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Speaker 1: Jason Lauren on one hundred's to our Next Guest.

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Speaker 2: As judges on the show Master Chef, Our Next Guests

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Speaker 2: understand that the only way to our hearts is true food.

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Speaker 3: So this is me about to do some cooking.

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Speaker 4: I'm gonna have to start crimping. And well, obviously we're

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Speaker 4: hoping they bought snacks.

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Speaker 2: That presence is the only treats we really need.

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Speaker 5: But I mean, if you happen to have some snacks,

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Speaker 5: we'll take them.

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Speaker 3: Players.

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Speaker 2: Welcome to the show.

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Speaker 4: And the Alan and from Yeah, Morning, Morning, Morning.

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Speaker 6: Now house. Clint coping you having a fan girl.

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Speaker 2: Moment very much so. I've watched pretty much every episode

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Speaker 2: this season. It's been excellent television.

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Speaker 3: When was the last time you had a carb?

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Speaker 1: Though?

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Speaker 6: The shreds over about this poem, I'm putting two and

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Speaker 6: two together.

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Speaker 1: Link just went on a mad health kick for men's health.

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Speaker 1: In fact, do we have the cardboard?

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Speaker 5: Yeah, you could grill a steak on that cheese so

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Speaker 5: I can grate it on those ads.

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Speaker 6: And didn't you do a men's health transformation or something

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Speaker 6: as well?

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Speaker 3: No, there was no transformation. I did an interview, I mean.

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Speaker 6: Just being asked to be in men's health is a

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Speaker 6: feat in itself.

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Speaker 3: Yeah, well yeah, okay, I don't definitely.

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Speaker 2: Don't look like that's that's not I anymore. Congratulations on

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Speaker 2: the series, guys, thank you it's been It's been a

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Speaker 2: great watch. And two incredible Grand finalists too.

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Speaker 4: Yeah, I reckon a lot of people pick them. Actually

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Speaker 4: you reckon?

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Speaker 3: Yeah, as it was the ultimate.

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Speaker 2: He's a former butcher, Jason, Oh yeah, and he's just he's.

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Speaker 1: The only cooking meat.

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Speaker 3: Cooks me.

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Speaker 5: Well, yeah, but I think the best thing about it

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Speaker 5: is they're just pole opposites.

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Speaker 2: Yeah.

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Speaker 5: But Nat came in from day one and she was

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Speaker 5: probably the one to beat, and she's in the Grand finale.

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Speaker 5: I don't think anyone saw a really passy coming until

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Speaker 5: you know.

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Speaker 3: Probably a couple of weeks ago he started to put

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Speaker 3: two and two together and cook some good dishes.

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Speaker 4: I think it's interesting because with someone like Nah, there

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Speaker 4: is a whole thing of like peaking too early and

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Speaker 4: you think where you got to go. But she's just

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Speaker 4: she's done.

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Speaker 6: It just keeps getting better and better. What do you

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Speaker 6: think is the best dish that has been cooked on

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Speaker 6: this season?

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Speaker 2: Well, these these two were in the kitchen the other night.

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Speaker 3: Is anyone a masker trying to think how many.

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Speaker 6: Maths maths said married At first sight, I was.

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Speaker 5: Like, I am any dishes we actually would have tasted

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Speaker 5: in one seat.

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Speaker 4: That's actually crazy if you think about the first Sash

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Speaker 4: twenty two contestants and five judges.

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Speaker 6: Yeah, oh my gosh.

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Speaker 1: And I know we touched on this before, but it's

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Speaker 1: hard for you guys because the meals are cold by

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Speaker 1: the time you Yeah.

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Speaker 4: Yeah, but we do taste some straight up cook so

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Speaker 4: we do know its original form and make so.

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Speaker 6: You taste it. But then when you film it, you're

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Speaker 6: eating like prop food. Is that how it works?

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Speaker 4: Well, no, yeah, and we're also judging the plating as well. Yea.

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Speaker 4: Sometimes they do really odd things like make an amazing

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Speaker 4: sauce and then put like two drops of it.

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Speaker 3: And it also is about how much you put of

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Speaker 3: each thing on the plate. Yeah, So you can't just go,

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Speaker 3: oh yeah, that's that tastes good, like that's going to be.

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Speaker 5: The dish of the day, because it all really does

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Speaker 5: when it comes together on the plate.

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Speaker 3: That's what makes the difference.

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Speaker 6: Yes, do they get judged on their plate art, you know,

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Speaker 6: and they do like the smear of the sauce.

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Speaker 4: Part of planting what I call what is it?

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Speaker 1: What do you call it?

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Speaker 4: Part of plating? Instead, everyone's like ARTI playing. It does play,

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Speaker 4: It does play a role, but not if the dish

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Speaker 4: is not great. Yeah.

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Speaker 5: I think when contestants come in they think, you know,

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Speaker 5: like if they put fifteen dots of the essence, spread.

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Speaker 3: It all out, then it'll look amazing.

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Speaker 5: But I think, like plating, what's in vogue right now

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Speaker 5: is just simplicity, really honest and beautiful on the plate.

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Speaker 3: And that's what's what like.

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Speaker 2: Crimping, it's something you did with your hair.

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Speaker 4: Crimping is it's you know, any little edges of pastry

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Speaker 4: that you're doing little.

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Speaker 2: Twists, that's what you're going with the dumplings.

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Speaker 4: Yes, ceiling something in an attractive way.

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Speaker 5: I guess, yeah, there's a reason that I don't do it.

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Speaker 1: I went and checked out when you like all the

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Speaker 1: other day McKinnon Hotel. We went for steak night great,

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Speaker 1: and I thought, pub, I'll go a steak. I get

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Speaker 1: rattled when some restaurants are doing like weird cuisines that

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Speaker 1: wouldn't sort of suit that place, Like is there a

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Speaker 1: meal that you wouldn't order at a pub?

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Speaker 4: Oh, I would never order polenta with anything that's ever anywhere.

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Speaker 1: And I'm like, I don't imagine very English.

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Speaker 3: Very English. I'm not like a pastor.

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Speaker 1: I can't imagine a great past is coming out of

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Speaker 1: the past.

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Speaker 3: That's true, Yeah, it's true. Probably, I don't know, like

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Speaker 3: I'll kind of give you you go once and they're

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Speaker 3: just not.

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Speaker 2: There's a famous pub in London. I think it's the

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Speaker 2: Winston Churchill, which serves and is renowned for its typhood.

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Speaker 2: You have been there, it's amazing. Yeah, pup food's cool

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Speaker 2: these days.

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Speaker 1: Go to the Thai restaurant Reps Renown.

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Speaker 6: That's still the Colonel Tams.

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Speaker 1: They've seen it, they won't remember it.

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Speaker 2: Jason's asking the break, is there anything you guys can't

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Speaker 2: cook or that you're stuff up a lot?

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Speaker 4: There's heaps of stuff I can't.

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Speaker 2: Cook make us feel better about ourselves.

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Speaker 4: Um. Well, for one thing, I've never tried to temper

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Speaker 4: chocolate since's rooted up in season one. I don't even

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Speaker 4: I've never even tried to go there.

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Speaker 2: Except that Madman, the chocolate guy. Very good.

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Speaker 5: Yeah, he's very good. Anything anything pastry for me is

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Speaker 5: not really mind jam. I'm like I'm a better throw

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Speaker 5: it altogether.

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Speaker 2: Go.

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Speaker 3: I'm not like the measurements.

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Speaker 6: So pastry and sweets are all about like getting the

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Speaker 6: measurements right, aren't they?

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Speaker 4: Yeah, and just patience always if you know what you're doing,

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Speaker 4: you can't know what you know the thresholds. But actually

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Speaker 4: my we're actually opposite ends because like cooking big chunks

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Speaker 4: of meat it is like a little bit of a

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Speaker 4: phobia still, like I can do it, but I have

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Speaker 4: to really focus, whereas with pastry it's just like I

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Speaker 4: can just do it back my hand.

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Speaker 1: And where do professional chefs sit on air fryers.

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Speaker 4: I think there's a time and place for everything, and

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Speaker 4: I think if it makes people cook more at home,

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Speaker 4: which is good. I don't personally use them.

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Speaker 6: Not at all. Really, they're too big, they take up

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Speaker 6: too much.

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Speaker 5: It's such an interesting one because like in a commercial kitchen,

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Speaker 5: you have big commercial ovens, right, yeah, an air fryer

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Speaker 5: is basically one of those, but a small version. So

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Speaker 5: it's really the same thing as what we have in

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Speaker 5: a commercial kitchen, very very tiny.

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Speaker 4: Right, but in a smaller cavity, but a very.

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Speaker 5: Small cavity, so it has like it's small and it

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Speaker 5: has a lot of heat in a small, small, small area.

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Speaker 1: I might be totally wrongy, but lots. Did you live

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Speaker 1: in a house that had an industrial deep fry yes?

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Speaker 6: Growing out in my teens, the house we moved into

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Speaker 6: had like a built in deep fryer.

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Speaker 1: Dangerous, so everyone would come home.

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Speaker 6: I tried to deep fry every thing. Oh yeah, we

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Speaker 6: did that. We tried the Males bar, We tried the

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Speaker 6: Mars bar, and then we got told now you have

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Speaker 6: to like put it in.

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Speaker 4: Better otherwise it just melts. We learned the hard way.

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Speaker 6: Yeah. And my brother's friends there are a few years

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Speaker 6: older than me, and they'd all come home wake me

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Speaker 6: up when I was like sixteen and be like can

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Speaker 6: they pry when they got home from the club, And

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Speaker 6: that was my job. I was frying.

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Speaker 1: Went well, look Masterschef Australia. The Grand Final. It airs

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Speaker 1: tonight seven point thirty on ten and ten. Play Andy

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Speaker 1: and probably thank you for coming in Before you go,

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Speaker 1: would you mind signing our topless quicks down a wake up?

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Speaker 3: Yeah? Definitely go where you like.

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Speaker 1: Never right, it's been a while since someone else has

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Speaker 1: been there.

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Speaker 6: Jason Lauren Jason Lauren.

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Speaker 5: Wake Up Feeling Good.

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Speaker 6: Number one hundred, Jason Lauren on socials,