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Speaker 1: The city and with Kate Richie podcast twenty one Degrees.

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Speaker 2: I'm really excited about this Club's New South Wales Perfect

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Speaker 2: Plate Awards.

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Speaker 1: This is where you've got to get out there.

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Speaker 2: You've got to go for a drive and you've got

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Speaker 2: to try some of these places, including participating eateries and

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Speaker 2: competition dishes. You can go check out all the places

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Speaker 2: that are involved with this at perfect Plate dot com

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Speaker 2: dot you. But the man who was teamed up with

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Speaker 2: Clubs New South Wales is the magnificent matte Brae.

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Speaker 1: Welcome having a.

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Speaker 3: Look at the list in the paper today about the

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Speaker 3: best food and the places to go in your area.

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Speaker 3: It's a compliment to Sydney and New South Wales that

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Speaker 3: the list is so long and celebrated.

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Speaker 4: Yeah, it's great. I was actually born in the club.

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Speaker 5: I mean so I started in the club, conceived to

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Speaker 5: the club.

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Speaker 4: That's where I started my career.

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Speaker 1: Did you really did you? As a kid?

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Speaker 2: Mum and dad, when did you sleep under a table

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Speaker 2: or something at a club that we.

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Speaker 1: Think we've all done that?

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Speaker 5: No, we didn't. We didn't move too far out I

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Speaker 5: think out in the out in the bush. But it

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Speaker 5: was my first job, which was you know when I

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Speaker 5: was fourteen Paramount, Well, look, I started as a as

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Speaker 5: a washer upper, and I think about after four weeks,

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Speaker 5: Greg Plunkett was.

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Speaker 4: The executive chef.

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Speaker 5: I came in one day and he said, you've been

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Speaker 5: promoted and I said what too, And he says, chef

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Speaker 5: to Plunge, and I thought, wow, that's a fancy name.

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Speaker 5: What I'm doing basically means to dive into the dish washer.

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Speaker 4: I hadn't been promoted at all those I was a

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Speaker 4: very good washer application.

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Speaker 6: And don't you think it makes you better for where

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Speaker 6: you are now? If you've worked your way up. You know, look,

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Speaker 6: you've done all the jobs. You understand everyone in the kitchen.

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Speaker 5: I piled lots of onions, and because I knew the

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Speaker 5: different cuts meats, my role really was in the middle

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Speaker 5: of service to run into the cool room and grab

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Speaker 5: the different cuts. But I remember they offered me an apprenticeship,

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Speaker 5: and but it wasn't.

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Speaker 4: For six months.

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Speaker 5: And I was so bloody excited because the guy on

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Speaker 5: the deep for I had been on there for four years.

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Speaker 5: All he wanted to do was to go on to

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Speaker 5: make real and I wanted to had been there for

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Speaker 5: about four years. I thought, jeez, one day, one day

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Speaker 5: that the bike could actually get the deep fright. But

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Speaker 5: you know my dream came true not that long ago.

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Speaker 1: What happened.

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Speaker 4: I was up at up at the far up at Rockley.

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Speaker 5: I bought the local pub, and I got a phone

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Speaker 5: call from the GM saying, look, you know someone's you know,

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Speaker 5: runing sick. You know, can you come in tonight and

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Speaker 5: just sort of help overseas? And I said, yeah, sure, no,

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Speaker 5: And then I got another phone call now later saying

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Speaker 5: that the one of the chefs had gone down also.

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Speaker 5: And that whole night at the Rockley Pub, guess what

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Speaker 5: I was doing deep.

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Speaker 4: Yeah, I was making chips.

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Speaker 6: Do you see fries sausages? Did you grow up in

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Speaker 6: a house with a deep fry? I know what Biggie

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Speaker 6: part Maybe at the show, I know, but some people

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Speaker 6: does at home.

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Speaker 2: What what can you deep fry? Give us something that

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Speaker 2: were outside the square that you've seen?

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Speaker 5: You know what they do pineapple fritters?

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Speaker 4: You know about that one?

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Speaker 1: What can we tell you a story about Jamie Oliver?

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Speaker 2: We're coming here from once and this was it was

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Speaker 2: around the Royal Easter show and they were deep frying

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Speaker 2: everything and what did we did. We did meet in

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Speaker 2: three ves and deep fried. It was like a Sunday roast,

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Speaker 2: but it was served to him like on a on

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Speaker 2: a paddle popstick delicious.

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Speaker 4: It was okay.

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Speaker 2: We got told by his team about two hours later

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Speaker 2: that he was feeling.

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Speaker 1: You killed.

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Speaker 3: He needed to lie down to canceled the rest of

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Speaker 3: the day.

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Speaker 1: Isn't it all about healthy eating and feeding kids?

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Speaker 4: Knock him on the head in a good plaster.

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Speaker 3: Well you've had, I mean talk about big names. You've

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Speaker 3: had Gordon Ramsay at your.

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Speaker 5: Place here, good and good. Well he's doing you too

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Speaker 5: V show down in Melbourne, and I went down there

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Speaker 5: and actually did a little bit of a guest spot

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Speaker 5: on that that he can go to do it.

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Speaker 4: I'm not allow to talk.

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Speaker 2: About that because you know, maybe a new show.

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Speaker 1: You know, he's taken over from Kosh Yea. Are you

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Speaker 1: it is Gordon ns He's going to be doing it

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Speaker 1: with that bar interesting viewing.

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Speaker 4: No, I don't think that's going to be the case.

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Speaker 5: But I was down there and then and then Gordon

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Speaker 5: and matt Abe or matt Abe who worked for me

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Speaker 5: for about five years. Gordon said chef in London has

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Speaker 5: been for many years, which is his three mission stuff.

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Speaker 5: We did a pop up at Aria and then Gordon

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Speaker 5: turned up on the last night awesome and you know,

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Speaker 5: went down and had a couple of lunches.

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Speaker 1: Gordon doing too much, Like is he mate?

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Speaker 4: He's mad?

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Speaker 2: He is mad?

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Speaker 4: Yeah, it is.

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Speaker 5: It is just hanging out with him for a few

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Speaker 5: days and you know, going out for lunch and whatever else. Yeah,

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Speaker 5: he's just got stop, NonStop. But that's he's always been like.

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Speaker 3: Energy or consumption.

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Speaker 4: Energy, you know what he means. Got heaps energy.

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Speaker 5: Yeah, yeah, and he drinks a bit of coffee, wasn't

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Speaker 5: he's got off the boozy or.

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Speaker 4: Has never been a big drinker or any of that name.

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Speaker 1: He doesn't need it.

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Speaker 3: No dangerous. What are you guys doing with Vivid? You're involved,

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Speaker 3: aren't you?

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Speaker 4: Yeah? Vivid w'ere.

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Speaker 5: We've got a pop up at Aria eleven Madison, which

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Speaker 5: was the number one restaurant in the world. They've come

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Speaker 5: in and they're doing a residency for two weeks. It's

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Speaker 5: sold out in a day.

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Speaker 2: Wow.

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Speaker 4: Good.

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Speaker 6: But because you've got a great spot there.

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Speaker 5: We have a pretty good spot down at Opera Bar

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Speaker 5: and Opera Kitchen which is pumping. Yeah, they're doing really well,

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Speaker 5: and I haven't seen it yet. Actually, I'm like way

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Speaker 5: down there tomorrow.

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Speaker 2: I apologies again for our team lunch there which one

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Speaker 2: it was?

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Speaker 3: I message you the next to actually apologize to formally apology.

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Speaker 2: There was a few conversations going on where the star

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Speaker 2: for a bit.

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Speaker 1: Like okay, guys, time to wind it up. And I

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Speaker 1: know we had a we had a great day.

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Speaker 2: We put the fire out really quickly and we got

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Speaker 2: out of there.

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Speaker 4: Well, your band is up this year, so you're welcome back.

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Speaker 1: The private dining room.

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Speaker 2: All right, Well, can you give us one place, Mattie

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Speaker 2: that we need to go. Give us one place that

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Speaker 2: we need to go to? Club's New South Wales. Is

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Speaker 2: there somewhere that you really enjoy, like a local schnitzel?

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Speaker 1: Laura?

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Speaker 5: Look, you know there's there's there's heaps of clubs you

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Speaker 5: can go to. You know, there's a whole list of

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Speaker 5: them in the paper today. I'm actually going to get

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Speaker 5: out and check out a few of the dishes. In fact,

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Speaker 5: I'm going to a couple of them today. But it's

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Speaker 5: all about, you know, after I think it's late May

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Speaker 5: to get out there and start judging them, you know,

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Speaker 5: and love putting in your you know your favorite dish.

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Speaker 3: If you need any guest judges, just remember we'll be

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Speaker 3: up for that.

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Speaker 4: If we're on at a local you got a local club, Got.

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Speaker 3: A local club. Mine It's Legs, Paramatta Legs, slud down there.

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Speaker 4: Campbelltown, gimbidan Camberden.

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Speaker 2: To find out more about the Perfect Plate Awards, including

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Speaker 2: participating eateies and competition dishes, you can go to Perfect

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Speaker 2: Plate dot com dot You love.

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Speaker 1: You, Maddie Morien, thanks for coming to you.

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Speaker 2: Thanks Buddy, Bitsy and Wipper with Kate Richie is a

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Speaker 2: Nova podcast.

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Speaker 5: For more great comedy shows like this, head to Nova

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Speaker 5: podcast dot com.

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Speaker 4: Jod au