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Speaker 1: This is Jason Lauren clint here as well. Right down

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Speaker 1: the date lost Wednesday, March eighteen, twenty twenty six.

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Speaker 2: Oh yes, the day we crown.

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Speaker 3: We must try Meln's best.

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Speaker 1: Cobb Lost edition We Cobb Life.

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Speaker 2: You know they say food can trigger.

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Speaker 4: Memories, mammals, all the mammals.

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Speaker 1: And many emotions, and one brings back I think childhood

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Speaker 1: for a lot of people.

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Speaker 2: It's the cob loaf.

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Speaker 4: It's very nineties.

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Speaker 5: And now when you guys told me about it yesterday,

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Speaker 5: I protested and said, I've never had that.

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Speaker 4: I've never heard of that.

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Speaker 5: And then my mom sent me a text saying, funny

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Speaker 5: chat about the cob loaf. We definitely did have it

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Speaker 5: in our house and I still have Nanamavis's recipe if

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Speaker 5: you'd like it.

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Speaker 1: Well, let's cross now to the cob kitchen here at Nova.

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Speaker 3: Cob Hop Club.

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Speaker 1: Cob cop of Cob cop.

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Speaker 3: Cop Cob Cobb deep bread filled with creamchees put in

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Speaker 3: whatever else you please, let's serve.

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Speaker 2: It's to our friends and family.

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Speaker 4: Now it's Cobbloaf Day.

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Speaker 5: And the second part of that message for my mother

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Speaker 5: said it can come in a suoner. I was like,

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Speaker 5: as if I thought this was bad enough, and now

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Speaker 5: Tuna cobblin.

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Speaker 2: Cross Clint is in the nov kitchen with our cobbers.

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Speaker 2: Good morning, Good.

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Speaker 3: Morning Jays, Good morning Lauren, Good morning Melbourne, and welcome

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Speaker 3: to cobb Loaf Day. I'm here with our four cobbers

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Speaker 3: and the smell is unbelievable.

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Speaker 4: Unbelievably bad or unbelievable.

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Speaker 2: Great smells like the nineties.

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Speaker 3: Now it's worth pointing out they've used various methods to

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Speaker 3: warm them. There's an avin, there's a pie warner. Someone's

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Speaker 3: even bought their own air fryer. So various methods employed.

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Speaker 3: Let's meet some cobbers. First up it is Kenzie and Charisse.

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Speaker 3: Now Scharisse, good morning to you. Where have you come

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Speaker 3: from this morning?

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Speaker 6: Warren Wood?

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Speaker 3: Warren Wood, So you've done a bit of a trek.

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Speaker 3: Now you've got Kenzie with you as well. Good morning

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Speaker 3: Kenzy morning. Now you a young cobber. Do you love

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Speaker 3: cobb loaf?

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Speaker 5: Yes?

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Speaker 2: Or did you help mum make this?

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Speaker 5: Can you ask how did they travel from warren Wood

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Speaker 5: with a cobb loaf on their lap?

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Speaker 6: We've got three trays. I made four different ones.

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Speaker 3: Oh my, that that four different coboys now, now, Urice,

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Speaker 3: take us through the various cobloves you've got for Jason.

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Speaker 6: So we've got the traditional spinach one, and then we

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Speaker 6: have bacon and cheese with Heli pinos, and then we

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Speaker 6: have a spaghetti lasagna type.

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Speaker 4: One okay that I can get around.

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Speaker 6: And then we have a baked brie with Rosemary and girl, just.

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Speaker 3: Very quickly, Kenzie's also made you, Lauren something just a

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Speaker 3: little bit extra special.

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Speaker 2: Te Lauren.

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Speaker 4: What you've got some sausage rolls? Oh my god, I

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Speaker 4: love sausage rolls. You know the way to my.

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Speaker 2: Heart cans, not sausage roll day.

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Speaker 4: It's alright, I won't judge you on your sausage.

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Speaker 2: Entry number one.

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Speaker 3: Let's meeat cobber. Number two, we have Kaylei from Bacchus Marsh.

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Speaker 3: Good morning, Kaylee.

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Speaker 4: Kaylee's looks a little more traditional, Clint traditional.

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Speaker 2: You reckon?

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Speaker 3: Is this a pizza star?

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Speaker 4: Yeah, the pizza, pizza and bread? Oh god, no it's not.

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Speaker 1: It's a pizza cob Is this the one that was

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Speaker 1: done in your byre?

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Speaker 4: Sure is? I had to keep it warm somehow.

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Speaker 5: But you look like you've actually pulled the bread out

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Speaker 5: of the cobbloa for the dipping where the others look

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Speaker 5: like they've got sliced bread, extra bread to dip in

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Speaker 5: the bread.

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Speaker 4: Yes, yes, I've pulled it apart.

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Speaker 2: It should be Yeah, I love that right. Next cop

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Speaker 2: traditional method? Okay, number three?

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Speaker 4: Put hands or a spoon?

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Speaker 2: Do you do hands or spoon?

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Speaker 4: Hands?

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Speaker 3: Yes, Trier clean, they're clean. Daniel from Melton. Next, Good morning, Danielle.

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Speaker 2: What's in your.

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Speaker 7: Cobblo so we call it Shrek bread? It has spinach, onion, cheese,

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Speaker 7: bacon and spring onion.

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Speaker 4: Shrek bread and you've got a lid on it.

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Speaker 2: Good Springer.

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Speaker 5: Sorry you've traveled with it in a cake box. You

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Speaker 5: look like you've done this before.

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Speaker 7: Maybe it will be.

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Speaker 4: Is this what you take to parties? I do take

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Speaker 4: this to party Shrek bread and.

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Speaker 3: You sound like you know how to party. He's the party.

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Speaker 3: Good on you, Danielle and our fourth cop this morning. Yes,

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Speaker 3: we've got Abby from Sidney. Morning Abby, you go now

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Speaker 3: give us the big reveal. You've got a lid on yours? There?

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Speaker 3: Oh look at that? What's in your cops?

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Speaker 2: Oh that's moist.

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Speaker 7: Sour cream, bacon, spring onion and cheese.

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Speaker 4: And Philadelphia have you told them about my dairy intolerance.

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Speaker 3: Yet of them, that's that's that's for later on.

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Speaker 2: You might have to I don't.

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Speaker 4: Know, guys. I'm look, look, I'm sure hungry.

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Speaker 5: I am in the minority. I just don't think cobb

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Speaker 5: loaf is for me.

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Speaker 2: And you know what, we're about to turn that around.

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Speaker 5: Oh no, no, no, no no, I'm not being the I

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Speaker 5: can't be the chief taste tester when I get into

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Speaker 5: the whole concept.

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Speaker 4: Scared, I'm not, I'm not. Do you know what? I'll

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Speaker 4: eat the sausage rolls.

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Speaker 2: Get the cobbers to make their way to the studio.

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Speaker 2: We're going to go to a break. We'll check you

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Speaker 2: run away latest in.

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Speaker 4: Years they're coming to us.

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Speaker 1: Yeah, and then one by one the cops will be

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Speaker 1: brought into the studio.

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Speaker 2: Lauren, get ready to your tast's blown.

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Speaker 4: Actually can't, I can't. You guys are going to have

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Speaker 4: to do it. Dairy. I can't have dairy? You can?

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Speaker 2: You can? You had a Blue Heaven milkshake only a

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Speaker 2: couple of weeks ago. I got you one across the road.

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Speaker 4: Remember have I had a Blue Heaven milkshake?

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Speaker 2: It's Cop Life Day and we test them next cop

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Speaker 2: club cob cobbler.

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Speaker 1: We have found Melbourne's best scroll, Melbourn's best croissant, Melbourne's

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Speaker 1: best potato cake. But today we are trying Melbourne's best

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Speaker 1: cobblo Yes, we are going back to nineteen ninety Melbourne. Well,

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Speaker 1: did you ring a bell?

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Speaker 5: I'm not sure if it's nice to be here. I'm

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Speaker 5: scared of the cob loafs because I'm not a cobler.

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Speaker 2: Don't be, Lauren.

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Speaker 4: They look quite hectic.

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Speaker 3: This is a fixture at parties everywhere, not just across Melbourne,

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Speaker 3: but across Australia.

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Speaker 2: It's like it's a tradition. It's a tradition and you

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Speaker 2: must get involved.

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Speaker 5: So you'd take this to a party or you'd have

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Speaker 5: all right now, I'm terribly confused because that one over

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Speaker 5: there looks quite runny and juicy.

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Speaker 4: How do you travel with that?

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Speaker 2: Dare I say? This is the o G secudary board? Chuck?

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Speaker 1: Call it?

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Speaker 2: Chuck? What did you call this?

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Speaker 3: Welcome to the Nova Studio Kenzie and Cheri from warren Wood.

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Speaker 3: They have an array of different flavors including bacon, cheese, jalapeno, spaghetti,

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Speaker 3: gazagna and rose okay, which one.

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Speaker 2: Should we taste? Should we taste this one?

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Speaker 3: Well?

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Speaker 5: I think the original the O G is the spinachy

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Speaker 5: type one? Og the spinach one. Is that what you'd

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Speaker 5: recommend I try first?

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Speaker 2: Okay, right, Lauren? You want to get in there?

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Speaker 4: The spaghetti jump in.

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Speaker 2: Must be serious business.

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Speaker 4: But I think I might try the spaghetti one.

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Speaker 2: Okay, you jump in here. I'm going to go. I'm

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Speaker 2: going to go the you go the O G. I'll go.

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Speaker 5: The bacon, I mean the presentation. This is not bread

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Speaker 5: that's been pulled out from the cobblo.

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Speaker 2: This is smells extra bread.

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Speaker 4: Never enough.

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Speaker 2: Okay the bacon?

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Speaker 4: Am I doing spaghetti? Or are doing?

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Speaker 2: That's good? God, she's rich. Oh gosh, that's a lot

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Speaker 2: of cheese.

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Speaker 4: I can't get it in.

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Speaker 2: There's a lot of I'm going back. When's going?

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Speaker 4: I'm going to spaghetti?

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Speaker 2: B and Okay? What flavor of your truck? Quin?

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Speaker 4: Oh?

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Speaker 2: Oh, there's another voice.

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Speaker 4: Well my plays like spaghetti boling.

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Speaker 2: Yeah, Well try this. Try this one. That's a spinach.

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Speaker 2: It's beautiful. Here we go. This is where spinach and what.

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Speaker 6: Spinach?

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Speaker 4: French onion? Spinach French onion, sour cream and mayo.

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Speaker 2: Okay, there's a lot of come on my relationship.

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Speaker 4: Which one did you try?

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Speaker 1: I tried the bacon. Okay, it's good, isn't isn't it? Sorry,

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Speaker 1: it's pretty good because she's excited. Okay, bring in the

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Speaker 1: next cop up. Okay, next copa coming, Okay, moving on, Okay, Clint,

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Speaker 1: we're moving on.

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Speaker 4: Clint's going, Oh my god, the bread breath that.

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Speaker 2: Okay, we're moving on.

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Speaker 4: Next cobber or Jason's really pushing people in.

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Speaker 3: This is Kaylie from back a smart Okay, this is

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Speaker 3: the pizza one.

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Speaker 4: Oh my god, this is a pizza. So what's in yours? Kayle? Olive, salami,

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Speaker 4: tomato paste?

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Speaker 6: Geez?

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Speaker 2: This is the one you bought in the air for

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Speaker 2: from home. Correct, that's the I can see the salari.

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Speaker 5: And this is the one that you've pulled the bread

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Speaker 5: out of the cob loaf to make it the dipping bread.

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Speaker 4: Yes, the original way. Yeah right, that's what my mum said.

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Speaker 1: Oh yeah, it's got quite a tang to it.

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Speaker 4: I don't know this one seems this is plat nuvo.

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Speaker 2: Sorry, what's that? Quite moldern for the Okay, so that.

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Speaker 4: Is the whole piece of salami.

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Speaker 2: That is the pizza, cobb loaf getting deeper deeper.

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Speaker 5: Not really games a good game in my dirty martinis,

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Speaker 5: I like very different.

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Speaker 2: Okay, she likes it, all right? Oh yeah, next copper

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Speaker 2: coming in next col but number three. This is Dannielle

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Speaker 2: from Melton, right, Dannielle from Melton, Danny l from me?

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Speaker 2: Is the bacon?

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Speaker 4: Oh my god, this is Shrek bread.

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Speaker 2: This is the bacon, cheese and onion one onion?

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Speaker 4: Daniel? Why do you call it shreks bread?

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Speaker 7: Just to get the kids to try it?

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Speaker 4: Do you want to take how many kids have you got?

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Speaker 7: I have two special needs?

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Speaker 4: And do they like the Shrek bread? They do?

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Speaker 2: That's like ceremonial.

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Speaker 4: All right, in you go now, Daniel? Quickly?

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Speaker 5: Well the boys go, what's in the Shrek bread? We

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Speaker 5: just need to know what's in this one? Because there's

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Speaker 5: a lot of spring onions on it.

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Speaker 7: So the spring onion, spinach, onions, bacon, boys, cheese, yeah.

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Speaker 4: Right, any hidden ingredients. Because when I know parents and you're.

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Speaker 5: All sneaky, slippery little liars, and you hard vegetables and

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Speaker 5: things that kids don't.

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Speaker 2: Know, we do.

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Speaker 7: We definitely do it out. If you don't like this,

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Speaker 7: I've got scones for you.

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Speaker 4: Oh well, you're my favorite them.

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Speaker 2: That's heavy on the heavy on the spinach, heavy on

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Speaker 2: the spinach.

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Speaker 4: That one you're not feeding me. I'm an adult. You're

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Speaker 4: not feeding to the airplane to crash. Don't put it

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Speaker 4: in my mouth.

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Speaker 2: Okay, hang on, I'm gonna need that grab ice lab. Okay,

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Speaker 2: that's pretty good.

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Speaker 3: I know you do the Do you taste the the shallotts?

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Speaker 4: I don't want to.

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Speaker 2: There was a lot.

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Speaker 4: Of Oh that one's hot. How do you make it hot?

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Speaker 2: You've got to keep it warm.

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Speaker 7: This is the ovens.

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Speaker 4: Keep the bit warm.

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Speaker 2: Okay? Number four, Abby, sydnaham, Okay.

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Speaker 4: Abby, they're all starting to.

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Speaker 2: Okay, all right, Abby? What favor one? Is this again?

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Speaker 7: Bacon, sour cream, cream, cheese and cheese and spring onion?

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Speaker 4: Just where are you from? England?

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Speaker 5: So this is not an Australian delicacy? Were you having

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Speaker 5: this in England.

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Speaker 4: And didn't have until I moved here Australian? Yes, I

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Speaker 4: didn't have it.

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Speaker 5: England.

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Speaker 4: Do you eat the whole bowl after lots of people

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Speaker 4: in it?

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Speaker 7: It gets demolished?

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Speaker 4: And then do you rip the bowl apart and eat it?

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Speaker 2: Yes?

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Speaker 1: Can I point out as you take the lid off

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Speaker 1: the cobbloaf. It's quite how do I put it? The

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Speaker 1: top layer is sort of quite, it's quite firm. You

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Speaker 1: need to sort of.

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Speaker 4: All so sweet? How could we ever choose a favorite?

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Speaker 2: We will?

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Speaker 4: Okay, you're the expert, has.

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Speaker 2: That all of us?

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Speaker 5: He didn't like the bread he chose get a big scoop,

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Speaker 5: big scoop. Oh, he's dribbled it all over. If there's one,

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Speaker 5: it's spilling food on his clothes. And just to give

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Speaker 5: you a pick behind the he took his hoodie off

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Speaker 5: because he spilled his breakfast on his hoodie.

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Speaker 4: And now he's spilled his cobloat on his under All right.

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Speaker 2: Oh that is that's punchy as well. That's nice.

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Speaker 4: All one's okay, here's the that's not sour cream in it?

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Speaker 4: Look you love sour cream, Phillips.

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Speaker 2: I'm not trying it. She's got she's gone in for seconds.

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Speaker 4: All these wonderful people have traveled from far and wide.

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Speaker 1: Okay, Our Verdict's next Melbourne's Best grob Life.

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Speaker 4: Jason's got to change his T shirt and then we'll

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Speaker 4: come back with the trophy.

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Speaker 3: Also, I've got a big surprise for both of you.

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Speaker 4: No more surprises.

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Speaker 2: What a morning?

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Speaker 1: So yes, now on the show, it was just out

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Speaker 1: of nowhere. Take a listen to this moment.

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Speaker 3: What about that beautiful dip that used to become in

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Speaker 3: the loaf of bread? Do you remember that our parents

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Speaker 3: used to make it? They like, Oh, cobl So you

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Speaker 3: screamed love it.

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Speaker 2: You know if anyone was going to be ring hardade

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Speaker 2: us up, you come back to the cob.

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Speaker 4: Since then, Melbourne, you are and you me last night

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Speaker 4: saying get ready.

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Speaker 5: Lauren tomorrow it's cobble of bonanza as you were calling it.

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Speaker 1: Now, can I point out this is what I love

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Speaker 1: about the people listening to this show. Overnight four people

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Speaker 1: have said, hey, we'll bake you a cob loaf and

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Speaker 1: we will drive some over.

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Speaker 4: An hour who drive over an hour.

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Speaker 2: To bring it into the studio.

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Speaker 1: So guys, my goodness, we've tested several cobloads.

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Speaker 5: Were the ones that didn't drive an hour already on

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Speaker 5: the back foot. I'm kidding, I'm kidding, I'm kidding.

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Speaker 1: Yeah, we'll point out we we will hook everyone up

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Speaker 1: with how about two hundred and fifty dollars to drop

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Speaker 1: at Cogan can go and get yourself a little treat

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Speaker 1: on us Cogan.

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Speaker 6: Click.

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Speaker 1: It is clicking awesome, So you each get two hundred

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Speaker 1: and fifty dollars to drop at Cogan.

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Speaker 5: Now we've got all different flavors of the world here

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Speaker 5: in the cob loaf, of which I very publicly stated

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Speaker 5: yesterday that I cobb loaf.

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Speaker 2: But there's one constant. They're all in a loaf. If

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Speaker 2: we say, if we say three two one, and then

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Speaker 2: we say.

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Speaker 5: We, I'd like to point out that Ken's Andrey, who

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Speaker 5: are here terrace Yep, sorry, one of the other daughters

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Speaker 5: actually baked the cob loaf bread herself.

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Speaker 4: Goodness, that is amazing.

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Speaker 2: Well, I mean, look, we can't take that into account.

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Speaker 5: Well you can, because it's a whole. It's are we

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Speaker 5: are we judging the bread or the dip.

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Speaker 2: We're judging it all, okay, the people, the bread, the dip.

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Speaker 4: Then we take it into account if it's the peace.

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Speaker 3: As is tradition on this show, we count down from

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Speaker 3: three and we reveal our number.

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Speaker 2: I couldn't possibly put why because they're right in front

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Speaker 2: of you. Yep, exactly right, Okay, are you ready? Three

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Speaker 2: two one? And we say our winner. Oh, I can't,

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Speaker 2: are we saying the name of the person, just the

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Speaker 2: number or the.

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Speaker 4: Flavor the number, the number?

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Speaker 2: What number one? Two, three? Four? You ready? Here we go?

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Speaker 1: Oh God, which cobb loaf is taking our Melbourne's best

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Speaker 1: cob loaf?

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Speaker 2: In three? Two, one, three?

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Speaker 4: I didn't say number three. I was going to say

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Speaker 4: number one. What about the spaghetti ballonaise.

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Speaker 2: Cobblo It wasn't bad, but Daniel.

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Speaker 4: Number one was my piece?

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Speaker 2: Geez and two onion? There you, Daniel, do you want

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Speaker 2: to make a victory speech?

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Speaker 5: Shrek bread here Danielle, Thank you, guys, thank you anyone

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Speaker 5: you like to think?

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Speaker 4: Mom? You know what? Everybody, they're all terrific.

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Speaker 3: Anything make this moment better? Clint, Well, that's the question

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Speaker 3: everybody's asking. Well for Lauren. Yes, the moment's about to

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Speaker 3: get a lot better. I've got to surprise you. It

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Speaker 3: requires you to leave the station down onto Clarenon Street.

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Speaker 3: There's a surprise waiting for you and we will.

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Speaker 2: Reveal it on air.

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Speaker 4: The answer is no.

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Speaker 2: If people are driving through South Melbourne at the moment,

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Speaker 2: come on down. No, next Clarendon Street, so we will

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Speaker 2: cross down there. You are becoming an honorary cover happens

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Speaker 2: Jason Lauren.

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Speaker 3: Lauren wake up feeling good following them on the socials