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Speaker 1: Casimer said, here's some of the best bets from Jason

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Speaker 1: Louren while we're on.

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Speaker 2: Break this play cool. The cops are here, Lawrence, tell

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Speaker 2: me what you know. Now for Pride the Pope Pie,

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Speaker 2: we bring in different police officers.

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Speaker 3: Oh my gosh, it's like the cast of Breaking Bad

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Speaker 3: has just rolled in.

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Speaker 2: Walter White's in the house.

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Speaker 3: No, we've got detective acting Senior Sergeant Michael Kugler and

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Speaker 3: Detective Sergeant Paul Gilmore.

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Speaker 2: Don't get all right, good morning, Good morning guys. You

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Speaker 2: might need to take your mask if we can't.

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Speaker 4: He can we hear you? Wait, we can hear. Okay,

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Speaker 4: you can keep it on.

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Speaker 3: So you guys are in just for our radio audience

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Speaker 3: that can't see you but can only hear You're in

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Speaker 3: a fool.

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Speaker 4: What is that suit that you're in?

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Speaker 5: This is a it's called a Tivick suit. Suits basically

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Speaker 5: a chemical resistant and some the one I'm wearing today

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Speaker 5: is also got some sort of fire resistance built into it.

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Speaker 6: All we want to be on fire.

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Speaker 2: In this suit?

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Speaker 5: Did we use them when we're processing.

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Speaker 2: The client labs?

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Speaker 4: So what are you doing? Busy busting meth labs?

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Speaker 7: Right?

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Speaker 2: Okay? So that's world to why this is good morning,

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Speaker 2: Good morning, We're good, thanks for joining us.

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Speaker 4: Is a hectic out, been wearying?

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Speaker 6: How does this room smell?

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Speaker 8: We're all good, A little bit dodge, but we're just

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Speaker 8: going to run some testa shortly.

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Speaker 2: We'll see.

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Speaker 4: So you got to talk us through what you would

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Speaker 4: do day.

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Speaker 1: To day in your job essentially, well, it's it's pretty varied,

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Speaker 1: but we investigate locally manufactured drugs within victory.

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Speaker 3: And is it like part of my ignorance a scene

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Speaker 3: in the movies, are people like making meth in bathtubs

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Speaker 3: and houses and stuff?

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Speaker 6: Yes like that, Yeah, they are.

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Speaker 5: They're making myth in houses, and making myth in beery

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Speaker 5: chipping containers, and making myth in farm sheds, garages, pretty

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Speaker 5: much anywhere you can think of.

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Speaker 2: I think it's safe to save people. I was just

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Speaker 2: going to say, people could see how this stuff is made.

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Speaker 2: It's the last thing they'd put in their system, isn't it.

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Speaker 8: Absolutely Yeah, it's all synthetic made, synthetically made, it's all chemicals. Yeah,

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Speaker 8: really dangerous.

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Speaker 3: And so by the time you guys get the call

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Speaker 3: to go and I don't know what you call check

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Speaker 3: out all lab has someone already found it, or they're like,

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Speaker 3: we're suspected that there's suspicious activity happening in this house

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Speaker 3: and then you guys go and kick the door down.

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Speaker 8: Yeah, pretty much. We're a bit of a one stop

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Speaker 8: shop at our office. We get the intel, we investigate it,

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Speaker 8: we do the raids, and then we prosecute the offenders.

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Speaker 8: Our process are scene which can be long if it's

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Speaker 8: a bigger lab, and then we process the offenders.

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Speaker 2: I mean, it's just what happens to the goods.

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Speaker 8: Well, they get taken out to a hazardous management at

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Speaker 8: a location and destroyed.

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Speaker 2: Yeah, we don't go let twenty percent off for the

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Speaker 2: Christmas party and then.

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Speaker 6: Basically not So what's happening underground here in Melbourne? We

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Speaker 6: have we got a scourge? Is there is there a

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Speaker 6: problem or is it something that's happening right the way

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Speaker 6: around Australia right the way around the world.

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Speaker 8: I think there's no secret that there's a significant drug

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Speaker 8: problem in Australia in general.

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Speaker 4: You know, look at our borders.

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Speaker 8: We're in Ireland, so it's easy to import in here

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Speaker 8: and there's a lot of chemicals that come into this

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Speaker 8: country which I used to manufacture methamphetam.

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Speaker 5: Very high demand in Australian prices are high, which makes

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Speaker 5: it there's a lot of incentive for people out there

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Speaker 5: to righty and manufactured drugs or import drugs.

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Speaker 3: So what's the worst scene you've walked into? Most of

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Speaker 3: you would have seen it, all right, Is there one

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Speaker 3: thing that comes to mind you've walked in and gone,

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Speaker 3: I cannot believe what I'm looking at?

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Speaker 2: Ah?

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Speaker 5: Yeah, there's been so that you can everything from what

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Speaker 5: we call addiction based really small labs, and some people

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Speaker 5: work really neat, really methodical. Some people are really well educated,

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Speaker 5: got science backgrounds, and some just mayhem. There's just stuff everywhere,

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Speaker 5: contaminants everywhere. They're contaminated, Like you take their clothes off

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Speaker 5: and they're still sitting off.

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Speaker 6: Not hiding it.

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Speaker 2: It's just full blown lab. Yeah.

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Speaker 5: They're definitely trying to conceal Yeah. Yeah, so, and they'll

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Speaker 5: go to great lengths to try and keep it concealed.

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Speaker 5: Just stick them in like sort of industrial areas or

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Speaker 5: rural areas to try and hide it because they can

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Speaker 5: be pretty smelly and pretty well.

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Speaker 2: Yeah, there any telltale signs that you might see from

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Speaker 2: someone's house that might give an indication that they're cooking

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Speaker 2: something up in there.

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Speaker 8: Generally, the chemical smell gives it away and and a

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Speaker 8: lot of people just write it.

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Speaker 2: Off as cleaning products and stuff.

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Speaker 8: You're right or yeah, it's you know, they're just the

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Speaker 8: suspicious behavior around.

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Speaker 2: You've got a crazy cat lady next door, but you

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Speaker 2: don't see any cats. There's a good chance she's cooked.

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Speaker 5: Especially if she's put up about fifteen security cameras.

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Speaker 2: Full lads, Look, we love doing the Pope.

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Speaker 6: Thank you so much.

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Speaker 2: You're putting yourselves on the line. It's a it's a

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Speaker 2: massive job.

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Speaker 4: This looks fun. It looks fun.

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Speaker 5: I think we enjoy it.

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Speaker 2: It is fun.

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Speaker 3: You must get it through when you just zip that

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Speaker 3: bright orange suit up and.

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Speaker 2: Put your should your partner ever say when you're at home,

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Speaker 2: haywork on the has mat.

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Speaker 4: You guys love a good steak night. What sort of

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Speaker 4: would you go to steak?

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Speaker 2: Well? I'm normally a Scotch Philip guy, but yesterday I

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Speaker 2: was at Urban on the weekend Urban Ali and Chatty

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Speaker 2: and at the Porterhouse.

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Speaker 6: I love the Porterhouse. What do he gord House? Peppercorn

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Speaker 6: sauce medium.

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Speaker 3: I fili it, babe, But I panic when I'm at

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Speaker 3: the butcher and We've got people coming over from barbecue,

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Speaker 3: and I'm like, like, I feel like chicks always love

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Speaker 3: and I feel it, and I'm like, what's the steak

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Speaker 3: man like.

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Speaker 2: Scotch Philip or a big Rabbi with the.

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Speaker 3: Bone by the one then you slice up in everyone chairs.

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Speaker 6: A huge problem with that is that the bone takes

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Speaker 6: away so much of the succulent meat.

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Speaker 2: No bonuts flavor. What I hate is when they go, Okay,

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Speaker 2: here comes your six hundred gram steak, and then they

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Speaker 2: put it down and I'm like, that's a five hundred

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Speaker 2: grand bone exactly.

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Speaker 6: That's what I'm saying.

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Speaker 4: I don't like.

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Speaker 3: I don't like meat on a bone. It makes me

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Speaker 3: feel too much like I'm eating an animal. I just

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Speaker 3: prefer the Philip, get the bone away. You know, it's

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Speaker 3: just a mental thing, you.

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Speaker 2: Know, that's I mean, don't ruin it for why.

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Speaker 4: Would you do that?

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Speaker 6: Sorry?

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Speaker 4: Hey, where's favorite steak? Do you ever go to?

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Speaker 9: You?

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Speaker 4: I know I know the answers to this, and get

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Speaker 4: some bond it's your favorite. You're always Now I.

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Speaker 2: Haven't been there for a couple of years.

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Speaker 4: It's untrue.

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Speaker 3: I've only known you for a couple of years and

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Speaker 3: you've mentioned it eighty five times.

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Speaker 2: No, no, no, I've discovered a new spot, Brighton Beach Hotel.

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Speaker 4: That sounds swinky.

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Speaker 2: No it's not. Although they just did a reno at

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Speaker 2: the end of South Road, corner of South Road and Beach.

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Speaker 2: It was a bloody ripping steak.

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Speaker 4: Clint, do you have a go to I do.

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Speaker 6: I'm just trying to find the name of it. Marble

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Speaker 6: m A R B l Oh you've told me about

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Speaker 6: paran very very It's a real, very strong, very strong steak.

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Speaker 6: Not a strong steak, just a nice steak, but a strong.

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Speaker 2: Is tough, you know what I mean. When they're like,

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Speaker 2: here's the steak, that'll be forty dollars. Oh sorry, you

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Speaker 2: wanted some sides, Well they're nine dollars extra.

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Speaker 6: Shit beans always cost that.

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Speaker 10: I know.

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Speaker 4: You can't just get this steak without the like.

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Speaker 3: Crunchy bes, the broccoladi, the potatoes, and then some of

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Speaker 3: them have macaroni and cheese.

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Speaker 6: Stop them.

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Speaker 3: Got to get those signs.

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Speaker 6: Is there a reason we talk there is?

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Speaker 3: It's because here in Melbourne there is a restaurant which

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Speaker 3: none of us have mentioned, which has just been voted

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Speaker 3: one of the world's best the world s world, not

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Speaker 3: the world's one of the world's best steak restaurants.

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Speaker 4: It is in Armadale and it is called Victor Churchill.

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Speaker 3: I love it when we have things that make worldwide

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Speaker 3: liststor have you ever seen it?

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Speaker 2: It's on Success.

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Speaker 3: It's ranked number eleven in the prestigious World one hundred

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Speaker 3: and one Best Steak Restaurants for twenty twenty four.

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Speaker 2: Well, also, you left to sell the car to by

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Speaker 2: the eye.

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Speaker 3: Oh yeah, she's spinny, that's for sure. It's like Actually,

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Speaker 3: I've driven past it. I've never been in, but it

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Speaker 3: looks like a swanky butcher from the front. I think

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Speaker 3: you can just go and by cuts of meat, or

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Speaker 3: you can go and dining.

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Speaker 2: I'm sorry. Mashed potato sixteen dollars.

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Speaker 3: We've had this conversation before where you've blown up about

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Speaker 3: size it's and then you put on hang on, he

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Speaker 3: puts on this silly little English accent when he blows

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Speaker 3: up about potatoes.

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Speaker 6: Sex stain dollars dollars because it's Paris mash. That's not

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Speaker 6: outrage green beans nine and all its beautiful beans are always.

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Speaker 4: Spa twelve bucks for the fries, they'd be good fries.

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Speaker 4: Why are we only looking at the side.

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Speaker 6: So what's a O'Connor pasture fed Cot? De buff called

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Speaker 6: it deff?

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Speaker 3: What about the Rangers Valley black marketskit the two hundred

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Speaker 3: and sixty five dollars crikey?

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Speaker 4: Most So that's.

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Speaker 6: Number eleven in the world.

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Speaker 2: French fries twelve tops.

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Speaker 3: You engaged chck and we could get the work credit

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Speaker 3: card and our bosses did say, since you've started, we

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Speaker 3: need to take you out for lunch.

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Speaker 2: Guys, we must go.

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Speaker 4: We must go on someone else's dime.

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Speaker 2: If you've got a place in Melbourne and you want

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Speaker 2: to show it off, and you're like, hey, look we've

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Speaker 2: been going to this joint for years. They do this

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Speaker 2: bloody two for one night, or maybe it's free game

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Speaker 2: of pool if you time you buy a steak of

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Speaker 2: a joint.

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Speaker 4: Things are expensive now, so specials nine is great.

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Speaker 2: Thirteen twenty four to ten is our number? Melbourne? Where

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Speaker 2: must we go?

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Speaker 3: We're asking where is somewhere that we must go? There

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Speaker 3: is a restaurant in Melbourne that has made the list

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Speaker 3: of one hundred and one best restaurants.

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Speaker 4: But not just that.

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Speaker 3: It's number e eleven in the world. One of the

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Speaker 3: best steak restaurants in the world.

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Speaker 4: Very expensive though, So.

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Speaker 2: We're doshed potato.

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Speaker 3: We'd love your recommendations on where we probably sixteen a restaurant.

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Speaker 2: Yeah, I like like a pub steak, we actually get

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Speaker 2: the sides on the plate.

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Speaker 3: Yeah, and then you get that stupid little salad with

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Speaker 3: grated carrot that no one wants.

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Speaker 6: Sometimes a bit of pair What are you putting? Pregos

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Speaker 6: and pepper sauce sauce or a scallop potato?

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Speaker 2: You scream of, Diane sa.

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Speaker 6: I am quite partial with mushroom. Yeah, what's a diansaur?

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Speaker 2: I'm not sure.

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Speaker 4: Something old ladies have. I think it's good for you.

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Speaker 2: Renee, Renee, Where must we go?

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Speaker 10: So there's an Indian Namaste restaurant in Budua. They do

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Speaker 10: the best Nepalese momos and they are actually quite famous

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Speaker 10: for their buttered chickens.

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Speaker 3: I love buttered chicken. But what on earth is a

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Speaker 3: Nepalese moment? Is there?

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Speaker 6: Actually?

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Speaker 10: Like they're a dumpling, they're only stiff steamed. They come

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Speaker 10: in chicken or they come vegetarian.

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Speaker 4: Okay, we're going to need more info.

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Speaker 6: Curry style dumpling. It a curry style dumpling.

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Speaker 10: No, it's actually just like chicken mince or like fresh

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Speaker 10: chicken in there. And I've got some great vegetables in

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Speaker 10: there as well.

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Speaker 4: Nepolese moment.

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Speaker 10: What's it called in It's called Namastay Restaurant. It's on

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Speaker 10: McLean Road.

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Speaker 4: Do you want to go Jay's.

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Speaker 2: Oh, that's good for me. That's good. I only tried

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Speaker 2: Indian like four years ago and.

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Speaker 4: In so good masala?

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Speaker 2: Is it the caps one?

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Speaker 6: I like that chicken masala?

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Speaker 2: Yeah, that's not.

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Speaker 3: So when you go to India, the way they serve

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Speaker 3: like meals in like their local restaurants. It's like on

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Speaker 3: a big silver tray and you get like a bit

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Speaker 3: of everything.

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Speaker 6: So sometimes you eat with your hands.

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Speaker 3: Yeah.

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Speaker 2: Yeah.

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Speaker 3: Ash from Cheltenham, is there some where we must go?

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Speaker 3: We're talking to steaks. We've got one of the best

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Speaker 3: steak restaurants in the world in Armadale, but you reckon

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Speaker 3: there's a better one.

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Speaker 9: There is a better one down in Mentone. There's a

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Speaker 9: shop called the Corner Store. All of their food's great,

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Speaker 9: but their steaks are eleven out as Channel eleven and

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Speaker 9: they do steaks night on a Monday and Tuesday night.

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Speaker 6: Nights a week.

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Speaker 9: Yep, yep. Twenty bucks for your steak. And I'm pretty

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Speaker 9: sure they're throwing a beer as well.

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Speaker 4: Oh Ash, that sounds like Jason.

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Speaker 2: I reckon, you're pretty sure on the beer too.

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Speaker 4: The corner store in where was it, Cheltenham?

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Speaker 2: I've just googled, I minsed it. It's a big steak.

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Speaker 6: It's a big steak.

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Speaker 4: Is always better?

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Speaker 2: Isn't great?

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Speaker 4: Big is not always better?

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Speaker 2: You know what I don't like? You know, when you're

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Speaker 2: cut into a steak and you're like, this is frozen,

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Speaker 2: that's frozen, has has been frozen?

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Speaker 6: A bit fleshy?

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Speaker 4: Now you're not winning the best restaurant in the world

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Speaker 4: for that game.

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Speaker 2: John in Hillside, where must we go? John?

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Speaker 7: Good guys, and it's good to have you back. When

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Speaker 7: there's a place down Wollen called Hogan's Hotel. And I reckon,

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Speaker 7: I to make the best Palmer I've ever had.

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Speaker 2: What a big calls about it?

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Speaker 7: Well, the sauce is not the same as anywhere else,

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Speaker 7: and the ham that they place on top, it's not

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Speaker 7: such as not that they smoke the ham.

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Speaker 3: Hang one second, John, keep play some sexy music. Yeah, okay, John,

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Speaker 3: I'm just going to get. I'm going to set the scene.

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Speaker 3: We walk into the Hosen Hotel in Wolln and you

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Speaker 3: order the Palmer. I want you to talk me through

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Speaker 3: how it's served.

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Speaker 7: Well, it's served with a lovely dish of fry, a

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Speaker 7: large bowl of gravy and a nice top.

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Speaker 2: Of the Tell me about tell.

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Speaker 6: Me about the hem.

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Speaker 4: Is it finally shaved?

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Speaker 7: It is very finely shaved, smoke of perfection.

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Speaker 4: Freshly shaved.

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Speaker 7: Yes, John, a lovely layer of cheese, I think chrispy.

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Speaker 2: Do you like the ham shaved? Oh?

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Speaker 10: Yeah?

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Speaker 6: How does it smell?

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Speaker 7: O thing?

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Speaker 2: Pacty's the chicken? And what about the crumb?

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Speaker 3: Oh?

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Speaker 7: Then, patient?

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Speaker 4: Do you think it's a bread or a pango?

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Speaker 3: Oh?

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Speaker 7: I believe it would be a bread.

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Speaker 4: A bread crumb. Good on you, John, That sounds delicious.

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Speaker 2: You'd say it's juicy.

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Speaker 7: I say it moist. It's it's it's splendid.

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Speaker 4: They need to put that on the ad a sexy word.

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Speaker 6: But I'm there.

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Speaker 7: Lauren Wake Up Feeling Good on No.

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Speaker 9: One hundred.

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Speaker 6: Lauren on Socials