ERROL PARKER | Editor-at-large | Contact

The former Deputy Prime Minister Barnaby Joyce is back on Canberra’s skid row this week as he tumbles back down to a largely unlivable salary – which is something he says doesn’t worry him because he’s been here before.

Barnaby joined The Advocate this afternoon in the kitchen of his rented home in the capital’s inner north, where he spoke candidly about living on the wire and what his favourite budget-friendly recipes are.

“I’ve been poor before, I’ll be poor again,” he said.

“That smackhead, what’s his name. The British pervert. David Bowie, that’s the cunt. Ashes to ashes, dust to dust. Ipso facto. Anyway, yeah mate the reason why I called you lot up here today is to show you a few things about cooking when you’re broke and to show you that just because you haven’t got two pineapples to rub together, you don’t have to eat like some morbidly-obese Holden Captiva-driving netball coach,” he said.

“You can actually eat pretty good. One of my favourite recipes is my spin on the classic Spaghetti Bolognese. It’s pretty much the same but you cook it in a wok.”

Barnaby Joyce’s Wok Bolognese


  • 1 middy vegetable oil
  • 4 rashers smoked salmon, finely chopped
  • 2 medium red onions, finely chopped
  • 2 carrots, trimmed and grated
  • 2 leeks, finely chopped
  • 25 garlic cloves whole
  • 2-3 sprigs rosemary leaves picked and finely chopped
  • 500g beef mince
  • 500g chicken mince
  • 500g pork mince

For the bolognese sauce

  • 2 x 400g tins tomatoes
  • 800mL tomato juice
  • small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
  • 1 tsp dried mint
  • 1 stubbie of Tooheys New
  • 2 bay leaves
  • 2 squeeze packets of tomato sauce
  • 6 beef stock cube
  • 1 pound of chopped mushrooms
  • 1 jar of kalamata olives
  • 1 corn cob whole
  • 1 big squirt of rockabilly hot sauce made by a fat man in a polka dot shirt and fucked teeth (optional)
  • 1 pint red wine
  • 26 cherry tomatoes sliced in half

To season and serve

  • 75g parmesan grated, plus extra to serve
  • 800g wholegrain mixed pasta (healthy)
  • crusty bread to serve (optional)



Place all the ingredients into a cold wok and turn it on high.


Heat through until rolling boil then reduce to a simmer for 45 minutes. Top up with water as required.


Serve and enjoy!


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