The Rock n Roll Cooking Show invades the homes of 13 Brisbane bands in late 2006, who feed us, play for us, and show us a piece of their lives. The power meter whizzes around at high speed, so get up on ya feet and dance! Catch up with the full show, broadcasting around Australia on community TV stations. Tune in and rock out! 
Series One: The Gin Club
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Get flat! Singing about sitting on verandahs and drinking red wine has never been more apt, for there was plenty of “best-vintage” red wine and a suitable verandah to sit on with The Gin Club.
With the heat turned up and the cricket on TV, it was a good day to sit back and watch the Ashes. Better still, to sit out the back and listen to the stories of The Gin Club, proud Queenslanders and cricket-lovers, soulfully singing away with their real-life Australian tales. A bit hot, though. Should have brought along a wading pool like the duck next door.
Keen cooks, The Gin Club. In between cricket updates, they prepared an Italian feast, accompanied by plenty of wine and good humour.
Brad and his able assistant, Conor, threw down on the bruschetta for starters. Not a game for lightweights; they demonstrated a very fine chopping technique, and a fine balance of ingredients to arrive at the correct tomato to onion ratio.
Amongst various types of fat, oil and paper towels, came
meat upon meat upon meat. Ben’s famous veal parmigiana – a vegetarian’s nightmare, and a dish that purportedly tastes like food turned into diamonds and gold.
Drawing on the fruits of Bridget’s herb garden, Scott added a little je ne sais quoi to the meal, preparing his own chilli and garlic (“chill-arlic”) pasta.
Bridget, attempting to look after the band in a self-professed motherly way, prepared a salad in an effort to get the blokes to eat some greens. She also prepared some gorgeous stuffed mushrooms, that ended up being very stuffed, indeed...
Not a lot of basil was left on the basil bush and the Ginners were basil-ed up to oblivion by the end. And yes, the meal was so good, that everybody got “flat”.
Viewer Comments
Lisa Lamb
15th February 2007
I loved the rivalry between Bridget???s vegetarian recipe of stuffed mushrooms and Ben???s complete disregard for health and animal rights with an almost all meat Veal Parmigama ..and what a dramatic ending ..mushrooms on the floor!
Kirsty
16th February 2007
I loved the show. Was great to see what all these guys I have been listening to look like...not too sure about the all meat recipe...but it was great to watch.??I look forward to the next one...
Sarah
16th February 2007
Loved the show - never tuned in before, what a great concept, stubby coolers, wine casks and keeping an eye on the cricket!! The Gin Club look an awesome crowd, what a great team of friends, would love to have dinner with you guys one night and drink som
Eugene Landy
17th February 2007
Look, I appreciated The Gin Clubs noble efforts.??But I have to firmly draw the line when the nasty comments started flying towards Lord Huey's way.??I think the show is an amazing addition to brizvegas's limited television programming, and absolutely lov
quentin
28th February 2007
Only seen half of RNRCS with the Gin Club and I was in stitches (My flat mate wanted to play with his WII on the tv that picks up Chanell 31). But that is the nature of how ordinary people react to food, they are passionate, as much passion you put in you
Dolores
19th July 2007
It's the first time I've seen your show and it will be on my future 'must watch' list.Apart from the yummy cooking, the casual way you all joined in helping produce the end result was a refreshing change.The music reminded me of when my boys son,grandson and sons in law get together and play and sing.The humour shared with the mushroom 'a la floorboards' was great.
sally
25th July 2007
I loved this episode when i caught it the other night on channel 31. It is a unique show and i was in stitches from laughing so much. I must admit though ben's attitude to the mushrooms on the floor is exactly how my family would have done it. Dish it up and serve it again. I also loved his veal parmigana and we made it the following night and it was delectable. Keep up the good work.
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