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Speaker 1: We've got a good mate of you or was joining

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Speaker 1: us in the studio this morning.

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Speaker 2: Last I am very excited.

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Speaker 3: He's one of my favorite chefs from some of our

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Speaker 3: favorite restaurants here in Melbourne.

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Speaker 2: Scott Picket, good morning.

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Speaker 4: Morning Jase everyone. How are we.

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Speaker 1: Great ambience in your restaurants? Yes, I like I like it.

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Speaker 1: Dimly lit lane, it takes me from a ford to

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Speaker 1: a solid seven, doesn't it dark?

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Speaker 4: Yeah?

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Speaker 5: And you as in you, not the restaurant, not the restaurant.

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Speaker 4: I look better. And he's any numbers or inches shot,

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Speaker 4: he's got you there telling you or a fool's okay,

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Speaker 4: I suppose this top of the day.

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Speaker 3: Heye, Scott, we are coming up to the festie season.

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Speaker 3: Now we've a rulled on this show. You can't say

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Speaker 3: the C word or we have to play Mariah Carey,

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Speaker 3: so tread very carefully.

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Speaker 4: I removed that from my public speaking repertoire about twelve

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Speaker 4: years ago. There was an intervention. I didn't agree, but

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Speaker 4: I now agree.

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Speaker 3: Hey, it is coming up to a busy season where

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Speaker 3: lots of people are cooking for their families at home.

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Speaker 3: On the twenty fifth of December, what is the key

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Speaker 3: to the perfect lunch.

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Speaker 4: Two choices either dining one of my restaurants it's open

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Speaker 4: the contient Sorento, or chance you're Laye and Matilda do

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Speaker 4: Christmas lunch.

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Speaker 3: What's funny you say that because this year Clint is

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Speaker 3: going out for dinner.

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Speaker 4: A lot of people do it. A lot of people

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Speaker 4: started doing it. We find now we only do the

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Speaker 4: three that we've kind of done over the years. They

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Speaker 4: sell out. People rebook on the way out the door.

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Speaker 4: No cleaning arm. Don't have tory about it. You two

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Speaker 4: and a half hours with the in laws. If you

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Speaker 4: don't like them, not all day, you get a different car.

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Speaker 4: It's out. It takes a lot of bottles.

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Speaker 2: If you are cooking at home.

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Speaker 4: Okay, so I was. I was talking about these earliens before.

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Speaker 4: I've been cooking a home and family spread and what

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Speaker 4: we do. I do a kind of big buffet and

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Speaker 4: I've been doing them for about fifteen years because the

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Speaker 4: first two or three the family were all like, we'll

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Speaker 4: do what everyone will bring a plate. After that became

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Speaker 4: a nightmare.

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Speaker 3: So after you through negotiation over who's doing what his

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Speaker 3: heck he's.

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Speaker 4: Doing for the brawns, but I paying p tato, I said,

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Speaker 4: you know what, I'll pay it for the roll. I'll

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Speaker 4: do it all more giving me the hebgb's on the

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Speaker 4: Christmas Day. I want to enjoy it rather than we

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Speaker 4: see like that was a good bode. I pull that

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Speaker 4: back and so I do it myself now. But it's

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Speaker 4: all about being prepared. It's all about having everything ready

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Speaker 4: as best you can by five o'clock, chrispers Eve. So

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Speaker 4: I will slow roast my beef over nine at sixty

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Speaker 4: seventy degrees in the oven. I will slow roast my pork.

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Speaker 4: I will have my turkey on the steam. I will

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Speaker 4: have all my knees on plus or my preparation ready.

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Speaker 1: Question help me, it's on plus when you say excuse you,

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Speaker 1: when you say slow overnight, yes, right, actually putting it on.

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Speaker 4: Well, it's all about core temperature, right, And so most

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Speaker 4: of these ages would have would have it like a

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Speaker 4: like a bot and oven, and then they can set

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Speaker 4: the seventy or eighty and they'll have a probe that

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Speaker 4: you put in your whole little b for your whole

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Speaker 4: shoulder of pork. Now, it's kind of like kind of

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Speaker 4: cryback or CV cooking. But it's all about out. The

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Speaker 4: more you drop the temperature. Then the longer than it

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Speaker 4: takes to cook, it's rather cook it at two hundred,

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Speaker 4: you cook it at sixty takes you twelve or fourteen

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Speaker 4: an hours.

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Speaker 2: Mind the idea of that.

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Speaker 4: It's just low and slower. It's like if you think

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Speaker 4: if you braise a beef cheek for twenty four hours

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Speaker 4: slowly rather than two hours fast, it's the same as

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Speaker 4: a pork, and so much shoulder of pork I will

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Speaker 4: get four days beforehand. I will dry it out, I

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Speaker 4: will leave it in the fridge for a couple of days,

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Speaker 4: and then night before I will rub it with all

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Speaker 4: and salt and easy. I'll go hard and fast for

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Speaker 4: an hour and get the crackling, and they'll drop it

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Speaker 4: right down. And I slowly braise the meat for twelve

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Speaker 4: fourteen hours. And so I've got two ovens at home,

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Speaker 4: and look can be different temperatures. And that's the meat done.

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Speaker 4: Then you know, because it's summer, only five of prawns

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Speaker 4: and six noise. I do lobs of seafood pre cool

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Speaker 4: ready the fridge on platters.

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Speaker 2: I want an invite to your hand, one hundred.

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Speaker 4: And fifty a head for you losds.

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Speaker 1: I know a guy, I can get it for you too.

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Speaker 1: Where do we sit on the duck fat? But ptatoes

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Speaker 1: still a thing?

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Speaker 4: Do you not use the fat grit? You could use

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Speaker 4: the rendering fat from the pork, from the duck whatever.

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Speaker 4: And again with the potatoes. I pre boil purple by

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Speaker 4: potatoes a day before, I lay them on a tray and.

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Speaker 2: I'm drying them over the nice potato.

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Speaker 4: Well, the potatoes, when do you talk about the duck

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Speaker 4: fat ones? That's like the thrice cook favorite chi but

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Speaker 4: it's in the wedge like my Nn used to do.

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Speaker 4: Why did you have that dripping bowl in the back

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Speaker 4: of the corner, the whites Arabic bowl everyone gre ut with. Yeah,

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Speaker 4: of all the fat, right, but she would boil them

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Speaker 4: their dry them overnight. And so the only thing that

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Speaker 4: I'm going to do in the morning is actually the

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Speaker 4: roast bench. And I've got my sparagus ready that I

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Speaker 4: put on the barbie when I have my beer. I've

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Speaker 4: got my potato salad that's cooked and done. But I've

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Speaker 4: got the dress exceptarate the herbst prayer. Right, just throw

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Speaker 4: two in the morning at eleven o'clock with on our ears.

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Speaker 4: I'm just plating stuff up I've got my cocktail sauce,

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Speaker 4: I've got my jelly, I've got all my garnage. There

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Speaker 4: I'm starving. And then I've got the Pavlova mad already

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Speaker 4: Pavlova and Christy books and then that's easy. So I've

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Speaker 4: got the buffet. Try for.

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Speaker 1: Maybe he said something close to her heart, the mint, jelly, lamb.

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Speaker 4: If you do lambs, shoulder whatever, do a slow cut

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Speaker 4: of braize beer, serve them all in the middle.

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Speaker 3: I'm rattled by doing the potatoes the day before, but

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Speaker 3: I'm going to try it. Try and I'm going to

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Speaker 3: buy twice as many potatoes.

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Speaker 4: Well, the only thing is if you wanted to cook them,

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Speaker 4: they'll go gray overnight. It's actually better to overcook them.

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Speaker 4: Answer the theory with a thrice cook potato. It's the

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Speaker 4: outside it's overcooked. The inside is lovely and cool. Then

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Speaker 4: he kind of gets rid of the moors chat. But

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Speaker 4: when you put it through the tray that overcook soft.

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Speaker 4: This kind of gets that mushy, crispy, crunchy bit did

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Speaker 4: you get off those potato? So it's about having everything ready,

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Speaker 4: ham sliced on platters, all my cold carts, and I'm

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Speaker 4: ready to go.

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Speaker 2: So it's really to your morning, isn't too stressed?

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Speaker 4: No, No, I used to go. I used to do

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Speaker 4: a Christmas morning with the kids, and I'm going to

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Speaker 4: the restaurants for a few hours and then I'd come

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Speaker 4: back at like one and thirty and everyone arrived at one,

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Speaker 4: and then from one thirty till two thirty, I'd like

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Speaker 4: the barbecue get ready, and we'll have lunch at two

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Speaker 4: two thirty after everyone's done their day, and an afternoon thing.

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Speaker 5: Hey, Tom, we love dining at your restaurants, especially Tom.

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Speaker 5: The other show about Tom Parker Bowls and partying with

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Speaker 5: Tom Barker park Sleeve and I.

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Speaker 3: Went to one of Scott's dinners at Long Grain and

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Speaker 3: lo and behold there's Tom Parker Bowls as in Camilla

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Speaker 3: Parker Bowls, a son who is a very famous food

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Speaker 3: critics a.

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Speaker 4: Tom Tom.

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Speaker 5: They love going out on the town together and Tom's

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Speaker 5: quite a party.

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Speaker 2: Board really danced with him months before more than once.

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Speaker 4: Loss. He actually keeps asking about you when he messages me.

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Speaker 4: It's actually it's funny. So Tommy and I said, I

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Speaker 4: was recently awarded a French knighthood ticket. Now, well, I

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Speaker 4: am sure in this country in French amship earlierly Digui

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Speaker 4: because dig is my nickname in French as Digois and

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Speaker 4: Chevalier is knight in French. The weird thinking about this

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Speaker 4: is so this leads me the tom Tom's message of

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Speaker 4: me because he saw it all stuff and he goes,

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Speaker 4: oh my god, you want to like a French knight

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Speaker 4: would up. This is amazing. And I was good only

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Speaker 4: going through because I didn't know anything about the awards.

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Speaker 4: And I've deleted the four invited emails from the French embassy.

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Speaker 2: You think, well, I get him?

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Speaker 4: Are you getting He invites all the time to the

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Speaker 4: jepany try you know, try a new so all the French,

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Speaker 4: you know, try for the embassy and I deleted five

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Speaker 4: of them until Gabrielat called me toulate me yeah, And

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Speaker 4: then I had to go through my deleted box and find.

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Speaker 2: And I'm like, oh jeez, this is a and so

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Speaker 2: then to.

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Speaker 4: Leave my Michelle, myself, gabri Gat and people, Yeah you

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Speaker 4: got it. I'm the first Australian to get it, but

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Speaker 4: the last non Frenchman to be awarded, which is is

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Speaker 4: a I Roni. He's Tommy's stepdad. In ninety seven, who

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Speaker 4: was then Prince Charles is now king. So he's reading

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Speaker 4: and I'm sitting. He goes, oh, my certain file there

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Speaker 4: was the last one to receive the wall to go very.

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Speaker 2: Well, Charles have something in common.

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Speaker 4: Well aside from being well, aside from being mates with

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Speaker 4: Tommy if.

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Speaker 2: You and Tom Barks are very good friends.

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Speaker 3: Have you ever been to Buckingham Palace or a royal

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Speaker 3: family function?

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Speaker 4: I haven't, but last time so good mane of mine

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Speaker 4: Brett Graham, that's a naussy and it's going to rest

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Speaker 4: on in London called the library just got three Michelin stars.

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Speaker 4: The first Australian over me. Tom. You know, Tommy knows

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Speaker 4: all the boys I know in London because we're going

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Speaker 4: the same time with the food cuitt He knows all

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Speaker 4: the chefs. Those are the guys. Okay, we always have

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Speaker 4: dinner at the library. One year to the day, last

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Speaker 4: year after Becau's door. Yeah, Tom and I were sitting

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Speaker 4: on a library and we'll catch up with Brede because

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Speaker 4: we go back twenty five years and I've beat in

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Speaker 4: France for this competition and then Breddie comes out. We

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Speaker 4: have a chat. One year lady to the day gets

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Speaker 4: he said, star already calls me because we go back

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Speaker 4: twenty five years and introduced him to his wife and

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Speaker 4: my mate. I'm jexting my mate, are you two big born?

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Speaker 4: How to call the giggar like playing? Calls me, here's

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Speaker 4: a right, and then he gets a bullocking. He's checking

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Speaker 4: out of the hotel. After all, I been with the

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Speaker 4: boys hell about his three stuff and I told me

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Speaker 4: I at there, and he's flicking through the pictures and

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Speaker 4: then he facetimes. Mom was just like, boys, well it's

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Speaker 4: not like that. It's just Tommy's mom. Yeah, and then

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Speaker 4: anyways gone, he's in house. Mommy, you know when how's

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Speaker 4: your bummy? Going's money? My mom's really good here and

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Speaker 4: your mommy, oh mommy is wonderful, very traveling at the moment,

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Speaker 4: I heard myself follow very busy trailing, all right. And

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Speaker 4: then he goes through to actually mom. He goes actually

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Speaker 4: moms people to say hello, I want facetiming Oliverary in

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Speaker 4: the corner. Oh hell is gonna hear you. You know,

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Speaker 4: I great to see you, Hawai. I went again to me,

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Speaker 4: Tomas to me so much about it. Another beginning, he's

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Speaker 4: I love Ansie barbecue.

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Speaker 2: You can be you know, what have you done a barbecue?

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Speaker 3: I did?

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Speaker 4: I was leaving at least it just last year two

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Speaker 4: days later, but maybe this year. But we're face timing

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Speaker 4: and it's just like Tommy's mom's like a normal person.

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Speaker 1: Hello, is that whi Tommy's mum?

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Speaker 4: And that's what she said, she said, because.

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Speaker 2: We're always say.

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Speaker 4: She's funny and his licking three pictures right, it was

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Speaker 4: just after the coronation and he showed me pictures his

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Speaker 4: children were. She's like third floor out of bucket and

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Speaker 4: palace window and she said, with rollers in her hair,

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Speaker 4: screaming at Tommy's kids running around because I don't want

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Speaker 4: to put those times on and he's like all the pictures.

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Speaker 5: It's like mother like a son. Because you've been to

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Speaker 5: revs with tom do you think do you think Camilla

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Speaker 5: might fancy a night on the town at.

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Speaker 4: Revsan maybe when she was back in Tommy and I'm

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Speaker 4: sure went to Surprise clubs the other day. But he's

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Speaker 4: a wonderful man. But it's normal for us. It's normal

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Speaker 4: because you know when you film I was, you know,

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Speaker 4: I met Tommy seven or eight years ago and we're

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Speaker 4: kind of like the odd couple and I call him

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Speaker 4: the English boge and well spoken well and you came

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Speaker 4: from me to new English booger just because you sound

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Speaker 4: poshed digger from Kangurilla Mane and you're like a where

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Speaker 4: are you from?

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Speaker 2: So you're an unlikely couple.

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Speaker 4: Yeah, it's odd couple. That's what he probably likes. That's

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Speaker 4: probably what he likes. And the weird thinking is our

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Speaker 4: birthdays are two days apart.

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Speaker 2: You like brothers from another mother, both.

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Speaker 1: Called Camilla mumsy. And now before we let you.

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Speaker 3: Go, now there is a worldwide competition to find the

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Speaker 3: world's best chef.

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Speaker 2: And you are judge.

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Speaker 4: Yes, well I'm actually the Australian President and I am

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Speaker 4: a judge. I'm the tasting judge. So the president sits

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Speaker 4: down largest cooking competition of the world that's held every

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Speaker 4: two years by in France and Leon started in eighty

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Speaker 4: seven by probably the grandfather of French Cuisibis to Paul

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Speaker 4: Beacus himself. I represented an Australia in five the previous president.

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Speaker 4: It's very special year for us this year, so I

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Speaker 4: represented five. By twentyear anniversary, the ex president Tom represented

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Speaker 4: Australia at ninety five. The current candidate or the chef

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Speaker 4: that's going this year. Dan Arnold his chef because he

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Speaker 4: worked in France for seven years. Viera won my year

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Speaker 4: and No. Five had two Michelin stars just outside of

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Speaker 4: Lego bro He Stevie Stevie Stevie Vinz. He won in

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Speaker 4: my year and he passed away eighteen months ago. Dan

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Speaker 4: was going to do it again. Dan's now going from

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Speaker 4: coach to chef. And then Philip Michelle has come out

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Speaker 4: of retirement because he was the protege of Bistols when

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Speaker 4: he was at Paulus and so there's and then Dan

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Speaker 4: gets an assistant. His comedy chef is Tom's son. Just

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Speaker 4: by chance, we have so top twenty four chefs from

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Speaker 4: each one per country compete. We've got Thomas Cala, you

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Speaker 4: have Brett Gray and clear with Gordon Ramsey goes. It's

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Speaker 4: the biggest thing in the world now, the biggest cooking

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Speaker 4: competition in the world. It's like the Culinary Olympics. We

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Speaker 4: go there. We need fundraising support. I hope it's not

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Speaker 4: really known in this country.

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Speaker 2: But itsters. We must go to France.

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Speaker 1: Now we are talking, let's go.

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Speaker 4: If he comes to next to me, normally I have

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Speaker 4: the French president on the left and the Danish on

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Speaker 4: the right. But you can take this, imagine the small

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Speaker 4: talk at that there is.

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Speaker 2: I don't think we'd fit in.

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Speaker 4: I don't think so. My Danish is terrible. My friends,

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Speaker 4: that's about it.

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Speaker 2: Thanks for joining Scott Hey.

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Speaker 1: For more info on Scott's restaurants.

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Speaker 2: Keep reading that absolutely not to do.

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Speaker 4: There's a big websites go pickure group. Check it well

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Speaker 4: out there, there's eight or nine. We're busy till Christmas,

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Speaker 4: but the coffee is paving over summer. I'm just called

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Speaker 4: lost if you need a table.

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Speaker 2: And she'll get it's got group dot com.

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Speaker 4: Are you thanks helping us out? Cheeze Wayne, thanks very much.

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Speaker 3: Laps feeling good on one hundred l

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Speaker 4: Socials MHM