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Speaker 1: I'll get a team. It's Harps and tiff Sadiano for you.

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Speaker 1: Project Hi tiv Hi Harps. Happy Friday, Happy Friday to you.

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Speaker 1: How's your energy? You're a grumpy little fucker. Yesterday your

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Speaker 1: energy was a two out of tech.

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Speaker 2: Are like, you're dragging my grumpiness from a couple of

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Speaker 2: days to the all week. It's gone now, but I

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Speaker 2: was very tired this morning. I felt one hundred years

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Speaker 2: old when I woke up.

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Speaker 1: Yeah, you get that. Were you forty one? Your next

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Speaker 1: birthday is forty two, So I mean that's going to happen.

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Speaker 1: I don't want to say that it's a slide, but

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Speaker 1: it's a slide. I'm scared to blink.

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Speaker 3: I'm scared to blink.

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Speaker 1: No, that's not true. That's not I'm way older than you,

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Speaker 1: and I feel I feel like not every day and

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Speaker 1: all the time, but for the most part, I feel

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Speaker 1: like I have better energy, and I feel like I'm

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Speaker 1: more curious and more excited than when I was forty.

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Speaker 1: So if that's good news for anybody, I'm not sure.

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Speaker 1: But I tell you a bloke who's probably excited because

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Speaker 1: he's fucking bursting with energy, although also bursting with snot

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Speaker 1: at the moment. It's got the flu or a cold. Hi, Adriana,

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Speaker 1: how are you?

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Speaker 3: Yeah? Good? Thanks?

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Speaker 1: Are going mat How do you live on the Sunshine

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Speaker 1: Coast and have the flu?

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Speaker 3: Oh it's traveling to Sydney and Melbourne and places like that,

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Speaker 3: you know, for work and then coming home bringing all

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Speaker 3: the all the viruses with me. Yeah.

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Speaker 1: How long have you been up there?

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Speaker 3: I've been since twenty nineteen. I moved up to year

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Speaker 3: started twenty nineteen. So what's up about five years? Have

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Speaker 3: been over five years?

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Speaker 1: And do you have your businesses based up there or

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Speaker 1: you're just there because it's a nice place to be.

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Speaker 3: Yeah, you know, I just moved up here. I don't

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Speaker 3: have a business. I did have a business for a

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Speaker 3: couple of years just after COVID I tried a business

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Speaker 3: up here, but I got out of that last year.

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Speaker 3: But now I just freelance, so I just kind of

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Speaker 3: my works mainly back in Sydney, in Melbourne or overseas

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Speaker 3: so or working from home.

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Speaker 1: I was reading about I was reading a little bit

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Speaker 1: about you, the Sweet Assassin, the Particia of Paying, the

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Speaker 1: Dark Lord of the Pastry Kitchen, Lord, Lord Vulneria answer

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Speaker 1: to Willie Wonka. What's your favorite nickname?

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Speaker 3: Oh, I mean, I say the one that's clicked the

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Speaker 3: motion of sweetest happened. But it's kind of like the

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Speaker 3: most common one now. But but I guess I want

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Speaker 3: to get the most of the parties and stuff, or

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Speaker 3: if I go to Lord Boulder cake because people just

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Speaker 3: find out the funniest I think. I think everyone connects

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Speaker 3: to that Harry Potter moment and and yeah, it just

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Speaker 3: takes a piece out of me all the time.

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Speaker 1: When you when you're a little kid, your mum and

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Speaker 1: dad are Italian, right, Yeah, did you when you were

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Speaker 1: a little little kid, like eight, nine, ten eleven, did

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Speaker 1: you have aspirations of becoming a chef of any sort

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Speaker 1: and being involved in food or is it how did it?

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Speaker 1: Is it innate? Or was did an opportunity present itself?

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Speaker 1: How did it happen?

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Speaker 3: Yeah? Just opportunity. Like No, I definitely didn't have any

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Speaker 3: vision of being a chef. I was the fussiest eto

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Speaker 3: when I was a kid, Like I said so much

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Speaker 3: stuff back to Mum. I wouldn't need it, the smell

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Speaker 3: of it, all the different things, I wouldn't eat it.

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Speaker 3: I was very particular. I only ate like certain cereals.

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Speaker 3: Only et veggiemike for breakfast. You know, for most of

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Speaker 3: my meals, I do only have ham, sandwiches, hot chips

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Speaker 3: with chicken salt, or dinner pretty much just have potatoes

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Speaker 3: with the steak had to be cut to three milimeters

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Speaker 3: stick otherwise I wouldn't eat it. Things like that. I

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Speaker 3: was real fussy when I was young at eating, so

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Speaker 3: I definitely had no aspirations to be in any kind

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Speaker 3: of chef. Sort of came along when I was around

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Speaker 3: fourteen and I I had to work every day after school.

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Speaker 3: My parents owned supermarkets, and I'd work through pretty much

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Speaker 3: every section, and they'd opened a new suit market that

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Speaker 3: my sister was running and it had to install bakery.

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Speaker 3: And then I started going there to work because I

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Speaker 3: was something different, and I started enjoying it. You know.

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Speaker 3: It was that or stacking shelves my two favorite jobs

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Speaker 3: as being young and I played a lot of footy

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Speaker 3: and stuff. Stacking shelves was great fitness. So it was

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Speaker 3: those two jobs that really gave me enjoyment. And then,

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Speaker 3: you know, it came to the point when I was fifteen,

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Speaker 3: I wanted to leave school. I wasn't enjoying I wasn't

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Speaker 3: enjoying school. I wasn't academic. I was more like I

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Speaker 3: was more hands on sort of a learner, And yeah,

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Speaker 3: I just put two or two together. I ended up

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Speaker 3: going to Sydney for a school formal for a friend

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Speaker 3: who was at boarding school. I partnered one of her

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Speaker 3: friends and I found a job while I was there.

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Speaker 3: So then that was kind of the start of it all,

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Speaker 3: you know. I went back home and had to explain

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Speaker 3: to my parents that I didn't want to take over

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Speaker 3: there their supermarket that they wanted me to take over,

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Speaker 3: and I wanted to go to Sydney and I started

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Speaker 3: inship at fifteen, So that's how it all kicked off.

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Speaker 1: How soon into that apprenticeship did you think I'm good

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Speaker 1: at Well, clearly you're really fucking good at it, right,

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Speaker 1: But how soon did you realize I've got talent for this,

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Speaker 1: I'm good at this because I feel like a lot

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Speaker 1: of people start things and they just kind of endure

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Speaker 1: them rather than enjoy them. You know, it's like, ah,

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Speaker 1: this is a means to an end, this is a

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Speaker 1: way that I can make Gough, did you have an

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Speaker 1: epiphany moment where you went, I actually like this and

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Speaker 1: I'm really fucking good at it, or did you just

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Speaker 1: kind of survive your apprenticeship.

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Speaker 3: Well, six months I knew that was I made a

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Speaker 3: right choice. I had that feeling that it was like,

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Speaker 3: I'm really enjoying this. I love this. It's a good challenge.

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Speaker 3: I'm pushing myself. And then probably i'd say probably a

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Speaker 3: couple of years into it, I'd say that, yeah, I'm

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Speaker 3: good at this and I'm pushing hard. You know, I

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Speaker 3: was always competing against other apprentices and you know, trying

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Speaker 3: to beat them, and you had that competitive spirit. So

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Speaker 3: it was good energy and I really enjoyed it.

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Speaker 1: In the world that I come from originally, which is

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Speaker 1: just working in gyms, you couldn't find two more kind

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Speaker 1: of divergent areas. Like you're making cakes and I'm trying

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Speaker 1: to get people in shape, which we should have set

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Speaker 1: up a business next to each other. You could sell

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Speaker 1: them pastries and then I'd fucking get them in the gym.

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Speaker 1: But it's like there were some people that even seems silly,

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Speaker 1: but even working in a gym where you're working with

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Speaker 1: bodies and humans and anatomy and physiology and trying to

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Speaker 1: understand how bodies adapt to different stresses and some people

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Speaker 1: it's really natural. Like to me it was I don't know,

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Speaker 1: like I'm bad at most things, but I was naturally

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Speaker 1: good at that. I naturally understood the body, and I

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Speaker 1: naturally understood how bodies would adapt to different kinds of

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Speaker 1: stress to build fitness, strength or whatever it was. I

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Speaker 1: feel like with I mean, for me, it's like what

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Speaker 1: you do is it's a bit of science, it's a

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Speaker 1: bit of cree activity. Obviously, it's about you've got to

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Speaker 1: make stuff that tastes good. But I feel like that

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Speaker 1: there would be some people who would do it that

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Speaker 1: no matter how hard they work, they might never be

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Speaker 1: great at it. Is that true?

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Speaker 3: Yeah? So true. Yeah, I've had I've had so many

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Speaker 3: people come through the kitchens over the years, you know,

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Speaker 3: when I had the business in Sydney and Melbourne, and

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Speaker 3: you know, this is just some people that just they

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Speaker 3: have so much ambition and want to be something and

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Speaker 3: they just don't have it. You know, there's just something missing.

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Speaker 3: They really don't click with it. They don't have the skill,

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Speaker 3: the understanding, they don't really know food that well. You know,

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Speaker 3: they obviously see things and want to be that, and

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Speaker 3: but you know, you try hard and give them the chance,

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Speaker 3: and you push and push them, but you know they

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Speaker 3: just they just don't have it, you know. And you

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Speaker 3: see those people that have it, you know, they just click.

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Speaker 3: You have a in a piece one understanding with the

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Speaker 3: food that you're cooking, the taste, the texture, the way

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Speaker 3: things work, the way things react. And you know, a

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Speaker 3: massive difference in those those two types of people.

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Speaker 1: I feel like with people that make cakes and pastries

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Speaker 1: and people in your wheelhouse. I could be wrong. This

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Speaker 1: is just I know nothing about this stuff, but for me,

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Speaker 1: it feels like it's a huge amount of it is

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Speaker 1: appearance and presentation and creativity. It's almost like art. Like

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Speaker 1: if you make something that tastes fucking amazing but looks terrible,

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Speaker 1: it's hard to sell, right.

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Speaker 3: It is, Yeah, totally, but it is. It's a fine edge,

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Speaker 3: right because a lot of things these days now, with

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Speaker 3: social media and that, they're very focused on appearance, right,

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Speaker 3: and you know, may lack taste and texture, right. I mean,

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Speaker 3: there are some things I have both, which is amazing.

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Speaker 3: It's an amazing a lot of amazing chefs out there

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Speaker 3: that are really captured both really well these days. But

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Speaker 3: there's obviously some people that just focused on appearance because

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Speaker 3: they want to look great for their photo or whatnot,

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Speaker 3: and then when you go and taste or whatever, it

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Speaker 3: lacks the taste, the texture, the balance and all that

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Speaker 3: kind of stuff. So for me, it's always been about

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Speaker 3: you know, you're going to leave with the taste in

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Speaker 3: your mouth. You know you'll see it and you're going

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Speaker 3: to go yeah, But once you taste it, at the

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Speaker 3: last moment you're going to leave with and the last

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Speaker 3: thing you're going to remember it's the flavor. So for me,

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Speaker 3: that's always got to be number one. It can't look

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Speaker 3: like it can't look like dog shit or a heap

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Speaker 3: of crapp you know what I mean, it's going to

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Speaker 3: look it's going to look at least okay. So you know, yes,

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Speaker 3: appearance is very important, but if you can keep it

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Speaker 3: at least okay and have it tasting amazing, then you're

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Speaker 3: still going to get great, great rewards and people with

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Speaker 3: great memories. But if you can hit both on the head,

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Speaker 3: I mean, you know, you've got a million dollar winter

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Speaker 3: that yeah.

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Speaker 1: Is there is there a particular disial pastry or cake

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Speaker 1: that that typically doesn't look great but tastes amazing. Like

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Speaker 1: something that you've made where you've gone. You know, this

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Speaker 1: is this is hard to make a beautiful picture for

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Speaker 1: the gram, but it tastes like heaven.

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Speaker 3: I think sometimes I fund if I'm just playing around

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Speaker 3: with flavors and textures, a lot of my stuff don't

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Speaker 3: look great, you know, just like piling on top of

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Speaker 3: each other in a plate and eating it. Right, A

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Speaker 3: lot of it's covered in crumble and little dots of

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Speaker 3: jelly and damn, and you just put it all on

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Speaker 3: top of each other because in hindsight, that's the best

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Speaker 3: way to eat it. You know, when it's all in

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Speaker 3: one one spoon and you can get it all in

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Speaker 3: one here. That's the ultimate dessert eating experience. Yeah, you

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Speaker 3: know when it's all like, oh, here's this, and then

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Speaker 3: this is spooned over here, and that's put here, and

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Speaker 3: it looks beautiful on the plate when it comes to

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Speaker 3: your table, but then you've got to like grab this

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Speaker 3: and then grab that, and then grab this, you know,

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Speaker 3: and move yourself around and navigate the plate. Then it

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Speaker 3: experiences a little bit lackluster already. So I mean, for me,

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Speaker 3: those kind of deconstructed i'd say deconstructedy kind of piles

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Speaker 3: on a plate would be the say the OLiS, but

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Speaker 3: a lot of time could be the most tasty.

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Speaker 1: Yeah. What My main job in inverted Commas is speaking,

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Speaker 1: corporate speaking and working with teams and groups. And I'm

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Speaker 1: always thinking about how I can share an idea or

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Speaker 1: a lesson or a question or some kind of insight

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Speaker 1: with you know, the group the world, whether or not

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Speaker 1: it's on a podcast or on a social media post

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Speaker 1: or a bunch of humans in a room. But I

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Speaker 1: feel like, to an extent, I'm always really reinventing the wheel,

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Speaker 1: like I'm sharing, you know, how do we make great decisions?

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Speaker 1: How do we be resilient? How do we self regulate?

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Speaker 1: How do we be the carm and the chaos? These

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Speaker 1: are not new concepts, but I'm kind of trying to

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Speaker 1: deliver them in in ways that resonate and are unique

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Speaker 1: and maybe a bit entertaining and amusing. But I feel

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Speaker 1: like with what you do that you can actually create

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Speaker 1: new things that nobody's created or a variation like I mean,

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Speaker 1: this is not the right word, but you know what

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Speaker 1: I mean. Do you ever invent things where people are

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Speaker 1: like fuck, I've never seen this, Like rather than going

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Speaker 1: I'm going to do another Chocolate de Claire, but this

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Speaker 1: is better. I'm going to do another. Like do you

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Speaker 1: ever bring something new into the world, Like, what was

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Speaker 1: that thing that came out ten years ago?

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Speaker 3: Was it the Cronatron? Yeah? Yeah, yes, I mean yeah,

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Speaker 3: I wouldn't Yeah, I'd probably say you probably have over

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Speaker 3: time more reinvent something. I wouldn't say like completely. Everything

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Speaker 3: kind of has a base in a sense. I'm it

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Speaker 3: goes back to classics. I mean, even with the cronut,

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Speaker 3: it's a combination of a doughnut. In the croissant, it's

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Speaker 3: it's a mixture. So it's a reinvention of those two

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Speaker 3: things that he played around with and got a great

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Speaker 3: result in in his creation. So and we're always tinkering

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Speaker 3: with those things to create a different experience and a

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Speaker 3: different a different journey. So for people to eat. For myself,

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Speaker 3: I'm probably more on the texture side. I've probably reinvented textures,

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Speaker 3: you know, to create less sugar, less fat in some textures,

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Speaker 3: to create a cleaner taste. For me, fat and sugar

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Speaker 3: mask flavor. But we need them. We need them because

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Speaker 3: they give something to the flavor, but too much of

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Speaker 3: it damages the flavor. So most commonly in most pastry

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Speaker 3: you see in Australia and around the world, United States

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Speaker 3: and all those kind of places, it's heavily masked and sugar.

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Speaker 3: So everyone's eating sweetness. It's just sweet sweet, and it'll

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Speaker 3: have a little fragrance of something because it's it's there

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Speaker 3: and it's sort of the flavor roofs. But if you

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Speaker 3: pull that back, you can really punch out the flavor.

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Speaker 3: Right if you want a strawberry. You know, if I

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Speaker 3: made you a strawberry cupcake and we went and bought

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Speaker 3: a strawberry cupcake from one's shop, you'll taste the difference

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Speaker 3: because I'll pull back all of the fat from the

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Speaker 3: sugar and just have only the amount that I really

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Speaker 3: need to make it stable. I mean, I'm only using

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Speaker 3: the fat to make the icing stable and create a

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Speaker 3: little bit of mouthfeel, and the sugar is just there

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Speaker 3: to give the pop, you know, enough sweetness, enough sweetness

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Speaker 3: to make that flavor pop, because that strawberry without any sugar,

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Speaker 3: it's just doesn't really it just takes like eating a

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Speaker 3: piece of fruit, which doesn't make why it was gone

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Speaker 3: by a piece of fruit, So you've got to give

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Speaker 3: it something that at least gives you a little bit

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Speaker 3: of a different experience, but you don't want it to

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Speaker 3: be like eating sugar out of a bag when you

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Speaker 3: put in your mouth, Like a lot of things aren't.

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Speaker 3: So it's like delving into those things. For me, was

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Speaker 3: the most interesting in reinventing textures in my inside of

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Speaker 3: my cakes when I make them to make my cakes

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Speaker 3: taste better.

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Speaker 1: So did you ever like my background or part of

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Speaker 1: my background is in science, right, and so what you're

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Speaker 1: doing is very scientific, Like it's literally research. It's literally

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Speaker 1: R and D, research and development. Like it's a very

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Speaker 1: scientific process that you're doing. You does that dawn on you?

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Speaker 3: Now? You just do it when you're in the moment.

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Speaker 3: You know, you know what you want to do, and

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Speaker 3: you just sort of work you work it out. But

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Speaker 3: you learn along the way, you know what I mean?

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Speaker 3: Like I said, I dropped down in uten I'm not

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Speaker 3: really okay. I failed science, I failed English and all

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Speaker 3: those things at school. So it wasn't because I wasn't

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Speaker 3: smart enough. It was the way they teach you. It

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Speaker 3: wasn't for me. It wasn't for me, do you know

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Speaker 3: what I mean?

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Speaker 1: Yeah? Yeah, completely, They.

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Speaker 3: Try and teach you with textbooks and I can't focus

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Speaker 3: on textbooks. I need to focus on hands on and

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Speaker 3: then yeah, sorry.

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Speaker 1: You're an experiential You're an experiential learner, like a lot

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Speaker 1: of people are that. And it's like, the funny thing is,

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Speaker 1: we're digressing from pastries by the moment, but there are

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Speaker 1: a lot of brilliant, talented, highly intelligent people who aren't

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Speaker 1: suited for traditional school you know. And I mean it's

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Speaker 1: clearly your intelligent and creative and you've clearly been successful

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Speaker 1: despite the fact that and again this is not hanging

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Speaker 1: shit on schools, but the truth is when when there's

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Speaker 1: thirty students in one class and there's one teaching model

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Speaker 1: in that class, and there's one style of learning and

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Speaker 1: one style of communication coming from the same teacher, which

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Speaker 1: is not their fault, that's just the system. And there's

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Speaker 1: always going to be people like you who that doesn't

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Speaker 1: that doesn't work for you because you don't learn that way.

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Speaker 1: And then you could get me, who maybe would do

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Speaker 1: slightly better in some settings, and then put me in

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Speaker 1: the kitchen next to you, and I'm a fucking idiot,

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Speaker 1: and I don't understand what you're talking about, Like I

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Speaker 1: think intelligence is context dependent, you know what I mean?

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Speaker 3: Yeah, I do. Yeah, I totally believe that, you know.

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Speaker 1: Yeah, depends on what what we're doing. And so if

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Speaker 1: you had to, like if we went to do what

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Speaker 1: you do and correct me if there's another thing I

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Speaker 1: should add in, Like there's fork Like I feel like

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Speaker 1: you're part artist, part chef, part performer almost like I've

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Speaker 1: watched something ships and then part businessman. So if we

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Speaker 1: go artist or creative, chef, performer, businessman, where how would

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Speaker 1: you rate yourself? What? What's one? And then what's the least?

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Speaker 3: Uh?

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Speaker 1: Artist, chef, artist, chef, performer.

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Speaker 3: I think I'm a chef and then artists, performer and businessman?

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Speaker 3: Yeah right, yeah, I do. You're wrong. I like the

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Speaker 3: business is it. I've done a lot of it, but

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Speaker 3: it's probably like the thing I enjoy the least. That's

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Speaker 3: why I put it at the end. You know, Yeah,

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Speaker 3: I think you kind of got a we think like

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Speaker 3: business in their everyday life. So it's definitely it probably

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Speaker 3: cuts across all of it in some sense because as

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Speaker 3: we grow older and we learn and we develop and

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Speaker 3: we change our pathway in how we earn or work.

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Speaker 3: You know, there's obviously more business focus in a lot

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Speaker 3: of the things that we do, because you know, we

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Speaker 3: have a different mindset. So but yeah, definitely, it's probably

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Speaker 3: like not something that I focus on as much, but

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Speaker 3: it is part of I think all those elements in

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Speaker 3: some way.

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Speaker 1: I know that over the years, you've owned lots of businesses,

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Speaker 1: you've done lots of telly, You've been on lots of things.

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Speaker 1: And you know you're still young. What are you forty

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Speaker 1: two or something?

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Speaker 3: Now forty two, Yeah.

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Speaker 1: Forty two, you're just a baby. But you'd started working

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Speaker 1: at fifteen, so that's twenty seven years, so you've been

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Speaker 1: working more than half your life for me. For me,

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Speaker 1: I started working in gyms when I was eighteen. Then

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Speaker 1: I owned my own gymsmultiple gyms, and and I feel

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Speaker 1: like that for me, I got to the point where

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Speaker 1: that kind of where I'm owning gyms and I'm running

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Speaker 1: lots of staff and I've got one hundred moving parts

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Speaker 1: and lawyers and accountants and marketing and branding and fucking

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Speaker 1: business meetings, and it's not bad. But for me, it

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Speaker 1: almost had it used by date where I went, yeah,

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Speaker 1: I don't want to that's not me anymore. It's not

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Speaker 1: that it's bad. It's just not what I want to

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Speaker 1: be doing. Have you kind of did that? Is that

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Speaker 1: a version of what happened for you?

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Speaker 3: Or yeah? I get that? Yeah, I think, And I

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Speaker 3: think that last little business I had for two years

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Speaker 3: just that I just posed last year was just a

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Speaker 3: nail it. And you know, I think I just did

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Speaker 3: it because after my first business kind of collapsed there

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Speaker 3: in twenty eighteen, I still had it in me. You know.

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Speaker 3: I was like, oh, yeah, yeah, yeah, I think COVID

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Speaker 3: here and it probably wasn't the best time to probably

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Speaker 3: open a new business coming out of COVID, but I thought, well,

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Speaker 3: it's coming back. I thought people must be might be

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Speaker 3: want to getting into it. And you know online businesses

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Speaker 3: kind of like pick up or like those kind of

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Speaker 3: business were like really populus throw stuff like that. And

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Speaker 3: it wasn't too bad, but it was a grind, you know,

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Speaker 3: it was a tough grind. And then you know, it

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Speaker 3: was just pushing all the time, and a few other

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Speaker 3: things came to play, like there was other work coming

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Speaker 3: in and I was like I was having to close

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Speaker 3: my business to go and do this other work, which

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Speaker 3: which was better, which was actually making me money to

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Speaker 3: do the other work, whereas you know, at the business

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Speaker 3: and you know, you're just paying bills, so you know,

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Speaker 3: all those things kind of came into play. And then

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Speaker 3: my wife got pregnant and all that kind of stuff,

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Speaker 3: and she was running the front and then I said, look,

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Speaker 3: I don't want to run the back in the front

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Speaker 3: and everything and plus doing this and doing that, and

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Speaker 3: I just know, it all just came in to play

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Speaker 3: and I went, you know what, I'm just going to

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Speaker 3: get out for now. You know, I think it's not

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Speaker 3: my sort of place that I want to be, and

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Speaker 3: I want to kind of focus on doing what I

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Speaker 3: really enjoy. And it's like, you know, creativity, teaching, you know,

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Speaker 3: you just stuff like that, creating and being able to

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Speaker 3: network with other people and do fun things. I guess,

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Speaker 3: so that's what I've kind of chosen that part for now.

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Speaker 3: Not to say that maybe something might come up, but

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Speaker 3: I don't think I would run it.

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Speaker 4: If we got back in the business, in a sense,

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Speaker 4: maybe it would be more of O, but that won't

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Speaker 4: never ever happen. So you know, it's all depends what

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Speaker 4: happens in life. You just don't know, you know, Journeys

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Speaker 4: change and come and go and see what happens again.

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Speaker 1: So you've been on Mastership a million times. There was

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Speaker 1: a six part doco on you on SBS. You've been

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Speaker 1: on like, there's a Netflix series that you're in that

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Speaker 1: you host, what else stuff on channel like Channel seven? Like,

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Speaker 1: you've done lots and lots of tally, what's the unique

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Speaker 1: challenges that we sitting at home on our bums watching you?

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Speaker 1: What are the unique challenges of cooking if that's the

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Speaker 1: right word on TV like because it obviously it's not

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Speaker 1: the natural habit attack so there must be a lot

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Speaker 1: of restrictions that you know, lights, camera, action, producers and mate,

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Speaker 1: you've got to be in and out in four minutes.

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Speaker 1: Then we go into an ad and all of that.

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Speaker 1: What how did you find working in that environment?

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Speaker 3: Yeah, look, I enjoyed it. I think it's too me

427
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Speaker 3: is great, you know in a sense, you know it fun.

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Speaker 3: It's definitely the early days. It was early days has

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Speaker 3: like just been guest chefs and that coming in for

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Speaker 3: a day, you know, throwing down a challenge, you know,

431
00:22:27,880 --> 00:22:30,920
Speaker 3: creating a bit of shaking everyone up, creating a little

432
00:22:30,920 --> 00:22:33,160
Speaker 3: bit of fear in the in the kitchen and then

433
00:22:33,520 --> 00:22:35,440
Speaker 3: going home. So it was easy. You know, it was

434
00:22:35,480 --> 00:22:39,960
Speaker 3: a great way to enter the TV scene, and you know,

435
00:22:40,080 --> 00:22:42,760
Speaker 3: it built built a great name for myself, made me

436
00:22:43,119 --> 00:22:46,359
Speaker 3: pretty much a national name and an international name, so

437
00:22:46,640 --> 00:22:48,439
Speaker 3: you know, I owe a lot to that. And then

438
00:22:48,760 --> 00:22:51,240
Speaker 3: having my own show and being a more major part

439
00:22:51,240 --> 00:22:53,280
Speaker 3: of the show was good as well. You know, it

440
00:22:53,320 --> 00:22:55,760
Speaker 3: was a great experience and you can't falter it in

441
00:22:55,800 --> 00:22:57,800
Speaker 3: a sense, but like it definitely is what we don't see.

442
00:22:57,840 --> 00:23:00,879
Speaker 3: It's a long day. It's very boring. You know, you're

443
00:23:00,920 --> 00:23:02,840
Speaker 3: kind of sitting around most of the day, you know,

444
00:23:02,960 --> 00:23:05,199
Speaker 3: just kind of waiting to taste dishes and at the

445
00:23:05,240 --> 00:23:07,919
Speaker 3: end of the day. And the hard thing is, I

446
00:23:07,920 --> 00:23:10,440
Speaker 3: think for me being more hands on and wanting to

447
00:23:10,480 --> 00:23:13,159
Speaker 3: be keep active, sitting around, like I just get I

448
00:23:13,160 --> 00:23:17,160
Speaker 3: get really tired, and really it takes all energy out

449
00:23:17,160 --> 00:23:19,760
Speaker 3: of me. So like I just want to at least

450
00:23:19,840 --> 00:23:23,119
Speaker 3: even just get in there and like give them a

451
00:23:23,119 --> 00:23:24,680
Speaker 3: ask me a question, help, you know what I mean

452
00:23:24,720 --> 00:23:26,119
Speaker 3: something like that. But you know, you're allowed to. So

453
00:23:26,680 --> 00:23:30,159
Speaker 3: it's a competition and they have to. They have to

454
00:23:30,359 --> 00:23:33,600
Speaker 3: you know, find their feet themselves and grind it out.

455
00:23:33,600 --> 00:23:36,760
Speaker 3: But you know, other than that, it's it's a great experience.

456
00:23:36,840 --> 00:23:40,600
Speaker 3: It's a great moment. And I think from what I've

457
00:23:40,600 --> 00:23:42,919
Speaker 3: found after the shows, what you do for their lives

458
00:23:44,119 --> 00:23:46,760
Speaker 3: is bigger than anything. So you know, when they come

459
00:23:46,800 --> 00:23:48,560
Speaker 3: back to you and say how you've changed your lives,

460
00:23:48,600 --> 00:23:50,040
Speaker 3: you know, just them being on the show and that,

461
00:23:50,359 --> 00:23:55,120
Speaker 3: which is something you don't think about when you start it,

462
00:23:55,280 --> 00:23:57,480
Speaker 3: but learning about it after it's Yeah, I think it's

463
00:23:57,520 --> 00:23:58,960
Speaker 3: a it's a great feeling.

464
00:23:59,040 --> 00:24:03,919
Speaker 1: So, yeah, amazing. What did I read somewhere that you

465
00:24:03,960 --> 00:24:06,640
Speaker 1: grew up in Italy or you spent I know your parents,

466
00:24:06,680 --> 00:24:08,320
Speaker 1: I know you're born here, but did you go back

467
00:24:08,400 --> 00:24:09,639
Speaker 1: and live in Italy for a while.

468
00:24:10,520 --> 00:24:12,560
Speaker 3: I used to go back every year Italy with my parents.

469
00:24:12,680 --> 00:24:15,680
Speaker 3: My parents come back every year. When I was younger,

470
00:24:15,680 --> 00:24:17,400
Speaker 3: I used to stay there, you know, about six months

471
00:24:17,440 --> 00:24:19,480
Speaker 3: at a time, like my mom and my dad would

472
00:24:19,520 --> 00:24:22,600
Speaker 3: do things like that. And then and then as I've

473
00:24:22,640 --> 00:24:25,040
Speaker 3: gotten older, you know, we used to go every year

474
00:24:25,040 --> 00:24:28,199
Speaker 3: for a month or so. And then you know, throughout

475
00:24:28,200 --> 00:24:32,240
Speaker 3: my late teens and that when I was doing my apprenticeship,

476
00:24:32,240 --> 00:24:35,240
Speaker 3: I'd travel to France and Italy just to do some

477
00:24:35,400 --> 00:24:37,919
Speaker 3: training and stuff, you know, do courses or stars just

478
00:24:37,960 --> 00:24:41,600
Speaker 3: like work for free in places that I could find, yeah,

479
00:24:41,840 --> 00:24:44,639
Speaker 3: you know, just to get more experience, so to better

480
00:24:44,640 --> 00:24:47,760
Speaker 3: my skills, because back when I was coming through my apprenticeship,

481
00:24:48,320 --> 00:24:51,240
Speaker 3: food wasn't big in Australia, like in the sense it

482
00:24:51,359 --> 00:24:53,800
Speaker 3: was it was here, but I didn't have the presence

483
00:24:53,800 --> 00:24:57,280
Speaker 3: it does now. Or you know, there were restaurants and

484
00:24:57,359 --> 00:25:00,760
Speaker 3: people went to restaurants, but the masses didn't really I

485
00:25:00,920 --> 00:25:04,400
Speaker 3: didn't really see food as they see it now. Yeah,

486
00:25:04,720 --> 00:25:07,800
Speaker 3: pastry shops were very few, you know, there were very

487
00:25:07,800 --> 00:25:09,920
Speaker 3: few pastry shops. Most of them were just su stand

488
00:25:09,920 --> 00:25:14,600
Speaker 3: at Aussie Bakery selling cream buns and marine frogs and

489
00:25:15,560 --> 00:25:19,720
Speaker 3: all those kind of you know, fun Leavington, old School, Lamington's,

490
00:25:19,720 --> 00:25:24,240
Speaker 3: you know, all those things, and you know, and then yeah,

491
00:25:24,320 --> 00:25:26,080
Speaker 3: so there wasn't much a route, so I had to

492
00:25:26,080 --> 00:25:29,919
Speaker 3: go looking overseas to get those extra skills that I

493
00:25:30,040 --> 00:25:32,680
Speaker 3: kind of was that i'd seen, you know, through books

494
00:25:32,680 --> 00:25:35,919
Speaker 3: and stuff like that in my younger years, and that

495
00:25:36,080 --> 00:25:38,600
Speaker 3: was a great experience for me and they helped me

496
00:25:40,720 --> 00:25:42,440
Speaker 3: when I was coming through the ranks at a young

497
00:25:42,440 --> 00:25:46,240
Speaker 3: age to deal bit different and and be a little

498
00:25:46,240 --> 00:25:46,880
Speaker 3: bitead of the game.

499
00:25:47,880 --> 00:25:51,879
Speaker 1: Who's the best in the world? Adriano I mean, maybe

500
00:25:51,880 --> 00:25:54,040
Speaker 1: there's not, but in terms of if you had side,

501
00:25:54,080 --> 00:25:58,520
Speaker 1: there's one one country that does it great. I'm guessing

502
00:25:58,560 --> 00:26:02,600
Speaker 1: at the European country. It's like who does pastries and

503
00:26:02,640 --> 00:26:05,800
Speaker 1: cakes and sweets better maybe than anyone in the world.

504
00:26:06,440 --> 00:26:09,760
Speaker 3: Oh, I think everyone has its own sort of like

505
00:26:10,160 --> 00:26:14,680
Speaker 3: culture and own sort of presence. But there's probably i'd

506
00:26:14,720 --> 00:26:18,000
Speaker 3: say three or four countries that i'd probably name as

507
00:26:18,040 --> 00:26:26,880
Speaker 3: the top I'd probably say Spain. Oh, okay, Spain, Japan, Japan,

508
00:26:27,240 --> 00:26:27,960
Speaker 3: I would not.

509
00:26:28,000 --> 00:26:30,840
Speaker 1: Have I don't know why, but I know, fuck all,

510
00:26:30,880 --> 00:26:32,159
Speaker 1: but I wouldn't have Japan.

511
00:26:32,240 --> 00:26:38,639
Speaker 3: Okay, Yeah, France and then Italy what Okay, four countries

512
00:26:38,680 --> 00:26:40,520
Speaker 3: will be on the top list if I was to

513
00:26:40,560 --> 00:26:43,399
Speaker 3: cut it in my vision, and this is only my vision.

514
00:26:43,440 --> 00:26:45,920
Speaker 3: Everyone else is going to be different. The top two

515
00:26:45,920 --> 00:26:50,320
Speaker 3: for me is Spain and Japan. Wow, it's Spain at least,

516
00:26:50,680 --> 00:26:55,800
Speaker 3: just a different set of creativity. They're just for me

517
00:26:56,200 --> 00:27:02,360
Speaker 3: in in ground breaking sort of development in pastry. They're

518
00:27:02,359 --> 00:27:04,280
Speaker 3: ahead of the game, you know. They've just got a

519
00:27:04,320 --> 00:27:10,120
Speaker 3: beautiful vision for artistry and a different mindset on cakes

520
00:27:10,160 --> 00:27:13,159
Speaker 3: and desserts. I really enjoy. They're a little bit more

521
00:27:13,160 --> 00:27:16,520
Speaker 3: adventurous and then for me, Japan you can get a

522
00:27:16,520 --> 00:27:19,080
Speaker 3: bit of everything. Right, Japan has everything that France has

523
00:27:19,119 --> 00:27:24,520
Speaker 3: because they Japanese love the French and all the major

524
00:27:24,880 --> 00:27:29,200
Speaker 3: major pastry shops out of France are in Japan because

525
00:27:29,200 --> 00:27:32,040
Speaker 3: of that. But plus, Japan has its own pastry culture

526
00:27:32,600 --> 00:27:36,040
Speaker 3: which is very very unique, you know, in a sense,

527
00:27:36,080 --> 00:27:38,760
Speaker 3: like they have stores where it's only one product and

528
00:27:38,800 --> 00:27:40,879
Speaker 3: that's all they sell, or one fruit. You can go

529
00:27:40,920 --> 00:27:43,399
Speaker 3: to a shop that just sell strawberries. Every cake in

530
00:27:43,440 --> 00:27:47,800
Speaker 3: there's made with strawberries. Yeah, so there's not many, and

531
00:27:47,840 --> 00:27:50,000
Speaker 3: they have a lot of this kind of pastry. So

532
00:27:51,000 --> 00:27:54,120
Speaker 3: you know, doing a pastry tour of Tokyo or you know, Kyoto,

533
00:27:54,359 --> 00:27:57,560
Speaker 3: any of those places and just delving deep into all

534
00:27:57,560 --> 00:27:59,200
Speaker 3: of it, it's just amazing, you know, and you get

535
00:27:59,240 --> 00:28:01,960
Speaker 3: such a great experience. Plus all the kitchen they have

536
00:28:02,040 --> 00:28:04,440
Speaker 3: so many kitchen kind of fun things as well that

537
00:28:04,640 --> 00:28:06,280
Speaker 3: kind of come out of there that you know, they

538
00:28:06,280 --> 00:28:07,760
Speaker 3: make their way over here a little bit too with

539
00:28:07,800 --> 00:28:09,680
Speaker 3: all these trends and stuff, but you know, you get

540
00:28:09,680 --> 00:28:12,560
Speaker 3: all that kind of fun stuff as well in Japan,

541
00:28:12,720 --> 00:28:18,000
Speaker 3: so it's very exciting. But the Japanese are known for

542
00:28:18,200 --> 00:28:21,760
Speaker 3: recreating everything, even better than the people who invented it.

543
00:28:21,880 --> 00:28:26,080
Speaker 3: So they just have that mindset and that dedication to

544
00:28:26,160 --> 00:28:28,800
Speaker 3: do things great. I think it's just part of their culture.

545
00:28:28,880 --> 00:28:36,080
Speaker 1: So that's amazing, that's fascinating, is it? Like in twenty

546
00:28:36,240 --> 00:28:39,560
Speaker 1: twenty four more than ever? You know, there's lots of

547
00:28:40,080 --> 00:28:45,640
Speaker 1: understandably talk about health, wellness, fitness, nutrition, you know, sugar

548
00:28:45,680 --> 00:28:48,560
Speaker 1: fat as you were talking about. Is there any and

549
00:28:48,640 --> 00:28:51,760
Speaker 1: I know that pastry and health don't necessarily go together,

550
00:28:51,880 --> 00:28:55,120
Speaker 1: of course, no disrespect, but is there any pressure on

551
00:28:56,200 --> 00:29:00,960
Speaker 1: you people who work in that space to create healthier

552
00:29:01,000 --> 00:29:03,320
Speaker 1: options or is that just like fuck it, we just

553
00:29:03,400 --> 00:29:04,560
Speaker 1: care that it tastes great.

554
00:29:05,480 --> 00:29:08,120
Speaker 3: Yeah, I don't think there's any pressure. I think there's

555
00:29:08,480 --> 00:29:11,000
Speaker 3: I think there's a bunch of like pastry chefs and

556
00:29:11,320 --> 00:29:15,280
Speaker 3: definitely a bunch of companies who sell products kind of

557
00:29:15,400 --> 00:29:18,160
Speaker 3: trying to get that message out there to chefs to

558
00:29:18,280 --> 00:29:20,560
Speaker 3: use these boats because they make things healthier. There are

559
00:29:20,600 --> 00:29:23,520
Speaker 3: a few chefs trying to create what they're pitching as

560
00:29:23,560 --> 00:29:26,680
Speaker 3: healthier recipes. But I think when someone is the cake,

561
00:29:27,720 --> 00:29:31,959
Speaker 3: they ain't looking for health exactly. People, if you're going

562
00:29:32,000 --> 00:29:34,280
Speaker 3: to eat a cake, right, I always believe this, like

563
00:29:34,720 --> 00:29:37,000
Speaker 3: you're going to if you eat sugar and fat, eating moderation,

564
00:29:37,920 --> 00:29:40,120
Speaker 3: you know, the body needs it in a sense right

565
00:29:40,360 --> 00:29:44,640
Speaker 3: in some way. Don't overreat it, don't overindulge, don't go stupid.

566
00:29:45,400 --> 00:29:47,440
Speaker 3: Have it as a treat, and that's what we're there for,

567
00:29:47,440 --> 00:29:50,760
Speaker 3: for a beautiful little treat. Now, as a chef myself,

568
00:29:51,200 --> 00:29:55,120
Speaker 3: I reduce it, not so much totally for the health reason,

569
00:29:55,120 --> 00:29:57,160
Speaker 3: but also for the like I said before, the flavor.

570
00:29:57,600 --> 00:30:00,160
Speaker 3: But yes, it has a better health benefit as well

571
00:30:00,160 --> 00:30:03,280
Speaker 3: because I've reduced all that sugar and fat so coming

572
00:30:03,280 --> 00:30:06,120
Speaker 3: into play. I think there's a market there in that

573
00:30:06,240 --> 00:30:09,880
Speaker 3: sense where it's better for you. Not so much. I'm

574
00:30:09,880 --> 00:30:11,959
Speaker 3: not going to ever say it's healthy because it's you know,

575
00:30:12,880 --> 00:30:16,080
Speaker 3: I don't think any indulgence shouldn't be healthy. I don't think.

576
00:30:16,960 --> 00:30:18,440
Speaker 3: And most of the time most of the things that

577
00:30:18,480 --> 00:30:23,200
Speaker 3: I eat or try that are are targeted at health

578
00:30:23,400 --> 00:30:28,080
Speaker 3: or you know, those kinds of things. It tastes okay,

579
00:30:28,160 --> 00:30:29,880
Speaker 3: but just don't give you the same result, you know

580
00:30:29,880 --> 00:30:32,200
Speaker 3: what I mean. And I think if you're in you

581
00:30:32,280 --> 00:30:35,160
Speaker 3: might eat it once or twice and okay, fit the

582
00:30:35,800 --> 00:30:37,560
Speaker 3: fit the void for a moment. But if you're eating

583
00:30:37,560 --> 00:30:40,280
Speaker 3: that all the time you get sick of it. So

584
00:30:40,360 --> 00:30:43,680
Speaker 3: I think it's all about moderation. I don't feel there's

585
00:30:43,720 --> 00:30:46,040
Speaker 3: a lot of pressure in that sense. I think people

586
00:30:46,480 --> 00:30:48,920
Speaker 3: when they want to have a treat, they should have

587
00:30:48,920 --> 00:30:52,160
Speaker 3: a treat and you know, and just balance out their

588
00:30:52,200 --> 00:30:56,120
Speaker 3: macros and their diet and you know, just work it

589
00:30:56,160 --> 00:30:58,280
Speaker 3: into their schedule. You know. I know heaps of people

590
00:30:58,280 --> 00:31:00,840
Speaker 3: that do that. And I see them smash and you know,

591
00:31:01,080 --> 00:31:04,160
Speaker 3: croissants and all those kind of things, and there they look.

592
00:31:04,960 --> 00:31:09,120
Speaker 3: I mean, they're fitter than me. Anyway, mate, I agree

593
00:31:09,160 --> 00:31:09,400
Speaker 3: with you.

594
00:31:09,520 --> 00:31:12,560
Speaker 1: I think the idea of deprivation forever and never having

595
00:31:12,560 --> 00:31:15,080
Speaker 1: a cake or never having something that you love, I

596
00:31:15,120 --> 00:31:17,760
Speaker 1: actually don't think it's a good plan. And I think

597
00:31:17,800 --> 00:31:22,600
Speaker 1: being able to everything in moderation. There is one person

598
00:31:23,160 --> 00:31:27,360
Speaker 1: in this conversation that hasn't spoken much, who may or

599
00:31:27,400 --> 00:31:30,760
Speaker 1: may not be a chocoholic, who may or may not,

600
00:31:31,080 --> 00:31:34,239
Speaker 1: who may like sixty percent of a diet, may or

601
00:31:34,280 --> 00:31:39,680
Speaker 1: may not be chocolate other than if other than chocolate,

602
00:31:39,720 --> 00:31:43,280
Speaker 1: and your addiction to chocolate, which is well documented. What's

603
00:31:43,320 --> 00:31:46,520
Speaker 1: your next favorite suite? Like if you had to something

604
00:31:46,600 --> 00:31:49,440
Speaker 1: from a bakery or something that Adriano might make.

605
00:31:50,480 --> 00:31:55,320
Speaker 2: Well, it's anything. I'm less. I'm not croissanti or pastry,

606
00:31:55,480 --> 00:31:57,160
Speaker 2: ishe unless it's got n atilla in it?

607
00:31:57,240 --> 00:31:59,880
Speaker 3: Of course. Yeah.

608
00:32:00,360 --> 00:32:01,600
Speaker 2: Yeah, I'm team chocolate.

609
00:32:02,400 --> 00:32:04,160
Speaker 3: Chocolate a chocolate every day.

610
00:32:04,600 --> 00:32:06,040
Speaker 2: Yeah, there we go.

611
00:32:07,360 --> 00:32:10,440
Speaker 3: I'm on it. Chocolate. It's good for chocolates, good for

612
00:32:10,440 --> 00:32:13,520
Speaker 3: the mindset, you know what I mean. I think it's

613
00:32:14,120 --> 00:32:16,480
Speaker 3: you know, like I say, with certain sweets and certain things,

614
00:32:16,480 --> 00:32:21,440
Speaker 3: it gives you a certain joint us and it brings

615
00:32:21,440 --> 00:32:23,920
Speaker 3: something For me that brings something right. I mean, I

616
00:32:24,080 --> 00:32:26,160
Speaker 3: eat dark chocolate, so you know, it's kind of like

617
00:32:26,760 --> 00:32:30,520
Speaker 3: has a lot of benefits as well. And you know,

618
00:32:30,560 --> 00:32:32,040
Speaker 3: I think people are going to look at those things.

619
00:32:32,120 --> 00:32:33,400
Speaker 3: So if it brings you a little bit of joy,

620
00:32:34,160 --> 00:32:36,040
Speaker 3: then for me, that's part of a healthy diet, you

621
00:32:36,080 --> 00:32:37,280
Speaker 3: know what I mean. Like, as long as you don't

622
00:32:37,280 --> 00:32:40,720
Speaker 3: over indulge it, there's nothing wrong with it. I agree.

623
00:32:41,040 --> 00:32:44,560
Speaker 2: And I'm really good in all like I'm extra good

624
00:32:44,600 --> 00:32:47,800
Speaker 2: in all the other areas. And I put all my

625
00:32:47,800 --> 00:32:52,239
Speaker 2: my indulgence into that into something that I love the

626
00:32:52,360 --> 00:32:53,960
Speaker 2: very most, and then I get to have it what

627
00:32:54,120 --> 00:32:56,400
Speaker 2: feels like all the time nice.

628
00:32:57,320 --> 00:32:59,920
Speaker 1: That's isn't it Funny? When there's something that you love

629
00:33:00,080 --> 00:33:03,400
Speaker 1: of Like, I eat almost the same dinner every night,

630
00:33:03,440 --> 00:33:06,120
Speaker 1: which is just doesn't matter what it is. But it's like,

631
00:33:06,920 --> 00:33:09,760
Speaker 1: it's just rice, veggies, and there's kind of almost minced

632
00:33:09,760 --> 00:33:13,920
Speaker 1: beef concoction that I have that tastes fucking amazing. Sometimes

633
00:33:13,920 --> 00:33:16,520
Speaker 1: I have chicken, but my dinners are almost the same

634
00:33:16,560 --> 00:33:19,360
Speaker 1: every night. But every night it's like, this is the

635
00:33:19,400 --> 00:33:22,280
Speaker 1: best thing I've ever had. When did this get invented?

636
00:33:22,560 --> 00:33:26,360
Speaker 1: Every night my taste buds are just as excited. It's

637
00:33:26,440 --> 00:33:29,560
Speaker 1: when you love something like tif when you have chocolate,

638
00:33:30,080 --> 00:33:31,760
Speaker 1: if you have it one hundred days in a row,

639
00:33:31,840 --> 00:33:33,960
Speaker 1: on the one hundred and first day, it's not like, oh,

640
00:33:34,000 --> 00:33:36,840
Speaker 1: your receptors have shut down, you don't enjoy it anymore.

641
00:33:37,200 --> 00:33:42,120
Speaker 2: Noah, I love it every day.

642
00:33:43,440 --> 00:33:46,680
Speaker 1: What's the if I was, which I'm not gonna but

643
00:33:46,720 --> 00:33:48,400
Speaker 1: if I went, you know what, I'm going to start

644
00:33:48,440 --> 00:33:50,800
Speaker 1: to try to make a couple of desserts. So I'm

645
00:33:50,800 --> 00:33:53,080
Speaker 1: going to try to open the door on developing. And

646
00:33:53,120 --> 00:33:55,480
Speaker 1: I'm sure some of our listeners now are thinking, fuck,

647
00:33:55,920 --> 00:33:57,880
Speaker 1: I want to try and make something, but I'm not

648
00:33:58,360 --> 00:34:02,719
Speaker 1: great in that space. Yeah, what's something like a getting

649
00:34:02,800 --> 00:34:07,720
Speaker 1: started project Adriana, where a sweet or something that people

650
00:34:07,720 --> 00:34:11,880
Speaker 1: could have a go at that doesn't require your skills.

651
00:34:12,520 --> 00:34:17,080
Speaker 3: O man, like you know anything like like a Freni

652
00:34:17,160 --> 00:34:19,360
Speaker 3: pan tire. You know, it's pretty simple. It's just a

653
00:34:19,480 --> 00:34:22,239
Speaker 3: tart based almond cream. You know, put some put your

654
00:34:22,239 --> 00:34:23,840
Speaker 3: favorite fruit in it, and bake it off, you know

655
00:34:23,840 --> 00:34:26,600
Speaker 3: what I mean. It's so simple, you know. And almond

656
00:34:26,640 --> 00:34:29,120
Speaker 3: cream is equal parts pretty much of everything. And then

657
00:34:29,640 --> 00:34:31,160
Speaker 3: I mean, if you don't want to make tartas tree,

658
00:34:31,160 --> 00:34:32,520
Speaker 3: you can just buy a short cross out of the

659
00:34:32,520 --> 00:34:35,640
Speaker 3: freezer and line a cardshell. I mean, there's many simple

660
00:34:35,680 --> 00:34:38,960
Speaker 3: ways to navigate desserts. You can make a putting, a

661
00:34:39,000 --> 00:34:43,439
Speaker 3: sticky date pudding, chocolate lava cake. I mean there's so

662
00:34:43,600 --> 00:34:47,520
Speaker 3: that's there's no skill needed in that, right, It's any

663
00:34:47,560 --> 00:34:49,120
Speaker 3: skill needed is in the baking.

664
00:34:49,280 --> 00:34:52,480
Speaker 2: Really, I do love sticky date pudding. I do love

665
00:34:52,680 --> 00:34:53,680
Speaker 2: sticky date putting.

666
00:34:54,080 --> 00:34:56,560
Speaker 1: Your eyes just lit up like a Christmas tree when

667
00:34:56,560 --> 00:34:57,760
Speaker 1: he said sticky date pudding.

668
00:34:58,160 --> 00:34:58,640
Speaker 3: Shout out.

669
00:34:58,719 --> 00:35:02,040
Speaker 2: Shout out to tigl Winery that have. When you order

670
00:35:02,080 --> 00:35:05,640
Speaker 2: a sticky Day pudding, it's actually an enormous slab big

671
00:35:05,760 --> 00:35:07,040
Speaker 2: enough for people.

672
00:35:07,160 --> 00:35:13,440
Speaker 3: Yeah, yeah, that's crazy table share now. Uh.

673
00:35:13,480 --> 00:35:17,319
Speaker 1: And I will say that when I was a fat

674
00:35:17,360 --> 00:35:21,239
Speaker 1: little fucker, probably thirty percent of my diet was cheesecake,

675
00:35:22,560 --> 00:35:25,759
Speaker 1: which which may which may or may not have had

676
00:35:25,840 --> 00:35:28,799
Speaker 1: something to do with the state I was in. But

677
00:35:29,520 --> 00:35:32,239
Speaker 1: I fucking and not not that I don't mind the

678
00:35:32,280 --> 00:35:35,080
Speaker 1: normal cheesecake, but I love baked cheesecake.

679
00:35:35,640 --> 00:35:41,839
Speaker 3: Baked cheesecake. Yeah, it's good, Like it's so good, so creamy, mate.

680
00:35:41,840 --> 00:35:44,560
Speaker 1: I could I could literally have, I reckon, I could

681
00:35:44,560 --> 00:35:47,279
Speaker 1: eat three meals a day of cheesecake and nothing else

682
00:35:47,320 --> 00:35:50,000
Speaker 1: and eventually I'd get sick of it. But I'd give

683
00:35:50,000 --> 00:35:52,640
Speaker 1: that a good crack for about a month. I love

684
00:35:52,760 --> 00:35:55,520
Speaker 1: che cheese. That kind of cheesecake to me is almost

685
00:35:55,600 --> 00:35:57,640
Speaker 1: like a meal because it's quite dense.

686
00:35:58,480 --> 00:36:03,279
Speaker 3: It's very dense. Yeah, very very dense. Yeah that's good.

687
00:36:04,040 --> 00:36:07,440
Speaker 1: Well, mate, We appreciate you. We appreciate you. It's been

688
00:36:07,480 --> 00:36:09,279
Speaker 1: fun getting to know you a little bit and chat

689
00:36:09,320 --> 00:36:13,160
Speaker 1: to you. Do you what's next on the horizon? Is

690
00:36:13,200 --> 00:36:16,920
Speaker 1: there anything coming up? Any projects? Any TV stuff for you?

691
00:36:17,120 --> 00:36:19,400
Speaker 1: Kicking back being a dad and a husband and just

692
00:36:19,440 --> 00:36:21,600
Speaker 1: fucking life in the hammock at.

693
00:36:21,560 --> 00:36:23,959
Speaker 3: The moment, a bit of everything, you know, just taking

694
00:36:23,960 --> 00:36:26,520
Speaker 3: as it comes. But yeah, I'm a master Chef. A

695
00:36:26,600 --> 00:36:27,879
Speaker 3: few episodes of Master Chef this.

696
00:36:27,840 --> 00:36:37,440
Speaker 5: Season tv wise, a few classes overseas, a few eventsy locally,

697
00:36:37,880 --> 00:36:41,000
Speaker 5: there's bits and pieces. Really keep doing my I t

698
00:36:41,320 --> 00:36:44,840
Speaker 5: at the QT hotels, you know, things like that. So

699
00:36:45,000 --> 00:36:47,160
Speaker 5: just keep that keeps me busy, busy enough and now

700
00:36:47,200 --> 00:36:49,200
Speaker 5: and flexible, so which is good with the with the

701
00:36:49,239 --> 00:36:49,680
Speaker 5: baby in that.

702
00:36:49,880 --> 00:36:54,839
Speaker 3: So yeah, just keep plugging away until something more thought comes,

703
00:36:54,880 --> 00:36:55,560
Speaker 3: if it does.

704
00:36:55,800 --> 00:36:58,880
Speaker 1: You know, has parenthood has been a dad mate?

705
00:36:59,480 --> 00:37:01,960
Speaker 3: Yeah, it's man, it's good. You know, it's you know,

706
00:37:02,040 --> 00:37:04,680
Speaker 3: like it's different tiring, and it's look, I mean, I

707
00:37:04,760 --> 00:37:08,279
Speaker 3: travel before work, so I can't say overly tiring for

708
00:37:08,320 --> 00:37:09,880
Speaker 3: me all the time because I'm not not here all

709
00:37:09,920 --> 00:37:13,160
Speaker 3: the time. But yeah, when I'm here, it's definitely. Yeah,

710
00:37:13,520 --> 00:37:16,120
Speaker 3: it's a different moment. But you know when when he

711
00:37:16,200 --> 00:37:19,479
Speaker 3: smiles all the time at chally, you know, it's it's

712
00:37:19,520 --> 00:37:22,560
Speaker 3: just I don't know, you can't take something away. So

713
00:37:23,520 --> 00:37:26,560
Speaker 3: it's one of those moments. Yeah, you've got to enjoy it.

714
00:37:26,640 --> 00:37:29,520
Speaker 1: But I feel like having a baby is both chaos

715
00:37:29,560 --> 00:37:30,200
Speaker 1: and therapy.

716
00:37:30,880 --> 00:37:32,359
Speaker 3: Yeah, that's a therapy. That's a good word.

717
00:37:33,360 --> 00:37:37,960
Speaker 1: Yeah, we appreciate you. How do people find you, follow you,

718
00:37:38,120 --> 00:37:41,640
Speaker 1: connect with you, get involved in some capacity. How do

719
00:37:41,680 --> 00:37:42,080
Speaker 1: they do that?

720
00:37:43,680 --> 00:37:47,560
Speaker 3: Yeah, you can follow me on Instagram or Facebook or

721
00:37:48,080 --> 00:37:52,280
Speaker 3: I'm at the Sweet Assassin or Adrian Zumbo on those

722
00:37:52,800 --> 00:37:57,719
Speaker 3: all those channels LinkedIn X but I don't really use

723
00:37:57,800 --> 00:38:02,640
Speaker 3: X anymore. But but all I see, yeah, mainly mainly Instagram, TikTok,

724
00:38:04,000 --> 00:38:09,080
Speaker 3: Facebook LinkedIn. I do have a website, but it's under

725
00:38:09,160 --> 00:38:11,680
Speaker 3: construction at the moment, so when it comes back on

726
00:38:11,719 --> 00:38:14,719
Speaker 3: and it's just adronizmore dot com. So other than that,

727
00:38:15,440 --> 00:38:19,200
Speaker 3: all good man, it's been fun. Yeah, it's been great shading.

728
00:38:19,920 --> 00:38:22,480
Speaker 1: Thank you. We'll say goodbye off fair Back for the moment.

729
00:38:23,040 --> 00:38:24,400
Speaker 1: Thanks for being on the You project.

730
00:38:24,440 --> 00:38:27,480
Speaker 3: It was nice to meet you, absolutely amazing. Thank you.

731
00:38:29,160 --> 00:38:29,799
Speaker 1: Boom