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Speaker 1: We love this man.

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Speaker 2: You know what it was, only it was this time

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Speaker 2: last year. It was we're over in La Ala at

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Speaker 2: his beautiful restaurant More there, and he's got a new

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Speaker 2: pop up over in Beverly Hills at the moment, The

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Speaker 2: Pyroom by Gwyn Curtis Stone is.

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Speaker 3: Let's going on, guys, good to see you mate, Always

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Speaker 3: great to have you on the show. Give usn update

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Speaker 3: of what it's like in food and bev over there.

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Speaker 3: As far as a restaurant, he goes, are you guys open?

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Speaker 3: Are you doing takeaways?

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Speaker 4: Well, we've been closed for dining and even outdoor dining

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Speaker 4: for a long time, you know, back through March. Now

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Speaker 4: just recently opened up outdoor dining, but for us, we

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Speaker 4: don't have any space outdoors, so we're still shut down

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Speaker 4: and we're just sort of trying to figure out waste

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Speaker 4: to pay the rent and to keep as many of

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Speaker 4: the team intact as we possibly can, and you know,

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Speaker 4: try and try and have a bit of a bit

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Speaker 4: of fun while we do it.

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Speaker 3: Do you know what I thought was a good idea

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Speaker 3: in Victoria where they had you know, outdoor dining was allowed,

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Speaker 3: but then you couldn't do indoor and what they'd done

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Speaker 3: was they'd blocked off a lot of the car parks

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Speaker 3: in the street and they'd made that they'd given the

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Speaker 3: restaurant the chance in the cafes to set up in

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Speaker 3: the car parks, so they'd fenced it off. It almost

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Speaker 3: looked like, I don't know, Oktoberfest or something. And they'd

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Speaker 3: all white picket fence, temporary fences and they'd set up

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Speaker 3: outside so you could just go to your friends at

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Speaker 3: the Beverly Hill Beverly Hills Council there and say bring

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Speaker 3: out the picket mate.

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Speaker 1: So listen.

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Speaker 4: I was talking to the boys back in Australia and

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Speaker 4: I've got an idea for you. We'll take over the

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Speaker 4: parking space.

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Speaker 2: Is Actually you've cooked everywhere. I remember surfing the menu

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Speaker 2: one of your first shows, you know, I mean you

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Speaker 2: were cooking anywhere. What's where is some of the weirdest place.

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Speaker 2: Well you actually had to cook for Oprah on An

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Speaker 2: Island as well, didn't you curse?

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Speaker 4: I did it was we actually got onto that. I

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Speaker 4: was White Haven up in Sundays with Sundays. It's so

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Speaker 4: beautiful up there, but there's no running water, there's no bathrooms,

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Speaker 4: you know, there's literally nothing there.

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Speaker 1: There's nowhere to take the trash.

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Speaker 4: So because it's a national park, you can't get on

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Speaker 4: there until sun up and you've got to be gone

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Speaker 4: by some down. So to try and pull off a

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Speaker 4: party for one hundred and fifty people was a challenge.

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Speaker 1: It was good fun.

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Speaker 2: Though, good effort.

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Speaker 3: Hey, Curtis, who's Gwen?

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Speaker 2: You've got the pyron by Gwen? You've got more?

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Speaker 4: Do I know?

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Speaker 2: Is your grandma? Who's Gwen?

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Speaker 1: When was my dad's mum? Oh?

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Speaker 3: Lovely o the grannie?

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Speaker 1: Yeah? Yeah, so both the grannies.

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Speaker 3: Good, let's talk about the pyroom because this is something

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Speaker 3: the minute I read about there, so in Oh my god, Curtis,

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Speaker 3: you were thinking of me when you put this together.

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Speaker 3: Talk me through because Americans don't really understand the idea

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Speaker 3: of meeting a pie, do they.

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Speaker 1: No. To Americans, a pie is usually a sweet thing.

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Speaker 4: So an apple pie, that pumpkin pie around the holidays

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Speaker 4: or Thanksgiving, pecan pie is pretty popular. But yeah, when

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Speaker 4: you say that you've filled it full of you know,

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Speaker 4: stewed onions and beef. They're kind of look at you

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Speaker 4: a little funny. But we're slowly converted the mate. We've

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Speaker 4: been serving sausage rolls over here in the Butcher's shop

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Speaker 4: for some time, and the amount of devot saucy roll

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Speaker 4: lovers there right now, it's pretty cool. So we're sort

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Speaker 4: of we're talking to a lot of our regulars about

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Speaker 4: pies being an extension of the sausage roll.

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Speaker 2: It is the Australian because I know, even our breakfast,

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Speaker 2: I know there was a lot of people in New York,

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Speaker 2: a lot of Australians have gone over there and started cafes.

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Speaker 2: With the way that we have our breakfast here that

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Speaker 2: was taking off. Is it becoming more popular?

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Speaker 1: Curtis absolutely.

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Speaker 4: I think people are really tuned in at the moment

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Speaker 4: to what Ossie Foods all about. And I think they

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Speaker 4: didn't have a huge idea for a long time, but

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Speaker 4: you know, people have traveled more and more and you

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Speaker 4: know that cafe culture, the fact that you can get

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Speaker 4: wonderful coffee anywhere in Australia is pretty pretty cool and

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Speaker 4: you know everything that comes with that, that sort of outdoor,

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Speaker 4: healthy lifestyle that we tend to keep.

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Speaker 2: So ye, Selena game is helps you as well.

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Speaker 4: Well.

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Speaker 2: It helps Australians, you know, without cuisine. Now you she

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Speaker 2: has a bit of a cooking show. You sent us

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Speaker 2: some stuff. I mean, this wasn't stuff that you cooked,

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Speaker 2: but basic things that we grew up with here in Australia.

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Speaker 2: And she tries it with a friend. This was Selena

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Speaker 2: Gomez trying a violet crumble.

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Speaker 4: Next up as violet crumble.

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Speaker 1: What is that? Oh my god, Selena, I love it?

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Speaker 2: Not a very right?

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Speaker 4: Why would I be joking.

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Speaker 3: Into a viget.

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Speaker 2: So what was the feedback from Selena and the stuff

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Speaker 2: that you send her, Curtis?

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Speaker 4: Well, I sent her a follow up card with the

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Speaker 4: doctor's recommendation, because anyone that does like he.

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Speaker 1: Needs to go and get checked out. No, she loved.

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Speaker 1: She loved all of.

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Speaker 4: It, apart from the violet crumble, And unfortunately I didn't

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Speaker 4: send instructions with a veggiemite, so she ate that with the.

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Speaker 1: Boon and would not go, well, I've got a beauty, Curtis.

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Speaker 3: Can I just ask on the topic of pies, A

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Speaker 3: great a great beef pie and a great chicken pie.

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Speaker 3: If you're looking at two of them right there and

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Speaker 3: they're staring at you, which one do you think is

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Speaker 3: the best pie?

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Speaker 1: Oh that's a hard question.

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Speaker 3: I'm going to have to go chicken myself. Chi Chi

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Speaker 3: is an absolute heaven. I can't stop eating if you

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Speaker 3: get them, if you get the meat right.

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Speaker 1: And let me ask you this question.

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Speaker 2: You go to a bakery, a regional bakery, we go,

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Speaker 2: what do you order sausage rill?

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Speaker 1: I mean, I'm pretty crazy about saucy drills. I'm not

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Speaker 1: going to lie. Some good saucy ll yeah, I'd go

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Speaker 1: for that. But I do love a beef pie.

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Speaker 4: And if it depends on what you put in the

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Speaker 4: beef pie, of course, you know, if you if you

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Speaker 4: take a really flavorful cut of meat and cook it

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Speaker 4: really slowly and slow cook it with red wine and

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Speaker 4: all that stuff, it's pretty special.

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Speaker 3: And would you, I mean, as a kid, would you

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Speaker 3: take the top off the pie and then put the

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Speaker 3: sauce in? Or would you stick the top of the

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Speaker 3: bottle through the pastry and just sort of see it

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Speaker 3: until it started to lift off.

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Speaker 1: On top of the pastry? Man? Actually very interesting.

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Speaker 2: This question is right up there with even Mendez.

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Speaker 3: Do you no, no, no, no? This is technique is crucial.

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Speaker 1: We interviewed.

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Speaker 2: Recently Ryan Gosling's partner, and out of nowhere, we were

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Speaker 2: just asked her do you have a dog, and she

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Speaker 2: she basically went, yeah, I do, but I'm here for

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Speaker 2: a different reason.

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Speaker 1: She was on to push.

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Speaker 3: She was trying to work out what to buy her

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Speaker 3: husband for his birthday, and I said, if you've got

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Speaker 3: a dog, don't set it up like that.

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Speaker 1: There's nothing wrong with asking a question to a chef.

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Speaker 3: About how he likes to eat. A pie knocks around here, Curtis,

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Speaker 3: It's tough, mate.

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Speaker 2: No, it is good to see you. Just quickly before

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Speaker 2: you go, how close were you? I mean you didn't know,

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Speaker 2: and obviously you've got a lot of business interests over there,

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Speaker 2: but were you close to coming back home and maybe

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Speaker 2: sitting up here for a while.

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Speaker 4: Look, it's been a big topic of conversation, and when

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Speaker 4: all this sort of first happened, I was pretty pretty

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Speaker 4: adamant that that was the right move. We had some

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Speaker 4: personal stuff, lindsay, my wife lost her dad, so you know,

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Speaker 4: it was sort of it's just been a.

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Speaker 1: Crazy time for her and for the rest of her family.

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Speaker 4: But you know, I think she loves Australia, but she's

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Speaker 4: an actress, so she I think she sees it difficult

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Speaker 4: for her work, you know. So I'm gonna have to

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Speaker 4: trick her somehow. I'll figure it out. I just haven't

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Speaker 4: figured it out to you.

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Speaker 3: Get her on the Home and Away mate.

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Speaker 1: You can do it in summer. Bring back Blue Hillers.

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Speaker 2: It's always great to see your face and thank you

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Speaker 2: very much. We know how busy you are. Thanks for

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Speaker 2: coming on the show, buddy.

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Speaker 1: Thanks for having me. Guys, nice to see that