Speaker 1: Hello friends, Vans listeners of this podcast and body in
Speaker 1: Soul called Healthyish. Of course, I am Felicity Harley. We
Speaker 1: are joined by the effervescent Poe today. I love chatting
Speaker 1: with her. She's, of course a judge on Master Chef,
Speaker 1: an artist and self talk cook, and today we are
Speaker 1: discussing how she stays healthy when surrounded by so much
Speaker 1: delicious food on the set of Master Chef, and she
Speaker 1: shares her tips for saving money on food. If you
Speaker 1: do like what you hear from Poe listening to Extra
Speaker 1: healthy Ish, where she shares her life lessons at turning fifty,
Speaker 1: you can catch that wherever you get your podcasts.
Speaker 2: Poe, nice to have you back on Healthy Ish. How
Speaker 2: are you.
Speaker 3: I'm really well. Yeah.
Speaker 4: I have to say, last time I spoke to you
Speaker 4: on your podcast it was my favorite interviews that I've
Speaker 4: ever done.
Speaker 5: Well.
Speaker 1: I have to say the feeling was mutual because every
Speaker 1: time we go to Adelaide, my kids go, oh, let's
Speaker 1: go looking for that person in the markets that.
Speaker 2: You know that you really like talking to.
Speaker 1: So there we go, but we've never found you there
Speaker 1: when we've been so yeah, I think he went.
Speaker 3: To Central Market, which I used to be at Ah.
Speaker 2: That's it.
Speaker 5: I'm at the farmer's market on Sundays only.
Speaker 1: Now okay, oh well there we go. Okay, Farmer's Market
Speaker 1: here we come in Adelaide. Yeah yeah, Now I want
Speaker 1: to talk to you about today about healthy cooking on
Speaker 1: the cheep. I suppose that's what we all want. But
Speaker 1: first of all, how do you stay healthy and how
Speaker 1: do you cook healthy? And especially when you're in the
Speaker 1: master chef kitchen.
Speaker 4: Yeah, I keep it really simple, and luckily I have
Speaker 4: a bit of a superpower on my side, and that
Speaker 4: is that I was raised by my Auntie Kim, who
Speaker 4: ate a lot of vegetarian food, and I used to
Speaker 4: always think it was really fun. Too fast with her
Speaker 4: went because there are certain points in the lunar calendar
Speaker 4: where you have to eat very sort of austere Buddhist
Speaker 4: food and it's always vego.
Speaker 3: And I think from.
Speaker 4: That I learned to really appreciate really simple flavors. So
Speaker 4: it comes very naturally to me to eat things that
Speaker 4: some people might find really bland. But for me, if
Speaker 4: I go to the farmer's market, grab a whole bunch
Speaker 4: of seasonal ingredients, and they can be so common, like broccoli,
Speaker 4: cauliflower whatever, and I'm happy to just steam or roast
Speaker 4: that a bit of butter, olive oil, lemon, salt, pepper,
Speaker 4: and I am so happy.
Speaker 3: So it just it's not.
Speaker 4: And it's very holistic to me. I'm never ever conscious
Speaker 4: of being happy. I find that if I've eaten something
Speaker 4: that's a bit heavy and meaty the night before, I
Speaker 4: would just naturally gravitate towards a salad or like a
Speaker 4: steam veg the next day.
Speaker 2: That makes sense.
Speaker 1: What about when you're actually in the kitchen or mastership,
Speaker 1: I mean, you obviously have to try these different foods.
Speaker 2: How does that get?
Speaker 4: Yeah, I thought it was going to be really have
Speaker 4: to not put on weight doing that, but I didn't
Speaker 4: remember that the contestants are usually only serving one dish
Speaker 4: that we have to share between the four of us,
Speaker 4: and we're really tasting. You don't want to atrophy your
Speaker 4: palette because you're going through so many tastings, so you
Speaker 4: always take really tiny bits and sort of your thinking
Speaker 4: and trying to formulate words with and you know how.
Speaker 3: To describe that flavor or texture or whatever.
Speaker 4: So it's quite a sort of intellectual process as opposed
Speaker 4: to sometimes they're a soluious woo, scarf it down.
Speaker 3: But you know what it is, it's the snacking off camera.
Speaker 2: That's the Oh okay, yeah, what happens with that? How
Speaker 2: does that?
Speaker 4: Oh?
Speaker 3: You know, there's always like a trolley full of like they're.
Speaker 4: Pretty good, they're pretty good. They really look after us.
Speaker 4: So there's like always nuts and stuff. But my I
Speaker 4: got this vice and it's those harvest peace snats. Oh.
Speaker 1: I give those to my kids in their lunchbox and
Speaker 1: one hates them, don't give me these again, and one
Speaker 1: loves them.
Speaker 3: Yeah, yeah, that's my little Are they mad?
Speaker 2: Are they supposed to be healthy?
Speaker 4: I don't know, they probably like a yeah, yeah, I
Speaker 4: mean it's better than you know, eating a bunch of
Speaker 4: other garbage.
Speaker 5: But yeah yeah, so yeah that people.
Speaker 4: Used to Andy and Sophia used to just laugh endlessly
Speaker 4: at how much every time they turn around. I was
Speaker 4: just like scarfing down a packet of those. So yeah,
Speaker 4: it's really just a snacking in between. Because there's all
Speaker 4: these little dead zones when we're not doing anything. It's
Speaker 4: just so easy just to wander off side stage and just.
Speaker 2: Like fill your mouth up.
Speaker 1: Yeah yeah, well, how talk to us a bit about
Speaker 1: saving money I mean, it's a lot of people are
Speaker 1: struggling at the moment, obviously the cost of living, and
Speaker 1: especially when it comes to healthy eating vegetables. You love
Speaker 1: vegetables because you go in and vegetables are more expensive
Speaker 1: than similar packaged food products. I mean, how do you
Speaker 1: save money when it comes to cooking at home?
Speaker 3: I think you know what it is.
Speaker 4: I did a little real of it recently, where I
Speaker 4: want if people can commit to two meals a week
Speaker 4: where it's a bit weird and body to use what's
Speaker 4: in the fridge. And I think where a lot of
Speaker 4: waste happens is when people have a planned meal and
Speaker 4: then they have all these leftovers from that cook and
Speaker 4: often that's what gets wasted. So if you can just
Speaker 4: have a couple of go tos, like a type of soup,
Speaker 4: a soup that you love or something like that that
Speaker 4: you're happy to just sort of pop everything in and
Speaker 4: it's a little bit of a mishmash, but you know,
Speaker 4: you can dress it up, you can make it.
Speaker 3: So I constantly am.
Speaker 4: Doing this chase with my fridge and I'm quite sort
Speaker 4: of I'm not.
Speaker 5: Very prideful about what I cook. I'm just like, yeah,
Speaker 5: that's a.
Speaker 4: Bit weird and probably tastes slightly not great, but I'm
Speaker 4: just going to use it up.
Speaker 2: Yeah, and do you eat it anyway? Yeah, I still
Speaker 2: eat it. Yeah, Yeah, and I think a big one. Actually.
Speaker 1: A few people have mentioned to me that eating leftovers
Speaker 1: for breakfast, even if they're meat based things like, it's
Speaker 1: funny how we've got in our head that we have
Speaker 1: to have a certain type of food. We have to
Speaker 1: have eggs, have cereal or you know. I have to
Speaker 1: get out of that headspace myself.
Speaker 4: Yeah, that's a very Western European thing because with Asians,
Speaker 4: we you know, smash down us some luxo and not
Speaker 4: not some LUTs like a nasty lumunk for breakfast. It's
Speaker 4: really common. So yeah, we don't have that delineation. But
Speaker 4: that's one way to do it.
Speaker 5: You know what.
Speaker 4: The other thing is people often don't look after their vegetables.
Speaker 2: Oh yes, okay, you know about like get.
Speaker 4: Some just have like a couple of cloth bags and
Speaker 4: some wax wraps and stuff like that, and just.
Speaker 3: Be really conscientious once you finished cooking the meal to.
Speaker 4: Just look after those bits and pieces that are left over.
Speaker 4: And someone said this to me recently and it's so true.
Speaker 4: Compost is not not wasted. I think we like to
Speaker 4: comfort ourselves thinking, oh, you know, at least it's.
Speaker 3: Going back to the land, but it's still wasted if
Speaker 3: it's like edible.
Speaker 4: And little things like broccoli storks, they're so delicious stir
Speaker 4: fried like that's like a really prized bit in Asian culture.
Speaker 3: So we just peel the skin off the side because.
Speaker 4: It's a little bit witty sometimes and then we just
Speaker 4: slice it really thinly and stir fry and it's absolutely delicious.
Speaker 4: So little things like that, like try and use all
Speaker 4: the parts, things like beat the leaves. A lot of
Speaker 4: people will just chop this huge bunch of it that
Speaker 4: you can just use like shad. You know, it's you know,
Speaker 4: so little things like that I'll always use, even if
Speaker 4: it's like to feed the dog or whatever. I'll wash those,
Speaker 4: clean them, store them beautifully, and then I'll steam them
Speaker 4: and then give them tim for dinner.
Speaker 1: Just back to storing, So how do you go about
Speaker 1: storing your veggies? Can you just talk about that a
Speaker 1: bit more? Like just for example, I actually I had
Speaker 1: a caps come last night, and I often don't know
Speaker 1: how to store it, Like I actually just whacked it
Speaker 1: back in, and I'm like, no, no, I can't just
Speaker 1: whack it back in like that. I have to cover
Speaker 1: it in something. Is it just a matter of covering
Speaker 1: all your vegetables.
Speaker 3: Yeah, yeah, just covering. Yeah. I usually just chuck it
Speaker 3: into it.
Speaker 5: We use like an old plastic bag.
Speaker 4: It's fine, like or if you don't have any plastic
Speaker 4: in your house, wax raps are really.
Speaker 5: Good as well.
Speaker 2: Yeah, but plastic bag.
Speaker 5: Everyone will have one.
Speaker 4: So yeah, I just always keep all any bags, any
Speaker 4: plastic that I have from packaging, I'll always keep it,
Speaker 4: even like carrot, you.
Speaker 2: Know, carrot's coming in.
Speaker 4: Yeah, I always like take the sticky tape off really
Speaker 4: it's really carefully, and then I'll.
Speaker 5: Just use that to store veggies in as well.
Speaker 4: When I hear myself speak, it's sort of like stuff
Speaker 4: that you hear old ladies keeping.
Speaker 3: The plastics from carrot bags.
Speaker 4: But I was talking to a friend about this the
Speaker 4: other day, how difficult it is to live.
Speaker 5: Simply and holistically. It's so much easier to waste.
Speaker 4: But it's like every part of the day, I'm like, oh, yes, okay,
Speaker 4: I'm going to watch those places.
Speaker 5: The SnapLock bags I can use them again.
Speaker 4: And it is hard and it's so tedious and it
Speaker 4: adds so much labor to the day. But I don't
Speaker 4: know if everyone thought like that, nothing would get done.
Speaker 5: So you just have to believe that you're doing your
Speaker 5: little bit.
Speaker 1: I think the money you save, you know, you could
Speaker 1: afford a holiday to Asia. Well that's what I think.
Speaker 1: Thank you for coming on healthy Ish.
Speaker 5: Thank you so much for having me.
Speaker 1: Of course, if you do want to catch Poe in action,
Speaker 1: Master Chef is on now on Channel ten or you
Speaker 1: can catch it on ten Play. I will also leave
Speaker 1: the links to pose last chat on Healthyish, where we
Speaker 1: discussed living a simple life. If you did enjoy this one, though,
Speaker 1: make sure you rate and review it, or of course,
Speaker 1: subscribe to this podcast or share it with a friend
Speaker 1: someone who needs some healthy cooking on the cheap in
Speaker 1: spo anything else said to buddyansoul dot com dot you,
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Speaker 1: out in your local Sunday paper, and until tomorrow still
Speaker 1: healthy Ish