WEBVTT - Bonus: And Melbourne's Best Hot Chip Is.....

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<v Speaker 1>Hooray.

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<v Speaker 2>This is Nomber one hundred. Good morning.

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<v Speaker 3>You're on the air with Jas and Lauren Gunta Stein

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<v Speaker 3>are going to be joining us to talk if one

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<v Speaker 3>after eight o'clock.

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<v Speaker 2>Five K question on the way as well, But first.

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<v Speaker 4>We must try Melbourne's best host chip ed potato cho.

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<v Speaker 2>You know what.

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<v Speaker 3>There are many reasons I decided to get in the radio,

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<v Speaker 3>but today release sums them all up.

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<v Speaker 2>We are on the search for Melbourne's best.

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<v Speaker 3>We have found Melbourn's best Inniman scroll with Melbourne's best

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<v Speaker 3>croissant fund mucha wasn't now highlight and the best bun.

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<v Speaker 2>But today it's one thing we all agree on that

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<v Speaker 2>we love.

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<v Speaker 5>I love hot chippies, kids love chippies and we're.

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<v Speaker 2>Happy to do all the grunt work for Melbourne. And

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<v Speaker 2>you know what potato gems can get in.

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<v Speaker 1>The I don't know the potato. I'm like, you know what,

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<v Speaker 1>I think.

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<v Speaker 5>I like potertos in allapes and forms in size.

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<v Speaker 3>Now that we I don't think we have had one

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<v Speaker 3>of these Melbourne go off on social like this.

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<v Speaker 5>Hat Yeah, Melbourne's best hot chip that is what we

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<v Speaker 5>are looking for.

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<v Speaker 3>We have had so many votes and suggestions and it

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<v Speaker 3>has come down to three hot chip locations.

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<v Speaker 5>Want to run through the well, Yes, we've got Hawks

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<v Speaker 5>Farm which is in Borning on the Mornington Peninsula. Now

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<v Speaker 5>Georgie is here. That's about a two hour drive from Melbourne.

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<v Speaker 5>Hello George, thank you morning Thank.

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<v Speaker 1>You for your service.

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<v Speaker 3>Yes, thank you to your husband to he had a

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<v Speaker 3>burst water pipe on the farm so they.

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<v Speaker 2>Couldn't be here.

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<v Speaker 5>Well, the amount of people that nominated Hawk's Farm as

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<v Speaker 5>the best hot chip was outrageous.

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<v Speaker 4>Plenty of votes for Brunswick East's own Hagen's Organics family

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<v Speaker 4>run like the butcher shop. Yeah, that's right, they do

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<v Speaker 4>hot chips.

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<v Speaker 2>You've had a lot of votes for that one.

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<v Speaker 3>And finally in Richmond seven Gram's Cafe, which we've had

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<v Speaker 3>eggsact before but not the chippy. Now we have three

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<v Speaker 3>different styles of chips in front of us.

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<v Speaker 4>We don't know what chips my mouth's actually when it

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<v Speaker 4>comes to appearance, theres one standout already.

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<v Speaker 5>Yeah, I'm opening, so we don't know what's what. This

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<v Speaker 5>is a blind taste. I'd like to point out that

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<v Speaker 5>everybody is a winner because these are the three.

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<v Speaker 2>Everybody. Everybody is a winner.

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<v Speaker 1>Okay, let's go number one.

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<v Speaker 2>Number one.

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<v Speaker 4>Let's go Now, that's like a wedge. We've also got

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<v Speaker 4>a gravy here, just for a bit of a dip.

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<v Speaker 4>But I'm going to go rued of listen to the crunch. Okay, ready,

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<v Speaker 4>what smells uh huh?

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<v Speaker 2>How do they do it?

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<v Speaker 1>They do it chase, that's good gear. Do it tasted

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<v Speaker 1>with some Tommy sauce.

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<v Speaker 2>I'm going to try another one.

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<v Speaker 1>So this is quite like a wedge, isn't that.

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<v Speaker 2>I don't need a gravy. It's bordering on a wet wedge.

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<v Speaker 2>But it's not.

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<v Speaker 1>That's good gear.

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<v Speaker 2>It's the crunch in that one. Mm hmm. All right, great.

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<v Speaker 1>So that's by the way, guys, that there is skin

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<v Speaker 1>on mm hmm. It's skin on skin.

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<v Speaker 2>That's now.

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<v Speaker 1>What is the difference between a chip and a wedge?

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<v Speaker 2>The cart Yeah, i'd say the cut. Yeah, it's a

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<v Speaker 2>thicker cut. All right, We're moving on to number two.

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<v Speaker 3>Number two, I would say is more of a steak

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<v Speaker 3>cut style chap.

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<v Speaker 1>Yeah, that's my favorite type of chip.

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<v Speaker 2>The steak cut, the fat chip, the fat steak cut chip.

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<v Speaker 1>Oh yeah, there's some kind of it tastes like that's

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<v Speaker 1>like a farm. That's like a farm.

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<v Speaker 2>Potato, a little dry on the salt. It's a little drought.

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<v Speaker 1>Too much dry, too not enough.

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<v Speaker 2>Salt, do you know what. I'm pretty pleased with that though.

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<v Speaker 1>That's good gear.

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<v Speaker 2>It doesn't taste processed or anything like. Again, how do

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<v Speaker 2>they do it? How do they grow it? That's how

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<v Speaker 2>they do it.

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<v Speaker 1>That's also skin on.

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<v Speaker 2>Okay. Number three definitely don't skin on. Okay. Number three

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<v Speaker 2>I would say, looks more like a chicken shop, chicken

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<v Speaker 2>shop processed chip. Question. Do you prevent crunchy or soggy

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<v Speaker 2>country on that?

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<v Speaker 1>That's got some serious delicious seasoning.

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<v Speaker 2>This is better than a wine taste. You know when

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<v Speaker 2>you go to.

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<v Speaker 1>A winery, except in a winery you have to spit

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<v Speaker 1>it out.

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<v Speaker 3>We're just spit that out in the winery. I've never

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<v Speaker 3>I mean later in the day, at the end of

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<v Speaker 3>the day spat wine.

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<v Speaker 5>But that's more I don't know, all right, Okay, So

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<v Speaker 5>what I would say, and number two is like a

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<v Speaker 5>farm cut like chip, and number three is more like

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<v Speaker 5>your fish and chip shop, chicken shop.

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<v Speaker 1>Okay, chicken salt chip.

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<v Speaker 2>Okay, I've got a clear winner, a clear winner, all right.

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<v Speaker 4>Now, remembering as louren So eloquently pointed out, I don't

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<v Speaker 4>know everybody is a winner.

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<v Speaker 1>Today between two of you're all winners.

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<v Speaker 2>But no you're not. There's a one. Okay, are you ready?

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<v Speaker 2>Are we doing in three? So how we do it?

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<v Speaker 3>As we go three to one and we all say

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<v Speaker 3>the number of go for it, and then Brody will

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<v Speaker 3>reveal where that's from.

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<v Speaker 2>I'm going to do it with conviction. I know I'm

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<v Speaker 2>the same, absolutely no doubt in my mind. Okay, in

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<v Speaker 2>three two one, one you went too.

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<v Speaker 1>I went to one's too much like a wedge for no.

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<v Speaker 2>Number two was my third favorite.

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<v Speaker 1>Number two was my favorite.

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<v Speaker 2>So number one, Brody.

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<v Speaker 5>Number one was Hagen's Organic number two Hawks number two.

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<v Speaker 2>Has number three seven grands. There you go. Wow.

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<v Speaker 5>So the organic what I would say is Hawks Farm

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<v Speaker 5>was my favorite farm fresh is best.

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<v Speaker 2>Wow.

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<v Speaker 5>I think it's worth the road trip to go and

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<v Speaker 5>trim out down at Hawk's Farm.

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<v Speaker 3>There you go, Hagen's Organics, Brunswick, East, Hawks Farm.

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<v Speaker 2>Out in Mornington Peninsula. They're all over Instagram.

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<v Speaker 5>They look incredible seven grams for quick grab and go

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<v Speaker 5>if you're in Richmond. They are delicious. Whatever salt they've

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<v Speaker 5>got on them, so nice you might have to do

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<v Speaker 5>another taste test of these. Let's just kept going chips

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<v Speaker 5>for breakfast.

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<v Speaker 2>Do you know what?

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<v Speaker 4>I love loaded fries as well. You know we're not

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<v Speaker 4>doing that, no, I know, but you know.

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<v Speaker 1>Next week the chip can.

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<v Speaker 4>Evolve through the time many generation.

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<v Speaker 3>It's cousin sweet potato. Yeah, all right, there you have it,

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<v Speaker 3>Melbourne's best touch chip. Another hard day at work for

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<v Speaker 3>us

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<v Speaker 1>Wake up feeling good them on the socials.