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Speaker 1: We've got a very good friend in the studio with

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Speaker 1: us this morning. And the smell of s did you

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Speaker 1: hear that side from Sarah there? And that that was

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Speaker 1: the smell of KFC. Now. He is an amazing chef

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Speaker 1: and at his restaurant now there is a lavish eleven

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Speaker 1: course degas station with the iconic KFC menu. How does

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Speaker 1: he do it?

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Speaker 2: Well, let's ask him right now now, body, hello, hello, hello, hello.

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Speaker 3: Where do you start with this? Because when you want

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Speaker 3: you're known for your amazing creations and we've experienced at

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Speaker 3: it at now, which is phenomena. We did went through

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Speaker 3: the Disney experience that time. Where do you start with

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Speaker 3: KFC and what they do and what you do?

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Speaker 2: So this was brilliant that brought us to do this

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Speaker 2: fun degastation menu. And at first I was like, oh,

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Speaker 2: you know, fuss food and fine dying and how does

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Speaker 2: that work? But you know what, at the end of

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Speaker 2: the jer Z and Lincoln pipe work, we sat down,

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Speaker 2: we had a real good chat and and they said, look,

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Speaker 2: you've got free rein to do whatever you want, but

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Speaker 2: you've got to use some of our chicken in some

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Speaker 2: of the menu. Yeah, So I was like, right, So

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Speaker 2: I came up with dishes, you know, like the supercharge wings,

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Speaker 2: you know, rolling it in the leak ash and burning

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Speaker 2: it and serving it with an amazing sauce.

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Speaker 4: Wow with charcoal leake hash.

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Speaker 1: Yeah, that would taste really nice.

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Speaker 2: It really leak cash lake hash or leak hash ash.

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Speaker 1: Sorry, I say, fingers crossed.

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Speaker 4: It's lovely this. And then I love the gravy and

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Speaker 4: the potato.

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Speaker 2: So I've made a candle out of the gravy and

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Speaker 2: it burns at the table, and then you have a

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Speaker 2: mashed potato steambun that you dip into it. The candle

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Speaker 2: wax is the gravy turns down?

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Speaker 1: Okay. Number one question, this is the big one, is

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Speaker 1: the ifs ask you to come and do this, they

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Speaker 1: give you the eleven herbs and spots.

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Speaker 2: They I've made it better. No, I haven't made it better.

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Speaker 2: So we use their chicken and do that. And there's

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Speaker 2: a little food truck outside. But I asked, I asked,

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Speaker 2: I asked what's in it?

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Speaker 1: What's in it? What's in it?

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Speaker 4: And it's in a you know, safe somewhere.

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Speaker 1: I think, what do you think? Why is KIFC chicken

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Speaker 1: so good? What is that better?

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Speaker 4: Well?

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Speaker 2: It's it's amazing. And I'll be honest with you, I

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Speaker 2: didn't know they did this. So I worked at their

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Speaker 2: test kitchen a lot, and to meet the chefs and

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Speaker 2: meet the guys up there. It's phenomenal. It's it's fresh,

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Speaker 2: so everything there is never frozen. So it comes out

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Speaker 2: the fridge. It gets delivered, you know, three four times

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Speaker 2: a week, and it's straight into the famous eleven Herbs.

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Speaker 2: And it's the way they cook it. So they have

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Speaker 2: pressure fryer cookers right, and it's unbelievable. Everything's time to

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Speaker 2: the perfection and it comes out and you can just

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Speaker 2: smell it as you can smell now, and you put

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Speaker 2: your teeth in it and that crispiness hits you.

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Speaker 4: It's just it is.

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Speaker 3: So you're signing it's not just the eleven Sacred Herbs spices.

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Speaker 3: It's the art of cooking it.

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Speaker 4: The art of cooking it. So when I went through that,

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Speaker 4: that's the twelfth spice.

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Speaker 2: So when I went through that, it made me think, actually,

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Speaker 2: we do that now. We get fresh food in we

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Speaker 2: have processes and we have the way that we cook

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Speaker 2: things and that's why it marries really well.

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Speaker 1: Now, how long does.

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Speaker 2: It take you to do sort of the science side

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Speaker 2: of this to figure out you can make gravy into

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Speaker 2: a candle.

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Speaker 4: It took it took a while.

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Speaker 2: There's a few faibles, so you can imagine a few

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Speaker 2: candles at people's heads. But we when we cracked it,

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Speaker 2: it was it was you look at each other and

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Speaker 2: you go, wow, this works. And I put a proposal

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Speaker 2: towards him about a dish around the twister, about licking

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Speaker 2: the colonel's face, and they laughed, and it could have

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Speaker 2: gone two ways. This so it's a stencil of the

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Speaker 2: flavors of the kernel on a plate, and that the

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Speaker 2: guests are going to be told to pick the plate

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Speaker 2: up and just lick his Yeah, if you want to

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Speaker 2: lick his arms as well, you can, And then.

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Speaker 1: I know why you're laughing.

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Speaker 5: We've only doubt everyone thought that he had that little

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Speaker 5: body at the bottom of his.

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Speaker 1: Head, you know when you see the colonel's head, but

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Speaker 1: it's not.

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Speaker 4: It's a yeah.

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Speaker 1: Everyone thought it was his legs and everyone.

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Speaker 5: Stick figure, remember someone's running in for only just realized

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Speaker 5: I thought we didn't know it was about it was

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Speaker 5: a nick tie.

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Speaker 4: Tie was a rugby. But now I want to lick

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Speaker 4: his face, So.

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Speaker 2: Yeah, we've done that and then the twitter you know,

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Speaker 2: the Tongue Twister comes out afterwards, which is a take

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Speaker 2: on the Twister but done the nelstyle.

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Speaker 4: So it's just been a lot of fun. And you

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Speaker 4: know me, guys, I love fun.

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Speaker 3: And yeah, because you're a loose unit and you're also

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Speaker 3: opening a restaurant in Singapore, is that right?

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Speaker 4: We are You've been listening while you've been out.

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Speaker 2: Yeah, we are looking at it and it should be

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Speaker 2: August September time Nelton team trip over there. First of all,

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Speaker 2: you got team trip to this Degas nation. You need

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Speaker 2: to come and try this of the night. There's tickets

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Speaker 2: for everyone, but also get yourselves over there. We can

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Speaker 2: have some fun and party.

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Speaker 1: Know that over the years because you do experiment so much,

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Speaker 1: and you were just talking about the gravy candlesticks before

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Speaker 1: what would have been some of the disasters over the

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Speaker 1: years that you've done and you've gone, I reckon this

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Speaker 1: would work and it just did not work at all.

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Speaker 4: I tried.

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Speaker 2: So when I first opened, I tried to be a

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Speaker 2: little bit too cocky and I did I wanted to

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Speaker 2: do a fennel macaroon. Yeah, and when I did it

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Speaker 2: it whipped up nicely in it, you know, we piped

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Speaker 2: it perfectly, and then when you cooked it, it actually

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Speaker 2: smelled like it was horrible because the antseed flavor and

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Speaker 2: then mixed together and the chemical reaction was horrible.

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Speaker 1: You aroma was horrible. Tastes nice.

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Speaker 4: I didn't even give it a change.

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Speaker 1: I just so, now you how long is this going

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Speaker 1: to be going for at the restaurant?

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Speaker 4: So it's actually a pop up in Alexandria.

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Speaker 2: Yeah, so we're doing it. We're actually building a restaurant.

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Speaker 2: And then it's basically there's one hundred and eighty tickets,

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Speaker 2: so they're going to fly out. So you know it's

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Speaker 2: gonna when they go on sale, they're gonna.

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Speaker 4: Absolutely fly out the window.

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Speaker 1: And I've got a.

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Speaker 2: Feeling this could go actually quite big because it's something

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Speaker 2: that is very very rare to see and I think

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Speaker 2: it's gonna Yeah, this.

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Speaker 3: Is exciting, really exciting.

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Speaker 1: Tuesday, fifteenth March. Okay, so that's all right, So this

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Speaker 1: week the wait list will open and you go to

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Speaker 1: the KFC website and you can go on there. Mate.

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Speaker 1: It's always good to see you, brother.

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Speaker 4: Thank you very much for coming in pleasure. Thank you,

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Speaker 4: thank you and