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Speaker 1: It's in with nov she can do anything post she's

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Speaker 1: an amazing chef, and she was in the bottom three

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Speaker 1: last night. She joins us. Now the beautiful Poe.

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Speaker 2: Welcome, Hello Poe, Hi, hi guy, good to have you on.

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Speaker 1: It's so good to have you on, mate.

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Speaker 2: You love to what I'm reading here. I fits In

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Speaker 2: the bio, it says Poe was in a positive mindset

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Speaker 2: and was determined to have a happy and successful cook.

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Speaker 2: I hope that's every episode. I hope that's every challenge.

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Speaker 3: It was a really a closea, wasn't it?

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Speaker 1: What we're trying to work this out? Poe, pasta not pasta?

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Speaker 1: So I think whenever I cook at home and I

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Speaker 1: serve up past and my wife goes past her, that's

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Speaker 1: not pasta? Is that what it is? Can you tell

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Speaker 1: everyone what you actually had to do in this challenge?

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Speaker 3: Yeah, it's actually chickpea flower. So you cook that.

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Speaker 2: There's no.

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Speaker 3: Wheat flour in it, and you cook it with water

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Speaker 3: until you sort of get all those starches activated and

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Speaker 3: you're essentially evaporating all that water out when you're cooking it.

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Speaker 3: And then yeah, you just spread it out on the bench.

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Speaker 3: So it's just this kind of paste. Yeah, it's really

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Speaker 3: really cool.

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Speaker 1: Give the alternative surpasta pie? What what are the healthy

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Speaker 1: alternative surpass that people use? Oh?

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Speaker 4: I don't do I don't do that.

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Speaker 2: The zucchini one that you see is a zucchini sort

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Speaker 2: of pasta where they shred it and the spaghetti. It

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Speaker 2: looks like, Oh.

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Speaker 3: No, I have actually done a few things like that.

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Speaker 3: Oh I didn't realize that's what you meant. I put

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Speaker 3: you meant like non gluten kind of.

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Speaker 4: Alternative totally takes the joy out of it, you know

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Speaker 4: what I mean?

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Speaker 1: It does.

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Speaker 3: So the whole idea is it's got that nice too,

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Speaker 3: and when you do spelt or hole me or whatever,

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Speaker 3: just totally transforms the experience to not worth it.

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Speaker 4: Yeah, but yeah, no, I actually have done.

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Speaker 3: Things like does this thing p a spaghetti melon?

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Speaker 1: Have you? Now?

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Speaker 4: No? What's that?

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Speaker 1: What?

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Speaker 4: Yeah?

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Speaker 3: So it's it's like a part of good family and

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Speaker 3: it grows in a way.

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Speaker 4: That you can shred it out and it's like noodles.

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Speaker 3: It's really bizarre.

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Speaker 1: Yeah, and it's a healthy version. Poe.

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Speaker 4: Yeah, oh there you go.

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Speaker 1: All right, we're going to get onto that. Poe. Can

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Speaker 1: you tell us how are you feeling with the promotion

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Speaker 1: of yourself on the show, because every week you seem

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Speaker 1: to be in the primo. It's all focused around you.

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Speaker 1: You are the outright favorite. Are you happy with that

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Speaker 1: or do you want to sort of do you want

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Speaker 1: to go, you know, behind the desk a little bit

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Speaker 1: more and stay out of it a bit more.

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Speaker 3: I would love to stay a little bit out of

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Speaker 3: it more, but I just think to keep getting myself

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Speaker 3: into trouble. Yes, And I think that's one thing that

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Speaker 3: people don't realize, because I know there's been a few

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Speaker 3: timents about the post show, but it's because I keep

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Speaker 3: doing well and then doing badly.

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Speaker 2: Yes, Roller. For a lot of the time, you were also.

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Speaker 4: The number one all the cooks, the cooks exactly.

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Speaker 2: You were the number one hot tip to be one

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Speaker 2: of the judges on the show too. There was a

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Speaker 2: lot of talk were you ever asked to be one

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Speaker 2: of the judges?

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Speaker 4: There was a lot of talk that it wasn't as actually,

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Speaker 4: but never.

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Speaker 3: A lot of people keep digging for oh, come on,

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Speaker 3: you must have been a bit bitter. You were asked

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Speaker 3: blah blah blah.

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Speaker 4: I really wasn't.

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Speaker 3: I strangely, I had secretly fantasized about doing a sort

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Speaker 3: of all stars thing for a long time. Yes, yeah,

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Speaker 3: because for me, the thrill of that kitchen is being

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Speaker 3: in the phrase, you know, and once you've been bitten

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Speaker 3: by that bug of seeing what's possible in these impossible

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Speaker 3: time emits and just crazy amount of pressure, that's just

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Speaker 3: a really unique thing and that's what I want. That's

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Speaker 3: why I came back, you know, I.

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Speaker 4: Just wanted to feel that electricity again.

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Speaker 1: How has Corona affected you and the business? Anyone from

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Speaker 1: South Australia knows that the Adelaide showgrounds at the farmer

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Speaker 1: Market there jam face and you've got a lot of

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Speaker 1: loyal customers there, But obviously that's been affected quite a bit.

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Speaker 1: Has it decimated quite a few businesses?

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Speaker 3: Yeah, it has, I think some more than others. Obviously,

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Speaker 3: We've been really lucky to be able to keep running.

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Speaker 3: And even though businesses probably only at half, it's you

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Speaker 3: know usual. Yeah, it's still worth doing. And the customers

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Speaker 3: at the farmers Market are amazing, like they're seriously.

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Speaker 4: Is the best customers in the world that will.

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Speaker 3: Come rain hail all time, and so it still makes

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Speaker 3: it work to set up for them, even though you know, business.

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Speaker 3: Isn't it good? But we'll take what we can do.

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Speaker 3: And it's obviously your show grounds is it's all safe

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Speaker 3: practice and look with your eyes, don't pick your feet

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Speaker 3: with your hands, that kind of thing.

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Speaker 2: Yeah, when you got back onto Masterschef this time around,

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Speaker 2: was it strange to start with lifting your head to

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Speaker 2: see three new judges up there? Because you must have

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Speaker 2: mean the original crew, You must miss those guys and

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Speaker 2: the size of precedent at the front of the room.

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Speaker 2: You know you'd missed that, yes the first time?

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Speaker 3: Yeah? No, absolutely, I we we we had been asked

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Speaker 3: prior to the all changeover, and so I definitely, I mean, honestly,

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Speaker 3: I was devastated when I found out. But this these

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Speaker 3: new judges are actually really amazing. They're doing such a

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Speaker 3: great job and it is a new era and I

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Speaker 3: do really miss them, but I'm really fortunate to be

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Speaker 3: able to call them my friends.

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Speaker 4: So we keep in touch and when we.

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Speaker 1: When what what series were you on? Poe? What year

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Speaker 1: was that?

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Speaker 4: I think first what runner up for the first one year?

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Speaker 1: But what year was that? Poe? How long ago was that?

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Speaker 1: Two thousand and nine? And do you remember I wrote

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Speaker 1: we try to find it but Adelaide's hopeless. We can't.

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Speaker 1: We can't get any archives. I wrote you a song

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Speaker 1: to gi Ho by Pussy Captain.

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Speaker 3: Oh my god, did I totally remember that? Yeah?

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Speaker 4: Goo, Yeah, that is so rubbish.

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Speaker 1: I can't find it.

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Speaker 2: For a reason. They probably got more.

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Speaker 1: I can't. I've asked them, and then archival system is

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Speaker 1: so bad in Adelaide that they just They've got some

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Speaker 1: bloke there with a sheet going, oh, what what was

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Speaker 1: the day and what time did you do it? I

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Speaker 1: can't find it. So we can't find it.

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Speaker 3: Pay Oh, I remember that's so distinct.

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Speaker 4: We actually because it was so it was very, very funny.

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Speaker 2: He's going to re record it for you.

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Speaker 1: We'll do it again. Well, poke, good, you've just got

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Speaker 1: to even out. One week you're amazing. Next week you're

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Speaker 1: down in the bottom three. But I still think that

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Speaker 1: you are going to take this out. Good luck and

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Speaker 1: thanks for joining us this morning.

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Speaker 4: Thank you so much. Guys, no worries.

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Speaker 3: It's in Nova