VO: Now Serving: DL [Global - UK] - video Dailymotion

Vogue

Dua Lipa heads to the Vogue kitchen to make the perfect meal for lunch (or dinner!), a roasted sea bass with potatoes. First up, Dua starts making a Negroni. A sefl-proclaimed “cowboy-style” cooker, Dua pulls together some capers, Kalamata olives, anchovies and more to season her potatoes before popping them in the oven.   Director: Emily McDonald Director Of Photography: Henry Gill Editor: Evan Allan Producer: Rashida Josiah Creative Production Coordinator: Anisa Kennar Camera Operator: Laura Aguilera Assistant Camera: Gordon Wong Gaffer: Maria Kalecinska Spark: Breandan McBennett Audio: Adina Istrate Food Stylist: Rezma Rahman Runner: Ismah Ansari Production Coordinators: Tanía Jones, Ericka Gourgues-Lutran Production Manager: David Alvarez Paz Senior Production Manager: Alexandra Dawson Herren Line Producer: Natasha Soto-Albors Assistant Editor: Justin Symonds Post Production Coordinator: Holly Frew Supervising Editor: Kameron Key Post Production Supervisor: Alexa Deutsch Global Entertainment Director: Sergio Kletnoy Director, Content Production: Rahel Gebreyes Senior Director, Digital Video: Romy van den Broeke Senior Director, Programming: Linda Gittleson VP, Video Programming: Thespena Guatieri Filmed on Location: Paper Mill Studios Florist: Blooming Haus

Transcript

00:00I didn't see the ladder, I just wasn't sure if it was like a prop I could use.

00:18Hey Vogue, I'm Dua Lipa and today I'm going to cook a roasted sea bass on potatoes.

00:25Quick, easy, simple, perfect for lunch, dinner, whatever. Drink first, obviously.

00:33I'm making a Negroni, it's equal parts gin. Oh, I should have put ice in it. There you go.

00:42Campari and vermouth.

00:45A little mix. I just love an Negroni. Some people find it quite medicinal, but maybe it's my medicine, baby.

01:00Bloody hell, that's strong.

01:04Now I'm going to cook even better. All right, perfect.

01:08So now drink's done. I feel like any time I cook it's kind of like cowboy style,

01:13it's whatever's in the fridge and I just pull things out.

01:16But today is a dish that I make really, really often.

01:20On the ingredients list today is potatoes, obviously, garlic, anchovies,

01:26kalamata olives, capers, tomatoes, bit of rosemary, bit of basil.

01:31I like to mix it up and then salt, pepper, chili flakes, olive oil. That's it.

01:37After I've washed my potatoes, I keep it really simple. I just cut them into discs.

01:46I'll pop all these in the tray, just like that.

01:51And then I'll separate them so they have some space in there.

01:56And the potatoes kind of go in first because they need a bit more cooking time than the fish.

02:00So I'll pop the potatoes in for like 30 minutes. And that's kind of all I do for a little bit,

02:12but I'll take out the fish. Okay, I'll cut this open just a bit more.

02:17I like to put some garlic and bits in there.

02:21So I'm just going to put salt on the inside of the fish and on the outside so that the skin crisps up.

02:26Winding down after a show, it always takes me a second because the adrenaline,

02:35the adrenaline is so intense. It takes me a second to kind of calm down from all the excitement from

02:39the show. If it's not just sitting in my dressing room for a little bit with friends, family, then

02:45I'd probably head back to the hotel and run myself an Epsom bath, take a bunch of magnesium and go to bed.

02:56That's a whole clove of garlic that will just cook in there with the fish.

03:00These I'll smash up and then I'll put in with the potatoes later. I like to leave a lot of these

03:05just skin on because they, they roast really nicely and they become all soft and gooey.

03:12So I'll put those on the side there and then we can chuck up some tomatoes.

03:17The shows night after night are so rewarding. That's my favorite part about tour. I also love

03:23traveling and exploring new places and going to different restaurants and trying new food and

03:28museums and galleries and just meeting new people. That's, that's my favorite part about touring.

03:33The hardest part is being away from home. That's the thing that I miss the most.

03:38Whenever I'm home, it's dinner parties. That's why I like Christmas and that kind of period so much because

03:45everyone's at home, you can make plans with everyone, come over. To be honest, the last time I got a little

03:50bit flustered was this Christmas when, um, Ruthie Rogers, renowned chef, decides to pop over for Christmas

04:00and I'm just about to put the potatoes in the oven and my pan that I bought that I was really proud of

04:05didn't fit in my oven. And so everyone in my family was basically trying to talk to Ruthie to distract

04:11her from the fact that I was just trying to shove in this massive tray. But it all worked out. I did

04:16impress her in the end. I'm really lucky because my family are the people closest to me. They're my best

04:24friends and I love the, I don't know, the fact that we can travel the world together, have these amazing

04:29experiences and my siblings, you know, I just, I like hanging out with them all the time. My sister Rena,

04:34she couldn't come down to Australia this time. She was on her own adventure and I think me and my little

04:40brother Jin really missed her this time around. We missed our drinking buddy. Negroni's just didn't

04:45taste the same without her. People do really love to joke about the fact that I'm always on holiday.

04:50I'm not always on holiday. I just make everything I do feel like a holiday. So I think the way it looks

04:56probably on Instagram is like, oh, she's traveling again, which is true because I am traveling, but I

05:01am touring. And so when I'm touring, I'm like, all right, I'm going to go and try this restaurant.

05:05I'm going to go out and try this bar. I want to try this drink. I want to try this sandwich. I want to

05:09meet this person. I want to go to this museum. So I totally get where that's come from and I'm okay

05:14with it. And then whenever anybody goes to places, pretty much anywhere in the world,

05:18they can ask me and be like, Hey, do you know a restaurant or a sandwich spot or a good bar

05:25or something to see and do in the city? And more oftentimes than not, I'll have like

05:30the most extensive list of all time and you'll have a great time. I'm going to check on the potatoes

05:35quickly. Yeah. They're looking, they're starting to soften a little bit. So I think I can,

05:39I can pop the fish and the other bits on top, the screaming potatoes, the garlic as it is. And then

05:49I'm going to pop the fish just like that on top. Very cute. Capers, the olives, and then a few of these

06:02anchovies. That extra bit of saltiness on the potatoes. Do a bit of this rosemary.

06:13Okay. And then I just pop that all back in.

06:17So I'm going to now get you all drunk with me. I'm going to make a jug of Negroni.

06:23So we'll just go with maybe, I don't know.

06:41Got one for you. All right. Cheers.

06:44Cheers. Cheers, cheers, cheers.

06:51Another piece of ice and it does kind of level out.

06:54I think London is, I don't know, makes up so much of who I am. It's definitely influenced

07:01my style and there always being a toughness, even to the femininity in everything that I

07:06wear. I also feel like musically, there's just like a kind of stomp to it. There's just like,

07:13I don't know, a rawness to the beauty of London. And I think I like to try and include that in

07:20a lot of the things that I do. I like the juxtaposition. I like kind of the hardness with

07:26the pretty things. What London has that no other city has is the abundance of amazing parks that we

07:33have all over the city. I just love it. I think there's just amazing walks and it's so nice to

07:38be in nature and it's so peaceful and it takes you away from like the bustling city. And I feel like

07:43not very many cities have that just on your doorstep really. I'm going to just check on this fish and

07:49these potatoes. Oh my God, it's looking so good and it smells so good. Sexy mittens to go with my luck.

07:55Piping hot. I mean, I feel like it's not bad. And it smells so good and fresh and delicious.

08:09That's looking good. Okay. So while I wait for that to cool down,

08:12I'm going to make, let me just finish this.

08:17One more drink.

08:18Party drink of any kind. Just handling my drink really well. Not looking that drunk when I'm

08:30that drunk. Favorite thing that Cal cooks for me? Well, I guess we have this thing called Cal's

08:36calf and that's breakfast because he does that really well. So you're going to get the crumpet with

08:42the butter and the Marmite and the eggs and bacon, sausage, tomatoes, mushrooms, avocado, whatever.

08:52Cal's calf, 10 out of 10 experience. That's my favorite thing. I think both me and Callum would

08:57say that I'm the best chef, but he's sous chef. Like he helps me around the kitchen all the time.

09:03So we would make everything together, but I think I would take the lead. It looks really good.

09:08All right. I'll check if it's poisonous then first.

09:19Yeah, that's banging. It's really good. It's just so simple and easy. And I feel like anyone can do

09:25this. You literally have to just throw everything in a tray and roast it.

09:30Mmm. And the skin on I think is really, it just adds to the crispiness. Not bad. My favorite meme of

09:42myself. There's only one. Really good one. There's me doing that. Dance. And do you know what? That is

09:51the dance that people do when you have a good bite. You know when you just like eat something delicious,

09:56then you start dancing and going like. Mmm. Mmm. This is so good. That's what that is. So actually

10:02that works perfectly for this interview. I thought it was a bit of a rogue one, but that's a good

10:07question and it works. Mmm. Mmm. Mmm. Mmm. Mmm. Mmm. Thank you so much for having me Vogue. I am

10:15perfectly full and perfectly drunk now. So I hope you enjoy this video and you too

10:20will be perfectly full and perfectly drunk.

VO: Now Serving: DL [Global - UK]

Category

Transcript

Recommended