Originally published in December 2015.

Welcome to Episode 2 of Cooking At #36 with Billgella Lawsoote.

Our legal people have been combing through our initial agreement with M/s Lawsoote and it does indeed appear that a clerical error DID spin the series out from the original 3.6 episodes to an eye-watering 36 episodes.

With the caveat of ‘ne’er the same kitchen twice’.

Feck.

So.

We present to you, the uninformed swill at the bottom of a glass of a really gritty Bordeaux, the sort you want to finish off with a knife and fork, the second in our (slap me now for using this hackneyed term) journey — pronounced with four Js: jjjjourney around the kitchens of Australia.

Today for your information, edification and inebriation, we have ‘White Whine Fillet Surprise’.

Short on the whine, long on the wine.

Warning: Billgella works a little blue in this edition beamed live (and by live, we mean recorded three weeks ago) from Paddington, NSW.

Here’s what some food pundits are saying about Episode 2.

‘I kept falling off my chair’. – Matt from Basildon, Essex.

Surely faulty office furniture is an office services issue, not the kitchen’s.

“Where’s the bacon?” – Johnny RT from Sydney via Liverpool UK.

Have you ever crossed a Basa with a pig, JRT? We tried once, and the pig thrashed around in the shallows for half an hour. It took us twice that long just to get the smile off his face.

DISCLAIMER: Again, please note this edition is not safe for work (NSFW). We did road-test it on a pre-school group at the Sorbonne School For The Gifted Culinary Toddler and the feedback was unanimous: “We’re including you in our mandatory reporting to the relevant authorities.”

Billgella Lawsoote returns in the new year with a multicultural melting pot Episode 3 from the heart of Kebabland, Sydney.

Good morning!