Natalia Rudin
Reasons To Be Joyful with Gaby Roslin
Spiritland Productions
4.7 • 815 Ratings
🗓️ 13 May 2025
⏱️ 26 minutes
🧾️ Download transcript
Summary
Chef Natalia Rudin joins Gaby for a chat about all things food and joy! (pickles are discussed, OBVS)
Natalia has been a private chef for many years, but just recently published her first cook book. This is a dream come true for her - and she tells Gaby all about her journey, her inspirations and why she wants to make healthy food delicious for all.
She also shares a few of her favourite recipes too!
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Transcript
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| 0:00.0 | Fever tree Mediterranean tonic water. |
| 0:03.9 | Made with zesty lemon thyme from a small family farm in Provence |
| 0:08.4 | and essential oils from herbs that grow in the Mediterranean sunshine. |
| 0:14.2 | So, if three quarters of your G&T is a fever tree tonic, |
| 0:19.1 | maybe it's time to call it a TNG. |
| 0:23.1 | Fever tree. |
| 0:24.4 | Mix with the best. |
| 0:27.3 | Ooh, that takes me straight to the med. |
| 0:32.3 | Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah. |
| 0:38.6 | Yeah, yeah, yeah. |
| 0:41.1 | It's that Gabby Rosslin podcast. |
| 0:44.5 | Get me Rosslin podcast. |
| 0:48.2 | Natalia Rudin, this book, your debut cookbook, is stunning. |
| 0:56.8 | Thank you. |
| 0:58.7 | Blood, sweat and tears, gone into it. |
| 1:00.4 | Does it feel really weird to have it out there now? |
| 1:03.4 | Yeah, I mean, it's getting closer and closer to the publication date. |
| 1:07.2 | And honestly, every day a new pinch me moment happens because i mean i've been working on this |
| 1:12.9 | for close to two years now and to finally see it in the flesh is just it's so wild because before |
| 1:19.6 | it was all in my imagination and also on a pdf and my laptop yes i just seeing it in in the in just |
| 1:26.0 | feeling it the textures textures, I know. |
| 1:28.4 | Oh, no, okay, there's Herbie Beans with Roasted Broccoli. |
... |
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