WEBVTT - Best Bits: Steak Me Out Tonight

0:00:01.360 --> 0:00:04.160
<v Speaker 1>Casimer said, here's some of the best bets from Jason

0:00:04.240 --> 0:00:05.200
<v Speaker 1>Louren while we're on.

0:00:05.200 --> 0:00:15.080
<v Speaker 2>Break this play cool. The cops are here, Lawrence, tell

0:00:15.120 --> 0:00:18.439
<v Speaker 2>me what you know. Now for Pride the Pope Pie,

0:00:18.560 --> 0:00:21.479
<v Speaker 2>we bring in different police officers.

0:00:21.880 --> 0:00:28.960
<v Speaker 3>Oh my gosh, it's like the cast of Breaking Bad

0:00:29.080 --> 0:00:30.120
<v Speaker 3>has just rolled in.

0:00:30.280 --> 0:00:31.680
<v Speaker 2>Walter White's in the house.

0:00:32.159 --> 0:00:38.199
<v Speaker 3>No, we've got detective acting Senior Sergeant Michael Kugler and

0:00:38.520 --> 0:00:40.559
<v Speaker 3>Detective Sergeant Paul Gilmore.

0:00:40.840 --> 0:00:43.519
<v Speaker 2>Don't get all right, good morning, Good morning guys. You

0:00:43.560 --> 0:00:44.879
<v Speaker 2>might need to take your mask if we can't.

0:00:44.720 --> 0:00:49.560
<v Speaker 4>He can we hear you? Wait, we can hear. Okay,

0:00:49.560 --> 0:00:50.239
<v Speaker 4>you can keep it on.

0:00:50.479 --> 0:00:52.720
<v Speaker 3>So you guys are in just for our radio audience

0:00:52.760 --> 0:00:54.080
<v Speaker 3>that can't see you but can only hear You're in

0:00:54.120 --> 0:00:54.560
<v Speaker 3>a fool.

0:00:54.600 --> 0:00:55.880
<v Speaker 4>What is that suit that you're in?

0:00:56.280 --> 0:01:00.560
<v Speaker 5>This is a it's called a Tivick suit. Suits basically

0:01:00.600 --> 0:01:04.840
<v Speaker 5>a chemical resistant and some the one I'm wearing today

0:01:04.920 --> 0:01:07.400
<v Speaker 5>is also got some sort of fire resistance built into it.

0:01:07.800 --> 0:01:09.120
<v Speaker 6>All we want to be on fire.

0:01:09.600 --> 0:01:10.160
<v Speaker 2>In this suit?

0:01:10.840 --> 0:01:13.240
<v Speaker 5>Did we use them when we're processing.

0:01:12.800 --> 0:01:14.080
<v Speaker 2>The client labs?

0:01:14.480 --> 0:01:16.520
<v Speaker 4>So what are you doing? Busy busting meth labs?

0:01:17.600 --> 0:01:17.720
<v Speaker 7>Right?

0:01:17.760 --> 0:01:23.880
<v Speaker 2>Okay? So that's world to why this is good morning,

0:01:23.920 --> 0:01:26.920
<v Speaker 2>Good morning, We're good, thanks for joining us.

0:01:27.240 --> 0:01:30.320
<v Speaker 4>Is a hectic out, been wearying?

0:01:30.360 --> 0:01:31.800
<v Speaker 6>How does this room smell?

0:01:31.880 --> 0:01:34.399
<v Speaker 8>We're all good, A little bit dodge, but we're just

0:01:34.400 --> 0:01:36.240
<v Speaker 8>going to run some testa shortly.

0:01:36.360 --> 0:01:36.679
<v Speaker 2>We'll see.

0:01:37.640 --> 0:01:39.959
<v Speaker 4>So you got to talk us through what you would

0:01:39.959 --> 0:01:40.440
<v Speaker 4>do day.

0:01:40.319 --> 0:01:45.680
<v Speaker 1>To day in your job essentially, well, it's it's pretty varied,

0:01:45.720 --> 0:01:52.080
<v Speaker 1>but we investigate locally manufactured drugs within victory.

0:01:52.000 --> 0:01:54.760
<v Speaker 3>And is it like part of my ignorance a scene

0:01:54.800 --> 0:01:58.400
<v Speaker 3>in the movies, are people like making meth in bathtubs

0:01:58.400 --> 0:01:59.400
<v Speaker 3>and houses and stuff?

0:02:00.200 --> 0:02:01.200
<v Speaker 6>Yes like that, Yeah, they are.

0:02:01.200 --> 0:02:05.240
<v Speaker 5>They're making myth in houses, and making myth in beery

0:02:05.280 --> 0:02:10.079
<v Speaker 5>chipping containers, and making myth in farm sheds, garages, pretty

0:02:10.160 --> 0:02:12.400
<v Speaker 5>much anywhere you can think of.

0:02:13.440 --> 0:02:15.000
<v Speaker 2>I think it's safe to save people. I was just

0:02:15.000 --> 0:02:16.919
<v Speaker 2>going to say, people could see how this stuff is made.

0:02:16.960 --> 0:02:18.800
<v Speaker 2>It's the last thing they'd put in their system, isn't it.

0:02:18.840 --> 0:02:25.040
<v Speaker 8>Absolutely Yeah, it's all synthetic made, synthetically made, it's all chemicals. Yeah,

0:02:25.120 --> 0:02:25.840
<v Speaker 8>really dangerous.

0:02:25.960 --> 0:02:27.760
<v Speaker 3>And so by the time you guys get the call

0:02:27.880 --> 0:02:30.320
<v Speaker 3>to go and I don't know what you call check

0:02:30.320 --> 0:02:33.040
<v Speaker 3>out all lab has someone already found it, or they're like,

0:02:33.080 --> 0:02:36.280
<v Speaker 3>we're suspected that there's suspicious activity happening in this house

0:02:36.280 --> 0:02:37.760
<v Speaker 3>and then you guys go and kick the door down.

0:02:37.919 --> 0:02:39.760
<v Speaker 8>Yeah, pretty much. We're a bit of a one stop

0:02:39.800 --> 0:02:44.040
<v Speaker 8>shop at our office. We get the intel, we investigate it,

0:02:44.960 --> 0:02:48.200
<v Speaker 8>we do the raids, and then we prosecute the offenders.

0:02:48.480 --> 0:02:51.840
<v Speaker 8>Our process are scene which can be long if it's

0:02:51.840 --> 0:02:53.760
<v Speaker 8>a bigger lab, and then we process the offenders.

0:02:53.760 --> 0:02:56.040
<v Speaker 2>I mean, it's just what happens to the goods.

0:02:56.919 --> 0:03:00.640
<v Speaker 8>Well, they get taken out to a hazardous management at

0:03:00.639 --> 0:03:03.120
<v Speaker 8>a location and destroyed.

0:03:03.360 --> 0:03:05.679
<v Speaker 2>Yeah, we don't go let twenty percent off for the

0:03:05.760 --> 0:03:06.760
<v Speaker 2>Christmas party and then.

0:03:11.400 --> 0:03:14.480
<v Speaker 6>Basically not So what's happening underground here in Melbourne? We

0:03:14.800 --> 0:03:17.040
<v Speaker 6>have we got a scourge? Is there is there a

0:03:17.120 --> 0:03:18.920
<v Speaker 6>problem or is it something that's happening right the way

0:03:18.919 --> 0:03:20.640
<v Speaker 6>around Australia right the way around the world.

0:03:21.200 --> 0:03:23.399
<v Speaker 8>I think there's no secret that there's a significant drug

0:03:23.440 --> 0:03:25.720
<v Speaker 8>problem in Australia in general.

0:03:27.840 --> 0:03:29.960
<v Speaker 4>You know, look at our borders.

0:03:30.000 --> 0:03:33.480
<v Speaker 8>We're in Ireland, so it's easy to import in here

0:03:34.360 --> 0:03:37.960
<v Speaker 8>and there's a lot of chemicals that come into this

0:03:38.000 --> 0:03:42.320
<v Speaker 8>country which I used to manufacture methamphetam.

0:03:43.520 --> 0:03:47.520
<v Speaker 5>Very high demand in Australian prices are high, which makes

0:03:47.520 --> 0:03:49.760
<v Speaker 5>it there's a lot of incentive for people out there

0:03:49.800 --> 0:03:52.320
<v Speaker 5>to righty and manufactured drugs or import drugs.

0:03:52.400 --> 0:03:57.800
<v Speaker 3>So what's the worst scene you've walked into? Most of

0:03:58.600 --> 0:04:00.400
<v Speaker 3>you would have seen it, all right, Is there one

0:04:00.440 --> 0:04:01.960
<v Speaker 3>thing that comes to mind you've walked in and gone,

0:04:02.200 --> 0:04:03.760
<v Speaker 3>I cannot believe what I'm looking at?

0:04:04.000 --> 0:04:04.200
<v Speaker 2>Ah?

0:04:04.680 --> 0:04:07.840
<v Speaker 5>Yeah, there's been so that you can everything from what

0:04:07.840 --> 0:04:11.040
<v Speaker 5>we call addiction based really small labs, and some people

0:04:11.080 --> 0:04:14.240
<v Speaker 5>work really neat, really methodical. Some people are really well educated,

0:04:15.120 --> 0:04:20.680
<v Speaker 5>got science backgrounds, and some just mayhem. There's just stuff everywhere,

0:04:20.680 --> 0:04:24.600
<v Speaker 5>contaminants everywhere. They're contaminated, Like you take their clothes off

0:04:24.600 --> 0:04:25.719
<v Speaker 5>and they're still sitting off.

0:04:27.320 --> 0:04:27.840
<v Speaker 6>Not hiding it.

0:04:27.839 --> 0:04:30.560
<v Speaker 2>It's just full blown lab. Yeah.

0:04:30.560 --> 0:04:36.080
<v Speaker 5>They're definitely trying to conceal Yeah. Yeah, so, and they'll

0:04:36.080 --> 0:04:38.799
<v Speaker 5>go to great lengths to try and keep it concealed.

0:04:39.080 --> 0:04:42.400
<v Speaker 5>Just stick them in like sort of industrial areas or

0:04:42.720 --> 0:04:44.920
<v Speaker 5>rural areas to try and hide it because they can

0:04:44.960 --> 0:04:46.200
<v Speaker 5>be pretty smelly and pretty well.

0:04:46.320 --> 0:04:49.279
<v Speaker 2>Yeah, there any telltale signs that you might see from

0:04:49.279 --> 0:04:52.080
<v Speaker 2>someone's house that might give an indication that they're cooking

0:04:52.160 --> 0:04:52.960
<v Speaker 2>something up in there.

0:04:56.160 --> 0:05:00.120
<v Speaker 8>Generally, the chemical smell gives it away and and a

0:05:00.160 --> 0:05:01.320
<v Speaker 8>lot of people just write it.

0:05:01.279 --> 0:05:03.760
<v Speaker 2>Off as cleaning products and stuff.

0:05:04.880 --> 0:05:08.760
<v Speaker 8>You're right or yeah, it's you know, they're just the

0:05:08.800 --> 0:05:10.120
<v Speaker 8>suspicious behavior around.

0:05:10.839 --> 0:05:12.520
<v Speaker 2>You've got a crazy cat lady next door, but you

0:05:12.560 --> 0:05:15.040
<v Speaker 2>don't see any cats. There's a good chance she's cooked.

0:05:14.839 --> 0:05:17.159
<v Speaker 5>Especially if she's put up about fifteen security cameras.

0:05:18.320 --> 0:05:21.000
<v Speaker 2>Full lads, Look, we love doing the Pope.

0:05:21.240 --> 0:05:21.920
<v Speaker 6>Thank you so much.

0:05:21.920 --> 0:05:24.960
<v Speaker 2>You're putting yourselves on the line. It's a it's a

0:05:25.080 --> 0:05:25.800
<v Speaker 2>massive job.

0:05:26.120 --> 0:05:29.119
<v Speaker 4>This looks fun. It looks fun.

0:05:30.200 --> 0:05:33.280
<v Speaker 5>I think we enjoy it.

0:05:33.279 --> 0:05:33.800
<v Speaker 2>It is fun.

0:05:33.880 --> 0:05:35.760
<v Speaker 3>You must get it through when you just zip that

0:05:35.839 --> 0:05:37.040
<v Speaker 3>bright orange suit up and.

0:05:36.960 --> 0:05:39.080
<v Speaker 2>Put your should your partner ever say when you're at home,

0:05:39.080 --> 0:05:43.200
<v Speaker 2>haywork on the has mat.

0:05:47.040 --> 0:05:49.560
<v Speaker 4>You guys love a good steak night. What sort of

0:05:49.760 --> 0:05:50.680
<v Speaker 4>would you go to steak?

0:05:51.000 --> 0:05:53.960
<v Speaker 2>Well? I'm normally a Scotch Philip guy, but yesterday I

0:05:54.040 --> 0:05:56.960
<v Speaker 2>was at Urban on the weekend Urban Ali and Chatty

0:05:57.200 --> 0:05:58.720
<v Speaker 2>and at the Porterhouse.

0:05:59.040 --> 0:06:01.440
<v Speaker 6>I love the Porterhouse. What do he gord House? Peppercorn

0:06:01.520 --> 0:06:02.919
<v Speaker 6>sauce medium.

0:06:02.760 --> 0:06:06.360
<v Speaker 3>I fili it, babe, But I panic when I'm at

0:06:06.360 --> 0:06:08.679
<v Speaker 3>the butcher and We've got people coming over from barbecue,

0:06:08.680 --> 0:06:11.000
<v Speaker 3>and I'm like, like, I feel like chicks always love

0:06:11.040 --> 0:06:12.240
<v Speaker 3>and I feel it, and I'm like, what's the steak

0:06:12.320 --> 0:06:12.680
<v Speaker 3>man like.

0:06:12.720 --> 0:06:15.000
<v Speaker 2>Scotch Philip or a big Rabbi with the.

0:06:14.960 --> 0:06:20.440
<v Speaker 3>Bone by the one then you slice up in everyone chairs.

0:06:20.480 --> 0:06:23.240
<v Speaker 6>A huge problem with that is that the bone takes

0:06:23.279 --> 0:06:25.919
<v Speaker 6>away so much of the succulent meat.

0:06:25.960 --> 0:06:30.000
<v Speaker 2>No bonuts flavor. What I hate is when they go, Okay,

0:06:30.040 --> 0:06:31.920
<v Speaker 2>here comes your six hundred gram steak, and then they

0:06:31.920 --> 0:06:33.560
<v Speaker 2>put it down and I'm like, that's a five hundred

0:06:33.560 --> 0:06:34.840
<v Speaker 2>grand bone exactly.

0:06:34.880 --> 0:06:35.560
<v Speaker 6>That's what I'm saying.

0:06:36.400 --> 0:06:36.919
<v Speaker 4>I don't like.

0:06:37.279 --> 0:06:39.279
<v Speaker 3>I don't like meat on a bone. It makes me

0:06:39.320 --> 0:06:41.479
<v Speaker 3>feel too much like I'm eating an animal. I just

0:06:41.520 --> 0:06:44.240
<v Speaker 3>prefer the Philip, get the bone away. You know, it's

0:06:44.279 --> 0:06:45.280
<v Speaker 3>just a mental thing, you.

0:06:45.240 --> 0:06:49.160
<v Speaker 2>Know, that's I mean, don't ruin it for why.

0:06:49.040 --> 0:06:49.640
<v Speaker 4>Would you do that?

0:06:49.920 --> 0:06:50.320
<v Speaker 6>Sorry?

0:06:50.560 --> 0:06:52.520
<v Speaker 4>Hey, where's favorite steak? Do you ever go to?

0:06:53.240 --> 0:06:53.440
<v Speaker 9>You?

0:06:53.520 --> 0:06:55.720
<v Speaker 4>I know I know the answers to this, and get

0:06:55.760 --> 0:06:57.359
<v Speaker 4>some bond it's your favorite. You're always Now I.

0:06:57.320 --> 0:06:58.360
<v Speaker 2>Haven't been there for a couple of years.

0:06:59.000 --> 0:06:59.960
<v Speaker 4>It's untrue.

0:07:00.160 --> 0:07:02.000
<v Speaker 3>I've only known you for a couple of years and

0:07:02.120 --> 0:07:03.680
<v Speaker 3>you've mentioned it eighty five times.

0:07:03.680 --> 0:07:06.560
<v Speaker 2>No, no, no, I've discovered a new spot, Brighton Beach Hotel.

0:07:07.320 --> 0:07:08.320
<v Speaker 4>That sounds swinky.

0:07:08.400 --> 0:07:10.680
<v Speaker 2>No it's not. Although they just did a reno at

0:07:10.720 --> 0:07:12.920
<v Speaker 2>the end of South Road, corner of South Road and Beach.

0:07:14.040 --> 0:07:15.920
<v Speaker 2>It was a bloody ripping steak.

0:07:16.200 --> 0:07:17.840
<v Speaker 4>Clint, do you have a go to I do.

0:07:17.880 --> 0:07:20.000
<v Speaker 6>I'm just trying to find the name of it. Marble

0:07:20.280 --> 0:07:22.200
<v Speaker 6>m A R B l Oh you've told me about

0:07:22.600 --> 0:07:25.920
<v Speaker 6>paran very very It's a real, very strong, very strong steak.

0:07:26.200 --> 0:07:29.080
<v Speaker 6>Not a strong steak, just a nice steak, but a strong.

0:07:29.480 --> 0:07:32.760
<v Speaker 2>Is tough, you know what I mean. When they're like,

0:07:32.960 --> 0:07:35.720
<v Speaker 2>here's the steak, that'll be forty dollars. Oh sorry, you

0:07:35.760 --> 0:07:38.119
<v Speaker 2>wanted some sides, Well they're nine dollars extra.

0:07:38.520 --> 0:07:40.400
<v Speaker 6>Shit beans always cost that.

0:07:41.480 --> 0:07:41.720
<v Speaker 10>I know.

0:07:41.920 --> 0:07:43.960
<v Speaker 4>You can't just get this steak without the like.

0:07:43.960 --> 0:07:47.760
<v Speaker 3>Crunchy bes, the broccoladi, the potatoes, and then some of

0:07:47.800 --> 0:07:49.200
<v Speaker 3>them have macaroni and cheese.

0:07:49.440 --> 0:07:49.840
<v Speaker 6>Stop them.

0:07:51.160 --> 0:07:52.239
<v Speaker 3>Got to get those signs.

0:07:52.440 --> 0:07:54.000
<v Speaker 6>Is there a reason we talk there is?

0:07:54.240 --> 0:07:57.240
<v Speaker 3>It's because here in Melbourne there is a restaurant which

0:07:57.400 --> 0:08:00.240
<v Speaker 3>none of us have mentioned, which has just been voted

0:08:00.280 --> 0:08:03.360
<v Speaker 3>one of the world's best the world s world, not

0:08:03.400 --> 0:08:06.200
<v Speaker 3>the world's one of the world's best steak restaurants.

0:08:06.520 --> 0:08:10.320
<v Speaker 4>It is in Armadale and it is called Victor Churchill.

0:08:10.480 --> 0:08:12.760
<v Speaker 3>I love it when we have things that make worldwide

0:08:12.880 --> 0:08:14.320
<v Speaker 3>liststor have you ever seen it?

0:08:14.320 --> 0:08:15.360
<v Speaker 2>It's on Success.

0:08:15.520 --> 0:08:18.840
<v Speaker 3>It's ranked number eleven in the prestigious World one hundred

0:08:18.880 --> 0:08:22.480
<v Speaker 3>and one Best Steak Restaurants for twenty twenty four.

0:08:22.600 --> 0:08:24.320
<v Speaker 2>Well, also, you left to sell the car to by

0:08:24.320 --> 0:08:24.560
<v Speaker 2>the eye.

0:08:24.560 --> 0:08:28.080
<v Speaker 3>Oh yeah, she's spinny, that's for sure. It's like Actually,

0:08:28.280 --> 0:08:30.320
<v Speaker 3>I've driven past it. I've never been in, but it

0:08:30.360 --> 0:08:32.640
<v Speaker 3>looks like a swanky butcher from the front. I think

0:08:32.640 --> 0:08:34.199
<v Speaker 3>you can just go and by cuts of meat, or

0:08:34.240 --> 0:08:35.160
<v Speaker 3>you can go and dining.

0:08:35.320 --> 0:08:39.559
<v Speaker 2>I'm sorry. Mashed potato sixteen dollars.

0:08:39.840 --> 0:08:42.280
<v Speaker 3>We've had this conversation before where you've blown up about

0:08:42.320 --> 0:08:45.839
<v Speaker 3>size it's and then you put on hang on, he

0:08:45.880 --> 0:08:47.920
<v Speaker 3>puts on this silly little English accent when he blows

0:08:47.960 --> 0:08:49.600
<v Speaker 3>up about potatoes.

0:08:50.320 --> 0:08:55.040
<v Speaker 6>Sex stain dollars dollars because it's Paris mash. That's not

0:08:55.040 --> 0:09:00.119
<v Speaker 6>outrage green beans nine and all its beautiful beans are always.

0:08:59.840 --> 0:09:02.760
<v Speaker 4>Spa twelve bucks for the fries, they'd be good fries.

0:09:03.280 --> 0:09:04.400
<v Speaker 4>Why are we only looking at the side.

0:09:04.600 --> 0:09:09.080
<v Speaker 6>So what's a O'Connor pasture fed Cot? De buff called

0:09:09.120 --> 0:09:09.640
<v Speaker 6>it deff?

0:09:09.880 --> 0:09:13.559
<v Speaker 3>What about the Rangers Valley black marketskit the two hundred

0:09:13.559 --> 0:09:15.240
<v Speaker 3>and sixty five dollars crikey?

0:09:15.360 --> 0:09:16.080
<v Speaker 4>Most So that's.

0:09:16.000 --> 0:09:17.079
<v Speaker 6>Number eleven in the world.

0:09:17.400 --> 0:09:20.079
<v Speaker 2>French fries twelve tops.

0:09:20.200 --> 0:09:22.199
<v Speaker 3>You engaged chck and we could get the work credit

0:09:22.240 --> 0:09:25.920
<v Speaker 3>card and our bosses did say, since you've started, we

0:09:25.960 --> 0:09:27.280
<v Speaker 3>need to take you out for lunch.

0:09:27.520 --> 0:09:29.360
<v Speaker 2>Guys, we must go.

0:09:29.920 --> 0:09:31.760
<v Speaker 4>We must go on someone else's dime.

0:09:32.000 --> 0:09:34.120
<v Speaker 2>If you've got a place in Melbourne and you want

0:09:34.120 --> 0:09:35.520
<v Speaker 2>to show it off, and you're like, hey, look we've

0:09:35.559 --> 0:09:37.760
<v Speaker 2>been going to this joint for years. They do this

0:09:37.800 --> 0:09:40.160
<v Speaker 2>bloody two for one night, or maybe it's free game

0:09:40.200 --> 0:09:41.520
<v Speaker 2>of pool if you time you buy a steak of

0:09:41.559 --> 0:09:41.960
<v Speaker 2>a joint.

0:09:42.040 --> 0:09:44.240
<v Speaker 4>Things are expensive now, so specials nine is great.

0:09:44.640 --> 0:09:48.000
<v Speaker 2>Thirteen twenty four to ten is our number? Melbourne? Where

0:09:48.120 --> 0:09:48.840
<v Speaker 2>must we go?

0:09:49.440 --> 0:09:53.760
<v Speaker 3>We're asking where is somewhere that we must go? There

0:09:53.840 --> 0:09:56.920
<v Speaker 3>is a restaurant in Melbourne that has made the list

0:09:56.960 --> 0:09:58.600
<v Speaker 3>of one hundred and one best restaurants.

0:09:58.600 --> 0:09:59.280
<v Speaker 4>But not just that.

0:09:59.320 --> 0:10:01.440
<v Speaker 3>It's number e eleven in the world. One of the

0:10:01.480 --> 0:10:03.840
<v Speaker 3>best steak restaurants in the world.

0:10:04.000 --> 0:10:05.000
<v Speaker 4>Very expensive though, So.

0:10:04.880 --> 0:10:07.120
<v Speaker 2>We're doshed potato.

0:10:07.360 --> 0:10:14.040
<v Speaker 3>We'd love your recommendations on where we probably sixteen a restaurant.

0:10:14.679 --> 0:10:18.120
<v Speaker 2>Yeah, I like like a pub steak, we actually get

0:10:18.120 --> 0:10:19.040
<v Speaker 2>the sides on the plate.

0:10:19.200 --> 0:10:21.040
<v Speaker 3>Yeah, and then you get that stupid little salad with

0:10:21.080 --> 0:10:22.360
<v Speaker 3>grated carrot that no one wants.

0:10:22.400 --> 0:10:28.120
<v Speaker 6>Sometimes a bit of pair What are you putting? Pregos

0:10:28.120 --> 0:10:32.840
<v Speaker 6>and pepper sauce sauce or a scallop potato?

0:10:33.840 --> 0:10:34.960
<v Speaker 2>You scream of, Diane sa.

0:10:37.640 --> 0:10:41.079
<v Speaker 6>I am quite partial with mushroom. Yeah, what's a diansaur?

0:10:41.240 --> 0:10:42.160
<v Speaker 2>I'm not sure.

0:10:42.559 --> 0:10:44.920
<v Speaker 4>Something old ladies have. I think it's good for you.

0:10:45.080 --> 0:10:47.520
<v Speaker 2>Renee, Renee, Where must we go?

0:10:48.880 --> 0:10:53.240
<v Speaker 10>So there's an Indian Namaste restaurant in Budua. They do

0:10:53.480 --> 0:10:57.080
<v Speaker 10>the best Nepalese momos and they are actually quite famous

0:10:57.120 --> 0:10:58.040
<v Speaker 10>for their buttered chickens.

0:10:58.080 --> 0:11:00.200
<v Speaker 3>I love buttered chicken. But what on earth is a

0:11:00.240 --> 0:11:03.760
<v Speaker 3>Nepalese moment? Is there?

0:11:03.840 --> 0:11:04.240
<v Speaker 6>Actually?

0:11:04.320 --> 0:11:07.960
<v Speaker 10>Like they're a dumpling, they're only stiff steamed. They come

0:11:08.120 --> 0:11:10.120
<v Speaker 10>in chicken or they come vegetarian.

0:11:10.360 --> 0:11:11.679
<v Speaker 4>Okay, we're going to need more info.

0:11:13.120 --> 0:11:16.959
<v Speaker 6>Curry style dumpling. It a curry style dumpling.

0:11:17.440 --> 0:11:21.480
<v Speaker 10>No, it's actually just like chicken mince or like fresh

0:11:21.520 --> 0:11:24.120
<v Speaker 10>chicken in there. And I've got some great vegetables in

0:11:24.160 --> 0:11:24.640
<v Speaker 10>there as well.

0:11:25.080 --> 0:11:25.960
<v Speaker 4>Nepolese moment.

0:11:26.000 --> 0:11:29.439
<v Speaker 10>What's it called in It's called Namastay Restaurant. It's on

0:11:29.559 --> 0:11:30.440
<v Speaker 10>McLean Road.

0:11:30.960 --> 0:11:32.199
<v Speaker 4>Do you want to go Jay's.

0:11:34.120 --> 0:11:36.920
<v Speaker 2>Oh, that's good for me. That's good. I only tried

0:11:36.960 --> 0:11:38.440
<v Speaker 2>Indian like four years ago and.

0:11:38.720 --> 0:11:40.880
<v Speaker 4>In so good masala?

0:11:41.760 --> 0:11:42.880
<v Speaker 2>Is it the caps one?

0:11:43.160 --> 0:11:45.160
<v Speaker 6>I like that chicken masala?

0:11:45.320 --> 0:11:46.800
<v Speaker 2>Yeah, that's not.

0:11:48.480 --> 0:11:50.679
<v Speaker 3>So when you go to India, the way they serve

0:11:50.920 --> 0:11:53.040
<v Speaker 3>like meals in like their local restaurants. It's like on

0:11:53.080 --> 0:11:54.960
<v Speaker 3>a big silver tray and you get like a bit

0:11:55.080 --> 0:11:56.200
<v Speaker 3>of everything.

0:11:56.080 --> 0:11:57.560
<v Speaker 6>So sometimes you eat with your hands.

0:11:57.800 --> 0:11:58.000
<v Speaker 3>Yeah.

0:11:58.040 --> 0:11:58.240
<v Speaker 2>Yeah.

0:11:58.400 --> 0:12:00.840
<v Speaker 3>Ash from Cheltenham, is there some where we must go?

0:12:00.920 --> 0:12:02.600
<v Speaker 3>We're talking to steaks. We've got one of the best

0:12:02.640 --> 0:12:05.960
<v Speaker 3>steak restaurants in the world in Armadale, but you reckon

0:12:05.960 --> 0:12:06.760
<v Speaker 3>there's a better one.

0:12:07.679 --> 0:12:10.920
<v Speaker 9>There is a better one down in Mentone. There's a

0:12:11.000 --> 0:12:14.600
<v Speaker 9>shop called the Corner Store. All of their food's great,

0:12:14.679 --> 0:12:18.920
<v Speaker 9>but their steaks are eleven out as Channel eleven and

0:12:19.600 --> 0:12:23.120
<v Speaker 9>they do steaks night on a Monday and Tuesday night.

0:12:23.600 --> 0:12:24.160
<v Speaker 6>Nights a week.

0:12:24.559 --> 0:12:28.760
<v Speaker 9>Yep, yep. Twenty bucks for your steak. And I'm pretty

0:12:28.760 --> 0:12:30.560
<v Speaker 9>sure they're throwing a beer as well.

0:12:30.720 --> 0:12:32.640
<v Speaker 4>Oh Ash, that sounds like Jason.

0:12:32.679 --> 0:12:34.120
<v Speaker 2>I reckon, you're pretty sure on the beer too.

0:12:34.360 --> 0:12:37.480
<v Speaker 4>The corner store in where was it, Cheltenham?

0:12:37.920 --> 0:12:40.200
<v Speaker 2>I've just googled, I minsed it. It's a big steak.

0:12:40.360 --> 0:12:41.000
<v Speaker 6>It's a big steak.

0:12:42.840 --> 0:12:43.560
<v Speaker 4>Is always better?

0:12:44.040 --> 0:12:44.559
<v Speaker 2>Isn't great?

0:12:44.640 --> 0:12:45.800
<v Speaker 4>Big is not always better?

0:12:46.040 --> 0:12:48.640
<v Speaker 2>You know what I don't like? You know, when you're

0:12:48.640 --> 0:12:50.520
<v Speaker 2>cut into a steak and you're like, this is frozen,

0:12:51.200 --> 0:12:54.679
<v Speaker 2>that's frozen, has has been frozen?

0:12:55.440 --> 0:12:56.080
<v Speaker 6>A bit fleshy?

0:12:56.240 --> 0:12:57.640
<v Speaker 4>Now you're not winning the best restaurant in the world

0:12:57.679 --> 0:12:58.080
<v Speaker 4>for that game.

0:12:58.880 --> 0:13:01.240
<v Speaker 2>John in Hillside, where must we go? John?

0:13:02.240 --> 0:13:04.959
<v Speaker 7>Good guys, and it's good to have you back. When

0:13:05.240 --> 0:13:08.719
<v Speaker 7>there's a place down Wollen called Hogan's Hotel. And I reckon,

0:13:08.800 --> 0:13:10.480
<v Speaker 7>I to make the best Palmer I've ever had.

0:13:11.040 --> 0:13:14.959
<v Speaker 2>What a big calls about it?

0:13:16.280 --> 0:13:19.600
<v Speaker 7>Well, the sauce is not the same as anywhere else,

0:13:20.000 --> 0:13:22.480
<v Speaker 7>and the ham that they place on top, it's not

0:13:23.320 --> 0:13:25.280
<v Speaker 7>such as not that they smoke the ham.

0:13:25.360 --> 0:13:29.040
<v Speaker 3>Hang one second, John, keep play some sexy music. Yeah, okay, John,

0:13:29.600 --> 0:13:31.360
<v Speaker 3>I'm just going to get. I'm going to set the scene.

0:13:31.960 --> 0:13:34.840
<v Speaker 3>We walk into the Hosen Hotel in Wolln and you

0:13:34.960 --> 0:13:36.839
<v Speaker 3>order the Palmer. I want you to talk me through

0:13:37.280 --> 0:13:38.480
<v Speaker 3>how it's served.

0:13:40.080 --> 0:13:43.800
<v Speaker 7>Well, it's served with a lovely dish of fry, a

0:13:43.880 --> 0:13:46.679
<v Speaker 7>large bowl of gravy and a nice top.

0:13:46.520 --> 0:13:48.320
<v Speaker 2>Of the Tell me about tell.

0:13:48.240 --> 0:13:48.880
<v Speaker 6>Me about the hem.

0:13:49.120 --> 0:13:50.360
<v Speaker 4>Is it finally shaved?

0:13:51.440 --> 0:13:53.920
<v Speaker 7>It is very finely shaved, smoke of perfection.

0:13:54.200 --> 0:13:55.080
<v Speaker 4>Freshly shaved.

0:13:55.920 --> 0:13:59.960
<v Speaker 7>Yes, John, a lovely layer of cheese, I think chrispy.

0:14:00.280 --> 0:14:02.280
<v Speaker 2>Do you like the ham shaved? Oh?

0:14:02.360 --> 0:14:02.520
<v Speaker 10>Yeah?

0:14:03.880 --> 0:14:04.680
<v Speaker 6>How does it smell?

0:14:05.800 --> 0:14:06.160
<v Speaker 7>O thing?

0:14:06.280 --> 0:14:15.640
<v Speaker 2>Pacty's the chicken? And what about the crumb?

0:14:17.000 --> 0:14:17.360
<v Speaker 3>Oh?

0:14:17.880 --> 0:14:18.560
<v Speaker 7>Then, patient?

0:14:18.720 --> 0:14:20.720
<v Speaker 4>Do you think it's a bread or a pango?

0:14:21.880 --> 0:14:22.080
<v Speaker 3>Oh?

0:14:22.160 --> 0:14:23.720
<v Speaker 7>I believe it would be a bread.

0:14:23.560 --> 0:14:27.520
<v Speaker 4>A bread crumb. Good on you, John, That sounds delicious.

0:14:27.600 --> 0:14:30.280
<v Speaker 2>You'd say it's juicy.

0:14:30.840 --> 0:14:35.720
<v Speaker 7>I say it moist. It's it's it's splendid.

0:14:37.240 --> 0:14:39.840
<v Speaker 4>They need to put that on the ad a sexy word.

0:14:39.880 --> 0:14:40.400
<v Speaker 6>But I'm there.

0:14:44.400 --> 0:14:47.040
<v Speaker 7>Lauren Wake Up Feeling Good on No.

0:14:47.360 --> 0:14:47.920
<v Speaker 9>One hundred.

0:14:49.160 --> 0:14:52.320
<v Speaker 6>Lauren on Socials