Speaker 1: Welcome to How Do They Afford That? The podcast that
Speaker 1: peaks into the financial lives of everyday Australians. I'm Michael Thompson.
Speaker 1: I'm an author and the co host of the business
Speaker 1: news podcast Fear and Greed. As always, I'm with Canna Campbell,
Speaker 1: financial planner and founder of Sugar Mamma TV, the financial
Speaker 1: literacy platform covering YouTube podcasts, Instagram threads, TikTok and more,
Speaker 1: including books like our upcoming book, Twelve Months of Financial Freedom. Canna, Hello, Hello,
Speaker 1: how are you very good? And I'm excited because we've
Speaker 1: got a guest in the studio today, but we'll get
Speaker 1: to that in the moment. First, I need to ask
Speaker 1: you a couple of quick questions. Oh why are you
Speaker 1: worried about that? I do this in every episode. The
Speaker 1: entire structure of every episode is me asking you questions.
Speaker 1: I all right, come on, all right, we're going to
Speaker 1: talk about entertaining YEP today. It's something that I think
Speaker 1: most people enjoy.
Speaker 2: Tom and I love having people over for us. It's
Speaker 2: really important.
Speaker 1: Noted that I have never been invited. I thought you
Speaker 1: weren't much of an entertainer. Now I find out that
Speaker 1: it's everyone but met.
Speaker 2: Huge homebody and I love having people in my home.
Speaker 1: Okay, it can get expensive though, can't Oh yes, very
Speaker 1: very quickly, food, drinks, presentation.
Speaker 2: Damage to the house, damage to the house.
Speaker 1: What kind of parties are you having?
Speaker 2: Like kids, wear and tear?
Speaker 1: Yeah, oh okay, all right, it's not this picture of this.
Speaker 2: Things get broken, all right, Okay, drawing on the walls.
Speaker 1: Yeah, So today, how do you entertain well without overspending?
Speaker 1: Is the goal? Okay, that's what we're going to do. Okay,
Speaker 1: when people are hosting, where do people tend to overspend?
Speaker 1: Do you think is it in the food? Just trying
Speaker 1: to impress, I would say.
Speaker 2: The alcohol first, you know, assuming you're serving alcohol is
Speaker 2: because you know, wine, champagne, spirits, you can do a
Speaker 2: cocktail that can be very expensive. Then, you know, we
Speaker 2: always want to make sure that we have more than
Speaker 2: enough food because you can't have guests leaving hungry. And
Speaker 2: obviously you want to make sure the food is nice.
Speaker 2: So it's often the ingredients or where we go and
Speaker 2: buy the food from. It's you know, special occasions, it's
Speaker 2: going to cost more.
Speaker 1: Any if you're serving any kind of meat whatsoever.
Speaker 2: Kind of start about seafood.
Speaker 1: Do you do that occasionally?
Speaker 2: Yes, I'm I'm really crap in the kitchen now I
Speaker 2: pull this schools're probably I haven't had you over. But
Speaker 2: Tom is very good and Tom likes he'll spend on
Speaker 2: meat and seafood.
Speaker 1: Actually, do you think there's a pressure to impress?
Speaker 2: Definitely? Okay, whether whether you want to admit it or not,
Speaker 2: I mean, it definitely is a reflection you're serving people
Speaker 2: eat with food poisoning, or people leave hungry, or people
Speaker 2: sleep going.
Speaker 1: Wow middle ground.
Speaker 2: Though you know it is a little bit embarrassing, So
Speaker 2: there is a lot of pressure to perform, you know,
Speaker 2: to make sure filling everyone's buckets and glasses and bellies.
Speaker 2: Of course most import the belly in the most responsible way. Possibly,
Speaker 2: are you.
Speaker 1: Something I can bring a bucket to our house then
Speaker 1: and it.
Speaker 2: Please don't again? Then I have to feel at that.
Speaker 2: I don't think I can cope with that pressure.
Speaker 1: Do you think that that guests though tender? Do you
Speaker 1: think we overestimate what guests are actually noticing? I'm just
Speaker 1: trying to think, yes, like you spend, God, this must
Speaker 1: be perfect and this must be great, and this must
Speaker 1: be fantastic. But generally guests don't care that much.
Speaker 2: Yeah. I think also from a like I have this
Speaker 2: running joke with my girlfriends where if we ever want
Speaker 2: our homes to like to be really tidy and organized
Speaker 2: and clean, throw a dinner party, because the pressure you'll
Speaker 2: put on yourself to like clean, all the things that
Speaker 2: you've been putting off for a really long time will
Speaker 2: suddenly get done.
Speaker 1: Yeah. I think that's absolutely right. What last question before
Speaker 1: we bring in our guest for you? Now that we've
Speaker 1: established that you are an entertainer and that you do
Speaker 1: enjoy having people to your house, but what makes a
Speaker 1: great night laughter?
Speaker 2: Yes, like the connection with like friends and family having
Speaker 2: them in your home, like your home is like it's
Speaker 2: going to sound a bit spiritual, but you've got to
Speaker 2: be really careful as to who you have in your home. No,
Speaker 2: look at you sulking at me. We're renovating. When we've
Speaker 2: done the bit of the backyard, we'll have you and
Speaker 2: the kids over. But I'm just waiting for the house
Speaker 2: to be perfect for you. I just don't want to show.
Speaker 1: You anything less that's fair, I would judge, you know.
Speaker 2: Really, it's about connecting, having fun, building memories, having moments,
Speaker 2: building up those inside jokes, the inside humor, Like I
Speaker 2: think that's the richness of having someone in your home,
Speaker 2: and the energy their energy in your home is also
Speaker 2: something very important and sacred and precious. So I'm careful
Speaker 2: as to who I have in our home as well.
Speaker 2: So I know I'm making it sound like I hate
Speaker 2: you and I'm faced. I'm so nice to you on
Speaker 2: the podcast, but I haven't had you over. I promise
Speaker 2: to have you over. Just give me a bit more
Speaker 2: time to get the house in the water, all right,
Speaker 2: that's fine, two years, give me three months.
Speaker 1: Two months, all right, we're on okay. Obviously we want
Speaker 1: to do this without breaking the bank, right, And this
Speaker 1: is the thing that I keep coming back to is
Speaker 1: that it is just a really expensive thing to do this.
Speaker 1: But you want your guests to have a good time.
Speaker 1: You want everyone to walk away just going oh that
Speaker 1: was actually really fun and not fun.
Speaker 2: That was great. That was the goal.
Speaker 1: That was a great night. That was the best night ever.
Speaker 1: Too much, No, not all the best night ever, okay,
Speaker 1: But one area where I think people do tend to
Speaker 1: feel a lot of pressure, and it was actually the
Speaker 1: one that you picked out straight up, that where people
Speaker 1: tend to overspend and feel that pressure is on the drinks, right,
Speaker 1: And I would say that's particularly wine, because if you
Speaker 1: are on the outside, it feels like a very kind
Speaker 1: of opaque world where it's a bit hard to know
Speaker 1: what's what, and it's a bit hard to know what's
Speaker 1: good value, and it's a bit hard to know what's
Speaker 1: kind of good quality, and you end up just buying
Speaker 1: labels and you spend a fortune because I do.
Speaker 2: I just go, oh, well, that's a footy five dollar bottle.
Speaker 2: That's expensive, but it must be good because it's forty
Speaker 2: five to fifty dollars, and I buy that when I'm
Speaker 2: sure there's something that's just as good that's thirty.
Speaker 1: Well, have I got a surprise for you? It's not
Speaker 1: so much a surprise because he's standing in the studio
Speaker 1: right next day.
Speaker 2: Yeah, beIN is curtain, that's.
Speaker 1: Right, and pull it back. And here we are. We
Speaker 1: have joined in the studio today by someone who is
Speaker 1: going to help us navigate the world of wine. Roger
Speaker 1: Bond is a wine merchant at Dan Murphy's, which is
Speaker 1: a very cool job. I've got to say. Dan Murphys
Speaker 1: is a great supporter of this podcast. Welcome Roger to
Speaker 1: the show. Thank you for coming in, Thank you for
Speaker 1: having me today. Okay, tell me first of all, before
Speaker 1: we get to wine and what we should actually be choosing,
Speaker 1: How on earth do you become a wine merchant? Because
Speaker 1: you know a lot about wine.
Speaker 3: I tend to forget how much I actually do know,
Speaker 3: but I realized that I've just done many years of
Speaker 3: actual study in regards to it. It started off because
Speaker 3: I had employees didn't know the difference between Chardonnay and
Speaker 3: Savion Blanc, and I was like, how do I help them? So?
Speaker 3: And this was before Dan Murphy's, prior to COVID actually,
Speaker 3: and I found that I really enjoyed learning about wine.
Speaker 3: The more you realize and the more you learn, the
Speaker 3: more you realize you don't know, which is the incredible
Speaker 3: part of it. And there's an entire world of wine
Speaker 3: out there, not just what we know my bed.
Speaker 1: Do you find then that it can I referred to
Speaker 1: it as being quite an opaque world, which in terms
Speaker 1: of if you don't know, if you're on the outside
Speaker 1: of it and you are just going into into Dan's
Speaker 1: and looking for something, there's a lot to choose from, yes,
Speaker 1: and just knowing where to start, and so you tend
Speaker 1: to gravitate towards the labels that you know, and as
Speaker 1: we talked about Canada, the price tag because you go, Okay,
Speaker 1: I want to buy a quality I want to impress,
Speaker 1: but I don't know where to start. Kind of is
Speaker 1: that probably the number one mistake that people make, just
Speaker 1: by not taking it a little bit of a deeper
Speaker 1: dive into it and asking for some help.
Speaker 2: Yeah.
Speaker 3: Absolutely, But I do also acknowledge that a lot of
Speaker 3: people are very time poor in regards to what they're
Speaker 3: looking for, especially when they've got parties and events. So
Speaker 3: all of those like kind of big labels, they're quality products,
Speaker 3: but there are always labels out there which you might
Speaker 3: not have heard of, which are incredible producers who will
Speaker 3: be doing a very similar level of quality and you
Speaker 3: can get it for a much better price.
Speaker 1: Yeah, And listeners to the podcast may have heard the
Speaker 1: US talking about the Best in Glass Wine Awards, which
Speaker 1: is basically a fantastic way to learn about some of
Speaker 1: these different varieties, different brands that you may not have
Speaker 1: heard of, but that have been kind of selected by
Speaker 1: wine merchant like you for people to try.
Speaker 3: Yes, And I was on the judging panel, which is.
Speaker 2: We feel very privileged.
Speaker 3: Yeah, so it was a lot of fun being able
Speaker 3: to taste a broad selection of wines which are available
Speaker 3: across the country. So that's one of the things that
Speaker 3: we wanted to do. A lot of the big names
Speaker 3: and reviews in wine will be about wines which you
Speaker 3: might be able to buy only at the solstice, if
Speaker 3: you're standing outside in the sun waiting in line, and then.
Speaker 1: Once you've got it, you've got to leave it. Cellard
Speaker 1: for twenty five years at eighteen degrees celsius exactly exactly.
Speaker 3: These are wines which are available to drink straight away.
Speaker 1: That's important because if you're having a party, chances are
Speaker 1: you are going in on the Friday and the parties
Speaker 1: on the Saturday.
Speaker 2: Or you're picking it up on the way to the party.
Speaker 1: That's a very good Poh.
Speaker 3: Yes, yes that happens.
Speaker 1: Can you tell me more about the judging process, because
Speaker 1: I'm just fascinated by this. Do you do they kind
Speaker 1: of line them all up?
Speaker 3: Is it?
Speaker 1: Blind? Tastings and labels are removed and you've got to.
Speaker 3: There's a lot of that involved a lot and no,
Speaker 3: we don't swallow any of the wine so we have
Speaker 3: to make sure that we split it all out.
Speaker 1: It's being responsible wise.
Speaker 3: Absolutely, but we've got to take detailed notes about it.
Speaker 3: I tell you how I judge. I write down what
Speaker 3: is my first impression of the wine straight away, just
Speaker 3: usually a couple of words that I'm feeling on the palette,
Speaker 3: just straight up, and that helps guide how I feel
Speaker 3: about the wine. And then I get into the nitty
Speaker 3: gritty as to how it's it's done properly. But yeah,
Speaker 3: it helps me helps me select the winners.
Speaker 1: Oh, that is amazing, and so you can actually form
Speaker 1: an opinion just from that first moment that it touches the.
Speaker 3: Tongue absolutely absolutely, but then also like there's a more
Speaker 3: complex system involved with it as well.
Speaker 1: All right, well, we are all about trying to make
Speaker 1: the complex simple this podcast. So what I'm going to
Speaker 1: do after a break, I want you to give us
Speaker 1: some names if you can, and we'll kind of put
Speaker 1: some scenarios to you of some different kind of parties
Speaker 1: and things like that Canna might be holding or go and.
Speaker 2: Start with a family barbecue in the backyard in the
Speaker 2: month of say July. So it's going to be cold, okay,
Speaker 2: So it's obviously after the break, but just to get
Speaker 2: you ready for Michael and his family.
Speaker 1: Okay, I like this.
Speaker 2: It's got to be budget friend.
Speaker 1: I like that you're manifesting now me actually coming to
Speaker 1: your house. It happen for a gathering. One question before
Speaker 1: we get to the break. Do people overspend because they
Speaker 1: just want safety so they go for that brand, they
Speaker 1: go for that price tag. Do you actually see this
Speaker 1: happening and do you just want to just go come
Speaker 1: over here? Have you tried this instead?
Speaker 3: Absolutely? That is my reason for being It's why I
Speaker 3: come to work every single day is to help people
Speaker 3: find the best best wine at the best price as well.
Speaker 3: And not everyone's buying like this fancy French label. Sometimes
Speaker 3: they're after something which is more accessible.
Speaker 1: Yeah. So I think then we can safely say that
Speaker 1: that expensive doesn't necessarily mean better.
Speaker 3: Oh no, not.
Speaker 1: The look of horror on your face when I said that,
Speaker 1: just then, that is not a principle that you live by.
Speaker 1: Right there are there are kind of good value things
Speaker 1: at all price points.
Speaker 3: Absolutely. People some people think that I'm drinking like you know,
Speaker 3: Montrachet every single night. That is absolutely not the truth.
Speaker 3: I have a mortgage, so it is something which is
Speaker 3: very conscious for me.
Speaker 1: All right, let's take a quick break. When we come back,
Speaker 1: we are getting some names, and so if you need
Speaker 1: a moment to go and get a pen and at
Speaker 1: a piece of paper to write these down, these suggestions
Speaker 1: for wines that you might want to try without breaking
Speaker 1: the bank. We'll be back in a moment to do that.
Speaker 1: Can are we talk today about how to entertain well
Speaker 1: without overspending, with a real focus on wine. And we
Speaker 1: have an expert in the studio. We've got Roger Bond
Speaker 1: with us, is a wine merchant at Dan Murphy's and
Speaker 1: he's about to take us through some of the wines
Speaker 1: that you can try for different scenarios, And so can
Speaker 1: I gave us an example, just a random scenario that
Speaker 1: she pulled out of a of a backyard barbecue. Let's
Speaker 1: say it's in the warmer months. If that's all right? Can?
Speaker 1: If I can make it?
Speaker 2: Oh, you want to delay coming over. I haven't even
Speaker 2: formally invited you, who already trying to reschedule me. It's
Speaker 2: a later date, two seasons later.
Speaker 1: Let's say October November. So it's nice and warm. I
Speaker 1: don't want to be sitting in the backyard and shivering.
Speaker 1: So are summer barbecue? What should we be looking at?
Speaker 3: Some are barbecue red or white?
Speaker 2: Is that with white white?
Speaker 3: So for me, I find sometimes that you're Savian. Blanc
Speaker 3: Charoneys can be polarizing to some people, so I would
Speaker 3: use ually suggests maybe a grizzio because it's light, it's easy,
Speaker 3: it's fun think about names out of the King Valley.
Speaker 3: So Paisine is a really lovely producer in the King Valley.
Speaker 3: They're Italian immigrants that bought their wine making to the
Speaker 3: King Valley. They do it a very similar style to
Speaker 3: what you can get out of Italy, which I think
Speaker 3: is really lovely. And they do a number of different
Speaker 3: varietals as well too. So if you're not interested in
Speaker 3: pino griggio, anice is a fantastic option which you can use.
Speaker 2: Well okay, I love that you like furiously writing.
Speaker 1: No, we are taking this very seriously, so okay, okay,
Speaker 1: So that's the summer barbecue. What about a winter rose?
Speaker 1: Oh okay, okay, all right, sorry, this is still for
Speaker 1: when I come to your post.
Speaker 2: Yes, it's now been shifted from winter to summer. You're
Speaker 2: if forget about it? So what about a rose.
Speaker 3: So a lot of people throughout the world are very
Speaker 3: interested in those Provence styles, but we produce some absolutely
Speaker 3: fantastic rosees here in Australia as well. That's your favorite
Speaker 3: dominic potet. So they do one called the Fontaine, which
Speaker 3: I think is really much had that.
Speaker 2: It's great. Yeah, it's bottle too.
Speaker 3: Yeah, very lovely. It's in that very classic, easy drinking style.
Speaker 3: And remember when you're hosting a barbecue, it's not about
Speaker 3: the about the wine being center. The wine should be
Speaker 3: the lubrication for the conversation, not the focus of it.
Speaker 1: Can I be really crude then and ask kind of
Speaker 1: what price points are we looking at for these without
Speaker 1: being specific? Kind of what's the general ballpark for some
Speaker 1: of these wines that you're mentioning?
Speaker 3: So a lot of these wines are going to be
Speaker 3: under thirty dollars. Some will also be under fifty as
Speaker 3: well too.
Speaker 1: Okay, all right, this is good. So you're getting these
Speaker 1: are recommendations from one of the judges of the Best
Speaker 1: in England Las Wine Awards. This is good. You're happy
Speaker 1: to move on from the summer barbecue particularly, have.
Speaker 2: A lot of friends who love a good rose.
Speaker 1: Yeah, it is it does feel like it has been
Speaker 1: a very on trend drink for the last few years.
Speaker 1: What about what about a winter dinner? So it's it's
Speaker 1: having a maybe dinner party. Can anyone have dinner parties
Speaker 1: these days? Not really? What about what about you're having
Speaker 1: friends over in winter? It's a bit cold.
Speaker 2: Cheese nice cheese plate.
Speaker 3: Yeah, yeah, I like this A red Chaz Australia still
Speaker 3: loves charas. We haven't fallen out of love with it.
Speaker 3: It is definitely a number one selling grown drunk wine
Speaker 3: in the country or wine red wine style from where
Speaker 3: in Australia, well, South Australia is definitely the most popular.
Speaker 3: In our Best in Glass Awards tour, Brick the Sporn
Speaker 3: Charants took out the best, so absolutely fantastic wine. This
Speaker 3: is one that I would usually point to in store
Speaker 3: because it's a wine that I did say that this
Speaker 3: wine is ready to drink straight away, and it definitely is.
Speaker 3: But if you've forgot about it, you've left it underneath
Speaker 3: the house for five six years, it become even better.
Speaker 1: Oh really, see that's kind of good, right. You want
Speaker 1: something that if then someone cancels on your dinner, you
Speaker 1: just pop that wine back into the cupboard, leave it
Speaker 1: for five years for the next time they come over,
Speaker 1: and the wine has improved.
Speaker 2: And potentially gone up in value.
Speaker 1: Yes, that's a good point as well. I love that
Speaker 1: you went.
Speaker 2: To that, not financial advice, No.
Speaker 1: No, probably not. Okay, what about then? And this is
Speaker 1: a big one, a celebration. Right when we are talking celebration,
Speaker 1: you think bubbles, and there is the almost the default
Speaker 1: setting to go, okay, I must go French champagne so
Speaker 1: that a people will know that it's quality and also
Speaker 1: that they know that I've spent enough money on it
Speaker 1: that I've done it like a cheap skate. There we go.
Speaker 1: I was trying to tiptoe around that, but yes, that
Speaker 1: is it. What do we do.
Speaker 3: If you still want to stay in France? So, France
Speaker 3: is a really big country that produces a style of
Speaker 3: wine called method traditional. So that is what champagne is.
Speaker 3: But champagne started a lot later than a region much
Speaker 3: further south, so Cremont de le Moux, which is down
Speaker 3: on a Mediterranean border. They produce some absolutely fantastic sparkling
Speaker 3: wine at a fraction of the price of champagne. So
Speaker 3: I usually suggest this for parties and events. So you
Speaker 3: want it to be beautiful bubbles, all of those wonderful
Speaker 3: toasty flavors, a light bit of fruit to it, just
Speaker 3: excellent in the glass. However, you don't want that champagne price.
Speaker 1: So what kind of price are we looking at?
Speaker 3: Under thirty?
Speaker 2: Oh?
Speaker 1: Why?
Speaker 3: Absolutely?
Speaker 1: Really absolutely, that's what I'm bringing to celebrate you finally
Speaker 1: having me to your house.
Speaker 2: Well, if it's that cheap, you can bring two bottles
Speaker 2: cheaps caped.
Speaker 1: Okay, I probably will now that you have called me
Speaker 1: out on it. Okay, what about any Australian options?
Speaker 3: Best of both worlds? So Shandon is obviously one of
Speaker 3: the most famous houses in champagne. Shandon is produced in
Speaker 3: Australia as well and has been for decades. So they
Speaker 3: produce a vintage version which took it out, took out
Speaker 3: an award in our Best in Glass awards. So it's
Speaker 3: got all of the same complexity as you would get
Speaker 3: in a really lovely champagne, except it's made locally in Australia.
Speaker 1: That's really cool. Oh yeah, Okay, So that means then
Speaker 1: that you can have, as you say, the best of
Speaker 1: both worlds, and that's not at a very high price.
Speaker 3: Point not at all. Absolutely, so it to be in
Speaker 3: contention for judging in the Best in Glass Awards, it
Speaker 3: had to be an accessible bottle of wine. I mean,
Speaker 3: just saying oh, we're going to put all one hundred,
Speaker 3: five hundred dollars bottles of wine and they're going to
Speaker 3: win it doesn't help anyone. We want people to be
Speaker 3: able to drink better.
Speaker 1: Yeah, yeah, and to be able to, as you put it,
Speaker 1: be accessible in every store absolutely right wherever you are
Speaker 1: around the country, to be able to get this and
Speaker 1: to know that you're going to be able to have
Speaker 1: a good time without breaking the bank. Now I'm asking
Speaker 1: this almost on behalf of Canna. What if you're not
Speaker 1: a huge wine drinker and you want to just pop
Speaker 1: something else out there? Gin, there we go. Yep.
Speaker 3: My absolute favorites Papa Salt. So Papa Salt is produced
Speaker 3: by a well known Australian actress, although she doesn't usually
Speaker 3: like to put her name behind it because she made
Speaker 3: it with her five friends and so therefore it's all
Speaker 3: about her five friends being involved. However, I have met
Speaker 3: this particular person and she is an absolute dull. She's
Speaker 3: so lovely, she knows everything about her Gin and was
Speaker 3: very involved in the creation of it. Plus it's also
Speaker 3: a fantastic gin. It's the style of gin that you
Speaker 3: could have without tonic, you could have it with soda.
Speaker 3: So it's just it's a beautiful gin completely in its
Speaker 3: own right.
Speaker 1: Papasault, right, that sounds I haven't heard of it, No,
Speaker 1: I haven't, haven't. I look at the notes that you
Speaker 1: and I have been taking the whole time. I don't
Speaker 1: think we've ever written this. Yeah, this is this is
Speaker 1: actually just live research, okay, taking the stress out of it.
Speaker 1: Is it just as simple as going up and asking
Speaker 1: for some help in stall?
Speaker 3: Yeah? Absolutely. We're always happy to come up to people
Speaker 3: as well too and ask them. I do that a
Speaker 3: lot throughout the day, and I'll usually be given that
Speaker 3: oh no, no, no, I'm fine, And then they come
Speaker 3: back and be like.
Speaker 1: Actually that's me. Ye try to bluff my way through
Speaker 1: it to begin with. And then I realized that, actually, no,
Speaker 1: I do need help. Otherwise you're going to do that
Speaker 1: default to the expensive brands because they're the brands that.
Speaker 2: You know or you've seen them in other people's homes.
Speaker 2: That's a good point I too.
Speaker 1: All right, any last words of advice if you had to,
Speaker 1: if you're opening a bottle tonight, what would you be picking?
Speaker 3: For me? Personally, I probably go for that Chiraz earlier,
Speaker 3: so I think it's it's very warming, it's a great brand.
Speaker 3: It's one that I know I've recommended for years, even
Speaker 3: before it won. So for me, that's a no brainer.
Speaker 2: Okay, I'm off to say you look, you're halfway out
Speaker 2: of the door. Can you come with me?
Speaker 3: Keep an eye out for the people wearing the funny aprons,
Speaker 3: so wear them wine merchants in store. We're very happy
Speaker 3: to help people.
Speaker 1: Okay, Okay, all right, Roger, thank you so much for
Speaker 1: coming in today and for sharing some of your wisdom
Speaker 1: with us. I think brilliant. Yeah, I mean the notes
Speaker 1: that we've taken are going to help us, and I
Speaker 1: will be bringing some of them to Canna's house.
Speaker 2: And I will know exactly how much is spent.
Speaker 1: Which fortunately won't be much, as we've discussed. Thanks so much, Roger,
Speaker 1: Thank you now, Canna, very quickly, Can I put you
Speaker 1: on the spot?
Speaker 2: Why not?
Speaker 3: Okay?
Speaker 1: If I was to ask you three top tips for
Speaker 1: entertaining without overspending, we've now heard the you cannot use
Speaker 1: wine as one of them. Now you cannot use the
Speaker 1: Dan Murphy's Best in Glass Wine Awards as one of
Speaker 1: your top tips. Have you got three? Go for it
Speaker 1: all right?
Speaker 2: Obviously, First is ask everyone to bring a plate or
Speaker 2: a bottle. But make sure you communicate, because you don't
Speaker 2: want everyone turning up with champagne or everyone turning up
Speaker 2: with salad, or you make sure you communicate clearly. Would
Speaker 2: be great if you could bring a sal It'd be great.
Speaker 2: If you could bring a red it would be great
Speaker 2: if you've brought a white. Second, it would be time communication.
Speaker 2: There is nothing worse when you've got people and they
Speaker 2: don't leave, and they drink and eat you out of
Speaker 2: house and home, and you think, just go home or
Speaker 2: nothing left to feed or drink.
Speaker 1: Even Roger's laughing at this one. He's experienced this too,
Speaker 1: haven't you. Yeah, I think everyone has.
Speaker 2: So it's saying, you know, look, we'll do an early dinner,
Speaker 2: a five pm barbecue so that kids can be all
Speaker 2: in bed by eight thirty nine o'clock. You kind of
Speaker 2: put a bit of a cap or a guide so
Speaker 2: that people know they're not settling in. You know, it
Speaker 2: is a meal. It is catch up but.
Speaker 1: Then get out.
Speaker 2: Yeah, like yeah, exactly. And then my third tip would
Speaker 2: be plan and purchase over time. So a lot of
Speaker 2: my girlfriends when they have kids, party or they're entertaining
Speaker 2: even they'll start buying the things about ten weeks out.
Speaker 2: So and obviously the non perishables they'll go to Costco
Speaker 2: get all their cheeses and their crackers. You know, they
Speaker 2: will all go to Aldi. They kind of spread that
Speaker 2: big purchase over a course of six to ten weeks,
Speaker 2: so that it's not one massive grocery shop you know,
Speaker 2: pit stop at the wine shop, at the bottle shop.
Speaker 2: It's just slowly, insteadily built up over time.
Speaker 1: That's a great idea. Thank you.
Speaker 2: When you come to my house finally for a family barbecue,
Speaker 2: we'll do a five pms kick off and I will
Speaker 2: be putting you in your car to drive home safely
Speaker 2: at nine pm shop Sorry, not even nine seven pm shop.
Speaker 1: Oh wow, so it's five to seven. We have a
Speaker 1: deadline years that is very brief. All right. Exit on
Speaker 1: a hikes is starting to feel less and less welcoming
Speaker 1: and more kind of very regimented and strict. All right.
Speaker 1: I think that that pretty much leaves us in a
Speaker 1: good place. We now know broadly how to entertain well
Speaker 1: without overspending. And we're very grateful to you Roger for
Speaker 1: coming into the studio today. Roger Bond Wine merchant at
Speaker 1: Dan Murphy's, great supporter of the podcast, So thank you
Speaker 1: very much. In Kenna. Thank you to you. Where do
Speaker 1: we find you? If what more information from you?
Speaker 2: Always find me on Instagram at Sugar Mama TV.
Speaker 1: And of course we talked a lot about wine in
Speaker 1: this episode. Remember to drink wise. You can hear me
Speaker 1: every day with Sean Aylmer on Fear and Greed business
Speaker 1: news you can use. Thank you for listening to how
Speaker 1: do they afford that? Remember to hit follow on the podcast.
Speaker 1: And I'm not pre order a copy of our book
Speaker 1: coming out in September, Twelve Months of Financial Freedom. I'll
Speaker 1: put a link in the show notes. Thank you for
Speaker 1: your company. Join us again next week