1 00:00:00,120 --> 00:00:00,560 Speaker 1: Hooray. 2 00:00:01,800 --> 00:00:03,640 Speaker 2: This is Nomber one hundred. Good morning. 3 00:00:03,640 --> 00:00:06,120 Speaker 3: You're on the air with Jas and Lauren Gunta Stein 4 00:00:06,200 --> 00:00:07,880 Speaker 3: are going to be joining us to talk if one 5 00:00:08,000 --> 00:00:08,840 Speaker 3: after eight o'clock. 6 00:00:09,080 --> 00:00:11,560 Speaker 2: Five K question on the way as well, But first. 7 00:00:12,160 --> 00:00:20,120 Speaker 4: We must try Melbourne's best host chip ed potato cho. 8 00:00:25,480 --> 00:00:25,840 Speaker 2: You know what. 9 00:00:25,920 --> 00:00:28,080 Speaker 3: There are many reasons I decided to get in the radio, 10 00:00:28,120 --> 00:00:29,640 Speaker 3: but today release sums them all up. 11 00:00:30,160 --> 00:00:32,160 Speaker 2: We are on the search for Melbourne's best. 12 00:00:32,240 --> 00:00:35,640 Speaker 3: We have found Melbourn's best Inniman scroll with Melbourne's best 13 00:00:35,640 --> 00:00:42,960 Speaker 3: croissant fund mucha wasn't now highlight and the best bun. 14 00:00:43,440 --> 00:00:46,720 Speaker 2: But today it's one thing we all agree on that 15 00:00:46,760 --> 00:00:47,280 Speaker 2: we love. 16 00:00:47,840 --> 00:00:53,720 Speaker 5: I love hot chippies, kids love chippies and we're. 17 00:00:53,560 --> 00:00:55,560 Speaker 2: Happy to do all the grunt work for Melbourne. And 18 00:00:55,600 --> 00:00:57,400 Speaker 2: you know what potato gems can get in. 19 00:00:57,360 --> 00:00:59,800 Speaker 1: The I don't know the potato. I'm like, you know what, 20 00:01:00,160 --> 00:01:00,400 Speaker 1: I think. 21 00:01:00,440 --> 00:01:03,400 Speaker 5: I like potertos in allapes and forms in size. 22 00:01:03,560 --> 00:01:07,040 Speaker 3: Now that we I don't think we have had one 23 00:01:07,040 --> 00:01:10,360 Speaker 3: of these Melbourne go off on social like this. 24 00:01:10,240 --> 00:01:12,959 Speaker 5: Hat Yeah, Melbourne's best hot chip that is what we 25 00:01:13,040 --> 00:01:13,880 Speaker 5: are looking for. 26 00:01:14,040 --> 00:01:16,560 Speaker 3: We have had so many votes and suggestions and it 27 00:01:16,600 --> 00:01:20,280 Speaker 3: has come down to three hot chip locations. 28 00:01:20,319 --> 00:01:22,720 Speaker 5: Want to run through the well, Yes, we've got Hawks 29 00:01:22,760 --> 00:01:25,200 Speaker 5: Farm which is in Borning on the Mornington Peninsula. Now 30 00:01:25,680 --> 00:01:28,319 Speaker 5: Georgie is here. That's about a two hour drive from Melbourne. 31 00:01:28,319 --> 00:01:30,039 Speaker 5: Hello George, thank you morning Thank. 32 00:01:29,959 --> 00:01:31,200 Speaker 1: You for your service. 33 00:01:31,400 --> 00:01:33,399 Speaker 3: Yes, thank you to your husband to he had a 34 00:01:33,400 --> 00:01:35,039 Speaker 3: burst water pipe on the farm so they. 35 00:01:34,920 --> 00:01:35,560 Speaker 2: Couldn't be here. 36 00:01:35,920 --> 00:01:39,479 Speaker 5: Well, the amount of people that nominated Hawk's Farm as 37 00:01:39,520 --> 00:01:41,200 Speaker 5: the best hot chip was outrageous. 38 00:01:41,360 --> 00:01:47,080 Speaker 4: Plenty of votes for Brunswick East's own Hagen's Organics family 39 00:01:47,200 --> 00:01:50,920 Speaker 4: run like the butcher shop. Yeah, that's right, they do 40 00:01:51,000 --> 00:01:51,720 Speaker 4: hot chips. 41 00:01:52,120 --> 00:01:53,720 Speaker 2: You've had a lot of votes for that one. 42 00:01:54,080 --> 00:01:58,240 Speaker 3: And finally in Richmond seven Gram's Cafe, which we've had 43 00:01:58,240 --> 00:02:01,800 Speaker 3: eggsact before but not the chippy. Now we have three 44 00:02:01,880 --> 00:02:03,400 Speaker 3: different styles of chips in front of us. 45 00:02:03,480 --> 00:02:09,080 Speaker 4: We don't know what chips my mouth's actually when it 46 00:02:09,080 --> 00:02:11,200 Speaker 4: comes to appearance, theres one standout already. 47 00:02:12,280 --> 00:02:15,680 Speaker 5: Yeah, I'm opening, so we don't know what's what. This 48 00:02:15,760 --> 00:02:17,320 Speaker 5: is a blind taste. I'd like to point out that 49 00:02:17,360 --> 00:02:18,919 Speaker 5: everybody is a winner because these are the three. 50 00:02:19,160 --> 00:02:20,840 Speaker 2: Everybody. Everybody is a winner. 51 00:02:20,919 --> 00:02:22,800 Speaker 1: Okay, let's go number one. 52 00:02:22,840 --> 00:02:23,240 Speaker 2: Number one. 53 00:02:23,280 --> 00:02:25,440 Speaker 4: Let's go Now, that's like a wedge. We've also got 54 00:02:25,440 --> 00:02:26,959 Speaker 4: a gravy here, just for a bit of a dip. 55 00:02:27,080 --> 00:02:30,200 Speaker 4: But I'm going to go rued of listen to the crunch. Okay, ready, 56 00:02:30,480 --> 00:02:34,720 Speaker 4: what smells uh huh? 57 00:02:35,120 --> 00:02:35,919 Speaker 2: How do they do it? 58 00:02:36,760 --> 00:02:39,960 Speaker 1: They do it chase, that's good gear. Do it tasted 59 00:02:40,040 --> 00:02:40,880 Speaker 1: with some Tommy sauce. 60 00:02:40,919 --> 00:02:42,119 Speaker 2: I'm going to try another one. 61 00:02:42,560 --> 00:02:44,360 Speaker 1: So this is quite like a wedge, isn't that. 62 00:02:44,440 --> 00:02:47,720 Speaker 2: I don't need a gravy. It's bordering on a wet wedge. 63 00:02:47,760 --> 00:02:48,440 Speaker 2: But it's not. 64 00:02:48,560 --> 00:02:49,320 Speaker 1: That's good gear. 65 00:02:50,919 --> 00:02:56,040 Speaker 2: It's the crunch in that one. Mm hmm. All right, great. 66 00:02:57,560 --> 00:03:01,480 Speaker 1: So that's by the way, guys, that there is skin 67 00:03:01,560 --> 00:03:05,160 Speaker 1: on mm hmm. It's skin on skin. 68 00:03:05,400 --> 00:03:06,640 Speaker 2: That's now. 69 00:03:06,639 --> 00:03:08,520 Speaker 1: What is the difference between a chip and a wedge? 70 00:03:09,760 --> 00:03:12,880 Speaker 2: The cart Yeah, i'd say the cut. Yeah, it's a 71 00:03:12,919 --> 00:03:15,160 Speaker 2: thicker cut. All right, We're moving on to number two. 72 00:03:15,360 --> 00:03:18,480 Speaker 3: Number two, I would say is more of a steak 73 00:03:18,560 --> 00:03:19,760 Speaker 3: cut style chap. 74 00:03:19,880 --> 00:03:21,800 Speaker 1: Yeah, that's my favorite type of chip. 75 00:03:22,000 --> 00:03:24,760 Speaker 2: The steak cut, the fat chip, the fat steak cut chip. 76 00:03:24,919 --> 00:03:28,320 Speaker 1: Oh yeah, there's some kind of it tastes like that's 77 00:03:28,320 --> 00:03:29,560 Speaker 1: like a farm. That's like a farm. 78 00:03:29,639 --> 00:03:33,200 Speaker 2: Potato, a little dry on the salt. It's a little drought. 79 00:03:33,280 --> 00:03:35,240 Speaker 1: Too much dry, too not enough. 80 00:03:35,080 --> 00:03:36,920 Speaker 2: Salt, do you know what. I'm pretty pleased with that though. 81 00:03:37,080 --> 00:03:37,880 Speaker 1: That's good gear. 82 00:03:39,240 --> 00:03:41,680 Speaker 2: It doesn't taste processed or anything like. Again, how do 83 00:03:41,720 --> 00:03:44,960 Speaker 2: they do it? How do they grow it? That's how 84 00:03:45,000 --> 00:03:45,480 Speaker 2: they do it. 85 00:03:46,040 --> 00:03:48,120 Speaker 1: That's also skin on. 86 00:03:49,960 --> 00:03:53,720 Speaker 2: Okay. Number three definitely don't skin on. Okay. Number three 87 00:03:53,840 --> 00:03:56,800 Speaker 2: I would say, looks more like a chicken shop, chicken 88 00:03:56,840 --> 00:04:02,480 Speaker 2: shop processed chip. Question. Do you prevent crunchy or soggy 89 00:04:03,320 --> 00:04:08,400 Speaker 2: country on that? 90 00:04:08,400 --> 00:04:10,520 Speaker 1: That's got some serious delicious seasoning. 91 00:04:11,480 --> 00:04:13,760 Speaker 2: This is better than a wine taste. You know when 92 00:04:13,760 --> 00:04:14,040 Speaker 2: you go to. 93 00:04:14,000 --> 00:04:16,400 Speaker 1: A winery, except in a winery you have to spit 94 00:04:16,440 --> 00:04:16,720 Speaker 1: it out. 95 00:04:17,200 --> 00:04:22,400 Speaker 3: We're just spit that out in the winery. I've never 96 00:04:22,640 --> 00:04:23,920 Speaker 3: I mean later in the day, at the end of 97 00:04:23,960 --> 00:04:25,360 Speaker 3: the day spat wine. 98 00:04:25,560 --> 00:04:29,000 Speaker 5: But that's more I don't know, all right, Okay, So 99 00:04:30,040 --> 00:04:32,960 Speaker 5: what I would say, and number two is like a 100 00:04:33,000 --> 00:04:37,919 Speaker 5: farm cut like chip, and number three is more like 101 00:04:37,960 --> 00:04:40,520 Speaker 5: your fish and chip shop, chicken shop. 102 00:04:40,680 --> 00:04:42,080 Speaker 1: Okay, chicken salt chip. 103 00:04:42,920 --> 00:04:49,080 Speaker 2: Okay, I've got a clear winner, a clear winner, all right. 104 00:04:49,200 --> 00:04:53,920 Speaker 4: Now, remembering as louren So eloquently pointed out, I don't 105 00:04:53,960 --> 00:04:55,560 Speaker 4: know everybody is a winner. 106 00:04:55,320 --> 00:04:58,680 Speaker 1: Today between two of you're all winners. 107 00:04:58,560 --> 00:05:03,039 Speaker 2: But no you're not. There's a one. Okay, are you ready? 108 00:05:03,080 --> 00:05:05,039 Speaker 2: Are we doing in three? So how we do it? 109 00:05:05,040 --> 00:05:07,360 Speaker 3: As we go three to one and we all say 110 00:05:07,440 --> 00:05:10,000 Speaker 3: the number of go for it, and then Brody will 111 00:05:10,000 --> 00:05:11,080 Speaker 3: reveal where that's from. 112 00:05:11,240 --> 00:05:12,720 Speaker 2: I'm going to do it with conviction. I know I'm 113 00:05:12,720 --> 00:05:15,800 Speaker 2: the same, absolutely no doubt in my mind. Okay, in 114 00:05:15,880 --> 00:05:20,400 Speaker 2: three two one, one you went too. 115 00:05:20,640 --> 00:05:23,760 Speaker 1: I went to one's too much like a wedge for no. 116 00:05:24,880 --> 00:05:26,640 Speaker 2: Number two was my third favorite. 117 00:05:26,920 --> 00:05:28,960 Speaker 1: Number two was my favorite. 118 00:05:28,600 --> 00:05:30,799 Speaker 2: So number one, Brody. 119 00:05:31,360 --> 00:05:36,480 Speaker 5: Number one was Hagen's Organic number two Hawks number two. 120 00:05:36,480 --> 00:05:45,200 Speaker 2: Has number three seven grands. There you go. Wow. 121 00:05:46,000 --> 00:05:49,200 Speaker 5: So the organic what I would say is Hawks Farm 122 00:05:49,279 --> 00:05:50,839 Speaker 5: was my favorite farm fresh is best. 123 00:05:51,520 --> 00:05:51,799 Speaker 2: Wow. 124 00:05:52,000 --> 00:05:53,280 Speaker 5: I think it's worth the road trip to go and 125 00:05:53,360 --> 00:05:54,760 Speaker 5: trim out down at Hawk's Farm. 126 00:05:54,920 --> 00:05:59,640 Speaker 3: There you go, Hagen's Organics, Brunswick, East, Hawks Farm. 127 00:06:00,040 --> 00:06:03,320 Speaker 2: Out in Mornington Peninsula. They're all over Instagram. 128 00:06:03,400 --> 00:06:06,560 Speaker 5: They look incredible seven grams for quick grab and go 129 00:06:06,600 --> 00:06:08,960 Speaker 5: if you're in Richmond. They are delicious. Whatever salt they've 130 00:06:08,960 --> 00:06:12,320 Speaker 5: got on them, so nice you might have to do 131 00:06:12,360 --> 00:06:16,799 Speaker 5: another taste test of these. Let's just kept going chips 132 00:06:16,880 --> 00:06:17,480 Speaker 5: for breakfast. 133 00:06:17,480 --> 00:06:17,800 Speaker 2: Do you know what? 134 00:06:17,839 --> 00:06:21,440 Speaker 4: I love loaded fries as well. You know we're not 135 00:06:21,480 --> 00:06:23,880 Speaker 4: doing that, no, I know, but you know. 136 00:06:24,520 --> 00:06:25,880 Speaker 1: Next week the chip can. 137 00:06:25,680 --> 00:06:32,320 Speaker 4: Evolve through the time many generation. 138 00:06:32,640 --> 00:06:37,479 Speaker 3: It's cousin sweet potato. Yeah, all right, there you have it, 139 00:06:37,520 --> 00:06:40,359 Speaker 3: Melbourne's best touch chip. Another hard day at work for 140 00:06:40,480 --> 00:06:45,520 Speaker 3: us 141 00:06:45,880 --> 00:06:49,000 Speaker 1: Wake up feeling good them on the socials.