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Speaker 1: This is the Fitting and Whipper with Kate Richie podcast.

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Speaker 2: Well, I wouldn't mind having this man for lunch. He's

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Speaker 2: back in Australia.

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Speaker 3: Over for lunch or for lunch now.

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Speaker 4: I'd have him free course meal. Curdistone. Yes, please, Actually,

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Speaker 4: Curtis is here at the Pie Room by Gwen. It's

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Speaker 4: a pop up in at the Mecca Cafe today in Alexandria.

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Speaker 4: Now that's from one pm if you would love to

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Speaker 4: go and see Curtis.

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Speaker 2: And also he's here to launch Oh my gosh.

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Speaker 4: And this is a bit dangerous at this time of

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Speaker 4: the morning because we've got about four blocks of this

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Speaker 4: in the studio, the new Cadbury Dairy Milk Vanilla Key

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Speaker 4: Lime Pie exclusively. It calls from May twenty nine. Curdistone.

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Speaker 5: Welcome, welcome home mate, Thanks buddy man.

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Speaker 1: It's always exciting when you come in. And I said

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Speaker 1: yesterday on the show Tommy, tell curdistone and be very

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Speaker 1: clear unless he has treats, he's not welcoming the stadil.

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Speaker 1: And all of a sudden he turns up on a

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Speaker 1: terraining chocolate like me for my snacks. Yes, sorry, man,

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Speaker 1: I didn't have to tell.

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Speaker 4: You are your kids like that when you get home

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Speaker 4: from work, if you if you've been in the kitchen

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Speaker 4: all night, does dad have to bring home some treats

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Speaker 4: for the kids?

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Speaker 5: Or yeah?

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Speaker 6: They they When I come back from a trip, they

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Speaker 6: go straight to my bag to see if I bought

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Speaker 6: them anything. And when I come home from work, they

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Speaker 6: go straight to the car to see what's in there.

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Speaker 3: Like don't you even see me? Guys, don't you see me?

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Speaker 5: Where are the leftovers? Come on?

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Speaker 4: Did you work it like a macas in a drive

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Speaker 4: through when you were Youngert Curtis, what was your first

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Speaker 4: ever job?

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Speaker 6: I worked at the MCG actually spotless catering back in

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Speaker 6: the day, and I was I was the fry cook,

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Speaker 6: so I would fry the chips.

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Speaker 3: Did you go home smelling like fat? Yeah, because we've

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Speaker 3: talked about this on the show, because I was married

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Speaker 3: to a chef, and like on meat day or kitchen

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Speaker 3: day or you know, like chefs come home smelling of

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Speaker 3: like not the tasty part of the food.

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Speaker 6: Lindsay always says it. She's like, what you cook is

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Speaker 6: so beautiful and it smells so nice in the restaurant,

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Speaker 6: but when you come home, it smells horrible.

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Speaker 5: I don't know.

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Speaker 1: Why you were the first job you had on the

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Speaker 1: deep Friday there at the g Was that because you

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Speaker 1: had an interest in cooking or you just wanted a job.

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Speaker 5: I was just looking for some cash.

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Speaker 2: Cash, yeah, Or were you hoping just to watch a

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Speaker 2: Hugeelong games?

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Speaker 4: Did you think that you could actually watch the game

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Speaker 4: while you were cooking the chips?

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Speaker 2: Is that what you thought?

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Speaker 5: Or you know what?

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Speaker 6: They sort of closed down after halftime as.

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Speaker 5: You know you can't get it.

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Speaker 6: It's hard to get something to eat sort of in

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Speaker 6: the last quarter, so I would get to go and

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Speaker 6: watch a little bit of the footy, which was fantastic benefit.

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Speaker 4: But I congratulations as well. Gwen has been ranked forty

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Speaker 4: four in the Top State Restaurants of the World, which

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Speaker 4: is an unbelievable effort, Mate, because there was only there

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Speaker 4: was only three restaurants in LA that made this list

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Speaker 4: and yours was one of them. So congratulations. But the

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Speaker 4: major question is Mate, and everyone it will be it's

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Speaker 4: a Friday afternoon here in Australia, the perfect stake.

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Speaker 2: How do we do it?

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Speaker 4: Because we hear that you've got a seer at one

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Speaker 4: side or the other, and then I hear other people alike,

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Speaker 4: five seconds you side, five seconds outside. What's the best

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Speaker 4: way to do with steak on the barbie tonight?

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Speaker 6: All you really need to know is that the barbie

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Speaker 6: has to be red hot, right. You need to take

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Speaker 6: the meat out of the fridge maybe half an hour

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Speaker 6: before you cook it, and then season it so you're

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Speaker 6: tempering it so you're bringing it close to room temperature

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Speaker 6: before you cook it, so then it cooks more evenly, right,

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Speaker 6: because you want it to be pink all the way through,

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Speaker 6: not red in the center and gray on the outside.

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Speaker 6: And then cook it evenly. So it doesn't matter whether

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Speaker 6: you do it one minute at one minute, like, yes,

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Speaker 6: you can do it that way, or you can just

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Speaker 6: give it three minutes on each side. But make sure

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Speaker 6: you rest it before you cut it.

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Speaker 1: That's just so important, is the rest, because I never

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Speaker 1: do it.

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Speaker 3: You don't have patience.

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Speaker 1: No, that's the problem.

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Speaker 3: The get out in my mouth, he's.

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Speaker 2: Tongues on a grill of a barbecue, or explain it.

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Speaker 3: Stop touching their hot plate.

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Speaker 1: With explaining how much I enjoy that taste of it.

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Speaker 1: But by all means, do a reenactment of me at

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Speaker 1: the barbecue.

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Speaker 3: I'm just saying patience is a big deal when it

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Speaker 3: comes to stay.

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Speaker 1: Does it actually make a big difference.

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Speaker 6: It does make a big difference because all the juices

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Speaker 6: redistribute back through the steak when it's in that resting process.

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Speaker 6: So that is probably the most important part. A little

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Speaker 6: bit of oil, now you don't.

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Speaker 5: Need to mean it. It'll hold its temperature.

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Speaker 1: Do you know what's interesting? I mean, I'm not trying

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Speaker 1: to compare or trump you with the technique, but one

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Speaker 1: I've been doing recently is I'll put the meat on

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Speaker 1: the top rack part where you rest things on the barbecue,

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Speaker 1: and I'll use the barbecue like an oven. So that's

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Speaker 1: why I feel like I'm getting more of a consistent

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Speaker 1: cook through the meat. And then I whack it onto

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Speaker 1: the grind.

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Speaker 2: You're losing the juices.

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Speaker 3: Also, do you know what? I love the way he

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Speaker 3: says it is like he's invented it, right, you know that?

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Speaker 1: Do that?

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Speaker 5: Just follow my tips?

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Speaker 1: What about can you tell us what a key lime

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Speaker 1: pie tastes like?

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Speaker 5: Oh?

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Speaker 6: So when I first got to the States, I tasted this.

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Speaker 6: It's an American thing because the little limes, the key

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Speaker 6: limes come from the floor at the keys and it's

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Speaker 6: It's a dish that sort of was developed down there

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Speaker 6: in and around Florida, and it's a really creamy it's delicious.

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Speaker 5: It's made with egg.

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Speaker 6: Yolks and sweet milk and a beautiful crust on it,

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Speaker 6: and it's bright and punchy from the lime. It's it's

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Speaker 6: really one of my favorite.

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Speaker 3: Things with a pie. Does that mean it doesn't have

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Speaker 3: a lead? No lead like a tart.

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Speaker 5: It's more a tart to be honest, but they call

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Speaker 5: it a pie. Yeah.

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Speaker 2: What are the keys like in Florida? Have you done

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Speaker 2: a bit of work down there?

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Speaker 6: I have?

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Speaker 5: It's a hit or miss a bit like Florida.

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Speaker 2: You know, what would you compare it to in Australia, Curtis?

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Speaker 5: It's a bit swampy like a Byron?

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Speaker 2: Is it like a Byron? Or No? It's not really not.

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Speaker 6: As not as nice as Byron. It's like, you know,

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Speaker 6: the Bogan version of Byron.

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Speaker 5: I'm talking.

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Speaker 3: That's so disappointing because Taylor Swift has been banging on

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Speaker 3: about Florida a lot of late, hasn't she? And she

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Speaker 3: runs away? There was you know, a skate there, but.

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Speaker 1: Oprah's boat that you spend most of your time on.

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Speaker 1: That would be quite nice, would you.

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Speaker 5: Well, yeah, that's that's a nice boat. That's beautiful anywhere.

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Speaker 3: It's lovely on the boat.

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Speaker 1: Really, can we try some of this chocolate?

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Speaker 5: Absolutely? Oh my god?

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Speaker 2: Can we can? We can?

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Speaker 4: We pest to you as well. We always pest to

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Speaker 4: you when you're in, every time you come in. Who

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Speaker 4: have your head in the restaurant?

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Speaker 5: Lately?

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Speaker 4: Give us another celeb I think the last time you

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Speaker 4: had James Cordon.

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Speaker 2: I know you don't like to talk about this, but

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Speaker 2: we just love hearing it. We love he who's who's

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Speaker 2: in the restaurant?

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Speaker 5: Oh, you know, I don't talk about it.

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Speaker 6: I mean, look, we're in the middle of La so

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Speaker 6: we get lots of fancy people.

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Speaker 3: Surely you're in the kitchen and you're like, I know,

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Speaker 3: I'm not meant to be excited about this, but and

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Speaker 3: I can go out and say hello, becaus I'm the chef,

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Speaker 3: and they're probably excited to meet.

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Speaker 6: Men's courtesy to do that, isn't It's good business? That's true.

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Speaker 6: Do you know Sebastian Manaskalko, the comedian. Oh my god,

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Speaker 6: he's so funny, he is so good and he sells

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Speaker 6: out Madison Square garden the blink of an eye.

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Speaker 5: To get on the line. And he so.

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Speaker 6: He's one of our one of our regulars, and I've

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Speaker 6: gotten to know him as he and he comes in

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Speaker 6: and he's so good, so so hilarious. He gave me

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Speaker 6: tickets to go and see him the which was sort

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Speaker 6: of fun. Then I felt obliged to give him a

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Speaker 6: bloody free dinner, which you know, I mean not that

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Speaker 6: I was adding it up, but I feel like the

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Speaker 6: tickets at the ball were probably cheaper than them, so

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Speaker 6: a little ripped off, but you know, he's a great guy.

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Speaker 5: Well, congratulations.

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Speaker 1: A couple of big names not long ago too fits

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Speaker 1: in Whipper were there. That's right, so you know your dragon.

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Speaker 6: All the big names had another free dinner, big one.

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Speaker 1: What'd you get back for that?

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Speaker 4: This is the paper, so one o'clock today, Curtis at Alexandria.

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Speaker 4: This is at the Mega Cafe. This is like a

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Speaker 4: Gwynn pop up. So what's what's there? What will be

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Speaker 4: there today?

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Speaker 6: That's well, I turned that key line pie that you

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Speaker 6: were talking about. We put that into the restaurant and

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Speaker 6: everybody loved it. It was, you know, one of our

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Speaker 6: most popular ever dessert. So I teamed up with Cabri

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Speaker 6: and I've turned that Key Line pie into a beautiful

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Speaker 6: block of Cabury Dairy milk. So people can come down today.

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Speaker 6: They can try the chocolate, they can try the pie.

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Speaker 6: It's all for free. That's the tickets.

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Speaker 3: You don't have to turn off with two tickets to

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Speaker 3: Madison Square Garden.

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Speaker 4: No, you don't know.

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Speaker 6: If you want more details, you can go to the

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Speaker 6: Cadbury Instagram page because all the details are there. But

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Speaker 6: just come on down. It's Alexandria anytime after one.

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Speaker 1: I've just eaten the chocolate and curtis similar to my

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Speaker 1: understanding of cooking steak. Isn't it about balance? Like how

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Speaker 1: you get that power of the chocolate flavor with the

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Speaker 1: key lime right which you can coming through and the

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Speaker 1: tail off is just beautiful. I still have the flavor

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Speaker 1: of the lime on my tongue coat. Richie, big tongue.

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Speaker 3: Have you seen the size of his showing me your tongue?

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Speaker 3: Have you seen his tongue?

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Speaker 5: What's the thick thing? Isn't it a bit?

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Speaker 3: I mean you could shave that veal.

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Speaker 1: Let's move on from that.

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Speaker 2: What recipe would you put in that?

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Speaker 4: Always as you enjoy your weekend and thank you very

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Speaker 4: much for coming down, Buddy, So.

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Speaker 6: Good to see Sits in Whipper with Kate Ritchie is

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Speaker 6: a Nova podcast walk great shows like this.

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Speaker 1: Download the Nova Player via the app Store or Google Play.

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Speaker 2: The