{"id":2276698,"date":"2026-02-11T02:07:21","date_gmt":"2026-02-11T02:07:21","guid":{"rendered":"https:\/\/celebrity.land\/en\/?p=2276698"},"modified":"2026-02-11T02:07:21","modified_gmt":"2026-02-11T02:07:21","slug":"bakers-eddy-unite-australia-new-zealand-through-carbs-on-q-the-music","status":"publish","type":"post","link":"https:\/\/celebrity.land\/en\/bakers-eddy-unite-australia-new-zealand-through-carbs-on-q-the-music\/","title":{"rendered":"Bakers Eddy Unite Australia &#038; New Zealand Through Carbs On &#8216;Q The Music&#8217;"},"content":{"rendered":"<p><\/p>\n<div>\n<p>Having just cracked a milly streams on Spotify, racked up a bunch of sold-out shows on their latest tour, and established themselves as leaders in the alt pop-punk ecosystem, you might be surprised to know that Melbourne-based, NZ-bred band Bakers Eddy have actual day jobs. Which means it was a bit of a double whammy getting Ian and Alex on the show, as the guitarist and bassist fit into the rare category of musician-chefs\u2026<\/p>\n<p>For their episode of <i>Q The Music<\/i> with Boo Seeka, the lads whipped up a prawn pesto using Warrigal greens \u2014 a native Australian spinach substitute, also known as NZ greens \u2014 to help thematically bridge the gap between our two countries over the barbecue.<\/p>\n<p>Having had the pleasure of wrapping our laughing gear around this pasta, we can only say that whatever these guys are getting paid as chefs, they deserve more. It was that good. Check out the episode below, along with the recipe and an alternative for all the vegan fam out there!<\/p>\n<blockquote class=\"instagram-media\" data-instgrm-captioned=\"\" data-instgrm-permalink=\"https:\/\/www.instagram.com\/reel\/DUUwwZlEV7V\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"14\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n<\/blockquote>\n<p>\u00a0<\/p>\n<h2 data-start=\"73\" data-end=\"93\">Prawn Pesto Pasta<\/h2>\n<p data-start=\"95\" data-end=\"107\"><strong data-start=\"95\" data-end=\"107\">Serves 4<\/strong><\/p>\n<h3 data-start=\"109\" data-end=\"126\">You\u2019ll need<\/h3>\n<p data-start=\"127\" data-end=\"377\">400g ribbed fettuccine<br data-start=\"149\" data-end=\"152\"\/> 400\u2013500g whole raw prawns<br data-start=\"177\" data-end=\"180\"\/> 300g warrigul greens<br data-start=\"200\" data-end=\"203\"\/> 1 bunch basil<br data-start=\"216\" data-end=\"219\"\/> 1 bunch parsley<br data-start=\"234\" data-end=\"237\"\/> 4\u20136 garlic cloves<br data-start=\"254\" data-end=\"257\"\/> 1 long red chilli<br data-start=\"274\" data-end=\"277\"\/> 2 lemons<br data-start=\"285\" data-end=\"288\"\/> Toasted pine nuts or wattleseed<br data-start=\"319\" data-end=\"322\"\/> EVOO<br data-start=\"326\" data-end=\"329\"\/> Pecorino Romano<br data-start=\"344\" data-end=\"347\"\/> Salt + pepper<br data-start=\"360\" data-end=\"363\"\/> L&amp;P to serve<\/p>\n<h3 data-start=\"384\" data-end=\"398\">1. Pesto<\/h3>\n<p data-start=\"399\" data-end=\"611\">Blanch warrigul greens in salted water for 3 mins. Ice bath, squeeze dry.<br data-start=\"472\" data-end=\"475\"\/> Blend\/mortar with basil, half the parsley, garlic, nuts, lemon juice and EVOO.<br data-start=\"553\" data-end=\"556\"\/> Season. Don\u2019t over-oil \u2014 loosen later with pasta water.<\/p>\n<h3 data-start=\"618\" data-end=\"633\">2. Prawns<\/h3>\n<p data-start=\"634\" data-end=\"886\">Remove heads (keep tails on).<br data-start=\"663\" data-end=\"666\"\/> Quickly confit heads in EVOO with chilli, garlic, lemon peel + parsley stems. Strain oil for garnish.<br data-start=\"767\" data-end=\"770\"\/> Marinate prawns lightly in EVOO, lemon peel, garlic + chilli.<br data-start=\"831\" data-end=\"834\"\/> Grill hot and fast until just cooked, tails crunchy.<\/p>\n<h3 data-start=\"893\" data-end=\"916\">3. Pasta + Finish<\/h3>\n<p data-start=\"917\" data-end=\"1040\">Cook pasta in well-salted water. Reserve a splash of pasta water.<br data-start=\"982\" data-end=\"985\"\/> Toss pasta with pesto off the heat. Loosen if needed.<\/p>\n<p data-start=\"1042\" data-end=\"1137\">Plate up, top with grilled prawns, drizzle prawn oil, finish with pecorino + chopped parsley.<\/p>\n<p data-start=\"1139\" data-end=\"1177\">Backyard food. Loud tunes. Cold L&amp;P.<\/p>\n<p data-start=\"1214\" data-end=\"1234\">Replace prawns with:<\/p>\n<p data-start=\"1236\" data-end=\"1301\">400g firm tofu (freeze, thaw, press)<br data-start=\"1272\" data-end=\"1275\"\/> Slice into prawn shapes.<\/p>\n<p data-start=\"1303\" data-end=\"1459\">Marinate 30 mins in:<br data-start=\"1323\" data-end=\"1326\"\/> EVOO, lemon zest + juice, white miso, mirin, vegan fish sauce, garlic, chilli, white pepper, crumbled nori (optional kelp\/paprika).<\/p>\n<p data-start=\"1461\" data-end=\"1536\">Pan-fry until golden and caramelised.<br data-start=\"1498\" data-end=\"1501\"\/> Finish with vegan butter + lemon.<\/p>\n<p data-start=\"1538\" data-end=\"1597\" data-is-last-node=\"\" data-is-only-node=\"\">Serve over the same pesto pasta.<br data-start=\"1570\" data-end=\"1573\"\/> Top with vegan pecorino.<\/p>\n<p>\n        <\/div>\n<p><script>\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '1385889011433812'); \/\/ Insert your pixel ID here.\nfbq('track', 'PageView');\n<\/script><script>\n    window.fbAsyncInit = function() {\n      FB.init({\n        appId      : 161339120705340,\n        xfbml      : true,\n        version    : 'v2.0'\n      });\n    };\n    (function(d, s, id) {\n      var js, fjs = d.getElementsByTagName(s)[0];\n      if (d.getElementById(id)) return;\n      js = d.createElement(s); js.id = id;\n      js.src = \"https:\/\/connect.facebook.net\/en_US\/sdk.js\";\n      fjs.parentNode.insertBefore(js, fjs);\n    }(document, 'script', 'facebook-jssdk'));\n  <\/script><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><\/p>\n<p><em> \u2018 The preceding article may include information circulated by third parties \u2019 <\/em><\/p>\n<p><em> \u2018 Some details of this article were extracted from the following source lifewithoutandy.com \u2019 <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Having just cracked a milly streams on Spotify, racked up a bunch of sold-out shows on their latest tour, and established themselves as leaders in the alt pop-punk ecosystem, you might be surprised to know that Melbourne-based, NZ-bred band Bakers Eddy have actual day jobs. Which means it was a bit of a double whammy [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2276699,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_memberships_contains_paid_content":false,"jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"footnotes":""},"categories":[25179],"tags":[],"class_list":["post-2276698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-music"],"jetpack_featured_media_url":"https:\/\/celebrity.land\/en\/wp-content\/uploads\/2026\/02\/Bakers-Eddy-Unite-Australia-New-Zealand-Through-Carbs-On.jpeg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/posts\/2276698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/comments?post=2276698"}],"version-history":[{"count":1,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/posts\/2276698\/revisions"}],"predecessor-version":[{"id":2276700,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/posts\/2276698\/revisions\/2276700"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/media\/2276699"}],"wp:attachment":[{"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/media?parent=2276698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/categories?post=2276698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/tags?post=2276698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}