1 00:00:02,200 --> 00:00:04,640 Speaker 1: From the newsroom and news still come today. 2 00:00:06,240 --> 00:00:09,080 Speaker 2: Gooday there, I'm Andrew Bucklow and in today's episode, I'm 3 00:00:09,119 --> 00:00:12,480 Speaker 2: thrilled to be joined by one of Australia's most loved personalities, 4 00:00:12,720 --> 00:00:15,319 Speaker 2: Poe ling Yaw. She is a cook, an artist, a 5 00:00:15,320 --> 00:00:19,239 Speaker 2: TV presenter and author and clearly an overachiever now. She's 6 00:00:19,280 --> 00:00:21,440 Speaker 2: best known for appearing on the first season of Master 7 00:00:21,520 --> 00:00:24,000 Speaker 2: Chef back in two thousand and nine. She competed on 8 00:00:24,040 --> 00:00:26,439 Speaker 2: the show again in twenty twenty, and then two years 9 00:00:26,440 --> 00:00:29,120 Speaker 2: ago she was announced as a permanent judge on the 10 00:00:29,200 --> 00:00:32,600 Speaker 2: show again what an overachiever. In this chat, Poe is 11 00:00:32,600 --> 00:00:34,720 Speaker 2: going to tell us about the new season of Master Chef, 12 00:00:34,760 --> 00:00:38,159 Speaker 2: which starts tonight. She reveals what Jamie Oliver is really 13 00:00:38,240 --> 00:00:40,720 Speaker 2: like behind the scenes and shares a very fun story 14 00:00:40,760 --> 00:00:43,600 Speaker 2: about her quick cameo appearance on Thank God You're Here. 15 00:00:48,479 --> 00:00:51,120 Speaker 2: Master Chef Australia Back to Win kicks off on Channel 16 00:00:51,120 --> 00:00:53,680 Speaker 2: ten tonight at seven thirty pm. It'll see twenty four 17 00:00:53,720 --> 00:00:57,200 Speaker 2: past contestants returning to the kitchen for another chance at glory. 18 00:00:57,800 --> 00:01:01,760 Speaker 2: This season on marsty Chef, this is it. 19 00:01:02,280 --> 00:01:04,880 Speaker 3: I can't come second again, but they're all back to 20 00:01:04,920 --> 00:01:09,080 Speaker 3: win as well, so the pressure is on this year. 21 00:01:09,760 --> 00:01:15,160 Speaker 2: They've put everything on the line to return for another 22 00:01:15,520 --> 00:01:17,920 Speaker 2: bite of the cherry and joining me now is one 23 00:01:17,959 --> 00:01:20,080 Speaker 2: of the judges. Poe, thank you so much for chattingtonews 24 00:01:20,120 --> 00:01:20,880 Speaker 2: dot com dot AU. 25 00:01:21,680 --> 00:01:22,800 Speaker 1: Thank you so much for having me. 26 00:01:23,040 --> 00:01:25,720 Speaker 4: You've been a contestant and a judge. Which one do 27 00:01:25,720 --> 00:01:30,920 Speaker 4: you prefer and why it's interesting? I still think I 28 00:01:31,000 --> 00:01:33,840 Speaker 4: prefer being a contestant. I don't want to sound ungrateful, 29 00:01:33,880 --> 00:01:35,800 Speaker 4: but I love the chaos. 30 00:01:37,160 --> 00:01:42,480 Speaker 3: And there's nothing quite as exhilarating as just having days 31 00:01:42,520 --> 00:01:45,360 Speaker 3: on end where you do not know what's going to happen. 32 00:01:45,640 --> 00:01:48,360 Speaker 3: You know, It's just such a unique feeling to be 33 00:01:48,480 --> 00:01:55,240 Speaker 3: challenged on so many levels, like emotionally creatively because you 34 00:01:55,320 --> 00:01:58,280 Speaker 3: have to manage so much brain stuff as well when 35 00:01:58,280 --> 00:02:01,680 Speaker 3: you're there, and also just sussing out your opponents. 36 00:02:01,960 --> 00:02:03,640 Speaker 1: There's so many things that you're managing. 37 00:02:03,800 --> 00:02:07,840 Speaker 3: There's just no other environment where I've ever had that experience. 38 00:02:08,360 --> 00:02:11,880 Speaker 3: So I even as I'm standing, when I'm standing at 39 00:02:11,880 --> 00:02:16,160 Speaker 3: the helm at the top of room, I sometimes fantasizing again, 40 00:02:17,960 --> 00:02:21,040 Speaker 3: like I constantly run through the challenges that I have 41 00:02:21,360 --> 00:02:23,799 Speaker 3: just delivered and think about. 42 00:02:23,600 --> 00:02:25,080 Speaker 1: What I would do in that situation. 43 00:02:25,639 --> 00:02:27,919 Speaker 2: This is your second season as a full time jarge. 44 00:02:27,960 --> 00:02:29,919 Speaker 2: You knocked it out of the park last year. You're 45 00:02:29,960 --> 00:02:32,720 Speaker 2: so good. What was the hardest part for you personally 46 00:02:32,760 --> 00:02:34,720 Speaker 2: about learning the judging role. 47 00:02:35,720 --> 00:02:39,120 Speaker 3: Oh, I'm still feeling so in the deep end, to 48 00:02:39,160 --> 00:02:42,160 Speaker 3: be honest, it's really nice of you to say that, 49 00:02:42,560 --> 00:02:45,600 Speaker 3: because that I would say that that's very much to 50 00:02:45,680 --> 00:02:52,120 Speaker 3: the credit of the editor because. 51 00:02:50,560 --> 00:02:51,840 Speaker 1: It is so difficult. 52 00:02:51,919 --> 00:02:54,880 Speaker 3: Andrew, like, I knew it was going to be hard, 53 00:02:54,919 --> 00:02:57,239 Speaker 3: but I didn't quite realize just how hard it was 54 00:02:57,280 --> 00:03:00,640 Speaker 3: going to be. And I think it's related to me 55 00:03:00,760 --> 00:03:03,639 Speaker 3: feeling self conscious and I don't really like to use 56 00:03:03,680 --> 00:03:08,280 Speaker 3: the word imposter syndrome. It's more that I feel like 57 00:03:08,520 --> 00:03:11,920 Speaker 3: I don't know that much because I only know what 58 00:03:12,000 --> 00:03:14,560 Speaker 3: I know. But I guess that's why we have such 59 00:03:14,560 --> 00:03:17,440 Speaker 3: a diverse judging panel, because we all can talk about 60 00:03:17,480 --> 00:03:21,240 Speaker 3: different things. So Sophia's definitely eaten the most you know, 61 00:03:21,639 --> 00:03:25,400 Speaker 3: dishes and has experienced the most cultural foods out of 62 00:03:25,480 --> 00:03:27,720 Speaker 3: all of us, I would say, And then there's John 63 00:03:27,919 --> 00:03:30,280 Speaker 3: Christoph who's really classic, and then Andy. 64 00:03:30,360 --> 00:03:34,320 Speaker 1: His wealth of knowledge is just amazing and I love. 65 00:03:34,160 --> 00:03:36,600 Speaker 3: The way he talks about food because it's really straightforward 66 00:03:36,640 --> 00:03:38,440 Speaker 3: with no airs and graces, and it's in a way 67 00:03:38,440 --> 00:03:40,920 Speaker 3: that's really accessible to everyone, but has just so much 68 00:03:40,960 --> 00:03:45,320 Speaker 3: expertise behind it. And I guess with me, I realized 69 00:03:45,360 --> 00:03:47,119 Speaker 3: that I don't have to know all those things. It's 70 00:03:47,120 --> 00:03:50,800 Speaker 3: more about me. I think my steak is really being 71 00:03:50,840 --> 00:03:53,360 Speaker 3: able to empathize as the next contestant. And obviously I've 72 00:03:53,360 --> 00:03:56,800 Speaker 3: got my things, you know, Southeast Asian and baking is 73 00:03:56,920 --> 00:03:59,800 Speaker 3: kind of my thing, so I'll talk, you know, voraciously 74 00:03:59,840 --> 00:04:02,840 Speaker 3: at those things. But it's just part of the skill 75 00:04:02,920 --> 00:04:05,040 Speaker 3: is kind of knowing who to sort of like throw 76 00:04:05,080 --> 00:04:08,440 Speaker 3: to sometimes if you're not sure. But yeah, it's been 77 00:04:08,840 --> 00:04:11,840 Speaker 3: it's been hard because I think also talking about coming 78 00:04:11,920 --> 00:04:18,480 Speaker 3: up with descriptions and expressing yourself just like spontaneously after 79 00:04:18,480 --> 00:04:20,640 Speaker 3: you've tasted a dish, you don't have that much time 80 00:04:20,680 --> 00:04:22,480 Speaker 3: to sort of collect yourself, so it. 81 00:04:22,480 --> 00:04:23,160 Speaker 1: Is quite hard. 82 00:04:23,960 --> 00:04:26,720 Speaker 2: Yeah, I can imagine that I would be like always 83 00:04:26,800 --> 00:04:28,880 Speaker 2: using the same phrases over and over and over again. 84 00:04:28,920 --> 00:04:31,400 Speaker 2: I'd be the worst master chef judge. I imagine. It's 85 00:04:31,440 --> 00:04:34,280 Speaker 2: also quite a physically grueling job. I mean, how long 86 00:04:34,279 --> 00:04:36,920 Speaker 2: are the days when you're filming twelve? 87 00:04:37,040 --> 00:04:37,520 Speaker 1: Anything up? 88 00:04:37,560 --> 00:04:43,000 Speaker 3: To fifteen hours usually twelve. Yeah, that's a lot, and 89 00:04:43,080 --> 00:04:45,000 Speaker 3: we're not but I really like it because I think 90 00:04:45,040 --> 00:04:48,080 Speaker 3: back in the day there were more breaks for the judges, 91 00:04:48,120 --> 00:04:50,800 Speaker 3: but now we're really quite involved through the whole cook 92 00:04:51,200 --> 00:04:52,599 Speaker 3: I think back in the day, a lot of the 93 00:04:52,600 --> 00:04:55,080 Speaker 3: producers used to do that, you know, the interviewing and stuff, 94 00:04:55,120 --> 00:04:58,440 Speaker 3: but now we actually stay on the floor and watch 95 00:04:58,440 --> 00:05:01,440 Speaker 3: out for things so that we can either push them 96 00:05:01,480 --> 00:05:05,120 Speaker 3: along if we think they're making a mistake or yeah, 97 00:05:05,200 --> 00:05:07,920 Speaker 3: be able to catch the action. And it's just better 98 00:05:07,920 --> 00:05:11,000 Speaker 3: for us in general because we're across what's happening with 99 00:05:11,080 --> 00:05:14,599 Speaker 3: all the different contestants and also just how they're behaving 100 00:05:14,640 --> 00:05:17,000 Speaker 3: that day as well. So it's just more of a 101 00:05:17,040 --> 00:05:19,839 Speaker 3: sensitive read on the overall situation, which I really like. 102 00:05:20,320 --> 00:05:22,440 Speaker 2: I was reading the other day that you're a workaholic 103 00:05:22,520 --> 00:05:25,000 Speaker 2: and that even when Master Chef is filming, you still 104 00:05:25,000 --> 00:05:27,760 Speaker 2: fly back to your hometown Adelaide on weekends, bake all 105 00:05:27,839 --> 00:05:30,359 Speaker 2: Saturday night and then open up a market stall on 106 00:05:30,400 --> 00:05:31,560 Speaker 2: Sunday's true or false? 107 00:05:32,200 --> 00:05:34,880 Speaker 3: Okay, it was true for last year, but this year 108 00:05:34,920 --> 00:05:37,719 Speaker 3: I've decided not to do it. It was too much, Yeah, 109 00:05:37,760 --> 00:05:41,520 Speaker 3: it was too much and it's definitely improved my performance. 110 00:05:41,560 --> 00:05:44,919 Speaker 3: It was just too much, and I think I finally 111 00:05:45,000 --> 00:05:47,119 Speaker 3: learned how to rest, and that's been like a really 112 00:05:47,120 --> 00:05:49,680 Speaker 3: big thing I focused on this year. So I just 113 00:05:49,720 --> 00:05:52,040 Speaker 3: come back on Mondays like with a really clear mind 114 00:05:52,120 --> 00:05:55,080 Speaker 3: and with a bit more energy. I think, yeah, so yeah, 115 00:05:55,120 --> 00:05:57,400 Speaker 3: I did used to do that and it was a 116 00:05:57,440 --> 00:05:59,000 Speaker 3: bit insane when I look back on it. 117 00:05:59,520 --> 00:06:01,479 Speaker 2: One of the things I love about Master Chef is 118 00:06:01,480 --> 00:06:03,480 Speaker 2: all the famous chefs from around the world that come 119 00:06:03,520 --> 00:06:06,800 Speaker 2: and film cameos. This year, Gordon Ramsey is on the program. 120 00:06:07,040 --> 00:06:08,880 Speaker 1: Welcome back to Marcsaver Group. 121 00:06:09,839 --> 00:06:11,159 Speaker 4: You're in for one hell of a season. 122 00:06:11,240 --> 00:06:12,920 Speaker 2: We won't speak too much about him yet, don't want 123 00:06:12,920 --> 00:06:15,320 Speaker 2: to give it away any secrets, but you had Jamie 124 00:06:15,360 --> 00:06:18,520 Speaker 2: Oliver last year. Just one of the coolest guys in 125 00:06:18,560 --> 00:06:22,240 Speaker 2: the world. From my opinion, what's your best Jamie Oliver's 126 00:06:22,240 --> 00:06:23,560 Speaker 2: story from filming with him? 127 00:06:24,240 --> 00:06:24,760 Speaker 1: You know what? 128 00:06:25,240 --> 00:06:28,680 Speaker 3: The thing that I think my takeaway from him is 129 00:06:29,680 --> 00:06:32,440 Speaker 3: he's absolutely the guy you want him to be. 130 00:06:32,560 --> 00:06:36,480 Speaker 1: That's how I always describe him. I think if. 131 00:06:36,279 --> 00:06:39,839 Speaker 3: He turned out to be a horrible person, you'd walk 132 00:06:39,880 --> 00:06:43,200 Speaker 3: away just so like you're like, you would be affected 133 00:06:43,200 --> 00:06:48,920 Speaker 3: by that. But he's just such a delight, so friendly, 134 00:06:49,040 --> 00:06:52,640 Speaker 3: so full of curiosity and zest for life, and just 135 00:06:52,720 --> 00:06:55,479 Speaker 3: the kindest humans. I don't know if I've got any 136 00:06:55,560 --> 00:06:58,040 Speaker 3: funny stories about him, but it's more just so everywhere 137 00:06:58,040 --> 00:07:00,880 Speaker 3: we went, he would just have time for people always. 138 00:07:01,200 --> 00:07:03,919 Speaker 3: And he's not the kind of person that will like 139 00:07:04,400 --> 00:07:08,160 Speaker 3: pretend he can't see someone Jesse, because he can, you know, 140 00:07:08,640 --> 00:07:12,240 Speaker 3: keep walking. He will like actually be aware of what's 141 00:07:12,280 --> 00:07:15,520 Speaker 3: going on around him and we'll actually ask someone or 142 00:07:15,560 --> 00:07:17,559 Speaker 3: do you want a photo if he sees a milling 143 00:07:17,600 --> 00:07:20,520 Speaker 3: around trying to like being shy or whatever. 144 00:07:20,720 --> 00:07:22,760 Speaker 1: He's just a really amazing human like that. 145 00:07:23,120 --> 00:07:33,240 Speaker 2: Stick around more with Poe in just a moment, Welcome back. 146 00:07:33,280 --> 00:07:35,240 Speaker 2: I'm chatting to Poe ahead of the return of Master 147 00:07:35,360 --> 00:07:38,040 Speaker 2: Chef Australia, which is on our screens tonight. Now, Poe, 148 00:07:38,080 --> 00:07:39,240 Speaker 2: I want to talk to you about the fact that 149 00:07:39,240 --> 00:07:41,840 Speaker 2: you made a quick cameo appearance on another Channel ten show, 150 00:07:42,080 --> 00:07:45,080 Speaker 2: Thank God You're Here, back in twenty twenty three. So 151 00:07:45,280 --> 00:07:48,640 Speaker 2: comedian Joel Creasy was the contestant in this sketch and 152 00:07:48,720 --> 00:07:52,000 Speaker 2: basically he was thrust into a reality cooking competition and 153 00:07:52,080 --> 00:07:54,440 Speaker 2: you turned out to be one of the judges. Now, 154 00:07:54,440 --> 00:07:57,320 Speaker 2: when you were revealed on stage, the audience lost their 155 00:07:57,360 --> 00:08:05,520 Speaker 2: minds sodic Joel, it's time to from our judges. Oh, 156 00:08:05,880 --> 00:08:09,680 Speaker 2: oh my god. What was it like appearing on Thank 157 00:08:09,680 --> 00:08:10,200 Speaker 2: God You're here? 158 00:08:10,640 --> 00:08:12,640 Speaker 3: It was really fun? But can I just tell you 159 00:08:12,680 --> 00:08:15,640 Speaker 3: something quite weird about that? That was before I found 160 00:08:15,680 --> 00:08:16,280 Speaker 3: out I was going. 161 00:08:16,200 --> 00:08:17,800 Speaker 1: To be a judge, Is that right? 162 00:08:18,360 --> 00:08:18,600 Speaker 2: Yeah? 163 00:08:18,680 --> 00:08:20,840 Speaker 1: That did a little bit of a Simpson's prediction thing. 164 00:08:22,880 --> 00:08:25,160 Speaker 2: Wow, that must have blown your mind to have done 165 00:08:25,160 --> 00:08:27,440 Speaker 2: it on a sketch. That is crazy. 166 00:08:27,680 --> 00:08:30,240 Speaker 3: I know no one's actually cited it yet, but I'm 167 00:08:30,240 --> 00:08:32,320 Speaker 3: like trying to just yet tell the story whenever that 168 00:08:32,360 --> 00:08:34,120 Speaker 3: gets brought up, I'm like, that was actually before I 169 00:08:34,120 --> 00:08:35,520 Speaker 3: found out that was going to be a joke. 170 00:08:35,640 --> 00:08:38,719 Speaker 2: What do you remember from that show? Because you're surrounded 171 00:08:38,720 --> 00:08:42,240 Speaker 2: by professional actors and then Joel doing the actual challenge, 172 00:08:42,880 --> 00:08:44,680 Speaker 2: what was it like? Was a daunting being a part 173 00:08:44,679 --> 00:08:44,880 Speaker 2: of that? 174 00:08:45,559 --> 00:08:47,400 Speaker 1: Yeah, it was really hard because you're not allowed to talk. 175 00:08:48,480 --> 00:08:50,120 Speaker 1: You're not allowed to that's hard for me. 176 00:08:50,360 --> 00:08:54,920 Speaker 3: You're not allowed to react or interact with any of 177 00:08:54,960 --> 00:08:59,959 Speaker 3: the actors. Only the like actors that have got dialogue 178 00:09:00,080 --> 00:09:04,200 Speaker 3: are allowed to interact with them. So it was just 179 00:09:04,320 --> 00:09:07,680 Speaker 3: so tempting to want to talk to Joel, for instance, 180 00:09:07,760 --> 00:09:10,640 Speaker 3: but because I only met him like a couple weeks prior, 181 00:09:10,679 --> 00:09:14,520 Speaker 3: we sat next to each other for the ACTA Awards 182 00:09:14,720 --> 00:09:16,240 Speaker 3: and we were kind of new friends, so it was 183 00:09:16,320 --> 00:09:19,960 Speaker 3: just like extra extra surprise. Yeah, it was really fun. 184 00:09:20,000 --> 00:09:22,000 Speaker 3: I've always wanted to be on there, so like, yeah, 185 00:09:22,000 --> 00:09:22,720 Speaker 3: I really loved it. 186 00:09:22,760 --> 00:09:25,240 Speaker 2: Would you like to go back as a contestant? I 187 00:09:25,280 --> 00:09:28,280 Speaker 2: would actually, Okay, let's well put a call into working 188 00:09:28,360 --> 00:09:31,320 Speaker 2: Dogs so if we can make that happen. Back to 189 00:09:31,440 --> 00:09:33,640 Speaker 2: our Master Chef this year, there are so many great 190 00:09:33,679 --> 00:09:37,000 Speaker 2: past contestants returning to the kitchen. Who were you most 191 00:09:37,120 --> 00:09:39,680 Speaker 2: excited to see had signed on to this season. 192 00:09:41,280 --> 00:09:44,800 Speaker 3: I'm really excited about everyone, but I'm not even going 193 00:09:44,840 --> 00:09:47,400 Speaker 3: to hide that. I'm really excited to see my mate Andre, 194 00:09:47,480 --> 00:09:49,720 Speaker 3: who was in season one with me. I haven't been 195 00:09:49,720 --> 00:09:52,520 Speaker 3: in the Master Chef kitchen for about sixteen years, twenty 196 00:09:52,520 --> 00:09:53,040 Speaker 3: a long time. 197 00:09:54,240 --> 00:09:54,760 Speaker 4: I'm back. 198 00:09:54,920 --> 00:09:56,080 Speaker 2: Time to start cooking again. 199 00:09:56,720 --> 00:09:59,760 Speaker 3: I've ticked all my food creative goals, my work goals, 200 00:09:59,800 --> 00:10:02,880 Speaker 3: my last goals that have never held that trophy. 201 00:10:03,200 --> 00:10:05,120 Speaker 2: Now he is an Adelaide boy, is that right? 202 00:10:05,200 --> 00:10:07,160 Speaker 1: Yeah, he's an Adelaide. Boy, we're good mates. 203 00:10:07,400 --> 00:10:11,960 Speaker 3: And actually, going back to your first question, I was 204 00:10:12,040 --> 00:10:14,360 Speaker 3: kind of all ready to start with fresh confidence this 205 00:10:14,440 --> 00:10:16,000 Speaker 3: year and then I was like, oh my god, it's 206 00:10:16,040 --> 00:10:18,520 Speaker 3: back to win and I was like all like a 207 00:10:18,520 --> 00:10:21,600 Speaker 3: little turtle in a show again because I was like 208 00:10:21,640 --> 00:10:23,520 Speaker 3: to have to judge all these people that are my 209 00:10:23,600 --> 00:10:26,560 Speaker 3: peers and who have you know, carved out really amazing 210 00:10:26,640 --> 00:10:30,440 Speaker 3: careers and own multiple restaurants. Between some of the old 211 00:10:30,480 --> 00:10:35,760 Speaker 3: hattters like Sarah, Laura, Callum, Jamie and Andre, there's like 212 00:10:36,600 --> 00:10:40,520 Speaker 3: at least thirteen fifteen restaurants, it's like any amazing. 213 00:10:41,400 --> 00:10:45,520 Speaker 2: And you mentioned Andre. Then there are so many amazing 214 00:10:45,559 --> 00:10:48,079 Speaker 2: South Aussies on it this year, not only you as charge, 215 00:10:48,120 --> 00:10:51,640 Speaker 2: but you've got Andre, You've got Callum, You've got Laura. 216 00:10:52,040 --> 00:10:54,640 Speaker 2: I mean, I know you don't play favorites, but you're 217 00:10:54,679 --> 00:10:55,920 Speaker 2: hoping that a South dozy wins. 218 00:10:57,360 --> 00:10:59,920 Speaker 1: I I yes. 219 00:11:03,840 --> 00:11:05,840 Speaker 2: I love that you didn't even try to hide it. 220 00:11:06,360 --> 00:11:09,720 Speaker 2: That's great. I cannot wait to see it back on 221 00:11:09,840 --> 00:11:12,960 Speaker 2: screens tonight. Master Chef Australia back to Win on Channel 222 00:11:12,960 --> 00:11:15,400 Speaker 2: ten at seven thirty Poh, good luck for the season. 223 00:11:16,080 --> 00:11:17,840 Speaker 1: Thank you so much, Thanks for great chat. 224 00:11:18,040 --> 00:11:20,320 Speaker 2: That's it for today's episode. I'll chat to you again tomorrow. 225 00:11:21,280 --> 00:11:24,480 Speaker 3: Follow or subscribe to from the Newsroom wherever you get 226 00:11:24,520 --> 00:11:26,040 Speaker 3: your podcasts.