00It's messy.
00:01Can you imagine off the back of this,
00:02I had my own cooking show?
00:04That would be a turn of events.
00:05Tomato, tomato.
00:06How drunk am I gonna be when I leave here?
00:10Cheers.
00:17I love a gin and tonic in the summer.
00:18You can't beat it.
00:19I have brought with me Monkey 47,
00:21which is one of my favorite gins.
00:23I absolutely love it.
00:24Got some tonic water.
00:25I would usually do lemon.
00:27Sometimes I do cucumber.
00:30So I might make one of each.
00:31We'll get some ice in there.
00:32There's a big ice cube as well.
00:34So we're gonna get our gin.
00:36Do you know what's hilarious?
00:38The fact that I didn't go for the single at all.
00:41Went straight for the double.
00:42We'll crack open our tonic.
00:44Just very simple.
00:45Nothing crazy for a dinner party.
00:47You need to have your beers.
00:49You need to have your wine.
00:50You need to have your rosé.
00:51You need to have the cocktails flying.
00:53I feel like I do that pretty well at the house.
00:55I always do this thing where
00:56I think I'm gonna serve dinner at a certain time
00:59and then never serve it on time
01:00because everyone has a few drinks
01:02and forgets about the meal they came for.
01:04But gin and tonic is a must for me.
01:05It's a great start to the evening drink.
01:08This one, I'm gonna make it with lemon.
01:10I just simply just slice the lemon in rounds
01:13and simply just slot it in.
01:16I'm gonna use this.
01:19Oh yeah, now we're talking.
01:21The lemon just gives that a little bit of summery feel,
01:24but also cucumber does too.
01:26So I'm gonna make another one.
01:27How drunk am I gonna be when I leave here?
01:29Let me do a little bit more.
01:30My new album is called Dinner Party.
01:34It's an album that I started February last year, maybe.
01:38It's an album that kind of revolves around Dinner Party
01:42because it's where I met my girlfriend.
01:44And it's kind of basically about like that kind of
01:46once in a lifetime moment that actually like changes
01:50the course of your life.
01:51And things will never be the same again.
01:53Got the cucumbers flying now.
01:55The ratio is pretty important too.
01:57You got your double shot of gin and then adding in pretty much
02:01talking like three quarters of it.
02:02I've sliced up these, but because we are on Vogue,
02:05we've got beautiful little ribbons.
02:07We can extend this out.
02:09Look at this.
02:10Arts and crafts.
02:11Put it in like that.
02:14See, now that's a completely different taste.
02:16The lemon gives you that kind of citrusy, obviously.
02:19Citrusy, summery feel.
02:20But I find the cucumber is kind of year round.
02:26Cheers.
02:27Let's get into the pasta.
02:28All right.
02:29So we're magically clean.
02:30Right.
02:31So we're going to make dad's pasta.
02:32The story behind dad's pasta is my girlfriend's dad
02:35made this for his now wife, her mother,
02:38the first day that they ever met.
02:40We have our bacon.
02:41We've got our cheese.
02:42We've got our onion, our garlic, our tomatoes.
02:45We do have chilies.
02:47I see them here.
02:47I also did see a bowl over here
02:49that I'm going to have a little root through in a second.
02:51Mise en place, the most important part
02:53for all you culinary people out there.
02:55You're going to see chopping and knife work
02:56that you've never seen before.
02:58Take from that what you will.
03:00We've got our garlic here.
03:01I chop this in a way that probably not many people do.
03:04I tend to chop it like I would an onion.
03:08This is also a first, by the way, cooking and talking.
03:12I see it as quite a serene thing to do.
03:15Music on, drink in hand, on a chilled afternoon.
03:19Maybe we could be silent.
03:20Take it all in.
03:23I bet you've never seen garlic chopped like this before, folks.
03:26I've also seen chefs using this bad boy before.
03:30So I'm going to get my garlic into the bowl.
03:33About 10 years ago, I was called out online by the social media crew
03:39for not seasoning a chicken.
03:42Today's Redemption Day and I'm going to make sure that I look a lot better with the help of Vogue.
03:46I'm not going to say I'm a chef and you can clearly say I'm not.
03:49But I do enjoy the activity of it.
03:53It's a very chilled out thing.
03:54It's like writing a song or I'm making a meal or two of the same things in my head.
03:59So I'm going to wash my hands now because I hate the smell of garlic.
04:01So the chefs do this, I think.
04:03I don't know.
04:03Or they have it here, maybe.
04:04And they're going to do this.
04:06It's a lot of that.
04:07Okay.
04:08Cut it in half and then slice through, but not all the way through.
04:12And then just slice it and dice it.
04:14Onion is chopped.
04:15Now it's chili time.
04:16I can see.
04:19Maybe I'll go a little bit smaller.
04:20I like the little ones.
04:22Somewhere in between that.
04:23Right.
04:24For the chilies, I'm definitely putting gloves on.
04:26You do not want to know my chili stories.
04:28I'm going to take off my ring as well.
04:30Please don't let me leave without this.
04:32Run the knife down the middle.
04:34So I can de-seed.
04:37See that?
04:38Culinary words.
04:39I feel like on the last tour, I did a lot of collaborations on stage on tour.
04:43So I had like Ash, I had Shawn Mendes, Dermot Kennedy.
04:46A good pile of Ed Sheeran came out with me in Dublin, which was pretty cool.
04:50Any city where an artist lives, I want them to come out and play his tune with me.
04:54Taking the gloves off.
04:55My knife work has just gone to crap.
04:58Dicing this up.
04:59For this tour collab wise, I'd love to have, I'd love to have role model out.
05:05That'd be great.
05:06I've been out on stage with Noah Khan, which was amazing.
05:09He came on my last tour.
05:10Anyone that wants to come and watch the show and fancies coming up for a song or two,
05:15just give me a shout.
05:16Just run the knife over it.
05:17We have big plum tomatoes here.
05:22Marzano's, which we're gonna give a little crush.
05:25I'm gonna break these up with my hands.
05:27Sleeves up.
05:28Hands in.
05:29Let's do it.
05:32It's messy.
05:34Cool.
05:35Right.
05:36The tomatoes are chopped up.
05:37We now have to move on to the bacon.
05:40My girlfriend would be so proud of me right now.
05:43Before I arrived today, she sent me full instructions on how to cook this.
05:47Probably do it once a month.
05:48And I forget it every single time, even though it's very straightforward.
05:51I don't know if her dad knows that I'm making this.
05:54He'll buzz off the fact that I'm doing it.
05:56Transfer this into the bowl.
05:59I'm big on like kitchen cleanliness.
06:02It's time to get all of this in the pan.
06:04And then we're gonna get our water on boil for our spaghetti.
06:07Let's go.
06:08One more thing.
06:11It's 10 a.m.
06:12Come on.
06:13Beautiful.
06:13Right.
06:14So we got the water on boil in here for our spaghetti in a second.
06:19I'm gonna fire up this pan.
06:21Right.
06:21Let's fire in the bacon.
06:23Break it up a little bit in here.
06:26People is the key to a perfect dinner party.
06:29We have the right people around.
06:30Big on drinks.
06:31Having the right drinks at the start of the night.
06:33To get things flowing.
06:34The bacon is sizzling away here.
06:36And I'm gonna use that fat to cook the onions in in a second.
06:40When we tour, we tour with crew catering.
06:43You can tell it's Sunday by the looks on all of our crew's faces.
06:47Because they know what's coming.
06:48Makes you feel like you're at home.
06:50It's getting a bit juicy up in here.
06:51There's a lot of fat in American bacon, huh?
06:53And we're gonna get our onion.
06:55Don't forget, we still have this.
06:59Oh, gonna get some garlic now.
07:02Fire that in.
07:03It was chopped in a very different way than what you've seen before.
07:06Right.
07:07Chili time.
07:08Can you imagine off the back of this, I had my own cooking show?
07:10That would be a turn of events.
07:12Like, is this the only thing I can cook?
07:14I've got the tomato paste, or as we call it, puree.
07:17Probably get maybe, maybe a little bit more.
07:20A couple of teaspoons full.
07:23The tomato paste just kind of thickens things up a little bit.
07:28I don't want to use all the sauce, but I'm gonna try and get as much of the
07:31tomatoes in there.
07:33I nearly said potatoes.
07:34And I'm also saying tomatoes for the American people.
07:36I would say tomatoes.
07:38Tomato, tomato.
07:39Break these down just a little bit more of the bits that I missed.
07:42Look at this.
07:43And while we get this bubbling, I think it might be spaghetti time.
07:49The water is boiling in here.
07:51Put that down there.
07:52I've got some salt.
07:53First of all, I'm going to salt this.
07:56Salt my tomatoes.
07:58Here we go.
07:59Okay.
08:00I reckon two people, half a packet maybe.
08:04What I'm going to do is I'm going to push this spaghetti down in here.
08:07Get it on the boil in the salted water.
08:09This is effectively all built around the smoky taste of the bacon.
08:13The spice of the chili.
08:14And the most important part, parmigiano.
08:17If I could magically transfer someone here to eat this meal with, I'd take my girlfriend.
08:22She makes a very good version of this.
08:24And I think, I think I'm doing a good version of this now.
08:28She just texts me saying, you might want to spoon the pasta into the tomatoes.
08:33And then you can properly stir in the cheese.
08:35We're on the same, we're on the same thing.
08:37Don't worry.
08:38I've got you.
08:38That's the end of our video.
08:40How am I doing?
08:42Let's taste this.
08:43See how we're doing.
08:44This is a big moment.
08:46I'm a better chef than I was seven years ago.
08:50Yes.
08:50Okay.
08:51So it's reduced a little bit quicker than the pasta is boiling.
08:53So I'm just going to turn off the heat.
08:56Got a nice little bottle of South African Pinot here.
08:59I went for a bottle of Pinot because the acidity in the Pinot matches well with
09:06the pasta and the tomatoes.
09:09Oh, it's got great legs.
09:12That's what all the wine geeks say.
09:14Oh, beautiful.
09:15We're back, baby.
09:17Right.
09:18I think it's past the time.
09:19I'm going to do the age old trick of flinging it against the tiles.
09:24It's still bouncing.
09:26Check if this works.
09:33So we're going to transfer the pasta over.
09:36I'm going to put the bacon back in.
09:38In on top.
09:41Give this a little bit of a toss around.
09:45It's Parmesan cheese time.
09:46The most important part.
09:48I'm going to put pretty much most of this in on top of it.
09:52The most important part about dad's dish is the Parmesan.
09:57He has to get as much as possible in there.
10:01I feel like he kind of showed me this dish after about a year of us being together, I think.
10:08It's basically all about the cheese.
10:10We need the heat below to keep the cheese melting within.
10:15And then more cheese, more cheese, and more cheese.
10:21Is everybody hungry?
10:22Yeah.
10:23Come on.
10:25I think we're pretty much there on this part of it.
10:29That's a lot of cheese, but that's the way we like it.
10:32We're about to plate this up and then we're going to try it.
10:36Clean again.
10:36One last toss of this.
10:38Get it all in there.
10:39All the bacon, all the onion, all the chili, all the garlic.
10:44And then plate it up.
10:48I'm going to get judged anyway.
10:50I'm more worried about the dad in dad's pasta.
10:52Hopefully I'm doing a good job here.
10:54One last little bit.
10:55I'm more worried about his judgment than I am about anyone else's.
10:59Beautiful finish in olive oil.
11:02Again, the most important part, a little bit more Parmesan.
11:07When I said there was a lot of cheese involved, I meant it.
11:10I think we're good.
11:12There she is.
11:14Dad's pasta.
11:16Just a little bit more wine.
11:18Right.
11:18Just for myself, I need to take a picture of this.
11:30Yes.
11:31I'm going to give this a 9 out of 10.
11:36More cheese.
11:39More cheese.
11:41And this is perfect for a dinner party.
11:44Let's make this a 10 out of 10.
11:51Yes.
11:52That was a lovely gin and tonic.
11:53Dad's pasta.
11:54A glass of red.
11:54I hope you enjoy it.
11:55Try it at your next dinner party.
11:57I'll see you soon.
11:57Lots of love.
11:59Everyone behind the camera, come on in.
12:01This is my tour manager, Paul.
12:04What are we saying?
12:06Sexy, huh?
12:06You're not eating out of a dog bowl.
12:09That's not how I usually eat.
12:16What's the wonder for real?
12:16I'm not eating out of a dog bowl.
12:16I'm not eating out of your father.
12:16I lost his teaspoon of unwillingness.
12:16falling off the hill and pillar one brother made me now.
12:17These taking пол email immediately,
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