Speaker 1: Hooray.
Speaker 2: This is Nomber one hundred. Good morning.
Speaker 3: You're on the air with Jas and Lauren Gunta Stein
Speaker 3: are going to be joining us to talk if one
Speaker 3: after eight o'clock.
Speaker 2: Five K question on the way as well, But first.
Speaker 4: We must try Melbourne's best host chip ed potato cho.
Speaker 2: You know what.
Speaker 3: There are many reasons I decided to get in the radio,
Speaker 3: but today release sums them all up.
Speaker 2: We are on the search for Melbourne's best.
Speaker 3: We have found Melbourn's best Inniman scroll with Melbourne's best
Speaker 3: croissant fund mucha wasn't now highlight and the best bun.
Speaker 2: But today it's one thing we all agree on that
Speaker 2: we love.
Speaker 5: I love hot chippies, kids love chippies and we're.
Speaker 2: Happy to do all the grunt work for Melbourne. And
Speaker 2: you know what potato gems can get in.
Speaker 1: The I don't know the potato. I'm like, you know what,
Speaker 1: I think.
Speaker 5: I like potertos in allapes and forms in size.
Speaker 3: Now that we I don't think we have had one
Speaker 3: of these Melbourne go off on social like this.
Speaker 5: Hat Yeah, Melbourne's best hot chip that is what we
Speaker 5: are looking for.
Speaker 3: We have had so many votes and suggestions and it
Speaker 3: has come down to three hot chip locations.
Speaker 5: Want to run through the well, Yes, we've got Hawks
Speaker 5: Farm which is in Borning on the Mornington Peninsula. Now
Speaker 5: Georgie is here. That's about a two hour drive from Melbourne.
Speaker 5: Hello George, thank you morning Thank.
Speaker 1: You for your service.
Speaker 3: Yes, thank you to your husband to he had a
Speaker 3: burst water pipe on the farm so they.
Speaker 2: Couldn't be here.
Speaker 5: Well, the amount of people that nominated Hawk's Farm as
Speaker 5: the best hot chip was outrageous.
Speaker 4: Plenty of votes for Brunswick East's own Hagen's Organics family
Speaker 4: run like the butcher shop. Yeah, that's right, they do
Speaker 4: hot chips.
Speaker 2: You've had a lot of votes for that one.
Speaker 3: And finally in Richmond seven Gram's Cafe, which we've had
Speaker 3: eggsact before but not the chippy. Now we have three
Speaker 3: different styles of chips in front of us.
Speaker 4: We don't know what chips my mouth's actually when it
Speaker 4: comes to appearance, theres one standout already.
Speaker 5: Yeah, I'm opening, so we don't know what's what. This
Speaker 5: is a blind taste. I'd like to point out that
Speaker 5: everybody is a winner because these are the three.
Speaker 2: Everybody. Everybody is a winner.
Speaker 1: Okay, let's go number one.
Speaker 2: Number one.
Speaker 4: Let's go Now, that's like a wedge. We've also got
Speaker 4: a gravy here, just for a bit of a dip.
Speaker 4: But I'm going to go rued of listen to the crunch. Okay, ready,
Speaker 4: what smells uh huh?
Speaker 2: How do they do it?
Speaker 1: They do it chase, that's good gear. Do it tasted
Speaker 1: with some Tommy sauce.
Speaker 2: I'm going to try another one.
Speaker 1: So this is quite like a wedge, isn't that.
Speaker 2: I don't need a gravy. It's bordering on a wet wedge.
Speaker 2: But it's not.
Speaker 1: That's good gear.
Speaker 2: It's the crunch in that one. Mm hmm. All right, great.
Speaker 1: So that's by the way, guys, that there is skin
Speaker 1: on mm hmm. It's skin on skin.
Speaker 2: That's now.
Speaker 1: What is the difference between a chip and a wedge?
Speaker 2: The cart Yeah, i'd say the cut. Yeah, it's a
Speaker 2: thicker cut. All right, We're moving on to number two.
Speaker 3: Number two, I would say is more of a steak
Speaker 3: cut style chap.
Speaker 1: Yeah, that's my favorite type of chip.
Speaker 2: The steak cut, the fat chip, the fat steak cut chip.
Speaker 1: Oh yeah, there's some kind of it tastes like that's
Speaker 1: like a farm. That's like a farm.
Speaker 2: Potato, a little dry on the salt. It's a little drought.
Speaker 1: Too much dry, too not enough.
Speaker 2: Salt, do you know what. I'm pretty pleased with that though.
Speaker 1: That's good gear.
Speaker 2: It doesn't taste processed or anything like. Again, how do
Speaker 2: they do it? How do they grow it? That's how
Speaker 2: they do it.
Speaker 1: That's also skin on.
Speaker 2: Okay. Number three definitely don't skin on. Okay. Number three
Speaker 2: I would say, looks more like a chicken shop, chicken
Speaker 2: shop processed chip. Question. Do you prevent crunchy or soggy
Speaker 2: country on that?
Speaker 1: That's got some serious delicious seasoning.
Speaker 2: This is better than a wine taste. You know when
Speaker 2: you go to.
Speaker 1: A winery, except in a winery you have to spit
Speaker 1: it out.
Speaker 3: We're just spit that out in the winery. I've never
Speaker 3: I mean later in the day, at the end of
Speaker 3: the day spat wine.
Speaker 5: But that's more I don't know, all right, Okay, So
Speaker 5: what I would say, and number two is like a
Speaker 5: farm cut like chip, and number three is more like
Speaker 5: your fish and chip shop, chicken shop.
Speaker 1: Okay, chicken salt chip.
Speaker 2: Okay, I've got a clear winner, a clear winner, all right.
Speaker 4: Now, remembering as louren So eloquently pointed out, I don't
Speaker 4: know everybody is a winner.
Speaker 1: Today between two of you're all winners.
Speaker 2: But no you're not. There's a one. Okay, are you ready?
Speaker 2: Are we doing in three? So how we do it?
Speaker 3: As we go three to one and we all say
Speaker 3: the number of go for it, and then Brody will
Speaker 3: reveal where that's from.
Speaker 2: I'm going to do it with conviction. I know I'm
Speaker 2: the same, absolutely no doubt in my mind. Okay, in
Speaker 2: three two one, one you went too.
Speaker 1: I went to one's too much like a wedge for no.
Speaker 2: Number two was my third favorite.
Speaker 1: Number two was my favorite.
Speaker 2: So number one, Brody.
Speaker 5: Number one was Hagen's Organic number two Hawks number two.
Speaker 2: Has number three seven grands. There you go. Wow.
Speaker 5: So the organic what I would say is Hawks Farm
Speaker 5: was my favorite farm fresh is best.
Speaker 2: Wow.
Speaker 5: I think it's worth the road trip to go and
Speaker 5: trim out down at Hawk's Farm.
Speaker 3: There you go, Hagen's Organics, Brunswick, East, Hawks Farm.
Speaker 2: Out in Mornington Peninsula. They're all over Instagram.
Speaker 5: They look incredible seven grams for quick grab and go
Speaker 5: if you're in Richmond. They are delicious. Whatever salt they've
Speaker 5: got on them, so nice you might have to do
Speaker 5: another taste test of these. Let's just kept going chips
Speaker 5: for breakfast.
Speaker 2: Do you know what?
Speaker 4: I love loaded fries as well. You know we're not
Speaker 4: doing that, no, I know, but you know.
Speaker 1: Next week the chip can.
Speaker 4: Evolve through the time many generation.
Speaker 3: It's cousin sweet potato. Yeah, all right, there you have it,
Speaker 3: Melbourne's best touch chip. Another hard day at work for
Speaker 3: us
Speaker 1: Wake up feeling good them on the socials.