1 00:00:00,880 --> 00:00:03,560 Speaker 1: We must tryon's best. 2 00:00:12,560 --> 00:00:17,239 Speaker 2: Okay, now this is very Melbourne of us, Clint. We 3 00:00:17,320 --> 00:00:19,439 Speaker 2: are having a barn me off. We have been sent 4 00:00:19,520 --> 00:00:22,520 Speaker 2: what we are told is three of Melbourne's best barn 5 00:00:22,680 --> 00:00:24,960 Speaker 2: me is. We've got O barne Me and the CBD. 6 00:00:25,200 --> 00:00:27,600 Speaker 2: We've got Luke's barn Me and we've got the T 7 00:00:27,720 --> 00:00:30,200 Speaker 2: and L Bakery in Richmond. We don't know what order 8 00:00:30,240 --> 00:00:31,920 Speaker 2: these have been given to us in We just have 9 00:00:32,040 --> 00:00:33,680 Speaker 2: number one, two and three. 10 00:00:33,960 --> 00:00:39,080 Speaker 3: I am a Barney expert. Nothing satisfies me more. 11 00:00:39,000 --> 00:00:40,760 Speaker 4: Than a barne Me now. 12 00:00:40,800 --> 00:00:43,320 Speaker 1: Looking at them, and they're all Chrispy Pork, right, they're. 13 00:00:43,120 --> 00:00:46,400 Speaker 2: All Chrispy Pork, They're all Krispy rolls. Looking at them 14 00:00:46,440 --> 00:00:48,839 Speaker 2: for esthetic, well. 15 00:00:48,680 --> 00:00:50,840 Speaker 1: I'm thinking there's a couple that are jam packed. 16 00:00:50,960 --> 00:00:53,440 Speaker 2: I think number three is my favorite so far for 17 00:00:53,520 --> 00:00:54,520 Speaker 2: aesthetic aesthetics. 18 00:00:54,560 --> 00:00:56,280 Speaker 1: But we don't know quite like this one with the 19 00:00:56,400 --> 00:00:57,240 Speaker 1: tiger type bread. 20 00:00:57,400 --> 00:00:58,959 Speaker 4: The first one. Okay, let's go number one and we'll 21 00:00:58,960 --> 00:00:59,200 Speaker 4: do a. 22 00:00:59,120 --> 00:01:00,280 Speaker 1: Taste test going. 23 00:01:00,520 --> 00:01:03,520 Speaker 3: Okay, it's not gonna be very good radio, but anyway, 24 00:01:03,600 --> 00:01:04,000 Speaker 3: you can. 25 00:01:03,880 --> 00:01:06,479 Speaker 4: Probably hear the grated carrot crunch. 26 00:01:06,560 --> 00:01:09,319 Speaker 1: All right, you're ready, you got hurt. 27 00:01:10,440 --> 00:01:12,840 Speaker 2: I took a bit of pork bell. It's pretty good 28 00:01:12,880 --> 00:01:13,960 Speaker 2: clean you go on old. 29 00:01:13,760 --> 00:01:18,720 Speaker 1: But oh that's pretty good. Where do you ship? Is 30 00:01:18,720 --> 00:01:19,920 Speaker 1: it Corey? And do they put in. 31 00:01:19,880 --> 00:01:23,800 Speaker 4: That m that's got the good that's. 32 00:01:23,600 --> 00:01:24,600 Speaker 1: Really beautiful that. 33 00:01:25,959 --> 00:01:28,959 Speaker 3: The second one is good, But the second one is 34 00:01:29,280 --> 00:01:31,479 Speaker 3: jam packed, like I can't get that. 35 00:01:31,440 --> 00:01:31,960 Speaker 1: In my mouth. 36 00:01:34,160 --> 00:01:36,880 Speaker 4: It's it's spilling out. 37 00:01:37,120 --> 00:01:38,119 Speaker 1: It's getting that in my goob. 38 00:01:38,280 --> 00:01:39,560 Speaker 2: Do you think this one, this one has a lot 39 00:01:39,560 --> 00:01:40,120 Speaker 2: of chili on it. 40 00:01:40,319 --> 00:01:42,640 Speaker 3: This is yeah, this is a little bit. This is 41 00:01:42,640 --> 00:01:44,360 Speaker 3: more of a bite. It's got a very soft roll 42 00:01:46,000 --> 00:01:47,400 Speaker 3: the barn on the bar and me, it's got a 43 00:01:47,480 --> 00:01:48,600 Speaker 3: soft undercarriage. 44 00:01:49,680 --> 00:01:52,560 Speaker 1: You're going first? Had you got a lot in the 45 00:01:52,840 --> 00:01:56,800 Speaker 1: that in your gob? Didn't you? Okay, big girl got gob? 46 00:01:57,480 --> 00:01:57,960 Speaker 1: Is that good? 47 00:01:58,800 --> 00:02:02,200 Speaker 2: Stand by the front of the pork bellow? Oh that's 48 00:02:02,280 --> 00:02:04,920 Speaker 2: quite good. But I think I need a second bite 49 00:02:04,920 --> 00:02:05,920 Speaker 2: to the mayonnaise. 50 00:02:05,960 --> 00:02:09,880 Speaker 1: But jeez, that's great. Do you know what? Sometimes it 51 00:02:09,919 --> 00:02:11,480 Speaker 1: can all come down to the chili ratio. 52 00:02:11,680 --> 00:02:12,679 Speaker 4: There's lots of chilli in that. 53 00:02:13,040 --> 00:02:15,240 Speaker 1: We look like a couple of bargains. 54 00:02:16,680 --> 00:02:17,640 Speaker 4: Go to checond bite of that? 55 00:02:18,320 --> 00:02:19,880 Speaker 1: Well, I just don't want to spoil my appetite. We've 56 00:02:19,880 --> 00:02:20,640 Speaker 1: still got one more to go. 57 00:02:20,760 --> 00:02:24,200 Speaker 4: But I've got the mayonnaise, all my friend. 58 00:02:25,400 --> 00:02:27,320 Speaker 1: Okay, Number three that. 59 00:02:27,480 --> 00:02:30,760 Speaker 2: When you get into the depths of that m the 60 00:02:30,840 --> 00:02:33,359 Speaker 2: mayo and the pata. 61 00:02:34,520 --> 00:02:39,560 Speaker 1: Now this last one looks quite moist. Peanuts on this one, yeah, yeah, peanuts. 62 00:02:39,720 --> 00:02:40,360 Speaker 1: All right, here we go. 63 00:02:40,480 --> 00:02:43,240 Speaker 2: They haven't these these people haven't been tight asses on 64 00:02:43,240 --> 00:02:44,160 Speaker 2: the crispy pool. 65 00:02:44,000 --> 00:02:45,919 Speaker 1: Of course not. They stash as much in as they can. 66 00:02:46,440 --> 00:02:47,280 Speaker 1: Al right, here we go. 67 00:02:47,720 --> 00:02:51,960 Speaker 4: Oh god, well not really good? Oh I don't know, 68 00:02:53,760 --> 00:02:57,240 Speaker 4: Oh my god. Okay, okay, we've taste tested three bad one. 69 00:02:58,440 --> 00:03:01,440 Speaker 4: I am going to put they're all excellent. 70 00:03:01,440 --> 00:03:04,079 Speaker 2: Now let me remind you, well, you're putting these in 71 00:03:04,160 --> 00:03:06,000 Speaker 2: order of the three best. It's not like the one 72 00:03:06,040 --> 00:03:07,160 Speaker 2: who comes third is not. 73 00:03:07,360 --> 00:03:10,800 Speaker 3: I have an issue. Well, I think I can taste 74 00:03:12,000 --> 00:03:16,320 Speaker 3: my local. It's just come to me, my barn me 75 00:03:16,560 --> 00:03:17,560 Speaker 3: and Tenna has just. 76 00:03:17,440 --> 00:03:21,519 Speaker 4: Gone off that. 77 00:03:19,919 --> 00:03:23,040 Speaker 1: That tastes like home, that tastes like Richmond. All right, 78 00:03:23,080 --> 00:03:25,080 Speaker 1: I'm putting number three is t and l. 79 00:03:25,240 --> 00:03:30,240 Speaker 2: Number three is my favorite on them. Number two, we 80 00:03:30,280 --> 00:03:32,600 Speaker 2: don't know if it's I don't know. 81 00:03:32,639 --> 00:03:33,280 Speaker 4: They're all good. 82 00:03:34,120 --> 00:03:39,280 Speaker 2: Well we just need to crown, okay, And for mine, 83 00:03:39,400 --> 00:03:42,400 Speaker 2: it's number three I'm pretty confident coming in to tell 84 00:03:42,480 --> 00:03:43,400 Speaker 2: us number three. 85 00:03:43,240 --> 00:03:45,040 Speaker 1: I'm pretty confident it's tn L. 86 00:03:45,800 --> 00:03:49,880 Speaker 2: Number three is ten larchmon. 87 00:03:51,040 --> 00:03:51,760 Speaker 1: I know that a. 88 00:03:51,720 --> 00:03:53,560 Speaker 4: Mile or a Oh my god, it's so good. 89 00:03:53,920 --> 00:03:57,160 Speaker 1: It's very very nice. Isn't it good? Consistency? You know what? 90 00:03:57,400 --> 00:04:01,080 Speaker 2: Luke's is also excellent. That is it has a huge cue. 91 00:04:01,080 --> 00:04:04,160 Speaker 2: That one is in South Melbourne and the other absolute 92 00:04:04,240 --> 00:04:05,920 Speaker 2: ripper we just tasted is over. 93 00:04:06,920 --> 00:04:09,760 Speaker 3: I thought might have been second because it fit nicely 94 00:04:09,800 --> 00:04:12,320 Speaker 3: in the mouth. You got a lot into it. 95 00:04:12,320 --> 00:04:14,960 Speaker 4: Into that is the bread at Oh my god, oh 96 00:04:15,000 --> 00:04:15,360 Speaker 4: my god. 97 00:04:15,720 --> 00:04:19,760 Speaker 3: Alright, so the winner is I've got mouthful you ready, 98 00:04:20,520 --> 00:04:27,800 Speaker 3: tut you must try Melbourne's best. 99 00:04:28,880 --> 00:04:38,520 Speaker 1: Me this ship, Lauren, Lauren. 100 00:04:38,520 --> 00:04:41,640 Speaker 2: Wake up feeling good. Follow them on the socials.