My First Experience on Live TV: Cooking on the Morning Show, Channel 7
This year has been a whirlwind of new experiences. I curated and hosted my first major event with Pullman Hotels, I teamed up with Chef Joey D to launch my own Pistachio Matcha Crema, and now? I’ve been on LIVE TV… and by LIVE, I mean:
L – Looming
I – Intense
V – Vulnerable
E – Exciting
Because honestly, that’s exactly how it felt: equal parts thrilling and nerve‑wracking, precisely the kind of new experiences I love to lean into. So, in case you were wondering how the show really goes on, here’s how my first experience on live TV unfolded.
Getting the Call & Choosing the Recipe
A few months back, my manager phoned with the news: the morning show producers wanted me on air. I’d never been on TV before, but considering cooking on The Morning Show had always been a career goal of mine, I jumped at it. About a month before filming, they asked for a concept and recipe. With only 3–5 minutes of airtime, I wanted something simple, indulgent, and memorable. A version of my viral chocolate date bark, but, this time using my pistachio matcha crema: Pistachio, banana and date chocolate bark. It’s minimalist, delicious, easy to make, and felt just right. Once approved, I booked my flights and accommodation solo. I planned to arrive in Sydney on Sunday and head home Monday afternoon after the segment. The clock was ticking.
Packing for TV (Australia‑style)
What you might not realise is that cooking on live TV in Australia means bringing everything, not just the outfit. The ingredients, cookware, tableware, tea towels, and table decor (bubble‑wrapped to prevent breakage on the flight), all under a strict 20 kg luggage limit. Hence why I skipped extra outfit options and had to trust the one I packed was perfect. Since my recipe was only six ingredients with minimal gear, I squeaked in under 19 kg. Thank goodness. No excess baggage fees for me. The packing list included:
- Cookware/Table decor: baking tray, baking paper, Tupperware container, glass jars, glass bowls, ceramic plates, chopping board, double boiler, spatula, tablecloth, and tea towels
- Ingredients: Pana Organic chocolate, pistachio matcha crema, bananas, dates, coconut oil, crushed pistachios
- Personal items: outfit, shoes, steamer, toiletries, tripod, and PJs
Settling into Sydney
I landed in Sydney the day before the segment to give myself breathing room. I met foodie friends Sarah and Cam from Plantbaes for lunch in Bondi. They’re some of the most genuine and kind people I’ve met in the industry. Super inspiring and supportive, amazing to bounce ideas off, and just radiate calm energy. They also happen to make killer plant-based recipes. That evening, I checked into my Airbnb in Chippendale, just a mere 10 minutes from the Channel 7 studio in Eveleigh. The chocolate bark needed three hours to set, and since the live segment would be only five minutes, I prepped it the night before and popped it into the freezer. Planning to pull it out on air with a cheeky “here’s one I prepared earlier.” With the prep done, I slipped into PJs, ordered a falafel bowl via Uber Eats, and FaceTimed my partner. It was low-key, relaxed, and the perfect way to wind down before the big day!
Show Day
Morning came fast. I grabbed coffee and breakfast, got dressed in a chic outfit gifted by DISSH (Eden Bitter chocolate blazer, Westwood bermuda shorts, Ariel knit top), and hopped into an Uber. I spent the whole trip desperately clutching to the chocolate bark tray, hoping it wouldn’t melt or worse, hoping I wouldn’t drop it. At the studio, I frantically stashed it in the freezer and took a deep breath.
Walking into Channel 7 was surreal. Familiar faces, actors and news reporters, I’d grown up watching were casually wandering around. In that moment, I thought, this is real. Inside the petite studio kitchen, I got straight to work: chopping banana, slicing dates and melting the chocolate and coconut oil. My amazing manager, Pip, flew in from Queensland to support me and even brought a second soy latte. A kind gesture, but not my best decision. The caffeine amplified my jitters, and I ended up needing to devour a banana to slow the caffeine-induced anxiety.
With about ten minutes to air, Pip helped me dress the table with cloth, plates, bowls, ingredients, and the prepared chocolate bark. The table was rolled onto set, and during a quick ad break, I chatted with the lovely hosts about the recipe flow. Then the countdown hit: “3, 2, 1…” big smile and wave, and we were live. At first, my heart hammered so hard it felt difficult to breathe. Am I actually getting any oxygen? Which camera am I supposed to look at? Is this actually happening? But once the hosts started riffing and the questions flowed, I settled in. The recipe turned out perfectly (click here for full recipe), tasted amazing, and the banter was light and fun. Though it was officially 4 minutes and 53 seconds on air, it felt like a single heartbeat. Click here to watch the full segment!
Aftermath & Reflection
After wrap, I took a few photos with the hosts and the finished recipe, rolled the table out of set, and I was done. I let out one big, fat, sigh of relief. My phone exploded with supportive messages from friends and family instantly. Standing there, washing dishes and packing up, I felt grounded: proud, excited, and so incredibly grateful. A truly refreshing, challenging, and empowering experience, one that little Chloe would be so proud of. I absolutely can’t wait to do it all again. LIVE (that’s Looming, Intense, Vulnerable, Exciting) and unapologetically addictive. Which cooking show next 🤫?
As always, I love and appreciate you. Thank you for reading! Until next time,
Chloe xx
