Annabel Langbein: The Free Range Cook
Tuesday, 7.30pm, LifeStyle Food Annabel Langbein is a chef who lives, cooks and makes television programs in her native New Zealand. Between the first season of this program and the second season debut shown last week, I visited New Zealand’s South Island and came home completely in love with Lake Wanaka. I mention this because Langbein lives in a cabin on the shores of the very same lake. Of course I don’t hate her — that would be more fatuous than any of the characters in Geordie Shore (see page 28). I’m just deeply envious of her beautiful wilderness lifestyle. I wouldn’t care if she made bubble and squeak in this program as long as I got to check out that cabin. In fact Langbein makes some scrumptious-looking fare, including her famous cowboy hash, Moroccan eggs, venison tataki, duck confit and a flourless chocolate cake with raspberry coulis. If I’d known you could get produce like this I wouldn’t have come home. desperately missing from our local fare. These boys move fast. There’s no introduction and seemingly no end to their inventiveness. That first sketch — about zombies pulling down a cyclist and eating his entrails while he is still alive — was at once shattering and a sharp satire on the ludicrousness of popular genre programs such as The Walking Dead. Then, as in this episode, it’s just crash-bang-wallop through scenes such as a Some Like it Hotstyle dream sequence of men in hats and towels passing as women in a female locker room — until they are horrifyingly exposed. Then there’s the workplace of recurring character Charlie, a passive-aggressive office nerd who wouldn’t be out of place in The Office. An acquired taste, perhaps, but worth the trouble. through. The improvised explosive device is the No 1 killer of soldiers and civilians in Afghanistan. Meet the tough guys who live with the threat of death every day.